I know, I know, I know, it’s been forever! You’re never going to want to read my blog again… I may as well give up! Buuuut I’m gonna do it anyway! It’s been a long and super busy few months! As I started to explain in an Easter blog that I never finished because I’m a total disappointment, 😳 my mom had shoulder surgery, work has been crazy for us both, and I bought a new flip house!! I’ve turned into my mother! 😱😱😱😱 Real estate has absolutely bloomed and so has my business. Everybody is getting married or getting pregnant or moving jobs and they need new houses! Which I’m completely grateful for because otherwise I would not have a job! But that means I’ve been neglecting ya’ll and for that I’m soooo, soooo sorry!! Please forgive me! 😊 To make up for it I’m going to share some AH-MAAAAZZZZZING recipes with yall! I have 2 different ice cream recipes, a pecan cobbler recipe, a green bean recipe, and a grilled chicken recipe to knock your socks off!! So, make sure you’ve got enough ink in your printer and get a pen for your next grocery list!!
In the spirit of goodness (and getting back on your good side) I’m starting with dessert!! As far back as I can remember, my family has been making peach ice cream from scratch. Every summer, the day that peaches are in season, we start looking forward to making it… Up until this summer I’ve never really thought about making anything other than peach ice cream. And then Chick Fil A started serving frosted lemonade… The Bain of any dieters existence! It’s like key lime pie in a straw yall! The best thing my taste buds have ever seen…. Untiiiiiilllll I decided to make my own. So, today I’m going to give you the recipe for my family’s famous peach ice cream and for my now famous key lime pie ice cream! First, you’ll need an ice cream maker. I don’t have anything fancy, just a regular old ice cream maker from Fred’s will do. You’ll need a large bag of ice and a box of rock salt. From there, you’ll need to find somewhere that you can close the ice cream maker up. I put ours in the sunroom, the dogs can’t get to it and I can’t hear the noise. Of course, the newer ones don’t make nearly as much noise as the older ones do. When I was a kid we had one that sounded like a someone was chewing on gravel it was so loud!! Anyway! We’ll start with the Peach Ice Cream. You’ll want fresh peaches, it can be done with canned; but, I like fresh better. The peaches need to be easy to peel. so not too soft and not too hard, the farmer’s market usually has a pretty good selection… better than the grocery does at least. 🙂
HOMEMADE PEACH ICE CREAM:
6 or 7 fresh peaches,
2 cups sugar,
1 can sweetened condensed milk,
1 can evaporated milk,
1 tsp. vanilla,
1 cup Peach flavored Nehi
2 cups whole milk.
Peel, pit, and dice your peaches. Place them in a bowl and sprinkle a half cup of sugar over them. Let them sit for about 45 minutes, plenty of time to mix the other ingredients and get your ice cream maker assembled. Or if your like me, enough time to find all the parts to it! 😀 In a separate bowl, mix the rest of the sugar, sweetened condensed milk, evaporated milk, eggs, Nehi, and vanilla. Once the peaches are done, pour them into the mixture as well. Now, pour the mixture into the aluminum canister. There will be an indentation in the aluminum that says max fill. Pour your whole milk up to that line… A little more or less than 2 cups… Give it a final stir and assemble the ice maker. Put in alternating layers of ice and salt until you reach the top of the aluminum canister. You don’t want any salt or ice to get inside the canister. Plug in the machine and walk away. Every 15-20 minutes, add more ice and salt around the canister. You don’t have to use Nehi, you can omit it all together or use a different peach flavored drink. My mom has omitted plenty of times but you just get more peachy flavor with it ☺ You can also use canned or frozen peaches but fresh just seem so much better to me… Then again I’m weird soooo do whatever you want! Be careful not to make it too sweet. If it’s got too much sweetener in it it won’t freeze properly… Same with too little so try to balance your sugar with your salt! If you think you’ve got it a little to sweet add a pinch of salt!
