This is my favorite homemade ice cream recipe. I made it for Senior Saints at my church the other night, but completely forgot to take a picture. Several people asked for the recipe so I figured I would go ahead and post it on here. I guess I'll just have to make it again soon and post the picture. :)
Ingredients
2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
Directions
In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.
Sunday, August 15, 2010
Saturday, August 14, 2010
Chicken Tortilla Soup #90
This is actually the combination of about 3 recipes I found while searching the internet. I put in all my favorite ingredients!
Ingredients:
2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1/2 cup half and half
1 flour tortilla
1 cup frozen corn kernels
1/2 cup chopped onion
1/2 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 can Rotel
tortilla chips
1/2 cup shredded Monterey Jack cheese
sour cream
Directions:
1. In a large pot over medium-low heat, cook the onion and garlic for a couple of minutes. Add the garlic and cumin and mix well.
2. Then add the broth, corn, chili powder, black beans, lime juice and Rotel.
3. Break the tortilla soup up into small pieces and add to a food processor. Add about 1/2 cup of broth and pulse until completely combined. Add mixture to broth to thicken. Simmer 20-30 minutes.
4. Serve in individual bowls, top with the Monterey Jack, sour cream, and tortilla chips.
The ruling:
Yummy! This was extremely good and healthy too! I will definitely be making this again.
Ingredients:
2 skinless, boneless chicken breasts, cooked and shredded
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1/2 cup half and half
1 flour tortilla
1 cup frozen corn kernels
1/2 cup chopped onion
1/2 can black beans
1/2 teaspoon chili powder
1 tablespoon lime juice
1 can Rotel
tortilla chips
1/2 cup shredded Monterey Jack cheese
sour cream
Directions:
1. In a large pot over medium-low heat, cook the onion and garlic for a couple of minutes. Add the garlic and cumin and mix well.
2. Then add the broth, corn, chili powder, black beans, lime juice and Rotel.
3. Break the tortilla soup up into small pieces and add to a food processor. Add about 1/2 cup of broth and pulse until completely combined. Add mixture to broth to thicken. Simmer 20-30 minutes.
4. Serve in individual bowls, top with the Monterey Jack, sour cream, and tortilla chips.
The ruling:
Yummy! This was extremely good and healthy too! I will definitely be making this again.
Subscribe to:
Posts (Atom)