Paula Deen's Not Yo' Mama's Banana Pudding

I made this great banana pudding recipe for our Pannell family Easter get-together, after first trying it at Diane's house, of course! Like all PD recipes, this one is rich! With shortbread cookies instead of good ol' Nilla Wafers and an 8-oz package of cream cheese, this stuff is delish! Note: Our Wal-Mart didn't have Peppridge Farm Chessmen cookies, so I used Lorna Doone shortbread cookies, and they tasted great!

Not Yo' Mama's Banana Pudding
Recipe courtesy Paula Deen

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

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.

Paula Deen's Hot Fudge Sauce

This is the Mauck family's new obsession, as Diane has recently gotten hooked on all things Paula Deen, and made several batches of this delectable, addictive sauce for her kids. Paula serves it on homemade chocolate cake, but we keep a jar in the fridge and heat some up and spoon it on top of vanilla ice cream about every other night!

1 (4-ounce) bar German chocolate
1/2-ounce unsweetened chocolate
8 tablespoons (1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla

Melt the 2 chocolates with the butter in a saucepan over very low heat. Stir in the powdered sugar, alternating with evaporated milk and blending well. Stirring constantly, bring the mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in the vanilla. Serve slices of cake topped with warm fudge sauce.

Homemade Hamburger Helper!

I make this meal once every couple weeks, or whenever I have about a cup of cooked hamburger meat in the fridge or freezer, and only about 20mins to have dinner on the table.

1 cup cooked hamburger meat
1 cup uncooked rotini or elbow macaroni noodles
1 cup spaghetti sauce
1 cup hot water
1/4 t. minced garlic
1/4 t. oregeno
Salt and pepper to taste
A couple handfuls of sharp cheddar cheese

Combine all but cheese in a large skillet. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until noodles are tender. Remove from heat, sprinkle cheese on top, cover until cheese is melted.

Serve with a green veggie and some bread, and voila! Meal in less than Rachel Ray's 30 minutes!

Coconut Cream Angel Cake

I honestly did not get a single bite of this dessert, but that is GREAT when it's the dessert I take to a church lunch! Ask Jay: As ridiculous as it might sound, I judge myself based on how many servings are taken out of my potluck dishes. A wiped-clean dish after a church meal makes for a happy me, and that was the case yesterday with this dessert! I think I know the secret to making a hit dessert for our church though: pies, pudding-type desserts, and anything that resembles a coconut cream pie. This dessert incorporates a little of all of them, but is way easier than a coconut cream pie. I would even compare it to a coconut cream bread pudding, as the angel food cake kind of soaks up the pudding/ice cream combination.

Coconut Cream Angel Cake


INGREDIENTS

1 prepared angel food cake (8 inches), cut into 1/2-inch cubes
1-1/2 cups cold milk
2 packages (3.4 ounces each) instant coconut cream pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup flaked coconut, toasted

DIRECTIONS
Place cake cubes in a greased 13-in. x 9-in. x 2-in. dish. In a mixing bowl, beat milk and pudding mixes on low speed for 2 minutes. Add ice cream; beat on low just until combined. Spoon over cake cubes. Spread with whipped topping; sprinkle with coconut. Cover and chill for at least 1 hour. Refrigerate leftovers. Yield: 12-15 servings.

Let the freezer cooking begin!

I am going to do something different for when the new baby comes. I hope to have my freezer stocked with meals ready to thaw and heat. I have a wonderful friend that works full time with 3 kids and she does this monthly. I am going to try to double recipes that I make over the next few months and freeze a portion to have when I don't have time to cook. Phylliese has some wonderful recipes that she let me borrow that work great for freezer cooking. The first one was a BIG hit.

Chicken Cordon Bleu Lasagna

makes 3- 8X8 pans
4 boneless, skinless chicken breasts
1/2 C. chicken broth
1 lb. lasagna noodles (no boil required kind)
1/2 lb. shredded ham
1 T. dried parsley

Sauce:
1 C. butter or margarine
3/4 C. flour
3 C. milk
2 C. heavy cream
1 1/2 C. chicken broth, reserved
1 C. grated parmesan cheese

Cook chicken in pot with 1/2 c. broth and enough water to cover breasts. Cool and cut into bite size pieces. Save broth.

Make sauce: melt butter or margarine. Add flour. Cook and stir slowly. Add milk, cream, and reserved broth. Cook until boiling, stirring constantly. Add cheese and parsley.

Grease 3 8X8 pans. Spread a little sauce in the bottom and layer noodles, sauce, chicken, and ham. Repeat 3 times ending in sauce. I sprinkled a little more parsley on the top for looks.

