Ice Cream - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy double post deals with that iconic summer treat, ice cream.

I scream, you scream, we all scream for ice cream!

Remember that old rhyme? Even if you don't, chances are you love ice cream. It seems most of us do.

When I was a kid in New York (state, not city) and Connecticut, my sister, brother, and I were all excited whenever my dad would bring out the ice cream maker. While the big ice cream-making day was the 4th of July, Dad would make sure to make ice cream throughout the summer. Of course, he also included us kids, as the old fashioned hand cranked (non-electric) ice cream makers required having someone hand crank the thing for maybe half-an-hour. The rule was that if we wanted homemade ice cream, each one of us had to put in a few minutes (at least) at cranking the darn thing. But it was well worth it! (Here's a good article on using a hand crank ice cream maker.)

Of course, these days, you can buy either electric or non-electric (hand crank) ice cream makers. (The one I use looks similar to this one, though I'm not advocating buying it at any one particular store.)

Good Housekeeping has an article giving its best ice cream makers. Some of them look pretty fancy, but a simple one works well, in my estimation. The Spruce Eats also has their list of best ice cream makers for 2018. Check it out.

Okay, enough already. Here are six yummy ice cream recipes to get you started, including Creamy No Churn Raspberry Crumble Ice Cream and Spiced Blueberry Ice Dream. Enjoy!

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

DARK CHOCOLATE SORBET

This is from the infamous long-since-forgotten emailing list. Makes 4 servings.

This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.”

3/4 cup granulated sugar

1 cup whole milk

1/4 cup cocoa powder

5 oz finely chopped dark chocolate

In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.

Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.

Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

4th of July

Today is the 4th of July. Here are six recipes to help get you in the mood, including Sloppy Joe Sliders and Red, White, and Blue Potato Salad. Hope everyone has a fun - and safe - weekend. Enjoy!

CAMPFIRE CINNAMON ROLLS

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.

To view this online, along with part of the Baker Chick's blog and photos, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup butter- softened

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Stir together the brown sugar and cinnamon.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.

The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.

Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.

Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)

Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.

For the Frosting: (make ahead of time and bring in the cooler)

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Note: If you want to make this recipe at home, bake at 325F for 20 minutes.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

RED, WHITE, AND BLUE POTATO SALAD

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white

1 cup diced celery

6 hard-cooked eggs, chopped

1/2 cup chopped red onion

3/4 to 1 cup mayonnaise

1/2 cup sour cream

2 teaspoons chopped fresh dill

1 1/2 tablespoons dill relish

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Directions

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.

Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

BERRY CHERRY CUSTARD PIE

This also comes from The Baker Chick. If you didn't sign up for her email newsletter after the first recipe, go ahead. I'll wait!

This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

4th of July Recipes

Today is the 4th of July. Here are six more recipes to get you in the mood, including Sloppy Joe Sliders and Red White and Blue Potato Salad. Hope everyone has a fun - and safe - weekend. Enjoy!

CAMPFIRE CINNAMON ROLLS

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.

To view this online, along with part of the Baker Chick's blog and photos, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup butter- softened

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Stir together the brown sugar and cinnamon.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.

The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.

Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.

Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)

Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.

For the Frosting: (make ahead of time and bring in the cooler)

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Note: If you want to make this recipe at home, bake at 325F for 20 minutes.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

RED, WHITE, AND BLUE POTATO SALAD

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white

1 cup diced celery

6 hard-cooked eggs, chopped

1/2 cup chopped red onion

3/4 to 1 cup mayonnaise

1/2 cup sour cream

2 teaspoons chopped fresh dill

1 1/2 tablespoons dill relish

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Directions

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.

Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

BERRY CHERRY CUSTARD PIE

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

Fourth of July, With Meat

Today is the 4th of July. Here are a few more recipes to get you in the mood. Hope everyone has a fun - and safe - weekend. Enjoy!

CAMPFIRE CINNAMON ROLLS

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.

To view this online, along with part of the Baker Chick's blog and photos, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup butter- softened

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Stir together the brown sugar and cinnamon.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.

The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.

Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.

Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)

Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.

For the Frosting: (make ahead of time and bring in the cooler)

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Note: If you want to make this recipe at home, bake at 325F for 20 minutes.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

RED, WHITE, AND BLUE POTATO SALAD

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white

1 cup diced celery

6 hard-cooked eggs, chopped

1/2 cup chopped red onion

3/4 to 1 cup mayonnaise

1/2 cup sour cream

2 teaspoons chopped fresh dill

1 1/2 tablespoons dill relish

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Directions

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.

Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

BERRY CHERRY CUSTARD PIE

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

Ice Cream!

