Archive | April, 2013

S’mores Ice Cream Cake

17 Apr

smores cake

This wonderfully delicious ice cream cake is another one of my favorites! Through many trials and errors this recipe is, by far, worth the effort.  Everyone has had s’mores ’round a campfire, right? I have many pleasant memories of family times spent by a campfire. Whether it was camping with my parents and sisters as a kid or spending a quiet evening with my husband by our garden fire pit, memories come flooding back. Let me know what your favorite campfire moments are! Maybe this ice cream cake will conjure up old memories of good times spent around a campfire or will put you in the mood to make some new memories. Either way, this ice cream cake is sure to please!

You will need:

10 graham crackers

2 Tbsp. butter, at room temperature

4 oz. bittersweet chocolate

1 14 oz. can sweetened condensed milk

1 1/2 tsp. pure vanilla extract

2 cups heavy whipping cream

1 cup mini marshmallows

1/4 cup mini chocolate chips

Firstly, go over and preheat Mister Oven to 350 degrees. Nice & toasty! Next, line the bottom (only) of an 8 inch springform pan with parchment paper. Parchment paper has become my new best friend!! Now, in a food processor, pulse 8 graham crackers, until finely ground. If you don’t have a food processor, the old-fashioned way of using a plastic bag and rolling-pin to crush the crackers will suffice. Add the butter now until well mixed. Press the graham cracker mixture into the bottom of your prepared pan. Bake until golden brown, about 8 – 10 minutes. Let cool completely, about 25 minutes.

Now, you are ready to make the sinful chocolate layer! Start by melting the chocolate (not the chips) in the microwave, let cool slightly. Use your electric mixer to beat the chocolate along with, half the sweetened condensed milk and 1/4 tsp. of vanilla in a large bowl until completely combined. Add 1 cup of the heavy cream and beat until you have thick, stiff peaks form. Fold in the marshmallows. Now we are ready to spoon the mixture on top of the cooled crust. Spread it evenly. Are you getting excited yet?! Clean the bowl. We are going to use the same bowl to make our ice cream for the top. Using an electric mixer, beat the heck out of the remaining condensed milk, vanilla and heavy cream until thick, stiff peaks form (again!). Usually, 3 – 5 minutes. Fold in 1/2  cup of the mini chocolate chips. Spread this on top of the chocolate layer. Almost done!! Next, break the remaining 2 graham crackers into tiny pieces. Sprinkle them along with the rest of the mini chocolate chips over the top. Cover it well and freeze until firm, at least 8 hours.

When you are ready to serve, unmold your creation and transfer to a pretty platter. Let it sit for 5 minutes before slicing. Viola…….one scrumptious, s’mores ice cream cake!! Enjoy…….

Cheesy Appetizer Loaf

14 Apr

cheesy loaf

Nothing tastes better than warm, crusty bread! My husband, Pat, is of Italian descent and he LOVES bread. I made this appetizer loaf with him in mind. You can adapt this to whatever your families preferences are. Sometimes, I make this simply with cheese and browned sausage. My son, Nico, likes it that way. The key to moist, broiled bread is; you have to put either butter or as in this case, mayo on it first. Mix it up and have fun with it. Mama always said “Don’t play with your food”, well I say, go ahead and have FUN!!

You will need:

3 Tablespoons of Mayonnaise

1/2 Teaspoon Garlic Powder

1 8 oz package of Kraft‘s Mozzarella Cheese Crumbles

2 Tablespoons Spanish Olives

1 Loaf of French Bread, cut length wise, in half

Make your way over to the oven and set in on broil. Next, mix all ingredients together and spread on bread. See, I told you it was simple! Now, broil 6 inches from heat for 1-2 minutes or until cheese is nice and melted.

You may also use chopped mushrooms, finely chopped ham or turkey. Actually, like I said before, you can make this anyway you like. Just don’t forget to moisten the bread first!




Strawberry Ice Cream Cheesecake

13 Apr

straw. ice cream ch cake This recipe calls for a bit more preparation than my other simple recipe for ice cream. The ingredients are about the same, but the process is a bit more intricate. I have made this with both a food processor and a blender, and the food processor is much better. You can still make it even if you don’t have a food processor, it just takes patience!

