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Caramel Ice Cream
Caramel ice cream, so smooth and creamy, topped with more caramel sauce, dry roasted peanuts and a sprinkle of sea salt. Caramel Ice Cream I decided to make some caramel ice cream today, I started with a store bought caramel from Aldi’s which is pretty good by the way. I thought more of you might try this if we started with a shortcut. If you want to make your own caramel sauce for this by all means go ahead. The finished caramel ice cream was topped with more caramel sauce, some chopped dry roasted peanuts and a sprinkle of sea salt. So good! The perfect dessert on a hot, humid Alabama Sunday. Next time I make it I am going to use sugar free caramel sauce, I see no reason why it won’t work perfectly. Caramel Ice Cream Author: Mary Ellen Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: Serves 4 - 6 1 cup prepared caramel sauce - can be sugar free 4 egg yolks dash salt 2 cups whole milk 1 cup whipping cream or fat free half and half 1 cup prepared caramel sauce - can be sugar free 4 egg yolks dash salt 2 cups whole milk 1 cup whipping cream or fat free half and half In a saucepan stir the caramel sauce into the milk. Heat up over medium heat. Separate the eggs and reserve the whites for another use. Beat the yolks in a medium bowl. Add some of the hot milk mixture to temper the eggs. Stir into the saucepan. Keep stirring over medium heat until the mixture coats the back of a spoon. It took me about 8 minutes before it coated the back of the spoon. Remove from heat and strain mixture into another bowl. Refrigerate until cold (about 2 hours). Stir in whipped cream. Pour into your ice cream maker and freeze the mixture in your ice cream maker according to the manufacturer’s instructions. In a saucepan stir the caramel sauce into the milk. Heat up over medium heat. Separate the eggs and reserve the whites for another use. Beat the yolks in a medium bowl. Add some of the hot milk mixture to temper the eggs. Stir into the saucepan. Keep stirring over medium heat until the mixture coats the back of a spoon. It took me about 8 minutes before it coated the back of the spoon. Remove from heat and strain mixture into another bowl. Refrigerate until cold (about 2 hours). Stir in whipped cream. Pour into your ice cream maker and freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Homemade Vanilla Bean Ice Cream Blueberry Ice Cream Orange Pineapple Delight Ice Cream Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Brown Sugar Oatmeal Cookies
Old fashioned Brown Sugar Oatmeal Cookies, perfect for school lunches. When we were growing up our neighbor Mrs. Watson used to always have a freshly baked cookie for us everyday. We got one per day, every day. No one missed going to get a cookie. It was more than that though, I sure didn’t realize it then. If you notice I still call her Mrs. Watson. I visited her as often as I could after we moved away and she lived in that house until she died. I think I was in my 40’s the last time I saw her. She made the best cookies, oatmeal with raisins, sometimes chocolate chip and big soft sugar cookies. She had a play house in the back yard and how we loved to play in there. She also washed her clothes out in the back yard on a sunny day with an old wringer washer. It was fun to help her with that and hanging clothes on the line. She had a wonderful sense of humor and would always make me laugh. As I write this I realize how lucky I was to grow up when and where I did. Hopefully you try and create the same kind of memories for a child in your neighborhood. It’s a good thing! So about these cookies, they are soft in the center and crispy on the edges especially on the day they are baked. They would be wonderful with a scoop of ice cream sandwiched between 2 of them. Enjoy! 3.5 from 2 reviews Brown Sugar Oatmeal Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 10 mins Total time: 20 mins 1 cup butter - softened 2 cups light brown sugar 2 teaspoons vanilla 2 whole eggs 2 cups flour 1 teaspoon salt 3/4 teaspoon baking soda 3 cups old fashioned oats 1 cup butter - softened 2 cups light brown sugar 2 teaspoons vanilla 2 whole eggs 2 cups flour 1 teaspoon salt 3/4 teaspoon baking soda 3 cups old fashioned oats Mix together until light the brown sugar and butter, about 3 minutes. Add the eggs and vanilla. Mix until combined. Add the old fashioned oats to the food processor. Pulse until most of the oats are broke up. Add to the butter mixture with the remaining dry ingredients. Mix well until well combined. Let the mixture set for 15 minutes before baking. Preheat oven to 350 degrees. Use a medium scoop and put dough on a greased baking sheet. Bake for 10 minutes at 350 degrees. Remove to a wire rack to cool. Mix together until light the brown sugar and butter, about 3 minutes. Add the eggs and vanilla. Mix until combined. Add the old fashioned oats to the food processor. Pulse until most of the oats are broke up. Add to the butter mixture with the remaining dry ingredients. Mix well until well combined. Let the mixture set for 15 minutes before baking. Preheat oven to 350 degrees. Use a medium scoop and put dough on a greased baking sheet. Bake for 10 minutes at 350 degrees. Remove to a wire rack to cool. Have you seen my recipe for Oatmeal Cream Pies? They are amazing, even without the cream….. Or maybe some Oatmeal Spice Cookies?
