Tag Archive: Ice Cream

FUNFetti Cake, Brownie, Ice Cream Mash Up


The only secret to this recipe is add kids for fun.  I don’t know if my kitchen has ever seen so much fun!  That and hearing the kids conversation as they enjoyed the fruits of their labor.  “What if the world was made of candy?  EVERYthing would be gummie bears.  Your eyes would be M&Ms and your hair would be licorice.  You would sleep on a bed of whip cream with marshmallows for pillows.” “Miss Krista, your glasses would be made of licorice too” said Cadence.  Maddie said, of course, “You would take a bath in milk.”  Cameron said, “with sprinkles on it.”  “Sprinkles on what” I asked. “EVERYthing!”

Buy the mix.  Read the directions. Then use your imagination.  The pictures tell most of the story.

1.  Follow the Funfetti directions.

2. Dip store made waffle bowls into melted chocolate chips and then confetti and/or sprinkles. (There is a whole story about making your own waffle bowls in 90% humidity and getting thoroughly aggravated that I will save for another day.)  




3. Cut cooked funfetti into small squares and soften your favorite flavor of ice cream.

4. Add ice cream and funfetti selections into a large bowl and hand the kids some big spoons.  Watch the magic happen.  




5. Sit down with the kids and enjoy!











This would be a fun thing for Home is Where the Heart Is Wednesdays and Thursday’s Favorite Things.

The Chiles are In!

Chile Lime Ice Cream

I am sharing this week with Teach Me Tuesday’s,The King’s Court IV, Thursday’s Favorite Things and Homestead Simple.  In September, I will be entering these in the Vanilla Clouds and Lemon Dreams, Sweet Heat challenge.

I love the smell of green chiles roasting over an open fire. The scent fills the air with a warm, spicy fragrance. It makes me feel like Fall is just around the corner. Being from the southwest we think everyone knows how to roast, steam and peel New Mexico long green chiles. (some places known as Anaheim chiles.) I had a good lesson in this exercise from Chef Johnny Vee of Las Cosas Cooking School in Santa Fe, NM. He has lots of experience in teaching, catering, and restaurant management.

If you have the chance to visit Santa Fe and take a class with Chef Johnny you should do it. I learned a few new tricks in his class and had a blast cooking with him and my friend Nelda. She and I have both raised families and cooked lots of meals. I thought I knew everything there was about chiles. Not so. Did you know, if your put a small slit near the stem of the raw chile before roasting it that it will prevent the chile from exploding while over the direct flame? Then you can use that same slit to fill the chile for chiles rellenos before you put it in the batter? I never thought of that. I always do things the hardest way first. This makes perfect sense. He introduced all types of recipes in which to use the chiles. I’ll be sharing those with you from time to time as chile season proceeds.

When picking out your chiles be sure they are as flat and heavy feeling as you can find. This will make it easier to char the skin more evenly. Heavy feeling chiles will be meatier or thicker for stuffing with your favorite cheese. I like Asadero or Mennonite cheese. Very good for melting in those chiles rellenos.

Roasting Chiles:

Wash and dry the chiles and leave the stems on, use a knife and slit about a 1” verticle slit near the stem, and place them on a grill or over the open flame on your gas stove. You can put them under the broiler too. I prefer the gas grill outside when the weather permits. (In El Paso that is almost always!) Turn them until they are charred on all sides. Once they are blackened all over, put them in a bowl or pan and cover tightly with plastic wrap, a plastic bag or even foil. You wantthem to steam completely. They need to be cool enough to handle. With the back of a paring knife slip the charred skin away by sliding the knife down the chile. Remove as much of the blackened skin as possible. A little char adds to the smoky flavor of the chile. DO NOT RINSE THE CHILES when preparing them for sauces, enchiladas, pico de gallo or casseroles/stews, unless instructed in a recipe.

You can slit them open and remove the stems and seeds if they are to be diced or sliced. The seeds are the hottest part. For chiles rellenos leave the seeds in and stems on.

