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Category : Recipes

Home/Eats/Archive by Category "Recipes" (Page 11)
homemade ice cream

2 Ingredient Ice Cream Bread Video

Ice Cream Bread Weve Tried It

2 Ingredient Ice Cream Bread Video: Over the weekend I was searching the web while craving something sweet. I should add that I was limited on what I could make because I also needed to go grocery shopping.  In my mind anything with ice cream is good, so when I came across 2 Ingredient Ice Cream Bread I had to try it.

Ingredients: Self rising flower and the ice cream of your choice, what could be easier? I used Blue Bunny Double Strawberry Ice Cream for my bread.

Directions:

2 cups of Ice Cream- softened (any flavor)
1 1/2 cups of self rising flour.

I put the 2 cups of ice cream in the microwave for around 30 seconds to soften. Then added the flour and ice cream together in a medium mixing bowl. Stir until they are fully mixed together.

Put into a greased bread pan. Flatten with spoon
Bake for 45 minutes at 350 degrees.

After 45 minutes I was quite surprised to see a nice loaf of bread fully cooked in the oven. The recipe worked!

I had expected the bread to be a bit sweeter having used the ice cream, and it was a little heavy but other than that it was pretty good.

Bread

To keep with the ice cream theme, I served it up warm with a scoop of Blue Bunny Vanilla Ice Cream and that added the sweetness I was looking for.

Do you have any amazingly easy dessert recipes you could share with us? Comment below we would love to try them.

Black bean salsa

Black Bean and Corn Salsa Recipe

Black Bean Corn Salsa

Black Bean and Corn Salsa Recipe: As long as we had some fresh sweet corn laying around we thought we would make some salsa. This is our first time making black bean and corn salsa and it won’t be our last. This recipe is quick, easy and delicious.

Ingredients:

2 Ears of Corn
1 Large Jalapeno Diced (seeded)
1/2 Bunch of Cilantro Chopped
1 Large Lime
2 Large Tomatoes (seeded)
4 Green Onions Sliced
1 – 15oz Can Black Beans (rinsed and drained)
Sea Salt and Ground Pepper

Directions: Cook your corn on the cob in the microwave with husk on (you can see the video for microwave corn on the cob here.) Once cooked rinse with cold water and cut the corn off the cob.

In a medium size bowl add chopped jalapeno, cilantro, tomatoes, green onions, corn, can of black beans, squeeze lime juice over mixture and then season with sea salt and black pepper.

Black Bean and Corn Salsa

Serve with tortilla chips or put over a chicken breast, it’s delicious!

Raspberry Jam

Raspberry Freezer Jam Recipe and Video

Raspberry Freezer Jam

Raspberry Freezer Jam Recipe and Video: It’s raspberry season and we are fortunate to have friends with raspberry bushes. Our Facebook followers suggested that we make jam and since we have never done that before we thought we would give it a whirl.

Deciding on raspberry freezer jam, we searched the web for the perfect recipe and they were all pretty much the same and all seemed simple. From start to finish it took about 30 minutes.

Ingredients:

3 cups prepared fruit (about 6 cups red raspberries)
5 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE-JELL Fruit Pectin

Directions:

Crush raspberries thoroughly, one layer at a time (we used a potato masher.) Measure exactly 3 cups crushed raspberries into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.

Mix water and pectin in large saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Then add the fruit mixture; stir 3 min.or until sugar is almost dissolved and no longer grainy.

Fill your containers immediately to within 1/2 inch of top. Clean the top edges of the containers and then immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. You can store in refrigerator up to 3 weeks or freeze extra containers for up to 1 year. Thaw in refrigerator before using.

We will be making this again with blueberries! If you have a different way of making freezer jam be sure to comment below.

Bang Bang Shrimp

Bonefish Grill Bang Bang Shrimp Recipe

Bang Bang

Bonefish Grill Bang Bang Shrimp Recipe: We were hungry for shrimp so we asked our Facebook followers to send us shrimp recipes to make for dinner and we decided this one looked amazing…and it was!

Ingredients:

1/2 Cup Mayonnaise
1/4 Cup Sweet Chili Sauce
3-5 Drops Sriracha Sauce
Vegetable Oil
1/2 Cup Cornstarch
1 Tsp. Kosher Salt
1 Tsp. Ground Pepper
1 Pound Shelled and Devained Shrimp

In a small bowl, mix together mayonnaise, sweet chili sauce and Sriracha. Set aside while you prepare the shrimp. In a large skillet, add 1/2 inch vegetable oil and place over medium-high heat. In a shallow dish, mix together cornstarch, salt and pepper. Toss the shrimp to lightly coat.