I scream! You scream! We all scream for ice cream!

Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!

VEGAN ROASTED BANANA ICE CREAM

This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts

Ingredients

1 1/2 cups/200 grams raw, unsalted cashews

4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices

6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil

2 tablespoons/28 grams dark brown sugar

1 teaspoon/5 grams plus a pinch kosher salt

3/4 cup/150 grams granulated sugar

1/2 cup/80 grams cocoa butter, available at baking supply stores and online

1 cup plus 2 tablespoons/266 milliliters coconut milk

1/2 cup/65 grams chopped walnuts, toasted (optional)

Preparation

To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.

In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.

To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.

Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.

Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.

Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.

EACH ICE CREAM

This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.

To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.

Ingredients

4 pounds ripe peaches

1 1/4 cups sugar (or more, as needed)

1/8 teaspoon salt

2 teaspoons lemon juice

1 quart (4 cups) heavy cream

1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)

Preparation

Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.

While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.

Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.

Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.

Note: This recipe is also delicious made with fresh mangoes.

Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium

Note: Nutrient information is not available for all ingredients. Amount is based on available data.

PEANUT BUTTER S'MORES ICE CREAM CAKE

This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10

To view this online, click here.

Ingredients

1/2 gallon (or 1.75 quarts) chocolate ice cream

1 1/4 cups graham cracker crumbs

1/2 cup butter, melted

1 jar (16 oz) creamy peanut butter

1 cup miniature marshmallows

1 bottle (7.25 oz) chocolate topping that forms hard shell

1/2 cup roasted salted peanuts, roughly chopped, if desired

Additional graham cracker crumbs and miniature marshmallows, as desired

Directions

Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.

Spray 8- to 9-inch round springform pan with cooking spray.

In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.

In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.

Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.

Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

COCONUT ICE CREAM

This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.

Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts

Ingredients:

15 ounces cream of coconut (like Coco Lopez)

1 cup milk

1-1/2 cups heavy cream

1 cup packed coconut

Preparation:

Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.



ORANGE ICE CREAM: Frozen Florida Sunshine

For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."

Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart

Ingredients:

1 1/2 cups freshly squeezed orange juice (strain to remove pulp)

1/3 cup (100 grams) granulated white sugar (or to taste)

1 Tbsp. orange zest

1 1/4 cups heavy whipping cream

1/4 cup whole milk

2 tsp. fresh lemon juice

1/2 tsp. pure vanilla extract

Preparation:

Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).

Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*

Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.

*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream. 


4th of July Weekend Recipes

Tomorrow is the 4th of July. Here are a few more recipes to get you in the mood. Hope everyone has a fun - and safe - weekend. Enjoy!

CAMPFIRE CINNAMON ROLLS

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.

To view this online, along with part of the Baker Chick's blog and photos, click here.

Ingredients

Dough:

3/4 cup milk

1/4 cup butter

3 1/4 cups all-purpose flour

1 (.25 ounce) package instant yeast

1/4 cup white sugar

1/2 teaspoon salt

1/4 cup water

1 egg

Filling:

1 cup brown sugar, packed

1 tablespoon ground cinnamon

1/4 cup butter- softened

Frosting:

2 tablespoons softened butter

4 oz cream cheese

1 tsp vanilla extract or paste

2-3 cups of powdered sugar (depending on how sweet you like it.)

Instructions

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.

In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)

When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)

Cover the dough with a damp cloth and let rest for 10 minutes.

Stir together the brown sugar and cinnamon.

On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.

Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.

The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.

Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.

Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)

Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.

For the Frosting: (make ahead of time and bring in the cooler)

Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.

Note: If you want to make this recipe at home, bake at 325F for 20 minutes.

SLOPPY JOE SLIDERS

This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)

To view this online, click here.

Ingredients

1 1/2 tablespoons vegetable oil

2 large onions, chopped (about 2 cups)

3 pounds ground beef

ketchup or 2 cups barbecue sauce

1 cup French's® Classic Yellow® mustard

1 /2 cup French's® worcestershire sauce

2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)

Directions

Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.

Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.

Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.

RED, WHITE, AND BLUE POTATO SALAD

This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings

To view this online, click here.

Ingredients

3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white

1 cup diced celery

6 hard-cooked eggs, chopped

1/2 cup chopped red onion

3/4 to 1 cup mayonnaise

1/2 cup sour cream

2 teaspoons chopped fresh dill

1 1/2 tablespoons dill relish

1/4 teaspoon ground black pepper

1/2 teaspoon salt

Directions

Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.

Combine the cooled potatoes with the diced celery, chopped egg, and onion.

Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.

Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.

BERRY CHERRY CUSTARD PIE

This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.

To view this online, click here.

