Author: Connie Brannen

Categories
Pies

Vanilla Bean-Strawberry Ice-Cream Pie

Ice Cream Pie in the making!
This is the finished result of my vanilla-bean ice-cream/strawberry cookie pie.

Good early morning, everyone. I am up am posting early this Tuesday morning from North Florida. I do hope that your day is good.

I was in my kitchen, yesterday and put this ice-cream pie together for our weekly card game. This was a hit with everyone and I will be making it again in a different flavor as there could be endless combinations to be made.

You could exchange the cookies for Reese cups or my favorite, Turtle candy or other cookie flavors. Just use your imagination and this dessert will be received well at any event, I, kid you not.

On to the recipe!

One box of Vanilla Bean Ice-Cream (Walmart-Great Value).

I bag of Vanilla Cream cookies 1 bag of Strawberry Cream cookies (Save-A-Lot).

On the day that you will be making this awesome dessert, let your Ice-Cream thaw out half-way. Do this early in the morning or at night the day before. This recipe only takes about 15-20 minutes to prepare.

I used 12 vanilla cream cookie in the food processor to make the crumb crust with and added 2 TBSP of melted butter to a pie dish. The crumbs were still a little to dry to combine well so I added 1 TBSP of milk at a time, just to get the right texture, damp but not soggy. It took 2 TBSP of milk for me.

Next you spoon half of the ice-cream over the crust and spread with a butter knife. Then you break up some strawberry cream filled cookies into medium sized chunks and top with those. Last but least, you put just a very small amount of strawberry cream filled cookie into the food processor to make fine crumbs to just barely sprinkle over the top.

This recipe is not a diet recipe. This is for the folks that like to eat! I hope that you will try this as it is very easy to make and very cheap to make. It might be cheap, but the taste is Grand!

Thank you for your visit today and stay awhile if you can! Do come back to visit as you are all Welcome to browse and share any recipe that you like. I will post again on Thursday-Saturday and Tuesday. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Sandwiches

Loose Meat Sandwich

Good morning to all, on this rainy North Florida day. I hope your day is well!

I came across an older recipe from times past and I thought that I would do a post on it. It is called loose meat sandwiches I do remember having one of these about 13 years ago at a little Mom and Pop Cafe

I opened a jar of my dry canned hamburger meat, which was a pound of meat, roughly. You can start with fresh hamburger meat from the grocery store if you don’t have canned hamburger meat. It is my very favorite item to can as it saves me so very much time.

You just cut up a large onion and use a large TBSP of garlic from a jar.

Put these veggies in a frying pan and saute for about 3 minutes and then add the canned hamburger meat in and keep cooking on medium heat until the grease from the meat is cooked out.

Or if, you start with raw meat then cook it first and drain and then add in the veggies and cook until they are done.

A slice of cheddar cheese tops this sandwich off. I only had a little piece of a strip of cheese so I ended up cutting it too thick to melt prettily. I also added mayo-ketch and mustard to my loose meat sandwich.

It was a nice change for a meal for me and I really enjoyed the loose meat sandwich along with an ice-cold, Sam’s cola from Walmart.

I do hope that you will try this recipe for yourself and see what you think about it. Thanks for stopping by and feel free to share these recipes with good people. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade

Real Coconut Extract

This coconut extract has taken me three months to make. But, it was well worth the time spent.

This is an update on the coconut extract that I made last November 2020. It smells so awesome and I can hardly wait to make a coconut pie with some of this.

So, if you go back to the November category on my site, here. You should see the recipe that I used. It involved, me and a hammer and a fresh coconut that opened just long enough to grab the side of my hand and then close back up. Ouch!!! That hurt!

A lot of sites do not want you to use alcohol in your recipes but for extracts, you have to. I used a quart jar and put the peeled and shredded coconut into the jar and topped it up to one-inch headspace with vodka and let it sit under my sink for three months time.

I did shake the jar when I thought of it. And at the three-month time-line, I strained off the liquid and bottled it up for some luscious-smelling coconut extract. This will probably last me a lifetime but if I make it again then I would use a pint jar instead of a quart jar.

For those of you who use the best extracts, I hope that you try this one out for yourself! Thanks for stopping by today and please come back to visit me again and if you like a recipe then feel free to share it with good people. Thanks again. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Frugal

Made up some sweet-smelling laundry soap today.

This homemade soap has the sweetest smell to me. It was time to make up a new batch as I was almost out of laundry soap. This soap mixture is also kind to the elements, besides cleaning your laundry.

