Sunday, June 26, 2011

Ben and Jerry's Oreo Mint Homemade Ice Cream

Last summer, I found Ben and Jerry's Homemade Ice Cream and Dessert Book, at a thrift store for 50 cents. Of course I bought it! But, for some reason, I hadn't used it until THIS summer. Boy, were we missing out! But, now that we have made two different ice cream recipes from this book, I plan on making every recipe from this book!

First off, I am a huge Ben and Jerry fan! I used to buy pints on a regular basis when I was in college. Love the stuff. I just hated how expensive it was. Oreo Mint happens to be Chris and I's favorite, FAVORITE flavor, so for Father's day that is what I made. It tastes just like the pint I used to buy at the store. It is unreal how tasty it is. Not to mention, how easy it is to make. So, thank you Ben and Jerry for sharing your secrets and now YOU must go make this ice cream for your family!

2/3 cup coarsely chopped Oreo cookies
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream (I used heavy whipping cream)
1 cup milk (I used 1% and it was great)
2 Tsp. pure peppermint extract

1. Place the cookies in a bowl, cover, and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peppermint extract and blend again.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. After the ice cream stiffens (about 2 minutes before it is done) add the chopped cookies, then continue freezing until the ice cream is ready.

Makes generous 1 quart (I think it was more like 2 quarts)

Wednesday, June 8, 2011

Pesto Pizza with Pine Nuts and Feta

THIS.IS.AMAZING.PIZZA! Oh man, Chris was so skeptical when I told him what was for dinner, and mind you, he LOVES him some PIZZA! But now, after tasting, and consuming 2/3 of the pizza, he LOVES this! I was in heaven. I had to restrain myself not to eat the entire thing. Really good and filling. Oh man, I cannot wait to make this again and again and again!

1 batch pizza dough
1 1/2 cups shredded chicken (I used the Lemon Garlic Chicken*, recipe follows)
4 oz feta cheese
1/2 red onion, cut in slivers
1-2 large tomatoes sliced (I used grape tomatoes cut in half)
Shredded mozzarella (to your liking)
Toasted pine nuts (to your liking)

Preheat pizza stone (I preheat my oven and pizza stone at 475 degrees for at least 45 minutes before baking the pizza so the stone is nice and hot). Roll out prepared pizza dough and place on pizza peel (or on pizza pan if you aren’t baking it on a pizza stone). Top pizza dough with the pesto, spreading liberally to outer edges of dough. Layer on additional toppings to your liking (I like to reserve some of the toppings and put them on top of the final layer of cheese) and bake for 8-10 minutes until nicely browned.

*Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I use chicken breast tenderloins)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe

( Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

Tuesday, June 7, 2011

Zuchinni Bread Two Ways: Whole Wheat and Chocolate

I had some zucchini I had to use up this week, so of course, I wanted to make zucchini bread. I have never been too fond of the recipes I have, so I went searching. Well, on Sister's Cafe, I found two different kinds. One made with whole wheat flour and one that has cocoa powder in it to make it chocolaty. I wanted to try both, so I made both. Since they make at least two loaves, I froze one loaf of each kind for later consumption. Both are equally delicious! But, if I would have to choose, of course, I would go for the chocolate one. The chocolate one almost tastes like those big, chocolate muffins from Costco. And, the whole wheat one is truly my favorite. Chris LOVED both kinds and so did Lexi. So, I guess, it is up to you which one to try or if you are like me, you will just make both to give some variety to your life. But, seriously, this Summer make these, they are delcious!

Chocolate Zucchini Bread

3 large eggs
2 cups sugar
1 cup oil
2 tsp vanilla

2 cups grated zucchini
2 1/3 cup flour
1 tsp cinnamon
1/4 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/3 cup cocoa (I use dutch process)

*For extra chocolatey-ness, add a big handful of chocolate chips –however many you like!

Preheat oven to 350. Pour batter into greased (or use nonstick cooking spray) and sugared loaf pans Sugaring is just like flouring a pan–but do it with sugar. It makes for a delightfully sweet and crispy crust.
Bake at 350 for 40-45 minutes
Note: I first made it in one 9 by 5 loaf pan and it took about 1 hour instead of 40-45 minutes. But then, the next time, I put the batter into two 9 by 5 loaf pans and that time it took me about 40 minutes, so I guess just be careful with the time.

Remember, when a toothpick inserted in the center comes out clean, it is done!

Zucchini Bread

1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded

Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder

Pour into two bread pans sprayed with pam ( I used Baker's Joy). Bake at 325 for about 1 hour.

Monday, June 6, 2011

Blackberry Cobbler

Chris loves cobbler in the summertime. As for me, I could take it or leave it. So, I don't prefer to make it that much.

Well, last night, I was craving sweets and Chris was too! So I thumbed through the Pioneer Woman cookbook, I got for Christmas, and fell upon this recipe for Blackberry Cobbler. I happened to have everything on hand, so I made it. I halved the recipe though, since it was just Chris and I. This cobbler was super easy and was super delicious! We loved it! I loved it! I think it converted me to liking cobbler. We put a dollop of homemade whipped cream on top and it was a perfect summery, Sunday, treat! I am planning on making this throughout the summer but switiching up the berries. So excited to have a cobbler recipe we both love!

Source: Pioneer Woman
Serves: 8


1/4 pound (1 stick) butter, melted
1 1/4 cups plus 2 Tbsp. sugar
1 cup self-rising flour (do NOT use all purpose)
1 cup milk ( I used 1% and it was great)
2 cups fresh or frozen blackberries, or blueberries, peaches, raspberries, and so on

Preheat oven to 350 degrees
Grease a 3-qt. baking dish with butter
Place the stick of butter in a microwave safe dish. Heat for 30-45 seconds until melted
In a medium bowl, whisk 1 cup of the sugar with the flour and milk
whisk in the melted butter
rinse the blackberries and pat them dry
pour the batter into the baking dish. sprinkle the blackberries evenly over the top of the batter
sprinkle 1/4 cup sugar over the blackberries
bake for 1 hour (mine took less because I halved it) or until golden brown and bubbly
when 10 minutes of cooking time remain, sprinkle the remaining 2 Tbsp. sugar over the top
serve with whipped cream or ice cream!