Coffee Ice Cream

Coffee Ice Cream

Base ingredients:

4 C heavy cream
                                                                    2/3 C sugar (or to taste)                                                              
1 tsp vanilla extract
2 C whole milk

Add:

2-3 Tbsp (per taste) coffee crystals

In a bowl whisk cream, sugar and crystals until

sugar and coffee has dissolved completely 

Add milk and vanilla

Cover bowl and chill for at least an hour-

 I did over night for the sugar to dissolve

Make according to you ice cream maker

Use the base and chage the add in:

Maple Nut use maple syrup and extract add nuts

Chocolate Add chocolate syrup and crushed oreos

Strawberry Add strawberry syrup and chopped strawberries

Thai Butternut Soup

I made this soup last night

Kraft Thai Butternut Soup

I did have a few adjustments

I could not find the Kraft dressing so I ended up 

substituting Sam's Choice Sweet Lime Cilantro Dsg

• 1/4 cup Kraft Italian Zesty Lime Dressing (I subbed Sam's Choice Sweet Lime Cilantro since I could not find the Kraft one
• 4 cups chopped peeled butternut squash (I bought free pre-chopped squash)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 Tbsp. curry powder
• 3 cups 25%-less-sodium chicken broth
• 1 can (400 mL) lite coconut milk
• 1/2 cup chopped dry roasted peanuts
• 1/2 cup chopped fresh cilantro

                                    Dump all ingredients except cilantro and                              peanuts into a slow cooker 

•                                  and cook until squash is soft

•                                    Using a immersion blender, puree the                                  squash or pour into blender
•                                   in small batches; blend until smooth
•                                  Serve topped with nuts &  cilantro. 
•                           (I used toasted pumpkin seeds)
•                          I also had some crusty bread with it

Pumpkin and Sausage Stuffed Shells

1 jar Aldis Pumpkin Chipolte Pasta Sauce**

abt 15  lg pasta shells

mozzarella cheese

1lb  package ground sausage (could use hot or sage sausage)

Boil shells until al dente. Drain

Fry up sausage with bell pepper and mushrooms or any other veggie you would like - onions or zucchini might be good - would be great place to use leftover vegggies

Pour a small amt of sauce on the bottom of the baking dish. Place drained empty shells on top of the sauce and spoon fill w the sausage mixture. Pour the remaining sauce on top of the shells and sprinkle w cheese Bake at 350 until hot and bubbly

** I did find a recipe for a pumpkin chipolte sauce here  if you don't have an Aldis - I have not tried it

Lo Cal Chicken Pot Pie

10 3/4 oz Healthy Request Cream of Chicken soup

1/2 cup Water

2 cups Mixed Frozen Vegetable

8 oz Boneless Skinless Chicken Breast

1/4 cup Onion, Sweet

1/2 cup plus 2 Tbsp Bisquick Heartsmart Mix

1/3 cup Almond milk or skim

2 tbsp Egg substitute

Preheat oven to 400 degrees

 saute veggies, chicken in a saucepan until cooked

add soup and water

pour into an 8x8 baking dish

in a separate bowl

mix bisquick, milk and egg substitute

until throughly combined

spread on top of chicken mix

place baking dish 

on a cookie sheet

and bake until crust

 is golden abt 20-25 min

Serves 4   303 calories

Adapted from

Recipe Swap
Tempt My Tummy
Tues at the Table
Tasty Tues
Whats on the Menu
Foodie Fri



Made it on Monday

Chocolate Mint Overload Version 2

I've talked abt my dtrs

favorite cake

Mint Chocolate Overload

Well this year it had

 to be adapted because 

I couldn't find 

pirouettes

or Andes chips

I chopped up Andes candies

 for the top

and used 

Walmarts version 

of Thin Mints

So instead of

Tues at the table

Tempt My Tummy

Tasty Tues

Food Fri

Malacadas (Portuguese Donuts)

A Fat Tues tradition in my house

 is making Malacadas

Malacadas

 (Portuguese Donuts)

6 C Flour

1 C sugar

2 pkg. Yeast                                               

 1 ¾ C lukewarm warm water

 (abt 80-100 degrees)

4 eggs        

     2 tsp. salt                                                    

 2 tsp. vanilla                                             

 1/3 C melted shortening

I use

oil

Cinnamon Sugar

Mix yeast with 

a small amount

 of water and sugar

 until dissolved

 (proofed)

 Do not use metal utensils. 

Add 1 cup of water

 and 2 cups of flour

. Beat well and add

 the other ¾ cup of water

 Set in a warm place

 - without drafts

My grandmother

 always put a towel

on top of the bowl so...

in family tradition....

 to rise until doubled

 – about 1 hour. 

Then add sugar, fat, 

eggs and flavoring. 

Mix well and add 

remaining flour

 to make a soft dough.

 Knead well and place

 in a well-greased bowl.

 Allow to sit in

 a warm place

 until doubled

 – about 1 hour.

While waiting

 put cinnamon sugar

in a paper bag

Take a small amt 

of dough and pull 

it into fun thin shapes

 Pull into pieces 

and fry in deep 

fat til dark

drain with

 a paper towel

This is the part us kids

 were allowed 

to do - shake them

 in a paper bag

Aren't these

 yummy looking??

Black Forest Cake

This is the cake

my hsb wants for his b-d every year

1 choc cake mix

1 can frosting

1 can cherry pie filling

Grease Bundt pan

Make cake according to

package directions

Pour 3/4 of batter into the pan

top with cherries

I place them in the middle

using abt 1/2 the can

cover the cherries w remaining batter

the cherries rise to the top 

so I try to put them

so that the batter

hits the pan while baking

heat the frosting enough

to be pourable

top w remaining cherries

Tempt my Tummy



Tues at the table



Whats on the menu

Foodie Fri



Sweet Tooth Fri