Vanilla ice cream

 

In a bowl, combine 1 cup sugar and 1 and 1/2 cups whole milk. Stir for a couple of minutes to dissolve sugar. Add 2 and 1/2 cups heavy cream and a tablespoon vanilla bean paste. Place in ice cream freezer and churn until done. YUM!

Strawberry Sorbet

 

Place 1 and 3/4 - 2 cups (depending on your tastes) sugar in a food processor. Add 1 lemon chopped and with seeds removed. Pulse together well. Set aside.

Add 2 pounds frozen or fresh strawberries to a food processor along with the juice from 1 lemon. Pulse until fine. 

Combine both and place in an ice cream freezer drum.

Layer with ice and salt according to your freezer instructions.

This one takes a couple of hours to freeze (at least in my ice cream maker).

Talk about delicious! I paired this with homemade vanilla ice cream. Way better than the photo!!

Luscious Lemon Cream Pie

 Preheat oven to 450 degrees. Line un-pricked pie crust with a double thickness of heavy duty tinfoil. Bake for 10 minutes. Remove foil and bake for an additional 5-10 minutes depending on your crust choice. I use and make my crusts ahead of time so I pull them from the freezer to use.

Lemon Filling:

Combine 3/4 cup sugar, 6 tablespoons cornstarch, and 1/2 tsp. salt in a small saucepan. Stir in 1 and 1/4 cup water. Bring to a boil over medium high heat. Reduce heat add 1/2 cup sugar. Cook for about 2 minutes until thickened. Remove from heat and stir in 2 tablespoons butter and 2 tsp. grated lemon peel. Add 1/2 cup fresh lemon juice. Cool to room temp.

Cream Filling:

Beat 11 ounces cream cheese with 3/4 cup powdered sugar until smooth. Fold in 1 and 1/2 cups Dream whip and 1 tablespoon freshly squeezed lemon juice. Reserve 1/2 cup for garnish. Spread remaining in the pie crust and top with lemon filling. Decorate with the reserved cream filling using a piping bag.

Refrigerate overnight. 

HEAVENLY!

Buttermilk Bisquits

Place 4 and 1/2 cups of flour in a large mixing bowl. 

Add and mix in: 1 Tbsp. and 1 tsp. baking powder, 1tsp. baking soda, 2 tsp. sugar, and1 tsp. salt

 Cut in 1 cup cold butter till pea sized

Mix in 2 cups buttermilk

Press the dough out into an oval on a floured surface until it is about an inch thick. Fold up the shorter ends and then press it out again. Do this 7 times but on the seventh time, cut the dough with a biscuit cutter or a glass. 

Bake at 400 degrees for about 20 minutes or until done.

Talk about FLUFFY!

 

Apricot glazed Salmon

 Remove the skin and rub both sides with course salt and Pepper both sides of a couple salmon fillets.

Mix together about 1/4 cup apricot or peach jam, a couple of tablespoons of honey, 1/4 tsp. garlic powder, 1/8 tsp. chipotle powder, and 1 tablespoon of bourbon or apple juice if preferred. 

Brush the top and sides of your fillets with the jam mixture. Bake at about 400 degrees for 10 or so minutes depending on the thickness of your fillets. YUM!

Creamy Chicken Artichoke Soup

2 Tbsp. butter

1 Tbsp. dried minced onion

2 tsp. minced garlic

1 tsp. salt

1 tsp. pepper

3 Tbsp. flour

4 c. chicken broth

a 14 oz. bottle artichoke hearts

2 cans of chicken (or cook some)

Handful fresh spinach

1 c. heavy cream

8 oz. cream cheese

1 c. Parmesan cheese

Melt butter with onion and garlic over medium heat. Whisk in flour, salt and pepper. Add chicken broth, artichoke hearts, chicken and chopped fresh spinach. Heat till warmed through. Turn heat to low. Stir in cream. Add cream cheese and stir until melted. Stir in cheese and serve with more cheese if desired.

Rosemary loaves

 1 Tbsp. yeast

1 Tbsp. sugar

1 c. 113 degree water 

2 & 1/2 c. bread flour

1tsp. sea salt

1 tsp. dried rosemary

1 Tbsp. butter

Add water, sugar and yeast to food processor and wait 5 minutes. Add butter, salt, rosemary and 2 c. flour. Knead in food processor 3 minutes. Add 1/2 c. flour. Place in a greased bowl cover and let rise for 60 minutes. Divide dough in two and allow to rest for 5 minutes. Form into 2 balls. Sprinkle with rosemary if desired and let rise for 45 minutes.

Bake at 375* for 20 minutes. Brush with butter and salt.

We paired this with chicken artichoke soup and it was to die for!

