WAFFLE ICE CREAM SANDWICHES

We had fun making these.  Any cake mix would be good and so would any ice cream.  We also tried it with Candace's brownie recipe.  Was too thick so added about 1/4-1/2 c water to make it thinner.  Worked better.  We thought it would be fun to try chocolate chips cookie batter.

1 box cake mix
ice cream (used about 1/2 of a 1.5 quarts)

Mix cake mix as directed.  Cook in waffle maker.  Put waffles in freezer for about 1 hour.  Soften ice cream.  Spread between two waffles.  Wrap and put back in freezer.  Eat when frozen.  Yum!

JAM/JELLY TIPS

At a class (8/29/13) at Carla Sorter's house by Tina Johnson she made pear jams.  They were all so good.  I put the recipes she gave us in the Made from Scratch folder.  Some tips I learned:

*She likes to cook the fruit down with a little bit of sugar.  Chop up fruit (don't peel) then using a potato masher.  Mash and stir, mash and stir while it cooks on the stove.  Then run it through the food mill (thing you turn).  For berries she heats up again and then run through a flour shifter to get rid of all the seeds (doing this you don't need to use a cheese cloth).  Then you have your juice.  Doing it this way you keep most of the nutrients.

*She boils down her pears and then from that mixture she makes either jam, sauce or butters.  After you make this mixture you can refrigerate and use within 4 days.

*Use stainless steel when canning.

*Adding 1 tsp butter keeps the foam off.

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE

SLOW COOKER HOT FUDGE PEANUT BUTTER PUDDING CAKE 
I don't normally like this kind of dessert, but YUM!  Really rich so ice cream is a must with it.  Loved how easy it was to prepare and it didn't heat up the kitchen.
http://www.melskitchencafe.com/2010/09/slow-cooker-hot-fudge-peanut-butter-pudding-cake.html

Slow Cooker Hot Fudge Peanut Butter Pudding Cake

YIELD: SERVES 6

INGREDIENTS

Cake:
• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• ½ cup sugar
• 1 ½ teaspoons baking powder
• 1/8 teaspoon salt
• ½ cup milk
• 2 tablespoons canola oil
• 1 tablespoon vanilla extract
• ½ cup smooth or chunky peanut butter
• ½ cup semisweet chocolate chips
Topping:
• 3 tablespoons unsweetened cocoa powder
• ¾ cup sugar
• 1 ½ cups boiling water
• Vanilla ice cream for serving

DIRECTIONS

1. Coat a medium round or oval slow cooker with nonstick cooking spray.
2. In a medium size bowl, whisk together the flour, cocoa, sugar, baking powder, and salt. Make a well in the center, add the milk, oil, and vanilla, and stir in widening circles, gradually incorporating the dry ingredients, until you have a smooth batter. Stir in the peanut butter. The batter will be thick. Stir in the chocolate chips. Spread evenly in the crockpot.
3. To make the topping, in another medium-size bowl, combine the cocoa, and sugar; pour in the boiling water and whisk until smooth. Gently pour over the batter in the cooker; DO NOT STIR. Cover and cook on HIGH until puffed and the top layer is set, 2 to 2 ½ hours.
4. Turn off the cooker and let it stand, covered for 30 minutes before serving.
5. Serve with vanilla ice cream.

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

EM’S FAMOUS OVERNIGHT OATMEAL CINNAMON PANCAKES

We all really liked these.  Loved being able to do batter the night before.  See note to cook slower than normal and I like to cook with either shortening, coconut oil or butter for pancakes.

http://www.melskitchencafe.com/2013/08/ems-famous-overnight-oatmeal-cinnamon-pancakes.html

Overnight Oatmeal Cinnamon Pancakes

YIELD: MAKES ABOUT 15-20 PANCAKES

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

INGREDIENTS

• 2 cups quick oatmeal
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups buttermilk

DIRECTIONS

1. Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight.
2. The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

WATERMELON CAKE

NO BAKE WATERMELON CAKE

http://www.isavea2z.com/no-bake-watermelon-cake-recipe/

We were surprised how good this was.  Yummy!  I did 1/2 pint heavy whip with some vanilla and powdered sugar added.  Only covered 1/2 would double next time.

