Cookies and Cream Milkshake

This recipe is modified from a Paula Deen recipe after unanimous agreement that the shakes were a bit too thin and a bit too sweet.  Depending on your sweet tooth tolerance, you may want to drop the sugar a bit more.  This is the preferred recipe.

Serves 3

Ingredients

  • 3 cups Blue Bell Cookies and Cream ice cream
  • 1 cup whole milk
  • 1 1/4 tsp vanilla extract
  • 5 tbsp. brown sugar

Directions

Combine all ingredients and  blend on high until smooth.

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Skillet Garlic Green Beans

Like most people, I’d guess, I keep a number of cans of green beans in the pantry.  Green bean casserole is a staple in our house, but I am always looking for something else to do with them.  I cribbed a recipe from allrecipes.com and made some adjustments to fit what I had laying around.  Between the three of us, we finished it all and could have had more.  This one goes into the rotation!

Serves: 4

Cooking Time: 15 minutes

Ingredients

  • 1 1/2 tbs. butter
  • 3 tbs. olive oil
  • 3-5 tbs. minced garlic, according to taste
  • 2 (14.5 ounce) cans green beans, drained
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
 Directions
  1. In a large skillet over medium heat, melt butter with olive oil. (Substitute margarine or 1 tbs olive oil to go Lent friendly)
  2. Add garlic, and cook until lightly browned, stirring frequently.
  3. Stir in green beans, and season with salt and pepper.
  4. Cook until beans are tender, about 10 minutes.
  5. Remove from heat, and sprinkle with Parmesan cheese. (omit cheese for Lent)

Alfredo Sauce

Hungry kids, frozen ground beef, not much planning ahead for dinner . . . what to do?  Decided to try a little alfredo sauce recipe and cook it up with pasta, chicken, and bacon (don’t cringe, it’s really good).  If I had thought ahead a bit, I would have added some spinach to the pasta as well.  At any rate, sauce went over big.  Here’s the recipe.

Ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup shredded mozarella (could use romano, etc.)
  • 1/2 cup Parmesano  cheese
  • 2 tbs garlic, minced
  • 1/2 teaspoon fresh nutmeg (see tips below)
  • salt and pepper to taste

Directions

  1. Melt butter and add flour. Cook for 3 minutes, stirring constantly to cook (but not burn) flour.  I used medium heat.
  2. Add cream and broth all at once and blend well.
  3. Add the remaining ingredients and stir until cheese has melted and sauce is smooth. Turn heat to low as cheese melts.

Tips:

The sauce is ready very quickly; I actually had to thin it a bit while my pasta cooked, so plan accordingly.

I didn’t have any nutmeg (fresh or powdered).  I substituted a pinch of pumpkin pie spice and it worked like a charm.

Keep stirring!!!