Order of the Phoenix Dinner and Movie

Miss V has been asking for a long time to have another dinner and movie night.  She got out her Unofficial Harry Potter Cookbook and decided on her menu.

She picked out Molly's Meatballs with Onion Sauce, Fluffy Mashed Potatoes and Buttered Peas.  For dessert she picked out Triple Strawberry Burst Sundaes from Florean Fortescue.

Meatballs
1 lb. Extra-lean ground beef
1/2 cup fresh or dry bread crumbs
1 Large egg
1 Onion, finely chopped
2 Tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg
2 Tablespoons oil

Onion Sauce
2 Tablespoons vegetable oil
1 onion, chopped
1 Tablespoon all-purpose flour
1 14-ounce can chicken broth

For the meatballs, combine the beef, bread crumbs, egg, onion, parsley, salt, pepper, and nutmeg in a large bowl and mix thoroughly.

Heat the oil in a skillet. From the meat mixture into 1 1/2-inch balls, and working in batches, fry the balls on each side until well browned, about 4 minutes per side. Transfer the meatballs to a dinner plate.

For the Onion Sauce, add 2 tablespoons oil to the skillet and heat. Add the chopped onion and cook over medium heat, stirring occasionally, until golden brown. Add the flour, and stir to combine. Pour in the chicken broth and cook, stirring constantly, until thickened and bubbling. Return the meatballs to the skillet and simmer for 15 minutes. Serve over rice, mashed potatoes, or wide egg noodles. (Serves 6)

Fluffy Mashed Potatoes

6 Idaho or russet potatoes (about 2 1/2 lbs.), peeled and quartered
1 stick of butter (8 tablespoons)
1 cup whole milk
2 teaspoons salt
Freshly ground pepper to taste

1. Place the potatoes in a pot and cover with water. Bring to a boil, then reduce the heat and simmer about 25 minutes or until the potatoes break apart when pierced with a fork.
2. Drain the potatoes. Add the butter, milk, salt, and black pepper. Mash with a potato masher until the potatoes are light and fluffy. (serves 4)

Buttered Peas

1 pound frozen peas
1 cup water
1/2 tsp sale
1/4 tsp pepper
2 Tbs butter
1 Tbs granulated sugar

Thaw the peas in the microwave and place into a small sauce pan.  (The cookbook wants you to boil and drain and I think that loses a lot of the nutrition.)

Add salt, pepper, butter, and sugar. Stir until the butter melts and is well combined. Serve hot.

Triple Strawberry Burst Sundae

Place 1 scoop of strawberry ice cream in a dish/sundae glass. Cover with chopped fresh strawberries and strawberry syrup. Repeat layering once if desired.  We even bought three little sundae dishes at Walmart.

The meal and dessert were very yummy!

Fage chocolate frozen yogurt = epic fail

I used my Bzz Agent coupons to bur the Fage Greek yogurt and followed a recipe I found online.

- Fage Greek Yogurt- 0%, 24 oz
- Granulated Sugar, .75 cup
- Cocoa, dry powder, unsweetened, 6 tbsp
- Vanilla Extract, 1 tbsp

- Combine Ingredients in a Bowl

- Chill Mixture in Refrigerator for an Hour

- Churn in Icecream maker as per instructions until set.

This tasted absolutely disgusting.  I even added some chocolate chips to help it taste better.  It did not help.  It tasted so sour and tangy.  

Miss V wouldn't eat it and I ended up tossing it out.

Pina Pineapple Sherbert

As you all know, I love Pinterest!  I found a quick way to make Sherbet.

1 cup sugar
1 envelope unsweetened Kool-Aid
3 cups milk
1/4 cup water

In a small saucepan mix kool-aid, water and sugar over medium heat until smooth and sugar is completely dissolved. Remove from heat and cool in the fridge for a couple of hours.

Mix in 3 cups of cold milk to the Kool Aid and combine well.

Then pour into your ice cream maker and process for about 15 to 20 minutes.

I then like to scoop it out into individual servings.

It definitely was sweet, and I think I would use a bit less sugar next time.  I did pick up lots of different flavors so that Miss V can have lots of variety now that it is hot here in SW Florida.

Mother's Day Gift and Mango Blueberry Sorbet

See what Miss V picked out for my Mother's Day Gift

My old Krups one just wasn't working so well anymore...I couldn't have been happier that this is what she picked.  The freezer bowl went into the garage freezer immediately.

