Mint Chocolate Chip Ice Cream (Allergy Friendly)

Now that we know Josiah has allergies, I thought I would update this with some recipes I am finding that he can have. Things that we have eaten before that are tried & true good. I’m gonna start with this ice cream that is to die for. I was looking for homemade ice cream recipes so that he can have ice cream for his birthday. My friend made this and brought it to our house, and the boys devoured it. I looked over & there was literally one spoonful left that I made them save for their dad.

1 can (14 oz) coconut milk (not lite)
1 handful spinach (about 1/2 c. packed, or 1 cup loosely packed)
1/2-1 tsp. peppermint extract (to taste)
2 tsp. vanilla
1/3 cup sweetner (pure maple syrup, honey, or yes, even SUGAR)
1/2 cup mini chocolate chips

Blend everything but the chocolate chips in the blender. If the coconut milk is super thick or chunky, warm it slightly before blending. Just be sure the mixture is cool before adding the chocolate chips. Freeze in an ice cream maker. ENJOY!

Sometimes I blend lots of strawberries or raspberries and/bananas with the sweetener and vanilla. In that case, omit the spinach and mint. I suppose you could even melt the chocolate chips in the coconut milk for chocolate ice cream.

Tiana’s Chocolate Love in a Bowl

I have no clue what the real name for this is. All I know is I got the recipe from my SIL Tiana. She used to make it for us when we lived in the same condo complex. I thought it was hard because it tasted so good. Then one day I needed something for Josh’s work party & emailed her for the recipe & found out how easy it is. We then made it for a church function & it was a hit. I hope it’s ok I post this because she really should patent this recipe….

Bottom layer: cook brownies, let cool, crumble into bottom of dish.

Layer 2: jar of butterscotch (or caramel)

Layer 3: Large container of cool whip

Layer 4: broken up Skor bars (I’ve used butterfinger & Heath, they’re all great)

Then keep it cold. Very important. Please beware that you will want to eat the whole bowl yourself. This will only lead you to consuming your allotted calories for the month in one sitting.

Swedish Meatballs

This recipe came with the cookbook that came with my Crockpot 9 1/2 years ago when we got married. It seriously is the best recipe ever. We served it at a church function & I think 1/2 the ward called me later asking for this recipe.

2 1/2 lbs frozen cooked meatballs

1 can cream of mushroom soup, undiluted

1 can golden mushroom soup

1 (14 oz) can of beef broth

1 (3/4 oz) envelope of brown gravy mix

Combine all ingredients in the crock. Stir well. Cover & cook on low for 6 hours or high for 3 hours. Serve over rice. Yummy & Easy

Chocolate Dream Cake

Another one from Erin. We aren’t huge cake fans, but we LOVE this cake.

1 chocolate cake mix

1 small can sweet & condensed milk

3 Heath/Butterfinger/ or Reese’s Bars

12 oz carmel topping

12 oz cool whip

Bake cake & let it cool. punch holes in cake with fork or knife and pour sweet & condensed milk over cake. Refrigerate overnight. Spread with Cool Whip & sprinkle with crushed candy bar. (Erin has a note that says when she used butterfinger, she used butterscotch topping & it was great!)

Fettuccine Italiana

Another one from Erin. This is one of Josh’s favorites.

8 oz uncooked fettuccine noodles

1 pkg smoked turkey sausage- thinly sliced

2 cups cut fresh asparagus

1 cup sliced fresh mushrooms

1/4 cup chopped onion

1 garlic clove- minced

1/2 tsp dried thyme

1 Tbsp olive oil

1 Tbsp cornstarch

1 cup chicken broth

1/4 cup shredded parmesan

Directions:

Cook fettuccine. In a large saucepan, saute sausage, asparagus, shrooms, onion, garlic, and thyme in oil until veggies are tender. Combine cornstarch and broth until smooth. Stir into sausage mix. Bring to a boil, cook and stir for 1-2 minutes until thickened. Drain pasta. Add to sausage mixture, toss to coat. sprinkle with parmesan.

Shrimp Tortellini

This is just what I throw together sometimes for a quick dinner. Riley LOVES shrimp so he gets so excited when I make this. Sorry not really any measurements…

Cook cheese filled tortellini pasta

In the meantime, saute fresh mushrooms & onion. Add a bottle of alfredo sauce (or make your own, I did find a good recipe for one, I’ll have to find it again) and the shrimp. Add the tortellini once it’s cooked. So fast, easy & yummy!

Linguine with Shrimp or Chicken Scampi

Another one from Erin. We haven’t had this in forever, but we do love it. Especially with shrimp, this is great!

Vegetable oil

Salt

3/4 lb linguine

3 Tbsp unsalted butter

2 1/2 Tbsp olive oil

1 1/2 Tbsp minced garlic

1 lb large shrimp or chicken tenders (bite size)

1/4 tsp ground pepper

1/3 cup chopped parsley

1 small zucchini

1/2 lemons, zest grated

1/4 c lemon juice (2 lemons)

1/4 lemon, thinly sliced in half rounds

1/8 tsp Red pepper flakes (Those red pepper flakes are too hot for me, so I usually omit them)

Directions:

Drizzle some oil in a large pot of boiling salted water. Add linguine and cook for 7-10 minutes, tests done.

Meanwhile, in another large pot, melt butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp or chicken, zucchini 1 1/2 tsp salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat; add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and tehn put it back int eh pot. Immediately add the shrimp and sauce, toss well, and serve.