Archive for the 'Ice Cream and Ice Cream Desserts' Category

Recipe: Tired of Halloween yet???

|August 13, 2011|read comments (0)
Author: Mama's Kitchen


1 ready-made chocolate cookie pie crust
1 quart orange sherbet
3/4 cup chocolate sauce
10 gummy worms

Soften sherbet slightly and spoon into pie shell. Drizzle with chocolate sauce to form "spider web" design. Freeze for at least one hour. Decorate with "worms".

These are a favorite with everyone!

3/4 cup (1 1/2 sticks) butter, melted
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract**
3 eggs
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder**
1/4 teaspoon salt
Yellow and red food color
2 cups Vanilla Frosting (see recipe posted – continuing-with-halloween – Chocolate Cake recipe)

Garnishes: Mini chocolate kisses baking
pieces, licorice Twizzlers and bits

Preheat oven to 350* F. Grease a 12-inch round pizza pan. If using a disposable pan, place on baking sheet to bake.

Beat melted butter, sugar and vanilla extract with spoon in large bowl; beat in eggs; stir in dry ingredients; beat with spoon until well blended; spread into pan.

Bake in preheated oven for 20 to 22 minutes or until top springs back when touched lightly in center.

Cool completely. Add yellow and red food color to frosting for desired shade of orange. Frost brownie; garnish to resemble jack-o-lantern. Makes 12 to 16 servings.


4 egg whites
1 teaspoon grated orange peel**
1 3/4 cup granulated sugar
1/2 teaspoon baking powder**
1 3/4 cup all-purpose flour
1 1/2 cup salted almonds, slivered or chopped

With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly blended. Cover and chill until firm enough to handle, at least an hour or up to a day.

Lightly flour your hands and pinch off a three-tablespoon size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8-inch (20 cm) long rope. Cut rope in half; roll each half out again to 8 inches (20 cm). Fold an inch of each end back onto rope and pinch ends to make bone shapes. Repeat to shape all the dough.

Place bones an inch apart on a buttered and flour-dusted baking sheets.

Bake at 325* F. about 20 minutes until cookies are lightly browned on bottoms.


1 cup (2 sticks) butter, softened
1 1/4 cup granulated sugar
1 large egg
3 (1 oz.) squares semisweet chocolate, melted and slightly cooled
2 1/2 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon baking powder**
1/4 teaspoon salt
Black licorice whips, black jellybeans, black decorating gel, assorted Halloween candies

Cream butter and sugar in mixing bowl until fluffy. Beat in egg and then melted chocolate. Beat in flour, cocoa, baking powder and salt until combined.

Divide dough in half and shape each half into a roll about 8 inches long. Wrap in wax paper or plastic wrap. Refrigerate at least 2 hours or overnight.

Preheat oven to 350* F. Cut rolls into 1/4-inch slices and place 1 inch apart on ungreased cookie sheet. Bake until cookies are set when lightly touched, 10 to 12 minutes. Cool completely.

Cream Cheese Frosting

2 packages (3 ounces each) cream cheese, softened
2 cups confectioners' sugar

Combine cream cheese and confectioners' sugar. Spread about 1 teaspoon of frosting on half of the cookies. Top with remaining cookies and spread additional frosting on top.

Decorate the cookies with "spiders," using jellybeans for bodies and licorice for legs.

To make cobweb cookies, squeeze a small amount of black gel on the middle of the cookie. Use the end of a toothpick to draw gel from the middle of the cookies to edges. Then put gel across to connect the gel lines in a cobweb pattern.

Cookies can also be decorated with a variety of ready-made Halloween candy decorations. Once frosted, keep cookies refrigerated.

Yields 32 servings.


1/4 c. margarine or butter
1 (10 oz.) pkg. regular marshmallows (about 40) OR 4 c. miniature marshmallows
5 c. Kellogg's Marshmallow Krispies cereal

Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add Marshmallow Krispies cereal. Stir until well coated.

To make 5 Jack-O-Lanterns, divide cereal mixture into five equal parts. Form pumpkin-shaped balls and stems. Decorate with frosting and Halloween candies. Makes 5 Jack-O-Lanterns. (For best results use fresh marshmallows.)


1 cup crunchy peanut butter
1/3 cup water
2 large eggs
1 boxed chocolate cake mix (use my homemade chocolate cake Just like Duncan Hines Chocolate mix recipe – Kitty Litter Cake recipe – Halloween is coming)

M & M candies
Red hot candies

Beat together peanut butter, eggs and water. Gradually add the dry cake mix. Mix well. Form dough into 1 inch balls. Place on ungreased cookie sheet. Flatten balls with the bottom of a glass dipped in sugar. Pinch out the dough to form two ears at the top of cookie. Add the M & M's for eyes and the red hots for a nose. Press a fork into the dough to form whiskers. Bake at 375 degrees for 8 to 10 minutes. Makes 4 1/2 dozen.


