Rich Vanilla Bean Ice Cream

Rich!

***NOTE:  This recipe is designed for the Half Pint Hamilton Beach Ice Cream Maker.  If you are using a larger ice cream maker, you will need to double, triple, or more this recipe.***

Ingredients:

2/3 cup heavy cream
1/3 cup whole milk
2 Tablespoons + 2 teaspoons sugar
1/2 teaspoons vanilla extract
1/2 vanilla bean

Directions:

Pour heavy cream, milk, sugar, and vanilla extract into a jar or container with a tightly fitting lid.  Shake until sugar is dissolved.  Cut vanilla bean in half lengthwise.  Scrape seeds from one half, and place in cream mixture.  Reserve other half in refrigerator for future use.  (Try it in coffee, hot chocolate, add to your next batch of brownies, etc - or bury it in your sugar to lightly scent  sugar.)  Place liquid mixture in refrigerator for at least 1/2 hour.

Pour cold cream mixture into frozen ice cream maker bowl.  Insert paddle into motor in lid and place lid on ice cream freezer.  Turn on and allow ice cream maker to churn mixture for 6 to 15 minutes until ice cream looks like soft serve.  Eat immediately or store in freezer where it will continue to harden.

Serves 1 to 2

Chocolate Granola Apple Wedges

Easy Chocolaty Snack!

Ingredients:

2 ounces semisweet chocolate, chopped
1/3 cup low fat granola
1 large apple cored and cut into 16 wedges (Braeburn, Gala or Fuji) 

Directions:

Place chocolate in a medium microwave safe bowl.  Microwave on high 1 minute, stirring every 15 seconds, or until chocolate melts.

Place granola in a shallow dish.  Dip apple wedges, skin side up, in chocolate.  Allow excess chocolate to drip back into bowl.  Dredge wedges in granola.  Place apples, chocolate side up, on a large plate.  Refrigerate 5 minutes to set.

Variations:

Try peanut butter chips instead of chocolate.  Instead of granola, you can dip apples in chopped nuts, sprinkles, or chopped candy pieces.

Serves 2

Kielbasa, Green Beans And Potatoes

One Skillet Meal

Ingredients:

1/2 pound kielbasa (about 1/2 standard size package - freeze remainder)
1 14.5 ounce can of whole new potatoes
1/2 pound fresh green beans (or 1 can green beans)
1/3 cup chicken broth
kosher salt and freshly ground black pepper

Directions:

Slice kielbasa into 1/2 inch pieces.  Drain potatoes and cut into quarters.  Snap ends off green beans and cut in half.  Spray skillet with oil or cooking spray.  Over medium heat, lightly brown kielbasa on both sides.  Stir in potatoes, green beans, and chicken broth.  Cover and reduce heat to medium low so that meat and vegetables gently steam.  Cook for 20 minutes, stirring occasionally.  Add more broth if necessary to prevent sticking.  Season to taste with salt and freshly ground black pepper.  Serve with hot, crusty bread. 

Serves 2

Thai Iced Teas

Cool And Creamy!

Sweet Iced Green Tea 

Ingredients:

2 Tablespoons SWEET GREEN TEA powder*
1/2 cup cold water
1/2 cup milk

Directions:

Put green tea powder, water, and milk in a shaker bottle or other sealable container.  Shake until well miked and frothy.  Pour over ice and serve.

*Sweet Green Powder contains tea, milk, and sugar

Serves 1

Thai Tea Smoothie

Ingredients:

3/4 cup prepared green iced tea
1 banana, frozen and broken in pieces1/2 cup honeydew melon, cubed and frozen1/4 cup milk


Directions:

Put prepared green iced tea and banana pieces in a blender.  Process until smooth.  Add honeydew cubes and milk, and process again.  Pour smoothie into a tall glass with a straw for sipping.

Serves 1

BoBa Milk Tea

Ingredients:

1 1.2 ounce packet Boba Milk Tea powder*
6 ounces hot water (from coffee pot)
2 ounces milk or half-n-half


Directions:

Combine Boba Milk powder and hot water.  Stir or shake well.  Pour over ice in a tall glass.  Top with 2 ounces half-n-half and serve.

*Boba Milk powder contains tea, milk, and sugar

Serves 1

Traditional Thai Iced Tea

Ingredients:

1 1.2 ounce packet Thai Tea powder

6 ounces hot water (from coffee pot)

2 ounces milk or half-n-half

Directions:

Combine Thai Tea powder and hot water.  Stir or shake well.  Pour over ice in a tall glass.  Top with 2 ounces half-n-half and serve.

*Thai Tea powder contains tea, milk, and sugar

Serves 1

Bubble Tea













Prepare Thai Tea as directed above.  Place Tapioca Pearls on bottom of glass and add ice.  Pour tea over ice and top with half-n-half.

Serves 1

Ginger Yogurt With Berries and Crunch

Sweet And Spicy Ginger Flavor!

Ingredients:

Berries and yogurt:
6 7 ounce containers plain Greek yogurt
1 4 ounce package crystalized ginger, minced (about 3/4 cup)
1 small container raspberries
1 small container blackberries
1 small container blueberries
1 8 ounce container strawberries, hulled and quartered

Caramel:
1 cup sugar
1/4 cup water

Directions:

Mix yogurt and ginger together.  Spread in a large shallow serving dish.  Cover yogurt with mixed berries.  This step can be made up to 4 hours ahead - cover and refrigerate.

Stir sugar and water in a heavy medium saucepan until sugar dissolves.  Increase heat and boil without stirring until mixture is a dark carmel color; swirling the pan occasionally (about 7 minutes).  Immediately pour hot carmel over berries, avoiding pouring down inner sides of bowl.  Let stand until carmel hardens - about 5 minutes - serve.

To serve 2, cut all ingredients by 1/3.  Thawed frozen berries can be supstituted for fresh.  Tip: The ginger yogurt is really good on its own!

Serves 6