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

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Scott's Firehouse Snickerdoodle Cookies

Scott's Firehouse recipes are easy, fool-proof and FAST! There is not time to diddle-daddle with meals. They can be tasty...but they need to be practical. There is always the possibility of a "call" that can take them away from the firehouse for minutes or for hours. I figure if it works for a REAL.LIFE. FIREHOUSE...it works in the REAL.LIFE.HOME...where we may be putting our own "fires" out!

Never underestimate the power of a CLASSIC SNICKERDOODLE COOKIE!

They are perfect for the beginning of Autumn as the cinnamon makes your home smell oh.so.good!  The ingredients are basic and no muss, no fuss!  

My hubby doubles the recipe and so do I as they are wonderful to pre-package and to freeze...ENJOY!

This recipe is already doubled to assure you have plenty to share.

Classic Snickerdoodle Cookies

In a mixer, combine:

1 cup butter  {room temp}

1 cup shortening {I use organic}...room temp, too

3 cups sugar

4 eggs

Stir together and add to mixing bowl:

5 1/2 cups flour

2 teaspoons cream of tartar

2 teaspoons baking soda

1/2 teaspoon sea salt

Cinnamon Sugar:

4 tablespoons sugar

4 teaspoons cinnamon

Mix together and place in a shallow bowl or pie plate.

*Preheat oven to 400*

*Once your cookie dough is all mixed together, roll into balls about the size of a golf ball.

*Roll in cinnamon sugar.

*Place about 2 inches apart on ungreased baking sheet.  {I used parchment paper since my Silpats have new homes via GOODWILL!}

*Bake until light brown.  You are going for a soft cookie as they harden after they cool.

*Bake for 10-13 minutes

These are a bit blurry as they were taken out of the freezer!

Happy Thursday!





Shared with:  Comfy in the Kitchen, Stone Gable

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Scott's Firehouse Grilled Fajita Taco Salad

Since it is Father's Day weekend and this is our family blog...I must talk about my hubby just a bit.

Since my hubby knew our Caleb was graduating and our Riss was getting married, he decided to make some major lifestyle changes.  Loosing weight was something he had been working on for awhile, but it kept coming back.  Of course, my cooking and baking weren't helping the situation either!  But fitting into a smaller size dress pants for Caleb's graduation and the daddy/daughter dance at his little girl's wedding was the elusive dangling donut carrot!!

On the way back from a long walk, with a free coupon in hand, we stopped into WOOHOO for a smoothie.

We were met by Tracy who just started talking to us as though we were old friends.  She was starting a BIGGEST LOOSER class {where they would weigh in, take a walk as a group and then come back for a short class on nutrition, portion control etc.} and invited my hubby to join and welcomed me to stroll along for the walks...

He DID IT...and is doing GREAT!!! 

NEVER in the 25+years that my hubby and I have known each other have I seen him so happy about his weight.

He is hovering around the minus 30lb. mark!

I am so thankful for Tracy and for her passion to help those who struggle and who have tried a million and one ways to loose the weight and to keep it off.

Thank you, Tracy for all your help, support and flexibility with his crazy schedule!!

So, HERBALIFE and WOOHOO is on my list of favorites!

********************************************************************************

Anyhoo, hubby is finding all kinds of ways to add flavor to old favorites.

Normally, the chicken was placed on tortilla shells, slathered with shredded cheese and serrano cream.

Now, the chicken is placed on a bed of dark, healthy, oh.so.good.for.you greens, topped with sliced   chicken and lotsa grilled veggies with serrano cream ~made with yogurt instead of sour cream.

Again, the firehouse recipes are relatively fast.  This one takes a bit more time...but can easily be prepped earlier on in the day and grilled in very little time!

ENJOY this packed-full-of-goodness-meal!

Grilled Fajita Taco Salad

Ingredients:

4 chicken breasts

2 Tbsp. olive oil

1 tsp. liquid smoke

2 tsp. sea salt

1/2 tsp. pepper

1 serrano pepper, seeds removed and sliced

Juice of:  1 orange, 2 limes and 2 lemons

3 garlic cloves or less {we just love garlic!}

*Desired amount of greens like spinach, romaine, fancy greens etc.

