Author: Connie Brannen

Categories
Dessert

Peanut Butter Cookie-Ice Cream Pie

A little vanilla bean ice cream with chunks of peanut butter cookies.

Good morning to everybody, coming from a cloudy North Florida morning. It is still a beautiful day to me!

I hope that you make it a good day, also! I have an ice cream recipe for you today!

Yesterday, I whipped up this little recipe. It only takes about an hour to put together and most of that time is baking and cooling.

A quart of ice cream (vanilla bean) was my choice. (Walmart brand).

1 package of peanut butter cookies to bake. OR just buy a package of cookies.

6×9 baking pan(oiled)

Bake cookies at 350 degrees after reading the package directions and stirring them up in a large bowl. I baked for 30 minutes. Along the way, when they are golden brown, make a foil tent to place over them in the oven, so they don’t burn. They will look done but when you touch them they will puff back down so you know that they will take the whole 30 minutes to bake. This is a thick cookie batter in this little pan.

When they are done, baking. Let them cool down and now is the time to take the ice cream out of the deep freezer, also so it can soften.

Flip the cookie out of the pan and cut off the crusts to use to decorate with. Break up some of the crust for the bottom of a pretty, glass pie dish. And then, spread the softened ice cream over the top of cookie crusts. For the top of the pie, just decorate with the cookie crust pieces.

Put this in the freezer for 3 to 4 hours. Take out 30 minutes ahead of serving time for o firm slice or 1 hour for a squishy slice of pie.

I hope you will try this as this is a cheap, $5 dessert to make and it is good!

Thanks for stopping by today. Connie B

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Pressure Cooker Canner

Re-canning A #10 Can Of Cajun Boiled Peanuts

Cajun boiled peanuts in quart size jars.
It’s boiled peanut time, as they are coming fresh from the fields now or canned up in a #10 can from the grocery store.

Good Evening friends! I hope that you are well and looking for something good everyday.

I have been on a canning site for most of this day, while helping people with canning ways. It is the Rebel Canning Site on Facebook. They and I are canning rebels because many of us have canned for too many years to count. Like 40 years for yours truly!

So we have our own ways of safely canning just about any and everything. I was helping out some of our newbies. I only text on that site because they do not want you to share your link and that is what I am all about. Sharing my little food blog with my link back to it so you can re-visit and share my recipes as much as you like.

So, I been talking about the #10 Restarant sized can of peanuts and how to downsize it into quart jars. Cajun or Regular boiled peanuts are both good peanuts and way cheaper to do yourselves than to have to go out and buy them.

You will need quart jars proccessed for 90 minutes OR pint jars processed for 75 minutes in a pressure canner.

Start your PC up and start getting the water med-warm.

Open the #10 can of peanuts and heat juice and all in a seperate pot to get med-hot. There is a low water line near the bottom of the PC (about 2 inches deep (fill water only to that line).

Use a wide funnel and a soup ladle to ladle all the peanuts and juices into the jars. De-bubble and wipe jar rim with vinegar napkin. Leave 1-inch headspace in each jar. Put lids and bands on a finger tight. Put in the PC.

Put the lid on the PV and leave off the jiggy. Use a medium stove dial number like #7 and wait until you have seen the steam shooting out of the spout for 5 minutes. Put the jiggy on and let pressure rise to altitude (Florida is 11 lbs pressure). Set timer for 90 minutes (Quarts) OR (75 minutes) pints.

Now turn stove dial down to #4 and watch every ten minutes to see the pressure. If too high, then turn it down to #3. You are regulating the PC pressure to see that it stays the same. Every ten minutes look at it!

When the timer goes off–THIS IS THE MOST IMPORTANT STEP OF ALL! Turn off the stove and walk away. Come back when the number gauge is at ZERO. Only then can you open the PC SAFELY! Open it with the lid facing away from you as lots of steam will come out.

Use jar lifter and a thick pot holder to get each jar out and set on a folded towel, very near the stove. (I am dropping my jars lately as they are heavy for me). So be close to the stove.

Listen for the pinging pops sounds as each jar seals, you will hear the ping. Music to my ears. The next morning, you can take off the band part of the rings and use a wet and soapy rag to clean up the jars and rinse each jar.

Label the jar with the name and date. It is good to make paper labels for your jars and tape them on. These will last for many years if you don’t eat them. Thanks for stopping by today. Please share my recipes. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Strawberry Cheesecake Ice Cream

Good Morning All. Let’s hope this day is good for everyone!

Here is a nice little recipe that I have wanted to try, for quite a while, but have not tried it out as of yet. But, I am getting ready to make this up very soon and I will photo bomb it on my little food blog when I get it made.

On to the recipe, now.

8 oz cream cheese (cubed)

zest from 1 lemon

1 c. sourcream and 1/2 cup of heavy cream

2/3 c sugar and a pinch of salt

1/2 to 1 cup strawberries ( washed-de-stemmed and chopped)

Keep the berries out. Put everything else into a food processor and blend until smooth. Now you can put this into your ice cream crock mold (that has been in the freezer overnight) OR you can put into a large covered container and freeze for 2 hours.

If you use the ice cream crock mold then go ahead and add the strawberries into the food processor, within the last few seconds of blending. Then plug in your ice cream maker with this delicious mixture in it and let it spin for about 20 minutes, I think. Read the manual to be sure. Also, I picked up 2 different ice cream churn machines from different thrift stores as people buy them brand new and never use them.