You will need:

1 14 oz. can Sweetened Condensed Milk

1/2 C. Cream Cheese, at room temperature

1 1/2 Teaspoons Pure Vanilla Extract

2 C. Heavy Cream

1 lb. Strawberries

2 Teaspoons Sugar

Line an 8 1/2 x 4 1/2- in. loaf pan with 2 pieces of parchment paper, leaving a 3-in. overhang on all 4 sides. Using an electric mixer, beat the condensed milk, cream cheese and vanilla in a large bowl until combined. Add the heavy cream and beat until thick, stiff peaks form, 3 to 5 minutes. Meanwhile, using a food processor or blender, puree half of the strawberries. Spoon half of the vanilla cream mixture into the prepared pan, spreading it evenly. Tap the pan to get rid of any air bubbles. Fold 1/3 of the strawberry puree into the remaining cream mixture until combined. Spoon remaining strawberry puree over the pink cream mixture and fold in, leaving streaks of the puree to create swirled cream. Spoon over the vanilla cream in pan. Gently tap the pan to distribute the mixture and get rid of any air bubbles ( spreading will destroy the swirls). Cover and freeze for at least 8 hours and will keep for 2 weeks.

Thirty minutes before serving, cut the remaining strawberries into pieces and toss with the sugar. Let sit, tossing occasionally, for 25 minutes.

When ready to serve, invert the cake onto a platter and remove the pan and parchment paper. Spoon the berries (and any juices) over the top.


No – Fuss Ice Cream

13 Apr

van ice creamHere is the scoop: This three ingredient icy treat can be whipped up in only 10 minutes ( and you don’t need a fancy machine). Then you can toss in fruit, chocolate or any other ingredient for a truly crowd-pleasing dessert.

You will need:

2 C. Heavy Cream

1 14 oz. can Sweetened Condensed Milk

1 1/2 Teaspoons Pure Vanilla Extract

Using an electric mixer, beat the heavy cream, condensed milk and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes.

Transfer mixture into a loaf pan or other freezer-safe container, cover and freeze until firm, at least 8 hours. Will last up to 2 weeks!

Fruit Salad

13 Apr

fruit salad This fruit salad has me thinking SUMMER!!! Wishful thinking as it is only 28 degrees here in North Central  Iowa this morning! This is the best fruit salad in my opinion. You can make this easily year round because most of the fruit is canned. I have also made this fruit salad with frozen strawberries and blueberries since I moved to Iowa. Most fruit is seasonal and living here, I have had to learn how to modify my recipes. I hope you like this fruit salad!

You will need:

1 29 oz. can Peach Slices

1 20 oz. can Chunk Pineapple

1  small box dry Vanilla Pudding

1 lb. Strawberries, quartered

1 Banana, sliced

1/2 pint Blueberries

1 Bunch Grapes ( I like red)

1-2 Tablespoons Sugar, optional

1/2 C. Coconut flakes

In a large bowl, combine peaches, pineapple and vanilla pudding. This includes juice from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, coconut and sugar. Refrigerate well. Serve cold.

Creamy Iced Coffee

12 Apr

ices coffee  Cool and creamy, coffee for a hot day. I love coffee, any way I can get it! For a delightful difference, iced coffee is a cool refreshing treat! What’s great about this coffee recipe is that you can make it as strong or sweet as you like.


2 Tablespoons Instant Coffee crystals

2 Tablespoons Sugar

1/4 C. Hot Water

1/2 Pint Vanilla Ice Cream, softened

2 C. Milk

Combine coffee, sugar and hot water in a blender or with a mixer; blend in ice cream and milk. Pour into glasses. Top with scoops of vanilla ice cream or whipped topping, if desired. Garnish with a chocolate drizzle.  Makes 3 1/4 cups.

Lemonade Stand Pie

12 Apr

lemonade pie  When you eat this pie it takes you back to the days of lemonade stands. I remember have a lemonade stand with my sister Lisa. Growing up in Florida, we would have a lemonade stand just about every weekend! I hope this pie will remind you of your childhood too.


1/3 C. Lemonade Drink Mix (Sweetened)

1/2 C. Cold Water

2 C. Vanilla Ice Cream, thawed

1 18 oz. Cool Whip, thawed

1 Graham Cracker Crust

Mix drink mix and water until dissolved, set aside. Add ice cream. Mix until well blended. Add Cool Whip. Freeze mixture until it is hard enough to mound. Spoon mixture into graham cracker crust. Freeze 4 hours or until firm. Remove from freezer 15 minutes before serving. Let stand at room temperature before cutting. Store leftover pie in freezer.

Serves 8