Lydia's Summer Kitchen
Is there anything better than ending a hot summer day with homemade ice cream? I can almost hear the ice cream machine’s motor roaring underneath a large beach towel! Once upon a time, we used to have an ice cream competition down at the Warehouse...maybe we should bring that back! The Herndon family had us over a couple of weeks ago and shared a new recipe. Hands down, it might be one of my new favorite recipes! So head to your local grocery store, buy three ingredients, and you are ready for a summer treat!
Copycat Wendy’s Frosty
½ Gallon of Chocolate Milk
14 Ounce Can of Sweetened Condensed Milk
8 Ounces of Cool Whip
Directions
Combine all your ingredients into the ice cream machine container and assemble the ice cream machine.
Layer rock salt and ice until you reach your fill line on the ice cream maker.
When the ice cream machine stops, you are ready to serve!
Also, right after Scott and I married, I poured the salt and ice mixture on our grass and made a lovely dead spot. Note to those new to making homemade ice cream, save the grass!
Another sweet treat from the Herndon family is a Monster Cookie! These cookies are for those who love all things peanut butter and are gluten-free. Best gluten-free cookie I have ever tasted!
Monster Cookies
1 ½ Cups of Creamy (or Chunky) Peanut Butter
1 Cup of Packed Light Brown Sugar
1 Cup of Granulated White Sugar
½ Cup Room Temperature Unsalted Butter
3 Large Eggs
1 T. of Vanilla Extract
4 ½ Cups Quick-cooking Oats
2 t. Baking Soda
1 Cup of Semi-sweet Chocolate Chips
1 Cup of M&M Plain Chocolate Candies
Directions
Preheat over to 350 degrees.
Spray cookie sheets or line them with parchment paper.
In a large bowl, combine the peanut butter, sugars, and butter. Use an electric mixer to mix until well combined.
Mix in the eggs and vanilla.
Mix in the oats and baking soda.
Stir in the chips and M&M’s.
Drop the cookies by heaping spoonfuls onto the prepared cookie sheets.
Bake for 10 to 12 minutes. Do not overbake. Cool for 5 minutes.
Do you have an overabundance of squash in your garden? I have got the recipe for you!
Squash Rigatoni
1 Pound of Rigatoni
2 T. Extra Virgin Oliva Oil
1 Sweet Onion, Thinly Sliced
3 Garlic Cloves, Minced
2 Summer Squash, Thinly Sliced
1 ½ Cups of Halved Cherry Tomatoes
Salt and Freshly Ground Pepper to Taste
1/3 Cup of Romano Cheese
1 Cup of Ricotta Cheese
¼ Cup of Chopped Fresh Basil
Directions
Cook noodles according to package directions. Drain pasta and set aside, reserving ¾ cup of pasta cooking water.
In a small skillet, heat the olive oil over medium heat. Add the onion and sauté until tender.
Add garlic and cook for one more minute.
Add squash and tomatoes, and cook until both are tender.
Season with salt and pepper to taste.
Add the reserved pasta water to the mixture and toss, then add the pasta and stir.
Sprinkle in the Romano cheese and stir once again.
Dollop the ricotta on top of the pasta and garnish with basil.
Sauteed Purple Cabbage
A couple of weeks ago, the Hill family brought dinner to our house with a special treat: sautéed purple cabbage. Y’all! Run to the store for a head of cabbage (purple or regular). I talked with Blake as he was dropping his baby son off at Community Group, and boy, is this an easy recipe! I hope you enjoy this recipe as much as our family did.
Directions
I don’t have measurements for this, and as I have said in the past, a true chef can eyeball measurements!
Chop your cabbage evenly and add it to some melted butter. Cook with just a bit of pork drippings or drippins’ since we are in the Deep South. Sprinkle or dash white pepper, garlic, pepper, salt, and red wine vinegar. Add into a pot on medium heat with the lid on and stir occasionally until the cabbage is cooked down.
Now if that is not a recipe that your grandmother would teach you, I don’t know what is! Thank you to the Hill family for a delicious dinner!