Raspberry Lemon Ice Cream

Ingredients

Vanilla Ice Cream Base

1 cup whole milk

1 cup granulated sugar

¼ teaspoon salt (table or sea salt)

2 ¼ cups heavy whipping cream

2 teaspoons vanilla extract

Raspberry Swirl

1 1/2 cups fresh raspberries

1/4 cup granulated sugar

1/4 cup fresh lemon juice

1 1/2 teaspoons cornstarch

Instructions

For the Vanilla Ice Cream Base:

Pour 1 cup of milk into a medium saucepan and add the sugar and salt. Warm over medium heat, stirring, until the sugar is dissolved. (Do not let it get to a boil.)

Remove from the heat and add 2 1/4 cups of heavy whipping cream. Stir in the vanilla extract.

Chill the mixture thoroughly in the refrigerator, for about 4-12 hours.

For the Raspberry Swirl:

In a small saucepan, combine the raspberries, ¼ cup sugar, lemon juice, and cornstarch. Mash the raspberries with a fork, and stir over medium heat for about 5 minutes, until it looks a little thicker, like a jelly.

Pour the sauce through a fine mesh strainer into a bowl, pressing through with a spoon to extract as much of the juice from the raspberries as possible. Discard the seeds and cool the sauce down in the fridge for about an hour, or longer.

To Finish the ice cream:

When ready to churn, freeze the mixture in your ice cream maker according to the manufacturer's instructions, for about 25-30 minutes. It will be like a soft serve consistency. Put 1/2 of it in a container and then drizzle on half of the raspberry sauce, then repeat the layers. Use a knife to swirl the layers in a figure 8 motion. Freeze until the ice cream reaches desired consistency.

Fabulous Bruschetta

2-3 cups diced tomatoes
        (salt and pepper and let sit for 10 minutes)

Add:
1/2 diced orange pepper
1 diced green pepper
1/2 diced white onion

Use 2-3 Tablespoons of infused balsamic vinegar. (Cranberry pear is my favorite)

Let sit for 1 hour or more to let flavors meld.

Serve on toasted, crispy baguettes. Cut baguettes on an angle and brush with butter and broil until slightly crispy.

SLOW COOKER HAM AND POTATO SOUP

This one is a FAMILY favorite!

Yield: 8 servings

• Prep Time: 15 minutes
• Cook Time: 4 hours

From: dinner then dessert

INGREDIENTS

• 8 cups russet potatoes , diced
• 1 yellow onion , diced
• 2 large carrots , peeled and chopped
• 1/2 cup chopped celery
• 16 ounce Cubed Ham 
• 1 teaspoon salt
• 1/4 teaspoon fresh cracked black pepper
• 1/4 cup flour
• 4 cups chicken broth
• 1 1/2 cups heavy cream (you can also use milk - I used whole milk)
• ½ cup sour cream

INSTRUCTIONS

Note: click on times in the instructions to start a kitchen timer while cooking.

1. Add the potatoes, onion, carrot, celery, ham, Kosher salt, pepper chicken                broth to your slow cooker and cook on low 7-8 hours, or high 4-5 hours.
2. Using a potato masher, mash about 1/3 of the potatoes (don't worry the ham          won't really mash that much)
3. Add the flour, heavy cream/milk and sour cream and stir everything together.
4. Cover and cook on high for an additional 15 minutes.

Tortellini Soup

by Ardis Bird

1 pkg 3 Cheese tortellini
3 14 oz cans of chicken broth or 3 1/4 cup chicken broth
1 container of Alfredo sauce
2 cups shredded cooked chicken
1/2 cup oil packed sun dried tomatoes diced
1 cup fresh baby spinach (I have substituted frozen and it works well too.)

Boil tortellini as directed. In a different pot combine broth, Alfredo, chicken and tomatoes. Simmer 5 minutes. Add spinach and tortellini and simmer until spinach is tender. Serve with Parmesan cheese.

Salted Caramel Butter Bars

from Cookies & Cups.com

Makes 24 bars

Ingredients

For the Crust:

·         2 cups salted butter, room temperature

·         1 cup granulated sugar

·         1½ cups powdered sugar

·         2 tablespoons vanilla extract

·         4 cups all purpose flour

For the Filling:

·         14 ounces soft caramel candies (about 50 individual caramels), unwrapped

·         1/3 cup milk or cream

·         1/2 teaspoon vanilla

·         optional – 1 tablespoon coarse sea salt

---

Instructions

To Make the Crust:

1.      Preheat oven to 325°. Coat a 9×13 baking dish with nonstick spray. Set aside.

2.      In the bowl of your stand mixer fitted with the paddle attachment, mix the butter, granulated sugar, and powdered sugar together on medium speed for 2 minutes. Add the vanilla and mix until combined. Turn the mixer to low and add in the flour, mixing until a soft dough forms.

