Cherry-Vanilla Ice Cream

It's never too hot or cold to enjoy homemade ice cream.

INGREDIENTS
1 1/2 pounds cherries, pitted
1 cup sugar
2 1/2 cups heavy cream
1 cup whole milk
1/2 vanilla bean, split, seeds scraped and reserved
8 large egg yolks
1 teaspoon lemon juice

PREPARATION
1. Make the cherry syrup: Place 1 pound pitted cherries and 1/3 cup sugar in a small saucepan over medium heat and cook until cherries soften - about 10 minutes. Run the cherries and any liquid through a food mill, strain the mixture, discard the solids, and return the liquid to the pan. Cook the cherry mixture over medium heat until it reduces to about 1 cup - 8 to 10 minutes. Transfer to a small bowl and cool completely.

2. Make the ice cream base: Fill a large bowl with ice and water and place a fine sieve over another medium-sized bowl; set both aside. Combine the cream, milk, and vanilla bean and seeds in a medium saucepan and cook over medium-high heat until mixture just comes to a boil. Whisk the egg yolks and remaining sugar together in a large bowl until thick and pale. Whisking constantly, add the hot milk in a slow, steady stream to the yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly using a wooden spoon, until the mixture coats the back of the spoon - about 2 minutes. Strain the mixture through the fine sieve into the bowl and place bowl in the prepared ice bath to cool.

3. Make the ice cream: Cut the remaining cherries in half, toss with the lemon juice, and set aside. Once the ice cream base is completely cool, stir in the cherry syrup. Process in an ice cream maker according to manufacturer's instructions. Fold in cherry halves, transfer to an airtight container, and freeze until solid. Ice cream will keep for up to 1 month in a freezer.

Slow Cooker Honey Garlic Chicken

Yield: 4 servings
Prep Time: 20 min
Cook Time: 5 hours

Ingredients:

3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Equipment: slow cooker

Directions:

Arrange the chicken breasts in the slow cooker so that they are not overlapping.

In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked.

Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry.

Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Notes:
To make this dish kid-friendly, simply leave out the crushed red pepper flakes.

Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.

Depending on your preferences, you may want to pour only a portion of the sauce over the shredded chicken. Any leftover sauce can be served with other proteins or veggies.

Double Chocolate Chocolate Pie

2 pkgs (4 serving size) Jello Chocolate or Chocolate Fudge Flavor Pudding and Pie Filling
3-1/2 cups milk
2 tbls butter or margerine
2 squares Bakers semi-sweet chocolate
1 baked 9" pie shell cooled

Combine pie filling, milk and milk in saucepan; add butter and chocolate. Cook and stir over medium heat until mixture comes to a full bubbling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours. Garnish with whipped topping and chocolate curls, if desired.

Banana Cream Pie

1 banana
1 baked 9" pie shell, cooled
2 packages (4 serving size) Vanilla or Banana Cream Flavor Instant Pudding and Pie Filling
2-1/2 cups cold milk
2 cups thawed cool whip

Slice banana into pie shell. Prepare pie filling mix as directed on package for pie using 2-1/2 cups of milk. Fold in 1/2 cup of the whipped topping and pour over banana in shell. Chill at least 3 hours. Top w/remaining whipped topping; garnish w/banana slices and mint, if desired.

Mexican Lasagna

Corn tortillas create a tender layer that’s so delicious filled with chicken, cheese and salsa. From Prevention Healthy Cooking.

Prep Time:40 min
Start to Finish:1 hr 10 min
makes:8 servings

1 lb boneless, skinless chicken breasts, cut into strips
1 large onion, halved and cut into thin wedges
1 large clove garlic, finely chopped
2 cups (16 oz) fat-free ricotta cheese
1 cup (8 oz) reduced-fat sour cream
1 can (4 oz) chopped green chilies
1/2 cup chopped fresh cilantro, if desired
2 teaspoons ground cumin
1/8 teaspoon salt
3 cups organic salsa, any flavor
8 corn tortillas (6-inch diameter), cut in half

1 1/4 cups shredded low-fat Monterey Jack cheese (5 oz)

1. Heat oven to 350°F. Spray 13x9-inch rectangular baking dish with cooking spray.

2. Spray large skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove to a medium bowl. Wipe skillet with paper towel. Spray with cooking spray. Heat over medium heat. Add onion and garlic. Cover and cook, stirring occasionally, 7 to 8 minutes or until lightly browned. Add to chicken in the bowl.

