Mexican Ice Cream

Summer Food Safety Tips

• Make your stop for food the last stop on your list of chores. The sooner you can get home with your groceries, the better. If you have room in the back seat, it might be cooler, after your air conditioner kicks in, than keeping the groceries in the trunk of your car.
• If it takes a while for you to get home from the grocery store, get one of those cooler bags for your frozen items, or bring a full size cooler with freezer packs and put your ice cream, dairy items, meat, eggs, and other perishables in the cooler for the trip home.
• If your kids (or the adults) snack in the car, make them nonperishable snacks, like nuts and crackers or dried fruit. Cheese sticks left in a hot car are pretty ugly.
• If you are on a road trip and you are taking beverages, stay away from cans of carbonated beverages that could explode in the car. Yuk. Stick with plastic bottled, non-carbonated drinks or juice boxes.
• If you are going on a day trip (or even across town) freeze a couple of bottles of water or sports drinks or lemonade for the trip. If you keep them in a cooler, they'll still be cool for the trip home. We keep a variety of about ten different frozen drinks in the freezer at all times!

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Fruit Smoothies - Fruit Smoothies Recipes

Raspberry Chocolate Smoothie

This is a combination I haven’t tried before but raspberries and chocolate seem like a good combination so maybe it will be as good as I think it should be. Try this chocolate smoothie with a raspberry zing!

Ingredients:

• 1 cup frozen or fresh Raspberry
  
• 1 ripe banana
• 2 tbs. instant chocolate pudding powder
• 1 cup cream soda (yep, cream soda)
• 1 cup milk
• 2 1/2 cups ice

Banana Breakfast Smoothie Recipe

A smoothie for breakfast is a great way to start the day. This breakfast smoothie has a great taste and is, of course, great for you.

Ingredients:

• 1-1/2 cups fat free milk
• 1 peeled and sliced medium banana,frozen – wrap sliced banana in plastic wrap or place in a freezer storage bag – freeze several hours or overnight.
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract, optional
• Cinnamon for garnish,
  

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Mexican Ice Cream

The Cool Crowd

It’s hard to beat plain old ice cream as the perfect summer dessert, but these six cool-schooled chefs have done it. And so can you, with just a little advance work (and a gadget or two). It’s worth the effort: When the mercury rises, knowing your freezer is stocked with delectable homemade confections is cold comfort indeed. For pure visual impact, we love the luxurious layered look of chef Patrick Coston’s chocolate-peanut-butter coupe at Ilo. And with local berry season approaching, the time is right for Gary Robins’s frozen strawberry soufflés, crunchy with nuggets of hazelnut praline and redolent of sweet, intensely fragrant fruit. Easy-to-follow recipes for Otto’s luscious lemon gelato and Il Laboratorio del Gelato’s bittersweet-chocolate sorbet are two great reasons to break out your ice-cream maker. Above all, summer is the season to indulge your inner Good Humor–addicted child, which we plan to do from now till Labor Day with watermelon- cucumber Popsicles and squares of banana– crème fraîche ice-cream bars cloaked in chocolate and macadamia nuts—a frozen banana with an Eleven Madison Park pedigree.

Beat the summer heat with a mouth-watering ice cream for dessert!

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10 Top Summer Treats for All Occasions

Strawberry Lemonade

You will need one large pitcher, 10 giant lemons, 2 limes, 1 bottle of strawberry juice, 1 cup of sugar, and 2 to 3 cups of Ice. Now you will take 8 of the lemons and squeeze the juice out of them into the pitcher. Be sure to remove the seeds so they do not go into the pitcher. You can use a stainer if you would like. Now take 3 cups of strawberry juice and poor that into the pitcher with the lemon juice. Then take 2 cups of ice and crush it in a blender on the crush ice setting until its in little chunks. After add the crush ice to the mixer and determine if you need more ice or not. Then slice up the rest of the lemons and limes and add to the Strawberry lemonade for more flavor and as decoration. Now you have an awesome tasty ice cold beverage for your party or cook out that everyone will love!

