[{"title":"National Ice Cream Day","ingredients":null,"directions":"","description":"One of my favorite things to do as a child, eat ice cream from a cone.  My favorite was the chocolate dipped cone from Dairy Queen.  The first bite of chocolate crunch with the velvety vanilla ice cream melted any anxiety as a child and put me in the same AHHHHH feeling that a soaking bath does today.  Sometimes we just need to enjoy the small things and let go of the hard things.  Here\\'s to finding your favorite cone!\r\nDairy Queen https:\/\/www.couponcabin.com\/coupons\/dairy-queen\/\r\nBaskin & Robins: https:\/\/www.baskinrobbins.com\/en\/deals\r\nGrocery Store: https:\/\/lozo.com\/grocery-coupons\/ice-cream-coupons\r\nOrganic: https:\/\/aldensicecream.com\/ice-cream-dollar-off-organic\/\r\nNon: Dairy: https:\/\/www.lactaid.com\/products\/lactaid-ice-cream","category":"Dessert","numServings":"","prepTime":"","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1721580499_94810.png"},{"title":"Cottage Cheese Flatbread","ingredients":"1 cup cottage cheese\r\n2 eggs\r\n1\/4 teaspoon garlic powder\r\n1\/2 teaspoon Italian seasoning","directions":"","description":"Cottage cheese flatbread is a high protein, low-carb recipe of your dreams made with just 2 ingredients plus spices. Flatbread made with cottage cheese is the latest viral sensation on TikTok, and it\\'s definitely a keeper. It\\'s easy to make (just mix and bake) and is easily customized with your favorite seasonings. Use this bread alternative as a sandwich wrap, turn it into pizza, or enjoy as keto-friendly snack. The texture is light, fluffy, and absolutely delicious.","category":"Wheat Free","numServings":"2","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720639409_98380.jpg"},{"title":"Chocolate Pecan Cake","ingredients":"For Cakes\r\n1 1\/2 cups unsalted butter, room temperature\r\n1 1\/2 granulated sugar\r\n6 eggs\r\n1\/2 cup plus 2 TBS. whole milk\r\n1 1\/2 cups all purpose flour\r\n4 tsp baking powder\r\n1 cup dark chocolate finely chopped\r\n1 tsp vanilla extract\r\n2 TBS cocoa powder\r\nFor Caramel\r\n2 cups granulated sugar\r\n1 cup butter\r\n1 1\/2 cup heavy cream\r\n3 tsp salt\r\nFor Buttercream\r\n10 Large egg whites\r\n2 cups granulated sugar\r\n2 cups butter\r\nFor the Ganache\r\n1 cup finley cut dark chocolate\r\n2 teaspoons butter\r\n1 TBS honey\r\n2 TSP vanilla extract\r\n1 carton whipping cream\r\nFor Roasted Pecans\r\n2 cups pecan halves","directions":"INSTRUCTIONS\r\nFor the Chocolate Layer Cakes\r\n\r\nPreheat oven to 350\r\nGrease, flour and line 8inch round cake pans with parchment paper\r\nmelt dark chocolate in the microwave \r\nIn the bowl of a mixer, attached with a whisk attachment, beat the butter and sugar until light and fluffy\r\nAdd eggs, one at a time, mixing well after each addition\r\nAdd milk and beat again\r\nSift the flour, baking powder and cocoa and add to the bowl, beat again until just combined\r\nMix two spoons of the cake batter into the melted dark chocolate bowl, stirring quickly. Then add it all to the cake batter bowl. Mix until just combined.\r\nPour the batter equally into the cake pans, making sure there are \u2154 full. There will be some extra batter left, I make some extra cupcakes from it.\r\nBake each cake for 25-35 minutes until a tooth pick comes out clean with just a few crumbs on it.\r\nLet cool for 10 minutes and then remove from the tin. Allow to cool completely on a wire rack or cool in the refrigerator to firm up. Level all cake layers before assembling.\r\n\r\nFor the Salted Caramel Sauce\r\n\r\nHeat sugar in a big saucepan over medium heat, stirring constantly with a wooden spoon\r\nThe sugar will start clumping and slowly melt into a thick amber-colored liquid. Make sure to continue to the next step immediately when it gets this color, over cooking will result in a bitter taste.