Butterfinger Ice Cream

My new all time favorite ice cream!

1 1/8 cup sugar
1 1/2 cup milk (I use skim)
3 cups heavy cream (I use fat free half and half)
1 1/2 tablespoons vanilla extract
4 Butterfingers

Using a hand mixer, mix the sugar and milk on low speed until the sugar dissolves. Add cream and vanilla extract and mix until combined. Pour into ice cream maker for 20 minutes. Crush Butterfingers. Add into ice cream maker and run for 5 more minutes. Put in freezer for 3 hours to firm up.

Crock Pot Sesame Wings

These are super yummy and the meat just falls off the bone. J always claims all the chicken bits left swimming in the sauce. I forgot to get a picture. I will post one next time I make them.

Ingredients:

4 lbs chicken wings, split
1/4 cup sesame seeds
2 tbsp olive oil
4 cloves garlic, minced
3/4 cup sugar
1/2 cup white vinegar
6 tbsp soy sauce
1/3 cup veggie oil
1-2 tbsp red pepper flake (more if you like it spicy)

In a medium sauce pan over medium heat, heat the olive oil and add the sesame seeds. Toast seeds slightly (careful not to burn them) stirring constantly until they just start to toast. Then add garlic and sautee for 1-2 minutes. Add sugar, vinegar, soy sauce, oil and red pepper flake. Stir and reduce heat to low. Simmer for 5 minutes.

While simmering, put chicken wings in crock pot. Pour sauce over chicken. Cook on low for 6 hours, stirring occasionally.

Sweet & Spicy Asian Chicken

Ingredients:

2 boneless skinless chicken breasts cut into 1 inch pieces
2 tbsp sesame seeds
3-4 cloves garlic, minced
2 tbsp olive oil
1/3 cup sugar
4 tbsp soy sauce
1/4 cup white vinegar
1-2 tbsp red pepper flakes
1/4 cup canola oil
salt, pepper, garlic powder, onion powder

In a medium pot heat 1 tbsp of the olive oil over medium heat and add the sesame seeds. Cook until almost browned reduce heat and add garlic. Cook until sesame seeds are toasted golden brown. Add sugar, vinegar, soy sauce, canola oil and red pepper flakes. Simmer on low while cooking chicken. In a separate frying pan heat 1 tbsp olive oil over medium high heat. Add chicken. Season with the salt, pepper, garlic powder and onion powder. Just a sprinkle of each. Cook until chicken is cooked through stirring occasionally. Once chicken is cooked through add sauce and simmer for an additional 5 minutes. Serve over jasmine rice.

Homemade biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk

Combine all dry ingredients. Mix in butter until crumbly. Stir in milk to form dough. Place dough onto a floured surface. Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick. Cut biscuits with floured biscuit cutter (I use a juice glass) and place into ungreased baking pan. Form remaining dough into ball and repeat until all dough made into biscuits. Bake in 425-450 degree oven for 12-15 minutes. Brush immediately with melted butter.

Chicken Noodle Soup

Ingredients:
1 box angel hair pasta
3 boneless skinless chicken breasts cut into bite sized pieces
48oz box chicken broth
1 can cream of chicken soup
¼ onion, finely chopped
4-5 cloves garlic, minced
Carrots and celery (optional)
Parsley
Parmesan cheese

In a large frying pan heat some oil. Add the chicken, onion and garlic and sauté until chicken just starts to cook (you don’t have to cook it through). Dump into crock pot. Pour in broth, cream of chicken and one can water. Add chopped carrots and celery. Cook on low for at least 8 hours. About half an hour before serving add in parsley. Cook angel hair pasta according to directions on box. Serve chicken and soup over pasta and top with lots of parmesan cheese.

**You can also make on stovetop. Bring to a boil and let simmer on med/low for at least an hour, but the longer it simmers the better it is.

Stuffed Pork Chops

Ingredients:

2 butterflied pork chops
3 cloves garlic - minced
3 tablespoons finely chopped onions
2 tablespoons olive oil
1/4 cup grated white cheddar cheese
1/4 tablespoons ricotta cheese
3 tablespoons Italian breadcrumbs
1 tablespoon Parmesan cheese

Preheat oven to 375 degrees. Saute onion and garlic in olive oil until tender. Remove from heat to cool. In medium bowl mix cheeses and breadcrumbs. Add garlic and onion. Salt and pepper each pork chop. Spoon 1/2 of the stuffing mixture into each pork chop and fold. Use toothpicks to hold closed. Bake for 45 minutes.

Crock Pot BBQ

Ingredients:

1 pork roast
1 14 oz. can chicken broth
1 bottle of your favorite BBQ sauce
Salt, pepper, garlic powder, onion powder, cayenne pepper

Place pork in crock pot and season. Pour in chicken broth and cook on low for 4 hours. Turn roast and cook an additional 4 hours. Remove roast from the crock pot and shred with 2 forks. Pour out chicken broth. Return pork to crock pot stir in BBQ sauce. Cook for an additional hour. Serve on buns.