Asian flavored Halibut

                          Marinade for Halibut:

                           2 Tbsp soy sauce

2 Tbsp olive oil

2 Tbsp lime juice

2 tsp minced garlic

1 tsp ginger

1/4 tsp sesame oil

1/2 tsp red pepper flakes

2 Tbsp fresh cilantro

Sprinkling of lime pepper if desired

Rinse and pat dry 4 Halibut fillets. Combine all other ingredients. Brush mixture on both sides of fillets. Let rest in refrigerator for 1-2 hours. Bake at 375* for 13 minutes or until halibut flakes. I always broil my fish for the last few minutes. Yum!

Peach Crisp

 4 cups peaches

1/2 cup flour

1/2 cup brown sugar

1/2 cup butter

1 tsp cinnamon

1/4 tsp salt

1 cup oats

Slice peaches into a 9x11 baking dish. Combine the rest of the ingredients with a pastry blender except the oats. Stir in the oats. Sprinkle the mixture onto the peaches. Bake at 350* for 30 minutes.

Serve warm with ice cream.

Glazed salmon or halibut

2 halibut fillets

2 Tbsp butter

1 Tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup bourbon

1/4 cup honey 

Wash and pat the fish dry. Salt both sides. Combine balsamic vinegar and bourbon together. Heat the honey in a small pan over medium heat and stir until the honey turns darker in color (5 minutes).

Add the balsamic mixture into the honey carefully.

Heat butter and oil in skillet over medium heat. Sear the fish 3 minutes on each side. Pour the glaze over the fish and enjoy!

 

Crusty halibut

1/3 cup bread crumbs 

1/4 tsp dried oregano

1/4 tsp dried basil

scant 1/4 tsp garlic powder

1 tsp. parsley

1/8 t salt

freshly ground black pepper to taste

1 Tbsp melted butter

Combine  all ingredients well. Rinse and pat 2 halibut fillets dry. Dip the halibut into the mixture pushing to make it stick. Place in a baking dish and drizzle with olive oil. Bake at 375* 13-25 minutes depending on the thickness of your fillets.

Sink your teeth into this baby!

 

French bread

2 Tbsp yeast

1/2 cup sugar

5 cups flour

5 cups water

Combine let sit 10 minutes.

Add:

1 Tbsp salt

1 Tbsp vinegar

1/2 cup oil

Add about 5-6 cups additional flour.

Form into 4 loaves and place 2 per greased cookie sheet.

Let rise 25 minutes. Bake 350* 25 minutes.

Mmmmmmm

 

Meatballs

1 lb. beef

3/4 cup oats

1 cup milk

3 Tbsp minced onion

1 and 1/2 tsp salt

ground black pepper to taste

Combine beef and oats. Add milk, onion, salt and pepper. Roll into balls and refrigerate for half an hour.

6 Tbsp regular olive oil

1/2 cup flour

Dredge the meatballs in flour and brown in the heated oil (medium heat). Place in 9x13 baking dish.

1 cup ketchup (or 1/2 bbq sauce)

3 Tbsp vinegar

2 Tbsp sugar

2 Tbsp worchestershire

4 Tbsp minced onion

Combine sauce ingredients and pour over meatballs. Bake at 350* for 45 minutes. 

Yummy!

 

Cheesy Asparagus

 2 lbs. asparagus 

3 tsp minced garlic 

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp red pepper flakes

1 tsp thyme

1/2 cup heavy cream

1 cup grated mozzarella cheese

1/2 cup grated Parmesan cheese

Wash and trim asparagus and place in a baking dish. Sprinkle with the seasonings. Drizzle the cream over the asparagus. Top with cheeses. Toss gently if desired. Bake at 400* for 20 minutes. Place oven on Broil and bake for 1 additional minute if desired to brown the top.

My new favorite way to eat asparagus!

Samoa rice crispy treats

                                                 1/3 cup butter

5 cups mini marshmallows or 40 regular marshmallows

6 cups Rice Krispie Cereal

1/3 cup peanut butter

Melt the butter (I do this in the microwave but stovetop is fine too). Add the marshmallows and heat until melted (2-3 minutes in the microwave for the regular sized marshmallows). Stir in the peanut butter until melted. Add the rice Krispie cereal. Butter a 9x13 baking dish and press this mixture evenly into it.

11 oz. bag of caramels

2 Tbs. heavy whipping cream

1 1/2 cups toasted coconut

 milk chocolate and or butterscotch chips

Heat and stir the caramels (I used the Kraft caramel chips) and cream over medium heat until melted. Stir in the toasted coconut and spread evenly over the top of the crispy treats.

Melt chocolate or butterscotch. Cut up the treats and dip the bottom into the chocolate. Place the remaining chocolate in a baggie and cut a small hole in one corner. Drizzle the chocolate out and across the treats.

Prepare for a sinfully delicious treat!