A while back, I noticed a recipe on the side of a carton of Breyers Natural Vanilla ice cream. I cut it out of the carton and saved it for a special occasion. The recipe is originally called Breyers Cherry Cheesecake, but I took the liberty to rename it something I think is more fitting. I made this for Mother's Day and it was a big hit. We loved it. It has the perfect ratio of cheesecake to ice cream. You'll have to try it out.
Cheesecake Ice Cream Pie
1 cup graham cracker crumbs
1/4 cup melted butter
3 Tbsp Sugar
1.5 qt. natural vanilla or vanilla bean ice cream (I think you could experiment with other flavors here, but would highly recommend trying it first with the vanilla bean or natural vanilla)
2 packages (8 oz each) Cream Cheese
1/2 tsp. vanilla extract
2/3 cup sugar
1 can (21 oz) cherry pie filling (Or fresh berries. I used fresh strawberries with a little sugar added to bring out the juices. I think any combination of fresh berries would be delicious.)
Combine crumbs, butter and 3 tablespoons sugar; press into 9-inch springform pan.
With electric mixer, beat cream cheese, 2/3 cup sugar and vanilla until smooth.
Spoon ice cream into pan on top of graham cracker crust, pressing to form an even layer. Spread on cream cheese mixture. Cover; freeze at least 5 hours.
Top cheesecake with pie filling or fresh berries and serve.
Monday, May 10, 2010
Sunday, May 2, 2010
I made cupcakes last week for a church training event. For simplicity, I just used a lemon cake mix for the cupcakes themselves. To decorate the cupcakes, I used Dots for the center, and then cut large marshmallows into 4 pieces each with scissors. If you do this, it helps to spray your scissors with a cooking spray like Pam. You will have to wash your scissors every once in a while to get the bits of marshmallow off them. Otherwise, they stick, making cutting difficult. If you want to get fancy, you can dip the sticky side of the marshmallow in colored sugar for a fun look. While the decorating isn't really a recipe, it is a fun idea to use for spring.
The recipe I wanted to share is for the buttercream frosting. In the past, I have always just made buttercream frosting by guessing how much butter, powdered sugar and milk to use. It would always turn out fine. This time, I found a recipe that has changed my opinion of buttercream frosting. This will now be my go-to recipe. I found it online and someone said it is the frosting recipe that is used at the cupcake shop called Sprinkles. I can't confirm that, but will give credit where credit is supposedly due.
Vanilla Buttercream Frosting
1 Cup Butter
3 1/2 cups Powdered Sugar
1/8 tsp. salt
1 tsp. vanilla
1 tsp. milk
Combine butter (at room temperature), powdered sugar and salt and mix until blended. You will think the mixture won't come together without liquid, but I promise it does. Keep mixing. Then add the vanilla and milk. Mix for 4-5 more minutes until smooth and creamy. I think this is the key to making the frosting so yummy. In the past I have made frosting with my hand mixer and stopped mixing when everything was combined. This time I put it all in my Bosch mixer and let it mix for the full 5 minutes. It was so easy to work with and tasted delicious.
Posted by Kristy at 8:57 PM
Monday, March 29, 2010
OK, this is a recipe my friend Kat concocted. I LOVE it and have served it often. My kids and husband even love it. It is light and delicous and perfect for spring.
Honey Lime Vinaigrette
1/2 cup oil
2 TBS vinegar
Juice of 2-3 limes
1 clove garlic peeled
1/8 cup honey
1 handful of cilantro (I just twist off a handful of the bunch they sell at the store)
1/2 tsp salt (maybe more)
1/4 tsp pepper (maybe more)
I throw all of these ingredients in a blender (or you could use a food processor) until it's smooth and green. Then I taste it to make sure I love it, which I always do. After drizzling a little bit over my salad I put the rest in an enclosed container and it stays well in the fridge for a few days. Its flavor is really bold so you don't need a ton.
