One Ingredient Ice Cream (or two, or three)

You really can make ice cream with only one ingredient.  And no, the one ingredient is not cream.  It's bananas.  So no, I guess you can't technically call it ice cream but I'm going to anyway.  Here is the oh so difficult recipe.

Slice a couple of very ripe bananas and freeze them two hours.  Then dump it in your food processer and turn it on.  Ta da!

It might look a little gritty at first but you keep going until it is soft serve consistency.  If you want you can then freeze it so that you can scoop it out like real ice cream.  Obviously this is going to be banana flavored ice cream.  It is not blue bell ice cream but it still tastes good AND it's healthy.  It's especially great if you can't have dairy or you want to give your kids a guilt free treat.  Add peanut butter for a two ingreadient ice cream.  I think nutella would really push it into the fantastic catagory but I haven't tried it yet.  I first saw the recipe for this HERE and you can find a few other versions HERE.

Last night I had planned on making the chocolate one for dessert.  Unfortunately I didn't plan anything for dinner.  But reasoning that the ice cream was actually healthy I decided to have crepes with ice cream for dinner.  And THAT earned me a "thanks for a wonderful Mom" in Hyrum's prayer at dinner.

Carmen’s Hot & Sweet Jalapenos

This is a favorite served on Trisket crackers with cream cheese. Makes about 6-8 pints

12-16 cups thick slice green or red jalapenos (we like red the best)

2 cloves garlic, sliced

1/3 c. non-iodized salt

1 – 2 cups pickling lime powder- mixed as directed on package (I bought at Walmart)

6 cups crushed ice, to be part of the water measure with the lime powder

5 cups sugar

2 ½ cups distilled white vinegar

¾ teaspoon ground turmeric

Prepare jalapenos by washing thoroughly, removing stem end and cutting into ¼ inch thick round slices. Discard any extra seeds that fall out (use rubber or plastic gloves when handling hot chilies to prevent skin irritations and burns. I also do the cutting outside where chili fumes won’t fill the house. Afterwards run your cutting board through the dishwasher to get all the capsasin - hot stuff - off the board) Combine jalapenos with slice garlic and sprinkle with salt in a non- aluminum stock pot or large bowl, mix well

Mix pickling lime with water as directed on package, adding cracked ice in water measure. Pour mixture over slices, mix carefully with pepper slices, cover and weight down pepper slices with a plate, covering lightly with plastic wrap. Store in a cold area overnight or at least 8-12 hours. Stir carefully every few hours (Pepper slices will become very firm and brittle as they soak in the lime water).

Combine sugar with remaining ingredients in a big pot and bring to a full boil. In the meantime, wash and drain peppers in cold water, three full times to remove all the lime soaking solution. When thoroughly washed, add slices to syrup in pot (may be done in batches if needed). Bring to a full boil, and cook until they are almost transparent, about 6-8 minutes.

Spoon chilies and hot liquid into hot clean mason style jars. Wash rimes of jars with a clean wert cloth to remove any syrup from rim. Place hot mason lids and clean rings on jars and tighten very will. Process in hot water bath for 20 minutes (27 at high altitudes). Remove slowly from hot water, and allow to cool, undisturbed, on a towel in a draft free area of the kitchen, until jars are cooled and sealed. Store for four weeks before using. Keep refrigerated once opened.

Ken and Andrea's Lime punch

I always love when Ken is in charge of drinks because we always get this punch.  I believe this is the recipe quoted to me at the reunion.

2 2 liter bottles diet lemon lime soda
2 cans frozen limeade concentrate
1 small bottle roses lime

Mix all together and serve.

Now that I'm writing it down I'm not sure if it was limeade or lemonade,  OR if it was sprite or ginger ale.  Anyone know?

Lemony Chicken with Fresh Coriander

This recipe is adapted slightly from Madhur Jaffery's Indian Cooking.  I love cilantro so of course I love this.

