Grandpa's Homemade Ice Cream

Dad’s Vanilla Ice Cream
From Martin Davidson
My Dad’s ice cream that we all look forward too.
Makes 6 quarts.

7 cups Milk
2 cans Evaporated Milk
1 can Eagle Brand Milk
1 cup Sugar
1 Tbs Vanilla

Directions:
Mix together and put in ice cream maker. Let run until machine stops (about 30 minutes).

Peach Pie

Ingredients:

1/3 cup all-purpose flour
1 cup white granulated sugar
1/2 teaspoon cinnamon
1/4 cup butter, at room temperature
Double Pie Crust (your favorite recipe, or store-bought)
8 to 10 large fresh peaches, pitted, peeled and sliced
1 egg whisked with 1 Tablespoon water
course sugar for topping, optional

Directions:

1. Preheat oven to 350 degrees F.

2. In a medium bowl, use a fork to combine flour, sugar, cinnamon and butter. Mix until crumbly.

3. Scoop in one layer of peaches into an unbaked pie crust (9 in). Top with some of the crumbly sugar mixture. Layer more peaches and more crumbles. Continue until you've used up all of your peaches and crumbles. Top the pie with your 2nd pie crust, as desired. I cut mine into strips and created a lattice topping. If you'd like to cover the pie completely with the 2nd crust, just be sure to cut a few slits into the top crust to give that crust a chance to breathe while baking. Crimp the edges decoratively.

4. Brush the top with the egg wash, and sprinkle with coarse sugar if you wish.

5. Bake on the center rack in the oven for 1 hour to 1 1/2 hours. I start checking on my pie at 45 minutes, just to make sure the crust isn't browning too quickly and all looks good. Then I check every 15 minutes until I'm satisfied that it's done. Mine took an hour and 15 minutes, and it was nice and golden brown along the crust with the peach filling bubbling a bit in the center.

6. Cool until ready to eat. It's quite good warm... with vanilla ice cream.

Recipe found at www.recipegirl.com

Pie Crust

1 cup flour
1 tsp salt
1/3 cup plus 1 T Crisco
3 T cold water

Cut Crisco onto flour and salt, then add water. Don't overwork. Roll out between wax paper sheets. Bake at 375 for 10 minutes.

Recipe given to me by Cathy Barrett and it is the best and easiest crust I've made. It works well for cream pie, fruit pies, and pot pies.

Hawaiian Grilled Chicken and Pineapple Rice MMMM!

These are two of our new favorite recipes! I got them from http://realmomkitchen.com I cooked about six chicken tenderloins in half the sauce. I could have put more chicken in that amount of sauce, but it was nice because I put it in a baking dish to marinate and the chicken was completely covered so i didn't have to flip it. I tenderized them with the back of my knife, then let them marinate all day. I cooked them in a preheated broiler for three minutes, flipped, five minutes, flipped, then the broiler turned off and wouldn't turn on so I let it sit in the heat until the rice was done, about 7 min. It was perfect.

My husband is not a huge fan of pineapple but he enjoyed this rice with the chicken. It isn't as pineapplee as you would expect. I only put in half the tidbits. Next time I will use a little more green onion. mmmm! I have been wishing for leftovers all weekend, but there just weren't any. haha

Hawaiian Grilled Chicken

· 1 cup of soy sauce

· 1 cup water

· 3/4 cup brown sugar

· 5 diced green onion (reserve some for garnish)

· 1/4 cup chopped onion

· 1/4 tsp minced garlic

· 1/2 tsp sesame oil (If you don’t have this you can use veg. or canola, but sesame adds nice flavor)

· 1 cup coconut milk

· 5-8 boneless skinless chicken thighs

1. Combine every thing except the chicken into a gallon sized resealable freezer bag. Mix well.

2. Add the chicken to the bag and seal. Place in the fridge to marinate for at least 4 hours but overnight is even better. Rotate the bag half way through the process to get both sides of the meat soaking good.

3. Remove chicken from marinade and grill over medium to low heat. There is a lot of sugar in this marinade so you don’t want it to burn. Grill for around 5-7 minutes per side. (if you use breasts it will take longer)

Adapted from The Girl Who Ate Everything.

Pineapple Rice

· 1 (20 oz) can of pineapple tidbits, drained and juice reserved

· 3/4 cups uncooked long grain rice

· 1/2 tsp salt

· 3 diced green onions

1. Take your reserved pineapple juice and add enough water to get 1 3/4 cups of liquid.

2. In a medium sauce pan, combine the liquid, rice, and salt.

3. Bring to a boil and then reduce heat to a simmer and cover. Simmer for 18 minutes until rice is tender and the liquid is absorbed. It is ok to have a very small amount of liquid in the rice.

4. Add the pineapple to the rice. Fluff the rice with a fork, mixing in the pineapple at the same time. Cover and let sit for a few minutes to warm up the pineapple.

5. Add the green onion to the rice and fluff again with a fork while mixing in the green onion. Serve. Makes 6 servings.

Adapted from Better Homes and Gardens.

Becky's Peach Cobbler

Makes 7x11 dish, double for a 13x9 dish.

Set oven at 350° bake 40 minutes.

¼ cup	Butter	2/3 cup	Milk
1 cup	Flour	1 can	Peaches (29oz) (or qt bottle)
1 cup	Sugar	½ tsp	Nutmeg
1/8 tsp.	Salt	¼ tsp.	Cinnamon
1 Tbs.	Baking powder	½ tsp.	Lemon peel (optional)

Directions:

1. Melt butter in baking dish.

2. Sift together dry ingredients.

3. Add milk and stir well.

4. Pour mixture into dish—Do not stir.

5. Top with peaches, including juice—Do not stir.

6. Bake at 350° for 40 minutes.

7. Serve warm with whip cream or ice cream.

Chinese Sundays A.K.A. Hawaiian Haystacks

I've had people asking for this recipe (we had it at a work party that I was in charge of). When I first had this it was served at my Grandma Lamarr's house it was the strangest thing and she told us that on our first one (that we made small) we had to put all the ingredients. It has been a family favorite ever sense.
Yes, this has two names. I grew up calling it Chinese Sundays whereas my husband's family calls it Hawaiian Haystacks. This is what we served for our wedding dinner. The funny thing about this recipe is that everyone makes it a little different. So I am just going to list the ingredients that we use.

Ingredients:
Rice
Chopped Chicken (or turkey)
Shredded Cheese
Chinese Noodles
Chicken Gravy (I like to use cream of chicken soup)
Celery
Pineapple
Tomatoes
Green onions
slivered almonds
shredded coconut
Maraschino Cherry (top it with a cherry to make it a sunday)

Other toppings that I've seen people add
Sunflower seeds
Olives
Bacon bits

Directions:

Measurements will depend on how large of a group you are serving. In our family we like to line the ingredients on the counter in the order listed above and go through the line because you just put a spoonful of each ingredient on your plate. I like to put the gravy on at the end too.

And you know it is good when the kids lick their plates clean!

Just try it

Ok so I look at a TON of different blogs.
A friend showed this one to me and I have tried a few things from it. You have to look at it and try one thing, just for me. It is fun. I have done the pinwheels on there and done a few different things stuffed in side them. MMmmm, so good.
http://www.melskitchencafe.com/

Try and let me now what you think and what you tried!