COMMENTS:
A friend made this for us and I have to say I was a bit hesitant... I'm not a macadamia nut fan. At all. But this was good! And easy!
INGREDIENTS:
1/4 cup syrup
3 cups ice
1/4 cup macadamia nuts
DIRECTIONS:
Blend all ingredients in blender.
Freeze leftovers.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.
Showing posts with label Freezer. Show all posts
Showing posts with label Freezer. Show all posts
Banana Peanut Butter Ice Cream
COMMENTS:
Pinterest does it again! This time a dairy free, sugar free "ice cream."
INGREDIENTS:
4 large very ripe bananas
2 tablespoons peanut butter
DIRECTIONS:
Pinterest does it again! This time a dairy free, sugar free "ice cream."
INGREDIENTS:
4 large very ripe bananas
2 tablespoons peanut butter
DIRECTIONS:
1.
Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a
single layer on a large plate or baking sheet. Freeze for 1-2 hours.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Pumpkin Chocolate Chip Muffins
COMMENTS:
Thanks to onceamonthmeals.com, we discovered these great muffins, especially in the fall! They can be made GF and they freeze and reheat extremely well!
INGREDIENTS:
1 can pumpkin
1 3/4 cups sugar
2 eggs
1 cup oil
2 cups chocolate chips
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
3/8 teaspoon allspice
3/8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 400 degrees. Mix pumpkin, sugar and egg. Add oil and mix well. Blend in other ingredients. Fill lined/ greased muffin pans 2/3 full. Bake in preheated oven at 400 degrees for 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Thanks to onceamonthmeals.com, we discovered these great muffins, especially in the fall! They can be made GF and they freeze and reheat extremely well!
INGREDIENTS:
1 can pumpkin
1 3/4 cups sugar
2 eggs
1 cup oil
2 cups chocolate chips
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
3/8 teaspoon allspice
3/8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 400 degrees. Mix pumpkin, sugar and egg. Add oil and mix well. Blend in other ingredients. Fill lined/ greased muffin pans 2/3 full. Bake in preheated oven at 400 degrees for 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Monster Cookies
COMMENTS:
Super yummy gluten free cookies. This makes a ton so either freeze some of the dough or cut the recipe down appropriately. (Smaller batch conversions here.)
**NOTE: one pound of sugar is approximately 2 1/3 cups.**
INGREDIENTS:
18 cups oats
12 eggs
1 Tablespoon Karo syrup
1 Tablespoon salt
3 Tablespoons vanilla
1 Tablespoon baking soda
1 pound M&Ms
4 pounds peanut butter (64 oz)
1 pound butter
4 pounds brown sugar (or 2 white, 2 brown)
1 pound chocolate chips
DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Super yummy gluten free cookies. This makes a ton so either freeze some of the dough or cut the recipe down appropriately. (Smaller batch conversions here.)
**NOTE: one pound of sugar is approximately 2 1/3 cups.**
INGREDIENTS:
18 cups oats
12 eggs
1 Tablespoon Karo syrup
1 Tablespoon salt
3 Tablespoons vanilla
1 Tablespoon baking soda
1 pound M&Ms
4 pounds peanut butter (64 oz)
1 pound butter
4 pounds brown sugar (or 2 white, 2 brown)
1 pound chocolate chips
DIRECTIONS:
Mix together well. Bake for 11 minutes at 350 degrees.
This dough freezes well also.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Mint Chocolate Chip Ice Cream
COMMENTS:
Made this for a pool party. Was so yummy that I will have to make it again!
Ingredients scaled for a 1 gallon ice cream freezer. Best if made in advance and frozen overnight.
INGREDIENTS:
1 pint Half and Half
1 pint Whipping Cream
2 cups Sugar
1 teaspoon Salt
2 teaspoons Vanilla Extract
2 Teaspoons Peppermint Extract
Green Food Coloring
2 cups Miniature Semi-Sweet Chocolate Chips
Milk
DIRECTIONS:
Stir together half and half, whipping cream, sugar, salt, vanilla extract, peppermint extract. Add green food coloring until the color desired is achieved. Pour into ice cream freezer. Add milk to the fill line. Place in refrigerator for at least 1 hour to chill.
Place into ice cream freezer and freeze according to manufacturer's directions. About 10 minutes into freezing, add chocolate chips. Continue freezing until thickened. Spoon into separate container and freeze at least 3 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Made this for a pool party. Was so yummy that I will have to make it again!
Ingredients scaled for a 1 gallon ice cream freezer. Best if made in advance and frozen overnight.
