Banana Cream Pie Pancakes

Weekend breakfast? Yes, I think I can get by with these once in awhile. I realized this morning that They are reminiscent of a little bite of banana cream pie, but with many less calories.If I weren't already trying to cut some calories, I would have whipped up a little banana-cream egg custard to serve on top---no syrup needed! Yummmmm!

Banana Cream Pie Pancakes

Ingredients:

1 1/2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon salt

1 & 1/3 cup whole cream

1/4 cup Dark Rum

2 large eggs

1 teaspoon pure vanilla extract

3 teaspoons melted unsalted butter

2 ripe banana, diced

1 ripe banana for blending with cream

½ cup toasted Coconut flakes

Directions:

Begin by mixing dry ingredients together-set aside. In a blender, combine cream & 1 banana together-blend. Melt butter, & when cool whisk together with sugar, vanilla, and rum. Add eggs, and egg whites one at a time. Add wet & dry ingredients together, and then fold in chopped banana. Cook over a greased skillet over medium heat. Serve topped with sliced bananas and a little whipped cream & toasted coconut.

Bag-O-Cookies

I made the previous recipe - Cranberry-White Chocolate cookies for my hubby's office. I used three types of ribbon,and candy canes, tied around clear confection bags to store the cookies.

Cranberry White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies

Ingredients

·    3/4 cup butter-at room temperature  

·    3/4 cup white sugar

·    1/2 cup brown sugar

·    2 eggs

·    2 teaspoons pure Vanilla

·    2 tablespoons Cointreau

·    2 1/4 cups all-purpose flour

·    1 teaspoon baking soda

·    1 teaspoon Salt

·    ½ teaspoon Nutmeg

·    1 cup dried cranberries

·    2 cups white Chocolate or good quality Vanilla baking chips

Instructions:

In a large bowl cream together the butter and sugars. Beat in the eggs, Cointreau and vanilla.

In a separate bowl, combine the flour, nutmeg, salt and baking soda. Gradually add the dry ingredients to the wet ingredients and mix well.

Lastly add in the dried cranberries and white chocolate chips. Using a tablespoon measure out a large rounded size spoonful, and place onto a greased baking sheet.

 Then.....Lick the scraper or whisk attachment, close your eyes, then savor the moment! (Then worry about salmonella poisoning)! Eek!

Bake at 375°F for 8 minutes. Cook on pan for 1 minute, then transfer to a wire rack to cool completely.

Then............take a bite!

Sweet & Sour Pineapple Chicken

Most sweet & sour chicken I've had in the U.S. has the chicken battered & deep friend before adding the sweet & sour sauce. This is a much healthier and lower fat version, but is still equally as satisfying. Enjoy!

Sweet & Sour Pineapple Chicken

Ingredients:

1 pound whole Chicken Breasts-boneless & skinless-cut into bite sized pieces

2 cups fresh Pineapple, peeled & cute into large cubes (I cooked mine ahead of time **see below)

1 red bell Pepper

1/8 cup Rice Wine Vinegar

2 tablespoons Nam Pla

A few dashes Red Pepper flakes

2 medium sized Yellow Squash

4 teaspoons Corn Starch

3 tablespoons Soy Sauce

1 cup yellow baby Corn

1 yellow Onion-sliced

2 medium sized carrots-peeled & sliced diagonally

3-4 cloves fresh Garlic-minced

1/8 cup fresh Ginger-minced

2 tablespoons granulated white Sugar

Directions:

Place pineapple into a small pot over stovetop. Add 1 cup water & sugar. Bring to a boil, remove from heat & set aside. Drain juice, add an additional ½ cup water, & mix well with corn starch. In a large wok, heat oil, then sauté ginger, onions, and garlic till golden brown & fragrant. Add chicken, soy sauce, nam pla & red pepper flakes. Cook, stirring frequently for about 5 minutes. Add carrots. Cook for 1 minute. Add remaining ingredients (except water & corn starch) & cook for another 2 minutes. Once all ingredients & veggies are tender, add cornstarch & water. Cook for 30 seconds. Turn off & remove from heat. Serve over Jasmine Rice

Homemade Croutons

Let me tell you this. These taste 1000% better than store bought, pre-seasoned, and boxed croutons. Plus you can make them with your bread that's already a few days old, & isn't fresh enough to serve with dinner. Try it....Enjoy!

