Patience Peach (or Blueberry) Iced Tea (no heat)
(from a friend of Mom's)
Ingredients:
1 pretty pitcher (yes, must be pretty)
2 quarts water
6 peach (or blueberry) tea bags
2 Tb raw honey (can omit)
1/8 orange slice, squeezed (can use OJ)
1/3 C sugar
1 Tb lemon juice(omit if using blueberries)
Directions:
Let teabags steep unheated for 30 minutes, then carefully drain liquid from teabags and toss. Add honey and sugar and stir vigorously. Place in frig to serve chilled.
May garnish with lemon rings or orange rings floating in pitcher.
 Apple Streusel Ice Cream Ingredients: - 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3 tablespoons plus 4-1/2 teaspoons cold butter, divided
- 1/2 cup chopped pecans
- 1 cup chopped peeled Golden Delicious apple
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- ICE CREAM:
- 1-1/4 cups milk
- 3/4 cup sugar
- 1-3/4 cups heavy whipping cream
- 1-1/2 teaspoons vanilla extract
- 1 jar (12 ounces) caramel ice cream topping
Directions: For streusel, combine the brown sugar, flour and cinnamon in a bowl; cut in 3 tablespoons butter until mixture resembles coarse crumbs. Stir in pecans.
Press into a 9-in. pie plate. Bake at 350° for 10-12 minutes or until the edges are browned. Cool slightly; break into small pieces. Cool completely.
In a small skillet, melt remaining butter. Stir in the apple, sugar and cinnamon. Cook for 8-10 minutes or until apple is tender; cool.
In a large saucepan, heat milk to 175° stir in sugar until dissolved. Refrigerate for several hours or overnight. Cool. In a large bowl, combine the milk mixture; cream and vanilla. Refrigerate for several hours or overnight.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Add apple mixture to each batch of ice cream; freeze 5 minutes longer.
Spoon a third of the ice cream into a freezer container. Top with a third of the streusel mixture. Drizzle with a third of the caramel topping. Repeat layers once. Top with remaining ice cream. With a spatula, cut through ice cream in several places to gently swirl layers. Cover; freeze overnight. Garnish with the remaining streusel and caramel topping.
Yield: 1-1/2 quarts. We made this for either the 4th or Memorial day last year, and it was THE most amazing ice cream I've made/tried to date! :) A wee bit more work, but soooo worth it!! And you can (uh, need to...read the directions!) make it ahead, which is nice...'cause then the ice cream freezer is free for other flavors! Ha ha...I think last year we made 3 different flavors. *grin*. Some serious ice cream eaters here.
Butterscotch-Cashew Bars
Ingredients
1 box plain yellow cake mix
1/2 c. butter, melted
1/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. cashews, chopped (or other nut)
1 c. butterscotch chips (or any chip, really)
Directions
Preheat oven to 350F. Grease a 9x13 baking dish. Set aside.
Combine cake mix, butter, brown sugar, eggs, and vanilla in a large mixing bowl, beating on low speed for 1 minute.
Scrape down sides of bowl and beat for 1 more minute. Spread batter evenly in prepared pan. Sprinkle with nuts and butterscotch chips.
Bake for 25-30 minutes or until toothpick inserted near center comes out clean, and top is lightly browned. And as I finished typing that out, I went to go cut them and put them in a container while still slightly soft and warm...and yeah they're good. ;)
Salty-sweet, and pretty rich. If you want less salty though, just go with unsalted nuts, as especially cashews tend to be quite salty
Coconut Blueberry Cake
Ingredients:
2 c. all-purpose flour
1 c. sugar
3 tsp. baking powder
1/4 tsp. salt
2 eggs
1 c. milk
1/2 c. vegetable oil
1-1/2 c. fresh or frozen blueberries*
1 c. flaked coconut
LEMON SAUCE:
1/2 c. sugar
4-1/2 tsp. cornstarch
1 tsp. grated lemon peel
1 c. water
1 T. butter
2 T. lemon juice
Directions:
In a bowl, combine the flour, sugar, baking powder, and salt. Beat the eggs, milk and oil; stir into dry ingredients just until moistened. Fold in blueberries.
Transfer to a greased 13x9x2-in. baking dish. Sprinkle with coconut. Bake at 375 for 22-24 minutes or until a toothpick inserted near center of cake comes out clean. Cool on a wire rack.
