Quick Strawberry Ice Cream

Quick Strawberry Ice Cream

This recipe is so easy to make, you can whip up a cold, creamy celebration any day of the week.

Ingredients

1   cup 

half-and-half

1⁄3   cup 

sweetened condensed milk

1   tbsp 

fresh lemon juice

11⁄2   tbsp 

granulated sugar

16   oz 

frozen strawberries, approximately 3 c

INSTRUCTIONS

Add ingredients to jar in order listed. Secure lid and select "Ice Cream" or blend on a Low speed for 15 seconds, then blend on Medium to Medium-High speed for 30 seconds. If ice cream is not as smooth as desired, stir contents of jar, secure lid, and press "Pulse" for 3–5 seconds or until smooth.

The ice cream will be soft. If you'd like it harder, freeze it in a bowl or Tupperware until desired consistency is reached.

NUTRITIONAL INFORMATION

• Servings 8.0
 
• Sodium 25 mg
• Serving Size ½ c
 
• Carbohydrates 17 g
• Calories 115
 
• Fiber 1.5 g
• Fat 4.5 g
 
• Sugar 13 g
• Saturated Fat 3 g
 
• Protein 2 g
• Cholesterol 15 mg

Strawberry Cheesecake Smoothie

Strawberry Cheesecake Smoothie

Get your cheesecake fix without all the work!

Ingredients

10   fl oz 

unsweetened almond milk

4   oz 

Neufchâtel or cream cheese

2   sheets 

graham crackers, halved

2   tbsp 

honey (or sweetener of choice, to taste), optional

11⁄4   cups 

frozen strawberries

1⁄2   cup 

ice cubes

INSTRUCTIONS

1. Add ingredients to WildSide+ or FourSide jar in order listed and secure lid. 
2. Blend on "Smoothie" cycle or on a Medium speed for 50-60 seconds. 
3. Garnish with whipped cream and fresh berries.

NUTRITIONAL INFORMATION

• Servings 3.0
 
• Sodium 200 mg
• Serving Size 7 fl oz
 
• Carbohydrates 22 g
• Calories 190
 
• Fiber 2 g
• Fat 10 g
 
• Sugar 17 g
• Saturated Fat 5 g
 
• Protein 4 g
• Cholesterol 30 mg

Mini Chicken Pot Pies

Chicken Pot Pie

Ingredients

4 -tbls Butter

1 -onion Chopped finely diced

2- medium carrots finely diced

1 celery stalk finely diced

1-1/2 cup of diced potatoes

½ cup of corn or peas depending on family preference

¼ cup flour

2-1/2 cups chicken broth, you may need more if it seems too dry

1- cup half n half

2 cups chopped chicken

½ tsp. rosemary

½ tsp. thyme

1tsp. poultry seasoning

Salt and Pepper to taste

1 egg

¼ cup half and half

Pie crust enough for top and bottom crust.   Can make 1 big pie or 6 individual pies

Directions

Special equipment: 4 6-inch individual foil pie pans or a standard muffin tin

Melt the butter in a large skillet over medium-high heat, then add the onion, carrots and celery. Cook, stirring the vegetables around, until they start to soften, about 3 minutes. Sprinkle the flour over the veggies and stir to combine. Cook the flour-coated veggies for 1 minute, and then pour in the chicken broth (and wine, if using!) and stir to combine. Let it heat up and start to bubble and thicken, about 3 minutes.

Stir in the chicken, then add the turmeric and thyme, then season with salt and pepper. Add the half-and-half, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, splash in a little more broth. Turn off the heat and let the filling cool to room temperature.

Meanwhile, roll out the piecrusts slightly and cut out 8 dough circles just a bit larger than the pie pans (if using a muffin tin, you'll need sixteen 3 3/4-inch circles). Press a dough circle into each pie pan (or 8 muffin cups); making sure the dough comes almost to the top of each pan. Fill the pies with the chicken mixture. Lay a second round of dough over the top of each pie. Press the dough so that the edges meet, then use a fork to seal the edges. Mix the egg with 2 teaspoons water and brush it all over the surface of the crust. (Discard any extra egg wash.) Cut small vents in the surface of the crusts.

If you're baking the pies right away, preheat the oven to 350 degrees F, place the pies on a baking sheet and bake 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. Serve them straight out of the pie pans or turn them out of the pan and serve them upside down!

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Easy Chicken Fajita Marinade

Ingredients

4 h 35 m10 servings260 cals

• 1/2 cup vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons lime juice
• 2 tablespoons honey
  
  

• 2 tablespoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 pounds skinless, boneless chicken breasts, cut into strips
  
  

Directions

Add a notePrint 

• Prep
  15 m
• Cook
  20 m
• Ready In
  4 h 35 m

1. Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove chicken strips from marinade; discard used marinade.
4. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

http://allrecipes.com/recipe/231174/easy-chicken-fajita-marinade/

Mint Chip Sugar Cookies

Mint Chip Sugar Cookies

 

Print

Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Melt in your mouth sugar cookies filled with irresistible mint chips! Sure to please a crowd and thankfully are quicker than decorating traditional sugar cookies.

