Georgia Peach Homemade Ice Cream
2 1/2 pounds fresh peaches - peeled, pitted and chopped
1/2 cup white sugar
1 pint half-and-half cream
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups whole milk, or as needed
Puree peaches with the sugar and half-and-half in batches in a blender or food processor.
In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.
Follow the manufacturer's instructions to freeze the ice cream. Recipe from allrecipes.com.
Saturday, June 18, 2011
Father's Day Burgers
Father's Day - Time to Light Up the Grill
I have been surfing the net looking for new recipes for grilling burger. I came across this recipe at Kraft foods website, www.kraftrecipes.com
Mini Memphis-Style Burgers
I have been surfing the net looking for new recipes for grilling burger. I came across this recipe at Kraft foods website, www.kraftrecipes.com
Mini Memphis-Style Burgers
1 lb. lean ground beef
2 Tbsp. finely chopped red onions
4 KRAFT Singles, halved
8 slider buns, toasted
1/2 cup coleslaw
4 slices OSCAR MAYER Bacon, cooked, cut in half
1/3 cup BULL'S-EYE Memphis Style Barbecue Sauce
HEAT grill to medium-high heat.
MIX meat and onions; shape into 8 patties.
GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.
FILL buns with burgers and remaining ingredients
MIX meat and onions; shape into 8 patties.
GRILL 3 min. on each side or until done (160ºF), topping with Singles for the last minute.
FILL buns with burgers and remaining ingredients
Sunday, June 5, 2011
Mom's Potato Salad
Homemade potato salad is the best! You can not buy potato salad from the store that taste anywhere as good as homemade potato salad. This potato salad recipe has been handed down from generation to generation. Enjoy!
2 lbs potatoes
2 tbsp. mustard
1 cup mayonnaise (Duke's is preferred for generation to generation)
1/2 cup sweet pickle cubes ( if you don't have sweet pickle cubes, you can substitute sweet pickle relish)
1 small white onion diced
salt and pepper to taste
Peel and rinse the potatoes. Cut potatoes into cubes, place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 15- 20 minutes, or until tender. Drain and cool.
Mix mayonnaise, mustard, pickles, onions, and salt and pepper together in a small bowl. Pour mayonnaise mixture over the cooled potatoes. Stir until potatoes are evenly coated. Potato can be eaten warm or can be refrigerated prior to serving. About 8 servings.
2 lbs potatoes
2 tbsp. mustard
1 cup mayonnaise (Duke's is preferred for generation to generation)
1/2 cup sweet pickle cubes ( if you don't have sweet pickle cubes, you can substitute sweet pickle relish)
1 small white onion diced
salt and pepper to taste
Peel and rinse the potatoes. Cut potatoes into cubes, place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 15- 20 minutes, or until tender. Drain and cool.
Mix mayonnaise, mustard, pickles, onions, and salt and pepper together in a small bowl. Pour mayonnaise mixture over the cooled potatoes. Stir until potatoes are evenly coated. Potato can be eaten warm or can be refrigerated prior to serving. About 8 servings.
Deviled Eggs
6 hard boiled eggs
3 tablespoon mayonnaise
1 tsp mustard
1/4 cup cubed sweet pickles (or sweet pickle relish)
Dash salt and pepper
Paprika for garnish
Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, pickles, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika as a garnish. Cover and refrigerate up to 24 hours.
3 tablespoon mayonnaise
1 tsp mustard
1/4 cup cubed sweet pickles (or sweet pickle relish)
Dash salt and pepper
Paprika for garnish
Cut eggs lengthwise in half. Slip out yolks and mash with fork.
Stir in mayonnaise, mustard, pickles, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika as a garnish. Cover and refrigerate up to 24 hours.