The rest of the salad is pretty standard. Pan seared chicken breast pounded thin and seasoned with some s&p and garlic powder. Spring mix greens and a little extra spinach for good measure. Sliced strawberries, feta and some chopped pecans. Ta da! SO easy. Really I promise. And if you don't feel like cooking chicken and that whole mess the salad is just as outrageous on it's own. (One more side note here. If I go to the trouble of cooking chicken I always pound out and cook two breasts at a time. That way I only use a half of a breast on my salad and have 1 1/2 for leftovers of any kind.) Go for it! Try it! You'll like it!
Posted by LaDuke Family at 2:37 PM
Thursday, March 11, 2010
i started with these cute mini graham cracker pie shells. at my local wal mart they are in the cooking isle by the pre made pie shells. Keebler makes 6 for $1.42, you can't beat it.
to make your ganache, remember 2 to 1. two parts chocolate to one part cream, heavy cream. for example, 1 cup chocolate chips to 1/2 c heavy whipping cream. it depends on how many pies you are making, so use your judgement here. i know, i know, people hate when i concept cook and concept recipe give. i'm sorry, i can't get these things to a science. i am a tasting dessert cooker. sorry. on the stove over low heat, put your chocolate and cream together. i usually add these ingredients to the pan before the heat is on. one burned chocolate morsel and the whole thing goes down the drain. over low heat, whisk these 2 ingredients together until you get a beautiful glossy chocolate sauce. immediately take it off the heat once that is achieved. i got a little spoon and coated the bottom of these pie shells with the chocolate sauce and then set them in the fridge to set up for about 10 minutes.
sorry for non recipe haters. i just don't do well with cooking inventions. if i ever do a cook book it would be called the book of concepts, hence a failed cook book!:)
Posted by i'm h.mac at 11:49 AM
Wednesday, March 10, 2010
Now go to and have fun while doing.
Posted by Cortney at 7:40 PM
Tuesday, March 9, 2010
taste of home is what i learned to cook on. i love that magazine and you can bet the pictures of the cooks match the recipes. this was a cookie contest winner. the contests are my favorite part of taste of home, they test a bazillion recipes to come up with a winner. when ever i take these cookies to someone i always get the "husband loved them" comment. so they automatically qualify as dude food, which ranks high.
3/4 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
2 TB milk
1 t vanilla
1 1/4 c flour
1 1/4 c graham cracker crumbs (about 20 squares)
1/2 t baking soda
1/4 t salt
1/8 t ground cinnamon
2 c semisweet chocolate chips
24-28 lg. marshmallows
in a mixing bowl, cream butter and sugars. beat in egg, milk and vanilla. combine the flour, graham cracker crumbs, baking soda, salt and cinnamon; gradually add to creamed mixture. stir in chocolate chips.
drop by tablespoonfuls 2 in apart onto a greased baking sheet. bake at 375 for 8-10 minutes or until golden brown. remove to wire racks to cool.
place four cookies bottom side up on a microwave-safe plate; top each with a marshmallow. microwave, uncovered, on high for 16-20 seconds or until marshmallows begin to puff (don't overcook). top each with another cookie. repeat.
i love these for camping with a nice camp fire marshmallow in the middle!
Posted by i'm h.mac at 6:06 PM
my neighborhood did a little cook book and i was quite taken with the contents. i wouldn't say my area thrives on cooking, most of my neighbor friends hate cooking. so i was quite pleased with some gem recipes i have gotten from it. i did switch things up a bit, but i fell head over heels for this recipe. the flavor must be so awesome because of the constant cooking you do to the cheese, anyway. i combined a recipe from my bestie brooke, and that is where the italian dressing addition comes in. i serve this with addie's non bakers bread (superb) and call it a night. i have also found you can double this, store what you don't use of the sauce in a container in the fridge or freezer for a good 10 days. i make this in large batches and love having it on hand.
1 pt. heavy cream
1 stick butter
2 TBSP cream cheese
3/4 c. kraft parmesan cheese ( i tried to save .20 one time and bought an off brand, not worth it, tasted like plastic, must use kraft!)
1 tsp. garlic powder
2 TBSP prepared italian salad dressing or 1 tsp. dry italian dressing mix, i used good seasons.
1 pkg fettuccine noodles
cook fettuccine in a large pot of boiling water. if you add a tsp of olive oil it will prevent sticking and boiling over.
in a sauce pan combine butter, heavy cream, and cream cheese. simmer until all is melted and mixed well. add the parmesan cheese and garlic powder. Simmer for 10 -15 minutes stirring constantly.
you can also make this with chicken, cooking the chicken in italian dressing makes for a delicious dinner.
spoon sauce over noodles or put into containers to store in fridge or freezer. to reheat i just warmed over the stove on medium heat.
