Monday, July 22, 2019

Mermaid Ice Cream

Who's ready for some mermaid ice cream this summer??

Harper and Hayden came over to spend the day with me, and we made some special ice cream.

Don't you love how Harper decorated this batch?

Here she is busy decorating graham crackers with blue frosting to go along with our theme.

I think she's proud of her accomplishments, don't you?  A friend of mine shared this cute idea with me of using the frosting. fish crackers, "bubble" type sprinkles and mini fish that come with the frosting.  It kept Harper busy while her sister took a nap.  Harper said, "no thank you" when asked if she needed a nap!

Hayden just likes to play, and is not really interested yet in cooking!

My youngest son, shown with his little girls, who spent the night here,  celebrated his birthday over the weekend.  He requested a Creme Brulee cheesecake and sent me a recipe that he found.   He seemed to like it, and even four-year-old Harper, ate a slice. 

Yield: 8

Mermaid Ice Cream (no-churn)

This is another fun no-churn ice cream! I just can't tell you how rich and creamy this ice cream is, and so easy!!


  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • 2 teaspoons vanilla
  • food coloring
  • sprinkles


How to cook Mermaid Ice Cream (no-churn)

  1. Whip the heavy cream in your mixer until stiff peaks form.
  2. Add the sweetened condensed milk and vanilla.
  3. Divide the mixture into several bowls.  We used four bowls, and colored one purple, one teal, one pink, and left some white. 
  4. Alternate the colors in a loaf pan or food safe container, and then swirl with a knife.
  5. Add the sprinkles  of your choice.
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Monday, July 15, 2019

Blackberry No-Churn Ice Cream

We are nearing 100 degrees and today I'm cooling off with an easy recipe for ice cream.  I have an ice cream maker that I like to use with the kids, but I've been wanting to try these no-churn varieties.  Blackberries were on sale, and I saw this recipe and knew I had to make it.  What better way to use my blackberry teacup than to enjoy some blackberry ice cream on a hot summer day.
My little lady vase never fails to cheer me with some pretty flowers from my garden.
This row of daisies was started with three plants, probably over 15 years ago.  I keep dividing them and spreading them.


Blackberry No-Churn Ice Cream

There is no excuse not to make ice cream with these simple, no-churn recipes! Oh my goodness, is this ice cream so rich and creamy, and there are only four ingredients. Please try this easy ice cream with whatever fruit you would like.


  • 2 cups blackberries, or berries of your choice
  • 2 cups heavy cream
  • 1 can sweetened condensed milk
  • 1 teaspoon vanilla


  1. Chop up the blackberries.  You can use a food chopper, or just smash them with a potato masher or a pastry blender.
  2. Beat the heavy cream with an electric mixer until stiff peaks form. 
  3. Add the sweetened condensed milk, vanilla  and the chopped blackberries.  Beat again until well combined.
  4. Spoon into a freezer safe container with a lid, and freeze for 5-6 hours or overnight.  Enjoy!
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Monday, July 8, 2019

Crustless Quiche

A dear, sweet friend surprised me with this tea set, this past week, and it came on what would've been my late beloved's 70th birthday.  Earlier that day,  I attended a Mass in honor  of my late husband, that my dear friend, Linda requested.  I'm having my favorite crustless quiche, berries, and my bread that I've been making for the past 18 years, which is made from a starter that is from the Civil War. 

On the lid of the teapot and the back of the teacup it says, "Delight yourself in the Lord".  The tea set actually has an additional teacup with it. I'm thinking that the flowers are violets, which are my birth month flower. 

Yield: 24
Author: Kitty, but adapted from a recipe of Paula Deen

Crustless Quiche

This is my favorite quiche, which is loaded with protein. I make it in a 9 x 13" baking dish and cut it into 24 pieces when cool. I freeze the pieces on parchment paper, and then place them into a freezer-proof container to have for several weeks.


  • 1/2 pound of sausage (or use chopped ham)
  • chopped green pepper (however much you like)
  • chopped onion (however much you like)
  • 8 eggs
  • 2 cup sour cream (or plain Greek yogurt)
  • 2 cups small curd cottage cheese
  • 1 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt (I omit)
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups grated cheddar cheese (I use a Mexican Blend)


  1. Spray a 9 x 13"  baking dish with cooking spray.
  2. Into a skillet, cook the sausage and the green pepper and onion, until the sausage is browned. Drain any fat, and put aside.
  3. Combine the eggs, sour cream, cottage cheese, Parmesan, flour, salt and pepper, in a large bowl, and stir well to blend. Add the  sausage mixture, and the cheddar and blend with a spoon until well mixed.  Pour mixture into the  prepared baking dish. 
  4. Bake until set, about 45 minutes. Remove the baking dish from the oven. It will be puffed up, but will fall slightly as it cools. Allow it to cool, then, refrigerate. Cut it into squares and serve.


You can add whatever seasonings that you like, such as Italian seasoning, any fresh herbs, like chives, rosemary, basil, etc. I also cook a whole pound of sausage, and then freeze half of it for the next time.
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