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.  

Fourth of July Spectacular

The 4th of July is upon us...in case you haven't looked at the calender lately, it's this Friday.  I'm going away again this year, but if I were hosting festivities at home I would want to think outside the same ol' burgers and hot dogs.  Since its a 4th of July weekend, burgers and dogs might get old by Sunday. 

Think outside the box and leave the burgers and hot dogs to the kids! Finish planning your party menu...try something new. I have one stop shopping for you this week: Apps, drinks, main dishes, sides, and deserts, in that order.  Have a happy and safe holiday!

Appetizers

Caprese Salad Kabobs

• 24 grape tomatoes
• 12 cherry-size fresh mozzarella cheese balls (can't find the cheese? Chunk up string cheese)
• 24 fresh basil leaves
• 1 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• Salt/Pepper to taste

1. On each of 12 wooden appetizer skewers, alternately thread two tomatoes, one cheese ball and two basil leaves
2. place on a serving plate.
3. In a small bowl, whisk the oil and vinegar;
4. drizzle over kabobs just before serving. Serves 12 

J.J.'s Buffalo Chicken Dip

• ½ lb chicken breast seasoned, cooked, shredded
• 2 [8 ounce]packages cream cheese
• 1 cup Ranch dressing – Must use Hidden Valley for this!
• 3/4 cup red hot sauce – I use Texas Pete Garlic
• 1 1/2 cups shredded cheddar cheese (sharp is incredible) or Colby jack or mozzarella

Preheat oven to 350. Place cream cheese in pan and put in oven to get soft. 10 to 15 minutes. When soft mix hot sauce, ranch, and chicken…smooth and top with cheese. Place back in oven serve after everything is warm and bubbly. Serve with Rippled Chips and/or Frito Scoops

Drinks

Raspberry Fizz

• 1/2 cup sugar
• 3 tablespoons lime juice
• 2 cups cranberry juice
• 3 cups seltzer
• 1 cup ginger ale
• 1 pint raspberry sorbet

1. In a small saucepan over high heat, combine the sugar and 1/2 cup of water.
2. Bring to a boil and cook until slightly thickened, about 2 minutes.
3. Remove from heat and add the lime juice.
4. Let the lime syrup cool to room temperature.
5. In a large pitcher, combine 1/2 cup of lime syrup with the cranberry juice, seltzer, and ginger ale.
6. To serve, pour into glasses
7. top with scoops of raspberry sorbet. Serves 6

Red, White & Blue Sangria

• 2 bottles favorite white wine
• 1 cup triple sec
• 1/2 cup berry-flavored vodka
• 1/2 cup freshly squeezed lime juice
• 1/2 cup simple syrup
• 1 cup blueberries
• 1 1/2 cups hulled and sliced strawberries
• 1 cup raspberries
• 1 1/2 cups pineapple chunks  

1. Combine all ingredients in a large punch bowl or pitcher
2. Stir well.
3. Cover and refrigerate at least 4 hours.
4. Serve well-chilled with a good scoop of fruit floating in each drink
5. serve over ice. 8 – 10 servings

Tip: Freeze some blueberries, raspberries, and strawberries to put in glasses instead of letting ice water it down. 

Main Dishes

Grilled Buttermilk Chicken

• 1 1/2 cups buttermilk
• 8 cloves garlic, chopped
• 1 tablespoon paprika
• kosher salt and black pepper
• 6 pounds bone-in chicken thighs, legs, or quarters (double marinade for quarters)

1. In a small bowl or measuring cup, combine the buttermilk, garlic, paprika, 1½ teaspoons salt, and ¾ teaspoon pepper.
2. Divide the buttermilk mixture and chicken between 2 large resealable plastic bags. Let marinate in the refrigerator, turning the bags occasionally, for at least 1 hour and up to overnight.
3. Heat grill to medium-low.
4. Remove the chicken from the marinade (discard the marinade)
5. Grill, covered, turning occasionally, until cooked through, 30 to 40 minutes.

Serves 8

J.J.'s Juicy Lucy

• 1 – ½ lbs grand beef, turkey, or chicken
• ½ pouch onion soup mix (Avoiding salt? Use ¼ cup chopped onions or 2 tablespoons dry onions instead )
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• 6 slices Swiss, cheddar, and/or American cheese

1. Gently mix meat with onion and spices.
2. Shape beef into 12 thin patties.
3. Top six patties with a slice of cheddar cheese and Swiss cheese.
4. Top each with another patty and seal edges. Season to taste.
5. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear.
6. Serve on buns. Serves 6 

J.J.'s Drunk Pork Chops

• 1 cups water
• 3 bottles favorite beer
• 1/8 cup coarse salt
• 4 tablespoons (packed) dark brown sugar
• 1/4 cup Real maple syrup
• 1 cup ice cubes
• 6 1- to 1 1/4-inch-thick center-cut pork chops
• 7 large garlic cloves, minced
• 3 teaspoons chipotle powder
• 2 teaspoons salt
• 2 teaspoons dry mustard

1. Combine 2 cups water, beer, 1/8 cup salt, sugar, and maple in large bowl.
2. Stir until salt and sugar dissolve.
3. Stir in ice.
4. Place pork chops in large resealable plastic bag.
5. Pour beer brine over pork chops; seal bag.
6. Refrigerate 4 hours, turning bag occasionally.
7. Prepare grill (medium-high heat).
8. Remove pork chops from beer brine
9. Pat dry
10. Mix garlic, chipotle, 2 teaspoons salt, and mustard in small bowl.
11. Rub garlic mixture over both sides of pork chops.
12. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning.
13. Transfer chops to platter
14. Cover with foil
15. let stand 5 minutes. Serves 6

Sides

I love my Mom's beans. Mom is well known for great baked beans. Often requested, almost always the first thing to run out at gatherings. I had to take her recipe and make it my own of course. The significant other who claims not to like baked beans will eat these.  

