Home made ice cream with snickers bars and biscuits

Ingredients for chocolate icecream 

1/2 pkt of any biscuits of your Choise

1 400g can of condense milk

1 600g thicken cream

2 snickers bars crushed

4 tbls of good drinking chocolate 

1tsp of vanilla sugar

Ingredients for vanilla icecream

1/2 pkt of any biscuits of your Choise 

1 400g can of condense milk

1 600g thicken cream

2 sneakers bars crushed

2 tsp of vanilla sugar

Method

Line a dip small square tin with plastic wrap to make it easer to take icecream out after it has set. 

Place the buscuits one next to the other to cover all of the botom of the tray.

Place the condense milk with the thicken cream in a bowl (add the drinking chocolate for thechocolate icecream only) and mix with an electric mixer well until it has become nice and fluffy. Do not over mix as cream will curdle. 

Crush the sneaker bars in to crumps and fold in with the whip cream mixture. 

Pore the whipped cream mixture over the biscuits and place a nother row of the biscuits on top. 

And spread some Choc ice magic on top of biscuits decorate as you please. Cover ice cream with glad wrap and place in to the freezer over night to set. Next day cut in to serves and serve. Enjoy! 

Roasted Garlic Mushrooms

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ROASTED GARLIC MUSHROOMS
Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsps. olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsps. fresh thyme, chopped
1 1/2 tbsps. lemon juice
salt and freshly ground black pepper to taste
1/4 cup, fresh breadcrumbs

Directions:
Preheat the oven to 400 degrees F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds. Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards. Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

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Maryland Crab Cakes

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MARYLAND CRAB CAKES:
Ingredients:
1 large egg
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery ( one stalk)
2 tablespoons, finely chopped fresh parsley
1 pound lump crab meat
½ cup panko
Canola oil

Procedure:
Line a baking sheet with aluminum foil. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce
Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

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Diabetic Asian Lemon Chicken

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Diabetic Asian Lemon Chicken
Ingredients:
1 teaspoon cornstarch
1 tablespoon low sodium soy sauce
12 ounces chicken breast tenders, cut in thirds
1⁄4 cup fresh lemon juice (start with 2 Tbsp, mix, taste and add more if you wish)
1⁄8 cup low sodium soy sauce
1⁄4 cup fat free chicken broth
1 teaspoon fresh ginger, minced
2 garlic cloves, minced
2 teaspoons Splenda sugar substitute
1 teaspoon cornstarch
2 teaspoons vegetable oil
1⁄4 cup red bell pepper, sliced into 2-inch strips
1⁄4 cup green bell pepper, sliced into 2-inch strips

Directions:
Mix 1 teaspoon cornstarch and 1 tablespoon of soy sauce in a small bowl. Add sliced chicken tenders. Place in refrigerator and marinate for 10 minutes. Stir the lemon juice, 1/8cup soy sauce, chicken broth, ginger, garlic, Splenda and 1 teaspoon cornstarch together in a medium sized mixing bowl. Heat oil in a medium size frying pan. Add chicken and cook over medium high heat for 3-4 minutes or until just done. Add sauce and sliced peppers. Cook 1-2 minutes more or until sauce thickens and peppers are slightly tender. Serve with rice or Asian noodles.

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Courtesy of food.com

STUFFED SQUID WITH RICE PINE NUTS in WINE TOMATO SAUCE (KALAMARAKIAYEMISTA)

OIngredients:

1 kg cleaned medium size  squid

1 onion finely chopped

2 cloves of garlic, finely chopped

3 spring onions , finely chopped

1 small chopped Leak

3/4 cup long grain rice

1 cup chicken broth

2 can of crushed tomatoes,
Salt and pepper

3 tablespoons fresh parsley

2 tablespoons fresh dill

1 cup white wine, plus a little more for drizzling 

olive oil
pinch thyme 

Hand full of Toasted pine nuts (optional)

Directions:

Place the squid in a bowl and season with salt and pepper.  Pour 1/2 cup of the wine over them, drizzle with a bit of olive oil, and marinate in the refrigerator for about 1 hour

In a medium skillet heat 3 or 4 tablespoons of olive oil and sauté the onions leak and toasted pine nuts, until they are soft.  Add the chopped up squid and cook for about 2 minutes.  Add the garlic and the rice and stir to coat with the olive oil.  Cook for about a minute, stirring. 

Add the chopped spring onions  and 2 of the diced tomatoes

Add the chicken broth, the rest of the wine and the marinade from the squid

Season with salt and pepper and bring to a boil. Add the  chicken stock, Cover and simmer on low until all the liquid is absorbed, about 20 minutes

Let the rice cool slightly, then add the herbs and mix well

Preheat the oven to 400° F.

