Homemade Ice Cream - Made in a Ziploc Baggy!

This Homemade Ice Cream in a Ziploc Baggy (or a can)  recipe is great to keep on hand for when you want a fun project to do with kids, or you get a craving for homemade ice cream but don't want to lug out a big ice cream maker, or you only have the kind that you need to buy a large bag of ice to use. 


Homemade Ice Cream in a Ziploc Plastic Baggy or Coffee Cans
This is enough for 1 person - double or triple as needed


1 c heavy cream
1/2 c whole milk, Almond milk or half and half
2-3 T sugar substitute or real sugar
1 t vanilla extract or a vanilla flavored syrup
Ice
Rock Salt 
2 gallon sized resealable baggies (or 2 metal coffee cans - one small enough to fit inside the other)

In a large gallon sized baggy or the smaller coffee can if you are using;  pour in the cream, milk or half and half and the sweetener and flavoring or chocolate syrups of your choice.  Now taste it.  Add more extract, sugar or sugar substitute at this point, or if it's too much for your taste, add another half cup of heavy cream. I like vanilla and I feel the flavor mellows a bit upon freezing so I make it nice and strong with both vanilla extract and sugar free vanilla syrup.  When you are happy with the flavor, seal the baggy or coffee can. 

Place it inside a  second gallon sized baggy or large coffee can.  Now fill the outside container with ice, layered with rock salt and more ice.  Seal tightly.  Now shake, roll, jiggle and move the container without breaking the seal and spilling salty ice water everywhere of course!  In about 7 - 10 minutes your ice cream will be ready.  Remove the inside baggy or can and rinse under cold, clean water to remove all the salt (or you'll end up with salty ice cream).  I like to clip the corner of the baggy with scissors and squeeze it into serving dishes like soft serve.

My latest tweak:  Instead of vanilla, use 1/2 teaspoon almond extract flavoring.  After freezing, stir in bits of fresh cherries and a sprinkle of chopped pecans or walnuts for an incredible Cherry Nut Ice Cream!

The first bag holds the ice cream mixture.  The second is the rock salt and ice

Ice and salt - a freezing combination

Low Carb Oatmeal Substitution - Hot Flax Cereal

After microwaving, add cream or half and half and sweetener to your own tastes

I've posted this recipe a few times since 2007 - and it's time to do so again!



This cereal recipe is a staple in our house even when we are not eating low carb.  It's that good.  And healthy.

When I first did the Atkins induction program back in the Spring of 2002 I found myself craving cereals for breakfast after I grew weary of eggs and leftovers. I tried a few recipes (that failed miserably) and by chance and imagination came up with a hot flax cereal that was so good, my husband and I continue to eat it to this day even when aren't following a strict low carb lifestyle. I always have it on hand in a container in the freezer.  I also use this mix when I make my Flax Muffins.


Hot Flax Cereal

2 c ground flax seed
2 c wheat bran
4 heaping scoops vanilla protein powder
1/2 t salt
sliced toasted almonds
Cinnamon to taste
Sweetener of your choice


This is a dry mix. To store, keep in an air tight container in the freezer. To use, mix about 1/2 cup of dry mix in a bowl with enough water to make a soupy mixture. Microwave for 40 seconds. Remove and add heavy cream and sweetener to taste, similar to how you would a traditional bowl of oatmeal.

The dry mix

Moisten with water until 'soup' like

After microwaving, add cream or half and half and sweetener to your own tastes

Homemade Fried Chicken

Fried Chicken

1 whole chicken, cut for frying (8 pieces or so)
1 1/2 c self rising flour
1/2 t salt
1 t black pepper
*optional: cayenne, sage, accent, paprika, garlic powder, onion powder
oil for frying


Soak the chicken pieces in salt water for 15 minutes. Drain. Mix the seasonings with the flour - you really only need salt, pepper and flour, but can add a few other spices too. Just don't get too heavy handed with them. 1/4 teaspoon is a good starting point for adding extra's and increasing from there.

