This is a Carolina classic homemade ice cream recipe that I love!
2 Cups half & half
2 Cups sugar
10 ounce jar Maraschino Cherries (with juice)
2 3/4 Cups Cheerwine Soda
1 can sweetened condensed milk
1 (13 oz) can evaporated milk
Milk (as needed)
Whisk together eggs and half & half in the top of a double boiler.
Place double boiler on stove and continue stirring or whisking until eggs mixture is heated through then add sugar. Stir until dissolved and take off heat.
Stir in sweetened condensed milk and evaporated milk.
Pour in jar of cherries as well as liquid. Place this in the refrigerator until chilled.
Add Cheerwine Soda to the chilled mixture and pour into Ice Cream Freezer container.
Add enough milk to raise mixture to “fill” line.
Now comes the hardest part. The wait! Especially when you have 4 children asking every few minutes, how much longer!
My 4th of July contribution to the potluck dinner and fireworks show! I never have leftovers.
Super Simple Ingredients:
2 lbs. red and/or green grapes
1 (8 oz) package cream cheese
1 cup sour cream
1/2 cup sugar
1/2 teaspoon vanilla
Rinse grapes and pat dry with paper towels.
Combine cream cheese, sour cream, sugar and vanilla until smooth.
Combine grapes and cream cheese mixture together.
Now for the topping!
1/2 cup brown sugar
1/2 cup oats
1/2 cup chopped pecans
Mix these well and sprinkle over top of grape salad and serve.
So very good!
Little Man was born and when he could, started jumping right in and helping with whatever work is going on around the house. I hid and couldn’t help taking pictures of him hard at work. The boy is too precious for words.
Living in the Moment!
couldn’t help but grab my camera and take a walk around the house… this kind of beauty is so fleeting and will quickly disappear… as in the very next day it was all gone.
Princess had the same idea I had. Notice she is now wearing a jacket.. the temperature was already rising quickly and getting warmer.. back to jacket weather.
Living in South Carolina, we get snow usually once a year for only a day or two.. literally… one or two days of snow fall and the next day the sun shows, all the snow just disappears as if it was never here… so in the South, when snow hits, we dive in and play till our noses run and our toes are froze because we won’t see it again till the next year.
So I bundled the kids in as many layers as they could stand.
Tromping to the empty pond across the street, behind our house.
Princess getting her first shove down the hill.
Big Man spinning then spilling half way down.
Middle Man hiking back up to do it all again.
Little Man is serious about this.
Living in the moment is pure joy!
Always enjoy having my nephew, Q around.
Little Man is always the helper… no job is too big for him to jump in with his Daddy.
After most of the work is done… time to enjoy the fruits of their labor.
Comfort Food! Whenever someone says those two words Chicken Pot Pie is at the top of my list. Well not just any chicken pot pie.. it has to be mine! =)
SUPER SIMPLE INGREDIENTS! (of course, cause I don’t cook any other way)
- 1 medium whole chicken (about 3 pounds)
- 1 package (16 ounces) frozen mixed vegetables
- 3 medium potatoes
- 1/2 onion
- 1/2 green bell pepper
- salt and pepper to taste
- 2 cans cream of chicken soup
- 2 Cups chicken broth
- 2 Cups self-rising flour
- 2 Cups milk
Begin by boiling a whole chicken for about 45-60 minutes or until it is completely cooked. Remove the cooked chicken to a dish to cool off a bit before tearing it apart. Keep the chicken broth to use in the next step.
Slice and dice up the potatoes, 1/2 onion and 1/2 green bell pepper. Bring the broth back to a boil and add these cut up vegetables as well as the bag of frozen vegetables. Allow this to boil for about 20 minutes or until the potatoes are fork tender.
Tear up the chicken and lay in the bottom of a 9×13 casserole dish. Sprinkle with a bit of salt and pepper per your taste.
Once vegetables are cooked, remove them with a slotted spoon because you will still be using 2 Cups of the broth. Mix the vegetables, 2 cans of cream of chicken soup and 2 Cups of chicken broth. Pour this over the chicken that was placed in the casserole dish.
Mix together the 2 Cups self-rising flour with 2 Cups milk. You want this the consistency of pancake batter, a bit runny so add more milk if needed. Pour this over the vegetables.
Stick this in a preheated 350 degree oven for 1 hour and 15 minutes or until the top is a golden brown.
Oh so comfy! My 4 children love this dish and that entire casserole is licked clean.