Easy No-churn Chocolate Ice Cream

This is an easy ice cream to make if you don't have an ice cream machine. It is smooth, creamy, and delicious. No cooking eggs or heating the ingredients. Simply whip the whipped cream, fold in the other ingredients and freeze.

Ingredients

1 (14 oz.) can sweetened condensed milk
1/4 c. cocoa powder, unsweetened
2 tsp. vanilla
2 c. heavy cream, very cold

Directions

In a bowl, combine sweetened condensed milk, cocoa powder and vanilla.  Mix until smooth and there are no lumps of cocoa powder left.

Pour heavy cream into your mixing bowl.  Beat at medium high speed until stiff peaks form.  This takes about 2 minutes with a stand mixer or 3 with a hand held mixer.

Mix a heaping tablespoonful of the heavy cream into the sweetened condensed milk mixture.  This will lighten it, so it will not deflate the whipped cream. 

Using a spatula, gently fold the rest of the whipped cream into the sweetened condensed milk mixture until it is smooth.  

Gently spread the mixture into a 9-inch cake pan.  Cover with plastic wrap or foil to prevent freezer burn.  Freeze for 3 to 6 hours, depending on how hard you want your ice cream to be. If it is too hard to scoop out, allow the ice cream to sit out for about 5 to 10 minutes to soften. 

Notes

Right before you put the ice cream in the pan, you can add some chopped chocolate chips, nuts, maraschino cherries or crushed cookies to the mixture if desired.

 Pork Chops and Spanish Rice

This is one of our favorite recipes to make.  We use home canned hot salsa to use in our rice. It gives the rice extra flavor. This is a fast and easy recipe that will get you out of the kitchen in no time. It's one that my family loves and yours will too.

Ingredients

3 or 4 pork chops
1 Tbs. oil
Salt and pepper to taste
1 cup rice
1 1/2 cup water
1 can tomatoes with chilies.  We use a pint of home canned salsa

Directions

Preheat oven to 350°.

In a cast iron skillet, over medium high heat, pour in oil.

Season both sides of the pork chops with salt and pepper.  Cook until browned, then turn the pork chops over to brown the other side. They do not have to be cooked through.

In a baking dish or a high-sided skillet, pour in the water, rice and tomatoes with chilies. Place the pork chops on top of the rice.

Cover the casserole dish or skillet with a lid or a sheet of foil. 

Bake for 40 minutes, or until the rice is cooked and tender.  Check the rice after 30 minutes to see if more liquid needs to be added.  If so, pour in hot boiling water and continue to bake until the rice is tender. 

Remove the pork chops to a serving platter.  Stir the rice. Serve. 

Notes

When seasoning the pork chops, we also sprinkle garlic powder, onion powder and some Cajun seasoning over each side. 

Stir Fry Vegetables with Cheese

Vegetables on their own are good. However, when you add cheese to these vegetables, it changes them so something even kids will love to eat. This is a quick and easy recipe that goes together in no time at all and is the perfect side dish.

Ingredients

2 pkg. mixed frozen vegetables with cauliflower and broccoli
1/4 c. butter
salt and pepper to taste
2 c. shredded cheese, cheddar cheese, pepper jack, or any cheese you prefer

Directions

In a large skillet, melt butter.  Add the frozen vegetables and stir. Lower heat to medium low. Cover and cook for 10 minutes, stirring several times.

Add cheese.  Cover and continue to simmer until the cheese melts.  Season with salt and pepper.

Chicken Parmesan

 

Tender, juicy chicken with marinara sauce and cheese. Flavorful and delicious, especially when cooked low and slow in the oven.

Cooking chicken in a low and slow oven is perfect for those who work or want to sit down and enjoy a meal that is ready and waiting in the oven.  Of course, you can bake this dish at 400° if you prefer for 15 to 20 minutes or until the meat is fully cooked, but oftentimes the meat is tough.

Ingredients

3 chicken breasts cut in half horizontally
1/2 c. flour
2 eggs
1 Tbs. minced garlic or 3 garlic cloves
1 Tbs. parsley
salt and pepper to taste
1 1/2 c. seasoned bread crumbs
1/2 c. Parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2c. oil
3 c. marinara sauce
1 c. mozzarella cheese
1/3 c. Parmesan cheese

Directions

Heat oven to 425°. Or, if you want to start the chicken early in the day before you go to work, heat the oven to 175°. One 9 x 13-inch baking dish or large casserole dish.

In a shallow dish, whisk eggs, garlic, parsley, salt and pepper.  

Place the chicken in the egg mixture. Turn the chicken to get all sides coated with the egg mixture.  Cover with plastic wrap and allow the chicken to marinate for at least 15 minutes. You can also refrigerate overnight for more flavorful chicken meat.

In a low sided dish, combine bread crumbs, Parmesan cheese, garlic powder and onion powder.  Mix the dry ingredients well.  Dredge the chicken breasts in the flour mixture, coating all sides.

In a large cast iron skillet, heat oil over medium high heat.  Fry the chicken pieces until they are golden brown, turning them to brown on all sides. This takes about 4 or 5 minutes on each side. 

