Banana Cream Pie Cookies

Or Banana Puddin' Cookies (for my suthun friends)

-No bananas were harmed while making these cookies-

This is a recipe I came across on Pinterest that I tweaked for my own liking. It is awesome! These cookies are a real treat and really taste like Banana Cream Pie! This recipe is the same as my chocolate chip cookie recipe--which we all know is downright perfect ;) with a few additions:

1 c. butter--softened to room temperature (STAY AWAY from the microwave!)
3/4 c. sugar
3/4 c. brown sugar
2 large eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
1 (3.4 oz) package of dry Instant Banana Pudding mix
1 1/2 c. white chocolate chips
5 graham crackers--broken into small pieces, NOT crushed OR use Vanilla wafers broken into pieces to make this suthun!

Cream together butter and sugars using the paddle attachment on your mixer. Add eggs and vanilla, and beat until fluffy again. In a separate bowl, combine salt, soda, flour, and pudding mix, then add slowly to wet ingredients (do not over mix). I toss the chocolate chips and graham crackers in just after I finish dumping the flour mix in, then, viola, cookie dough.

I use my cookie scoop to put cookies on a baking sheet. Bake at 375 for 8-9 minutes, until they are barely turning golden brown around the edges. DO NOT over bake.

Taco Soup

Yes, it has been quite sometime, but we are finally getting settled in our new home and it is time for some more recipes! Fall is upon us, so soup is on the menu! This is one of the most easy crowd pleasing soups I make, and I mean easy.


1 lb ground meat (I use ground beef or ground turkey--usually 93% lean)
1 medium yellow or sweet onion--diced (If you want easy, use dried minced onion, if you want even easier, leave it out!)
1 (14.5 oz) can of black beans, rinsed and drained
1 (14.5 oz) can of dark kidney beans, rinsed and drained
1 (14.5 oz) can of corn--do not drain
1 (14.5 oz) can of diced tomatoes with chilies (you can also use a can of just diced tomatoes and add a 4 oz can of diced chilies, OR you can use canned whole tomatoes or chilies and dice them yourself, or you can leave the chilies out all together--please don't though, they are so delicious!)
1 packet of taco seasoning (or 1/4 C of taco seasoning if you buy in bulk or make your own...I usually add more because we like spice)

Garnishes:
Shredded Cheese
Sour Cream
Corn Chips
Cayenne Pepper

Add onion and ground meat to the bottom of a large saucepan and cook until meat is completely browned, add beans, corn, tomatoes (do not drain these), and taco seasoning. Stir and bring to a slow simmer. As soon as it is heated through you can eat! If you would like to let the flavors marinate a bit, add about a cup of water and let it simmer for a half hour or so.

Serve with shredded cheese, sour cream, and corn chips. Jax and I like to spice it up even more afterward with cayenne, that way we can serve it to the kiddos and still have it as spicy as we like it!

*Last time I made this, I used ground turkey that had already been cooked and had the taco seasoning put on it and frozen. I had previously made a huge batch of meat for taco salads and frozen half of it. I just tossed that frozen precooked meat into the crockpot then added the rest of the ingredients and let it simmer on low for four hours until we were ready to eat...easy peasy.

**This soup also makes a great freezer meal. Just let it cool and put it in a container or gallon bags and toss it in the freezer for a quick meal another day.

Ramen Noodle Salad

I got this recipe in college from my roommate, Shantae. It has been my favorite salad ever since. Don't make any substitutions or leave anything out, it will not be as good.

1 large head romaine lettuce

4 green onions (chopped)

2 Tab. sesame seeds

1 3oz. package Chicken flavored Ramen (crushed)

1/2 c. slivered almonds

In a large bowl, combine noodles,  onions, sesames seeds, almonds and lettuce. Toss with dressing just before serving.

Dressing:

1 chicken flavor packet (from the Ramen noodles)

3 Tab. white vinegar 

2 Tab. sugar

2 Tab. canola oil

1/2 tsp. black pepper

1/4 tsp. salt

Combine all ingredients and shake or stir to mix well. Pour over salad and toss. 

This salad does not keep well, so it must be devoured immediately, which should be no problem since it is absolutely delicious. We like this salad so much it has been our main dish at dinner on many occasions.

