Grandma’s Banana Pudding from scratch….there just aint’ nothin’ like this out there that tastes so good!  This is the most requested food dish that family members ask me to bring to holiday get-togethers and any other time I can.  My grandmother made some of the best treats ever and this ranks #1 on my list.  I’m republishing this due to it’s popularity so enjoy and check out her other recipes if you get a chance.

INGREDIENTS:

• 1 heaping  Tbsp. Flour…and I mean heaping!
• 1/2 cup sugar or a little more;)
• 2 cups milk
• 2 eggs
• butter
• vanilla
• Vanilla Wafers (save some to crumble for the top)
• Bananas

DIRECTIONS:

In a saucepan, mix flour & sugar then add eggs and mix well.  Start your burner and slowly add milk; a little at a time stirring constantly.  Continue stirring until it has thickened.  After thick, add butter and vanilla to taste.  I would say about 1 Tbsp of butter maybe.  I double this recipe to make a bunch so it’s hard for me to give you accurate measurements.  Not too much vanilla either or it will taste almost chocolatey.  Maybe a 1/4 tsp??  Again, not sure.  Just taste it.

You’ll want to layer your wafer cookies and bananas for a pretty presentation.  I don’t do this though..I throw in a bowl..LOL.  I refrigerate mine over night because I like it VERY cold but you should refrigerate it for a few hours.

Ingredients…..

Here’s all the good stuff cooking in the saucepan……

While you’re cooking the the stuff in the pot, you can slice your bananas and layer your wafers & bananas. Don’t forget to keep stirring your pudding though.

Once your pudding is done, add the butter and vanilla.  Remember, I double my recipe so that’s why there is more in my pudding!

Now that it’s done, you pour into your dish with your wafers and bananas.

This is where the extra wafers come in.  Crush them up and sprinkle on top.

Sprinkle and Viola!

Remember to refrigerate….once nice and cold, sit back and enjoy!!!

Pizza is like the best ever food invention. You can eat it cold, hot, with meats, vegetables, and even as a dessert.  When I was asked if I wanted to try the new Fleischmann’s Pizza Crust Yeast,  I was like heck yeah! Any excuse to make pizza!  We were supposed to have family night but there were ranch duties that needed tended too. Luckily, I was able to spend pizza time with my 13 year old which was exciting because he’s at the age where he doesn’t want to be around his mom so much you know?

Anyways, he agreed and not only did we make some great pizza, we had a lot of fun.  I was cracking up at the “do I just pour?” and “is this how to do it?”.  We decided to make Pepperoni pizza first, then a dessert pizza.  This post will focus on the pizza dough and the dessert pizza but if you need a simple quick pepperoni pizza, all you need is the pizza dough recipe I’ll be posting, some pizza or spagetti sauce and your choice of toppings. It can be made to eat in 30 minutes.

Also, because I took A LOT of photos, I made a slide show for you so that the page doesn’t take FOREVER to load! Just scroll down towards the bottom for that.

30-MINUTE PIZZA CRUST DOUGH (can be found on the back of the Fleischmann’s Yeast package)

INGREDIENTS

• 1 3/4 – 2 1/4 cups of flour
• 1 envelope Fleischmann’s Pizza Yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup of very warm water (120° to 130° F)
• 3 tablespoons oil

PIZZA CRUST DIRECTIONS

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil.  Mix together until well blended; about 1 minute.  Add ½ cup flour gradually until dough forms a ball. Add additional flour, if needed, to handle.  Spoon dough out of bowl onto floured surface. Dough will be slightly sticky.  Knead on floured surface.  Knead until dough is smooth and elastic; about 4 minutes.  You can either press dough out to fill greased pizza pan or roll dough to a 12-inch circle and transfer to greased pizza pan.  Top as desired with pizza sauce, cheese and toppings.
Bake on bottom oven rack at 425° for 12 to 15 minutes until cheese is bubbly and crust is brown.

The Pizza Yeast from Fleschmann’s is new and I could definitely tell a difference in it. I think anyone who uses yeast a lot will be able to see the fabulous difference!  I thought I’d give you a close up of the ingredient that makes the whole recipe work!

