Weekly Menu

I don't know about ya'll but with temps in the 100s I am not really wanting to heat

my house up to cook, so this week is all about grilling!

Monday: Eating dinner at sister-in-laws
Tuesday: Enchiladas (requested by my brother who is coming to dinner)
Wednesday: All Meat Pizza on the Grill
Thursday: Steaks on the Grill and corn on the cob
Friday: Movie Night-So take out or something at the movies
Saturday: 4th of July which means some good grilling and homemade ice cream at my parents!

It is tradition in my family that we make homemade ice cream on the 4th of July and everyone has to make a different kind. I found THIS great recipe and will be making it Saturday! Although I haven't tried it yet, I though that I would post it in case you wanted to make it too!

Everyone have a great week and a great 4th of July holiday!!!

Diabetic Vanilla Ice Cream

I was lucky enough to host Father's Day dinner at my house yesterday and made some homemade vanilla ice cream for dessert. And because my father is a diabetic and I wanted him to be able to eat it, I made a diabetic version. I found the recipe on cooks.com and doubled it so that we would have enough. I may have put a tad too much of vanilla in it, but it was dang good!

13 oz. can evaporated milk
2 tbsp. sugar replacement (I used Splenda)
1 1/2 c. whole milk
1 tbsp. vanilla
3 eggs

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla, beat well. Add eggs, beat eggs into milk mixture vigorously. Pour into ice cream maker, freeze according to manufacturer's directions.

Makes 8 servings (16 if you double it). I can't remember but I think my ice cream maker is a 2 quart and after doubling the recipe it filled it up.

Key Lime Tart

Good Things Utah had Kneader's Bakery on a while back and they made mini Key Lime Tarts and I have been wanting to try the recipe out ever since. So when a coworker asked to me to make some desserts for her daughters baby shower I knew I was going to try it out.

The recipe calls for 8 pre-made shell tarts but I decided it would be better to make one large tart, so I was off to Target to buy a tart pan!

I decided to make a graham cracker crust for the tart so I used THIS crust recipe because it's amazing! I made the crust and then baked it at 325 degrees for 5 minutes before filling it with the key lime mixture.

I talked to my friend after the shower and she said that she was sad because the whole tart was gone and she was hoping for leftovers! So I'm assuming that everyone enjoyed it!

Ingredients

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 3” tart shells

Preparation

1. Remove the lime zest from whole limes
2. Cut the limes in half and squeeze out the juice being careful to not include any seeds.
3. Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes. ** If it is not green enough for you, about a drop or 2 of green food coloring.
4. Beat in the milk, then juice and set aside at room temp till it thickens.
5. Preheat oven to 325 degrees.
6. Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.
7. Remove from the oven and cool to room temp.
8. Refrigerate for at least three hours until well chilled.
9. Serve with whipped cream topping and decorate with a lime wedge.

Whip Cream Recipe

1 cup heavy whipping cream
3 Tablespoons powdered sugar
1/2 teaspoon vanilla

In a chilled mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add powdered sugar and vanilla. Beat until soft peaks form.

Redoin THings

I'm changing and redoing things around here so pardon the dust for a bit!