2 tubes refrigerator roll of pizza dough
1 cup grated mozzarella or provolone cheese
1/4 cup Parmesan cheese
Nonstick spray
4 tablespoons pizza sauce or pasta sauce
8 hot dogs
Optional pizza toppings: onions, green peppers, olives, etc.
1 tablespoon Italian herb seasoning mix

Preheat oven to 300* F. Open package of pizza dough. Grate cheese, and dice vegetables. Spray cookie sheet with nonstick spray. Place pizza dough on sheet and cut into 8 squares; press dough thin with fingers. Add pizza sauce to each square. Add hot dogs and other pizza toppings and pizza herbs to taste. "Mummify" the hot dogs by wrapping them completely in the dough and pinching the ends. Bake for approximately 15 minutes or until crust begins to brown. Serve with warm pizza sauce or pasta sauce for dip.

Serves 4 to 8


1 (.13 oz.) envelope unsweetened grape soft drink mix
1 (.13-oz.) envelope unsweetened orange soft drink mix
2 cups sugar
3 quarts cold water
1 liter ginger ale
1 frozen hand

To make the frozen hand, wash a disposable glove, fill with water, seal with a rubber band and freeze until hard.

Stir together grape and orange soft drink mix, sugar and water until solids are dissolved. Combine with chilled ginger ale just before serving. Dip the frozen hand briefly in warm water, then peel off the glove. Float the prepared hand in the punch bowl for a ghastly effect.


Recipe: hot? then join me in a dish of ice cream….

|July 4, 2011|read comments (0)
Author: Mama's Kitchen

Yes – it's hot.  And it's humid.  And I don't take to this heat very well.  Add a hot flash or two and it's quite unbearable.

So what do you do?  Drink gallons of iced tea, cold refreshing water – and ENJOY SOME ICE CREAM!

Why not? 

It's quite healthy for you too.

Just scoop some all natural cherry vanilla ice cream into a bowl. 

The ice cream is "all natural" so it's good for you.

The cherries have antioxidants, are good for arthritis, etc.

Slice a banana to go around it – bananas are a good source of potassium and are very good for you.

Drizzle with a bit of chocolate syrup – which is also healthy.  (If I said chocolate is healthy – then it's healthy – so don't argue with me!)

Top with some lightly salted nuts – which nuts are good for you too.

And grab a spoon, relax, enjoy and cool off!

Follow with a tall glass of ice water…………

Recipe: Low carb popsicles

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

While I'm at it – I may as well share another summer sensation that you can enjoy – guilt free!


All you need is one large (8 serving size) box of sugar-free jello and 1 quart of diet soda.


Pour 2 cups of diet soda in a saucepan and bring to a boil; remove from heat and stir in jello dry mix.  Pour in 2 cups cold diet soda.

Pour into molds and freeze – ENJOY!


Orange jello and orange pop, lemon or lime jello with lemon/lime pop, cherry jello with cherry pop, strawberry, grace, etc., etc., etc., and kids of all ages are happy!

Recipe: Low-carb Blackberry Ice Cream Recipe

|June 10, 2011|read comments (0)
Author: Mama's Kitchen

It's summer and it's hot.  Cold and refreshing treats feel so good and taste so good on a hot summer day.  If you are counting carbs – this recipe makes 8 servings with only 6 grams of carbs per serving. 

Many of my friends are on low-carb diets, and this is a real treat for them.  Been making this for years!


In saucepan, combine:

1 1/2 qts. half-and-half

1 qt heavy whipping cream

1 1/2 cups Splenda

6 egg yolks

1/3 teaspoon salt

and bring to a gentle boil.  Remove from heat; chill; add 2 tablespoons vanilla extract and approximately 30 ounces blackberries.  Let your ice cream maker do the work for you.


Best part – you can use raspberries, blueberries, a mix of berries – whatever you want for this.


Refreshing and delicious – and you can have seconds without feeling guilty.


Recipe: Low Carb Fudgesicles

|June 5, 2011|read comments (2)
Author: Mama's Kitchen

At this time fo the year I think more people "snack" than actually eat.  By this I mean  – less real cooking, more fast foods or fast made foods and in the heat – sometimes it's a bit more junk-type foods and desserts.


We all enjoy frozen confections – and sometimes we over-indulge in calories or carbs.  So I like to make fudgesicles (luv chocolate!).


Just combine 1 small box of chocolate flavored instant pudding (sugar-free) with 1 1/4 cups water and 3/4 cup heavy cream.  That's it!


If you don't have popsicle molds, you can use 3 oz. bathroom Dixie cups.  Insert a popsicle stick and freeze.


Also try other flavors of pudding – and you can use regular pudding mix (with sugar) is you want.


Either way – these are good and refreshing!