Archive for August, 2011




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Menu Plan Monday

Good Monday morning, folks!  I am so glad you could join me today for our little menu planning adventure.  This is a short work week for me because I am taking off Thursday and Friday to have a little extra holiday break before Labor Day.  My co-worker, A, is scheduled for a c-section at the end of next week so I decided to have a little “staycation” before she goes on maternity leave.  Good luck and God bless to A and baby B for a safe delivery and a healthy baby and mama!

On Thursday, I plan on going to Bowling Green, KY with my aunt and nanny to visit Jackson’s Orchard again.  I am so looking forward to some fresh apples!  On Friday, it is all about garage clean-out.  I have a few organization ideas to implement out there, but first there is a bunch of stuff that needs sorting and cleaning.  Wish me luck!!!  Hopefully, there will be before and after photos of the success.

Cheesy steak sandwiches with oven baked fries

Taco ring (2 nights)

Burgers and fries

Pizza night

Shredded Pork BBQ with basic Cole slaw

Apple Butterscotch Brownies (new)

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I tried to warn you last week that the dairy free ice cream recipes were going to come hot and heavy here for a few weeks.  It is my new favorite thing!  I asked my nanny and dad what ice cream flavor they would like to try and they chose good ol’ vanilla.  This makes a great base for a decadent sauce, like, maybe a homemade blackberry sauce from freshly picked blackberries perhaps? Yes, that is a tease.  Check back next week for some berry goodness.

1 14oz. can full-fat coconut milk

1 1/4 cups soymilk or other nondairy milk

1/2 cup granulated sugar (or agave syrup-I just bought some and will try this, too.  The agave syrup lowers the glycemic index which makes it better for diabetics.)

1.5 tbsp. real vanilla extract (The fake stuff would probably work, but I am a real vanilla snob.  Sorry!)


Place all of the ingredients in a medium bowl and whisk until well combined.  Cover and chill in the refrigerator for at least 2 hours. 

Turn on the ice cream maker and pour the vanilla base into it.  Process for 20 minutes and you will have amazing soft serve vanilla ice cream.  Pour this into a lidded freezer-safe container and let it harden for 2 to 3 hours. 




Please join me and many other great bloggers at Miz Helen’s Country Cottage for Full Plate Thursday.

Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Beanilla.

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August in Kentucky…




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Menu Plan Monday

It is Monday again?  The calendar says it is so I guess I had better work out my menu for the week.  I hope everyone had a great weekend.  We sure did!  C and I took my dad to a Bowling Green Hot Rods baseball game on Friday night and then we stayed home on Saturday to catch up on a few chores.  Even though we have had some extreme heat. the grass sure doesn’t seem to be affected.  It has grown like crazy all summer long.  I got out early Saturday morning and trimmed back the Knockout roses and Compacta holly shrubs that are in our front yard for the last time this year.  Did you know that you weren’t supposed to trim roses or shrubs any later than this in Kentucky? 

If you cut them now, the ends have time to heal over before cold weather.  If you wait too late, the moisture in the air (rain or dew) will settle down in the open cuts, then when it frosts or freezes, that liquid expands and bursts the stems.  Not good!  So if you live in South Central Kentucky, get out there in August and trim those shrubs.  It is safe to cut them back hard during March to encourage new spring growth.  Just a little gardening lesson for you!

This week’s menu is pretty straightforward.  There will probably be only one new thing this week, but that’s ok.  I might change my mind and whip up something new and unexpected!  C’s cousin is getting married in a couple of months and we are going to their wedding shower this weekend.  Congrats to them!

Southern Plate’s Deep Dish Pizza

Grilled Hot Dogs & oven baked fries

Country ham & biscuits with butter roasted potatoes

Pizza night

Homemade sloppy Joes with oven baked fries

Hot Fudge Pie (new) with dairy free vanilla ice cream

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Here is the first of what I am sure is to be many dairy free ice cream recipes.  If you read my Thoughtful Thursday post a couple of days ago (And if you didn’t, go back and read it right now.  I can wait.  Hmm, hmm.  Done? Good.), you will know that I have found a new passion…dairy free ice creams.  Ooohh!  They are so good!

One of my and C’s favorite ice cream treats is rocky road at a certain national ice cream chain, so that is one flavor that I wanted to try to duplicate. This recipe is in the “lick it!” vegan ice cream cookbook.  In my humble opinion, this is just as good if not better since the nuts and marshmallows taste fresher in this homemade version.  Try this now!!! (If you want this recipe to be truly vegan, you will need vegan chocolate and marshmallows.)

1 1/4 cups soymilk or other non-dairy milk

1/3 cup granulated sugar

2 tbsp. unsweetened cocoa powder

6 oz. milk chocolate chips

1 14 oz. can full-fat coconut milk

2 tsp. vanilla

1/4 cup chopped almonds

1/2 cup mini marshmallows


Combine the soymilk, sugar and cocoa powder in a medium saucepan and whisk until smooth.  Warm on medium heat until the soymilk begins to simmer.  Remove from heat. 

Put the chocolate chips in a heatproof bowl.  Pour the hot soymilk mixture over the chocolate and stir until smooth.  Whisk in the coconut milk and vanilla extract.  Cover and chill in the refrigerator for at least 3 hours. 





Then freeze in an ice-cream maker according to the manufacturer’s instructions.  (The instructions for mine say: Turn on the machine.  Pour the ice cream base into the machine and process for 20 minutes.  Add the almonds and marshmallows for the last 5 minutes.)

At this point you will have soft-serve ice cream which is awesome in itself.  If you want hard ice cream, pour the soft-serve into a lidded freezer-safe container and freeze for 2-3 hours if you can wait that long!




Please join me at Miz Helen’s Country Cottage for Full Plate Thursday.

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Up until now, you would not have found many, if any, ice cream recipes on this little blog o’ mine.  Why?  Well, I am extremely lactose-intolerant.  So bad that one little bite of regular ice cream will send my stomach into fits for hours, and that is so NOT FUN!  I can take the medicine that helps, and it does just that, helps, but it does not go away completely. 

All of that is about to change.  You may see a dozen ice cream or frozen treat recipes on here all in a row because of a birthday gift that I received.  My in-laws (God bless ‘em, they are wonderful!) gave me a tabletop ice cream maker along with a recipe book titled “lick it!”, which is full of vegan ice cream recipes.  Now, I am not a vegan, and probably will never be a vegan, but one thing that vegans and I share is a need for food without dairy in them.  This book rocks!

The ice cream maker is a Cuisinart model ICE-21 and it is awesome!  Check it out here for all of the info.  It makes 1.5 gallons at a time in about 20 minutes.  At that point the ice cream is like soft serve which is the way I like it.  If you want it firmer, just put the deliciousness into a freezer-safe lidded container and let it harden for a couple of hours.  That is if you can wait that long!!

So far I have made the chocolate rocky road, vanilla, and orange sherbet recipes from the “lick it!” book, and they are great!  I couldn’t tell that they weren’t the real thing.

If you are lactose-intolerant or vegan or just want to try something a little different, get yourself an ice cream maker and this book.   A little word to the wise, you might want to invest in coconut milk and soymilk stocks.  Just wait, you will understand!

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