Yes caned Butter beans work and you wont have to bake them as long.
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The Posse that cooks together...Recipe Thread :)
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Just a little history lesson.
Scream for Ice Cream
July is National Ice Cream Month.
Forked River, New Jersey In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month (July 17 this year) as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation's population. In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities." With this in mind, Cowabunga Ice Cream a national super premium designer ice cream and healthful frozen yogurt brand would like to share some tasty tidbits about ice cream and its impressive impact on our nation.
Far more than just a delicious dessert, ice cream impacts Americas economy at large. According to The International Ice Cream Association, the U.S. ice cream industry generates billions in annual sales and provides jobs for thousands of citizens, says Ellen Schack, founder and CEO of Cowabunga Ice Cream. They report that about 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation's dairy industry.
If that wet your whistle for more ice cream intel, consider the below cool facts, figures and trends about Americas favorite frozen confection.
Did you know?...
Each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commercially produced frozen dairy products.
The Northern Central states have the highest per capita consumption of ice cream at 41.7 quarts.
More ice cream is sold on Sunday than any other day of the week.
Ice cream and related frozen desserts are consumed by more than 90 percent of households in the United States. (Source: Mintel)
Ice cream consumption is highest during July and August.
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
The most popular flavor of ice cream in the United States is vanilla (27.8 percent), followed by chocolate (14.3 percent), strawberry (3.3 percent), chocolate chip (3.3 percent) and butter pecan (2.8 percent). (Source: The NPD Group's National Eating Trends In-Home Database)
Children ages 2 through 12, and adults age 45 plus, eat the most ice cream per person.
The average number of licks to polish off a single scoop ice cream cone is approximately 50.
The History of Ice Cream and the Cone
The true origin of ice cream is unknown, however reports of frozen desserts have been reported as far back as the second century B.C.
The first official account of ice cream in America was recorded in 1700 from a letter written by a guest of Maryland Governor William Bladen.
In 1812, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House.
The first ice cream cone was produced in 1896 by Italo Marchiony. Marchinoy, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. Around the same time a similar creation, the cornucopia, was independently introduced at the 1904 St. Louis World's Fair.
Stephen Sullivan of Sullivan, Missouri, was one of the first independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri.
Sources: International Ice Cream Association, a constituent organization of the International Dairy Foods Association <<www.idfa.org>>
Scream for Ice Cream
July is National Ice Cream Month.
Forked River, New Jersey In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month (July 17 this year) as National Ice Cream Day. He recognized ice cream as a fun and nutritious food that is enjoyed by a full 90 percent of the nation's population. In the proclamation, President Reagan called for all people of the United States to observe these events with "appropriate ceremonies and activities." With this in mind, Cowabunga Ice Cream a national super premium designer ice cream and healthful frozen yogurt brand would like to share some tasty tidbits about ice cream and its impressive impact on our nation.
Far more than just a delicious dessert, ice cream impacts Americas economy at large. According to The International Ice Cream Association, the U.S. ice cream industry generates billions in annual sales and provides jobs for thousands of citizens, says Ellen Schack, founder and CEO of Cowabunga Ice Cream. They report that about 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream, contributing significantly to the economic well-being of the nation's dairy industry.
If that wet your whistle for more ice cream intel, consider the below cool facts, figures and trends about Americas favorite frozen confection.
Did you know?...
Each American consumes a yearly average of 23.2 quarts of ice cream, ice milk, sherbet, ices and other commercially produced frozen dairy products.
The Northern Central states have the highest per capita consumption of ice cream at 41.7 quarts.
More ice cream is sold on Sunday than any other day of the week.
Ice cream and related frozen desserts are consumed by more than 90 percent of households in the United States. (Source: Mintel)
Ice cream consumption is highest during July and August.
In 1984, President Ronald Reagan designated July as National Ice Cream Month and the third Sunday of the month as National Ice Cream Day.
The most popular flavor of ice cream in the United States is vanilla (27.8 percent), followed by chocolate (14.3 percent), strawberry (3.3 percent), chocolate chip (3.3 percent) and butter pecan (2.8 percent). (Source: The NPD Group's National Eating Trends In-Home Database)
Children ages 2 through 12, and adults age 45 plus, eat the most ice cream per person.
The average number of licks to polish off a single scoop ice cream cone is approximately 50.
The History of Ice Cream and the Cone
The true origin of ice cream is unknown, however reports of frozen desserts have been reported as far back as the second century B.C.
The first official account of ice cream in America was recorded in 1700 from a letter written by a guest of Maryland Governor William Bladen.
In 1812, Dolley Madison served a magnificent strawberry ice cream creation at President Madison's second inaugural banquet at the White House.
The first ice cream cone was produced in 1896 by Italo Marchiony. Marchinoy, who emigrated from Italy in the late 1800s, invented his ice cream cone in New York City. Around the same time a similar creation, the cornucopia, was independently introduced at the 1904 St. Louis World's Fair.
Stephen Sullivan of Sullivan, Missouri, was one of the first independent operators in the ice cream cone business. In 1906, Sullivan served ice cream cones at the Modern Woodmen of America Frisco Log Rolling in Sullivan, Missouri.