After all of that instruction here is a nice sweet surprise that Chef Johnny shared with us. This is a very creamy and quick ice cream to make. The chiles add a new twist to ice cream I had never thought of. I took the liberty to adjust the chile prep a little. I really wanted the flavor throughout the ice cream. In the class we served the chiles in strips on top in case some didn’t want chile with their lime. I added the zest of ½ of an orange too. Thinking margaritas here! The Chef told us he used the chile syrup from caramelized chiles to make margaritas. Sounds like a good idea. It must be 5 o’clock somewhere!

Lime Ice Cream with Caramelized Green Chiles

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 cup sugar
  • Zest of 2 limes
  • Zest of ½ orange
  • ¼ cup freshly squeezed lime juice, about 2 limes
  • ¼ cup key lime juice (bottled is fine or about 8 key limes)

Important note: Set up your ice cream maker before you add the lime juices.

Whisk together cream, milk, sugar and zest. Mix until sugar is completely dissolved.

Quickly stir in the lime juices (it gets very thick) and quickly pour into the ice cream maker. Freeze according to manufacturer’s instructions. I used my Cuisinart Ice Cream Maker. This is such a handy little machine. No fuss or bother with ice, salt, etc. And It makes a perfect quantity ice cream – perfect for this recipe.

When the ice cream is finished freezing, add the chiles through the top opening and mix in the chiles and allow to blend for a minute. Pack the ice cream in plastic containers and store in the freezer section of your refrigerator until ready to serve.

Caramelized Green Chiles

  • 6 New Mexico green chiles, roasted, peeled, seeded and rinsed
  • ½ cup sugar
  • 2 tablespoons water
  • ¼ teaspoon salt

Blot the chiles dry with paper towels and cut them in ¼” dice. Combine all ingredients in a heavy bottomed saucepan. Cook over medium heat, stirring occasionally until the mixture thickens and becomes syrupy. About 10-12 minutes.

Remove from the heat and strain the chiles through a sieve. Scatter the chiles on a lightly oiled plate and freeze. Add to the Lime Ice Cream before storing in the freezer.

Chef Chat with Chef Johnny V “It sounds crazy but these candied chiles end up tasting like candied pineapple, but with a kick. If you are not sure you will love them, serve them as strips on top of the ice cream.”

–His cookbook Cooking with Johnny Vee has this recipe and lots more.


Olympics III

The 2012 London Olympics are finally here.  I’ve been looking forward to this date.  From July 27 to August 12, 2012 probably 24 hours a day you can watch every sport imaginable for the summer games!  All the hype and press about who our team representatives will be, what the USA is wearing (not to mention where it was made), the anticipation about London being prepared and secured will all be answered and tested during those days.

The USA has been in every Olympics since 1896 except for 1980 when it was boycotted.  Teams USA have won 930 gold medals, 729 silver medals and 637 bronze medals in the summer games.  Jolly good show!   Now on to London!  Tally ho! 

I tear up whenever I hear our national anthem played and watch those kids beaming with pride and satisfaction as they are honored for their dedication to their sport.   The hours of hard work and dedication finally pay off and they are amazing to me. It is sort of like writing a food blog. (NOT)  When I get tired I just skip a few days!  I bet they don’t have that option.

Keep a chart of the US medal count at your house to keep your kids involved in watching and learning what those swimming lessons or sports teams they play on can lead to in the future.  Every one of those Olympians started somewhere.

I thought a week of menus and blogging everyday with recipes from various countries would be my 2012 Summer Olympics!  No gold medals will be awarded.  I don’t have a uniform I have to wear, although when I get home from work I have a uniform I put on for the garden or kitchen.  It is not to be photographed and certainly it is not stylish – rather cool and comfy!  This will be fun to see what I come up with and how much stamina I can show.  So I better get busy cooking, photographing, and blogging.  As the tv announcers would say, “Stay tuned for more from El Paso.”