Ingredients

1 9-inch unbaked pie crust (recipe follows)

4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)

3 large eggs

2/3 cup sugar

3 tablespoons all-purpose flour

1/4 cup heavy cream

zest of 1 lemon

Instructions

Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.

Fill the un-baked crust with the fresh berries/cherries.

Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.

Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.

PERFECT PIE CRUST

yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust

Ingredients

2 1/2 cups all purpose flour

2 sticks unsalted butter, cold, cut into cubes

1 tsp. salt

1 tsp. sugar

1/4-1/2 cups ice water

Instructions

Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.

Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.

With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.

Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.

Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

Week Day Recipes

Here are today's six recipes. Enjoy!

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

POTATO CAVATELLI

This came from the May 6, 2015 edition of The New York Times, page D6, from an article that started on D1 (“The Family Recipes,” by Kim Severson). Time: 45 minutes; Yield: 6 servings as a first course, 4 as a main course.

2 large russet potatoes

1 tablespoon butter

1/4 cup milk

1/4 cup neutral oil, like canola

1 teaspoon kkosher salt

4 eggs

3 cups flour, plus more for rolling

Boil potatoes unpeeled and send through a ricer to make 2 cups. Alternately, peel and boil, then mash. Mix in butter and milk. Let cool.

In a sturdy bowl, using a stand mixer with a dough hook, or a wooden spoon, or your hands, mix potatoes, oil, salt and eggs until smooth. Work in 2 cupgs flour, gradually adding more until dough is still and not sticky. (The amount of flour needed can vary greatly.)

Pinch off a ball of dough, roll into a rope about an inch in diameter and cut into 3/4-inch dumplings. On a floured surface, press your thumb against the cut side of each dumpling and press down and away, so the dough flattens and flips up over your thumb. The result should look like a miniature hot dog bun.

In boiling salted water, cook cavatelli, stirring once or twice as soon as you put them in, for about 5 minutes or until they rise to the top. Alternately, put them in a single layer on a baking sheet, then store in the freezer in a plastic bag. Dumplings with take about 10 to 12 minutes to cook. Top with tomato sauce, pesto or butter and Parmesan.

COCONUT CREAM PIE

This also comes from Kim Severson’s article in the New York Times. Time: 1 hour, plus chilling time; Yield: 8 servings

1 prepared 9-inch pie shell

For the filling:

2 cups milk

3 egg yolks

1/2 cup sugar

1/2 teaspoon salt

2 1/2 tablespoons cornstarch

1 tablespoon butter, melted

1/2 teaspoon vanilla

1 cup sweetened, flaked coconut

For the meringue:

1/2 cup unsweetened coconut

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

Partly blind-bake the pie shell: Heat oven to 425 degrees. Roll out chilled pie dough and place in a 9-inch pie pan. (Glass is best.) Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 to 8 times, then cover with a large square of parchment or foil. It should hang over the edges. Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach the sides of the pie. Bake 12 to 16 minutes or until crust is lightly browned. If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.

Make the filling: Scald milk by placing it in a saucepan over medium heat. Stir frequently until it just begins to foam and bubble around the edges. Set aside to let cool slightly. In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch. Stir in melted butter, then add the milk.

Place the saucepan over the boiling water and whisk until the mixture thickens. This will take 2 to 5 minutes. Remove from heat, stir in vanilla and sweetened coconut until well distributed. Pour into the pie shell.

Make the meringue: Toast the unsweetened coconut lightly in a small saute pan on the stove over medium heat, stirring frequently to prevent burning. Set aside. In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy. If using a stand mixer, keep speed on medium. Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time. If whisking, make sure sugar is dissolved before each new addition of sugar. Keep beating until the meringue is glossy and forms soft peaks. Be careful not to whip into stiff peaks.

Pour the meringue over the pie filling. Using a spatula, scoot the meringue to the edge of the crust so it forms a seal. Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks. Sprinkle evenly with the unsweetened coconut.

Bake 15 to 20 minutes, or until meringue in golden brown. Cool on a wire rack. Refrigerate for at least 3 hours before serving.

SPINACH AND CITRUS SALAD

This starts off, “Spinach is a good source of beta carotene, vitamin C and folic acid. If you buy loose spinach leaves, rinse the leaves well to remove grit and sand, then dry well with layers of toweling or a salad spinner. Along with some citrus fruit, add a little crunchy texture with diced jicama, canned water chestnuts, a handful of nuts, or some diced apple.” Makes 8 servings.

