Home Made Ice Cream

I bought an old fashion ice cream maker... and with this recipe I wasn't disappointed at all! So very good!

Ingredients

1. 1&1/4 cup sugar
2. 1 12-oz. can evaporated milk
3. 1 14-oz. can sweetened condensed milk
4. 1 pint heavy whipping cream
5. 2 tsp pure vanilla
6. dash salt (about 1/8 tsp)
7. 2% or whole milk (to fill line)
8. ice and rock salt

Instructions

1. Mix sugar and evaporated milk in mixing bowl until sugar appears dissolved, then add all ingredients except fresh milk.
2. Mix with wire whisk until incorporated.
3. Pour some of your milk into the mixture and stir.
4. Pour into freezer canister.
5. Add fresh whole or 2% milk to fill line. Whisk to incorporate.
6. **Don't forget to insert the dasher before freezing!**
7. Follow these directions to freeze...
8. You will need about 12-15 lbs of ice and a box of rock salt.
9. **Start your freezer before adding ice and salt!**
10. Pour a layer of ice into the bucket followed by about 1/3 cup of salt. Repeat layering until the bucket is full, ending with salt. As ice melts, add more ice and salt. It should take about 1/2 box to make one freezer of ice cream. Most electric ice cream makers will stop turning when the ice cream is ready, at which time you want to switch off or unplug.

Annie Bodily's Honey-Lime Chicken Enchiladas

Honey-Lime Chicken Enchiladas

6 Tbs honey
5 Tbs lime juice (or 1 large lime)
1/2 Tbs chili powder
1/2 tsp garlic powder
2 1/2 c cooked, shredded chicken
3 c. montery jack cheese/or cheddar--2 c in the mixture, and 1 c. for the top.
16 oz. green enchilada sauce
1 c. heavy whipping cream
about 9 flour tortillas

Mix the honey, lime juice, chili powder, and garlic powder in a small bowl.  Place the chicken in a medium bowl and marinate with the sauce at least a half hour.

Stir in 2 c. of cheese to the chicken mixture.

Pour 1/2 c. enchilada sauce on the bottom of a 9x13 pan.

Fill tortillas with about 1/2 c. chicken mixture and roll up.  Place in pan.

Mix remaining enchilada sauce with whipping cream.  Pour over enchiladas.  Sprinkle with 1 cup cheese on top.

Bake at 350 for 30 min. uncovered until brown and crispy

***Annie made hers with small corn tortillas. The way that she kept them from breaking was to get your hand wet, rub it over both sides of the tortilla then pop it in the microwave for 10-20 seconds until it becomes malleable. These are really good!