Banana Split Dessert

Creamy, yummy, easy.  Just a few ways to describe this dessert.  It makes a 9x13 but I usually make half the recipe for an 8x8 pan unless I'm feeding a crowd.

Banana Split Dessert

1 1/2 cups graham cracker crumbs
1 c. sugar, divided
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, room temp
1 (20 oz.) can crushed pineapple, drain
4-6 bananas
2 c. milk
2 (4 serving size) boxes vanilla pudding
2 c. Cool Whip, thawed, divided
1 c. chopped pecans or toffee pieces (found in baking aisle)

-Mix crumbs, 1/4 c. sugar and butter.  Press into 9x13 pan.  Freeze 10 minutes.
-Beat cream cheese and 3/4 cup sugar.  Spread over crust.
-Top with pineapple.
-Slice 4 bananas-arrange over pineapple.
-Pour milk into bowl.  Add pudding mix.  Mix well.  Gently stir in 1 cup Cool Whip.  Spread over banana layer.  Top with remaining Cool Whip.  Sprinkle nuts and/or toffee pieces if desired.

Kikki's Cordon Bleu

This is another recipe from my sister Amy.  It's an easier version of Chicken Cordon Bleu.  Very good!  We like to save it for special occasions.

Kikki's Cordon Bleu

4 boneless chicken breasts
1 egg
1 c. crushed Ritz crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
4 slices ham
4 slices Swiss cheese

Flatten chicken to 1/4 inch thick.  Beat egg.  Combine crumbs and salt on plate.  Saute mushrooms in butter, set aside.  Dip chicken in egg then crumbs.  Brown in butter in skillet.  Put chicken on a jelly roll pan or baking dish.  **Layer with ham, mushrooms, cheese.  Bake at 350 for 20 minutes or until chicken is cooked through. 

**( I usually cook chicken first and then layer with ham, mushrooms, and cheese and bake again until cheese is melted...just to make sure the chicken gets cooked and everything else doesn't get too cooked!)

Amy's Teriyaki Meatballs

This is a recipe I got from my sister Amy.  It's cooked in a crockpot and only has 3 ingredients.  Can't get much easier than that!  It also serves a lot.  We like to serve it over brown rice.  Makes about 80 meatballs.  (Depending on what size of package your frozen meatballs come in.)  I think this would be even better with homemade meatballs!

Amy's Teriyaki Meatballs
1 package Frozen Homestyle Meatballs
1 can crushed pineapple + juice
1 bottle Teriyaki Sauce (Pineapple, honeyglazed if available)

Throw in a crockpot and cook on high for 3-4 hours.  Serve over brown rice.

Fresh Collard Breakfast Burritos

Here's a little recipe I invented this week.  I've been trying to decide what to call these but I can't seem to come up with anything except yummy.  Tory's main word he kept using to describe them was "fresh".  We had them for dinner so I don't know if "breakfast" is the right word either.  But...they DO have collard greens in them!  Ha!  Call them what you want.  They are tasty and my whole family gobbled them up.  You could easily make this vegetarian by leaving out the eggs and adding white, pinto, or black beans or scrambled tofu instead.  I think some mushrooms and/or peppers would have been good in here, too.  Whatever you do, don't scrimp on the collards!  So delicious and very "fresh".

Fresh Collard Breakfast Burritos
1/2 onion, diced
8 large collard leaves (at least!)
2 cups leftover brown rice, or cook up some fresh
3 eggs, beaten
1-2 avocados
lime juice
salsa
tortillas

Cut out tough center stems in each collard leaf and discard.  Stack leaf pieces together and roll tightly lengthwise (like a cinnamon roll).  Slice into thin pieces and then slice through each of those to make small pieces of the collard leaves.  Set aside.

In large skillet, saute onion in a little olive oil.  Add collards.  Saute for about 5 minutes.  Add brown rice and heat through.  Push contents over to one side of the skillet and add beaten eggs.  Scramble eggs until about half-way cooked and then mix with rice and greens.  Season with salt and pepper if desired.  I, of course, used my favorite Mrs. Dash-garlic and herb.

