Showing posts with label MAKE AND TAKE {food to go}. Show all posts
Showing posts with label MAKE AND TAKE {food to go}. Show all posts

Tuesday, July 23, 2013

Snickerdoodle Ice Cream Sliders


 
 
Happy Tuesday! 
 
 
Snickerdoodle Ice Cream Sliders

 

Mix together:

 

1 cup butter, room temp

 

1   cup sugar

 

2 eggs

 

Stir together:

 

2  3/4 cups flour

 

1 tsp. cream of tartar

 

1 tsp. baking soda

 

¼ tsp. sea salt

 

Directions:

*Roll into balls the size of golf balls.

 

*Roll in mixture of 2 Tbsp. sugar and 2 tsp. cinnamon.

 

*Place 2 inches apart on ungreased baking sheet.

 

*Bake until lightly browned…but still soft.

 

*These cookies puff up at first…then flatten out!!!

 

Bake @ 400* for 10 to 12 minutes.
 
 
Once your cookies are COOLED, scoop balls of ice cream and sprinkle with extra cinnamon sugar.
 
Place scoops of ice cream between cookies.  Serve or prepare and freeze for later...that is, if you can WAIT! :}
 
 
 
 
 
 

Thursday, November 29, 2012

Scott's Firehouse Peppermint Ice Cream










From the ARCHIVES...

I am the luckiest ducky in the world because my hubby is one fantastic cook and he teaches me things all of the time. I am his "official taste tester" and he is mine! {Amongst other friends and neighbors}.

Last night, he finally perfected his Homemade Peppermint Ice Cream. TO.DIE.FOR. and the best part about it is that he is sharing it with all of you. Now, we are all lucky little duckies {even though I don't believe in LUCK!}

Thank you, Honey, for workin' on it until you got it "right"! Such the sweetie you are!!!

Here is a fun idea for Christmas gifts or for entertaining during the Holidays. This is great because it can all be made up ahead of time. When dessert time rolls around, all you need to do is to pull out your tray of Homemade Peppermint Ice Cream containers. You may want to make two different sizes. The good news is there is no mess {YAY!} and no clean-up...EVEN BETTER!  If they are too full, they can take it home!

Your guests will feel completely pampered and pleasantly full!

Scott's Firehouse Peppermint Ice Cream

Scott Pearson



INGREDIENTS:

2-1/2 cups milk

2-1/2 cups sugar

1/2 tsp. salt

2-1/2 cups half & half

1-1/2 Tbsp vanilla extract

1 tsp. TORANI PEPPERMINT SYRUP or MONIN

5 cups whipping cream

2 cups crushed peppermint candies


DIRECTIONS:

• Heat milk until bubbles form around pan.

• Remove milk from heat

• Add sugar and salt, stir until dissolved.

• Stir in remaining ingredients.

• Place into ice cream maker and follow manufacturer’s directions.{BUNNY FOO FOO!}

****This recipe makes 5 quarts of ice cream******

This is such a versatile recipe! Eventually you will come up with your own variations.

Another yummy option: Skip the peppermint candies and fold in two rows of Trader Joe's Candy Candy Joe Joe's, chopped...or if you really want to have a sugar coma, go ahead and roughly chop the whole entire box of chocolate cookies. Just FOLD in the cookies after the ice cream has already been made! This is hubby's secret!




Packaging Ideas:

As soon as the ice cream is made. Pour into whatever containers you plan on gifting and place in freezer until needed.

Simply place four embellished containers in a Take-Out drink carrier {My friends and family collect these for me year-round! THANK YOU!}

Placed cedar clippings around the containers and attached a sweet little label with the family's initial to a branch. That is it!


What are some ideas you have for Christmas this year?





JUST BECAUSE I HAVE TO SHOW OFF MY VERY SWEET DOGGIE...





