~~Bizarre American Holiday Foods~~6-24 through 7-1



This weeks holiday are:

National Chocolate Pudding Day--June 26
Creative Ice Cream Flavor Day--July 1



And a reminder ~entire month~ of JUNE has been declared:

National Iced Tea Month
Turkey Lover's Month
National Fresh Fruit and Vegetables Month
National Papaya Month
National Dairy Month



And here's some foods celebrated the ~entire month~ of JULY :

National Baked Bean Month
National July Belongs to Blueberries Month



Here's a few recipes to get you all started thinking about this weeks holidays...


Sin"less" Chocolate Pudding(hey it's fat free)

5 Tbs dutch-processed cocoa powder
1/4 c cornstarch
1/2 c and 2 Tbs sugar
1 pinch salt
1/2 tsp instant espresso or coffee
2 c low-fat milk
1 tsp vanilla

Sift all dry ingredients together.
Place mixture in saucepan and stir in just enough milk to create a smooth paste.
Gradually mix in remaining milk.
Cook over med heat and stir slowly and constantly til mixture thickens and starts to boil.
Let it boil another 30 seconds or so, gently stir,constantly.
Remove from the heat and gently stir in vanilla.
Pour pudding into 4 dessert dishes and chill 4-5 hours.


Baileys Pudding (Mommy Style)

1/4 c sugar
1/4 c cornstarch
1 1/3 c milk
1/2 c cream (light or whipping)
1 egg yolk
1/3 c baileys (or whatever irish cream ya got)
3 ounces chocolate

Combine sugar & cornstarch in a heavy, medium saucepan.
Add milk& whisk until dry ingredients are dissolved.
Whisk in egg yolk & cream.
Cook, over med heat, stirring constantly, until the mixture comes to a full boil & thickens.
Remove from heat & whisk in Bailey's.
Add chocolate & whisk til melted& smooth.
Pour into serving dishes.
Let cool slightly & cover the tops with plastic wrap to prevent skinning.
Refrigerate til chilled.
top w/whipped cream and cocoa powder.



And for those of you with the ice cream makers...time to break em out and get busy for July 1st.

Creative Ice Cream Day.....lets see what you guys come up with...but here's a couple to get the
creative juices flowing...

Pina Colada Ice Cream

1 c milk
1 (14oz)can cream of coconut(look for coco lopez in the mixers aisle at the supermarket)
1 1/2 c heavy cream
2/3 c sweetened flaked coconut,ground in food processor
8oz can crushed pineapple,drained

Combine milk and cream of coconut in food processor or blender,mix thoroughly.
Stir in cream and flaked coconut.
Pour into the container of an ice cream maker,freeze according to manufact.instruct.BUT 1/2
way through freezing process add in pineapple.


Berried Ice Cream

1 can sweetened condensed milk
2 1/2 c 1/2 and 1/2
1 c heavy cream
1 Tbs vanilla
1/4 teaspoon salt
2 c chopped berries,(but puree 3/4 - 1 cup of them)

Combine condensed milk,milk,cream,vanilla,salt and fruit in freezer canister
of ice cream maker. Freeze according to manufacturer's directions.

Get creative w/your 2 cups of fruit:

peach/raspberry
blackberry/banana
pineapple/kiwi

__________________
*Wife to Rick since (14 years)*
~Mom to 2 boys Dakota 13 & Ryan 8~
__________________________________



~Month~Budget~Spent~
February~400.00~380.35
March~400.00~419.65
April~400.00~395.94
May~400.00~391.53
June~375.00~373.13
July~375.00~365.62
August~365.00~363.24
September~355.00~292.74
October~345.00~

1 c whole milk
3/4 c sugar
2 c heavy cream
1 tsp vanilla
3/4 c cake mix

Whisk milk and sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla to taste.
Sift in cake mix(while stirring,you dont wan lumps)

Pour mixture into the freezer bowl and let mix til frozen(25-30 min)

Remove from freezer bowl,place into a separate container,freeze.

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

2 c heavy cream
2 c milk
1/2 c coffee beans, roasted for 10 minutes at 400(crushed)
8 egg yolks
3/4 c sugar


Heat the cream, milk, and crushed coffee beans to just under a boil. Remove from heat and let stand,1 hour.

Whisk together the egg yolks and sugar.
Pour the cream mixture into the egg yolks, whisking til blended.

Cook this mix over med heat(stir constantly til it thickens slightly)

Strain the custard through a fine mesh sieve and chill.

Freeze in an ice-cream maker following the manufacturer's instructions


This is some work...BUT...worth it.....ds favorite!!!

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

1 tsp butter
4 large eggs
1 c brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp vanilla
1 c melted chocolate chips
1/4 c grand marnier
2 c half-and-half
4 c day old bread


Cream :
1 qt heavy cream
1/4 c sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 c mini chocolate chips


Preheat oven to 350.
Butter a 6 c loaf pan.

Whisk eggs, sugar, cinnamon, nutmeg, vanilla, melted chocolate chips, and grand marnier.

Add half-n- half.

Add bread and let sit for 30 minutes.

Pour 1/2 of mix into prepared pan, sprinkle with chocolate chips.

Repeat with rest of bread and chocolate chips.

Bake about 1 hour or til set in center.

Cut into 1 inch slices.

For Cream: Beat heavy cream for 2 minutes, add other ingredients and voila...HEAVEN

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!

1 (7oz)pkg kraft caramels
1/4 c evaporated milk
1 c chopped pecans, divided
1 9in chocolate crust
2 (3oz)cream cheese, softto room temp
1/2 c sour cream
1 1/4 c milk
1 pkg instant chocolate pudding mix
1/2 c fudge sauce


Heat caramels and evaporated milk over med-low heat, stirring constantly,til smooth.
Add 1/2 C chopped pecans.
Pour into pie crust.

Add cream cheese, sour cream, and milk in a blender,blend til smooth.
Add pudding and blend about 30 seconds more.

Pour pudding mixture over caramel mixture in pie pan evenly.

Chill loosely covered, about 15-20 minutes.

Drizzle fudge topping over pie and sprinkle with remaining pecans.

Chill loosely covered til ready to serve.

__________________
Avoid Fruits~N~Nuts....you are what you eat!!!