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.

Thursday, March 17, 2016

Orange Chicken

This recipe is from Ree Drummond. You can also find it on

                      2 tablespoons corn starch
                      4 egg whites
                      4 boneless chicken thighs, cut into bite-sized pieces
                      1/2 cup orange juice
                      1 tablespoon soy sauce
                      1 packed tablespoon brown sugar
                      1 tablespoon rice wine vinegar
                      1/4 teaspoon sesame oil
                      Dash salt
                      Dash crushed red pepper
                      1 clove garlic pressed
                      A little grated or minced ginger
                      1 teaspoon cornstarch
                   For the chicken: in a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow to sit for 5 to 10 minutes. For the sauce: put the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger in a small nonstick skillet and whisk. Heat until bubbling and starting to thicken, about 5 minutes. Whisk together the cornstarch and 1/4 cup water in a small bowl and add 1 to 2 tablespoons of the cornstarch slurry to the sauce. Mix in and thicken for 1 minute. Heat about 2 inches of vegetable oil in a heavy-bottomed Dutch oven until a deep-fry thermometer inserted in the oil registers 350 degrees F. Carefully drop the chicken into the oil and move it around, flipping gently, until golden, 3 to 4 minutes. Let the pieces drain on a plate lined with paper towels for 2 to 3 minutes. Then drop them back into the oil for 1 minute to really solidify the coating. Toss the chicken in the sauce and serve.

Saturday, March 5, 2016

Chicken Tortilla Casserole

This is a delicious meal for family dinners. This recipe comes from Trisha Yearwood on Food Network.

        4 boneless, skinless chicken breasts
           1 cup canned green chilies, chopped  and drained
           1 medium onion, finely chopped
           1 clove garlic, minced
           1 cup sour cream
           1/2 teaspoon cumin
           1/2 teaspoon salt
           1/4 teaspoon pepper
           Cooking Spray
           Twenty-four 6-inch corn tortillas
           3 cups shredded Cheddar
          Chicken Gravy:
             6 tablespoons butter
             6 tablespoons all-purpose flour
             1 cup chicken stock
             1 cup milk
             salt and pepper
             Add the chicken to a large stockpot, cover with water and add a large pinch of salt. Bring to a boil and cook until tender, about 30 minutes. Remove the chicken from the pot and set aside to cool. When coll enough to handle, shred the chicken and set aside. Reserve 3 1/3 cups of the broth (1 cup is for the chicken gravy, supplement with boxed stock if you don't have enough.) Preheat the oven to 350 degrees F. Spray a 13-9 inch baking dish with cooking spray. In a large saucepan, combine 2 1/3 cups of the reserved broth, the Chicken Gravy, green chilies, onions, garlic, sour cream, cumin, salt and pepper. Bring the mixture to a boil, stirring constantly. Remove from the heat. Spread 1 cup of the mixture into the prepared baking dish. Arrange a layer of 6 tortillas over the mixture, and then top with 1 cup shredded chicken and 1/3 cup of the Cheddar. Repeat this layer three more times, ending with cheese. Spread any remaining mixture over the cheese. Make  sure all the tortillas are covered or they will get very hard during baking. Bake uncovered for 30 minutes.

Thursday, February 18, 2016

Smashed Burgers

This recipe comes from Ree Durmmond from food network. This will make about 14 burgers. Smashed burgers are great for kids parties.

          3 1/2 pounds ground beef
          Salt and black pepper
          14 slices American cheese
          14 small hamburger buns
          Whatever you like on burgers
          Divide the beef into 2 ounce portions and form into balls; you will have 28. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possible go. Sprinkle with salt and pepper. Cook for 2 minutes. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers. Serve with whatever you or your guests enjoy on burgers.

If you have older kids let them smash the burgers. It not only gives you a break, but it's fun for them also.

Saturday, February 13, 2016

Pumpkin Chocolate Chip Cookies

Everyone loves a good chocolate chip cookie, and a lot of people like pumpkin. This is a delicious combination of the two. This recipe comes from the kitchen of George Duran.

           1 Cup or 2 sticks unsalted softened butter
           1 Cup white sugar
           1 Cup light brown sugar
           2 Large eggs
           1 Teaspoon vanilla extract
           1 Cup canned pumpkin puree
           3 Cups of all-purpose flour
           2 Teaspoons baking soda
           1/2 teaspoon salt
           1 teaspoon ground cinnamon
           1/2 teaspoon ground ginger
           1/4 teaspoon ground nutmeg
           1/4 teaspoon ground cloves
           2 Cups (12-ounce bag) milk chocolate chips
           Nonstick cooking spray or parchment paper

             Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and let them cool on wire racks.

I apologize, but I am not able to put up a picture this week. I hope you enjoy these delicious cookies. A little tip if you want a softer cookies substitute more of the white sugar for light brown sugar. If you want a crispier cookie do the opposite.