Homemade Croutons 

You’ll need:

1 Loaf Crusty, French or Italian style sourdough bread

¼ cup Olive oil

Red Pepper flakes

¼ cup shredded Parmesan cheese

Salt & Pepper

½ teaspoon Oregano

Garlic/Onion salt to taste

 Directions:

Preheat oven to 350 degrees. Grease a cookie sheet (with sides). Cut bread into large bite sized cubes.

In a large bowl, drizzle olive oil over bread, stirring frequently. Stir well, and then add remaining seasonings, and cheese, stirring as you add them.

Once thoroughly combined, add to pan, and bake for 10 minutes.

Mix. Continue to bake for 5 minutes at a time until you have the desired crispiness. Remove. Cool & store in a large zip lock bag at room temperature. 

Pasta Fontina Rustica with Chicken Sausage

The hubby was getting "pasta" homesickness, so I knew it was time to make him what he likes best. I used a Williams-Sonoma recipe as a basic guide for this, but added a few of my own ingredients. I changed the dried herbs to fresh, and added mushrooms, and a few extra spices. I think it came out wonderfully. I used Penne, but you could also use any other ridged pasta. Enjoy!

Pasta Fontina Rustica with Chicken Sausage

*adapted from a Williams-Sonoma recipe

Ingredients:

2 Tbs. Olive oil

1 yellow Onion, chopped

2 cloves fresh Garlic, minced

3/4 lb. Chicken sausage, with casings removed (about 4 sausages)

2 tablespoons fresh Basil (I used my fresh Basil infused in olive oil which I have in the fridge for an occasion just like this)

1 tsp. fresh Oregano

1-2 sprigs fresh Rosemary

¼ cup flat leaf Parsley-chopped

1/4 tsp. Red pepper flakes

1 can (28 oz.) Tomatoes in puree, tomatoes coarsely chopped and puree reserved

Salt, & pepper to taste

1 lb. Penne pasta

1 1/4 cups Ricotta cheese

½ pound sauteed fresh Mushrooms-chopped

2 cups shredded Fontina or Mozzarella cheese

1/2 cup grated Parmigiano-Reggiano cheese

Directions:

In a large Dutch oven over medium heat, warm the olive oil. Add the onion and cook until golden, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the sausage and cook, breaking it up into bite-size pieces, until no longer pink. After 2 minutes add mushrooms & cook for 4 minutes. Stir in the basil, oregano and red pepper flakes. Add the tomatoes, puree, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 10 to 12 minutes. Taste and adjust the seasonings with salt.

Preheat an oven to 350ºF. Lightly oil a baking dish.
Bring a large pot three-fourths full of water to a boil over high heat. Salt the water, add the pasta, stir well and cook until barely al dente (tender but firm to the bite), 10 to 12 minutes. Drain well.

In a large bowl, toss the pasta with the sauce, the ricotta and fontina. Spread in the prepared baking dish and sprinkle with the Parmigiano-Reggiano.
Bake until the cheeses are melted and the tips of the pasta are crusty, about 30 minutes. Let stand for 5 minutes before serving. Serve hot.

Carrot-Pumpkin Cheesecake Bars

Yeah, I know your all thinking carrot?? What the hell? But seriously, carrots are neutral & can be eaten sweet or satly, so considering how versatile they are as an ingredient, why not "health" these bars up a little. As an added bones, the carrots pair great with the pumpkin. Enjoy!

Carrot-Pumpkin Cheesecake Bars

**Makes a large 16x12 pan of bars

Cheesecake Filling:

2 -8 ounce packages cream cheese

2 tablespoons All-Purpose flour

1 teaspoon vanilla extract

Zest of one Orange

1 Egg-Beaten

1 teaspoon ground Ginger

¾ can Sweetened Condensed Milk

Pumpkin-Carrot Filling:

2 tablespoons Molasses

3/4 cup White Sugar

1 Egg

2 cups Pumpkin puree

1 cup cooked-chopped Carrots

3 tablespoons All-Purpose Flour

1/2 can Evaporated Milk

1/2 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1/2 teaspoon ground Nutmeg

Crust:

2 cups Gingerbread Graham Crackers-crushed

1/3 cup white Sugar

3 tablespoons Flour

¾ stick unsalted Butter, melted

1 teaspoon ground Ginger

¼ teaspoon ground Nutmeg

½ teaspoon Cardamom

Directions for crust:

Preheat oven to 375°F. Butter a 12x16 inch pan. Combine crushed graham crackers with melted butter, flour, sugar and spices. Press evenly onto bottom of pan. Bake crust until golden, about 5-6 minutes. Cool completely.

