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Orange Pineapple Delight Ice Cream
Orange Pineapple Delight Ice Cream is a vanilla based ice cream with orange juice and pineapple bits in it. I got oranges this week intending to my family’s orange sherbet recipe, until I got the recipe out and realized it had egg whites in it. I don’t have any pasteurized eggs right now so I made this instead. This recipe was really good and I will make it again. I basically took my vanilla ice cream recipe and added the fruits and juices to it. Orange Pineapple Delight Ice Cream Author: Mary Ellen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: Serves 4 - 6 3 navel oranges 1 lemon 1 cup crushed pineapple with juice 2 eggs 1 cup sugar 3 cups milk 1 cup heavy cream 1 teaspoon orange extract (optional) 1 teaspoon vanilla pinch salt 3 navel oranges 1 lemon 1 cup crushed pineapple with juice 2 eggs 1 cup sugar 3 cups milk 1 cup heavy cream 1 teaspoon orange extract (optional) 1 teaspoon vanilla pinch salt Add eggs to a saucepan and beat up until well blended. Zest the lemon and oranges and set aside. Juice the fruits into the pan. Add the sugar, dash salt and 1 cup of the milk. Cook over low heat until mixture coats the back of a spoon, stirring often. Add zest, vanilla, remaining milk and heavy cream. Refrigerate until very cold. Freeze as directed by the manufacturer of your ice cream maker. Makes 1 quart That's My Home Add eggs to a saucepan and beat up until well blended. Zest the lemon and oranges and set aside. Juice the fruits into the pan. Add the sugar, dash salt and 1 cup of the milk. Cook over low heat until mixture coats the back of a spoon, stirring often. Add zest, vanilla, remaining milk and heavy cream. Refrigerate until very cold. Freeze as directed by the manufacturer of your ice cream maker. Makes 1 quart That's My Home Homemade Vanilla Bean Ice Cream Raspberry Cheesecake Ice Cream Caramel Ice Cream Strawberry Ice Cream
S’More Tarts
A s’more in a tart, no campfire needed! These little tarts are made with the same things S’mores are, only in one little package. Graham crackers are crushed to be mixed in the dough and then the tarts are filled with chocolate chips and mini marshmallows. I can honestly tell you I have never taken more pictures of anything trying to get a decent picture for y’all. I am so glad I didn’t have to pay for the film! I must of taken 100 pictures and I finally gave up after 2 hours. What I can tell you is that these are really good and no campfire needed. S’More Tarts Author: Mary Ellen Recipe type: Dessert Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 2 dozen 1 cup flour 1 cups graham cracker crumbs 1/2 teaspoon baking powder 8 tablespoons butter, at room temperature 3/4 cup light brown sugar 1 large egg - beaten 1 cup mini marshmallow 1 cup bittersweet or semi-sweet chocolate chips 1 cup flour 1 cups graham cracker crumbs 1/2 teaspoon baking powder 8 tablespoons butter, at room temperature 3/4 cup light brown sugar 1 large egg - beaten 1 cup mini marshmallow 1 cup bittersweet or semi-sweet chocolate chips Preheat oven to 350ºF. Grease a mini muffin pan for 24 tarts In a large bowl, whisk together flour, graham cracker crumbs and baking powder; set aside. Beat butter and sugar until light in a mixer bowl, about 2 minutes. Beat in egg until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Reserve 1/4 of the dough and set aside. Divide the dough into 24 equal pieces. Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Add 4 chocolate chips to the bottom of each cup. Then add 4 marshmallows. Add pieces of the reserved dough to the tops. Sprinkle with a few more chocolate chips. Bake for about 20 minutes until tops are browned. Remove from pans after they have cooled for about 10 minutes. Preheat oven to 350ºF. Grease a mini muffin pan for 24 tarts In a large bowl, whisk together flour, graham cracker crumbs and baking powder; set aside. Beat butter and sugar until light in a mixer bowl, about 2 minutes. Beat in egg until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Reserve 1/4 of the dough and set aside. Divide the dough into 24 equal pieces. Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Add 4 chocolate chips to the bottom of each cup. Then add 4 marshmallows. Add pieces of the reserved dough to the tops. Sprinkle with a few more chocolate chips. Bake for about 20 minutes until tops are browned. Remove from pans after they have cooled for about 10 minutes. Maybe you’d like to try? Butter Riches Gingersnaps Pecan Tartlets Follow me on Pinterest
Peanut Butter Cookies
