Banana Pudding Pie

This post is so LONG OVERDUE, but I'm so glad to be back and blogging about one of my favorite things, COOKING!!! I've been cooking up a storm since my last post, but haven't taken the time to put it up.

Look no further for the easiest and most delicious Banana Pie I have ever tasted. It's so much more cost-effective to make your own, then buying one from a bakery. On top of that, you know exactly what is in it, AND your kids can learn how to cook with a recipe as simple as this.

Let me just say, I was glad I took a picture of this pie as soon as I finished it, there were no pictures once it was sliced. :) Rave reviews and many recipes have been given about this guy, and the best part, NO OVEN or even microwave NEEDED!!! This time of year, the last thing you want to do is turn your oven on, when the temperature outside keeps climbing!

Trust me, this is one to serve for your next family gathering, it WILL NOT disappoint!

Banana Pudding Pie:
1 store bought, pre-made graham cracker crust
4 bananas
1-3.4 oz package instant vanilla pudding
1 3/4 c. half and half
1-8 oz. container Cool Whip
1/2 c. sour cream
pinch of salt
1 sleeve graham crackers
In a large bowl combine the pudding & the half and half. Beat together with a hand-held mixer until thick and smooth. Add 1 cup of the Cool Whip, salt and sour cream and beat together until combined. Set aside.
Slice the bananas into bite-size slices.
Remove all the packaging from your store-bought pie crust. Lay a thin layer of the bananas all around the crust. Cover the bananas with half the pudding mixture. Layer the graham crackers in a single layer over the pudding. Add another layer of bananas, and then cover with the rest of the pudding mixture. Top with the remaining Cool Whip, and a few extra banana slices for presentation-sake. Cover and refrigerate until ready to serve.

Brown Sugar Oatmeal Muffins

About a month ago, we decided we needed to have a healthier option for mornings that we are all having to go in opposite directions, and needing our tummies to stay full! Enter these awesome muffins. Don't get me wrong, I love the boxed muffin mixes, but there is something so nice to know you are eating something with lots of nutrition, not just sugar. I originally came across this recipe in "The Taste of Home" cookbook, and love that it is easy to throw together.
 
 This is one of those recipes that is good to keep on hand. I have made a few batches of these muffins now, and freeze whatever is extra for future crazy mornings. They freeze great, and make it so I don't always have to worry about breakfast for the hubby, he can just grab one of these out of the freezer before he heads to work. I love them, for the same reason, before I have to take kids, and the kids love them because they don't know they are a good for them. :)

They don't take much effort, and have such a nice texture when they are done. Try them out this weekend for brunch, I promise you won't regret it!!

Brown Sugar Oatmeal Muffins: makes 12 muffins
1 c. oatmeal, not instant
1 c. whole wheat flour
1/2 c. all-purpose flour
3/4 c. brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
3/4 c. milk
1/4 c. vegetable oil
1 tsp. vanilla extract
In a small bowl combine the dry ingredients, and mix well. In a large bowl, whisk the eggs, milk, oil and vanilla. Stir the dry ingredients into the wet just until moistened. Line your muffin tin with muffin cups, and fill them 2/3 full. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Serve.

Sausage Queso Dip

With football season in full-swing, I thought I would share an EASY, delicious party food. We love this queso dip! It's nummy, as my 2-year-old says, and it good for all ages. If you've ever eaten at Chili's this is kind of like their queso, without the fat, cost, and WITH more flavor.

This recipe could not be easier. It is literally one both my kids help me put together, and stir while everything is melting together. Hooray for food our kids can help us make!

Seriously, though, you'll not regret taking this side to your next tailgating party, or whatever other gathering you have coming up.

Sausage Queso Dip:
1 lb. Sausage, cooked
16 oz. Velveeta cheese, cut in cubes
16 oz. salsa, this homemade version, or your favorite store brand
Crumble and cook sausage over medium heat in large saucepan until browned. Drain on a paper towel then return sausage to saucepan. Add Velveeta to sausage. Cook, stirring frequently, until cheese is melted. Stir in salsa. Serve with warm tortilla chips or toasted baguette bread, over a baked potato, or whatever else you'd like! Enjoy!  

*I do halve this recipe, most of the time, unless we have A LOT OF PEOPLE OVER! I still cook all the sausage at once, then remove half and freeze it for another time, or recipe.

