Unfried Fried Ice Cream

I've only had fried ice cream once, when I was about 12 years old, but I remember thinking that it was pure heaven. I even have a recipe for fried ice cream that's been sitting in my binder for years, but I've never attempted it. When I saw this recipe on Southern Plate, it seemed like the best of both worlds. The delicious flavor without actually frying! My boys love Honey Bunches of Oats (the Almond variety--they ask for "Flakes with Nuts" when I ask what they want for breakfast), but I hate that the end of the bag has so many crumbs left over. So I've gotten in the habit of pouring the crumbs into a plastic baggie (because there are always a lot of decent-sized flakes mixed in), and we save it up until we have enough to make these. Always a favorite, and it's super easy but impressive enough for all of us.

Printable Recipe

Unfried Fried Ice Cream

from Southern Plate

1/2 gallon Vanilla ice cream

3 cups Honey and Oats Cereal (or any cereal you'd like to try--get creative!)

3 Tbsp. butter

3 Tbsp. sugar

1 Tbsp. cinnamon


Scoop frozen ice cream out onto waxed paper lined baking sheets and place in freezer for at least an hour, or until hardened. 

During that time, place cereal in gallon zipper bag and crush. (Since I had the cereal saved in a small bag, and it was already crushed, I just mixed the cereal into the bowl with the rest of the ingredients.)

Melt butter in microwave, and stir in sugar and cinnamon.

Pour into bag with cereal and seal.

Knead with hands until well mixed.

Pour out onto lined baking sheet and place in oven at 350 just until toasted, about five minutes. Keep close watch as cereal will burn easily.

Remove from oven and allow to cool.

Roll hardened ice cream balls in mixture, pressing lightly as you do so.

Place coated ice cream in 9x13 dish and return to freezer or serve immediately. 

For serving, drizzle with honey and top with whipped cream and a cherry.

Makes 10 scoops.

Chick-fil-A Chicken Sandwich

 I promised this one awhile ago, but I can assure you, it was worth the wait. I've already shared my love of Chick-fil-A with the nuggets, but my favorite has always been their original Chicken Sandwich. I found this copycat recipe, and we had to try it. YUM! Looking back, I can't completely remember if these tasted just like the real sandwich. I think they were a great imitation, regardless. One thing I am changing is pounding the chicken breast very thin. I know that it takes longer to cook through, but one of the great things about the Chick-fil-A sandwich is that it's a little thicker and juicier than your average chicken sandwich. We each had two sandwiches to try, one that was pounded thin, and one that was a little thicker. The thicker sandwich won hands down. So, pound it a little bit, but don't go overboard, and then just check to make sure it's cooked through. And again, use a good thermometer. You want to keep your temperature just right so you don't either burn the chicken or soak up too much oil.

Printable Recipe

Chick-fil-A Chicken Sandwich

from From Away

2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Oil, for frying (Peanut or Canola)
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split (Potato buns complimented the chicken very well)
3 tablespoons unsalted butter, softened

Cut the chicken breast in half horizontally, to make 4 thin pieces.

Place each piece between wax paper, and pound slightly with a mallet.

Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.

In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water.

In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper.

Meanwhile, heat about two inches of oil to 325 degrees in a heavy-bottomed pot or cast iron skillet.

While oil heats, slice pickle, and set aside.

Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess.

Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.

Heat a large skillet over medium heat.

Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down.

To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun.

Top with a piece of fried chicken and the bun top.

Serve with: Fries, Mixed Vegetables

Hawaiian Kalua Pork

My absolute favorite place to eat in Alaska (or anywhere) is a restaurant called Hula Hands. For the first year and a half, we had it at every catered event on base, but I thought Anthony was saying "Houlihan's", so I couldn't figure out where I could get more of this stuff. All that time wasted. I don't know what they do to the food, but it's amazing. I have never liked macaroni salad, and I can't stop eating theirs. I've tried several times to recreate it with absolutely no success. We LOVE their Pulehu Chicken and Teriyaki Beef (still working on recipes for those), but the one that I think I've got down is the Kalua Pig. It takes awhile (16-20 hours), so you do need to think ahead, but it's cooking in the crock pot that whole time, so don't think you need to do a lot of work. This one is super simple.