These Peanut Butter Cookies are big, soft cookies, perfect for lunch boxes. Using all brown sugar in these cookies makes them incredibly soft. The edges are crispy when first baked but soften as they sit even in an airtight container. These are really good big peanut butter cookies. Whenever I make Peanut Butter Cookies I always think of my best friend since the 7th grade, my partner in crime as my mother would say. They are her favorites. Take these cookies to another level by dipping half of them in chocolate! Wait there’s more, sprinkle cut up Reese’s Peanut butter cups on top. I’ll share that recipe with you soon…. Peanut Butter Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 30 cookies 2 cups brown sugar 1 cup butter, softened 1 cup creamy peanut butter 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar, or more as needed for flattening the cookies 2 cups brown sugar 1 cup butter, softened 1 cup creamy peanut butter 2 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons sugar, or more as needed for flattening the cookies Beat the brown sugar, butter, and peanut butter with the paddle attachment of a stand mixer until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and stir just until combined. Heat the oven to 350°F. Using a medium scoop place the dough on a greased baking sheet. Dip a fork in the granulated sugar and make a crisscross mark on the top of the cookie to slightly flatten it. Bake until the cookies are firm and their edges are golden brown, about 15 minutes. Let cool for 5 minutes on the cookie sheets, then transfer the cookies to a wire rack. Repeat with the remaining dough. Store in an airtight container if not eating right away. Beat the brown sugar, butter, and peanut butter with the paddle attachment of a stand mixer until light and fluffy. Add the egg, vanilla, and almond extract and beat to combine. Add the flour, baking soda, and salt, and stir just until combined. Heat the oven to 350°F. Using a medium scoop place the dough on a greased baking sheet. Dip a fork in the granulated sugar and make a crisscross mark on the top of the cookie to slightly flatten it. Bake until the cookies are firm and their edges are golden brown, about 15 minutes. Let cool for 5 minutes on the cookie sheets, then transfer the cookies to a wire rack. Repeat with the remaining dough. Store in an airtight container if not eating right away. Maybe you’d like this recipe for Brown Sugar Oatmeal Cookies? Or maybe some Praline Cookies – no baking required!
Pasta Archives - Page 2 of 2 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Upside Down Ugly Cake
Upside Down Ugly Cake is chocolate cake self frosts itself and makes a decadent dark chocolate topping. Topped with whipped cream and a Butterfinger candy bar. So this isn’t the prettiest cake in the world, but what it lacks in looks boy does it make up for it in taste! It goes together quickly and definitely is a cake worth making when you need a dessert fast that can wow. As you can see it dresses up well. I used a chopped up butterfinger bar on top but any kind of candy bar will work. I had forgotten all about this recipe until today when I was working on redoing my website at That’s My Home and found this in Mom’s Diner. I hadn’t made it in years. I baked it in a 10 inch round pan. You are going to add the chocolate cake mix on top of the cocoa, brown sugar and mini marshmallows. The marshmallows will melt into the topping. Let the cake cool almost all of the way before you turn it over unto a serving dish. If you do it too soon the topping will run off. If some of the topping sticks to the pan, just use a knife and smooth it back on the cake. Upside Down Ugly Cake Upside Down Ugly Cake Author: Mary Ellen Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: Serves 6 - 8 2 cups mini-marshmallows 1 cup brown sugar 1 chocolate cake mix 1/2 cup cocoa 2 cups hot water 2 cups mini-marshmallows 1 cup brown sugar 1 chocolate cake mix 1/2 cup cocoa 2 cups hot water Preheat oven to 350º Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9 x 13 pan. (I used a 10 inch round) Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then after the cake cools, flip over onto a cookie sheet. Be careful the marshmallow mixture might run. No need to frost. Preheat oven to 350º Prepare chocolate cake mix according to the box. Mix marshmallows, brown sugar, cocoa, and water in a bowl. Pour into a greased 9 x 13 pan. (I used a 10 inch round) Spoon cake mix on top of marshmallow mixture, but don't mix them. Bake for 45 minutes. Then after the cake cools, flip over onto a cookie sheet. Be careful the marshmallow mixture might run. No need to frost.
