Vanilla Classic Ice Cream

 Classic Vanilla Ice Cream

yield: about 5 cups

 1 c. whole milk

3/4 c. sugar

pinch of salt

2 c. heavy cream

1 TB vanilla extract

(Freeze the ice cream maker bowl ahead of time!)

In a medium bowl, whisk to combine the milk, sugar, and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours or overnight.

Turn on ice cream maker, pour the mixture into the frozen freezer bowl and let it mix until thickened, about 15-20 minutes. Add in any mix-ins before the ice cream reaches full thickness (and stops fully turning in the bowl) If you miss the window, just hand mix it in after turning off the machine. The ice cream will have a soft, creamy texture. Transfer to an airtight container and place in the freezer for about 2 hours. Remove from the freezer 5-10 mins before serving.

Mix-In ideas:

brownie bits

fruit (strawberries, bananas, raspberries, etc)

chopped candies

sprinkles

jam

caramel

bits of cookies

oreo chunks

mint extract

get creative!

Melissa's Chili

 1 green pepper, chopped

2 lb. ground hamburger or turkey

2 chopped onions

2 cloves garlic

2 1-lb cans petite diced tomatoes (undrained)

2 1-lb cans kidney beans

2-3 TB chili powder

1 tsp cumin

1 tsp pepper

Mix and cook on the stove until warmed through. 

Serve with grated cheese, chips, sour cream, guac, etc.

Cheesecake: no bake

 1 pint heavy whipping cream

1/2 c. sugar

8 oz. cream cheese, softened

1 tsp vanilla

1 9"graham crust (store or make your own)

Whip cream to peaks. Add sugar and vanilla, mix until peaks form. Add softened cream cheese and mix well. Pour into graham crust. Top with fruit and refrigerate.

Popcorn Caramel Scramble

yield: enough

From: Mimi

6 c. popped popcorn

2 c. rice chex

2 c. cheerios

1/2 c. butter

1 c. brown sugar

1/4 c. corn syrup

1/2 tsp. baking soda

1 tsp vanilla

Combine popcorn and cereals in a brown bag. In a pot, mix butter and sugars and boil slowly for 5 mins. Quickly add baking soda and vanilla. Stir. Pour over popcorn mixture, close bag and shake. Microwave bag for 1 min then shake again. Microwave again for 45 sec and shake to coat. Pour into a bowl to cool.

Buttermilk Pancakes

2 c. buttermilk

2 eggs

4 TB oil

4 TB sugar

1/2 tsp salt

2 c. flour

1 tsp. baking powder

3/4 tsp baking soda

Combine all ingredients and cook on a griddle!

Chocolate Cake Classic (Mel's)

Jump over to it: 

https://www.melskitchencafe.com/the-best-chocolate-cake-new-and-improved/

Top with cream cheese frosting!

Pear Butter

yield: about 6-8 half pint jars

• 6-7 pounds pears, peeled, sliced and cored
• ▢1/3 cup brown sugar
• ▢1 TB ground cinnamon
• ▢1 tsp ground ginger
• ▢1/2 tsp ground nutmeg
• 1 tsp orange zest
• 1/3 c. orange juice

• 
  
• Place all ingredients in the bottom of a slow cooker and stir to combine. Place the lid on the slow cooker and cook on high for 4 hours or low for 6-8 hours.
• Use an immersion blender or transfer the pear mixture to a blender and puree until smooth.
• To store in the fridge: 3 weeks

• -transfer to a container and let cool, refrigerate.

  To store on the shelf: months

• -Boil jar lids so they are hot. Transfer hot pear butter to clean jars, top with a hot lid, put on the band, and place upside down on a towel undisturbed for 24 hours. Lid should pop inward and be sealed.