Bake at 350 degrees for 45 minutes covered. Uncover and bake 15 more minutes until bubbly.
Wrap tightly with press and seal and put into a 1 gallon freezer bag. Label with date and directions. Thaw frozen lasagna when ready and cook for 30-40 minutes at 350 degrees until bubbly. ENJOY!

Pecan-Crusted Salmon

I fix salmon about every week, and this recipe from Taste of Home's Quick Cooking (precursor to Simple & Delicious) is definitely a keeper! Easy enough to make for just Jay and I, but fancy enough to serve for company. The sweet AND savory coating with the rich pecan crunch is delicious!


Pecan-Crusted Salmon

From Quick Cooking

INGREDIENTS
4 salmon fillets (about 6 ounces each)
2 cups milk
1 cup finely chopped pecans
1/2 cup all-purpose flour
1/4 cup packed brown sugar
2 teaspoons seasoned salt
2 teaspoons pepper
3 tablespoons vegetable oil

DIRECTIONS
Place salmon fillets in a large resealable plastic bag; add milk. Seal bag and turn to coat. Let stand for 10 minutes; drain. Meanwhile, in a shallow bowl, combine the pecans, flour, brown sugar, seasoned salt and pepper. Coat fillets with pecan mixture, gently pressing into the fish. In a large skillet, brown salmon in oil over medium-high heat. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400° for 8-10 minutes or until fish flakes easily with a fork. Yield: 4 servings.

Restaurant-style sweet and sour chicken

I tried out a new recipe last night from my latest issue of Simple & Delicious, and it was just that! Not the healthiest choice, but delicious! Jay even had some for breakfast this morning, if you can believe that! I served it with a bag of frozen stir-fry veggies (we like the VIP Mandarin style: peapods, broccoli, mushrooms, water chestnuts, carrot slivers) and some quick fried rice. I didn't add carrots and pineapples to the sauce, just 'cause I was tired of standing at the counter after slaving over Valentine's candy for my spoiled-rotten sweetheart after I got home from work!

Classic Sweet-and-Sour Chicken

INGREDIENTS
1-1/4 cups all-purpose flour
1 cup water
1 egg
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white pepper
Oil for frying
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

SWEET-AND-SOUR SAUCE:
2 jars (10 ounces each) sweet-and-sour sauce
2 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

DIRECTIONS
In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice. Yield: 4 servings

Weird recipe, great brownies!

I found this one in a Christmas Gooseberry Patch cookbook Diane loaned me. These Graham Cracker Brownies taste kind of like Hello Dolly bars, but without nuts and coconut; just chocolate! They're chewy and rich, and blow away boxed brownie mixes in flavor. Plus, super-easy to make, and made of the kind of ingredients you usually have on hand anyway. Here it is:

Graham Cracker Brownies
2 cups graham cracker crumbs (have a kid bust 'em up for you for fun!)
1 cup semi-sweet chocolate chips
1 14-oz can sweetened condensed milk
Dash salt
1 t. baking powder.

Mix it all together, spread it in a square baking dish, and bake at 350 for 30-35 mins!

Jay's B-day dinner: Frozen Coconut Caramel Pie, Cajun Shrimp and Asparagus

Here's three recipes in one post! I'll just provide links to them, though. Wednesday was Jay's birthday (the big 2-9), and so I cooked a kind of special occasion meal. Of course, it consisted of all new recipes, because I don't have many special occasion meal recipes up my sleeve. I can't very well cook Beef-Vegetable Stew or Cornbread Ranch Chicken on his day, no matter how great they taste on a weeknight! Luckily, everything turned out delicious, despite a few errors I thought I made in the process!

The main course was Cajun shrimp and steak, and I got the recipe from Taste of Home. I just marinated some sirloin steak in the shrimp marinade. This is a great way to make shrimp kind of fun and fancy, as you make a special Cajun butter to dip it in! Jay loved the butter, and he dipped his steak and asparagus in it, too! I also got a great, easy spicy asparagus recipe from Taste of Home, and it was definitely a recipe I will use again when I'm cooking a spicy kind of meal. Jay absolutely loved it.

Jay's birthday dessert was this fantastic Frozen Coconut Caramel Pie, which he first tasted just a couple weeks ago at my mom's family's Christmas/New Year's get-together. Aunt Michelle, the perennial knock-your-socks-off dessert maker, brought this little doozy. It's kind of like an ice cream pie meets a cheesecake, with a scrumptious topping of caramel ice cream sauce and toasted coconut and pecan. I don't even like coconut, and I loved this pie! Jay loves coconut, so he practically swooned over it! When he first tasted Aunt Michelle's, he had this kind of dazed expression on his face, and I asked him what was up, and all he could say was, "You gotta try this," and point at his saucer with only the tiniest traces of caramel on it.

