Tag: ice cream

All Scream for Ice Cream, Round 2

AMY GRAMLICH: Pineapple-Orange Ice Cream Float

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

All Scream for Ice Cream!

AMY JAMES: Easy Retro Dreamsicle Ice Cream

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.

Go ahead. Lick your lips! READ MORE

LACIE RING: Easy Homemade Ice Cream Sandwich Cake

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

More to come next week!

Diane Roark: Cadron Crest Orchard {Foodie Friday}

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.

Cadron Crest Orchard

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.

Cadron Creek Orchard

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.

Cadron Crest Orchard Peaches

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

Fresh-Peach-Ice-Cream-2

If you are looking for a great place to pick fresh fruit in Arkansas, give Cadron Crest Orchard a try.

Cadron Crest Orchard – 86 Mode Road, Guy, AR 72061. Phone: 501-679-3243

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.

Blessings,

Diane Roark

Jacqueline Presley: Healthier Peanut Butter-Banana Ice Cream

Celebrate Cooking Together

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:

Peanut Butter Banana Ice Cream Ingredients Smaller

Chop up your banana.

Chopped Bananas in Processor Smaller

Add it and a tablespoon of peanut butter (I used chunky.) to your food processor.

Peanut Butter Banana in Processor Smaller

You will process it for a bit. Keep going until you get this texture:

Peanut Butter Banana Ice Cream Texture Smaller

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!

Peanut Butter Banana Ice Cream Hero Smaller

Celebrate with this healthier peanut butter banana ice cream. #ARWB

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Jacqueline Presley 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.

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Ceri Wilkin A Matter of the Heart for Valentines {Foodie Friday}

By Ceri Wilkin of Recipe Doodle

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

2014-02-10 20:20:24

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Ingredients

6 tablespoons butter, divided
3 teaspoons flour
3/4 cup broth
2 ounces white chocolate
1 pork tenderloin, sliced into 3/4 inch pieces
6 tablespoons finely ground coffee, for dredging
salt and pepper

To make the White Chocolate Sauce

Melt 3 tablespoons of butter in a small saucepan over medium heat. When the butter has melted add the flour and mix well.
Gradually add the broth, stirring constantly. Let the sauce cook on low heat for approximately 10 minutes, stir regularly. Add salt to taste.
Remove the saucepan from the heat and add the white chocolate, stir until melted.

For the Pork Tenderloin

Melt 3 tablespoons butter in a skillet, over medium heat
Season the slices of pork tenderloin with salt and pepper, then dip them into the ground coffee, coating both sides.
Cook the pork until done, about 5 minutes on each side.

By Ceri Wilkin of Recipe Doodle

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

White Pepper Ice Cream

2014-02-10 20:27:23

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Ingredients

1 3/4 cups milk
1 1/4 cups cream
2/3 cup sugar
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.

By Ceri Wilkin of Recipe Doodle

Adapted from Saveur

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.