Fruity Ice Cream

Boy is it hot outside!  I want something frozen to cool off.  I also want to increase my family's fruit and vegetable intake.  We've been making a fruit based frozen dessert.  Want to try it?  My kids and I love it but it's a little too healthy for my husband.

1/2 cup frozen banana chunks

1/2 cup frozen strawberries

1/4 cup milk

1/2 teaspoon vanilla

1 teaspoon sugar

I put all five ingredients in the blender.  I use a Ninja blender system that I love.  Thanks hubby for getting it for me for my last birthday!  Puree until it is the consistency of soft serve ice cream.  This makes one large serving or two small ones.  We were celebrating Independence Day when we made this batch of ice cream, so I sprinkled on some blueberries for a red, white, and blue effect.  

Christie's Magic Muffins

My friend Christie passed this recipe to me.  I was surprised to discover the fudgy muffins she fed me had no flour!  The muffins mainly consist of pumpkin and peanut butter.  So here we go with the recipe.

2 eggs, beaten

2 cups peanut butter (I only used 3/4 cup)

1/2 cup raw honey (I used sugar)

1.5 cups pumpkin puree (that's a whole can)

1/3 cup cocoa powder

2 teaspoons baking soda

2 teaspoons vanilla

1/2 cup of chocolate chips (I used mini M&M's)

Pre-heat the oven to 350 degrees.  Spray the muffin pan or cupcake liners with nonstick baking spray.  In a big bowl, mix all the ingredients except the chocolate chips until the dough has an even consistency.  Fold in the chocolate chips.  Fill the muffin wells about 3/4 full.  This recipe makes 12 muffins.  Bake for 25-30 minutes.  Test for doneness with a toothpick.   

Greg eats pumpkin without knowing it!

Faboulous Body Butter

I don't know why I haven't tried making body butter before.  It's so easy!  It's a nice alternative to lotion.  If you are sensitive to certain ingredients, this is a great way to create a lotion to meet your needs without spending a fortune.  We made two different blends.  I need to give a little warning before we start.  This body butter will be preservative free.  You should try to use it up within 6 months of making it.  Also, a given container should be used by only one person.

Recipe #1 is on the left, lovely helper in the middle, Recipe #2 on the right

Body Butter Recipe #1
Yielded a softer, fluffier butter.  It resembles whipped shortening.
1/3 cup shea butter (I order mine from this site http://www.wholesalesuppliesplus.com/)
1/3 cup coconut oil (I prefer the raw or less refined version that give a coconutty smell)
1/3 cup olive oil (the lighter the better)
1/2 teaspoon vitamin e oil (or break open 10 capsules of vitamin e)
10 drops clove essential oil (or essential oil of your choice)

Body Butter Recipe #2
Yielded a firmer, richer butter.  It smells like chocolate!  We tried using lavender essential oil with it, but the chocolate smell of the cocoa butter covered it.
1/3 cup cocoa butter (I order mine from this site http://www.wholesalesuppliesplus.com/)
1/3 cup coconut oil (I prefer the raw or less refined version that give a coconutty smell)
1/3 cup olive oil (the lighter the better)
1/2 teaspoon vitamin e oil (or break open 10 capsules of vitamin e)
10 drops peppermint essential oil (or essential oil of your choice)

We followed the directions in this video from TheSquishyMonster.com  After the cocoa/shea butter, coconut oil, and olive oil were melted, we added the vitamin e and essential oils.  Then we whipped them with an electric mixer.  The stand type mixer worked better and faster, but a hand held mixer worked fine too.
https://www.youtube.com/watch?v=6nyt2t02qf8

Karlee's Biscuits

A couple of weeks ago our Women's Ministry had a Bread and Butter event.  Karlee demonstrated how to make biscuits.  Valerie lead us in a Bible Study and communion to start our year out right.  It was wonderful!  I promised the ladies to type up the recipe.  Here goes!

Step 1:
Gather your ingredients: yeast, warm water, flour, sugar, baking powder, baking soda, salt, shortening, vinegar, milk, butter.  You will also need a large bowl, a couple of wooden spoons, measuring cups and spoons, rolling pin, and circular cookie cutter/glass.  Also, preheat your oven to 400 degrees.