Sunday, May 29, 2011
Greek Salad
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground pepper
3 tablespoon(s) fresh lemon juice
2 tablespoon(s) extra-virgin olive oil
1 package(s) (10-ounces) romaine salad mix (about 8 cups)
1/2 English (seedless) cucumber, unpeeled and thinly sliced
1 pint(s) grape tomatoes
1 cup(s) (4 ounces) crumbled feta cheese
1/2 teaspoon(s) ground pepper
3 tablespoon(s) fresh lemon juice
2 tablespoon(s) extra-virgin olive oil
1 package(s) (10-ounces) romaine salad mix (about 8 cups)
1/2 English (seedless) cucumber, unpeeled and thinly sliced
1 pint(s) grape tomatoes
1 cup(s) (4 ounces) crumbled feta cheese
Honey Chicken Kabobs
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
1 fresh pineapple, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers *** See Note below on preparing skewers
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken,vegetables, pineapple, alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.(12 servings)
*** Preparing Bamboo Skewers
Bamboo skewers must be soaked in water prior to using.
1. Put a few inches of water in a shallow bowl or pan.
2. Put the bamboo skewers into the water, making sure they all go under the water.
3. Leave the skewers in the water for at least 20 minutes.
4. Take the skewers out of the water and put your food onto them, ready to go on the grill.
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
1 fresh pineapple, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers *** See Note below on preparing skewers
http://allrecipes.com/Recipe/yummy-honey-chicken-kabobs/Detail.aspx
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken,vegetables, pineapple, alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.(12 servings)
*** Preparing Bamboo Skewers
Bamboo skewers must be soaked in water prior to using.
1. Put a few inches of water in a shallow bowl or pan.
2. Put the bamboo skewers into the water, making sure they all go under the water.
3. Leave the skewers in the water for at least 20 minutes.
4. Take the skewers out of the water and put your food onto them, ready to go on the grill.
http://www.ehow.com/how_6240404_soak-bamboo-skewers.html#ixzz1NqSQpXjG
Friday, May 27, 2011
Cherry Cobbler
While shopping in the fresh fruit and veggie aisle at Kroger's, I discovered the best looking cherries! I wasn't planning on a cherry cobbler for tonight's dinner. But guess what's in the oven! I hope the cobbler taste as good as the cherries looked! Here's my simple recipe for cherry cobbler. I just wished I had not forgotten the vanilla ice cream to go with the cobbler!
Cherry Cobbler
1 quart fresh cherries (pitted and halved)
1 stick margarine
1 cup self rising flour
1 cup sugar
1 cup milk
Melt margarine in the bottom of a 9 inch corning ware baking dish. In a small bowl whisk flour, sugar, and milk until smooth. Pour batter into the baking dish on top of the margarine. Scatter cherries on top of the batter. Bake at 350 F for about 50 to 60 minutes. When done, cobbler will be brown and the fruit will be bubbly around the edges. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream!
Cherry Cobbler
1 quart fresh cherries (pitted and halved)
1 stick margarine
1 cup self rising flour
1 cup sugar
1 cup milk
Melt margarine in the bottom of a 9 inch corning ware baking dish. In a small bowl whisk flour, sugar, and milk until smooth. Pour batter into the baking dish on top of the margarine. Scatter cherries on top of the batter. Bake at 350 F for about 50 to 60 minutes. When done, cobbler will be brown and the fruit will be bubbly around the edges. Serve warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream!
Texas Oven-Roasted Beef Brisket
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Banana Split Cheesecake
2 cups Graham Cracker Crumbs
1/2 cup sugar
1/2 cup butter melted
16 oz. cream cheese softened
1 cup sugar
1 teaspoon vanilla
2 large bananas, sliced
20 oz. can crushed pineapple (well - drained)
12 oz. Cool Whip
1/2 cup chopped walnuts
4 oz. maraschino cherries drained (halves)
Combine 1/2 cup sugar, graham cracker crumbs, and melted butter. Press into a 9 x 13 inch pan. Bake crust at 350F for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and vanilla. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped walnuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.
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