Today’s menu will represent the USA.  Burgers and dogs on the grill, baked beans, and apple hand pies a la mode will be our menu. (Heavy enough on the carbs?)  This is a typical US menu though, don’t you think?  I will use turkey for the burgers and chicken for the dogs and whole wheat buns and frozen yogurt rather than ice cream to go with the apple pie.  Those are good diet choices, right?  But the intent is there and you can certainly amend the choices of products to fit your family’s preferences.


USA Gold Medal Turkey Burgers (not the country)

  • 4 slices turkey bacon
  • 1 pound ground turkey breast
  • 2 cloves garlic, finely chopped
  • 1/4 red onion or shallot, finely chopped
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 small red bell pepper, seeded and finely chopped
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Tabasco hot sauce
  • 8 slices deli sliced pepper jack cheese
  • 4 whole wheat buns

Chop the garlic and veggies. Cook bacon in a large nonstick skillet over medium high heat until crisp. Drain on paper towel until ready to use on the burgers.

While the bacon cooks, combine turkey meat, garlic, onion, cilantro, bell pepper, jalapeño pepper, Tobasco hot pepper sauce, salt and pepper. Divide mixture into 4 equal parts and form meat into patties. Prepare the grill with a little vegetable oil on a cloth so the turkey does not stick to the grill. Cook on the grill over medium high flame for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last minute or so of cooking.

Pile on the whole wheat buns with your favorite condiments: mustard, mayo, catsup, pickles, relish, tomatoes, lettuce. 1 slice of bacon halved is a great addition, but can be omitted if you choose.

Best All-Round Dogs on the Grill

  • 1 package hot dogs (your fav)
  • 1 package whole wheat hot dog buns
  • Butter at room temp
  • Wooden or metal skewers
  • Condiments:
    • Red onion, finely diced
    • Pickles, finely diced
    • Grape tomatoes cut in quarters

Skewer the hot dogs to allow for easy turning and it keeps the hot dogs from curling.

Cook over medium-high flame turning about every 2-3 minutes until your desired charred level is reached. (one of my granddaughters doesn’t want anything “burned”)

Spread each bun with a little butter to aid in the toasting and adding a bit of good taste too. Toast the buns on the grill while grilling the dogs.

When the dogs are done use the bun to pull the dogs off the skewer. Add your condiments and an instant meal is ready to go in your hand.

Next is a very quick and easy version of baked beans. I have dressed them up a little over the years. My husband introduced these to me. He thought he was a gourmet cook. Whenever he made something it involved every spice in the kitchen and I had to taste it several times before he considered it ready.

Hank’s Gold Medal Baked Beans

  • 2 cans Van de Kamp’s pork and beans
  • 2 tablespoons prepared yellow mustard
  • 1/4 – 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar (I use the Splenda brown sugar blend)
  • 1 small medium onion sliced thin
  • 1 green or red bell pepper seeded and sliced into strips
  • 4 slices bacon
  • 1-2 tomatoes sliced thin


Put the beans, mustard, ketchup, Worcestershire sauce, soy sauce, brown sugar, well-mixed into a glass baking dish with a top or use foil when baking.

Add the onion, pepper, tomatoes and bacon in layers. Cover and bake at 350° for about 30 minutes until bubbly hot and the bacon looks cooked. Remove the cover and continue baking for 15 minutes to brown the bacon.

Let these cool before serving. These can be served at room temperature.

I’m not going to elaborate on the oven fries, except to tell you that you can also choose oven baked sweet potato fries. These come in a bag in the freezer section of your grocery store and are perfectly acceptable substitutes for the deep fried deliciousness of real French fried potatoes (which should be used when the menu for France comes up.) We can substitute potato chips if you prefer.

Last, on to the apple pies. This is a shortcut to what my mom would make. If she were here we would let her make one for us. She made the best pie crust. I even ask her for the recipe once and she looked at me and said, “I don’t have a recipe.” So I watched and made notes, but they still don’t turn out like hers. I use the premade, store bought pie crusts and they work just fine (if you don’t have Momma’s to compare them to).

