Banana Cream Pie for a Pinch

This recipe comes from The Sisters Cafe.  It's a quick and easy alternative to 100% homemade pie when you don't have a lot of time.  (Or in my case, when you're cooking Thanksgiving dinner and there are so many components to the menu!) 

1 - 3.4 oz box of instant vanilla pudding (sugar free works too)

1 c. cold water

1 - 14-oz. can sweetened condensed milk (don’t use Walmart brand – gritty)

2 graham cracker crusts

2-4 bananas

1 pint whipping cream

1/3 c. powdered sugar (Or more, depending on desired sweetness.  Just taste it as you go...I used closer to 1/2 c.)

 

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.  (Be patient.  If you've never made homemade whipped cream it takes a bit to get it to stiffen.)

Slice the bananas and layer them on the bottom of the crusts. Be sure to save the plastic domes that come with the pie crusts–you’ll need them later!  Set the banana filled crusts aside. 

 

Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.

Now divide the mixture between the two pies.

Prepare  sweetened  whipped cream (whip the remaining cream with 1/3 - 1/2 cup powdered sugar) and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. The chilling is important so the banana flavor can suffuse through the pie and the crust can absorb a little moisture.  Enjoy!

 

Buttermilk Ranch

Lately I have been making my own dressings.  This has been my go-to recipe for ranch dressing - it is delicious!  I found that I like this dressing better with a small garlic clove instead of a large one.  The smaller clove gives just the right amount of garlic without being overpowering. 

Buttermilk Ranch

3/4 cup mayonnaise
1/2 cup buttermilk
1 tsp parsley flakes
1/2 tsp dried minced onion
1/2 tsp salt
dash of freshly ground pepper
1 clove garlic, crushed


Mix all ingredients. Cover and refrigerate at least 2 hours to blend flavors. Leftovers will last about a week in the fridge.

Beef Soup Provencal

When Ben and I were first married we lived in a small condominium complex with other newly married couples.  I was still learning how to cook and my neighbor Kristen was a pro at it.  She passed on many a recipe to me in those days and this is one of them!  This soup is healthy, tasty, perfect for a cold day AND takes very little time to make.

Beef Soup Provencal

1 lb. ground beef (I used 1/2 lb. of ground turkey.) 
15 oz. can white beans, rinsed and drained
14 oz. ready-to-serve vegetable broth (I've substituted beef broth or beef bouillon with good results.)
14 oz. can diced tomatoes with garlic, basil and oregano
1/4 tsp. dried thyme leaves, crushed
1/4 tsp. dried rosemary leaves, crushed
4 cups coarsely chopped fresh spinach
Parmesan cheese, freshly grated

In a large saucepan, brown beef and drain off grease.  Stir in beans, broth, tomatoes and seasonings.  Bring to boil, then reduce heat and simmer uncovered for five minutes.  Stir in spinach.  Continue simmering for another five minutes.  Sprinkle with grated Parmesan cheese and enjoy! 
 

Layered Mint Candies

Several years ago my friend Marianne made these for a Christmas party.  She was kind enough to share her recipe and I've made them each Christmas season since.  Our church had an early Christmas gathering this past week and each of the women were supposed to bring a favorite holiday treat...I brought these.  I think of them as homemade Andes mints. 

Layered Mint Candies

1 T. butter
1 1/2 lbs. white candy coating, divided (You can get this at Walmart.)
1 cup (6 oz.) semisweet chocolate chips
1 tsp. peppermint extract
4 drops green food coloring
3 T. heavy whipping cream

Line a 13X9 pan with foil.  Grease the foil with the butter and set aside.  In a saucepan on the stove top or in the microwave, melt 1 lb. of the candy coating with the chocolate chips.  Spread half into the prepared pan and set the remaining mixture aside.  Melt the remaining candy coating.  Stir in mint extract and food coloring.  Stir in the cream until smooth.  Spread over the first layer of chocolate.  Refrigerate for 10 minutes or until firm.

Warm the reserved chocolate mixture if necessary and spread over the mint layer.  Refrigerate for 1 hour or until firm.  **I like to refrigerate for 20-30 minutes and then slice my pieces before refrigerating it fully.  The candy seems to crack less if you cut it before it is completely cold and hard.  When fully refrigerated, lift foil out of pan and break pieces apart (if you pre-cut them) or cut them into squares.  Store in an airtight container in the refrigerator.  

Salvation Army Soup

Several years ago, my neighbor Lesa gave me this recipe.  It's quick, easy and uses up a lot of leftover vegetables.  It's also a great feel-good meal.  Of course, my favorite thing to do with this soup is liberally cover it with cheese. 

Salvation Army Soup

1 lb. ground beef  (I substituted ground turkey this last time with no problem.)
2 cans diced tomatoes
1 quart (4 cups) water
2 large potatoes, cubed (I used four small red potatoes.)
5 carrots, diced large (I never use 5...more like 2 or 3 depending on size.)
1/2 head of cabbage, cut in strips
2 zucchini squash, cubed
3 stalks celery, chopped
1 large onion, cut in chunks
3 beef bouillon cubes
1 T. sugar
Salt and Pepper to taste
1 small bay leaf (I have omitted this before.)
1/2 tsp. dried thyme
1/2 tsp. curry powder
1/4 tsp. basil

In a frying pan, brown and drain the ground beef.  Transfer beef to large stock pot and add all the rest of the ingredients.  Simmer until the potatoes and carrots are tender... About 1 hour.  Remove the bay leaf.  Serve with grated cheese.  

Zupas Wisconsin Cauliflower Soup

Ben's mom was in town a couple of weeks ago and she took us out to lunch at Zupas.  I tried their Cauliflower soup for the first time.  I loved the flavor of it!  My only complaint about their soup is that it has no chunks....it's completely smooth.  So when I made this soup that was the main alteration I made...Instead of blending my cauliflower, I left it in small chunks.  This did make for a slightly thinner soup so next time I will add something to thicken it a bit.  This recipe doesn't taste exactly like Zupas but it's really good.  And a great way to use a head of cauliflower at this time of year.

Zupas Wisconsin Cauliflower Soup

2 tablespoons butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard (I omitted.  Unless you are a big fan of Dijon mustard you may want to leave this out.)
1 cup shredded cheddar cheese
1 cup pepper jack cheese (I used Monterey Jack instead because that is what I had.)

In 4-quart saucepan, melt butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2 minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.