Limeaide

Before the last ray of Summer sun shines.... make one more batch of this tasty drink.

Limeade

4 cups cold water

2 ½ cups fresh lime juice (from 25 limes) 

½ cup superfine sugar 

Combine sugar with water in a large pitcher- add the lime juice to taste.  Stir vigorously for three minutes.  Garnish with fresh lime wedges.  Makes 6 ½ cups.

Vanilla Ice Cream

July is National Ice Cream Month!  Did you know?  Most of us don't need a reason to eat/ celebrate ice cream.  It's the best.  

For my birthday this past year I got a delightful, easy to use ice cream maker from my in-laws.  They scored big as this is one of my favorite appliances now!  

I have to be honest- I have only made vanilla ice cream, but it's sooooo good I can't get myself to try anything else!  

Here's my basic, easy, no cook, fast, super yummy vanilla ice cream recipe:

2 cups whipping cream

2 cups half and half

2 cups whole milk

1 1/2 cups sugar

1 small package instant vanilla pudding mix

2 teaspoons vanilla

In your ice cream maker, dissolve the pudding mix with the two cups of milk.  Quickly add the remaining ingredients and stir very well.  Churn according to your ice cream maker's directions.  Mine takes about 35 minutes.  

If you need to make more- I usually do- add more cream, half and half or milk.   Just remember it's 3/4 cup of sugar for every 3 cups of liquid.  If you need to double this recipe, you could add 6 cups of whole milk to the base recipe and it will turn out fine.  

Obviously, the more cream you use, the thicker the final product.  

I don't need toppings on this, but I usually have some sugared berries for family and friends to top their bowls off.  

Happy July! 

New! Cinnamon chocolate ice cream

Private selection which is locally carried at Fry's groceries has a new flavor! Cinnamon chocolate is fabulous. And on these pathetically hot summer months I like to buy the little pint sized so I can just grab a spoonful or two on demand.

It's also making me remember a time I was in California with some friends for the Fourth and we made cinnamon chocolate chip homemade ice cream. I was weary of this peculiar sounding flavor. And honestly quite disappointed that we weren't making vanilla or strawberry (my previous favorites).

All worries and disappointments quickly faded when I tasted my first spoonful. It was and still is my favorite kind of homemade ice cream! I need to dig out that recipe now that I have my own ice cream maker!

So yes, cinnamon chocolate may seem a little strange but it's actually very very good.

Chocolate Chip Cookies

There is NO DESSERT I love more than a soft, chewy, thick, 

chocolate chip cookie.  

I like mine with mini semi-sweet chocolate chips and not too much vanilla.  No raisins, no nuts, no oatmeal. 

So if you like crunchy cookies, or thin ones, or milk chocolate, then go ahead and skip this recipe.  

Sometimes when I'm in a hurry (or just want to self indulge in the goodness) and don't have time to scoop out three dozen cookies and bake in batches, I press the entire bowl of dough into a 9x13 glass baking pan and bake for about 17 minutes.  If I need to serve them, I cut them up into squares.   Honestly, I kind of like them better as bars.

Also great dough for spoozokies.

  (Half bake dough in a single serving bakeware, remove from oven and top with vanilla ice cream and chocolate syrup- or whatever the heck you want.  You get the idea.)

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp vanilla

2 cups flour

2 tsp cornstarch (yes, cornstarch)

1 tsp baking soda

1/2 tsp salt

at least 1 cup of semi sweet chocolate chips

Cream butter, sugars, egg and vanilla in electric mixer with paddle attachment.  

Mix in flour, cornstarch, baking soda and salt.  

Stir in chocolate chips.  

Bake cookies @350 for 8-10 minutes a batch  (no more than ten minutes)

OR

press into a 9x13 pan and bake @350 for 17-20 minutes

OR

 triple the recipe and freeze four dozen for cravings.

Savory Saucy Shrimp Kabobs

These tangy kabobs are great for a Summer barbecue.  Serve with pasta salad, grilled veggies or toasted bread.

1 cup light mayo
4 tablespoons apricot preserves
2 tablespoons soy sauce
1 tablespoon dijon mustard
1/2 tsp. garlic powder
1 lb. shrimp- medium to large size

Preheat gas grill to about 300 degrees.  Combine all ingredients except shrimp in a bowl.  Keep a little to use as serving sauce.   Put shrimp on skewers (if using wood skewers, soak in water for at least 30 minutes to avoid burning).  Brush kabobs with sauce.  Grill kabobs until shrimp are pink.  Do not overcook.  Serve with reserved sauce.

*Can be used with chicken as well.

Sweet and sour chicken

Sweet and Sour Chicken

In a medium saucepan whisk together:

1 cup pineapple juice (or peach or apricot preserves)

4 tsp soy sauce

1/2 cup ketchup

1 cup sugar

1/3 cup vinegar

4 T. corn starch

4 T. water

Blend and cook over medium heat until thickened.  Do not burn.  

Meanwhile, cube 2 lbs boneless skinless chicken breast.  Season with salt, pepper and a little garlic powder.  Roll pieces in flour and fry in a large wok that is hot with cooking oil.  Cook for about 3 minutes per side.  Chicken is not done yet, but then take the well-combined S&S sauce and pour in wok.  Turn down heat to simmer.  Cover wok and let chicken finish cooking for about 8 minutes.  

Serve over hot sticky rice.  I used Jasmine rice here because it's fast!