Grilled Veggies:

1 red onion, sliced

2 red peppers, sliced

2 yellow peppers, sliced

*Place veggies in  ZIPLOC gallon bag with a tad bit of olive oil.  Keep chilled until ready to grill.

Directions:

*Place chicken in ZIPLOC gallon bag along with the liquid smoke, oil, salt, pepper, serrano, juices and garlic.  Let sit for at least 1 hr. and up to 24 hrs. in the fridge.

*Grill chicken on the bbq until juices run clear and it is fully cooked.  Remove from grill and place on a plate covered with tin foil.

*Once the chicken is cooked and "resting" under the tin foil, place the veggies in a veggie grill basket and let it char a bit.  stir it a couple of times and that is it.

{If you don't have a grill basket, they make great Father's Day gifts!  Or, just make sure the veggies are cut large enough so that they don't fall through the grates on the grill.}

*Prepare your salad beds and place sliced chicken, grilled veggies, avocado and serrano cream on top...or you can eat them on a tortilla shell...

Serrano Cream

3 Serrano peppers

1 large clove of garlic

½ tsp. sea salt

½ cup plain yogurt or sour cream

*Seed, devein and cut peppers into small pieces.

*Combine all ingredients in blender until well blended.

*Chill until ready to use.




Shared with:  stonegable, newlyweds, comfy in the kitchen

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Scott's Firehouse BEST Baked Beans

Scott's Firehouse recipes are easy, fool-proof and FAST! There is not time to diddle-daddle with meals. They can be tasty...but they need to be practical. There is always the possibility of a "call" that can take them away from the firehouse for minutes or for hours. I figure if it works for a REAL.LIFE. FIREHOUSE...it works in the REAL.LIFE.HOME...where we may be putting our own "fires" out!


Okay...with Memorial Day right around the corner, and Summer on her way, I think a most.delicious baked bean recipe is in order. A dump and run recipe at that!

I am all for making baked beans from scratch, but I am not going to preach what I don't practice.  And this week baked beans from scratch was NOT happening!  Thank heaven's I didn't run into any friends while I was grocery shopping this weekend because I would have had a lot of explaining to do!!!  Not only was the cart filled with baked bean makings but with store-bought ice cream toppings, LOTSA candy from the bulk section, KRAFT Macaroni & Cheese, Ramen noodles, cake mixes, soda pop, frozen prepared dinner {OH.YES!} canned whipped cream...Nitrous oxide and all!, and the list goes on...but the sweet hubby...I so do not deserve...reassured me that it is okay and that we are not going to die if things are not made with nutrition in mind for a week...he also made sure that I knew his baked beans were just as good as if they were made from scratch!!  I have learned to trust him in that department, so, if you are having a week of feeling overwhelmed and have no time or energy to cook from scratch, get your trusty crockpot out and let it do your work for YOU!

Scott's Firehouse Best Baked Beans

2 cans {28oz.} BUSH'S Vegetarian Baked Beans

1 can {15oz.} Black Beans, drained

1 can {15oz.} Great Northern Beans

1 can {15oz.} Pinto Beans

1 Tablespoon liquid smoke

1/4 cup yellow mustard

1/4 cup ketchup

Directions:

*Place all ingredients into crockpot and stir a bit.

*Cook on low for at least 4 hrs. or longer!

Serve with a GREAT.BIG.SMILE!!

Happy Thursday!

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Scott's Firehouse Hickory Chicken Alfredo

Ladies, after taking just one bite of this pasta, you are going to be excusing yourself from the table to PRINT this!  It is THAT good!

I can say that because this isn't my recipe.  :}  It seems as though the firehouse meals are a favorite.  They are simple, filling and are perfect for those who have busy schedules.

It has become one of my favorite dishes to make for those in need of a meal.  Just add a loaf of crusty bread, a bag of salad and some sparkling apple cider!


