Local Spotlight (282)

Tuesday, 08 July 2014 17:19

Frozen Pecan Pumpkin Pie

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Ingredients

FILLING:

1qt. RUGGLES Butter Pecan Ice Cream

1 cup Pumpkin

1/2 qt. brown sugar

1 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

CRUST:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/3 cup melted butter

Directions 

Mix all ingredients (minus ice cream) together and pour into pie crust.

Scoop softened ice cream onto pie surface, covering the already poured ingredients.

Chill in freezer

Tuesday, 01 July 2014 15:51

Quick and Easy Red, White & Blue Dessert

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Ingredients

1/3 of Angel food cake or 1/2 of angel food loaf

9x9" pan

2 Cup (1pt.) RUGGLES Vanilla Bean Ice Cream 

1 cup fresh Blueberries

1 cup milk

1 pkg. instant vanilla pudding

1 pkg. strawberry Jello

1 cup boiling water

Preparation

1. Break up angel food into small pieces and Combine with ice cream, milk and pudding.

2. Pour Jello and water over cake. DO NOT STIR.

3. Add 1 package of frozen strawberries. Pour over cake and ice cream. DO NOT STIR.

4. Chill or freeze.

 

Monday, 23 June 2014 14:01

Grandma Ruggles Cookie Dessert

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INGREDIENTS 

1 pkg. chocolate wafer cookies (crushed)

1/3 cup butter (melted)

2 cups powdered sugar

2 squares semisweet chocolate

1/2 cup margarine

3 eggs, seperate white and yolks (need both)

1/2 tsp. vanilla

1/4 tsp. salt

2 qts. RUGGLES Cookies & Cream ice cream

DIRECTIONS

1. Combine crushed cookies, 1/3 cup melted butter.  

2. Divide mixture in 1/2, set 1/2 aside for topping.  Put other 1/2 in bottom of 9x13 dish.

3. Cook: sugar, chocolate, 1/2 cup margarine, egg yolks, vanilla & salt.

4. Bring to boil, stirring constantly, then cool 10 minutes.

5. Beat egg whits stiff.  Mix with above filling.

6. Spoon over crumbs in dish

7. Let the ice cream soften some and spread over crumbs and filling in dish.  

8. Top with crumbs, freeze, cover with foil. Keeps up to 3 months.

Monday, 16 June 2014 11:58

Ruggles No Fried Ice Cream

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Ingredients

2 tablespoons unsalted butter

2 tablespoons sugar

1/2 teaspoon cinnamon

1 cup sliced almonds

qt. Ruggles French Vanilla ice cream

1 cup frosted cornflakes

1/2 teaspoon salt

Preparation

1. Preheat oven to 350ºF and line a large baking sheet with parchment.

2. Place butter, sugar and cinnamon in a small bowl and cook in microwave on high for 1 minute, until butter has melted. Stir to combine.

3. Place almonds in a small bowl; pour butter mixture over, tossing to coat. Spread almonds on baking sheet.

4. Bake for 10 minutes, stirring halfway through. Let cool on baking sheet on a wire rack for 30 minutes.

5. Line a second baking sheet with parchment and place in freezer. Let ice cream stand at room temperature 15 minutes to soften.

6. Pulse almond mixture, cornflakes and salt in food processor until mixture resembles coarse crumbs. Transfer mixture to a shallow dish.

7. Scoop ice cream into balls using a 1 1/4-inch scoop. Roll in almond mixture, gently pressing onto balls. Arrange on baking sheet in freezer. Freeze truffles for at least 30 minutes or up to 24 hours.

 

 

 

     What's FRESH at the North Union Farmers Market? Asparagus and Potatoes! Visit our locally grown board in partnership with Northeast Ohio Regional Sewer District. Check out this great recipe for Rosemary Roasted Potatoes and Asparagus. 

 

        INGREDIENTS

1/2 pound fingerling potatoes, cut into 1-inch pieces

1/4 cup olive oil, divided

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed

2 garlic cloves, minced

1 pound fresh asparagus, trimmed

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper


 

   DIRECTIONS

  1. In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.
  2. Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.

          Yield: 4 servings

Thursday, 12 June 2014 10:22

Ruggles Buckeye Blast Ice Cream Dessert

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INGREDIENTS

2 containers RUGGLES Buckeye Blast Ice Cream

1/2 stick of butter, melted

Oreo cookies, crushed

Chocolate sauce (optional)

DIRECTIONS

RUGGLES works best with this recipe as it refreezes the best.  

1. Let ice cream thaw about 1/2 hour.  

2. Crush enough oreos to cover bottom of "9x13" pan.  

3. Drizzle melted margarine over the crushed cookies and pat down.  

4. Freeze about 15 minutes.  

5. Spread ice cream over the top and drizzle with chocolate sauce, if desired.  

6. Freeze at least 5 hours.  

Best to make the day before.

Friday, 06 June 2014 18:47

Strawberry-Avocado Salsa

 

Salsa out of a jar can get a bit boring, so spice things up with this simple, healthy & really tasty summer salsa recipe

 

Ingredients

1 cup finely chopped strawberries 

1/4 cup finely chopped & peeled avocado 

2 tablespoons finely chopped red onion

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

2 tablespoons fresh lime juice

2 teaspoons finely chopped seeded jalapeño pepper

1/4 teaspoon sugar

 

Preparation

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

 

recipe courtesy of www.cookinglight.com

Friday, 06 June 2014 18:09

Pea Shoot Salad with Black Beans

 
Ingredients
2-3 oz. fresh pea shoots 
2 lbs. asparagus, blanched, and cut and chopped
1 lb. black beans, prepared 
Burr Oak ( or other drier aged cheese), coarsely grated 
olive oil 
salt (we recommend Himalayan pink) 
freshly cracked pepper 
 
7 Easy Steps
1. Prepare black beans.  Soak for 8 hours, drain, add fresh water and boil until tender ( 1-2 hours).  
2. Cool with cold running water or overnight in fridge.  
3. Blanch asparagus for a minute or two in boiling water.  It should remain bright green.  
4. Plunge into ice water bath to stop it from cooking. Drain well. Chop. Set aside. 
5. Coarsely chop the pea shoots and arrange on serving platter or plates.
6. Top with the asparagus and black beans, strewn evenly over. Drizzle with olive oil.
7. Add the grated cheese, and salt. Add a small amount of cracked pepper.
Optionally, you can sprinkle with a little vinegar for brightness, I prefer sherry or wine vinegar.
 
Adapted from a recipe online at Food 52.
Monday, 02 June 2014 16:31

Ruggles Mint Chocolate Chip Pie

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It's Ruggles chocolate week!  And to celebrate, we're going to be making Ruggles Mint Chocolate Chip Pie.

This is a refrigerated dessert that uses one bowl, and is ideal for a child to make because it requires no cooking. 

Preparation Time: 5-10 minutes, plus time to set (at least an hour)

Servings:6

 

1 prepared chocolate wafer pie crust (purchased)

1 package of chocolate instant pudding and pie filling

2/3 cup SMITHS 2% milk

2 cups RUGGLES Mint Chocolate Chip Ice Cream (softened)

1 cup semi-sweet mini chocolate chips 

6 small candy canes for garnish (optional)

 

Wisk instant pudding mix with milk.  

Stir in softened ice cream until completly blended.  

Stir in chocolate chips.  

Pour into prepared pie crust and refrigerate for at least an hour before serving.

Garnish with small candy canes, and store in refrigerator, not the freezer. 

Monday, 02 June 2014 11:45

Ruggles Recipes

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