Monday, April 17, 2017

Banana Pudding

Banana Pudding IV
This was So good! Mom said it was jsut as good, if not better than Magnolia Bakery! "A quick and easy banana pudding recipe - enjoy!"
By: All Recipes 
Banana Pudding IV


  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk

  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers


  1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
  2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Friday, March 24, 2017

Sour Cream Banana Bread

I've always used my old stand-by banana bread recipe (the Cinnamon Swirl one on this blog), but I've officially switched b/c that one hasn't worked for me the last few times.  This one is amazing!  Its super moist and has awesome flavor.  Really easy to make and we still swirl our cinnamon into it and make muffins.  

Sour Cream Banana Bread

  • ⅔ cup butter
  • 1⅓ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla or coconut extract (either are delicious!)
  • 1½ cup mashed bananas (about 4 bananas)
  • 2¾ cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ c sour cream

  1. Preheat oven to 350º F.
  2. Cream butter and sugar until fluffy.
  3. Add vanilla or coconut extract then add eggs, beating well after each egg.
  4. Add mashed bananas and mix well.
  5. Whisk together flour, baking powder, baking soda and salt in a separate bowl.
  6. Beating on low, add ⅓ of the dry ingredients until just combined. Add ¼ cup of the sour cream, beat on low until just combined. Repeat with ⅓ of the dry ingredients, then the rest of the sour cream, then finishing with the last ⅓ of the dry ingredients, making sure to mix until just combined with each addition. (I just threw it all in together and it didn't make a difference)
  7. Pour into 2 greased loaf pans and bake for 40-45 minutes, until toothpick comes out clean. For muffins, bake 20-25 minutes, or until muffin springs back when you lightly push the center.

Thursday, January 19, 2017

Divine 1-Hour Breadsticks

Pic Courtesy Google

These are the yummiest breadsticks and they only take 1 hour!! Amazing!

Divine 1-Hour Breadsticks

  • 1 1/2 cups warm water
  • 1 tablespoon instant yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 3 to 4 cups flour, about 15-20 ounces (see note above)
  • Butter and Topping:
  • 3 tablespoons butter, melted (for the baking sheet)
  • Dried herbs, garlic salt and grated Parmesan cheese
  1. In an electric stand mixer fitted with the dough hook (or in a large bowl by hand), mix together the water, yeast, sugar, salt and one cup of the flour.
  2. Continue adding the flour until the dough just clears the sides of the bowl; knead for about three minutes. It should be soft and slightly sticky without leaving a lot of residue on your fingers.
  3. Let the dough rest in the bowl for 10 minutes.
  4. While the dough rests, preheat the oven to 400 degrees F. Spread the melted butter onto large, rimmed baking sheet (about 11X17-inches).
  5. On a lightly greased countertop, pat the dough into a long rectangle, about 16-inches by 7-inches or so. Cut the dough every 1-inch (more or less) into strips with a pizza cutter.
  6. Twist each strip slightly and place about 1/2-inch apart on the baking sheet. Sprinkle lightly with dried herbs of choice, garlic salt and Parmesan cheese.
  7. Let rise for 20 minutes (you can cover with greased plastic if you want to, but it's not necessary). Bake for 15 minutes or until golden.

White Chicken Lasagna Soup

Pic Courtesy Google Images

I made this a few days ago and it was SO good. I didn't think it would be a hit, but they loved it! I made it with the Divine Breadsticks from the same site and everyone gobbled it up! It makes a ton, so half it.:)

White Chicken Lasagna Soup

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 cup chopped carrots (about 2 large)
  • 3 cloves garlic, finely minced
  • 8 cups low-sodium chicken broth
  • 1 teaspoon dried parsley
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch red pepper flakes
  • 12 to 16 ounces tri-color rotini (depending on how noodly you want it)
  • 8 cups milk (I actually think it would be better with 6 cups of milk, it was a little runny)
  • 1/4 cup flour
  • 2 to 3 cups cooked, shredded or chopped chicken
  • Creamy Topping:
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • Chopped, fresh tomatoes
  1. In a large 8-quart pot, heat the olive oil over medium heat. Add the onion, carrots and garlic. Cook, stirring occasionally, until the vegetables soften, 5-7 minutes.
  2. Add the chicken broth, parsley, basil, oregano, thyme, salt, pepper, red pepper flakes, and rotini.
  3. Bring the mixture to a boil, reduce the heat, and simmer until the rotini is al dente (it will continue cooking a few more minutes in the next step).
  4. Whisk or blend together the milk and flour.
  5. Add the mixture to the soup and simmer for 4-5 minutes until slightly thickened. Stir in the chicken and heat through.
  6. For the topping, stir together the ricotta cheese, basil, pinch of salt and pepper, Parmesan and mozzarella cheeses.
  7. Serve the soup topped with a scoop of the ricotta mixture plus a smattering of fresh tomatoes.