APPLE CRUMB DESSERT PIZZA PIE

INGREDIENTS

• # 1 cups brown sugar, packed
• # 1 cups all-purpose flour
• # 2 ounces butter, cold, cut in pieces (1/2 stick of butter)
• # 1/4 cup of sugar
• # 2 cans of Apple Pie Filling

ICING INGREDIENTS

• Powdered Sugar
• Milk

DIRECTIONS

Preheat oven to 400′.  Combine brown sugar, flour, and sugar in a mixing bowl; cut in butter until the mixture is like coarse crumbs.  Pour and spread Apple Pie filling all over Pizza Dough Crust; top with crumb mixture.  Bake for about 12-15 minutes. While pizza is baking, combine 1-2 cups of powdered sugar with a few tablespoons of milk to desired consistency.  You don’t want it too thick but not too runny either.  When dessert pizza is done, drizzle icing all over pizza pie!

To see my son doing all the work, check out the slide show made via whrrl!

One lucky winner will receive a $100 gift card!  WOOHOO!

HOW TO ENTER

Leave a comment answering this question–What is your favorite pizza topping? Maybe like us, you love pepperoni or mushrooms. Maybe you love dessert pizza and have your own favorite fruity topping! Share your ideal pizza with us!

Additional methods of entry, leaving each one in a separate comment, are:

• Share on a social networking site like Twitter or Facebook.
• If you’ve got some of Fleischmann’s Pizza Yeast at home, create a pizza and share it via whrrl! (this gives you 10 extra entries)

Giveaway ends on Nov. 1st.  Good luck and enjoy!

Disclosure: Post is sponsored by ACH Foods, maker of Fleischmann’s Pizza Yeast , however, my opinion of the product remains authentic as always.

This is one of the treat recipes that my mom grew up with. They are so easy to make and easy on the budget. They were always a big hit when her Mom made them, and they didn’t last very long around their house. They bring her back such good memories so I’m happy to share them with you in hopes that they bring you the same kind of memories.  After chatting with folks, it seems these were popular for lots of folks. If you try them out, let me know!

Oh, and the pan is the Wilton Bite Size Brownie Squares Silicon Mold Pan. CUTE!

INGREDIENTS

• 1/2 cup butter or margarine
• 1/2 cup cocoa
• 1/2 cup milk
• 2 cups sugar
• 1/2 cup peanut butter
• 4 cups quick oats

DIRECTIONS

In a medium sauce pan cook together the butter or margarine, cocoa, milk and sugar until the mixture begins to boil.  Boil for one minute.  Stir frequently.  Remove from heat and stir in the peanut butter. Then add the oats and coconut.
Mix well….the mixture will be thick.  Drop onto waxed paper with a tablespoon and allow to cool.  Cookies will harden a bit as they cool.

Optional: 1 cup shredded coconut and decrease the oatmeal to 3 cups

Makes 2-3 dozen, depending on the size.

Over the next week I’ll be bringing a few Mexican treats like today’s Mexican Candy.   Coming from a partial Hispanic background and marrying into a Hispanic family, I’ve had the pleasure to eat some really delicious sweets that are super easy to make and VERY budget friendly!

There are a few versions of Mexican Candy but today I’m bringing you a very basic one.  One that looks like a praline of sorts.  It literally only takes minutes to make and a couple of minutes before they’re ready to eat.  It definitely isn’t something I’d make often but for an occasional sugar rush, it sure hits the spot!

As with many recipes, you can completely omit the pecans but because we’re nuts ’round here, we put them in all kinds of desserts!

If you have your own version, I’d love to hear it!

P.S. If you’re looking for an organizer for your wax paper, foil, and plastic wrap (and they cut perfect every time!), check out the WrapMaster – It’s my favorite!

Mexican Candy

Ingredients

• 1 cup of white sugar
• 1 cup of brown sugar
• 1 cup of pecans (whole or pieces)
• 7 Tbs milk
• Wax Paper

Instructions

Cook sugar & milk ingredients in saucepan until you a small ball forms in a glass of water. Meaning, drop just a tiny bit into a glass of water and if it forms into a solid, then it’s ready. Mix in pecans. Pour spoonfuls out onto waxed paper and let cool. VIOLA, it’s done. Told you it was fast!

My rating: 4.0 stars It deserves 5 stars but since it’s terribly sweet, I gave it 4.

During the summer I like to make quick and easy desserts. I also look for desserts that don’t have to be cooked. I don’t want to heat up my oven any more than I have to. This pie recipe is all of the above. It is very good, but also quick and very easy, plus you do not have to bake it.

The recipe originally came from Hersey’s, so I should have known it would be good. I usually use the special dark chips because I prefer them, but semi-sweet also work well. The recipe calls for a graham cracker crust. To keep this no bake, I buy my crust. I would suggest making it with an Oreo cookie crust instead of just graham cracker. I think it makes the pie even better than the graham cracker crust. But again either one will work.