Sources: International Ice Cream Association, a constituent organization of the International Dairy Foods Association <<www.idfa.org>>
Redneck Strawberry Shortcake (as named by James)
16 Twinkies
Sliced strawberries with the sugar. Can be bought in frozen food section.
Cool Whip
In a large casserole dish, line Twinkies up side by side in two rows. Pour strawberries on top. Spread cool whip on top. Refrigerate overnight.
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16 Twinkies
Sliced strawberries with the sugar. Can be bought in frozen food section.
Cool Whip
In a large casserole dish, line Twinkies up side by side in two rows. Pour strawberries on top. Spread cool whip on top. Refrigerate overnight.
Sent from my Xoom using Tapatalk 2
CORN WAGON time in PA.
Bacon-Wrapped Corn Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, turning once, 15 minutes.
Beer-Boiled Corn Bring two 12-ounce bottles amber beer, 2 cups water, 2 tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.
Corn and Bacon Pancakes Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet
Corn Frittata Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.
Bacon-Wrapped Corn Wrap raw ears of corn with 2 pieces bacon each; wrap individually in foil. Grill over medium-high heat, turning once, 15 minutes.
Beer-Boiled Corn Bring two 12-ounce bottles amber beer, 2 cups water, 2 tablespoons Old Bay Seasoning and some salt to a boil in a large pot. Add raw ears of corn and boil until tender, about 4 minutes.
Corn and Bacon Pancakes Mix 1 cup cooked corn kernels and 1/2 cup crumbled cooked bacon into 2 cups pancake batter; cook by 1/4 cupfuls in a hot buttered skillet
Corn Frittata Mix 8 beaten eggs with 1/2 teaspoon kosher salt, 1 cup cooked corn kernels, 3 chopped scallions and 1 cup grated cheddar. Pour into an oiled 8-inch ovenproof skillet. Cook over medium heat, 5 minutes, then bake at 400 degrees F until set, 15 more minutes.
Oh and this ones for MR.V
Corn Ice Cream Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.
Corn Ice Cream Bring 2 cups each raw corn kernels and half-and-half to a simmer; season with salt and cook 5 minutes. Cool slightly. Puree with 1 cup sweetened condensed milk; chill. Churn in an ice cream maker, then freeze until firm.
AMEN to THAT!!!He's not sure he wants something healthy in his ice cream.
2 sticks butter
1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar
1-2 cups of milk chocolate chips (both chocolate chips and the amounts used are optional)
Melt the butter and peanut butter (you may use microwave). Stir in vanilla. Beat in powdered sugar. Quickly spread into a buttered 8x8-inch square buttered dish. Chill to set. Cut into 64 squares.
(We put it in an 8 inch round dish.... it made 8 slices. Psh...64 squares... WE'RE FAT PEOPLE HERE!!!)
1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar
1-2 cups of milk chocolate chips (both chocolate chips and the amounts used are optional)
Melt the butter and peanut butter (you may use microwave). Stir in vanilla. Beat in powdered sugar. Quickly spread into a buttered 8x8-inch square buttered dish. Chill to set. Cut into 64 squares.
(We put it in an 8 inch round dish.... it made 8 slices. Psh...64 squares... WE'RE FAT PEOPLE HERE!!!)
sounds simple. I take it you didn't have a trough of ice cream tonight.
Easy Grilled Strawberry Pie
1 lb fresh strawberries (about 2 2/3 cups), quartered
1/4cup sugar
1 tablespoon cornstarch
1 Pillsbury® refrigerated pie crust, softened as directed on box
2 (9-inch) disposable foil pie pans
1/4 cup strawberry preserves
1.Heat gas or charcoal grill to medium-high heat. Try to maintain heat around 400°F.
2.In medium bowl, mix strawberries, sugar and cornstarch; set aside.
3.Unroll pie crust. Place in ungreased pie pan. With back of spoon, spread preserves evenly on crust. Spoon strawberry mixture on top. Slightly fold crust over filling.
4.Place second pie pan upside down on grill to make elevated surface. Place pan with pie on top so it is elevated off grill. Cover grill; cook 20 to 25 minutes or until crust is golden brown and filling is bubbly. Remove from grill; cool 10 minutes before serving.
1 lb fresh strawberries (about 2 2/3 cups), quartered
1/4cup sugar
1 tablespoon cornstarch
1 Pillsbury® refrigerated pie crust, softened as directed on box
2 (9-inch) disposable foil pie pans
1/4 cup strawberry preserves
1.Heat gas or charcoal grill to medium-high heat. Try to maintain heat around 400°F.
2.In medium bowl, mix strawberries, sugar and cornstarch; set aside.
3.Unroll pie crust. Place in ungreased pie pan. With back of spoon, spread preserves evenly on crust. Spoon strawberry mixture on top. Slightly fold crust over filling.
4.Place second pie pan upside down on grill to make elevated surface. Place pan with pie on top so it is elevated off grill. Cover grill; cook 20 to 25 minutes or until crust is golden brown and filling is bubbly. Remove from grill; cool 10 minutes before serving.
