Boondocking SunChaser 

Easy Homemade Ice Cream (without a machine)
Author: Angela G.
Make delicious homemade ice cream without an ice cream maker! Try this easy 3-ingredient recipe. No churn. No special machine. Just a hand mixer.

 
SKILL LEVEL:
Easy
RECIPE TYPE: Eggless, Kid-Friendly, Memorial Day, Served Cold, Summer, Valentine's Day
PREP TIME: 10minutes minutes
 TOTAL TIME: 2 hours 10 minutes
SERVINGS: 12 servings YIELD: 6 cups
 
Ingredients
4 cups heavy whipping cream
14 oz sweetened condensed milk
2 tablespoon vanilla extract
 
Instructions
In a large bowl, beat on high speed heavy whipping cream until thick, stiff peaks form.
Add sweetened condensed milk and extract and beat on low until combined.
Stir in optional ingredients as desired like nuts, chocolate chips, caramel syrup, candy bar chunks, etc!
Transfer mixture to a freezer-safe contain with lid and freeze for at least 2 hours. 3+ for a more solid ice cream.*
Scoop and serve!

Suggestion: when finished and before freezing put ice cream in individual cups or small bowls.

https://www.mightymrs.com/easy-homemade-ice-cream-without-a-machine/

Grilled Huli Huli Chicken
 
TOTAL TIME: Prep: 15 min. + marinating Grill: 15 min.
YIELD: 12 servings, Perfect for BBQ Gatherings.
I got this grilled chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
Ingredients
1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 6 pounds)
Directions
1. In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.
2. Drain chicken, discarding marinade.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes
 
https://www.tasteofhome.com/recipes/grilled-huli-huli-chicken

Grilled Shrimp Skewers with Jalapeño Cajun Butter
 
We love these grilled shrimp skewers with jalapeño Cajun butter as an easy appetizer or quick main dish. Perfect for grilling season and that butter just steals the show.
Prep Time: 10minutes 
Cook Time: 10minutes
Total Time: 20minutes
 Servings: 4 Calories: 356kcal Author: Alida Ryder
Ingredients
 
800 g (1½lb) peeled shrimp deveined
2 tbsp olive oil
2 tsp Cajun seasoning
1 tsp salt
for the jalapeño Cajun butter
½ cup butter
3 garlic cloves minced
1 jalapeno pepper finely shipped
2 tsp Cajun seasoning
lemon juice to taste
salt to taste
Instructions
Place bamboo skewers in boiling water and allow to soak for at least 30 minutes.
Place the shrimp in a medium bowl then drizzle over the olive oil and add the Cajun seasoning and salt.
 
Toss to coat the shrimp then thread 4 marinated shrimp onto soaked bamboo skewers.
Grill the shrimp in a hot grill pan or outdoor grill for 1-2 minutes per side until the shrimp are cooked through.
To make the butter, heat a pan or saucepan over medium high heat then add the butter.
Allow to melt then add the garlic, chopped jalapeño, seasoning and lemon juice and cook for 1-2 minutes until fragrant.
Serve the shrimp with the jalapeño butter for dipping.
 
Nutrition
 
Calories: 356kcal | Carbohydrates: 4g | Protein: 28g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 252mg | Sodium: 1983mg | Potassium: 302mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2398IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 1mg
 
https://simply-delicious-food.com/grilled-shrimp-skewers-with-jalapeno-cajun-butter/?utm_source=convertkit&utm_medium=email&utm_campaign=NEW%21+Simply+Delicious%20-%2010879181#recipe

Roast Beef Pinwheels

 
Ingredients
1 store bought pie crust
Leftover Roast Beef, shredded
½ chopped onion
2 tablespoons butter
Shredded mozzarella cheese
 
Salt and pepper to taste
Optional:
 Creamed spinach
 
Preheat oven 375
Sauté chopped onion in butter. Mix with shredded roast beef. (Add creamed spinach)
Spread roast beef mixture onto pie crust. Roll up pie crust sealing the edge. Slice roll into ½ inch slices. Place on cookie sheet one inch apart. Cover with shredded cheese. Bake for 20 minutes or until golden brown. 

