Category: OLD BLOGS

BANANA CREAM PIE ~ SIMPLY DELICIOUS SUNDAY



BANANA CREAM PIE
CRUST
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon powdered vanilla
1/4 teaspoon cinnamon
1/2 cup butter, chilled and diced
1/4 cup ice water
  • In a large bowl sift together flour and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Stir in water, a tablespoon at a time, until mixture forms a ball.
  • Wrap in plastic and refrigerate for several hours. Overnight is better.
  • Preheat oven 350°.
  • Roll dough.
  • Place crust in 9 inch pie plate.
  • Press the dough evenly into the bottom and sides of the pie plate.
  • Flute the edges with a fork.
  • Bake 12-15 minutes until flaky and JUST golden. It will finish baking after you have filled it.
  • Cool.

FILLING
3/4 cup fine sugar
1/3 cup flour
1/4 teaspoon sea salt
2 cups whole milk
3 Jumbo egg yolks, beaten
2 tablespoons butter, melted & cooled
1 teaspoons vanilla extract
1/2 teaspoon maple extract
1 teaspoon lemon juice
4 just ripe bananas, sliced
1 extra ripe small banana, pureed

  • Preheat oven to 325 degrees.
  • In a medium saucepan heat milk slowly.
  • Sift together the sugar, flour and salt.
  • Add the flour mixture gradually while stirring gently.
  • Add in banana puree.
  • Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner.
  • Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture back into the hot mixture. Cook for 2 more minutes, stirring constantly.
  • Remove the mixture from the stove immediately adding the butter, lemon juice, maple and vanilla extracts stirring constantly until a smooth consistency is reached. (Do not cool for too long before pouring over the sliced bananas.)
  • Slice the bananas into the cooled baked pastry shell.
  • Top immediately with pudding mixture.
  • Bake for 10 minutes.
  • Chill for several hours before serving. Overnight is best.
  • Top with whipped cream.

TOPPING
1 cup heavy whipping cream
1 teaspoon maple extract
1/2 teaspoon vanilla powder
1 tablespoon powdered sugar

  • In a large bowl (I use my copper one and pre-chill it and my whisk in the freezer), whip the heavy cream until stiff peaks are just about to form.
  • Beat in maple extract, vanilla powder and powdered sugar until peaks form, making sure not to over-beat.

Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits






CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
~~~~~~~~~~~~~~~~~~
1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

  • Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
  • Fold in grated cheese
  • In a large skillet cook over low heat until it all melts together.
  • Add frozen hash browns and saute’ until golden brown.
  • Add onions and celery. Cook until translucent.
  • In a large saucepan whisk the bouillon into the hot water.
  • Add the carrots, potatoes, celery, broccoli pieces and onions.
  • Simmer on low 1 hour until all vegetables are soft and tender.
  • Mash vegetables.
  • Add cheese and blend well.
  • Salt and pepper to taste.

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

  • Preheat oven 450 degrees
  • Mix all ingredients together.
  • Drop evenly into muffin tins.
  • Bake for 15 minutes.
  • Makes 12 biscuits.

Be sure and eat your vegetables!

Dave from My Year on the Grill gave me this great new award.
The rules for the award are that I reveal 7 random facts about me… so, here goes…

  1. I LOVE milk. I mean doesn’t everybody? But, I crave it sometimes and go through a gallon a week all by myself.
  2. I was once an auto mechanic and then became a copy editor for auto technician manuals.
  3. I cannot touch my toes – nope never could because I was born with a missing vertebrae in my lower back.
  4. I don’t have any tattoos.
  5. I’ve been in love with the same man for 25 years and we can honestly say we have never had a fight!
  6. I love road trips and having meals in greasy diners in small towns.
  7. I love weather! Rainstorms, wind, sunny days and snow – bring it al on. I love all the change of seasons.

I am supposed to pass this on to other bloggers. That is not an easy thing to do as I have so many favorites! To only mention a few of my favorites would be such a difficult thing to do. So in breaking all the rules and the spirit of the Christmas season I am going to pass this on to all my followers. After all it is Christmas and it is better to give than receive!

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Homestyle Meatloaf, Mashed Carrots, Garlic Lemon Brussels Sprouts & Mushroom Ragout

HOMESTYLE MEATOAF

MASHED CARROTS
1 small bag baby carrots, halved
2 Yukon gold potatoes, washed and cubed
1/2 cup butter, softened
1/4 +/- cup heavy cream
1/2 teaspoon nutmeg
1 teaspoon sea salt
1/2 teaspoon white pepper
Fresh grated Parmesan cheese

  • Boil potatoes and carrots until fork tender. Drain well.
  • In a large mixing bowl place softened butter on the bottom followed by the hot carrots and potatoes.
  • Mash together until uniform consistency.
  • Add cream until desired consistency and seasonings.
  • Top with freshly grated Parmesan cheese
GARLIC LEMON BRUSSELS SPROUTS
1 dozen equal sized Brussels sprouts, washed and halved
2 tablespoons champagne vinegar (Balsamic Vinegar works well too)
1 lemon, juiced
3 green onions, sliced
3 cloves minced garlic
3 tablespoons butter

  • Wash, halve and drain the Brussels sprouts.
  • Melt butter over medium high heat.
  • Add green onions and garlic. Saute’ until golden.
  • Add Brussels sprouts and continue sauteing until tender.
  • Add lemon juice and champagne vinegar. Heat through.
  • Serve immediately.

MUSHROOM RAGOUT
3 cups mushroom mix (I used baby bellas and portabellas)
1 small shallot, minced
4 sprigs Thyme, minced
1/2 cup red wine
4 tablespoons butter
1/2 cup heavy cream
2 ounces demi-glace*
2 teaspoons minced garlic, jar
salt & pepper to taste

  • Melt butter in a large skillet over medium high heat.
  • Saute’ mushrooms until golden and tender.
  • Add shallots, garlic and thyme.
  • Continue to saute’ until translucent.
  • Deglaze the pan with the wine.
  • Add the cream and demi-glace.
  • Simmer until desired consistency.
  • Serve over HOMESTYLE MEATOAF and mashed carrots.







*Demi-glace is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word glace, which used in reference to a sauce means icing or glaze. It is traditionally made by combining equal parts of veal stock and sauce espagnole, the latter being one of the five mother sauces of classical French cuisine, and the mixture is then simmered and reduced by half. The term “demi-glace” by itself implies that it is made with the traditional veal stock. Demi-glace is hard to find and a bit expensive so I substitute 1 tablespoon Better than Beef Bouillon Aujus Base with 1/4 cup boiling water and it tastes great!

Stuffed Meatballs & Roasted Veggie Spaghetti Sauce

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.

For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.





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Chicken Chow Mein ~ Dieter’s Delight

I’m filling in for Pam today so I hope you enjoy this recipe.



I use my salad spinner for draining pasta to get all the excess water out.


CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
  • Whisk the cornstarch into the cold water until smooth.
  • Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.

