Homemade Butterscotch Schnapps Ice Cream

This was a very tasty treat for date night.  I would make it again in a heartbeat.  Hope you enjoy it as much as I did.  I have an ice cream machine that stays in the freezer until you use it then the top is electronic which makes this ice cream supper easy.  Any machine would work.

Homemade Butterscotch Schnapps Ice Cream

I chopped up some pecans and a few kisses until they were in small pieces for the top of the ice cream.

I then put 3 cups of whole milk ( you can use any or all of the following to make the 3 cups,  whole milk, half and half, evaporated milk, almond milk) into a mixing bowl.  I added to the milk a tsp of vanilla, ½ cup of brown sugar and 1 tsp of salt and mixed it till it was dissolved.  I added 1/3 cup of butterscotch schnapps and stirred it until it was mixed well.  You can put more schnapps if you would like but adding too much just makes it more like ice milk.

I took out my base from the freezer and poured the milk mixture in it and turned it on.  Once it started to turn a few times I added 1/2 the pecan mixture.

I let it go for about 20 minutes until it was done (follow your machines instructions) than sprinkled the remainder of the pecan mixture on top of the ice cream.  It was wonderful.  You can add stuff or change the pecans to another nut you like or just add chocolate shavings or anything you love. I know I
it might be cold outside but the schnapps sure take care of the chill.

Enjou

Enjoy

Homemade Ice Cream recipes

Meatballs

Meatballs

 

This meatball recipe is so easy and tasty you will never buy pre made meatballs again. They can be kept for a week in the refrigerator and up to a year in the freezer.




For the meatballs I put any amount of ground beef in a bowl to make the meatballs. I used 3 pounds because I will separate the beef to cover a few meals. If I am going to cook one meal I will usually cook 2 or 3 other things at the same time. This saves me time during the week of preparing other dinners.

Next I add everything from veggies to seasoning. I put in mine a bag of onion soup mix, some garlic, ½ cup per pound of any mixture of diced onion, green and yellow pepper, a jalapeno, some Italian seasoning, salt and pepper. Mix these ingredients well with your hands yes I said your hands. Take off your bling and get your fingers in there and mix everything up good. It can be very liberating. Just remember to wash your hands good before you touch anything else.

At this point I made 4 hamburger patties and wrapped them until later in the week and I fried up a little less than a pound for another meal that week.

With the remainder of ground beef I added 2 eggs and some type of crumbs. I took Friday nights toasted baguettes and put them in the oven to toast them even more. When they were done I put them in my food processor to make my own bread crumbs. You can use crackers, chips, pretzels, oatmeal or whatever you have in the cupboard. Just grind them up into small crumbs.

I then will roll my meatballs. They can be as big or small you would like. Unless I am making cocktail meatballs I will make them big. Cook them on 350 degrees for 10 minutes then I will flip them or they will burn and cook for another 10 or 15 minutes or until the internal temperature is 160 or above. If they are small meatballs they may not take as long to cook. Keep an eye on them to not overcook them.

I feel a meat thermometer is a must because you don’t want to over or under cook you meat products.

You can make as many meatballs as you want for future meals because they freeze really well. If you freeze them put them on a plate or baking sheet in freezer until they are frozen then put them in a freezer bag. That way they won’t stick together and you can just use one or two meatballs at a time.  Meatballs are good 6 months to a 1 year.

Some will stay in the refrigerator after being cooked until Spaghetti night then I will just add them to some sauce. That recipe is to follow. Don't forget the infamous meatball sub.

 

Enjoy

Meatball recipes

Beef and Cabbage Stew

This is a wonderful pot of stew that can be very low in calories and fat if you want it to be or you can add some protein and make it heartier.   It is up to you and I will give you variations that can make that happen.

Beef and Cabbage Stew

I started with a huge soup pot.  I put in the bottom a few cans of diced tomatoes, any flavor you want.  I added the tomatoes with green chilies variety for spicey hot. 

