Tuesday, February 6, 2018

Banana Caramel Cream Dessert

A little twist on Banana Cream Pie...

Recipe from:Glorious Treats

Vanilla Pastry Cream (recipe below)
Bananas (two bananas for 6 small dessert servings)
Good quality caramel sauce, or dulce de leche.
Fresh whipped cream
Graham Cracker crumble (recipe below)

Vanilla Pastry Cream
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3 cups whole milk ( I used 1%)
2 eggs
2 Tablespoons butter
1 Tablespoon vanilla extract (or 2 teaspoons vanilla extract and 1 teaspoon vanilla bean paste)

In a medium bowl,  beat eggs with a fork to combine.  Set aside.
Mix sugar, cornstarch and salt in a medium saucepan.  Gradually pour in milk, while whisking, to make a smooth mixture.  Cook over medium heat, stirring almost constantly, until the mixture thickens and boils.  Continue to cook and stir one minute.
Pour several tablespoons of the hot mixture into the bowl with the eggs and immediately stir well.  Pour warmed egg mixture into the pan with the rest of the hot milk mixture.  Return to a slow boil, and cook one minute, stirring constantly.
Remove from heat and stir in butter and vanilla.  Set aside to cool.  When the pan has cooled, place in the refrigerator to fully cool.  If desired, lay a piece of plastic wrap on the top surface of the pastry cream to prevent a skin from forming.

Graham Cracker Crumble
1 1/2 cups graham cracker crumbs (about 10 full sized crackers)
1/3 cup butter, melted

Crush crackers in a large ziplock type bag.  Pour crumbs and melted butter into a bowl and , stir until fully combined. 

Dessert assembly~
1.  Spoon about 2 tablespoons graham cracker crumble into individual serving dishes.  Use a small glass to press the crumble into a firm layer.
2.  Add a layer of pastry cream into each dish. 
3.  Add a few slices of banana and a drizzle of caramel.
4.  Top bananas with a layer of whipped cream.
5.  Add some graham cracker crumble and a drizzle of caramel.
Repeat layers 2-5

Serve immediately or refrigerate up to 3 hours.  Top with a slice of fresh banana just before serving.

Wednesday, January 24, 2018

Apple Pie Smoothie

We love smoothies at our house.  I decided to give this one a whirl one morning for breakfast.  I was craving something sweet, but wanted to have something healthy that would stick with me for a while.  I was surprised how much it reminded me of apple pie, and after a small glass, I was ready to go.  My kids were not impressed, but they don't like apple pie, either...their loss.  :)

Recipe from: The Cookin' Chicks

5 raw almonds
1 red apple
1 banana
3/4 cup non-fat Greek yogurt
1/2 cup milk (I used almond milk, any type works)
1/4 tsp cinnamon


Place all ingredients into the blender container. Place lid on top and blend on high for about 20-30 seconds, or until smooth! Serve

Monday, January 15, 2018

Sweet Baked Carrots

These carrots are fabulous!!  

Slice carrots and coat with salt and pepper, 3Tbsp butter and 1/8 cup brown sugar. Bake 400 degrees for about 60 mins. Stir halfway and add a sprinkle of brown sugar at the end to try to carmelize.

Sunday, January 14, 2018

Bacon Wrapped Cheesy Stuffing Chicken

I had this at a friend's house for dinner served up with some delicious carrots and twice baked potatoes.  So I immediately asked for all the recipes so that I could recreate it at home.   So good!!

Pound the chicken to thin it a little. Then sometimes I stuff it with a little Swiss cheese. 1/8 cup stuffing on top wrapped with one strip of thick cut bacon. 400 degrees for about 40 mins.

Wednesday, January 10, 2018

Baked Cream Cheese Spaghetti

This is a great meal you can whip easily and also make ahead of time. You can make it a day in advance and store it in the fridge to use the next day. You can also freeze it for a later day. I divided mine in half to make two 8x8 pans for us. I put one in the fridge for the next day, knowing that my day was busy and an easy dinner would be great. Then I froze the other pan to use later.

Recipe from: Plain Chicken

1 lb lean ground beef
1 small onion, chopped
16 oz bag spaghetti
1 quart spaghetti sauce (4 cups)
1 tsp Italian seasoning
1 tsp garlic powder
8 ounces cream cheese
1/2 cup parmesan cheese, grated

Preheat oven to 350 F degrees.

In a skillet, brown the ground beef with onion until cooked through; drain fat and stir in spaghetti sauce. Set aside.

Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in bowl. Add cream cheese, Italian Seasoning and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.

Lightly grease a 9x13" pan. (Or 2 8x8 pans) Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.

(If you are freezing this, do it now. Then thaw before baking)

Bake for 30 minutes, until bubbly.

Monday, October 9, 2017

Soft and Chewy Pumpkin Spice Cookies

These were a delicious cross between a snickerdoodle and a ginger snap cookie-with a hint of pumpkin.  My kids really like these.  
Recipe from: Just So Tasty
  • 2 and 1/2 cups all-purpose flour , spooned and leveled
  • 2 teaspoons cornstarch
  • 1/2 teaspoon cream of tartar
  • 3/4 teaspoons baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoons ground cloves
  • 3/4 cup unsalted butter , softened to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla
  • 1/2 cup canned pumpkin (not pumpkin pie filling)
For the Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 1 teaspoons and 1/2 cinnamon

In a large bowl whisk together the first 8 ingredients from the flour to the ground cloves (for about 30 seconds). Set aside.  In a separate large bowl using a hand held or stand electric mixer on medium speed, beat together the butter and sugars until fluffy. Turn the mixer down to low then beat in the egg yolk, vanilla and pumpkin. Slowly add in the flour mixture, turning off the electric mixer and scraping down the sides of the bowl with a large wooden spoon or rubber spatula as necessary. The dough will be very sticky. Cover the bowl with clingfilm and refrigerate for at least 2 hours or up to 2 days.

When ready to bake, preheat the oven to 350F degrees and line 2 cookie trays with parchment paper or silicone baking mats.  In a small bowl whisked together the sugar and cinnamon for the cinnamon sugar coating. Using a cookie scoop or tablespoon, form the dough into balls of about 1.5 tablespoons in size, then roll in the cinnamon sugar coating.  Place the cookies on the cookie sheets about 2 inches apart and bake for about 7-9 minutes until the tops look almost set.

Monday, October 2, 2017

Cooked Pumpkin...in the Instant Pot

This was one of my favorite things to discover doing in my instant pot.  Every year I cook some pumpkin (grown by my awesome dad) and my kids love it, but this way is the not only the easiest way, but also has given me the best results.

1 Pie Pumpkin, whole, washed
1 cup water

Place 1 cup water in pot.  Place pumpkin on trivet in pot and cook high pressure for 13 minutes.  NPR.  Let cool, then peel off skin and cut pumpkin open and remove seeds. Blend pumpkin until smooth.