Monday Mixture

Good Morning, though it feels as if it should be afternoon already as I have been up for hours.  Typically I wake fairly early but today it was more like the middle of the night.  I was being a good daughter though and drove my parents to the airport for an early morning flight.  They are off on another fun adventure.

I on the other hand have only mentally dreamed of my next adventure, as we seem to go in spurts with our travel and right now it is a low.  My list of places I want to visit and revisit is quite long, but finding the time and the funds is the hard part.  I hope to be able to enjoy traveling later in life as several members of my family have.  There are so many places to see near and far.

I think enjoying travel even further enhanced when you enjoy food.  When you have an adventurous palate, you are able to learn more about the culture of places through all your senses, helping to make memories that are not just in photographs.

This weekend we took time to enjoy our local culture.  I love picking my own fresh fruit.  I think it is a fun family outing and a great experience for everyone.  I cannot be certain, but I think Little Miss Mixture enjoys apples and peaches more since she has learned about the different varieties and picked them herself.

1. What we are Eating ( July 20 – July 26)

Sunday – Summer Tomato Soup & Fancy Grilled Cheese, similar to this

Monday – Zucchini Fattoush

Tuesday – Grilled Peach & Arugula Pizza

Wednesday – Tuna Melts, Chickpea & Parsley Salad, Minted Watermelon & Cantaloupe salad

Thursday –  Pan Seared Salmon with a Bacon and Corn Sauté, Sauteed Mushrooms, and Mixed Greens with Blackberries & Goat Cheese (a variation of this entree salad)

Friday – Date Night @ a local farm to table restaurant

Saturday – Ice Cream

2.  Pick Your Own Fruit – We are lucky enough to live in an area where peach orchards are fairly abundant.  A short 45 minute drive and we were at an orchard that had peaches and blueberries.  We always seem to over do it, when we visit orchards, but I guess there are worse things.   




You can be assured there will be some upcoming post that include peaches and blueberries.  I am thinking of adapting this, and there are some favorites such as this that are sure to show up in our menu.

3. Okra – Remember last week I told you about the okra we had in our barrels.  Well I was able to pick three small okra this week and we each enjoyed a piece atop our salmon on Thursday evening.  I don’t see us getting enough for this, but it is still nice to have a piece or two from our own backyard.

4. Ice Cream for Dinner – YES you read that correctly.  As I have stated many times, I am a dietitian and I know what is healthy and what is not as good for you.  However all food fits and I believe it is okay to splurge and make a good memory.  Check it off the bucket list for Summer 2014.  We had Ice Cream sundaes for dinner and we enjoyed it.  This is not a routine thing and if anyone was still hungry, we had fruit salad.  But it was fun and what better way to celebrate National Ice Cream Month than to put Ice Cream in the spotlight and make it a meal.

5. Let’s Have Mixture has been cooking – I have found it hard to stay focused on menus and trying to recipes recently.  Maybe it is the lack of routine that summer brings, or maybe I have just gotten to caught up in simple meals that I can throw together based on farmer market pick ups.  Whatever the case this past week, I seemed to have gotten back on track.  I got creative and made a new pizza, which I will be posting this week.  I also pulled together a dinner off our Recipe Must Make List.  Look for both of these post soon.  Here are some other things I am thinking about now that we have so many peaches and blueberries.

Lemon Ricotta Pancakes with Blueberry Sauce (Two Peas & Their Pod)

Blueberry Muffins (Let’s Have Mixture  6/11/2014)

Blueberry Muffin Smoothie (Iowa Girl Eats)

Peach Sorbet (100 Days of Real Food)

6.  Meatless Monday – Don’t forget to enjoy a fabulous meatless meal today.  Here are some great summer meals that we like: Zucchini Fattoush, Zucchini Walnut Feta Cakes, Red, White & Greens Pasta.

Enjoy the last few days of July and be sure to stay cool by celebrating National Ice Cream Month!



No Bake Cherry Vanilla Cheesecake Ice Cream

Happy National Ice Cream Month!  I have a weakness for good ice cream.  It is no secret I will happily allow ice cream or a milkshake to replace a meal.  However here it is national ice cream month and not only have I had very little ice cream, but the cool July temperatures have deterred me a little from making it.  Don’t get me wrong I eat ice cream any time of year, but when it comes to making it I seem to only get in the mood when it is a nice sunny day outside.  Recently we have not had many of those.  In fact as I am typing this post, I am not sure our family activity for today will occur as it is a comfortable 60 degrees, but it is raining.  Yes 60 degrees in the middle of July you know what that means.  Mrs. Mixture will not be swimming anytime soon.

I am not going to allow it to rain on our family fun.  One of our  summer bucket list items was to make homemade ice cream.  Well it seems I have done this twice now with fruity flavors.  I am guessing my chocolate loving family is going to have something to say about the next batch we make.

In the meantime, this ice cream is not your typical cheesecake ice cream.  In fact, I purposefully made the cheesecake flavor very mild in hopes that the family would enjoy it.  Mr. Mixture does not like fruity desserts, nor does he like cheesecake.  I know. What is wrong with the man?  He is a chocolate dessert kind of person though on occasion he can surprise me with his enjoyment of random desserts.  Truth is I also made the cheesecake flavor mild, because 4 oz is what I had in the refrigerator when the idea of the ice cream first came to me.



Cherry Vanilla Cheesecake Ice Cream

2 cup Heavy Cream

1 Tsp. Vanilla Extract

4 oz. Cream Cheese

1/2 cup Skim Milk

4 Tbsp. Sugar

1 recipe of Graham Cracker Crust, crumbled

1 recipe of Homemade Cherry Sauce


Allow the cream cheese to come to room temperature.  Once at room temperature  Beat cream cheese to whipped consistency adding vanilla extract.  Once combined add heavy cream and milk lightly beat so as to combine, but not make whipped cream.  Lastly add sugar and mix in.  Then pour cream cheese mixture into ice cream maker and proceed as per ice cream machine manufacturers directions.

Once the cream is ready add the crumbled graham cracker crust and the cherry sauce.  Allow to mix into ice cream.  For soft serve consistency ice cream, enjoy immediately.  For hard ice cream.  Transfer to freezer ( either in ice cream maker bowl or transfer to a freezer safe container) and allow to freeze for 4 hours.

If you prefer a more distant cheesecake flavor, I recommend using 6 oz. cream cheese.


Graham Cracker Crust

3/4 cup graham cracker crumbs.

1 1/2 Tbsp, melted butter

1 1/2 Tbsp sugar

Combine crumbs and sugar in a bowl.  Pour melted butter over and blend well.  Pack mixture into the bowl / oven safe container depending on preparation method,  and refrigerate for 45 minutes to 1 hour or in oven safe container bake for about 6 minutes at 350 degrees.  If using oven method allow to cool before proceeding.  Once graham cracker crust is ready, crumble and add to ice cream.

This ice cream is not overly sweet either which I like.  Using a fresh cherry made into a sauce rather than the over processed cherry pie filling type cherry flavor allows for a simple refreshing type of cream rather than a super sweet ice cream.  Try it.  See what you think.  To jazz it up a little you could always toss some chocolate chips on top or chocolate sauce when serving it.

Happy National Ice Cream Month!!!!!!