Homemade Sherbet

Once again I was browsing Pinterest. A photo of orange flavored sherbet was on the page. Under the photo is said homemade, so of course I had to click. The recipe was from mydailymoment.com. Although it was for orange flavored, I thought maybe some other flavors would be good. There are only three ingredients. It is very easy to prepare. The most time consuming thing is the wait while it is freezing.

The flavor was great, I used tropical punch. Corey enjoyed it also. It was a little sweet, but I think it was because of the flavor I used. Since we are not milk drinkers and I only buy it when I need it for a recipe, this will be a great use of the extra. Now I need to find some Kool-Aid coupons so I can restock and have different flavors for next time.

Orange Flavored Sherbet

1 cup sugar

1 (.13 oz) envelope unsweetened orange soft drink mix

3 cups milk

In a bowl, stir all ingredients until sugar is dissolved. Pour into a shallow freezer container, cover and freeze one hour or until slightly thickened. Transfer to a mixing bowl, beat until smooth. Return to freezer container, cover and freeze until firm. Remove from freezer 20 minutes before serving.

**I used a .16 ounce packet of Tropical Punch flavored Kool-Aid.

**I mixed, froze and beat all in the same bowl.

**You definitely want to take it out about 20 minutes before serving.

Sherbet Sandwiches

I have always called it sherbert, but according to my spell check and the dictionary it is sherbet. No matter what I call it, Corey and I both like it. Thank goodness it is fat free cause we can wipe out a container in about two or three days.

A couple weeks ago when I made some homemade ice cream sandwiches, I mentioned trying something similar with sherbet. Corey thought it was a good idea too. So I gave it a try and they turned out pretty good.

I used lemon cake mix. Mix according to package instructions. Cooked them on the waffle iron.Then filled with lime sherbet.Then topped and put into freezer to set.

Homemade Butterfingers (take 2)

The first batch turned out ok. With using milk chocolate they didn't really set hard enough, so although edible they were a little messy. Of course that didn't stop Corey and me, that batch lasted a few days. I told Corey I would get the right chocolate and give them another try. Glad I did. They turned out better this time around.

I let the bars harden at room temperature, not in the fridge this time. I cut them while they were pretty firm but not quite hard. That made them cut much easier this time. I used candy melts for dipping. I got them in the wedding cake/candy section of the craft area at Walmart.

The recipe calls for 16 ounces of the chocolate for dipping. The bag I bought was only 12 ounces and it was plenty for me. I don't have any fancy dipping system. I put a piece on a fork (not like you are eating, but just laying across the top) and then spooned the chocolate over top, letting the excess drip back into the melted chocolate. I helped guide the chocolate to cover the sides. I didn't worry much about how much the bottoms were coated.

This recipe will probably get made a lot around here.

Homemade Butterfingers

1 Lb candy corn
16 oz jar peanut butter
16 oz chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15 second intervals until melted, stirring after each interval. Stir in peanut butter. Spread in 8x8 pan lined with parchment paper. Cool completely. Cut into squares. Dip in melted candy coating. Lay on waxed paper to set.

**This recipe was found at chef-in-training.com.

Double Banana Bread

I had some bananas that started going bad. Around here that doesn't happen often. Usually bananas are gone within two days of entering the apartment. I told Corey I would make banana bread with them. He was afraid they were too far gone, I told him they could use another day to make good bread. Yesterday was the day.

I don't remember where I got this recipe. I've had it a long time, just never got around to trying it. But as I said, it's hard to keep bananas long enough to over ripen them. This recipe was very good and really moist. I had to cook it a little longer then called for, it wasn't quite done at the 65 minute mark.

Double Banana Bread

2 cups all purpose flour

1 tsp baking soda

1/4 tsp salt

2 eggs beaten

3/4 cup brown sugar

1/2 cup butter

2 1/3 cups mashed over ripe bananas

Preheat oven to 350 degrees. Lightly grease a 9x5 loaf pan. In a large bowl combine flour, baking soda, and salt. In a separate bowl cream butter and brown sugar. Stir in eggs and bananas until well blended. Stir banana mixture into flour mixture until moistened., Bake 60 to 65 minutes.

**Next time I am going to add some walnuts.

Homemade Butterfingers

I'm still telling myself that I am not addicted to pinterest.com. However I find myself browsing the food photos daily. This is one I found while browsing. It comes from chef-in-training.com. Who knew three little ingredients would make something so tasty. They are good. Corey said he likes them. That the texture of the insides isn't quite like a Butterfinger, but still really good.

Homemade Butterfingers

1 Lb candy corn

16 oz jar peanut butter

16 oz chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15 second intervals until melted, stirring after each interval. Stir in peanut butter. Spread in an 8x8 pan lined with parchment paper. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

**I halved the recipe so 8 ounces of everything.

**I used milk chocolate instead of chocolate candy coating.

**I put mine in the fridge to harden, DON'T. Just let them set on the counter. Mine were too hard so not cutting very easily. So mine are Butterfinger chunks.

**Using milk chocolate doesn't set up as well as candy coating, so next time I will use the candy coating type of chocolate.

Homemade Ice Cream Sandwiches

I refuse to admit that I am becoming addicted to Pinterest.com. But I find myself every night browsing through photos of food. There has been lots of photos to catch my eyes. I love to cook and really love to bake. I find myself looking more at dessert type photos.

