Another Yummy No-Churn Ice Cream - AH-mazing!!

 Oh My Stars - if you haven't made "no-churn" ice cream, you are missing out!  It is easy and quick and creative and fabulous and you can make it ahead of time and store in a loaf pan in the freezer.  This is my fourth time to make it - I did a Blackberry Crumble, a Peanut Butter/Chocolate and Butterfinger and a Coconut Fudge.  This one was Sea Salt Caramel with toffee and peanuts.  I am all about the texture in ice cream.  This one was FABULOUS!!  Try it soon - be creative and make up your own.  

I used a loaf pan for the first three times.  The girls gave me this fun ice cream storage container from William's Sonoma.  I have the 1 1/2 qt with the white lid.  This recipe fit perfectly.  

The base of this ice cream is the same for most recipes.  

No-Churn Ice Cream

2 cups heavy whipping cream

1 can condensed milk

1 tsp vanilla

pinch salt

Using a mixer, mix the whipping cream at high speed until a stiff peak is formed.  Gently fold in the condensed milk, vanilla and salt.  

Layer 1/3 of ice cream mixture into a loaf pan.  Top with toppings and repeat twice.  Store in freezer overnight.  Scoop and serve!  

Toppings for this ice cream

1 jar of Trader's Joe's Salted Caramel Sauce

chopped cocktail peanuts

chopped Heath toffee pieces 

Salty Toffee Churro Snack Bites

 You know me - just always looking for that yummy little bite of something.  I think Snack Mix recipes are awesome to have around for a gathering.  

We had VBX at church last week.  I saw this yummy Salty Toffee Churro Snack Mix made with oyster crackers and I couldn't resist.  These are way yummy.. but like someone said.. coat anything with butter and cinnamon and sugar and you have a win.  You HAVE to make this soon! Visit Cookies & Cups for more yummy recipes!

Salty Toffee Churro Snack Mix  (adapted from Cookies & Cups)

5 cups oyster crackers

1 cup butter

1 cup light brown sugar

1 1/2 tsp cinnamon

1 tsp vanilla

Topping:

2 Tbsp granulated white sugar

1 tsp cinnamon

1 tsp kosher salt

Line a large baking sheet with foil or parchment paper.  Preheat the oven to 350.  Pour the oyster crackers into a large bowl.  In a medium saucepan, combine the butter and brown sugar. Bring this mixture to a boil and boil for 2 minutes.  Remove from heat and stir in cinnamon and vanilla.  Pour this over the oyster crackers and gently toss to coat.  (you can also put oyster crackers on the foil and pour mixture on and gently toss to coat... avoid dirtying a bowl) Bake for 10 minutes or until bubbly.  While baking,  mix the topping in a small bowl.  

After the ten minutes and you remove the oyster crackers from the oven, give them a gently toss to get all of the "goo" on the crackers. Using a teaspoon, gently sprinkle the topping all over the coated oyster crackers.  I used a spatula and separated the pieces as I sprinkled.. to avoid them sticking together.  Allow to cool and serve.  SO YUMMY!

Printable Version

Grilled Corn and Feta Salad

Love this easy summer salad from Euna Mae's.  I follow Euna Mae's on Instagram - Amy is a pastor's wife from Arkansas and her recipes and cookbook are fabulous. 

Made this easy, summer salad for a friend gathering last week.  I made it as is... and I doubled it.  Enjoy!! 

   *Check out Amy's picture at Euna Mae's.  I found this recipe on Facebook 

GRILLED CORN AND FETA SALAD

4-5 ears corn, shucked

½ stick butter

¼ cup sugar

1 cup grape or cherry tomatoes, halved

1 shallot, chopped

3 basil leaves, rolled and thinly sliced in a chiffonade

¼ cup crumbled feta

3 Tablespoons rice vinegar

½ cup oil

1-2 teaspoons sugar or honey

Pinch of salt

Bring a stock pot to a boil. Stir in butter and sugar. Add corn and boil for 5 minutes. Remove corn to a tray and allow to air dry. Grill corn on a preheated grill pan, cast iron skillet, or on an outdoor grill until it gets a few good, dark char marks. Remove to a tray and let cool enough to handle When corn has cooled, carefully run a knife down the cob to remove the kernels.

In a medium bowl, combine the kernels, halved tomatoes, basil, shallot, and feta. In a small bowl, whisk together the vinegar, oil, sugar or honey, and salt. Taste and adjust. Stir into the corn mixture. Taste for seasoning and serve!

From the Love Welcome Serve cookbook. www.shopeunamaes.com