Thursday, June 18, 2009

Ice Cream Sundaes

After being cooped in the house Tuesday I went to the store and bought things for Ice Cream Sundaes. I planned to invite Kristi and her family over after quiz practice. Unfortunately on my way home Redonia called to inform me she was going to Kristi's to spend the night. She was perming Kristi's hair. My Sundae Night was aborted. However, yesterday, they came over for sundaes.

Ingredients for a fun evening:
one or more ice cream varieties (I prefer Blue Bell Homemade Vanilla)
Chocolate Syrup
Carmel Syrup
Strawberry Syrup
Pecans in Syrup (My favorite)
1 can Heavy Whipped Cream

You can choose as many of the ingredients as you like. Sometimes I do Brownie Sundaes for dessert. I simply use Little Debbie Brownies (of course I unwrap and place on serving dish before guests arrive), vanilla ice cream, chocolate syrup, and canned Heavy Whipped Cream.

I have served very few guests who don't enjoy a good ole sundae.

Tuesday, June 9, 2009

Roasted Corn on the Cob

Fresh corn on the cob

Preheat grill.

Remove outer husk from corn. Turn back inner husks; remove silks. Replace inner husks. Place on grill. Turn often. Roast 12 to 15 minutes. Husks will brown but corn will be delicious. Serve corn on cob with butter.

Provide toppings for guests to garnish as their taste desires. Salt, black pepper, sugar, Tony Chacheres', chili pepper, cayenne pepper, steak blend seasoning or popular seasonings. My daughter-in-law enjoys mayo on hers. I'm not that brave!

Monday, June 8, 2009

Pineapple Upside Down Cupcakes

The following recipe sounds so yummy! It was sent to me by my friend, Susy Roen. These mini pineapple upside down cakes would be great served at a brunch or gathering.

20 oz can Pineapple chunks
2/3 cup packed brown sugar
1/3 cup melted butter
1 cup all purpose flour
¾ cup sugar
1 ½ teaspoons baking powder
¼ cup butter, softened
1 egg

Preheat the oven to 350°. Spray muffin tin (12 count)

Drain 1 20 oz. can of pineapple chunks, reserving 1/2 cup juice for the batter. Place chunks on double layer of paper towels to drain completely.

In a small bowl, mix together brown sugar and melted butter. Divide this mixture evenly between the muffin pan cups. Arrange the pineapple chunks on top of the mixture (3 or 4 chunks per cup works well).

In a large bowl, combine flour, sugar and baking powder. With an electric mixer, mix in softened butter and reserved pineapple juice, beating for 2 minutes to make a smooth batter. Beat in egg.

Spoon the batter over the pineapple and sugar mixture filling each cup about 3/4 full. Bake in oven approximately 20 minutes or until tooth pick comes out clean. The cupcakes will be a golden brown color. Wait for 5 minutes or so to cool and invert onto a sheet of foil. They should come out easily

NOTE: I would probably add a maraschino cherry, drained to the center of the muffin tin when adding the pineapple. I think it would make the cupcakes pretty! Also, I like to dust these type mini-cakes with confectioners sugar when serving. Of course the image I found appears to use coconut and ice cream, not a bad choice either!

I can't wait to try these! If you try them post a comment to let me know how they turn out. I bet they will be scrumptious!

Monday, June 1, 2009

Need a New Way to Peel a Potato?

I got the following video from my friend Ronda Hurst. I thought it was funny. I'm not sure I'll try it but if some of you do, let me know what you think. Then, maybe I'll give it a try.

Happy potato peeling!!!!