Nachos
Nachos made with both corn and flour tortillas. I made these this weekend for Cinco de Mayo. There is no real recipe for them but I can tell you what I do. I use a mixture of corn and flour tortillas with my nachos. To make the flour tortillas cut the flour tortillas into 6 pieces. Cut the pieces like you are cutting a pie. Bring a pan with oil in it to 350 degrees. Add half of the chips and fry until brown. Drain on a paper towel when cooked and sprinkle with a little salt. Repeat with the rest of the tortillas. There is something about the homemade chips that make this nacho so good. If you are making your own corn chips repeat the process. You can do this earlier in the day, in fact everything can be made ahead and all you have to do is assemble them right before you are ready to serve. Below you can see how I layered the chips and taco meat. Top with the cheese. Nachos Author: Mary Ellen Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 1 big nacho or 4 individual ones 1 1/2 lbs. ground beef 1 package taco seasoning 1/2 cup taco bell taco sauce 6 flour tortillas corn chips 1 1/2 cups sharp cheddar cheese lettuce tomatoes onions green peppers salsa sour cream taco sauce 1 1/2 lbs. ground beef 1 package taco seasoning 1/2 cup taco bell taco sauce 6 flour tortillas corn chips 1 1/2 cups sharp cheddar cheese lettuce tomatoes onions green peppers salsa sour cream taco sauce Prepare your tortilla chips. Brown beef. Add the taco seasoning and the taco sauce. Cook for 15 minutes, adding a little water if it gets too dry. To assemble, add a layer of corn chips to your cookie sheet or individual baking dishes. Top with half of the beef mixture. Crumble up the flour tortilla chips and put them over the beef mixture. Top with a few more corn chips and top with the remaining beef mixture. Top with the cheese. Bake at 400 degrees for 10 - 12 minutes or until cheese is melted. Top with the lettuce, tomatoes, onions and green peppers. Serve with salsa, sour cream and taco sauce. That's My Home Prepare your tortilla chips. Brown beef. Add the taco seasoning and the taco sauce. Cook for 15 minutes, adding a little water if it gets too dry. To assemble, add a layer of corn chips to your cookie sheet or individual baking dishes. Top with half of the beef mixture. Crumble up the flour tortilla chips and put them over the beef mixture. Top with a few more corn chips and top with the remaining beef mixture. Top with the cheese. Bake at 400 degrees for 10 - 12 minutes or until cheese is melted. Top with the lettuce, tomatoes, onions and green peppers. Serve with salsa, sour cream and taco sauce. That's My Home Maybe you’d like to try? Taco Pizza Navajo Tacos Best Ever Mexican Rice Enjoy!
Let’s Talk Organizing!
 Do your spice jars need labels? I keep mine in a drawer and it sure would make life simpler if I spent a few hours labeling the tops. I really need to do this and just may be inspired by this post to do so. Are you a meal planner? I am for parties or dinners with friends but when it comes to weekly planning it is something I could be better at. I decided to look around for some free printables on Pinterest. If one of your New Year’s Resolutions is to be better organized, I hope you find these links helpful. Weekly Meal Planner from Mommy Tracked Spice Labels from Martha Stewart. The How To Directions. Here’s a cute Daily Planner from Drop Dead Gorgeous Daily I love these Freezer Labels from Martha Stewart. these use Weatherproof labels for laser printers, Avery 5523, avery.com Cook’s Helpers – print on adhesive paper Chalkboard Kitchen Labels from Lia Griffith FREE Printable vintage labels from Free the Diva for jars and canisters to organize your pantry Organizing Labels from World Label in several colors and blank labels also. Round Labels from World Labels Meal Planner from 3 Boys and a Dog Pantry Baking Canister Labels and Tutorial from The Painted Hive Free Printable Mason Jar Labels Note: all photos above belong to the site they go to. If you find one of the links isn’t working for some reason, leave me a comment below so I can see if I can fix it.
Chocolate Chip Shortbread Cookies
Chocolate Chip Shortbread Cookies Chocolate Chip Shortbread Cookies One can never have enough Chocolate Chip Cookie recipes in their recipe box. This is a buttery cookie full of mini chocolate chip cookies. There is even a little bit of peanut butter in the cookies. This is a small recipe, you are only going to get 1 1/2 dozen cookies so you might want to double it. You could also freeze some of the dough if you double it for cookies later anytime you need them. Chocolate chips are teardrop shaped chocolate. They come in many flavors today and it seems that there is always a new one to try. So you can easily change the flavor of these cookies by adding a different flavor of chocolate chips. Chocolate chips can also be melted and melt best at temperatures between 104 and 113 °F. Because most chocolate chips are designed to retain their shape when baking, they contain less cocoa butter than baking chocolate. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Chocolate Chip Shortbread Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 18 cookies 1/2 cup butter, at room temperature 1/3 cup creamy peanut butter 1/2 teaspoon vanilla 1 1/4 cup flour 1/3 cup confectioner’s sugar 1/2 teaspoon salt 3/4 cup mini chocolate chips 1/2 cup butter, at room temperature 1/3 cup creamy peanut butter 1/2 teaspoon vanilla 1 1/4 cup flour 1/3 cup confectioner’s sugar 1/2 teaspoon salt 3/4 cup mini chocolate chips Combine butter, peanut butter, vanilla and confectioner's sugar in a mixer bowl fitter with the paddle attachment. Mix for about 3 minutes or until light and fluffy. Add flour and salt. Mix until combined. Stir in chocolate chips. Place dough on wax paper and shape into a log about 12 inches long. Twist ends of waxed paper to close. Refrigerate dough for at least 2 hours. Preheat oven to 325 degrees. Cut into slices about 1/3 inch thick with a knife. Place on greased baking sheets. Bake for 10 - 12 minutes. Bottoms should not be brown. Let cookies sit on sheets for about 10 minutes before removing to a rack to cool. They can break apart if you try to move them right away. Combine butter, peanut butter, vanilla and confectioner's sugar in a mixer bowl fitter with the paddle attachment. Mix for about 3 minutes or until light and fluffy. Add flour and salt. Mix until combined. Stir in chocolate chips. Place dough on wax paper and shape into a log about 12 inches long. Twist ends of waxed paper to close. Refrigerate dough for at least 2 hours. Preheat oven to 325 degrees. Cut into slices about 1/3 inch thick with a knife. Place on greased baking sheets. Bake for 10 - 12 minutes. Bottoms should not be brown. Let cookies sit on sheets for about 10 minutes before removing to a rack to cool. They can break apart if you try to move them right away.
