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Summertime Sweets
1 year ago
Sunday, August 16, 2009
Holiday Treats
Church Windows
Ingredients:
1 cube of margarine
1 12 oz. pkg. chocolate chips
1 bag colored marshmallows
Shredded Coconut
1 cup nuts (optional)
Directions: In saucepan melt margarine and chocolate chips. Let cool. Add nuts and marshmallows; mix. Sprinkle two pieces of wax paper (or foil) with coconut. Form the chocolate mixture into 2 logs on each piece of wax paper; roll in coconut. Wrap up and put into freezer until hard. Cut into slices.
Fudge
Ingredients:
¾ c. margarine
3 c. sugar
2/3 c. evaporated milk
1 12oz. pkg. chocolate chips
1 jar marshmallow crème
1 c. chopped nuts (optional)
1 tsp. vanilla
Directions:
1. Mix margarine, sugar and milk in heavy 2 ½ -3 qt. saucepan.
2. Bring to full boil stirring constantly.
3. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching.
4. Remove from heat.
5. Gradually stir in chips until melted.
6. Add remaining ingredients; mix well.
7. Pour into greased 9x13” baking pan.
8. Cool at room temperature; cut into squares
Makes 3 lbs.
Butterscotch Spoonoodles
Ingredients:
1 can chow mein noodles (3 oz.)
1 cup coarsely chopped nuts
1/3 cup honey
¼ cup sugar
2 T. butter
½ tsp. vanilla
Pinch of salt
1 pkg. butterscotch morsels (6 oz.)
Directions:
1. Combine the noodles and nuts in mixing bowl; set aside.
2. Combine honey, sugar, butter, vanilla and salt in saucepan and bring to a full boil over medium heat.
3. Add butterscotch morsels and stir until melted and smooth.
4. Pour over noodles and nuts; mix gently until coated.
5. Drop by tsp. onto waxed paper on baking sheet.
6. Let stand until set or chill until firm.
Makes 32 candies
Orange Spice Nuts
Ingredients:
2 T. butter or margarine
¼ c. packed brown sugar
½ tsp. ground cinnamon
¼ tsp. salt
¼ tsp. nutmeg
1 tsp. orange zest
1 T. orange juice
2 cups mixed nuts
Directions:
1. In a glass bowl, microwave butter on high power until melted, about 30 seconds.
2. Add remaining ingredients and stir until nuts are coated.
3. Microwave on high, uncovered, 4-5 minutes, or until nuts are toasted and glazed, stirring 2-3 times.
4. Spoon nuts onto waxed paper, separate with fork.
5. Cool.
Ingredients:
1 cube of margarine
1 12 oz. pkg. chocolate chips
1 bag colored marshmallows
Shredded Coconut
1 cup nuts (optional)
Directions: In saucepan melt margarine and chocolate chips. Let cool. Add nuts and marshmallows; mix. Sprinkle two pieces of wax paper (or foil) with coconut. Form the chocolate mixture into 2 logs on each piece of wax paper; roll in coconut. Wrap up and put into freezer until hard. Cut into slices.
Fudge
Ingredients:
¾ c. margarine
3 c. sugar
2/3 c. evaporated milk
1 12oz. pkg. chocolate chips
1 jar marshmallow crème
1 c. chopped nuts (optional)
1 tsp. vanilla
Directions:
1. Mix margarine, sugar and milk in heavy 2 ½ -3 qt. saucepan.
2. Bring to full boil stirring constantly.
3. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching.
4. Remove from heat.
5. Gradually stir in chips until melted.
6. Add remaining ingredients; mix well.
7. Pour into greased 9x13” baking pan.
8. Cool at room temperature; cut into squares
Makes 3 lbs.
Butterscotch Spoonoodles
Ingredients:
1 can chow mein noodles (3 oz.)
1 cup coarsely chopped nuts
1/3 cup honey
¼ cup sugar
2 T. butter
½ tsp. vanilla
Pinch of salt
1 pkg. butterscotch morsels (6 oz.)