Picnic Foods Archives - Recipes Food and Cooking
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Bread Round Up
 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
Baked Cauliflower with Cheese Sauce
A delicious baked cauliflower in a creamy cheese sauce topped with panko. Baked Cauliflower with Cheese Sauce This is one of my favorite cauliflower recipes. My Aunt Barb made it one holiday and I’ve been making it ever since. The cauliflower is steamed first before getting a bath in a creamy cheese sauce. It doesn’t get any better than this. I add panko just before it goes in the oven which gives it a slightly crispy crust. You can make this ahead of time but wait to add the panko until just before you pop it in the oven. Baked Cauliflower with Cheese Sauce Author: Mary Ellen Recipe type: Vegetable, Side Dish Cook time: 45 mins Total time: 45 mins Serves: Serves 6 1 cauliflower 2 cups milk 3 tablespoons butter 3 tablespoons flour 1 1/2 cups sharp cheddar cheese salt and pepper 3 - 4 dashes Tabasco sauce 1/2 cup panko crumbs 1 cauliflower 2 cups milk 3 tablespoons butter 3 tablespoons flour 1 1/2 cups sharp cheddar cheese salt and pepper 3 - 4 dashes Tabasco sauce 1/2 cup panko crumbs Remove the outer leaves from the cauliflower. Put the cauliflower in a pan that can be covered. Add 2 inches of water. Cover and steam cauliflower over medium heat for about 10 minutes. Remove from heat and put cauliflower whole into a baking dish. Add the butter to a saucepan. Stir in the flour. Whisk in the milk and stir until thickened. Take off of the heat and add the cheese, salt, pepper and Tabasco sauce. Pour over the cauliflower. Top with the panko. Bake at 400 degrees for 25 - 30 minutes or until lightly browned. Remove the outer leaves from the cauliflower. Put the cauliflower in a pan that can be covered. Add 2 inches of water. Cover and steam cauliflower over medium heat for about 10 minutes. Remove from heat and put cauliflower whole into a baking dish. Add the butter to a saucepan. Stir in the flour. Whisk in the milk and stir until thickened. Take off of the heat and add the cheese, salt, pepper and Tabasco sauce. Pour over the cauliflower. Top with the panko. Bake at 400 degrees for 25 - 30 minutes or until lightly browned. Maybe you’d like to try our? Roasted Asparagus with Garlic Cherry Tomatoes Broccoli Patties GRILLED BROCCOLI MARINATED WITH SRIRACHI SAUCE Pin It!
Breads Archives - Page 2 of 5 - Recipes Food and Cooking
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Breads Archives - Page 5 of 5 - 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
Breads Archives - Page 3 of 5 - 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
Yeast Breads 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
Mom’s Scalloped Potatoes
Mom’s Scalloped Potatoes are creamy and delicious, made with potatoes, milk and butter. Mom’s Scalloped Potatoes I love scalloped potatoes and don’t make them very often. I ran into a sale last week on picnic hams and after one meal on it I decided to use the remaining ham in these scalloped potatoes. These are so creamy and delicious. My mom would make them often with the ham growing up so this is one of those comfort foods for me. When my mom would make these this dish wouldn’t be nearly big enough for us for dinner. I am the oldest of 7 children so this would at least need to be doubled. My grandmother always made hers with 5 lbs. of potatoes and a big old dutch oven. They were the best! I think the secret to really good scalloped potatoes is to make sure they are covered in the milk and the ratio of flour to milk is right. If you don’t use enough flour the milk won’t get creamy. I know a lot of people who start this using a cooked cream sauce but I think it changes how the potatoes cook so I never do that. This has a long cooking time because of the way I do it. When my grandmother made hers in that big pan half way thru the baking time she would give the potatoes a stir and mix in the part that had browned already. I also think one of the hardest things to do is to get the balance on the salt right. I would taste it about half way thru and then check the salt level. Add more if needed. Mom’s Scalloped Potatoes Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour 30 mins Total time: 1 hour 50 mins 7 - 8 potatoes 4 cups milk 3 tablespoons butter 2 heaping tablespoons flour 1 teaspoon salt pepper 2 cups diced ham 7 - 8 potatoes 4 cups milk 3 tablespoons butter 2 heaping tablespoons flour 1 teaspoon salt pepper 2 cups diced ham Preheat the oven to 375 degrees. Peel and slice the potatoes. Put them in a greased 8 x 8 pan. Add the ham.