Old Fashioned Orange Sherbert

Recipe originally from a 1950's orange juice advertisment, but updated using an ice cream freeser and ot freezer trays!  The best thing about it...  IT ONLY HAS FOUR INGREDIENTS!  Isn't that awesome!

1 can(s) evaporated milk

1 can(s) 6 oz can of frozen orange juice concentrate,undiluted
1/2 c sugar
1/8 tsp salt

Directions:
1. Open evaporated milk and put in freezer until ice crystals begin to form around the edges.
2. In a separate bowl combine last 3 ingredients and have them ready to add to whipped milk.
3. Turn the iced milk into well chilled mixer bowl and whip with beaters until stiff.
4. Add the last three ingredients very slowly, 1 TBS at a time to whipped milk.
5. Whip until very stiff.
6. Pour into prepared ice cream machine and process according to your freezers directions.

*The original 1950's recipe says pour into freezer tray and freeze till firm. If you do not have access to an ice cream maker you may do this also. Makes 1 1/4 quarts

Enjoy,
~Mommy of 6 <3

Healthified Chocolate Pudding Cake

Recipe and Picture from Betty Crocker

1 cup Gold Medal® all-purpose flour

1/2 cup granulated sugar
1/4 cup chopped almonds, toasted*
1/4 cup unsweetened baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
2 tablespoons canola oil
2 teaspoons vanilla
1/4 teaspoon almond extract
3/4 cup packed brown sugar
1/4 cup unsweetened baking cocoa
1 3/4 cups water
Vanilla reduced-fat ice cream, if desired

Directions:
1.  Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.

2.  In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water. Heat just to boiling, stirring occasionally. Pour over batter.
3.  Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
4.  To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.

Peanutty Ice cream Cookie Cake

Peanuts and Chocolate... Can you see a trend!  Add bacon and it would be loved by the whole Parker house! 

Recipe and Picture from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

1/3 cup hot fudge topping
1/4 cup vegetable oil
1 egg
4 cups vanilla ice cream or frozen yogurt, softened
1/4 cup caramel topping
1 cup peanuts

Directions:
1.  Heat oven to 350°F. Lightly spray 10-inch springform pan with cooking spray. Or line 9-inch square baking pan with foil, leaving about 2 inches of the foil overhanging sides of pan; lightly spray with cooking spray.

2.  In large bowl, stir cookie mix, 2 tablespoons of the hot fudge topping, oil and egg until soft dough forms. Press dough in bottom and 1 inch up sides of pan. Bake 13 to 15 minutes or until top of crust is no longer shiny. Cool completely, about 1 hour.
3. Spread ice cream over cookie crust. Freeze 2 hours. Remove from freezer. Drizzle with caramel topping and remaining hot fudge topping; sprinkle with peanuts. Freeze at least 2 hours or until firm.
4. To serve, remove sides of springform pan or lift dessert using foil out of 9-inch pan. Let stand 10 minutes. Use hot wet knife to cut into wedges or squares. Store covered in freezer.

ENJOY!!!
~Mommy of 6 <3

Malt Ball Magic

Talk about one of my favs!!!  Chocolate, ice cream, and malt balls all in one dessert!  YUMMY!

Recipe and Picture from Betty Crocker

For Cake:
1 1/2 cups Gold Medal® all-purpose flour

1 cup sugar
1/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla

Topping:
1 cup chocolate fudge topping
1 1/2 quarts (6 cups) vanilla ice cream, slightly softened
2 cups malted milk ball candies, coarsely chopped
1 cup whipping (heavy) cream
1/4 cup chocolate fudge topping
Additional malted milk ball candies, if desired

Directions:
1. Heat oven to 350ºF. Grease bottom and side of springform pan, 9x3 or 10x2 3/4 inches, with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan.

2.  Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely, about 1 hour.
3.  Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and coarsely chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm.
4.  In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form.
5.  Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies

Chocolate and Berry dessert

Picture from BettyCrocker.com

This recipe is such a great summer {or anytime recipe} recipe!  This dessert is light and refreshing, but dark and sinful all at the same time!

Ingredients:
1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chip cookie mix

1/4 cup vegetable oil
2 tablespoons water
1 egg
1 1/2 cups fresh raspberries
4 containers (4 oz each) Yoplait® Whips!® raspberry mist yogurt
1 cup whipping cream, whipped
2 tablespoons hot fudge topping
1 cup fresh blueberries

Directions:
1 Heat oven to 350°F. In large bowl, stir cookie mix, oil, water and egg until soft dough forms.

2 On greased cookie sheet, drop dough by tablespoonfuls to make 6 cookies. Bake 8 to 11 minutes or until set. Cool 2 minutes, remove from cookie sheet to cooling rack.

3 Meanwhile, press remaining dough in bottom and 1 inch up sides of springform pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.