Directions:
1. Combine the noodles and nuts in mixing bowl; set aside.
2. Combine honey, sugar, butter, vanilla and salt in saucepan and bring to a full boil over medium heat.
3. Add butterscotch morsels and stir until melted and smooth.
4. Pour over noodles and nuts; mix gently until coated.
5. Drop by tsp. onto waxed paper on baking sheet.
6. Let stand until set or chill until firm.
Makes 32 candies
Orange Spice Nuts
Ingredients:
2 T. butter or margarine
¼ c. packed brown sugar
½ tsp. ground cinnamon
¼ tsp. salt
¼ tsp. nutmeg
1 tsp. orange zest
1 T. orange juice
2 cups mixed nuts
Directions:
1. In a glass bowl, microwave butter on high power until melted, about 30 seconds.
2. Add remaining ingredients and stir until nuts are coated.
3. Microwave on high, uncovered, 4-5 minutes, or until nuts are toasted and glazed, stirring 2-3 times.
4. Spoon nuts onto waxed paper, separate with fork.
5. Cool.
Pizza
Pizza-Day 1
Ingredients for crust
1 cup warm water
1 T. (or one pkg.) yeast
1 tsp. sugar
2 T. oil (you could also use fat-free Italian dressing)
2 ½ cups flour
Seasoning to your taste (garlic, basil, oregano, etc.)
Directions:
1. Dissolve yeast in warm water.
2. Add sugar, oil, and seasonings; stir well.
3. Add flour and stir until dough forms a ball.
4. Knead dough for 1-2 minutes or until smooth.
5. Cover dough in bowl and let rise for 15 minutes.
6. After dough has risen, spread onto sprayed, foil cover, pizza pan.
7. Add desired ingredients.
8. Place plastic wrap over the top and fold up foil edges. Place in freezer overnight.
Pizza- Day 2
1. Preheat oven to 425 degrees F. Bake 15-20 minutes or until crust is cooked (crust should sound kind of hallow when tapped) and cheese is melted.
2. Let cool 3-5 minutes.
3. Cut and serve!
Ingredients for crust
1 cup warm water
1 T. (or one pkg.) yeast
1 tsp. sugar
2 T. oil (you could also use fat-free Italian dressing)
2 ½ cups flour
Seasoning to your taste (garlic, basil, oregano, etc.)
Directions:
1. Dissolve yeast in warm water.
2. Add sugar, oil, and seasonings; stir well.
3. Add flour and stir until dough forms a ball.
4. Knead dough for 1-2 minutes or until smooth.
5. Cover dough in bowl and let rise for 15 minutes.
6. After dough has risen, spread onto sprayed, foil cover, pizza pan.
7. Add desired ingredients.
8. Place plastic wrap over the top and fold up foil edges. Place in freezer overnight.
Pizza- Day 2
1. Preheat oven to 425 degrees F. Bake 15-20 minutes or until crust is cooked (crust should sound kind of hallow when tapped) and cheese is melted.
2. Let cool 3-5 minutes.
3. Cut and serve!
Chicken Ka-bobs
Ingredients
10-12 chicken tenders
¼ cup marinade
Pineapple chunks
Directions:
Soak bamboo skewers in water 20-30 minutes.
1. Cut chicken into bite sized pieces.
2. Pierce with fork several times.
3. Put in a glass (not metal) bowl and cover with marinade for a minimum of 30 minutes.
4. Alternate meat and pineapple on skewer…make sure food is pushed close together.
5. Broil ka-bobs on broiler pan until inside of chicken is white (about 15 minutes turning skewers ever 2-3 minutes.) Watch carefully!
6. (Be sure oven is left open a little when on broil. The pan should be at highest level in oven),
10-12 chicken tenders
¼ cup marinade
Pineapple chunks
Directions:
Soak bamboo skewers in water 20-30 minutes.
1. Cut chicken into bite sized pieces.
2. Pierce with fork several times.
3. Put in a glass (not metal) bowl and cover with marinade for a minimum of 30 minutes.
4. Alternate meat and pineapple on skewer…make sure food is pushed close together.
5. Broil ka-bobs on broiler pan until inside of chicken is white (about 15 minutes turning skewers ever 2-3 minutes.) Watch carefully!
