Milkshakes v.s. Smoothies

Welcome to Milkshakes verses Smoothies Edna has chosen some favorite ice cream and fruit filled recipes to share for this debate. Let’s get started:

Round 1

Milkshakes

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We start off with a classic
Chocolate Milkshake

Ingredients
¾ cup milk
¼ cup chocolate-flavored syrup
3 scoops (½ cup each) vanilla ice cream

Steps
In a blender, place milk and syrup.
Cover and blend on high for 2 seconds.
Add ice cream.
Cover and blend on low for about 5 seconds or until smooth.
Pour into glasses.
Serve immediately.

On to our Smoothies

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Our first Smoothie is a
Strawberry Smoothie

Ingredients
1 container(6 oz) yogurt strawberry, strawberry kiwi or strawberry mango flavor
½ cup sliced fresh or frozen strawberries
½ cup orange or pineapple juice
Pineapple chunks, strawberries or kiwifruit slices, optional.

Steps
In blender, place yogurt, strawberries and juice.
Cover, blend on medium for about 2 minutes or until smooth.
Pour into serving glass.

Round 2

Milkshakes

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Coffee Milkshake

Ingredients
1 cup cold-brewed coffee or chilled strongly brewed coffee
4 giant scoops vanilla ice cream
1 Tablespoon chocolate syrup
whipped cream

Steps
Blend the coffee, vanilla ice cream and 1 tablespoon of chocolate syrup together in a blender until smooth.
If the mixture is too thick, you can add a couple splashes of milk to loosen it up.
If it is too thin, add a little more ice cream and pulse to smooth out.
Pour the milkshake into one very large or two medium sized glasses.
Top with a very generous amount of whipped cream and drizzle with additional chocolate syrup.
Serve immediately.

Smoothies

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Orange Smoothie

Ingredients
1 quart (4 cups) vanilla frozen yogurt, slightly softened
½ cup frozen orange juice concentrate, thawed
¼ cup milk
Orange slices, if desired.

Steps
Place yogurt, juice concentrate and milk in blender.
Cover and blend on medium for about 45 seconds, stopping blender occasionally to scrape sides, until thick and smooth.
Pour mixture into 4 glasses.
Garnish with orange slices.

Round 3

Milkshakes

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Vanilla Malt Milkshake

Ingredients
½ cup cold milk
¼ cup carbonated water
3 Tablespoons malted milk powder
½ teaspoon vanilla extract
2 scoops vanilla ice cream

Steps
In a blender, mix together milk, carbonated water, malted milk powder and vanilla extract.
Scoop in ice cream.
Blend until smooth.
Pour into glass and serve.

Smoothies

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Greek Yogurt Raspberry Smoothie

Ingredients
6 oz Greek plain yogurt
1 cup fresh raspberries
1 Tablespoon honey
1 cup ice
Additional fresh raspberries, if desired

Steps
In blender, place yogurt, 1 cup raspberries, the honey and ice.
Cover, blend until smooth and thick.
Divide mixture evenly between 2 glasses.
Garnish each with raspberries.

Round 4

Milkshakes

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Shamrock Milkshake

Ingredients
1 ½ cups vanilla ice cream
½ cup whole milk
10 drops green food coloring
1 teaspoon peppermint extract
Whipped cream
1 maraschino cherry

Steps
In a blender, combine the vanilla ice cream, milk, green food coloring, and peppermint extract.
Blend till smooth, about 30 seconds.
Pour the shake into a glass and top with the whipped cream and maraschino cherry.

Smoothies

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Creamy Peach Smoothies

Ingredients
1 cup frozen sliced peaches
1 container (6 oz) yogurt French vanilla flavor
¾ cup orange juice
1 Tablespoon honey

Steps
In blender or food processor, place all ingredients.
Cover, blend on high for about 1 minute or until smooth.
Pour into 2 glasses.
Serve immediately.

Round 5

Milkshakes

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Root Beer Milkshake

Ingredients
3 scoops vanilla ice cream
1 12-ounce can root beer
Whipped Cream
Cherry

Steps
Place the ice cream and root beer in a blender.
Close, blend on high for three minutes.
It will be foamy and frothy which is fine.
Pour into a frosted mug, top with whipped cream and a cherry.

Smoothies

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Key Lime-Banana Smoothie

Ingredients
1 container (6 oz) yogurt Key lime pie flavor
1 ripe banana, sliced
½ cup milk
1 Tablespoon lime juice
¼ teaspoon dry lemon lime-flavored soft drink mix (from 0.13-oz package)
1 cup vanilla frozen yogurt

Steps
Place all ingredients except frozen yogurt in blender.
Cover, blend on high until smooth.
Add frozen yogurt.
Cover, blend until smooth.