Stuff the squid with the rice mixture.  This is a job best done by using a piping bag. Fill bag with the cooled down rice mixture and pipe in to squid. Make sure the rice gets to the bottom of the squid cavity, and keep pressing the rice with your fingers so that the cavity is nicely filled. It's a good idea to secure the top of each squid with a toothpick so that the rice does not spill during baking.  

Place the squid in the baking pan next to each other close up. Pour the crushed second can of tomatoes, oil the cup of white wine salt and pepper and some more of the fresh parsley. Cover with ail foil and cook for 30 minuets. Then take cover off and bake for a further 5min to get nice colour! 

Remove the squid from the oven.  Have a serving platter ready.  Spread some of the sauce from the squid on the platter.  Place the squid on top and spoon a little more sauce over them.  Sprinkle with some fresh herbs! 

Mamas Chicken Roll Ups

Mamas Chicken Roll Ups

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Mamas Chicken Roll Ups
Ingredients:
2 large chicken breasts
1 10.5 oz. can cream of chicken soup
1/2 soup can of broth (use what the chicken cooked in)
1/2 soup can of milk
1 Tbsp. flour
pinch of salt and pepper
1 can crescent rolls
6 ounces of shredded sharp cheddar cheese
pinch of salt and pepper

Procedure:
Place the chicken in a pot and cover with water, bring to a boil, reduce the heat to medium and cook until the chicken is cooked through. Remove chicken (save broth). When cooled enough to handle, remove the chicken from the bone and shred, set aside. Whisk together the soup, broth, milk, flour, salt and pepper. Unroll the crescent dough and separate into the triangles. Place a little cheese over the dough and at the larger end place a good heaping of the chicken. Roll up and place in a 9x13 casserole dish. Repeat with remaining. Once all are in the dish, pour the soup mix around each one and then drizzle a little over the tops (not too much). Bake in a 375 degree oven for 25 minutes, remove and top with a little more cheese and return to the oven for 5 minutes. Let sit for a couple of minutes before serving, The soup mixture will thicken up like a gravy.

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Janet's Appalachian Kitchen

Ambrosia Salad

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Ambrosia Salad
Ingredients:
4 ounces of sour cream
6 ounces of Cool Whip
2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 /2 cup of coconut
1/2 bag, mini marshmallows

Procedure:
Combine sour cream and Cool Whip. Fold in all the other ingredients. Chill covered for at least 2 hours. Enjoy.

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Crockpot Corn Beef & Cabbage

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Crockpot Corn Beef & Cabbage (Serves 4)
Ingredients:
2 pounds of corned beef
2 Tbsps.brown sugar
1/4 cup of water
1 small head cabbage, chopped

Directions:
Remove and toss the "pickling spice" packet, that comes with the corned beef, rinse the meat then coat all over with the brown sugar, placing any extra sugar that falls off in the bottom of a 4 quart crock pot. Pour the water in the bottom of the crock pot, add the meat, cover and cook on low for 8 hours. Add the chopped cabbage and cook for 1 more hour. Let the meat rest a few minutes before slicing. Enjoy!

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Jello Eggs

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Jello Eggs - Fun activity to involve the little ones!
Ingredients:
1 - 3.4 ounce package of Jello (any flavor)
deviled egg holder
whip cream

Procedure:
Pour Jello into a deviled egg holder and put in the fridge. When set up, decorate with a dollop of whipped cream on top.

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Bears In A Bubble Bath

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Bears In A Bubble Bath
Ingredients:
1 (18 1/4 ounce) box chocolate cake mix
1/2 cup butter, melted
1 egg
24 Rolo chocolates, unwrapped (optional)
2 cups miniature marshmallows
48 Teddy Grahams honey graham snacks (any flavor) or 48 Teddy Grahams chocolate graham snacks (any flavor) or 48 Teddy Grahams
cinnamon graham snacks (any flavor)

Directions:
Preheat oven to 350 degrees F. Mix cake mix, melted butter and egg together. This should be like a soft dough. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini-muffin tin. Take a Rolo and push into the center of the batter and then bake for 10 minutes. Remove from the oven and add 3-4 mini-marshmallows on top of each treat. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmellows a bit. Cool and enjoy!
NOTE: Please use muffin tin liners and spray with cooking spray -- these treats get sticky!