Vegan Apple Cake

 
Ingredients 
¾ cup of sugar
⅓ cup of canola oil
¼ cup of applesauce
3 tablespoons of plant-based milk
2 teaspoons of vanilla
1 tablespoon flax meal, plus 3 tablespoons of warm water
1 cup all-purpose flour
1 tablespoon of cinnamon
1 teaspoon of baking powder
½ teaspoon of nutmeg
½ teaspoon of salt
2 apples peeled and diced
Powdered sugar for dusting (optional)
 
Instructions 
Preheat the oven to 325 degrees F. Lightly grease an 8-inch pan with oil.
In a medium bowl, combine the sugar, oil, applesauce, plant-based milk, vanilla, flax meal, and water. Whisk briskly until all ingredients are fully incorporated and the mixture is consistent.
Add flour, cinnamon, baking powder, nutmeg, and salt. Stir until just combined. Fold in chopped apples.
Spread mixture into baking pan and bake for 30 to 40 minutes, or until cake is pulling away from sides and a fork comes out clean.
Serve with powdered sugar, warm or cool.
 
Notes
The key to a perfectly baked cake is to measure your ingredients correctly. When measuring in cups, do not use them to scoop the dry ingredients directly. Instead, use a spoon to transfer the dry goods into the measuring cups. Then run the spoon’s handle on top to level it out.
Do not overmix your batter, or you will end up with a tough and dense cake. Don’t worry if you see a few lumps.
Check for doneness by inserting a toothpick or skewer at the center of the cake. If it comes out clean, your cake is done. Take note that your baking time depends on the size of the pan and the type of oven used.
 
https://plantbasedonabudget.com/apple-cake/#wprm-recipe-container-17286

Dawn's Lemon Pepper Chicken

1 cooking bag (size for chicken)
1 Tblsp flour (gluten free flour for gluten intolerant)
1 whole chicken
2 Tblsp lemon pepper seasoning
1 Tblsp garlic powder
1 Tblsp basil (chopped fresh) or 1 1/2 tsp dried
1 tsp dried thyme
thin lemon slices
4 Tblsp butter, seperated
 
Preheat oven to 350 degrees.
Place flour in cooking bag to coat.
Season chicken with lemon pepper, garlic powder, basil and sprinkle with dried thyme. Place seasoned chicken in cooking bag. Place lemon slices on top of chicken. Place slices of butter on top of lemon slices.
Close bag using supplied tie, if no tie is available, cut a strip from the cooking bag and tie off. Bake for one hour or until internal temperature reaches 165 degrees.

Biscotti

Ingredients
6 large eggs
2 cups granulated sugar
1/2 teaspoon salt
4 cups all purpose flour
2 teaspoons baking powder

Directions
1. Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container;
2. For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts .
3. For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds .
4. For Ginger: 1 1/2 cups chopped crystallized (candied) ginger.
5. For cinnamon and vanilla: 2 teaspoons cinnamon, 1 teaspoon vanilla

https://www.foodnetwork.com/recipes/basic-biscotti-recipe-1963341

Stovetop pork steaks with apples and onions

Ingredients
Vegetable spray 
2 tbsps Olive oil
1 small onion sliced
1 apple, cored, peeled and cut into eight sections
8 ounces apple juice
1 pkg brown gravy mix
2 pork steaks
Garlic powder to taste
Greek seasoning to taste (or salt and pepper)

In a frying pan spray with vegetable spray. Add olive oil.
Add sliced onions and sauté using medium heat for 2-3 minutes. Move aside in the pan. Season pork steaks with garlic powder and Greek seasoning. Place in frying pan and brown over medium high heat until lightly browned on both sides. Move onions on top of pork steaks.
Add apples and juice. Lower heat. Bring to a simmer. Sprinkle brown gravy mix over pork, juice, and onions, stirring to mix. Turn pork steaks to coat with sauce. Add more apple juice if needed. Cook on low for 10 to 15 minutes until pork and apples are tender.

Cinnamon Raisin Bagel Bread Pudding
 
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 10 minutes
Yield: 6 servings
 
A bread pudding made with cinnamon raisin bagels and all the the warm, aromatic flavors of french toast like cinnamon, vanilla and nutmeg.
 