(if using) Add the salt and pepper. Add the flour to a bowl and add a little of the milk. Stir until almost no lumps remain. Add to the potatoes. Pour the milk over the potatoes. Make sure it almost covers it, if a few stick up don't worry about it. Bake the scalloped potatoes for about 1 hour 30 minutes. If it starts to get to brown cover with foil. Let set 10 minutes before serving. Preheat the oven to 375 degrees. Peel and slice the potatoes. Put them in a greased 8 x 8 pan. Add the ham.(if using) Add the salt and pepper. Add the flour to a bowl and add a little of the milk. Stir until almost no lumps remain. Add to the potatoes. Pour the milk over the potatoes. Make sure it almost covers it, if a few stick up don't worry about it. Bake the scalloped potatoes for about 1 hour 30 minutes. If it starts to get to brown cover with foil. Let set 10 minutes before serving. Maybe you’d like to try our recipe for? Broccoli Rice Casserole Butternut Squash Potato Bake Corn Casserole (okay this is a really bad picture, but the dish is great. I need a new photo!) Pin It! Enjoy!
Roasted Asparagus with Garlic Grape Tomatoes
Roasted asparagus with garlic cherry tomatoes and basil. Good hot or cold! Roasted Asparagus with Garlic Grape Tomatoes I am loving the fresh asparagus I see coming into the stores right now. I love roasted asparagus and this is one of my favorite ways to fix it. I have a pan that is like a cookie sheet only it has holes in it and it roasts quickly in this pan. A regular cookie sheet will work also you will just need to flip it once while cooking. To make the tomato topping you are going to cut the tomatoes in half and add them to a saute pan with a little olive oil and garlic. Cook until they just start to collapse. That’s all, top them over the asparagus and a little parmesan cheese. These are also good over green beans. Roasted Asparagus with Garlic Grape Tomatoes Author: Mary Ellen Recipe type: Vegetables Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 4 1 lb. asparagus 1 clam shell Florida Grape Tomatoes 1 tablespoon olive oil 2 garlic cloves 1 tablespoon parmesan cheese salt and pepper 5 - 6 basil leaves 1 lb. asparagus 1 clam shell Florida Grape Tomatoes 1 tablespoon olive oil 2 garlic cloves 1 tablespoon parmesan cheese salt and pepper 5 - 6 basil leaves Preheat the oven to 400 degrees. Wash the asparagus and put on paper towels to dry. Break off about about an inch of the bottom on each stalk. Spray a cookie sheet. Spread the asparagus out into a single layer. Spray the asparagus lightly with the spray. Roast the asparagus for about 10 minutes or until tender crisp. Baking time will depend on the thickness of the asparagus. Cut the grape tomatoes into halves. Add the olive oil to a saute pan. Add the tomatoes. Slice the garlic into slivers. Add to the tomatoes. Quickly saute the tomatoes until they just start to wilt. Season with the salt and pepper. Tear up the basil and add to the tomatoes. Place the asparagus on a serving dish. Top with the tomato mixture. Sprinkle the parmesan over the tomatoes. Preheat the oven to 400 degrees. Wash the asparagus and put on paper towels to dry. Break off about about an inch of the bottom on each stalk. Spray a cookie sheet. Spread the asparagus out into a single layer. Spray the asparagus lightly with the spray. Roast the asparagus for about 10 minutes or until tender crisp. Baking time will depend on the thickness of the asparagus. Cut the grape tomatoes into halves. Add the olive oil to a saute pan. Add the tomatoes. Slice the garlic into slivers. Add to the tomatoes. Quickly saute the tomatoes until they just start to wilt. Season with the salt and pepper. Tear up the basil and add to the tomatoes. Place the asparagus on a serving dish. Top with the tomato mixture. Sprinkle the parmesan over the tomatoes. Maybe you’d like to try our? Irish Colcannon Mom’s Scalloped Potatoes Eggplant Roll Ups Pin It! Enjoy!