Shared with:  Stone Gable

Thursday, May 17, 2012

Zesty Strawberry Shortcake







When the birdies start chirpin' early in the morning and the sunbeams bounce off your warm bed blankets, you know SPRING is in the air which means picnic season is on its way! Although we enjoy picnics all year long {making picnic fare and eating at games, in the car etc.} warmer temps mean hikes, bike rides, adventure in the warm fresh air! What do you look forward to when the sun starts to shine and mornings start to become a tad bit warmer?

Here is a quick recipe that beats the storebought variety. It will take you less time to make these yummies than it will take you to take a trip to your local grocery store! The smell of the orange zest baking in these biscuits will entice your children to be members of "the clean plate club"!...with the promise of a healthy dessert to follow!



Zesty Strawberry Shortcake
Lisa Pearson

INGREDIENTS:

2 cups flour

2 Tbsp. sugar

1 Tbsp. baking powder

1 tsp. sea salt

Zest of 1 orange

1/3 cup unsalted butter, softened OR Organic All Vegetable Shortening {Spectrum brand}

1 cup whipping cream...sweetened a bit OR Vanilla Soymilk

Extra cream or soymilk
Coarse sugar

DIRECTIONS:

* Mix dry ingredients together.

* Cut in butter and add cream.

* Mix until dough is soft and ingredients are all mixed in. It will look like cookie dough.

* Place six to eight mounds onto a greased baking sheet or SILPAT. Flatten just a bit.

* Brush tops with cream and sprinkle with coarse sugar.

* Bake at 425* for 7-10 minutes or until golden brown.

Note: Let cool and wrap each shortcake in a cellophane bag. Tie with a string.

BERRIES:

*Slice four pints of fresh strawberries, add about 1/4 cup to 1/2 cup of sugar...depending on how   sweet the berries are.

*Sprinkle with a little lemon juice.

*Refrigerate until ready to serve.

*Slice shortcake in half, add strawberries, top with ice cream or whipped cream or BOTH!!

If you want to make these in advance, just bag the individual wrapped shortcakes by putting them into gallon Ziploc bags and freezing them. They will stay as fresh as the day you baked them!

...OR...you can make lots and lots and lots and have friends over and enjoy it outside!



                                                                            {photo credit...Rob Buster}



Shared with:  stone gable

Thursday, April 26, 2012

Mini Trifles...to go


Yes.  We all seem to be embarking on the season of the "tyranny of the urgent".  Do you ever have so many things that need to be done at the same time that you have no idea where to start?  

Anyhoo, I have had a couple of different friends ask me what I keep on hand for entertaining when I am short on time and on a budget.
This is one of them.  
A batch of baked brownies kept in the freezer is one of my favorites, along with a container of Cool Whip...there are organic varieties as well.  You can easily add ice cream to the brownies along with an ice cream topping and be the hero...or you can make mini trifles! 


Trifles sound complicated and look stunning served in a glass trifle dish, too but not everybody has one...so, mini trifles in disposable containers are a great option.  I have found myself running to this as a go-to for years now.  {I'm so happy Laurissa actually e-mailed Kim asking for the recipe because she loved it after enjoying it at a girl's night!} The possibilities for this dessert are endless.  They could be used for picnics, baby showers, bridal showers and birthday parties to name a few.  They can be kept simple by putting them into a clear plastic cup or fancied up with twine, ribbon, and fresh mint.   



This is so easy to make at the last minute, especially if the brownies are already baked and in the freezer.
All you need to make is a big box of instant JELLO pudding...which is another STAPLE.
It is amazing what one can pull of with these three simple store-bought goodies!


Mini Trifles

1 box brownies, prepared according to the package directions.  I follow the fudgy brownie recipe.

1 large box of Instant JELLO pudding mix. {Follow the directions for the pudding, not the pie filling.    I also add in 1 teaspoon of vanilla or vanilla paste for a "from scratch taste".}

1 container of Cool Whip

Directions:

*Simply crumble a bit of brownie at the bottom of your container.

*Put a generous amount of pudding on top.

*The crowning glory is Cool Whip...and that is it!

A few chunks of YORK PEPPERMINT PATTIES or any candy bar for that matter makes it look oh.so.decadent.
If you are serving them to children, gummy worms are a hard to beat.