The All American Gold Medal Apple Hand Pies with Vanilla Ice Cream

  • 1 package store bought pie crust
  • 1 can apple pie filling
  • 2 tablespoons butter
  • 2 tablespoons cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 tablespoons granulated sugar
  • 1 egg well beaten


On a board lightly dusted with flour lay out 1 pie crust. Use a plate to cut out small circles of pastry dough abuout 5-6” in diamerter. Place the circles on a baking sheet lined with parchment paper. Spoon about ¼ cup pie filling in the center. Add a piece of butter and sprinkle with about a teaspoon of the cinnamon, nutmeg, sugar mixture. Brush the edge with the beaten egg. Fold the crust over to form a half-moon shape. Seal the edges by rolling the edges back on the pie or use the tines of a fork. Brush the top of the pastry with the egg wash. Sprinkle with a little more of the cinnamon sugar.

Bake at 375° for about 30 minutes, or until the crust is a golden brown and it may crack a little.

Serve warm with a scoop of your favorite vanilla flavored ice cream. Last week’s blog has a great recipe for homemade vanilla custard ice cream. Check it out. http://www.tumbleweedcontessa.com/blog/?p=1016

Now, get busy before the opening ceremony starts! Be prepared to have your family elevate your menu and meals to a gold medal stand!

Hooray for the red, white and blue and you!

I am sharing this with Six Sister’s Strut Your Stuff Saturday.  One of my favorite parties of the week.  I am not alone as I was ready right at 8 and 25 people were still in front of me.

Good for July but still good for the Recipe Roundup in September!

Summer Picnics and Ice Cream

I am sharing this with This Week’s Cravings, Haute Mom, Homestead Simple, Mom’s Best Nest , Favorite Things at Katherine’s Corner (Mommie Again co-host) and Growing Home this week.  Ice cream is the perfect topic for right now.

Every summer for at least 18 years my family went to Kansas for a two week vacation to visit our Kansas family.  My grandmother’s houses were 1 block apart in the little town.  As children, we walked between the two houses, went to town to the 5 & 10₵ store and drug store and felt the security of a small town and family everywhere we went. Now we weren’t coming from a large city by any means, but in this little Kansas farming community everybody knew us and our parents.

My mom and dad would pack up the car and we made a 500 mile trip to Kansas every summer. I have a brother and two sisters.   We had cousins, aunts, uncles, and their families to see and exclaim how everyone had grown or changed over the past year.  The things that didn’t change were the family, meals at the grandmothers’ houses, the little town, sodas at the fountain at the drug store counter, taking pictures of my family as we prepared to leave for home with my grandmother’s Brownie box camera, making homemade ice cream with chipped ice and rock salt from the ice house and a picnic at the state lake.

The ice house actually supplied ice for people who had ice boxes, not electric refrigerators. I think the rock salt came from there too.  My grandmother would prepare the custard for the ice cream the night before so it would be cold.  The next day my mom and Aunt Betty would finish the mix for the ice cream and get it set up in the ice cream freezer.  The 7 grandchildren got 100 turns each (from the youngest to the oldest).  I guess momma and Aunt Betty finished it up.  It was then packed and left to “ripen” on the back porch until we took it on the picnic that evening.

Somehow chicken got fried, bread and butter sandwiches were made, macaroni salad, sweet pickles, chips and hot dogs and buns were packed up in the picnic baskets and we made the mandatory trip to Meade State Lake.  We always went to the same spot where a well that fed the lake was located.  It was the coldest water I had ever felt and came out of this giant pipe with great force.  Getting wet was the highlight of the picnic for me.  My dad and uncle had to start a fire to roast the hot dogs and later in the evening marshmallows on wooden sticks.  We ate the meal and loved every bite.   Last of all was the ice cream.  This was the richest and coldest ice cream you would ever eat.  Most times she served it with a German Chocolate cake.  We all raved about it and hopefully she felt appreciated for all her hard work.