Hello all! I thought that I would share my soap recipe with you this evening. It is not a food recipe so I don’t know how many people that I can share it with! But, I have been using and making this powdered laundry soap up for many many years now and I just love it.

I have a lot of allergy problems with a lot of scents so I began making and using this soap, a long time ago. Did I forget to mention that it is a huge money saver and gentle on fabrics but tough on grease. It is also better for our water-ways and the earth.

No, I am not a tree hugger, but on the other hand, I just will not use a dishwasher! You just can’t pay me enough to use one. I never have had one. As I do feel it wastes so much water and nature is so beautiful to me.

Ok, now on to the recipe. This recipe smells and looks close to Dreft. The baby washing powder from days gone by. That is the sweetness of the smell. I do add 1/5th of a capful of the Purex Scent Crystals to 2 TBSP of my washing powder soap.

This is for a large load or a regular-sized load of laundry, either one. Just toss it in the front loader and load up your laundry. I use nothing else, not even in the dryer.

You will need to spend a little to start out with for your supplies to make this but then you can make up more batches as you need them and just keep them in a coffee-mate can as mine is, or a covered container. And for every load, you just use 2 TBSP of this washing powder. It does not get all sudsy as it does not contain that chemical that does that. But it cleans your clothes so that you almost want to eat them.

Box of 20 Mule Team Borax

Box of Arm And Hammer Washing Powders

Get big boxes as you will use 4 cups of each.

1 Bar Of Zote. I use the pink color as I love the sweet smell.

In a large bowl, put 4 cups of each of the washing powders.

Use a box cheese grater and grate the bar of Zote into large cheese-like curls. Now put these into the large bowl and combine well.

I have a little food processor that I loaded up with this mixture and I shredded up many batches until I had emptied that large bowl.

This will last me for 9 months to a year as there is only me to wash for. I hope that you try this and share my blog with others. Thank you for your visit. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Meats

Cast Iron Delmonico Steak

A nice Delmonico, sizzling steak, in a cast iron frying pan that is right out of the oven.
#Recipe #delminicosteak #castironskillet

Hello everyone. I am sorry that I am very late posting for today.

It has been a busy and misty, North Florida day. But I still love this day and hope that you will too.

This is how I like to cook a steak so I thought that I would share my recipe with you. Delmonico steaks always seem the tenderest steaks to me, so that is always my choice of steak. Though it is a rare treat to have one as they cost so much for me to have one. It does make two meals for me, so sometimes it is worth the cost.

In the morning put your seasoning on the steak and cover it in a bowl and keep it in the refrigerator, all day long, until you are ready to cook it. I used garlic powder and Accent on this one.

I used a TBSP of olive oil in my little cast iron skillet and let it get to the sizzling stage, then I dropped in the seasoned steak and seared both sides to get a pretty brown color.

Have the oven on 350 degrees while you are searing your Delmonico steak. After the steak is finished searing and is sizzling, slide the cast iron frying pan into the oven on the top shelf and set your stove timer for 6 minutes or less if you want a rare steak. I messed up and set this cast iron, Delmonico steak at 8 minutes and it cooked to a doneness of brown. So next time, I will check it at 4 minutes and maybe, on to the 6 minute time. But it still was very tender and good.

Along with this I used some dehydrated mushrooms, a handful, with a TBSP of butter and 1/8 c. of water with garlic powder. I just cooked on medium for about 3 minutes to let the mushrooms absorb the liquid. I still like my mushrooms crunchy and chewy on a steak.

I also made skin mashed potatoes with some red potatoes that were washed and cut in half and boiled just until barely fork tender. After I drained the potatoes I just used the old-fashioned hand masher and barely mashed the potatoes. I like some lumps in mine.

Just added in, 2 TBSP of mayo along with pink salt and freshly grounded pepper-corns (black-pepper). 1/4 c of heavy whipping cream that I needed to use up. Goodness me, they were good.

Thanks for stopping by and please do so again in the future. I enjoy seeing the numbers grow. Thanks again from Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Pineapple Sorbet

Cold and Icy, Fruity Pineapple Sorbet for Our Weekly Card Game.

I wanted a fruity sorbet and I had two whole pineapples that turned into an icy pineapple sorbet So here is a photo of golden yellow and fruity icy sorbets.

Good morning all! I hope that this day is good and that you find some laughter and joy within your day. I have a good recipe, just for you.

This is a short little recipe so it will be easy to remember. The ingredients are.

2 fresh pineapples along with the pineapple corer tool

1 c sugar and 1 c water.

Wash the pineapple and then cut off the top of the pineapple at it’s widest spot.