Author: Amy

Recipe type: Cookies

Serves: 4 dozen

Ingredients

• 1 c. butter, softened
• 1½ c. sugar
• 2 eggs
• 1½ tsp. peppermint extract
• a few drops of green green food coloring 
• 3 c. flour (possibly more?  Judge by how the cookies feel)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. cream of tarter
• ¼ tsp. salt
• 6 oz. Andes Creme de Menthe Baking Chips
• 6 oz. semi-sweet chocolate chips

Instructions

1. Cream butter and sugar for about three minutes. It should be fluffy.
2. Add eggs, green food coloring and peppermint extract. Cream for another 2-3 minutes.
3. Measure dry ingredients in a separate bowl or sifter. Add dry ingredients to creamed mixture. Mix until combined.
4. Add mint and chocolate chips. Gently stir to until incorporated.
5. Line baking sheet with parchment paper. Drop cookies using a 2 Tablespoon size cookie scoop.
6. Bake at 350 degrees for about 10 minutes. Watch for the cookies to begin cracking. Let cool on baking sheet for a few minutes. Transfer to cookie rack and finish cooling.
7. Note: If you choose to use a smaller cookie scoop reduce baking time to 8 minutes.

Pizza Soup

Pizza Soup

Ingredients

• 1 clove garlic, peeled, chopped
• 1/2 cup (64 g) chopped onion
• 4 (40 g) mushrooms, sliced
• 1/2 cup (75 g) chopped green pepper
• 1 Tablespoon extra virgin olive oil
• 8 slices (16 g) pepperoni
• 1 1/2 ounce Italian sausage, cooked, drained, broken into small pieces
• 1 1/2 cups (360 ml) boiling water
• 3 (369 g) large Roma tomatoes, quartered
• 2 1/2 Tablespoons (45 ml) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon black pepper
• 3/4 teaspoon salt
• 1/2 cup (56 g) grated Mozzarella cheese
• 2 Tablespoons (10 g) grated Parmesan cheese

Directions

1. Sauté garlic, onion, mushrooms, green pepper, and one Roma tomato in the olive oil until tender.
2. Mix pepperoni and cooked sausage together in a small bowl. Set aside.
3. Place water, half of the sautéed vegetable mixture, 2 tomatoes, tomato paste, and seasonings into the Vitamix container in the order listed and secure lid.
4. Select Variable 1.
5. Turn machine on and slowly increase speed to Variable 10, then to High.
6. Blend for 1-3 minutes or until heavy steam escapes from the vented lid.
7. Reduce speed to Variable 2 and remove the lid plug.
8. Add remaining half of sautéed vegetables, meat mixture, and cheeses through the lid plug opening.
9. Blend for an additional 5-10 seconds.

This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Chocolate PB Smoothie

Chocolate Peanut Butter Smoothie

A smoothie great for breakfast fuel or suited to satisfy a chocolate craving in the afternoon.

Ingredients

1⁄2   cup 

milk

11⁄2   tbsp 

peanut butter

1   tbsp 

honey

1⁄2   tbsp 

cocoa powder

1   

banana

1   cup 

ice cubes

INSTRUCTIONS

1. Add ingredients to FourSide or WildSide+ jar in order listed and secure lid.
2. Select "Sauces" or blend on a Medium Low speed for 30 seconds.

Mango Pineapple Sorbet

Mango Pineapple Sorbet

Enjoy the taste of the tropics from home in just seconds.

Ingredients

1   

orange, peeled and halved

1   cup 

fresh pineapple chunks

2   tbsp 

agave nectar (or your choice of sweetener, to taste), optional

11⁄2   tsp 

fresh lime juice

2   cups 

frozen mango chunks

INSTRUCTIONS

1. Add ingredients to Twister, FourSide, Mini WildSide or WildSide+ jar in order listed and secure lid.
2. Select "Ice Cream" cycle or blend on a Low speed for 15 seconds, then on a Medium-High speed for 30 seconds and serve.

http://www.blendtec.com/recipes/mango-pineapple-sorbet

Four Fruit Smoothie by Vitamix

Four Fruit Smoothie

Ingredients

• 1 medium orange, about 6 ounces (170 g), whole, peeled but with pith intact
• 1-inch (2.5 cm) thick slice pineapple with core, peeled
• 1/2 banana, peeled
• 3 whole strawberries with green tops, 2 ounces (56 g)
• 2 Tablespoons (30 ml) agave nectar
• 1/2 cup (120 ml) water
• 1 cup (240 ml) ice cubes

Directions

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Blend for 30 seconds, or until desired consistency is reached.

https://www.vitamix.com/Recipes/Four-Fruit-Smoothie/C-Series/Variable-Speed/Classic-64-Ounce?referer_st=&sc=recipe

Zupas Wisconsin Cauliflower Soup

ZUPAS WISCONSIN CAULIFLOWER SOUP

 

PRINT

PREP TIME

5 mins

COOK TIME

25 mins

TOTAL TIME

30 mins

 

Creamy cauliflower and sharp cheddar soup you can whip up in less than 30 minutes. This stuff tastes so close to the original Zupas recipe!

Author: Tiffany

Recipe type: Main Dish

Cuisine: American

Serves: 4

INGREDIENTS

• 2 tablespoons butter
• 1 white onion, diced
• 2 teaspoons minced garlic
• ¼ cup flour
• 2 cups milk
• 3 cups chicken broth (or vegetable broth)
• 2 teaspoons salt
• 1 head cauliflower, chopped
• 1 cup shredded pepperjack cheese
• 2 cups shredded sharp white cheddar cheese

INSTRUCTIONS

1. Melt butter in a large pot. Add garlic and onion and sauté until onions are tender. Add flour and stir until mixture clumps up.
2. Gradually whisk in milk. Add broth, salt, and cauliflower. Simmer for 15 minutes or until cauliflower is tender.
3. Transfer soup to a blender and pulse until smooth. Return soup to pot. Add cheeses and stir until melted and combined with soup. Serve with extra cheese if desired.

http://www.lecremedelacrumb.com/zupas-wisconsin-cauliflower-soup/