Homemade Ice Pops

You will need 2 ice cube trays, or Popsicle making kit, 1 box of Popsicle sticks, and as many different juices as you would like. The more juices you have the more varieties you will have for you guest to choose from. You can use soda such as root beer or sprite for a soda pop. Now take your juices and poor them into there trays or Popsicle makers, and then add the sticks into them. Put in the freezer for about 6 hours, or over night, and you've cold your self some ice cold party pops to cool down your guests.

Italian Cucumber Pasta Salad

For this recipe you will need one large seed less cucumber, 1 bottle of your favorite Italian dressing, 1/2 of grated Parmesan cheese, 1/2 of feta cheese, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 box of cooked macaroni pasta. Then you will peel the skins off your cucumber and then slice it in about 1 inch slices. Now cook your pasta and once its cooked cool it under cold water. Now dumb the pasta into a large bowl and add the sliced cucumbers, the bottle of dressing, the 1/2 cup of grated cheese, the 1/2 cup of feta cheese, and the salt and pepper. After that you will need to mix all ingredients together and place your pasta salad in the refrigerate for about an hour to chill. Then take out and serve cold. Thats one more tasty treat for your guest to enjoy!

Cheesy Wrapped Hot Dogs

To do this recipe you will need to get 2 cans of the large Pillsbury crest rolls, 1 package of shredded Cheddar cheese, and a couple of packages of hot dogs. Now unfold the crest rolls and separate each one till you have many different triangles. After take your hot dogs and place one on each of the unwrapped crest rolls. Then once you have the dogs on the crest rolls unwrapped add the a and full of cheddar cheese to the top of them. Then you will need to start wrap up each dog with the cheddar cheese inside of the crescent roll and place onto a cookie sheet. Now you place your cheesy wrapped hot dogs into a 375 degree oven for 10 minutes or until golden brown. After the dogs are done remove them from the cookie sheet and let cool for about 5 minutes, and then serve to your quest with any of your favorite hot dog dressings such as, ketchup and mustard. This is a great way to serve your regular hot dog in a new spunky way. Your quest will love them!

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Peanut Butter Cupful


Creating ice-cream treats is a perfect project for parents and kids to do. Kids are experts at dreaming up great combinations, based on favorite candies or snacks. To keep the ice cream from melting, assemble all the components ahead of time. Then scoop, spoon, dollop, drizzle, and sprinkle away.

Peanut butter and chocolate meet again in this irresistible sundae. To make, spoon hot fudge into a dish, add a scoop or two of vanilla ice cream and lots of peanut butter sauce, then crown with whipped cream and a sprinkling of chopped peanuts. Before starting, you can dip the dish's rim in melted chocolate chips and chopped peanuts.

Beat the summer heat with a mouth-watering ice cream for dessert!

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Fresh strawberry ice-cream for Spring!

Fancy a bowl of springtime-infused, fresh strawberry ice-cream?

This sweet, rich ice-cream is simple and quick to make. It is my entry into this month's Monthly Mingle hosted by. The theme is 'Spring Fruit Sensations' and what can be a better introduction to Spring than bright red strawberries!

Although the plump strawberries recently hit the market it was Kevin's post at Closet Cooking for a strawberry sour-cream bread which served as my kick in the pants to pick some up. Unfortunately, the consistently horrible produce at my local grocery chain left me disappointed as I stared at half-rotten, slightly moldy berries for $3 a quart. Even at this sale price, I was too disgusted to buy them.

Fortunately, there are usually several neighborhood street corners where local farmers set up stands to sell 6-quart flats, so I decided to drive around and find one. It's way more strawberries than I needed, but decided I'd figure out what to do with the leftovers. I found a street vendor near our local park and he only charged $10 a flat (and the berries were MUCH more fresh!).

