"Fried" Ice Cream

First of all, I apologize for the lack of posting. I have been very obsessed with sewing lately so I have been ignoring this poor little blog. Come over and I will show you what I have been up to! But for today, I have banned myself from the sewing machine to get caught up on a few things. A new post is one of those things.
A while back, my mom-in-law, Julie, was home for the weekend so the family go together for dinner at my house. We had Smoky Beef Tacos. We also had a easy and fabulous dessert: This dessert reminds me of the ice cream we used to get at that mexican restaurant in Teton Village. I can't remember the name right now. Come on Robyn, help me out. What is that place called? Update: I remembered. It is called Vista Grande. Very good food.

"Fried" Ice Cream

2 quarts vanilla ice cream
2 c. shredded, sweetened coconut
1 1/2 tsp. cinnamon
honey for topping

Tightly wrap a cookie sheet with plastic wrap. The plastic wrap will not be touching the bottom of the cookie sheet. Scoop ice cream into balls and place individual balls on plastic wrap. When the cookie sheet is full place in freezer and let ice cream freeze well.


Meanwhile, mix coconut and cinnamon together. Spread on a cookie sheet and toast in a 200 degree oven for about 20 minutes, stirring about every 5-7 minutes. Let cool.
Take ice cream balls from freezer and rool them in the coconut mixture until well coated. Place back in freezer until they are good and frozen. All of this can be done ahead of time.


To serve, place a couple of ice cream balls on a plate and drizzle with honey. So yummy! Try the honey. Trust me, you will like it. It goes remarkably well with the ice cream.
Hope you enjoy.
Jon, this post is dedicated to you. Sorry it took so long my friend!

Peach Blackberry Trifle

Peaches will be coming on soon. They are one of our favorite treats around here. We usually get a bushel to can and a bushel to eat. Very yummy. Here is a easy and tasty dessert to use those fresh peaches. I used frozen blackberries and let them thaw on the counter for about 5 minutes before I assemble this dessert.


Peach Blackberry Trifle

1 yellow cake mix
4-5 cups fresh peaches, peeled and sliced
1 package of frozen blackberries
1 pint of heavy whipping cream

Bake yellow cake according to package directions. Let cool completely then cut into bit-sized pieces. Place peaches in a bowl and sprinkle with sugar. Let sit for 5 minutes before assembling dessert. Do the same thing with the blackberries. While the fruit sits, whip the cream. Add 1 tsp. vanilla and about1/2 c. sugar to cream after it starts to form soft peaks. You may want more or less sugar. Do it according to taste.
In a trifle bowl layer 1/2 of each of the ingredients in this order: cake, peaches, berries, then cream. Repeat until all ingredients are used. You are done. Easy as that. Dish into individual dishes, then eat and enjoy, but before you do, make everyone ooooo and aaaaaa over your pretty dessert!
This could also be done in individual dessert dishes.

Crispy Chocolate Marshmallow Treats

Well, for any of you who know me you know that I can't stay away from the treats for long so here is another one for you. Again it is from Everyday Food, and they are super-yummy!


Crispy Chocolate Marshmallow Treats

6 Tbs. butter plus more for the pan
1 bag (10.5 oz) mini marshmallows
1/4 cl unsweetened cocoa
6 c. crisp rice cereal
1 c. semi-sweet chocolate chips

1- Butter an 8-inch square baking dish. Set aside
2- In a large saucepan, combine butter, marshmallows, and cocoa. Cook over medium heat, stirring frequently, until melted, about 6 minutes; stir in rice cereal. Press rice mixture into prepared pan; drizzle with melted chocolate. (I couldn't get mine to "drizzle". It blobbed. So I just spread it on like frosting). Let cool at room temp; cut into bars and serve. Yum!

Rice Crispy Treats

I know it's just rice crispy treats, but sometimes a good recipe for a basic is worth it's weight in gold. That is how I feel about this one. These are the best rice crispies I ever had. Shawn is a huge fan of rice crispies. I made a pan today and the girls and I each had one. He ate the rest them. Literally- in front of the TV with the pan. So I figure if he likes them, they pass.