6. (Be sure oven is left open a little when on broil. The pan should be at highest level in oven),
Crepes
Ingredients:
4 eggs
2 T. oil
½ tsp salt
1 1/3 cups milk
1 cup flour
Directions: Beat all ingredients together with wire whisk until smooth. Heat a 6” frying pan to medium heat. Pour ¼ cup batter into pan and tilt pan around to cover complete bottom of pan. Cook about 20-30 sec. or until set. Remove to plate and fill with desired filling.
Yield: 14
4 eggs
2 T. oil
½ tsp salt
1 1/3 cups milk
1 cup flour
Directions: Beat all ingredients together with wire whisk until smooth. Heat a 6” frying pan to medium heat. Pour ¼ cup batter into pan and tilt pan around to cover complete bottom of pan. Cook about 20-30 sec. or until set. Remove to plate and fill with desired filling.
Yield: 14
Fettuccini Alfredo
1. Pasta: Cook ½ pkg. (about 6oz.) in boiling water 9-11 minutes (until al dente). Do not cover. Drain in colander and set aside.
2. Alfredo Sauce:
Directions: Mix the following ingredients and bring to simmer (medium-high heat) stirring constantly.
Ingredients: 1 c. half and half (or whole milk)
3 T. butter
1 crushed clove garlic (or ½ tsp. garlic powder)
¼ tsp salt (in measuring cup) whisk until smooth: 1 T. flour and 3 T. COLD water
Add Flour mixture to milk and butter while stirring. Bring to a simmer stirring constantly with a wire whisk- until slightly thick.
Turn to LOW heat. Add these to sauce, stirring constantly:
(Can be measured in same bowl ahead of time)
½ tsp pepper
½ tsp salt
½ c. parmesan cheese
½ tsp basil
½ tsp oregano
4. TO FINISH:
Toss sauce with cooked fettuccine noodles in pan until noodles are covered.
Serve immediately
2. Alfredo Sauce:
Directions: Mix the following ingredients and bring to simmer (medium-high heat) stirring constantly.
Ingredients: 1 c. half and half (or whole milk)
3 T. butter
1 crushed clove garlic (or ½ tsp. garlic powder)
¼ tsp salt (in measuring cup) whisk until smooth: 1 T. flour and 3 T. COLD water
Add Flour mixture to milk and butter while stirring. Bring to a simmer stirring constantly with a wire whisk- until slightly thick.
Turn to LOW heat. Add these to sauce, stirring constantly:
(Can be measured in same bowl ahead of time)
½ tsp pepper
½ tsp salt
½ c. parmesan cheese
½ tsp basil
½ tsp oregano
4. TO FINISH:
Toss sauce with cooked fettuccine noodles in pan until noodles are covered.
Serve immediately
Microwave Apple Crisp
Ingredients
4 apples peeled and sliced
1 cup brown sugar
½ c. flour
1 tsp nutmeg
1 tsp. cinnamon
½ c. margarine (room temperature)
½ c. quick oatmeal
Directions:
Mix everything except the apples until crumbly. Grease a glass baking sheet (8x8”) and layer apples in dish and sprinkle with crumb mixture. Cover with plastic wrap. Leave a small hole in the wrap and microwave on high for 7 minutes. Let stand for 3 minutes and serve warm with cool whip or ice cream.
4 apples peeled and sliced
1 cup brown sugar
½ c. flour
1 tsp nutmeg
1 tsp. cinnamon
½ c. margarine (room temperature)
½ c. quick oatmeal
Directions:
Mix everything except the apples until crumbly. Grease a glass baking sheet (8x8”) and layer apples in dish and sprinkle with crumb mixture. Cover with plastic wrap. Leave a small hole in the wrap and microwave on high for 7 minutes. Let stand for 3 minutes and serve warm with cool whip or ice cream.
Texas Sheet Cake
Ingredients:
1c. butter
1/2 c. Cocoa (Hershey’s unsweetened)
1 cup water
2 cup flour
2 cup sugar
1 tsp. salt
1 tsp baking soda
2 egg
½ cup buttermilk
2 tsp. vanilla
Directions:
1. Preheat oven to 350°, grease pan
2. Heat butter, cocoa, and water in saucepan, bring to a boil. Cool slightly. Set aside
3. Sift together flour, sugar, baking soda and salt into medium size bowl
4. add cocoa mixture to flour mixture and blend with wire whisk
5. Measure out butter milk in liquid measuring cup, then beat the egg with the buttermilk and add the vanilla to this mixture.
