Mad Scientist Punch

Mad Scientist Punch

Our home economists concocted this "potion" with kitchen staples such as juice concentrate, soft drink mix, soda and sherbet. It appeals to kids of all ages! 

• Total Time Prep/Total Time: 15 min. 
• Makes 16 servings (4 quarts)

 Ingredients

• 2 cans (12 ounces each) frozen pineapple-orange juice concentrate, thawed
• 2 cups water
• 1 envelope unsweetened orange Kool-Aid mix
• 2 liters lemon-lime soda, chilled
• 1 pint orange sherbet, softened

Directions

1. In a punch bowl, combine the juice concentrate, water and Kool-Aid mix; stir in soda. Top with scoops of sherbet. Serve immediately.

Nutrition Facts 

1 cup: 159 calories, 0 fat (0 saturated fat), 1mg cholesterol, 51mg sodium, 38g carbohydrate (35g sugars, 0 fiber), 1g protein.

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How to Make Vanilla Ice Cream

 Vanilla Ice Cream

"Vanilla is the king of ice cream flavors. This version without eggs ('American' or 'Philadelphia-style') has a brighter, more pronounced vanilla flavor."

Prep 30 m

Cook 5 m

Ready In 2 h 35 m

Ingredients

3/4 cup white sugar

1 cup heavy whipping cream

2 1/4 cups milk

2 teaspoons vanilla extract

Directions

1. Stir sugar, cream, and milk into a saucepan over low heat until sugar has dissolved. Heat just until mix is hot and a small ring of foam appears around the edge.
2. 
   
3. Transfer cream mixture to a pourable container such as a large measuring cup. Stir in vanilla extract and chill mix thoroughly, at least 2 hours. (Overnight is best.)
4. 
   
5. Pour cold ice cream mix into an ice cream maker, turn on the machine, and churn according to manufacturer's directions, 20 to 25 minutes.

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Healthy Homemade Granola Parfait

Healthy Homemade Granola Parfait

Amazing healthier granola layered as a parfait with berries, yogurt and a bit of dark chocolate.

Author: Jen Nikolaus

Recipe type: Breakfast

Ingredients

• 6 c. uncooked old fashioned oats
• 2 c. sliced almonds
• 1 c. shredded coconut
• 1 c. roasted and salted sunflower seeds
• 1 Tbsp. flaxseed (or more if you like it!)
• 1 Tbsp. wheat germ (or more if you like it!)
• ½ c. coconut oil, melted
• 1 c. honey
• Greek yogurt
• raspberries
• strawberries, sliced
• chopped dark chocolate, optional (I used chopped dark chocolate chips)
• Instructions
  1. Mix first six ingredients in a large mixing bowl.
  2. Melt your coconut oil in a small bowl in the microwave (about 30 seconds to 1 minute). Add the honey and mix. Pour over oat mixture and stir.
  3. Pour on a cookie sheet and spread into an even layer.
  4. Bake at 325 degrees for about 15 minutes, then stir it and let bake for another 10-15 minutes, until golden brown. (Your kitchen is going to smell SO GOOD!!)
  5. Let granola cool. Store in an airtight container. (FYI - makes many servings of granola)
  6. When ready to assemble, place yogurt in bottom of glass. Add a layer of granola, then chopped dark chocolate, then berries and repeat. Dig in and enjoy!

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Two Chia Seed Protein Pudding Recipes

Two Chia Seed Protein Pudding Recipes

Chia seed protein pudding combines healthy nutrients like fiber and probiotics in every cup. Topped with fresh peaches, raspberries, and nuts for a tasty vegan snack.

Course: Breakfast, Snack

Cuisine: American

Servings: 5 servings

Calories: 200 kcal

Ingredients

• 3/4 cup vanilla protein powder , Bob's Red Mill Nutritional Booster (4 scoops)
• 2 1/2 cup milk , (unsweetened almond, cashew, soy or dairy)
• 1/4 cup chia seeds
• 1 1/4 cup raspberries
• 1 1/4 cup diced peaches
• 5 tablespoons sliced almonds
• 5 tablespoons pecans

Instructions

In a medium sized bowl whisk together protein powder, milk and chia seeds.

Transfer chia mixture to refrigerator, cover and allow to sit for 30 minutes to over night. The chia mixture should thicken into a pudding.

Assemble four cups. Add 2 tablespoons raspberries and 2 tablespoons peaches to each cup.