Step 2:
Dissolve 1 package of yeast (2.25 teaspoons if you buy yeast in bulk) in 1/4 cup of warm water.  A sprinkle of sugar will help your yeast start working.

Step 3:
Mix together the dry ingredients in the large bowl.
5 cups all-purpose flour (I experimented with 2 cups of whole grain wheat flour)
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
Mix these ingredients well.  Break up any clumps of baking powder and baking soda.

Step 4:
Create a well in the center of the flour mixture.  Put 1 tablespoon of white vinegar into a 1 cup measure.  Fill the cup up with milk.  Pour this mixture into the well in the bowl of flour.  Repeat this for another 1 tablespoon vinegar and cup of milk so that in the end you add 2 cups of milk/vinegar to the flour mixture in the large bowl.  Stir.

Step 5:
Add 1 cup shortening to the bowl.  Stir.  The mixture will be thick.  Use your hands to mix at the end.  The batter will be a little wet.  Turn it out onto a well floured counter and gently kneed to achieve the right consistency.  Kneed in more flour if necessary.  You want the batter to be tender but not so sticky that it sticks to your fingers.  Biscuits have the best texture if the dough is handled a minimal amount.

Step 6:
Roll the dough to about an inch thick.  Cut out biscuits using the top of a glass as a circular cookie cutter.  Place on a greased cookie sheet.  Roll out the scraps of dough again and cut more biscuits until all the dough is gone.  We made about 20-24 biscuits out of this recipe.

Step 7:
Melt 2 tablespoons of butter.  Brush melted butter onto the tops of the biscuits.  Bake at 400 degrees for 15-20 minuets until the tops of the biscuits are golden.

Freezer option:
Flash freeze the raw biscuits to thaw and bake later.  I placed the cut and buttered raw biscuits on a cookie sheet in the freezer for about and hour.  Then I put them in a zip lock bag and returned the bag to the freezer.  When I wanted to use them later, I put the frozen biscuits on a cookie sheet at night right before I went to bed.  I put the cookie sheet in the oven.  First thing in the morning, I turned the oven on and baked the biscuits for breakfast. It took a little longer to bake than 20 minuets because the oven was not preheated.

DIY Baked Crab Rangoon

I love Crab Rangoon, but my waistline would benefit from eating them baked instead of fried.  I'm perfecting my recipe.  Want to cook along with me at home and add your suggestions?

1) Gather the ingredients: 12 ounces of cream cheese (that's 1.5 packages), 10 oz of Flake Imitation Krab, 1 small onion or 3 green onions, 1 tablespoon of liquid aminos or soy sauce, 1 package (about 48) won ton wraps.
 

2) Mince the onion (or slice the green onions).  Microwave the onion and cream cheese in a bowl for about 1 min.  This softens both the cream cheese and the onion. 

3) Add the Krab and liquid aminos (or soy sauce) to the bowl and stir well.  Yay!  You've made the filling.

4) Now it's time to assemble the Rangoons.  Take a won ton wrap and dip two adjacent sides about 1/4 inch into water.  This will help the edges to stick together later when you seal it shut in step 6. 

5) Put about a tablespoon of the filling mixture into the center of the won ton wrap.

6) Fold the wrap in half creating a triangle.  Press the two open edges of the triangle together.  

7) Lay your Rangoons on a greased baking sheet.  I sprayed the round pizza pan with olive oil cooking spray.  I spread a little bit of liquid olive oil in the bottom of the two rectangular pans.  At this point, you can pop them in the oven, or store them in the fridge for a couple of hours.  You could do all the prep work in the morning and then bake them right before supper. 

8) Bake in a 425 degree oven for 10 min.  Then gently turn the Rangoons.  Bake for another 5-10 minutes to desired golden brown color.

9) Enjoy!  We like to dip them in a little sweet and sour sauce.

  

This recipe makes about 48 Crab Rangoons.  The prep time should take about 30 min.  If you have two kids running around it will probably take you about 45 min.  Start to finish, you could have delicious homemade appetizers in about an hour.