When the oil is hot add in shrimp. Cook for a few minutes, flip and cook on the other side. The shrimp will cook quickly and turn pink when fully cooked. Don’t crowd the pan and cook the shrimp in batches. Add more oil if necessary. Once all the shrimp has been cooked, toss it in the mayonnaise mixture and eat immediately.

The shrimp is generally severed on top on a bed of lettuce, but we used white rice.

Bonefish Bang Bang Shrimp

Taste your sauce to see if there is enough heat and add more Sriracha for your desired heat.

Very easy to make and the whole family enjoyed it!

Raspberry Pie

Raspberry Lemonade Pie Recipe

Raspberry Lemonade Pie Recipe: This is as good as it sounds! It’s one of those quick and easy recipes that you will make over and over.

Lemonade Pie

Ingredients:

6oz Keebler Graham Ready Pie Crust
8 oz Kraft Philadelphia Cream Cheese (1/3 less fat)
1 Packet Crystal Light Raspberry Lemonade Singles
1/4 Cup Milk
8 oz Cool Whip (thawed)
1 TBLS. Sugar

Mix Cool Whip, cream cheese, Crystal Light (start with half the raspberry lemonade and taste for desired flavor), milk and sugar in bowl with mixer until completely mixed.

Lemonade Pie Filling

Using a spatula scoop the mixture unto you pie crust. Chill in the refrigerator for 1-2 hours before serving.

Raspberry Lemonade Pie

You can garnish with fresh raspberries and a little scoop of Cool Whip on each piece.

This would be a great dessert to make for a grill out or picnic. There are a few other Crystal Light flavors that you could try: Pomegranate Cherry, Lemonade, Pink Lemonade and Fruit Punch.

Let us know if you make this recipe and what you thought in the comments below.

Beer Can Chicken

Beer Can Chicken Recipe

Beer Can Chicken Recipe: Delicious! This is one of our favorite summer time grilling recipes.

Ingredients: whole chicken, beer of your choice, butter and your favorite seasoning mix. We always make two because one is never enough.

Beer Can Chicken

Preheat grill to medium heat or 350 degrees F. Mix your favorite seasonings in a small bowl. Place a 3/4 full can of beer in the center of a plate.

Rinse chicken under cold running water. Discard giblets and neck from chicken; drain and pat dry. Rub the chicken down with softened butter. Cover the chicken with your seasoning mix, rub over the entire outside of bird. Place the chicken over the can of beer with the legs on the bottom; keep upright.

Place tin foil under the chickens on the grill to prevent flare up and burning. Close the lid and BBQ the chicken until the thermometer reads 170 degrees F. around 1.5 hours. Let rest for 10-15 minutes before slicing.

If you have any left over chicken you should try our Chicken Enchilada Pasta recipe.

Pasta recipe

Chicken Enchilada Pasta Recipe

Chicken Enchilada Pasta Recipe

Chicken enchilada pasta recipe. We had a contest on our Facebook page asking our followers to post a link to a recipe that they saw on Pinterest that they have been wanting to try. If we picked theirs they would win a Starbucks gift card and a WTI t-shirt.

We think the recipe was great and we’ll for sure be making chicken enchilada pasta again. Thank you Tori for the suggestion – we hope your enjoy your coffee and shirt!

The recipe came from Chef In Training blog – we have kept it pretty much the same, with just a few small tweaks.

photo 1

3 large chicken breasts (cooked and shredded)
2 Tbsp. olive oil
2 garlic cloves (minced)
1 medium onion (diced)
1 Large red pepper (diced)
1 small can diced green chilies
1 tsp. chili powder
1 tsp. cumin
2 10 oz. cans green chili enchilada sauce
1 10 oz. can red enchilada sauce
2 cups shredded cheddar cheese
1 cup sour cream
1 box penne pasta
Salt and Pepper to taste

Cook chicken and then shred. We did this but next time we may just buy an already cooked rotisserie chicken and just shred that. While the chicken is cooking, boil water and cook the penne pasta according to the directions on the box.

Chicken enchilada

In a deep skillet add olive oil and saute the onions for 3 minutes, then add red peppers and garlic and cook for another 3 minutes. Next, add the shredded chicken, green chiles, cumin, chili powder, salt, & enchilada sauces. Simmer for about 10-15 minutes.

Turn the heat to low and add cheese, stir until the cheese is melted and heated through. Next, add in the sour cream, be sure the heat is on low to keep the sour cream from curdling. Stir until sour cream is well mixed and heated through.