The best thing about these little gems is that they can be made up to 24 hours in advance!

So, take a break from the rat race and bake up a batch of these!  Be sure to share.  Trust me, your to do list is going no where.  It can wait!

Have FUN!

Happy Thursday

*









Tuesday, April 24, 2012

Hospitality... A Make and Take Meal






Showing hospitality by taking meals to people when they are sick, have had surgery or just need a little extra tlc when life gets overwhelming can be such a JOY! Sometimes it is easy to become so focused on our own families that it becomes difficult to think of others around us who are in need of our encouragement and help.

There have been PLENTY of times in my life when I have been taken under the wings of others and have been shown mercy. It is still a blessing thinking back to so many times others have cared for me and for my family. I can't help but to think of how it feels to be taken care of. It is one of the best feelings in the world!

When I think of hospitality, I think of the root word "hospital". So, I looked it up...just for fun. I know we are all familiar with what a hospital is, but my old 1963 edition of Webster's Collegiate Dictionary defines it as follows: "a charitable institution for the needy, aged, infirm, or young, an institution where the sick or injured are given medical or surgical care."

While we are most likely not giving medical or surgical care, taking a meal to someone is comforting beyond words and it is always appreciated and welcome. For those of you who may struggle having people in your homes, this is the perfect alternative for you!

If your palms are starting to sweat, hold on. Showing hospitality to others does not mean fancy schmancy. It does not have to be homemade and it certainly does not have to be a complete meal...unless you signed up for it. If you did commit and are feeling like it is more than you bargained for, ask a friend to help. Maybe you can split the meal.


What is the first thing you do after you commit to taking a dinner to someone? Do you start to stress and wish you would have never offered? Do you ask a friend to trade dates in hope that the recipient will no longer be in need when it rolls around to your turn? Anyway you look at it, it can be a daunting task, to not only need to fix your family dinner but somebody elses family as well!

I think my favorite binder is the "MEALS TO GO" binder. It has made taking meals to people so easy...and might I add...FUN! I am not even kidding! Taking the guess work out of what to prepare and take allows me to make quick decisions and spend a little extra time embellishing it. It is a great way to pamper people and I no longer feel like I am just doing crafts "to do" crafts, but it allows me to be a little creative while being able to share with those who are in need!




Here is what works for me, but I would love to hear what works for you. Others ideas are always welcome and appreciated!!! I think we all enjoy hearing how other people do things!

BINDER ORGANIZATION:

Label your binder

The first page has the list of meals I choose from...if your recepient loves something in particular that you are aware of it makes it even easier to decide!
Keep this list simple and doable. If it is a chicken from Costco, a loaf of bread, bag-o-salad and lemonade, write it down. If it is a box of cereal, milk and bread write it down. This has to be what works for YOU! If it is having a pizza delivered write the phone number down so that you can call and have it DELIVERED! Are we all on the same page? Onward we go!

Each Meal has a complete list of what I will be taking to make it a "meal".

I would encourage you to come up with one menu for each season...start with one meal that will be a JOY to make!




The next page has the recipes, so I am not spending all my time flippin' through different binders trying to track down what I need to make dinner.







Have you ever thought about taking breakfast the evening before? This is AWESOME. You can deliver it in the evening after your evening has "settled" down and it might be a very welcome change for one VERY happy recipient. You may want to try it!

While we have been talking about "meals to go", I wanted to make sure that I mentioned this: there are certainly seasons in life  where it is easier to help others and definitely seasons where it is not possible.  Showing hospitality is nurturing. It is showing you care. Simple as that.  It can look very different and can vary from person to person.

A few of my favorite things I have received as a "bedridden Momma" are: {1}a little bag with a card, a peppermint plant and a box of tea, {2}a bottle of sparkling water and a fresh lemon, {3}a bag of epsom salts etc. Even a sleeve of Saltine crackers and Sierra Mist is something you could keep on hand to deliver when the need arises!

