French Vanilla Ice Cream

2 eggs
3/4 c. sugar
2 c. cream
1 c. milk
2 tsp vanilla
1. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, and vanilla and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
4. Makes 1 Quart **Variation: add 1 cup coarsely chopped Reese's Peanut butter cups, after ice cream stiffens (about 2 minutes before it is done) let it continue processing.


Read more: http://www.food.com/recipe/french-vanilla-ice-cream-4790#ixzz1YQtLpnqM

Molasses Cookies

2 1/4 c. flour
2 tsp ginger
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp cloves
3/4 c. margarine
1 c. sugar
1 T orange juice
1 egg
1/4 c molasses

1. cream together margarine and sugar, add egg
2. Mix in OJ & molasses
3. Gradually add dry ingredients
4. Roll into balls, dip in sugar, and bake at 350 for 8-10 minutes.

Fudge Jumbles

1/2 c. margarine
1 c. brown sugar
1/2 tsp vanilla
1/2 tsp salt
2 c. oatmeal
1 egg
3/4 c. flour
1/2 tsp bkg soda

6 oz milk chocolate chips
1 T butter
1 can sw. cond milk
dash salt
1/2 tsp vanilla

1. Mix first 8 ingredients until well blended. Set aside 1 cup, spread the rest in an 8x11 dish.
2. Melt chocolate chips and butter, add cond milk, salt, and vanilla, blend well.
3. Pour chocolate mixture over oats in pan.
4. Make "patties" out of remaining oatmeal mixture and place on top of chocolate
5. Bake at 350 for 25 minutes.

Caramel Ice Cream Topping

3/4 c brown sugar
1/4 c. corn syrup
1 T butter

Boil until 230 degrees on candy thermometer, then add:

1/4 c. warmed half/ half
1/2 tsp. vanilla

Cinnamon Roll Goop

1 c. heavy cream
1/2 c. butter
1 1/2 c. brown sugar
1/2-3/4 c light corn syrup

Bring to a rolling boil for 2-4 minutes.

Bacon Ranch Mac & Cheese

http://oneordinaryday.wordpress.com/2010/09/08/chicken-ranch-mac-cheese/

Recipe: Chicken Ranch Macaroni and Cheese

16 oz. dried pasta, I prefer whole wheat elbow macaroni or shells

4 Tbsp. unsalted butter

1/4 c. all-purpose flour

1/2 package of bacon

1-2 boneless, skinless chicken breasts, cut into bite-sized pieces

3 c. milk, any fat content

1 pkg. Italian blend shredded cheese; divided

1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dill

1 tsp. salt

pepper, to taste

Cook pasta according to package directions; drain.

Cook bacon in a large skillet over medium heat, until crisp. Remove bacon from pan, leaving some drippings in the pan. Drain bacon on a paper towel. Add chicken to drippings, increase heat to medium-high and saute for until no longer pink. Set aside.

Melt butter in the same pot you made the pasta in. Whisk in flour. Cook and stir 2 minutes. Add milk to saucepan. Bring to a boil, stirring frequently. Boil for 2 minutes. Stir in most of the cheese. (Reserve a handful of each cheese blend to sprinkle on top of casserole.) Add spices and chicken and stir to combine.

Spray 9×13″ baking pan with nonstick cooking spray. Transfer pasta to baking pan. Sprinkle with crumbled bacon

Sausage Cheese Balls

Sausage Cheese Balls
Source: Tablespoon


3 cups Original Bisquick® mix or Healthy Start Bisquick® mix
1 pound pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan or use parchment paper.

Stir together all ingredients, using hands or spoon. If your mixture is too dry add a little more milk. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.