 

Whether you prefer Milkshakes or Smoothies remember to have fun in the kitchen this summer.

 

Some Holiday Treats from Edna’s Kitchen

 

Candy Cane Kahlua Hot Chocolate

Ingredients

½ cup whole milk
½ cup heavy cream
1 candy cane
3 Tablespoons sipping chocolate
¼ teaspoon pure vanilla extract
1 ½ ounces Kahlua
whipped cream
candy canes

Steps

In a saucepan over low heat, warm whole milk and heavy cream.
Add 1 candy cane and stir until melted.
Stir in sipping chocolate and vanilla extract.
Remove from heat, stir in Kahlua, and pour into glass.
Garnish with whipped cream and candy canes.

 

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Reindeer Bait

Ingredients

3 cups corn chex
2 cups wheat chex
2 cups mini pretzels
2 cups mini marshmallows
1 cup red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

Steps

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
Melt white chocolate and pour over mixture. Stir until fully coated.
Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
Break up into bite-size pieces and serve.

 

Meatloaf from Edna’s Kitchen

One of my favorite go to meals. I added 1\2 cup of shredded cheddar to the top. Enjoy and have fun in the kitchen. -Edna

Meatloaf

Ingredients
1 ½ lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 egg
3 slices bread, finely chopped (1 ½ cups, lightly packed) or 1 1\2 cups bread crumbs
1 small onion, chopped (¼ cup)
½ cup ketchup, chili sauce or barbecue sauce

Steps
1 Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9×5-inch loaf pan, or shape into 9×5-inch loaf in ungreased 13×9-inch pan. Spread ketchup over top.
2 Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meatloaf.
3 Let stand 5 minutes; remove from pan.

 

Sausage, Dried Cranberry and Apple Stuffing from Edna’s Kitchen

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients

1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onoin instead of leeks*

2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper

Steps

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a large bowl.

Melt the butter in the same skillet over medium-high heat.

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes.

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper.

Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

Remove and serve immediately.

Enjoy, have fun and try new things in the kitchen. – Edna

 

Spaghetti and Meatballs from Edna’s Kitchen

One of Edna’s favorite go to meals on family night. Paired with garlic bread or twists, along with a ceaser salad. Can also be easily doubled I made 36 meatballs out of 3 pounds of ground beef. Have fun in the kitchen and enjoy.

Spaghetti and Meatballs

Ingredients
Meatballs
1 ½ pounds ground beef
¾ cup dry bread crumbs
½ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 medium onion, finely chopped (½ cup)
1 egg

Sauce
1 tablespoon olive or vegetable oil
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
¼ cup chopped fresh parsley
¼ cup water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried basil leaves
¼ teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese


Steps
1 Heat oven to 350ºF. Mix all ingredients. Shape mixture into 1 ½ inch balls. Place in ungreased jelly roll pan, 15 ½ x10 ½ x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2 Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3 Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

Pumpkin Bread from Edna’s Kitchen

Because who doesn’t love pumpkin.

Pumpkin Bread

Ingredients
1 can (15 ounces) pumpkin (not pumpkin pie mix)
1 ⅔ cups sugar
⅔ cup vegetable oil
2 teaspoons vanilla
4 eggs
3 cups all-purpose or whole wheat flour
½ cup coarsely chopped walnuts
½ cup raisins, optional
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground cloves

Steps

Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350ºF.

Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan 9x5x3 inches, with shortening.

Stir together pumpkin, sugar, oil, vanilla and eggs in large bowl.

Stir in remaining ingredients.

Pour into pans.

Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack.

Cool completely, about 2 hours, before slicing.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Enjoy and have fun in the kitchen. -Edna

Check out Edna’s other recipes on Amazon.

 

Cinnamon Sugar Cookies

 

Edna is getting ready for the holidays, testing out new and classic recipes. Today Edna made Cinnamon Sugar Cookies and they are so good.

Cinnamon Sugar Cookies

Ingredients:

1 cup sugar
1 cup butter, softened
1 egg
2 ¼ cups all purpose flour
3 teaspoons cinnamon
2 Tablespoons sugar

Steps:

In large bowl, combine 1 cup sugar and butter, beat until light and fluffy. Add egg, blend well. Lightly spoon flour into measuring cup, level off. Stir in flour and 1 teaspoon of the cinnamon, mix until well blended. Cover with plastic wrap, refrigerate 1 hour for easier handling.
Heat oven to 350°F. Grease cookie sheets. In small bowl, combine 2 tablespoons sugar and remaining 2 teaspoons cinnamon; mix well.
Shape dough into 1 1/2-inch balls, roll in sugar-cinnamon mixture. Place 2 inches apart on greased cookie sheets. With bottom of glass, flatten to 1/4-inch thickness.
Bake at 350°F. for 11 to 15 minutes or until firm to the touch. Immediately remove from cookie sheets.