Evenlly distribute the chia pudding into each cup

Top each cup with 2 tablespoons raspberries, 2 tablespoons peaches, 1 tablespoon almonds and 1 tablespoon pecans.

Serve immediately or cover and refrigerate for up to 4 days.

Recipe Notes

For meal prep, make and store chia pudding servings small airtight containers.

Each serving is about 1/2 cup chia pudding, 1/2 cup fruit, and 2 tablespoons nuts.

Any fruit can be substituted like blueberries, blackberries, strawberries and apples.

Any nuts can be substituted like cashews or walnuts.

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CHOCOLATE MOUSSE WITH STRAWBERRIES

CHOCOLATE MOUSSE WITH STRAWBERRIES

hey ,today's simple ice cream CHOCOLATE MOUSSE WITH STRAWBERRIES

• Ingredients
• 1 (1.4 oz.) pkg. instant sugar−free
•  chocolate fudge pudding mix
• 1 C.cold skim milk
• 1 3/4 C.light whipped topping
•  Whole fresh strawberries

• Realization steps
• In a mixing bowl, beat pudding mix and milk until well blended, about 2 minutes.
• Fold in whipped topping. Serve with strawberries for dipping. Also can be served over slices of angel food cake. Yields 2 1/2 cups.
• DIABETIC EXCHANGES: One 2 tablespoon serving equals a free food. ALSO: 24 calories, 70 mg sodium, trace cholesterol, 4 gm carbohydrate, 1 gm protein, trace fat

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S'more Ice Cream Pie

Hey We're turning s'mores into the perfect Father's Day-inspired dessert. Your father will associate this pie with so many things men love: building fires, carving pointy sticks, scaring things, and so forth. This has the classic three layers of the s'more: the graham crackers, chocolate, and toasted marshmallows.

Prep :20 min

Ready In 5 h 50 min

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• Ingredients:

1 1/2 cups finely crushed graham cracker crumbs

1/4 cup white sugar

6 tablespoons butter, melted

1 (28 ounce) package chocolate ice cream, slightly softened

2 cups miniature marshmallows, or enough to cover the top

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• Realization steps:

Place graham cracker crumbs into a bowl, add sugar and melted butter, and mix until well combined. Transfer mixture into a 9-inch pie dish. Gently press graham cracker mixture into the bottom and up the sides of the pie dish using a spatula. Pat the edge and inside of the crust smooth with your fingers.

Refrigerate crust until thoroughly chilled, at least 30 minutes.

Fill crust with chocolate ice cream using a small ice cream scoop. Smooth the ice cream with a spatula. Place a ring of mini marshmallows around the inside of the crust and cover top of ice cream with remaining marshmallows. Gently press marshmallows into the ice cream.

Freeze until very firm, at least 2 hours.

Use a propane blow torch to toast the marshmallows, moving the torch quickly to brown the marshmallows. Marshmallows should have small charred spots. Return to freezer to chill the marshmallow topping, at least 3 hours; slice and serve.

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Ice Cream Base

A custard-style ice cream base  from my favorite chef  that any number of flavors can be added to. We have used chocolate, banana, strawberry, cookie dough, and blueberries, and all were wonderful :D

Prep :5min

Cook 10 min

Ready In 10 h 45 min

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• Ingredients:

1 cup heavy cream

3 cups half-and-half cream

8 egg yolks

1 cup white sugar

1/8 teaspoon salt

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• Realization steps:

Pour the heavy cream and half-and-half cream into a heavy saucepan, place over medium-low heat, and heat until barely simmering, stirring frequently. Turn the heat down to low.

Whisk together the egg yolks, sugar, and salt in a large bowl until thoroughly combined.

Slowly pour about 1/2 cup of hot cream mixture into the egg yolk mixture, whisking constantly. Repeat three times more, whisking thoroughly before adding each additional 1/2 cup of hot cream to the egg yolk mixture. Pour the egg yolk mixture back into the saucepan with the remaining hot cream, and whisk constantly over medium-low heat until the mixture thickens and will coat the back of a spoon, 5 to 8 minutes. Do not let mixture boil.

Pour the ice cream base into a bowl and allow to cool for about 20 minutes; place in refrigerator and chill overnight. The next day, pour into an ice cream maker, and freeze according to the manufacturer's directions. Remove the ice cream, pack into a covered container, and freeze for 2 hours or overnight before serving.

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