Oh, I have so very much to say about this recipe. First of all, it’s a creamy, dreamy banana rum raisin ice cream that requires exactly NO ice cream maker. Nope, all you need is your mixer, your food processor and your freezer, and I’m guessing you have all of those on the premises. Second of all, I’ve now made it a whole bunch of times, and at one point I nabbed the Southern husband eating it for breakfast. Yep, it’s that good.
Ah, drunken steak. There’s something about the very name of this recipe that makes the Southern husband perk up no matter what kind of mood he is in. Did the Yankees lose? (yes, he is a Yankee fan, don’t ask me because I have no idea why)…drunken steak. Is the smoke alarm chirping AGAIN even though he just got on a ladder and replaced the dang battery? Drunken steak. I could go on, but you get my general drift that drunken steak is the cure for whatever ails you. Promise.
My dad and I have a lot in common. We are both Mets fans, we are both Hoyas, and we both love a good Jimmy Buffett song. We like a nice glass of red wine now and again, and we both think my mom’s macaroni and cheese is one of the best-tasting things on the planet. So you’d think we would be partners in dessert preferences, but here’s where we diverge. I am a chocolate lover through and through, but my dad? Not so much. He’ll have some if it’s there, but if you want to win his heart with dessert, he’s a gingerbread, oatmeal cookie, rum raisin ice cream kind of guy. And since I love him more than words can say, I recently decide to put a few of his favorite things together, and that’s how I ended up with a jar full of rum raisin oatmeal cookies.
My brother and his lovely wife host Thanksgiving dinner for our noisy lovable family — God bless him — and every year I beg him for a little assignment, just so I can hold my head up. I mean, what self-respecting food blogger would sail through Thanksgiving without, um…cooking something? So this year he askedRead More & Get the Recipe