Make Again Monday: French Toast Sandwiches

French toast meets grilled turkey and cheese sandwich. My youngest daughter volunteered to make these sandwiches and she really loaded them up with turkey and cheese. I like that she is willing to make things on her own.

To see the recipe and original post click here.

Enjoy!!!
 

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Lemon Curd Ice Cream

This ice cream is summer in a bowl. Creamy lemon ice cream swirled with a delicious tangy homemade lemon curd. Such a delicious way to start my summer time. 

Between the lemon curd and the lemon ice cream you will need the juice and zest of many lemons. You will need the zest of 5 lemons and 1 cup plus 2 tablespoons of lemon juice. When added all up you will need 6 lemons, provided each lemon yields 3 tablespoons of juice. 

Lemon Curd Ice Cream

Ingredients:

Lemon Curd

• 2 eggs, lightly whisked
• 1 egg yolk
• 1 cup granulated sugar
• 3/4 cup fresh lemon juice, about 4 large lemons
• 1/2 cup unsalted butter, cubed
• 2 lemons zested

Lemon Ice Cream

• 3 ounces cream cheese, room temperature
• 3 cups half and half
• 1 cup granulated sugar
• 3 lemons zested
• 1/4 cup, plus 2 tablespoons, about 2 large lemons fresh lemon juice
• 1 1/2 cups heavy whipping cream

Directions:

Lemon Curd

1. In a medium saucepan, whisk together the eggs, egg yolk, sugar and lemon juice, just until combined. Add in the butter and lemon zest. Heat over medium heat, stirring constantly until the curd is thick and coats the back of a spoon, about 5-8 minutes.
2. If desired, blend with an immersion blender for a smoother texture.
3. Pour the curd into a container and refrigerate until cool.

Lemon Ice Cream

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, add in the cream cheese and a little bit of half and half. Whisk until the cream cheese is completely incorporated into the half and half. Slowly add in the remaining half and half, whisking until well combined.
3. Add in the sugar and lemon zest. Whisk until the sugar is dissolved. 
4. Add in the lemon juice and heavy cream. Whisk just until combined.
5. Pour into an ice cream maker and churn according to manufacturer's directions.
6. Remove storage container from freezer and transfer 1/3 of the ice cream into it. Dollop about 1/3 of the completely cooled lemon curd on top. Repeat the layers 2 more times. Using a knife swirl the curd into the ice cream. Put the lid on and freeze.

Enjoy!!!

Notes:

I used all of the lemon curd the recipe made, which was about 1 1/2 cups. You can always use less if you want.

*Adapted from Saving Room for Dessert.

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S'mores Iced Coffee

I had seen several different recipes for a s'more iced coffee, but didn't completely like any of the recipes, just like parts of different recipes. So I decided to combine the parts I liked into one recipe. 

The coffee had a great chocolate flavor combined with a delicious sweet flavor from the marshmallow fluff. 

S'mores Iced Coffee

Ingredients:

• 1 cup cold brew coffee
• 1 tablespoon chocolate sauce, plus more for topping
• 4 tablespoons marshmallow fluff, divided
• coffee ice cubes
• 1/2 cup milk
• graham cracker crumbs, for topping

Directions:

1. In a glass measuring cup, stir together 1 tablespoon chocolate sauce and 1 tablespoon marshmallow fluff. Pour in the coffee and whisk everything together. 
2. Add coffee ice cubes to a glass or mug and pour coffee over top.
3. In same measuring cup, whisk together the milk and remaining 3 tablespoons marshmallow fluff.
4. Pour the milk mixture over the coffee.
5. Drizzle desired amount of chocolate sauce over top and sprinkle with graham cracker crumbs.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 202
Total Fat		1.5g
Saturated Fat		0.8g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		0.1g
Cholesterol		5mg
Sodium		102.2mg
Total Carbohydrates		42.4g
Dietary Fiber		0.7g
Sugars		31.8g
Protein		4.5g
Calcium		16.5%
Iron		0.6%
Potassium		222.5mg
Vitamin A		0%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

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Make Again Monday: Crock Pot Bacon Ranch Chicken

 

This chicken turns out so creamy and flavorful. I also like that it makes a lot, so I have plenty of leftovers for either dinner or lunch to sometimes both.

To see the recipe and original post click here.

Enjoy!!!

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Chef Salad

I was not feeling well one night and unfortunately we did not have any leftovers, so my youngest volunteered to make this salad by herself. I am so thankfully she is willing to help out when I do not feel well. I'm not sure what I am going to do when she is also away at college like her older sister. 

This salad is not only easy to make but delicious as well. It is perfect for those busy weeknights when you need a quick dinner or even an easy lunch.

Chef Salad

Ingredients:

• 8 cups chopped romaine lettuce
• 1 cup diced oven roasted turkey deli meat
• 1 cup diced smoked ham deli meat
• 4 slices turkey bacon, cooked and crumbled
• 1/2 cup diced Swiss cheese slices
• 1/2 cup diced cheddar cheese slices
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 4 hard boiled eggs, quartered
• Italian dressing

Directions:

1. Place the lettuce into a large bowl.
2. Top the lettuce with the deli meats, cheeses, tomatoes, cucumbers and eggs.
3. Top each serving with some Italian dressing.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 390
Total Fat		27.7g
Saturated Fat		10.8g
Trans Fat		0g
Polyunsaturated Fat		0.7g
Monounsaturated Fat		1.2g
Cholesterol		184.5mg
Sodium		750.5mg
Total Carbohydrates		11.8g
Dietary Fiber		1.1g
Sugars		8.3g
Protein		24.5g
Calcium		32.3%
Iron		6.6%
Potassium		267.4mg
Vitamin A		8.2%
Vitamin C		14.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Diethood.

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Mint Chocolate Chip Frappuccino

The first time I made this drink I can't deny it was good. However, when I have a coffee drink, I want to taste a bit of coffee. This tasted more like a milkshake and it made more than one serving. I prefer my coffee drinks to make one serving, then I am not tempted to drink the other delicious servings.

Since this drink was so good I had to make it again and give it more coffee flavor. Since it already had 12 ounces of coffee in it, adding more coffee was not a good option. So it only made sense to reduce the chocolate flavor and both milks. After making those changes, the drink still had the great chocolate and mint flavor, but also had a bit of coffee flavor.

Mint Chocolate Chip Frappuccino

Ingredients:

• 12 ounces strong brewed coffee
• 1/2 cup whole milk
• 2 tablespoons sweetened condensed milk
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• 2 tablespoons chocolate syrup
• 2 tablespoons semi sweet chocolate chips
• 1 cup ice

Directions:

1. In a blender, add in the coffee, half and half, sweetened condensed milk, peppermint extracts, vanilla extract, chocolate syrup and chocolate chips. 
2. Turn the blender on and add the ice in slowly until you reach your desired consistency and taste. Too much ie will result in a watery frappuccino.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 455
Total Fat		15.6g
Saturated Fat		9.3g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		1g
Cholesterol		27.2mg
Sodium		132.5mg
Total Carbohydrates		72.6g
Dietary Fiber		2.5g
Sugars		60.4g
Protein		9.3g
Calcium		23.8%
Iron		4.6%
Potassium		547mg
Vitamin A		13.2%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Take Time for Style.

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Make Again Monday: Loaded Tater Tot Casserole

 

This tater tot casserole is loaded with cheese and bacon plus some chicken. All of that goodness is accented by a delicious homemade gravy. I do not think tater to casserole gets any better than this.

To see the recipe and original post click here.

Enjoy!!!

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