Creamy Vanilla Ice Cream

Fall is just about here, I have to post this last yummy ice cream recipe!

It's an egg custard ice cream and it actually stays soft in the freezer. The key to soft ice cream is to whip enough air into it. If you have a small ice cream maker (2qt or smaller) either half the recipe or only mix half at a time in your mixer otherwise it will be rock solid. And if it does turn out solid, you can let it get soft and re-mix it (but it's just easier to do it right the first time).

2 eggs

1 cup sugar

2 1/2 cups whipping cream

2 cups milk (I've used 1% and 2%)

2 1/4 teaspoons vanilla

In saucepan mix all ingredients except vanilla. Cook over medium low heat stirring constantly until candy thermometer reaches 160 degrees. Cool by setting pan in ice and continue stirring. Refrigerate or freeze until completely cooled, then mix in ice cream freezer according to directions. For softer ice cream be sure to mix well.

Banana Muffins

These are the yummiest banana muffins, they taste just like banana bread. Sometimes I make the crumb topping with oats, you can also make it without. If you want to go healthier you can add 1/2 cup oats to the batter- it makes it a tad drier so I'd recommend adding another banana if you have one, but it still tastes delicious either way.

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup brown sugar
2 eggs
1/2 cup butter
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 cup walnuts, chopped

Crumb topping
1/3 cup brown sugar
2 tablespoons flour
1/8 teaspoon cinnamon
1 tablespoon butter
2 tablespoons oats (optional)

Mix wet ingredients, then stir in dry ingrients until well mixed. Stir in nuts. Mix crumb topping. Pour batter into greased muffin pan and top with crumb topping. Bake at 375 for 20 minutes.

*You can also use this for banana bread- makes a smaller loaf- just bake for 50-60 minutes.
*I'm lazy and sometimes don't make the topping, they still taste great- I just usually add a bit more brown sugar to compensate...

Sloppy Joes (lentil style)

If you tried the lentil tacos and enjoyed them, I think you'll really like these. I've been wanting to try it for a while and finally got the courage. They are really yummy. Either use the recipe below or just mix in with your favorite canned sloppy joe mix (I'm partial to the home made kind).

1 cup lentils

2 1/2 cups water

1 cup chicken broth

1/4 cup chopped onion

1/4 cup chopped bell pepper

1 clove minced garlic

1 teaspoon mustard

3/4 cup ketchup

3 teaspoons brown sugar

s&p to taste

Boil lentils in water with chicken broth, reduce heat to medium and cook until tender, 45 minutes to an hour. In a skillet over medium heat saute onions, pepper and garlic in a tablespoon of oil. Stir in mustard, ketchup and brown sugar and simmer for 30 minutes. Stir in lentils and serve on hamburger buns.

Kentucky Griddle Cakes

I always assumed griddle cakes were just a southern name for pancakes. Not so. They are made from cornmeal. I'm not a huge fan of cornmeal but I'm always up for trying something new. This is a fun substitute for break in lunches or for breakfast.

I like to use them for BLT's with ranch dressing instead of mayo, or as a breakfast sandwich with eggs and sausage.

1 cup cornmeal (white or yellow)
1/2 cup flour
1 tablespoon sugar

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cup milk (buttermilk if you have it)

1 egg

2 tablespoons vegetable oil

1 tablespoon honey

4-5 slices cooked, chopped bacon (or bacon bits)

Mix all dry ingredients then mix in milk, egg, oil and honey. Stir in cooked bacon. Should resemble pancake batter, but the bacon will slip to the bottom so mix well between each batch. Heat a griddle over medium heat and spread with butter or spray with oil. Pour evenly sized pancakes and cook until brown on the bottom, flip and finish cooking just like regular pancakes. Best if served warm.

*These freeze really well- freeze individually then store in freezer bags, to reheat put in toaster for a few minutes.