Fudge Bottom Brownies & Peanut Butter Fudge Drops ~ Cookies that look like you spent all day in the kitchen, but there isn’t even any baking!

Did you know that Domino Sugar and C&H Sugar are the same great pure cane sweet goodness? The name is based on where you live! You should head on over and check out their websites for some fun and creative recipe ideas from themed parties, cookies and edible ornaments to mixes in ajar for the upcoming holidays. Here is one of our favorite recipes from their recipe files to get you started.

FUDGE BOTTOM BROWNIES
BROWNIES
1 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1 cup Domino® Granulate Sugar
1 teaspoon vanilla extract
1 cup walnuts, chopped
3/4 cup Domino® Light Brown Sugar
1/4 cup cocoa
1 1/2 cups boiling water

TO SERVE
2 packages fresh raspberries
2 tablespoons Domino® Granulated Sugar
whipped cream
1 milk chocolate bar, for shaving
1/2 cup chocolate melting candies or almond bark, for hearts

  • Preheat oven to 350°F.
  • Combine first seven ingredients, stirring until blended.
  • Stir in nuts.
  • Spread mixture into an ungreased, 8-inch square baking pan.
  • Whisk light brown sugar and cocoa. into boiling water.
  • Pour over batter and bake 40 minutes or until cake portion is set.
  • To serve, puree 1 1/2 packages of fresh raspberries with 2 tablespoons granulated sugar in a food processor or blender until smooth.
  • Puddle raspberry puree over the bottom of the plate and sprinkle edges of plate with chocolate shavings.
  • Arrange a generous piece of warm brownie in the center of the puree and top with a large dollop of whipped cream.
  • Arrange chocolate hearts in whipped cream and serve immediately.
  • To prepare the chocolate hearts, heat chocolate melts in your microwave at 20 second intervals, stirring between intervals, until smooth.
  • Pour melted chocolate into small freezer bag and snip one corner to create a pastry tube.
  • Pipe heart shapes onto waxed paper and allow to cool until hard.

One of our favorite nieces is coming to visit this weekend so I whipped up these yummy cookies using her favorite Hershey’s kisses. These are for you Kat! They are keepers too I’ll use for our upcoming Christmas cookie party!


PEANUT BUTTER FUDGE DROPS
2/3 cup Hot water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.
Don’t forget our Upcoming Cookie Party!

FULL DISCLOSURE: In the interest of full disclosure I was contacted and asked to voice my opinion and Domino Sugar links in exchange for a Domino Sugar gift card. I did this because I believe in the product and the recipes and not for payment.

Meat & Bean Tostadas

What I really love about this recipe is that all the parts can be made ahead and then you can assemble them cold one at a time or all at once.




Meat & Bean Tostadas

2 pounds ground beef
1 large Vidalia onion, chopped and divided in 1/2
1 can Rotel original tomatoes
1 small can chopped green chiles
1 recipe Taco seasoning
1 batch Refried beans
grated cheddar cheese
1 tomato, chopped
chopped olives
taco sauce
sour cream

  • Brown ground beef with 1/2 of the chopped onion.
  • Drain off fat.
  • Add Rotel tomatoes, green chiles and Taco seasoning. Simmer over low heat for about 15 minutes until liquid is absorbed.
  • Layer tostada shells with a layer of Refried beans, a little cheese, meat, tomatoes, olives and a little more cheese.
  • Bake 10 minutes until heated through.
  • Top with taco sauce and sour cream.
  • Enjoy.

Oven Barbecued Chicken ~ Simply Delicious Sunday

OVEN BARBECUED CHICKEN

2-3 pounds boneless chicken breasts
olive oil to coat pan well
3 tablespoons butter
1 small onion, chopped
1 cup ketchup
1/3 cup roasted garlic rice vinegar
4 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Heat oil in a large skillet
  • Brown chicken on all sides
  • Transfer chicken to 9×13 olive oiled baking dish
  • In a saucepan melt the butter and saute the onion
  • Stir in the remaining the ingredients and simmer uncovered for 15 minutes
  • Pour the sauce mixture over the chicken
  • Bake at 350 degrees for 1 hour
  • Baste periodically
  • We like to use the excess sauce over a serving of rice and serve this with home made Potato Salad

Previously posted at 3 Sides of Crazy May 2008

Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.
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Kitchen Wishes


My kitchen dreams are brought to this week by Williams-Sonoma

Most of you know that I have had to pack up my magnificent kitchen and all its toys to be put in storage while we help my elderly in-laws. While I saved out 1 basket of irreplaceable kitchen tools and all the rest are in storage very nearby, FIL isn’t fond of the few pieces I do have here and can’t find a need for anything other than what he has on hand. While most of it is serviceable, it is not desirable, prompting my BIG dreams this week for the copper core stainless cookware set above.

My spices are currently in my bedroom closet, but I dream of the day that I can have this awesome drawer.

I also love this spice infuser and expandable cutlery drawer insert.