I have to admit, I have never been a huge Banana pudding fan. However, all that changed after eating my friend Melissa B.’s banana pudding. It is SO good. And super easy. It makes a ton, so make sure you are feeding a lot of people when you make it, otherwise you will be eating all the leftovers later!
Banana Pudding – Melissa B.
1 large instant vanilla pudding mix
4 small to medium bananas – sliced thick
1 small container cool whip
2 cups mini Vanilla Wafers (or crumbled large wafers)
In a large bowl, prepare vanilla pudding as directed and set in refrigerator for 5 minutes (or until pudding sets as normal). Add Cool Whip and blend well. Add bananas and Vanilla Wafers. Enjoy immediately or refrigerate until serving. Store in refrigerator after serving. Top with sliced banana or more Vanilla Wafers for garnish.
This is SO good. The Cool Whip gives it more of a fluffy consistency, rather than a pudding/custard type consistency. Which I am pretty sure is the reason I love it so much. It made such a huge bowl, that went I went to pick my son up from his friend’s house, I took it with me to share with them. Between 5 kids and 2 adults, we didn’t even finish half of it. And that was after several of us went back for seconds. I promise you, this is a great potluck dish! You won’t be disappointed!!!
Wednesday, September 22, 2010
Greek Salad Dressing
This dressing is WAY easy! I love Greek salad. And if I am making Greek salad, then I know I will have Feta cheese on hand. All the other ingredients are staple items I always have. I got this recipe from my friend Tricia L. years ago. However, the instructions on this recipe call for mixing it in a blender. I have never done that. I put it in a salad dressing shaker (or jar with a tight fitting lid) and just shake it up. No need to dirty your blender and all its parts!!!
Greek Salad Dressing – Tricia L.
4 tbsp. lemon juice
4 tbsp. red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. dried oregano
¼ tsp. garlic powder
½ cup olive oil
¼ cup crumbled feta cheese
Combine all ingredients in a container with a tight fitting lid. Shake well. Serve immediately or store in refrigerator until serving.
Of course I serve this dressing with a Greek salad. I like iceberg lettuce, tomatoes, cucumber, kalamata olives (or regular black olives), feta cheese, and a sprinkle of pepper!
This dressing also makes a great chicken marinade!
Greek Salad Dressing – Tricia L.
4 tbsp. lemon juice
4 tbsp. red wine vinegar
1 tsp. salt
¼ tsp. pepper
1 tsp. dried oregano
¼ tsp. garlic powder
½ cup olive oil
¼ cup crumbled feta cheese
Combine all ingredients in a container with a tight fitting lid. Shake well. Serve immediately or store in refrigerator until serving.
Of course I serve this dressing with a Greek salad. I like iceberg lettuce, tomatoes, cucumber, kalamata olives (or regular black olives), feta cheese, and a sprinkle of pepper!
This dressing also makes a great chicken marinade!
Monday, August 23, 2010
Quick and Easy Quiche
This is a great recipe for an easy quiche that doesn’t have a crust! It’s great for people trying to watch their carbs. I got this recipe from my friend Darci Z. many years ago! I made one last night to for my hubby to have for breakfast during the week this week!
Quick and Easy Quiche – my friend Darci Z.
5 eggs
¾ cup evaporated milk (5 oz. can)
¾ cup cheese
Mrs. Dash (to taste)
Meat
Veggies
Beat eggs and milk together. Add remaining ingredients. Pour in pie plate sprayed with non-stick cooking spray! Bake at 350°F for 30 minutes.
Can you believe how easy that is??? You can make this with whatever cheese/meat/veggie combo you like! And it’s low in sodium, because it uses salt-free Mrs. Dash to add flavor! Whatever meat you use, be sure it is pre-cooked!
Quick and Easy Quiche – my friend Darci Z.
5 eggs
¾ cup evaporated milk (5 oz. can)
¾ cup cheese
Mrs. Dash (to taste)
Meat
Veggies
Beat eggs and milk together. Add remaining ingredients. Pour in pie plate sprayed with non-stick cooking spray! Bake at 350°F for 30 minutes.
Can you believe how easy that is??? You can make this with whatever cheese/meat/veggie combo you like! And it’s low in sodium, because it uses salt-free Mrs. Dash to add flavor! Whatever meat you use, be sure it is pre-cooked!
Wednesday, August 11, 2010
Blueberry Muffins
Sometimes I have too much of something, so I look for recipes to use it in. This happened earlier this summer when I bought a ton of blueberries. They were so good, but we just couldn’t eat them fast enough. Of course we all love blueberry muffins, but I had never made them from scratch! So, I found this recipe and they were super easy! I would definitely make them from scratch again!