INGREDIENTS:
 
12 ounces cinnamon raisin bagels, cubed (about 7 cups)
1/3 cup raisins (I like golden)
3 eggs
3 cups whole milk (may substitute half & half)
 
2/3 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
maple syrup, whipped cream, vanilla ice cream and/or fresh fruit, for serving
 
INSTRUCTIONS:
 
Grease an 8x8x2 inch casserole or baking pan. Add bread cubes and scatter raisins over top.
In a large bowl whisk eggs, slowly whisk in milk then sugar, cinnamon, vanilla and nutmeg. Pour over bread cubes. Press bread cubes down to soak up the egg mixture. Cover and refrigerate 2-3 hours or overnight.
Remove pan from refrigerator and allow to come up to room temperature. Press bread cubes down again. Preheat oven to 350 degrees F. To make a bain marie put the pan inside a larger roasting pan and fill with enough hot water (not boiling) to reach halfway up the pan.
Bake for 45-50 minutes or until center is set. Cool and chill completely.
 
https://www.cinnamonspiceandeverythingnice.com/cinnamon-raisin-bagel-french-toast-bread-pudding/

Walnut Raisin Pumpkin Spice Muffins

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

SERVINGS

12

INGREDIENTS

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

6 tablespoons butter

1 1/3 cups light brown sugar

2 large eggs

1 1/3 cups pumpkin purée

1 teaspoon vanilla extract

1/2 cup walnuts

1/2 cup raisins

INSTRUCTIONS

Preheat oven to 350F. Line a muffin tin with paper liners.

In a medium bowl, mix together the flour, baking powder, spices, and salt.

In a large bowl, beat together the butter and brown sugar. Add the eggs, one at a time. Stir in the pumpkin puree and vanilla extract. Stir in the walnuts and raisins.

Add the dry ingredients to the wet ingredients, and stir just until incorporated; do not overmix.

Divide batter into 12 muffin cups and bake 20 minutes or until a toothpick inserted into one muffin comes out clean.

Let cool on a rack before serving.

https://www.kikucorner.com/2016/10/17/walnut-raisin-pumpkin-spice-muffins/

Easy Pickling Recipes

Quick 10 Minute Pickled jalapeno

I used 2 tablespoons sugar in the recipe for a spicy/mild flavor. For spicier jalapenos use 1 tablespoon sugar and for less spicy jalapenos use 3 tablespoons sugar. The more sugar you use, the more heat will be absorbed.

Cook Time: 5 minutes

Total Time: 5 minutes

Servings:  jar

Author: Layla

Ingredients

1 cup white vinegar

1 cup water

2 cloves garlic smashed

2 tablespoons sugar

1 tablespoon salt

7-8 jalapeno peppers thinly sliced

Instructions

Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.

Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.

Store in the fridge for up to two months.

Easy Bread & Butter Pickles

These crisp, sweet, and tangy pickles are ready to eat in 3 hours. They’ll be softer if you peel them and crisper if you don’t. I use a 24 oz. glass jar that spaghetti sauce comes in. They are best eaten within two weeks. - Jenny Jones

Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 3 hours

Makes: About 2 cups of pickles

Ingredients:

1 cup water

1/2 cup sugar (use 2/3 - 3/4 cup if you like them sweeter)

1 teaspoon salt

1 cup distilled white vinegar

1/4 teaspoon each celery seed, mustard seed, & coriander seed

1/2 cup thinly sliced onion

4 firm pickling/Kirby or Persian cucumbers, thinly sliced

Instructions:

Place water, sugar and salt in a small saucepan. Heat and stir until sugar & salt are dissolved.

Pour the warm water into a large glass jar.

Add vinegar and the three spices (seeds).

Add cucumber slices and onions in alternating layers.

Cover and refrigerate for at least 3 hours.

Note: Container sizes will vary. If your cuces & onions are not fully submerged just add more liquid to cover (half water/half vinegar).

https://www.jennycancook.com/recipes/easy-bread-butter-pickles/

Recipe of the Month 

Best Stuffed French Toast

This yummy Stuffed French Toast breakfast will make even Monday mornings sweet.

By Better Homes & Gardens Test Kitchen

Source: Better Homes and Gardens

Make-Ahead Stuffed French Toast

Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfast time -- we share the secrets.

