No Churn Dulce de Leche Ice Cream

March 21, 2017
No Churn Dulce de Leche Ice Cream

Cool, creamy and the wonderful taste of Dulce de Leche make up this simple ice cream.

Out of all the kitchen-related knowledge that I have earned in doing this blog, finding out how easy it is to make homemade ice cream has been my favorite discovery. Who knew it was so easy?!  I sure didn't. Count me as clueless on that one just a few short years ago.

It is not only so much tastier than the store bought stuff, you can get has creative, healthy or decadent as you wish. The sky is the limit.

This ice cream is definitely on the decadent side. But, it does only need two ingredients.  I have made a similar version in the past and this one is just about the same, but, with one difference.  Instead of using sweetened condensed milk, as in the previous recipe, this ice cream has Dulce de Leche.

Dulce de Leche is pretty much the most amazing thing to come in a can.  It is a thick, caramel sauce that you can find in the Hispanic food section of your grocery store.  You simply beat your whipping cream until you have stiff peaks ( don't beat too much or you will get butter!).  Then, you fold a bit of the whipped cream into the Dulce de Leche, mix, then, the remainder. Finally, freeze for a few hours. That is it.

It's creamy, caramel-y and just plain dreamy. You can't pass this one up!

linking up & weekend potluck 

No Churn Dulce de Leche Ice Cream

by Table for Seven
Prep Time: 00:10
Ingredients (Serves: 6-8)
  • 14 oz can, Dulce de Leche
  • 2 cups whipping cream
Spoon Dulce de Leche into a large bowl.
In a mixing bowl, beat whipping cream until stiff peaks form.
Take 1/4 cup of beaten whipped cream and fold into Dulce de Leche. Fold until combined.
Then, spoon remainder of beaten whipped cream and fold into Dulce de Leche mixture. Fold until fully combined.
Spoon mixture into a freezer safe container with lid and freeze for at least 6 hours before serving.

  • Crock Pot Cool Ranch Chicken Tacos
  • Crock Pot Cool Ranch Chicken Tacos

    March 19, 2017

    Four simple ingredients is all you need for these flavorful tacos!
    It's the end of an era, my crock pot era that is. It died.  ☹

    Specifically, it got zapped. Literally. I was making dinner one night and the cord bumped up against the back counter.  The cord broke and the whole thing made a huge "ZAP!"  Leaving me really freaked out and a nice, black mark on my kitchen back counter.

    Thankfully, nothing serious happened. No flames or smoke and the black mark was easily cleaned off.  But, the crock pot was a goner.  Luckily, I was able to transfer our dinner to  a back up crock pot.  A much smaller crock pot that I rarely use, but, it did the trick.

    I thought is was the perfect time to purchase the well-talked-about Instant Pot. It's a slow cooker,  pressure cooker, and yogurt maker all in one.  I know! Crazy.  I've only used it once (was super fab), but, don't worry. We will still have lots of crock pot/slow cooker recipes around here in the future.

    Before the "incident", I was able to make and shoot some crock pot recipes, including these tacos.

    I seriously love tacos, don't you?  I could eat them everyday.  So darn good.

    These particular tacos only 4 ingredients.  Well, the chicken needs just 4 ingredients.  The taco ingredients is strictly up to you.  Actually, if you don't even want to make tacos, you kinda don't have to. The shredded chicken would work for burritos, salads, tostadas or even a sandwich.

    It's full of flavor and perfectly versatile.