Today I finally had a chance to try it out.

3 cups of thawed Mango Chunks
1/2 cup of thawed Blueberries

Simple syrup made from 2 cups water and 1/2 cup of sugar.

I used the blender to puree the mango chunks with a bit of they syrup until smooth.  Then added the blueberries and checked for sweetness.  I didn't use all the syrup.

After blending, I did strain the mixture through a fine mesh sieve.  Then poured it back into the blender container and placed in the fridge for a few hour.

The set up the ice cream maker and turned it on.

It tastes wonderful and I love my new ice cream maker.  I am definitely going to have to get another freezer bowl.

Craving something sweet

I was craving something sweet earlier so we went to Publix.  Bakery...eh....nothing really jumped out at me and then I suggested ice cream.

While standing in front of the Ben & Jerry's....I couldn't find one of my favorites so I just looked at each tub for a little while and finally settled on the Smores.

Oh my word.....................It was sooooooooooooooo goooooooooood!  I will definitely have to get this one again.

Key Lime Pie Ice Cream, I found this recipe and it was Cooking Light July, 2004. I have modified it a bit.

1 ½ cups whole milk
½ cup bottled Key Lime Juice, (Nellie and Joe’s)
½ cup heavy cream
Dash of salt
1 can (14 oz) Sweetened Condensed Milk
6 graham crackers (1 ½ sheet) coarsely crushed

Combine the first five ingredients in the mixer and mix well. I did add a drop of green food coloring since Victoria said that limes were green.

Pour mixture into your ice cream maker and mix using your manufactures directions.

When done freezing, pour a ¼ cup into snack size Gladware containers and sprinkle the ice cream with the crushed graham cracker crumbs and place into freezer.

This recipe is a WINNER!!!!






This is an old recipe that was on Master Chef Victoria's blog.  I am reposting it here without her pictures.

Funfetti Ice Cream

Funfetti, if you know Victoria, you know that it is her favorite kind of cake to make at home. Valentine Funfetti, Easter Funfetti, Halloween Funfetti, Christmas Funfetti, she just can't get enough. I even had one of my iVillage Moms send me a Funfetti Flair..LOL ;O)

I think I am going to attempt to make her some Funfetti Ice Cream this morning. Here is what I came up with.

2 Eggs (or 1/2 cup of egg beaters)

3/4 cup Sugar

2 1/2 cups heavy cream

1 cup of whole milk

2 tsp French vanilla extract

1/2 to 3/4 cup of sprinkles (aka jimmies), not sanding sugar.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended. Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth. Transfer the mixture to an ice cream maker and follow the manufacturer's instructions.

About 2 minutes until it is done mixing, add the sprinkles.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Since it is "Fall" I am going to be using some Wilton Autumn Pumpkin Mix Sprinkles and Leaves Mix Sprinkles.

Chocolate Reese's Peanut Butter Cup Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup
Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
1 cup Hershey's Special Dark Syrup
8 Reese's Peanut Butter cups, chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy. (I just realized a blender works very well!!)

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, syrup and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the chopped Reese's.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Butterfinger Ice Cream

2 Eggs (or 1/2 cup of egg beaters)
3/4 cup Sugar
2 1/2 cups heavy cream
1 cup of whole milk
2 tsp vanilla extract
2 full size Butterfinger bars chopped into small pieces and kept in the freezer.

Whisk the eggs until light and fluffy.

Whisk in the sugar until completely blended.

Pour in the whipping cream, milk, and vanilla extract, and keep whisking until smooth.

Transfer the mixture to an ice cream maker and follow the manufacturer's instructions. About 5 minutes until it is done mixing, add the Butterfingers.

Transfer into Snack Size Gladware containers and place into the freezer to finish freezing.

Peppermint Chip Ice Cream

2 cups whole milk
2 cups heavy cream
3/4 cup sugar
1/8 tsp kosher salt
1/2 tsp vanilla extract
1 tsp peppermint extract
2 or 3 drops of red food coloring (optional)
1 cup Andes Peppermint Crunch Baking Chips

In a bowl stir together milk, heavy cream, sugar, salt, vanilla, peppermint extract until sugar is dissolved.

