Wednesday, May 30, 2012

Homemade Ice Cream in a Bag

2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

1.Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2.Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3.Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

Wednesday, May 23, 2012

Madison's Favorite Pasta Salad

1 lb Rotini
3/4 lb Mozzarella, cubed
1 package Salami, cubed
1 Orange Bell Pepper, cubed
1 Yellow Bell Pepper, cubed
1 package Grape Tomatoes
1 can Olives, sliced in half
1 bottle Bernstein's Cheese and Garlic dressing

Cook pasta.
Prepare rest of ingredients.
Toss drained pasta with vegetables, cheese and salami.
Toss with dressing according to taste.
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