Ice Cream in a Bag

Not so secret family recipes
- Jensa
1 tablespoon sugar
1/2 cup milk or half & half
1/4 teaspoon vanilla
6 tablespoons rock salt
1 pint-size plastic food storage bag (e.g., Ziploc)
1 gallon-size plastic food storage bag
Ice cubes
newspaper
duct tape


Fill the large bag half full of ice, and add the rock salt. Seal the bag. Put milk, vanilla, and sugar into the small bag, and seal it. Place the small bag inside the large one, and seal it again carefully. Wrap the bag in newspaper then duct tape. Shake and toss until the mixture is ice cream, which takes about 5 minutes. Open duct tape/newspaper, wipe off the top of the small bag, then open it carefully. Enjoy! (Sidenote: 1/2 cup milk will make about 1 scoop of ice cream, so double the recipe if you want more. But don't increase the proportions more that that -- a large amount might be too big for kids to pick-up because the ice itself is heavy.)

fry bread

found on all recipes
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups shortening for frying



DIRECTIONS
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

Mongolian Beef

Posted by The Pointe Meadow Cooking Mamas

This tastes just like PF Chang's Mongolian Beef.

2-3 Lbs Beef Roast well trimmed and sliced paper thin by the butcher. (the thinner the better)
Marinate in 2/3 Cups sugar for 10 min or while you prepare the following.

Combine in a separate bowl
-3/4 cup Soy sauce
-2 TBSP Sesame seeds
-3 Garlic Cloves minced
-3 TBSP Sesame Oil
-1 Bunch green onion thin sliced

Pour marinade over meat stir it well so all meat has some on it. Let marinate in fridge over night. Cook in a heavy pan or dutch oven in small batches over medium-high to high heat. Serve with rice.
Posted by: Katie Warren

Doritos Salad

posted on point meadows cooking mommas

1 head lettuce, washed and cleaned
2 medium tomatoes, diced
1 bunch green onions or red onion, chopped
1 can black beans, drain and rinse
1 small bottle of Catalina dressing
1 can kidney beans, drained and rinse (optional)
1 cup grated cheese
1 pkg. Doritos, crushed

Prepare lettuce and set in crisper to chill. Combine tomatoes, green onions, olives, and beans with the Catalina dressing. Chill together for several hours or overnight. When ready to serve, combine all the ingredients. Toss in the cheese and Doritos just before serving. You can add other vegetables besides what is listed: Bell peppers, radishes, and broccoli.

Tip: Really good with 1 lb. hamburger meat… browned and cooked with taco seasoning.

Posted by Angela Hadlock

Cucumber salad (soup)

my families version of Fire and Ice salad

Cut two large cucumbers into slices, soak in cold salted water. When ready to use: drain water add thinly slices yellow onion, 1+ cups vinegar depending on taste, salt and pepper to taste, cover with cold water. Enough water to make everything float. This is why Kayla calls this cucumber soup. The cucumbers float around in the vinegar water. ( she actually drinks the stuff) Serve with a slotted spoon. Unless you are one of my kiddos, you probably don't want the juice.

Real moms kitchen version
Cucumber Salad

5 large cucumbers
2 Tomatoes
1/2 cup onion, minced
¾ cup vinegar
1/3 cup oil
1 Tbsp lemon juice
1 tsp salt or more
1 tsp pepper
1 Tbsp sugar
1 Tbsp chopped parsley

In a 9 x 13 baking dish put half the cucumbers followed by half the tomatoes and onion. Repeat. mix together the remaining ingredients and power over layers. Let soak 6-8 hours in refrigerator stirring half way through.

Fire And Ice Salad

From Southern Plate Cookbook Page 27


2 Tomatoes
2 Cucumbers
1 purple onion
water
white vinegar
sugar
Peel and slice cucumbers. Chop tomatoes and onion. Combine all in a large bowl. Mix up a dressing of equal parts Vinegar, Water, and Sugar. Pour over vegetables and refrigerate.

*I start with 1/2 cup each of my dressing ingredients.

