Chocolate Chip Ice Cream 2 Quarts of Heavy Cream 1 1/2 Cups Sugar 1 Tbsp Vanilla Ice and Salt 1 Cup Mini Chocolate Chips Homemade Hot Fudge Sauce 2 Sticks of Butter 3 Cups Sugar 1/3 Cup Unsweetened Cocoa Powder 1 12oz Can of Evaporated Milk 1 tsp Vanilla 1 Cup Semi Sweet Chocolate Chips
Ingredients: About two cups of ice Juice from one grapefruit ( Ruby Red or Pink) Juice from 2-3 Large oranges Juice from 1 lime Method: Place all items in blender and blend until smooth! It’s just that easy! Serves 4 8oz glasses! Substitute or add you favorite fruits for your own unique blend!
Some Kingdom Bound campers this year had accommodations with air conditioning and other comfort amenities. For those who enjoy “glamping,” Nick Finlayson takes the hot dog high end. Begin with a crustini, top it with some whole mustard. Meawhile, grill some hot dogs. Cut chunks on the bias and place on top of the mustard.
Campfire food goes fresh and juicy with a simple recipe that takes your average peach and transforms it into a hot, juicy dessert. Start by halving a peach, and removing the pit. Place face down on the grill and allow it to generate a low seer. Be careful not to cook too long, to keep
Ingredients: 1 1/2 Pounds Chicken Breast 1 Cup Canola Oil 1 Tbsp Salt 1 Tsp Garlic Powder 1/2 Tsp Paprika 1/2 Tsp Chili Powder 1/2 Tsp Oregano 1 Tsp Basil 1/8 Tsp Black Pepper 1/2 Tsp Poultry Seasoning 1/4 Cup Vinegar (white or Cider) Skewers Method: Cube the chicken breast in even chunks, about one
Ingredients: 1/2 Cup Butter 1 1/2 Cup Sugar 1/2 tsp Salt 1 Egg 1 Tsp Baking Soda 1 Cup sour milk or butter cream 2 Cups + 1 Tbsp flour 3 Cups Chopped Rhubarb (fine) 1/4 Cup Red Sprinkles For the topping- 1/3 Cup Sugar 1/3 Cup Chopped Nuts (Pecans and Walnuts) 1 Tsp Cinnamon