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yucatecan -style grilled mahi-mahi

Tikinxic—Yucatáns ubiquitous grilled fish—gets a double wallop of flavor: first from a recado rojo (fire-red achiote marinade), then from a wrapping of banana leaves, which help keep the fish moist, prevent it from sticking to the grill, and add their own unique taste.

Beat the summer heat with a mouth-watering ice cream for dessert!

Ingredients:

4 6-to 8-ounce mahi-mahi fillets
1/4 cup achiote paste
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 tablespoons distilled white vinegar
2 garlic cloves, minced
1 teaspoon dried oregano (preferably Mexican)
1/2 teaspoon coarse kosher salt or sea salt
1/2 teaspoon ground black pepper
2 3-foot-long pieces of banana leaves
2 tablespoons extra-virgin olive oil
1/4 cup dry white wine

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rhubarb and strawberry compote with fresh mint

Serve the compote over vanilla or strawberry ice cream, angel food cake, pancakes, or waffles.

Ingredients:

3 cups 1/2-inch-wide pieces fresh rhubarb (cut from about 1 pound)
3/4 cup sugar
1/4 cup water
1 1-pint container fresh strawberries, hulled, halved
2 tablespoons chopped fresh mint

Beat the summer heat with a mouth-watering ice cream!

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grilled citrus chicken under a brick

This is a traditional Tuscan method—bricks weigh down the butterflied chicken, resulting in even, quick cooking and crispy skin (you'll need two bricks for this recipe; wrap them in foil). If you don't have bricks, a cast-iron skillet will do the trick. Ask your butcher to butterfly the chicken for you.

Ingredients:

1 cup fresh orange juice
1/3 cup fresh lime juice
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon finely chopped fresh oregano
3 teaspoons salt, divided
2 teaspoons finely chopped fresh rosemary
1 garlic clove, chopped
1 whole chicken (about 33/4 pounds), neck and giblets removed, butterflied
1 teaspoon Hungarian sweet paprika
1 teaspoon black pepper
Nonstick vegetable oil spray

Beat the summer heat with a mouth-watering ice cream!

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Tips to Make Your Summer BBQ a Success

Nothing is more annoying than a BBQ gone bad. Here are some tips on making all of your summer cookouts a success.

Grill Safety

• When lighting a propane grill always make sure the lid is open before lighting
• Make sure your grill is a safe distance from all combustible items like wood fences or dried leaves
• Never move a grill while it is hot
• Always keep a water filled spray bottle at hand to control unwanted flare ups
• When using a charcoal grill, never add briquettes while cooking and never empty ashes while they are still hot. .
• Never store propane tanks indoors. .
• Always shut propane off before turning off controls
• Never use kitchen towels to lift foods while cooking. They hang and can easily catch fire.

Best Beef Choices For Grilling

• Rib and Rib eye steak
• T-bone steak
• Flank steak
• Sirloin steak

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provencal fish soup with saffron rouille

Your eyes aren't playing tricks on you: Yes, after simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill—heads, tails, bones, and all—for an incredibly lush soup, tasting of a beautiful union between land and sea (the food mill will strain any unwanted solids to be discarded). A garlicky rouille, exotic with a touch of crumbled saffron, further coaxes out the natural richness of the fish.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!

Ingredients:

4 medium leeks (white and pale green parts only), chopped
1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
3 medium carrots, chopped
2 large celery ribs, chopped
4 large garlic cloves, finely chopped
1/3 cup extra-virgin olive oil
1 tablespoon herbes de Provence
2 California or 4 Turkish bay leaves
1/4 teaspoon cayenne
1/8 teaspoon crumbled saffron threads
5 pounds whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well

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passover lemon cheesecake

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

After a hearty full meal, have yourself a mouth-watering ice cream for dessert!



Ingredients:

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick unsalted butter, melted and cooled slightly

For filling
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar

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