Blackberry Buttermilk Muffins
Blackberry buttermilk muffins bursting with fresh blackberries and a touch of orange peel. I got a great deal on blackberries yesterday so breakfast was these yummy blackberry muffins. Since I had giant fresh blackberries and added the zest of an orange to brighten the flavor even more. This batter without the blackberries could be adapted to a variety of berries, raspberries, blueberries and even fresh strawberries. It only takes about 5 minutes to whip these up. Blackberries used to grow like weeds in my old backyard, I sure do miss them. I had one plant and within 3 years I was getting quarts of berries from that one bush. I am not even sure how it got there, it was just there one spring when I went out. I didn’t know what kind of berries it was going to have but I figured I would find out, I sure was glad I did once it started producing. Wild blackberries seem to have more seeds than the cultivated varieties do, but they make up for that in taste. I made the best jelly one year from that plant. I have wild blackberries in my yard now and they are ten times bigger, smaller berry size and sour! Blackberry Buttermilk Muffins Author: Mary Ellen Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Serves: 1 dozen 2 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Zest of one orange or lemon 1 large egg, lightly beaten 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla 1 1/2 cups fresh or frozen berries (blackberries, raspberries, or blueberries) 2 1/2 cups flour 3/4 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Zest of one orange or lemon 1 large egg, lightly beaten 1 cup buttermilk 1/2 cup vegetable oil 1 teaspoon vanilla 1 1/2 cups fresh or frozen berries (blackberries, raspberries, or blueberries) Preheat oven to 375 degrees. Put cupcake papers into a cupcake pan. Mix together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add the beaten egg, buttermilk, oil and vanilla. Stir until just combined, do not overmix. Add the berries and orange peel. Scoop dough into prepared pan using a large scoop. Bake for about 20 minutes our until a tester comes out clean. Preheat oven to 375 degrees. Put cupcake papers into a cupcake pan. Mix together flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Add the beaten egg, buttermilk, oil and vanilla. Stir until just combined, do not overmix. Add the berries and orange peel. Scoop dough into prepared pan using a large scoop. Bake for about 20 minutes our until a tester comes out clean.
Oatmeal Spice Cookies
Spicy and crispy best describes this oatmeal cookie. Oatmeal Spice Cookies Spicy and crispy best describes this oatmeal cookie. I’ve made cookies twice this week something I rarely do unless it is Christmas time. I may make these again at Christmas only a smaller size, they would be a perfect filler type cookie on a cookie tray for gift giving. These oatmeal spice cookies are an awesome cookie that delights the taste buds. This recipe only makes about 20 cookies so perfect if you are cooking for one or two people. Oatmeal Spice Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 12 mins Total time: 22 mins Serves: 2 dozen 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/2 teaspoon baking soda 5 tablespoons butter, room temperature 1 cup brown sugar 1 teaspoon vanilla 1 large egg 1/2 cup quick oats 3/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1/2 teaspoon baking soda 5 tablespoons butter, room temperature 1 cup brown sugar 1 teaspoon vanilla 1 large egg 1/2 cup quick oats Cream together butter and sugar. Beat in vanilla and egg. Combine flour, spices and baking soda in a small bowl. Stir in flour and oats; mix until everything is evenly distributed. Using a scoop place balls of dough 2-3 inches apart on an greased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely. Cream together butter and sugar. Beat in vanilla and egg. Combine flour, spices and baking soda in a small bowl. Stir in flour and oats; mix until everything is evenly distributed. Using a scoop place balls of dough 2-3 inches apart on an greased cookie sheet. Bake at 350ºF for 12 minutes or until crisp on the edges. Cool 2-3 minutes before removing to wire racks to cool completely. Maybe you’d like to try our Oatmeal Cream Pies? Chocolate Sugar Cookies Gingerbread Cookies Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Pin It!
Ethnic Archives - Page 2 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search