Simple meals to go:

taco salad

pulled bbq beef or chicken

roasted chicken from the deli, a salad and bread

potato salad and chicken strips

pizza

pasta salad and crusty bread

tortilla soup and cornbread

So, as we have all been given the gift of TODAY, I hope that you, too, will find JOY in showing hospitality in a very real way wheather it be a meal, a note or a cup of lemonade!

Oh Happy Day!








Shared with:  comfy in the kitchen, imparting grace, organization made fun

Thursday, October 27, 2011

Oma's Granola and Breakfast to-go






Alrighty. Let's chat about taking meals to people. I would love to think that I always have time to take a full on meal to those who need it, but the truth of the matter is sometimes we all just run out of steam or time or BOTH!

Here is something that has helped me out when I want to help someone out, but am feeling a bit less enegetic.

Granola is very easy to make and quite inexpensive considering how much it makes and that it is made with wholesome good-for-you ingredients.

SOOOO, instead of a dinner, you may consider taking a small breakfast/brunch. Not only is it fun to prepare, but I am sure it is a welcomed meal. One can only take so many pasta and chicken dishes paired with a garden salad, right?

For my breakfast to-go, I put yogurt into cups and added a few berries, added a spoon, a lid, and a tag {which I keep on hand}...and spooned fresh granola into a glass container {TARGET after-Christmas clearance!}VOILA. I then placed the four parfaits into a cardboard drink holder {my friends and family collect them for me.:)}so they would be easy to transport.

You may want to add a few bagels, cream cheese and orange juice...place it in a bag...THAT IS IT!

If you don't want to sign-up for a meal, you can take this as a "snack". Anyhoo, anyway you look at it, it is the kind thought that counts!

Happy Wednesday!


Oma’s Granola
{with a few adaptations}


Ingredients:

8-12 cups old fashioned rolled oats...depending how plain you like it.

2 cups coconut

1/2 cup brown sugar

4 tsp. cinnamon

¼ cup bran {optional…but oh.so.good for you!}

1 cup butter, melted

1 tsp. pure vanilla extract

1 tsp. almond extract

½ cup cane syrup or Agave syrup

VARIATION: Add 1 cup chopped almonds

Directions:

Stir all dry ingredients together.

Mix melted butter, extracts and syrup together.

Pour over oat mix.

Stir.

Place on rimmed cookie sheet.

Bake at 350* for about an hour stirring every 15 minutes.

Make sure it is golden brown...and do NOT burn it!

Let cool.

Place in a glass storage container.

Saturday, September 17, 2011

Mexican Stacki Upi Bowls




I realize, for most, picnic season is over...but the fun can be enjoyed ALL YEAR LONG!

Picnics are also dinners to-go when you are taking people meals! Did you know that? I am just kidding...but since I LOVE LOVE LOVE picnics...I like to think of it that way. Doesn't that sound like a fun thing to get to do???



We grew up on Javanese Stacki Upi's {frequently requested}...but this is the Mexican version:

Steamed Jasmine rice...white or brown

Yumm sauce {from YUMM Cafe} I am working on figuring this sauce out. This is optional...we just started using the sauce.

Warmed black beans

Grilled Chicken breast or rotisserie chicken from Costco {also optional}

Sliced olives

Cilantro, soaked, washed and patted dry, then chopped

Shredded Tillamook Cheese

Avocado, diced

Sour cream and Salsa

Jalapeno rounds...yummy!


That is it!

For a Picnic:

Just layer ingredients into to-go containers...send extra sour cream and salsa in portion cups.

For children: Layer rice, olives, cheese and chicken

***I have also sent all the toppings in individual chinese to-go boxes {Cash and Carry} and boxed up the rice in a large BIO BOX {Cash and Carry} Whatever floats your boat or what will work best for whom you will be taking a picnic to. :}

PLEASE don't forget the lemonade! REALLY, you neeeed this.

Sugar cookie sandwiches with lemon buttercream frosting for the filling

Don't forget to include fun napkins {inexpensive at IKEA} and plastic ware so there is no clean up or dishes to return.






For at home: Simply set out a large bowl of rice and all of the individual toppings on a kitchen island or dining room table and serve it buffet style.