If you're ever looking for a good recipe, my favorite way to search is to go to Taste of Home and search their Contest-Winning recipes. That's what I did for the shrimp and asparagus recipes. I believe this is a subscriber-only function, though, so you gotta pay to play!

Easy, yummy Chicken Alfredo

I got this recipe from a Christmas gift: a Creative Cuisine cookbook from Diane, signed by the author herself, a lady who owns a restaurant in Pottsboro and cooks on the noon news once a week. The secret ingredient: booze! Don't worry, I brought it to a boil after adding the liquor, so the alcohol content was greatly diminished, if not erased. Here it is, from memory:

Ingredients:
2 chicken breasts, thawed and cut into bite-sized pieces
4 T. butter
1 cup sliced mushrooms
1 jar Alfredo sauce: I used Bertolli garlic Alfredo
1/2 t. minced garlic
1/2 cup Chardonnay (you might could substitute chicken broth)
2 cups cooked fettucine noodles: I used whole wheat, and they were great, very flavorful!

Cook chicken in butter until lightly browned, about five minutes. Add mushrooms and garlic. (I drizzled it with EVOO b/c the butter was mostly gone.) Saute for about two minutes, until mushrooms are tender. Add sauce and wine; let simmer for about five minutes. Pour over noodles and let stand for 5-10 mins, until sauce has thickened. Sprinkle with parsley flakes.

Serve with garlic bread (I use Peppridge Farm frozen five-cheese Italian bread--yum!) and salad!

Sour Cream Chicken Enchiladas

I made this last night for dinner and it was super good. It is Kristin Burton's recipe from our church cookbook.

2 cans cream of chicken soup
2 large cans of white chicken meat
1 (16oz.) sour cream
1 small can diced chilies
1/2 t. salt
2 cups grated cheddar cheese
1/2 chopped green onions
8 lg. flour tortillas

Mix together chicken soup, chicken, 1 3/4 cup sour cream, green chilies, salt, and onions. Soften tortillas in a little oin in a skillet for a few seconds. Drain on a paper towel. Pour a small amount of the filling, just enough to cover the bottom of the 9X13 pan. Fill the tortillas with the filling and some cheese. Roll up and place in pan seam side down. Repeat for remaining tortillas. After all of the enchiladas are assembled, pour the remaining sauce on the top. Top with cheese and remaining sour cream. Bake at 350 degrees for 20-30 minutes.

I had never used canned chicken for anything. It was surprisingly good and much faster.

Strawberry Pretzel Salad

Here's a yummy, easy, festive-looking Christmas side dish, courtesy Paula Deen from Food Network! I took it to my office Christmas party today, and everyone loved it! The saltiness of the pretzel crust, mixed with the melt-in-your-mouth cream cheese/Cool Whip mixture, plus the sweetness of the strawberry mixture, is delicious!


Strawberry Pretzel Salad
Recipe courtesy Paula Deen
See this recipe on air Sunday Dec. 17 at 7:00 AM ET/PT.
Show:
Paula's Home Cooking
Episode:
Christmas

Ingredients
2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.

Next party, I'm bringing stuffed mushrooms, which are lots of fun. I'll post on that next week when I decide what recipe I'm going to use.

Secret ingredient Waffles

These are seriously the best waffles I've ever eaten: so light and crispy! I got it from Simple and Delicious. The secret: club soda instead of milk!

Light 'n' Crispy Waffles

2 cups Bisquick
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda

Mix all ingredients except club soda well. Add club soda and stir until smooth. Bake in waffle oven!

Broccoli Cheese Rice Casserole!

I also had many requests for this recipe. It is Leeanne Paris' recipe from our church cookbook. This is the same recipe I took to our class Thanksgiving party.

2 c. uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can broccoli cheese soup
1 lb. broccoli
1 lb. velveeta

Cook rice according to directions. Steam broccoli or cook according to package. Mix cooked rice, broccoli, and soups together. Cube velveeta and melt in microwave, stirring every minute. Add velveeta to soup mixture until thoroughly mixed. Pour into a 9X13 pan and bake at 350 degrees for 20 minutes or until bubbly.

Can be made ahead of time and kept in the fridge, but will take longer to cook. ENJOY!

Christmas (Or Anytime) Toffee

I had many requests for this recipe over Thanksgiving, especially the two Kim Mauck's so, here it is. I hope you aren't on a diet!