Now, for my new favorite ice cream! The first time I tasted Chick Fil A’s frosted lemonade, I thought it tasted just like a key lime pie without the crust! Then, I decided I was going to try to make it myself. My first idea was to make it and pour into a graham cracker crust and top it with a meringue or a whipped cream. Then I decided that I would crush up graham crackers inside it and freeze them with it. My mom said that would make them soggy so I finally settled on just sprinkling it over the top of the ice cream. It turned out perfectly! My niece, who is 2, was the first one to try it. She took it straight to her daddy who took a bite. He just thought it was ice cream he didn’t know what I was going for. I was in the kitchen making every one a bowl when I heard him say, “Oh my gosh! This is amazing! It tastes JUST LIKE key lime pie!!” Mission Accomplished!! 🙂 Everyone loved it and I can’t wait to make it again! I couldn’t find key limes in my grocery store but I did get some fresh limes and some Key Lime Juice. This is what you’ll need:
KEY LIME PIE ICE CREAM:
1 can sweetened condensed milk,
1 can evaporated milk,
1 pint heavy cream,
1 1/2 c key lime juice,
2 cups sugar,
2 tsp. vanilla,
2 cups whole milk.
A little known secret, if you mix the sweetened condensed milk and the eggs first, it’ll be easier to mix the eggs without sloshing all the ingredients! Once you’ve added these two together, add the rest of the ingredients except for the whole milk and the limes. Obviously, you have to juice the limes first… Once they’re juiced add them to your mix! Just like with the first recipe, put the mixture in your aluminum canister. Fill the rest of the canister to the max fill line with whole milk, a little more or less than 2 cups of whole milk. Give it a final stir and assemble the ice maker. Put in alternating layers of ice and salt until you reach the top of the aluminum canister. You don’t want any salt or ice to get inside the canister. Plug the machine in and walk away. Every 15-20 minutes, add more ice and salt around the canister. While that’s making, you can start the topping!
GRAHAM CRACKER TOPPING:
1 sleeve of graham crackers,
1/2 cup brown sugar,
1 stick melted butter,
1/2 cup crushed pecans.
Crush your crackers and mix with the sugar and pecans. Melt the butter and pour over the crackers. Mix it all together! You can bake this for a little extra toasty flavor and crunch! Or you can put it in the microwave for about a minute and a half! Once your ice cream is done, sprinkle these over each individual serving or mix the whole bowl in the ice cream canister! Either way, you’ve just made the best dang ice cream in the history of the world so bow down at my feet, kiss my toes, then pat yourself on the back! 😉 oh and don’t forget to share! ☺
Next thing I have to share with you is…. Drumroll please…. PECAN CAN CAN COBBLER ER ER ER!!!! Apparently, pecan cobbler is not a well known thing. I thought it was until I made it yesterday and my brother and his friend looked at me like I was crazy and said, “Don’t you mean peach cobbler? Or pecan pie?” I said, “No, I’m talking about pecan cobbler, it’s better than peach cobbler and pecan pie, have you been living under a rock?” They didn’t believe me and if there’s one thing I hate is someone saying I’m wrong when I’m right, so I had no other choice but to pull out my handy dandy tasting spoon and let them have a bite! And they fell in love, the rest is history, and I didn’t get a chance at a final product picture because it wasn’t long before it was gone! So! I have to share with yall the greatness that is pecan cobbler… I’m quite surprised it’s not more well known in the age of Pinterest and Paula Deen! It’s like pecan pie with a cobbler crust for one and for another it’s one of the easiest desserts I’ve ever made! You probably have everything you need for it already!
6 tablespoons butter,
1 1/2 cup pecans,
1 1/2 cup self rising flour,
1 1/2 cup granulated sugar,
2/3 cup milk,
1 tsp. vanilla,
1 1/2 cup packed light brown sugar,
1 1/2 cup hot water.
Preheat your oven to 350 degrees while you look for a good baking dish. It’s best if you can find a glass one. 9×13 would be best! Put the butter in the bottom of the pan and stick it in the oven. While that’s melting, mix your flour, granulated sugar, vanilla, and milk together.
It will be pretty thick and you’ll start think you need more milk, you don’t! 😊 Be careful not to over mix but don’t leave any lumps! Once the butter is melted, angle the pan, allowing the butter to coat all sides of the dish. Now, sprinkle the pecans over the melted butter, spread the batter over the pecans.
Don’t mix it! Just layer it! Then, sprinkle the brown sugar evenly over the top, again don’t stir!
Carefully pour the hot water over it all and put it in the oven.
Bake for about 35 minutes… It’ll still be a little jiggly but once it cools it will firm up! Serve with cool whip or some vanilla ice cream! Yummy! Make sure your mama isn’t around while ya eat it cause it’s so good you’ll want to slap her! 😀 P.S. You have to share this too 😔
Now that I’ve told you allllllll about some sweet stuff, I reckon I ought to get you some real food recipes! After all you need a complete meal!! At Christmas my sister in law brought us some of the best green beans I’ve ever eaten! I immediately fell in love with them! They’re sweet, sour, salty, soft, and crunchy all at the same time! I liked them so much that she is now obligated to bring them to every holiday meal we have 😉 so of course I begged her for the recipe and I have to give that recipe to yall for a lot of reasons, mainly because I posted a picture on Facebook and everybody wanted it!! Soooooo! Here it is ya’ll! Green beans from Heaven!!