In a small bowl mash avocados and a few squirts of lime juice (and salt if desired).  To assemble burritos I like to spread the avocado mixture on the tortilla first (helps hold it all together).  Then put egg/rice/greens mixture on top.  Top with salsa! 
This recipe made 8 burritos.

Pumpkin Spice Roasted Chickpeas

I ran accross this recipe today and HAD to make it.  I had everything I needed and whipped some up just in time for my kids to have as a school snack.  Talk about a healthy and satisfying snack!  They were so good!  I think they would also be very yummy on a salad.  I made a double batch (because one can of beans doesn't last very long in my family) and they were gone in minutes.  Give these a try if you're looking for something sweet and healthy to snack on or if you need a new salad topping!

Pumpkin Spice Roasted Chickpeas

1 can of chickpeas, rinsed, drained and patted dry
2 T. maple syrup (you could also use agave nectar)
1 t. canola oil (or oil of your choice)
1 t. apple cider vinegar
1/8 t. salt
1/4 t. nutmeg
1/4 t. ginger
3/4 t. cinnamon

Preheat oven to 350. Combine all ingredients in a large mixing bowl until evenly coated.  Spread chickpeas on a cookie sheet sprayed with cooking spray.  Bake for 25 minutes. Stir chickpeas every ten minutes to ensure even crisping.

Peanut Butter Butterscotch Treats

Yes, I like Rice Krispie Treats.  They're quick and easy and pretty darn tasty.  This is a variation on the regular recipe that's yummy for a change.  If you like more topping you might want to double the chocolate amounts.  I just like a skim.

Peanut Butter Butterscotch Treats

6 c. Rice Krispie cereal
40 lg. marshmallows (4 c. miniatures)
1/3 c. butter
1/2 c. peanut butter

Topping:
1 cup (6 oz.) chocolate chips-I use semi-sweet
1 cup (6 oz.) butterscotch chips

Measure dry cereal into a large bowl and set aside.  Melt butter in saucepan over med-low heat.  Stir in marshmallows and stir until melted.  When smooth, stir in peanut butter until melted.  Pour mixture over dry cereal and mix well.  Pat into greased 9x13 pan.  In a small pan, melt chocolate and butterscotch chips on low until smooth.  (Or microwave stirring every 30 seconds.)  Spread over treats.  Let sit until chocolate is firm.  Enjoy!

Baked Potato Pizza

I know we already have a pizza recipe similar to this one on this blog but this one is just different enough that I thought I'd post it as well.  It was soooo good!  I could eat this every week and be a happy person.  Nice for a change in pizza toppings.  I used a premade pizza crust.  I know.  Terrible.  I was feeling very lazy.  You could also use a pizza crust mix but I think homemade crust would be the best choice by far.  But if it tasted good on a premade pizza crust...you know it's good!  I also decided to boil my potatoes for convenience.  You could also bake them with their skins on and then dice them.  On your next pizza night I dare you to try this one.  You won't be disappointed, unless you just don't like baked potatoes.  This recipe is for ONE pizza.


*I have been adding fresh basil leaves from my garden to this pizza and it is to.die.for.!  You have to try it!  I probably chop up about 10 large leaves or so and sprinkle it on top.  Mmmm...I have also made it with Canadian bacon instead of regular bacon and that's really good, too.  Just a couple variations for you!  Enjoy!

Baked Potato Pizza

1 (6.5 ounce) package pizza crust mix, or make your own
3 medium potatoes, peeled and diced into 1/2 inch cubes
1 tablespoon butter or margarine, melted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/2 cup light sour cream
1/2 cup light ranch dressing (I used leftover Ranch dip from our New Year's Eve party and it was great!)
4-6 bacon strips, cooked and crumbled
3 green onions, chopped
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded Cheddar cheese (I probably halved the cheese amounts and just used the colby jack instead of cheddar and mozzarella)

Prepare crust according to package directions. Press dough into a lightly greased 14-in. pizza pan; build up edges slightly. Bake at 400 degrees for 5-6 minutes or until crust is firm and begins to brown.