\r\nOnce the sugar is melted completely, carefully add the butter and stir it in until it\\'s completely melted and combined in the sauce (you may want to use a whisk here to blend it in more easily)\r\nIn a slow stream, add the cream in four additions while continuously stirring, do this carefully, the hot sugar reacts to the lower cream temperature and bubbles up.\r\nKeep boiling the caramel sauce for an extra minute or two and remove from heat. Stir in the salt and let cool down completely before using. Keep refrigerated in a jar for up to two weeks.\r\n\r\nFor the Buttercream\r\n\r\nCombine egg whites and sugar in a heat proof bowl and set over a pan of slowly simmering water. Whisk continuously by hand until mixture is warm and sugar has dissolved completely. Test by rubbing some between two fingers and assuring there are no grains.\r\nTransfer to a mixer bowl with a whisk attachment and whisk starting on low and slowly increasing to medium-high. Whisk until glossy and fluffy with high peaks. About 7-10 minutes. Touch the bottom of the bowl to make sure it\\'s not warm before continuing to the next step.\r\nReduce mixer to medium-low speed and add the butter, few tablespoons at a time. Mix well after each addition. If after all the butter has been added it breaks into a fluid mixture with the butter separating (looks like cottage cheese), increase the speed to high and mix until it comes together.\r\nAdd 2 cups of cooled salted caramel and mix half a minute longer. Set aside.\r\n\r\nFor the Roasted Pecans\r\n\r\nPreheat oven to 350\r\nPlace the pecans on a baking tray lined with parchment paper and place in the oven for 5-7 minutes, until slightly browned and fragrant (be careful not to burn)\r\nRemove and let cool completely. Chop pecans leaving a few halves full for decoration\r\n\r\nFor the Chocolate Ganache\r\n\r\nMake this last, when rest of the cake is already assembled. Otherwise it might set too soon\r\nPlace chopped chocolate in a bowl and heat cream in the microwave for about 1-1.5 minutes until hot\r\nPour cream over the chopped chocolate and let sit for 1 minute\r\nMelt the butter and honey in the microwave for 40 seconds until completely melted\r\nStir ganache with a small spatula, slowly from the center outwards in a steady round movement\r\nStir in the melted butter\/honey mixture and the vanilla extract\r\n\r\nAssemble the Cake\r\n\r\nPlace first cake layer on tray and add 1 cup of buttercream going all the way to the edges (I use a piping bag). Carefully straighten the buttercream and sprinkle some chopped pecans. Drizzle some salted caramel on top.\r\nRepeat with the 2nd layer\r\nAdd the third layer and make sure cake is straight and all layers are aligned. Add another layer of buttercream on top and make the chocolate ganache. Let the Ganache cool for a couple of minutes and then pour it on the top of the cake, in round motions from the center until it covers the top completely and slides down from the sides. Use spatula if required.\r\nOn top layer, drizzle salted caramel sauce all around as you like. Place the whole pecan halves on top.  Let the caramel sauce run over the sides. \r\n","description":"If you love Chocolate and Pecans, you are going to enjoy this cake.  It is like a German Chocolate but I think better! The caramel and pecans on top remind you of turtle candy.  The moist chocolate cake is so silky smooth and delicious with the caramel and pecans you want more!  It is great when served alone or with vanilla ice cream.","category":"Dessert","numServings":"8","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720288499_94810.png"},{"title":"Mary Lou Jennings Gilliam's Slow Cooker Goulash","ingredients":"1# Ground Beef browned and crumbled\r\n1 can Stewed Tomatoes\r\n1 can Tomato Sauce\r\n1 can Tomato Paste\r\n1 can Beef Broth\r\n2 Tbsn Worstershire Sauce\r\n1\/2 chopped medium onion\r\n2-3 stalks celery chopped\r\n1\/4-1\/2 tsp each: Garlic & Onion powder, Paprika, Pepper, Ground Clove, Cinnaman\r\n1\/2-1 cup Brown Sugar\r\n2-3 Bay Leaves (optional)","directions":"\r\n1\/2 bag Elbow Macaroni or Rotini Pasta *** add 30-45 minutes before serving or cook on stove top and add to Goulash before serving\r\n1\/2 Cup Grated or Shredded Cheddar Cheese added when serving\r\n\r\n\r\nDIRECTIONS\r\nToss everything in the Crockpot and cook on LOW X3 1\/2-4 hours\r\n30-45 minutes before serving add 1\/2 bag of Elbow Macaroni or Rotini Pasta. Stir well.