2T Ginger paste (or fresh ginger and water blended together to make a paste)
2 1/2 lbs chicken pieces skinned
4 cloves garlic (finely chopped)
1 bunch cilantro finely chopped (no stems)
1/4 tsp cayenne
2 tsp cumin
1 tsp coriander
1/2 tsp turmeric
salt
2-3 tablespoons lemon juice


Coat a wide non stick pan with vegetable oil and heat over med-high heat.  Salt chicken to taste.  When the pan is hot, brown chicken (in batches if necessary) on each side then remove to a platter or bowl.  Turn heat to medium and and garlic and ginger paste.  Stir and fry for one minute.  Add 3/4 cilantro, cayenne, cumin, coriander, and turmeric.  Cook while stirring for one minute.  Add half a cup of water and lemon juice to the pan then add chicken and any juices that may have accumulated to the pan.  Cover and cook on low until chicken is done (about 20-30 min) turning chicken over half way through cooking.  Garnish with rest of the cilantro and serve with basmati rice.

HOT SPICED LEMONADE

This is Mom's recipe. We made it on New Years eve and it was a hit. I think we will be making it a lot since our lemon and orange tree come in season in the winter.

Combine in pot and bring to simmer then serve:
9 c. water
1 c. lemon juice
2 c. orange juice
2 c. sugar
1 T. vanilla
1/8 t. cloves

Chocolate Cream Balls

This takes an overnight of cooling to prepare

3 8oz Chocolate bars with Almonds
1 8oz Cool Whip
12-15 Vanilla Wafers, crushed

Melt Chocolate in a double boiler. Cool to room temperature. Stir in cool whip until well blended. Place in fridge overnight or until chilled. Butter hands. Roll chocolate into 3/4 inch balls, then roll in cookie crumbs. Store covered in the fridge for up to 2 weeks.

Microwave Peanut Brittle

This is easy and fast. It doesn't taste good, but I make everyone eat it.

1 C Sugar
1 C Raw Peanuts
1/2 C Light Corn Syrup
1 tsp margarine (not butter)
1 tsp vanilla (real)
1 tsp baking soda

Combine sugar, peanuts, syrup and a pinch of salt in a tempered glass bowl. Cook on High for 3 minutes. Stir. Put back in microwave for another 3 minutes. Stir in margarine and vanilla. Cook for 1 minute longer. Take out and stir in baking soda. Mix well and quickly pour out onto buttered cookie sheet. Cool 20 minutes.

Spiced Almonds

I got this one from Charlene a few years ago and it has always been a huge hit. I think I was told to not try doubling the recipe, so I make several batches each Christmas.

1 C Sugar
1/2 tsp Salt
1 tsp Cinamon
1/4 tsp Nutmeg
1/4 tsp Ground Cloves
3 Tbl Water
2 C Whole Almonds

Combine all ingredients except almonds in a medium saucepan and stir over medium-high heat. Bring to a boil and continue stirring until sugar is dissolved. Reduce heat to medium and cook without stirring until firm ball stage (242-248). Remove from heat and stir in almonds. Continue to stir until completely coated. The coating will crystallize and become cloudy. Pour mixture onto buttered cookie sheet. Try to spread out the almonds (you'll have to give up once they become hard).

Spinach Smoothie

Or as my boys call it, slime. Steve says this is the only way to eat spinach!
2 cups packed fresh spinach
2 cups frozen strawberries
1/2 cup water
2 tablespoons honey
1 ripe banana
Blend all in blender and enjoy! We've substituted frozen mangos and blueberries for the strawberries. Yum!

Homemade French Fries

Original from Here

Ingredients:

2 1/2 pounds russet potatoes, peeled

1 cup all-purpose flour

1 teaspoon garlic salt

1 teaspoon onion salt

1 teaspoon salt

1 teaspoon paprika

OR 2-3 teaspoons season all instead of spices

1/2 cup water, or as needed

1 cup vegetable oil for frying

Directions

1. Slice potatoes into thin wedges. Keep cover with water while you get everything else ready.

2. Heat oil over medium heat

3. Combine flour and seasonings. Add water to make a runny consistency for the batter.

4. Dip potatoes in batter and fry in hot oil until golden. Make sure that they aren't touching when you put them in the oil or they will clump.