Find this recipe at: http://diabeticgourmet.com/recipes/html/233.shtml

Ingredients

6-7 leaves leafy green lettuce, like Romaine, Boston, Bibb

1 6-oz. package baby spinach, stems removed

2 cups peeled and diced jicama or canned water chestnuts

1/2 yellow bell pepper, seeded and cut into bite-size wedges

1/2 orange bell pepper, seeded and cut into bite-size wedges

1/2 cup chopped red onion

1/4 cup chopped fresh cilantro

2 oranges, peel and white pith removed, quartered

1 Tbsp. fresh orange juice

4 tsp. Sherry or white wine vinegar

1-1/2 tsp. (1/2 Tbsp.) honey

1 tsp. fresh lime juice

1/4 tsp. chili powder, or to taste

12 Tbsp. olive oil

Salt and freshly ground pepper, to taste

Directions

Tear lettuce into bite-size pieces. Place in large bowl. Mix in spinach, jicama, bell peppers, onion and cilantro.

Cut quartered oranges crosswise into 1/4-inch thick slices. With grapefruit knife, remove individual segments of fruit from halved grapefruit. Add fruit to bowl and toss to combine ingredients.

In separate bowl, whisk together orange juice, vinegar, honey, lime juice and chili powder. Gradually whisk in olive oil. Toss salad with enough dressing to coat lightly. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories: 81; Protein: 1 g; Fat: 3 g; Sodium: 30 mg; Carbohydrates: 12 g; Exchanges: 1 Vegetable, 1/2 Fruit; 1/2 Fat

EASY HOMEMADE MEATLOAF

Servings: 6

To view this recipe online, click here.

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well. Form into a loaf. Place in foil-lined 5x9 pan. Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258 ; Protein: 7 g ; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

SHEPHERD'S PIE WITH POTATO TOPPING

This is from Kathy Kingsley, About.com's American Food expert. She writes, “Although this dish is called a 'pie,' there isn’t any pastry involved. It is simply a mix of ground turkey and vegetables in a sauce with a topping of mashed potatoes. The dish is browned in the oven for a delicious example of comfort food. For a pretty effect, pipe the topping over the filling, using a pastry bag fitted with a star tip. Serve this hearty meal with a steamed green vegetable.” Yield: Serves 6 to 8.

To view this online, click here.

Ingredients

Potato Topping

3 1/2 pounds russet or Yukon Gold potatoes, peeled and cut into 2-inches pieces

1 cup whole milk

2 tablespoons butter

3/4 teaspoon salt

3 medium carrots, peeled and diced

1 1/2 tablespoons vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 1/2 pounds ground turkey

1 cup thawed frozen peas

3/4 cup fresh or thawed frozen corn kernels

One 14.5-ounce can diced tomatoes, drained

1 tablespoon tomato paste

Preparation

Make the potato topping: In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain the potatoes well in a colander. In a large bowl, combine the potatoes, milk, butter, salt and pepper to taste. Using an electric mixer, beat on high speed until smooth. Set aside.

Preheat the oven to 350°F. Bring a small saucepan of lightly salted water to a boil. Add the carrots and cook for 2 minutes to blanch. Drain and set aside.

Heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the garlic and cook for 15 seconds. Stir in the ground turkey, breaking up the large pieces with a fork, and cook until browned. Add the blanched carrots, peas, corn, tomatoes, and tomato paste. Mix well. Cook, stirring often, until the flavors have blended, about 10 minutes. Season with black pepper to taste.

Spray a 3-quart gratin dish or shallow casserole with vegetable oil spray. Spoon the vegetable-turkey mixture into the prepared dish. Top with dollops of mashed potatoes. Bake for 30 to 45 minutes, until heated through. Serve hot.

Recipe Notes:

• You can mash any type of potato, but those with a high starch/low water content, such as russet and Yukon Gold, produce perfect results. The starch creates a fluffy texture, and the low water content allows them to absorb milk and butter without becoming gummy.

• Never try to whip potatoes in a food processor or you will have a gluey mess.

• Ideally, mashed potatoes should be served freshly made, but this is not always possible. Mash them up to 1 hour before serving, reserving one-third of the milk. Place them in a heatproof bowl, set over a pan of barely simmering water. Pour the reserved milk over the top. Just before serving, stir the milk into the potatoes.

• Potatoes are more fragile than you might think, so handle them carefully to prevent bruising. Keep them unwashed in a cool, dark, well-ventilated place. If stored in a place that is too hot, the sugar will convert to starch and the potatoes will lose their natural sweetness.

• Choose fairly clean, smooth, firm potatoes. For even cooking, pick potatoes that are about the same size. Do not select ones with wrinkled skins, soft dark spots, cut surfaces, or green areas. Green spots mean they have been exposed to light; cut the spot off before cooking to eliminate bitterness.