No Churn Vanilla Ice Cream #recipe

1 can, 14 oz, sweetened condensed milk

2 cups heavy whipping cream

2 tablespoons pure vanilla extract

Place sweetened condensed milk, heavy whipping cream and vanilla in a large bowl. Cream mixture and beat with a whisk for 3-5 minutes or until stiff. Fold into a loaf pan or shallow baking dish and freeze for 6 hours or overnight. Scoop into cones or bowls as desired. Store covered in the freezer. (We love these ice cream scoops)

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Marshmallow Pumpkin Pie

1 1/2 cups crushed ginger snap cookie crumbs

1/3 cup butter, melted

2 tablespoons sugar

1 (10-ounce) package marshmallows

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon salt

1.2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 (8-ounce) container frozen whipped topping, thawed

additional whipped topping, optional

Preheat oven to 350 degrees

Mix up cookie crumbs, melted butter 

In a medium bowl, stir together cookie crumbs, melted butter, and sugar. Press into bottom and up sides of a 9-inch pie pan.

Bake for 8 to 10 minutes and let cool.

In a large saucepan, combine marshmallows, pumpkin, cinnamon, salt, ginger, and nutmeg. Cook and stir over medium heat until marshmallows are melted. Let mixture col to room temperature.

Fold whipped topping into cooled pumpkin mixture until evenly mixed. spoon into prepared crust.

Refrigerate for at least 2 to 3 hours before serving.

If desired, serve with additional whipped topping.

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Penuche Fudge #recipe

Penuche is often considered by many to be a type of fudge. The truth is that it is a candy similar to fudge but does not host all the characteristics that fudge hold. Penuche is made up of brown sugar, butter, vanilla and milk. The brown sugar helps give the candy a maple like flavor. Penuche is popular in New England where nuts are also added to the candy. However, in the southern United States the candy is known simply as brown sugar fudge. 

• 1 cup light brown sugar packed
• 2 cups white sugar
• 1 cup whole milk
• 3 tablespoon unsalted butter
• 1 1/2 teaspoon pure vanilla extract

optional: 1 cup pecans or walnuts, coarsely chopped

1. In a 3-quart saucepan combine both sugars and the milk and bring to a boil over medium-high heat, while stirring constantly. Reduce heat to medium and continue cooking mixture, without stirring, until it reaches the soft-ball stage, 236F/113C degrees.
2. Remove saucepan from the heat and add the butter and vanilla, but DO NOT STIR. Let the mixture cool without stirring until it reaches 110F/43C degrees, about 20 minutes.
3. While the mixture is cooling, butter an 8-inch-square pan. Set aside.
4. Once the mixture has cooled down, beat with a wooden spoon until the butter is fully incorporated and mixture starts to thicken.  Quickly pour the fudge into the buttered pan before it becomes too solid.

   ***If using optional 1 cup chopped nuts, quickly stir them into the fudge right before pouring into the prepared pan*** 
5. Let cool completely before cutting into 1-inch squares. Store leftovers in a covered container in the refrigerator.

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Mango , Cucumber and Onion Sald #Recipe

1 English cucumber (sliced into thin rounds)

1 cup onion (finely sliced)

1 mango (peeled, cored and sliced into bite size pieces)

2 tsp dill (chopped)

1 chile or jalapeno pepper (finely chopped)

1 clove garlic (minced)

1/2 cup white vinegar

1/2 cup water

2 teaspoons sugar

1 teaspoon kosher salt

black pepper

3 cups arugula or baby spinach

Put cucumber and onion slices in a large bowl.Combine vinegar, water, sugar, salt and garlic, and stir well until sugar and salt are melted. Pour over cucumber and onion slices and marinate for an hour. Drain liquid. 

Making the salad: Put arugula or baby spinach on a plate. Add cucumber and onion slices, mango and top with chopped dill and chiles. Season with plenty of black pepper and serve immediately.

Making Cucumbers into Pickles

Have you had the chance to enjoy produce from the garden yet?? One of my veggies to dine on from the garden are cucumbers and one of my favorite ways to fix them is in easy dill overnight pickles. There is no canning involved and you can enjoy them several hours after creating them. Best of all because many others besides me like them as well they are a great way to use up those cucumbers not allowing any to go to waste. 

There are truly not a lot of ingredients that go into these quick easy, dill and delicious pickles

using a hand full of fresh dill sprigs and 2 chopped up garlic cloves for seasoning

1/4 c chopped onion
3 cups thin sliced cucumbers
1 1/2 cup of water 
3/4 cup white vinegar
1 T honey or sugar if you prefer … I normally use sugar
salt and pepper

In a large mason jar combine the dill, garlic, and onion. Fill the jar to top with cucumbers In a small saucepan over high heat place water, vinegar, sugar, salt and pepper. Mix all til mixture boils Pour hot liquid over cucumbers Allow to cool a bit then top and chill overnight.

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