Quick Chocolate Pudding

John's favorite dessert is chocolate pudding. I love that I can make his favorite dessert quickly from scratch with ingredients I have on hand. I got the original recipe from allrecipes and only changed it by adding butter.

Ingredients

1/2 cup white sugar

1/3 cup unsweetened cocoa powder

3 tablespoons cornstarch

2 cups milk

2 teaspoons vanilla extract

2 Tablespoon butter (optional)

Combine sugar cocoa powder and cornstarch in a large microwave safe bowl (I use my extra large 4 cup measure). Sift the cocoa powder if there are clumps. Whisk in milk slowly and make sure there are no clumps. Microwave on high for 3 minutes.

Stir and continue microwaving at one minute intervals until thick and shiny, about 2-4 minutes. Keep an eye on it to be sure it doesn't over flow.

Remove from microwave and add optional butter and vanilla. Stir and refrigerate with plastic wrap on top touching the pudding.

Of course more fat (whole milk and butter) makes it taste better (richer, smoother). But I've made this with 2 % milk and no butter and it's still great.

Chocolate Chunk Oatmeal Cookies with Dried Cherries (or Craisins)

I just can't seem to get over how good these cookies are. Even John who said "Ewww craisins?" absolutely loves them. I have made them with both dried cherries and with Craisins, and the were both fantastic but I will probably stick with Craisins in the future just so I don't have to make another trip to the store.

The original recipe came from Cooks Illustrated and it is pretty much the same except they use bittersweet chocolate chunks and I use chocolate chips. Again because it is easier. Baked as directed these make giganto sized cookies with a perfect texture. I'm sure you can make them smaller but I don't know the perfect cooking time for that.

2 1/2 cups flour (I used half wheat)

1 1/2 t baking powder

1 t baking soda

1/2 t salt

4 1/2 cups old fashioned oats

2 cups dried tart cherries coarsely chopped (or craisins)

1 1/2 cups semi sweet chocolate chips

3 cups brown sugar

3 sticks butter

2 eggs

2 t vanilla

1. Preheat oven to 350

2. Whisk first 4 ingredients together. In a separate bowl combine oats, chocolate, and cherries.

3. In mixing bowl mix butter and brown sugar. Add eggs one at a time and vanilla. Scrape down sides. With mixer running add flower mixture until just combined and then add oat mixture.

4. Roll out 1/4 cup balls and place on cookies sheet. Use your hands to flatten slightly. Bake for 20 minutes rotating racks halfway through. Cookies will appear slightly undone and shiny when done.

5. Cool on baking sheet 5 minutes then transfer to wire rack.

Makes 32 cookies

Beef and zucchini in red curry sauce

I made this for dinner tonight and I was reminded how easy and yummy it is. The boys love it. They usually make faces and gagging noises when I make them eat zucchini, but in this recipe they gobble it up. Hope you enjoy it too! I've made this with chicken and beef, and we liked them both.

2 T oil
1 T garlic
2 T red curry paste
½ lb boneless beef, thinly sliced crosswise into 2 inch strips
2 med zucchini, halved lengthwise and cut crosswise into 1 inch pieces
½ c water
2 T fish sauce
1 T br sugar

In lrg deep skillet, heat oil over med heat. Add the garlic and when it is sizzling and fragrant, add the curry paste. Reduce heat to low and cook gently for 2 min, mashing to melt paste in oil. Add beef and toss to coat with curry paste. Stir in the zucchini. Add water, fish sauce, and br sugar. Cook, stirring now and then until the zucchini is tender and the sauce is smooth, 2-3 min.

