Wednesday, May 4, 2016

Banana Pudding

I really wanted something with bananas. This pudding tastes delicious, and definitely satisfied my own craving.

                 4 large eggs
                 3/4 cup sugar
                 3 tablespoons all-purpose flour
                 1/2 teaspoon plus a pinch salt
                 2 cups whole milk
                 1/2 teaspoon vanilla extract
                 30 to 40 vanilla wafers
                 3 to 4 medium ripe bananas
                  Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks. In a saucepan, whisk together 1/2 cup sugar, the flour, and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in the milk. Cook uncovered, stirring often, until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla. Preheat the oven to 425 degrees F. Spread a thin layer of the pudding in a 1 1/2-quart casserole dish. Arrange a layer of vanilla wafers on top of the pudding. Thinly slice the bananas crosswise, about 1/8 inch thick, and arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafers, bananas and pudding, ending with pudding. To make the meringue, beat the reserved egg whites with a pinch of salt until they are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted. Spread the meringue over the pudding with a spatula. and bake until the meringue is lightly browned, about 5 minutes.

This recipe comes from the kitchen of Trisha Yearwood.

Wednesday, April 27, 2016

Easy Cheesy Spinach

This is a delicious not so healthy food to eat. It will at least get children to eat and get the nutrients that are in spinach.

                    2 tablespoons unsalted butter
                    1 medium white onion, finely chopped
                    1 cup cream cheese, softened
                    2 (10-ounce) boxes fresh spinach
                    1 teaspoon freshly grated nutmeg
                    Kosher salt and ground white pepper
                    Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.

This comes from the kitchen of Claire Robinson. If you want to add some sunshine to this dish add lemon zest and juice.

Friday, April 15, 2016

Mini Meatballs

This meatball recipe comes from Trisha Yearwood. These are great for barbecue sauce, marinara sauce, or even right off the plate.

                       2 pounds lean ground beef
                       8 ounces ground pork
                       2 cups Italian flavored breadcrumbs
                       1 cup milk
                       1/2 cup fresh parsley leaves, finely chopped
                       4 medium eggs, lightly beaten
                       2 cloves garlic, minced
                       1 medium onion, minced
                       Salt and pepper
                       Preheat the oven to 350 degrees F. In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion, and some salt and pepper. Chill in the refrigerator for 30 minutes. Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Put into any sauce, or serve with tooth picks inside and set them out for appetizers at a party.

This is a simple recipe for any event or even a quick fix for dinner. It's also a fun recipe for you to make with any little ones.

Mocha Brownies

This recipe comes from Ree Drummond. This is a delicious almost adult brownie.

                       4 1-ounce squares of unsweetened chocolate
                       2 sticks butter
                       2 cups granulated sugar
                       4 large eggs
                       3 teaspoons pure vanilla extract
                       1 1/4 cups all-purpose flour
                   Mae's Mocha Icing:
                       2 sticks butter, softened
                       5 cups powdered sugar
                       1/4 cup cocoa powder
                       1/4 teaspoon salt
                       3 teaspoons pure vanilla extract
                       1/2 to 3/4 cup brewed coffee, cooled to room temperature
                  Preheat the oven to 325 degrees F. Spray an 8-inch square baking pan with nonstick baking spray. For the brownie batter:  Place the chocolate in a microwave-safe bowl. Melt the chocolate in the microwave in 30-second bursts, being careful not to let it burn. Set it aside to cool slightly. In a medium mixing bowl. cream the butter and granulated sugar. Beat in the eggs. With the mixer on low speed, drizzle in the melted chocolate. Add the vanilla extract and mix. Add the flour to the bowl and mix just until combined; do not over mix. Pour the batter in the prepared baking pan. Spread it to even out the surface. Bake until the center is no longer soft, 40 to 45 minutes. Set the brownies aside to cool completely before icing. For the icing: In a large mixing bowl, combine the butter, powdered sugar, cocoa powder, salt and vanilla. Mix until slightly combined, then add 1/2 cup of the coffee. Whip until the icing is light and fluffy. If the icing is overly thick add 1/4 cup more coffee. It should be very light and fluffy. Spread the icing on thick on the cooled brownies and refrigerate until the icing is firm.

