I've been a bit crazy making ice cream since Christmas when I got a new ice cream maker.  This is the basic sweet cream base I use - you can add all sorts of stuff to this....blended fruit to make it fruit flavor, chocolate candies in all varieties, chocolate & cherries, use mint extract instead of vanilla & add small chunks of chocolate, the options are endless.

French Vanilla Ice Cream 
Ben & Jerry’s Ice Cream & Dessert Cookbook

2 large eggs
¾ cup sugar
2 cups heavy whipping cream
1 cup 2% milk
2 TSP vanilla bean paste (you can use vanilla extract if you must)

Whisk eggs in a mixing bowl until light and fluffy, 1-2 minutes.  Whisk in the sugar, a little at a time, and then continue whisking until completely blended, about 1 minute.  Pour in the cream, milk and vanilla bean paste and whisk to bend.

Transfer the mixture to an ice cream maker and turn on….(follow the instructions for your ice cream maker)

Makes about 1 quart. 

Grilled Bananas
3 bananas
4 TBL (approximately) cinnamon/sugar mix
2 TBL (approximately) honey
Cut bananas lengthwise in their skins

Drizzle with honey, sprinkle with cinnamon sugar mixture.

I made this for one of our Friday night's at the park.  This summer, Friday nights seemed to have turned into food, cocktails and fun at the park located right behind our house – aka – blue park.  I've been coming up with new cocktails to make each week.  This one was a huge hit!  I got the idea from Ina Garten, The Barefoot Contessa, but since I live in Korea I had to adapt the recipe to be totally different, so here is my version....

2 cups (good vodka – I use Grey Goose, but if I lived stateside, I would use Tito’s)
1 cup Grand Marnier
1 ½  cups Ocean Spray 100% Cranberry / Pomegranate juice
½ cup freshly squeezed lime juice (about 4 limes)
Thinly sliced limes for garnish

Combine vodka, Grand Marnier, and both juices in a large pitcher.  Fill a cocktail shaker half full of ice, pour cocktail mixture in and shake until chilled (about 30 seconds).  Pour into martini glasses, garnish with a slice of line and serve immediately.  You can make ahead of time and put in the refrigerator, I’m haven’t tried freezing them yet....

I can't help it, since I bought that new cookbook; I am on a Paula Deen kick.  This was good, but it could have been better, & I will tell you why.  The strawberries I had were a little tart.  So next time I will kick it up a notch (I know, I'm no Emeril) by sweetening the strawberries, or the cream cheese, or maybe both.  I'm not sure yet.  Anyway, even though I think I could improve on this, the kids still ate it (Hubby is out of town) and I thought it was pretty good.

I really should have taken the picture from a different angle, you know, so you could see the 'stuffed' part of the French toast.  Oh well, maybe next time, once I improve on it. 

TJ's Cream Cheese and Strawberry-Stuffed French Toast
Adapted from, The Deen Family Cookbook

3 eggs
½ cup milk
4 oz cream cheese
8 slices bread  - use whatever you have on hand  - I used whole grain white
Fresh sliced strawberries
Butter for cooking (it’s not Paula Deen without butter!)
Topping of choice…I used Maple syrup and confectioners’ sugar

1. In a shallow bowl whisk together eggs and milk.  Spread the cream cheese on 4 slices of bread, top the cream cheese with a single layer of strawberries.  Top with remaining 4 slices of bread.

2. Melt butter on griddle over med-low heat.  Dip the sandwiches in the egg mixture for a few seconds on each side.  Cook sandwiches until golden brown, 2-3 minutes per side. 

****Next time I will add a little sugar to the strawberries….maybe a tablespoon  & I will add a little confectioners sugar to the cream cheese…

I told you I have been craving these sweet little morsels.  I couldn't take it any longer, so Boy 1 and I headed to the kitchen to make a batch.  I must admit, he did most of the work.  The only thing I did was zest the lemons, since we were both afraid he might grate his fingers on the microplane, and I dip the muffins at the end, but the rest of the credit goes to him.

This is another Paula Deen Recipe WITHOUT butter.  Can you believe it?  I've been making these for years, they are one of Robert's favorites and I can' t believe I forgot to make them while he was here.  Now, here is an odd twist...Hubby had never had these.  I promise I have been making them for year, then I realized, I did ALOT more baking while he was in Iraq for 15 months, and that is when I found this delightful little recipe.  Well - he approved by eating, well, lets just say so many he couldn't take them to work with him the next day.  ;)

Lemon Blossoms

By Paula Deen – I did not change a thing.

