STRAWBERRY FROSTY (FROZEN STRAWBERRY ICE CREAM SHAKE)

Ingredients:

1 cup heavy whipping cream, whipped

½ can sweetened condensed milk

1 pint (16 oz.) strawberry milk
3 tablespoons strawberry syrup

1 teaspoon freezer jam, optional

Directions:

With a mixer, whip the cream until stiff peaks form.  Mix in sweetened condensed milk.  Add strawberry milk and continue to mix it into the creamy mixture.  Pour into your ice cream maker and follow manufacturer’s instructions.  Pour into a freezer safe bowl and freeze for about 2 hours.  Serve and enjoy.

Ingredients

Mixing

In the Ice Cream Freezer

Ready for the Freezer

LEMON CHIFFON YO-CREAM (Greek yogurt meets heavy cream, then gets churned and frozen)

Ingredients:

2 cups plain non fat Greek yogurt (or half plain and half vanilla)

¼ plus 1/8 teaspoon pure lemon extract
¾ cup  milk or almond milk
¾ - 1 cup sugar (I used extra fine baker’s sugar)
¾ cup heavy whipping cream

6 drops yellow food coloring, optional

zest of 1 medium lemon

Directions:

In a blender, blend all of the ingredients just for about 30 seconds. Chill the blender mixture in the fridge for about an hour or so. Then churn according to your ice cream maker’s manufacturer’s instructions. Freeze for 2 -3 hours before serving.  Top with your favorite topping.

Ingredients

Blended

With Yellow

Churning

Yum

REFRESHING FROZEN GRAPEFRUIT PIE

This frozen dessert is perfect for an adventurous palate.  Grapefruit is an underused ingredient, but well worth the delectable discovery.

INGREDIENTS:

CRUST:

9 oz. shortbread cookies (I used lemon straw cookies from Target)

½ cup butter, melted

FILLING:

1 can (14 ounces) sweetened condensed milk

7 tablespoons ruby red grapefruit juice (fresh is best)

6 drops red food coloring (optional)

2 drops yellow food coloring (optional)

1 ¾ cups heavy whipping cream, whipped

1 cup whipping cream, whipped (for garnish)

Wilton’s pearlized  sprinkles  - sugar pearls (for garnish)
White Chocolate M&Ms (for garnish)

DIRECTIONS:

In the food processor, put the cookies in and create crumbs.  Add the crumbs to a pie plate and add the melted butter.  Stir.  Press down on the bottom and sides with a fork.  Put in the freezer and let set.

In a large bowl, combine the sweetened condensed milk and the grapefruit juice.  Mix well.  Add the food coloring and mix in.  Add more or less food coloring depending on the desired shade.  I used red to make pink, then a couple drops of yellow to give it a more of a grapefruit color.   

Whip 1 ¾ cup whipping cream. Fold a fourth of the whipped cream into grapefruit mixture; fold in remaining whipped cream.  Spoon into crust.  Cover and Freeze over night.

Whip 1 cup of whipping cream.  Refrigerate and reserve for garnish.

Remove from freezer 10-15 minutes before serving.  Garnish with the reserved whipped cream and sugar pearls.

Ingredients

Cookie Crumbs in Food Processor

Cookie Crumbs, ready for Melted Butter

Using A Fork to Mix

Crust

Sweetened Condensed Milk and Grapefruit Juice

Mixed

With Food Coloring

With Whipped cream and ready to freeze

Just Out of the Freezer

SLOW COOKER DINNER ROLLS

INGREDIENTS:

1 ¼  Cups Warm Milk (water can be substituted)

1 Tablespoon Yeast

1 Tablespoon Sugar

½ teaspoon Salt

1 ½ Tablespoons Oil

½ cup sugar

3 – 3 ½  Cups Flour

Butter flavored cooking spray

½ cube of butter

DIRECTIONS:

First:  Add yeast and then sprinkle the sugar over the 1 1/4 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.
Next:  Stir in the salt, oil, sugar and flour.
Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from the bowl.

Get out your slow cooker and line with parchment paper.  Spray parchment paper with cooking spray.

Roll the dough into Golf Ball sized balls.

Place dough balls into the slow cooker and pack tightly.  Turn the Slow Cooker to low and let rise for 1 hour and 15 minutes. 

Soften ½ cube of butter.  Place softened butter between the risen dough balls.  Turn the slow cooker on high and let cook for 1 hour and 15 minutes.

Remove from slow cooker and place on a baking sheet. Spread/brush more butter on top.  Broil in the oven on high for about 1 or 2 minutes, turning frequently to brown evenly.

Serve immediately with butter or jam.

*MELODY’S COOKIES* (CORN FLAKE, PEANUT BUTTER AWESOMENESS)

INGREDIENTS:

1/2 c. corn syrup
1/2 c. sugar
1 cup peanut butter
1 teaspoon vanilla
5 cups corn flakes

DIRECTIONS:

Put corn syrup and sugar in heavy pan and boil gently until sugar dissolves. 

Add: peanut butter, vanilla and corn flakes. Stir until well mixed. 

Drop by spoonfuls on waxed paper or spread in 9X13 pan. Cool.

*This recipe started out as "Chela's Cookies", a recipe given to Chela by her grandmother, Ninetta LaVern Griggs. She came to visit after a baby (Catrin) was born and Chela being 5 was bored. Ninetta was always more concerned about the older siblings than she was with the baby. I guess she thought the Mom could take care of the baby, but the older siblings needed a little TLC. She created this recipe and named it after Chela.

To share this recipe you MUST name the cookie after the child the cookies are given to... ie. Melody, Jane or Peter. You can change the recipe by changing the cereal or adding chocolate chips, nuts, coconut, dried fruit, frosting, melted chocolate on top etc. Literally making "Their cookie" because it's about out their favorite things. Enjoy and please spread the love Chela’s grandmother gave to her around a bit.