Mint Chocolate Chip Ice cream

Ingredients:
2 bunches fresh mint, stems removed, leaves washed and dried
3 cups heavy whipping cream
1/2 cup sugar
Dash coarse salt
3 ounces finely chopped bittersweet chocolate

Instructions:
1. Chop the mint and place in a glass bowl. Add the cream and stir until blended. Cover and steep in the refrigerator overnight.

2. Strain the mint mixture through a sieve into a clean bowl, pressing on the mint to extract all the liquid. Discard the mint. Stir the sugar, salt and chocolate into the cream and mix well with a rubber spatula. Transfer to an ice cream freezer and freeze according to manufacturer's directions.

Source:
The Los Angeles Times

Notes:
This made a delicious ice cream--perfect for our 1 quart ice cream maker. At our store, the mint was sold in small a plastic container. I just bought one pack and the ice cream was perfectly minty.

Pineapple Rice Paradise

Ingredients:
12 oz. spam or ham
1 can pineapple (crushed or chunks)
1 1/4 c. minute rice or 2 cups cooked rice
1/2 c. brown sugar
1 T. mustard

Instructions:
brown spam
add rest of ingredients
cover and simmer 5 minutes

Source:
Susan Tate

Notes:
Traditionally, my mom made this recipe with one can of spam. We usually make it with thickly sliced ham instead. We also prefer to use regular cooked rice, but if you use minute rice, you don't even have to pre-cook the rice--it will cook in the pineapple juice and brown sugar juice. When using regular, cooked rice, it is best to drain and remove the pineapple juice before adding the pineapple to the mix so that it doesn't get too runny.

Speedy Breadsticks

Find this Recipe at Mommy Lessons 101