I then added green pepper, onion, celery, carrots, broccoli, snap peas, green beans, and some tomato purée.  You can omit or add any other veggies you would like.  I let this cook for a while until all the veggies were cooked.

 I added some lean ground beef and more sauce if needed.  I didn't  want mine to be soupy but it needs to have enough liquid to cook veggies.  You can add some rice if you want or beans would be great too at this point.  If you want to keep the carbs low just omit the rice.  It works well just with the veggies and cabbage. 

I added some sausage so my husband would not feel like he was eating diet food. 

When that was hot though I added about ¼ of a head of cabbage chopped.  I added that and cooked covered for another 15 minutes, stirring every 5 minutes.

I uncovered and let some liquid evaporate if it is too watery.  It should not be like soup but the consistency of stew.  It works great for lunch the next day.  It is a wonderful way to get vitamins and have something warm for those cold days.

Cool and server.

Enjoy

 

Health benefits of eating Cabbage

Vegetable stew by Rachael Ray

Butterscotch Eggnog

Ever have lots of Eggnog left over and usually throw it out after the holidays because you never drink it all.  Here is Eggnog with a kick that will have you looking for more eggnog. 

Butterscotch Eggnog

I just poured Eggnog over some ice in a short or tall glass and put a shot or 2 or butterscotch schnapps in the glass. 

Stir and enjoy.

Seasonal Hot drinks

Stuffed Peppers

This was a recipe that was designed because we had too many green peppers that had to be used up but you can use any color of peppers for this recipe.  This is a very easy recipe.  It not only tastes wonderful but it is loaded with vitamins.  It is a great way to get you kids to eat vegetables.   This recipe will fill 3 peppers; you can adjust as needed for more peppers.

Stuffed Peppers

Cut 3 green peppers in half either way will work.  Cook in the microwave for 2 minutes to shorten the cook time for the recipe.

I started by browning 1 or 2 pounds of lean ground beef depending on how many peppers you have to use.  Add onion, seasoning and cooked unit it is soft.  I then added veggies and you can put in whatever you like.  I used Brussels sprouts chopped, broccoli, celery, and spinach.

Heat until it is cooked.  I put about 1 cup of rice, low fat cream of mushroom soup in with some sour cream (fat free works if you want to us that instead) and added it to the lean ground beef. 

Put mixture into peppers and top with bread crumbs.  Bake on 360 for 30-40 minutes or until peppers are soft. 

They work great for leftovers.  The next day I  heated up a stuffed pepper and topped it with a fried egg and some Sirach.  Can you say Delicious breakfast.

Enjoy

Nutritional facts for Peppers

Relief for a burn

Burn relief


This is relief for a burn which can happen in the kitchen if you are not careful.

If you get burnt you should rub a raw onion on it for a few minutes or until the burn feeling goes away.   Works best if you try this method as soon as you are burnt.    Peel the onion apart and use the inside of it to rub it over the burn.

 You would never think it would work but it does.  I have been burnt more than once and it works wonders.

I thought it might burn to rub it with an onion but it stops the burn fast from creating a blister.


Give it a try next time you are burnt and let me know what you think.

Potato skins

This recipe is a part B from the cheezy potatoes I posted this week.  I peeled the potato skins from the potatoes that I boiled.  I kept these when I would have normally thrown them away.  So I took all the skins and put them in the refrigerator.  I cooked up crispy potato skins.

Potato Skins


I took a bunch of the potato skins out of the bag and put them on a greased on a large cookie sheet pan.

I toss them in olive oil and season them well.  I used salt, pepper, cayenne, paprika, garlic, onion powder, Italian seasoning, and celery
salt.

I bake on 400º for about 40 minutes flipping every 10.  Bake until brown and cripy. Top with shredded cheese when it comes out of the oven.  Top with all your favorite toppings.  I added some sour cream and parmesan on top and they were wonderful.

Enjoy



The pioneer Woman Potato Skins Recipe