Peach Sherbet

Yeah, not my photography......

Another flavor, pretty much the same recipe.

PEACH SHERBET

half of a 2 liter bottle of peach soda

1 (14 ounce) can sweetened condensed milk

1 (15 ounce) can peach slices, drained and chopped

2 tablespoons vodka

Chill the soda and fruit several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture.

Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

I Love Cows!

I really love the Chick-Fil-A Cows! I especially love the billboards with the cows standing in front of the sign. Whoever thought of the cows as a marketing strategy is a GENIUS.

So, today, I did a little shopping at one of my favorite thrift stores. Just look at this awesome purchase! It cost me 80 cents. Cow in a disco suit with a microphone and "hair"!



He now sits with UGA Cheerleader Barbie (a gift) and another cow that I bought at a thrift store for a dollar a while back.




And, look at this! A picture of me with the cows at the Relay for Life event I did a month or so ago.

In reality, I rarely eat at Chick-Fil-A. I don't eat much fast food in general. I just really love their advertising. Am I crazy?

Sausage Balls

Who doesn't love sausage balls??

I made these for a breakfast we had on the last day of school. They disappeared!

I used regular sausage instead of hot, and was a bit dissapointed. I wanted the extra flavor and spice. So, remember to get hot sausage.

SAUSAGE BALLS

3 cups Bisquick
1 pound hot breakfast sausage (the kind in the tube)
1 pound sharp cheddar cheese, grated

Mix all ingredients with hands. Shape into small (1 inch or less) balls. Place on baking sheets.

Bake at 375 degrees for 12 to 15 minutes.

Yield: I made about 90 this time.

Note: It works bette to grate a block of cheese. The pre-shredded cheese has ingredients to keep all the pieces from sticking together and therefore doesn't hold together as well.

Orange Delight Cake

A delicious and easy cake that can feed a crowd.

You'll find the recipe over at the Duncan Hines website.

School's Out for Summer!

So, I've completed my first year of the Radiologic Technology program. One more year to go.

I have about four weeks off before a short five week summer term. I need this break so bad! I've worked really hard and kept my 4.0 GPA the entire time I've been back in school. I'm kind of proud of myself.... But, what will I do to keep myself busy? I can only relax so much.

Orange Pineapple Sherbet

ORANGE PINEAPPLE SHERBET

half of a 2 liter bottle of orange soda
1 (14 ounce) can sweetened condensed milk
1 small can crushed pineapple in juice
2 tablespoons vodka

Chill the soda and crushed pineapple several hours or overnight.

Combine all ingredients in a large bowl. Turn on your ice cream maker and pour in the mixture. Continue as directed by manufacturer's instructions.

When complete, move to a freezer container and store in freezer.

The vodka keeps sherbet and ice cream from freezing up really hard.

Spicy Bourbon Bacon Chex Mix

My picture doesn't do this justice! Check out the picture over here where I found the original recipe! (I made a couple of changes.)

SPICY BOURBON BACON CHEX MIX

7 1/2 ounces Corn Chex cereal

7 1/2 ounces Honey-nut Chex cereal

1 pound bacon, crisply cooked and chopped

1/2 cup packed dark brown sugar

2 cups small pretzels

2 cups lightly salted roasted peanuts

1/2 cup butter

1/4 cup light corn syrup

3 tablespoons bourbon

1 teaspoon chipotle chili powder

1 teaspoon cinnamon

Line two 15 x 10 x 1 - inch pans with foil. Spray foil with cooking spray. In large bowl, mix cereals, pretzels, peanuts and bacon. Set aside.

In 2-quart saucepan, heat brown sugar, butter and corn syrup over medium heat, stirring occasionally, until bubbly around edges. Cook 5 minutes, stirring occasionally; remove from heat. Cool 2 minutes. Carefully stir in bourbon, chipotle chili powder and cinnamon. Pour over snack mixture; toss until evenly coated.

Spread snack mixture onto pans. Bake at 300 degrees for 15 - 25 minutes, stirring every 5 minutes, to caramelize mixture. Cool completely, about 1 hour. Break into pieces.

NOTE: The original recipe said to store in the refrigerator. NOT necessary! It will be GONE before you have a chance to do that!

By the way, I made this snack to take to the VA Hospital as it was the last day of this most recent clinical rotation there. I have been on a rotation in the operating room for the last couple of weeks. Don't you just love the camouflage lead aprons??!!