Posted by i'm h.mac at 5:50 PM
Saturday, February 20, 2010
this qualifies as a quick meal that is out of this world good. i love thai food and this seems to compensate for the fact that i have found only one thai restaurant in my area. :(
1 lb shrimp (i used cooked tail on)
1 TB fresh chopped ginger
1 c. water
1/2 c. hoisin sauce (your asian isle should have this, even my podunk town had it)
3 TB. creamy peanut butter
1 1/2 TB sugar
Over medium heat combine all ingredients until thick. it took about 6-7 minutes for me.
cook your rice sticks. i used peanut oil for mine. get it to 400 degrees and it will only take 5 seconds for them to puff up. turn them over so the other side can get puffy as well. remove immediately and place on a paper towel to drain.
lay a bed of lettuce, combine the shrimp with the peanut sauce and make sure it is warm. drizzle that generously over the lettuce, using the sauce as dressing and top with rice sticks and sesame seeds.
this was as my husband said, ridiculous good. it does possibly require a thai food love.
Posted by i'm h.mac at 5:21 PM
Friday, February 19, 2010
gyoza dipping sauce
1/3 c soy sauce
3 t. sesame oil
2 t sugar
2 t rice wine vinegar
1 t fresh chopped ginger
mix together and store in fridge until ready to dip.
Posted by i'm h.mac at 5:19 PM
if you can't tell, i have been craving asian food of all types as of late. i mean, really, really needing asian food. my grocery list this week was all entirely made of asian food ingredients. i have perused recipes and combined and changed and well, here you go.
2 c. chopped cabbage
1-2 cloves of garlic finely chopped
1/2 c. chopped carrots
1 TB. fresh finely chopped ginger root
1/2 lb. ground pork ( i used jimmy dean sausage)
1/2 lb. ground beef
salt and pepper
combine the above ingredients in a bowl. i used my hands to incorporate this. over a medium heat skillet cook above mixture until meat is no longer pink.
let cool before you place them in gyoza wrappers.
i used the round wrappers. wet the edges of the wrapper with water and place a teaspoon of the mixture in the wrapper. seal the edges pinching the seam until you have a pretty half moon shape. we used an entire package of wrappers and still had some left over meat mixture.
in a pan over medium-high heat coat the bottom of your pan with the sesame oil. now, you can use a vegetable oil, but the sesame infuses it with a rich flavor. once it is hot, place the gyoza in to to brown on the bottoms. once the bottoms have browned turn them over so the browned side is looking at you. add enough water to give these a shallow bath to steam in. cover the pan and allow the gyoza to steam and cook the wrapper, maybe 2 minutes. the water will be evaporated when they are done. if you put too much water in that is okay too. take them out after about 2-3 minutes of steaming.
Posted by i'm h.mac at 5:07 PM
Thursday, February 18, 2010
i was slobbering over at tastespotting today. i typed in asian and some really beautiful things came up. for dinner tonight i settled on the orange chicken. it was absolutely divine. so much better than a restaurant, even panda express. the best part was that it was super fast. the original recipe called for battering your own chicken. i opted out of this to stick with a quick and easy night. i used the chicken fingers you can get at costco. they started carrying these at my costco about a year ago. they are made by simmons. the best part is that they are the kind they use in restaurants, not the greasy gal bladder attack balls. at only 7 grams of fat a serving, they are great to have on hand for wraps, pasta and now, orange chicken. i am also a label checker, a very serious label checker. so that will tell you that the ingredient list for these tenders is not a mile long, it is really simple with no horrible preservatives you can't pronounce. in fact, i knew everything on the list.
orange chicken (with my own revisions)
1 1/2 c. water
1 TB orange juice concentrate
1 TB fresh squeezed orange juice (you can omit both of these for 2 TB reg. orange juice)
1/4 c. lemon juice
1/3 c. rice vinegar
2 1/2 TB. soy sauce
1 TB orange zest
1 c. brown sugar
1/2 t. fresh ginger
1/2 t. fresh garlic
2 TB green onion
3 TB corn starch
2 TB water
Combine the water, orange and lemon juice, rice vinegar and soy sauce over medium heat. Once combined add zest, brown sugar, ginger, garlic and green onion. ( you can add some hot pepper flakes at this point if you want some heat. 1 tsp.)