1 lb. butter
3 cups sugar
1 1/2 oz. slivered almonds
2 giant Hershey bars
chopped nuts (pecans)

Melt butter and sugar in a saucepan stirring constantly with a wooden spoon until it reached 265 degrees. Add slivered almonds and continue cooking until it reaches 300 degrees. Pour onto a greased jelly roll pan and immediately put broken up Hershey bars on the top. When it is melted smear it all over. Top with chopped pecans. YUM!

Pumpkin dump cake

I'm also thinking about bringing this recipe to Thanksgiving: super-easy and a yummy alternative to pumpkin pie (which I've never been a big fan of). I copied and pasted from allrecipes.com.

INGREDIENTS

1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Corn Casserole

At Kerri's request, here is my Corn Casserole. Kim, you could make this for T-giving. It is super easy. I made it for life group on Sunday and had many compliments.

1 Box Jiffy Cornbread mix
1 can corn
1 can creamed corn
1 egg
1/3 cup milk

Stir and pour into a greased 8X8 pan and bake at 375 degrees for 35-40 minutes until golden.
Easily doubled for a 9X13 pan. Enjoy!

UPDATE: Kim's [higher calorie] family recipe:

1 box Jiffy cornbread mix
1 can creamed corn
1 can whole-kernel corn
1 egg
8 oz. sour cream
1 stick butter

Stir and bake in a greased 9x13 pan at 350 degrees for 50 mins to 1 hour.

Easy Crock pot Roast

Here is mine...........
It is from the top of my head and my memory so, forgive me.

Easy Sunday Roast

Get a roast, (Say, 4 lbs.).
Brown it in the skillet on all sides.
Put in the bottom of the crock pot.
Add potatoes (halved), carrots (baby, so you don't have to peel then), and some onion, chopped.
Pour one can of Cream of Mushroom soup over roast and veggies, then add one can of water.
Don't stir.
Sprinkle one envelope of Lipton onion soup on the top.
Don't stir.
Cook on low on Saturday night for 12-14 hours and it will be ready for Sundee lunch.
OR cook on high for 6-8 hours for weeknight dinner.
YUM!

My first roast!

So any meat besides chicken breasts, steaks, pork chops, and ground beef is generally a little frightening to me. Whole chickens, big roasts or hams, no way. Too high maintenance! All that basting and gravy-making and stuffing--not for me. So I took a baby step this weekend to making a roast: I took a small arm roast (cows have arms?) and made a gravy of water, soy sauce, onion soup mix, garlic, and sauteed onions, and cooked it for a couple hours after browning the meat on the stove. Then I put the meat and onion mixture on French bread, put mozzarella cheese on top, and used the juice for au jus! Roast beef sandwiches! They were delicious. The recipe is on Taste of Home, but it's a subscriber-only recipe, so I don't think you'll be able to see it. Here's the link, nonetheless, and I pasted the recipe here:


INGREDIENTS
1 boneless beef rump roast (4 pounds)
2 tablespoons vegetable oil
2 large sweet onions, cut into 1/4-inch slices
6 tablespoons butter, softened, divided
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 teaspoon browning sauce, optional
1 loaf (1 pound) French bread
1 cup (4 ounces) shredded Swiss cheese

DIRECTIONS
In a Dutch oven over medium-high heat, brown roast on all sides in oil; drain. In a large skillet, saute onions in 2 tablespoons of butter until tender. Add the water, soy sauce, soup mix, garlic and browning sauce if desired. Pour over roast. Cover and bake at 325° for 2-1/2 hours or until meat is tender. Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3-in. sections. Spread remaining butter over bread. Place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Top with beef and onions; sprinkle with cheese. Broil 4-6 in. from the heat for 1-2 minutes or until cheese is melted. Serve with pan juices. Yield: 12 servings.

Audrey or readers, if you have a great recipe for roast that actually keeps the meat moist and flavorful, please post it!

Corn bread Ranch chicken

This one came from Taste of Home somewhere...

Mix one box Jiffy cornbread mix and one packet of Ranch seasoning in a big Ziploc. Dip chicken breasts in milk, and then toss in Ziploc bag. Cook in olive oil four minutes on each side, or until juices run clear.

Very fast, and tastes sweet and tangy at the same time! I do this recipe or a similar one about once a week; Jay calls it my specialty. The other way to do it is to mix 2/3 Italian or plain bread crumbs and 1/3 Parmesan cheese (these are ratios, not amounts), and dip your meat in egg, then this mixture, then cook the same as above. It would probably be healthier to bake it, but I've never tried that.