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Homemade strawberry sherbet. A great low-fat alternative to ice cream!
1. Place strawberries in a food processor or blender and puree until smooth. If you do not want the seeds, pour the mixture through a mesh strainer and into a bowl. Otherwise, just pour the puree directly into a bowl.
2. Stir in the milk, lemon juice, and sugar. Refrigerate at least 2 hours (if not overnight) until the mixture is thoroughly chilled.
3. Pour the chilled mixture into the bowl of an ice cream maker and freeze according to the manufacturer’s instructions.
Note: If you want to lower the sugar in this recipe, you can cut it in half. You can also use a sugar substitute.
I chose to use semi-sweet chocolate instead of milk chocolate, so that the chocolate flavor would really punch through. This provided the perfect balance of chocolate to make the whole frosting completely “milk chocolate” in flavor.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!