My family loves summer time and our favorite treat this time of year is homemade ice cream. Cooking is definitely not my specialty. But after years of churning ice cream with every recipe I could find, now make one that comes out creamy and delicious every time. The best part is it makes plenty to share with youth group or a crowd of friends and neighbors! 1 Peter 1:9 “Offer hospitality to one another without grumbling”.
Mix in a six-quart electric churn:
1 cup sugar
1 can sweetened condensed milk
2 cups whipping cream
2 cups half and half
1 Tablespoon vanilla extract
Gallon whole milk (pour to the fill line on churn)
Stir and start churn. Alternate ice with rock salt (3-4 layers) while churn is moving. Add ice as it melts down several times. Unplug as soon as churn stops to avoid burning out the motor. Mine usually takes 30 minutes or so depending on outside temperature.
We love it plain or topped with crushed Oreos, Heath Bar bits, or M&M’s. Also tastes great with two cups of chopped peaches, bananas or other fruit added before churning. Adjust the amount of milk needed to stay at the fill line. Enjoy!
Thanks to Barbara Dinkins for sending in her recipe for Company Chicken. She brought this to our family this week when my dad came home from the hospital. The good news is it’s not just for company! It’s a blessing being a part of such a great church family.
You will need:
8 boneless chicken breasts
1 small jar dried beef
4 strips of bacon (halved)
8 oz. carton sour cream
1 can cream of chicken mushroom soup
Layer the bottom of dish with dried beef. Wrap each chicken breast with 1/2 piece of bacon. Place chicken on top of dried beef. Mix sour cream and soup then spread over chicken. Bake at 325 uncovered for 1 hr.
“A generous man will himself be blessed, for he shares his food with the poor.”(Proverbs 22:9). I was very glad that Barbara was willing to share her food with my Dad and his family!
We would love to here about your favorite “company” dishes! Go to our home page and click the share button.
1 to 2 lbs of fresh whole green beans (smaller sized ones are best)
1 TBSP butter
1 TBSP olive oil
1 clove chopped garlic
Sea salt to taste
Cracked black pepper to taste
1 fresh lemon
Flash boil beans whole in enough water to cover. Drain and put in ice bath to stop cooking process and keep them crisp and bright green. Set to the side.
In skillet, put butter, olive oil, and fresh garlic. Cook on medium heat until garlic is slightly golden.
Add drained beans to skillet along with salt and pepper to taste. Cook 5 minutes. Drain. They should remain somewhat crisp and bright green.
Squeeze lemon juice over beans during final minute of cooking. Serve up delicious and fresh lemony beans. It’s my daughter’s “go to” recipe and a family favorite for us!
Thanks Courtney for sharing this with us! You can cook for me anytime!
Our friends John and Tina Sorrells told us about this little trick for cooking fresh corn in the microwave. We had this at their house one night and couldn’t believe it was from the microwave. By the way, I think it's time for another invite!
We love fresh corn in the summer and throwing it on the grill is our favorite way to eat it. However, on those days when my husband, the “Grill Master”, gets home late, we will throw the corn in the microwave, husks and all!
Cut off the ends of the corn so they will fit on the microwave turntable. You don’t want the pieces to overlap. Place the corn on a damp paper towel and cook on high for about 2-4 minutes per ear. Turn the ears of corn over half way through the cooking cycle. The corn cooks in its own natural juices. Remove the corn and wrap it in a dish towel or tin foil. Let it sit for about 5 minutes. Then smother it in butter, a little salt and pepper and enjoy!
The Supper Table
Easy ideas to help you get them to the table.
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