Saturday, January 31, 2009

Happiness is... Coconut Ice Cream

Coconut Ice Cream

Coconut Ice Cream has ALWAYS been my favorite flavor. It's impossible to find in stores and I can rarely find it the ice cream shops in Las Vegas. When we visit Hawaii, eating Coconut Ice Cream is always near the top of my list (eating guavas is first). So, when I bought my new Cuisinart Ice Cream Maker, I was ECSTATIC to find a recipe for Coconut Ice Cream!! I know it's winter, but I don't care. I'd eat this everyday if I didn't gain weight from it :)

Coconut Ice Cream

2 cups heavy cream
1 cup whole milk (I use 2%)
3/4 cup sugar
1/2 tsp coconut extract
1/4 cup shredded coconut

Place cream, milk, sugar and extract in a medium mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine on and let mix for about 20 minutes. Add coconut and let mix for about 5 more minutes. If there's any left, store in an airtight container in your freezer.

Source: Cuisinart

Wednesday, January 28, 2009

Burritos Smotherd with Green Chili


Burritos Smothered with Green Chili
Shredded Lettuce, Chopped Tomato and Onion
Easy Churros

Green Chili

2 TBSP oil
1 onion, finely chopped
1 lb. ground beef or ground turkey
5 TBSP flour
1 14 ½ oz. can tomatoes, chopped
2 cans water
1 4 oz. can chopped green chili
1-2 jalapeno peppers, chopped, more or less to taste (optional)
½ tsp. salt
1 tsp. garlic powder
Sauté onion in oil over medium heat, cook until onion is soft but not brown. Add meat and cook until done. Stir in flour; add tomatoes, water, green chili, jalapeno peppers, salt, and garlic powder. Stir until thickened. Reduce heat to low, simmer 30 minutes. Use green chili to cover burrito casserole.

Burrito Casserole

1 package, whole grain, corn or flour tortillas (I use corn)
2 cups refried beans; canned, or homemade (about 1 ½ (16 oz.) cans)
2 cups - 4 cheese Mexican blend or cheddar cheese, shredded
sour cream

Preheat oven to 350°. Heat tortilla briefly in microwave or on hot griddle so the tortillas are pliable. Place 1/4 cup refried bean mixture inside the tortilla, with 1-2 TBSP shredded cheese, and 1-2 tsp. sour cream. Roll up tightly, place in 9 x 13 casserole dish. Make 8-10 burritos. Smother the burritos with hot green chili in casserole dish. Place casserole in the oven for 25-30 minutes or until the mixture is bubbly. Serve hot burritos on plates, and pass around the optional garnishes below.


½ cup sour cream
2 cups shredded lettuce
1-2 tomatoes, diced
green onions, chopped

Quick Guacamole

2 ripe avocados
¼ tsp. garlic powder
1/8 tsp. salt
1-2 TBSP lemon juice
1-2 TBSP salsa, optional
Peel and mash avocados. Add seasonings, adjust seasonings to taste.

Very easy to make ahead and store extra green chili (if any) in the freezer. It's even better the next day as leftovers for lunch!!

Easy Churros

Pillsbury refrigerated bread sticks (or homemade)
cinnamon & sugar mixture

Twist the bread sticks by holding each end and twisting in the opposite directions. Roll gently in cinnamon and sugar mixture and bake as directed.


Saturday, January 24, 2009

Pistachio Salad

Jeff loves this salad. It's so easy to make and goes great with everything!

Pistachio Salad

1 (20 oz) can crushed pineapple
1 (3.4 oz) pkg instant pistachio pudding
8 oz tub Cool Whip
2-3 cups mini marshmallows

In a large bowl, combine the pineapple and dry pistachio pudding mix. Fold in thawed whipped topping and marshmallows until well mixed. Refrigerate until chilled and serve.

Wednesday, January 21, 2009

Aunt Marlene's Baked Beans

I met Aunt Marlene last year in Ohio, and her Baked Beans recipe was a hit!

Marlene’s Baked Beans

1 lb. ground beef – browned & drained
2 16 oz. cans pork and beans
1 can chili beans
1 pkg. Lipton Onion Soup Mix
½ cup ketchup
½ cup brown sugar

Mix all together and cook over medium heat until hot.