\r\nServe with shredded Cheddar Cheese on top\r\n","description":"I am always looking for a new slow cooker recipe.  I love using my slow cooker as it is so simple to create a meal for the family.  I was lucky that Mary Lou Jennings Gilliam posted this amazing Goulash recipe!  It is delicious and something new and different.  Simple and cost effective for a meal that feeds the whole family.","category":"Beef","numServings":"8","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720285932_94810.png"},{"title":"Georgia Hooks Blueberry Crunch (Dump Cake)","ingredients":"1 tablespoon butter (melted)\r\n11 ounces blueberries\r\n3\/4 cup sugar\r\n20 ounce can crushed pineapple (undrained)\r\n1 box yellow cake mix\r\n1 cup chopped pecans (optional)\r\n1\/2 cup butter (melted \u2013 1 stick of butter)\r\nVanilla Ice Cream or Whipped Cream (optional)","directions":"INSTRUCTIONS\r\nPreheat oven to 350 degrees F. Grease a 13×9″ baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar.\r\nPour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix\/butter.\r\nBake at 350 degrees for 45-55 minutes or until top is browned.","description":"When asking what to do with Blueberries, Georgia Hooks posted this amazing recipe on our MyFoodies Facebook site.  I took my fresh blueberries and made this dish.  It was delicious and everyone loved it.  If you have blueberries, this is a MUST TRY recipe.  It is fresh, and great with vanilla ice cream!","category":"Dessert","numServings":"5","prepTime":"8","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1720285162_94810.png"},{"title":"Cook Like A. Champion TV Show","ingredients":null,"directions":"","description":"synopsis of Cook Like A. Champion TV Series:      Thank you for the opportunity to share my vision and dream with you!  Chef Ace Champion; owner, host, and executive producer of Champions Production which produces the TV hit Cook Like A. Champion TV series. What separates Cook Like A. Champion from other TV cooking shows is my signature Infusion Style of Cooking, combining cultures and flavors from all over the world. Cook Like A. Now available on over 150 TV broadcasting channels Including over the air, cable, stalactite, direct TV, dish, and more. We have over 100 online on-demand platforms in over 65 countries and growing!  Our home is Wisconsin with six stations currently broadcasting.  We are on weekly in some markets and 7 days a week in others. You will find the and more. ","category":null,"numServings":"","prepTime":"","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717358752_1000216.jpg"},{"title":"Smoked White Magic Leg of Lamb with Sweet n Spicy BBQ Sauce","ingredients":"INGREDIENTS\tQUANTITY\tPROCEDURE For the Ribs\t\t Boneless Leg of Lamb\t3 pounds \tOr 4 pound bone-in Spicy Mustard\t\u00bc cup per rack\tTotal of \u00be cups Smoked Paprika \t2 tablespoons\t White Magic Seasoning\t.about 2 tablespoons\tTo taste Hickory Liquid Smoke\t\u00bd cup\tOptional  For the Sauce\t\t Garlic Avocado Oil\t1 Tablespoon \t Red Onion\t\u00bd  cup\tMinced Garlic\t6 cloves\tMinced Pineapple Chunks\t1 cup\tDiced small Ketchup\t1 \u00bd cups\t Apple Cider Vinegar\t\u00bc cup\t Dark Brown Sugar\t\u00bd cup\t Molasses \t\u00be cup\t Black Pepper\t2 teaspoons\t Tomato Puree\t\u00bc cup\t Worcestershire Sauce\t\u00bc cup\t Hickory Liquid Smoke\t2 tablespoons\t White Magic Season\t\u00bd tablespoon\t Hot Pepper Sauce\t2 tablespoon\tMild pepper sauce Dark Whiskey\t\u00be cup\tOr your favorite whisky or rum  Directions for the Ribs:  1.\tDrizzle liquid smoke over all of the lamb then rub the mustard over it.  2.\tSeason all sides of the lamb with White Magic Seasoning and allow marinating for at least 10 minutes so the flavors settle.  