Raspberry-Lime Freeze

This is so easy, it doesn't really take a recipe.  It's also so yummy, perfect when it's hot outside.

1 pint raspberry sorbet

1 cup vanilla ice cream (our favorite soy ice cream is Double Rainbow brand, available at Food 4 Less)

juice and zest of 1 lime

raspberries

Blend sorbet, ice cream, juice and zest together.  Top with raspberries.  Serve immediately or put in dishes and back in the freezer until you're going to eat it.

Vegetable Lasagna

Okay ladies. I just made this for dinner tonight--and it was DELICIOUS! I couldn't believe how good (and healthy) it is. I had 3 different recipes for "Vegetable Lasagna" and took bits from all three, and made my own. Very tasty! And...it uses all that zucchini and squash we have too much of!

VEGETABLE LASAGNA

zucchini
yellow squash
diced onion
garlic
olive oil
tomatoes
herbs
brown rice lasagna noodles
ricotta cheese
grated parmesan

Par cook lasagna noodles; drain. Rinse with cold water, and lay flat on paper towels.

Meanwhile, saute onion, garlic, zucchini and squash in olive oil. Add diced tomatoes (canned or fresh). Season with Italian herbs like Basil, Oregano etc. and salt/pepper.

Combine ricotta cheese w/ grated parmesan and parsley (dried or fresh).

Layer w/ noodles, cheese mixture, and vegetable sauce ending with noodles and grated parmesan on top.

Bake 350* for 40 min to an hour.

Cafe Rio Rice

I've never tried this one but it seemed to go along with my previous posts. I am planning on making it this weekend though.

3 cups uncooked rice
4 cups water
4 tsp chicken bouillon
2 cloves minced garlic
1/2 cup chopped cilantro
1 can green chili's diced
3/4 tsp salt
1 tsp zest of lime
2 tbs lime juice
2 tsp sugar
1 tbs butter
1/2 onion, chopped

Sauté onion, garlic + butter until the onion is soft. add water, rice, and remaining ingredients and bring to a boil. after it begins to boil rapidly, reduce the heat to low and cover with the lid + simmer for about 20 minutes.

Cafe Rio Pork and Cilantro Ranch dressing

Cafe Rio Pork

6lb Pork Roast: Put in Crock Pot and cover halfway up with water and cook for at least 6 hours, we prefer to cook it overnight. Discard Water. Shred.

In separate bowl mix a 12oz can of salsa, 1 can cola, and 2 cups brown sugar. Pour over meat. Cook an additional 3 hours.

It's now ready to go. Don't cut on the time, it really is best if cooked forever! So to eat this stuff, as if it needs anything else, grab a tostada, tortilla or taco shell and use in place of typical taco meat. However, the second secret to this masterpiece is this delicious dressing.

Cilantro Ranch Dressing
In bowl combine
1 Buttermilk Ranch Mix packet.
2 cups mayo
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)

In a blender combine
2 tomatillos
1 jalapeno, seeded
1/2 - 1 bunch cilantro
1 Tbs lime juice
1 clove garlic, crushed

Mix the two combinations together and refrigerate. We get the uncooked tortillas from Costco, cook those up, top with this meat and dressing and all other Mexican topping favorites (lettuce, tomatoes, cheese, beans, avocado, peppers, etc.) This is good stuff.

Easy Ice Cream and Waffle Cones

Basic waffle cone recipe

1 complete egg

1 egg white

1/2 cup granulated sugar

2 Tbsp butter (melted)

2/3 cup all-purpose flour

1/4 tsp salt

With this waffle cone recipe you will get around eight waffle cones. Preheat the waffle iron. (Spencer used our crepe maker instead)

Take the egg white, egg and the salt and put them in a bowl. Beat them until the mix is properly blended. Add sugar to the mixture and stir until you notice the egg getting light in color (a minute or so of mixing). Add the flour and mix again until there are no more lumps. Mix in the melted butter.

Cook in the waffle iron for about a minute then quickly remove and role into a cone or bowl shape. It will be hot so use a towel so you don't burn yourself. Hold it in place for a bit so that the cone will hold its shape.

Super easy ice cream

2 cups heavy cream

1 can sweetened condensed milk

mix ins

Whip the cream until stiff peaks form. Stir in the sweetened condensed milk. For chocolate ice cream add cocoa to desired chocolatiness. For vanilla, add vanilla. For mint chocolate chip, add mint extract and mini chocolate chips. I stirred in caramel sauce in it before making caramel ribbons. I might try strawberries next time.

After it is mixed how you want it. Put it in a container and freeze for 3 hour or so.

To me it tastes just like the store bought stuff and it is super easy.

Roasted Butternut Squash Soup

I know it's summer and 100* outside, but I had some squash from my garden that I wanted to use up, so I found this recipe online, and made it tonight. It was delicious!!! Healthy too. Enjoy!

Roasted Butternut Squash Soup

Ingredients
For the soup:

* 2 tablespoons extra-virgin olive oil
* 1/2 cup (1/4-inch) diced onion
* 1/4 cup (1/4-inch) diced celery
* 1/4 cup (1/4-inch) diced carrot
* 1 cinnamon stick
* Sea salt, preferably gray salt
* Freshly ground black pepper
* About 4 cups chicken stock or canned low-salt chicken broth
* 1/2 teaspoon ground toasted coriander, optional
* 1 1/2 cups Roasted Winter Squash recipe
* 1/2 cup half-and-half, optional

To serve:

* 1/4 cup mascarpone cheese, optional
* 2 tablespoons toasted pumpkin seeds, optional

Directions

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.
To serve:

Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.
Roasted Winter Squash:

* About 3 pounds butternut squash (preferably 1 large squash)
* Gray salt
* Freshly ground black pepper
* 1/2 cup (1 stick) unsalted butter
* 2 tablespoons finely chopped fresh sage leaves
* 2 tablespoons granulated sugar
* 1/4 cup balsamic vinegar
* 1/4 cup dark unsulfured molasses
* 2 teaspoons Toasted Spice Rub, recipe follows

Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months.

Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe.

Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.

Yield: about 2 cups puree

Monica's Monster Cookies

I asked Monica for this recipe a few months ago. She said she had a hard time posting the recipe on this blog so I will do it for her. I want all of you to be able to try its hearty goodness. This cookies doesn't call for any flour, but is loaded with oats, peanut butter, and chocolate. How can you go wrong with that? Thanks Monica for sharing. I always love a good cookie recipe.

6 eggs
1 lb. brown sugar
2 cups sugar
1 1/2 tsp. vanilla
1 1/2 tsp. light Karo syrup
4 tsp. baking soda
1/2 lb. butter
1 1/2 lb. peanut butter
9 cups oatmeal
1 1/4 cups chocolate chips
1 1/2 cups M&Ms

Mix in large bowl in order given. Drop by large tablespoons or ice cream scoop, then flatten, 6 large cookies per cookie sheet. Bake at 350 for 10-13 minutes. Do not over bake.

This recipes makes a humongous amount of cookies. I usually half the recipe.