3. In another medium bowl, stir together ricotta, sour cream, green chilies, cilantro, cumin and salt.

4. Spread 1 cup of the salsa across bottom of prepared baking dish. Arrange half of the tortillas evenly over salsa. Spread half of the ricotta mixture over tortillas. Top with half of the chicken mixture. Top with 1 cup of the remaining salsa and 1/2 cup cheese. Repeat layering with remaining tortillas, ricotta mixture and chicken mixture. Sprinkle with remaining 1 cup salsa and 3/4 cup cheese.

5. Bake 30 minutes or until heated through. Loosely cover with foil if the cheese browns too quickly.

Chocolate Chip Pecan Blondies

Makes 16 blondies
Hands-On Time: 10m
Total Time: 4hr 00m

Ingredients

* Nonstick vegetable oil spray
* 1 1/2 cups all-purpose flour, spooned and leveled
* 1 teaspoon baking powder
* 1/4 teaspoon kosher salt
* 1/2 cup (1 stick) unsalted butter, melted
* 3/4 cup granulated sugar
* 1/2 cup brown sugar
* 2 large eggs
* 1 teaspoon pure vanilla extract
* 3/4 cup chopped pecans or walnuts
* 3/4 cup semisweet chocolate chips




Directions

1. Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.

4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.

5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Easy Crockpot Chicken Fajitas

1 lb of Chicken Breasts
3 Peppers (Green, Red, and Yellow), sliced
1 Onion, sliced
1 Package of Taco Seasoning
Flour or corn tortillas
Toppings – sour cream, cheese, guacamole, etc.
Instructions:

Slice peppers and onions then place them on the bottom of the crock pot
Put Chicken on top of peppers and onions
Sprinkle taco seasoning on the top
Cook on low for 6-8 hrs (or high for 3-4)
Shred everything up and mix together. Serve with tortillas and all the toppings – sour cream, guacamole, cheese, lettuce, etc.

No-Bake Cheesecake

Ingredients
2 packages (20 sheets) graham crackers
11 tablespoons (1 3/8 sticks) unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract

Directions
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.

Unclasp sides of pan, and remove cheesecake.

Slow-Cooker Cheeseburger Sandwiches

Ingredients
1 1/2 pounds lean ground beef
1/2 teaspoon garlic pepper
1 package (8 ounces) pasteurized prepared cheese product loaf, diced (2 cups)
2 tablespoons milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
 12 sandwich buns, split

Directions
1 Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

2 Spray 3- to 4-quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.

3 Cover and cook on Low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.

Ham & Cheese Turnovers

1 1-lb package refrigerated pizza dough
8 ounces deli ham, thinly sliced
4 ounces Swiss cheese, thinly sliced
1/2 yellow onion, cut into thin rings
2 teaspoons whole-grain mustard
2 tablespoons extra virgin olive oil
1 small head romaine, torn into pieces

Heat oven to 400 degrees

Roll the pizza dough into a 14 inch circle and cut into 8 triangles

Stack a piece of the ham, cheese and onion on the bottom of each triangle and roll the dough up around the filling. (Some of the filling will stick out the ends.)

Transfer the rolls to a parchment-lined baking sheet. Bake until golden crisp, about 20 minutes.

Combine the mustard and oil in a medium bowl and toss with the romaine. Serve with the turnovers.

Strawberry - Rhubarb Pie

The trick to savoring rhubarb in this recipe is by not adding too much other fruit. Rhubarb absorbs a lot of flavor from other ingredients and you'll want to preserve its own subtle taste.

SERVINGS
8

TOTAL TIME
75

INGREDIENTS
1 double piecrust
1 1/3 pounds rhubarb, cut into 1-inch pieces
1/3 pound strawberries, hulled and halved
3/4 cup sugar
1/3 cup all-purpose flour

PREPARATION
Heat the oven to 375 degrees F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thickness, and transfer to a 9-inch pie pan. Set aside and keep chilled. Roll the remaining dough to 1/8-inch thickness and cut slits or use a miniature star cutter to create vents. Combine the rhubarb, strawberries, sugar, and flour in a large bowl, and transfer to the prepared pie pan; drape the rolled-out dough over the pie. Trim the edges of both crusts, leaving a 1/2-inch overhang. Fold the dough under, lightly pinching to seal the top and bottom crusts. Crimp around the rim and chill for 10 minutes. Bake on the center shelf of the oven until golden brown - 45 to 55 minutes. Cool on wire rack.

