Strawberry Peach Pops

Just in time for the weekend ~

                           Strawberry Peach Pops

Serving Size  : 4                       

 1/2  cup strawberries
 1 cup peaches, peeled and thinly sliced (frozen work great)
 1/2 cup vanilla yogurt
 1 tbsp honey
 1/4 cup peach juice

Put all the ingredients in a blender and blend until smooth.  Pour into
ice pop containers and freeze for at least 4 hours.

                  

Chocolate Malted Milk Ball Ice Cream

This ice cream takes me back in time to when my mom would take out her mixer and make the family chocolate malts, although she didn't add in the malted milk balls, the taste of the ice cream is the same as I remember.

                    Chocolate Malted Milk Ball Ice Cream

3 cups heavy (whipping) cream
1 vanilla bean, split and scraped
3/4  cup malted milk powder
3/4  cup sugar
 a pinch of salt
 2 tbsp dark cocoa powder
 6 large egg yolks lightly beaten
 1 1/2  cups malted milk balls, crushed

In a large saucepan, combine heavy cream, sugar, salt, malt powder, dark
cocoa powder and the vanilla bean and heat to a simmer.

Lightly beat egg yolks, gradually temper with chocolate mixture and then add into saucepan.
Heat until thickened, stirring frequently.  Remove the vanilla bean.

Cool mixture and then refrigerate for at least 4 hours or overnight.
 
Pour into ice cream maker and run per manufacturer's directions.

When done, add in crushed malted milk balls and freeze.

                   - - - - - - - - - - - - - - - - - -

Peach Teriyaki Sauce

I wanted to try something different for my Sunday chicken dinner.  I originally intended for this to be grilled outside but the weather did not cooperate (again).

                            Peach Teriyaki Sauce

1 large garlic clove, finely chopped
1 tbsp olive oil
3 tbsp soy sauce
2 tbsp peach juice
1/4  cup peaches, pitted and thinly diced
2 tbsp honey

Cook garlic in the olive oil (be careful not to burn).  Add in rest of
the ingredients and cook for 5 minutes on medium heat.

Breakfast Fruit Pizza

After spending yesterday painting my bedroom and thunderstorms keeping me awake off and on from 2 a.m., this morning seemed like a good day to make an easy and refreshing breakfast.

                           Breakfast Fruit Pizza
                
1 - 6" pizza crust
3 ounces cream cheese, softened
2 tbsp honey
red grapes, cut in half
 peach slices
strawberries, sliced
blackberries (fresh or frozen)

Bake pizza crust directions and let cool.  Mix together softened cream
cheese and honey until smooth.  Spread on pizza crust.  Top with your
favorite fruits.

Nutella & Peanut Butter Cap'n Crunch Cookies

I've been thinking this recipe idea through for a couple of weeks now and finally gave it a try.  I love it when recipes come together as you envisioned them.

                Nutella & Peanut Butter Cap'n Crunch Cookies
                
1/2  cup butter, softened
1/2  cup Nutella
1 cup sugar
1/2  cup dark brown sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
2 cups flour
1 cup Peanut Butter Cap'n Crunch cereal

Combine butter, Nutella, sugar and brown sugar in a large mixing bowl.
Gradually add in eggs and vanilla.  Stir in flour, baking soda and salt.
Gently fold in crushed Peanut Butter Cap'n Crunch cereal.

To easily crush cereal, place in a large plastic bag that has a plastic
zip lock and roll a rolling pin over.

Makes 50 cookies

Raspberry Nutella Smoothie

I'm starting with an easy breakfast today.  Nice to see sunshine again and hopefully it will be a warmer day.  To go from 93 on Friday to 60 degrees yesterday was a shock to the system.  I'll settle for a happy medium. 

             
                         Raspberry Nutella Smoothie
                 

   1 cup vanilla yogurt
   1 cup milk
   1 cup raspberries, frozen
   1/3 cup Nutella

Put all the ingredients in your blender and mix for one minute on liquefy.   Pour into a tall
chilled glass.

Enjoy your Sunday ~
             

Caramel Applebutter Waffles

Nothing like a rainy morning to send me into the kitchen to create a sweet breakfast.