My grandmother must have worked very hard preparing all of that food.  I can appreciate that work now.  Back then I assumed it was as easy as eating it or churning ice cream for 100 turns to prepare that food after working all day at the post office.

The recipe for a small electric ice cream maker can be made by cutting the ingredients in half.  This is the original high-fat, high sugar recipe. (The really good one.)

Vanilla Ice Cream

  • 6 large beaten eggs
  • 2 cups granulated sugar, divided
  • 2 cups whole milk
  • Dash of salt
  • 4 tablespoons vanilla
  • ½ pint heavy cream
  • ½ cup water
  • Whole milk (enough to fill the container)


Heat the 2 cups milk and water until scalded (bubbles form around the edges of the pan.)  Meanwhile beat the eggs, salt and 1 cup of the sugar until light in color and thick.  Add this to the milk and cook, stirring constantly, until slightly thickened.    Refrigerate and cool overnight in a covered container.

When ready to freeze, pour the custard, 1 cup sugar, vanilla, and ½- pint heavy cream into a well washed ice cream freezer container with enough milk to bring the container to a full level.

In my day it took 7 grandchildren 100 turns each and 2 moms to finish it up. (You get the  idea we didn’t use anything electric.)   It was packed (after we got to lick the churn paddle) in layers of more rock salt and ice and set in a dishpan and covered with newspaper and a heavy rug to “ripen” until it was time to serve.  This is my memory.

Today I would use my small electric ice cream maker that would not freeze it as hard as the rock salt and ice.  But for the record this is my memory of this recipe that a hot July day conjures up.  Enjoy.


As you can see, picnics hold dear memories for me.  So, I was really excited to review Picnic World.  The variety of baskets and accessories offered was impressive.  More than I could think of, that’s for sure.  I liked the very old fashioned looking Picnic Plus Liberty Basket.  It reminds me of Dorothy’s basket in the Wizard of Oz.  I imagine my daughter would like one of the wine bags that is available there.  They had baskets that come equipped with accessories.  All you have to add is food and location.  As you have heard me say it gets HOT here in West Texas so the lined ones are a great idea for keeping salads and drinks cold.  They have a collection of wheeled coolers as well.

The site is laid out well and makes it quick and easy to find the right size.  The products ship quickly, some for FREE, and are guaranteed.  They have a Picnic Cooking Blog foodie friends and offer great tips and suggestions for planning your picnic.

If you are shopping for picnic baskets for your upcoming Labor Day festivities or want a great gift for families, I recommend that you take a look.  They also do corporate gifts, which is a great idea.  That would be much better than the traditional fruit basket.

Something Sweet from the Garden

Almost too pretty to eat....ALMOST!

Did you know that Basil was part of the mint family?   I am surprised there is anything left for me to learn from FoodNetwork.  They always have one more thing though.  Then again, it is kind of like easy listening music in my house.  It is on all of the time, but I only hear it occasionally.

Basil has that sweetness.  It also is a good summer crop for me.  I can grow armfuls of it and I love to eat it.  My favorite thing is bruschetta with my summer tomatoes, basil and tons of garlic.  I need a dessert to take to a party tonight though.  So, voila!  Basil Ice Cream Cake/Pie.  This will be light and pretty and cooling.  It will also spare my kitchen extra heat.

Basil Ice Cream Cake/Pie

  •  ½ gallon of vanilla ice cream-softened to the consistency of firm whip cream(scoops easily not pours)
  • 1 ¼ cups of finely chopped basil
  • 1 package of chocolate cookies-enough to cover the bottom and sides of a pie or loaf pan with a few left to crumble in the middle and one to eat while you are working ;)
  • chocolate syrup (optional)

Line a large loaf pan or deep pie plate with plastic wrap.  Leave enough around the edges to cover over the top at the end.  Place cookies to cover the bottom and sides of the pan decoratively.



Add half of the ½ gallon of ice cream and half of the basil to a food processor.  Whir until the basil is combined and the ice cream flows smoothly.  Pour over cookies in lined dish and smooth with spatula.  Break the “filling” cookies into pieces and place over smoothed ice cream.    Whir the remaining ingredients, pour and smooth into pan.  Close plastic wrap to cover and place in the freezer for at least 5 hours.  Overnight is better.