INGREDIENTS:
1 pint Half and Half
1 pint Whipping Cream
2 cups Sugar
1 teaspoon Salt
2 teaspoons Vanilla Extract
2 Teaspoons Peppermint Extract
Green Food Coloring
2 cups Miniature Semi-Sweet Chocolate Chips
Milk
DIRECTIONS:
Stir together half and half, whipping cream, sugar, salt, vanilla extract, peppermint extract. Add green food coloring until the color desired is achieved. Pour into ice cream freezer. Add milk to the fill line. Place in refrigerator for at least 1 hour to chill.
Place into ice cream freezer and freeze according to manufacturer's directions. About 10 minutes into freezing, add chocolate chips. Continue freezing until thickened. Spoon into separate container and freeze at least 3 hours.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Breakfast Cupcakes
COMMENTS:
In a search for different breakfasts - more variety - I came across a freezer baked oatmeal online. It was a link from a link from a link... Anyway, it was awesome to read that adding some chocolate chips doesn't really change the nutritional value enough to make a difference. But having the chocolate chips definitely makes a difference in taste and children's preferences! So here is my adapted version of this recipe:
INGREDIENTS:
3 eggs
1 Tablespoon vanilla extract
1 cup unsweetened applesauce
3/4 cup brown sugar
1 banana, mashed
1 cup craisins
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup ground flax seed
1 Tablespoon cinnamon
2 1/2 cups milk
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, and brown sugar until combined; add banana and craisins.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Dump dry ingredients into wet ingredients; mix well.
Pour in milk and stir until combined.
Mix in the chocolate chips.
Scoop mixture evenly into two dozen muffin cups lined with cupcake liners.
Bake 35-40 minutes or until set.
Cool completely before freezing in freezer bags.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 1/2015
In a search for different breakfasts - more variety - I came across a freezer baked oatmeal online. It was a link from a link from a link... Anyway, it was awesome to read that adding some chocolate chips doesn't really change the nutritional value enough to make a difference. But having the chocolate chips definitely makes a difference in taste and children's preferences! So here is my adapted version of this recipe:
INGREDIENTS:
3 eggs
1 Tablespoon vanilla extract1 cup unsweetened applesauce
3/4 cup brown sugar
1 banana, mashed
1 cup craisins
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup ground flax seed
1 Tablespoon cinnamon
2 1/2 cups milk
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, and brown sugar until combined; add banana and craisins.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Dump dry ingredients into wet ingredients; mix well.
Pour in milk and stir until combined.
Mix in the chocolate chips.
Scoop mixture evenly into two dozen muffin cups lined with cupcake liners.
Bake 35-40 minutes or until set.
Cool completely before freezing in freezer bags.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 1/2015
Raspberry Sorbet
COMMENTS:
I got this recipe from a friend quite a long time ago and forgot about it. Now that I am clearing out some old recipes, I found it and thought I would share. It is simple and quick! Oh, and delicious!
INGREDIENTS:
1 pound frozen raspberries
1/2 cup sugar
1 teaspoon lemon juice
2 Tablespoons water
DIRECTIONS:
Blend raspberries and sugar in food processor or blender for one minute.
Add lemon juice and water; blend 1-2 more minutes.
Scoop and enjoy!
I got this recipe from a friend quite a long time ago and forgot about it. Now that I am clearing out some old recipes, I found it and thought I would share. It is simple and quick! Oh, and delicious!
INGREDIENTS:
1 pound frozen raspberries
1/2 cup sugar
1 teaspoon lemon juice
2 Tablespoons water
DIRECTIONS:
Blend raspberries and sugar in food processor or blender for one minute.
Add lemon juice and water; blend 1-2 more minutes.
Scoop and enjoy!
Banana-Chocolate Chip Muffins
COMMENTS:
This is a yummy recipe I got from Family Fun's website. They say the muffins freeze well wrapped in foil and then reheated in the microwave for 30 seconds once unwrapped. I wasn't sure ours would last long enough to freeze but I did get some frozen and they reheated very well!!
INGREDIENTS:
1 1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla
3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 cup mini chocolate chips
DIRECTIONS:
Heat the oven to 375 degrees. Line 18-24 muffin wells with paper liners. (I prefer foil liners when I can find them.)
In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, mash the bananas, then stir in the milk and vanilla until well blended.
In large mixing bowl, beat together butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed and blend in one third of the flour mixture followed by half the banana mixture. Continue alternating between flour and banana mixtures, until all ingredients have been incorporated into the batter. Fold in chocolate chips.
