I made this for a family get together on Memorial Day. Rich but very Yummy!
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
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.
Thursday, June 9, 2011
Tuesday, June 7, 2011
Baked Pork Tenderloin
1/2 cup soy sauce
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
2 oranges, juices
1 lime, juiced
1 tablespoon Dijon mustard
1 teaspoon fresh ginger
1 clove garlic, crushed
1 tablespoon chopped scallions
1 pork tenderloin (about 12 ounces)
Olive oil, for brushing
Combine marinade ingredients in measuring cup and stir to combine. Place the pork tenderloin in a plastic, sealable bag. Pour marinade over the tenderloin and seal bag. Marinate overnight in the refrigerator.
Remove pork tenderloin from marinade - reserve marinade. Preheat oven to 475 degrees. Place the pork loin on a rack in a roasting pan.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
While meat is in the oven, bring reserved marinade to a boil in a small saucepan, then lower the heat and gently simmer until it is reduced to about 2 tablespoons. Stir occasionally. Drizzle a small amount of marinade over each piece of meat.
Sunday, June 5, 2011
Buttermilk Pie
My favorite pie E-V-E-R!! This recipe makes 2 9-inch pies - make one for your family and one for a friend.
2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.
Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.
2 9-inch pie crusts, unbaked
3 3/4 cups sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon vanilla
6 eggs, beaten
1 cup (2 sticks) light butter, melted
1 cup buttermilk
**a little lemon zest and a squeeze of juice is a nice addition, lemon in his buttermilk pies it adds a subtle tartness.
Mix sugar, flour and salt. Add eggs, butter, buttermilk and vanilla (lemon if you are adding it)- stir well to combine. Pour into two unbaked pie crusts and bake for 1 hour at 350 degrees (check them at 50 minutes- if they’re too jiggly put them back in for a few more minutes. They shouldn't jiggle very much at all when they’re done). If the tops are getting too brown, cover loosely with foil for the remainder of baking time. Cool in a rack and serve at room temperature. Refrigerate any leftovers.
Friday, June 3, 2011
Old Fashioned Banana Pudding
1 cup sugar
1/2 cup flour
5 very ripe bananas
4 egg yolks
2 cups whole milk
1 T butter
Box of Vanilla Wafers
2 tsp vanilla extract
Meringue Topping:
4 egg whites
5 tablespoons granulated sugar
1/2 tsp cream of tartar
Spray a nine by nine inch baking pan with cooking spray and then arrange a layer of vanilla wafers on the bottom. Set aside.
Combine the flour, sugar and salt in a bowl. Drop your egg yolks in a heavy saucepan. Add the flour mixture as well as the milk and vanilla and whisk well so no flour clumps remain. Turn heat on medium low and continue to whisk NON STOP for a solid ten to twelve minutes, or until the custard thickens up to a pudding consistency. This will take awhile. Be patient.
Once it’s thick, immediately take off the stove to cool. Stir in the butter. Chop your bananas and layer half on top of the cookies in the dish. Pour the custard on top. Layer the rest of the bananas, plus more cookies, on top of the custard and push down so that the cookies and bananas sort of sink into the custard a little bit.
Set aside and make your meringue. In a KitchenAid (or an electric hand mixer), beat the egg whites until they are frothy and you can’t see the bottom of the bowl. Gradually add the cream of tartar and the sugar while you continue to beat until thick, glossy peaks occur. This will take about five to six minutes, depending on your mixture.
When you have stiff peaks, turn off the mixer and spread or pipe the meringue on top of the pudding. Bake at 375 for about twelve minutes, or until the top of the meringue is golden brown. Chill for about three hours before serving.
1/2 cup flour
5 very ripe bananas
4 egg yolks
2 cups whole milk
1 T butter
Box of Vanilla Wafers
2 tsp vanilla extract
Meringue Topping:
4 egg whites
5 tablespoons granulated sugar
1/2 tsp cream of tartar
Spray a nine by nine inch baking pan with cooking spray and then arrange a layer of vanilla wafers on the bottom. Set aside.
Combine the flour, sugar and salt in a bowl. Drop your egg yolks in a heavy saucepan. Add the flour mixture as well as the milk and vanilla and whisk well so no flour clumps remain. Turn heat on medium low and continue to whisk NON STOP for a solid ten to twelve minutes, or until the custard thickens up to a pudding consistency. This will take awhile. Be patient.
Once it’s thick, immediately take off the stove to cool. Stir in the butter. Chop your bananas and layer half on top of the cookies in the dish. Pour the custard on top. Layer the rest of the bananas, plus more cookies, on top of the custard and push down so that the cookies and bananas sort of sink into the custard a little bit.
Set aside and make your meringue. In a KitchenAid (or an electric hand mixer), beat the egg whites until they are frothy and you can’t see the bottom of the bowl. Gradually add the cream of tartar and the sugar while you continue to beat until thick, glossy peaks occur. This will take about five to six minutes, depending on your mixture.
When you have stiff peaks, turn off the mixer and spread or pipe the meringue on top of the pudding. Bake at 375 for about twelve minutes, or until the top of the meringue is golden brown. Chill for about three hours before serving.