4 In medium bowl, fold 1/2 cup raspberries into yogurt; spread evenly over crust. Crumble cookies; sprinkle over yogurt mixture. Carefully spread whipped cream evenly over cookie crumbs. Freeze 4 to 5 hours or until firm. Remove sides of pan.

5 Drizzle 1 tablespoon fudge topping over dessert. Top with blueberries and remaining raspberries. Drizzle with remaining fudge topping. Store in freezer
 
Recipe and Picture from Betty Crocker
Stay cool during these hot days,
~Mommy of 6 <3

Buttermilk Pancakes

What a great breakfast, best when topped with fresh fruit, and whip cream. These can even be wrapped in plastic wrap and frozen and then reheated.  My kids love them!

Ingredients:

1 1/2 cups buttermilk
2 cups all purpose Flour
1/4 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon

1 teaspoon salt
2 eggs
1/4 cup butter, melted
1 teaspoon vanilla
1/3 cup apple sauce
Cooking spray

Directions:
1. Combine dry ingredients into a boal, and whisk together.


2. In a small bowl whisk together buttermilk, eggs, vanilla, butter, and apple sauce.

3. Pour the wet ingredients into the dry ingredients and mix until lumps are smooth.

4. Heat a skillet to 300 degrees or medium temperature and coat with cooking spray.

5. Pour 1/3 cup fulls onto skillet and cook until bubbles start to appear on the surface. Flip with a spatula, and cook until browned on the other side (about 3 minutes).

Enjoy,
~Mommy of 6 <3

French Toast Casserole!

Oh man, this is so yummy, and my kids LOVE IT!!!  A nic eway to make a hot breakfast for your family, and not break the bank, or slave over the stove for hours!!!  LOL! 



Original picture from allrecipes.com photo editing by me!



French Toast Cassarole

You can even make this the night before, wrap in cling wrap, and put in the fridge till morning, pull it out and bake in the preheated oven!  It is that easy! 
Ingredients:

8 cups bread cubes (I used 2 loaves of cinnamon swirl bread)

7 eggs

2 cups milk

1/2 cup vanilla coffee creamer or any flavor coffee creamer

1/2 cup and 2 tablespoons white sugar, divided

1/2 teaspoon salt

2 teaspoons vanilla extract

1 tablespoon and 2 teaspoons margarine, softened

1-3/4 teaspoons ground cinnamon + 1/2 teaspoon cinnamon 

2 tablespoons brown sugar

1/2 cup Chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter or spray with pam, an 9X13 inch baking pan.

2. Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, coffee creamer, 1/2 cup sugar, salt and vanilla. Pour egg mixture over bread. Dot with margarine; let stand for 10 minutes, or cover with cling wrap and put in fridge over night.
3. Combine remaining 2 tablespoons sugar with 1 3/4 teaspoon cinnamon and sprinkle over the top.
4. Mix together brown sugar, remaining cinnamon, and pecans, and sprinkle on top.  Bake in preheated oven about 45 to 50 minutes, until top is golden.

This is so yummy!  Try with variations like add:
1. 1/2 dried cranberries, blueberries, raisins or cherries.
2. mix 4 tablespoons cream cheese with 2 teaspoons sugar, and dot the top with it.
3.  mix in any pie filling, we love pie apples or pie cherries in this!  It makes it taste more like bread pudding than breakfast!
4. I just found this thing called fried apples in the canned fruit section and tried them in here as well!  Oh man, they were yummy!  

All of these variation can be made by mixing the fruit, nuts etc., in with the bread then topping with butter and cinnamon, etc.
Enjoy, 
Mommy of 6 <3 

Toasted Marshmallow Shake

Toasted Marshmallow Milkshake


adapted just slightly from Spike Mendelsohn’s (you know that really cute guy with the hat from Top Chef) recipe!!!
makes two small or one large milkshake


Ingredients:
8-10 large marshmallows
3 large scoops vanilla ice cream or a heaping 1-cup of vanilla ice cream
1/2 cup of milk
1/2 teaspoon vanilla extract

Directions:
1. Place marshmallows on skewer and toast until slightly charred over a gas flame. If you don’t have skewers or a gas range, you can toast the marshmallows on a sheet tray in the broiler for 2 or 3 minutes. Keep an eye on the marshmallows as they’re in the oven. They’re liable to burst into marshmallow flames pretty quick.
2. Place on a plate to cool slightly.
3. In a blender mix together ice cream, milk, vanilla extract and toasted marshmallows. Save one or two toasted marshmallows to top the milkshake(s). Blend well. For a thinner milkshake add more milk. If you’d like it a bit thicker… add more ice cream.
4. Pour into glasses and top with toasted marshmallows. Enjoy on the quick

Ok, now go try them!!!!
<3 Mommy of 6

Pumpkin Pie Icecream

Pumpkin Pie IceCream

 

Ingredients:
1 cup heavy cream

1 cup milk

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/8 teaspoon ground cloves

2 egg yolks

1 cup pumpkin puree

Directions:

1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.

