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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Monday, July 1, 2019

Sweet Milk Ice Cream and Grandkids

My late beloved Mom would've been 90 on June 30th.  I was able to have all my grandchildren here to get a picture together. 

Caiden and Cissy made my Mom's favorite angel food cake at Cooking Camp this past week.   We also made some homemade vanilla ice cream to have with it, which was very tasty!

Cissy spent the night and we made some patriotic red, white and blue krispie treats and swirled some white chocolate on them, and sprinkled them with sprinkles.  We used a star cookie cutter and put some on lollipop sticks, and the leftovers we rolled into balls, and put them on sticks, too.  We put two each in cellophane bags as party favors for all the kids.  Cissy is a great helper!  

Ready for the party!

Yield: 1 quart
Author: Kitty, Caiden and Cissy, but adapted from King Arthur Flour

Sweet Milk Ice Cream

The kids and I made this to go along with my late beloved mom's favorite angel food cake .


  • 1/2 cup whole milk powder
  • 1 cup sugar
  • 2 tablespoons tapioca starch (we used 1 tablespoon cornstarch)
  • 1 cup heavy cream
  • 3 cups whole milk
  • 2 tablespoons light corn syrup
  • 1 tablespoon vanilla


How to cook Sweet Milk Ice Cream

  1. Instructions
  2. In a large  saucepan, whisk together the dried milk, sugar, and tapioca starch.
  3. Add the remaining ingredients and whisk until smooth.
  4. Set the saucepan over medium-high heat, and cook the ice cream base, stirring constantly, until it becomes just slightly thicker than heavy cream; it will thinly coat the spoon or spatula you're using.
  5. Remove the pan from the heat, and pour the base into a heatproof mixing bowl, stirring occasionally as it cools to prevent a skin from forming.
  6. Once the base has cooled to just slightly warmer than room temperature, lay a piece of plastic wrap on the surface, again to prevent a skin from forming.
  7. Transfer the bowl to the refrigerator for at least 4 hours, to chill completely.
  8. Freeze the base in an ice cream maker according to the manufacturer's directions.
  9. Transfer the ice cream to a covered container, and freeze until ready to serve.
  10. The ice cream may firm up a bit as it freezes, so leave it at room temperature for 10 to 15 minutes to soften before serving, if necessary.
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Monday, June 24, 2019

Patriotic Ice Cream Sandwiches

Please join me for treats inside today!  I was afraid that my ice cream sandwiches would melt if we went outside in our 90 degree day.

Caiden, who is going into 9th grade still wants to join in a Nana's Cooking Camp this summer, along with Cissy.  Didn't their cookies turn out so beautifully?

I think they like them, don't you?  I have to tell you that these are so delicious!!  This Nana likes them, too.

Harper didn't want to help with the baking, as she was too busy playing, but she did roll her ice cream sandwich in the sprinkles, and enjoyed eating it. 

Yield: About 15 sandwiches
Author: Kitty, Caiden, Cissy, and Harper

Patriotic Ice Cream Sandwiches

These are so good, and could be used with other flavors of cake mix, and ice creams. Since cake mixes are no longer 18.50 ounces, I buy an additional box to keep on hand to add to recipes. I have a scale and the kids get to weigh out the additional mix. 


  • 1 (15.25 ) box of red velvet cake mix + 3.25 ounces of additional cake mix  (I actually used white cake mix  to add, but chocolate would be good)
  • 2 eggs
  • 1 tablespoon water
  • 1/2 cup shortening
  • Ice cream of your choosing
  • Sprinkles of your choosing


How to cook Patriotic Ice CreamSandwiches

  1. Preheat oven to 375 degrees.
  2. Combine cake mix, eggs, water, and shortening.  Mix with a mixer until well blended.
  3. Using a small scoop, scoop the dough, and shape with hands into a ball, trying to get uniform sizes.
  4. Place on parchment paper and bake for 8-10 minutes.  Cookies will flatten out as they bake and have a crackly appearance. 
  5. Remove from oven and let sit for about 5 minutes, and then remove the cookies to a cooling rack, and allow to cool thoroughly before filling with ice cream.
  6. Take scoops of ice cream and place on one cookie.  Place a second cookie on top, and try to squeeze together.
  7. Roll the edges of the ice cream into a bowl or plate of sprinkles.
  8. Wrap individually in wax paper or plastic wrap.  Store in a container, and freeze. 
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Monday, June 17, 2019

Raspberry White Chocolate Pie

 I had this pie at a friend's house and had to share the recipe with all of you.  It is so creamy and good!  My flowers are still looking so pretty that I used for my tea party last week.  The little cottage teapot belonged to my beloved mom, but it's missing a lid, which makes it perfect for holding flowers.