Drop food coloring in a this time if desired. Pour mixture into ice cream maker and follow manufactures directions.

After about 20 minutes into freezing add Andes Peppermint Crunch baking chips.

After ice maker has finish its process, put ice cream in a container to harden in the freezer.

Special Dark Ice Cream

I was looking for an easier chocolate recipe, and made this one up

3 eggs
2/3 cups sugar
1 3/4 cups milk
1 3/4 cup cream
1 cup Hersheys Special Dark syrup
1 tsp vanilla extract

In a sauce pan stir eggs, sugar and milk. Cook on low heat. Stir/whisk constantly for 10-15 minutes until mixture starts to thicken. Strain into big glass measuring cup (4 cup works fine) and allow to cool, then place into fridge for a few hours.

Stir in the cream, syrup, and vanilla. Pour into your ice cream maker and churn for 20-30 minutes.

When done, I like to use a 1/3 cup measuring cup and put into the snack size gladware containers for the hard freeze in the freezer. That way it make a great serving size. I dip the gladware into hot water for a second or two and the ice cream pops right out. If you try and eat it out of the gladware, they crack.

Chocolate Cheesecake Ice Cream

1 1/2 cup heavy cream
1 cup sour cream
6 ounces cream cheese
3 tablespoons fresh lemon juice
3/4 cup granulated sugar
1/4 teaspoon vanilla extract
2 ounces semi sweet or dark chocolate

Melt chocolate over double boiler or in microwave. Let cool at room temperature.

Place the cream cheese into a mixing bowl and beat until soft and smooth.

Slowly add the sugar and then beat in the sour cream and chocolate followed by the heavy cream.

Add the vanilla extract and lemon juice and mix until thick and smooth.

Cover and chill in the refrigerator for 2-3 hours.

Take the chilled mixture and beat until creamy then transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.

This wasn't chocolatey enough for me, so I mixed up some cocoa powder and milk, strained it and put it in base.

Cafe' au lait Ice Cream

2 eggs, beaten
2/3 cup sugar
1 1/2 cups milk
2 tablespoons instant coffee
1/2 teaspoon vanilla
1/4 cup mini marshmallows
1 cup heavy cream

In a medium saucepan, combine beaten eggs, sugar and milk. Cook and stir over low heat until mixture thickens and coats a spoon. Add instant coffee; stir in vanilla and marshmallows until melted and instant coffee is completely dissolved.

Set aside to cool 15 minutes.

Add heavy cream.

Pour into ice-cream maker and freeze according to directions.

Makes about 1 quart

French Vanilla Ice Cream

French Vanilla Ice Cream

2 Large eggs (or 1/2 cup of egg beaters)
3/4 Cup granulated sugar
2 Cups heavy or whipping cream
1 Cup whole milk
2 Tsp. vanilla extract

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes Whisk in sugar, a little at a time. Continue whisking until completely blended, about 1-minute more. Pour in cream, milk and vanilla, whisk to blend.

Transfer mixture to ice cream maker.
Freeze according to the manufacturer's instructions

Ben & Jerry's Fudge Ice Cream

I love copycat recipes! I found a great one for Ben & Jerry's Fudge Ice Cream. My sous chef said that she would like me to add some mini chocolate chips too.

4 ounces Unsweetened Chocolate
1 cup Milk
2 large Eggs (I use eggbeaters if the recipe doesn't call for cooking)
1 cup Sugar
1 cup Heavy Cream
1 teaspoon Vanilla
1 pinch Salt

Melt chocolate in double boiler over hot (not boiling) water. Gradually whisk in milk, stir until smooth. Remove from heat; let cool. Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes. Gradually whisk in sugar, then continue whisking 1 minute longer until completely blended. Add cream, vanilla, and salt; whisk. Add the choclate mixture; blend well. Cover, chill, and freeze according to ice cream maker's directions.

Since Victoria is asking for chocolate chips too, I am going to put 2/3 cup of mini chocolate chips.

Ben & Jerry's Heath Bar Crunch Ice Cream

I love love love Ben & Jerry's, I mean who doesn't???? I found a copycat recipe for their Heath Bar Crunch ice cream. This makes 1 quart.

25 mini Heath Bars
2 large eggs (I use egg beaters if the ice cream base isn't cooked)
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 tsp vanilla extract

Use a sharp knife to cut the candy bars into small bits. You should end up with about 1 cup. Place the bits in the freezer.