In a small saucepan, combine sugar, cornstarch and lemon peel. Gradually add water until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in butter and lemon juice. Cut cake into squares; drizzle with the lemon sauce.
Yield: 12-15 servings
*note: if using frozen blueberries, do not thaw before adding to batter.
Chicken Romaine Salad
Ingredients: - 3 tablespoons butter, melted
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup vegetable oil
- 7 cups torn romaine
- 1 cup seedless red grapes
- 1/2 cup dried cranberries
- 1/2 cup shredded sharp cheddar cheese
- 1 cup Vidalia onion or honey mustard salad dressing (we tried Vidalia...and didn't like :P)
Directions: Pour butter into a 15-in. x 10-in. x 1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside.
Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels.
In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.
Yield: 12 servings (3/4 cup each). Note: for the chicken part, we discovered a bag of pre-grilled/cooked chicken strips in our freezer, and used them instead. Just had to cook them in a skillet till heated through before chopping for the salad....very yummy, and super easy.
Veggie Salsa
Ingredients:
1 (15oz.) can black eyed peas (rinsed and drained)
1 (11oz.) can white shoepeg whole kernel corn
1 tomato, diced
1/2 green pepper, diced
red onion, diced
1 avocado, diced
anything and everything else...this is a very versatile recipe ;)
Toss all with a little Italian dressing (supposedly, wishbone dressing is best...not sure what we used, but was good) Serve with tortilla chips! And if I were to do this again, I'd make more. *grin* I could eat it with a spoon and forget the chips!
Apple Puff Pancake
INGREDIENTS
- 6 eggs
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons butter
- 2 apples - peeled, cored and sliced
- 3 tablespoons brown sugar
DIRECTIONS - Preheat the oven to 425 degrees F (220 degrees C).
- In a large bowl, use an electric mixer to blend eggs, milk and vanilla. Add flour, sugar, salt and cinnamon; mix just until blended. Set aside.
- Melt butter in a 9x9 inch square pan. Arrange apple slices in the bottom of the pan, and pour the batter over them. Sprinkle brown sugar over the top.
- Bake for 20 minutes in the preheated oven, or until puffed and lightly browned.
I'm going to be making this for supper, serving with sausage links, and maybe some fresh fruit. :) Yum! Super easy and delicious. Best to eat it pretty much right after it comes out of the oven though.
Beefy Barbecue Macaroni
Ingredients:
3/4 lb ground beef
1/2 c. chopped onion
3 garlic cloves, minced
3-1/2 c. cooked elbow macaroni (about 8 oz. dry pasta)
3/4 c. barbecue sauce
1/4 tsp. pepper Dash cayenne pepper
1/4 c. milk
1 T. butter or margarine
1 c. (4 oz.) shredded sharp cheddar cheese
Additional cheddar cheese, optional
Directions:
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add macaroni, barbecue sauce, and butter over medium heat until butter is melted. Stir in cheese until melted. Pour over the macaroni mixture and mix gently. Sprinkle with cheese if desired. Yield: 4 servings This is SUPER fast, and really yummy.
Hannah is out for the week, so I thought I would fill in with a recipe. lol
Papa John's Garlic Sauce
Ingredients-1/4 - 1/2 stick margarine or butter
1/2 Tablespoon Garlic powder
1/4 teaspoon salt
Directions-
Melt butter in the microwave (about 30 seconds).
Put in salt and garlic powder (to taste).
Microwave for 5 seconds longer.
 Hannah is out for the week, so I thought I would fill in with a recipe. lol
KFC Coleslaw
Ingredients: 1/2 cup mayo,
1/3 cup granulated sugar,
1/4 cup milk,
1/4 cup buttermilk,
2 1/2 tablespoons lemon juice,
1 1/2 teaspoon salt,
1/8 teaspoon pepper,
8 cups finely chopped cabbage,
1/4 cup shredded carrot,
2 tablespoons minced onion
Directions:
1. Be sure cabbage and carrots are chopped up into very fine pieces, about the size of rice.
2. Combine the mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt and pepper in a large bowl and beat until smooth.
3. Add the cabbage, carrots, onion and mix well.
4. Cover and refrigerate for at least 2 hours before serving. Serves 10-12
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