My problem is having some room in my freezer to freeze the churn. I am about ready to fire up my new gas grill and grill up some meat, so I can make room for my churn.

But, if you use a large covered bowl then keep the berries out until the next step which is to put the cold ice cream back into the food processor again and whip it up. Then add the berries into the processor in the last minute of whipping it up.

To me, this recipe sounds awesome! I hope that you will be making this one. Please share my recipes and thanks for stopping by today. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Dessert

Pound Cake

Golden Pound Cake always bring back so many memories for me.

Hello All on this beautiful blue sky, North Florida day! As I sit here, waiting on Fed-Ex, I thought about this old recipe. And, yes it brings those wafting smells to my memory. Those were the days!

Onward to the recipe.

4 sticks of salted butter (room temp) and 3 1/4 c self-rising flour

9 large eggs and 2 c sugar

2 bread pans (short ones) spray with baking spray

Pre-heat oven to 350 degrees

You could use a large bunt pan if you want the bunt-shaped pound cake.

In a large mixing bowl, beat the sugar and butter until light and fluffy.

Add in eggs, one at a time, and mix in.

Add in the flour in small amounts at a time at a low speed.

.

Spread the pound cake mixture into the prepared loaf pans Bake @ 350 for 50 minutes in loaf pans and check with a toothpick for doneness.

If using a large bunt pan then bake for 70 minutes and then check for doneness. If the cake is getting too brown during the baking time, then make a tent out of aluminum foil and put it on top of the cake, and keep baking. Very lightly sprinkle with powdered sugar, when ready to serve.

If, you have never tried a pound cake, this is a good one to start out with!

Thanks for stopping by today. If you like a recipe, then please share it with others. Connie B. #CONNIEBRECIPESWISDOMFORPENNIES

Categories
Breads

Fry Bread

Fry Bread

What a beautiful day it is! Even with the possibility of storms that are headed my way, I hope your day goes well!

I found an old recipe that I thought that I would post for today’s post. I can remember my Mother-in-law and my Grannie, frying this bread up.

You will need very few items for this recipe.

2 cups of self-rising flour

1 1/4 cup of lukewarm water

1 TBSP Baking powder and 1 TBSP of oil and 1 tsp of salt

Add all the dry ingredients into a large bowl. Whisk them together.

Add 1/2 of the water and mix the dough until it feels wet.

Adjust the dough by adding more flour if the dough is too wet or more water if the dough is too dry.

Use the OIL to rub into a large metal bowl Put the dough into the bowl and cover it with a towel and let it sit for 1 hour.

Cover your kitchen counter with a little flour ( I use wax paper). And then put the flour on the paper for a quick clean-up. Knead the dough and cut it into 6 pieces. Now roll out into a big-sized pancake.

Use a little oil on a cast iron griddle or frying pan to fry and flip the bread, until you see the brown spots appear, then they are done.

Have your oven pre-heated to 200 degrees and as each fry bread is done then put it into the oven on a cookie sheet so that it will still be warm for supper. I, remember Grannie doing this!

I do hope that you might have a flash of good memories from this recipe or that if you don’t, you will try it. Thanks for stopping by today and I will see you as soon as Tuesday rolls around! Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

Categories
Homemade

Pickled Eggs

I ran out of pickled eggs so I had to make more.

Good Evening All! I have had a busy day today so I am late doing my post for Thursday. I hope all is well at your house and with all of your family.

Let’s get right into this recipe!

4 cups of apple cider vinegar ( I made my own) so it’s your choice of vinegar.

1 cup of water 1/2 cup of Kosher salt

4 cloves of garlic 1/2 tsp Cumin 1 tsp Cayenne

1 tsp Orleans Cajun Spice Seasoning (Publix)

This half-gallon jar takes 2 dozen large eggs. I have to add another dozen to mine. A quart jar holds a dozen eggs.

I put some baking soda in my egg water as they were boiling, to help shell them easier. ( It might have supposed to be something else) I can’t remember what people use., but it worked well for me.

Peel eggs and wash very well for any bits of shell. Add all other ingredients to a medium-sized pot and get it just too hot, not boiling.

Let it cool down and put the jar top on. Keep in the refrigerator for 3-4 weeks before you open the jar to eat one. These keep for about 2 more months.

Thanks for stopping by, if you did. Connie B.

#CONNIEBRECIPESWISDOMFORPENNIES

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

Categories
Dessert

Lemon Bars

Good Morning All! It’s a beautiful and rainy morning in North Florida, today. I do hope that your weather is behaving for you, wherever you are.

I have a little recipe for you and it is quick and easy to make. Everyone really liked it yesterday.

The ingredients are a can of lemon pie filling, or homemade lemon curd, which is the same thing. You probably already know, which one that I used! And a box of Angel food cake mix. Oops, a stick of butter (1/2 cup) cubed. As I made my lemon curd homemade when it was finished and done, I added in the cubed butter. And powdered sugar for a sprinkle.

So if you use store canned then you will need to melt the butter first and then add it to the mix.

Heat your oven to 350 degrees and spray a 13 x 9 baking pan.

Open the cake mix and put it in a mixing bowl. Open the lemon filling and stir it into the dry cake mix. Yes, just cake mix and lemon and butter. It will be a very thick batter! So have fun, spreading this batter into the prepared cake pan. Bake 350 degrees for 25-30 minutes.

Sprinkle a tiny amount of powdered sugar on it.

Enjoy! Connie B. #CONNIEBRECIPESWISDOMFORPENNIES