Rice Crispy Treats

7 c. crispy rice cereal
5 c. miniature marshmallows
5 Tbs. butter
1 tsp. vanilla
Dash of salt

In a large saucepan, melt butter, marshmallows, and salt over low heat. When melted, remove from heat and add vanilla. Stir to combine. Then add rice cereal all at once. Stir until well combined
Pour into a buttered 9x13 inch pan. Butter your hand and press cereal into pan until even and flat. Let cool. Cut and eat. Yum!
If you want really even, precisely-cut bars, after the cereal has cooled, gently work the whole pan of crispies out onto a cutting board. Using a very sharp knife, cut the bars evenly.

Peach Pie

Looking back over past posts. . . I seem to have an affinity for the sweet. It can't be helped! So chalk up another post to the sweet things in life.
My husband LOVES fresh peaches. When they come on every year we get a bushel to bottle and a bushel (yes a bushel) to eat. I make my man a pie every year then fight him for a piece. I think this recipe is super yummy. Just be forewarned: pie crust is not my forte but this one from Martha Stewart seems to work well even for me. Oh yeah, be sure to serve this with a good vanilla ice cream.

Peach Pie

5 c. fresh peaches–peeled and sliced
3/4– 1 c. sugar
3 Tbs. flour
1/4 tsp. cinnamon
Dash of salt

Directions:
Mix all ingredients in a large bowl. Gently pour into prepared pie crust (recipe below). Dot with 2 Tbs. butter. Dash with cinnamon sugar. Lattice top the pie crust. Bake 45 minutes at 400°, until golden brown. I recommend putting the pie on a cookie sheet to bake. The juices often run over and can make a real mess of your oven.

Easy Pie Crust

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter, cut into pieces
ice water

Directions:
To make the dough, mix flour, salt, and sugar in a medium-sized bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.

Add 4 Tbs. ice water; work with hands until dough comes together. If dough is still crumble, add more water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic. Refrigerate at least 1 hour.
To form pie shell, roll the dough on a floured surface into a 14- inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under; and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat around entire edge of pie crust.

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Lemon Bars

I found this blog: For The Love of Cooking and on it, this recipe for lemon bars. The picture does not do it justice. These things are amazing! Lemon and coconut- it is a perfect combination. We ate the whole pan in one night.

Crust:

• 1 cup of flour
• 1/2 cup of powder sugar
• 1/2 cup of sweetened shredded coconut
• 1/8 tsp salt
• 1 stick of cold unsalted butter, cut into small pieces
• 1/2 tsp vanilla

Preheat oven to 350 degrees. Coat the 8 inch baking pan with cooking spray. To make crust combine flour, powder sugar and salt in a bowl. Add butter pieces and mix with hands until crumbly. Press evenly into the bottom of your baking pan. Bake until lightly golden, about 18-20 minutes. Set crust aside.

Filling:

• 2 large eggs
• 1 cup of white sugar
• 2 tbsp of flour
• 1/8 tsp salt
• 2 tsp lemon zest, diced finely
• 1/3 cup of freshly squeezed lemon juice
• Sweetened shredded coconut for garnish

To make filling whisk together eggs, sugar, flour and salt. Add lemon zest and juice and mix until combined thoroughly. Pour over hot crust. Bake 15-18 minutes or until filling is set. Cool completely before sprinkling with shredded coconut. Enjoy.

Chocolate Lush

This is one of Grandma’s most famous desserts. She would often make it when we had a big family dinner. I love to make it for a crowd. It is so yummy!

1 1/2 c. flour
1 ½ cubes margarine
1/2 c. nuts (optional)
1 ½ c. Cool Whip
1 ½ c. powdered sugar
1 ½ pkg. Cream cheese at room temp.
1 large + 1 small pkg. Chocolate pudding
4 ½ c. milk

Cut together flour margarine, and nuts. Press into a 10 1/2x12 in pan (you can use a 9x13 pan, everything will be thicker). Use a plastic sandwich bag on your hand to press into pan. Bake 15 minutes at 350°. Let cool. Mix cream cheese and sugar well. Then add 1 ½ c. Cool Whip. Spoon over crust and spread smooth. Chill 15-20 minutes. Carefully mix pudding well with 4 ½ c. milk. Spread over cream cheese. Let set in fridge for 20 minutes. Top with rest of Cool Whip. Sprinkle grated chocolate or chopped nuts on the top. This makes a lot. Can be made the night before. Cover with plastic wrap.