Ode To Frozen Treats

I just turned 37 this past Wednesday.  For the first 25 or so years of my life I didn't care much for ice cream...I know, I know.  I was some kind of mutant creature of a child.  It's not to say I didn't like any ice cream...I was just very picky and weird about it.  In school (and now that I am an adult and can buy a whole delicious box of them) I loved the Good Humor, Blue Bunny, or what ever brand you have near you, Chocolate Eclair or Strawberry Shortcake Bars.  In school we called them crunch bars...Such a delicious after lunch treat for a mere quarter.  Yes a quarter! It was the 80's after all!

On special occasions when we went to Dairy Queen or it's local counter part, I always got a Mr Misty or slush. I don't even think DQ has Mr Misty's anymore they are called an Arctic Blast or some such thing. 

I've always been a Popsicle person.  I did enjoy those orange push pop or pudding pops as well.   When I was a kid I think the Flintstones advertised for them and that was a lot of my interest in them. Of course I never knew the ones I got weren't the Flintstones ones till I was much older but hey what you going to do about it now?

As I said I didn't really care for ice cream till my 20s. I usually ate sherbert or popsicles.   Milkshakes were my gateway.  I love a good chocolate peanut butter shake or chocolate peanut butter ice cream.  

Fresh Pineapple Sherbet

• 1/2 cup sugar
• 1 pineapple, cored, trimmed, reserving 6 large wedges for garnish, puréed in a blender, and forced through a fine sieve (3 cups strained purée)
• 1 1/2 cups well-chilled milk
• 1 tablespoon fresh lemon or lime juice

1. In a bowl whisk together the pineapple purée, sugar, milk, lime juice, and pinch of salt. 
2. Chill the mixture until it is cold
3. Freeze it in an ice-cream maker according to the manufacturer's instructions.
4. Serve the sherbet garnished with the reserved pineapple wedges if desired. 

Chocolate Fudge Swirl Peanut Butter Ice Cream

Prep Time: 30 minutes (active), 8 hours (inactive)
Cook Time: 20 minutes (churn time)
Total Time: 50 minutes

Ingredients

For the Ice Cream

• 2 cups half-and-half
• ¼ cup unsweetened Dutch-process cocoa powder
• ½ cup granulated sugar
• Pinch of salt
• ½ cup smooth peanut butter

For the Fudge Ripple

• ½ cup granulated sugar
• 1/3 cup light corn syrup
• ½ cup water
• 6 tablespoons unsweetened Dutch-process cocoa powder
• ½ teaspoon vanilla extract

For the Peanut Butter Patties

• 6 tablespoons peanut butter (smooth or crunchy)
• 2 tablespoons confectioners' sugar

Ice Cream maker I use

Directions

1. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

2. To make the Peanut Butter Patties: Mix together the peanut butter and confectioners' sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

3. To make the Ice Cream: Whisk together the half-and-half, cocoa powder, granulated sugar, and salt in a large saucepan over medium heat. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

4. Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions. Fold in the Peanut Butter Patties when it has finished churning. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy.

Yield: 1 quart 

J.J.'s Puddin' Pops

Who remembers this?

• 1 large box chocolate pudding or any flavor you want - banana is very yummy.
• 3 cups cold milk
• 2 cups frozen whipped topping (Cool Whip)

1. BEAT first 2 ingredients with whisk 2 min.
2. STIR in whipped topping
3. POUR into 6 paper or plastic cups. Insert wooden pop stick or plastic spoon in center of each cup after about 30 to 60 minutes in the freezer.
4. FREEZE 5 hours or until firm. Peel off paper cups before serving.

You can easily make the pudding pops waist line friendly and use sugar free pudding, light whipped topping, and low far or skim milk.  

April Showers May Contain Cookies

So, I hit the Haw River wine trail last month and it was a great time.  I look forward to writing about it.  I am out of town and forgot to bring my notes with me. :-(  I will say, Starrlight Meadery is freaking awesome and a great find thanks to a nice gentleman at another winery.

As it is well known, this fat kid has a sweet tooth.  In my quest for cookies and being out of eggs I discovered a gem of a recipe.  I have doctored it three different ways and everyone has been great.  You could use soy milk and vegan butter and just as easily make these vegan friendly.

Eggless Sugar Cookies

Ingredients 

• 1/2 cup sugar (want chocolate chip cookies? ¼ cup sugar and ¼ brown sugar and add chocolate chips...I used mini ones) 
• 1/2 cup butter 
• 2 tablespoons milk 
• 2 teaspoons vanilla extract 
• 1 cup all-purpose flour 
• 1 1/2 teaspoons baking powder 
• 1 pinch salt 
• 1/8 cup sugar 
• Optional: ½ cup coco powder

Directions

1. Preheat oven to 350°F
2. Combine butter and sugar in a bowl, and mix until it gets lighter and fluffier. (Either microwave the butter for about 45 seconds or make sure it's soft enough to whisk).
3. Add vanilla and milk to butter/sugar mixture. (You can be flexible with the amount of vanilla you use.  I also subbed almond extract and amaretto liquor out for this in a different taste).
4. Combine salt, flour and baking powder in a separate bowl.