3.\tSet your smoker to 240 and add the lamb. If using an over set your temp to 250 and add lamb to a baking pan with a little water at the bottom. 4.\tSmoke or bake ribs for about 3-4 hours until the internal temp is about 145. Make the sauce as you are waiting for the ribs. 5.\tWhen done allow resting at room temperature for about 10 minutes before cutting so the juices inside settle.  Directions for the Sauce: 1.\tIn a medium stock pot, heat oil on a medium heat. Add in the onions and garlic and saut\u00e9 for a few minutes. Add the pineapple chunks with the juices and mix well. Add in \u00bc of the whiskey and flamb\u00e9. Add in the remaining ingredients. Mix well  2.\tCook on a smooth medium heat uncover for about 12-15 minutes or until the sauce has thickened nice. Taste to see if you need to add any more seasoning. Serve with your favorite serve on the side of the lamb as dipping sauce . Recipe Created By: Chef Ace Champion","directions":"\r\n\r\n\r\n\r\nINGREDIENTS\r\n\r\n\r\nQUANTITY\r\n\r\n\r\nPROCEDURE\r\n\r\n\r\n\r\n\r\nFor the Leg of Lamb\r\n\r\n\r\n \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nBoneless Leg of Lamb\r\n\r\n\r\n3 pounds \r\n\r\n\r\nOr 4 pound bone-in\r\n\r\n\r\n\r\n\r\nSpicy Mustard\r\n\r\n\r\n¼ cup per rack\r\n\r\n\r\nTotal of ¾ cups\r\n\r\n\r\n\r\n\r\nSmoked Paprika \r\n\r\n\r\n2 tablespoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWhite Magic Seasoning\r\n\r\n\r\n.about 2 tablespoons\r\n\r\n\r\nTo taste\r\n\r\n\r\n\r\n\r\nHickory Liquid Smoke\r\n\r\n\r\n½ cup\r\n\r\n\r\nOptional \r\n\r\n\r\n\r\n\r\nFor the Sauce\r\n\r\n\r\n \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nGarlic Avocado Oil\r\n\r\n\r\n1 Tablespoon \r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nRed Onion\r\n\r\n\r\n½  cup\r\n\r\n\r\nMinced\r\n\r\n\r\n\r\n\r\nGarlic\r\n\r\n\r\n6 cloves\r\n\r\n\r\nMinced\r\n\r\n\r\n\r\n\r\nPineapple Chunks\r\n\r\n\r\n1 cup\r\n\r\n\r\nDiced small\r\n\r\n\r\n\r\n\r\nKetchup\r\n\r\n\r\n1 ½ cups\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nApple Cider Vinegar\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nDark Brown Sugar\r\n\r\n\r\n½ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nMolasses \r\n\r\n\r\n¾ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nBlack Pepper\r\n\r\n\r\n2 teaspoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nTomato Puree\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWorcestershire Sauce\r\n\r\n\r\n¼ cup\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nHickory Liquid Smoke\r\n\r\n\r\n2 tablespoons\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nWhite Magic Season\r\n\r\n\r\n½ tablespoon\r\n\r\n\r\n \r\n\r\n\r\n\r\n\r\nHot Pepper Sauce\r\n\r\n\r\n2 tablespoon\r\n\r\n\r\nMild pepper sauce\r\n\r\n\r\n\r\n\r\nDark Whiskey\r\n\r\n\r\n¾ cup\r\n\r\n\r\nOr your favorite whisky or rum\r\n\r\n\r\n\r\n\r\n \r\nDirections for the Ribs: \r\n1.     Drizzle liquid smoke over all of the lamb then rub the mustard over it.\r\n2.     Season all sides of the lamb with White Magic Seasoning and allow marinating for at least 10 minutes so the flavors settle.\r\n3.     Set your smoker to 240 and add the lamb. If using an oven set your temp to 250 and add lamb to a baking pan with a little water at the bottom.\r\n4.     Smoke or bake ribs for about 3-4 hours until the internal temp is around 145 degrees. Make the sauce while waiting for the ribs.\r\n5.     When done allow resting at room temperature for about 10 minutes before cutting so the juices inside settle.\r\nDirections for the Sauce:\r\n1.     In a medium stock pot, heat oil on a medium heat. Add in the onions and garlic and sauté for a few minutes. Add the pineapple chunks with the juices and mix well. Add in ¼ of the whiskey and flambé. Add in the remaining ingredients. Mix well\r\n2.     Cook on medium heat uncovered for about 12-15 minutes or until the sauce has thickened nice. Taste to see if you need to add any more seasoning. Serve with your favorite serve on the side of the lamb as dipping sauce.