6. Combine the buttermilk mixture with the cocoa/flour mixture and blend until smooth
7. Pour into ¼ size sheet pan
8. bake 350° for approximately 20 minutes
Topping:
Ingredients:
2 Tbs. cocoa
½ stick margarine or butter
½ lb. powdered sugar
3 Tbs. buttermilk
1 tsp. vanilla
Directions:
1. Melt butter or margarine and cocoa over medium heat. Remove from burner
2. Add 1lb. (16oz.) powdered sugar, vanilla, and buttermilk
3. Beat with hand mixer until thick and creamy.
*Substitution for buttermilk: add 1-3/4 Tbs. of cream of tartar to a cup of milk or add 1 Tbs. of lemon juice or white vinegar to a cup of milk.
1c. butter
1/2 c. Cocoa (Hershey’s unsweetened)
1 cup water
2 cup flour
2 cup sugar
1 tsp. salt
1 tsp baking soda
2 egg
½ cup buttermilk
2 tsp. vanilla
Directions:
1. Preheat oven to 350°, grease pan
2. Heat butter, cocoa, and water in saucepan, bring to a boil. Cool slightly. Set aside
3. Sift together flour, sugar, baking soda and salt into medium size bowl
4. add cocoa mixture to flour mixture and blend with wire whisk
5. Measure out butter milk in liquid measuring cup, then beat the egg with the buttermilk and add the vanilla to this mixture.
6. Combine the buttermilk mixture with the cocoa/flour mixture and blend until smooth
7. Pour into ¼ size sheet pan
8. bake 350° for approximately 20 minutes
Topping:
Ingredients:
2 Tbs. cocoa
½ stick margarine or butter
½ lb. powdered sugar
3 Tbs. buttermilk
1 tsp. vanilla
Directions:
1. Melt butter or margarine and cocoa over medium heat. Remove from burner
2. Add 1lb. (16oz.) powdered sugar, vanilla, and buttermilk
3. Beat with hand mixer until thick and creamy.
*Substitution for buttermilk: add 1-3/4 Tbs. of cream of tartar to a cup of milk or add 1 Tbs. of lemon juice or white vinegar to a cup of milk.
Pancakes
Ingredients
1 cup all-purpose flour
1 T. sugar
2 tsp. baking powder
¼ tsp. salt
1 beaten egg
1 cup milk
2 T. cooking oil
Directions:
1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a hole in the center of the dry mixture and set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. Pour ¼ cup batter onto the hot, lightly greased electric fry pan over medium heat (300-350 F) about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
1 cup all-purpose flour
1 T. sugar
2 tsp. baking powder
¼ tsp. salt
1 beaten egg
1 cup milk
2 T. cooking oil
Directions:
1. In a medium mixing bowl stir together the flour, sugar, baking powder, and salt. Make a hole in the center of the dry mixture and set aside.
2. In another medium mixing bowl combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).
3. Pour ¼ cup batter onto the hot, lightly greased electric fry pan over medium heat (300-350 F) about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Peanut Butter Popcorn
Ingredients:
3 quarts popped corn
1 c. brown sugar
1 c. light corn syrup
1 c. peanut butter (plain or chunky)
1 tsp. vanilla
Directions:
1. Pop popcorn in air popper
2. Butter sides of a heavy medium sized saucepan (or an electric fry pan); mix together the sugar, corn syrup in the pan and bring the mixture to a boil using medium heat and stirring constantly.
(Note: Soft’n chewy mixture should be removed from heat upon boiling. Hard n’ crunchy mixture should be boiled for 2 minutes then removed from heat.
3. After removing the above mixture from the heat, add the ‘PB’ (alias peanut butter) and vanilla; stirring the mixture until it is smooth.
4. IMMEDIATELY pour mixture over warm popcorn; stirring to coat well. COOL and break into bite-sized pieces; store in air tight container if there is any to store… it’s tough to eat just ONE bite!