Homemade Laundry Detergent

found on Southern Plate
*This was based off of Tipnut.com’s recipe #4, I just altered the amounts

4 Bars Laundry Soap (to yield 12 cups of soap shavings)
6 Cups Borax (this is roughly one box)

6 Cups Washing powders (this is roughly one box)
Grate soap using cheese grater. Combine all ingredients in a bowl and stir well. Place in sealed container and measure out two tablespoons for each load.

~~~~~~~~~~~~~~~~~~~~~~


Smaller Batch Recipe
2 Cups Laundry Soap Shavings (you can get this easily from one bar)
1 Cup Borax
1 Cup Washing Soda
*Follow Instructions For Above Recipe

Soaps you can use: Fels Naptha, Zote, Sunlight Bar Soap, Kirk’s Hardwater Castile, or Ivory
*For great coupon strategies and advice, visit www.southernsavers.com.

Chocolate Cream Cheese Truffles

posted on my kitchen cafe, she said that these so called cheater truffles are in a word: divine. Much easier and less fussy than traditional truffles, they are still true to rich chocolate flavor and a delightful creamy center.

from Coconut and Lime

Makes about 16 truffles (I doubled the recipe with great results)

1 3/4 cup confectioners' sugar
4 ounces cream cheese, slightly softened
2 ounces unsweetened chocolate, melted

cocoa to roll

In a large bowl, beat together cream cheese and sugar. Add melted chocolate. Beat until well combined. Let chill in the refrigerator for 30 minutes (I found the mixture was too soft to roll right after beating the ingredients together). Using your fingers, roll the mixture into small balls (about 3/4-inch in diameter). Sprinkle about 1/3 cup of cocoa on a plate and gently roll the candy to coat. Place on a clean plate and serve. You can also wait a couple of hours and they will have a more solid texture (I chilled mine before serving).

Cookie Dough Truffles

Posted on my kitchen cafe
adapted from Taste of Home

½ cup butter, softened
¾ cup packed brown sugar
2 1/4 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts (optional, I did not add them)
1 ½ pounds semisweet chocolate candy coating, chopped

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, sweetened condensed milk and vanilla; mix well. Stir in the chocolate chips and walnuts, if using. Shape into 1-inch balls; place on waxed paper-lined baking sheets. Loosely cover and freeze for 1-2 hours or until firm. (The dough softens quickly at room temperature so it works best if they are frozen, not just chilled in the refrigerator.)

In a microwave safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, melt remaining candy coating and drizzle over candies. Store in refrigerator. Yield: 5 ½ dozen.

Over the Top Brownies

As posted on real mom kitchen.
Originally a Betty Corcker recipe

Cookie Base
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
Filling
1 package (8 oz) cream cheese, softened
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
2 tablespoons Gold Medal® all-purpose flour
1 teaspoon vanilla
1 egg
1/4 cup chopped pecans
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups miniature marshmallows (Next time I’m doing 2 cups)
Frosting
1/4 cup butter or margarine
1/8 cup unsweetened baking cocoa
2 ½ tablespoons milk
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans

1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. (I line my pan with foil then spray with cooking spray. This way it’s easier to get the brownies out of the pan and cut into squares)
2. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside.
3. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips.
4. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. Cool for 30 minutes on a cooling rack.
5. In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in cocoa and milk. Heat until starts to thicken. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1/2 teaspoon vanilla and 1/2 cup pecans. Immediately drizzle icing over brownies.
6. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Frosted Cinnamon Zucchini Bars

Posted on HTEAC
(from The Taste of Home Baking Book)
Yields a 1-inch high cake in a 13-x9-inch pan
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
(I added 1/2 teaspoon kosher salt)
2 cups shredded zucchini (about 2 medium zucchini**)
1 cup flaked coconut (I left this out because I didn't want any flavors competing with the zucchini)
3/4 cup chopped walnuts

FROSTING:
2 cups confectioners' sugar
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted (I bumped it up to 4 tablespoons and browned it in a saucepan)
1 teaspoon vanilla extract
2-3 tablespoons milk

(**Put your shredded zucchini into a lint-free dish towel and squeeze out the excess water. The recipe doesn't say to do this, but if you don't you'll get a soggy cake.)