Wednesday, June 1, 2011
Goat Cheese & Leek Tart
Store bought pie crust
1 large leek, cleaned thoroughly and sliced thin
2 eggs
2 ounces fresh goat cheese
1/2 cup skim milk
1/2 cup fat free half & half
pinch of salt, pepper and nutmeg
Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.
Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.
Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm or at room temperature.
1 large leek, cleaned thoroughly and sliced thin
2 eggs
2 ounces fresh goat cheese
1/2 cup skim milk
1/2 cup fat free half & half
pinch of salt, pepper and nutmeg
Preheat your oven to 400. Par-bake your pie crust by poking holes all over it and baking for 15 minutes, or until slightly golden. Remove from oven and set aside.
Scatter leeks and goat cheese all over the bottom of the tart. In a small bowl, whisk together the eggs, milk, cream and spices. Pour filling over top.
Bake for forty minutes. When done, the top will be puffed up and slightly golden. Serve warm or at room temperature.
Sunday, May 29, 2011
Chicken Tikka Masala
We love this dish but only eat when we are at an Indian resturant. So happy that I found this recipe so I can make it at home now.
Marinade:
1 1/2 lbs chicken breast, cut into one inch cubes
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 cup plain greek 2% yogurt
2 garlic cloves, smashed
1 T canola oil
juice of one lime
3/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/2 tsp turmeric
1 inch piece fresh ginger
Masala Sauce:
1 T canola oil
1 yellow onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 T garam masala
1/2 tsp cayenne pepper
1 1/4 tsp salt
1/4 tsp black pepper
28 oz diced tomatoes
3/4 cup cream
juice of one lime
clianto, chopped
Toast coriander and cumin seeds over medium heat for 3-4 minutes.
Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.
Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.
Cook Chicken (shaking off some of the excess marinade) pieces in a skillet until Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Set aside>
Heat the tablespoon of canola oi up in the skillet. Saute the diced onion for about 5minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly. Add the chicken and take the heat down to a simmer and cook for about 10 minutes.
Before serving squeeze a lime over top and garnish with minced fresh cilantro. Serve with rice and warmed pita bread or flatbread.
Marinade:
1 1/2 lbs chicken breast, cut into one inch cubes
1/2 tsp cumin seeds
1/2 tsp ground coriander
1 cup plain greek 2% yogurt
2 garlic cloves, smashed
1 T canola oil
juice of one lime
3/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne pepper
1/4 tsp garam masala
1/2 tsp turmeric
1 inch piece fresh ginger
Masala Sauce:
1 T canola oil
1 yellow onion, chopped
2 cloves garlic, minced
1 T fresh ginger, minced
1 T garam masala
1/2 tsp cayenne pepper
1 1/4 tsp salt
1/4 tsp black pepper
28 oz diced tomatoes
3/4 cup cream
juice of one lime
clianto, chopped
Toast coriander and cumin seeds over medium heat for 3-4 minutes.
Place all marinade ingredients except for chicken in a blender and process on high for thirty seconds or until everything is smooth.
Place chicken breast cubes in a bowl and pour marinade over. Cover and refrigerate for three hours or overnight.
Cook Chicken (shaking off some of the excess marinade) pieces in a skillet until Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). Set aside>
Heat the tablespoon of canola oi up in the skillet. Saute the diced onion for about 5minutes and then add the ginger and garlic. Add the garam masala, salt, pepper and cayenne and saute another 30 seconds. Add the diced tomatoes and the cream and simmer for 10 minutes---the sauce will thicken slightly. Add the chicken and take the heat down to a simmer and cook for about 10 minutes.
Before serving squeeze a lime over top and garnish with minced fresh cilantro. Serve with rice and warmed pita bread or flatbread.
Friday, May 27, 2011
Shrimp & Grits for one
I'm the only one in my house that will eat grits so this recipe is great for me to make for a quick lunch.
1/4 cup dry stoneground grits
1/2 cup water
1/2 cup chicken stock
pinch of salt and pepper
1/4 cup grated reduced fat sharp cheddar cheese
1 tsp light butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced
Bring the water/stock to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.
While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don't pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.
Pour green onion mixture on top of grits and top with shrimp. Enjoy!
1/4 cup dry stoneground grits
1/2 cup water
1/2 cup chicken stock
pinch of salt and pepper
1/4 cup grated reduced fat sharp cheddar cheese
1 tsp light butter
1 slice thick cut bacon
5 large raw shrimp, tails off
1/4 cup sliced green onions
2 cloves garlic, minced
Bring the water/stock to a boil on the stove and add the grits, salt and pepper. Reduce the heat to simmer and cook until grits are creamy and all water has been absorbed, about 15 minutes. Take off heat, stir in cheese and butter and set aside.
While the grits are cooking, fry the bacon over low heat in a large cast iron skillet. When bacon is crispy, remove from pan and crumble (don't pour out grease). Turn up the heat and add the shrimp to the pan, cooking for about 30 seconds until shrimp turn pink and curl up. Remove shrimp to a plate to keep warm and add sliced green onions, garlic and crumbled bacon, cooking for another 30 seconds.
Pour green onion mixture on top of grits and top with shrimp. Enjoy!
Subscribe to:
Posts (Atom)