Showing posts with label Snacks/treats. Show all posts
Ice Cream = SUMMER!
in Cherries, Chocolate, Desserts, Ice Cream, Snacks/treats on Thursday, April 5, 2012
"Ice cream is exquisite. What a pity it isn't illegal!" –Voltaire
Now it’s the hot part of the year that screams for home-made ice cream. And Cherry Chocolate Ice Cream is a no-brainer for me. It not only satisfies my ice cream addition, it takes care of my cherry addiction also while adding a little chocolate for good measure. The ripe juicy cherries combined with the cream, cherry liqueur and chocolate means it’s packed with good flavors and is a perfect treat on a hot day.
Let’s scoop a little ice cream trivia:
· What rock star had a flavor named after him?
Answer: Jerry Garcia. As in Ben and Jerry's flavor, Cherry Garcia!
· Which US state once had a law that banned serving ice cream on cherry pie?
Answer: Kansas.
· How many licks does it take to finish one scoop of ice cream?
Answer: About 50 licks.
· What President liked ice cream so much he reportedly had a bill for $200 for ice cream one summer?
Answer: George Washington.
· What’s one of the major ingredients in ice cream?
Answer: Air, without it ice cream would be hard as a rock.
· Who does one out of every five ice cream eater share their treat with?
Answer: Their dog or cat.
· What was the weight of the world’s largest ice cream sandwich?
Answer: 2,500 pounds!
And remember, the next time you’re in Kentucky, be sure not to carry ice cream in your back pocket! No kidding, it’s a law there!
If you’re slightly obsessed with ice cream and cherries like I am, you must try this!
Cherry Chocolate Ice Cream
Ingredients:
1½ cups pitted ripe sweet cherries (about ¾ pound)
¾ cup milk
1¾ cups cream, divided
½ cup sugar
A pinch of salt
1 teaspoon lemon juice
2 tablespoons cherry liqueur or Blackberry liqueur
4 ounces semi-sweet chocolate, grated or chopped fine
Method:
Place cherries, milk and one cup of the cream, sugar and salt into a medium pan.
Heat on medium heat until the mixture starts to steam.
Lower the heat to warm and let sit for 15 minutes.
Remove from heat and carefully puree with an immersion blender, regular blender or food processor. Remember, it’s hot so do this with care!
Pour mixture into a large bowl.
Stir in the remaining ¾ cup of cream.
Chill for several hours in the refrigerator until totally cold.
In the meantime, grate, chop or shave the chocolate.
Remove the cherry mixture from the refrigerator.
Add the lemon juice and liqueur.
Place mixture into the ice cream maker and churn according to manufacturer’s directions.
Once it is finished, gently fold in the chocolate.
Place in a freezer container in the freezer for several hours until it’s the consistency you like.
Makes one quart
ENJOY!!! YUMMY!!!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.
Cheese Beef Sticks
in Beef, Bubba's recipes, Cheese, Garlic, Ground beef, Snacks/treats on Friday, March 9, 2012
Bubba has made another great thing!
Many years ago, when man started eating meat, the only way to preserve it was to dry it. Beef sticks are an excellent source of protein with most of the fat being removed. It’s easy to make and by making it yourself, you know exactly what has been added to it; no chemicals and preservatives. And besides that, it tastes so much better than store bought!
Bubba likes to cook and experiment with the ingredients in recipes. He has made this recipe with many different combinations and finally ended up with this great recipe. It has a little heat with the jalapeños. Then, Bubba flavored the beef with lots of garlic, cayenne, black pepper, liquid smoke and the star ingredient, sharp cheddar cheese.
He mixed together the ingredients and extruded it through a jerky gun. I really have never seen one but it works on the same principal as a caulking gun or my cookie gun for shaping spritz cookies, etc. The final part of the process is dehydrating the sticks in a dehydrator per the manufacturer’s instructions. It’s a wonderful thing for a snack!
CHEESE BEEF STICKS
Ingredients:
2 ¼ pounds, 90% ground beef
4 ounces sharp cheddar cheese, grated
4 ounces sharp cheddar cheese, grated
5 jalapeños
3 tablespoons minced garlic
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 tablespoons Morton Tender Quick Cure
1 tablespoons liquid smoke
Method:
Place jalapeños and garlic in food processor.
Purée, almost liquefy them.
Place all ingredients in a large bowl.
Mix well then knead until all ingredients are well blended.
Place in refrigerator for 1 hour.
Using a jerky gun, extrude the mixture out into tubes about 3/8” diameter.
Dehydrate for 5½ hours.
Cool.
Refrigerate.
Thanks Bubba!
They’re the best! Yum!!!
Chex Mix, My Way
in Chex mix, Crackers, Holidays, Nuts, Snacks/treats on Friday, December 23, 2011
Chex Mix ruled back in the late 1950’s and 60’s and it was all home made then. There were no bags of it in the market in those days!
 |
| The 60's |
I start with the original Chex Mix recipe and crank it up a few notches with minced garlic, garlic powder, chili powder, onion powder, Worcestershire sauce and a few dashes of hot sauce. Then pour it over a mix of cereal, snack crackers and nuts. It’s garlicky and spicy and you will not be buying this version in the grocery store!
I make a large batch of it and give it to family, friends and neighbors at Christmas time. If you’ve never made Chex mix, you’ve got to give it a try! It’s pure crunchy yum!
Chex Mix, My Way
Ingredients:
3 cups Corn Chex
3 cups Wheat Chex
3 cups Rice Chex
2 cups Goldfish Xtra Cheddar
3 cups Ritz Bits – Cheese
2 cups Planters Salt & Pepper Nut Mix
1 cup whole cashews
2 cups Gardetto’s Roasted Garlic Rye Chips
2 cups Bagel Chips
2 cups Bugels
2 to 2½ sticks butter
6 tablespoons Worcestershire Sauce
6 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon garlic powder
½ teaspoon onion powder
3 dashes hot sauce
Method:
In a large aluminum foil roasting pan, combine first 10 ingredients.
Divide evenly between 2 aluminum foil roasting pans or baking sheets with high sides.
In a microwave-safe bowl, add remaining ingredients and microwave until the butter is melted; stir well.
Pour sauce over chex mix evenly between 2 pans, stirring well to cover it all as your pour.
Bake in a 250-degree oven for 1 hour and 15 minutes, stirring every 15 minutes. Let cool and store in an airtight container.
Grab a handful and enjoy!!!
Be sure to enter my CSN Giveaway for a $35 gift certificate that I posted on December 17th!
Also, check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!
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