Root Beer Sherbet
I love root beer. More than I love you. A lot more.
I don’t like root beer floats cause I don’t like how the ice cream gets all runny and…blech. This is the best of both worlds. A blend. And super easy.
ingredients:
2 – 12 oz bottles of root beer (let them sit a bit and get flat.)
1/2 cup sweetened condensed milk
1 cup whole milk or half and half
Henry Weinhard’s
This recipe couldn’t be more simple. Mix up all the ingredients. Let the foam die down a little.
Pour into your prepared ice cream maker. It takes about 20 – 30 minutes, I’d say.
Let me tell you, IT IS DELICIOUS. Wow.
Cheryl’s Perfect Creme Brulee
Honestly, you won’t find a better creme brulee recipe anywhere. This was originally a Kincaid’s of Hawaii creme brulee recipe. What makes it ‘perfect’ and what makes it ‘Cheryl’s'? Well, when I make it, it’s so so. When she makes it, it’s perfect. No one want’s Jenn’s so-so creme brulee recipe, you know? Therefore, I suggest you get Cheryl to make it for you. Otherwise it won’t taste as good.
ingredients:
1 pint whipping cream
4 egg yolks
1/2 cup granulated Sugar
1 tablespoon vanilla extract
1/4 cup granulated sugar
1 teaspoon brown sugar
Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6oz.) custard cups.
Place custard cups in baking pan that has about 1/2 inch water in bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each
custard with about 2 teaspoons sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.
Optional: Garnish with Mint Leaf and fresh raspberries.
These things are EXTRAORDINARILY good. I’ll have to post a picture to go with this recipe later, as they get eaten up way too fast for picture taking.
Sausage+Onion muffins
Sausage and onions. A match made in heaven. Oh and then put them together in a tiny edible carrying pocket? Mmm. Heaven, indeed.
ingredients:
10 ounces kielbasa
1 small onion, chopped tiny
2 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
3 TB butter, melted
1/2 cup cheddar cheese, grated
Preheat your oven to 375 and line your cupcake pan with paper or sili liners. Or grease it with butter if you are old skool like that.
Cut up the kielbasa into tiny-ish pieces. Cook the sausage in a pan on high heat until it gets that lovely brown-ish caramelized look to it. About 8 minutes. Put it to the side to drain on paper towels. Now put the onions in and saute for 3 minutes til you get that great smell and the same caramelized look. The reason you do the onions after, is so that they pick up all the lovely flavors that the sausage left behind.
Mix the flour, sugar, baking powder and salt in a large bowl. In a smaller bowl, lightly beat the egg with the milk and add the butter. Add the milk mixture all at once to the dry ingredients, just until combined, then stir in the cooked sausage, sauteed onions and the grated cheddar cheese. Don’t overmix, just until combined.
Spoon the batter into your prepared cupcake pan. Divide it all evenly into the 12 cups. Bake in the oven for 12-15 minutes, until just cooked. Cool for about 10 minutes. These are GREAT served warm with some hot soup. Kids love to eat them too!
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Cap’n Crunch Chicken
We are big fans of Southern food. Bigger fans of fried chicken. It sounds strange but Cap’n Crunch cereal makes this chicken sweet and tasty. You can fry it in oil, or be good to your heart and oven fry. It’s just as yummy.
Ingredients:
2-1/2 cups Cap’n Crunch cereal
1 cup Cornflakes (plain!)
1 egg
1/2 cup milk
1/2 cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 pounds chicken pieces (or breasts cut into tenders)
Preheat the oven to 350 degrees.
Crush, grind, bash, any way you can, get the Cap’n Crunch and the Corn Flakes smashed to smithereens. The finer the better. I put the cereals in a freezer bag and have at it with a rolling pin. That works for me.
Stir together the onion powder, garlic powder and black pepper. Combine with the flour and set aside.
In a separate plate beat the egg with the milk.
Wash and dry your chicken. I cannot stress this enough. I am a bacteria-phobe and believe that washing the raw chicken will get you to heaven.
This is how your assembly line should look:
chicken, seasoned flour, egg+milk and cereal.
Dredge the chicken in flour, shaking off the excess. If there is too much flour, your coating won’t stick. Then dip the chicken in the milk mixture, then finally the cereal.
Place the chicken on a non-stick foil lined cookie sheet. Bake for 1 hour. Now, you are more than welcome to do it the traditional way and fry the hell out it. I prefer the semi-healthy way and ‘oven frying’ it. It’s still just as tasty.
This is a really easy and amazingly tasty recipe.
And as my son said, “Mommy! This is GOOD CHICKEN!”
Kalbi ribs
Secret ingredient? SPRITE. You heard me. It makes the meat surprisingly tender and barbeques up great!
ingredients:
3 lbs short ribs
1 can sprite
1 C soy sauce
1 C sugar
1Tbsp sesame oil
3 cloves garlic
1 C green onion, chopped
1 tsp pepper
1/4 C sesame seeds toasted
In a bowl combine the Sprite soy sauce, sugar, sesame oil, garlic, green onion, pepper and sesame seeds.
Place the ribs in a Ziploc freezer bag and pour the marinade in. I like to place the bag in a pan just in case it leaks. Keep in the fridge for 6-8 hours or overnight.
On a hot Grill – cook the meat through, 7-10 minutes each side, since the cut is pretty thin it won’t take long. Let rest for a few minutes, then serve.
It’s the SPRITE that does the trick here, folks. That’s good stuff. Serve with a bunch of cold side dishes. Yum!
Summer Pasta
This “sauce” was originally to be used with white fish, but I made this when I was pregnant, so I couldn’t eat white fish. I tried it with pasta. Not bad.
ingredients:
half a head of garlic
1 large shallot
olive oil
teardrop tomatoes
green olives
spinach
pasta
I diced the shallot and the garlic and put it on medium high heat, with some olive oil. I like lots of garlic, so it was pretty loaded.
After the shallot became soft, I added the tomatoes, which I sliced in half, so they wouldn’t be so sour. I also added pepper and salt.
I liked the taste of these particular Spanish olives, so I chopped up about 1/4 cup, depending if you like olives…
Add the olives and the spinach and let simmer til all the flavors kind of blend together. You can also try it the way it was supposed to be, over seared white fish.
This is an awful picture, but trust me, it tastes great.
Coffee Mochi
I love coffee, and I love mochi. So I tried to come up with something that was a combo of the two. This recipe turned out great and was easy to make.
ingredients:
1 (16oz) box mochiko
2 cups sugar
1 teaspoon baking powder
1-1/2 cups milk
10 ounces strong coffee
1 teaspoon vanilla
katakuriko – potato starch
Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients. Now, as far as coffee, you can use instant if you don’t have fresh brewed on hand, just make it STRONG, that is where your flavor comes in.
Add the milk, coffee and vanilla to the dry mixture. Pour into a greased 9×13 pan. Cover tightly with foil – place the pan in the center of the over and bake at 350 for 45 minutes. Uncover and cool for several hours.
When cool, use a plastic knife to cut it. Roll it around in some potato starch (katakuriko), that will keep it from sticking to each other when you serve it. Potato starch is just a light flavorless flour, don’t freak out at the name. 
I like to cut mine into tiny bite sized pieces, but big ol’ chunks work well too. This is a really lightly sweet treat, that is great for dessert or snacking. Mochi is tasty, but the coffee in this gives it a really great addicting taste.