Carrot & Cauliflower Medley

CARROT & CAULIFLOWER MEDLEY My favorite vegetable dish

About 8 large carrots peeled & cut into ¼” thick diagonal slices
1 large head cauliflower broken into bite size flowerets.
Cook in boiling water until just tender. Carrots will take a couple of minutes longer, then plunge into cold water & drain.

In another pan melt 2 T. butter over med heat; stir in 2 T. flour, ¼ t. Dijon mustard and 2 green onions, sliced thin(optional) then cook until bubbly. Remove from heat and gradually stir in 1 c. chicken broth and ½ c. whipping cream. Cook, stirring until thickened. Gradually add 1 c. shredded Swiss cheese, stirring until melted. Combine vegetables and sauce in a 2 quart casserole.

Sprinkle with ½ c. additional cheese. If done ahead cover and refrigerate. Before serving bake uncovered in a 350 degree oven until heated through, about 15 minutes (35 minutes if chilled.

Baked French Toast

I think I might make this Christmas morning because I can put it together the night before and just bake it in the morning.

Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices (day old is best)
6 eggs
1 1/2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.

Toffee

The one recipe Christmas wouldn't be complete with out.

1 Cup real butter
1 1/3 cup sugar
1 T Corn Syrup
3 T water
8 oz milk chocolate
1 cup finely chopped toasted almonds


Melt butter in a heavy 2 quart saucepan

Add sugar corn syrup and water and cook until hard crack stage (300 degrees or as mom says cook until it is the same color as an old penny)

Immediately pour into a 9X13 pan. While still warm spread milk chocolate on top. Sprinkle almonds on top and lightly press into melted chocolate. When completely cool break into pieces and store in covered container.

Strawberry Cream Squares

Thanksgiving is coming up. We can't take the risk of being caught without this recipe.

Ingredients
2 (3 oz) pkg. strawberry gelatin
2 (10 oz) pkg. frozen sliced strawberries
2 Large ripe bananas
1 (13 1/2 oz) can crushed pineapple
1 cup sour cream
2 cups boiling water

Directions
Dissolve gelatin in 2 cups boiling water. Add frozen strawberries; stir occasionally until thawed. Add crushed pineapple and bananas, finely diced. Pour half into 8x8x2 inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining gelatin on top. Chill into firm. Cut into squares.

Letter Pretzels

I think most every summer when we were in the throes of boredom mom pulled out this recipe to keep us entertained for the afternoon. I was thrilled to find it and use it with my kids.

1 package yeast

1 1/2 cup warm water

1t salt

1T Sugar

4 cups flour

Mix all ingredients. Knead until elastic and shape into whatever shape you like. Brush with beaten egg (or butter) and sprinkle with salt. Place on a foil lined cookie sheet and bake at 425 for 12-15 minutes.

Grandmas Enchaladas

Grandmas Enchaladas

Sauce:
1 lb. ground beef – cooked, drained, then add:
4 c. beef or chicken broth (can use boullion cubes and water)
3 T. mild chili powder (pure chile pd)
¼ t. garlic powder
1 t. cumin
Bring to a boil then stir in 2 T. cornstarch mixed in 2 T. water
1 can tomato sauce and 1 can prepared enchilada sauce may be added.
Simmer about 15 minutes.

To assemble fry tortillas in oil till soft. Dip tortilla in enchilada sauce and put on plate. Spoon on hamburger and more sauce. Add shredded cheese. You can make as many layers as you want. Top with shredded lettuce and a fried egg.

Speedy Brownies

This is my favorite Brownie recipe to make.  It's fast, easy, and I usually have all the ingredients.  I usually mix the chips into the batter.  It's also good with nuts but for some reason, I usually need to increase the baking time about 10 min.

2 Cups Sugar

1 3/4 cups flour

1/2 cup cocoa powder

1 tsp salt

5 eggs

1 cup oil

1 tsp vanilla

1 cup chocolate chips

Combine first seven ingredients until smooth.  Pour into a grease 9 x 13 pan.  Sprinkle with chocolate chips.  Bake at 350 for 30 min or until a toothpick inserted near the center comes out clean.