Hickory Chicken Alfredo

1 lb. Farfalle {bowtie} pasta

4 boneless, skinless chicken breasts

1 bottle of Trader Joe's Bold Kansas BBQ Sauce

1 Tbsp. of Wright's Hickory Liquid Smoke

1/2 cup unsalted butter

3 cloves of garlic, minced

1 cup heavy whipping cream

1 tsp. pepper

1/2 cup shredded Parmesan cheese

1 lb. bacon, cooked and chopped

1 carton of sliced mushrooms, sauteed {optional}

 2 Tbsp. capers {optional}


Directions:

*Place chicken in crockpot along with the bottle of BBQ sauce and liquid smoke.  Cook on high for about 6 hours.

*Once chicken is cooked, take it out and pull it apart with two forks.  Let it cool a bit.

*Start boiling the water for the pasta.

*In a saucepan, melt the butter and add the garlic, whipping cream, pepper, and Parmesan cheese.  Whisk together on low heat for about 3 minutes.

*Add the bacon and the mushrooms.

*Cook pasta according to directions.  Drain.

*Place pasta in a large serving dish.  Add chicken, cream sauce with goodies and top with capers and a sprinkling of extra cheese if desired.

ENJOY!!

Happy Tuesday!









Shared with:  at the picket fence, comfy in the kitchen

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Scott's Firehouse Greek Salad

Scott's Firehouse recipes are easy, fool-proof and FAST!  There is not time to diddle-daddle with meals. They can be tasty...but they need to be practical.  There is always the possibility of a "call" that can take them away from the firehouse for minutes or for hours.  I figure if it works for a REAL.LIFE. FIREHOUSE...it works in the REAL.LIFE.HOME.

You will want to adjust the ingredients to how many you are serving...



Scott's Firehouse Greek Salad

Spinach and mixed greens

Baby tomatoes

Kalamata olives

cucumber slices

Red onion, sliced or chopped...you can see we do whatever!

Pepperoncini peppers

Feta cheese

Directions:

*Wash, drain and paper towel dry greens.

*Add all ingredients and sprinkle cheese on right before serving.


Homemade Balsamic Vinaigrette

1/3 cup Balsamic Vinegar {Trader Joes}

2/3 cup olive oil {Trader Joes}

2 Tbsp. Dijon Mustard {Trader Joes}

1 tsp. sea salt and freshly ground pepper to taste

Directions:

Place all ingredients into a jar with a lid.  I like using canning jars.  Shake well and store in the fridge.

Serve with focaccia bread...this only takes about 2 minutes to mix up...no kneading needed!



VARIATION:  For those of you who neeeeeed meat, here is an idea for you.

Marinate boneless, skinless chicken breast {figure on 1/2 to 1 per person} in a bit of olive oil, a bit of garlic, and a sprinkling of GREEK SEASONING.  No measuring needed.  Just make sure the chicken is lightly covered with "MIX".  I just put everything into a ZIPLOC bag and let it sit until about 45 minutes before meal time.  If you think about it while it is marinating, you can squish the bag a bit.  You will want to make sure it marinates for at least 1 hr. and up to 24 hrs.  Heat up the BBQ grill and cook.  After taking it off the grill, place it on a plate and cover with tin foi.  Let it rest for about 10 minutes.  Slice thinly diagonally.  ENJOY!

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Scott's Dump and Run Creamy Mexi Chicken

Scott's Firehouse recipes are tried and true...pretty much flop-proof. I figure if they are tasty enough to serve the firefighters and are requested by chiefs, and by his friends who call on their days off requesting "THE DINNER YOU MADE THE OTHER NIGHT", they are perfect for families on the go. Perfect for mommas who are nursing a baby and feeding a toodler while answering the phone and folding laundry! We need recipes that don't take alot of brain juice and that will turn out delicious no matter what our days have looked like!



My momma always makes her Creamy Chicken for our family gatherings, as it is loved by all the grandkiddies, but this one is a step up in heat...but kids still enjoy it!


I know that you will LOVE this recipe!


