Machine Free Pumpkin Pie Ice Cream

We love ice cream but rarely make it.  Part of the problem is the frozen bowl our mixer uses.  I don't always keep it in the freezer.  I tend to make treats when the mood strikes and with the ingredients I have on hand.  Some of my favorite recipes and epic fails have resulted in this cooking style!

I had a Costco size heavy whipping cream to use.  You know why, I couldn't bare to go to another store the Wednesday before Thanksgiving toting three small children.  Didn't I see a method of ice cream that uses heavy whipping cream?  Yes thank you Kevin and Amanda's machine free method for making an ice cream base.  So I had half a pumpkin pie and all this whipping cream.  Umm problem solved I'll make ice cream!  The result is a decadent rich ice cream that was super easy to make.  On the plus side my mom is visiting and loved it too!

Machine Free Pumpkin Pie Ice Cream

Ingredients
2 cups heavy whipping cream, chilled
14 ounces sweetened condensed milk
1/3 - 1/2 pumpkin pie cut into pieces
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

Recipe  

1. Whip heavy whipping cream until stiff peaks form.  If you over whip (as long as no solid butter has formed) you can add a few teaspoons of heavy whipping cream and whip by hand.  The cream should be good again in a few seconds.  Try not to over whip again!  I do this all the time by the way.
2. In a large bowl whisk condensed milk, spices and vanilla extract.  Gently mix in pumpkin pie pieces.
3. Fold the whipped cream into the condensed milk mixture until no white streaks remain.
4. Pour into 2 quart container and freeze for at least six hours or until firm.  We let ours warm up a bit before scooping.  Scoop and enjoy!

* Ice cream method is thanks to Kevin and Amanda

Potato Crusted Sausage and Cheddar Quiche

Thanksgiving is a time I like to reflect on the past year and start to look towards the new year.  In that spirit I am missing experimenting in the kitchen.  I think the cooking bug has struck again.  And maybe I might blog what I create because I'd never be able to recreate it if I don't!  This quiche is a great way to use up leftover mashed potatoes and cheese after your Thanksgiving feast.  We make our potatoes super charged with garlic so the apple sausage adds a bit sweetness to balance out the dish.  It also has a nice presentation, is gluten free and super easy to make.  A nice brunch item when you are entertaining out of town guests.    

Potato Crusted Sausage and Cheddar Quiche

Ingredients

2 cups mashed potatoes (ours are garlic mashed potatoes)

2 tbsp olive oil

2 - 3 links apple sausage chopped (we like Aidells chicken apple sausage)

2 eggs

4 egg whites

1 1/4 cups milk (we had 1% so that's what I used)

1 cup sharp cheddar shredded (cheese leftover from your cheese tray would work here)

ground pepper to taste

Recipe

1. Preheat oven 350 degrees.
2. Oil 9 inch pie plate.  Mash the potatoes evening in the pan forming a crust.  Be sure to push them up to all side of the pan.  If you pan is slightly larger you can add more potatoes.  Just don't make the crust too thick.  
3. Brush the potato crust with olive oil.  Cook for 30 minutes or until the crust begins to turn golden brown.  
4. Fry apple sausage in olive oil over medium heat until slightly golden.  Usually about 7 minutes.
5. Beat eggs, egg whites and milk in a large bowl.  Add cheese and mix.  Add ground pepper to taste.
6. After the crust has cooled at least 5 minutes, place the sausage evenly in the pie plate.  Next add the egg mixture.
7. Cook pie for 40 minutes or until top is golden and knife in the center comes out clean.  Let the pie cool for 5 minutes before serving.

  

Pan Fried Lemon Butter Garlic Shrimp with Roasted Balsamic Brussels Sprouts and Green Beans

Here is a simple easy meal that adults and children should like.  This is a great way to introduce someone to brussels sprouts that doesn't usually eat them.  They are naturally bitter, but caramelize in the oven and adding the balsamic taste and a bit of salt magic happens!  I suggest breaking a few into leaves, they are crunchy and addictive.  This is a also a great recipe to have little children help snapping beans and pulling leaves off of sprouts.  Thinking warm spring thoughts on this snowy cold March day

Pan Fried Lemon Butter Garlic Shrimp

Ingredients
1-2 pounds of shrimp thawed and deveined
1 lemon
chipotle chili powder to taste
sea salt and pepper to taste
1 tablespoon butter

Recipe

1. Zest the lemon.  In a plastic bag or large bowl, combine lemon zest, juice from the lemon, chili powder, salt, pepper and shrimp.
2. Heat butter in large skillet over medium high heat.  Cook shrimp 3-4 minutes or until done, flipping after two minutes