To serve, remove from freezer and let sit a few minutes.  Open plastic wrap and flip onto a serving dish or cover the open side with chocolate syrup.  Use a sharp knife to slice and serve.  Eat quickly it melts!

Submitting to the contest: iron chef mom

The Peaches Are In

Fresh peaches bring back one of the best times in my life.  My little family lived in Austin, TX in a new neighborhood with families with children who played in the front yard and we didn’t worry about it.  That was a long time ago, but the friends we made back then are still friends today.   When the Fredricksburg peaches were ripe and dripping down your elbows our neighbors, Ann and L.E., made fresh peach ice cream on a Sunday afternoon.  They invited Hank and me, along with Krista and Amy, George and Penny and Jimmy over to their backyard.  We brought lawn chairs and we all ate fresh peach ice cream and swore it was the best ever.  It was delicious, sweet and very cold.  The perfect way to end the weekend of yard work and chasing children.  I think my life was simple and good then.  I wish…..oh well, life was good.

Some of those famous peaches made their way to my house this weekend via Krista and Eric.  I don’t have Ann’s recipe for peach ice cream (I’ll work on that).  I smelled those peaches for 2 days just getting riper and knew I had to do something.

That how this menu for Sunday night supper came about:  Spicy Spaghetti Sauce with pasta or grated zucchini from the garden, a salad also from the garden, a loaf of fresh bread with basil/oregano herb butter and Fresh Peach Crumble with vanilla ice cream (not homemade).

While reading one of my favorite blogs last week, The Kitchn,  I found a recipe entitled How To Make a Fruit Crumble Out of Any Fruit.  I’ve told you before pies are not my specialty, but even I can make a crumble.  So I did, with those wonderful peaches.  Her recipe has lots of suggestions for options.  This is my adaptation.


  • 6-7 cups fresh fruit
  • ¾ – 1 cup granulated sugar (depends on your fruit)
  • 2-3  tablespoons fresh squeezed lemon juice
  • 2-3  tablespoons cornstarch (depends on the      fruit juiciness)
  • 1 teaspoon ground cinnamon, ginger, or nutmeg

Crumble topping:

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons room temp butter
  • Cinnamon for the top

Peaches need to be blanched and put in a cold water bath to let the peels slip off before cutting up.  Prepare the fruit and add the sugar, lemon juice, cornstarch and cinnamon.  Mix well and put in a prepared 8X8” baking dish or a 9” pie pan.

Add the flour, brown sugar, baking powder, salt to a bowl.  Mix well to combine.  Add the butter and blend until the dry ingredients hold together when pressed.

Spread the topping over the fruit.  I sprinkled a little cinnamon over the topping and put into a 375° oven for 30-35 minutes.  The fruit will bubble up around the edges a bit.

Serve warm with ice cream.  This will keep tightly covered in the fridge for a few days and warm up well.

Boogity, boogity, boogity let’s go racing!

We are ready for racing season now that the Super Bowl is over.

We will be featuring some family favorites for grilling good burgers, chicken and our favorite side dishes to go with them.

Ice Cream Sandwich

Tonight’s featured dessert is waffle ice cream sandwiches.  Krista has a great and easy recipe.

  • 2 cups BisquickWaffle Making
  • 1 1/3 cups milk
  • 1 egg
  • 2 tablespoons vegetable oil

Mix gently until the dry ingredients are moist.  A fewl lumps are ok.

Preheat the waffle iron and bake according to the instructions.  Set your favorite flavor of ice cream out to slightly soften.  Place a scoop of ice cream on a waffle square and top with another waffle square.  Place in a foil square and freeze until ready to serve.  Let them set out for about 5 minutes before serving.

We are serving Rocky Road ice cream sandwiches for the first race of the season.  We hope your favorite driver doesn’t have a rough ride!