Peanut Butter and Jelly Ice Cream

Peanut Butter & Jelly Ice Cream

Your favorite childhood sandwich in ice cream form!  Peanut Butter and Jelly Ice Cream is a fun twist on a childhood favorite.CourseDessertCuisineAmericanPrep Time10 minutesCook Time20 minutesTotal Time30 minutesServings1 qts.Calories5258kcalAuthorLeigh Anne Wilkes

Ingredients

• 1½ cups whole milk
• 1½ cups sugar
• ¼ tsp salt
• 1½ cups half & half
• 1½ Tbsp pure vanilla use the good stuff
• 2 cups whipping cream
• 1/2 cup creamy peanut butter
• 1 cup jelly favorite flavor

Instructions

• Mix together milk and peanut butter in a sauce pan. Put over low heat and stir until the peanut butter is completely dissolved, don’t let it boil or get too hot. Cool mixture before adding it into other ingredients.
• Add in all remaining ingredients except for jelly and pour into 2 qt. ice cream maker.
• Follow manufacturer’s directions.
• After ice cream has set up, put a layer of ice cream into freezer container and top with 1/3 of the jelly, repeat two more times ending up with jelly layer on top.

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Carrot Cake Cookies

Carrot Cake Cookies Recipe

CourseCookiesPrep Time45 minutesCook Time25 minutesTotal Time1 hour 10 minutesServings18 cookiesAuthorLeigh Anne Wilkes

Ingredients

• 1/2 C butter melted
• 1//4 C butter softened
• 1/3 C packed brown sugar
• 1/3 C granulated sugar
• 1 large egg yolk
• 1 C flour
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 3/4 tsp salt
• 3/4 C old fashioned rolled oats
• 3/4 C packed freshly finely grated carrots
• 1/4 C golden raisins chopped
• 3/4 C pecans finely chopped
• 1/4 C powdered sugar
• 2 oz. cream cheese room temperature
• 1 1/2 tsp orange marmalade

Instructions

• Preheat oven to 350 degrees F.
• In a bowl combine melted butter, sugars and egg yolk,
• In another bowl combine flour, ginger, cinnamon and salt.
• Stir flour mixture into butter mixture.
• Mix in oats, carrots and raisins.
• Cover and refrigerate for 30 minutes.
• Roll dough into 1 1/2 inch balls and roll in pecans to coat.
• Place on parchment lined baking sheet. Bake for 10 minutes
• Remove from oven and use the end of a wooden spoon to make an indentation in the center of cookie.
• Return to oven and bake for an additional 10-12 minutes or until golden brown on bottoms.
• Remove from baking sheet and cool on rack.
• In a bowl beat together the 1/4 C butter and powdered sugar until smooth.
• Add in orange marmalade.
• Filling decorating bag that has a medium round tip and pipe frosting into center of cookie.
• Refrigerate any leftovers

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Chicken Satay

Chicken Satay Recipe

Prep Time15 minutesCook Time10 minutesTotal Time25 minutesServings8 kebobsAuthorLeigh Anne Wilkes

Ingredients

• 3 chicken breasts sliced into 1/2 inch thick, long slices
• 1/2 cup coconut milk
• 1/4 cup fish sauce
• 3 TBS firmly packed brown sugar
• 2 TBS chopped fresh cilantro
• 1 TBS Madras Curry Powder
• 1 TBS canola oil
• sweet chili sauce for dipping

Instructions

• Cut chicken into strips about 1/2″ wide
• in large bowl, mix all ingredients and then add in chicken
• Toss so chicken is evenly coated.
• Refrigerate overnight, can make it several days ahead and allow to marinade 24-48 hours
• Skewer, grill and serve with Sweet Chili Sauce

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Nutella & Toffee Skillet Brownie

Chocolate, Nutella & Toffee Skillet Brownie Recipe

CourseDessertPrep Time15 minutesCook Time30 minutesTotal Time45 minutesServings1 10″ brownieAuthorLeigh Anne Wilkes

Ingredients

• 1/2 C butter melted and cooled
• 3/4 C Nutella
• 1/2 C brown sugar
• 1/2 C white sugar
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 C flour
• 1 C semi sweet chocolate chips
• 1/2 C toffee pieces

Instructions

• Preheat oven to 350 degrees F.
• In a mixer, mix together butter, Nutella, sugars, eggs and vanilla until smooth.
• Add in flour, salt and baking soda until batter forms.
• Stir in 3/4 C of chocolate chips and 1/4 C of toffee pieces.
• Spray 10 ” cast iron pan with non-stick spray.
• Spoon in batter and press into pan leaving a 1/2″ space around the skillet. This will allow the brownie to spread and the sides won’t overcook.
• Top with remaining chocolate chips and toffee pieces.
• Bake for 25-30 minutes or until edges are set and tooth comes out clean.
• Let cool on a wire rack until just warm.
• It will be soft and gooey in the middle but as it cools it will set up.
• Serve with ice cream

Notes

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Chicken Potstickers

Chicken Potstickers Recipe

Chicken Potstickers make a fun appetizer that can be served as a main dish too.CourseAppetizerCuisineChinesePrep Time15 minutesCook Time10 minutes0 minutesTotal Time25 minutesServings36 potstickersCalories39kcalAuthorLeigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Spoons
• Pyrex Bowls

Ingredients

• 1 lb. ground chicken
• 2 cloves garlic minced
• 2 green onions thinly sliced
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 1/2 Tbsp freshly grated ginger
• 2 tsp rice vinegar
• 1 tsp chili oil
• 2 tsp sugar
• 1/4 tsp pepper
• 36 – 2 inch won ton wrappers
• 2-3 Tbsp vegetable oil
• soy sauce for dipping

Instructions

• In a bowl combine the chicken garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar, chili oil, pepper, sugar
• To assemble the potstickers, place 1 Tbsp of filling in the bottom half of the wrapper. Use your finger to rub the edges of the wrapper with water. Fold the wrapper over in half to cover the filling and form a triangle.
• Pinch the edges closed.
• Heat oil in a large pan over medium heat. Add potstickers, in a single layer and cook until golden brown on both sides, 2-3 minutes per side.
• Serve with soy sauce.

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