My Sister's Banana Cream Pie

Now, that's not the best picture, I'm sorry. But it was amazing and I couldn't wait to eat it so I didn't cut very well and I didn't take many pictures. :)

A number of years ago I was at my sister's house and she made banana cream pie. I loved it. So good!! Twice now I've made this pie and both times I've called her to be sure I got the recipe right. Here's how we give recipes in our family:

"You get the Nilla Wafer crust, the pudding, the Cool Whip, and the bananas. Cut up the bananas and put them in the bottom of the crust then layer thick pudding then some Cool Whip if you want, or just mix it with the pudding and put it on top. Just layer it. Oh, and if you're not gonna eat it right away put the top bananas in lemon juice."

For you, our lovely readers, I will translate. :)

My Sister's Banana Cream Pie
(a recipe just about the same can be found on the label for the pie crust)

2 4-serving boxes of instant vanilla pudding
2.5c cold milk
1 Nilla Wafer pie crust
1.5 bananas (more or less depending on how you layer or arrange)
1/2 a regular sized container of thawed Cool Whip (we use the light one)

Slice up the banana(s) and place a layer of them in the bottom of the crust.
Mix up the pudding and pour 1/3 of it on top of the bananas.
(Add a thin layer of Cool Whip here if you'd like.)
Mix the rest of the pudding with the Cool Whip and pour over top of the existing layers.
Place in refrigerator for a couple hours until it sets or put in the freezer if you're impatient like me. :)
Top with more Cool Whip if you would like and place banana slices on top.

Eat. Enjoy.

We Be Jammin'

New adventure: jelly/jam.

Brandi and I are both experimenting with jams and jellies this year. I was at the grocery store the other day and the apricots were so fragrant that I had to snag some. I wanted something to go with them so I grabbed a package of raspberries and went on my way. My, oh my, am I glad I did. This jam has such a great flavor to it! I have to wait for it to set, but I'm really hoping it works out as well as I think it did! *fingers crossed*

Here's what I did:

1.5lb apricots
2pkg raspberries (the little ones)
1/2c water
5.5c sugar
1tbsp lemon juice

Cut up fruits and put into stock pot (minimum size 4qt) and add the water. Cook down on medium-low heat until the fruits are mushy and cooked through stirring occasionally.

Add sugar and cook on low heat (like a 2 or somewhere around there, a little less than you had before) until reduced. Stirring frequently to keep it from burning. (You can also skim off the white stuff that forms on top, but I don't mind it so I leave it.)

Once it starts to gel, you can do the freezer test, the spoon test or any other test you want to use to check and be sure it's the right consistency.

Ladle into clean jars and process (10 minutes should be enough) or place in refrigerator (for up to a year).

Enjoy!! Go ahead and try other combinations. Brandi made a peach/raspberry that's pretty yum, too! Get creative!

Foodie Linky Party

Redbull Smoothie

Hi everyone! I'm so excited its the weekend what about you? Today I'm sharing a not so healthy but yummy smoothie I created the other day.

3 ingredients

1 8.4 oz can of Redbull
1/2 cup frozen mangoes
1/2 cup frozen peaches

Add ingredients to a blender and mix until smooth. Make sure your lid is on good because the bubbles in the Redbull like to try and escape.

There you have it. We would love it if you would link up your latest food creations!

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Foodie Friday: Bruschetta Chicken

Hello! Today I'm going to share an 'on the whim' recipe that I whipped up earlier this week. When people come visit I like to try and make something that is yummy and a little classier than my usual mac and cheese or grilled cheese (albeit gourmet with my new obsession being jalapeño popper grilled cheese sammies), etc. My dad has been super helpful with my move so I wanted to make this when he was around and besides, I was really hungry for something tomato-y, basil-y, and chicken-y. I created a bruschetta chicken. YUM!

Ingredients:
Chicken (I used a pack of 3 boneless, skinless breasts)
Mozz cheese (shredded or block is fine)
Tomato (heirloom, roma, whatever suits your fancy - I used one decent sized heirloom)
Basil (a heaping handful - mine was fresh from my garden!)
Half a red onion
Balsamic vinegar (about 1c)
And a little bit of salt, pepper, and extra virgin olive oil

First, put your balsamic vinegar in a small pot and reduce it to a nice syrup. This could take anywhere from 10 minutes to a half hour. Just keep reducing until it looks to be a little runnier than maple syrup. I like to do a bigger batch of this and keep it for the future. (Here's a great tutorial on how to do it. And here's a really yummy way to mix it up a bit!)