UPDATE: made the coconut cream. Yum!  Everyone really liked it.

Here’s the best Healthy No Bake Cake you will ever taste! Introducing the No Bake Watermelon cake made with whip cream and fruit! Easy to make and yummy to consume!

Author: Jennifer www.iSaveA2Z.com

Recipe type: Dessert

Serves: 12

Ingredients

• Whipped cream or Coconut Whipped cream (Paleo Version) - see below for recipe
• 1 Large Watermelon cut in a circle like a cake (see photo above)
• Blueberries
• Raspberries
• Almonds

Instructions

1. Cut your watermelon based on the photo tutorial in the post.
2. MAKE SURE WATERMELON IS COLD!
3. Pat the watermelon down with wipes to dry it.
4. Frost it with whipped cream
5. Add Almonds to the side
6. Decorate the top with fresh fruit of your choice. I like raspberries and blueberries. (we did fresh blackberries, blueberries & strawberries)

Read more: http://www.isavea2z.com/no-bake-watermelon-cake-recipe/#ixzz2clAWFjmr

Whipped Coconut Cream

• 1 can of coconut milk (not light), do not shake
• 3 tablespoons powdered sugar
• 1/4 tsp vanilla

Place the can of coconut milk into the refrigerator overnight, or for at least 8 hours.
Open the can without shaking and scrape the thick, coconut cream into the chilled bowl of an electric mixer with whisk attachment.  This will be about 1 cup.  Save the remaining coconut water for another application.
Add the powdered sugar and starting your mixer slowly, increase speed to medium high and whisk for 2-3 minutes or until the coconut milk holds soft peaks.  Store in an airtight container in the refrigerator – up to 2 days.
Tips for success:

1. Use full-fat coconut milk such as Thai Kitchen.  Don’t use “Cream of Coconut” which is pre-sweetened and has a lot of added ingredients, or a light version such as Trader Joes (which I love for other uses).
2. Use a heavy-duty mixer that can whip fast for 2-3 minutes.
3. Use powdered sugar, or any other powdered sweetener for best results.  Liquid sweetners like honey, agave or maple syrup will prevent the coconut milk from whipping.
4. If you would like to add vanilla flavor, stick with the scrapings of a vanilla bean, vanilla powder, or a very small amount of liquid vanilla (1/2 teaspoon).  Adding too much additional liquid to this coconut cream inhibits the whipping process.

CHICKEN POTATO AND GREEN BAKE

This is so easy and yummy!

4-6 raw chicken breasts
potatoes
green beans (fresh or canned-really any green veggie would work. 

Arrange in 9×13 dish. Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter. Cover with foil and bake at 350 degrees for 1 hour. take the foil off the last 10 min.

COBBLER

Pima Stake Cookbook pg 160.  Easy ingredients.  Very good.

PEACH COBBLER
from all recipes.com  Really like it.

• 2 (16 ounce) cans peaches in heavy syrup (frozen works too)
• 1 (18.25 ounce) packageyellow cake mix

• 1/2 cup butter
• 1/2 teaspoon ground cinnamon, or to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

CANDACE WEIGHT WATCHERS

2 bags frozen berry fruit (sometimes I will do some of all three blackberries, raspberries and blueberries)

Mix 1 box white (french vanilla or yellow good too) and 2 cups 7-Up.  Pour over berries.  

Cook at 375 20 minutes covered with foil.  Then uncovered 40 minutes.

PEACH (OR ANY FRUIT!) COBBLER

One night we were at our "backyard park" (by Splash) and the cherries were ripe on the tree.  We picked about 1/2 a bucket.  We were putting Abagail on our shoulders to get more.  We had some here at home thanks to bountiful baskets so we were able to get 4 cups.  We pitted them and made this cobbler to take with us to Maner Family reunion (June 2014).  Tasted yummy!

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my 

married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good. 

I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking 

time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  

The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping

 with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen 

cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter

3/4 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

4 cups fresh or frozen fruit in bite sized pieces

1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other

 cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine 

flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and

 top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form

 a nice golden brown crust, and fruit is bubbly.  Enjoy!!