I had to pass along this yummy recipe from The Pioneer Woman.
I love Laura Ingalls Wilder and all things Pioneer, so I have to try this tempting recipe. Thanks to Ree Drummond for this post. You must click over to this amazing site full of great inspiring thoughts and images. Enjoy!
Prep Time: 25 Minutes | Cook Time: 15 Minutes | Difficulty: Intermediate | Servings: 8
- Caramel Sauce
- 4 Tablespoons Butter
- 1 cup Brown Sugar, Packed
- 1/2 cup Half-and-half
- Pinch Of Salt
- 1 Tablespoon Vanilla
- 1/4 cup Egg Whites
- 1/4 teaspoon Salt
- 1/4 cup Sugar
- 1 cup Pecans, Finely Chopped
- 2 pints Ice Cream (1 Pint Each Of Different Flavors)
To make the caramel sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
To make the crust:
Preheat oven to 350 degrees. Beat egg whites until frothy. Add sugar and salt and beat on high until stiff. Fold in nuts. Spread mixture all over the bottom and sides of a non-glass pie pan, making sure to adequately coat the sides. Bake for 15 to 20 minutes, watching toward the end to make sure crust doesn’t get too brown. Remove from oven when crust is golden brown. Allow crust to cook completely.
When crust is cool, remove ice cream from freezer. Allow to soften. When soft, spread one pint of ice cream (I used Butter Brickle) over the bottom of the crust. Spread the other pint (I used Vanilla Bean) over the first flavor. Cover with foil and freeze until very hard.
To serve, cut slices of pie and serve on individual plates with cold caramel sauce spooned over the top. *Note that the crust will be a bit sticky…but it’s oh, so good!
Ice Cream Pie with Easy Caramel Sauce | The Pioneer Woman Cooks | Ree Drummond
Frozen Vodka Decorated for the Holidays and a great cranberry orange vodka recipe at the bottom. What does a well-stocked home bar need to have? For some inspiring fotos, click over to the post at the end of this article. Amazing!
By Allison at heirloom philosophy: “Freezing the vodka with seasonal greenery or cranberries is such a beautiful touch!To create your own bar at home you will need the basics…Here is the link to some of Martha’s favorite non alcoholic drink recipes.
For more details, how many drinks per person and what types of beverages click over to this informative post from heirloom philosophy. Enjoy!
|SOURCE MARTHA STEWART
|SOURCE MARTHA STEWART
heirloom philosophy: Cheers! Holiday Entertaining and the Well-Stocked Bar
This recipe comes from one of my fav bloggers Esi at Dishing up Delights. The ingredients look amazing. Enjoy!
Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
Makes 8 servings
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
1 1/2 teaspoons Dijon mustard
Salt and pepper to taste
3 bunches of beets, roasted, cooled, and diced
Greens from 3 bunches of beets, washed and dried
6 ounces baby spinach, roughly torn
5 ounces herbed goat cheese
1 cup candied walnuts
1/4 cup pomegranate arils (optional)
In a medium bowl, whisk together the olive oil, balsamic vinegar, and Dijon mustard. Season to taste with salt and pepper and set aside.
Add the beet greens and spinach to a large pot. Cover and heat over low heat until the greens have wilted, about 10 minutes. Season the greens lightly with salt and cool to room temperature.
Arrange the greens on a large plate, top with the roasted beets, candied walnuts, dollops of goat cheese, and pomegranate arils if using. Serve the salad at room temperature with the dressing on the side.
Dishing Up Delights: Roasted Beet Salad with Wilted Greens, Herbed Goat Cheese, and Candied Walnuts
Finally a recipe that reminds me of being in England 20 years ago. The taste of traditional English Trifle can’t be duplicated, however this recipe comes close. Enjoy and Happy Holidays!
|Photograph by Lis Parsons
|“I think the title of this recipe really says it all. I have written so many recipes for trifle, I scarcely dare reiterate my love for it, but this, perhaps the most traditional of my offerings, shows the sensational, time-honored pud at its glorious, many-layered best: the jam-slashed and sherry-sodden sponge, the sharp fruity layer of flavor-oozing berries, the eggy custard and the whipped cream. On top, my favorite color combination: the Victorian pink of crystallized rose petals with the tender green of chopped pistachios. Perfection.” Nigella Lawson
Recipes from Nigella Christmas by Nigella Lawson. Photographs by Lis Parsons. Copyright (c) Nigella Lawson 2008, 2009. Photographs Copyright (c) Lis Parsons 2008, 2009. Published by Hyperion. Available wherever books are sold. All Rights Reserved.
The Boozy British Trifle | Dashrecipes.com
I picked this book up at Costco recently and have been reading it like a romance novel. Enjoy NIGELLA LAWSON/ Nigella Christmas: Food, Family, Friends, Festivities Food to Celebrate Life The Pleasures and Principles of Good Food!
- Below is a video and some links to the book and FoodTV for yumminess.
I posted this over on my style blog at Tumblr a few days ago – Click here for the link to Style-Elise.com. My personal blog is a micro blog full of images and inspirations. I love the bright colors of this photo and I adore anything jello. Enjoy this recipe from great blogger you might want to follow at jellyshottestkitchen. The post has all the details on where to get colored marachino cherries online. Enjoy
Scroll down for a copy of the recipe: Here is link to original post Rainbow Cherry Jigglers Recipe – Tablespoon.
Rainbow Cherry Jigglers! – Style-Elise