Dive the batter evenly among the muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for ten minutes, then transfer to a wire rack to cool completely.
This is a yummy recipe I got from Family Fun's website. They say the muffins freeze well wrapped in foil and then reheated in the microwave for 30 seconds once unwrapped. I wasn't sure ours would last long enough to freeze but I did get some frozen and they reheated very well!!
INGREDIENTS:
1 1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla
3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 cup mini chocolate chips
DIRECTIONS:
Heat the oven to 375 degrees. Line 18-24 muffin wells with paper liners. (I prefer foil liners when I can find them.)
In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, mash the bananas, then stir in the milk and vanilla until well blended.
In large mixing bowl, beat together butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed and blend in one third of the flour mixture followed by half the banana mixture. Continue alternating between flour and banana mixtures, until all ingredients have been incorporated into the batter. Fold in chocolate chips.
Dive the batter evenly among the muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for ten minutes, then transfer to a wire rack to cool completely.
Frosty Cranberry Salad
COMMENTS:
This is a frozen salad we have every Thanksgiving and Christmas. But it is so easy and delicious, it could definitely be made more often. To make for a good presentation, add pineapple rings to the top and serve over lettuce leaves.
INGREDIENTS:
1 16-oz. can of whole cranberry salad
1 can (8 3/4 oz) crushed pineapple, drained well
1 cup sour cream
1/4 cup sifted confectioners sugar
DIRECTIONS:
Combine cranberry sauce and crushed pineapple. Stir together confectioners sugar and sour cream; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm.
To serve: Turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in wedges.
This is a frozen salad we have every Thanksgiving and Christmas. But it is so easy and delicious, it could definitely be made more often. To make for a good presentation, add pineapple rings to the top and serve over lettuce leaves.
INGREDIENTS:
1 16-oz. can of whole cranberry salad
1 can (8 3/4 oz) crushed pineapple, drained well
1 cup sour cream
1/4 cup sifted confectioners sugar
DIRECTIONS:
Combine cranberry sauce and crushed pineapple. Stir together confectioners sugar and sour cream; add to fruit mixture. Line a 3 cup refrigerator tray with foil; pour in fruit mixture. Freeze firm.
To serve: Turn out frozen salad and let stand a few minutes at room temperature. Remove foil and cut salad in wedges.
Chocolate Ice Cream
COMMENTS:
My husband loves to make this; a recipe borrowed from his dad.
INGREDIENTS:
4 eggs
2 cups sugar
2 tablespoons flour
6-8 teaspoons cocoa
1 tablespoon vanilla
2 dashes of salt
1 pint half & half
1 pint whipping cream
Milk
DIRECTIONS:Beat eggs well.
In a separate bowl, mix together sugar, flour and cocoa.
Gradually add this mixture to the beaten eggs.
Add vanilla, salt, Milnot and whipping cream to mixture.
Mix together in ice cream freezer.
Add milk to fill line.
Stir and freeze.
My husband loves to make this; a recipe borrowed from his dad.
INGREDIENTS:
4 eggs
2 cups sugar
2 tablespoons flour
6-8 teaspoons cocoa
1 tablespoon vanilla
2 dashes of salt
1 pint half & half
1 pint whipping cream
Milk
DIRECTIONS:Beat eggs well.
In a separate bowl, mix together sugar, flour and cocoa.
Gradually add this mixture to the beaten eggs.
Add vanilla, salt, Milnot and whipping cream to mixture.
Mix together in ice cream freezer.
Add milk to fill line.
Stir and freeze.
"Ice Cream" Sandwiches
COMMENTS:
This is a yummy way to have inexpensive ice cream sandwiches! I get the fat free, lite cool whip and then they aren't so bad for you either (but still delicious)!
INGREDIENTS:
Chocolate Graham Crackers
Frozen Whipped Topping, thawed
DIRECTIONS:
Break graham crackers into squares. Spread half of the squares with thawed whipped topping and top with another graham cracker. Place "sandwiches" in a freezer safe container and enjoy for up three weeks!
This is a yummy way to have inexpensive ice cream sandwiches! I get the fat free, lite cool whip and then they aren't so bad for you either (but still delicious)!
INGREDIENTS:
Chocolate Graham Crackers
Frozen Whipped Topping, thawed
DIRECTIONS:
Break graham crackers into squares. Spread half of the squares with thawed whipped topping and top with another graham cracker. Place "sandwiches" in a freezer safe container and enjoy for up three weeks!
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