Next, salt and pepper the chickens and put them on the grill to get happy. I used my George Foreman G5 which is, honestly, the second best investment I've ever made (first being my Dyson - wowee do I love that thing!).

While the chickens are getting cooked, chop up your tomato, onion, and basil and put into a separate bowl and mix together. You can add a dash of salt and pepper here too, if you'd like. Also, cut your mozz cheese in slices (or at least get it out if you have shredded).

Next: assemble! Place the chicken in a oven safe dish and put the mozz cheese on top. You can choose to broil it for a few minutes until the cheese melts, or continue to assemble and bake it at about 250 for 10 minutes until the cheese melts. After the cheese comes the bruschetta topping, then drizzle the balsamic glaze and a dash of olive oil and you're done!

Enjoy! :)

Now please link up some of your favorite recipes!!

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Foodie Friday: Creamy Garlic Pasta

Hi guys!! I want to share this AMAZING recipe that I've made twice this week. Yes, I said twice. It was so good the first time that I had to make it again!!

The recipe is called Creamy Garlic Pasta. Now where can you go wrong with that?! Nowhere, that's where!

Creamy Garlic Pasta
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼  tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

So simple!! One pot and delicious! :)

I hope you're all having a splendid week and have a very happy Easter. I will be up at 5:30 for the sunrise service at church on Sunday and it is the only time of the year that I willingly get up that early in the morning without grumps because I love that service.

Foodie Friday: Chocolate Peanut Butter Whoopie Pies!

Welcome to Foodie Friday, again!! Sorry we took a couple weeks off. It has been a bit crazy around these here parts!

We hope you're all well! :)

For my birthday party I made these AMAZING whoopie pies, and recently I made them again. They're so simple to make and super delicious!

Here's the recipe:

Chocolate Peanut Butter Whoopie Pies

For Cookies:

• 2 ½ cups all-purpose flour
• 1 cup whole wheat flour
• 1 ½ cups unsweetened cocoa powder
• 1 tablespoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks (1 cup) unsalted butter, at room temperature
• 2 cups organic cane sugar
• 2 eggs
• 2 cups buttermilk, at room temperature
• 2 teaspoons pure vanilla extract

For Filling:

• 1 1/3 cup natural organic creamy peanut butter
• 2 sticks (1 cup) unsalted butter, at room temperature
• 1 ½ cups confectioners’ sugar

Preheat oven to 400. Make cookies: Line three rimmed baking sheets with parchment paper. Set aside.

In a small bowl, sift together flours, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large bowl using an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla.  Beat until well combined. On low speed, slowly add dry ingredients; mix until combined.

Drop 1 ½ tablespoons of batter onto prepared baking sheets, spacing 2-inches apart. Bake until set, about 8 minutes, rotating halfway through. When the top of cookie is gently touched, it should feel soft but not wet.  Cool completely on a wire rack.

Make filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners’ sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

To assemble cookies: Spread 1 to 2 heaping tablespoons of filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight container up to 3 days. Bring to room temperature before serving.

So please, link up and share some of your favorites with us!! :)

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Foodie Friday- Banana Bread, Mug Cake

Welcome to our foodie linky party! We would love to see what you've been cookin'.

This week I made 2 things I thought I'd share with you.

First banana bread, I make this all the time but I never use the same recipe twice.

I saw this recipe on pinterest for a salted caramel chocolate mug cake. Is it just me or do all mug cakes taste rubbery? I have tried 3 or 4 different recipes and they have all been fails. I couldn't even finish this one..

Please link up your posts about food and if you do we would love it if you would post our button somwhere.

Have a great weekend everyone!

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Foodie Friday: Mexican Beef Bake!

Hey there everyone!! Hello from Mexico!!

One of our favorite dishes around here is Mexican Beef Bake. It's a recipe my mom pulled from the side of a Bisquick box and we've loved it ever since. It's super easy to make and so delicious!

Ingredients:
2c Bisquick
2/3c milk
1lb ground meat (any kind, really - I use turkey) 
2 eggs
1-2 tbsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2c chopped onion
1c shredded cheese
2 chopped tomatoes

Directions:
Preheat oven to 350.
Brown the meat and onions.
Mix Bisquick, milk, and eggs in a greased rectangular baking dish with a fork (it will be lumpy).
Stir in the meat/onion mixture.
Bake 25-30 min (until top springs back).
Put cheese and tomatoes on top and put back in the oven until melty.

Serve with sour cream, salsa, taco sauce, etc.



