Creamy Vanilla Ice Cream

I made this recipe today, it was the best ice cream recipe ever. So enjoy it! 

Creamy Vanilla Ice Cream

A traditional cooked custard base is the key to this creamy ice cream with rich vanilla flavor. "It is a family favorite that has been handed down and enjoyed for generations," writes Mary Thompson of Minneapolis, Minnesota. "Whenever we serve it, we get lots of requests for the recipe."

12 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

• 2 eggs
• 1 cup sugar (I used 1.5 Tbsp NuNaturals Stevia powder and just added it after I cooled the mixture)
• 1/4 teaspoon salt
• 2-1/2 cups heavy whipping cream
• 2 cups half-and-half cream
• 2-1/4 teaspoons vanilla extract

Directions

• In a heavy saucepan, combine the first five ingredients. Cook over
• medium-low heat, stirring constantly, until the mixture is thick
• enough to coat a metal spoon and reaches at least 160°. Remove
• from the heat; cool quickly by setting pan in ice and stirring the
• mixture.
• Cover and refrigerate overnight or freeze immediately. When ready to
• freeze, pour custard and vanilla into the cylinder of an ice cream
• freezer. Freeze according to the manufacturer's directions. Yield:
• about 1-1/2 quarts.

Nutrition Facts: 1 serving (1/2 cup) equals 303 calories, 23 g fat (14 g saturated fat), 123 mg cholesterol, 99 mg sodium, 20 g carbohydrate, 0 fiber, 3 g protein.

Peanut Butter Creme filled Chocolate Chip Cookies

All I can say is that these are chewey- chocolatey -peanut buttery -heaven! My family LOVED them!

Cookies:

2/3 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp baking soda

1/2 tsp salt

2/3 cup chocolate chips

1 1/2 cups flour

Cream together butter & sugars. Beat in egg, vanilla, baking soda, & salt. Stir in chocolate chips and flour. Drop spoonfuls onto ungreased cookie sheet. Bake at 350 for 8-10 minutes or until slightly golden. Cool on wire rack.

Peanut Butter Creme Filling:

1 cup creamy peanut butter

1/4 cup butter, softened

3 TBS sour cream

1 tsp vanilla

2 cups powdered sugar

Cream together until smooth. Spread peanut butter creme on half of the cookies. Top with remaining cookies to make sandwiches. Gobble them up with a tall glass of milk!

Creamy Chocolate Mousse

Ingredients:
3 cups whipping cream*
3 egg yolks, beaten
2-3 tsp white stevia powder** or 2/3 cup sugar
1/3 cup cocoa powder
1/2 tsp salt
1 tsp vanilla
1/2 cup whipping cream, whipped

In a saucepan, whisk together whipping cream, (sugar if you're using it), egg yolks, cocoa, and salt. Cook over meduim low heat until mixture is thick and bubbly. Remove from heat and whisk in vanilla. Cool completely, whisk in stevia powder. Fold in whipped cream. Spoon into dessert cups & refrigerate overnight.

*If you want to make it lower fat and are not worried about carbs, use 1 cup whipping cream and 2 cups whole milk with 2 TBS flour.

**I use NuStevia brand white stevia powder. All brands are different, so always add it to taste. If you add too much, it can be really gross. Beware of brands that cost significantly less than others because they are often very bitter or really weak. I have also used Truvia brand and it has a good flavor but is a little weak so you may need to add more. Also, I have found that stevia does NOT like to be heated- it gets too strong and a little bitter, so be sure to add stevia to cooled mixtures.

Lemony No-Bake Cheesecake

This cheesecake is really light and creamy! I made mine sugar free and low carb (believe it or don't!), so I didn't make a crust, but there is a recipe for crust included. This makes a small cheesecake so I would recommend doubling the recipe and using a 9 or 10 inch pan for a larger group (no need to double crust or lemon topping). Ingredients:

1/2 cup lemon juice

1 pkg knox unflavored gelatin

1/2 cup water

2 egg yolks, beaten

2 TBS butter

2-3 tsp stevia powder* (to taste) or 2/3 cup sugar

16 oz (2 pkg) cream cheese

1/4 cup sour cream

1 TBS stevia powder* (to taste) or 3/4 cup sugar

1/2 cup heavy whipping cream, whipped

1 tsp vanilla

1/4 tsp salt

If you want to use a crust:

Combine 1 1/2 cups graham cracker or vanilla wafer crumbs, 2 TBS sugar, and 1/4 cup melted butter. Press into the bottom of the springform pan and bake at 325 for 8-10 minutes. Cool completely.