5. YIELD: 12 cups or 36 one-third cup snack servings at 75 calories per serving.
6. For a change of pace, add mixed nuts, sun flower seeds, granola, raisins… your imagination is the key…after step # 3.
Enjoy your “energy” packed PB snack!
3 quarts popped corn
1 c. brown sugar
1 c. light corn syrup
1 c. peanut butter (plain or chunky)
1 tsp. vanilla
Directions:
1. Pop popcorn in air popper
2. Butter sides of a heavy medium sized saucepan (or an electric fry pan); mix together the sugar, corn syrup in the pan and bring the mixture to a boil using medium heat and stirring constantly.
(Note: Soft’n chewy mixture should be removed from heat upon boiling. Hard n’ crunchy mixture should be boiled for 2 minutes then removed from heat.
3. After removing the above mixture from the heat, add the ‘PB’ (alias peanut butter) and vanilla; stirring the mixture until it is smooth.
4. IMMEDIATELY pour mixture over warm popcorn; stirring to coat well. COOL and break into bite-sized pieces; store in air tight container if there is any to store… it’s tough to eat just ONE bite!
5. YIELD: 12 cups or 36 one-third cup snack servings at 75 calories per serving.
6. For a change of pace, add mixed nuts, sun flower seeds, granola, raisins… your imagination is the key…after step # 3.
Enjoy your “energy” packed PB snack!
Ice Cream in a bag
Ingredients
½ cup whole milk
1 T. sugar
½ tsp. vanilla
Ice cubes
3T. table salt
Directions:
1. In a small zip lock bag combine milk, sugar and vanilla.
2. In a large zip lock bag combine ice cubes and table salt.
3. Place small bag in large bag. Shake until hard. Wash outside of small bag well before opening.
4. Place in bowl and add desired toppings
½ cup whole milk
1 T. sugar
½ tsp. vanilla
Ice cubes
3T. table salt
Directions:
1. In a small zip lock bag combine milk, sugar and vanilla.
2. In a large zip lock bag combine ice cubes and table salt.
3. Place small bag in large bag. Shake until hard. Wash outside of small bag well before opening.
4. Place in bowl and add desired toppings
Vegetable Pizza
Ingredients:
½ pkg. refrigerated crescent rolls
2 oz. cream cheese
¼ cup mayonnaise
1 ½ tsp. Ranch dressing mix
¼ -½ cup cheddar cheese
¼ cup broccoli
¼ cup cauliflower
2 T. bell pepper
Directions:
1. Preheat oven to 375 degrees F.
2. Roll out crescent roll dough in to an 8x11” pan pressing together seams to form one continuous piece of dough.
3. Bake 12 min. or until golden brown. Let cool.
4. While crust is baking, mix together cream cheese, mayonnaise, and ranch dressing mix in medium bowl until well combined.
5. Chop broccoli, cauliflower and bell peppers into small pieces.
6. On cooled crust, spread cream cheese mixture evenly. Sprinkle on cheese and vegetables. Cut and serve.
½ pkg. refrigerated crescent rolls
2 oz. cream cheese
¼ cup mayonnaise
1 ½ tsp. Ranch dressing mix
¼ -½ cup cheddar cheese
¼ cup broccoli
¼ cup cauliflower
2 T. bell pepper
Directions:
1. Preheat oven to 375 degrees F.
2. Roll out crescent roll dough in to an 8x11” pan pressing together seams to form one continuous piece of dough.
3. Bake 12 min. or until golden brown. Let cool.
4. While crust is baking, mix together cream cheese, mayonnaise, and ranch dressing mix in medium bowl until well combined.
5. Chop broccoli, cauliflower and bell peppers into small pieces.
6. On cooled crust, spread cream cheese mixture evenly. Sprinkle on cheese and vegetables. Cut and serve.
Fruit Turnover
1 package refrigerator biscuits
Fruit pie filling
1 Tbs. melted margarine
Preheat over to 375 degrees.
Each person in the unit will put two biscuits together and roll out to 4” circle. Spoon 2 Tbs. of pie filling in the middle of the biscuits then and fold over. Take the tines of a fork and crimp the edges to seal. Brush with margarine and sprinkle a little sugar over the top.