So I saw a photo of an ice cream sandwich. You could tell it wasn't a cookie cutter, out of a box sandwich. I clicked the link to where the photo was from, cometogetherkids.com. After reading through how she made them, I knew I had to give it a try. It was so easy. Of course the ideas for other versions instantly started coming to mind.

I did a Devil's Food cake with vanilla ice cream this time. But I think a strawberry waffle with chocolate ice cream would be good. Or strawberry waffle with vanilla ice cream with some strawberry slices. Even a Neapolitan style, chocolate waffle on one side, strawberry waffle on the other, vanilla ice cream in the middle. I'm not sure how sherbert would be in one, but was thinking a lemon waffle with lime sherbert. Guess I'll have to try that one sometime.

I am writing this how I did them. If you want the recipe as originally worded, please go to http://www.cometogetherkids.com/2011/07/cake-ice-cream-sandwiches.html

Homemade Ice Cream Sandwiches

Make your cake mix according to the directions on the box. Heat waffle iron. Cook cake batter on the iron. Let ice cream sit out to soften. My iron makes a nice sized waffle so I cut them in half. Once waffles are cool, spread ice cream over one waffle and top with another waffle.Gently push top waffle into ice cream.

Put in freezer to set.

**I have a FoodSaver, so I am going to vacuum seal them two to a package. If you don't have a vacuum system, I would suggest wrapping them tightly with a plastic wrap.

**Even cutting in half mine seemed a bit big, so I cut them in half again.

**This week I made strawberry sandwiches. I used strawberry cake mix with strawberry ice cream.

Seasoning/spice Blends

My sister posted a link on her Facebook page about making your own taco seasoning. I have been doing this for about a year now. I know my husband and I can tell the difference. I got a really good deal on a triple coupon week for some seasoning packets. I used one and gave the rest to my mom. Went right back to making my own.

I have made a few recipes that call for a certain seasoning/spice blend. None of the stores near me had any that I needed. So I did what I usually do, searched online. I have had to purchase a few of the less common spices, but for the most part, I just have to open the cabinet.

I save the empty spice containers just in case I may need one for a homemade blend. I use labels to put what type of blend it is and the recipe. I have made a few blends that don't get much use. But my taco seasoning gets enough use that I triple the recipe. Don't be afraid to try a new blend. You never know you may like it better then the packets at the store.

Taco Seasoning

1 Tbsp. chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. crushed red peppers

1/4 tsp. dried oregano

1/2 tsp. paprika

1 1/2 tsp. ground cumin

1 tsp. sea salt

1 tsp. black pepper

Mix everything together. Store in an air tight container.

Paula Deen House Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix well. Store in shaker near stove for convenience.

Greek Seasoning

2 tsp salt

2 tsp dried oregano

1 1/2 tsp onion powder

1 1/2 garlic powder

1 tsp cornstarch

1 tsp pepper

1 tsp beef flavored bouillon granules

1 tsp dried parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

Mix all together. Store in airtight container. Can also freeze up to six months.

5-Spice Powder

1 tsp ground Szechwan pepper (or black pepper)

1 tsp star anise, ground

1 1/4 tsp ground fennel seeds

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/2 tsp salt (optional)

1/4 tsp ground white pepper (optional)

Blend all. Store in air tight container.

Caribbean seasoning

1/3 cup minced onion

1 Tbsp dry mustard

2 tsp ground all spice

2 tsp ground cinnamon

2 tsp crushed red pepper

1 tsp garlic powder

1/2 tsp salt

Combine all store in air tight container.

**These are some of the blends I have used since I have started trying new recipes.

Tropical BBQ Chicken

This recipe comes from tasteofhome.com. It was really good. And the smell after just a couple hours was wonderful. By dinner time, combined with the smell I totally forgot to snap a photo. This is a crock pot recipe. I love being able to throw stuff in the crock and have a good meal. This recipe also makes a BBQ sauce with the juices after cooking. The sauce turned out great. There was enough that I still have some in the fridge. Next time I will remember to snap a photo to add.

Tropical BBQ Chicken

6 chicken leg quarters, skin removed
3/4 cup ketchup
1/2 cup orange juice
1/4 cup packed brown sugar
1/4 cup red wine vinegar
1/4 cup olive oil
4 tsp minced fresh parsley
2 tsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp pepper
2 Tbsp + 2 tsp cornstarch
1/4 cup water

With sharp knife cut leg quarters at the joints. Place chicken in 4 quart slow cooker. In a small bowl combine ketchup, orange juice, brown sugar, vinegar, oil, parsley, Worcestershire sauce, garlic salt and pepper, pour over chicken. Cover and cook on low 5 to 6 hours or until meat thermometer reads 180 degrees. Remove chicken to serving platter, keep warm. Skim fat from cooking juices, transfer 2 cups to a small sauce pan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil, cook and stir 2 minutes or until thickened. Serve with chicken.

**I used boneless, skinless breasts.
**After reading an article about canola oil having the same health benefits as olive oil but for way less the cost, I have switched to canola oil.
**I juiced a fresh orange, I didn't get quit enough juice out of it so added water to make up the liquid difference.
**I served it with corn, but I think it would be nice with just a salad on the side.