Saturday, January 17, 2009

Chocolate Sauce from Great Grandma Mary James

My Great Grandma passed away right after I turned 2 years old. I am so glad that I have this recipe of hers.

Chocolate Sauce

2 squares unsweetened chocolate
4 1/2 TBSP butter
1/3 cup hot water
2 TBSP Karo light corn syrup
1 1/4 cups granulated sugar
Pinch of salt
1 tsp vanilla

Melt chocolate and butter over low heat, stirring constantly. Add water, syrup, sugar and salt. Cook for 3 minutes, boiling very slightly while continuing to stir. Remove from heat. Stir in vanilla. Serve hot over ice cream. Store remaining chocolate in refrigerator. To reheat, add a bit of water and heat in the microwave.

Wednesday, January 14, 2009

Toasted Almond Chicken

This recipe is so good, but definitely NOT low fat!


Toasted Almond Chicken
Broth Simmered Rice
Salad or Green Beans

Toasted Almond Chicken

6 skinned and boned chicken breast halves
1/8 tsp. salt
1/8 tsp. black pepper
3 TBSP butter divided
1 ½ cups whipping cream
2 TBSP orange marmalade
(I take out the slivers of orange and just used the “jam” part
1 TBSP Dijon mustard
1/8 tsp. ground red pepper
1 (2.25 oz.) pkg. sliced almonds, toasted

Place chicken between two sheets of heavy-duty plastic wrap, and flatten to ¼ inch thickness, using a meat mallet or rolling pin. Sprinkle with salt and black pepper. Melt 1 ½ TBSP butter in a large skillet over medium-high heat. Add half of chicken, and cook 2 minutes on each side or until golden. Remove chicken from skillet. Repeat procedure with remaining butter and chicken. Reduce heat to medium; add whipping cream and next 3 ingredients to skillet, stirring well. Add chicken; sprinkle with almonds, and cook 8 minutes or until sauce thickens. Serve over rice.

Source: Southern Living at Home – Easy Weeknight Favorites

Broth Simmered Rice

1 (14 oz.) can chicken broth
¾ cup uncooked regular long-grain white rice

Heat the broth to boiling over medium-high heat. Stir in the rice. Reduce heat to low. Cover the saucepan and cook for 20 minutes or until the rice is tender and most of the liquid is absorbed.


Wednesday, January 7, 2009

Shoyu Chicken

My mom made this for us growing up. It's a wonderful meal that reminds me of home.


Shoyu Chicken
White Rice
Salad or Veggies

Shoyu Chicken

5 lbs. of chicken thighs
2 cups sugar
2 cups shoyu (Aloha brand Soy Sauce)
2/3 cup cider vinegar
1 ½ inch length of ginger cut into 1/8" slices (remove before serving)
3 clove garlic - chopped
(or you can buy a jar of chopped garlic & use about ½ to 1 tsp. of the chopped garlic)

Place sugar, shoyu, & vinegar into a sauce pan and heat until the sugar
dissolves. Add the ginger & chopped garlic & stir. Place chicken (skin side up) in a large pan. Pour sauce over chicken. Cover with aluminum foil & cook for 1 & 1/2 hours at 350 degrees (uncover for last 1/2 hour). Remove ginger slices. Serve over rice with your choice of salad or veggies.

We have a rice cooker, so I always make my sticky white rice in there and don't have a stovetop recipe for it. Sorry.

Saturday, January 3, 2009

Peanut Butter Pie

We had this last year for Ernest's birthday and it was great! This recipe is from Jeff's sister Julie, who's an amazing cook.

Peanut Butter Pie

graham cracker preformed pie crust (or make your own)
1 box instant vanilla or french vanilla pudding
1 cup milk
½ carton cool whip (save other half)
½ cup smooth peanut butter
¾ to 1 cup powdered sugar

Mix first 4 ingredients together and set aside. Mix peanut butter and powdered sugar until little balls form.

Layer in crust:
1/3 cup peanut butter mixture
Pudding mixture
1/3 cup peanut butter mixture
Other half of cool whip carton
Last of peanut butter mixture.

Chill and enjoy!

Thursday, January 1, 2009

Tool of the Month - Measuring Cups

I love that these measuring cups come in odd sizes, like 2/3 cup, 3/4 cup and 1 1/2 cups.