Homemade Cookies and Cream Chocolate Ice Cream (no eggs)

Makes 5 quarts
INGREDIENTS

2 cups cocoa
1 cup brown sugar
1 1/3 cup white sugar
3 cups whole milk, very cold
6 1/2 cups heavy cream, very cold
1/4 cup vanilla
30 crumbled Oreos

DIRECTIONS
(for use with a White Mountain Appalachian Series Ice Cream Maker)

1. Prep your wooden bucket by filling it 1/2 full with tap water and allowing it to sit for 60 minutes before use. Then discard the water and the bucket is ready to go. 
2. In a chilled bowl, combine cocoa and both sugars, whisking to combine well. I use my hand mixer with the whisk attachment. Add milk and whisk until sugars are dissolved. Whisk in heavy cream and vanilla. 
3. Pour mixture into the canister. 
4. Fill your wooden bucket with ice to the top of the canister. Plug in cord and run your motor for about 2 minutes so that the canister chills evenly. Add 2 cups rock salt to the top of the ice. As the ice melts down to 2 to 3 inches, add more ice and 2 more cups rock salt.
5. Churn ice cream mix 20-25 minutes or until it becomes the consistency of soft ice cream. 
6. Add crumbled Oreos to the mixture during the last 5-10 minutes for mixing. 

Barley Burritos

Found this on https://somethewiser.com/. It's become a family favorite!

Serves: 6 to 8

INGREDIENTS:
Burrito Filling
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can Rotel, Diced Tomatoes and Green Chiles
1 cup uncooked pearl barley
3 cups broth
1 cup frozen whole-kernel corn
1 large red bell pepper, diced
¼ cup chopped green onions
1 tablespoon fresh squeezed lime juice
1 tablespoon ground cumin
1 tablespoon ground chili powder
1 garlic clove, minced

For Serving
¼ cup chopped fresh cilantro
flour tortillas
shredded cheese
mixed greens and/or baby spinach
2 cups salsa
1 cup sour cream

DIRECTIONS: 
1. Place all of the ingredients for the burrito filling into slow cooker and stir until well combined. Cover and cook on low for 3 to 4 hours or until barley is tender and liquid has been absorbed.

2. Assemble burritos by spooning mixture down center of tortillas, sprinkle with cheese and fresh cilantro. Serve with salsa and sour cream.

*Optional, serve with mixed greens and/or baby spinach for a more complete meal.

Mom's Cherry Pie

NOTE: Make filling the night before and refrigerate. 

INGREDIENTS

FILLING: 

2 cans cherry pie filling (remove a lot of the "jelly" so it's mostly cherries)
2 1/2 TBSP tapioca
1/4 tsp salt
1/4 tsp almond extract
1 tsp lemon juice
1 1/4 cup sugar butter
dot with butter when ready to cook

CRUMB TOPPING:
1 1/4 c flour
1 cup sugar
1 cube butter melted & cooled
1/4 tsp or less cinnamon

CRUST

SINGLE:
1 cup flour
1/2 tsp salt
1/3 cup + 1 TBSP butter flavor shortening
2-2 1/2 TBSP cold (icy) water

DOUBLE:
3 cup flour
1 1/2 tsp salt
1 cup + 3 TBSP butter flavor shortening
6-6 1/2 TBSP cold (icy) water

DIRECTIONS 

For the filling: 

1. Stir all ingredients in a bowl. 
2. Cover and refrigerate overnight. 

For the crust: 

1. Combine flour & salt
2. Cut in shortening with a pastry blender
3. Sprinkle water 1 TBSP at a time to the direst spot
4. Toss lightly with a fork
5. For an crust without a filling, bake at 450 for 10-15 minutes for an unbaked filling)
6. For a crust with a filling, bake at 400 for 30 minutes. Top with crumb topping or second pie crust.

For the crumb topping:

1. Mix dry
2. Add to top of pie
3. Foil on top after 15 minutes

Mashed Red Potatoes

INGREDIENTS

10 pounds small red potatoes, quartered
2 and 1/2 cups butter (5 sticks)
2 and 1/2 cup milk
1 and 1/4 cup sour cream
salt and pepper to taste


DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

Molasses Crinkles

INGREDIENTS:

1 1/2 cup butter (room temperature)
2 cups brown sugar
1/2 cup unsweetened applesauce (or 2 eggs)
1/2 cup molasses

4 1/2 cup flour
1 tablespoon + 1 tsp baking soda
1/2 tsp salt
1 tsp cloves
2 tsp cinnamon
2 tsp ginger

DIRECTIONS:

1. Mix together the first 4 ingredients
2. Stir in remaining ingredients
3. Chill dough for 2-3 hours.
4. Roll into cookie balls and cover with sugar.
5. Bake at 375 for 10 minutes or until cracked on top.