Drain pasta & return to pot. Pour sauce over pasta and stir well to evenly coat pasta. We garnished our pasta with a little spoonful of sour cream.

Chicken Enchilada Recipe

Other garnish suggestions are avocado, diced tomatoes, diced green onions.

No doubt we will have this again! Thanks Tori for posting this recipe on our Facebook page!

Waffle Maker

Crescent Roll Waffle Pizza Pockets Recipe

Waffle Pizza Pockets

Crescent roll waffle pizza pockets is what we made for lunch today! We decided to go out on a limb and try them in the waffle iron. To our surprise, they were great.

unnamed

Ingredients:

Crescent rolls
Pepperoni
Green Pepper diced
Mozzarella Cheese
Marinara/Pizza Sauce for dipping

Heat up your waffle iron. Keep your crescent rolls in squares, you can make 2 pockets per canister. On bottom half put on your desired ingredients. We used pepperoni, green peppers and mozzarella cheese. Put another crescent square on top and seal all the edges so that the cheese doesn’t melt out.

Check them around the 3 minute mark just to be sure they weren’t burning and left them to cook for one more minute. Times may vary.

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We heated up some marinara sauce for dipping.  The pockets seemed to stay sealed nicely, so you may want to add pizza sauce right in the middle of the pocket.

This recipe seems like it would be great to get your kids involved with cooking. Let them make their own pizzas!

Next time we are going to try; Canadian bacon and pineapple with mozzarella cheese. What do you think would be good ingredients to add?

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Kale Chips

Baked Kale Chip Recipe

Everywhere we look people are posting pictures of Kale Chips. We didn’t even know that Kale was for eating, we thought it was to decorate salad bars at restaurants!

Ingredients:

1 Head of Kale
Olive Oil
Sea Salt

Baked Kale Recipe

Directions – Preheat oven to 375 degrees.  Wash and dry kale. Cut off the stems, cut into 1 1/2 pieces then lightly drizzle with olive oil and rub it into the leaves (be sure not to use too much.) Season with Sea Salt and then put in the oven for 15 minutes turning them halfway through (check them at 10.) . Be sure to watch them so that you don’t burn.

We posted this question on our Facebook page “So we bought some Kale and are going to make these Kale Chips everyone is talking about. Any tips?” These were the responses we got:

Angie: My family loves Kale chips. I cook at 375 for 10-15 minutes (turning half way through), we wanted ours crispy. Be sure to watch and make sure you don’t burn them.

Laura: Don’t use too much olive oil or they will be soggy some chili pepper or paprika spices them up a bit!

Jacque: YUM! My favorite. Add olive oil, garlic powder and sea salt…I like them baked at 325 verses 250 they get crisper faster.

Carol: I have tried them and think they taste like dirt! Good Luck!

Christine: If you have a sprayer for the oil that helps to “not get too much”

Kate: I can’t wait to hear about this one!!!

Melissa: Also when you pull them from the oven, leave on the cookie sheet so they cook a little longer but do not get over cooked in the oven.

Melissa: Love kale chips too. Don’t over bake them or they will be dust in your mouth. Lol. Gross. I take mine, rinse well with water and put them in a salad spinner to get the water off. Cut them into pieces (chunks) and toss with a little olive oil. Then sprinkle with salt. Never had a problem with them being too oily it whatever. A little goes a long way and it’s good to do it in a bowl.

Jennie: Spend a little time “massaging” the oil into the kale, make sure not to put too much on the cookie sheet, they need to be moderately spaced apart or they won’t get crispy.

Do you make kale chips? Let us know how you do it in the comments below.

popsicle homemade

Dannon Light and Fit Yogurt Popsicles

Easiest snack ever! We have been trying to watch our intake of junk food, but still want something sweet from time to time. These yogurt popsicles are the way to go.

Yogurt Popsicles

All you need is your favorite kind of yogurt and popsicle sticks. We cut a small opening in the middle of lid and placed the stick in. Popped it in the freezer and within a few hours we were enjoying the perfect healthy snack.

We chose Dannon Light & Fit because it is a great source of riboflavin, calcium, protein, phosphorus, and vitamin D. So it’s delicious and nutritious! Light nonfat yogurt and it’s only 80 calories!

This was very satisfying! Bring your kids along with you to the store and let them pick out their favorite flavors of yogurt, then they feel like they were a part of the process and it will taste that much better.

We will definitely be keeping these on hand this summer! We want to hear what you are making for healthy snacks in your home, leave us a comment below! We are always looking for new recipes to try!

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