Printable Recipe

Hawaiian Kalua Pork

1 (3-6 pound) pork butt roast

1 1/2 tablespoons Hawaiian Sea Salt or coarse kosher salt

1 tablespoon hickory or mesquite liquid smoke flavoring (I've always done mesquite)

1/2 head cabbage, shredded (optional--I've never put it in because that's not how Hula Hands does it)

Sticky rice, prepared

Use a skewer to pierce the pork all over.

Rub the meat all over with salt.

Place the roast in your slow cooker and pour liquid smoke over it.

Cover and cook on low for 16 to 20 hours. (You might need to add a cup of chicken broth near the end to keep it from drying out too much, but usually there is enough juice to keep that from happening.)

During the last hour of cooking, add the shredded cabbage, if desired.

Remove meat from slow cooker and shred, adding drippings as needed to moisturize.

Serve over mounds of sticky rice.

Serve with: Macaroni Salad

Turkey Burgers

I need a break from chicken recipes. Instead I'm bringing you turkey burgers. I know, turkey burgers aren't super exciting. But I really do love these! With the right spices, they are so tasty, and the egg helps add moisture, so you don't have the usual dry turkey burger. And they are perfect for purees--this is the one recipe I've had success using beans (I usually do navy, garbanzo, or great northern beans). Usually I add beans and then choose from squash, sweet potatoes or carrots. If you do choose to add purees, omit the egg--it will be too moist. I really like using the Oroweat's Sandwich Thins for buns (we spread a thin layer of butter on and grill them as well), and they're fabulous with the Garlic Pepper Oven Fries.

Printable Recipe

Turkey Burgers

1 egg
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 tsp. dried thyme leaves
20 oz 93% lean ground turkey


Mix the egg, Worcestershire sauce, mustard, salt, pepper and thyme in a bowl.

Add the ground turkey; lightly mix to combine.

Divide the mixture into portions.

Working with one portion at a time, toss the meat from hand to hand to form a ball.

With your fingertips, lightly flatten each ball into a patty.

Cook as desired. (We use our George Foreman grill.)

Makes 5-8 burgers (depending on size)

Serve with: Fries, Carrot sticks

Chicken Alfredo

We used to take the easy route with Chicken Alfredo and use the jar of Ragu Alfredo Sauce. I can't do it anymore. This reminds me of the kind of sauce you'd get in a nice restaurant. Absolutely fantastic. It's not quite as delicious as leftovers, just because the oil and cream start to separate, but still good enough to eat. The recipe may seem like more work, but actually it all comes together very quickly, and it's completely worth it in the end. This was actually the first time we used the green onions, but I didn't notice a big difference. And I don't agree that mushrooms are optional (they taste fabulous in here), but to each his own. Normally it's creamier than the picture shows. We were slow getting the pasta on, so the sauce cooked a little longer than it should have. You'll just have to make your own to see!

Printable Recipe

Chicken Alfredo

from Essential Mormon Cookbook

16 ounces dried pasta (penne or bow ties are our favorites)
2 tablespoons olive oil or butter
1/2 pound chicken tenders or boneless, skinless chicken breasts cut in strips
2 green onions, chopped
1 tablespoon butter
3/4 cup sliced fresh mushrooms (optional)
1 tablespoon fresh or 1 teaspoon dried thyme
1/2 tablespoon garlic powder
2 cups heavy cream
3/4 cup grated Parmesan or Romano cheese
1/2 teaspoon salt
1/2 teaspoon pepper


In a large skillet, heat olive oil or butter over medium heat.

Add chicken and stir-fry about 5 minutes until cooked through.

In a separate pan, saute mushrooms and green onions in 1 tablespoon butter until tender.

Add mushrooms, green onions and thyme to chicken.

Add garlic powder, cream, cheese, salt and pepper.

Simmer about 30 minutes, stirring occasionally, until chicken is cooked and tender.

While sauce is simmering, cook pasta according to package directions.

Serve sauce over pasta.

