3 Ingredient Ice Cream

 3 Ingredient Ice Cream – All Natural – Real Dairy – No Machine Needed - The Hillbilly Kitchen.

This ice cream is incredibly easy to make and has a rich creamy indulgent flavor. The topping and flavor possibilities are endless. Add fresh peaches, strawberries, blackberries or extracts of any flavor. Add your favorite Sunday toppings or make a banana split. Use to top cobblers or pie. It works for all your ice cream NEEDS! This is a kid friendly recipe. Kids will love making it as much as they love making it. There is nothing hot to cause a burn and it doesn’t require a long attention span. 2 Timothy 1:7 For God hath not given us the spirit of fear; but of power, and of love, and of a sound mind. Remember to put God first! :) Ingredients for 1 Pint: 7 ounces Sweetened Condensed Milk 1 cup Heavy Whipping Cream 1 ½ teaspoons Real Vanilla - https://www.vanillafeedstomorrow.com/

christmas crack

 Christmas Crack Recipe - Saltine Cracker Toffee Candy (showmetheyummy.com)

• ▢1 sleeve salted saltine crackers about 42 crackers
• ▢1 cup unsalted butter 2 sticks
• ▢1 cup brown sugar packed
• ▢1 (12 oz) package dark chocolate chips can use semi-sweet or milk chocolate
• ▢heath toffee bits
• ▢white chocolate melted

• In a large saucepan, combine butter and brown sugar.
• Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.
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• Pour evenly over crackers.
• Bake in preheated oven for 5 minutes.
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• Remove from oven and sprinkle chocolate chips on top.
• Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers (if the chocolate chips aren't melting, place in warm oven)
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• Top with toffee bits and drizzle with white chocolate.
• Cool completely in fridge (at least 2 hours) or in freezer (at least 1 hour), then break into pieces. 
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• Store in fridge in covered airtight container.

Chocolate Chip Cookies

 The Best Soft Chocolate Chip Cookies Recipe - Pinch of Yum

• 8 tablespoons of salted butter
• 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour (6.75 ounces)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (but I always add a little extra)
• 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn’t be hot – but it should be almost entirely in liquid form.

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).

Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough). Add the chocolate chips and incorporate with your hands.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.

Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

The "Kennedy" Tuna Burgers

4 regular cans of drained tuna

2 cans of cream of chicken

half an onion chopped

slop them on 8 buns

poke holes on top of buns with fork

pat butter on top

cook on 350 for 5-10 minutes

kennedy loves them but her mom said they were the most putrid thing she ever ate

LOL!

From "Kennedy" my great discord friend and sometimes coturker

Acorn Squash

 Instructions

• Place oven rack right below the middle position in your oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Wash peel of squash and cut squash in half from the stem to the bottom (see note). Don’t try to cut through the stem, when you get to the stem, just crack the squash in half and it will separate.
• Scrape out seeds and stringy bits – I use a grapefruit spoon for this!
• Prepare squash — for savory, rub inside with olive oil and sprinkle with salt and pepper. For sweet, rub inside with melted butter and sprinkle with brown or coconut sugar. Place on prepared baking sheet.
• Place in preheated oven and roast for 50-60 minutes or until very tender to the poke of a fork.
• Enjoy immediately or store covered in fridge for 3-4 days.

Egg Wave

 DAVE'S EGG WAVE

Grease the egg wave

Add 2 eggs beaten

Add cheese

Microwave for 90 seconds

Crustless Sweet Potato Casserole Pie

 Recipe:

~ 1 large can sweet potatoes or equivalent peeled & cooked taters ~ 2 pats butter ~ 1 Cup sugar ~ 1/2 Cup cornstarch ~ Dash of cinnamon ~ 1 Cup evaporated milk ~ Splash of vanilla ~ 3 egg yolks-add last * Mix in heated pan & pour into greased 9 inch pie pan Topping: 1/2 Cup plain flour 1/2 Cup brown sugar 1/2 Cup butter 1/2 Cup pecans Mix topping till crumbly & place on pie Bake at 350 degrees for approximately 50 minutes Enjoy! 🧡 Thank you to Janet's Appalachian Kitchen for recipe inspiration! 🧡

From

Appalachia's Homestead with Patara

Appalachia's Homestead with Patara

(22) 🧡 Crustless Sweet Potato Casserole Pie 🧡 - YouTube