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TopicFail Friday: Snow Ice Cream

4 Feb

Living in Dallas, Texas means snow doesn’t come along all that often.  When we do get snow, I can’t help it… Snow = Snow Ice Cream!

Today’s post will be a pictorial “how to” describing the art of how my family makes Snow Ice Cream – in 10 easy steps!


Step 1 – Gather Your Ingredients

  • Giant Bowl of Snow
  • Good Mexican Vanilla
  • Sugar
  • Evaporated (or Condensed) Milk

Evaporated Milk

Step 2 – Pour in a can of Evaporated Milk
Spreading out your ingredients as you pour them in will make it easier to stir later.


Step 3 – Pour in the Mexican Vanilla, four or five spalshes

Step 4 – Pour in Sugar, sprinkle liberally across the top of the snow

Heavy Cream

Step 4a – Remember that you have heavy cream in the fridge and add some of that in too for extra goodness (plus, that can of evaporated milk doesn’t look like enough for your giant bowl of snow)


Step 5 – Mix thoroughly (using  chopping and spreading motions)

Having a 2 year old to help stir will add extra flavor!


Step 6 – Taste thoroughly.


Step 7 – Pause for picture


Step 8 – Add magical sprinkles as suggested by 2 year old.  (See, I told you she was a flavor enhancer!)


Step 9 – Enjoy


Step 10 – Share – you know it will taste better if you share!  (that’s a lie… eat it all up!)


Making Gyōza (Dumplings)

26 Jan


I had read a little about making dumplings or gyoza on Lunch in a Box to use for leftovers.  I love, love dumplings, so the next time I was in H-mart, I looked for the wrappers and bought 3 or 4 different brands of frozen wrappers.

I decided to make some for a small party using the recipe on the back of one of the packages, but of course, I didn’t have all the ingredients.  So, I just used as many ingredients as I had and filled in the gaps with what I did have.  They were super easy to make and such a big hit, I decided to write down my faked out recipe.


  • 12oz Can  Cooked Chicken Breast
  • 1 Cup Bagged Cole Slaw (no dressing)
  • 3 Chopped Green Onions
  • 1 Egg, beaten
  • 1 Tbsp Soy Sauce
  • 1 Tbsp White Wine
  • Dash of Ginger
  • 1 tsp Oil
  • 1/2 tsp Salt

Assembly Instructions

  • Mix all ingredients well.
  • Place 2 tsp of mixture into center of wrapper.
  • Moisten finger in water run your finger one half of the outer edge of the wrapper, be careful as too much water will prevent a good seal.
  • Fold wrapper in half to form a semi-circle.
  • At this point, you can simply crimp the edge with your fingers at this point or pleat to make the traditional dumpling shape… doesn’t matter.
  • (To see the steps for pleating see the fabulous pictures at Lunch in a Box)

Cooking Instructions

  • Place dumplings in a hot, well-oiled nonstick deep skillet
  • Fry until bottoms are just shy of golden brown
  • Pour in about a 1/2 cup of water, cover immediately and allow dumplings to steam 5 minutes and water is evaporated or until soft, adding water as needed
  • Allow the bottoms to reach golden brown and remove from pan

Dipping Sauce

  • 1/2 Cup Soy Sauce
  • 2 Tbps Honey
  • 1/2 tsp Oil
  • Mix well