Recipe from “Closet Cooking” blog

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

(makes 1 milkshake)

Ingredients:

2 cups vanilla frozen yogurt
1/4 cup milk

1/3 cup pumpkin puree

1/4 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon cloves

1/8 teaspoon nutmeg

2 tablespoons brown sugar

2 tablespoon gingersnap cookies (crumbled, optional)

Directions:

1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.

Recipe from “Closet Cooking” blog

Frozen Confetti Yogurt Treats

Frozen Confetti Yogurt Treats

Ingredients

2 cups low-fat vanilla yogurt

1 cup assorted berries (raspberries, blueberries, blackberries, chopped strawberries)

5 pretzel rods, halved, or 10 baked snack stick crackers

Directions
1. In a large bowl gently stir together the yogurt and fruit. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick. Freeze until firm. Remove foil and mold or cup before serving.
2. Store for up to a month. Makes 6 pops.

This great summer recipe was found at Parents.com
Enjoy,
~The Mommy of 6 <3

How do you enjoy the summer's hot evenings?

We enjoy it with these few frozen desserts!!!

Strawberry Icecream Soda

1½ cups and ¼ cup slightly softened nonfat vanilla frozen yogurt

1 1/3 cups hulled strawberries

1 cup chilled club soda

whipped cream topping

strawberry icecream syrup

Directions:

1. Blend 1½ cups frozen yogurt and hulled strawberries in a blender.

2. Divide between two tall glasses and add chilled club soda to each glass.
3. Top each with ¼ cup nonfat vanilla frozen yogurt
4. Top with whipped topping, and drizzle with syrup

Dulce De Leche Frozen Pie

Recipe and pic from Parentsconnect.com

¾ cup fat-free caramel topping

1 (12-oz) container frozen "lite" nondairy whipped topping, thawed

¼ cup, plus 1 tbsp toffee bits, like Heath Bar Bits 'O Brickle

1 (9-inch) prepared graham cracker crust

Directions:

1. In a large mixing bowl, combine the caramel topping with the whipped topping, folding gently with a rubber or silicone spatula until smooth.

2. Add ¼ cup of toffee bits, stirring well to mix.

3. Pour, or scoop, the filling into the graham cracker crust. Sprinkle remaining 1 tablespoon of toffee bits on top.

4. Cover with the prepared graham cracker crust plastic cover, seal, and freeze for at least 3 hours or overnight.

 
 

Raspberry Chocolate Chip Frozen Yogurt

Recipe from FoodNetwork.com

 

3 cups fresh or frozen (not thawed) raspberries

2 cups low-fat plain yogurt

1/3 cup sugar

1 1/2 teaspoons vanilla extract

1/2 cup chocolate chips, preferably mini

Directions:

1. Place raspberries, yogurt, sugar and vanilla in a food processor and process until smooth.

2. Transfer the mixture to an ice cream maker (or see "No Ice Cream Maker?" below). Freeze according to manufacturer’s directions, or until desired consistency. Add chocolate chips during the last 5 minutes of freezing.
3. Transfer to an airtight container and freeze until ready to serve.

 No Ice Cream Maker?Pour the mixture into a 9-by-13-inch pan and place in the freezer. Stir every few hours, until the mixture is firm along the edges and semi-firm in the center, 2 to 6 hours (using frozen berries will shorten the freezing time). Transfer to a food processor and process until smooth. Transfer to an airtight container, stir in chocolate chips, cover and freeze until ready to serve

Frozen yogurt pops

Yogurt (any flavor, brand, etc)

Milk

Fresh fruit, frozen fruit, or fruit juice (if desired, any flavor )

Sugar or Sugar Substitute (if desired)

Popsicle tray (found at most grocery stores) OR ice cube tray

Directions:

1. Pour yogurt, milk, sugar* and fruit* (*if desired*) into a blender. Measurements don't matter as long as it's thin enough to pour.

2. Blend until smooth and thin enough to pour. Add more milk if it's too thick.

3. If there are seeds from the fruit, you can run the mixture through a fine strainer if desired.

4. Pour mixture into popsicle forms or ice cube trays.

5. Chill until solid, about 2 hours, and enjoy!

Chocolate-Dipped Frozen Bananas

recipe and picture from FoodNetwork.com

4 medium bananas, peeled and cut in half 

8 wooden popsicle sticks

32 ounces semisweet chocolate, chopped or chips

4 tablespoons unsalted butter

*Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut

1. Line a sheet pan with waxed paper. Cut bananas in half (or use the whole banana's for adults, but cut about 1" off end of banana). Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour.

2. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally or melt according to package directions.

3. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer.

4. Once frozen, store the bananas in an airtight container.

Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright.

Enjoy,
The Mommy of 6 <3