J.J.'s Not Quite Mama's Baked Beans

• 2 16 oz cans of Pork and Beans – Van Camps are the best if you can get them in your area.
• 2 tablespoons prepared mustard
• ¼ cup chopped onions
• 4 tablespoons dark brown sugar
• ¼ cup ketchup
• 3 slices of bacon, chopped

1. Preheat oven to 350 degrees F
2. Mix beans with pork, onions, brown sugar and ketchup together
3. Put in a greased casserole dish.
4. Top with bacon
5. Cover and bake for 3 hours or until thick.

Grilled Cauliflower

• 1 head cauliflower
• ¼ cup olive oil
• 1 1/2 teaspoons seasoning salt (I use Complete)
• 1/4 cup grated Parmesan cheese

1. Remove stem& leaves from cauliflower.
2. Wash& pat dry.
3. Spread the oil over the cauliflower.
4. Sprinkle with seasoned salt& cheese.
5. Wrap head of cauliflower in heavy duty aluminum foil.
6. Grill over medium heat about 40 minutes or until desired tenderness (test with toothpick).

Deserts

Strawberry Ice Cream Cake

• 2 pints vanilla ice cream
• 20 small strawberries, hulled and cut into small pieces (2 1/2 cups)
• 1/2 cup heavy cream
• 1 teaspoon sugar

1. Line the bottom of a 9-inch spring-form pan with parchment paper or foil.
2. Place the pan in freezer to chill, about 10 minutes.
3. Scoop the ice cream into the bowl of an electric mixer and beat with a paddle attachment until it's soft but still holds its shape, about 2 minutes.
4. Add the strawberries and beat until the ice cream is pink and the berries start to break down, about 1 more minute.
5. Transfer to the chilled pan and spread to smooth the surface.
6. Freeze until firm, 2 hours or overnight (if overnight, wrap in plastic to prevent freezer burn).
7. Whip the heavy cream and sugar in a clean bowl to form soft peaks. (make it an adult cake...add a couple of tablespoons of spiced rum in with the cream as you whip it)
8. Remove the cake from the spring-form ring, running a knife around the edge, if necessary.
9. Spread the cream over the cake.
10. Use a hot chef's knife to slice the cake into wedges. Serves 8

Lemon Fruit Dip

• 1 cup cold milk
• 1 package (3.4 ounces) instant lemon pudding mix
• 1 cup (8 ounces) sour cream
• Assorted fresh fruits

1. In a small bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
2. Whisk in sour cream.
3. Chill until serving.
4. Serve with fruit. Makes 1-2/3 cups.

Inch by inch, row by row

I have a small yard but manage to have a large garden for its size. What does J.J. Have growing this year, you ask? Here is the breakdown:

• Pumpkins
• Tomatoes
• Jalapenos
• Cucumbers
• Zucchini

• Yellow Squash

Purple Sweet Peppers

• Purple Sweet Peppers
• Orange Sweet Peppers

I'm very sure that I will be writing about my fresh veggies in the near future.

Yellow Squash

Baby jalapenos



Now down to business...in less than a month, on August 2nd this blog will be a year old. How are we going to celebrate? Here is what I want you to do for me...send me your favorite recipes...like me on Facebook...tell your friends and family about J.J....follow me on twitter...follow me here on blogger. I am going to try to be better about posting more often. I do need some recipes to try out. I would like to aim for a posting once or twice a week. A bare bones minimum of twice a month. Send me your feed back! cookingwithjj.baker@gmail.com

 

As for cooking...I haven't been doing much lately. Even I get in a slump. Fast food has been my poison or the Cookie Monster has been feeding me. Did anyone happen to try the banana pudding milkshake at Chick-fil-A? That thing was phenomenal. I was hopping they would keep it around. I have a new Friday night thing where I go get a milkshake. Sometimes with the Cookie Monster, sometimes alone. In this fat kid's opinion, Chick-fil-A has the best milkshakes of a fast food place.

 

 Also thanks to the Cookie Monster...I have a new ice cream addiction: Blue Bunny Bordeaux Cherry Chip. I can't even describe how good this stuff is. I am not a huge ice cream fan...I know hard to believe...I do like my milk shakes, but regular ice cream...meh. I know my Mom reads this and she could testify in a note about the ice cream thing. Now this BBBCC...I can eat that every night and go back for seconds. For me, that makes it EPIC ice cream. I'm thinking about making a milk shake with some of it to try. That bad part about the BBBCC...in my area, the only place you can find it is Wal-Mart. This Fat Kid hates Hell-Mart...being a former employee and all.

 

Finally, yesterday was my birthday. The fabulous Melissa remembered me and got me a new griddle! SWEET! It is a sweet griddle...it has a nice weight and cooks pretty evenly. You know I had to try it. I wasn't in the mood for pancakes or french toast, so I fried some ham on it to go with my eggs. Tomorrow I will try a grilled cheese.