    Grab a taco and enjoy!

    linking up & weekend potluck

    please note: this post contains an affiliate link, see disclosure

    Crock Pot Cool Ranch Chicken Tacos

    by Table for Seven
    Prep Time: 00:10
    Cook Time: 05:00
    Ingredients (Serves: 6-7)
    • 1 1/4 lbs boneless chicken breast
    • 1 envelope dry taco mix
    • 1 envelope dry ranch dressing mix
    • 1 1/2 cups chicken broth
    • your choice of taco shells
    • taco toppings of your choice: cheese, tomatoes, lettuce, sour cream, etc
    Add chicken into crock pot. Add remainder of ingredients on top of chicken.
    Cover and cook on low for 5 hours.
    Remove chicken and shred.
    Place shredded chicken back into crock pot and cook an additional 30 minutes.
    Serve on taco shells

  • Swiss Cheese Chicken Casserole
  • Swiss Cheese Chicken Casserole

    March 16, 2017

    Chicken, Swiss cheese and a crunchy stuffing topping make this easy casserole not only delicious, but, a snap to toss together.

    This is one of our favorite weeknight dinners. It has something for everyone. Some chicken, some cheese, some stuffing. All such good things.

    It such an easy dish, and it's also really good. However, for me, photographing it has been a bit of challenge.

    I think this is about the millionth (give or take) time that photos have been taken of this casserole.  My pictures had never seem to do it justice. It's not a very pretty dish and capturing the "oh that so delicious!" aspect of some dishes, like this one, is still a challenge for me, even after doing this food blogging thing for so long.

    So, let me give you a run down:

    We have a basic layered casserole. First layer, boneless chicken.  Second layer, Swiss cheese. Third layer, a combo of plain Greek yogurt and cream of chicken soup (my fave can be found here), then, our final layer is stuffing and melted butter.

    It then is baked just about 30-35 minutes. Everything bakes up nicely, the cheese melts, the stuffing still has a nice crunch, but, also part of it gets a mixed with the melted cheese/chicken soup mixture. Delicious!

    Pair this up with your favorite veggie and dinner is on the table in less than an hour.

    {linking up}
    {linking up to Weekend Potluck}

    Swiss Cheese Chicken Casserole

    by Table for Seven
    Prep Time: 00:15
    Cook Time: 00:35
    Ingredients (Serves: 6-8)
    • 1.25 lbs boneless chicken breasts (about 3-4 breasts, depending on the size. Should be enough to nearly fill the bottom of your pan when chicken is laying flat)
    • 8-10 slices Swiss cheese
    • 10 oz cream of chicken soup
    • 1/4 cup plain Greek yogurt
    • 6 oz box, prepared stuffing mix ( ex: Stove Top or anything equivalent)- You can also use seasoned stuffing cubes
    • 1/2 cup butter, melted
    Preheat oven to 350 degrees. Grease bottom of 9 x 13 baking dish
    Lay chicken breast flat on bottom of dish.
    Lay cheese slices on top of chicken.
    In a small bowl, mix soup with Greek yogurt until combined. Spread mixture on top of cheese slices.
    Sprinkle top of cheese with stuffing mix.
    Pour melted butter on top of it all.
    Bake 30-40 minutes or until chicken is cooked thoroughly.
    Baking time may vary depending on the size of your chicken. Mine only took about 30 minutes, but, they were thin. Thicker pieces will require longer time.
    Adapted From Or She Says
  • No Bake Blackberry Yogurt Pie
  • No Bake Blackberry Yogurt Pie

    March 14, 2017

    A deliciously perfect pie for upcoming spring.

    Happy Pi Day friends!

    To celebrate, we are having pie. Get it? Pi-Pie. Yes, dorky. Sorry about that.

    It does feel kinda odd posting a no bake pie with blackberries.  We received about 3 inches of snow in our area in the last few days.  However, I can't really complain about the weather. Our winter has been very mild and the snow isn't staying for long. Temps are on the rise already and spring is right around the corner. Fingers crossed!

    Our pie this Pi Day is, in fact, no bake. It's also loaded with tons of blackberry flavor and creamy whipped topping.  All you need is a pie crust, some yogurt, whipped topping, plain gelatin and of course, blackberries. So simple and has a wonderful, fruity flavor.  

    Here is the thing about this's soft.  So, it is best served a bit on the frozen side.  Not rock solid frozen, but, a bit more than just cold in the fridge.  It still will be delicious either way, but, keeping it extra cold will be alot less messy for you.  Also, if you can't find blackberry yogurt, mixed berry will work too!