Try new things in the kitchen and always have fun. -Edna

Italian Sausage Lasagna from Edna’s Kitchen

Something warm and filling from Edna’s kitchen.

Italian Sausage Lasagna

Ingredients
1 lb bulk Italian pork sausage
1 medium onion, chopped (½ cup)
1 clove garlic, crushed
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 teaspoon sugar
2 cups diced tomatoes (from 28-oz can), undrained
1 can (15 oz) tomato sauce
12 uncooked lasagna noodles (12 oz)
1 container (15 oz) ricotta cheese or small-curd cottage cheese (2 cups)
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh oregano leaves or 1 ½ teaspoons dried oregano leaves
2 cups shredded mozzarella cheese (8 oz)
¼ cup grated Parmesan cheese

Steps
1 In 10-inch skillet, cook sausage, onion and garlic over medium heat, stirring occasionally, until sausage is no longer pink; drain.
2 Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally. Reduce heat to low; simmer uncovered about 45 minutes or until slightly thickened.
3 Heat oven to 350ºF. Cook and drain noodles as directed on package.
4 In medium bowl, mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.
5 Spread 1 cup of the sauce mixture in ungreased 13×9-inch (3-quart) glass baking dish. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
6 Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Enjoy trying new things in the kitchen.- Edna

For more comfort food recipes from Edna’s kitchen check out her cookbooks on Amazon.

Apple Crisp from Edna’s Kitchen

A fun quick dessert for a cool Autumn day.

Apple Crisp

Ingredients

4 medium tart cooking apples, sliced (4 cups)

¾ cup packed brown sugar

½ cup all-purpose flour

½ cup quick-cooking or old-fashioned oats

⅓ cup butter or margarine, softened

¾ teaspoon ground cinnamon

¾ teaspoon ground nutmeg

Cream or Ice cream, if desired


Steps

1 Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.

2 Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

3 Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream.

Happy Baking- Edna

Check out Edna’s other recipes.

Thoughts on Cooking

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Ok, I have been bitten by the inspiration bug. I tried not writing this blog for three hours, inspiration won out. 

So here it goes:

I am not sure when or why I started taking cooking seriously. Over the last two or three years something just clicked, throwing ingredients together made sense. I would like to think that some of the knowledge came from my year spent in Seattle, while there I participated in a Cooking Matters class, (twice) once in the fall and once in the spring. So the class was the same information wise but it was run by two different groups with different recipes and different techniques. 

I then took a position at the Greenwood Senior Center as a volunteer, as a prep-cook for their daily lunch program. I worked with a charming, wonderful older lady, she was short, spunky and loved to sing in Italian while she cooked. I listened and watched her create warm comforting meals for our guests everyday. She was an inspiration, she always made her dishes with love. I worked at the senior center for four months, given that the time flew by, it was the right place to be a the time. 

Moving on to more recent occurrences, I started writing a story called After the Glory. Within this story is a character named Rachel, she is a freelance writer that has a column in a small local paper. Citing recipes and gardening tips, I was inspired to create Recipes from Edna’s Kitchen and Edna’s Recipes for Autumn from her. She is partially modeled after my great grandmother.

All of this cooking and writing has led me to a favorite go to recipe that I would like to share with you all.

Slow Cooker Pulled Pork

Ingredients:

1 4-6 lbs Pork Shoulder Roast

2 oz Hickory flavored Liquid Smoke (about half the bottle)

3 teaspoons Himalayan Pink Salt (enough to cover the roast)

Steps:

Rinse and pat dry Pork Roast

Stab the Pork Roast with a fork repeatedly on all sides

Rub crushed Himalayan Pink Salt into the Pork Roast

Place the Pork Roast into a Slow Cooker (Crock-Pot)

Pour Liquid Smoke over the Pork Roast

Cook on high for 4-6 hour or on low for 8-10 hours

When finished cooking, meat should be tender, taking two forks shred up meat.

Now for the good stuff Katsu Sauce.

Katsu Sauce

Ingredients:

1\2 cup Sugar

1\2 cup Ketchup

4 Tablespoons Worchestire Sauce

4 Tablespoons Soy Sauce

1\4 teaspoon Garlic Powder

1\4 teaspoon Paprika

Steps:

Combine all ingredients whisk together add a splash of water to thin out sauce if desired.

A simple recipe and oh so good, I pour the Katsu sauce over the shredded pork and service on a roll with macaroni salad.

There you go my rambling thoughts, feel free to comment or suggest one of your go to recipes.