Directions for Sweet Potato filling:

In a food processor, blend pumpkin, carrots, sugar, and evaporated milk. Once smooth, add spices, molasses, and egg. Blend well. Pour mixture on top of cooled crust. Bake for 10 minutes at 350 degrees.

Directions for Cream cheese filling:

Using mixer, beat cream cheese, condensed milk, flour, sugar, zest, and vanilla, in large bowl until smooth. Beat in egg and spices.  Reduce heat to 325. Pour cream cheese mixture on top of cooked pumpkin mixture. Bake for 20 minutes. Remove, cool, cover and chill overnight.

Spanish Turkey-Black Bean Tacos

Yes, I know, your all tired of turkey. But for the life of me I just can't waste good turkey meat (or anything else for that matter). I was racking my brain yesterday trying to come up with just one more way to prepare the leftover turkey meat, and it hit me.....use my recipe for Spanish chicken, but substitute it for TURKEY! Genius...if I must say so myself.

And as soon as you get over this recipe, I'll have yet another use for the leftover Spanish turkey mixture from last night....(insert cheesy smile)!

Spanish Turkey-Black Bean Tacos

1 package Corn Tortilla

2-3 large Chicken Breasts (skinless & boneless)**I used the leftover Turkey meat & reduced the cooking time to 15 minutes.

1 can Black Beans

1 cup Cilantro

2 cups Cherry or small Tomatoes

3-4 cloves fresh garlic-Minced

1 yellow Onion-diced

2 teaspoons Spanish Smoked Paprika

1 Green Bell Pepper-diced

1 Serrano pepper-with half the seeds removed-minced

1 1/2 cups chicken stock

Salt & pepper to taste

¼ cup Olive Oil

½ cup Corn or Vegetable oil

Begin by chopping veggies, & heating olive oil over stovetop. Add garlic and onions, and cook until golden brown. Add bell pepper, tomatoes and whole chicken breasts. Add salt, pepper, and paprika. Add stock, then cover & reduce heat to medium-low. Cook for about 20 minutes, and then remove chicken and place on a cutting board. Slice or shred chicken into small pieces, then add back to pit & cook for an additional 5 minutes on low.

Heat vegetable oil over medium heat. Add three tortillas at a time to hot oil. Flip tortillas every minute or so, until golden brown, and edges have become crispy. Remove & place on paper towel to drain, & immediately fold each tortilla in half.

Heat beans & ¾ cup chopped cilantro, salt & pepper over stove top. Serve with tacos, chicken meat & top with remaining cilantro, sour cream or queso fresca.

Wild Rice-Turkey Soup

4 cups Broth from Turkey bones & turkey meat (Simmer on low for at least two hours)

2 cups chopped Celery

1 cup flat leaf Parsley

1 clove Garlic-minced

1 small Yellow Onion-diced

1 sprig Rosemary

Salt & Pepper

2 cups chopped Turkey meat

1 cup diced Carrots

1 cup Wild Rice blend-uncooked

3 tablespoons butter

3 tablespoons Olive Oil

Directions:

Over medium heat, heat olive oil & butter. Sauté garlic & onions till golden brown. Add rice & cook until fragrant. Add celery, carrots, parsley, and rosemary. Cook until tender. Add cooked veggies to stock. Add turkey meat & cook over low heat until tender. Serve immediately.

Creamy Pumpkin Cheesecake

Creamy Pumpkin Cheesecake

**Adapted from a By Sprinkle Bakes recipe 

Ginger-Pecan Crust:

1 cup all purpose flour

1/4 cup firmly packed light brown sugar

1/8 tsp salt

1/3 cup pecans (1.2 oz.)

1/4 tsp ground ginger

1/2 cup cold butter

1 tablespoon cold water

1. Preheat oven to 350 degrees. Grease a 9-inch springform pan. Wrap the outside of the pan in an 18 inch square of heavy duty aluminum.  

