"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)



Wednesday, March 25, 2015

Fried Ice Cream


Boy of boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!

Fried Ice Cream

6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)
3/4-1 cup sugar
3/4-1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)

Combine corn flakes, sugar,  and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.

Press half the cornflake mixture into a 9 x 13.  Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes.  Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.

Note:
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.


Wednesday, March 18, 2015

Garlic Oven Roasted Cabbage

My sister-in-law EC asked me if I had ever tried or seen the roasted cabbage idea on Pintrest.  I hadn't so I went looking.  We enjoy cabbage one of my 10-year old sons loves it! It just wants to crunch and munch on it plain.  When I am shredding it up for a salad or a stir-fry he has a hard time keeping his little paws out of the pile.  Makes me happy that he enjoys a few healthy things in his diet to balance out our sweet tooth we all have.

This recipe was great.  I made one modification to it. I minced my garlic and put it in a small bowl with olive oil then brushed it on both sides of my cabbage before roasting.  I did note that if it isn't slices thick enough it tends to roast a little to quickly and dries out, turning brown and tasting a little burnt. So learn from me don't throw those loose ends on the pan with it, toss them in your salad bowl instead.  This got rave reviews from my family.  Thank you Everyday Maven for a great recipe to add to our favorites.


Garlic Rubbed Roasted Cabbage Steaks
By: Everyday Maven via Pintrest
Serves: 4

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray


Instructions
Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
Rub both sides of cabbage with smashed garlic.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!




Rueben Deli Sandwiches

I got inspired by the Taste of Home website when I was looking for a easy main dishes to feed my family for St. Patricks day.  It was a toss up between a Reuben Soup or a Reuben Sandwich.  With March madness of all sorts whirling around on our calendar I opted for the quickest and easiest meal plan.  We served it with oven roasted garlic rubbed cabbage and a lime/pear green jell-o.  It really hit the spot.

Knowing that my children love a good Rueben like their daddy I may just have to try the original recipe that has more of a kick to it and is made more like a chicken salad but with corn beef.   





Reuben Deli Sandwiches Recipe

The classic Reuben sandwich. The filling is easy to prepare and keeps well in the fridge. Add a salad and dessert, and you have a delicious meal

TOTAL TIME: Prep/Total Time: 30 min.

Ingredients
Wishbone Thousand Island Dressing
1 can (14 ounces) sauerkraut, rinsed and well drained
3/4-1 pound sliced deli corned beef
        Swiss cheese Deli Slices
Slices rye bread
Butter, softened
Directions
Spread Thousand Island dressing on bread like you would a mayo.  Top one slice with cheese, sauerkraut, corn beef another small piece of cheese (I like to put a small slice of cheese on both sides of meet when I made grilled sandwiches to make them hold the bread and toppings together.) top with remaining bread. Lightly butter the outsides of bread. Toast sandwiches on a hot griddle for 4-5 minutes on each side or until golden brown. 

Yield: 6-8 servings (depending on how much meat you use per sandwich)