Homemade Rocky Road Ice Cream

2 - 14 oz cans sweetened condensed milk

1 c. unsweetened cocoa

4 c. heavy cream

2 c. light cream (half and half)

2 T. vanilla extract

1 c. chopped almonds

2 c. mini marshmallows

In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened - about 5 minutes.  Remove from heat and allow to cool slightly.  Stir heavy cream, light cream and vanilla into the mixture.  Refrigerate until cold.  Pour mixture into a canister and freeze as directed.  Stir in nuts and marshmallows halfway through the freezing process.  (I also add 1 or 2 c. of chocolate chips at the same time)

I've learned to not allow the ice cream to get too done with the marshmallows as it makes them almost  disinegrate.

Coconut Peanut Curry Chicken

Many people have asked me for this recipe.  It is one of our favorites and is super easy.  I got it from my friends, Krista's, recipe blog.  dishdelish.blogspot.com...she uses tofu as well, so if you eat tofu this is a good recipe as well.  We enjoy it with chicken though.  It doesn't have a strong curry flavor if you are worried about that.  Also, I put 4 T. peanut butter because I like the peanut flavor.  I also add a little tabasco sauce.  I hope that you all enjoy.  We really have loved this recipe and it is now Ryan's favorite.

Sauce:
2 T peanut butter
1 1/2 -2 cups coconut milk
1 t lemon juice
1 T curry powder
4 T sugar
Dash of chili sauce

Mix sauce in bowl until well combined. Set aside.

Cook 2-3 potatoes in chicken (or veggie) broth until almost done. Drain the potatoes.  Stir Fry chicken until browned and cooked through.

Combine all and simmer 5-10 minutes until sauce is hot and has thickened.

Serve over rice (optional).

I made this dish the other night and it was AMAZING!!! And it didn't take too long to make. Cameron has put it on his top 10 dinners list. :)

Easy Chicken Parmesan

Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Instead of spaghetti sauce I used some marinera sauce that Annette had given me. Here's her recipe.

Creamy Italian Tomato Sauce
2 TB olive oil
1 TB butter
1 tsp. dried basil
dash crushed red chili pepper
1 lg onion finely chopped
1 lg clove garlic
dash of salt
3 29 oz. cans tomato sauce
7 oz. Gouda cheese
1 pint heavy cream
In olive oil and butter saute basil, chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and cook until flavors combine (at least 20 minute, but the longer the better) Add Gouda cheese and stir until melted. Add heavy cream and remove from heat (cream should not be cooked) Serve over your choice of pasta and top with shredded parmesan cheese.

Broccoli Beef

***So, I was reading a cooking blog (can't remember where) and they had made broccoli beef. It looked so good and I wanted to make it. I went back to find the recipe and couldn't remember where it was. So I searched for a recipe and found this one. I made it tonight and, well, needless to say for once we don't have leftovers. I was so happy, it didn't take me more than 20 minutes - I think the rice was the thing that took the longest! I didn't buy sirloin because I'm cheap and bought Cross Rib Steak for $1.59/lb and cut up the extra into strips so we can make it again. We were all out of wine though, dang it, so I didn't use any :) No, really, I would have used cooking wine if I had it but didn't. I just left it out of the marinade and substituted apple cider vinegar in the sauce (not sure if it would even give the same flavor, but it turned out good!) I used roasted garlic out of the jar and also threw in a couple handfuls of fresh spinach with the broccoli when it goes in with the beef. It was a great way to add spinach and you couldn't even taste it. Beware though, the meat cooks FAST, you have to have that sauce and cornstarch ready! I will definitely be making this again!! Enjoy!

Found at http://simplyrecipes.com/recipes/broccoli_beef/

Broccoli Beef Recipe

Ingredients

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Method

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Chicken Pot Pie

1 Large Chicken breast, grilled, seasoned, and cut into bite size pieces

1 16 oz. bag frozen peas and carrots (or whatever veggies you want)

1 can Cream of Chicken soup

1 cup Original Bisquick mix

1/2 cup milk

1 egg

Heat oven to 400˚ F. Stir chicken, vegetables and soup in ungreased 2-quart casserole.

Stir remaining ingredients until blended. Pour over chicken mixture.

Bake uncovered about 30 minutes or until crust is golden brown.

Salad Supreme Seasoning

I love to put the store brand, McCormick Salad Seasoning, in pasta salads, but Annette is allergic to the sesame seeds, so I found this recipe so we could adjust to our individual wants.

Ingredients

• 1 1/2 teaspoons sesame seeds
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon poppy seed
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse ground black pepper
• 1 dash cayenne pepper
• 2 tablespoons romano cheese (optional)

Directions

1. 1

   Combine all ingredients and mix well.

2. 2

   Store in a sealable container in the fridge.