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Salsa Sausage Quiche

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SALSA SAUSAGE QUICHE - Makes 6-8 servings
Ingredients:
1 pound pork sausage
8 ounces cheddar cheese, shredded
3 eggs
1 cup salsa

Procedure:
Crumble and brown the sausage; drain the grease. Place the sausage in a greased 10-inch pie plate. Top with half of the cheese. Beat the eggs and salsa; pour over the cheese and spread it evenly. Bake at 350 º F. for 30 minutes or until the quiche is firm in the center. Sprinkle with the remaining cheese; bake 5 more minutes until the cheese is melted. Let stand 10 minutes before serving. Otherwise the quiche will be too soft to remove from the pan. Enjoy.

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Courtesy of genaw.com

Linguine With Sardines, Fennel & Tomato

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Linguine with Sardines, Fennel & Tomato - Serves 2-4
Ingredients:
1 tsp. salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
1 Tbsp. of olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
1/4 teaspoon red chile flakes, or more to taste
1 cup canned peeled tomatoes with their juice, gently crushed
2 ounces white (dry) vermouth
1 medium lemon, juice and zest
1/3 cup toasted bread crumbs
3/4 pound dry linguine

Procedure:
Bring a large pot of salted water to a boil. Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant. Trim the fennel and slice the bulb very thinly. Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly. Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly, but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary. Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.) Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

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Courtesy of food52.com

Hearty Stuffed Shells

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Hearty Stuffed Shells (serves 6)
Ingredients:
18 jumbo pasta shells
1 pound of ground beef
1 small onion, finely chopped
2 garlic cloves, minced
3 ounces of fresh baby spinach
24 ounces of pasta sauce
1/2 cup of whole milk ricotta cheese
1/4 cup of small curd cottage cheese
1 large egg, beaten
1/4 cup of parmesan cheese
4 ounces of shredded mozzarella cheese

Procedure:
Bring a pot of water to a boil, add a pinch of salt and the pasta shells and cook according to package directions. Drain, rinse to cool, and set aside. Meanwhile, brown the ground beef in a skillet, drain the grease, stir in the onion and cook for 5-6 minutes until tender, stir in the garlic and spinach. Cook until spinach has wilted and add in all but 1 cup of the pasta sauce. Remove from heat. In a bowl, stir together the ricotta, cottage cheese, egg and parmesan cheese. Spread the remaining cup of pasta sauce in the bottom of a casserole dish . Take each shell and fill with 1 Tbsp.of the ricotta mixture, then a good spoonful of the meat mixture, place in the casserole dish, repeat with remaining shells. Top with the mozzarella cheese and bake uncovered at 375 degrees for 25-30 minutes or until the cheese is golden brown and bubbly.

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Courtesy of Janet's Appalachian Kitchen

Fasting food: Philo Spinach pie with herbs ( spanakopita nistisimi)

.

Ingredients 

1 finely chopped Onion

2 Bunch chopped fresh Dill

 1 bunch of spring onions chopped 

1 Leak chopped 

I bunch fresh parsley chopped 

3 tablespoons Olive Oil

2 10-ounce packages ready to use, coarsely chopped Spinach or a bunch of fresh chopped 

Philo pastry or puff pastry

250g of olive oil extra for basting philo

Preparation

Preheat oven to 325" F. Lightly oil 11x7x2-inch baking dish and line with half of packet of the Philo pastry or a layer of puff pastry in the well greased baking try large enough to fit all of the mixture and with a baking brush dipped  in the olive I'll rub all the Philo layers. Mix all ingredients in large bowl. 

Heat oil in large pot over medium high heat. Add spinach; spring onion and leak and  saute until wilted and juices evaporate, about 3 minutes. Transfer spinach and onion and leak to strainer over bottom of prepared dish. When all the liquid has been strained Sprinkle with salt and pepper and mix well then place the other half of the Philo pastry on top with olive oil. Place tray in preheated oven until it is golden on top, watching closely,

Bake  until golden brown and crispy about 20 minutes. Enjoy

Fasting Prawn Saganaki with tomato and Soyer Cheese

 Ingredients 

12 whole peeled prawns

salt and pepper

olive oil

1 bowl of fresh grated tomato

2  Teaspoons of tomato paste

100 grams of soy cheese diced 

1 teaspoon  of dried Oregano 

In a frypan add oil to heat Add the whole shrimp and cook until change colour 

Remove them from the pan and place on a plate. 

In the same pan, pour a little more olive oil

 Add the fresh tomatoes, stir, add salt, pepper and the oregano 

Wait a until it reaches to a boil and add the tomato paste. Stir until the sauce thickens and and prawns turn off the heat.

Cut Soy cheese in to small chunks and slightly fry or bake in a pan with some olive oil until it's golden on both sides. 

To serve

Take 2 fried cheese peaces and put in the bottom of a plate add about 5-6 shrimp 

and cover with the sauce. Enjoy!