5. Combine the dry and wet ingredients, using either a spatula or your hands. (Dough should be a little bit sticky at this point).
6. Add extra flour as needed until dough becomes less sticky (I used about a half  cup more than the recipe calls for) You don't want dough to be too tough or sticky.

7. Form equal-sized balls (I used a 1 tablespoon scoop chilled the dough for about 20 minutes in the fridge too), flatten to about 1/2 - 2/3 inch in thickness. Coat one side with sugar. (I dunked the balls in the 1/8 Cup sugar before putting on the pan).
8. Bake for 8-10 minutes, until bottom is lightly golden.

The chocolate version and chocolate chip version were big hits here.  The plain ones I didn't sugar coat and iced them.  Don't sugar coat if you try chocolate chip either...I also made the chocolate chip as a bar cookie. I am also sure you could make this with Splenda products as well.

Until next time!

Super Bowl XLVII or Festivus Maximus 2013

Super Bowl weekend is upon us soon and it is an a great weekend for me.  My awesome/beloved Baltimore Ravens have made it and only you Maryland people will understand...Festivus Maximus!  (In 2000, the Baltimore Ravens coach Brian Billick would not allow his players to discuss the possibility of competing in the Super Bowl. Instead, he and the rest of the Ravens players and staff referred to the playoffs as Festivus, and the Super Bowl as Festivus Maximus.)

In my opinion and because I am too lazy to do the research, Super Bowl Sunday is most likely the biggest snacking “holiday” in the USA. Everybody wants to snack during the game and wait for the commercials. And be serious here, unless your team is in the big dance, you only watch for the food and commercials.

As for myself, I will be enjoying the game in Maryland with my Rosy and friends at Hooters.  This however does not effect my collection of recipes I have been gathering and testing for the big weekend.

  'Wannabe' Jalapeno Popper Party Dip

Ingredients

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup Italian-style bread crumbs
4 jalapeno peppers, seeded and diced
1/2 teaspoon red pepper flakes

Directions

Mix cream cheese, sour cream, and Parmesan cheese together in a saucepan over low heat until evenly blended. Fold in bread crumbs, jalapeno peppers, and red pepper flakes. Cook and stir dip until Parmesan cheese is melted, 2 to 5 more minutes

Brown Sugar Smokies

Ingredients

• 1 pound bacon
• 1 (16 ounce) package little smokie sausages
• 1 cup brown sugar, or to taste 

Directions

Preheat oven to 350 degrees F

Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.

Bake until bacon is crisp and the brown sugar melted.


Grilled Bacon Jalapeno Wraps

Ingredients

• 6 fresh jalapeno peppers, halved lengthwise and seeded 
• 1 (8 ounce) package cream cheese
• 12 slices bacon 

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Candied Bacon Pigs

Ingredients

• 1 (14 ounce) package little smokies sausages
• 1 pound bacon slices, cut into thirds crosswise
• 1 1/2 cups brown sugar, divided 
• 1/2 (12 fluid ounce) can cola-flavored carbonated beverage
• 1/2 teaspoon Chinese five-spice powder
• 1 dash hot pepper sauce, or to taste (optional) 

Directions

Preheat oven to 325 degrees F (165 degrees C).

Wrap each little sausage with 1/3 slice of bacon, and secure them with toothpicks.

Place the appetizers on a large baking sheet and sprinkle with 3/4 cup of brown sugar.

Bake in the preheated oven until the sugar is melted and bubbling, about 40 minutes; turn the appetizers after 20 minutes.

Remove the appetizers from the baking sheet with a slotted spoon, and place into a slow cooker. Sprinkle the remaining 3/4 cup of brown sugar and the five-spice powder over the smokies, and drizzle with the cola. If desired, add hot sauce to taste.

Set the cooker to High, and cook 4 hours. Serve warm.

Triple-Layer Peanut Butter Brownies

Ingredients

• 1pkg.  (19 to 21 oz.) brownie mix (13x9-inch pan size)
• 1pkg.  (3.4 oz.)  Vanilla Flavor Instant Pudding
• 1cup  cold milk
• 1cup  Creamy Peanut Butter
• 1/2cup  powdered sugar
• 1-1/2cups  COOL WHIP Whipped Topping (Do not thaw.)
• 3oz.  BAKER'S Semi-Sweet Chocolate
• 1/2cup Dry Roasted Peanuts, coarsely chopped

Directions

PREPARE and bake brownies in 13x9-inch pan as directed on package; cool. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter and sugar; mix well. Refrigerate until brownies are completely cooled.

