Cheating

I'm cheating today. I'm reposting a recipe for ice cream sandwiches that I posted early on in my blogging days that garnered only 1 comment. And this recipe needs to seen, tried and raved about, people! My Granny B used to make these for Sunday dinner dessert when I was growing up and I loved them. She would keep them in the big deep freezer in her kitchen and opening that door and just seeing all those small aluminum foiled packages was almost as satisfying as the sandwiches themselves. This is such a fun, delicious treat to have on hand for the summer.

Ice Cream Sandwiches

4 cups Rice Krispies
1/2 cup creamy peanut butter
1/2 cup corn syrup
vanilla ice cream (softened)

Blend corn syrup and peanut butter well. Add cereal and stir. Press mixture into a greased 9x13 baking dish. Put into freezer for 15 minutes or until firm. Cut into 12 squares. Make sandwiches. Wrap with aluminum foil. Store in freezer.

Wordless Wednesday: The Answer Is...

It's Open!

There's a roadside shaved ice stand in my hometown that has the best shaved ice in the whole entire universe. And as of this past weekend it is now officially open for the summer! Although we refer to them as snow cones, they're not snow cones at all. Nope. No granular balls of ice that end up as one big ice cube here. Shaved ice is like a fine powder of ice that almost turns to cream with the addition of flavored syrup.

One summer my sister and I tried to make our way through the whole list of different flavors but we didn't complete it. I'm guessing we either ran out of money or gained too much weight. Or both. But it did help me narrow down my favorite flavor--rummy peach.

No wait, it's cotton candy.

Or is it mango?

Wedding cake, maybe?

No, it's definitely rummy peach.

I think.

This Stuff Is Good Part 3

Just some random thoughts on food for this Thursday...

We've already had some 80 degree weather 'round these parts--it's time for ice cream! I've already devoted a whole post to my current favorite ice cream but it bears repeating: I love Yarnell's Cookie Dough ice cream. Huge chunks of cookie dough plus swirls of buttery batter. Yum.

I've never attempted making my own rolls because Rhodes dinner rolls are so delicious I don't think you could get any better rolls than these. They are so light and easy to prepare. My kitchen isn't very warm so I let them rise in the oven with only the oven light on. It gives them just the right amount of heat for them to rise beautifully.

Miss in the Kitchen: Thanks to Facebook, I was able to reconnect with Missy, one of my friends from high school. She recently started up a food blog with some fantastic recipes. Her Creamy Chicken with Wild Rice Soup is the best! I've already made this 3 times since she posted it in February.

For more good stuff around the blogosphere here's part 1 and part 2.

Wordless Wednesday: Please...No Pictures!

An Easter Frisk

The problem with having a cop as your dad is...


...he pats you down and confiscates your Kit Kats for his own personal use.

But other than that bit of injustice, our Easter was wonderful. Especially the food--ham, brisket, hashbrown casserole, green beans, mac and cheese, and rolls. I've been kind of preoccupied with my youngest son's birthday on April 23 and my oldest's First Communion on the 25th that Easter kind of snuck up on me. I didn't buy any treats until the day before and I completely forgot about the whole egg dying thing this year. But the boys had fun hunting plastic eggs and eating their candy. And if they still haven't touched their giant chewy sweetarts by the end of the week then I'm confiscating them for my own personal use.

The Usual But Meaningful

It's Good Friday. A day of fast and abstinence. I'm trying hard to focus on the Lord's Passion and not my growling stomach. On Friday's I usually post a poem that I find meaningful but lately I haven't found anything that meaningful AND in the public domain. Except for my usual Good Friday verse from the book of Hebrews in the New Testament. With an unknown author and an estimated composition date of 63 AD, I think I'm safe from copyright laws. Have a wonderful Easter!


Keep your eyes on Jesus,
our leader and instructor.
He was willing to die a shameful death on the cross
because of the joy he knew would be his afterwards;
and now he sits in the place of honor
by the throne of God.
If you want to keep
from becoming fainthearted and weary,
think about his patience
as sinful men did such terrible things to him.

After all,
you have never yet struggled against sin and temptation
until you sweat
great
drops
of
blood.

--Hebrews 12:2-4

Chicken Piccata

My sister loves capers and first introduced me to their yummy, tangy, salty flavor. She tosses them with pasta and calls it a meal. That doesn't really fly with my husband, though, he likes his dinners to be a little more substantial. A little more meaty and little more starchy. That's his kind of meal. And Chicken Piccata fits the bill for us both.

Chicken Piccata (original recipe from Cooking Light)

4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup fat-free, less-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, drained

Place chicken between 2 sheets of plastic wrap and pound until thin. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.

Melt butter in a large nonstick skillet over medium heat. Add chicken to pan. When chicken is cooked through remove from pan and keep warm.

Add broth, juice, and capers to pan. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.