Makes 4 servings.

Serve with: Peas

Strawberry Cream Puff Cake

I know my posting has been a little sporadic recently. We finally, finally got rid of our snow, and we've had lots of sunny (but still cold) days, so we've been spending some much needed time outdoors. And that's pushed everything else back. But I can't apologize. We've had too much fun to be bothered with silly things like cooking and cleaning. I hope this recipe makes up for lost time though!

After making several other recipes, I was left with 1 cup of whipping cream (not quite enough to do Chicken Alfredo like I'd planned), so I went searching for something to use it up. And then I saw the strawberries I'd gotten on sale a few days ago and remembered this Strawberry Cream Puff Cake that we'd made a few months ago. Jackpot! We absolutely love this one. It looks amazing and sophisticated, but it's pretty low on the difficulty scale. I think the only problem I had was that I didn't have a springform pan (it's been on my wish list forever, but I'm still waiting). No matter. I used a pie dish. All in all, it was a fabulous spring/summer dessert.

Printable Recipe

Strawberry Cream Puff Cake 
from Mel's Kitchen Cafe

2 cups fresh strawberries (or 16 oz. bag frozen strawberries, thawed)
1 tsp. sugar

Cream Puff Base:

5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:

4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar


Hull and slice strawberries.

Mix with 1 tsp. sugar.

Store in fridge while you are preparing the cake.

(If you are using frozen strawberries, mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely.)

Preheat the oven to 375 degrees.

Lightly grease the bottom and sides of a 9-inch springform pan (or a 9-inch pie plate or circle cake pan). 

Bring the butter, water and sugar to a boil in a medium saucepan.

Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan.

Remove the pan from the heat and stir the mixture until smooth.

Let cool for 5 minutes.

Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat (but it will take a bit of stirring until it comes together).

Using a spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan.

Bake for 25 minutes. (Our oven is a little too hot, so I start checking at 20 minutes to make sure the bottom hasn't puffed up too much.)

Remove from the oven and prick pastry with a toothpick 10-12 times.

Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).

Cool completely.

Beat the cream cheese until smooth.

Gradually add the powdered sugar and beat with the cream cheese until mixture is smooth and light.

Add the remaining ingredients and beat until stiff peaks form.

Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries.

Makes 6-8 servings.

Rotisserie Chicken

And here's the main component of the Rotisserie Chicken series--the actual chicken. I had no idea how easy it was to make your own whenever you want. I go back and forth on whether I prefer to buy a whole raw chicken and make my own Fauxtisserie chicken or just to go with the deli's already-done-for-me rotisserie. I don't usually have a whole chicken in my freezer, so both are going to involve a trip to the store. I've priced it out, and usually it ends up being basically the same price (around here--I can't vouch for anyone else), so I often go the easy route. But if there's a good sale on whole chickens, it's another ballgame.

Printable Recipe

Rotisserie Chicken

 from Our Best Bites

1 whole chicken, small enough to fit in your slow cooker

Salt-based seasoning (Seasoning salt, Cajun seasoning, lemon pepper with salt in it, etc. Just make sure salt is one of the first ingredients on the label.)

Whole garlic cloves, peeled

Fresh herbs (although I use dried)

Make 3 large balls of aluminum foil and place them in the bottom of your slow cooker. These hold the chicken off the bottom so the hot air can circulate all around the chicken and so it’s not stewing in its own juices.

Remove the neck and gizzards, then rinse chicken, including the cavity, and pat dry with paper towels.

Place the chicken on a plate on its back so the breast is facing up and the legs are on the plate.

Slice a few garlic cloves in half lengthwise, then pull the skin up around the chicken (separate it from the meat like you're making a pocket, not pull the skin off entirely) and stick the garlic cloves under the skin.

Add some fresh herbs like rosemary, thyme, and/or sage under the skin, or sprinkle some dried herbs.

Rub salt-based seasoning very liberally onto the skin of the chicken.

Place chicken breast-up on the foil in the slow cooker and cover.

Cook on low heat for 7-8 hours.

You can either eat as is, or use the chicken in multiple recipes.