Coat the chicken and let it set for about 15-30 minutes if you have time. This helps the coating stay on through frying. Heat about 1 1/2 cups oil or shortening in a pan over medium high. It's important the oil is not too hot! The trick is to have the oil be hot enough to sizzle a bit when the chicken is lowered into the pan, but not enough for the oil to splatter and jump all over the place. If it's too hot remove the pan from the heat, let it cool down a bit and then add your chicken. Cook half the time, turn, cook the other half. Turning again if necessary.

The chicken will take about 20-30 minutes to cook completely. It should be golden brown and done all the way through. Drain for a few minutes and serve.

Floured and ready to cook

Slow and steady wins the race

About 5-8 more minutes to go to a nice deep golden brown

A great homemade dry spaghetti sauce mix to keep on hand for a quick & easy spaghetti dinner!

A few years ago I had a coworker give me a copy of the dry spaghetti mix recipe she was handing out at her women's group at church that evening.  I've kept it taped up to the inside of my kitchen cabinet since the day she gave it to me - and even re-taped it up in our new house when we relocated a couple years ago!

I mix it up and keep it in an empty spice bottle. When it comes time to make it all you really need to do is mix 1 tablespoon of the dry mix with 8 oz. tomato sauce.  It's THAT easy.  But if you want to give it just a touch of personality - make a few additions based on what you have on hand that evening or what your family likes.  I will put some ideas under the recipe - things I do when I make it and I think some of you will like them too!


Homemade Dry Spaghetti Sauce Mix

1/4 c cornstarch
1/4 c sugar
1/4 c dried parsley flakes
1/4 c minced dry onion
1 t garlic powder
1/4 t red pepper flakes
2 T Italian seasoning

Mix 1 heaping tablespoon of spice mixture into 8 ounces tomato sauce.  Heat and simmer for 20 minutes.  Serve over hot pasta.



ADDITIONS:
1 t fresh minced garlic
1/2 c fresh, diced tomatoes
Use 2 T mix and 1 - 15 oz. can diced tomatoes instead of tomato sauce
Fresh basil
Crumbled bacon
Mushrooms
Peppers
Fennel
Sausage - cooked and crumbled
Ground beef - cooked and crumbled

Black Bean and Corn Salsa Side Dish!

I've been cooking... I've been baking... I've been eating... but gosh it seems like life has been so crazy busy that I haven't had time to type out the recipes or upload photos.  I am making time this afternoon to be SURE this one gets up.  Now. Today.  In time for all the Fourth of July holiday festivities going on this week and coming weekend.

This a recipe to whip up at the last minute that can be eaten (ate?) with tortilla chips of course, but also works as a fabulous side dish or as an additional filler in burritos.  As a matter of fact I had this as a dip with chips but then also piled it into a healthy low carb tortilla and enjoyed it as a cold 'burrito' that was incredibly yummy.  SO VERSATILE.  But wait... there is more versatility with this.

Ingredients and amounts.
You really get to play with your food here.

Like a certain food more than another?  Add more of it and less of the other.
Hate an ingredient?  Leave it out.
Like an ingredient you think would be good in this mix?  Add it!

Black Bean and Corn Salsa Side Dish
Almost all ingredients are optional based on your preferences

2 cans black beans, rinsed and drained
1 can or  1 1/2 cups petite diced tomatoes
1 can yellow corn
1 can white corn
4-5 green onions, sliced thin
1/2 small red onion, diced
1/2 avocado, petite diced
1/2 red or green pepper, diced
1-2 t minced fresh garlic
1 small can diced green chili
1 small jalapeno pepper, diced fine
1 bunch cilantro - chopped
Juice from 1 lime  (about 2 tablespoons)
1 1/2 t cumin powder
Salt to taste (start with a teaspoon and taste test)

Mix together in a bowl.  Serve right away or chill 2 hours before serving.  Serve as a side dish, with tortilla chips or with flour tortillas.