INGREDIENTS

• 1-1/2 cups dark chocolate chips or semi-sweet chocolate chips
• 1 package (8 oz.) cream cheese, softened
• 1 package (3 oz.) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup (1/2 stick), softened and divided
• 2 cups frozen non-dairy whipped topping, thawed
• 1 packaged graham cracker crumb crust or Oreo crust

DIRECTIONS

Place chocolate chips and 1/2 of the butter in small microwave-safe bowl. Microwave 45 seconds and stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside.

Beat cream cheese, sugar and remaining butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust. Refrigerate until firm.

Lynn is a stay at home mom to three kids. She loves to cook and try new recipes. You can follow her adventures in the kitchen at lynnskitchenadventures.com

Hmmmm, I’m not sure how maple and bacon cookies are going to taste but they sure look good! If you make these, please let me know. I would love hear how they turn out for y’all.

Things have been crazy around here but hope to have things back to normal soon! Thanks for bearing with me guys.

INGREDIENTS

• * 1 c. butter or margarine, softened
• * 3/4 c. brown sugar, packed
• * 3/4 c. sugar
• * 2 eggs
• * 1 t. maple extract or 1 T + 1 t. maple syrup
• * 2 1/2 c. flour
• * 1 t. baking soda
• * 1/4 t. salt
• * 1/2 – 1 lb. bacon, cooked, crumbled and well drained

DIRECTIONS

1. In a large mixing bowl, beat together butter or margarine, brown sugar and sugar until fluffy. Stir in eggs and maple extract or syrup. Beat for 1 more minute.

2. In a small bowl, combine flour, baking soda and salt. Stir to combine and add in batches to mixing bowl. Beat just long enough to incorporate.

3. By hand, stir in the bacon pieces. Drop by tablespoons onto cookie sheets. Bake at 375 degrees for 8-10 minutes, until golden brown.

About the Author:

Kate is a stay-at-homeschooling mom to 4 (10, 4, 3, 2) and wife to a wonderfully crazy man. She banished the daily dinner witching hour when she learned to use Stolen Moments throughout the day to have dinner prepared before lunch time every day. Kate cooks from scratch, bulk cooks and sticks to a strict monthly grocery budget. You can read more about Kate and her methods and recipes on Cooking During Stolen Moments.

I enjoy making different kinds of quick breads. The flavors you see most often are pumpkin and banana. But have you tried chocolate bread? It’s so good – moist and a great combination of chocolate and cinnamon. The other thing I really like about this recipe is that it makes 2 loaves. One for you, and another one for…you! You should try to share, but it will be tough!

It’s a recipe that Starbucks gave out a couple of years ago to go with one of their coffee flavors. They even sold this bread in their stores. I think mine turned out just as fabulous and yours will too!

Chocolate Cinnamon Bread
(from the kitchen of Marcus Samuelsson)

CHOCOLATE BATTER

• 3 sticks unsalted butter, at room temperature
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• 2 cups all-purpose flour
• 1-1/4 cups Dutch-processed cocoa
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1/4 cup water
• 1 teaspoon vanilla extract

COCOA-SPICE SUGAR CRUST

• 1/4 cup granulated sugar
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon Dutch-processed cocoa powder
• Pinch ground ginger
• Pinch ground cloves
• 1/4 cup decorating or sparkle sugar

1. Preheat the oven to 350 degrees F. Grease 2 9x5x3 in. loaf pans and line the bottom of the pans with parchment paper.

2. Make the Chocolate Batter: In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light and creamy, about 5 minutes. Add eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

3. Meanwhile in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda. In another bowl, whisk together the buttermilk, water and vanilla. With mixer on low speed, alternately add the flour mixture and buttermilk mixture to butter, beginning and ending with the flour and beating just until blended. Divide the batter between the two pans, shake the pans to even the tops and set aside.

4. Make the Cocoa-Spice Sugar Crust: In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with the cocoa sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, about 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the breads and remove from pans.

That’s all – LOL! I know it’s a lot to follow, but it’s SO GOOD!! I hope you get to try it soon.

Lisa

About the Author:

Lisa from Stop and Smell the Chocolates is a married mom of one amusing son and she loves chocolate! Take a little chocolate break during your stressful day – stop by her blog and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. Lisa looks forward to meeting you and sharing some chocolate!

If you would like to submit a guest post for consideration, fill out the guest writer form!

Hi, I’m Lisa from Stop and Smell the Chocolates. I’m a married mom of one amusing son and I love chocolate! Take a little chocolate break during your stressful day – come by and you might find a yummy recipe, a funny story, a cup of tea, a household tip, a lovely picture, or a new friend. I look forward to meeting you and sharing some chocolate!

