Ice Cream in a Bag

The ingredients below represent the ingredients to make ice cream for one person.

½ cup whole milk
½ cup half and half
¼ tsp vanilla
¼ cup sugar
1 lb. ice
½ cup coarse salt
½ cup water

In a bowl mix the whole milk, half and half, vanilla and sugar with a fork until ingredients are mixed thoroughly.
Pour mixture into the quart size baggie. (You can skip putting it in the bowl and put the ingredients straight into the quart size baggie if you'd like) Squeeze out excess air, seal and secure the top with tape. Put the quart size baggie inside the gallon size baggie. Add salt, ice and water. Squeeze out air and seal. Secure the top with tape.
GENTLY TOSS AND MASSAGE THE BAGGIE FOR ABOUT 10 MINUTES OR UNTIL THE MILKS AND SUGAR TURN TO A SOLID.
This will happen when the milks turn to their coldest temperature.
Cut a corner of the quart size baggie and squeeze out the ice cream into a bowl.

Caramel Popcorn

5-6 cups popped popcorn
1 cup brown sugar, packed
1/4 cup margarine or butter (1/2 a stick)
1/4 cup corn syrup
1/4 tsp. salt

Directions: In a saucepan on medium heat, combine the brown sugar, corn syrup, salt and margarine; stirring constantly. Cook until the margarine is melted and the mixture begins to boil. Continue to stir and boil the mixture for exactly one minute. Pour the hot syrup over the popped popcorn in a large bowl. Continue to toss lightly to cover the popcorn with all the syrup. While the mixture is still warm, form the caramel popcorn into balls. Allow the popcorn balls to cool slightly and then wrap them in plastic wrap. Yield: 4-5 popcorn balls

Microwave Cake

1 cup cake mix (any flavor)

1 egg

1/3 cup water

3 Tbs. oil

Directions: Combine all ingredients in the mixer. Beat for 2-3 minutes until light and fluffy (scrape sides if needed). Pour into a greased glass ROUND pie pan. Place in the center of the microwave and cook for 4-5 minutes. Allow 1 minute of standing time after cooking. Frost (see below) while the cake is still warm and serve. Yield: 4-5 servings

Chocolate Frosting:

2 Tbs. margarine or butter

1 Tbs. cocoa powder

1 Tbs. + 1 1/2 tsp. milk (make sure you measure this correctly or it will be dry!!)

1 cup powdered sugar

1/2 tsp. vanilla

Directions: Melt the butter in a medium sauce pan on low heat. Add the cocoa powder and milk. Bring to a boil for 20-30 seconds, remove from the heat and then whisk in the powdered sugar and vanilla till smooth.

Chocolate Chip Cookies

1/2 cup shortening (butter flavored)

2 TBS. butter or margarine, softened

1/2 cup sugar

1/2 cup brown sugar

1 tsp. vanilla

1 egg

1 1/4 cup flour, sifted

1/2 tsp. baking soda

1/4 tsp. salt

1/2 pkg. chocolate chips (1 cup)

Directions: Preheat oven to 375. Cream together the butter, shortening, sugar, brown sugar and vanilla until smooth. In a custard cup, beat the egg together with a fork and then add to the sugar-butter mixture. Beat until smooth and creamy. Next, in a separate medium sized mixing bowl, combine the flour, baking soda and salt. Stir these dry ingredients until well combined, then gradually add them to the sugar-butter mixture. Finally, pour in the chocolate chips and only mix until the chocolate chips are spread evenly through the dough. Drop the cookie dough by small even spoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

Yield: about 1 1/2 dozen.

You can also get the chocolate chip cookie variations we saw on Alton Brown’s Good Eats at http://www.foodnetwork.com/good-eats/three-chips-for-sister-marsha/index.html

Mystery Lab (M&M Cookies)

Ingredients:
1 2/3 cup white cake mix
3 T. oil
1 egg
¾ cup plain M&M’s

Directions:
1. Preheat oven to 350 degrees
2. Mix together cake mix, oil, and egg until mix is dissolved.
3. Mix M&M’s into dough.
4. Drop by spoonfuls onto a greased cookie sheet.
5. Bake for 9-11 minutes, until golden brown.
6. Remove from pan to cool

You can experiment with this recipe by using a different type of cake mix or adding chocolate chips instead of M&M’s.