In a small saucepan, sprinkle gelatin over lemon juice, let stand 1 minute. Over meduim heat, bring to a boil and stir until gelatin is completely dissolved; measure out 1/4 cup and set aside to cool. Add water (and sugar if you're using it- do not add stevia yet!) to remaining lemon juice and bring just to a boil. Slowly whisk hot lemon mixture into beaten egg yolks, being careful not to cook them (you just want to temper them). Return mixture to saucepan and cook over medium low heat until bubbly. Remove from heat and whisk in butter. Cool completely and whisk in stevia powder.

In a large bowl, beat cream cheese, sour cream, and stevia (or sugar). Slowly beat in reserved 1/4 cup lemon juice & gelatin mixture. Beat in vanilla and salt. Fold in whipped cream. Gently spread into an 8 inch springform pan. Pour cooled lemon mixture over cheesecake. Cover and chill overnight.

*I use NuStevia brand white stevia powder. All brands are different, so add it to taste. If you add too much, it can be really gross. Beware of brands that cost significantly less than others because they are often very bitter or really weak. I have also used Truvia brand and it has a good flavor but is a little weak so you may need to add more. Also, I have found that stevia does NOT like to be heated- it gets too strong and a little bitter, so be sure to add stevia to cooled mixtures.

Pepper Poppers

These are a favorite at our house. They are the best on a grill, but if you can't grill outside, they work well in an oven, too. Ingredients:

2 Large bell peppers* (any color)

1 pkg. (8 oz.) cream cheese

16 slices of thick-cut bacon

32 Toothpicks

Chop each bell pepper into 16 chunks. Cut cream cheese into 32 squares. Cut bacon slices in half. Press one cream cheese square into each chunk of bell pepper and wrap in bacon (it's better if it doesn't overlap too much). Punch a toothpick through the popper to hold the bacon in place. Line a baking sheet with foil and place a wire cooling rack on the baking sheet (so air can circulate and bacon fat can drip). Place poppers on the wire rack and broil** on high for about 14-16 minutes until bacon is crispy, turning halfway through.

* If you like spicy, try substituting jalapeno peppers for the bell peppers.

** If you don't like to use broil, you can bake them at 450 for about 30-45 minutes, until crispy. If you have a convection oven (one with a fan to blow air while they cook) they cook much better and faster. Many toaster ovens are convection. You can also grill them, which we LOVE, but DO NOT leave them unattended because the dripping bacon grease will boost the flame and burn the bacon.

Buttermilk Waffles

Buttermilk Waffles
1 1/4 c flour
1/2 tsp b soda
1 1/4 tsp b powder
1 Tbsp sugar (I rarely add this if I use white flour)
1/2 tsp salt
2 eggs
1 1/4 c buttermilk
1/2 tsp vanilla
1/4 c oil

Mix dry ingredients well first , then add the rest and mix. Batter should not be runny or very thick, add more flour/ buttermilk until its just right. Pour into your waffle iron. I have a large waffle iron (4 good sized squares) , and this recipe usually yields 3 large waffles.

Buttermilk Pancakes

Buttermilk Pancakes

For Pancakes:
2 eggs
2 1/4 cups Buttermilk
2 Tablespoons oil
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 Tablespoon sugar
1/8 teaspoon salt

For Waffles:
1 1/4 cups flour
1/2 teaspoon baking soda
1 1/4 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
2 eggs
1 + cup buttermilk
1/2 teaspoon vanilla
1/4 cup oil

Mix together egg, buttermilk and oil. Sift dry ingredients together and add to wet, mix until slightly lumpy. Cook on hot griddle (375*). Yield 8-10 pancakes.
ENJOY! Its my favorite pancake recipe. It only takes a few minutes to make this recipe, and it tastes great! ....Cassie

*If you don't have any buttermilk you can "make" some by mixing regular milk with a tablespoon or so of either lemon juice or vinegar.*

Cake Bites

Ingredients:

Cake mix (I used devils food)