SPREAD over brownies.

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min., stirring every 30 sec. Spread over pudding; top with nuts. Refrigerate 1 hour, serve.

And now for a drink...I have posted this before, but it can stand to be posted again since it fits! Happy Festivus Maximus!


The Baltimore Raven-tini

• 3 oz Vodka 
• 1 1/2 oz of cranberry juice 
• 1/2 oz blue curacao
•  1/2 oz sweet and sour mix
•  1/2 of lemon-lime soda 

Pour ingredients into a cocktail shaker and shake gently.  Add more Blue Curacao if color isn't purple enough.  Serve in a chilled Martini glass. Rim with sugar if desired.

Peanut Butter Pie...Oh My!

Seeing as I wrote about Easter dinners last April...I thought I would take this April to write about pies.  I have written about pies before...lemonade pie, pumpkin pie, etc...This year for Easter, I made a chocolate cream pie and one of my personal favorites: Peanut Butter Pie.

I had never had peanut butter pie till about 10 years ago when I spent my first Easter with my ex's family. She has an aunt that makes all these killer pies.  Her peanut butter pie was heavenly.  Then...I had my friend Sue's peanut butter pie.  OMG!

So after some begging and pleading...Sue has graciously given me her peanut butter pie recipe with permission to share it with you lovely people as long as I give her credit and I always give credit where credit is due.

Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened

• 2 cups powder sugar

• Peanut Butter to taste...I used a whole 15oz jar of Skippy

• 1 - 8oz tub Cool Whip

• 1 Gram Cracker Pie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.  

I served it with some whipped cream on top.  I think my next go round with it I am going to try a chocolate crust.  Thanks again Sue, you are the best!!!


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding

• 1 c. heavy Whipping Cream 

• 1/2 c. Cool Whip 

• 1 baked 8 inch pie shell or Gram Craker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.

I am one of those peanut butter lovers.  I love almost anything with peanut butter in or on it.  Another one of my favorites is peanut butter fudge.  My Mother had this covered...I always loved her peanut butter fudge the best.

Mom's Peanut Butter Fudge

• 4 cups white sugar• 1 (12 fluid ounce) can evaporated milk• 1 cup butter• 1 cup crunchy peanut butter• 1 (7 ounce) jar marshmallow fluff 

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan. 
2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. 
3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

Good-Bye January

It has been a productive January in J.J. Land and February looks to be headed in that direction as well. I plan on doing a Chinese Take Out night at my house next month where I prepare the food. I have had some recipes for some of my Chinese favorites fall into my lap and I want to test them before I share them with my adoring public. Also, in case you haven't seen, you can now fan me on Facebook. I look forward to gaining many fans and please be sure to tell your friends! Keep sending those recipes and photos! I will leave you with a pretty simple, yet tasty chocolate pie!

 

Easy Chocolate Custard Pie

 

Ingredients

• 1 cup chocolate syrup
• 3/4 cup milk
• 1/4 cup sugar
• 4 EGGS
• 1 tsp. vanilla
• 1 prepared crumb crust (9-inch)

Directions

 

1.HEAT oven to 350°F. COMBINE syrup, milk and sugar in small saucepan. COOK over low heat, stirring constantly, until bubbles form at edges. SET ASIDE.

 

2.BEAT eggs and vanilla in medium bowl until blended. Stirring constantly, slowly ADD heated milk mixture until well blended. POUR into crumb crust.

 

3.BAKE in center of 350°F oven until knife inserted near center of pie comes out clean, 40 to 45 minutes. COOL on wire rack. SERVE warm or refrigerate until cold.

 

Enjoy!

 

Make pie in a graham cracker or chocolate crumb crust. Garnish with whipped cream or vanilla ice cream.

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Holiday Goodies Part 1

I need to update more often…WoW crack has been taking up my time (Roll a Goblin anyone?)…but just in time for the holidays…some of my favorite holiday goodie recipes. They are definitely fat boy tested and approved!


Mama’s Fudge

Ingredients

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces
• 1 /2 c. chopped walnuts I prefer pecans

Directions

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test or candy thermometer…240 degrees F (112 to 116 degrees C). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup butter
• 1 cup crunchy peanut butter
• 1 (7 ounce) jar marshmallow fluff

Directions

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

The fabulous Melissa and I are going to make cookies Saturday. Pictures to follow…meanwhile for your taste pleasure some cookie recipes.


No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonful onto wax paper. Let cool until firm.

Gingerbread Men/Women

Ingredients

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

Directions

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
 

Everyone should have the Toll House cookie recipe…it should be the only legal chocolate chip cookie recipe.

Toll House Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

1.PREHEAT oven to 375 degrees F.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.