Bring all of these ingredients to a boil.
In a separate bowl combine the cornstarch and water and pour in to the sauce over the stove.
Boil constantly whisking until it turns thick or coats the back of a spoon.
Add the cooked chicken strips cut into 1 inch chunks to the sauce. Serve this hot, the sauce gets super sticky the second it cools just a little. Serve over rice.
I know these aren't everyday ingredients, but it is worth putting on your menu and getting the ingredients, so YUMMY! and yes, better than PANDA!
Posted by i'm h.mac at 5:06 PM
Wednesday, February 17, 2010
It's that time again for making citrus desserts! Winter is a great time to buy citrus fruits, not only because they are in season and affordable, but also because they brighten up the dreary winter days. I just made some lovely lemon bars and their bright flavor made me happy (I need all the brightness I can get during these winter days)!
I found this recipe on joyofbaking.com. The bars are really simple to make and I was very pleased with the taste - not overly sweet or tart, but just right. I hope you enjoy!
1/2 cup of unsalted butter
1/4 cup powdered sugar
1 cup all-purpose flour
1/8 tsp salt
1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (about two large lemons)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons all purpose flour
For the crust: cream butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on wire rack to cool while you make the filling.
For the filling: beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Stir in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until filling is set. Place on wire rack to cool. Cut into squares and dust with powdered sugar. Makes about 16 small squares.
Posted by Cortney at 8:36 PM
Wednesday, February 10, 2010
OK, so I am not a great baker. I love all the yummy confections bakers make but I have never had a mixer and I often skip dessert. I do love home made bread and as soon as my budget will afford I would love to have a great standing mixer on my counter. My friend Lili, who gives me a lot of great recipes, just passed on one of my new faves. This bread is so easy!!! Even my mixer less kitchen can do it. I love it too because it takes less time from start to finish than my staple, Sunday Rhodes rolls. It is also very delicious. It is so good I promise you will think it is straight from the Macaroni Grill.
Mix together with a spoon
2 Cups warm water
1 Tbs. yeast
1 Tbs sugar
4 cup flour
2 tsp salt
Let rise in bowl with a rag over it for 40 min. to 1 hour until doubles in size. Pinch dough in half roll into two little balls (about the size of a soft ball). Grease cookie sheet and spread corn meal over grease. Set your two dough balls on the cookie sheet. Let rise another 45 min. covered. Melt about 1 Tbs. of butter and brush on tops of dough.
bake at 425 degrees F. for 10 min. Reduce heat to 375 degrees F. Bake for another 15-20 minutes.
We like to slice it in wedges and eat it with salads or dinner. I think it would also be good with balsamic and EVOO for dipping.
Saturday, January 16, 2010
...all those yummy recipes we used to post have become way too few and far between - what do you say we all make a goal to post at least one recipe per month?
Posted by Cortney at 6:17 PM
Tuesday, July 21, 2009
I got this recipe from Graham's cousin Kelly. It is so yummy. I love the taste of the curry in this dish and it really does remind me of Summer! Enjoy!
2 c. cooked chicken, chopped
2 stalks celery, chopped
1/2 c. white onion, finely chopped (I didn't use quite this much, more like 1/4 c.)
1/2 c. cashew halves
1/2 c. chopped apple (we used Gala)
1/2 c. chopped red pepper
1/2 c. mayo
6 T. sour cream or plain yogurt
1 T. honey
2 tsp. curry
dash of salt
In a medium bowl, mix the first six ingredients and stir to combine. Mix the dressing ingredients in a smaller bowl and then gently stir over the chicken mixture. We served this in pitas with basil tucked inside. Don't forget the garden chair and a sky full of sunshine!
Posted by About Me at 4:20 PM