For my birthday dinner, I wanted the table set nice, so I set the table with cloth napkins, silverware, champagne flutes and straws, PINK LEMONADE {A MUST WITH THIS MEAL!} ice water, candles and a birthday banner {more on this next week!!!!} and the dinner was set on the island along with the plates.

I served corn on the side along with spinach...chips and salsa. Easy peasy!!! You can make it as simple or as fancy schmancy as you like...but as you can see you will not be slaving over this very fun and healthy dinner. Best of all, if someone doesn't like something, they don't have to pick it out! YAY!

***Skewered grilled shrimp can dress this easy dinner up if you like***

Happy Saturday!!!



Shared with: Pink Saturday

Sunday, April 10, 2011

BABY SHOWER CURRY CHICKEN SALAD


Photo credit: My BFF Kim @ blubelstudio.com



Spring is HERE and that means outdoor party planning, picnics, bridal showers, luncheons and baby showers are being planned.

It is a good idea to have a few go-to recipes that will not disappoint and that are easily prepared in advance. We all know the "day of" is filled with enough last-minute challenges as is.

Although there are quite a few "curry haters" out there, this is a chicken salad even they will love and picky children will not {hopefully!} complain.

Happy Planning!






Curry Chicken Salad
Lisa Pearson


Ingredients:

6 cups cooked chicken, chopped

2 8oz. cans water chestnuts, drained and chopped

1 ¼ cups Best Foods Mayonnaise

1 tsp. sea salt

2 tsp. curry or to taste



Directions:

*Mix all ingredients together except water chestnuts.

*May be refrigerated overnight.

*Add water chestnuts before serving.

*Note: If I am boiling chicken breasts, I figure on one chicken breast per cup.

*You may want to add a bit more mayo before serving if needed.

Enjoy!

Shared with: pinkalicious thursday comfy in the kitchen stonegable

Thursday, April 7, 2011

Zesty Strawberry Shortcake {to go}




When the birdies start chirpin' early in the morning and the sunbeams bounce off your warm bed blankets, you know SPRING is in the air which means picnic season is on its way! Although we enjoy picnics all year long {making picnic fare and eating at games, in the car etc.} warmer temps mean hikes, bike rides, adventure in the warm fresh air! What do you look forward to when the sun starts to shine and mornings start to become a tad bit warmer?

Here is a quick recipe that beats the storebought variety. It will take you less time to make these yummies than it will take you to take a trip to your local grocery store! The smell of the orange zest baking in these biscuits will entice your children to be members of "the clean plate club"!...with the promise of a healthy dessert to follow!



Zesty Strawberry Shortcake
Lisa Pearson

INGREDIENTS:
2 cups flour

2 Tbsp. organic sugar

1 Tbsp. baking powder

1 tsp. sea salt

Zest of 1 orange

1/3 cup unsalted butter, softened OR Organic All Vegetable Shortening {Spectrum brand}

1 cup whipping cream...sweetened a bit OR Vanilla Soymilk

Extra cream or soymilk
Coarse sugar

DIRECTIONS:
• Mix dry ingredients together; Cut in butter; Add cream. Mix until dough is soft
and ingredients are all mixed in. It will look like cookie dough.

• Place six to eight mounds on greased baking sheet or SILPAT. Flatten just a bit.

• Brush tops with cream and sprinkle with coarse sugar.

• Bake at 425 for 7-10 minutes or until golden brown.

Note: Let cool and wrap each shortcake in cellophane bag. Tie with string.

BERRIES:
*Slice four pints of fresh strawberries, add about half cup of sugar

*Sprinkle with a little lemon juice;

*Refrigerate until ready to serve.

*Slice shortcake in half, add strawberries, top with ice cream.

If you want to make these in advance, just bag the individual wrapped shortcakes, put into gallon Ziploc bag and freeze. They will stay as fresh as the day you baked them!

...OR...you can make lots and lots and lots and have friends over and enjoy it outside!


Happy Thursday!



eats and treats thursday