Chocolate frosting

Dipping chocolate

Directions:-Start by baking the cake according to the directions on the box. Once the cake is baked, pull it out of the oven and let it cool for about 20-30 minutes. Dump the cake into a large mixing bowl and add 2 spoon fulls of frosting and begin mashing the frosting into the cake with your hands. Once all of the frosting is mixed into the cake and it is moist you can begin rolling the mixture into balls with the palms of your hands. Place the ball onto a baking sheet or plate lined with wax paper. (You'll be needing to put it into your freezer so whatever will fit is what you should place it on.) I flattend the bottom of the ball and shapeed it into more of a square. (as shown above ).

Once you have filled the baking sheet or plate with the cake bites place it in the freezer and let it sit for 30-40 minutes until the cake bites have hardened. You'll need to create a double broiler by placing a metal mixing bowl on top of a saucepan that has water in it. Set it on low-medium heat.

Then place your chocolate in the bowl and begin melting. Using the toothpicks, poke the toothpick into the bottom of the cake bite and up through it almost to the top. Then stir it around in the melted chocolate until it is completely coated. Remove the excess chocolate off by tapping the toothpick on the side of the bowl- gently. Then carefully scrape the cake bite off of the toothpick and onto a spoon, slide it off the spoon and back onto the wax paper. This will help reduce the amount of chocolate that will puddle around the bottom of the cake bite. Place the tray of coated cake bites in a cool area to harden. Wait about 2-3 hours after coating the cake bites before eating.
Here is the finished product.

Gram Florence Rolls

Grandma Florence Rolls

(All ingredients to be warm)
2 1/2 cups milk
1 1/2 sq butter or 3/4 cup
2-3 TBS sugar
1-2 TBS salt
add 1 TBS yeast
3 eggs

Mix with 7 cups flour
then add 2 more

Let raise on warm stove
Punch
Raise again
Roll out and cut rounds
melt butter on cookie sheet, dip each roll in butter , fold and pinch.
Let raise a little more

Bake @ 375* for 15 minutes. (Rolls do not get brown much at all, because of the milk in them they stay pretty white. )

To do cinnamon rolls add 1/2 c more sugar, roll out and spread butter, sprinkle cinnamon sugar.
To do orange rolls- grate orange peel, sprinkle sugar, OJ, powdered sugar for glaze.

Chocolate Scotcheroos

Ingredients:
1 cup Karo Light Corn Syrup
1 cup sugar
1 cup creamy peanut butter
6 cups crispy rice cereal
1 bag semi-sweet chocolate chips
1 bag butterscotch chips

Directions:
1: Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
2: Pour into greased 13x9-inch pan and pat into place.
3: Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
4: Cool at least 45 minutes, or until firm. Cut into bars.

Homemade battered French Fries

Ingredients
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon seasoned salt (I used Johnny's)
1 & 1/3 cup water, or as needed (I think next time I will try replacing the water with beer.)
1 cup vegetable oil for frying

Directions
*Peel and cut your potatoes into fries and place into water and refrigerate for 30 minutes or longer (up to 2 days).
*Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt and seasoned salt into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
*Place fries into the oil shortly (until tender...not brown). Take the fries out and drain on paper bag or towel, allow to cool enough to handle.
*Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels. Salt immediately.

Yummy Gingerbread Cookies

I love these cookies! They are soft and chewey- unlike most gingerbread. I like to dress them up by pressing different small candies (such as candy corns and the like) into the center just after they come out of the oven. Happy Holidays!Ingredients:
3/4 cup butter, softened
1 3/4 cup white sugar, divided
1 egg
1/4 cup molasses*
1 tsp vanilla
1 1/2 tsp ground ginger
1 TBS cinnamon
1/2 tsp salt
2 tsp baking soda
2 3/4 cup flour

Cream together butter and 1 cup of sugar. Beat in egg, molasses, vanilla, ginger, cinnamon, salt, and baking soda. Stir in flour until well combined. Roll dough into balls. Roll balls in remaining 3/4 cup sugar and place on ungreased cookie sheet (I usually line my cookie sheets with parchment paper). Gently press down the middle of the balls to flatten the tops just a bit. Bake at 350 for 8-10 minutes (for small balls) or 12-15 minutes (for large balls). Cool on wire racks. They should be very soft in the middle when they first come out of the oven but they will set up when they cool.

