Recipe: Butterfinger Ice Cream

As promised, I am posting the family recipe for Homemade Butterfinger Ice Cream.  I suppose you could dump any candy bar into this recipe and it would be good, but BF is our favorite.  Warning!  NOT LOW CAL, FAT FREE or IN ANY WAY, SHAPE, OR FORM good for you.  But it is OH SO GOOD!

Ingredients:

3 cartons (1/2 pint) of whipping cream half & half = 1 1/2 pints of this stuff
3 cans Eagle Brand Condensed Milk
1 Tablespoon Vanilla
Whole Milk (to fill to fill line on ice cream maker cylinder)
2 bags Butterfinger (fun size) candy bars

Remove wrappers from candy bars and place in large zip lock bag. Bash those babies up into small pieces.  Pour half  & half, condensed milk, vanilla into mixer cylinder.  Fill with whole milk to fill line and put the stirring paddle in.  NOW, pour in the candy bars.  If you pour them in before you put the paddle in, you’ll have a hard time getting the paddle to meet the bottom of the mixing cylinder.  Place ice and rock salt around the cylinder inside the bucket and proceed with the freezing. 

This ice cream is very rich and will not be thick when your ice cream maker stops turning.  Place cylinder in the freezer for a few minutes to freeze the ice cream to a more frozen consistency.  Enjoy!

Aspiring Gardner

I was not born with a green thumb.  Undoubtedly, I should have been given the fact that my grandfather had one of the biggest yard gardens I’ve every witnessed in my life.  But, none of the ladies in my family where big flower people.  I love flowers, outside, in summer, in pots where big dog feet cannot trample them to death. 

I slaved Saturday morning, planting a profusion of pink and white in my flower pots on my back patio.  I guess you could say it was my Mother’s Day gift to myself.  I dared to plant a few in my beds, but Gus trampled them fairly quickly.  Oh, well! I tried.  Then, I proceeded to tackle the oval bed on the right side of my driveway.  The Bermuda grass had taken over after the Japanese Maple tree died last year.  I spent 4 hours chopping and ripping my way through grass and rock and really rotten weed mat.  I paid the price.  My right hand is mangled, cuticles ripped – torn- shredded.  Blisters on first two fingers from pulling grass stalks.  My right hand looks like it was put in a paper shredder.  I should/could have worn my gardening gloves, but I haven’t any grip while wearing them so I didn’t – wear them, that is.  (Idiot! Idio! IDIOT!)  I had to cut my nails down to nothing and my hands still look wretched.  My right shoulder is killing me today.  Dang! I hate getting older.  Gardening is rough of the hands, rough on the back and shoulders and rough on the knees.  I just hope all the pain pays off in a beautiful patio “in pink” in the coming weeks. 

In the meantime, I’ll be visiting Cindy at “Cindy’s Nails” this week for a manicure and pedicure (believe me, I deserve both and need both).  They have lovely massage chairs that you sit in during the pedicure.  I’m really looking forward to that.  I’m sure Cindy will take one look at my nands and feet and say “Why you not come see me more often?”  and then scowl at me and my feet.  (and she’ll be right to do so). 

 

Recipe: Easy Chicken Taco Pie

It’s time for another really easy recipe from my mother’s collection.  The great thing about it, you can add tomatoes, corn, jalapenos or other peppers, use pepper jack cheese and really spice things up.  I’m keeping the batch pretty basic because I’m a wimp.

I stewed a small baking hen then night before and took the meat off the bones.  Save a cup of the broth!

Ingredients:

Chicken, cheese (whatever you like- shredded), Black Pepper, Garlic Powder, Chopped Onion, Salt, Enchilada Sauce, Can of Cream of Mushroom Soup, Chicken broth and Doritos Corn Chips.  (Notice I’m a dork and had to make broth because I forgot to save some when I cooked the chicken. Either way works.)

Chop up the chicken and onions.

Add the soup, enchilada sauce, garlic powder, salt, and pepper and stir well.

Pour chips into the bottom of a greased 13 X 9 baking dish.

Schmoosh the chicken mixture on top of the chips.  It’s okay if a few chips break.  Go ahead and schmoosh it a little more.

Sprinkle cheese on top and break a few chips over the top as well.

Pour one cup of chicken broth over the top and bake at 350 degrees for 30 to 40 minutes.

Ahhhh!  Cheesey delici-o-city!  Serve with sour cream, black olives, peppers – whatever! Maybe a little Spanish rice or Mexican corn on the side.  Enjoy!

Mimi’s Chicken Taco Pie

3 or 4 cups cooked, chopped chicken
1 onion, chopped
1 can enchilada sauce
1 can cream of mushroom soup
1 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon garlic powder
Pepper to taste
12 oz. bag of Doritos plain corn chips
Cheese, shredded – (cheddar or pepper jack depending on your desired spicey needs)

Mix chicken, onion, enchilda sauce, soup, salt, garlic powder, and pepper.  Pour chips into the bottom of a 13 x 9 baking dish.  Pour chicken mixture over the top of chips and then sprinkle with cheese and broken chips.  Pour chicken broth over the top.  Bake at 350 degrees for 30 to 40 minutes.