LAUREN’S FABULOUS GREEN BEANS:
5 cans whole green beans,
2 large yellow onions,
1 pkg thinly sliced bacon,
3/4 cup brown sugar,
1 cup apple cider vinegar.
Fry your bacon and set the strips on a paper towel to drain and cool, try not to eat any (that’s the hardest part!). Add the vinegar and sugar to the bacon grease and stir over low heat until the sugar dissolves. Slice the onions into thin slivers. Layer the green beans and onions in a casserole dish, crumble bacon over it, pour grease mixture over the top, cover and let it marinate overnight. Ok, maybe that’s the hardest part…. Hmmm… Maybe my priorities aren’t straight… Anyway! The next day you’ll need to put them in a COLD oven, cook on 350 degrees for an hour, stirring often.
It’s important to put it in a COLD oven!! If you put it straight from the fridge to the hot oven it will crack a glass dish and you will be unhappy and hungry!! ☺ Also, if you preheat it you won’t cook it as long! Now that you have these amazing green beans, you’ll need some chicken to go with them… I mean, you could make the beans a meal in and of itself, but I gotsta have some meat or it’s not really a meal! Right?? Right! So, I have a great recipe for a grilled, skin on, bone in chicken… We’re not looking to save any calories on this one! I figure if I can’t blog on a regular basis, I can at least fatten you up when I do! 😀
My mom, as I may have mentioned before, is a super picky eater, meaning she hates chicken with skin on and bones in unless it’s fried and even then it better be kinda burnt and not at all juicy! Soooooooo I made boneless, skinless chicken breasts for her and I marinated both types of chicken over night in a zip lock bag. That being said, about an hour before grilling it, I pulled the chicken out of the fridge to come to room temperature! Ya’ll don’t have to marinate it that long but it’s easier if you’re doing this for a big group and the marinade really soaks into that chicken and makes it nice and flavorful!
MUSTARD BBQ CHICKEN:
Approx. 4 lbs chicken breasts,
1 cup Stubb’s chicken marinade,
1 cup mustard,
1/2 cup Kroger olive oil & vinegar dressing,
1/2 cup Worcestershire,
Garlic salt, onion powder, Tony Cacheries, salt, and pepper,
2 large freezer bags.
Put the chicken in the bags. Pour all the ingredients into a bowl, mix well, and pour half into each bag. Let the air out of the bag and massage the chicken so that all the marinade is coating every piece of chicken. If you don’t let it sit overnight, give it at least 30 minutes!
Then put on a hot grill! Since the chicken is thicker with the skin on and bone in you need to let it cook at least 10 minutes per side! Once you get that heavenly chicken off the grill, the heavenly green beans outta the oven, and the heavenly ice cream out of the freezer you have yourself one spiritual meal y’all!! Is that sacrilegious? I hope not! Cause this food is legen-waitforit-dairy!!! Haha yea I’ve been watching a lot of “How I Met Your Mother” reruns but did ya get it?!? Dairy? Like the milk in the ice cream?!? Yea maybe it’s kinda late and time for me to go to bed… The puns are getting bad… Anyway! I promised ya’ll updates on my room renovation and the good news is, it’s mostly done! All I have to do is find a bedskirt and hang my curtains! Here are the most recent pictures and a couple before and after pics!!
My masterpiece!!! Ok yall… Did I make up for my absence?!? Please tell me I did? I sure love writing to ya’ll and I’m going to try and do better! I promise!! I have a plan to blog about some homemade fudgesicles, homemade VANILLA ice cream, baked ravioli, and few diet friendly things too! Plus, my best friends wedding is coming up and I’m in charge of Bridal Showers and Bachelorettes so you’ll be getting a recipe for some FI-YNE petit fours, dips, sandwiches, punch, and much more!! In the mean time I’ll be kicking real estate booty!! In the midst of writing this I’ve taken 3 calls about listing houses!! The next blog I write, I’ll hopefully have bought a brand new caaaarrrrrr!!!! And hopefully, fingers crossed, I’ll have sold my flip house! Pictures to come of both!!! Stay tuned to find out and ya’ll come back now, ya’ hear? 😍