The picture above has the seasonings I use since I don't make my taco meat using those measurements. You could also use a packet of taco seasoning to make it even easier.

Now we would love it if you would share what you have been cooking lately. Here is our button, please link up!

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Foodie Friday: Apple Pie Cupcakes

Sorry for this late post. I've been completely engrossed in The Hunger Games books lately and have terribly abandoned my life! I'm so sorry!

Anyway, onto this week's Foodie Friday. :)

I was asked to 'bring a pie' to a super bowl party last week so, as I'm sure you know, I was unable to just 'bring a pie' and had to make apple pie cupcakes. I found this recipe and pinned it deciding this was THE recipe to use. From scratch. Yum yum.

My, was I ever right!! These are the best cupcakes EVER! So good! So simple to make and SO DELICIOUS.

I also (because you can't just take one kind of cupcake to a party) made some devils food cupcakes with peppermint butter cream icing. I topped them off with some crushed peppermints. :)

Now we would love it if you would share what you have been cooking lately. Here is our button, please link up!

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Foodie Friday- Reese Cup Stuffed Cookies

I wanted the most unhealthy, easy, deliscious cookie I could think of and I suceeded!

I used store bought chocolate chip cookie dough and stuffed them with small Reese Cups.

I wish I still had some! They were amazing.

Now we would love it if you would share what you have been cooking lately. Here is our button, please link up!

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Foodie Friday: Tortellini with Kielbasa and Veggies

It's Foodie Friday time!! This is pretty much my favorite time of the week. It's a chance to share new recipes, favorite recipes, and get to know some of you, our readers. Thanks so much to you who linked up last week! Keep it coming!!

Right at this moment, I have learned that Great Value brand Vanilla Wafers are not as good as Value Time brand vanilla wafers. I know that seems trivial, but when you like a cookie for its crunch outside and when-dunked-in-milk-softness inside, an impostor is just unacceptable. I'm going to eat them anyway because I bought them, but I wanted to share that information with you.

Enough rambling. Onto the good stuff! On Monday I went to dinner at my good friend's house and she made a delicious dinner of kielbasa, zucchini, and tomatoes over bowtie pasta. I loved it so much that when I saw this recipe recommended by someone on Pinterest, I wanted to try it! Too bad I couldn't find shelled edamame at my grocery store. Improvisation time!! I snagged a bag of frozen veggies, some kielbasa, some tortellini, and made off with my plans for dinner.

Enter: delicious dinner take 2.

You need:
1 pkg kielbasa (I used the 'light' one that is pork/turkey mix)
1lb tri-color cheese tortellini
1 bag frozen veggies (I used the steam in the bag variety that has zucchini, squash, onions, red peppers, green peppers, and corn in it)
Seasonings (Mrs. Dash, Italian Seasoning, Garlic Powder/Salt, salt, pepper)
Butter (just a few slices)
EVOO

To make:

Put your pot of salted water on to boil. Then,

cut up your kielbasa and put in the pan with a little EVOO to brown. Once browned a bit, pull out of the pan and put into a bowl or on a plate to the side.

Add some butter to the pan and put the veggies in.

Once the veggies are nearly cooked, season with salt, pepper, garlic powder (if you use garlic salt, don't add extra salt), Mrs. Dash, and a little Italian seasoning. When it smells delicious, you have the right combo of things. :)

Then put the kielbasa back in and let it cook together.

While that's simmering, put your crusty bread in the oven to warm and pour some olive oil on a small plate. Add salt, pepper, garlic powder (again, if using garlic salt, don't add extra salt), other seasonings you want. Use for dippy.

When your pasta is cooked, drain it and mix in the deliciousness from your pan. Serve. Eat. NOM.

You can add a little extra EVOO to the pot and mix it around to give it a bit more of a saucy texture.

There you have it! Simple, delicious, and a new staple in my house!

Now you can go ahead and link up what you have been up to in the kitchen. Here is our button :) Have a great weekend everyone!

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Foodie Friday- cake mix brownies

Its Friday! Yay! Welcome to our linky party for whatever you have been cooking up.

Did you know you can make brownies out of cake mix? I discovered this yesterday when I had a craving for brownies but not the time or ingredients on hand to make some from scratch.

So what do you need to add to the cake mix? easy, 1 egg and 1/4 cup water. It makes a very thick batter that you have to press down into the pan but they turn out pretty yummy.

I added vanilla ice cream and this was me and Julie's late night snack.

Now you can go ahead and link up what you have been up to in the kitchen. Here is our button :) Have a great weekend everyone!

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