Juretta's Homemade Ice Cream

Homemade Ice Cream

(To be made in an electric ice maker (4 qt) using ice/ice cream salt)

I am sure the recipes could be changed to be compatible for a small in-home electric no ice required countertop ice cream maker - but I havent taken the time to do the conversions myself, because i dont have one of those nifty little gadgets yet.  But maybe one day soon!  ANYWAY-- moving on... to the ice cream recipes!!

VANILLA:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 tsp of vanilla

fill to line with milk

CHOCOLATE: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

1 container of chocolate syrup

fill to line with milk

STRAWBERRY: 

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen strawberries (fresh are best)

fill to line with milk

red food coloring until a light pink shade (a couple of drops)

PEACH:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

2 cups of chopped fresh or frozen peaches (fresh are best)

fill to line with milk

yellow and red food coloring until a soft orange shade (a couple of drops each)

DREAM CICLE:

3 eggs

2 cans of sweetened condensed milk

2 (8 oz) cool whip

fill to line with Slice orange drink 

This recipe makes soft-serve homemade ice cream.  You can put it in the freezer in an air tight container to harden to your family's preferred consistency.  You can really use the base recipe for any flavor of ice cream you really want.  These are just our family's favorites.  They are all to die for.  The fruit recipes are especially good in the summer when the fruit is in season.  

Thanks to my God Mother Juretta for the recipe!

Unfortunately, I dont think this recipe can be made into a sugar-free recipe.  I've never seen sweetened condensed milk that is sugar free.  But you could use sugar free cool whip and reduced fat sweetened condensed milk to feel more guilt-free if you like :)

You know, my family LOVES marble slab ice cream and how they mix together the cheesecake flavored ice cream with fresh strawberries and fresh graham crackers... I bet I could tweak this recipe to get it cheesecake flavored and then we could add in the strawberries and graham crackers at the end and this would be even MORE FABULOUS.. Gosh im starvin just thinkin about it!

Juretta's Oregano Chicken

Juretta's Oregano Chicken

Olive Oil spray 

2 cups of water

1 whole chicken

1 pack of sweet italian sausage

EVOO

Lawry's Garlic Salt 

Oregano

8-10 red potatoes (quartered)

1 large vidalia onion (cut into half moons)

1 stick of butter

This is my version of Juretta's Oregano Chicken: 

Spray your insert of your crockpot with olive oil and dump in two cups of cold water. Place in your whole chicken and rub it down with olive oil and sprinkle it with garlic salt, oregano, and salt & pepper.  Cut your red potatoes into large chunks (all relatively the same size). Take onions and potatoes and toss them in EVOO & garlic and oregano and salt and pepper.  I did mine in a gallon size bag to make sure they were all coated evenly.  Dump bag of vegetables on top of the chicken.  Cover and cook on low for 8 hrs.  (I added in my italian sausage with the chicken on the bottom but when we went to eat, the sausage was over-done.  So i'd either add it later on top of the vegetables or precook it and lay it in at the very end - i know thats an extra step, but I would rather do that than to have over-cooked sausage in my dish)  

Juretta's original recipe was done in a cast-iron skillet in a fire pit.  Since we dont have one of those at my house, we just used the crock pot.  I also changed russet potatoes to red potatoes because they are more waxy and would hold up through the cooking process and not turn into mush since it'd be cooking for at least 8 hrs on low in crock pot. 

Original recipe: 

1 whole chicken

1 pack of sweet italian sausage

EVOO

Lawry's Garlic Salt 

Oregano

8-10 russet potatoes (quartered)

1 large vidalia onion (cut into half moons)

Cook in cast iron dutch oven in fire pit or in oven until chicken is done and vegetables are tender.

Strawberry Shortcake

strawberry shortcake

Butter Recipe Yellow Cake (prepared to instructions in a bundt pan)

1/2 of a 1/2 gallon vanilla ice cream container (softened)

fresh strawberries (sliced)

1/2 cup sugar

whipped cream

Macerate the strawberries with 1/2 cup of sugar. Set aside.

Take the cake and slice it horizontally in half and place the bottom half back into the pan and spread the softened vanilla ice cream onto the cake and top with the other half of the cake. Let it freeze for another 30 minutes to an hour to stiffen up the ice cream. Slice and serve with strawberries and whip cream.

Enjoy!

Broccoli & Cheddar Twice Baked Potato Skins

• 6 Yukon Gold Potatoes
• 1 bag of Steam in Bag Broccoli
• 1 bag of shredded mild cheddar cheese
• 1/2 stick of butter
• 1/4 cup of sour cream
• Salt, Pepper, & Garlic Powder to taste

Wash and puncture the skin of the potatoes and microwave them until baked through.  Half the potatoes length-wise and hollow out the insides of the potatoes - leaving 1/4'' of potato all the way around. Put the scooped out potato in a bowl and dump in bag of broccoli, butter, sour cream, bag of cheese, and salt/pepper/garlic powder.  Mash contents of bowl with potato masher and scoop the broccoli & cheese mixture back into the hollowed out potato skins. Top with extra shredded cheese.

Bake at 400 until potato skins are crispy and the cheese is melted.  (About 20 minutes)

You can add bacon to this but when making it as a side dish, I don't want the bacon to clash with the main meat served, but you can definitely add it if serving it as the main course.

Chicken & Stuffing Casserole

Chicken & Stuffing Casserole:

• 1 pkg. (6 oz.) Stove Top Stuffing Mix (Savory herbs is the one I used)
• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 medium onion
• 1/2 tsp crushed garlic
• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1/2 cup Sour Cream

1 pkg. (16 oz.) steam in bag frozen mixed vegetables, steamed. Preheat oven to 400°F. Brown chicken, onion and garlic together. Cook through. When chicken is done or even slightly golden brown, drain. Mix chicken, soup, sour cream and vegetables. Pour into greased casserole dish. Prepare stuffing mix as directed on package (dont forget to fluff it). Top the soup/chicken layer with stuffing. Bake 30 mins until nice and bubbly and the top is a little crunchy.

thanks to kraft foods for the picture - although i modified the recipe to fit my family's taste.