*To make measuring molasses a little easier (and less messy) try warming your molasses in the microwave for 20-30 seconds; but be careful not to burn it- you just need it to be warm. Then it will pour out really easily into your measuring cup.

Sugar Cookies

Grandma’s Sugar Cookies

1 cup shortening
2 eggs
5 cups flour ***
1 t. salt
2 cups sugar
1 t. vanilla
1 t. soda
1 cup butter milk
1/4 + tsp ground nutmeg



Cream together shortening and sugar.  Beat in eggs and vanilla.  Add the dry ingredients alternately with the buttermilk, mixing well.  Rolls out on floured surface and cut in shapes.  Bake at 350° for 9 to 11 minutes.

*** Add extra flour for right consistency for rolling out cookies.

Cream Cheese Frosting

2 3-ounce packages of cream cheese
½ cup softened margarine or butter
2 teaspoons vanilla (or any other extract flavor)
4 ½ to 4 ¾ cups powdered sugar
1/4- 1/2 tsp salt

Beat together cream cheese and margarine or butter, and vanilla till light and fluffy.  Gradually add 2 cups powdered sugar, beating well.  Beat in enough remaining powdered sugar to make frosting of spreading consistency.

Play Dough

My kids love play dough, but the store-bought stuff is too dry and crumbly after 5 minutes out of the jar. So I make it myself and it stays soft for months! Baby oil gives it a nice smell and makes it extra soft. 1 cup flour
1 cup water
1 tablespoon baby oil (cooking oil will work, too)
1/2 cup salt
2 teaspoons cream of tartar
food coloring (optional)

Whisk ingredients together in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture pulls away from the sides and has a "play dough" consistency. Knead until cool. Store in an air-tight container or ziploc bag for up to 3 months (or longer if it stays soft).

***NOTE: Due to the high salt content, the dough WILL SCRATCH a nonstick pan! Use an old pan or get one from a thrift store :)***

Dove Tempting Double Chocolate Cookies

Dove Tempting Double Chocolate Cookies

*prep time 25 minutes

Bakes time- 10-12 minutes

Difficulty- easy

Makes 24 cookies

1 bag DOVE PROMISES milk chocolate

1 cup (you can buy a bar if its 8 oz or a bag and just use 8 oz) DOVE PROMISES Dark Chocolate

1/4 cup butter

1/4 cup firmly packed brown sugar

2 eggs

1 cup flour

1 tsp almond extract (we used orange extract and it was EXCELLENT)

1/4 tsp baking powder

1. Coarsly chop the DOVE PROMISES Milk chocolate and melt in either in a bowl on top of a double boiler or in the microwave for 1- 1 1/2 minutes.

2. Stir the chocolate until smooth. Add the sugar, butter, eggs and almond (or orange) extract.

3. Stir in the flour and baking powder

4. Add 1 cup chopped DOVE PROMISES Dark Chocolate (not melted, just coarsely chopped)

5. Drop heaping tablespoons of batter on an ungreased cookie sheet

6. Bake in preheated oven at 350* for 10 to 12 minutes

7. Cool on the cookie sheet

Carrot Chowder

okay, this is one recipe not to judge by the name. it is SOO good. perfect for cold winter days. even better with warm fresh bread:). *** this recipe was from someone in dan's alpine ward and it won a national contest. its that good!***

Carrot Chowder
Brown 1 pound ground beef, drain fat.
add :
1/2 cup chopped celery
1/2 cup chopped green onion (some red is nice for color)
1/2 cup chopped green or yellow onion
simmer about 10 minutes or until tender

Add:
1 quart tomato juice
1 1/2 cups water
2 1/2 cups coarsely grated carrots
1/2 tsp marjoram
1/2 tsp pepper
1/2 tsp salt
1 tsp sugar
3 cloves of garlic or 1/2 tsp garlic powder

Bring to a boil, lower heat , cover and simmer until tender. (about 2 hours). Stir in 2 cans Cream of Celery soup, do not let boil.
*add some Swiss cheese on top of each  bowl (more than I showed in this picture, I just didn't want to cover all the soup)
Yield- 10 servings. freezes well
(**note- because I was so busy while making this soup, I didn't add the cream of celery on accident, and it was actually great even without it! we didn't even notice until I found the unopened cans!)