Roasted Balsamic Brussels Sprouts

Ingredients
1-2 pounds brussels sprouts
1/4 cup olive oil
1/4 cup balsamic vinegar
1-2 garlic cloves minced
sea salt and pepper to taste

Recipe

1. Preheat oven to 400
2. Mix oil, vinegar, salt and pepper.  Note:  you can use less oil if you have less sprouts, just keep the ratio 1 to 1
3. Cut end off brussels sprouts then cut them in half.  Keep the loose leaves they are a family favorite roasted!  Put on baking sheet.  Pour oil mixture over them and toss to coat
4. Cook for 25 minutes stirring once

Simple Green Beans

Ingredients
1-2 pounds green bean ends snapped off
1-2 garlic cloves minced
1 cup chicken broth (or veggie)
1 tablespoon butter

Recipe

1. Wash and snap ends off of green beans.
2. In large skillet over medium heat melt butter.  Add garlic and cook for 1 minute.  Add green beans and cook for 2-3 minutes.
3. Add chicken broth.  Turn down heat to simmer.  Put a top on but vent it so moisture escapes.  Cook for 20 minutes.  You can remove the top the last five minutes.  All the broth does not need to be gone, you should cook until you get the beans as soft as you like them

Santa Cupcakes

I always like to try my hand at new things.  I'm not even average at decorating cakes or cupcakes with frosting but I do love to eat them so I keep trying.  Rylee wanted to bring Santa cupcakes to school so I did a quick pinterest search.  Found a picture of a santa cupcake with a dead recipe link and used that as inspiration.  I think these turned out really cute and anyone can do them!  Each one will be different and have it's own little personality.  I am happy to report they were a huge hit with preschoolers and teachers alike.

Ingredients

2 dozen cooled cupcakes

8 oz block cream cheese softened

2 tsp vanilla

1 tbsp lemon juice

dash of salt

5 1/2 cups powdered sugar

red sugar crystals

red cinnamon gems

confetti tiny sugar candies (or something eye colored and round)

rainbow sprinkles (or something mouth shaped)

Instructions

1. Bake your favorite cupcakes.  I used a vanilla cupcake, but any kind will work.  Let these cool completely before decoration.  You will have enough frosting to decorate two dozen cupcakes.
2. Mix cream cheese, vanilla, lemon juice and salt until creamy and completely incorporated.
3. Mix in the powdered sugar on low a little at a time, until it's all added.  Then mix on medium for a few minutes until the frosting get a bit fluffy.  You may need to scrape down the sides of the bowls a few times.
4. Each cupcake needs a thin layer of skin colored frosting.  Put 1/2 - 3/4 cup in a bowl.  Then to the frosting in the small bowl, add 4 drops of yellow, 3 drops red and 1 drop green food coloring.  Mix completely so there are no streaks.  The frosting will be a peachy skin tone.  Top each cupcake with a thin layer of the peachy frosting,
5. Now put your red sugar crystals in a bowl and dip each cupcake in the crystals in a crescent moon shape.  Pretty thin, this will be his hat.  You can try to make it a bit longer on one side to add the ball at the end of his hat,
6. Place your white frosting in a bag with a small star tip or in a ziploc bag with a small snip in the corner.  Make small dots along the edge of the red crystals and a bigger one where you want his hat to have a ball.  Then continue the dots all the way around the cupcake.  Make another layer at the bottom for his beard.  Add two dots where his mustache and mouth will be.  Look at the picture as a guide.
7. Place a cinnamon gem for his red little nose.  Two eye colored confetti's for his eyes.  And a pink or red rainbow sprinkle for his mouth,
8. You're done!  You can immediately sample as my children did.  And I did pop them in the fridge for a few hours before transporting to school.  Some say this may dry them out but it does save the frosting if they tip over in transport, which mine almost always do!

Pinterest Inspiration Photo

This link was dead when I clicked, or maybe because I'm in USA and don't have proper fonts.

http://thebestcupcakerecipes.com/christmas-santa-cupcakes/

Three Bean Turkey Chili in Slow Cooker

What did you hear early this morning?  I heard three little girl voices exclaiming:  Snow!!!  Snow!!!  First I thought, brrr and then chili of course, but I had errands and school pickups today.  I know people leave pots simmering but I can't do that if I'm not at home.  I don't even like the coffee pot to be in on mode even though it has an automatic shut off!  Slow cooker to the rescue again.  This chili is simple, healthy and has a nice smokey flavor thanks to the chipotle chili powder.  And as all chili lovers know this will taste even better the next day so be happy to have those left overs.

