Thursday, June 13, 2013

Simple Vanilla Ice Cream

Simple Vanilla Ice Cream - 14 Servings
Cuisinart Original Recipe

1-1/2 cups whole milk
1-1/8 cups granulated sugar
3 cups heavy cream
1-1/2 tablespoons pure vanilla extract


In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Microwave Single Serving Dessert

Microwave Single Serving Dessert

You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three Tbsp. of the dry mixture in a big coffee mug and stir in 2 Tbsp of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream, whipped cream or whatever! Awesome for those of us who want something sweet every now without making an entire cake!!!

Saturday, June 8, 2013

Condensed “Cream of Anything” Soup

Condensed “Cream of Anything” Soup
1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon
1/2 tsp salt
dash of pepper
In a small saucepan, whisk milk and cornstarch till well blended.
Stir in butter, bouillon, salt, and pepper.
Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.
Use in recipes to replace one can of cream of anything soup.
Stir in a drained 4 ounce can of mushroom pieces to the recipe above.
Use in recipes in place of one can of Cream of Mushroom Soup.
Stir in 1/2 cup cooked chicken pieces to the recipe above.
Use in recipes in place of one can of Cream of Chicken Soup.

Stir in 1/2 cup sautéed chopped celery to the recipe above.
Use in recipes in place of one can of Cream of Celery Soup.

Honey Lemon Grilled Chicken Recipe

Honey Lemon Grilled Chicken Recipe


  • Zest of 1 lemon
  • 1/4 Cup Lemon Juice
  • 1/3 Cup Honey
  • 1/4-1/3 Cup Fresh Basil, Chiffonade
  • 6 Boneless Chicken Thighs

  • Whisk together the honey, zest and lemon juice. Reserve a few tablespoons in a separate bowl.
  • Place the chicken and marinade in a dish and cover. Refrigerate for 1-6 hours.
  • Heat the grill to medium high heat and add the chicken. Cook for 4-6 minutes and flip. Baste with extra marinade and cook an additional 4-6 minutes depending on thickness. Remove from the grill and tent with foil for 3-5 minutes to allow juices to redistribute.
  • Sprinkle with fresh basil and enjoy!

Chicken Broccoli Casserole

Chicken Broccoli Casserole
3 cups cooked shredded chicken
2 cups cooked and chopped broccoli
2 cans cream chicken soup
1/2 cup sour cream
2 1/2 cups shredded cheddar cheese
1 1/2 cups bread crumbs
1/2 stick butter, melted

Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a bowl. Add in 1 cup cheddar cheese. Pour into a 2 qt baking dish. Top with remaining cheese. In a bowl combine butter and and bread crumbs. Sprinkle over casserole. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.

Sunday, June 2, 2013

White Chicken Enchilada Casserole

White Chicken Enchilada Casserole
4 chicken breasts, cooked and diced
1 (10.75 oz) can cream of chicken soup
2 (4 oz) cans diced green chilis
1 (16 oz) container sour cream
1/2 onion, finely diced
1/2 cup milk
1/2 teaspoon garlic salt
salt and pepper to taste
1 (10 oz) package tortilla chips
1 cup Monterrey Jack cheese, grated
1 cup cheddar cheese, grated
Preheat oven to 350 degrees. Mix all ingredients except for the chips and cheeses together. Spray a 9×13 baking pan with non-stick cooking spray. Place chips in the bottom of the baking pan and pour chicken mixture over chips. Top with grated cheese and bake for 30 minutes or until hot and bubbly. Serve with your favorite toppings (lettuce, tomato, salsa, avocado, hot sauce, etc).

Serves 6-8.

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe

Blueberry Mango Quinoa Salad with Lemon Basil Dressing Recipe
Serves about 2
For the quinoa
1/2 cup quinoa
1 cup water
For the fruits and veggies
½ cup fresh blueberries
½ cup cubed ripe mangoes
½ cup cubed cucumbers
1/2 tablespoon dried cranberries
For the lemon basil dressing
1½ tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
10 Basil leaves, chopped finely
Salt and pepper
Place the quinoa and water in a medium skillet and bring to a boil. Then reduce heat, and simmer covered for about 15 minutes or till the quinoa is cooked. Remove the lid, and fluff the quinoa with a fork. Let it cool to room temperature.
While the quinoa is cooking, combine the fruits in a bowl and refrigerate till you are ready to serve the salad.
Whisk together all the dressing ingredients, except the chopped basil. Refrigerate till you are ready to serve. Chop and add the basil to the dressing just before serving. If you add it earlier, it will go black.
Add half the dressing to the quinoa and mix gently.

Assemble the salad just before serving – toss the quinoa, fruits and cucumbers together. Serve other half of the dressing on the side. Serve  immediately.