2. Place flour, sugar, salt, pecans and ginger in the bowl of a food processor. Process until the pecans are finely ground. Add cold butter and process until crumbs form. Add water and process in bursts until the dough starts to come together in clumps. Press dough evenly into the bottom of the prepared pan.

3. Bake for 25-30 minutes. Cool completely. Reduce oven temperature to 325 degrees.

Pumpkin Cheesecake Filling:

1 cup pumpkin puree (canned is fine)

1/2 cup heavy cream

2 teaspoons Rum

1 tsp ground cinnamon

1 tsp ground ginger

1/4 tsp salt

1 1/4 lbs (20 oz, or 2 1/2 eight oz. bricks) cream cheese, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 tbsp cornstarch

4 large eggs

1. In a medium bowl whisk together pumpkin puree, heavy cream, vanilla extract, cinnamon , ginger and salt. Set aside.

2. In a standing mixer with the paddle attachment, beat the cream cheese at medium-low until creamy (approx. 2 mins). Gradually add sugars and beat until blended. Add pumpkin mixture and beat until blended. Add cornstarch and beat until just combined. Add eggs one at a time, mixing well after each addition. Scrape down bowl as necessary.

3. Use a rubber spatula to scrape the batter onto the cooled crust. Place the aluminum-wrapped pan in a roasting pan or large baking pan. Pour enough hot water into the pan to come up 1 inch up the sides of the springform pan. Bake 70-80 minutes, or until set and slightly wobbly. The cake will completely set as it cools.

Whipped Cream Topping

2 cups heavy cream

1/2 cup granulated sugar

1. In a standing mixer with the whisk attachment, beat heavy cream until it begins to thicken slightly. Add in granulated sugar a little at a time.

2. Beat until stiff peaks form. Use to top cheesecake, or pipe in decorative swirls. You may also serve this on the side.

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread
**Adapted from a Brown Eyed Baker recipe

• 1 cup of granulated Sugar
• Zest of one lemon
• 2 cups of All-Purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 3/4 cup Sour cream
• Juice of one Lemon
• 2 eggs
• 1 tsp Vanilla extract
• 1/2 cup of unsalted Butter, softened
• 2 tablespoons Poppy seeds

Preheat the oven to 400 degrees. Coat 2 loaf pans with cooking spray.

Rub the sugar with the lemon zest together in a bowl with your fingertips until the sugar is moist and the lemon fragrance strong. Mix the flour, baking powder, baking soda, and salt together until well combined.

Beat the sour cream, lemon juice, eggs, vanilla extract, softened butter, and lemon sugar together in a bowl with a mixer until creamy and smooth. Slowly combine the flour mixture with the sour cream mixture. Add the poppy seeds and mix well.

Disperse the batter evenly between two loaf pans. Place into the oven and cook for approx. 20-25 minutes. Allow the pans to cool on a rack before slicing & serving. We topped ours with a simple glaze (recipe below) Enjoy.

Lemon Glaze

Juice of 1 lemon

2 cups Confection sugar-Sifted

1 teaspoon rum or Vanilla

Mix ingredients together with a whisk. Drizzle over lemon-poppy seed cake once cooled.

Meyers Lemon-Buttermilk Chess Pie

For the crust:

• 1 1/4 cups all-purpose flour, plus more for rolling out the dough
• 1/4 teaspoon fine salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 5-6 tablespoons ice water
• 1 teaspoon freshly squeezed lemon juice

For the filling:

• 2 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon fine salt
• 1 cup buttermilk, at room temperature
• 4 large eggs, at room temperature
• 4 large egg yolks, at room temperature
• 2 teaspoons vanilla extract
• 8 tablespoons unsalted butter (1 stick), melted
• Juice of 1 Meyer lemon
• 2 teaspoons finely grated lemon zest (from about 1 medium lemon)

INSTRUCTIONS

For the crust: Whisk the flour and salt in a large bowl until combined. Add the butter and shortening and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter and shortening into the flour mixture until reduced to pea-size pieces, about 3 to 4 minutes.

