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Not Yo' Mama's Banana Pudding
Total Time:
30 min
Prep:
30 min
Yield:12 servings
Level:Easy
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream
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Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.
Recipe courtesy of Paula Deen
Read more at: http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe.html?oc=linkback
Thursday, February 11, 2016
Sunday, November 1, 2015
Quiona Chili-Candace
INGREDIENTS
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
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1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
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1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
Make Festive Holiday Fudge Bites
INSTRUCTIONS
Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.
1 tablespoon olive oil
3 cloves garlic, minced
1 onion, diced
2 cups cooked quinoa
2 (14.5-ounce) cans diced tomatoes
1 (15-ounce) can tomato sauce
1 (4.5-ounce) can diced green chiles
1 1/2 tablespoons chili powder, or more, to taste
2 teaspoons cumin
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1 1/2 teaspoons paprika
1 1/2 teaspoons sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper, to taste
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1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups corn kernels
3 tablespoons chopped fresh cilantro leaves
Juice of 1 lime
1 avocado, halved, seeded, peeled and diced
Make Festive Holiday Fudge Bites
INSTRUCTIONS
Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, sugar, cayenne pepper, coriander and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice until heated through, about 2 minutes.
Serve immediately with avocado, if desired.
Grilled Indian Chicken-Candace
Grilled Indian Chicken - Makes 6 servings.
I so love chicken and making it on the grill is even better! You should marinate the chicken for at least 3 hours for a mild flavor. If you want a more intense flavor try using more spices.
Ingredients:
1 teaspoon ground ginger
2 tablespoons crushed garlic
2 teaspoons ground turmeric
1/4 cup yogurt
1 (3 pound) whole chicken, cut into pieces
Directions:
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.
I so love chicken and making it on the grill is even better! You should marinate the chicken for at least 3 hours for a mild flavor. If you want a more intense flavor try using more spices.
Ingredients:
1 teaspoon ground ginger
2 tablespoons crushed garlic
2 teaspoons ground turmeric
1/4 cup yogurt
1 (3 pound) whole chicken, cut into pieces
Directions:
1. In a large bowl, combine ginger, garlic, turmeric, salt, and yogurt.
2. Marinate the chicken pieces in the mixture for 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Grill chicken until juices run clear.
Crazy Good Coffee Pot Roast-Candace
Crazy Good Coffee Pot Roast (http://fastpaleo.com/recipe/crazy-good-coffee-pot-roast-2/)
* 1 5-6 lb. beef roast
* 1 large onion (thinly sliced)
* 8 cloves garlic (peeled and smashed)
* Sea salt, pepper, marjoram
* ½ cup strong brewed coffee
* 2 T balsamic vinegar ( I don't use the vinegar as the boys don't like it)
Place sliced onion and smashed garlic in the bottom of your crock pot.
Generously (but not too generously) sprinkle your roast with salt, pepper and marjoram.
Be sure to rub the spices into the meat on both sides. Place roast on top of onions and garlic.
Brew your coffee and pour over the top of roast. Add vinegar as well.
Saturday, September 5, 2015
Maurice - Maple Bars
Thanks to butterwithasideofbread.com
Ingredients
2 cups canola oil
¼ cup butter, soft
¼ cup brown sugar
3 tbsp milk
1 tbsp corn syrup
2 tsp maple extract
2 cups powdered sugar
Instructions
Pour 2 cups canola oil into a large (9” or so) saucepan, and
heat it to 350F – the low side of medium.
In a medium (7” or so) saucepan, combine the butter and
brown sugar. Whisk in the milk, and heat for a few minutes on medium, until the
ingredients are fully melted and mixed, stirring often. Remove from the heat
and add the corn syrup, maple extract and ½ cup of the powdered sugar. Mix the
powdered sugar in completely. Continue adding ½ cup powdered sugar at a time, mixing
it in completely before adding the next. The glaze should begin to thicken as
it cools. Add 1-2 tsp more milk if needed.
Check the temperature of the oil. Set out a couple of paper
towels to receive the hot bars when they come out of the oil. Prepare 2
biscuits by stretching them into an oblong shape. They will shrink back in the
oil, so make them longer than you want. Put two bars into the oil. At the right
temperature, they will take 2 minutes to turn golden brown on the underside.
Turn them for 2 minutes more to cook the other side. Remove from the oil and
set them on the paper towel to cool for a moment. Start two more bars.
Check that the glaze is thick enough that it won’t run off
the bar. Spoon enough glaze onto the bar to cover the top. When the glaze has
set, spoon more glaze onto each bar.