Blueberry Muffins
1 ¾ cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
¾ cup fresh blueberries
1. Preheat oven to 400 degrees. Grease twelve 2 ½ inch muffin cups or line with muffin papers. In a medium mixing bowl combine dry ingredients. Make a well in center of dry mixture; set aside.
2. In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for about 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12 muffins.
These came out really good for just a basic blueberry muffin like you would get in a mix. The only difference is that you are putting together the “mix” part yourself! And it tastes better when you do the work!
Blueberry Muffins
1 ¾ cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
1 beaten egg
¾ cup milk
¼ cup cooking oil
¾ cup fresh blueberries
1. Preheat oven to 400 degrees. Grease twelve 2 ½ inch muffin cups or line with muffin papers. In a medium mixing bowl combine dry ingredients. Make a well in center of dry mixture; set aside.
2. In another mixing bowl combine egg, milk, and oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for about 20 minutes or until golden. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 10 to 12 muffins.
These came out really good for just a basic blueberry muffin like you would get in a mix. The only difference is that you are putting together the “mix” part yourself! And it tastes better when you do the work!
BBQ Shredded Chicken
This recipe is so easy, I know one of my kids could make it. Seriously. It’s a saucy, shredded Barbecue Chicken. YUM! And you make it in the Crock Pot!
BBQ Shredded Chicken
Boneless Chicken breast (the amount is up to you…I usually do 4 for my fam, and we have leftovers)
Your favorite BBQ sauce (mine is Sweet Baby Ray’s original)
Rinse chicken breasts and trim excess fat. Place in bottom of slow cooker. Squeeze BBQ sauce over top to almost cover chicken. Cover and cook on low for 8-10 hours. Remove lid and shred chicken with 2 forks. Add more sauce to freshen up the flavor. Stir well. Let heat for about 10 -15 minutes. Serve on rolls.
I like this recipe for a busy day. I like to serve it with a big salad and baked potatoes. You can also put the chicken right on your potato instead of a roll!
That’s it for this entry! Short and sweet (like me, ha ha)!
BBQ Shredded Chicken
Boneless Chicken breast (the amount is up to you…I usually do 4 for my fam, and we have leftovers)
Your favorite BBQ sauce (mine is Sweet Baby Ray’s original)
Rinse chicken breasts and trim excess fat. Place in bottom of slow cooker. Squeeze BBQ sauce over top to almost cover chicken. Cover and cook on low for 8-10 hours. Remove lid and shred chicken with 2 forks. Add more sauce to freshen up the flavor. Stir well. Let heat for about 10 -15 minutes. Serve on rolls.
I like this recipe for a busy day. I like to serve it with a big salad and baked potatoes. You can also put the chicken right on your potato instead of a roll!
That’s it for this entry! Short and sweet (like me, ha ha)!
Tuesday, August 10, 2010
Double Chocolate Trifle
If you love chocolate, then you will LOVE this recipe. I have made this for get-togethers many times, and people always go back for seconds, and someone always asks for the recipe. So, I know it’s a keeper. And it is very easy!
Double Chocolate Trifle – adapted from Pampered Chef
1 pkg. (18.25 oz) brownie mix
1 ¾ cups cold milk
2 pkgs. (3.4 oz each) white chocolate instant pudding mix
2 cups thawed frozen whipped topping
3 toffee bars (1.5 oz each) coarsely chopped (Heath candy bars)
Prepare and bake brownies according to cake-like package directions in 9 x13 pan. Cool completely. In mixing bowl, whisk pudding mix into milk until mixture begins to thicken. Fold in whipped topping. Cut brownies into 1 inch cubes. Chop toffee bars into small pieces. Layer 1/3 of brownie cubes into large bowl. Top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.
I am a big fan of brownies from scratch, so I usually make the recipe for Baker's One Bowl Brownies that comes in the box of the Baker's Unsweetened Chocolate, instead of using the box mix, but I used to make it with the mix, and it is still very yummy!
To chop the toffee bars, I have a Pampered Chef food chopper that I use, but I think (don’t quote me on this) that they now make toffee bits that you can buy. I believe you can find them where you find chocolate chips. I would have to think those would work…actually, I may try that next time!
Check out the Pampered Chef food chopper:
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&words=chopper
I usually bake the brownies the day before I need the recipe, and then assemble it a few hours before I serve it. It needs to stay cold, so make sure you have enough room in your fridge for whichever dish you choose to serve it in!