\r\n \r\nRecipe Created By: Chef Ace Champion","description":"A balanced blend of smoke and White Magic slow-smoked until tender and juicy served with a Sweet and Spicy Pineapple Whiskey BBQ Sauce! This recipe is perfect for the upcoming holidays like Thanksgiving and Christmas but can be enjoyed any time of the year. ","category":"Grill","numServings":"6","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717357626_1000216.jpg"},{"title":"White Magic Grilled Chicken Kabobs","ingredients":"Bonless Skinless Chicken Tenderloins\r\nAssorted Bell Peppers cut into chunks\r\nYellow Squash\r\nZucchni\r\nPineapples","directions":"Marinate chicken in olive oil and seasonings for at least 4 hours or over night\r\nSoak wooden skewers in cold water to prevent them from burning\r\nAdd chicken, vegetables, and pineapples to skewers\r\nCook for 10 minutes or until chicken is cooked all the way through\r\nServe with rice or pasta salad","description":"Delicious juicy grilled chicken kabobs full of flavor that pairs well with a pasta salad or rice! This recipe is perfect for summer entertaining or a quick and easy dinner!  It is very verstaile because you can change the meat and vegetables to your taste! You can turn this into a vegan meal and leave the chicken out of the recipe!","category":"Grill","numServings":"10","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717298523_492.jpg"},{"title":"WHITE MAGIC CHICKEN THIGHS WITH A CITRUS SPIKED BBQ GLAZE & CHARRED CORN","ingredients":"Chicken thighs (bone-in, skin-on)\r\nMis\\' Rubin\\'s White Magic Seasoning\r\nFreshly cracked black pepper\r\nCanola or vegetable oil\r\nApricot jam\r\nBBQ Sauce\r\nHoney\r\nLemon zest and juice\r\nFresh corn kernels\r\nSweet onions\r\nSweet red bell peppers\r\nFresh asparagus spears\r\nBacon","directions":"\r\nPreheat your Blackstone griddle on high while you prepare your chicken thighs. See notes to find cooking instructions for the BBQ or skillet.\r\nTo make it easier, lay your chicken thighs out on a baking sheet. Start by separating the skin from the meat of the thigh at one end. You can do this by slipping one finger under the skin and moving it around underneath to create a pocket. Try to only have one side of the skin separated, enough that you can season the meat underneath. Keeping the other edges of the skin attached helps to keep it on the chicken, and from shrinking while it cooks.\r\nSeason the meat under the skin, and on the bottom of the chicken thighs with Mis\\' Rubin\\'s White Magic Seasoning and freshly cracked black pepper. See notes for substitutions.\r\nTake your thighs out to your preheated Blackstone griddle. Put a thin layer of oil over the cooking area, and then put your chicken thighs on, skin side down. Leave them for roughly 10 minutes. You can check after 8 minutes to make sure they aren\\'t burning. You want to leave them like this under the skin is very crisp and a golden amber colour.\r\nWhile the chicken is cooking, make your glaze. Put all of the ingredients into a small pot and mix together over medium-high heat until the jam has melted down and everything is combined, then remove from the heat. If you have a small stainless steel or cast iron pan you can place it directly onto the Blackstone griddle to cook.\r\nOnce the skin on your chicken thighs is a deep amber colour, flip them over to finish cooking, roughly another 10 minutes. They are ready to eat when an instant read thermometer reaches 165°F. Make sure when you\\'re checking the temperature that the tip of the prob is in the center of the meatiest part, and not touching any bones.\r\nRemove to a serving dish to cool, and immediately brush on the citrus spiked BBQ glaze. Let the chicken rest for 5 to 10 minutes before serving, brushing once more with the glaze during this time.