Sunday, July 26, 2009

Frozen treats

Last summer my husband bought me an ice cream maker for my birthday. I made ice cream and sherbet several times last year; feeling much braver, I started makign sorbets this summer. I'm going to tell you that eating ice cold strawberry or blueberry sorbet in 100 degree temperatures is one the the best ways to beat the heat. It's also so easy to make that I thought I share a couple of recipes with you so you can pick and choose what you want to make.

Now I'm not using the old fashioned ice cream maker that you have to have ice and rock salt; I'm using the type of ice cream maker where you keep the bowl in the freezer so it's ready whenever you feel like a cool treat. You can get an expensive "professional" one, but their are affordable varieties that you can pick up at most stores for $30.

Orange Sherbet

Mix 1 can of sweetened condensed milk with
1 lt of any orange drink like Orange Crush.

I find it best if both are chilled first. It's important that when you are mixing the ingredients that the milk is completely dissolved.

Turn the ice cream maker on and pour the mixture through the lid. Let it mix until the the unit stops.


Dissolve 1 cup of sugar into
1cup of water over low heat.

Place syrup into the refrigerator until chilled.

Puree 2 cups of fruit (I've used blueberries and strawberries) or a cup of fruit juice (I used fresh squeezed lemon) and mix with the syrup.

Once again you will want to have the ice cream maker turned on as you pour the mixture through the whole in the lid. Let it mix until the unit stops.

Saturday, July 25, 2009

Chicken Enchiladas

2-3 cooked and chopped chicken breast (I like to saute them in taco seasoning)
1/2-1/3 cup chicken broth
2-3 chopped jalapeno peppers
1-10oz can of Cream of Chick soup
1-8oz container of sour cream
2 cups shredded cheddar cheese (divided)
6-8 8in flour tortillas

In a mixing bowl combine the first 6 ingredients (using only 1 cup of the shredded cheese) Place about 2 tablespoons of the mixture in each tortilla and roll up placing each one seam side down in a 9 x 13 baking dish. Pour the remaining mixture over the top then cover with the remaining cup of cheese. Bake at 350 for approximately 40 minutes or until it bubbles on the sides and the cheese is melted.

Friday, July 24, 2009

Four Cheese Broiled Tomato Slices

The original recipe comes from Taste of Home's Simple & Delicious July/August 2009 edition page 47. Per my usual, I modified the recipe.


2-4 medium to large tomatoes
1/2 cup or so of fresh Parmesan & Romano cheese
1/2 cup or so of provolone (the original recipe calls for mozzarella)
1/2 cup or so of cream cheese (the original recipe calls for ricotta)
1/2 cup of mayo (or a heaping tablespoon in my case)
1 Tbsp or so of the spice of your choice (i.e., oregano, basil etc. or a combination)
garlic and salt to taste

Slice the tomatoes and place on an ungreased baking sheet. Mix the remaining ingredients. I like to microwave the mixture for 30-45 seconds to get it good and creamy. Place about 1 Tbsp of the cheese mixture on each slice of tomato and Broil for 2-5 minutes or until the cheese mixture is golden brown.