German Cucumber Salad

SALAD
2 large cucumbers, peeled and thinly sliced
1 small onion, peeled and thinly sliced
3 small roma tomatoes, thinly sliced

DRESSING
1/3 cup low-fat sour cream
1/4 teaspoon Dijon mustard
1 tablespoon white vinegar
2 tablespoons low-fat milk
1/2-3/4 teaspoon sugar
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
1/4 teaspoon pepper
1/4 teaspoon salt, to taste

DIRECTIONS:
Place the cucumbers, onions and tomatoes in a large bowl. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad mixture.
Toss to coat well.

Chill at least 2 hours before serving.

Texas Roadhouse Honey Butter

Ingredients:
1 cup (2 sticks) butter, very softened
1 cup powdered sugar
1 cup honey
2 tsp. cinnamon

Add everything in the order listed, whipping well. Oh Yum!

Tortellini Soup

This is a great soup especially when you don't have a lot of time to make a "homemade" meal that takes forever. It's also a great way to get some vegetables in your diet, but in a yummy way! Serve with a little buttery toasted bread and you've got yourself a tasty supper. The best part is that it's even better the next day!

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.

Today's Quote

“You find peace not by rearranging the circumstances of your life, but by realizing who you are at the deepest level.”

― Eckhart Tolle

Today's Quote

“Music is the language of the spirit. It opens the secret of life bringing peace, abolishing strife.”

― Kahlil Gibran

Copycat Applebee's Hot Artichoke and Spinach Dip

Ingredients:
1 (10 ounce) box frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and roughly chopped
1 cup shredded parmesan-romano cheese mix
1/2 cup shredded mozzarella cheese
10 ounces prepared alfredo sauce
1 teaspoon minced garlic
4 ounces softened cream cheese
pepper (optional)

Directions:
1. Preheat oven to 350 degrees.
2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
.4 Serve with chips or bread and enjoy.

Servings: 10-12

John Legend's Mac and Cheese

Ingredients
4 tablespoons butter, plus more for baking dish
salt and pepper, to taste
3 cups elbow pasta
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
½ teaspoon seasoned salt
1 clove garlic, minced (original recipe called for garlic powder)
2 (8-ounce) packages sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Instructions
1.Preheat oven to 375 degrees F. Generously butter a 13x9 inch glass baking dish and set aside.

2.Bring a large pot of water to a boil then add salt and pasta. Cook pasta until just under al dente. Drain and return to pot. Stir in butter until all the noodles are coated; set aside.

3.In a large bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic, salt and pepper; set aside.

4.Place 1/3 noodles in an even layer in the prepared baking dish; cover with 1/3 cheese. Repeat with remaining noodles and cheese. Pour milk mixture evenly over pasta. Sprinkle top lightly with paprika.

5.Bake until top layer is lightly golden, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

Spicey Cheesburger Soup

This is a potato cheese soup with a little kick!

Serves 6-8

1-1/2 cups water
2 cups cubed, peeled potatoes
2 small carrots, grated
1 small onion, chopped
1/4 cup green pepper, chopped
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
1 tbs beef bouillon granules
1/2 tsp salt
1# ground beef cooked and drained
2-1/2 cups milk, divided
3 tbs all purpose flour
8 oz Velveta, cubed
1/4 to 1 tsp cayenne pepper (optional)
1/2# sliced bacon, cooked, crumbled

In a large sauce pan, combine first nine ingredients;bring to a boil.
Recude heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Stir in beef and 2 cups of the milk, heat through.
Combine flour and remaining milk stirring until smooth; gradually stir into soup.
Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.
Reduce heat; stir in chees until melted.
Add cayenne if desired.
Top with bacon just before serving.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching eyes.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients
3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
1 lb chicken breast tenders
salt
paprika (just a little bit)
1 cup half and half
1 cup mozzarella cheese, shredded
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste



Instructions
1.Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:
2.In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
3.Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
4.Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
5.Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
6.Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.