You just screw the pineapple corer tool, right in the middle of the pineapple. Keeping the blades in the middle of the pineapple. Watch your hands! If this cuts a pineapple, it could cut you. I start out and then keep my hands at the top of the pineapple after I get it going.

How I envy you, right at this moment in time!

The fruity smells that are wafting into your scent path along with that yellow- gold pineapple juice. Hmmm. Let’s get back to the recipe!

Break the pineapple rings into 1 inch cubes and put in a large bowl with the sugar and water and the juice.

Take your time and do this in batches. Use a food processor to chop and mix everything combined. Put this fruity syrup into a covered bowl in the freezer for over-night.

The next day, just scoop out the sorbet into pretty dishes.

Thank you for your visit today and come back soon as I post again on Tue-Thur and Saturday. Connie B.

PS This sorbet made twice the amount of what you see!

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Casseroles

Lasagna

Look what I made last night! Steamy, hot, and gooey lasagna.

Good morning all. I hope your day is good.

This is how I make my lasagna, probably about the same as you do. But if, just for the smell, it was worth the time. I will have you know that I plan to share this with my neighbors as this 13×9 is way too much for me! You will need a 13×9 baking pan as this will fill it up with 1/2 cup of sauce leftover.

Here’s the recipe. 2 lbs of cooked and drained hamburger meat OR 2-pint jars of canned hamburger meat. (me)

1 or 2 lbs of frozen Motz. cheese. Let thaw for an hour. (Only)

1 block of Mexican Motz. cheese (8oz) I think.

1 large onion chopped 1-Tbsp of chopped garlic from a jar

1-TBSP oregano 1-TBSP parsley (both dried spices).

1 can chopped tomatoes 2 cans tomato sauce (15 oz sizes).

1 can tomato paste-8 oz size with 3 cans of hot water mixed well.

Dash of accent (1/16th tsp. Dash of Cavender’s Greek seasoning (1/8 tsp). 1/8th cup of sugar (cuts the heartburn).

16 oz box of penne noodles OR your choice. Boiled for 12 minutes and drained and set aside.

Saute your chopped onion and garlic for a few minutes and then add in the pint jars of canned hamburger meat. OR cook the store meat and drain and then add in the garlic and onion and cook for 8 minutes.

Add in all your spices and sugar.

Add in all your tomato products.

Now for the cheese. Frozen Motz or cheeses seem to grate up better for me. So I thawed for an hour so that it was a little softer to grate up, on one of those old box hand grater’s. I also grated up one-half of the Mexican Motz. cheese and added it. It was salty so there’s the salt for this recipe.

Have the 3 containers side by side. Meat sauce- cooked noodles-cheeses. Ladle the sauce then the noodles and then cheese with as many layers as it takes to fill the 13 x9 pan up. Always end with the sauce and then with a ton of cheese for the top.

Bake at 400 degrees for 35 to 40 minutes. Don’t burn the cheese. This is very full and hot so be very careful getting it out of the oven and on a flat space to cool down.

I hope that you try this recipe and really enjoy it! The oregano gives it a really spicy Italian flavor. So you can adjust the spice if need be. But it is the bomb for me.

Thanks for your visit today and feel, Welcome to visit me again to see what comes next. I, never know, myself! Share with your friends and family if you choose. Thanks again from Connie B. I post on Sat-Tue and Thursday.

#CONNIEBRECIPESWISDOMFORPENNIES

Lasanga

Categories
Dessert

Peanut Butter Rice Crispy Squares

Good morning all! Today, spring is in the air for North Florida. I am going to grab myself a good book and go outside to sit in the sun, in my rocking chair. I am hoping that this comes your way!

8 large marshmallows

Large pot.

13×9 buttered pan.

5 c Rice Krispies.

3/4 c. of peanut butter.

1/2 stick of butter.

Use the large pot to melt the butter and peanut butter together on medium heat. Lower heat to low setting and add in the marshmellows.

When all is melted then remove the pot from the stove and pour in the 5 cups of Rice Krispies and gently stir together until mixed well.

Put the rice crispy mixture onto the buttered 9×13 pan and refrigerate for 1 or 2 hours and then slice into squares. Enjoy!

I want to say thank you to each and every one of you that visits my blog and takes the time out of each day to read my recipes. I do hope that you will share with your friends and come back soon. I post on Thur-Sat and Tuesday. Thanks again. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Honey Bun Cake

Good morning all. It’s a beautiful day outside, today in North Florida.

So I thought that I would share an old recipe that is called by name, the honey bun cake. But I’ll tell you a secret, it is even better than a honeybun!

