Summer Recipe

Clenna sent us another great recipe! 😀

She writes:
“This recipe sounds fun with the kiddies this summer, or at an adult party – lots of laughs.

Ice Cream in a Zip-loc

(recipe will make one dish of ice cream)

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible (too much air left inside may force the bag open during shaking)
Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized.

Next, put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag.
Wrap the bag in the towel or put your gloves on, and Shake, Shake, Shake! and massage the bag, making sure the ice surrounds the cream mixture.
Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, I strongly recommend using the gallon size freezer bags. (Recipe found on Sisterly Savings)

Thank you, Clenna! 🙂

If you have a recipe, a newspaper article, a money-saving tip, or any other bit of info you’d like to share with all of us – send it in!



Clenna Continues to Cook!

Greetings Kids!
Here in New England, This past weekend was truly the nicest of the year – crisp air, blue skies, and temps around 70º!

I was a happy camper! 😀

On Saturday, we took a drive to Cape Cod and spent some quality time with the family. Sunday turned out to be chores day but with such beautiful weather, we flew through that old “to-do list” in record time.

How about you? What were you up to?


Clenna sent us another money-saving recipe!

Well, I’ll let her tell ya about it . . .

Clenna says:

“I found another one! It looks very easy and seems very economical.”

Dorito Shepherd’s Pie


1 lb. ground beef, browned, drained

2 packages instant potatoes, four cheese flavor (betty crocker is good)

1 can corn

Doritos (any flavor, but I prefer nacho cheese)

Shredded cheese such as cheddar or colby jack


Find a casserole dish and start layering with ground beef, then mashed potatoes, cheese, corn, more ground beef, potatoes, cheese. Then crush Doritos on top and bake at 350 for approximately 20 minutes.

Recipe from here

“Also called ‘David’s Junk’. (But I didn’t like that name so I renamed it!”)


(Thanks so much , Clenna, for sharing the recipe! (Your name for it is much better!) 😉



An Apple A Day

Apples are one of those perfect foods . . .

They’re delicious, they’re good for you; and they smell wonderful while cooking!

I came across this quick and easy recipe for an apple dessert and thought you might enjoy it. 🙂



Fill a greased deep dish pie plate 2/3 full with sliced apples (about 5 apples needed)

Sprinkle with:
1 teaspoon sugar & 1 teaspoon cinnamon (mixed)

3/4 cup melted margarine
1 egg
3/4 cup sugar
1 cup flour
1/2 cup chopped nuts

Pour over apples and bake at 350 degrees for 40 minutes or until top is browned.


I‘ll add my two cents to the recipe . . .

*Serve warm.
*And a small dollop of real whipped cream or vanilla ice cream couldn’t hurt! 😉



It’s Soup

There was a 1970’s TV commercial for Lipton Soup Mix, where a child would expectantly ask his Mom: “Is it soup, yet”?
Mom, who was busily stirring a pot on the stove would at first reply:

“Not yet.”

Eventually, after more stirring, she would triumphantly exclaim: “It’s SOUP“!


Ok, so now you are saying . . .

Nice bit of trivia, Crystal, but where are you going with this?

Fair question. I do go off on a tangent sometimes! 😉

I’ve been thinking of soup because Kelly sent me a great recipe for Clam Chowder that I’d like to share with you today. Kelly is famous for this chowder. In fact, when she does a yearly fundraiser for the Samoyed Dog Rescue, the group always requests it. When they send out the rsvp list, it’s already filled-in for Kelly – “Kelly and clam chowder”. They don’t let her choose what she’s going to bring! 🙂

Since I’m a New England girl, I was practically raised on clam chowder. It’s so good on a cold day but to tell you the truth, we eat it when it’s 90 degrees, too!



Kelly’s Clam Chowder

Prepared in a slow cooker!


2 cans condensed Clam Chowder soup
2 cans condensed Cream of Potato soup
2 cans Cream of celery soup
2 cans of minced or chopped clams drained
1 quart of half and half


Mix all soups and clams together; add the half and half.
Cook in a slow cooker for 4 hours on high, or 8 hrs. on low.
Fried, crumbled bacon may be added to the recipe. (Kelly omits this and I would too – not because I don’t like bacon but because it’s non-traditional in New England chowder.)

Kelly tells us that this recipe is from Noah’s Ark, a restaurant that was in the St. Louis area, at one time.


It’s been cold and snowy here for days . . .

Hope your weekend is warm and toasty and maybe includes – some soup!



It’s Not Too Hot for Dessert!

I’ve told my oven: “See you in September.” 😉

Seriously Kids, who wants to swelter beside temperatures of 350 degrees and more during a summer heat wave?

Luckily, I’ve found a dessert recipe that requires no cooking at all! In fact, instead of cooking it, you freeze it. 😀

I’ve mentioned that I have a little collection of vintage cookbooks that were printed as fundraisers for various women’s groups. I found the following recipe in one of them. Don’t you just love the name of it? 😉

Thelma’s “Get Your Guy” Pie

½ cup butter, melted
1 cup brown sugar
3 cups of crushed corn flakes
1 cup chopped nuts
½ cup shredded coconut.

Line a 9” pan with 2/3 of the above mixture.

Fill the shell with 1 quart of vanilla ice cream.

Top the ice cream with the remaining mixture.

FREEZE for several hours.

Serve with hot fudge sauce.