Place parchment paper on a baking sheet then place the turnovers on the parchment and bake for 15 minutes. Let turnover sit for a few minutes as the filling is very hot. Enjoy.
Fruit pie filling
1 Tbs. melted margarine
Preheat over to 375 degrees.
Each person in the unit will put two biscuits together and roll out to 4” circle. Spoon 2 Tbs. of pie filling in the middle of the biscuits then and fold over. Take the tines of a fork and crimp the edges to seal. Brush with margarine and sprinkle a little sugar over the top.
Place parchment paper on a baking sheet then place the turnovers on the parchment and bake for 15 minutes. Let turnover sit for a few minutes as the filling is very hot. Enjoy.
Caramel Biscuit Ring
Caramel Biscuit Ring
1/3 cup brown sugar
3 Tbs. margarine
1 Tbs. water
1 t. cinnamon
1 package refrigerator biscuits
Combine sugar, margarine, water, and cinnamon in a round 1 quart microwave casserole dish. Microwave on HIGH for 1 minute.
Cut each biscuit into quarters. Add biscuit pieces to the sugar mixture. Stir gently until all are coated. Push biscuits away from the center of the dish, set custard cup inside in the center to form a ring.
Microwave for 3 minutes. Remove hot cup from the center. Put plate upside down on casserole dish. Flip it over and then pull apart with fork. Eat immediately.
1/3 cup brown sugar
3 Tbs. margarine
1 Tbs. water
1 t. cinnamon
1 package refrigerator biscuits
Combine sugar, margarine, water, and cinnamon in a round 1 quart microwave casserole dish. Microwave on HIGH for 1 minute.
Cut each biscuit into quarters. Add biscuit pieces to the sugar mixture. Stir gently until all are coated. Push biscuits away from the center of the dish, set custard cup inside in the center to form a ring.
Microwave for 3 minutes. Remove hot cup from the center. Put plate upside down on casserole dish. Flip it over and then pull apart with fork. Eat immediately.
Cake Mix Cookies
Cake Mix Cookies
Ingredients:
1 box cake mix
1 stick (1/2 cup) softened butter
1egg
Directions:
1. Preheat oven to 350 ° F.
2. In electric mixer combine cake mix, softened butter and egg.
3. Mix until well combined.
4. Place 1 T. dough onto ungreased cookie sheet 1 ½ -2” apart.
5. Bake 9-11minutes.
6. Allow to cool 2-3 minutes before removing from pan.
Ingredients:
1 box cake mix
1 stick (1/2 cup) softened butter
1egg
Directions:
1. Preheat oven to 350 ° F.
2. In electric mixer combine cake mix, softened butter and egg.
3. Mix until well combined.
4. Place 1 T. dough onto ungreased cookie sheet 1 ½ -2” apart.
5. Bake 9-11minutes.
6. Allow to cool 2-3 minutes before removing from pan.
French Toast
French Toast
Ingredients:
3 Eggs
1/3 cup milk
Pinch of salt
6 pieces of bread
Directions: Turn electric fry pan on to 300 degrees. While it is heating up, combine all ingredients in 8x8 pan and mix together a wire whisk until. Place piece of bread flat into egg mixture, flip to coat both sides. Place bread in fry pan and cook until golden brown. Flip bread over and cook other side until golden brown.
Ingredients:
3 Eggs
1/3 cup milk
Pinch of salt
6 pieces of bread
Directions: Turn electric fry pan on to 300 degrees. While it is heating up, combine all ingredients in 8x8 pan and mix together a wire whisk until. Place piece of bread flat into egg mixture, flip to coat both sides. Place bread in fry pan and cook until golden brown. Flip bread over and cook other side until golden brown.
Purple Cow
Purple Cow
Ingredients:
2 Cups milk
¾ cup frozen juice concentrate
2 cups vanilla ice-cream
Directions: Beat ingredients with a blender until well mixed. Pour into cups and enjoy.
Ingredients:
2 Cups milk
¾ cup frozen juice concentrate
2 cups vanilla ice-cream
Directions: Beat ingredients with a blender until well mixed. Pour into cups and enjoy.
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