Japanese Curry

Our family LOVES curry!! Not really sure why it has become our favorite dish, but we all love when curry night comes around. I have learned how many different kinds there are out there. Of course there are the Indian and Thai curries, but this one has taken us to a new level. I love how EASY this is to make. My husband introduced me to Japanese curry, and it quickly become our #1 around here. It's not too spicy for the kids, and it could not be easier to make. Really the only thing we add to this dinner is Naan bread (you can find Naan bread in the bakery section of your grocery store.)

So what makes this curry so easy? Enter this little gem...

We first found  this at Walmart, but have since seen it at all the grocery stores close to our home. You can find it in the Asian foods aisle. It makes curry a breeze. All you do is cook the desired veggies and meat (we use diced chicken, carrots, celery and potatoes), add water and then add what is in the box. From start to finish, about 25 minutes. Perfect with fall coming, and school already in session for a healthy and delicious family dinner!

Japanese Curry:
1/2 lb. chicken breast, diced
1/2 c. carrots, diced
3 small potatoes, cooked, whichever variety you like
water
oil
Follow the directions on the back and side of the box.
Start by cooking the chicken until cooked through in 1 T. oil. Add the veggies and let cook for another 5 minutes. Add in the amount of water on the package, I think it is around 2 1/2 cups, and bring up to a boil. Once it hits a boil, reduce the heat and let simmer for just a couple minutes. Stir in the curry cubes from the box, and allow to simmer until until the dish hits your desired consistency for curry. Serve over rice along side of Naan bread. Enjoy!!

Chicken Tamale Pie

Yes, this tastes almost exactly like a real chicken tamale, without all the crazy work. It's ridiculously easy to put together, and everyone in my family likes it. It is a whole meal in one, just add a salad and you are good to go!

I love that I can serve my family something that is healthy, without sacrificing taste or variety. Try this guy out and let me know what you think!

Chicken Tamale Pie:
1/3 c. milk
1/4 c. egg
1/2 T. taco seasoning
1/4 tsp. crushed red pepper flakes
1-15 oz. can creamed corn
1-8.5 oz. box Jiffy corn muffin mix
1-4 oz. can diced green chilies, drained
1-10 oz. can red enchilada sauce, any heat level
1 T. taco seasoning
1 lb. chicken, shredded, can use breasts or thighs
3/4 c. shredded cheese
Preheat oven to 400 degrees. Combine milk, egg, 1/2 T. taco seasoning, ground red pepper flakes, creamed corn, muffin mix and chilies in a large bowl, stirring together just until combined. Pour mixture into a greased round pie plate. Bake for 20-25 minutes, until it is barely set and golden brown. While that is baking, combine the chicken with 1 T. taco seasoning, and the enchilada sauce. When the corn mixture has set enough, pierce it all over with a fork. Pour the chicken mixture over the top spreading evenly. Top with cheese. Bake again at 400 degrees for 15 minutes, or just until the cheese melts. Cut and serve!

Shoyu Chicken

Our family has become a big fan of the CROCKPOT! With three kiddos now, and schedules changing all the time, I still want to feed my family a healthy and nutritious meal each night. Thank goodness for being able to throw things together, and letting them cook slowly throughout the day!

The first time I made this for my family, I didn't quite know what to serve with it. Since then, and after I took this picture, we have discovered our favorite way to top it is with fruits and veggies. Don't be alarmed, when I say fruit, I mean pineapple chunks. :) Feel free to try this "Hawaiian Chicken". It really hits the spot, especially with some cooler temps coming our way.

Shoyu Chicken:
1/2 c. soy sauce
1/2 c. brown sugar
1 c. water
2 garlic cloves, minced
1 onion, chopped finely
1 tsp. grated ginger
1 1/2 tsp ground black pepper
1 T. dried Italian seasoning
1/2 tsp. crushed red pepper flake
2 lbs. chicken (thighs or breasts, or combo)
Whisk together all ingredients, except the chicken, in a bowl. Put the chicken in a crock pot, sprayed with cooking spray, to keep from sticking. Cover the chicken with the sauce mixture. Cover and let cook on low for 8 hours, or high for 4 hours. Shred chicken with 2 forks, and then let it keep warm in the crockpot with all the cooking juices until ready to serve. Serve over cooked rice.
Toppings can include: fried chow mein noodles, celery, pineapple chunks, jalapeño, possibilities are endless. :)

Long absence

Long time away, now it's time to play....in the kitchen, that is!

Thanks for your patience with me, here we go again!