Huckleberry Shake in the Magic Bullet

My parents have a "Magic Bullet" that makes individual sized shakes and purees most anything. After our lunch today, my husband and Dad made Huckleberry Shakes for us.

Huckleberry Shakes
2 scoops of ice cream
enough milk to go 3/4 of the way up to top
Since we had huckleberry ice cream, they just added 1 tsp huckleberries. If you have vanilla, you'll want to add more.
2 tsp. sugar or sweetener of your choice

Tin Can Ice Cream & The Ice Cream Truck

Our children love it when the Ice Cream Truck stops by. Here they are buying ice cream from him just a few days ago.

And then the youth in the ward, in honor of pioneer day, were on the edge of the street briskly rolling back and forth tin can ice cream. when the ice cream truck drove by! lol

We stopped him and asked him if he wanted to buy any ice cream. He paused for a picture with us. A few minutes later our boys found him and bought ice cream from him and tasted the tin can ice cream.

If you want to try TIN CAN ICE CREAM you'll find the recipe below.

Kid's Tin Can Ice Cream

1 #10 clean cannery can

1 1 lb. clean can

duct tape

2 or more kids

Ingredients:

1 c. milk

1 c. whipping cream

1/2 c. sugar

1/2 tsp. vanilla

1 egg (optional)

fruit, smashed, chocolate, etc.

rock salt

ice (crushed or small cubes)

Pour all food ingredients into 1-pound can.

Duct tape lid on securely.

Place inside 3 lb. (#10 size) can

Layer ice and rock salt around sides of small can.

Duct tape lid on.

Roll briskly on hard ground for 10 minutes - cement works best.

Open lid and drain ice water. Open smaller can and stir, scraping sides well.

Retape. Re-pack big can with ice and salt.

Re-tape and roll again.

Makes about 3 cups of ice cream.

Hubby Makes Round Steak into Filet Mignon

My husband says you can make the toughest round steak into steak with the tenderness and moistness of Filet Mignon by marinating for a couple days using vinegar and oil. He grilled it to go with our peas and potatoes. Here's how he did it . . .

1/3 cup balsamic vineger

1/3 cup apple cider vinegar

1/3 cup olive or canola oil

2 Tbs. Montreal Steak seasoning

6-10 small "mock" filet minon steaks (made from inexpensive round steak)

Mix all in a sturdy gallon-size zip lock bag. Let it marinate for 2 days, in the fridge, turning the bag over and massaging the contents a little twice a day.

(The acid in the vinegar will tenderize the meat by breaking up the longer meat fibers, and the oil helps bring moistness to the meat that is far healthier than the high saturated fat in the animal-fat-marbling found in meat selected for it's natural (fat) moistness and tenderness.)

Then sear on high heat grill for a couple of minutes each side before finishing the grilling as you typically would.

The slightly tangier result in the meat is very popular with our kids, who do not care for the sweetness of nearly all BBQ sauces.

Enjoy!

Creamed Peas & New Potatoes

Friday, we went to the local Farmer's Market and some of our purchases included new red potatoes and fresh green peas. I found this recipe to make them creamed. Although everyone else liked them, our youngest, not a fan of peas, asked in disgust, "Why are you putting that on your blog? I thought you only put good stuff on there like pulla, lattyja, Grandma's rolls, and karjalan piirakka!" lol

Well, if you dare favor the opinion of the rest of us, try this recipe with your new peas and potatoes or share your favorite version that the biggest pea avoider would like. He did manage to get 8 peas down when his brother told him he had to eat them or get none of the brownies he just made for desert. lol That same son said, "Oh, I just love these new peas and potatoes!"

CREAMED PEAS & NEW POTATOES

from COOKS.COM

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1 lb. whole tiny new potatoes
1 1/2 c. shelled peas or loose-pack frozen peas
1/4 c. chopped onion
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
1 c. milk

Scrub potatoes; cut any large potatoes in half. If desired, remove a narrow strip of peel from around the center of each potato. In a medium saucepan cook potatoes in a small amount of boiling salted water for 10 minutes. Add peas and cook 5 to 10 minutes more or until tender. Drain.In a medium saucepan cook onion in butter until tender but not brown. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Stir in potatoes and peas; heat through. Season to taste. Serves 4.

MICROWAVE DIRECTIONS: Scrub potatoes; cut any large potatoes in half. Remove a narrow strip of peel from around the center of each potato. In a 2 quart casserole combine potatoes and 2 tablespoons water. Microwave, covered, on 100% power (high) for 8 minutes. Stir in peas. Cook, covered, on high for 4 to 6 minutes more or until vegetables are tender. Drain. Continue as above.

I must say I was surprised when I couldn't find a creamed peas and potatoes recipe in the Betty Crocker or any other standard cookbooks.