I used to bake these and sell them by the slices at a flea-market, many years ago and people really liked them. So here is the recipe for you to try this one if you wish to.

Box of yellow cake mix.

4 eggs 1c sour cream

2/3 c veg oil 1 c brown sugar

3 tsp of cinnamon 2 c powdered sugar (confection)

3/4 c milk 2 tsp Madagascar Vanilla of (regular)

Preheat oven to 325 degrees and grease a 13×9 pan

Into your mixing bowl, add the cake mix, sour cream, eggs, and oil.

Mix for 3 minutes with a mixer. Pour 1/2 of the batter into your cake pan. Use a small bowl and mix sugar the brown sugar and cinnamon well.

Sprinkle this on top of the batter in the pan. Then pour the rest of the remaining batter over the brown sugar, cinnamon mixture. Bake 40 to 45 minutes until the tooth pic test passes.

When cake is baked and cooled down then you add this frosting that is poured over the cake, that you have used a chopstick to poke holes all over this cake.

Mix the powdered sugar, milk, and vanilla together and pour over the cake. This cake gets better by the day! I used to bake these and put them in the freezer. I would frost them and cut them into 13 slices and syran wrap each piece seperately. On the day of the flea market, I would arrange these on a crystal cake platter.

I do hope that you try this one! Thanks for stopping by today and feel free to browse and share my recipes with good people. Thanks again! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Seafood

Clam Chowder

Good for a cold and rainy day. A big pot of creamy clam chowder, will warm you up.

Good morning everybody. I hope that you are warm and well on this Thursday morning. I have a new recipe for you, and it just might, keep you warm.

As you can see in the photo, it is a big steaming pot of clam chowder with a big side of garlic bread to cut into slices and dip into the chowder. This made so much chowder that I had to call a friend that is from Connecticut to come and get some.

Now, I did have to tell her that it won’t be like her memories of clam chowder. This is just from a southern country girl that is trying to make a good chowder. And, good it is!

Let me try to remember what I put in that pot. As you know, I like to create my own recipes and am not good about following along on a recipe.

1/2 c of ham with fat (diced) small or 6 slices of bacon chopped

1/2 big vidella onion sliced 1 TBSP of diced garlic (jar) type

3 cooked carrots ( canned) will do. 2 TBSP dried celery (fresh will do) chopped

Saute all these items in a big pot. But add the garlic in at the very last few minutes. Put all this aside until later needed.

Now for more of the recipe.

3 med red potatoes or other potatoes diced into 1/4 inch cubes (very small)

2 quarts of water 1 bottle of clam juice 3 cans of clams with the juice ( tuna sized cans)

quart of milk cup of heavy cream

1/2 c flour (mixed in cold tap water in a cup 1/2 c to a cup of corn starch (I used a full cup) blended into a dish of tap water (Start out with 1/2 c cornstarch and add more if needed, later)

1 tsp Accent 2 tsp salt ( I use pink Hymalian)

Tbsp parsley and 1 tsp black pepper.

Back to put this recipe together now.

Use the big pot with all the sauteed veggies and ham or (bacon) and put in the 2 quarts of water. Add in the red potatoes. Cook this on med-high for 15 minutes. You can add in your accent, salt, pepper also.

Open you 3 cans of clams with the juice and pour into the pot. Add the bottle of clam juice also. Add in the milk and cream and parsley.

Cook on medium heat until it gets good and hot.

Time to add the flour and water. Have a whisk nearby to beat out any lumps.

Now you can start with 1/2 cup of corn starch stirred into a little water in a bowl to make a slurry of this mixture. Add to the pot and be stirring well. Stay with this pot of chowder from now on and keep stirring. Or it will burn.

You are working on making this clam chowder thick and not be runny. At this point, mine was not thick enough for me so I had to add the other 1/2 cup of corn starch slurry and it was thick enough in minutes and ready to eat.

As for my garlic bread, I like to have soft, room temperature butter with a TBSP of jarred garlic, spread over the bread, and broiled just until lightly browned, mine was getting dark on the edges so I had to do with what I had. But this makes awesome garlic bread which I sliced into breadsticks and dipped into my soup mug of steaming hot clam chowder.

To all the Northerners, I am sorry if I have butchered your clam chowder recipe. I am just a Southern girl and I try to make everything that I cook the very best dish.

Thanks for visiting me today and check out some recipes if you have the time. I will post again on Sat-Tue and Thursday. Thank you again. ConnieB.

#CONNIEBRECIPESWISDOMFORPENNIES