\r\n","description":"Grilled chicken thighs with a citrus spiked BBQ glaze cooked on the Blackstone (with instructions for the BBQ and skillet). This pairs great with my charred spring vegetable salad loaded with fresh corn, onions, sweet peppers,asparagus, and a few strips of bacon.","category":"Side Dishes","numServings":"5","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1717207383_1000334.jpg"},{"title":"Easy Mango Salad with White Magic Dressing","ingredients":"1 Ataulfo mango\r\n1 medium tomato\r\n1\/4 Red Onion\r\n1\/2 Green Bell Pepper\r\n2 Stalks of Celery\r\n1 tbsp Olive oil\r\n2 tbsp Lemon juice\r\n1\/2 tsp Red wine vinegar\r\n1 tsp White magic seasoning","directions":"\r\n\r\nPeel the red onion and mango and chop them up into small cubes and place in a large bowl.\r\n\r\n\r\nWash and chop up the tomato, green bell pepper, celery, and parsley and add them to the bowl as well.\r\n\r\n\r\nToss all the ingredients well together.\r\n\r\n\r\nMake the dressing by adding all the ingredients to a mason jar or bottle with a lid. Shake them well until mixed.\r\n\r\n\r\nDrizzle the dressing over the mango salad and enjoy!\r\n\r\n","description":" \r\nPacked with fresh ingredients and gobs of flavor, this easy mango salad will have your taste buds tingling. It is absolutely delicious as a side salad at lunch, dinner, and your next picnic!","category":"Salad & Soup","numServings":"2","prepTime":"15","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1716367255_100673.jpg"},{"title":"No Machine Homemade Ice Cream","ingredients":"1 14-ounce can sweetened condensed milk\r\n1 tablespoon vanilla paste or extract\r\n\u00bd teaspoon kosher salt\r\n2 cups (474 ml) heavy cream, cold","directions":"Instructions:\r\nStep 1: Place an 8½ by 4½-inch metal loaf pan in the freezer.\r\nStep 2: Whisk together the sweetened condensed milk, vanilla, and salt in a large bowl. Set aside.\r\nStep 3: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium to medium-high speed until stiff peaks form.\r\nStep 4: Gently fold the whipped cream into the milk mixture in two installments. (If you want to add chocolate chips, strawberries, blueberries anything you want, add here) Scrape the ice cream into the cold pan, smooth the top, and tightly cover in plastic wrap.\r\nStep 5: Freeze for 4 to 6 hours, depending on how soft you like your ice cream (I’m partial to soft here, in case you were wondering). If frozen solid, let rest briefly on the counter until scoopable. Keep the ice cream, wrapped, in the freezer for up to a week.","description":"I have bought several machines but they are bulky, take a lot of time and can\\'t find them in the cabinet when I need them, so I came up with an easy recipe to make homemade ice cream with NO MACHINE.  It is easy, you can make any flavor you desire and kids and adults LOVE IT!  Ice Cream, we all scream...this is delicious!","category":"Dessert","numServings":"5","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714921225_94810.png"},{"title":"Stuffed Peppers","ingredients":"1 pound Ground Beef\r\n4 medium red, yellow or green bell peppers\r\n1\/2 cup minced onion\r\n2 teaspoons minced garlic\r\n1 can (14-1\/2 ounces) diced tomatoes with green peppers and onions, drained\r\n1\/2 cup cooked white or brown rice\r\n3 tablespoons tomato paste\r\n2 teaspoons dried parsley\r\n1\/2 teaspoon salt\r\n1\/4 teaspoon black pepper\r\nChopped fresh parsley (optional)","directions":"Instructions:\r\n\r\nCoat a large baking dish with cooking spray; set aside. Preheat oven to 475°F. Cut tops off bell peppers; set tops aside. Using a paring knife, carefully remove the membranes and seeds from bell peppers. Arrange peppers about 2 inches apart in prepared baking dish. Place tops on empty peppers. Cover baking dish tightly with aluminum foil; bake 15 minutes. Remove from oven; cool slightly.\r\nMeanwhile, heat large nonstick skillet over medium heat until hot. Add Ground Beef, onion and garlic; cook 3 to 4 minutes, breaking beef into 1\/2 inch crumbles and stirring occasionally. Stir in tomatoes, rice, tomato paste, dried parsley, salt and black pepper; cook 3 to 4 minutes until heated through, stirring occasionally.