Pour half the marinara sauce into the bottom of a baking dish or casserole dish.  Place the chicken on the marinara sauce in a single layer. Pour the remaining marinara sauce over the top of each piece of chicken. Cover the dish with a lid or a sheet of foil.

Bake 7 to 8 hours, or until the chicken is cooked through and has an internal temperature of 165°.

Remove from oven. Turn the heat up to 350°.  Top the chicken with mozzarella cheese and Parmesan cheese. Return to the oven and bake 10 to 15 minutes, or until the cheese is melted and bubbly.

Serve over noodles if desired.

Everything Bagel Seasoning

This seasoning is so good, and you can use it on so many foods. Sprinkle some on muffins, toast, sliced tomatoes, potatoes, salads, chicken and of course, bagels. 

Ingredients

3 Tbs. poppy seeds
3 Tbs. sesame seeds
3 Tbs. black sesame seeds
3 Tbs. garlic flakes
3 Tbs. onion flakes
2 Tbs. salt

Directions

In a bowl or a jar that has a tight-fitting lid, combine poppy seeds, sesame seeds, black sesame seeds, garlic flakes, onion flakes and salt. Mix thoroughly.

Keep tightly closed and stored in a cool, dry location.

Amish White Bread

Homemade bread is delicious.  The aroma fills the whole house as the bread bakes.  You take it out of the oven, and  . . . Who can actually wait for the bread to cool before you begin slicing it up to eat? Fresh hot bread slathered with butter! There is nothing better than that.

Ingredients

1 pkg. yeast or 1 1/2 Tbs. yeast
1/4 c. warm tap water (110°)
1 Tbs. granulated sugar
2 c.  milk, room temperature or slightly warmed
1 Tbs. brown sugar
1 tsp. salt
3 Tbs. butter, softened
6 c. bread flour

Directions

Heat oven to 350°.  Grease two 9 x 5-inch loaf pans.

In a large bowl, combine yeast, warm water and granulated sugar. Let stand in a warm location for about 10 minutes, so the yeast can bloom or show it is active.

Add milk, brown sugar, salt, butter and 2-cups bread flour.  Beat well with a wooden spoon for about 2 minutes, or you can use a mixer that has the dough hook attachment. 

Continue to stir in the flour to make a soft dough. Turn the dough out onto a floured surface. Knead the dough for about 10 minutes, adding more flour as needed, until you have a dough that is smooth and elastic. The dough should be slightly tacky.

Place the dough in an oiled bowl.  Turn the dough over, so all sides are oiled. We use the same bowl that we kneaded the dough in.  Cover the bowl with a sheet of plastic or a tea towel.  Place the bowl in a warm location for about 90 minutes, or until the dough has doubled in size.

Punch dough down. Turn the dough out onto a lightly floured surface. Knead the dough for about 5 minutes. 

Divide the dough into two equal portions. Shape each half into a loaf and place in prepared loaf pans.

Cover and let rise in a warm location until doubled in size. 

Bake for 30 to 40 minutes, or until the tops are golden brown and the loaves sound hollow when tapped with your finger.  

Remove from pans and rub some butter over the tops of the loaves.  We take a stick of butter and run it over the top of the hot loaves.  Cool and then slice and enjoy.  

Ground Beef Cornbread Bake

This ground beef cornbread meal is one I made quite often when I was growing up.  Ground beef, onions, peppers, garlic, tomatoes, and spices with cornbread baked over the top.  It fills you up and disappears quick. It is one that even the kids enjoy eating and request that I make it often.

Ingredients

1 lb. ground beef
1 onion, chopped
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
3 cloves garlic
1 (14 1/2 oz.) can diced tomatoes with green chilies or salsa
1 (8 oz.) tomato sauce
1 (4 oz.) can sliced mushrooms, drained
1 tsp. Worcestershire sauce
1 tsp. basil
1 tsp. oregano
1/2 tsp. dill seed (optional)
1/4 c. Parmesan cheese
2 c. flour
1/2 c. cornmeal
2 Tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk or heavy cream
1 Tbs. melted butter

Directions

Preheat oven to 425°. Lightly spray one 11 x 7-inch baking pan or baking dish with cooking spray. Or if your cast iron skillet is oven safe, just leave the meat mixture in there for fewer dishes to wash. 

In a cast iron skillet, cook the ground beef, onion, green pepper, jalapeño pepper and garlic until the beef is no longer pink. Drain. 

Season the meat with salt, pepper and granulated garlic.

Add the tomatoes, tomato sauce, mushrooms, Worcestershire sauce, basil, oregano, and dill seeds. Bring to a boil. Reduce heat and simmer for 20 minutes, or until thickened.  Stir in Parmesan cheese.

Transfer the mixture to the prepared baking dish or leave in your cast iron skillet. 

In a bowl, combine flour, cornmeal, sugar, baking powder and salt. 

In another bowl, combine egg, milk or cream and butter. Pour t this into the dry ingredients, stirring just until moistened. 

Spoon over the ground beef filling, spreading gently to cover the top.

Bake for 14 to 18 minutes, or until the filling is hot and bubbly and the cornbread is done.  Test by inserting a toothpick in the cornbread. If it comes out clean, it is done. Let stand for 5 minutes before cutting.