If you’ve ever done much observing about ice cream floats, you will see there are two camps. In one camp are those who believe the ice cream goes into the glass first. In the other are the folks who believe the soda goes in first to eliminate excess foam. I am a staunch member of the first camp. I want all the frothy goodness I can get out of a float! READ MORE
PAT DOWNS: Caramel Granola Ice Cream Topping
Enjoy Pat’s Caramel Granola Ice Cream Topping on your favorite vanilla ice cream. READ MORE
JENNIFER MAUNE: Ice Cream Sandwiches
Entertaining is one of my love languages and nothing makes me happier than beautiful weather that lends to spending our days outside enjoying the company of family and loved ones. Watching the kids run and play, a yummy meal sizzling on the grill, a beautiful table set up to share a meal together, I’m not sure it gets any better! I’m excited to share these elegant backyard barbeque ideas including a menu and recipes perfect for your upcoming Independence Day Celebration or just a fun gathering enjoyed outdoors! READ MORE
RENEE BIRCHFIELD: No Churn Cookie Dough Ice Cream
There is nothing nicer then ice cream on a hot summer day. Memorial Day is the beginning of summer in my book. I have been seeing recipes for no churn ice cream, no need for an ice cream maker, sounded worth a shot to me! READ MORE
AMY GRAMLICH: Strawberry Margarita Sherbet Float
If you like frozen margaritas, you will love this strawberry margarita sherbet float! Despite the name, it is actually non-alcoholic so it is a great treat for the whole family! On an ice cream float kick this summer, I found some new inspiration a few weeks ago as I looked through my mom’s June issue of Better Homes and Gardens. READ MORE
If you came here looking for a healthy meal for your family, you might want to skip to the next recipe. But if you want a quick, sweet, cold treat for a HOT summer day, you’ll want to make this ice cream. It takes just like a Dreamsicle! When was the last time you had one of those?? I don’t think my kids ever have, but they LOVE this ice cream. READ MORE
RENEE BIRCHFIELD: Raspberry Sorbet
Who doesn’t love a good sorbet? The smooth texture, the tartness of the fresh fruit, and the sweetness from plenty of good sugar. This sorbet recipe is adapted from the one that my in-laws made a couple years ago for Fourth of July. It tastes great but my favorite thing is that it is easy to make with only five ingredients. READ MORE
DEBBIE ARNOLD: Fresh Ginger-Peach Ice Cream
Arkansas peaches are simply amazing. Have I mentioned that before? Well, just in case you have not heard it before, Arkansas peaches are so doggone good, y’all and I can’t wait for you to try them in this Fresh Ginger Peach Ice Cream.
Well, my kiddo just turned 11 years old. It is so bitter sweet. He keeps getting older and more independent which is sweet but I’m losing my baby which is bitter. Birthdays call for cake and ice cream! The kiddo loves him some ice cream. (he would eat ice cream every night if we let him.) He isn’t the biggest fan of cakes, but he will eat it. Garrett does love cookies and cream and ice cream sandwiches. So, what’s the compromise? Make your own! READ MORE
DEBBIE ARNOLD: NoNo’s Peppermint Ice Cream
During the summers he was in college, Hubby worked for his uncle at the family sawmill. It was hot, dirty and dusty work and was a huge incentive to stay in school and work on his degree. He also lived with his uncle and aunt and enjoyed the benefits of his Aunt NoNo’s home-style country cooking. (How she got that name is another story for another time.) Unfortunately, NoNo passed away from breast cancer shortly before we married, but I know she would be quite proud of her baby brother’s only son. Family was all important to NoNo, and she loved each and every member of the clan deeply and sincerely. There never was a truer Steel Magnolia. READ MORE
If you landed here looking for a fun family activity, or you simply want to pick fresh fruit in Arkansas, I am thankful you found this post. Cadron Crest Orchard is a great place to take your family apple or peach picking. My name is Diane Roark. I blog about easy recipes at Recipes For Our Daily Bread, and family fun travel ideas at Our American Travels.
Last year we had to find another place to pick fresh, delicious Arkansas peaches. We lived across the street from Collins Round Mountain Orchard. Unfortunately, they sold the land last year to a developer which meant no more peach picking. Fortunate for us we found another terrific place, Cadron Crest Orchard. Cadron Crest Orchard is a unique farm in Guy, Arkansas. They grow fresh Apples, Peaches, Strawberries, Watermelon, grapes, watermelon, tomatoes, sweet corn and cantaloupe that I saw. If you are looking for something else, you can call them at the number below for more information or see their Facebook page here. They are open May through September where you can walk through rows and rows of beautiful peach or apple trees. You can pick your fruit and vegetables fresh from the farm to your table.
Nothing is better than eating fresh farm fruit and vegetables except for eating the fresh farm fruits and vegetables you picked. It is super fun for the entire family. We race around the orchard trying to see who can spot the prettiest piece of fruit. A little family competition fills our basket of fresh fruit in no time.
