I always viewed vanilla ice cream as boring and standard. A flavor which needed chocolate sauce or some sort of topping. I realized though, that I’m very picky about which vanilla ice cream I’ll eat. I also have to have vanilla ice cream when I eat brownies or pies and it’s great with cookies and cake too! I’ve been wanting to make vanilla ice cream for a while, but was worried because there are so many recipes with so many time consuming steps. I found this recipe and thought I’d give it a try. The flavor is great and it was nice and creamy. When you take a bite you realize just how good a good vanilla ice cream is. It is worthy of eating it on its own. You keep eating it and contemplate putting chocolate sauce on it, but before you know it is gone!

I made this Vanilla Bean Ice Cream using the 3 cups of heavy cream. It was very creamy, but I think next time I’ll try making it with some of the whole milk to lighten it up a bit.

Vanilla Bean Ice Cream

Ingredients

• 3 cups heavy cream, or 2 cups heavy cream and 1 cup whole milk
• ¾ cup sugar
• pinch of salt
• 1 vanilla bean, split in half lengthwise
• ¾ tsp. vanilla extract

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Pour 1 cup of cream into a medium saucepan and add sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining 2 cups cream and the vanilla extract.

Chill the mixture thoroughly in the refrigerator.  Remove the vanilla bean and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Source: The Perfect Scoop by David Lebovitz, 2007

My favorite appetizer is, and probably always will be, the crab rangoon. I judge most Asian restaurants on their crab rangoons. You can read more about my love of them here, Crab Rangoons! I was sitting at my laptop one day, trying to think of some new ideas for appetizers. I wanted to branch out for my own taste buds, but I also wanted to show you all some fresh ideas. It was a few days before New Year’s Eve and I was thinking about lox and bagels for breakfast on New Year’s Day. Then, my mind started turning and I came up with these, Lox Rangoons! It’s the same great concept, but with a little sophistication. No one will be expecting these when you serve them. These were so good, even my 21 month old daughter loved eating them.

This time around, I replaced green onions with chives and I decided to bake them. It’s a New Year and salmon is so good for you, I figured let’s keep these a little healthier. With ingredients as pretty as these, why fry them in oil and lose those pretty colors?

Lox Rangoons

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Ingredients

• 8 oz cream cheese, softened
• 3 oz lox, thinly sliced cured Salmon
• 2 1/2 Tbsp chopped chives
• 24 wonton wrappers

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Pre-heat oven to 350 F. In a medium bowl, mix cream cheese, salmon, and chives together. Spray both sides of the wonton wrappers with cooking spray and place them in your muffin tin. Spoon roughly 1 Tbsp of the salmon mixture into your wonton. Bake for 10 minutes. Remove and serve warm, although they are still pretty tasty at room temperature!

Source: The Way to His Heart

Let’s start the week out sensibly, shall we? These tomatoes are so tasty and so easy to make you wont even think of them as smart and healthy! I also love how fresh they are. In the middle of winter here in Maine, the smell of tomatoes, garlic, and basil bring to a warmer place. Even my 21 month old daughter loved smelling the fresh basil!

Stuffed Baked Tomatoes

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Ingredients

• 4 plum tomatoes, halved lengthwise
• 3 oz shredded part-skim mozzarella, about 1/2 cup
• 2 Tbsp freshly grated Parmesan cheese
• 1/4 cup fresh basil leaves, roughly chopped
• 1 garlic clove, minced
• salt and freshly ground black pepper

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Heat oven to 400 F. Scoop out the inside of each tomato half with a melon baller and roughly chop the scooped pulp. Combine tomato pulp, mozzarella, basil, Parmesan, garlic, and pinch of salt and pepper.

Place the tomatoes, cut side up, on a baking sheet. Spoon tomato mixture into tomato halves and bake until cheese is melted and lightly browned. About 10 minutes. Serve warm.  Serves 4.

Nutritional information:  Per serving, 90 calories, 5g fat (3 g sat), 4g carb, 7 g protein, 1 dietary fiber, 230 mg sodium

Source: South Beach Diet

I saw this “How to” on a blog I read and I just had to share it with you! I quickly tested it out and can assure you it works wonderfully! No more taking two forks and slowly working at pulling the chicken apart. Oh, where would I be without my stand mixer? I love it so!

Simply cook your chicken as desired. Place the hot chicken into the bowl of your mixer. Be sure that your chicken is warm, cold chicken is difficult to shred and may harm your mixer. You wouldn’t want to do that! Using the paddle attachment, mix the chicken on medium speed for 20-30 seconds, until the chicken is shredded to your liking. Use as desired in your favorite recipe, like say Chicken Lasagna!

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Source: Seen on Stick A Fork In It, originally from Chef Talk