Vanilla Ice Cream

makes about 1 quart
3 egg yolks
2 c. heavy cream
1 c. whole milk
3/4 c. sugar
1 1/2 t. vanilla extract
pinch of salt

1. Whisk yolks in a small bowl. Set aside.
2. Heat the heavy cream, whole milk, and sugar in a saucepan over medium-low heat, stirring occasionally, about 5 minutes. Temper (slowly add and whisk so it doesn’t cook the eggs) 1/2 cup cream mixture into yolks, then slowly whisk yolks into remaining cream mixture.
3. Cook the custard over medium-low heat, stirring occasionally, until thickened, about 4-5 minutes. Remove from the heat and add the vanilla extract and salt.
4. Fill the sink with a few inches of cold water and a few handfuls of ice. Pour the custard into a bowl and place in the ice bath for 8-10 minutes.
5. Remove bowl, cover with plastic wrap, and chill in the refrigerator for 4 hours-overnight. Churn in an ice cream maker according to the manufacturer’s directions.

Cinnamon Swirl Bread Machine Recipe

Makes Two Delicious Loaves!

• 1 cup milk
• 2 eggs
• 1/4 cup butter
• 4 cups bread flour
• 1/4 cup white sugar
• 1 teaspoon salt

• 1 1/2 teaspoons active dry yeast
• 1/2 cup chopped walnuts
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons softened butter, divided
• 
  

Directions

1. Place milk, eggs, 1/4 cup butter, bread flour, sugar, salt, and yeast into a bread machine in the order recommended by the manufacturer, select the dough setting, and start the machine. When dough cycle is complete, transfer dough to a floured work surface and punch down. Let dough rest for 10 minutes.
2. Mix walnuts, brown sugar, and cinnamon in a bowl.
3. Divide dough in half and roll each half into a rectangle about 9x14 inches. Spread 1 tablespoon softened butter over the top of each dough rectangle and evenly sprinkle dough with half the walnut mixture. Roll dough rectangles, starting from the short ends, and pinch seams closed.
4. Grease 2 9x5-inch loaf pans. Fit the rolled loaves into the loaf pans with seam sides down. Cover and let rise until nearly doubled in size, about 30 minutes.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Bake loaves in the preheated oven until lightly golden brown and bread sounds hollow when tapped, about 30 minutes. If loaves brown too quickly, lightly cover with aluminum foil for the last 10 minutes of baking. Let bread cool for 10 minutes before removing to finish cooling on wire racks. 

Crab Won-Tons

1 Package of cream cheese, softened
2 8 ounce packages of imitation crab or lobster, chopped (also mini shrimp are really good in this)
4 green onions, finely chopped
You may want to heat up the cream cheese so it mixes easier.  We always do!

We make our own won tons without a recipe.  Last night we had these fabulous lobster won tons.  I wanted to write down the recipe so we don't forget. It is really simple!  Another tip, don't bother with won ton wraps. Go big and use egg roll wraps.  Instead of 80 mini won tons, we enjoy 20 larger won tons. It takes less time to assemble them and you won't spend the whole evening standing at the frying pan!  Once you have put the filling in the middle of your wrap and folded it using whatever method you prefer, just heat some oil in the frying pan.  Brown each side and you are ready to eat!

We also make hamburger and cream cheese won tons.  Use about a pound of cooked ground beef and add half a package of cream cheese to it, so simple.  We like to dip ours in a sauce made of pineapple juice and ketchup.  Just heat and taste to make sure you get the proportions right.  A pretty simple but super yummy meal!

Last night I made coconut rice to go with our won tons.

1 c. coconut milk simmered with a few pinches of salt and 2 T. sugar poured over 1 cup cooked rice(I always use 2 or more cups of rice to each cup of coconut milk or it is too soupy)   Last night I served the rice with pineapple chuncks and we mixed them in. I think this would be a great side dish with pineapple and mango pieces. Might take it to the next ward pot luck!

Pesto Roast Beef Sub Sandwiches...YUM!

