Frozen Yum Yum Recipes

YUM YUM FROZEN ICE CREAM DESSERT

Steps:

• Cream butter, powdered sugar, separate eggs, add 3 yolks, melted chocolate & salt.
• Stir together.
• Add vanilla.
• Beat 3 egg whites until stiff. Fold in rest & spread over crumbs & freeze until firm.
• Put half of the crumbs on frozen then put ice cream & then rest of crumbs.
• Can put hot fudge sauce on if you want to.

OVEN ROASTED FROZEN BRUSSELS SPROUTS RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with foil (unless using a very good non-stick pan) and grease well.
• Place the frozen brussels sprouts into a large bowl. Pour 3 tbsp of oil over them and stir to coat. Season with 1/4 each of sea salt and black pepper.
• Spread out the sprouts on the pan in a single layer. Roast in the oven for about 10 minutes, until sprouts are no longer rock hard.
• Cut the brussels sprouts in half. Toss with one more tablespoon oil and another 1/4 tsp sea salt, to taste.
• Arrange sprouts in a single layer on the pan again. Roast in the oven for about 15 minutes.
• Place under the broiler on the top rack for 3 to 4 minutes to brown. Flip the sprouts and broil for another 1 to 2 minutes.

TOM YUM SOUP (THAI SOUP)

Steps:

• Peel the prawns. Place heads and shell in pot, reserve meat.
• Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
• Crush kaffir lime leaves with your hands. Add into pot.
• Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
• Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
• Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
• Add prawns, simmer 2 minutes or until just cooked.
• Stir in sugar and fish sauce, simmer for 1 minute.
• Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
• Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
• When you add sugar, also add Thai Chilli Paste and evaporated milk.
• Then continue with recipe!
• Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

YUM YUM FROZEN YOGURT PUDDING

Steps:

• Preheat oven to 350°F.
• Melt butter in baking dish in microwave or oven.
• Mix cracker crumbs with melted butter and place into 350°F oven. Bake for 5 minutes.
• Meanwhile, mix pudding with milk.
• Add softened frozen yogurt to pudding and milk and mix well with mixer.
• Add pudding to bowl and top with baked crumbs.
• Refrigerate until set.

YUM-YUM CORN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic, sugar, salt, and parsley. Spoon into a casserole dish and bake in preheated oven for 30 minutes, until lightly browned on top.

STRAWBERRY YUM YUM

Steps:

• TO PREPARE STRAWBERRY FILLING - First wash and clean strawberries then slice them. In a medium dish combine strawberries, lemon juice and sugar and boil them at medium heat.
• Meanwhile, combine cornstarch and water in a small dish, then add to strawberry mixture, as soon as it starts boiling. Stir well and boil until it thickens, then remove from heat and let cool at a room temperature.
• TO PREPARE CRUST - Spray 9X13 inch pan with non stick spray. Set aside. Combine graham cracker crumbs with melted butter and save 1/2 cup for later, while pressing the rest on the bottom of 9x13 inch pan.
• TO PREPARE WHIPPED CREAM - beat heavy whipping cream in a large dish with 2 spoonful of sugar and vanilla extract until stiff peaks form and set aside.
• TO PREPARE CHEESECAKE FILLING - beat cream cheese and powdered sugar in a large bowl, until it gets smooth, then, fold in 1/3 whipped cream.
• FINALLY, spread cheesecake filling over graham cracker crust, then strawberry filling comes (make sure it´s completely cooled) and finish with the remaining whipped cream.
• Top with 1/2 cup graham cracker crumbs and fresh strawberries.

YUM YUM CRANBERRY SALAD

Steps:

• Blend cranberries in a food processor until ground; pour into a large bowl.
• Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
• Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.

YUM YUM GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• Mix together green beans, cream of mushroom soup, sour cream, onion powder, garlic salt, pepper, and cheddar cheese. Spread into prepared pan.
• Sprinkle the uncooked stuffing mix on top of casserole. Pour chicken broth evenly over the stuffing mix.
• Bake for 30 to 40 minutes.

FROZEN YUM YUM

Steps:

• Put 2/3 crushed wafers in greased 9x13 pan. Melt chocolate and 1/2 c. butter. Add egg yolks, powdered sugar, vanilla and nuts. Fold in egg whites. Pour over crumbs. Freeze 2 hours. Spread 1/2 gallon ice cream (flavor of choice, we always used neopolitan)over crumbs. Add rest of crumbs