Whisk the egg until light and fluffy, about 1 to 2 minutes. Whisk in the sugar a little at a time. Continue to whisk for another minute. Pour in the cram, milk and vanilla and whisk to blend.

Transfer the mixture to your ice cream maker and freeze according to manufacturers directions. After the mix gets to be about soft serve consistancy, add in the chopped Heath Bars and continue mixing for 2 minutes.

Transfer mix to snack size Gladware and put into your freezer.

Peppermint Stick Ice Cream

3 cups heavy cream
1 cup sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
40 hard peppermint candies (Starlights)

In a glass measuring bowl (I used a big 4 cup), whisk the cream and sugar together until the sugar dissolves. Add the vanilla and peppermint and stir.

Put in the fridge for about an hour.

In a large food processor, grind the peppermint candies by pulsing 5 or 6 times. Some of the candies will be more finely ground than others; small chunks of candy will add some texture to the ice cream.

Pour the cream mixture into an ice cream maker and freeze according to the manufacturer's directions.

When nearly frozen and the consistency of soft serve ice cream, add the ground peppermint candies. Churn just until mixed.

Transfer the ice cream to a snack size Gladware containers.

Peach Ice Cream

OK so I am a little late for National Peach Ice Cream day. Yesterday went a little to quickly. Anyway here is my peach ice cream recipe. I had to use white flesh peaches since they were much more ripe than the yellow flesh ones.

3 large eggs
2 tablespoons all purpose flour
1 1/2 cups sugar
2 cups whole milk
2 cups peaches, peeled and chopped
1 tablespoon lemon juice
1 1/2 cups heavy cream
1/2 teaspoon vanilla

In a large bowl, beat the eggs to blend. In a 3-4 quart saucepan, whisk flour, 1 cup of the sugar and milk until smooth. stir often over medium-high heat until boiling, about 8 minutes. Whisking rapidly, pour hot sauce into eggs. Strain through a fine mesh sieve into a clean bowl.

In a blender, smoothly puree peaches will lemon juice and remaining 1/2 cup sugar. Stir into cooked mixture and chill, covered, until cold, at least 2 hours

Stir in cream and vanilla.

Freeze peach mixture in a regular or self refrigerated ice cream maker according to manufacturers directions.

Serve when softly frozen or package airtight and store in freezer up to 2 weeks, let soften at room temperature about 10 minutes before scooping.

Makes 1-1/2 quarts.

Chocolate Peanut Butter Ice cream

3/4 cup whole milk
1/2 cup sugar
1 1/2 tablespoons flour
1/8 teaspoon salt
1 large egg, beaten
6 tablespoons chocolate peanut butter
1 1/2 cups light cream
1/2 cup heavy cream
1 teaspoon pure vanilla extract


In a heavy saucepan, over medium heat, whisk together the first four ingredients, and cook, stirring constantly, until thickened. Turn off heat.

Using a a tablespoon, add about 2 tablespoons of the milk mixture into beaten egg, whisking egg mixture constantly as the hot liquid is added to prevent the egg from scrambling.

Whisking milk mixture constantly, pour egg mixture back into the pot in a very slow, thin stream. When egg is completely whisked in, turn heat back on, to medium and cook for a few minutes.

Place the chocolate peanut butter in the milk/egg mixture. Mix well, and let cool for a few minutes.

Whisk in the creams and vanilla until well blended.

Place mixture into a clean bowl, cover and refrigerate for at least 3 hours. When mixture is completely cooled churn in your ice cream maker according to their directions.

After that, I like to put into the snack size Gladware containers to hard freeze.

Blueberry Ice Cream

Makes 1 3/4 quart

4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half and half


In a large saucepan, combine the blueberries, sugar and water; bring to a boil.

Reduce heat and simmer, uncovered, until sugar is dissolved and the blueberries are softened.

Strain mixture and discard seeds and skins.

Stir in half and half.

Cover and refrigerate overnight.

Fill ice cream freezer two thirds full and freeze according to the manufacture's directions.

Refrigerate remaining mixture until ready to freeze.

Allow to ripen in ice cream freezer or firm up in regular freezer for 2-4 hours before serving.

The base tasted very sweet. I think if when I make it again, I will cut some of the sugar.