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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (0)
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12/17/12 3:55 P

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Here are a couple of ideas for a special treat for Christmas that everyone should like and they are so simple:
Take a very good vanilla ice cream and scoop out and make ice cream balls then roll them in crushed peppermint! Freeze until ready to use. Next add some hot fudge topping over the ball just before serving! Heavenly!

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Another easy to make yet delicious dessert that is served at Outback Steakhouse that you can make at home. I actually made kits up for Christmas one year containing: Mrs. Richardson's Hot Fudge Topping, toasted coconut and maraschino cherries with gift card to grocery store so they could purchase the ice cream and whipped topping.

Vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream." Resting on the very top is a fresh, ripe strawberry in summer or a maraschino cherry in Winter.

The secret to this recipe is to well-coat your large ball of ice cream with that crunchy, toasted coconut. The house will smell sooooo good too as the fragrance of freshly toasted coconut wafts through your entire house, room by room. This is a good one to make when you want a special dessert that is inexpensive it you have some of the items on hand.

1 cup shredded coconut
4 large scoops made into balls of REAL vanilla ice cream
1/2 cup Hershey chocolate syrup or Mrs. Richardson’s Hot Fudge Topping or make your own!
whipped cream (in a can) like Reddi Whip

1. Preheat the oven to 300 degrees.
2. Spread the coconut over the bottom of the inside of a large oven pan. Shake the pan a little to spread the coconut evenly.
3. Bake the coconut for 25-30 minutes or until the coconut is a light, golden brown. You may have to stir or shake the coconut in the last 10 minutes to help it brown evenly. Watch it carefully so it doesn't brown too much or burn.
4. When the coconut has cooled, pour it onto a plate, or into a large bowl. Roll each scoop of ice cream in the coconut until it is well coated. Press down on the ice cream to help the coconut stick. Put the ice cream into four separate bowls if serving immediately*
5. Heat up the chocolate syrup/ topping for 10-15 seconds in the microwave. Careful not to cook too long and burn it! Pour about two tablespoons over each scoop of ice cream. Try to completely cover the ice cream with chocolate.
6. Spray some whipped cream on the top of each scoop of ice cream.
7. Add a maraschino cherry / or strawberry and place one on each serving; upside down on the whipped cream. Serve with a spoon.
Serves four.
*or carefully put in a cup cake wrapper and then a cup cake baking container and cover to protect from freezer burn and pop it into freezer ready to serve at a minutes notice!


´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (0)
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3/22/12 10:01 A

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Another favorite of mine is Irish Root Soup...it is delicious hot or cold...as an appetizer or beginning course...we love it. A harvest in a bow, a pureed soup featuring carrots, leeks, garlic & sweet potatoes. I submitted it in our states Sesquicentennial cookbook..150 years of recipes.

2T olive oil
1 T butter
2 lbs carrots peeled & sliced
2 leeks (white part only) sliced
6 cloves of garlic ...peeled & chopped
2 lbs sweet potatoes- peeled, halved & boiled...see note oven roasted
4 cups chicken stock
2 cups half & half
pinch of sea salt
pinch of white pepper
2 T sugar or Stevia if wanted see note
1 T freshly grated ginger


Oven Roasted Sweet Potatoes:
Boil potatoes about 10 minutes, then oven-roast by placing potatoes on cookie sheet in 350F oven about 30 minutes, or until browned & tender.

Heat oil & butter in a large, heavy saucepan over medium heat. Add carrots, leeks, garlic & sweet potatoes. Sauté until leeks are translucent- about 8 minutes.

Add stock & half & half. Cover & simmer until carrots & potatoes are very soft, stirring occasionally, about 30 minutes. Puree soup in batches in blender or vitamix. Return soup to same saucepan. Add salt & pepper...also sugar or stevia if desired..Taste & adjust seasonings.

Sitr soup over medium heat until heated through. Ladle into bowls & top with whipped cream (if desired) but it is great without. Yield is 6 servings.

Golddust Note:
I don't add sugar and use half & half instead of whipping cream that was in the original recipe and I added the freshly grated ginger which really makes this great. Recipe has been tested with the higher fat and calories and without and found delicious both ways....File this away so good hot in the winter and great on a hot summer eve served cold! IMHO


BTW it looks like a pot of gold too!

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´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



 Pounds lost: 8.7 
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GOLDDUSTTWIN's Photo GOLDDUSTTWIN SparkPoints: (0)
Fitness Minutes: (61,881)
Posts: 13,663
3/22/12 10:00 A

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Tastiest Corn Beef Ever
Corn beef is cured in salt and last year I tried the following recipe from Elise Bauer at Simply Recipes & was hooked as was my husband who has to watch his sodium level. Perhaps you too have been hankering for a Reuben but didn't think you could.

Prep time 10 minutes...Cook time 2 hrs 30 minutes at 350F

First you drain the corn beef from the package & discard the spice packet..or save it for another use. I actually rinse my corn beef to get all the saline solution off of it. Then I put the corn beef, fat side up in a dutch oven and cover with water. When the water comes to a boil, discard the water. You fill the dutch oven again with cold water and bring the meat to a boil a second time.
Empty the pot, rinse the meat with cold water and allow meat to drain.

Preheat oven to 350F while the water is finishing its second boil so you can finish quickly. Now after the beef is drained lay it fat side up on a large piece of aluminum foil, insert cloves, evenly spaced, into the fat and then cover the top, (fat side) with a hot or sweet honey mustard. Sprinkle brown sugar over the top.

You have to wrap the foil loosely so there is some space between the beef and the foil at the top and yet the beef is totally covered in the foil. Place this foil wrapped corn beef into a shallow roasting pan and bake for 2 hours.

At the end of the cooking time carefully open the foil and add some more mustard on top and fold the foil around the outside of the beef. Now broil for 2-3 minutes until the top of the corn beef is lightly brown and bubbly. Let the meat rest for 5-10 minutes before you cut it at a diagonal, across the grain into slices 1/2 inch thick. Serve immediately...Delicious!

3 lbs corn beef in package
10 whole cloves
1/4 cup hot sweet honey mustard*
2 Tablespoons brown sugar...


* I was uncertain about hot so I used Cub brand Honey Mustard that just happens to come in a 12 oz container just ike a more expensive one with the same ingredients at half the price.
Cub Honey Mustard has 2 Carbs, 25 mg Sodium and 10 calories and you can read every natural ingredient!

´¨¨)) -:¦:-
¸.•´ .•´¨¨))May you have Butterfly Mornings and Wildflower Afternoons!
((¸¸.•´ .•´ -:¦:-
-:¦:- ((¸¸.•´* Dusty



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