What did we pick from Cadron Creek Orchard?
We have picked fresh peaches and apples at Cadron Creek Orchard. They had tons of beautiful apples and peaches just waiting to be picked. When you arrive at the orchard, they tell you exactly what they are picking and where to go. They even give you a basket to fill.
What did we do with all our fresh peaches?
I am from the south which means I love sweet ice tea. What makes sweet ice tea even better is peach syrup. Which I made plenty of with the peaches we picked. I also made peach fritters and slow cooker peach butter.
And, of course, everybody’s favorite – Peach Ice Cream
3 cups frozen Peaches Sliced, Slice your fresh peaches and freeze them first.
½ cup sugar
Instructions
For a Regular Blender
Chop the frozen peaches and place in a blender on high.
In a bowl whisk the sugar into the cream.
Add in the cream and sugar through the opening in the lid, stopping to stir the mixture.
Blend until smooth. (the cream will thicken slightly)
Place this mixture is a freezer container and freeze for 2 to 3 hours.
For a Vitamix
f you have a Vitamix, simply add all ingredients to the mixer with the heavy cream on the bottom. Blend on high about 2 minutes until the four separate sections form on top.
Recipes For Our Daily Bread is my personal blog written and edited by me, Diane Roark. I am passionate about family, food, travel, and my new love of photography. I enjoy using my blogs to interact with others discussing these things. My goal is to ENCOURAGE others by helping put dinner on the table with easy recipes. I also have a travel blog Our American Travels where I write about Family Fun Travels in America.
Whether you are an ice cream lover, but can’t handle the lactose or you just want to cut fat and calories of your favorite sweet treat, I’ve got you. You can celebrate carving about 150 calories off your midnight snack if you make it my way.
Here’s what you need:
Chop up your banana.
Add it and a tablespoon of peanut butter (I used chunky.) to your food processor.
You will process it for a bit. Keep going until you get this texture:
Top with your favorites. I used chia seeds, but could also use sprinkles, peanuts, or chocolate chips.
It’s pretty delicious and it makes a great healthy after-school snack too!
I am a work-at-home-mom of two little crazies: Katie (almost 7) and Jackson (almost 5) and wife to Spencer for 12 years. I blog at CreativeOutpour and I am a Social Media Manager for Rockwell Global.
From our first Valentines together, my husband and I have always cooked at home, a matter of the heart rather than the menu.
Initially it was simple, luscious pasta dishes, both of us inhabiting the kitchen, easily and joyfully cooking together. Then, as we moved out of our cocoon for two, and included friends in our celebration, the dinners became more complicated, transforming into elaborate, four course meals but still maintaining the fun and intensity from those evenings early in our relationship.
This year, I wanted to move outside of my comfort zone, to surprise and delight my wonderful husband and our friends. In relationships, food, and in life, I believe it is important to try new things. These recipes are an interesting, unexpected, surprising, but delicious and delightful mix of sweet and savory.
Coffee Encrusted Pork Tenderloin with White Chocolate Sauce
1 teaspoon whole white peppercorns, lightly crushed
6 egg yolks
Instructions
Over high heat, bring milk, cream, half the sugar plus peppercorns to a boil in a 2 quart saucepan. Reduce heat to medium, cool, whisking constantly, until sugar is completely dissolved, about 3 minutes.
Remove from heat, cover and let mixture steep until infused with nots of peppery spice, about 15 minutes.
Strain the mixture through a fine mesh sieve, into a bowl, discard peppercorns. Wipe saucepan clean and return mixture to pan; bring to a gently simmer over medium heat.
Whisk remaining sugar with egg yolks in a bowl until thick and smooth. While whisking constantly, slowly pour half of the hot milk mixture into the yolk mixture to temper the yolks and keep them from curdling. Stir tempered yolk mixture into remaining milk mixture in saucepan. Cook, stirring constantly, until mixture thickens to a custard-like consistency and coats the back of a wooden spoon, about 20 minutes.
Transfer custard to a bowl and cover with plastic wrap, pressing it directly against the surface of the custard to keep a skin from forming.
Chill custard completely.
Pour chilled custard into an ice cream maker and process according to the manufacturers instructions until custard is churned and thick.
Transfer ice cream to an airtight storage container, freeze until completely set, at least 4 hours.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
I am a wife, mother and recipe follower. For years I have tackled one new recipe a day – some are fabulous, some are not. In a past life I was an Occupational Therapist, rugby and netball player, belly dancer, lesson taker of golf, tennis and wine appreciation. My husband owns pizzerias, my father was a butcher, my mother a caterer, my older brother makes the absolute best birthday cakes and desserts you will ever taste, my younger brother owns restaurants in New Zealand and my kids love to eat. I am thrilled to share my cooking adventures and the recipes I have tried with you.
I am a work-at-home-mom of two little crazies: Katie (almost 7) and Jackson (almost 5) and wife to Spencer for 12 years. I blog at 