1. In a large mixing bowl, cream butter and sugars until light and fluffy (about 3-5 minutes). Add eggs, one at a time, beating well (at least 15 seconds) after each addition. Beat in vanilla. Combine flour, baking powder, (and salt); gradually add to the creamed mixture. (Mix just until a few streaks of flour remain.) Stir in zucchini, coconut, and nuts. Spread into a greased 15-x10-x1-inch baking pan (I baked mine in a 13x9 and my cake was only 1-inch high. If you bake it in the 15x10 pan your cake is gonna be paper thin!).
2. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. For frosting, combine confectioners' sugar and cinnamon in a bowl. Stir in the butter, vanilla, and enough milk to achieve spreading consistency. Frost bars before cutting.

Blueberry Muffins

from-sleepymum.blogspot.com

2 cups all-purpose flour
3/4 cup sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup milk (use whole if you have it)
1/2 cup melted butter
2 eggs
1 cup fresh or frozen blueberries
Preheat oven to 400 degrees F. Butter or spray standard muffin tins.

In a medium bowl stir and toss together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set aside. In another medium bowl, whisk together the milk, melted butter, and eggs until smooth. Add liquid to the dry ingredients and stir until just blended. Add the blueberries and stir just until evenly incorporated. Spoon into prepared muffin tins. Bake until a toothpick comes out clean, about 15-20 minutes. Eat the moment they won't burn your tongue, with or without butter

Michal's Mom's Whole Wheat Bread

Found on Prudence pennywise from her good friend Michelle

3 cups warm water
1/2 cup vegetable or canola oil
1/2 cup honey
scant Tablespoon coarse kosher salt or 1/2 t. fine salt
6 cups whole wheat flour
Mix ingredients in a stand mixer with a dough hook for 3 minutes. Meanwhile, proof the yeast:
3/4 cup very warm water
3 Tablespoons yeast
1/2 teaspoon sugar
1/2 teaspoon ground ginger
When yeast is proofed, add to bread mixture along with:
2 cups whole wheat flour
2 cups white, all-purpose flourMix on low or medium to incorporate, then on high for 10 minutes, or until dough is smooth and elastic.Turn out into bowl sprayed with cooking spray and allow to rise in a warm place for 25 minutes. Turn dough out onto a very lightly floured surface and separate into four loaves. Shape loaves and place in greased loaf pans. Allow to rise for 25 minutes more.Bake in 350 oven for 25-30 minutes, until bread is golden brown. Remove from oven and from pans immediately. Rub or brush tops of the loaves with butter. Allow to cool on wire cooling rack. Freeze what you're not going to use today or tomorrow.

Grandma's Gingersnaps

I needed something to do with the molasses that I bought for the oatmeal spice cake, and found this recipe on all recipes. I have never tried this, but the reviews were good, and my husbands loves ginger snaps.

Submitted By: RAMB
Prep Time: 15 Minutes
Cook Time: 10 Minutes Ready In: 30 Minutes
Servings: 36

Ingredients:
3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour 1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Cinnamon Cake

Posted on prudence Pennywise-slightly adapted from Greenpan's original recipe

1 and 1/4 cup sugar
1 and 1/2 teaspoons cinnamon
1 and 1/4 cups flour
2 teaspoons baking powder
1/4 teaspooon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted and cooled
For the glaze:
2 tablespoons butter
1/2 cup brown sugar
1/4 or 1/3 cup milk or cream
1 cup powdered sugar, if desired
Preheat the oven to 350 degrees. Line a cupcake pan with about 16 liners, or grease an 8 inch square baking dish. In a large bowl, combine dry ingredients: sugar, cinnamon, flour, powder, and salt. In a separate bowl, combine buttermilk, eggs, and vanilla. Pour the liquid ingredients over the dry ingredients and lightly blend. Spread batter into prepared pan. Bake for about 35 minutes for square pan, and about 20 minutes for cupcakes. To make glaze, melt butter in small saucepan. Watching closely, cook butter without stirring until browned. Stir in brown sugar to form thick mixture. For a glaze add the lesser amount of milk, for frosting add the greater. Add milk and stir until lump free. It's ready as a glaze. If you want it to be like frosting, add powdered sugar and beat until lumps are gone. Spoon over warm cake.

Szechuan Shrimp Recipe

May 30, 2009 | By Bobby In Recipes | Comments(11)

Ingredients:
12 ounces cooked large shrimp (with tails removed)
4 tablespoons water
2 tablespoon ketchup
1 tablespoon soy sauce
2 teaspoon cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper flakes
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup green onions (sliced)
4 garlic cloves (minced)

Cooking Instructions:

Step 1: In a small bowl mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes and ginger.
Step 2: Heat oil in a wok over medium-high heat. Add green onions and garlic. Stir fry for 30 seconds. Add shrimp and toss to coat with oil. Pour in sauce. Heat while sitting until sauce is thick and bubbly.
(Makes 2 servings)