Homemade Vanilla Ice Cream

A perfect Summer treat-

I make mine in the Donvier.

2 cups half-and-half
2 cups whipping cream
1 (14-ounce) can sweetened condensed milk
2 Tablespoons vanilla extract

In a large bowl, combine ingredients. Mix well. Pour into ice cream freezer container.
Freeze according to manufacturer's instructions. Freeze leftovers.

p.s. I also chill the mixture as you should when freezing in the Donvier-style freezer.

Santa Fe Casserole Bake

Another recipe I finally got around to trying this past week was this casserole. I got this recipe from Sarah. She really knows her Mexican, Tex-Mex, Southwest, Sonoran, etc cuisine. I thought this was a great twist with the yummy fritos-- it was like eating nachos for dinner. Totally yummy! Next time I will need to half the recipe though!


SANTE FE CASSEROLE BAKE

1 lb ground beef or chicken (4 chicken breasts)
1 pkg Lawrys Taco Seasoning mix
2 cups chicken broth
1 cup sour cream
¼ cup flour
1 can 7 oz diced green chiles (mild)
2 cups grated jack or cheddar cheese
¾ bunch sliced green onions with tops
1 pkg (11 oz) fritos corn chips

Brown meat and stir until crumbly or cut chicken in small pieces. Drain
fat – add taco seasoning – blend well. In a small bowl, combine chicken
broth , add flour. Add to meat mixture, bring to a boil to slightly
thicken liquid. Stir in sour cream and chiles. Blend well. In 13x9x2
(lightly greased) glass dish, place ½ of chips, ½ of meat mixture, ½ of
chesse and ½ of green onions. Layer again with remaining ingredients,
ending with green onions.

Bake uncovered in 375 degree oven for 20 minutes.

Let stand for 5 minutes before serving. Top with guacamole....

Italian Sausage Linguine

I cut this recipe out of the coupons a while ago and just got the chance to try it this week. It was Fabulous! It used the sweet basil italian sausage. It could also be done with some chicken. It makes a bunch and is excellent leftover for lunch! I served it with a sprinkling of parmesan and some asiago cheese.

1 pkg. (19.76 oz.) Johnsonville® Italian Mild Sausage Links
1 pkg. (16 oz.) of linguine
3 Tbsp. olive oil
1 small sweet onion, thinly sliced
1 tsp. minced garlic
1 can (14.5 oz.) diced Italian tomatoes
1 can (10.5 oz.) chicken broth
2 cups broccoli florets

DIRECTIONS

Prepare sausage according to directions. Cool slightly; cut into ¼-in. slices. Prepare pasta according to package directions.

In a large saucepan, sauté the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

Lemonade Pie

Oh Yum! I love it when people show up with treats at my door! Our friend Margie had an interview at State Farm and brought this pie over to thank Jared. Jared wasn't hiring her directly, but so nice anyway! This was a delicious summer treat and I asked her to share her recipe with us. Here it is!

1/2 can frozen lemonade
1 tub cool whip
1 can sweetened condensed milk
graham cracker crust

1.Whip the sweetened condensed milk and lemonade until well mixed. The lemonade should still be frozen, if it isn't it will be too runny and won't set up correctly.
2. Fold in cool whip
3. Pour in crust.

PS-- The next time Margie came to our house she came with another yummy pie! This time from the Amish-- cherry cream cheese with a super flakey sugary crust! I am inviting her more often!

I usually make mine the day before and freeze it and then pull it out a few hours before serving, but if you are going to eat it that day you can just refrigerate.

Grilled Black Bean and Rice Stuffed Peppers

I just tried this recipe. We ate it as a main dish, it could also be a side. I had extra filling and have been having it in a tortilla for lunch with salsa.

1 can (15 oz) Progresso® black beans, drained, rinsed
3/4 cup cooked white rice
4 medium green onions, sliced (1/4 cup)
1/4 cup chopped fresh cilantro
2 tablespoons vegetable oil
2 tablespoons lime juice
1 clove garlic, finely chopped
1/4 teaspoon salt
3 large bell peppers, cut lengthwise in half, seeds removed
1 plum (Roma) tomato, diced
Additional chopped fresh cilantro, if desired
1. Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
2. Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
3. Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

Grillled Veggies and Steak

The original recipe calls this an appetizer, but we just made some potatoes on the side and called it dinner, (So NOT 8 servings!)


Makes: 8 servings

40 Ratings
10 Reviews

1 package (6 oz) small fresh portabella mushrooms
1/2 lb boneless beef sirloin steak (about 3/4 inch thick), trimmed of fat and cut in 3/4-inch cubes
1 cup frozen small whole onions (from 1-lb bag), thawed
1/2 cup plus 2 tablespoons balsamic vinaigrette
1/2 cup halved grape or cherry tomatoes
1. Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (grill “wok”).
2. Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes.
3. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.

The variation I made to the recipe was to just marinate the beef cubes in a lite soy sauce and olive oil mixture. It was delicious!