Cut potatoes into 1/2-in. cubes. Place in boiling water for 20 minutes or until soft.  Drain and let cool a bit.  In a bowl, combine butter, garlic powder and Italian seasoning. Add potatoes and gently toss. Mix sour cream and ranch together and spread over crust; top with potato mixture, bacon, onions and cheeses. Bake at 400 degrees F for 15-20 minutes or until cheese is lightly browned. Let stand for 5 minutes before cutting.

Grandma's Clam Chowder

This recipe is from my Grandma Mac.  It is super creamy and rich.  I always make it for our Christmas Eve dinner.  Very yummy for any special occasion though.

Clam Chowder
2 (6 oz. each) cans minced clams
1 cup chopped onions
1 cup finely diced celery
2 cups finely diced potatoes
1 carrot, grated
1 1/2 tsp. salt
1/2 tsp. sugar
3/4 cup flour
3/4 cup butter (I usually cut this down to about 4-6 Tbsp.)
1 quart half and half (I use 3 cups milk and 1 cup cream, half and half, or evaported milk)

Drain clams and pour clam liquid over vegetables in a sauce pan.  Add enough water to cover.  Simmer over medium heat until vegetables are tender.  In separate sauce pan, mix flour and melted butter.  Add half and half, salt, and sugar.  Cook until smooth.  Add to vegetable mixture with clams and heat together until warm.  Serves 8.

Seven Layer Dip

This is the recipe my mother-in-law makes.  We love it and make sure it's included in our New Year's Eve party every year...along with any other occasion.  Very good!  She usually makes hers in a sheet cake pan.  I usually do mine in an 8x8 glass pan.  You just have to adapt the amount of ingredients depending on what size you want and what you like.  For example, in the 8x8 size I use 1 can refried beans, guacamole made with 2-3 avocados, a little more than 1 cup of sour cream mixed with the taco seasoning, and then onion, olives, tomatoes, and cheese to taste.  This recipe just gives you the order of the seven layers.  The rest is up to you! 

Seven Layer Dip

Layer in order given on a sheet cake pan (or any other size):
-Refried Beans
-Guacamole
-Sour cream, mix with one packet of taco seasoning
-Green onion, thinly sliced
-Tomatoes, chopped
-Olives, sliced
-Grated cheddar cheese
Serve with tortilla chips and enjoy!

Shrimp in Peanut Sauce

I saw a recipe on Picky Palate today that I thought looked pretty good.  I happened to have a bag of frozen shrimp so I decided to make it.  I had to modify it because I didn't have some of the exact ingredients but I don't know if I'd make it any other way now that I've tasted it this way!  It was sooo yummy!  I served it over brown rice with fresh steamed broccoli on the side.  Delicious!  And very easy.  I WILL be making this again!  The sauce was so good!  I'm guessing this would be good with chicken tenders or chunks instead of shrimp if you're not a seafood fan.  If you try it that way let me know how it works!

Shrimp in Peanut Sauce

1 pound frozen cooked shrimp, deveined (I would highly recommend getting shrimp without tails or else removing them before you cook this dish)
2 Tbsp. olive oil
2 garlic cloves minced
1 tsp. sesame seed oil
1/3 cup natural peanut butter (the unsweetened kind)
1 Tbsp. lemon juice
2 Tbsp. soy sauce
1 Tbsp. honey (add more if you want it a little sweeter)
1/4 tsp. pepper
4-6 Tbsp. water (I ended up adding 6 because as it simmered it got thicker and I wanted more sauce to go on the rice)
1 1/2 cups brown rice
3 cups water

Place brown rice in a saucepan with 3 cups of water.  Bring to a boil.  Reduce heat to simmer and cover with lid for 45 min.

In large skillet, heat olive oil on medium heat.  When hot, sauté garlic.  Add frozen shrimp.  Stir and heat for a couple minutes and then add sesame seed oil, peanut butter, lemon juice, soy sauce, honey, and pepper.  Stir to combine.  Cook for a couple minutes.  Add water.  Simmer on low stirring occasionally until desired thickness.  Serve over brown rice.