Shortbread Cookies

Ingredients:

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Directions:
Preheat oven to 350 degrees F.
Cream butter and sugar until fluffy.
Stir in vanilla (and food coloring if desired); add flour and mix well.
Put through cookie press and form cookies onto baking sheets.
*Bake for 10 - 12 minutes.

Pumpkin Spice Donuts

Donuts:
1/4 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 cup pumpkin
1/2 cup buttermilk
4 tsp baking powder
1 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
2 tsp vanilla
5 cups flour, divided

Spiced Sugar:
1 1/2 cups white sugar
1/2 cup powdered sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
dash of salt

Cream butter and sugar, add pumpkin & eggs and beat well. Add baking powder, soda, salt, cinnamon, nutmeg, ginger, vanilla, & buttermilk (buttermilk substitute: 1/2 cup milk + 2 tsp lemon juice or vinegar- let stand 5 minutes). Mix well. Gradually add 4 cups of flour until you have a soft dough- the consistency of sugar cookie dough. Roll out with remaining flour (only use enough so that they don't stick to the countertop) 1/4 inch thick. Cut into circles and cut smaller circles out of the center (if you have a "donut cutter" you can use that. I used a regular cup and a medicine cup from children's motrin). Keep center circles to make donut holes. Let the donuts rest for 15 minutes before frying. Fry in oil at 375 for about 3 minutes on each side. Remove from oil and drain on cooling rack with paper towels underneath. Immediately toss HOT donuts in spiced sugar until coated. Enjoy!!

Creamy Chicken Enchiladas

One can Cream of Chicken soup

8 oz sour cream

4 oz. cream cheese, softened

2 tsp minced garlic

1 cup picante sauce, pureed (or one can of enchilada sauce)

1/2 cup chopped red onion

2 tsp chili powder

3 cups chopped cooked chicken

3 cups shredded Monterey Jack cheese

12 flour tortillas

1 large tomato, chopped

4 green onions, sliced

Chopped cilantro

Guacamole- optional

Preheat oven to 350 degrees. Line 9×13 pan with parchment paper. Stir soup, sour cream, cream cheese, garlic, picante sauce, red onion and chili powder in a medium bowl. In a large bowl, stir 1 1/2 cups of the sauce mixture with the chicken & 1 1/2 cups of the cheese. Spread about 1/3 cup of the chicken mixture down the center of each tortilla. Roll up and place seam-side-down in prepared dish. Scoop remaining sauce over the filled tortillas. Sprinkle with remaining cheese. Loosely cover with foil. Bake for 45 minutes or until enchiladas are hot and bubbling. Top with tomato, cilantro, and green onion. Add a dollop of guacamole, if desired.

Fresh Tomato Pasta Sauce

I learned to make this fresh pasta sauce while living in Italy. Jerry is always begging me to make it, it's one of his favorites. It is very light, not thick or heavy like the usual spaghetti sauces you buy at the store. We often serve it with smoked sausage or kielbasa sausage. Don't forget to top it off with some great fresh grated parmesan ( I reccommend "Reggiano" parmesan or asiago cheeses) Mmmmmmmm, goooood!

8 medium vine tomatoes

2 TBS extra virgin olive oil

1-2 TBS fresh minced garlic

3 TBS minced FRESH basil (or 1 TBS dried)

1 vegetable or chicken bullion cube

1 1/2 TBS sugar (or 1 tsp white stevia powder)

1 1/2 tsp salt (or more to taste)

1/2 tsp ground pepper

Boil tomatoes in salt water until the skins break and begin to peel. Remove from water and drain. Cool slightly and peel skins completely off- Be careful, they will be HOT. Discard skins. Chop tomatoes and put in a medium saucepan. They will be VERY juicy- try to keep all the juice! Add spices, bullion cube, sugar, garlic, & oil. Simmer on low heat for about 45 minutes or until it is reduced by half. *I usually get my sauce started first and put my pasta water on to boil when my sauce begins to simmer.* You can leave the sauce chunky or you can puree it. It will be very light and a bit watery. Toss with hot pasta (or whatever else you like) and enjoy immediately. Top with fresh grated parmesan or asiago cheese.