Oreo Ice Cream

This past fall, the hospitality committee at church (of which I am a part) hosted an old school Men's cake bake and ice cream social after an evening service.  I've always loved cake bakes, so I was a solid vote for this fun party.  My Granddaddy always made a German chocolate cake for the men's cake bakes at my childhood church.  It was a huge success and I took my go to favorite ice cream of Cake Batter Ice Cream.  But this oreo ice cream was my favorite from the night.  I was so glad to get the recipe to add to my ice cream arsenal.

Oreo Ice Cream

1 c. milk (always whole milk for rich ice creams!)

1 c. sugar

½ tsp. salt

1 ¼ c. half and half

1 tsp. vanilla

3 c. whipping cream

20-25 oreos, crushed

Scald milk until bubbles form around edge.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla and whipping cream.  Cover and refrigerate 30 minutes.  Add crushed oreos to chilled mixture and immediately freeze as directed.

Makes 2 quarts.

Green Bean, Walnut & Feta Cheese Salad

This is from my favorite Presbyterian cookbook and I recently made it for my bunco group.  Not for everyone, strong flavors, but I thought it was delicious.  It may be a little easier to eat with cut green beans and not the whole green beans the original recipe called for.  I can't see where the particular bean would make a difference.

Green Bean, Walnut & Feta Cheese Salad

1 (4 oz.) pkg. crumbled feta cheese
1 c. coarsely chopped walnuts
¾ c. olive oil
¼ c. white balsamic wine vinegar (I couldn't find this so I just used balsamic vinegar)
1 T. chopped fresh dill (or 1 tsp. dried)
½ tsp. minced garlic
¼ tsp. salt
3 cans Del Monte blue lake whole green beans, drained
1 sm. red onion (same thing as purple onion)

Bake walnuts in shallow pan at 350 for 8 minutes, until toasted.  Combine oil, vinegar, dill, garlic and salt.  Mix for marinade.  Drain beans, slice red onion into thin slices and separate into rings (I might try half rings next time, too).  Pour marinade over beans and onions.  Refrigerate 1 to 2 days.  Before serving, add walnuts and feta cheese and toss well.

Fiesta Pasta Salad

2 c. small rotini noodles
1 c. salsa
½ c. mayo
½ tsp. salt
14 oz. can kidney beans, drained (I prefer a softer bean, like ranch beans)
1 c. shredded Mexican cheese
1 c. chopped tomatoes
1 medium red pepper, chopped
10 oz. can whole kernel corn, drained
2.25 oz. can sliced black olives (I use chopped)
¼ c. chopped red onion

Cook the pasta according to the package directions; drain and cool.  Place the cooled pasta in a large bowl.  Combine the salsa, mayo, and salt.  Pour over the pasta; mix gently.  Add the beans, cheese, tomatoes, pepper, corn, olives and onion.  Chill.

**This recipe is even better if you make it a day or two ahead of time.

Chicken and Spinach Bake

This has been the best thing from my year of cookbook cooking.  I've cooked it many times this year (and it is even in the oven now).  Enjoy!

Chicken and Spinach Bake

9 oz. package, fresh spinach
4 skinless, boneless chicken breasts, uncooked
½ tsp. salt
½ tsp. pepper
2 Roma tomatoes, sliced
1 c. sliced mushrooms
1.4 oz. packet Italian salad dressing mix
Balsamic vinegar
2 c. shredded mozzarella
angel hair pasta or rice

Place the spinach in the bottom of a coated 9x13 baking dish.  Place the chicken breasts on top of the spinach; season with salt and pepper.  Place the tomatoes and mushrooms on top of the chicken.  Mix the Italian salad dressing according to the package directions, substituting balsamic vinegar for the regular vinegar.  Pour the dressing over the spinach, chicken, tomatoes and mushrooms.  Top with the cheese.  Bake at 350 degrees for 40 minutes.  Serve over angel hair pasta or rice.

Beef Brisket Wet/Dry Rub

Rub for 10-12 pound brisket.  We found that we did 1.5 times the wet rub and 4 times the dry rub to get it seasoned like we wanted it.

Wet Rub:

8 beef bullion cubes

1 Tbsp. Worcestershire sauce

Spread wet rub on brisket first.  Then sprinkle, but not rub in, the dry rub on top.  Leave setting at room temperature while getting smoker ready.

Dry Rub:

½ Tbsp. salt

½ Tbsp. paprika

½ Tbsp. black pepper

½ Tbsp. sugar

¾ tsp. garlic powder

½ tsp. onion powder

¼ tsp. dried oregano

⅛ tsp. coriander seed

Sweet Tea Cake with Lemonade Frosting

• Not much of a sweet tea flavor to me, but a very moist cake perfect for summertime gatherings.  Original directions suggest a 9x13 pan.  I'll likely bake in a half sheet pan next time, which also means it would be good for large crowds.
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• Sweet Tea Cake with Lemonade Frosting
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• Shortening
• 1 ½ c. boiling water
• 3 familiy-size tea bags
• 1 c. butter, softened
• 2 c. sugar
• ½ c. brown sugar
• 5 eggs, room temperature
• 3 ½ c. cake flour
• 2 tsp. baking powder
• ¾ tsp. salt
• ¼ tsp. baking soda

1. Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.

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• 2. Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 
• 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.3. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on cake.

Frosting:

1 (8 oz.) pkg. cream cheese, softened

¼ c. butter, softened

6 c. powdered sugar

1 Tbsp. lemon zest

3 Tbsp. lemon juice

Beat all ingredients together until smooth.  Spread over cooled cake.

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Walnut Banana Bread

This is a favorite of the boys' to use up over-ripe bananas.

Walnut Banana Bread

2-3 bananas, mashed
1 c. sugar
½ c. vegetable oil
2 eggs
1 tsp. vanilla extract
juice of half a lemon
1¾ c. all-purpose flour
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
¾ c. chopped walnuts, lightly toasted (optional)

Preheat oven to 350.  Grease 9x5 loaf pan.  In a large bowl, whisk together first 6 ingredients.  In a separate bowl, blend next four dry ingredients.  Stir into wet ingredients just until combined.  Stir in walnuts.  Pour batter into loaf pan.  Bake for 1 hour or until toothpick in center comes out clean and the top is golden brown.

Cool in pan for 10 minutes.  Turn out onto wire rack and let cool completely, if you can wait that long.

Source:  Paula Deen's Southern Cooking Bible