Monday, April 11, 2016

Apricot-Glazed Pork Loin Roast

I made this recipe in my foods class. It is a delicious sweet glaze to put on any thing. I'm not a person that likes pork loin, but I'd eat it like this any day.

                   1 2-3 pound boneless pork loin roast
                   2/3 cup apricot preserves or jam
                   4 teaspoons lime juice
                   2 teaspoons soy sauce
                   Dash of ground ginger
                   Dash of ground red pepper
                  Preheat oven to 325 degrees F. Score the fat side of the roast. Place roast on a rack in a shallow roasting pan. (I lined the pan with foil for easier clean up.) To prepare the apricot glaze, combine in a small sauce the apricot preserves/jam, lime juice, soy sauce, ground ginger, and ground red pepper. Cook and stir until bubbly. Remove from heat and let cool. Dust the roast lightly with flour. Brush some of the glaze onto the roast. Place in the oven for 75-135 minutes or until your meat thermometer reads 165 degrees F, about 2 hours. Remove roast from the oven and let rest for 10-15 minutes.

Tuesday, April 5, 2016

No Bake Pumpkin Pie

You can find this recipe also at

                     1 (.25 ounce) package unflavored gelatin
                     1 teaspoon ground cinnamon
                     1/2 teaspoon ground ginger
                     1/2 teaspoon ground nutmeg
                     1/2 teaspoon salt
                     1 (14 ounce) can sweetened condensed milk
                     2 eggs, beaten
                     1 (15 ounce) can pumpkin puree
                     1 (9 inch) prepared graham cracker crust
                      In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat. Stir in pumpkin, mixing thoroughly, and pour mixture into graham cracker crust. Chill for at least 3 hours before serving.

If you want and know how to jar things you can make the mixture, including the pumpkin, pour it in the jar, and break up the graham cracker crust to put into the mixture. This is a nice gift for any occasion. This is also nice to give to someone who doesn't like crust but does like pie filling. This is also a nice treat for kids with texture problems.

No Bake Pumpkin Pie I

Thursday, March 24, 2016

Blueberry Coffee Cake

This comes from the kitchen of Ree Drummond.

                        5 tablespoons salted butter, softened, plus more for greasing the pan
                        2 cups all-purpose flour
                        2 heaping teaspoons baking powder
                        1/2 teaspoon ground cinnamon
                        1/2 teaspoon salt
                        3/4 cup sugar
                        1 large egg
                        1/2 teaspoon vanilla extract
                         3/4 cup whole milk
                         2 cup fresh blueberries
                         1/2 cup all-purpose flour
                         1/2 cup sugar
                         6 tablespoons salted butter
                        1/2 teaspoon cinnamon
                        1/4 teaspoon salt
                        Sugar, for sprinkling
                        Softened butter, for serving
               For the cake: Preheat the oven to 359 degrees F. Grease a 9-by-13-inch baking pan with butter. Add the flour, baking powder, cinnamon and salt to a medium bowl and stir to combine. Set aside. Cream together the butter and sugar with an electric mixer. Add the egg and mix until combined. Mix in the vanilla. Add the flour mixture and milk alternately and mix until incorporated. Do not over-beat. Stir in the blueberries until evenly distributed. Pour the batter into the prepared pan.
                       For the topping: Combine the flour, sugar, butter, cinnamon, and salt in a medium bowl and cut together using 2 knives or a pastry cutter. Sprinkle over the top of the batter.
                       Bake until the cake is golden brown, 40 to 45 minutes. Sprinkle with sugar. Cut into squares and serve with softened butter.