    Have a wonderful 𝝅 day :)

    No Bake Blackberry Yogurt Pie

    by Table for Seven
    Prep Time: 00:15
    Ingredients (Serves: 6)
    • 9 inch graham cracker crust
    • 2 TBSP cold water
    • 1 TBSP lemon juice
    • 1 1/2 tsp unflavored gelatin
    • 4 oz cream cheese, softened
    • 3-6 oz containers blackberry yogurt
    • 1 cup whipped topping (ex: Cool Whip/TruWhip),
    • additional whipped topping for topping, optional
    • 1 cup fresh blackberries, for garnish
    In a saucepan, add water and lemon juice. Sprinkle in gelatin. Heat on low until dissolved. Let it cool for about 5 minutes
    In a mixing bowl, beat cream cheese until smooth. Add in yogurt. Pour in gelatin mixture. Beat until combined.
    Fold in whipped topping.
    Spoon evenly into pie crust.
    If desired, top with additional whipped topping and garnish with fresh blackberries.
    Refrigerate for 2 hours before serving.

  • Chocolate Mint Parfait Bars
  • Chocolate Mint Parfait Bars

    March 12, 2017

    The delightful combination of chocolate and mint make up these, soft, addicting bars.
    I was given this recipe several years ago from one of many sister in laws.  For the longest time, these have been a staple at many of parties on my husband's side of the family.  My husband (and the rest of my family) adored them and would eat large quantities of them.  In turn, I finally got the recipe.

    That was good. But, also, bad. Because, now, we don't need a family party to enjoy them. We can eat them whenever we really want to. Which again, is good.  But, also, bad.

    These bars are so addicting and delicious, eating just one of them is pretty much impossible. So, eating several can be good for your sweet craving, but, bad for your waistline.

    We have three layers for these...a chocolate base, a minty cream center and a chocolate frosting on top.

    Gah! These are just so darn flippin' good.

    Your base starts with a cake mix, then, your mint cream center includes, powdered sugar, butter and shortening. Then, our frosting is just some chocolate chips and more butter.

    Friends, get out your stretchy pants for these babies.

    Lots of goodness in these and the minty flavor is just right for St Patty's Day!


    linking up & weekend potluck 

    Chocolate Mint Parfait Bars

    by Table for Seven
    Prep Time: 00:30
    Cook Time: 00:10
    Ingredients (approx 36 bars)
      FOR BASE
      • 1 box, chocolate cake mix
      • 1/3 c butter softened
      • 1 egg
      • 1/4 cup water
      • 1- .25oz envelope of plain, unflavored gelatine
      • 1/4 c boiling water
      • 4 cups powdered sugar
      • 1/2 c (1 stick) butter, softened
      • 1/2 c shortening
      • 1/4 tsp mint Extract
      • 2-3 drops green food coloring ( optional)
      • 6 TBSP butter
      • 12 oz chocolate chips
      FOR BASE
      Preheat oven to 350 degrees
      Grease a 9 x 13 baking dish.
      In large bowl, combine cake mix, 1/3 cup butter, water and egg. Beat at low speed until mixed. Press evenly in bottom of greased pan.
      Bake for 10 minutes. Cool completely before adding second layer.
      In a mixing bowl, dissolve gelatin in boiling water; cool slightly.
      Add in 2 cups of the powdered sugar and blend well. Next, beat in butter, shortening, mint extract and food coloring(if using).
      Beat 1 minute at medium speed or until smooth and creamy. Add in remaining 2 cups powdered sugar until smooth.
      Spread filling evenly over cooled base.
      In a saucepan over low heat, melt chocolate chips and butter until smooth. Stirring constantly.
      Carefully spread frosting evenly over filling, covering completely.
      Refrigerate until firm, then, cut into bars.
      Let stand at room temperature about 20 minutes before serving.
      Store any remaining bars in refrigerator.