Chocolate Gingerbread Cake

This is the dessert I brought to our church Christmas party this year.  I saw the recipe earlier and REALLY wanted to make it but since Tory's not a big fan of chocolate and I didn't really want to eat it all by myself, I figured the party would be a perfect time to make it and taste it.  It was sooo good!  I forgot to take a picture before we headed out the door so this is a picture of the last couple slices.  I made mine in a bundt cake pan but you can also make it in a couple loaf pans.  I also forgot to bring the whipped cream to the party.  That would just about make this perfect I'm sure.  I found the recipe on My Kitchen Cafe.  Check it out.  She's got much better photos.  If you still need a holiday dessert I would definitely suggest this one if you like gingerbread and chocolate!

Chocolate Gingerbread Cake

*Makes one bundt cake or two 8 1/2 X 4 1/2-inch loaves*


2 ½ cups plus 2 tablespoons all purpose flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
¾ cup butter at room temperature
1 ¼ cups sugar
1 teaspoon vanilla extract
2 large eggs
1 cup dark molasses
1 cup very hot water
One 12-ounce package mini semisweet chocolate chips

-Preheat oven to 350 degrees. Grease and flour a 10-cup bundt pan or two loaf pans (8 1/2 X 4 1/2 inch).

-Whisk together 2 ½ cups flour cocoa and all remaining spices and soda.

-Toss chocolate chips with remaining 2 tablespoons flour in another bowl.

-Beat butter, sugar, and vanilla on medium-high speed in a large, deep bowl, occasionally scraping down sides of bowl, until light and fluffy. Reduce speed to medium and add the eggs one at a time, beating well after each addition.

-Whisk together the molasses and hot water in a 4-cup glass measure or bowl. Reduce mixer speed to low and add flour mixture alternately with the molasses mixture in 3 batches. Fold in chocolate chips.

-Transfer batter to prepared pan. Bake for 50-55 minutes until cake begins to pull away from sides of pan and is firm to the touch but not overbaked and dry. Cool in pan for 20 minutes. Invert and cool completely. Serve, lightly dusted with cocoa powder and/or with sweetened whipped cream.

Microwave Cinnamon Popcorn

I got this recipe a long time ago from one of my Young Women leaders, Linda Y., from our Scott City, KS branch (church).  Our family has been making it ever since.  I always make sure to include some with my holiday goodies that I give out.  The hardest part is finding a store that sells the cinnamon oil.  The cinnamon oil just comes in little 1-2 tsp. glass bottles and can usually be found by the pharmacy.  (There are all kinds of other flavors, too, like peppermint, strawberry, butterscotch, etc.)  You just want to make sure you use the cinnamon OIL and not extract or other flavoring for this recipe.  I usually use the LorAnn brand flavoring oils.  If you are in Utah it might be easier to find.  I found some once just on a side aisle at my Mom's Albertson's store.  I've also seen it at cake/baking supply stores.  You will also need a large brown paper sack to make this in so either bag your groceries in paper or grab a couple extras to have on hand.  OK.  I think that's it.  Enjoy!

Mirowave Cinnamon Popcorn

3-4 quarts popped corn (can use microwave popcorn if you'd like)

-Microwave the following ingredients on high until a good rolling boil is reached.  Boil for 2 minutes:
1 cup sugar
1/2 cup butter or margerine
1/3 cup corn syrup

-Stir in:

1/2 tsp. baking soda

1/2 tsp. red food coloring

1/2 tsp. OIL of cinnamon (Make sure it's not extract!)

-Pour over popcorn in a heavy brown paper bag.  Roll top down.  Microwave on high for 1 1/2 minutes.  Open and stir well.  (Do not put your face too close or you could be burned by the cinnamon oil fumes!  Believe me...it's happened to us before!)  Microwave on high 1 1/2 minutes more.  Open and stir well.  Pour onto waxed paper.  Cool and dry.  Break into small pieces and store in air tight container.