Monday, February 24, 2014
Candace-Chicken Verde Mac and Cheese
Chicken Verde Mac & Cheese
From The How To Mom
2 chicken breasts, cooked and chopped into bite size pieces (about 3 cups)
2 c elbow macaroni (I used whole wheat)
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chiles
3/4 c sour cream
8 oz monterey jack cheese, shredded
Directions:
1. Cook macaroni as directed.
2. In large saute pan, combine chicken, enchilada sauce and desired amount of chiles, let simmer 5-10 minutes
3. Remove from heat and stir in sour cream. Then add half of the cheese and stir til combined and melted.
4. Pour pasta into 9x13 dish. Top with chicken mixture and stir to combine.
5. Top with remaining cheese.
6. Bake at 350 for 15 minutes.
From The How To Mom
2 chicken breasts, cooked and chopped into bite size pieces (about 3 cups)
2 c elbow macaroni (I used whole wheat)
1 (10 oz) can green enchilada sauce
1 (4 oz) can chopped green chiles
3/4 c sour cream
8 oz monterey jack cheese, shredded
Directions:
1. Cook macaroni as directed.
2. In large saute pan, combine chicken, enchilada sauce and desired amount of chiles, let simmer 5-10 minutes
3. Remove from heat and stir in sour cream. Then add half of the cheese and stir til combined and melted.
4. Pour pasta into 9x13 dish. Top with chicken mixture and stir to combine.
5. Top with remaining cheese.
6. Bake at 350 for 15 minutes.
Thursday, February 20, 2014
Candace-Black Bean Lentil Chili
Black Bean and Lentil Chili
3 T. olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 cloves garlic, minced
4 T. chili powder
1 T. paprika
1 t. chipotle chili powder
1 t. allspice
1/2 t. cumin
1 bay leaf
5 – 6 C. vegetable or chicken broth
2 C. lentils, sorted and rinsed
1 29 oz. can tomato sauce
1 29 oz. can black beans, drained and rinsed
1 C. frozen sweet corn kernels
12 oz. jar roasted red peppers, diced
1 – 2 t. Tabasco sauce
1 T. honey
salt and pepper to taste
Toppings
Tabasco Sauce
sour cream
avocado, cubed
shredded cheddar cheese
a squeeze of lime
cilantro leaves
In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
Serve in bowls with the toppings of your choice.
Notes:
I use the jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don’t get from a fresh pepper and it’s so much easier to use the jarred instead of making it yourself. If you want to roast your own…that would be delicious. I add the pepper at the end because I think it would become too mushy if it were cooked all the way through.
If you are using canned broth, don’t use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
This makes enough chili for 8 to 12 servings (depending on your serving size). This is great days later and freezes well too.
3 T. olive oil
1 large sweet onion, diced
2 stalks celery, diced
4 large carrots, diced
4 cloves garlic, minced
4 T. chili powder
1 T. paprika
1 t. chipotle chili powder
1 t. allspice
1/2 t. cumin
1 bay leaf
5 – 6 C. vegetable or chicken broth
2 C. lentils, sorted and rinsed
1 29 oz. can tomato sauce
1 29 oz. can black beans, drained and rinsed
1 C. frozen sweet corn kernels
12 oz. jar roasted red peppers, diced
1 – 2 t. Tabasco sauce
1 T. honey
salt and pepper to taste
Toppings
Tabasco Sauce
sour cream
avocado, cubed
shredded cheddar cheese
a squeeze of lime
cilantro leaves
In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Add the spices next through the bay leaf. Cook for about two more minutes to get them fragrant.
Add the broth (start with 5 cups first, you may need an additional cup later to thin the sauce out), lentils and tomato sauce and raise the heat to high, bringing the broth to a boil. Once it boils, reduce the heat to medium low and simmer for about 30 minutes to get the lentils tender.
Add the black beans, corn, red peppers, Tabasco and honey and continue to cook for about 20 more minutes. Add the extra cup of broth, if needed.
Serve in bowls with the toppings of your choice.
Notes:
I use the jarred roasted red peppers for a few reasons. The roasted pepper adds a nice sweet and smokey flavor that you don’t get from a fresh pepper and it’s so much easier to use the jarred instead of making it yourself. If you want to roast your own…that would be delicious. I add the pepper at the end because I think it would become too mushy if it were cooked all the way through.
If you are using canned broth, don’t use salt until the dish is completely done, then give it a taste. Even if using low salt broth, you may not even need any additional.
This makes enough chili for 8 to 12 servings (depending on your serving size). This is great days later and freezes well too.
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