Scott's Dump and Run Creamy Mexi Chicken

6 frozen chicken breasts

1 bag Trader Joe's fire roasted corn {I have also seen this recipe use 1 can of corn}

1 can of ROTEL tomatoes {mexi blend}

1 can of pinto beans, drained and rinsed

1 can of black beans, drained and rinsed

1 8oz. package of cream cheese {FULL FAT!!!} ****WHY NOT EVEN 33% less fat cream cheese? As tempted as some of you may be to save a few calories...this is not the place to skimp! ANYTHING LESS THAN FULL FAT CREAM CHEESE will leave you with this dilema..."Lisa, I HAD to taste the DUMP CHICKEN when I got home at 3:30 pm. BOY,oh boy, it is wonderful. Finger lickin' good. Only you have to add something to the recipe directions for people with a personality problem just like mine...we do stuff anyway if we don't know the reason not to. I just can't stop asking why! If I don't see an answer and none is provided, then many, many times I go ahead with what I think would work anyway. And get in trouble:>} So, you know that part about using FULL FAT cream cheese? Being me, I thought, 'Huh, I really prefer the 33% less fat kind. I'm just gonna use it.' Not knowing that the 33% less fat cheese doesn't melt nicely. It turns into weird little gobs of white. You think a recipe is simple AND foolproof, and then some idiot tries to make it. Yes, you can laugh at me." from a bloggy reader :}
SO, that is WHY you need FULL FAT CREAM CHEESE!



COOKED JASMINE RICE

{Directions:}

*Place frozen chicken in crockpot {At home, we let it soak overnight in salt water and rinse until water runs clear!}

*Dump the rest of the ingredients in to the crockpot.

*Let cook for about 8 hours and stir every once in awhile.

Serve over Jasmine rice and embellish away...like with sour cream, cilantro and avacado. Hubby serves this with a salad and LEMONADE!

Shared with:  comfy in the kitchen

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Scott's Firehouse Cornbread

I know a few of you are less than thrilled with reposts...but some of the oldies are goodies and I love passing along things that I enjoy with you...even if it is old news! :}

Have a Happy Day!



A few years ago, my hubby and I hosted a weekend conference for married couples. We chose the video series LOVE AND RESPECT by Emerson and Sarah Eggerich. We LOVE them. I think if you are planning on getting married or have been married for 99 years, there is something we all can learn!

Emerson was explaining how important it is for a man to feel respected by his wife while at the same time it is very important for wives to feel loved by their husbands. Respect for a man is one of his deepest needs.

I know. This is a cornbread post...not a marriage post. :}

During the conference, I took notes, shook my head in agreement, laughed at stories Emerson told as my hubby and I had plenty of inside jokes. I think, though that some things I smugly tuned out because after all we had been married for about 17 years, which is 17 years longer than a lot of people!

That verynext day. YEP. Sunday afternoon. As I was working on the weekly menu and finishing up the grocery list, I asked Scott if there was anything else he could think of that I needed to pick up at the store. He said, "BISQUICK."

I was thinking to myself: I do not buy BISQUICK. I do not use BISQUICK. It takes just a few minutes to make whatever it is that one might need BISQUICK on hand to make. There is no nutritional value in BISQUICK. In years past I made my own version of BISQUICK...why on God's green earth would you ask me to buy BISQUICK?!

My response: "There is NO WAY I am buying BISQUICK!!! Why do you need BISQUICK?" Scott: "Well, I thought I would make dinner and I wanted to make you a really good cornbread!" Snooty tooty pouty ME: "What's wrong with the one I make?" Okay the conversation went on and on. He was so sweet and was fine that I refused to buy the BISQUICK. OH.WHAT A SPOILED BRAT I was being...to say the least...all OVER BISQUICK!

As I was finishing up the shopping I headed down the baking aisle. All of a sudden, I felt absolutely horrible. Not to mention feeling like a total hypocrite. I walked past the bright yellow boxes of BISQUICK. I immediately called my hubby and apologized. He said, "that's okay, honey, you're right. I'm glad you are so careful with what you buy and how you take care of us." I started tearing up. I grabbed a BIG box of BISQUICk and quickly headed to check out.

