Homemade Cookie Ice Cream--No Ice Cream Maker Needed!

I wanted to make ice cream with our kids, but we don't have an ice cream maker--and I knew I wouldn't use one enough (note: I have a lactose-intolerant husband!) to justify buying one. I found this recipe, made it with the kids, and it turned out really well. Just a word of caution, this recipe is from Paula Dean from Food Network so you just KNOW it can't be considered healthy. But then again, why would you be looking at this recipe if you had good health in mind?!

3 egg yolks*
1 (14-ounce) can sweetened condensed milk
4 teaspoons vanilla extract
1 cup chocolate sandwich cookies, coarsely crushed (Oreos are great)
2 cups heavy cream, whipped

In a large bowl, beat the egg yolks and stir in the condensed milk and vanilla. Fold in the crushed cookies and whipped cream. Cover and freeze for 6 hours or until firm. If you want to be able to slice it to serve, pour mixture into a 9 by 5-inch loaf pan lined with foil, cover and freeze.

*RAW EGG WARNING
Take caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, it is recommended you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Pasta...mangia, MANGIA!

Pasta is easy to serve to kids and adults alike. Most people seem to enjoy it in all its many forms. Even a gluten-free diet can be full of pasta, thanks (many, MANY thanks!) to a variety of g-f products these days. Here are a some of our pasta recipes that we rely on frequently.

Sausage & Peppers with Penne

This is one of Joe's favorite meals...and we are so happy to have found good gluten-free pasta that holds up to this hearty dish.

12 oz. penne pasta, cooked according to directions
1 lb. mild or sweet Italian sausage, removed from casings & broken into small chunks
2 TBSP olive oil
1 large sweet onion, halved and sliced
2 large bell peppers (any color you have or prefer), halved and sliced
2 cloves garlic, minced
1 (14.5 oz.) can diced tomatoes
1/4 cup white wine or chicken broth
salt & pepper to taste
Parmesan cheese, shredded or grated

In large pan with lid, brown sausage on med-high heat; then drain drippings and remove meat from pan. To the pan heat the olive oil; then add the onion, peppers and garlic and saute for 3-5 minutes until veggies are slightly tender but not overdone.

Add cooked noodles and sausage to the pan with vegetables. On medium heat, add tomatoes and wine (or chicken broth), salt and pepper to taste. With lid on, heat for a few minutes and serve with Parmesan cheese.

Cheese & Spinach Manicotti

...with Cream Sauce

This idea comes from my mother-in-law. I remember eating her manicotti dish that was every bit homemade. She even made the noodles! I liked her noodles (which were made like crepes) because they weren't difficult to pin down and cut with my fork--unlike some of those slippery little buggers that come in a box--and the filling didn't ooze out the sides. So here's a recipe I've adapted. I make it with a cream sauce since our kids prefer it at the moment over tomato sauce, but you can use a jar or two of spaghetti sauce or your own favorite sauce just as well! Please DO try making crepes. It really is easier than you think (besides the first one or two) and there are endless filling options!

FILLING:
2 eggs, beaten
2 cups shredded mozzarella cheese
15 oz. cottage (or Ricotta) cheese
3/4 cup grated Parmesan cheese
1 tsp of dried basil
dash pepper
1-1/2 cups chopped fresh spinach (measured before cooking), wilt by cooking briefly in lightly oiled pan. If using frozen chopped spinach, squeeze out moisture and use only 3/4 cup.

Mix all ingredients in a bowl with a fork. Set aside.

CREPE NOODLES:
3 large eggs
1 cup water
1/2 cup milk
1 cup flour
1/8 tsp salt
2 TBSP melted butter, + 2 TBSP melted butter for frying

Combine all ingredients in a blender and blend on high for one minute to build gluten (this is only for noodles, not regular crepes), or mix with a mixer. Allow batter to rest for one hour before cooking (crepes may tear easily if this step is skipped).

On medium heat, fry in a lightly buttered (use a brush) 8-inch non-stick skillet, using a 1/4 cup measure to pour batter. Turn pan so crepe covers entire bottom of pan. Using a spatula, your fingers, or the pan-flip method; turn crepe when it is a light golden color on the bottom. When the other side is done, slide it out onto a plate. Repeat with remaining batter. The first 1-2 crepes usually don't work well!

Crepes can be stored in fridge or freezer with waxed paper between each crepe and an airtight cover.