1. Drizzle in 3 tablespoons of the ice water and the lemon juice and mix just until the dough comes together. (Add the last tablespoon of ice water if the dough is too dry, but don’t overwork the dough or it’ll become tough.) Form the dough into a flat disk. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour.
2. Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick. Line a 9-inch pie plate with the dough, fold the excess under itself, and crimp the edges. Refrigerate the pie crust until ready to bake.

For the filling: Heat the oven to 350°F and arrange a rack at the lowest level. Place the dough-lined pie plate on a baking sheet.

1. Whisk the sugar, flour, and salt in a large bowl to aerate and combine. Add the buttermilk, eggs, egg yolks, and vanilla and whisk until smooth. Add the melted butter and lemon zest and whisk until smooth. Pour the mixture into the pie plate.
2. Bake until the filling is just set in the middle and the top is golden brown, about 55 to 65 minutes. Place the pie on a wire rack and let it cool to room temperature before cutting. Store tightly covered in the refrigerator for up to 3 days. Return to room temperature before serving.

Acorn Squash and Asiago-Béchamel Mac & Cheese

Acorn Squash and Asiago-Béchamel Mac & Cheese

Ingredients:

• ½ Acorn Squash-roasted & diced
• 2 garlic cloves, halved, divided
• ½ cup Panko (Japanese breadcrumbs)
• 3 tablespoons unsalted butter, room temperature, divided
• 5 tablespoons flour
• 2 cups whole Milk
• Salt & pepper
• ¼ cup Parmesan
• 1 cup Grated Asiago cheese
• 1 & ½ cups grated white/yellow cheese blend
• 1 cup (packed) coarsely grated whole-milk mozzarella
• 8 ounces medium shell pasta

Béchamel:

• Combine 5 tablespoons flour, 3 tablespoons butter, & 2 cups whole milk (for Béchamel). Mix will cheeses once cooked & thickened. 

Directions:

• Slice Acorn Squash into ½ inch slices. Coat with salt & pepper, and red pepper flakes. Roast for 25 minutes at 375 degrees. Cool & cut into small bite sizes pieces.

• Cook pasta shells according to directions on box, drain, rinse & set aside.
• Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.
• Mince garlic, and sauté over medium heat with butter. Add flour, making a roux. Add milk, & mix consistently, until all lumps are gone, and roux is silky and smooth. Continue to cook over medium heat until sauce starts to thicken. Turn off heat & add Asiago, Mozzarella, & ½ cup cheese blend. Season to taste with salt and pepper.
• Preheat oven to 400°F. Butter large baking dish. Spoon pasta into dish. Stir sauce, remaining cheese & squash into pasta. Sprinkle with crumb topping.
• Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes.

Cranberry-Apple Herbed Stuffing

Cranberry-Apple Herbed Stuffing

1 large loaf French or other white bread
1 yellow Onion-diced
1 cup fresh flat leaf Parsley-Minced
2 ½ cups Celery-Chopped
2 large Garlic cloves-peeled (for stock)
2 fresh Garlic cloves-minced (for stuffing)
3-4 sprigs fresh Rosemary
1/8 cup fresh Sage-chopped
2-3 large sprigs Thyme
3 tablespoons Butter for sautéing veggies
3 tablespoons Butter for topping stuffing
1 quart Chicken or Vegetable stock
½ cup golden Raisins
1 red Apple-peeled & chopped into small pieces
1 cup dried Cranberries
¼ cup Olive Oil
1/8 cup green Peppercorns
Salt & Pepper to taste

Directions:

**Make ahead of time:
Cut French bread loaf (large) into large bite sized pieces. Toast at 275 degrees in oven after drizzling with olive oil. Remove once golden brown & crispy. Cool & store in large zip lock bags.

Chop all herbs. Place peppercorns, herbs, whole peeled garlic, cranberries and raisins into chicken stock over stop top & simmer on medium low heat for about 30 minutes. Season. Set aside.

Over medium-high heat, melt 3 tablespoons butter& 1/4 cup olive oil. Sauté onions and garlic until golden brown. Add parsley, celery, and apples. Cook until tender, season.

Preheat oven to 400 degrees. Butter a large, deep baking dish. In a large bowl, combine bread and veggies. Gradually add chicken stock, mixing well, until all ingredients and well combined, and bread is damp, but not soggy. Place into baking dish. Pour remaining stock over stuffing, and drizzle remaining melted butter over stuffing. Cover & bake for about 45 minutes.