Homemade Ice Cream

A couple of weeks ago, I posted about the homemade popsicles we made for the kids to have on ice cream day at school. This week, I finally got around to posting the recipe on Living The Life Fantastic. You can read it here.

It’s so simple and delicious. You don’t even need an ice cream maker, but frankly, I enjoy the process and the grinding sound of the ice cream maker; brings back memories of summers while growing up.

For the popsicles, we make the base (the cream and sugar) and add sliced strawberries, bananas or cherries and simply poured them into popsicle molds and froze them.

Let me know if you try them!


BOO-YA! Reminder


Don’t forget – BOO-YA! is this Monday.

Gather your favorite fall crafts and treats, write them up and share them with the blogosphere, via a Mr. Linky, of course.

Spread the word. Y’all don’t want my popcorn balls to be the onliest thing on the list do you??*

(* no, I won’t have a popcorn ball recipe up… but I may do it if no one else adds anything. mkay?)

Something is swirling around in this ‘lil ole brain

There are so many things I love about the internet. The connections. The community. The food.

Yeah, I said food.

I can’t think of an easier way to get new recipes than to create a Mr. Linky, spread the word and then hop around the web while drooling on my screen printing out amazing recipes.

And I also can’t imagine anything much worse than having to cook dinner in a hot house. I have stood with the freezer open just to cool myself while cooking dinner because I foolishly decided to boil some potatoes/bake biscuits at 400 degrees/fry meat/sweat like a pig.

Because y’all are so creative and domestic-y and all, I’m gonna beg you for some good easy stuff to feed my family open up a couple of posts in a few weeks so that we can all benefit from each others domestic-y-ness.

Don’t worry if you aren’t domestic-y. Your recipes are probably the best ones when it comes to not heating up the kitchen (microwave canned veggies… butter some bread…) Please share your secrets with the rest of us who are slaves to the stove in the heat of the summer.

I will be preparing some buttons to spread the word. And by all means, spread the word! You don’t want your only other choice to be my recipe for peanut butter and jelly sandwiches, now do you?

Check back for details in the next few days. And in the meantime, start thinking about what recipes you’ll share.

There will be two separate recipe carnivals on 2 separate days.
1) Foods for days when it’s too hot to cook
2) Foods to take to a picnic.

Start thinkin’. And get ready!

(Be sure to scroll down for this weeks What The?!)

Chicken (noodle soup) of the sea*

I’ve been looking for an excuse to share this (amazingly simple, utterly delicious) recipe with y’all.

My husband’s father was a Naval Submarine Nuclear Tech (not sure if that is the official term, but I’m going with it). At that time, the Navy was not a very family friendly division of the military. Unlike the Army, which just sent my dad oversees for a year at a time, Sean’s father was out to sea for months and months every year for the duration of his military career. (I say just sent my dad oversees for a year at a time tongue in cheek, although I do love the military; I’m an Army Brat)

Because he was out to sea so often and for so long, she was a married single mom for a lot of the years Sean and his brothers were growing up. Add to that, the fact that the Navy wouldn’t just send his dad’s check to his mom (so they’d go months without checks) and this meant having to wing it a lot when it came to meals.

Some of my favorite meals come from things his mom made up or adapted in order to stretch their food while his dad was out to sea. And this is one of them. It’s basically chicken noodle soup with a twist.

1-2 large cans of chicken broth (depending on how many noodles you use)
1 bag egg noddles
1-2 cans chicken
Boil the noodles in the chicken broth. Add a few sprinkles of pepper if desired. Add chicken about 1 minute before done cooking – long enough to heat the chicken.

In the meantime, make some mashed potatoes. If you really want simplicity, use instant potatoes. Make them a little thicker than normal.

When all items are made/cooked, put some mashed potatoes in individual bowls. Then add soup over it. (Hence the reason for making the potatoes a bit thicker.)

Oh my goodness – I love this meal. It quickly became one of my favorite comfort meals and it’s perfect for last minute meals.

*I know that makes it sound as if there is tuna in this… (thanks Jessica Simpson) But: Chicken noodle soup + the fact that this twist was born out of the times my father-in-law was at sea = my corny post title.

13 steps to yummy goodness (With apologies to my doctor who told me to "CUT OUT SUGAR!!!")

Several months ago I purchased a huge, honkin’ variety box of cocoa. Flavors galore.

A few days after opening it, I noticed a recipe that really interested me. In retrospect, it doesn’t seem so odd — but at the time, I was so intrigued by COCOA! IN THE COOKIES!

Imagine! What will they think of next? OREGANO! IN PASTA SAUCE!?

The thing about my kitchen, is that it always seems as though I am missing one thing from a recipe. And it is the one thing that you can’t substitute. Finally, after weeks of waiting, my son and I made the recipe. And let me tell you – YUM!

Buttery Cocoa Wafers

Heat oven to 375 degrees.

Combine the following:

3/4 cup butter, softened (my sons would let me stop right here… butter thieves, they are)

1/2 cup sugar

1 egg yolk

Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low.

Beat at low, gradually adding 1 1/2 cups flour and

one 1 1/4 oz cocoa packet.

Scrape bowl and continue beating at low until well mixed. Eat spoonfuls of the batter.

Shape dough into one inch balls. Place one inch apart onto ungreased cookie sheets. Flatten cookies to 1/4 inch thickness with bottom of buttered glass dipped in sugar.

Bake for 7 to 9 minutes or until set.

Melt 1 cup chocolate chips

and 1/2 tsp shortening

in saucepan over low heat, stirring constantly until smooth (3-5) minutes.

Place chocolate mixture in small resealable plastic food bag. Snip tiny corner of bag.

Drizzle chocolate over cookies.

Assuming you don’t eat all of the batter Makes 3 dozen cookies.