Enjoy!
Double Chocolate Trifle – adapted from Pampered Chef
1 pkg. (18.25 oz) brownie mix
1 ¾ cups cold milk
2 pkgs. (3.4 oz each) white chocolate instant pudding mix
2 cups thawed frozen whipped topping
3 toffee bars (1.5 oz each) coarsely chopped (Heath candy bars)
Prepare and bake brownies according to cake-like package directions in 9 x13 pan. Cool completely. In mixing bowl, whisk pudding mix into milk until mixture begins to thicken. Fold in whipped topping. Cut brownies into 1 inch cubes. Chop toffee bars into small pieces. Layer 1/3 of brownie cubes into large bowl. Top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee. Repeat layers two more times. Chill 30 minutes before serving.
I am a big fan of brownies from scratch, so I usually make the recipe for Baker's One Bowl Brownies that comes in the box of the Baker's Unsweetened Chocolate, instead of using the box mix, but I used to make it with the mix, and it is still very yummy!
To chop the toffee bars, I have a Pampered Chef food chopper that I use, but I think (don’t quote me on this) that they now make toffee bits that you can buy. I believe you can find them where you find chocolate chips. I would have to think those would work…actually, I may try that next time!
Check out the Pampered Chef food chopper:
http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=240&words=chopper
I usually bake the brownies the day before I need the recipe, and then assemble it a few hours before I serve it. It needs to stay cold, so make sure you have enough room in your fridge for whichever dish you choose to serve it in!
Enjoy!
Thursday, May 13, 2010
BAKER'S ONE BOWL Brownies
Brownies have to be one of my all-time favorite thing. And I used to always make them from a mix, until my friend Jessica L. in Washington introduced me to these delicious “One Bowl Brownies” that she made from scratch! I was hooked. I finally realized what a brownie was supposed to taste like! Now I don’t make them any other way!
BAKER’S ONE BOWL Brownies – adapted from the inside recipe found inside of the BAKER’S Unsweetened Chocolate Squares Box
4 oz. BAKER’S Unsweetened Baking Chocolate
¾ cup (1 ½ sticks) butter or margarine (you know I am a butter girl)
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1. Preheat oven to 350°F. Line a 9x9 or 8x8 pan with foil (let sides overhang) and spray with non-stick cooking spray or grease with shortening.
2. Place the butter and chocolate into a large, microwave safe bowl and microwave on high for 2 minutes When it's done, the chocolate may not all appear to be melted. Just stir it for a little bit and it will finish melting. You don't want to over heat it, so don't keep microwaving it!! Add in the sugar and mix well. Next add the eggs and vanilla and mix until well blended. Finally, add the flour and mix until incorporated. Spread into prepared pan.
3. Bake 40 minutes or until toothpick inserted in center comes out with just a few crumbs. (Do not overbake.) Cool in pan on wire rack for about 20 minutes, then lift brownies out using foil and set foil on wire rack to continue cooling.
This is my "go-to" recipe when I need a quick something to bake. I always make sure I have the chocolate squares on hand. And because it is all mixed in one bowl, there is very little clean up!!
Enjoy!
BAKER’S ONE BOWL Brownies – adapted from the inside recipe found inside of the BAKER’S Unsweetened Chocolate Squares Box
4 oz. BAKER’S Unsweetened Baking Chocolate
¾ cup (1 ½ sticks) butter or margarine (you know I am a butter girl)
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1. Preheat oven to 350°F. Line a 9x9 or 8x8 pan with foil (let sides overhang) and spray with non-stick cooking spray or grease with shortening.
2. Place the butter and chocolate into a large, microwave safe bowl and microwave on high for 2 minutes When it's done, the chocolate may not all appear to be melted. Just stir it for a little bit and it will finish melting. You don't want to over heat it, so don't keep microwaving it!! Add in the sugar and mix well. Next add the eggs and vanilla and mix until well blended. Finally, add the flour and mix until incorporated. Spread into prepared pan.
3. Bake 40 minutes or until toothpick inserted in center comes out with just a few crumbs. (Do not overbake.) Cool in pan on wire rack for about 20 minutes, then lift brownies out using foil and set foil on wire rack to continue cooling.
This is my "go-to" recipe when I need a quick something to bake. I always make sure I have the chocolate squares on hand. And because it is all mixed in one bowl, there is very little clean up!!
Enjoy!
Subscribe to:
Posts (Atom)