 I don't have a teacup with raspberries, but this Strawberry Fair from Johnson Brothers will do.

My youngest son, DIL, granddaughter, and dog came to my house from Dallas this past week.  They lost power for several days from a storm that happened a week ago Sunday.  The little granddaughters always enjoy being at my house, and they add so much joy!

Raspberry White Chocolate Pie

Yield: 8
Author: Kitty, and adapted from The Norske Nook Book of Pies
I cut the original recipe in half to fit into a regular pie pan. The Norske Nook makes their pies in 11" pie pan.


  • 1 baked single crust pie
  • 1 (6-ounce) bag of white chocolate chips
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 and 1/4 cups sour cream
  • 2 cups raspberries
  • See Note:
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/2 tablespoon butter, melted


How to cook Raspberry White Chocolate Pie

  1. Place half the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals until fully melted.  Spread the melted  chocolate evenly on the bottom of the baked crust.
  2. To make the filling, in a saucepan over low heat, melt the remaining white chocolate chips.  Let cool briefly and then stir together with half of the whipped topping.  Refrigerate until thick.
  3. When the mixture is cooled and thick, transfer the chocolate mixture to a large bowl, add the sour cream, and mix well.  Lightly fold the remaining  half of the whipped topping into the mixture.
  4. Spread a small amount of filling into the crust.  Add 1 cup of the raspberries, avoiding the sides of the crust and keeping the raspberries in the center of  the filling.
  5. Add about half of the remaining filling, covering all the raspberries.  Add the rest of the raspberries, still not touching  the crust.  Finish with the rest of the filling and smooth with a rubber spatula. 
  6. In a microwave, melt the mini chocolate chips with the butter, stir, and drizzle over the top of the pie.


Instead of using the mini chocolate chips and butter, I drizzled some melted chocolate fudge sauce over the top of the pie.
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Monday, June 10, 2019

Group Tea Party at My Home

 It was my turn to hold the monthly group luncheon at my home, and I chose a Tea Party theme.  This group of friends all met through water aerobics, and even though some have moved on to other fitness centers, we still gather for lunches to celebrate birthdays for the month.  I used my dispenser, which I bought back in the 1970's,  to hold iced tea.  My daughter loaned me a glass dispenser, which I filled with water that was infused with lemon slices and blueberries. 

 I set one table up in my dining room, using my variety of teacups.  We use paper products for ease of clean up. 

 I love using battery operated fairy lights which are hidden by my grandmother's scrunched up lace tablecloth.  I decorated canning jars with lace covered burlap ribbon, and bought chamomile, yellow mums, pink carnations, and aalstroemeria,   from Trader Joe's.  

 This was my kitchen table.

 I also set up a table in my family room, using my late Great Aunt Kitty's beautiful cut- work lace tablecloth.  My dear daughter , and three of her four kids, brought over 10 folding chairs in order that I would have enough seating,  and she helped me set up. 

 Aren't these paper plates and napkins so cute that I found at the Dollar Tree??

On my kitchen island, I used my fabric chalk cloth runner that I made several years ago, and decorated for the occasion.  

Everyone brings a dish to share, and we always have a great variety of food.  First we had our lunch, and later we had dessert with hot tea.  For lunch, we had ham and pimento cheese sandwiches, scones, crumpets with cream and strawberries, spring rolls, that our Vietnamese friend makes, with a peanut dipping sauce, and two kinds of mini quiches.  For desserts, we had mini pizzelles, mini bundt cakes, mini lemon cakes, individual fruit tarts, and a huge layered cake (probably about 14" in diameter!) that our Russian friend and her mama makes.  The mama, who comes to visit for several months at a time, before returning to Russia,  doesn't speak a word of English, but she talks away, and her daughter translates for us.    We also had an assorted variety of teas for everyone to choose from at each of the tables.  These were just some of the desserts that were brought, but the island was full once everyone came!

