Rainbow Dash Ice Cream

My Daughter Loves My little Ponys. In one of her books it had a recipe for something called Rainbow Dash Ice Cream which of course meant mom is destined to make it . I thought it was to simple and cute not to share. I plan on having some fun with this and making it more rainbow colored as the name suggest but my experimentation will have to wait since I have a freezer full of ice cream that I stocked up on when Braums had a sale. Makes a 9x5 loaf pan full of ice cream.

Rainbow Dash Ice Cream
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1 can sweetened condensed milk
2/3 cup chocolate syrup
2 cups heavy cream
rainbow colored sprinkles

Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together sweetened condensed milk and chocolate syrup until combined and color is even. In a separate bowl,whip heavy cream until stiff peaks form. Fold cream into chocolate mixture and pour into prepared pan. Cover and Freeze 6 hours until firm. Serve with sprinkles. That's it and your done.

Pashka

This is my Father's Recipe. I finally got my mother to send me a copy of the recipe after failing many of times to find a copy online that was close to what I remember as being the Pashka my father makes. This is traditionally made at Easter in my parents household and I thought this year I'd try it for myself. So here in it's unedited glory is my Father's Pashka recipe.

4 pks (8 ounces) cream cheese

1/2cup(1 stick) butter

2 cups sifted confectioners sugar ---NOT regular

3 egg yolks

2 teaspoons vanilla

3/4 cup chopped fruit----we use a small jar maraschinio cherries chopped and drained and a small amount of dried pineapple chopped up (snack pk. amt.)

grated lemon rind---we use 2 tablespoons lemon juice..or you can use some dried lemon powder

1 small bag (or more if you like) slivered almonds

Allow cheese and butter to stand at room temp. for 2 hours . Place cheese in lg. bowl and beat.Add softened butter and continue beating til thoroughly combined. Add the sugar gradually.When mixed in well, add egg yolks one at a time,beating them in well. Fold in vanilla,fruits,lemon rind and nuts.
Line colander with cheesecloth wrung out in COLD water, leaving generous fringe. Spoon mix into colander cover over tightly with cheesecloth...place in pan to catch moisture and place weight on the top of the cheesecloth covered mixture.....the weight will press the moisture from the cheese mixture.
Refrigerate overnight. To un-mold-pull cheesecloth very gently all around to loosen.Invert quickly.Pull off cheesecloth.

That's it and your done. I hope you enjoy this dessert as much as I do.

Banana coconut Pancakes Oh yeah!

I love the taste of Banana and Coconut together so it only seems logical that I'd experiment with those flavors in a variety of ways. One day while making banana pancakes I noticed a small can of Coconut milk in my fridge door needing to be used up and so normal milk went back in the fridge and out came the coconut milk. The flavor was fantastic and certainly well worth the small price of the can since it doesn't use it all and can keep in the fridge a few days. My husband isn't as big a coconut fan as I am and he even liked them. The coconut wasn't overly powerful but you definitely noticed it in every bite as a subtle background flavor to the bananas. Next time I might even add in some shredded coconut to kick it up a notch or do something completely crazy like adding in some crushed pineapple and making a tropical pancake. Now that I think about it that does sound good.

Spaghetti and Meatballs......... on a bun?

This is something I came up with one day after watching a show about Texas state fair foods. They were of course eating the meatball deep fried but it got me thinking how good a meatball wrapped around spaghetti would be if you served it on a bun. This takes some time but it's a fun alternative to your basic meatball sub.

I started by making my Meatball recipe once done I put it in a saran wrap lined shallow pan and pressed it flat. Important reserve about 1/4 of the meat mixture for later. Cut your meatball mixture into squares about the size of a wonton. A pizza cutter works great to do this. Place in Freezer to firm up a little before forming into a ball.

While your meatball mixture is firming up boil a small amount of spaghetti and drain thoroughly once done. Toss spaghetti with some freshly grated parmesan. Your meat mixture should be firm enough by the time your spaghetti is done.

Remove from Freezer and lift up one of your squares of meat. Place a small amount of spaghetti in the center of your squares and then fold up the edges like a pouch. Take a small amount of the reserved mixture and press down over the top and then roll in hands much like you would while making a normal meatball. Place on baking sheet and repeat til all balls have been formed. Cook like you normally would and once done let sit soaking in the sauce that's warming while your getting your rolls ready. Place your balls in your sub, top with cheese if you want and a little extra sauce. That's it your done.

