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June 3, 2015  | Everyday Recipes
Easy and delicious printable easy recipes from our recipe family.  Recipes are made with ingredients found in most pantries.   

Everyday Recipes from Our Recipe Family.

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Today's Recipes
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I don't know if this would be under grilling tips, but there was a post online about being careful when you use one of those wire brushes when cleaning your grill. A lady actually bit down on a wire from the cleaning brush that was left on the grill and was lodged in her burger.

Cookies and Cream Ice Cream Recipe

4 c. half and half
2 eggs, beaten
1 c. sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
10 to 15 Oreo type cookies, crumbled

Mix half and half with eggs and scald. When cool, add sugar, salt and vanilla. Stir in cookies after ice cream is frozen.
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Vanilla Ice Cream Recipe

1 pt. (2 c.) heavy cream
1 pt. (2 c.) light cream or half and half
1 c. sugar
1 1/2 tsp. vanilla
1/8 tsp. salt

Pour heavy and light creams into freezer can of electric ice cream maker. Stir in sugar, vanilla and salt until sugar is to dissolved. Freeze, following manufacturer's directions. Serve immediately or spoon into freezer storage container; store in freezer.

Mocha Chip: Add 1 1/2 tablespoons instant coffee powder with the 1 cup sugar, in recipe. Stir in 1 cup semi-sweet mini-chocolate pieces before storing ice cream in freezer.

Banana: Add 2 cups pureed bananas (about 4 medium-size), 2 tablespoons lemon juice and 1/2 teaspoon ground nutmeg with the sugar in recipe.

Chocolate-Chocolate Chip: Add 6 tablespoons cocoa powder or 1/2 cup chocolate syrup with the sugar in recipe. Stir in 1 cup semi-sweet mini-chocolate pieces before storing in freezer.
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I planted zucchini in my garden.  Do I need to pick them when their are little or when they are bigger.  What are the advantanges to each size.  This is my first garden.

I miss Robbie.  Does anyone know her and if she is OK. I love her recipes but am concerned about her not contributing to the newsletter as she usually does.
Mary J

Sharon's Custard Ice Cream Recipe

2 qt. plus 2 c. milk
8 eggs
2-1/2 c. sugar
1 tsp. vanilla
2 tsp. cornstarch
1 large can Carnation cream (evaporated milk)

Heat milk first; do not boil. Mix sugar, cornstarch and eggs, beating well. Add this mixture to heated milk and cook over medium-low heat until thickens, stirring constantly. Then add Carnation cream and mix well.
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My husband thinks we have to go camping every summer.  I always act like I love going camping but if the truth be known for the past 18 summers I would rather go to a nice motel with air conditioning.  Does anyone have some camping recipes that I can take this year.  They need to be easy and have only a few ingredients.  I like the kind of recipes that are made in foil packets and have little cleanup.

Praline Ice Cream Recipe

2 c. chopped pecans
6 eggs
1 (13 oz.) can evaporated milk
1 pt. whipping cream
1 c. evaporated milk
2 Tbsp. butter, melted
1 (14 oz.) can condensed milk
1 Tbsp. vanilla
2 c. sugar, divided
2 c. milk

Sauté chopped pecans in melted butter, stirring constantly, about 5 minutes. Set aside to cool. Beat eggs in large bowl at medium speed until frothy. Add 1 can evaporated milk, 1 can condensed milk, vanilla and whipping cream; mix well. Combine 1 cup sugar and 1 cup evaporated milk in saucepan. Cook over low heat, stirring constantly until mixture begins to bubble; then remove pan from heat. Place remaining 1 cup sugar in small saucepan; cook over medium heat, stirring constantly until sugar dissolves and forms a smooth liquid. Stir in pecans. Mixture may form lumps. Stir pecan mixture into sugar and milk mixture; break apart pecan lumps. Stir this into egg mixture. Pour into freezer can of a 1-gallon freezer. Add the 2 cups milk or enough to fill can 3/4 full. Freeze according to manufacturer's instructions. Let ice cream ripen at least 1 hour.
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Strawberry Ice Cream Recipe

1 qt. milk
1 pt. half and half
2 cans sweetened condensed milk
2 tsp. vanilla
1/8 to 1/4 tsp. almond extract
1 qt. fresh strawberries, sliced

Combine first 5 ingredients in a large bowl. Pour into freezer container of a 5-quart ice cream freezer. Freeze to manufacturer's instructions. Pack freezer and let sit 1 hour before serving.
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What is the easiest way to use charcoal and grill outdoors.  I can't seem to get the charcoals to light and stay lighted.  Is their a trick to getting the coals all to burn? 

