Rocky Road Ice Cream

2 ounces unsweetened chocolate
1 (14 ounces) can sweeten condensed milk
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla extract
1 1/3 cups miniature marshmallows, halved

In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk till combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with another half of the mixture. Cover surface with plastic wrap and chill thoroughly.

Stir in whipping cream, walnuts, and vanilla extract. Freeze in a 4- or 5-quart ice-cream freezer according to the manufacturer's directions. Stir in marshmallows before ripening. Ripen 4 hours.

Makes about 1 quart (8 servings).

Rancho Chili Recipe

1 1/2 pounds beef stew meat, cubed
1 medium onion, chopped
1 (6 ounces) can tomato paste
1 (8 ounces) can tomato sauce
1 can kidney beans
1 to 2 tablespoons chili powder
1/2 to 1 teaspoon Tabasco or hot sauce

Place all ingredients in crockpot. Mix well and cover. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. Serves 4.

BBQ Beef Short Ribs

Source: Snixie

This recipe was quite good. As a matter of fact, I have a piece of news that you'd surely be interested in hearing: For most of this summer, we have had company almost every day. Our visiting friends, Americans who are now living in Singapore, have two kids who are very picky--even pickier than my daughter. This is the first main course dish I have made this summer that they liked. They have literally turned their nose up at everything else. Man, these kids are tough to please!!!

Not to ramble on too long about these kids, the only desserts they have liked are Dorothy's banana cream pie and Gourmet Gal's Baked Alaska (made last night).

As for changes, I applied a dry rub consisting of paprika, red pepper, chili powder, black pepper, white pepper, and brown sugar 24 hours before cooking the ribs. I didn't measure but went heavier on the paprika, chili powder, and brown sugar (I should have gone heavy on the red pepper to teach those picky kids a lesson!). Thanks for posting the main course recipe that these kids actually said was really good!

Regards, Cookin' Dad

Another family favorite, hope you enjoy it. I think this came from an old Taste of Home magazine, but not sure.

3 to 4 pounds beef short ribs with bone
1 tablespoon cooking oil
2 1/2 cups water, divided
1 (6 ounces) can tomato paste
1 cup ketchup
1 garlic clove, minced
3/4 cup packed brown sugar
1/2 cup chopped onion
1/2 cup vinegar
2 tablespoon prepared mustard
1 1/2 teaspoons salt
Hot cooked noodles, optional

In a Dutch oven, brown ribs in oil. Add 2 cups water; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Drain.

Combine the tomato paste, ketchup, garlic, brown sugar, onion, vinegar, mustard and salt, and remaining water. Mix well. Pour over ribs, bring to a boil. Reduce heat; cover and simmer for 1 hour or until the meat are tender. Serve over noodles if desired.

Cherry Cheese Granola Crunch

2 cups granola (any flavor), crushed
1/4 cup melted butter
8 ounces cream cheese, softened
1 (14 ounces) can sweeten condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounces) can cherry pie filling, chilled

Mix granola and butter thoroughly. Reserve 2/3 cup and press the remaining granola mixture into an ungreased 9-inch square pan.

Beat cream cheese in a small bowl until light and fluffy. Blend in milk gradually. Stir in lemon juice and vanilla extract. Pour over granola mixture in pan. Chill.

Top with pie filling and refrigerate.