My Soul to Keep Recipe - June 18, 2010
You scream, I scream, we all scream for Ice Cream!
Cheesecake Ice Cream to be exact.
Kaylee Cavanaugh may scream for people's souls in My Soul to Keep, by Rachel Vincent, but us humans can settle for screaming for some delicious ice cream :)
To make this you will need an ice cream maker. It is possible to make without an ice cream maker though, but will take more effort. Same goes for needing an electric mixer.
1/2 pint heavy cream
1/2 pint sour cream
6oz cream cheese
3 tbsp lemon juice
3/4 cup sugar
1/4 tsp vanilla (i love vanilla so i always add a little more)
Beat cream cheese, then slowly add the sugar into the mix. Beat in the sour cream, then the heavy cream. Add vanilla and lemon juice.
Cover mixture and chill in the fridge for 2-3 hrs. (i'm not patient, so i always put it on the quick freeze shelf in my freezer, which cuts down the waiting time to 1 hr - 1 hr and a half)
Take out of fridge/freezer and beat until creamy.
Transfer to ice cream maker. It doesnt take very long after that!
Note: if you dont have an ice cream maker... follow the directions above, but instead of putting it into the ice cream maker beat the mix and then stick it into the freezer for 30 min. Take out and beat. Do this 3 times, or until the ice cream is at a consistency you like, you'll want it to be fairly firm, but not rock hard (duh) haha
I love caramel and choc chips, but you can add whatever you like
***comment to let me know how you liked this recipe or have any questions :)
Bree Tanner Recipe 7-7-10
Craving some blood... orange?
We humans may not have a craving for Bella's blood, but we still need to drink something. Sink your teeth into this bloody refreshing drink
1 blood orange
1/2 cup cranberry juice
1 cup ice
Juice the blood orange then put the juice in a blender along with the cranberry juice and the ice.
Now wasnt that easy!?!
Note: Check the freezer section of your local grocery store. Sometimes they have frozen blood orange and cranberry concentrates. If you use those, this recipe becomes even easier :)
Heaven Looks A Lot Like the Mall Recipe 6/30/10
Tessa Reynolds version of Heaven is the mall and when I think of mall food I think of yummy corn dogs from Hot Dog on a Stick. I happen to have a recipe for homemade mini corn dogs! While nothing compares to that yummy greasy mall food, this recipe is still "heavenly" :)
1 package of mini hot dogs
1 tbsp garlic and/or onion powder
3/4 cup milk
Skewers (optional, but pretty handy)
Heat a pan of oil on the stove to 375 degrees. If you dont have a thermometer I would just try to guestimate the temperature... Put a little batter in the oil, if it browns quickly then the oil is ready.
Mix together the cornmeal, egg, seasonings of your choosing, and milk. The batter should have the consistency of pancake batter.
The mini hot dogs will be packaged with juices, so make sure to dry them off. If you roll them in a very small amount of flour and then dip them in the batter, the batter sticks better.
Use a skewer to pick up the hot dog and dip it into the batter.
Transfer into the oil. The corn dog should brown fairly quickly. Some like it cooked more than others, so just eye-ball it.
Hope you like this heavenly treat
As always, let me know if you tried it and what you think :)
Dear John Recipe 7-10-10
Stuck in a rut with your Sunday dinner recipes? Well, why not try Mr. Tyree's recipe for lasagna. John and Savannah sure seem to like it :)
1 pound ground beef
1 onion, chopped
1 can mushrooms, drained
1 jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint ricotta cheese
1/4 cup grated Parmesan cheese
1 package lasagna noodles
8 ounces shredded mozzarella cheese
Boil A large pan of water, then add the lasagna noodles. Cook noodles until soft.
In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.
Spread a thin layer of the meat sauce in the bottom of a 13x9 inch pan. Layer with noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.
Bake in a preheated 350 degree F (175 degree C) oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.