From one of my favorite websites:  http://fabulesslyfrugal.com/pesto-roast-beef-sub-sandwich-recipe/

A great sandwich for summer! We had this tonight, everyone loved it!

• 1 loaf French bread
• 1/2 cup light mayonnaise
• 2-3 tablespoons pesto
• 7 ounces sliced roast beef
• 4 ounces sliced Provolone cheese
• 1 sliced tomato
• 1 sliced red onion
• 2 cups spring mix greens

Instructions

1. In a small bowl, mix together the mayonnaise and the pesto. Slice the loaf of French bread in half lengthwise. Spread the pesto mixture over each half of bread. Layer the roast beef onto one of the halves. Then add the sliced cheese, tomato, red onion, and mixed greens. Top it off with the other half of bread. Slice the sandwich into individual servings and enjoy!

Strawberry Poke Cake

From the amazing website, Six Sisters Stuff!  I made this tonight and as luck would have it Adrienne came over for dinner and got to enjoy it with us!  Yum!

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )
Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake
Ingredients:
Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, diced
Directions:
Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Strawberries and Cream Poke Cake

Also seen on Six Sisters Stuff

Ingredients

1    white cake mix
1/2    cup    water
1    egg
1/2    cup    vegetable oil
3    ounces    jell-o ( strawberry )
1    cup    water ( boiling )
1/2    cup    water ( cold )
1    pound    strawberries ( fresh )

Directions

Make cake as directed on the back of the box for a 9x13" pan.
Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.

Frosting

8    ounces    cool whip
8    ounces    cream cheese ( softened )
1    cup    powdered sugar
1    teaspoon    vanilla extract

Read more at http://myrecipemagic.com/recipe/recipedetail/strawberries-and-cream-poke-cake#5zYC8M8mudPj3US6.99

Oven Baked Tacos

I made these last night for after Jacob opened his mission call.  They were quick, easy and delicious. I did half in a 6 inch flour tortilla and half in corn tortillas.  Both tasted yummy!

• 2 lb ground beef
• 1 can refried beans
• 1 can of tomato sauce
• 1 packet taco seasoning
• 2 cups shredded cheese
• 12 tortillas/hard taco shells

Brown the ground beef in a large skillet. Completely drain all grease. Over low heat, add refried beans, taco seasoning, and about half to two-thirds of the tomato sauce (add little at a time, if you add too much the  filling to be too runny and your tacos will be soggy on the bottoms).
Blend well and scoop into the tacos, then stand them up in the baking dish. Then just sprinkle the cheese over the top and bake at 375 degrees for about 10 minutes.

http://recipegeni.com/main-course/oven-baked-tacos/

Sugar Cookie Bars....SO YUMMY!

I made these in a 9x13 pan, but I think next time I would use the  next size up, 12x15 I think the 9x13 made them a little too thick, but maybe you will prefer them that way!  These are great for a quick dessert for a pack meeting or church activity!

• 2 1/2 cup baking flour
• 1/2 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 1/4 cup powdered sugar
• 1/2 cup salted butter softened
• 1/4 cup sour cream
• 1 tsp vanilla
• 1 egg white
• 1 egg
• Butter cream frosting:
• 1/2 cup unsalted butter -softened
• 3 cups powdered sugar
• 3 TB half and half
• 1/2 t vanilla
• 1/4 tsp orange extract(I didn't have this so I just used a little extra vanilla)
• Orange food coloring (optional)

Instructions

1. Pre-heat oven to 350. Combine flour, salt and baking powder in a medium. sized bowl. Set aside.
2. With a mixer combine butter, sugar and powder sugar until fluffy (about 3 minutes). Pour in vanilla,eggs and sour cream and mix until combined. Then pour dry ingredients in this bowl and mix until combined.
3. Place mixture in a buttered 9x13 glass pan. Bake for 20 minutes or until lightly browned. Do not over bake.
4. For frosting, combine ingredients in large bowl and beat with a mixer for 2 minutes, or until fluffy. :)