Banana Cream Pie

I wanted to make a good banana cream pie from scratch- you know, none of that instant pudding kind?  Yeah- this recipe is pretty fabulous!  Enjoy it!

The Ingredients:

¾ c. white sugar

1/3 c. flour

¼ tsp. salt

2 c. milk

3 egg yolks, beaten

2 T. butter

1 ¼ tsp. vanilla extract

1 (9-inch) pie crust

3 bananas

The Instructions:

In a saucepan, combine the sugar, flour, and salt.  Add milk in gradually while stirring gently.  Cook over medium heat, stirring constantly, until the mixture is bubbly.  Keep stirring and cook for about 2 more minutes, and then remove from the burner.  Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture.  Cook for 2 more minutes, while still stirring. Remove the mixture from the stove and add butter and vanilla. Stir until the whole thing has a smooth consistency.   Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 for 12 – 15 minutes.  Chill for an hour.

Rice Pudding

This recipe is TO DIE FOR!  My husband and I loved the creamy texture, and it was awesome to start with cooked rice, therefore cutting the cooking time down by half! :)

The Ingredients:

3 c. cooked rice

4 c. milk

2/3 c. sugar

½ t. salt

2 eggs beaten

2 T. butter

1 tsp. vanilla

The Instructions:

Combine rice, 3 c. milk sugar and salt.  Cook over medium heat until creamy.  Stir in 1 c. milk and egg.  Cook 2 minutes more, stirring constantly.  Remove from heat and stir in butter and vanilla. Cool and serve.  Good both warm and cold.

Ranchiladas

Now THIS recipe is a real winner with my kids. They don't really like the whole "spicy" part of mexican food (ah- who am I kidding? Neither do I). So when I came across this recipe I knew I had to try it. Not only is it fantastically tasty, but it isn't too spicy at all and can easily be "spiced up" for those who prefer a little heat!

The ingredients:

4 boneless, skinless chicken breasts, cooked and shredded (or diced)
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
flour tortillas (10-15)
1 1/2 cups salsa (we prefer mild)
2 cups shredded cheese
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The instructions:

In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add shredded chicken to the large mixing bowl. Mix well with the ranch sauce.

Preheat the oven to 375°. Grease a 9 x 13″ pan. Fill one tortilla with some of the chicken mixture and a little cheese. Roll up tortilla a place seam side down in prepare baking dish. Repeat with remaining ingredients (usually makes 8 enchiladas). Add salsa to the small bowl of ranch sauce and mix together. Top enchiladas with mixture. Sprinkle with remaining shredded cheese.

Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla).

Hamburger Noodle Skillet

Okay so who here HATES Hamburger helper? Really? ME TOO! To me, it tastes completely chemical. Something about it just rubs me wrong. But I love the idea of a meat and noodle skillet dish, and so when my cousin (Thanks Katie!) introduced me to this one, I was over the moon! I love it, and so do my kids.

The ingredients:

1 lb (or less) ground beef (or sausage)

1 1/2 cups elbow macaroni

1 teaspoon chili powder

1 (15 oz) can tomato sauce

15 0z water (just use tomato sauce can)

1/4 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon sugar

salt and pepper to taste

Sour cream, for garnish

Brown meat over medium high heat in a large skillet with a tight fitting lid. Drain grease and add all remaining ingredients. Bring to a boil then stir, cover and reduce heat to low. Simmer and stir occasionally until the sauce is thick and the pasta is tender. Serve with a dollop of sour cream on top for a creamy tomato sauce.

You may add water 1/2 cup at a time if the pasta isn't cooked and it seems the sauce is becoming too thick.

(My kids like me to mix the sour cream right into the dish. I also, usually only use about 3/4 pound of ground beef.)

Split Pea Ham and Barley Soup

Now, I must admit I have never been much of a fan of soups. But LATELY... I guess this winter was just the right kind of cold and I got on a soup and stew kick that left me in LOVE with some new recipes. This one in particular is so fantastic. Super creamy and smooth, without all the cream and butter! And the barley adds just the right touch of chewiness that I so very much love. PLEASE try it, and I bet you, too, will love it! (Picture and recipe courtesy of MelsKitchenCafe.com)

The ingredients:

1 cup dry split green peas
1/2 cup medium pearl barley (not quick-cooking barley)
2 cups chopped ham
3/4 cup chopped carrots
3/4 cup chopped yellow onion
3/4 cup chopped celery
5 cups water
2 chicken bouillon cubes (or 2 teaspoons chicken bouillon granules)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf

The instructions:

In a medium bowl or liquid measure, combine the water, bouillon cubes and spices and whisk to combine (it’s okay if the bouillon cubes don’t completely dissolve).

In a medium round slow cooker (about 4-quart), layer peas, barley, ham, carrots, onion and celery. Do not mix. Pour in the water/spices mixture and add the bay leaf to the slow cooker. Don’t stir! Cover the slow cooker and cook on high for four hours or on low eight hours, until the peas reach the desired creamy, soft texture. Remove the bay leaf, stir well, and add salt and pepper to taste, if needed. Serve immediately. Upon sitting and/or refrigerating, this soup thickens considerably. Simply add water or chicken broth to thin the soup to the desired consistency before reserving.

(Brown rice makes an excellent barley substitution!)

Coconut Chicken

I was introduced to this recipe by the friend of a friend. After a little bit of tweaking, I found this recipe to be absolutely FANTASTIC! So sweet, and light, and wonderful. And for those trying to eat healthy- I recommend skipping the sauce and pairing this with a nice sweet and sour sauce or something along those lines.

The ingredients:

2 pounds chicken tenders or breasts

1/4 cup butter

13-ounce can coconut milk, divided

1 cup sugar, divided

2 1/2 c coconut flakes, divided

1 (8-ounce) package cream cheese, room temperature

The instructions:

Boil chicken 20 minutes. Make sure it is thoroughly cooked. Drain water. Heat butter in pan on medium-low. In one bowl, mix together 1 cup coconut flakes and 1/2 cup sugar. In another bowl, mix together melted butter and 1/4 cup coconut milk. Dip chicken into butter/coconut milk mixture, then roll chicken around in sugar/coconut flake mixture. Bake in oven at 375 degrees for 15-20 minutes until golden and caramelized.

In a small sauce pan combine cream cheese and coconut milk and stir over med-low heat until completely combined. Add rest of ingredients and turn down to low hear. Let sauce stand until ready to serve. Spoon over chicken and prepared rice. (If you want, feel free to sprinkle this dish with chopped macadamia nuts!)

Coconut Pastries

There is just something down home and yummy about this treat. It has become a family favorite of ours over the last two years, and a Thanksgiving tradition. If you love coconut, this recipe is a MUST HAVE.

The Ingredients:

1 package Puff Pastry

3 eggs

1 cup of milk
1 cup of sugar
1 cup of coconut
1 tsp vanilla extract
Powdered sugar for garnish

The Instructions:

Unroll the sheets of puff pastry and cut each one into 9 squares.



Place on a cookie sheet bake in a 400º oven until done. Remove from oven and cool down completely.

In the meantime, in a pan, add the eggs, milk, sugar, coconut and vanilla.



Cook over medium heat until it thickens, remove from heat and allow to cool down.



Open each pastry square and add a tablespoon of the filling or a little more. Sometimes I overdo it just because I love it so much.



Cover back up and sprinkle with powdered sugar. YUM!