Monday, February 1, 2016

Peanut Butter and Jelly Cookies

This is a delicious recipe that is a great comfort food. It's also a great one to make with the kiddos. It's made from stuff almost every kitchen has. If the kids are stuck at home on a snow day, or if you just want something fun simple and cheap to do to spend time with them; then this is something perfect to try.
             1 egg
             3/4 cup sugar
             1 cup creamy peanut butter
             1 teaspoon vanilla extract
             Nonstick cooking spray
             4 teaspoons reduced-sugar grape jelly
             Preheat the oven to 350 degrees F. In a medium bowl, whisk the egg and sugar together until thoroughly combined. Add the peanut butter and vanilla extract, and stir to combine. The batter will be thick at this point, now it is time to scoop. Use about a tablespoon portion, drop the batter onto a parchment-lined baking sheet. Spray a small offset spatula with cooking spray and press the balls down until they are 1/3-inch thick; press a little more deeply in the center. Fill each with 1/4 teaspoon of the grape jelly and spread it in a thin layer. Bake until golden brown, 15 to 18 minutes. Let the cookies cool; this part is really important, because it is when the cookies firm up and get the perfect crunch.

This recipe may sound weird, but it is very good.

Thursday, January 28, 2016

Baked Mac & Cheese

Everybody loves a good mac and cheese, and here is a fantastic one. This is a delicious recipe that will have the little ones wanting more.
        Unsalted butter, for the dish
        2 teaspoons kosher salt
        1 pound elbow macaroni with ridges
     Cheese Sauce:
         4 tablespoons (1/2 stick) unsalted butter
         1 teaspoon kosher salt
         2 cups milk
         2 cups grated sharp Cheddar
         1/2 cup breadcrumbs
          4 tablespoons (1/2 stick) unsalted butter, melted
       For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish. Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well. Four the cheese sauce: melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup of the milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly. For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

If you want to add some protein to this dish add some chopped ham, bacon or cooked ground beef. This dish comes from Trisha Yearwood on food network.

Friday, January 22, 2016

Banana Brownies

I made these brownies looking for a way to clean up some bananas that needed to be used. INGREDIENTS: 1/4 cup of unsalted butter 4 oz of white chocolate chips (I used Hershey's) 2 medium mashed bananas (It is easier to mash when they are ripe) 1/2 cup of granulated sugar 1 egg 1/4 teaspoon of salt 1 teaspoon of vanilla extract 1 cup of all purpose flour DIRECTIONS: Preheat oven to 350 degrees Fahrenheit. In a large microwave safe bowl, melt butter and white chocolate chips in 30 sec bursts, stirring each time until melted. Stir in the sugar and mix in the mashed bananas. Add eggs, salt, and vanilla until well combined. Mix in the flour until completely incorporated. spread batter into an 8" square pan and bake for 15 to 20 minutes or until tester comes out clean. Cool completely and store covered. These brownies are so good you won't be able to resist them. Every time you walk into your kitchen you'll be thinking "one little brownie won't hurt."

Friday, January 8, 2016

Clean-Up Turkey/'Chicken Tetrazzini

This recipe is from the Pioneer woman on food network. It is a great way to use up leftover turkey and even chicken you just have to substitute the turkey for the chicken. INGREDIENTS: 1/2 a stick of butter 4 cloves of garlic minced 1 lb of white mushrooms, quartered 1 cup of dry white whine (If you don't like how a wine tastes don't cook with it) 1/2 teaspoon of salt 1/2 teaspoon of black pepper 1/4 cup flour 4 cups of turkey or chicken broth One 8-ounce package cream cheese 3 cups of leftover turkey or chicken (Shredded or Diced) 1 1/2 cups frozen green peas 1 cup of grated Monterey Jack cheese 1 cup finely chopped black olives 1/3 cup grated Parmesan 4 slices bacon (fried and chopped) 12 ounces thin spaghetti (Broken in half and cooked) 1 cup panko bread crumbs Directions: Preheat the oven to 350 degrees F. Melt the butter in a large pot over medium heat and add the garlic. Throw in the mushrooms, wine, salt, and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes. Add the cream cheese and stir until it mixes in. (It may seem lumpy at first, but it will go away.) Add the turkey, peas, Monterey Jack, Olives, Parmesan and bacon. Stir until everything is well combined, then add salt and pepper to taste. Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth. Pour the contents into a large casserole dish and even out the surface. Sprinkle on the breadcrumbs and bake it until the crumbs are golden brown and the casserole is bubbly, about 20-25 minutes. Substitutes: Low sodium chicken broth instead of the wine cooked elbow macaroni for the spaghetti This recipe is a delicious way to use up leftover turkey and chicken. The original cook is Ree Durmmond on foodnetwork.