 One of the ladies brought a whole box of hats that one of her friends had let her borrow, and some ladies wore their own hats, or none at all. We wear name tags because we always have new friends that join.  I was blessed with four assistants that helped wash and dry the 21 teacups, plus a variety of other dishes.  It took me all week to prepare, because I have to do a little each day.  I don't quite have the oomph that I used to!  However, I have to say, the ladies really enjoyed their tea party!

Herbed Cream Cheese Topped Cucumbers and Mini Pepper Appetizers

Yield: Lots
Author: Kitty


  • English Cucumber
  • Mini Multi-Colored Peppers
  • 1-8 oz pkg. cream cheese (I used Neufchatel), softened
  • Assorted Fresh Herbs (I used Rosemary, Basil, Flat Leaf Parsley, Thyme, and Oregano


How to cook Herbed Cream Cheese Topped Cucumbers and Mini Pepper Appetizers

  1. Slice cucumber into 1/2"-3/4" pieces
  2. Clean the mini pepper, and cut off the tops, and devein, and  slice into bite-sized strips.
  3. Chop the assorted herbs of your choosing.
  4. Cream the cream cheese, and add the fresh herbs.
  5. Put the mixture into a piping bag with a star tip, or just cut the end  off of a large food safe bag, snipping off a corner.
  6. Pipe the cream cheese onto the veggies. I garnished some of the veggies with a tiny piece of oregano or thyme.
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Monday, June 3, 2019

My Grandson's High School Graduation

My oldest grandchild, Connor, graduated from high school this past Friday.  He is the first grandchild that I could kiss, hold, cuddle with, and who called me "Nana".  He was the first to spend the night, and to capture my heart.  Where did the years go?  Here he is with his cap decorated, and looking so handsome!  

Here is Connor with his siblings and his Mom, my daughter, Molly.

I'm so proud of the young man that he has become!

Here is Connor with his girlfriend, Rachel.  They'll be heading off in different directions soon, with Connor heading to the Marines, and Rachel off to college.  Best wishes to both of them!

My daughter had a Taco Bar party with all the fixings, for Connor and Rachel.  She is the best hostess!  Molly made a photo album for Connor, and a special letter to her son.  It brought tears to my eyes.  


Here is the cupcake station, all set up for the graduates, and all the friends that came.   Everyone had such a good time, and the kids went swimming.  

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Monday, May 27, 2019

Trip to the Texas Hill Country

 The Texas Hill Country is so beautiful, and especially in the springtime when the wildflowers are blooming everywhere!  The photo doesn't even capture all the beauty of the area. My friend, Joyce and I went to visit our friend, Laura, who moved from her McKinney, TX home, to the Texas Hill Country,  into their renovated lake house, that had belonged to Laura's parents. 

Ben and Laura were our outstanding hosts.  We felt like we were in a fabulous B&B, and so spoiled. 

 This is their back deck where we ate most of our meals.  You can see that they have a wonderful water view, and where they launch their canoe and kayaks.  

Deer are everywhere in the Hill Country, and this fella showed up at our breakfast!!  You can see from the photo above that the deer had already gotten to their potted delphinium!!

 Here we are canoeing in the evening and enjoying a peaceful time  together right behind their house. 

 Another friend, Mary Jo, who sold her home in McKinney, TX, and is in a home right down the road from Laura, joined us on our daily adventures. 

 We hiked in Enchanted Rock State Park, and stopped to view the wildflowers.

 Yes, I hiked the pink granite on the Enchanted Rock trail!

 I couldn't help but take a picture of this truck which was outside a gift shop in Marble Falls.

 We also hiked in Inks Lake State Park, and stopped to cool our toes at the Devil's Waterhole.  While at this spot, two ladies came and started playing their flutes.  It was our own private concert!

 On our way home, Joyce and I stopped at the Storiebook Cafe, in Glen Rose, TX,  and oh my, was it the cutest cafe ever!! There were books everywhere, and besides the cafe area, there were meeting rooms for groups to use. 

 Here's my fabulous lunch of Cream of Chicken and Wild Rice Soup, homemade pickles, and a chicken salad on croissant, with peach iced tea. 

Another room had oodles and oodles of teapots that have been donated.  This was a collection of just some of them.  I can't wait to go back and visit our friends again.

I would like to share a quote from the Dallas Morning News on the subject of Memorial Day, written by Mike Tharp:  "Memorial Day, the last Monday in May, is America's Day of the Dead.  It honors those who have died in  military service."  Thank you to all who have fought for our freedom. 

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