18 1/2-ounce package yellow cake mix
3.4 -ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water


Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

I got a new Paula Deen Cookbook yesterday.  It was on a whim, I saw it wanted it, bought it. Normally I don't just jump like that - first I have to read the cover, look through the pages...I might put it in my cart, walk around and decide, 'Oh, I don't need that', then I put it back on the shelf.  I mean who really 'needs' a new cookbook when you have the internet?  Not this time, I left it in my cart.  Paula has been on my mind for days. I have been dreaming of her Lemon Blossoms, I have wanted to make them for over a week, but circumstances have prevented it.  When I saw her cookbook, I started dreaming of all that butter, butter and more butter.   Well to my shock and awe, I found this recipe...can you believe it, NO BUTTER at all

This recipe was very good with just he right kick and it was quite easy to make, even though I have a hard time searing scallops.  I don't know why, but they never turn out 'just right’...I will keep trying. (I thought they were dry enough...)  Also, I could not find sea scallops, so I used small bay scallops.


Seared Scallops with Pineapple-Cucumber Salsa
Adapted from The Deen Family Cookbook

Salsa 
1 cup diced peeled cucumber
1 can diced pineapple
3 TBL chopped cilantro (plus a little extra for garnish)
1 TBL diced red onion 
2 ½ tsp lemon zest
1 large jalapeno diced

Scallops
2 pounds sea scallops
Salt and pepper
2 ½ TBL olive oil

1.        Mix all salsa ingredients together and set aside.
2.        Rinse scallops and pat them very dry, then season them with salt and pepper
3.        Warm the oil in a large skillet over medium-high heat.  Sear the scallops, without moving them in the pan until golden – 2-3 minutes on each side.
4.        Put Salsa on a plate, put scallops on top of salsa, sprinkle with fresh cilantro

Paula says to add 1/4 tsp hot sauce to the salsa, but quite honestly, I forgot. It was not missed.

This months Cooking Light magazine is right up my alley, it is chalked full of seafood recipes!  Can you say YUMMY?!?!  I got my March issue of Cooking Light on .... get this ....25 March!!  AUGHHH, one of the only things I don't like about living in Korea, it takes FOREVER for my magazines to show up, and then I feel behind.  Anyhow, on March 26th, I headed for the Noryangyin Fish Market to pick up some yellowfin tuna so I could make this delicious looking salad!  So, here is where my adventure started....

(The pictures from the fish market are from my own personal paparazzi that follows me around...thanks, Liz)

 
My tuna...

Purchasing tuna from the lady with the pink apron!  I just LOVE the pink apron!  Check out the guy behind me, he is sneaking a feel of Boy 3's hair while I am not looking!!  ;)

Check this big chunk of tuna out (just over 2 lbs)....only 30,000 won for this! That is about $22 USD, for sashimi grade yellow fin!  OH BABY!

Isn't she pretty? 

First, you salt & pepper this lovely lady, I like LOTS of fresh ground pepper.  Heat your pan over med-high heat with about a half a tablespoon of olive oil, make sure you pan is nice and hot before you put your tuna in. Cook on all sides for about 2 minutes each, or until desired degree of doneness.  I cooked mine for about 2 minutes on each side and it was perfect!

Transfer to a cutting board and let rest for a few minutes.  Then slice against the grain into thin slices to top your salad with.  My mouth is watering just looking at this!!

OK, OK, on to the salad portion:

4 cups cabbage, sliced
1 cup thinly sliced cucumber
½ cup matchstick cut carrots
1/3 cup thinly sliced red onion
1 navel orange, sectioned and cut up into small pieces
1 TBL sugar
3 TBL fresh chopped cilantro
2 TBL fresh squeezed lime juice
2 TBL rice vinegar
½  tsp dark sesame oil
¼ tsp chili paste

Combine cabbage & next 4 ingredients (through orange) in a large bowl.

Combine remaining ingredients (sugar through chili paste) in a small bowl stirring well with a whisk.  Reserve 1 TBL dressing.  Drizzle the rest of the salad dressing over the salad and toss gently.  Divide mixture between 4 plates.  Arrange tuna over salad mixture, drizzle reserve salad dressing over tuna.  Serve with a crunchy pepper cracker on the side. 

This salad is DELIGHTFUL!!  It is also very fast and easy, great for a sports night.  I think it took maybe 30 minutes to prepare. 

This cake brings back very fond memories for me.  I always think of my friend Tricia N. & our dinner club in Kansas each time I make it.   Several years ago when we lived at Ft. Leavenworth, 5 of my friends got together and created a dinner club.  Each person had a night, mine was Monday.  Every Monday I would cook dinner for my family plus 4 other families, I would deliver dinner to the other 4 families each Monday night, then I was done cooking for the week.  Every other night, Tuesday - Friday, dinner was delivered to my door by 5:30PM.  This lasted for a year & boy was it fantastic...the only problem is our little group started trying to out do each other, our meals were DELICIOUS, but our bellies started growing.  Finally we had to set another rule....no more desserts!!!