Banana Ice Cream Recipe

2 cans Carnation evaporated milk
1 1/2 tsp. vanilla flavoring
4 large mashed or sliced bananas
1-1/2 c. sugar
enough milk to fill to top line of container

Mix all ingredients together in churn. Churn as directed, layering rock salt and ice all the way to the top. (Takes about 30 to 40 minutes.)

Note: Half and half may be used in place of 1 can of Carnation evaporated milk.
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Banana Strawwberry Popsicles Recipe

1 large, extra ripe banana
1 c. frozen strawberry yogurt

Combine banana and strawberry yogurt together in blender. Whirl until smooth. Pour into popsicle molds; freeze until firm.
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I planted carrots in my garden.  Now I need recipes to use with the carrots.  About the only way I know is to cook them and add a little butter.  Does anyone have some carrot recipes they would share with me. 
Thanks, Mary

Hershey Almond Bar Pie Recipe

1 pie crust (of your choice)
5 regular size Hersey bars (melted)(with or without nuts)
1 12 oz container cool whip

You may add cup of miniature marshmallows

Mix Hersey bars with cool whip. Hersey bars will harden up when it goes into the cool whip.

Pour into pie shell and refrigerate for several hours. Easy to make and delicious to eat.
“B” in GA.
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Slow-Cooker Lemon Garlic Chicken Recipe
Serves 2 to 4 with leftovers

4 to 5 pound chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated, but left in their skins
2 chicken bouillon cubes or 1 teaspoon bouillon paste, divided (optional for richer flavor)
2 sprigs thyme
2 tablespoons soy sauce
1/4 cup chicken broth
2 sprigs rosemary

For the gravy:
1/4 cup all-purpose flour

Remove the bag of gizzards and discard (or reserve for stock). Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Gently work your fingers under the skin covering the breast meat and slide them back and forth to separate the skin from the meat without tearing it. Scoop up a dollop of the seasoning and work it under the skin covering both breasts. Rub any remaining seasoning over the drumsticks and thighs. Transfer the chicken to the slow cooker, breast-side up.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 to 6 hours. Thirty minutes or so before the time is done, add the rosemary sprigs.

Remove chicken from the slow-cooker and allow it to rest on a baking sheet, tented with foil, for about 20 minutes. The wings and drumsticks may fall away as you lift the chicken; this is normal.

While the chicken is resting, strain the cooking liquid into a sauce pan and bring to a rapid simmer. Scoop out a half cup of the liquid and whisk it with the flour in a separate bowl. Slowly pour the flour slurry back into the cooking liquid while whisking. Continue simmering and whisking until the gravy thickens. Taste and add salt and pepper as desired.

When ready to serve, remove the skin from the chicken and discard. Use your fingers to pull the meat away off the bones; it should come away easily with gentle pressure or use a knife as needed. Serve the breasts, thighs, and drumsticks right away and tear the remaining meat into shreds for using in leftovers. Serve with the gravy alongside.


Cooking times longer than 6 hours are not recommended. With longer cooking, the chicken bones start to become too soft, making it difficult to separate the meat and get a good gravy.

Rosemary tends to get bitter if cooked for too long. Adding it in the last half hour of cooking helps give the dish rosemary flavor without the bitterness.

The garlic cloves cooked with the chicken make an excellent spread. Pop them out of their skins, mash with a bit of salt, and serve with slices of crusty bread.
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A lot of our members have asked what software I use for organizing my person recipes. 
Nancy Rogers

I use Home Cookin' software for my personal recipes.
For a free 2 week trial of this software, Click Here

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