Scott met me in the garage and carried in the groceries. As soon as he pulled out the yellow box, he had the biggest smile ever! He gave me a huge kiss and promised me it was going to be THE best cornbread EVER! Guess what? He was right. It is my absolute favorite and everybody else in our family loves it, too!

BISQUICK is regularly purchased and even has it's very own glass container with a little label that reads "BISQUICK". You may think this is funny, but it serves as a reminder that I am called to respect my husband and in return he will show me love. The principle works in reverse as well. The more my hubby shows me unconditional love the more I respect him.


"Nevertheless let each individual among you also LOVE his own wife even as himself; and let the wife see to it that she RESPECT her husband." Ephesians 5:33



Scott’s Firehouse Cornbread


2 cups Bisquick

6 Tbsp. cornmeal

1/2 cup sugar

1/2 cup butter or {1/2 cup coconut oil for vegan}

2 eggs or {2 tablespoons soy flour for vegan}

1 cup milk or {1 cup unsweetened soy milk for vegan}



















*Mix Bisquick, cornmeal and sugar together.

*Melt 1/2 cup butter in microwave.

*Add milk and eggs to melted butter.

*Stir.

*Pour milk mixture into Bisquick mixture.

*Stir.

*Pour batter into 8x8 greased baking dish.

*Bake at 350 for about 35 minutes until golden
brown.

Whatever you do, don't forge the honey butter OR yummy jam!!

Honey Bear Butter

1 stick of butter, softened

1/4 cup honey

a pinch of sea salt

*Mix ingredients together and whip for a couple of minutes until it is fluffy.

*Place into glass container and store in fridge.

*You will want to get it out a bit before serving so that it softens a bit.


Variations:

Add buttermilk instead of regular milk.

Soymilk may be substituted for regular milk.

Add: 1 jalapeno, 1/3 cup white cheddar and 3 sliced green onions, thinly sliced.





Shared with:  the Hungry Little Girl

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Scott's Swiss Ham Sliders

Okay ladies...here is a fast little ditty for a brunch! It is my hubby's go-to when they are short on time and need something FAST. So if it works for a hectic fire station, it will fit the bill for a home full of hungry children, guests or a leisurely last minute breakfast picnic!

Scott’s Firehouse Swiss Ham Sliders



Ingredients:

Mayonnaise

Dijon mustard

12 slices of Black Forest ham or garlic turkey

12 slices of Swiss cheese

24 pack of Sliders Mini Buns {available at Franz Bakery outlet, Cash and Carry, and Beaverton Bakery}



Sauce: {Melt together}

½ cup melted butter with 1 small clove of pressed garlic

2 Tbsp. Dijon mustard

2 tsp. Worcestershire sauce

1 Tbsp. poppy seeds

Directions:

*Open buns. Spread mayo on one half and mustard on the other half.



*Place a 1/2 piece of ham on one half and ½ slice of cheese on the other half.



*Place top of bun on bottom half and place in baking pan {9x13}

*After sauce has been mixed together, using a pastry brush {SILICONE IS MY FAVORITE!}…brush tops of sliders with yummy sauce!




*Cover with tin foil and bake for about 20 minutes or until cheese is melted and sliders are golden brown.

*SIMPLY...PRESENTATION: Serve each slider in a cupcake liner or homemade slider pouch using the cupcake liner folded in a half-moon for your template!

SERVE AND ENJOY!

NOTE: To those of you who will not touch pork with a 10 foot pole: Slice avocado and thin slices of tomato or red onion slices with cheese and avocado. You get the idea!

Another note: If you want to give the kiddies something fun to do...have them take a round cookie cutter and make cheese rounds and ham rounds to fit the sandwiches perfectly!!



Do you have a favorite no-fail brunch recipe?

Happy Happy Friday!

*****DON'T FORGET TO ENTER THE DIVINE TWINE GIVEAWAY!

shared with: recipes to run on, comfy in the kitchen, titus 2sday, bowl full of lemons

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