Note: You can also chop up the cooked spaghetti and add into your meatball mixture before forming if pressed for time. If you have the time biting into a meatball with a cheesy spaghetti center it's not only fun but it tastes oh so good.

It is Super Bowl Sunday you know what that means!

It's that time of the year again and so in honor of Superbowl Sunday I've decided to share my favorite drunken finger foods. Nothing really crazy is made for Superbowl. Simplicity is the key when organizing food for Football watching. You want something you can grab with one hand while holding your beverage of choice in the other. Nothing to messy that will stain the carpet if it flies out of your hand due to a bad call or during a celebratory touchdown from your favorite team. So whether your rooting for Packers *Go Pack GO!* or the Steelers *clap*......I hope you all stay safe, Enjoy the game and oh yeah please don't riot if your team loses it's so unclassy.

1.Mini Steak and cheese subs.

2.Boneless Buffalo wings dipped in ranch.

3.Cold Cut Platter

4.Chips and Dip

5.Burger Sliders

6.Hot dogs

7.Boneless riblets

8.Pretzels dipped in mustard

9.Mini sausages

10. Cheese tray

Which leads me to saying one last thing. Please, please don't drink and drive. If you feel you've had to many after the game. Call a cab or stay put if possible.

Go Pack GO!!!!

Rustic Bread

It's been awhile since I have made a good loaf of rustic bread. Today was just one of those days where I was running around doing a million things and didn't want to be bothered making a more complicated loaf. I blew off the cobwebs from my recipe and got to making it. I love how this bread comes out each and every time. In 3 hours time you have a gorgeous hunk of crusty rustic bread with minimal ease.

Rustic Bread
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3 cups warm water
1 1/2 Tsps Fast Rising Yeast
2 1/2 Tsps Salt
6 1/2 Cups White Bread Flour

Pour warm water into a large mixing bowl. Add the yeast to the water and then the salt, mix well.

Add all the flour and mix thoroughly with a spoon or by hand until ingredients are mixed. Don't over knead. Leave the bread dough in the mixing bowl and cover loosely with plastic wrap or tea towel. Allow to rise for 2 hours, or until doubled in size.

Cut dough in half or tear and knead it for about 1 minute with floured hands and on floured work surface before placing it in a greased and floured loaf tin. Repeat with remaining dough. Allow to rise for another 20 to 30 minutes.

Bake at 450F degrees for 30 minutes or until well-risen and browned. A done loaf sounds hollow when it is tapped on the underside. Remove the bread and cool on a cooling rack. That's it your done. In 3 hours and with minimal work you have two lovely loaves of bread.

Meatballs

Tonight I decided to make my meatball patties but hubby was not in the mood at all so I decided why not make meatballs instead. I love a good meatball something about them brings me straight back to my youth forming patties side by side with my dad. The smell of the Italian herbs and spices wafting through the kitchen and the anticipation of that glorious burst of flavor once popped in your mouth. It's been awhile since I made up proper meatballs. I don't mean the quick ones I do when I'm half-assing preparing dinner mixing turkey and hamburger together for a no frills meatball. We've all had those type of days don't judge me lol. No I mean the good kind of meatball made with Pork, hamburger and Italian Sausage. The way my father and grandmother before him would make them.

Meatballs
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1 Pound Hamburger 80/20
1 Pound Italian Sausage
1/2 Pound Pork
1 egg
1 Tbsp Parsley
1 Cup Parmesan
1 Package chopped leaf Spinach drained
1 Tbsp Italian Seasonings
1 Tsp Salt and Pepper
Garlic to taste
1/2-1 Cup Breadcrumbs,Panko or Oatmeal

Mix all ingredients together in a large bowl. No using a spoon get in their with your hands and mash the mix together. Grab a small chunk of meat and roll into a ball whichever size you prefer. Once all balls are formed and placed on baking sheet pop into Pre-heated oven @350F for 20 minutes.

Once done in oven remove while warm and place in sauce warming on low while making pasta. Serve and Enjoy.

These taste great on Pasta on a sub or even toasted between two slices of bread.