I've been wanting to make homemade ice cream but didn't have an ice cream maker. Since I need another kitchen gadget like I need a hole in the head, I didn't want to go out and buy one. I also didn't want to use the method we did in my old girl scout days with coffee cans, rock salt and a lot of shaking and rolling the cans... too much trouble! Then I received Cook's Country magazine and low and behold was a recipe for homemade ice cream that required no fancy kitchen gadget or lots of shaking and rolling!!!

This recipe was made with very little fuss and turned out smooth and very chocolaty! The hard part was waiting patiently for it to freeze.

Easy Chocolate Ice Cream

Makes 1 quart

1 tsp instant coffee or espresso powder

1 Tbsp hot water

4 oz. bittersweet chocolate, chopped fine

1/2 cup sweetened condensed milk

1/2 tsp vanilla extract

pinch of salt

1 1/4 cups cold heavy cream

Combine coffee (or espresso powder) and hot water in a small bowl. Let it stand for about 5 minutes until the powder is dissolved. Microwave chocolate, sweetened condensed milk, and coffee mixture in a bowl stirring every 10 seconds until chocolate is melted (about 1 minute). Stir in vanilla and salt. Let cool.

With electric mixer on medium-high, whip cream until soft peaks form, about 2 minutes. Whisk one third of the whipped cream into chocolate mixture. Then fold in remaining whipped cream into chocolate mixture until incorporated. Freeze in air-tight container until firm, at least 6 hours.

God bless,

This side dish is delicious and easy!

Garlic Roasted Asparagus

1 1/2 lb. fresh asparagus spears
2 to 3 cloves garlic, thinly sliced
2 to 3 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. fresh ground black pepper

Preheat oven to 450 degrees. Snap off and discard the woody bases from asparagus spears. Place asparagus and garlic in 15x10x1 inch baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.

Roast for 10 to 15 minutes or until asparagus is crisp-tender, stiring once halfway through roasting. Serve immediately. Makes 6 servings

God Bless,

Tomorrow July 11th (7/11) is free Slurpee day! When you visit any participating 7-Eleven store, you can receive a free 7.11 oz Slurpee!!!

God bless,

I just came across this recipe at Cook's Country. Haven't tried it yet, but plan to the next time we grill out steaks. If you try it first, email me and let me know how it was!!

Garlic-Parsley Steak Sauce

Makes 1 1/4 cups

A little of this aromatic vinaigrette goes a long way.

1/2 cup finely chopped fresh parsley
1/4 cup minced red onion
2 cloves minced garlic
1/4 cup red wine vinegar
1/8 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
Salt and pepper

Combine parsley, onion, garlic, vinegar, and pepper flakes in bowl. Slowly whisk in oil. Season with salt and pepper.

God bless,

This cheesy casserole is a hearty mozzarella-topped comfort dish with loads of saucy beef (or turkey if you choose to use) and perfectly tender pasta.

Baked Ziti

Makes 8 to 10 servings

1 (16 oz.) box ziti pasta
½ medium onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
1 lb. lean ground beef or turkey
1 (26 oz.) jar of tomato and basil pasta sauce
¾ tsp. salt divided
3 Tbsp. butter
3 Tbsp. all purpose flour
3 cups milk
1 cup grated Parmesan cheese
½ tsp. pepper
1 (8 oz) pkg shredded mozzarella cheese

Cook pasta in a large Dutch oven or pot according to the package directions. Drain and return to Dutch oven.

While pasta is cooking, sauté chopped onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add garlic and sauté 1 minute. Add beef (or turkey) and cook stirring until beef (turkey) crumbles and is no longer pink. Drain meat and return to pan. Stir in pasta sauce and ½ tsp. salt. Set aside.

Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly until mixture is thickened and bubbly. Stir in Parmesan cheese, remaining ¼ tsp. salt and pepper. Pour sauce over pasta in Dutch oven, stirring until pasta is evenly coated.

Transfer pasta mixture to a lightly greased 13 x 9 inch baking dish. Top evenly with meat mixture, sprinkle evenly with mozzarella cheese.

Bake at 350 degrees for 20 to 25 minutes or until cheese is melted. Let stand 10 minutes before serving.

God bless,

Just in time for your 4th of July BBQ, here is a link to 30 lip smackin' BBQ recipes!

http://tipnut.com/barbecue-sauce/

Have a wonderful and safe 4th of July!!

God bless,

These cinnamon rolls are super easy because your bread machine does all the work!!

Zach's Cinnamon Rolls

Rolls:
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

Filling mixture:
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

Icing:
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, at least 30 minutes. Meanwhile, preheat oven to 350 degrees. Bake rolls in preheated oven until golden brown, about 20-25 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

God bless,