Chocolate Coconut Ice Cream
by Lynda from Southern Kissed
2 cans regular coconut milk
¼ cup honey
½ cup chocolate syrup
1 tsp vanilla
1. Place all of the ingredients in a mixer and process until smooth and well blended.
2. Pour mixture into well of ice cream maker and churn according to manufacturer’s instructions.
3. You can eat this as a soft-serve ice cream at this point or freeze for 4 or more hours for a firmer ice cream treat.
For the story behind this recipe and more, visit Southern Kissed.
Summer Tomato Pie
by Bridget from My So-Called (Mommy) Life
9” Deep Dish Pie Crust
4 Medium Heirloom Tomatoes, sliced thinly with bulk of seeds removed
1 Tbsp Olive Oil
1/2 Vidalia Onion, thinly sliced
3 Garlic Cloves, minced
Kosher Salt & Freshly Ground Pepper, to taste
1/3 Cup Chopped Fresh Basil Leaves
3/4 Cup Freshly Grated Mozzarella
3/4 Cup Freshly Grated Extra Sharp Cheddar
2/3 Cup Mayonnaise
1 tsp Dried Mustard
1. Preheat the oven to 350 degrees and bake the empty pie crust for 10-15 minutes, or until it begins to turn golden. Remove from oven and allow it to cool completely.
2. Meanwhile, lay out the tomatoes in a single layer on a paper towel. Sprinkle the slices with kosher salt and allow them to sit for 15-20 minutes. Pat dry with paper towel, removing as much moisture as possible.
3. While the tomatoes are resting, heat a skillet over medium heat. Add in the olive oil and onions, sprinkle with kosher salt, and sauté until softened and caramelized, about 7 minutes. Toss in the minced garlic, and sauté for an additional 2 minutes. Remove from heat.
4. In the pie crust, layer half the sliced tomatoes, allowing them to overlap. Sprinkle the top with half the onion-garlic sauté, and half the basil. Add the last half of the tomatoes, and the rest of the onion-garlic sauté and basil. Season with freshly ground black pepper.
5. In a medium bowl, combine the mayonnaise, shredded cheese, and dried mustard. Spread the mixture evenly on top.
6. Bake pie in a 350 degree oven for 25-35 minutes, or until bubbly and lightly browned on top. Allow the tomato pie to cool some (about 10 minutes) and then cut and serve.
For the story behind this recipe and more, visit My So-Called (Mommy) Life.
Finally a reason to celebrate Mondays!
$5 Sandwich Monday is here!
Balsamic Cucumber and Tomato Salad
Recipe by Krista from Everyday Mom’s Meals
2 medium cucumbers, peeled and thinly sliced
1 large tomato, cut into thin wedges
1 small red onion, thinly sliced
3 TBS balsamic vinegar
2 TBS canola oil
2 tsp. dried basil
Garlic Powder, to taste
Salt and Pepper to taste
In a small bowl, whisk together vinegar and oil. Add basil, garlic powder, salt and pepper. Stir well. In a large bowl combine all veggies. Pour dressing over. Stir to coat. Chill at least 30 minutes before serving.
For the story behind this recipe and more, visit Everyday Mom’s Meals.
by Elisabeth Hardin from The Practice of Simpliciy
This past weekend we celebrated our daughter’s sixth birthday by throwing a simple farm party, which included lunch, feeding the goats and chickens, and a hayride. During the party, Macy, our one-eared mini-donkey, and one of our hens, Muffin, decided to debut their new party trick. This has now become their thing, with Muffin perching on Macy on a regular basis:
The lunch we served was a menu of easy kid-friendly food, and a big hit was the frozen fruit kebabs. They were so simple to make the night before and were a healthy, cold treat on a hot day.
Here’s what you need:
- Several different types of fruit of your choosing. I used grapes, a whole pineapple, and strawberries I picked up at Earth Fare. Here’s how to cut a pineapple, in case you are intimidated like I was…
- Wooden Skewers
- Parchment Paper
- Cookie Sheet
- Melted Chocolate Chips (if desired)
Here’s how to do it:
- Slide the fruit onto the skewers. I let my daughter do this, and she had fun coming up with different pineapple-strawberry-grape patterns.
- Place fruit kebabs on the cookie sheet lined with parchment paper.
- Drizzle with melted chocolate chips.
- Pop the cookie sheet in the freezer for about an hour. This will firm the kebabs up enough that you can then store them without them becoming a big, frozen, fruit blob.
- Then, cover the skewers. I arranged them on the serving dishes I planned to use, which had lids. You could also place in freezer bags or wrap with plastic wrap.
- When it’s party time, take out of freezer and serve!
This could also make a great addition to your July 4th cookout!