3.      Press one-third of the dough evenly into the bottom of the prepared pan. Wrap the remaining dough in plastic wrap and chill in refrigerator.

4.      Bake for 20 minutes, or until the edges are a pale golden brown. Transfer the pan to a wire rack and let cool about 15 minutes.

To Make the Filling:

1.      While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the milk or cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.

2.      Once the caramel is melted add in your ½ teaspoon of vanilla and stir until combined.

3.      Pour the caramel filling over the cooled crust. If you are going to salt the caramel sprinkle it on caramel layer now.

4.      Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.

5.      Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 – 30 minutes.

6.      Let cool completely before cutting into squares.

German Chocolate Cookies

Modified from handlewithheat.com

Makes 4 dozen cookies

Cookie-

2 ½ cups flour

2/3 cup unsweetened cocoa powder (Dutch process tastes best)

2 tsp baking powder

½ tsp salt

2 cubes butter, room temperature

1 ½ c dark brown sugar

½ cup sugar

2 eggs

2 egg yolks

1 tsp vanilla

2 c semi-sweet chocolate chips

Topping-

4 egg yolks

1 12 oz can evaporated milk

1 ½ tsp vanilla

1 ½ c sugar

¾ c butter or margarine

1 - 7 oz pkg. sweetened coconut

1 ½ c pecans, chopped

Directions for cookies:

Cream together butter and sugars together until smooth. Mix dry ingredients in a separate bowl. Add eggs, egg yolks, and vanilla to the sugar/butter mixture. Slowly add the dry ingredients to the wet ingredients. Fold in chocolate chips Scoop (about 2T) onto a parchment lined cookie sheet. Bake for 10 minutes at 350 degrees. Cool on baking sheet.

Directions for topping:

Whisk egg yolks, milk and vanilla in a 4 qt sauce pan until blended. Add sugar and butter. Cook on med. Heat, stirring constantly, for 12 minutes or until mixture has thickened and turned golden brown. Remove from heat and add coconut and nuts. Cool. Spread on top of cookies. Drizzle melted chocolate over.

Favorite Chocolate Chip Cookies

2 cubes butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 T vanilla
3 c. flour
1 1/2 tsp baking soda
2 tsp salt
3 c semi-sweet chocolate chips

Beat butter, sugar, eggs, and vanilla until smooth. Add flour, baking soda and salt. Mix on low until barely incorporated. Stir in chocolate chips. Scoop dough onto un-greased cookie sheet. 12 scoops per sheet.  Bake 8-9 minutes at 350 degrees on middle rack. Let cook on pan for 5 minutes and then move to cooling rack.

Almond Joy Cookies

Ingredients:

1 14 oz bag coconut flakes-sweetened

2 cups semi-sweet chocolate chips

1 cup lightly salted almonds, chopped

1 14oz can sweetened condensed milk

Directions:

In a large bowl combine coconut, choc. Chips, almonds and sweetened condensed milk. Mix well. Scoop out dough onto a parchment lined cookie sheet. Pate the tops down. Bake at 325 degrees for 12-14 minutes or until the coconut is just starting to turn brown. Cool on baking sheet.

Cilantro Cream Sauce

Makes about 1 cup

Fabulous on tacos

¾ cup sour cream

¼ cup mayonnaise

1 clove garlic

1-2 handfuls fresh cilantro (to taste)

2 tsp lime juice-fresh

Pinch of salt (kosher)

Pinch of pepper

Pumpkin Pancakes

Makes 12

¾ tsp ground ginger

1 cup pumpkin puree

2 eggs

2 cups flour

2 tsp baking powder

¼ cup light brown sugar

1 ½ tsp cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

½ tsp salt

1 tsp vanilla

3 T butter

1 ½ cups buttermilk

Mix all the ingredients until incorporated and cook on a griddle at 350 degrees , flipping the pancakes to make sure each side is golden brown.

Apple Cider Syrup

Makes 3 cups

Ingredients:

2 T Lemon juice

½ cup Brown sugar

2 tsp cinnamon

2 T corn starch

1/8 tsp nutmeg

½ tsp vanilla

½ cup sugar

2 cups apple cider (or juice—it’s more mild, but it works)

¼ cup butter

In a 4 quart sauce pan melt butter. Dissolve the corn starch in to the apple cider before adding. Once dissolved, add all the ingredients to the sauce pan and cook on medium heat until it comes to a rolling boil. Boil for 5 minutes and then serve warm or store in an air tight container in the fridge for up to two weeks.

Raspberry Lemon Cookies by Bake.Eat.Repeat.

These have become a new family favorite! They are so delicious!