CREAM SAUCE:
4 TBSP butter
3 TBSP flour
1 cup chicken broth
1-1/3 cup milk
1/2 cup cream
salt & pepper
dash of nutmeg
2-3 TBSP white wine, to taste

In a heavy medium-sized saucepan, melt butter, whisk in flour. Cook for 2 minutes. Slowly whisk in chicken broth, then slowly add milk, cream and wine. Add dash of nutmeg; salt and pepper to taste. Heat until thickened but still a pouring consistency. Take off heat.

TO ASSEMBLE:
Coat the bottom of a 9 x 13" pan with about a cup of the sauce. Add a line of 2 heaping tablespoons of filling down the middle of a crepe, fold ends in and roll up. Place in the baking dish. Continue until pan is full or crepes are all used (I usually have enough to fill another small baking dish). Pour rest of sauce over the stuffed crepes and bake uncovered at 350 degrees for 30 minutes. Garnish with fresh chopped parsley if you have it.

Fun Frosty Drinks

How do you misplace a hard drive? Well, I haven't been able to find one of ours (with my recipe collection) for a couple of days now. So, I haven't posted anything new since then partly because of the hard drive conundrum and partly because we've had a few little guests at our home.

Since it got quite warm today, it reminded me of the tasty frosty drinks we like to make. The next couple of posts are my favorites.

GADGET NOTE: I've never had a blender that crushes ice well enough without leaving those undesired chunks of ice throughout my drink that's supposed to be smooth. Since we don't have an ice crusher on our fridge, I always grind my ice cubes through our ice crusher first. Here's a link for one that is similar to ours. When our kids were teething or had sore throats, they liked to suck on crushed ice. Now, they love to crank it out themselves. I love using manual machines (is that an oxymoron?) when I can! I bought my latest one in Target's seasonal section a couple of years ago...about this time of year.

Orange Julius

Here's our kids' most requested "special" drink. We make it for Daddy on Father's Day (with lactose-free milk), and the kids often request it as part of their birthday breakfast. TRIVIA: Did you know that the Orange Julius corporation is owned by Dairy Queen...and based in Minneapolis, Minnesota? I always thought it was interesting since there's really not a very long seasonal opportunity for such frosty treats. The only time Dairy Queen was open when I was growing up in a small town in Minnesota was from Memorial Day to Labor Day! Okay, here's the recipe. Please also see my gadget tip on crushing ice.

12 oz. frozen orange juice concentrate
1-1/4 cup milk, lactose-free as needed
1-1/4 cup water
1/3 cup sugar
1 tsp. vanilla extract
12-15 ice cubes, I crush first with a hand-crank ice crusher

Combine all ingredients except ice cubes in blender.
Blend for about 1-2 minutes, adding ice slowly.

Makes 6 servings

Caramelized Espresso Frappe

I don't like to fork over a ton of money for something I can make inexpensively myself. This frappe recipe uses low-fat milk and is exceptional because of the caramelized sugar syrup's toasty flavor. I've served this as a fun drink when a friend comes for a play date, and I've served it to friends who don't like desserts. Of course, I get to share some as well, so I try to look for more excuses to make it--especially when it gets hot down here in the South! Here is the recipe with my two thumbs up! Oh yes, I usually double the coffee cubes and the caramelized sugar mixture. More for later!

1/2 cup boiling water
1 tsp instant espresso (or 2 tsp instant coffee)
1/4 cup sugar
1/4 cup water, divided
1 cup milk, skim is fine
1/4 cup hot cocoa mix, something I always keep on hand!
1 cup crushed ice, check out this hand-crank ice crusher

Combine boiling water and espresso; stir until coffee dissolves. Pour into an ice cube tray; freeze 4 hours or until firm. (I double this!)

Stir sugar and 2 TBSP water in a small heavy saucepan until sugar dissolves. Over med-high heat, cook 8-10 minutes (with only an occasional stir) or until mixture is a deep golden brown. Remove from heat; carefully stir in 2 TBSP hot water with a whisk. WARNING: Mixture will bubble vigorously. Let cool. (Again, I double this!)

Combine caramelized sugar, milk, and cocoa mix in a bliender; process until well-blended. With blender on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed ice; process until smooth. Serve immediately. Yield: 2-1/2 cups (serving size: 1/2 cup).