Recipe Summary

Chill:

2 hrs

Cook:

4 mins

Total:

2 hrs 24 mins

Prep:

20 mins

Servings:

4

Ingredients

Four 1 1/2-inch-thick slices French bread or challah bread

½ of an 8-ounce package cream cheese, softened

2 tablespoons sugar

½ teaspoon vanilla

4 eggs

1 cup milk

2 tablespoons honey or sugar

1 teaspoon vanilla

Powdered sugar and/or Maple syrup or Salted Caramel Sauce

Directions

Step 1

Cut a 3-inch pocket about 2 inches deep in the top-crust side of each bread slice, cutting to but not all the way through to the other side. For filling, in a medium bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 2 tablespoons sugar and the 1/2 teaspoon vanilla. Beat until smooth. Divide cream cheese mixture evenly among bread slices, spooning it into the pocket of each bread slice. Place bread slices in a 3-quart rectangular baking dish; set aside.

Step 2

In a medium bowl whisk together eggs, milk, honey or sugar, and the 1 teaspoon vanilla. Slowly pour the egg mixture over bread slices. Using the back of a wide spatula, press bread down lightly to soak with egg mixture. Cover and chill for at least 2 hours or up to 24 hours, turning bread slices over once or twice during chilling time.

Step 3

Heat a lightly greased griddle over medium heat. Cook bread slices on hot griddle for 4 to 6 minutes or until golden brown, turning once halfway through cooking time. Dust the stuffed French toast with a little powdered sugar and serve with syrup or Salted Caramel Sauce.

Baked French Toast:

Prepare Stuffed French Toast as directed through Step 2. Preheat oven to 350°F. Line a 15x10x1-inch baking pan with parchment paper. Arrange bread slices in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or until golden brown, turning once halfway through baking time. Serve with syrup or Salted Caramel Sauce.

Mascarpone-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except in the filling substitute 1/2 cup mascarpone cheese for the cream cheese, reduce the sugar to 1 tablespoon, and add 1/4 cup chopped pecans, toasted. In the egg mixture substitute brown sugar for the 2 tablespoons honey or sugar and add 1/2 teaspoon ground cinnamon.Nutrition analysis per serving: 409 calories, 15 g protein, 34 g carbohydrate, 24 g total fat (10 g sat. fat), 227 mg cholesterol, 2 g fiber, 14 g total sugar, 15% Vitamin A, 0% Vitamin C, 282 mg sodium, 16% calcium, 13% iron

Strawberry-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except stir 1/2 cup chopped fresh strawberries into the cream cheese mixture.Nutrition analysis per serving: 358 calories, 14 g protein, 39 g carbohydrate, 16 g total fat (8 g sat. fat), 222 mg cholesterol, 1 g fiber, 21 g total sugar, 16% Vitamin A, 18% Vitamin C, 356 mg sodium, 15% calcium, 13% iron

Bacon-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except crisp-cook 3 slices bacon; crumble bacon and stir into the cream cheese mixture. Nutrition analysis per serving: 431 calories, 16 g protein, 51 g carbohydrate, 18 g total fat (8 g sat. fat), 228 mg cholesterol, 1 g fiber, 33 g total sugar, 16% Vitamin A, 0% Vitamin C, 460 mg sodium, 16% calcium, 13% iron

Banana-Stuffed French Toast:

Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron

Salted Caramel Sauce for Stuffed French Toast:

In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron

Nutrition Facts

Per Serving: 403 calories; fat 16g; cholesterol 222mg; saturated fat 8g; carbohydrates 51g; mono fat 5g; poly fat 2g; insoluble fiber 1g; sugars 32g; protein 14g; vitamin a 775.7IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.7mg; niacin equivalents 1.7mg; vitamin b6 0.2mg; folate 77.2mcg; vitamin b12 0.8mcg; sodium 358mg; potassium 284mg; calcium 164mg; iron 2.2mg.

https://www.bhg.com/recipe/best-stuffed-french-toast

The main idea of using "manual" appliances should be self explanatory...not needing to use ELECTRICITY! I have found that there is great satisfaction to not having to be "plugged-in". Meaning that Boondocking places are far more available and being off-the-grid saves those dollars for more food, fuel and entertainment.

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