With Mother’s Day fast approaching, you may be looking for a nice chocolate dessert to make (’cause every mom I know loves chocolate). This recipe is rich and delicious. The presentation is nice too. All chocolate fans will love it!

The recipe was from a magazine and sat around my house for a couple of years. I happened to have some mini liqueurs in my cupboard (either one could be used in the recipe) because I liked the bottles. I never really thought to get them all together and try it out until I had a blog full of chocolate! I’m so glad I did. Enjoy! It will be hard to share, but I highly recommend it.

INGREDIENTS

• 3 cups heavy whipping cream
• 1/2 cup sugar
• 1 teaspoon pure vanilla extract
• 5 oz. bittersweet chocolate, finely chopped
• 2 oz. baking chocolate, finely chopped
• 3 tablespoons Frangelico or Godiva chocolate liqueur

Garnish:

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped, toasted hazelnuts or almonds
• 1/4 cup bittersweet chocolate chips or chopped chocolate

DIRECTIONS

1. In a medium saucepan over medium heat, whisk together cream, sugar, and vanilla. Simmer, stirring several times, until reduced by a third, about 40 minutes.

2. Stir in chopped chocolates until well-blended.

3. Remove from heat and whisk in liqueur. Can be refrigerated up to 2 days ahead (gently reheat to serve).

To Serve:
Whip the cream until frothy. Then add the powdered sugar and vanilla. Continue to whip until the cream holds soft peaks. Fold in chopped nuts and chocolate bits. Place a large scoop of the whipped cream in the center of each serving bowl and pour the warm chocolate soup around the whipped cream.

Makes 4-6 servings

Please welcome my guest poster. Lynn is a stay at home, homeschooling mom to three. She loves to cook and try all kinds of recipes. You can follow her adventures in the kitchen at Lynn’s Kitchen Adventures.

My family loves cookies, and I am glad because cookies are one of my favorite things to bake. I love trying new cookie recipes because I am always looking for a better cookie. I also like tweaking my favorite recipes to come up with new versions.

One of the recipes that I tweaked was my favorite chocolate chip cookie recipe. I wanted to try a cookie that had chocolate and toffee in it, because I love that combination. I tried a few things, and I finally came up with a really good version of a Chocolate Toffee Pecan Cookie.

These cookies are so good. I sent a plate full of them to work with my husband and everyone loved them. I also served them to friends, and they all liked them. I had trouble not eating them, they are so good. I entered these cookies in the Bass Pecan recipe contest, and they won the grand prize of $1,000.  I love these cookies. If you like chocolate and toffee, give these a try.

These cookies are large cookies. They are made to be like a cookie you would buy in a coffee shop or bakery. I have tried making them smaller, but it changes the texture. You want these large.

INGREDIENTS

• 2 c. plus 2 TB flour
• ½ tsp. baking soda
• ½ tsp. salt
• 12 TB butter melted
• 1 c. brown sugar
• ½ c. sugar
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla
• 1 cup chocolate chips
• 4 ounce English toffee bits
• 3/4 cup chopped pecans, very finely chopped

DIRECTIONS

Preheat oven to 325. In a bowl, mix dry ingredient. In mixing bowl, combine butter and sugars until well blended. Add egg, yolk, and vanilla. Batter will appear slightly greasy. Add dry ingredients, until blended. Add chocolate chips, pecans, and toffee pieces. Scoop in ¼ c. balls onto cookie sheet. I use an ice cream scoop. Place 6 on each cookie sheet. You should only place 6 per sheet because these are large cookies and they spread out. Bake for 15 minutes.

I’m actually not a fan of squash but everyone I know loves it.  I try to cook it often for my family and for the cowboys but get tired of the same ol’ fried squash.  I decided this time around to try some baked squash.  I fed the cowboys today and must have done something right with the recipe because the entire casserole dish was empty!  Makes me wish I had tried a little bit of it.

INGREDIENTS

• 5 pounds medium−size yellow squash
• 2 eggs, beaten
• 1 cup bread crumbs plus additional bread crumbs for topping
• 1 stick butter or margarine
• 1/4 cup sugar
• Salt, to taste
• 2 tablespoons chopped onion
• Dash of pepper

DIRECTIONS

Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain in colander and mash. Combine with beaten eggs, 1 cup bread crumbs, butter, sugar, salt, onion and pepper. Turn into 3−quart casserole that has been lightly greased or sprayed with nonstick
spray. Cover with light layer of bread crumbs. Bake at 350 degrees for 20 to 25 minutes or until lightly browned.