Ingredients

1/2 cup diced onion
1 lb ground turkey
2 cans of tomato sauce (15 ounce)
2 cans diced tomatos (15 ounce)
1 - 2 cups of chicken broth
1 can kidney beans (15 ounce) drained
1 can black beans (15 ounce) drained
1 can northern beans (15 ounce) drained
1 jalapeño minced (add two if you like it spicier)
1 tsp cumin
2 tsp chili powder, sprinkle for meat
1 tsp chipotle chili powder
salt and pepper to taste

Recipe

1. Cook onion in pan over medium heat until slightly browned.  Add ground turkey.  Sprinkle chili powder over meat to season.  Cook until meat is done and no longer pink, stirring to crumble
2. Add meat mixture and all other ingredients to slow cooker.  Add more spice and jalapeño for spicier chili.  Add 1 cup broth for thicker chili and 2 cups for a more soupy chili.  You can always add after it cooks awhile too.  
3. Cook for 6-8 hours on low.  Or you can cook an hour and high and 1-2 hours on low.  The longer you cook the better the taste.  Serve chili with cheese to garnish if you wish

Super Easy Slow Cooker Cheddar Broccoli Soup

School is in full swing now, busy in-and-out schedules keep us moving all day.  We still manage a family dinner each day and I am now understanding my mother's love of the slow cooker.  Start dinner, run and grab the kids take them to after school activities and come home to a done or nearly done meal.  It's magic!

This recipe was my first attempt at cheddar broccoli soup.  I wanted something that is creamy and hearty but a little healthier than the traditional soup.  I also didn't want to dirty a bunch of pans and needed it to cook while I was running the kids around, hence the slow cooker.  As an added bonus my four year old loved helping me add the ingredients to the slow cooker.  I used my immersion blender but didn't quite blend enough so I tried out my normal blender and it was perfect.  The soup was just shy of being deep enough and my immersion blender was splashing a bit.  It's hard to believe there is no cream or whole milk in this recipe!

Ingredients

4 cups of chicken stock
1/4 cup whole wheat flour
6 cups fresh roughly chopped broccoli
1 cup peeled and washed shredded carrots
3 cups cheddar cheese (we love tilamook sharp cheddar)
garlic powder, salt and pepper to taste

Recipe

1. Pour the chicken stock and flour into the crockpot.  Using a whisk combine until the flour is completely incorporated.
2. Add broccoli and carrots.  Cook on low for 3 hours or until broccoli is cooked.  
3. Remove 2-3 cups of the broccoli, don't worry if you get carrots too.  Chop these and set aside.
4. Add garlic powder, salt and pepper now.  I just add a sprinkle of each.
5. Add the cheese a cup at a time and let melt.  Stir it up before each addition.
6. Blend until smooth with immersion blender then add reserved chopped cooked broccoli.  If you don't have an immersion blender you can use a normal blender but be careful the soup is hot! Allow to heat a few minutes if the soup has cooled.
7. Serve with a sprinkle of cheese.

Healthy Banana Pumpkin Ice Cream

I had eight very ripe, with tons of those little brown spots, bananas sitting on my counter.  It was only a matter of time before the pesky fruit flies appeared.  I hate those things, they seem to hide and one always pops up days later.  I wasn't in the mood for baked goods but had been craving pumpkin ice cream.  So we experimented and loved the result.  A healthy ice cream that the girls could have for breakfast if they wanted to!  I've seen many variations (nutella, peanut butter, maple walnut) of banana ice cream, and plan on trying some others next time I have an overripe bunch.

Ingredients

4-8 bananas, whatever you have that is nice and very ripe
1/2 - 1 1/4 cup of pureed pumpkin
cinnamon or pumpkin pie spice to taste

Recipe

1. Slice your very ripe bananas into coins, lay out on a cookie sheet lined with waxed or parchment paper and freeze them for 1-2 hours.  Some people squeeze fresh lemon on them before freezing to preserve the color.  
2. If you froze for longer than 2 hours you will want to allow the slices to warm up for 15 minutes.   Put 1/2 cup of pumpkin in blender then add half of your bananas.  Blend.  You will will have to stop and stir and mash a bit until the mixture gets moving.  Add more bananas as mixture gets going.  Do you not add liquid if you plan to freeze later, it will cause ice crystals.  Blend until smooth once all the bananas are added.
3. Taste the ice-cream.  Do you want more pumpkin flavor?  Add more pumpkin.  Add your spices a little at a time now too.  Keep tasting until you get the flavor your family prefers.  The bananas will taste different depending on how ripe they are so you will likely make a different recipe each time.  Tasting is fun anyways!
4. You can serve the ice cream soft serve now, we love it this way!  Or put into a freezer container with a lid and freeze for 2 or more hours.  Then you can pull out and scoop.  It scoops best if you let it warm up for 10-20 minutes first.