No Churn Strawberry Cheesecake Ice Cream & Hawaiian Pizza Dip

Yesterday the residents made a very delicious and easy recipe of strawberry cheesecake ice cream. You don’t have to have an ice cream machine to make this!

Ingredients:
Strawberry Sauce
-1 16-oz. pkg. fresh strawberries, hulled
-1/4 cup sugar
-1 teaspoon vanilla
-juice from 1/2 lemon
Ice Cream
-1 pint heavy whipping cream
-1 can (14 oz.) sweetened condensed milk
-4 oz. cream cheese, room temperature
-1/2 cup crushed graham cracker

Directions:
1. For the strawberry sauce, combine strawberries, sugar, vanilla and lemon juice in a medium saucepan.
2. Cook over medium heat until sugar dissolves and the strawberries soften, 6-8 minutes. You may need to break the strawberries down a bit with a fork or a potato masher.
3. Transfer sauce to a bowl and refrigerate until cool.
4. For the ice cream, using a hand held mixer, begin by whipping the cream cheese until smooth. Add the sweetened condensed milk and continue beating until smooth.
5. In a separate bowl, using the hand mixer with whisk attachments, whip the heavy whipping cream until stiff peaks form.
6. Folk whipped cream gently into the cream cheese mixture.
7. Pour half the whipped cream mixture into a 9×5 loaf pan.
8. Drizzle with strawberry sauce and 1/4 cup crushed graham crackers and using a butter knife, swirl.
9. Pour remaining whipped cream mixture on top.
10. Drizzle with remaining strawberry sauce and graham cracker.
11. Swirl again.
12. Freeze for 4-8 hours or overnight.

 

Another hit the residents made this week was Hawaiian pizza dip.

Hawaiian Pizza Dip

Ingredients:
-1 8 oz. block cream cheese, softened
-2 green onions, chopped
-1/2 cup diced, sliced ham
-1/2 cup crushed pineapple, drained
-1 cup cheddar cheese + 1/2 cup mozzarella cheese combined

Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a bowl combine cream cheese, ham, pineapple, and 1 cup cheeses.
3. Mix until well combined then transfer to oven safe dish.
4. Bake for about 15 minutes until bubbly then top with remaining cheese and return to oven for about 5 more minutes or until cheese is melted.
5. Serve with chips or bread.

A cake contest was held last Friday afternoon. Ross, the executive director, and Tabitha, a nurse, were the judges. Here are the cakes entered into the contest:

IMG_7600

IMG_7603IMG_7604IMG_7605IMG_7606IMG_7608

Suzanne, the activity director, was the winner with her Kahlua cake with mocha buttercream!

IMG_7613

Image result for cute cake clip art

Strawberry Jell-O Salad and Mini Peanut Butter Cup Cookies

I found this Jell-O salad recipe on Pinterest and thought the residents may enjoy it. My mom makes a similar recipe using orange Jell-O mix and mandarin oranges.

Ingredients:
-8 oz. container of low fat Cool Whip
-3 oz. box strawberry Jell-O
-16 oz. container fat free cottage cheese
-1/2 lb. strawberries, sliced
-1 banana, sliced

Directions:
1. Put the cool whip and Jell-O in a large mixing bowl and whisk until they are well blended and most of the Jell-O dissolves into the cool whip. Next fold in the cottage cheese, strawberries, and banana. Stick into the refrigerator until you are ready to eat.

Some of the other residents made mini peanut butter cup cookies. These were fantastic! Highly suggested if you’re a fan of Reeses as well as soft peanut butter cookies.

Ingredients:
-1 3/4 cups flour
-1/2 teaspoon salt
-1 teaspoon baking soda
-1/2 cup butter, softened
-1/2 cup sugar
-1/2 cup brown sugar
-1/2 cup peanut butter cup
-1 egg, beaten
-1 teaspoon vanilla extract
-2 tablespoons milk
-miniature peanut butter cups, unwrapped*
*this recipe said it made 40 cookies so it said to use 40 miniature peanut butter cups but we ended up making 60 cookies

Directions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Combine flour, salt, and baking soda in a small bowl. Set aside.
3. Cream butter, sugar, brown sugar, and peanut butter together in a large bowl. Beat in egg, vanilla and milk.
4. Add flour mixture to the sugar mixture and stir until combined.
5. Roll dough into 1-inch balls and place in an ungreased miniature muffin pan.
6. Bake 7 minutes. Remove pan from oven and immediately place one miniature peanut butter cup into the middle of each cookie, pressing firmly.
7. Allow to cool before serving.

Image result for mini peanut butter cup cookies

Art Class with Amy

Yesterday in art class with Amy the residents made these sun catchers. First they put globs of glitter glue on the inside glass of the picture frame and spread it around but not completely around the glass. Then they used silver or gold glitter paint and spread that around the glass. Lastly, they chose a liquid food coloring that went best with their color choices and spread that around the glass. They had to dry overnight because the glitter glue was so thick.

IMG_7507IMG_7508IMG_7509IMG_7510IMG_7513

Cheesy Breadsticks & Oyster Cookies

Yesterday we were able to use herbs from our herb garden in our cheesy breadstick recipe!

Ingredients:
– 1 (10 oz.) can prepared pizza crust
-1 tablespoon butter, melted
-1 clove garlic, finely minced
-1/2 cup mozzarella cheese, grated
-1 tablespoon parmesan cheese
-1 tablespoon dried basil*
-salt & pepper
-marinara sauce for dipping

Directions:
1. Preheat oven to 425 degrees Fahrenheit.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
4. Sprinkle cheeses and spices evenly over dough
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswire into 3 strips). Do not separate.
6. Bake 10-12 minutes or until light golden brown.
7. Recut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce

* Instead of dried basil we used fresh basil from our garden as well as fresh oregano and parsley!

Residents also made oyster cookies for the yellow submarine party later that afternoon. They listened to The Beatles on a record, ate the cookies, drank punch and socialized. The cookies looked similar to this:

Image result for oyster cookie

Our cookies had pink pearls instead of white though. The white pearls at the store were hard candy but the pink ones were similar to sixlets.

Ingredients:
-2 boxes vanilla wafers
-homemade cream cheese buttercream frosting, tinted pink
-decorating bag with star tip
-pearl colored sixlets

Directions:
1. Sort your vanilla wafers to find ones that are not broken. Chipped ones will work for the bottom layer, but the top ones should be nice and smooth. Lay out bottom wafers on a cookie sheet.
2. Place frosting in decorating bag fitted with a medium-large star tip attachment.
3. Pipe frosting onto the cookie in a dollop as shown in the picture.
4. Place top cookie over frosting at an angle to resemble an oyster shell, then place pearl candy in center of frosting.
5. Once cookies are complete, refrigerate to harden frosting. Keep refrigerated or in a cool place until serving time. Serve on a plate of “sand” (graham cracker crumbs mixed with a little brown or white sugar) for a cute effect.

We used the leftover cream cheese icing from last week’s strawberry flag cake.

Drive in Movie

Image result for drive in movie

IMG_4320IMG_4322IMG_4324IMG_4328

On Tuesday night the residents had a drive-in movie night up in the auditorium with our blow up screen. We have been unable to use it much because it is too late in the night by the time it gets dark or later in the year when it gets dark early enough it is too cold outside. The residents got snacks like they would from a concession stand at a drive in movie. They watched the Three Stooges.

Image result for drive in movie