                         Caramel Applebutter Waffles

   1 3/4  cups flour
   2 1/4  tsp baking powder
   2 1/2  tsp sugar
   1/2  tsp salt
   3 large eggs, separated
   1 1/2  cups milk
   1/2  cup caramel applesauce

Whisk all dry ingredients in a large bowl.  Add in milk, egg yolks and
caramel apple butter.  Beat egg whites until light and fluffy.  Gently fold
in egg whites.  Bake in waffle maker per manufacturers instructions.


                          Caramel Apple Butter

3 lbs apples, peeled, cored and diced
1/4 cup water
1 tbsp lemon juice
1 1/2 cup sugar
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp ginger
25 caramel candies (about 1 ounce)

Put chopped apples into a crockpot with water and lemon juice. Cook until apples are tender. Puree apples in a food mill or food processor.

Add sugar and bring to a low boil. Add spices. Add in caramels and stir well.


                            Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices. Bring to a boil for 3 minutes. Remove from heat and let sit for 5 minutes. Stir in evaporated milk. Serve warm.
              

Honey BBQ Sauce

Finally a nice weekend and that means the grill makes a reappearance.

            
                              Honey BBQ Sauce

1/2  cup           honey
1/2  cup           ketchup
1/4  cup           butter
2      tbsp         onion finely chopped
1      large        garlic clove, finely chopped
3      tbsp         dark brown sugar
1      tbsp         soy sauce

Let simmer in a small sauce pan until onions and garlic are tender.

                

Beef Enchilada Pie

Yesterdays crockpot refried (unfried) beans found another use today.  This is an easy to make dish that looks like it takes a long time.

Beef Enchilada Pie

1 pound extra-lean ground beef
1 small onion finely chopped
1/2 tsp cumin
1/2 tsp freshly-ground black pepper
1/2 tsp oregano
1/2 tsp chili powder
refried beans - 1 can or homemade
1 4 ounce green chiles, diced
6 8 inch flour tortillas
1 cup Monterey Jack cheese shredded
1 cup cheddar cheese shredded
sour cream

Brown hamburger with onions and spices.  Add in green chiles.  Layer in 9" Springform baking pan.

First one tortilla, then meat mixture, enchilada sauce and cheese.  Then another tortilla topped with refried beans and cheese.  Repeat 1st layer.  Tope with a tortilla, sauce and cheese.

Serve with sour cream.

Servings: 8

Bake for 30 minutes at 350°F


Enchilada Sauce

2 cups chicken broth
4 tbsp chili powder
1 tsp cumin
2 tsp garlic powder
1 pinch cinnamon
1/4 tsp sugar

Mix all the ingredients together and simmer until almost to a boil.

Yield: 2 cups

Peach Madeleine

I've had a madeleine pan just waiting to be used since I received it as a gift a few years ago.  Another day that has been threatening to rain has pushed me back into the cave to create these little buttery peach goodies.

Peach Madeleines

3/4 cup flour
1 tsp baking powder
1/4 cup sugar
1/8 tsp salt
1 tbsp dark brown sugar
1/8 tsp orange zest
2 large eggs , lightly beaten
2 tbsp peach preserves
10 tbsp butter, melted and cooled

Mix all the dry ingredients in a medium bowl.  Add in eggs and peach preserves.  Gradually add in the melted butter.

Place dough in the refrigerator for 1 hour.

Scoop approximately 1 1/2 tbsp of the dough and place in each large madeleine mold in a lightly greased pan.  Gently press down a little with your fingertip.

Bake until the center rises and the edges turn a golden brown.

Best when served warm.

Servings: 16

Bake at 400°F

Crockpot Refried Beans

Happy Cinco de Mayo!  Today to celebrate the holiday I attempted another new recipe.  I think I'm going to use some for a turkey bean burrito in a little while.

Crockpot refried beans

2 cups pinto beans
1/2 cup onion, peeled and chopped
2 dried chile chipotle
2 large garlic cloves, finely chopped
1 tbsp cumin
1 cup V8 Juice
salt and freshly ground black pepper to taste

Rinse and clean pinto beans and soak overnight.  Put in crockpot on high with onions, garlic and chile chipotle on high.  Cook for 8 hours occasionally stirring and adding liquid as needed (the V8 juice and water).

When the beans are soft, mash and add cumin, salt and freshly ground pepper.