Cake Batter Ice Cream

1 cup milk

1/2 cup white sugar

2 egg yolks, beaten

1 teaspoon vanilla extract

2 cups heavy whipping cream

3/4 cup white cake mix, sifted

Directions

1. Whisk together milk, sugar, egg yolks, vanilla, cream, and cake mix in a saucepan until well blended. Cook over medium-low heat until mixture reaches 160 degrees F (70 degrees C), stirring frequently. Remove from heat and place in the refrigerator or freezer until liquid is cold.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Caramel Ice Cream

1 cup milk

2 tablespoons instant coffee granules

1 cup white sugar

1 pinch salt

2 cups heavy cream

3/4 cup caramel dessert sauce

Directions

1. Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
2. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Chocolate Ice Cream

2/3 cup white sugar

1/3 cup unsweetened cocoa powder

3 egg yolks, beaten

2 2/3 cups heavy cream

1/3 cup semisweet chocolate chips

Directions

1. In large bowl, stir together sugar and cocoa. Add egg yolks and blend with electric mixer. Add cream a little at a time, beating well after each addition. Chill mixture in refrigerator.
2. While cream mixture is chilling, grate chocolate chips in blender or food processor or using a rotary grater, until fine. Stir into cream mixture. Freeze in canister of ice cream maker according to manufacturer's instructions.

Fresh Peach Ice Cream

6 eggs, beaten

3 1/2 cups white sugar

10 fresh peaches, pitted and chopped

4 cups heavy cream

2 cups half-and-half cream

2 teaspoons vanilla extract

3/4 teaspoon salt

Directions

1. In large bowl, mix together eggs and sugar until smooth; puree peaches in blender or food processor and stir 5 cups of puree into egg mixture. Stir in cream, half-and-half, vanilla and salt and mix well.
2. Pour mixture into freezer canister of ice cream maker and freeze according to manufacturer's instructions.

Easy peach cobbler

2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided

1 tablespoon baking powder

Pinch of salt

1 cup milk

4 cups fresh peach slices

Ground cinnamon or nutmeg (optional)

Preparation

1. Melt butter in a 13- x 9-inch baking dish.
2. Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
3. Bring remaining 1 cup sugar, peach slices, to a boil over high heat, stirring constantly; pour over batter (do not stir). Sprinkle with cinnamon, if desired.
4. Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.

4th of July Cookies

4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

2 cups butter flavored shortening

1 cup white sugar

1 cup brown sugar

2 eggs

1 (12 ounce) package white chocolate chips

1 (12 ounce) package dried blueberries

2 (6 ounce) packages dried cranberries

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
2. Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine. Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
3. Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Tex Mex Burger

1/2 cup mayonnaise

1 teaspoon Cajun seasoning

1 1/3 pounds ground beef sirloin

1 jalapeno pepper, seeded and chopped

1/2 cup diced white onion

1 clove garlic, minced

1 tablespoon Cajun seasoning

1 teaspoon Worcestershire sauce

4 slices pepperjack cheese

4 hamburger buns, split

4 leaves lettuce

4 slices tomato

Directions

1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Red Skin Potato Salad

2 pounds clean, scrubbed new red potatoes

6 eggs

1 pound bacon

1 onion, finely chopped

1 stalk celery, finely chopped

2 cups mayonnaise

salt and pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Peach Dump Cake

2 (16 ounce) cans peaches in heavy syrup

1 (18.25 ounce) package yellow cake mix

1/2 cup butter

1/2 teaspoon ground cinnamon, or to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

Coconut Poke Cake

1 (18.25 ounce) package white cake mix

1 (14 ounce) can cream of coconut

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) package frozen whipped topping, thawed

1 (8 ounce) package flaked coconut

Directions

1. Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.
2. Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Peanut Butter Overload Pie

18 Oreos crushed

1 1/2 tablespoons butter

1/2 teaspoon ground cinnamon

1 (8 ounce) package cream cheese, softened

1 cup confectioners' sugar

1 teaspoon vanilla extract

1 cup creamy peanut butter

3 cups frozen whipped topping, thawed

3/4 cup frozen whipped topping, thawed

2 tablespoons chocolate sundae syrup

2 tablespoons caramel sundae syrup

4 peanut butter cups ,chopped

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Mix the chocolate cookies with the butter and cinnamon in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan.
2. Bake in the preheated oven until the crust hardens, about 8 minutes. Set aside to cool.
3. Beat together the cream cheese, confectioners' sugar, and vanilla extract. Stir in the peanut butter until well blended, then fold in 3 cups whipped topping until the mixture is light and fluffy. Transfer the mixture onto the cooled cookie crust, spreading evenly on top.
4. Place the remaining 3/4 cup whipped topping into a pastry bag with a tip. Pipe the topping on the pie decoratively. Drizzle the chocolate and caramel syrups on top, and sprinkle with chopped peanut butter cups.

A Lotta Chocolate Cake

1 (18.25 ounce) package devil's food cake mix

1 (5.9 ounce) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.