1 ¼ cup sugar, divided ¾ & ½ cups
1 cup flour
7 TBL cocoa, divided 4 TBL & 3 TBL
2 tsp baking powder
¼ tsp salt
½ cup milk
1/3 cup melted butter
2 tsp vanilla
½ cup packed light brown sugar
1 ¼ cup hot water

Preheat oven to 350 degrees F

Combine ¾ cup sugar, flour, baking powder, salt and 3 TBL cocoa.  Mix well.  Blend in milk, melted butter, & vanilla until smooth.

Pour into 8x8 (9x9 will work too, just reduce cooking time by 5 minutes) pan.

In a small bowl combine ½ cup sugar, brown sugar & 4 TBL cocoa, sprinkle evenly on top of batter.  Pour hot water on top of sugar mixture, (DO NOT COMBINE) bake for 40 minutes or until almost set.

To serve, scoop out & turn upside down on plate.  The bottom of the dessert will be think and gooey, like hot fudge.

Serve with vanilla ice cream!  I make my own, but Kathie, feel free to buy Bluebell's homemade vanilla.  ;)  I'll make some for you when you visit in July!

I got this recipe from my friend Teri many moons ago.  I am almost ashamed to put this on here as it is not *homemade*.  However the taste makes up for what this cake lacks in being homemade, plus it is so easy even my sister Kathie could make it.

1 box devils food cake mix, with pudding in the mix
1 small box instant fudge chocolate pudding
2 cups sour cream
1/3 cup kahlua
1 package milk chocolate chips
4 eggs
¾ cup oil

Preheat oven to 350 degrees F.
Coat  a bundt cake pan with cooking spray.
Mix all ingredients together.
Bake for 45-50 minutes.

This was SO GOOD, and isn’t it pretty!!  You will love it too, if you just make the commitment to make it....go ahead, commit.  OK, now that you committed, it is a 'little' time consuming, when I say time consuming, I'm talking maybe 40 minutes or so, really not bad at all.  I did cheat a little and used jarred sauce, see in the back ground of the picture above?  I used my favorite sauce from Rao's.  If you live in the states, you can easily get it, just head to your local Whole Food, HEB, or Kroger & you should be able to find it,  unless you live on the west coast, I don't think they have it there yet. If someone reading this lives on the west coast, will you run out and see if you can find it?  Then would you mind posting the answer in my comment section?  Thanks!

OK, on to the recipe....I got the original recipe here, but I made a few changes, so here we go.....

For Sauce:
1 jar Rao’s Marinara

For Eggplant Stacks:
2  medium eggplants
6 tablespoons olive oil, divided, plus additional for drizzling
3/4 cup plain dry bread crumbs
1/2 cup grated Parmigiano-Reggiano
1/2 cup finely chopped flat-leaf parsley
2 garlic cloves, minced, divided
6 large eggs, lightly beaten
1/2 cup water
1/4 teaspoon hot red-pepper flakes
1/2 pound fresh spinach
1 cup packed basil leaves, coarsely chopped
1/2 pound cold fresh mozzarella, cut into 4 (1/2-inch-thick) slices

Bake eggplant:
Preheat oven to 450°F with rack in lowest position.

Cut 12 (1/3-inch-thick) rounds from widest portion of eggplants. Brush both sides with 2 tablespoons oil and season with 1/2 teaspoon salt (total). Bake on an oiled baking sheet, turning once, until golden and tender, 20 to 30 minutes. Transfer to a plate and keep warm, covered. Leave oven on.

Make egg patties and sauté spinach:
Stir together bread crumbs, parmesan, parsley, half of garlic, and 1/4 teaspoon each of salt and pepper, then stir in eggs and water.

Heat 3 tablespoons oil in a 12-inch heavy skillet over medium heat until it shimmers. Drop 4 rounded 1/4 cups (the original recipe called for 1/3 cup, but I thought that was too thick for my clan, so I reduced it) of egg mixture into skillet and cook, turning once, until patties are golden brown and puffed, about 4 minutes. Transfer to paper towels to drain.( I had a few extra patties)

Add remaining tablespoon oil to skillet and cook remaining garlic with red-pepper flakes, stirring, until garlic is golden, about 30 seconds. Add spinach and basil and stir until just wilted, then stir in 1/8 teaspoon salt.

Assemble stacks:
Arrange 4 egg patties about 3 inches apart on a baking sheet. Top each with 2 Tbsp tomato sauce, 1 slice mozzarella, 1 eggplant slice, 2 more tablespoons tomato sauce, another eggplant slice, and spinach mixture. Bake until cheese melts, 5 to 10 minutes. Drizzle with additional oil and serve remaining sauce on the side. 

Ummmm.....heavenly!