Month: April 2021

Categories
Dessert

Ice-Cream Cups

It would look, close to this one.

Good afternoon, everyone!

It is a beautiful blue-sky day here in North Florida!

I have a fun little recipe for you, today. Remember those chocolate-dipped, ice-cream cones. Well, this recipe just might come close- enough to those old-time memories.

It is in grams so if you would just pick up a kitchen, gram scale at Walmart or online, it would be so much easier to fix this recipe up. I will , give you the recipe for oz’s also to help you, along.

You will need Popsicle sticks and 8 oz paper or plastic cups that can be discarded.

100 g of milk chocolate or 3.5 oz Use a Hershey bar.

300 g of heavy cream is 10.5 oz

200 g of sweetened condensed milk

Melt the chocolate and arrange it in your (2-8 oz cups).

Smear the chocolate up the sides of the cup and put it in the freezer for 10 minutes. Whip up the cold heavy cream and the sweetened condensed can milk (cold also).

Put the ice cream into the cups and then put the cups into the freezer for 10 minutes. Now it’s time to insert the popsicle sticks and freeze overnight. Cover loosely with a little foil.

The next day, when you are ready for this treat, just take the ice cream cups out of the freezer and cut away the discardable cups from the ice cream. Enjoy!

Thank you for stopping by, today. I will post again on Thur-Sat and Tuesday. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Sandwiches

Beef And Cheddar Sub

A Hot Beef And Cheddar Sub

Good morning, all. For this cold, Friday in North Florida, I wanted something different to eat. This was supposed to be my lunch but as I was busy all day long, it ended up being my supper and it was a good supper.

This sub was made from a jar of roast beef that I had canned up in 2020.

I did discover that you (DO NOT) open your canning jar at room temperature and think that you are going to cheat and heat it up in the microwave. As I was doing this myself, today. I was shocked when I heard an explosion (boom) coming from my microwave and as I looked, I saw roast beef exploded all over the inside of my microwave.

So, I cautiously removed the jar, expecting the bottom to be blown out or a broken jar of roast beef. But, all I found was exploded meat everywhere and half of it still in the jar with a piece of meat fat on the top of the jar. But nothing broken! So I guess our body fat would explode first if it were us in the microwave. Gross!

Pull out the frying pan and take the long way, because you do not want to spend so much time, cleaning up the microwave.

I ended up with a half-pint of useable roast beef for my sub sandwich.

French bread sliced onions- sliced red-bell pepper- sliced cheddar

Mayonaise and mustard-Accent-Pepper-Salt

Saute the bell peppers and onion in the frying pan with a TBSP of butter, until soft. Then drain off any juices in the jar of meat and add spices to the meat. Put meat into the frying pan on low-medium and heat up. Flip the meat over and add slices of cheddar cheese on top of the roast beef and put a lid on the frying pan. This will melt the cheese very fast so be ready with your microwave steamed sub roll and mayo and mustard on the bread.

Use 2 spatulas to get the roast beef out of the pan and onto your sub roll.

I, added some bean sprouts as I am trying to make myself like them.

I do hope that you will try this sub as I thought that it was real good and it was something different to eat.

Thanks for stopping by, and I will post again on Tuesday and Thursday so come back if you can for more. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Canning

Chicken Pilaf

Steamy Hot Chicken Pilaf on a cold and windy day.

Hello Everyone! Here in North Florida, it’s a cold and blustery day. Stay warm wherever you are! And I hope all your wishes come true.

I just finished cooking up two pots of chicken pilaf for three of my friends and also for myself, to go with this cold and blustery day And with leftovers for another day, so that they don’t have to cook. As everyone knows that food feeds the soul and brings about love and happiness, which is what I wish for all of you.

These are two separate recipes that are made from 2 different, pint jars of chicken that I had canned up. Chicken is UGLY in the canning jars but, oh the fast meals, do they create! One jar was breast meat (raw packed). And the other jar was thighs on the bone (raw packed). They both made their own boullion juices which were rich and flavorful.

On to the recipe, now.

2 big pots with lids 3 cups of parboiled rice ( the hard rice) in each pot.

1 pint of canned chicken or 2 breast cooked for white meat or 5 thighs cooked for dark meat.

6 cups of water in each pot.

Put water rice and chicken in each pot. Cook on high until it is rolling boiling. Stir and turn the stove down to #4 on the little stove eye and #3 on the large stove eye. Crush up 3 bullion cubes for each pot and add 1 TBSP of salt to each pot.

On one pot, I added a TBSP of rosemary and also of basil. On the other. pot, I added just the basil. They both could have used some pepper but with friends, I left that out.

Put the lids on and leave it alone. In 20 minutes, take a look and if looking almost dry, then turn down one # lower on the stove eye and set the timer for 15 minutes. This will give you the fluffy-looking rice and not be the soggy rice that I detest.

I hope that you will try this recipe! You do not have to cook two large pots of chicken pilaf as I did! But, I wanted to share some joy with my friends on this nippy and blustery, windy day. As it is almost lunch-time now and I have done my deliveries, I think that I will enjoy some lunch, just as soon as I finish this post.

Love and best wishes from Connie B. #CONNIEBRECIPESWISDOMFORPENNIES