Perfected Homemade Spaghetti Sauce

Pic courtesy of Google

I made this for dinner last week and it was DELICIOUS! My kids all gobbled it up and Christian even loved it. Yum!

Perfected Homemade Spaghetti Sauce

  • 1 tablespoon olive oil
  • 2 cups onion, chopped and divided
  • 5 cloves garlic, finely minced
  • 2 pounds lean ground beef or lean ground turkey
  • 1 red bell pepper, seeded, cored and coarsely chopped
  • 1 can (12-ounces) tomato paste
  • 1 teaspoon coarse, kosher salt
  • 1 teaspoon black pepper
  • 3 teaspoons dried oregano
  • 3 teaspoons dried basil
  • 1 1/2 teaspoons dried thyme
  • 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
  • 2 cans (28-ounces each) crushed tomatoes
  • 8 ounces button or baby bella mushrooms, chopped (I added these, but might reduce or even sk
  • 1 1/2 cups beef stock or beef broth
  • 2 tablespoons brown sugar
  • 2 bay leaves
  • 2 tablespoons balsamic vinegar
  1. In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped onions, and sauté until translucent and slightly browned, 3-4 minutes. Add garlic, and cook, stirring constantly for a minute or so.
  2. Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7 minutes. Drain excess grease.
  3. In a blender or food processor, blend remaining 1 cup onion and the red pepper until smooth. Pour the mixture into the pot with the beef and onions.
  4. Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute, stirring until combined.
  5. Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar. Stir until combined before adding the bay leaves.
  6. Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes (for the flavor to absorb) before serving.

Aunt Sheri's Chicken Lasagna

Pic courtesy of A Bountiful Kitchen

I made this a few weeks ago and we all loved it. It was an easy, comfort meal.

Aunt Sheri's Chicken Lasagna

1- 12 oz package of wide egg noodles (cooked al dente)
  • ½ cup butter
  • ½ cup flour
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried basil
  • 4 cups chicken broth
  • 4 cups cooked chopped chicken
  • 1 24 oz container cottage cheese
  • 1 egg, beaten
  • 2-3 cups grated mozzarella cheese
  • ¾ cups grated parmesan cheese
  • additional sprinkle of pepper and chopped fresh or dried parsley for garnish, if desired

    1. Melt the butter in a large saucepan over medium to medium high heat. Add flour, salt, pepper, dried basil and cook for 1-2 minutes.
    2. Whisk chicken broth into flour and butter mixture, about a cup at a time, until mixture is thickened.
    3. Turn down heat and add chicken.
    4. Turn off heat.
    5. Mix cottage cheese and egg together in a medium bowl.
    6. Mix cheeses together in small bowl.
    7. Layer the ingredients together in this order in a greased 9x13 pan:
    8. one third-chicken mixture
    9. one half- pasta
    10. one half- cottage cheese mixture
    11. one third- mozzarella mixture
    12. one third- chicken mixture
    13. one half- pasta
    14. one half-cottage cheese
    15. one third- mozzarella
    16. one third chicken mixture
    17. one third- mozzarella on top
    18. If layering is too complicated, see notes for simplified version!
    19. Bake at 350 degrees uncovered for 35-45 minutes or until golden on top and bubbly.
    20. Garnish with fresh chopped parsley or basil and a sprinkle of pepper.

    Sunday, November 20, 2016

    Perfect Fall Salad

    This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.
    google images

    The Perfect Fall Salad

    8-10 cups assorted greens (kale, romaine, mixed greens)
    3/4 cup crumbled feta cheese (could sub goat cheese)
    6 green onions, thinly sliced
    1 large red-skinned apple, diced
    1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

    1/4 cup apple cider vinegar
    1/4 tsp pepper
    1/2 tsp salt
    dash Tabasco sauce
    2 Tbs. sugar
    1/2 cup vegetable oil

    Whisk together dressing ingredients.

    Spiced Pecans: 
    3 Tbs. butter
    1 1/2 Tbs sugar
    1/2 tsp. cayenne pepper
    1/2 tsp. cinnamon
    3/4 tsp. salt
    1 cup chopped pecans

    Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

    Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.