Deep Fried Ice Cream

Deep Fried Ice Cream

Serves 8

16 scoops vanilla ice cream
2 cups finely crushed graham crackers or vanilla waffers
1/2 tsp cinnamon
2 eggs
2 Tbs milk
Oil for deep frying

To prepare Fried Ice Cream: Cover ice cream scoops with plastic wrap and freeze for 2 hours or until firm. In small bowl, combine graham cracker or vanilla wafer crumbs with cinnamon. Mix well. Quickly roll firm ice cream balls one at a time in crumb mixture. Freeze balls on baking sheet lined with wax paper for 2 more hours or until firm. In small bowl, beat eggs and milk. Quickly re-roll coated ice cream balls in egg mixture, then in crumb mix. Put balls back on lined baking sheet and freeze ice cream balls for an additional 2 hours or until firm. Pour oil 3 inches deep in deep fryer or heavy duty saucepan. Heat oil to 375 degrees F. Use slotted spoon to place one ice cream ball at a time into hot oil. Fry until coating begins to brown, 8 to 10 seconds on each side.

Chili Con Queso

24 Anaheim chiles (about 4 pounds) (see note)
1 lb. Velveeta cheese, cubed
1/2 lb. Monterey Jack cheese, shredded (about 3 cups)(see note)
1 cup heavy cream
4 cups finely chopped white onion
2 cups chopped cored and seeded tomatoes
4 cloves garlic, minced

Cut chiles in half lengthwise; remove stems. place cut-side down on foil-lined baking sheet and flatten with palm of hand. Broil 3 inches away from heat until skins are mostly blackened. Transfer to paper bag; seal and let steam 10 minutes to soften skins. Remove and discard skins; chop chilies( you should have about 3 cups cooked chiles). Set aside.

In 4-quart saucepan over very low heat, melt Velveeta and Monterey Jack cheeses, stirring constantly. Stir in cream, continue to cook and stir until almost smooth. Stir in chiles, onion, tomato and garlic.

Note:

1. You can omit the chiles and substitute Tex Mex Cheese Blend for the Monterey Jack cheese if you cannot find Anaheim chiles or don't want them.

Bon Fire

Our friends Doris and Chantelle are down from Ottawa for their vacation and are staying at the house for a couple of nights. Sunday night we all went to a bonfire at Topsail beach and Monday night we made supper at the house. I know Doris loves mexican food as she always takes Chili Con Queso and Salsa back with her. So we decided to prepare a mexican meal, Chicken Fajita Nachos, Chicken and Beef Fajita's and Deep Ice Cream.

The first picture is Dorris and the second picture is Chantelle on the left and Vicki on the right. The last picture is Vicki's hun bun Mel.

No Avocado, No Refried Beans, Mexican Layered Dip

This weekend the whole Rees clan gathered together at the cabin. My sister Lori (left) and her husband (center white cap) were here from Ottawa as well as my two nephews Mark and Tyler (right green and white cap) for a vacation. That's my brother Blair and his wife Donna sat together and Mom on the far right. The food fishery was open and Dad the boys caught their quota down in Flatrock. We started off the weekend with pan fried cod. I contributed a couple of dips. Artichoke and Spinach Dip and No Avocodo, No Refried Beans, Mexican Layered Dip. Lori asked me for the recipies before she left.

No Avocado, No Refried Beans, Mexican Layered Dip

8 ounces cream cheese (lowfat or fat free is fine)
8 ounces sour cream (lowfat or fat free is fine)
1 package Taco Seasoning Mix
1 bottle salsa (how hot depends on you)
3 cups diced lettuce
2 diced tomatoes
1 small bag grated Mexican Blend cheese (if you wish, use more if you love cheese)
3/4 cup diced green onion
3/4 cup diced green pepper (small pieces)
8 pitted black olives, sliced thinly
hot banana peppers or jalapenos, slices (if desired)

Using an electric mixer, beat the sour cream, cream cheese and taco seasoning until smooth and creamy.
Spread mixture evenly on an oval platter or "medium" pizza pan size plate.
Cover evenly with salsa.
Sprinkle lettuce evenly all over.
Top evenly with diced tomatoes and then sprinkle with cheese.
Sprinkle evenly with green pepper, then green onion, then the black olives and banana pepper/jalapeno slices (optional).

Bev's 40th Birthday

Today our friend Bev (center) celebrated her 40 birthday. She decided to have a garden party to celebrate. The food and dessert was amazing. It was like being at the buffet at the Newfoundland Hotel. Coconut Shrimp, Pesto Pizza, Crab stuffed Mushrooms, Steamed Mussels with a creamy garlic dipping sauce. Excellent job Colleen. Cathy brought sweet coctail tomatoes stuffed with goat cheese and basil and curried chicken. Delish! I brought a Spinach and Artichoke Dip and of course a dessert, The Black Beast. I had asked Bev earlier if i could make her a cake and what she would like. She wanted something chocolate and dense. So when I found this recipe I knew I had to try it. It's basically a giant trufffe and I decorated it with Kaluha Truffles. Truly amazing!

Hot Artichoke and Spinach Dip

1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened

1 cup sour cream

1 can (14 oz.) artichoke hearts, drained and chopped

1/4 cup thinly sliced green onion

1 clove garlic, minced

1 teaspoon hot pepper flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup freshly grated parmesan cheese

Preheat oven to 375* F
Squeeze excess moisture from spinach until it is dry. Mix all ingredients except parmesan cheese in medium bowl until well blended.
Spread mixture in ungreased shallow casserole dish
Bake uncovered 15 to 20 minutes until hot and bubbly
Sprinkle with freshly grated parmesan cheese and serve

Crispy Coconut Shrimp

1 cup flaked coconut, toasted
1 pouch SHAKE'N BAKE Extra Crispy Original Coating Mix
1/4 tsp. each curry powder and cayenne pepper
24 uncooked large shrimp (1 lb./450 g), peeled, deveined
1 egg, beaten

HEAT oven to 400°F. Combine coconut, coating mix and seasonings in shallow bowl.
DIP shrimp in egg, then roll in coconut mixture until evenly coated. Place on baking sheet.
BAKE 10 to 12 min. or until shrimp are tender.