\r\nRemove pepper tops. Divide beef mixture evenly among peppers; replace tops. Bake in 475°F oven 17 to 22 minutes until instant-read thermometer inserted into center of beef mixture registers 160°F and bell peppers are tender. Garnish with parsley, if desired.\r\n","description":"If you want to make a beautiful meal that is tasty, try making Stuffed Peppers.  It is like a food with a built in plate.  It goes great with a lettuce salad and garlic toast.  It is a great recipe for when you just need a change from the normal recipes you cook and serve weekly.  It is hardy but still feels light. Enjoy!","category":"Beef","numServings":"4","prepTime":"10","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714920724_94810.png"},{"title":"Cream Cheese Cherry Trifle","ingredients":"Store Bought Angel Food Cake\r\n1 Can Pie Cherries\r\n1 bar of cream cheese\r\n1 small to medium tub of whipped topping","directions":"Directions:\r\nCream the Cream Cheese and Whipped Topping together with an electric mixer.  Set Aside.  Now become Picasso.  Cut the angel food cake into slices that are all the same size.  Set Aside and start to build your masterpiece.\r\n1.  Layer the bottom with a little bit of the cherry juice.  Then layer with cake slices.  Then layer with Cream Cheese Whipped topping mixture. Then layer with Cherries.  Repeat this process.  Make sure the top is Cream Cheese Whipped topping with a little bit of cherries on top.","description":"My husband loves this dessert.  It is similar to something his Mother use to make him when he was growing up.  It is beautiful to look at, taste amazing and so easy to make.  It is great for the family, when company is coming or to take to a social.  Try it.  You will love this recipe!  Tastes a little like cherry cheesecake. Enjoy!","category":"Dessert","numServings":"4","prepTime":"7","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714920106_94810.png"},{"title":"Low Fat Homemade Vanilla Almond Coffee Creamer","ingredients":"2 cups fat free half and half\r\n2 teaspoons vanilla extract\r\n1 teaspoon almond extract\r\nAgave nectar, stevia, or sugar to sweeten (optional; sweeten to taste)","directions":"\r\nAdd fat free half and half to a small saucepan over medium heat. Heat until heated through. Stir in the vanilla and almond extracts. Stir in sweetener to taste if desired. Remove from the heat. Let cool and store in an airtight container in the fridge. Shake well before each use.\r\n","description":"I wanted to make my own coffee creamer and all of the recipes use heavy cream or condensed milk which while I know it adds a nice creamy texture, I didn\\'t want the fat that comes along with it. So my base for my homemade creamer is fat free half and half.  It works and taste great.  Coffee creamer you buy at the store, read the ingredients.  It has so many chemicals.  This is something you can feel good about with your coffee.","category":"Let's Drink","numServings":"15","prepTime":"5","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714919500_94810.png"},{"title":"The Best Soft Boiled Eggs","ingredients":"egg","directions":"\r\nInstructions\r\n\r\n\r\n\r\n\r\n\r\nBring water to a gentle simmer in a medium pot. Gently lower eggs into water with a slotted spoon or strainer (do not drop eggs into water, as they might crack). Cook for exactly 6 minutes, then remove eggs with slotted spoon and serve.\r\n\r\n\r\n\r\n","description":"I remember when my Mom would make Soft Boiled Eggs for Breakfast.  It wasn\\'t often so it was a treat.  I loved having my toast cut into slices and I would dunk my toast into the egg and then spoon out the rest for the last great bite.\r\nThis is an awesome breakfast for kids.  They will remember it because it is fun and tastes great! ","category":"Breakfast","numServings":"1","prepTime":"3","imagePath":"https:\/\/myfoodies.com\/recipeadmin\/static\/uploads\/img\/1714918811_94810.png"}]