Cooking and baking are passions of mine. Here you will find the benefit of my culinary success. Should you be in search of a recipe that has been tried, tested, and proven true and you aren’t seeing it here, message me with what you are looking for and I will check through my recipes which have not yet made it onto this site.

Hamilton Beach Soft Serve Birthday Cake Ice Cream

2 cups half and half

1 cup 35% cream (whipping cream)

1/4 cup white granulated sugar

1/2 cup boxed white cake mix (in dry form)

mini cupcakes

Hamilton Beach Soft Serve Ice Cream Maker - with patience it makes hard ice cream too.

Hamilton Beach Soft Serve Ice Cream Maker – with patience it makes hard ice cream too.

Pour the whipping cream into a metal non stick pot. Add the powder cake mix and the granulated sugar. Mix with a spatula or wooden spoon. Set aside in the fridge for a few hours. Meanwhile, place the mini cupcakes into a covered pan and stick in the freezer. Now remove the cake batter, sugar, cream mixture from the fridge and stir in the half and half. Place this mixture into the freezer. When the Hamilton Beach bowls are ready to go, pour 1 cup of cream mixture into the ice cream bowl, cover wit the paddle lid, and let it run for 12 minutes. While it is churning, remove the cupcakes from the freezer and chop into pieces, icing and all. Once your ice cream has churned to a smooth consistency, throw in a handful of semi frozen pieces of cupcakes. Turn the paddle back on and allow for the cupcakes to be thoroughly combined with the ice cream. If this mixture is too soft, place it in an airtight container and place it in the freezer. Then you will be able to allow it to set up as a hard ice cream in you choose. I made this for the 3 men in my life and they all loved it. Especially with the home made whipped cream and jimmies lol. Tres bien!

Jerky Marinade

1/2 cup reduced sodium dark soy sauce

1/4 cup worcestershicre sauce

1 tsp garil powder

1 tsp onion salt

1/2 tsp ground pepper

1/2 cup light brown sugar

1/2 tsp liquid smoke

Place all ingredients into a large ziploc and allow to sit, mixing on occassion, until the sugar is disolved. Add meat of your choice and dry or cook as you wish. For thick cuts of meat, as an entree, marinade for 12-24 hours, rinse meat with water, then bake, broil or bbq till cooked. For jerky, make sure the meat is super skinny, the thinner the cut, the better. Marinade for at least 24 hours, rinse meat with water, then place in smoker, dehydrator, or worse case the oven. Cook as directed by appliance specifications.

A Day at the Beach – Martini

1 oz Coconut Rum

0.5 oz Amaretto

4 oz unsweetened orange juice

splash of grenadine

Pour the first 3 ingredients into a shaker filled with ice. Shake vigorously for about a minute, strain liquid into a martini glass and splash with grenadine. These are potent, and irresistible.

Ty Shrimp (named after a dearly departed friend)

1 lb raw prawns (15 to 20 large shrimp)

2 Tbsp butter (not margarine)

1 jalapeno, sliced into rounds

1 tsp chili powder

1 clove of garlic, pressed

salt and pepper to taste

In a large frying pan, melt butter over medium heat. Add all ingredients and stir fry until shrimp is thoroughly cooked through. Remove from heat, add salt and pepper to taste. Enjoy with a cold beer and a steak hot off the bbq.

The Perfect Banana Bread

½       cup butter, softened

1        cup white sugar

2        eggs

2        tsp vanilla extract

1 ½     cups white all-purpose flour

1        tsp baking soda

½       tsp salt

½       cup chopped walnuts

½       cup whole sour cream

1        cup mashed bananas

Preheat oven to 350°F. Coat a 9”x5” metal loaf pan with cooking spray.

In a large bowl, cream the butter and sugar. In a small bowl, break the eggs and gently whisk, add the vanilla and blend together. Add the egg mixture to the butter mixture and mix well. In a separate bowl, combine the flour, baking soda, and salt. Gradually stir into the butter mixture and blend until smooth. In a separate bowl, combine the sour cream with the mashed bananas and mix until well blended. Now add the banana mixture to the butter mixture and mix until well blended. Fold in the walnuts and spread mixture evenly into prepared pan. Bake for 55-60 minutes – toothpick inserted should come out clean and dry. Cool the loaf in the loaf pan until it will easily slide out of pan, then move to a wire rack or bread board to cool completely.

Chicken Broccoli Braid

2        cups cooked chicken, chopped

1        cup broccoli, chopped (frozen works)

1        cup red pepper, diced

½       cup cheddar cheese, shredded

1        pressed garlic clove

½       cup real mayonnaise

1        Tbsp fresh dill

¼       tsp salt

1        package frozen crescent roll dough

Preheat oven to 350°F.

Put all ingredients (except for dough) into a mixing bowl and mix together with a spoon.  Unroll crescent rolls, do not separate.  Roll with rolling-pin to increase size and to make dough thinner.  This will also seal the perforations.  Place mixture in the center of the dough lengthwise.  Cut dough in slits and fold or braid over top the mixture.  Bake in oven for 25 minutes, or until dark golden brown.  If the bread in not dark in color the center bottom of the bread will be raw.

Porcupine Meatballs

1        medium egg, beaten

1        can tomato soup

¼       cup instant rice, uncooked

2        Tbsp onions chopped fine

2        tsp dried parsley

1        tsp salt

1/8      tsp ground black pepper

1        pound lean ground beef

½       cup water

1        Tbsp Worcestershire sauce

½       green pepper, chopped fine

Add egg and 1/4 cup of tomato soup together in a bowl.  Stir and add in uncooked rice, onions, parsley, salt, pepper, and green pepper.  Stir.  Add meat to mixture and mix well by hand.  Shape into 20 meatballs and place in a frying pan heated at medium high.  Mix remaining soup with water and Worcestershire sauce.  Pour over meatballs, bring to a boil then reduce heat to med low.  Cover and simmer for 35 to 45 minutes.  Stir often. Serve warm and enjoy.


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