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Piña Colada Pie on the Grill
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 fresh pineapple, rind removed, cut into chunks ( canned works )
1 tablespoon rum or 1/4 teaspoon rum extract
1 cup sweetened shredded coconut
1 egg, beaten
1.Heat gas or charcoal grill. In medium bowl, beat dry pudding mix and milk as directed on box (milk amount is slightly less than called for on box). Let set up 5 minutes.
2.Meanwhile, remove pie crust from pouch; gently press crust in bottom and up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet.
3.Add pineapple, rum and 1/2 cup of the coconut to pudding; stir until well combined. Spoon into crust. Sprinkle with remaining 1/2 cup coconut.
4.Fold crust edge over filling, pleating as necessary and leaving filling uncovered in center. Brush crust with egg.
5.Place skillet on grill over medium-high heat. Cover grill; cook 10 to 14 minutes or until crust is golden brown. Cool slightly before serving.
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups milk
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 fresh pineapple, rind removed, cut into chunks ( canned works )
1 tablespoon rum or 1/4 teaspoon rum extract
1 cup sweetened shredded coconut
1 egg, beaten
1.Heat gas or charcoal grill. In medium bowl, beat dry pudding mix and milk as directed on box (milk amount is slightly less than called for on box). Let set up 5 minutes.
2.Meanwhile, remove pie crust from pouch; gently press crust in bottom and up side of 8-inch cast-iron skillet, leaving crust overhanging edge of skillet.
3.Add pineapple, rum and 1/2 cup of the coconut to pudding; stir until well combined. Spoon into crust. Sprinkle with remaining 1/2 cup coconut.
4.Fold crust edge over filling, pleating as necessary and leaving filling uncovered in center. Brush crust with egg.
5.Place skillet on grill over medium-high heat. Cover grill; cook 10 to 14 minutes or until crust is golden brown. Cool slightly before serving.
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Grilled Pineapple Berry Basil Galette
I skip the Basil
1 pillsbury® refrigerated pie crust, softened as directed on box
1/2 pineapple, rind removed, cut into bite-size pieces
1 cup fresh blueberries (about 6 oz)
2 tablespoons all-purpose flour
1 tablespoon finely chopped fresh basil leaves
4 teaspoons turbinado sugar (raw sugar) or granulated sugar
1 tablespoon apple jelly, melted
1 egg, beaten
Fresh basil leaves, if desired
1.Heat gas or charcoal grill for indirect cooking. Remove pie crust from pouch; unroll on inverted metal pizza pan.
2.In medium bowl, toss pineapple, blueberries, flour, chopped basil and 3 teaspoons of the sugar until fruit is well coated.
3.Brush crust with half of the melted apple jelly. Mound fruit mixture in center of crust to within 2 inches of edge. Bring crust up over filling, creating freeform rustic edge. Brush crust with egg. Sprinkle with remaining 1 teaspoon sugar.
4.Place pizza pan on unheated side of two-burner gas grill heated to medium-high. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium-hot coals to edge of firebox; place pan on grill rack.) Cover grill; cook 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cool 5 minutes.
5.Just before serving, brush fruit with remaining melted apple jelly. Garnish with basil leaves
I skip the Basil
1 pillsbury® refrigerated pie crust, softened as directed on box
1/2 pineapple, rind removed, cut into bite-size pieces
1 cup fresh blueberries (about 6 oz)
2 tablespoons all-purpose flour
1 tablespoon finely chopped fresh basil leaves
4 teaspoons turbinado sugar (raw sugar) or granulated sugar
1 tablespoon apple jelly, melted
1 egg, beaten
Fresh basil leaves, if desired
1.Heat gas or charcoal grill for indirect cooking. Remove pie crust from pouch; unroll on inverted metal pizza pan.
2.In medium bowl, toss pineapple, blueberries, flour, chopped basil and 3 teaspoons of the sugar until fruit is well coated.
3.Brush crust with half of the melted apple jelly. Mound fruit mixture in center of crust to within 2 inches of edge. Bring crust up over filling, creating freeform rustic edge. Brush crust with egg. Sprinkle with remaining 1 teaspoon sugar.
4.Place pizza pan on unheated side of two-burner gas grill heated to medium-high. (For one-burner gas grill, place pan on grill over low heat. For charcoal grill, move medium-hot coals to edge of firebox; place pan on grill rack.) Cover grill; cook 30 to 35 minutes or until crust is golden brown and filling is bubbly. Cool 5 minutes.
5.Just before serving, brush fruit with remaining melted apple jelly. Garnish with basil leaves
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Nooooo! 8-o New ones are horrid! Go to a flea market, swap meet or thrift store and get an OLD one! I have 5 of them, all different sizes from frying a single egg size to burgers for the family size. They are all old Griswold and smooth as a baby's .....
(I'm really surprised Andy didn't try to sneak one in his luggage! )I know, right?You don't own a cast iron skilllet?
Did ya look lately??
Nooooo! 8-o New ones are horrid! Go to a flea market, swap meet or thrift store and get an OLD one! I have 5 of them, all different sizes from frying a single egg size to burgers for the family size. They are all old Griswold and smooth as a baby's .....
I know, right?
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