YIELD: 24 COOKIES

These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

15 minPrep Time

15 minCook Time

30 minTotal Time

Ingredients

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 teaspoon vanilla

1 large egg

1/2 lemon, zest and juice

1/4 teaspoon salt

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1 1/2 cups all-purpose flour

3/4 cup frozen raspberries, coarsely chopped (I've used fresh as well, use less flour if using fresh raspberries)

Directions

1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
3. Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
4. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.

Notes

This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.

Source: Adapted from Lauren's Latest via Mel's Kitchen Cafe .

Roasted Acorn Squash and Gorgonzola Pizza

Roasted Acorn Squash and Gorgonzola Pizza

Total Time: 45 min

Prep: 15 min

Cook: 5 min

Yield:4 side dish servings

Level:Intermediate

Ingredients

1 (1- pound) acorn squash

2 tablespoons maple syrup

1 tablespoon olive oil

1 teaspoon red pepper flakes

1/4 teaspoon salt, plus 1/4 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 package fresh tortillas

1 cup shredded whole milk mozzarella

1/2 cup crumbled Gorgonzola

1 cup arugula

Directions:

Preheat the oven to 375 degrees F.

Slice the squash in half from top to bottom. Scoop out the seeds. Slice the squash into 1/2 to 3/4-inch wide half moons and place in a medium bowl. Toss the squash with the syrup, olive oil, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the squash on a parchment-lined baking sheet. Bake the squash until tender and golden, about 20 to 25 minutes.

Keep the temperature on the oven at 375 degrees F. Place 1-2 tortillas on a piece of parchment paper to a 13-inch diameter. Sprinkle the mozzarella cheese and the Gorgonzola on the tortilla. Bake in the oven until golden and cooked through, about 3 to 5  minutes.

Peel the skins off the squash. Top the cooked pizza with the cooked squash. Top with arugula and the remaining 1/4 teaspoon salt and pepper. Slice and serve.

Recipe courtesy of Giada De Laurentiis- Original recipe done on a pizza dough.

Krista’s Creamy Caramel Apple Dip

(Far right in picture)

½ Cup butter

8 oz. Cream cheese

¾ cup brown sugar

1 tsp vanilla

Cream together butter and sugar. Add vanilla and mix well. Better if made a few hours ahead to let flavor meld.

Serve with sliced green apples.

Sweet Potato Fries with Marshmallow Dip

(on left)

Sweet Potato Fries- Courtesy of Martha Stewart

Nonstick cooking spray

3 large sweet potatoes

1 T extra virgin olive oil

Coarse salt and ground pepper

6 T. (¾ stick) unsalted butter

¾ cup marshmallow cream

¼ cup sour cream

¼ cup toasted pecans, chopped (optional)

Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arranged in a single layer and bake until tender and golden brown about, 40 minutes, flipping once.

Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about eight minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow cream and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with the pecans, if desired.

Fabulous Fish Tacos

Fish

8 tilapia filets

4T. Butter

2-4 tsp peppery lemon seasoning or Fresh lemon and lemon pepper

Melt butter in 9x13 pan. Place filets on butter and sprinkle generously with seasoning. Cover with foil and bake 350 for 10 minutes. Flip filets over sprinkle again with seasoning and bake for an additional 10 minutes or until meat is white.

Taco Sauce

1 cup sour cream

1 cup mayonnaise

2 T milk

1 tsp cumin

1 tsp garlic salt

½ tsp paprika

Juice from 1 lime

¼ cup minced cilantro

Mix all ingredients together until smooth and creamy.

Tacos

16 corn tortillas

4 cups shredded cabbage

2 cups diced tomatoes

1 cup shredded cheese

1 Taco Sauce Recipe

1 Fish Recipe

Wrap tortillas in wet paper towels and microwave for one minute to warm. Keep warm in a tortilla keeper.

Spread Taco Sauce on tortilla and cover with fish. Sprinkle tomatoes, cheese and cabbage on top.

Kale Quinoa Salad from Shauna

2 cup cooked quinoa
4 cups kale chopped
1/4 cup feta cheese (or any white cheese)
1 green apple chopped
1/4 cup craisens
1/4 cup chopped nuts (your favorite)

Honey Balsamic Vinaigrette Dressing:

1/4 c extra virgin olive oil
2 Tbsp. balsamic vinegar
1 tbsp. honey
1 clove garlic minced
salt and pepper

Summer's Fabulous Chili

In a 4 quart sauce pan:

1 large onion diced

1 1/2 lbs hamburger

Brown hamburger and add:

2 cans chili pinto beans

1 can kidney beans

1 can stewed tomatoes

1 can tomato soup

1 cup water

3-5 Tbsp. chili powder

1 1/2 tsp sugar 

1 1/2 tsp salt

1/2 chopped green pepper

Simmer for 1 hour. Best served the next day. Great with cornbread!