Gwynn Galvin's passion for cooking is a cornerstone of her life, woven intricately into her role as a devoted mother of four sons and proud grandmother to nine grandchildren affectionately referred to as her "little loves". Check out some of her grandchildren's favorite recipes!
Strawberry Lemonade
When life hands you lemons, make lemonade. But, why not add strawberries to the mix? This homemade Strawberry Lemonade offers a burst of fruity freshness for your kids in every sip.
Ingredients:
- 2 cups granulated sugar
- 2 cups water
- 1 pound strawberries, trimmed and halved
- 1 cup fresh lemon juice (about 6 large lemons)
- 4 cups cold water
Instructions:
1. Create the Simple Syrup: In a medium saucepot, combine 2 cups of water and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved.
2. Cool the Simple Syrup: Once the sugar has dissolved, remove the saucepot from the heat and allow the simple syrup mixture to cool to room temperature. If you're in a hurry, you can place it in the refrigerator to speed up the cooling process.
3. Puree the Strawberries: While the simple syrup is cooling, place the halved strawberries and 1 cup of cold water into a blender. Blend until the strawberries are fully pureed and smooth.
4. Strain the Strawberry Mixture: Pour the strawberry puree through a fine mesh strainer set over a bowl or pitcher to remove any seeds. Discard the seeds and retain the smooth strawberry liquid.
5. Combine Ingredients: In a large pitcher, combine the fresh lemon juice, strained strawberry puree, remaining 3 cups of cold water, and the cooled simple syrup. Stir well to ensure that all the ingredients are thoroughly combined.
6. Chill and Serve: Place the pitcher of Strawberry Lemonade in the refrigerator to chill until you're ready to serve. This will allow the flavors to meld together and the drink to become refreshingly cold.
7. Serve and Enjoy: When you're ready to enjoy your Strawberry Lemonade, pour it over ice-filled glasses. For an extra touch of elegance, garnish each glass with a fresh strawberry and a sprig of mint, if desired.
Cheeseburger Empanadas
These cheeseburger empanadas are bursting with a ground beef, ketchup, and cheese filling, making them the perfect kid-friendly snack!
Ingredients:
- 1/2 pound ground beef
- 1/3 cup ketchup
- 1 Tbs. packed brown sugar
- 1 Tbs. hamburger relish (optional)
- 1/4 tsp. kosher salt
- 1/2 cup shredded cheddar cheese, divided
- 1 (11.6 ounces) package frozen dough for turnovers pastries, thawed (Goya brand recommended)
- 1 egg, lightly beaten
Instructions:
1. Preheat oven to 425°F.
2. Brown beef in a non-stick skillet over medium-high heat; drain any excess fat drippings.
3. Stir in ketchup, brown sugar, relish (if desired), and kosher salt. Heat until sugar has dissolved, about 1 minute.
4. Remove from heat and let the mixture cool slightly.
5. Stir in 1/4 cup shredded cheddar cheese.
6. Place one piece of dough on a lightly floured surface. Arrange about 1 tablespoon of beef mixture in the center of the bottom half of the dough about 1-inch from edges. Top with 1 teaspoon of shredded cheddar cheese.
7. Brush edges of dough with cold water. Fold the top half of the dough over the filling and seal. Arrange on a baking sheet and repeat with remaining dough, filling, and cheese.
8. Brush tops and sides of empanadas with lightly beaten egg and bake for 20 minutes or until golden. Enjoy!
No Churn Cookie Dough Ice Cream
Homemade Cookie Dough Ice Cream is filled with bits of edible cookie dough and mini chocolate chips. Best of all, no ice cream maker is needed to make this no-churn ice cream!
Ingredients:
- 2 cups heavy cream
- 1 can (14 ounces) sweetened condensed milk
- 1 tablespoon vanilla extract
- 3/4 cup edible cookie dough (in small pieces)
- 1/3 cup mini chocolate chips
Instructions:
1. Line a 13 x 9-inch loaf pan with parchment paper leaving an overhang on the sides.
2. With a mixer on medium-high, beat the heavy cream until stiff peaks form.
3. Fold in the sweetened condensed milk and vanilla extract until blended.
4. Shape the cookie dough into bite-size pieces.
5. Fold in the edible cookie dough bits and mini chips.
6. Transfer the ice cream mixture to the prepared loaf pan.
7. Wrap tightly in plastic wrap and freeze until firm, 8 hours to overnight. Enjoy!
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