Cooked Play Dough

1 c. flour

1 Tab. oil
1 c. water
1/2 c. salt
2 tsp. cream of tartar
food coloring (can be added before cooking or while kneading) or *Kool Aid

  *Kool Aid adds color and a fun scent I used grape for this batch

Mix dry ingredients (including kool aid if you are using it) together in a medium saucepan. Add wet ingredients and mix together. Cook over low to medium heat, stirring constantly to prevent scorching, until it forms into a ball. (No more than five minutes) Knead until smooth. Store in an airtight container or refrigerate.

Peanut Butter Popcorn

This is a family recipe. Everyone loves this stuff. My mom likes to make it with plenty of peanuts. She would always make an extra batch just for my dad that he would stash in his room.

4 quarts popped corn (1/2 c. unpopped kernels)

1 c. sugar

1/2 c. light corn syrup

1/2 c. honey

1 c. peanut butter

1 tsp. vanilla

1 1/2 c. peanuts (I like to use lightly salted, dry roasted)

Combine sugar, corn syrup, and honey in a small saucepan. Boil for 2 minutes on medium high. Remove from heat and stir in peanut butter and vanilla until smooth. Pour over popcorn and peanuts. Stir with a long handled spoon until well coated. Spread out on a cookie sheet to cool. Store in an airtight container.

Chocolate Chip Cookies

These are Jaxon's favorite cookies! He especially likes to snitch the cookie dough.

1 c. butter, softened (the best way is to leave it out on the counter until it reaches room temperature. Don't warm it up in the microwave!)

3/4 c. sugar

3/4 c. brown sugar

2 eggs

1 tsp. vanilla

3 c. flour

1 tsp. baking soda

1 tsp. salt

1 c. (or more;) chocolate chips

Cream together butter and sugars in a mixing bowl. Beat in eggs and vanilla. In another bowl, combine all dry ingredients. Add dry ingredients to butter mixture a little at a time. Use a 1 inch cookie scoop to form balls on a cookie sheet. Bake at 375 for 10 minutes.

I place as many 1 inch balls of cookie dough on a cookie sheet as I can and place them in the freezer until they harden. Then I put them in a gallon freezer bag and save them for those moments when you just have to have a fresh baked cookie.

Cornmeal Blueberry Pancakes

This is a recipe that I go off of the foil top of Dannon yogurt. The original recipe calls for plumped raisins, but we use fresh blueberries instead.

Dry ingredients:

1 c. all-purpose flour

1/2 c. cornmeal

3 Tab. granulated sugar

2 tsp. baking powder

1 tsp. baking soda

1/8 tsp. salt

Wet ingredients:

1 1/2 cups Vanilla, Strawberry, or blueberry nonfat Yogurt

2 large eggs

1/4 c. canola oil

1/2 c. fresh blueberries, rinsed

Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl, stir together yogurt, egg and oil with a fork. Stir this into the flour mixture just until incorporated.

Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.

Pour 1/4-cup of batter onto skillet in batches, forming 3 1/2-inch cakes. Add blueberries to the individual cakes. Cook about 3 minutes, or until golden, turn and cook 1 minute more.

Serve immediately or transfer to a baking sheet and keep warm in a 250°F oven while cooking remaining cakes.

Serve warm vanilla buttermilk syrup or maple syrup.

Chicken Cordon Bleu in a Blanket

This is a recipe that my SIL Aubrey came across. It is simple and tasty. I tweaked it just a bit.

1 tube Grands! Flaky Layers Buttermilk Biscuits

8 chicken tenders

8 pieces hearty sliced, deli ham

8 slices swiss cheese

In a skillet add 1-2 Tab. oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear.

Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.

Serve with dipping sauce:

1/4 c. mayo or miracle whip

1 Tab. honey

1/4 c. Apricot Spread

1 Tab. mustard

1 Tab. sour cream

1/4 tsp. poppy seeds

Apple & Sage Pork Chops

I go this recipe from my friend, Erin. It is a recipe from McCormick. You can find a pack of spices at the store with this recipe. I have changed a few things, however. I used cayenne pepper instead of paprika, and garlic powder instead of minced garlic.

1 1/2 tsp. rubbed sage

1 tsp. thyme leaves

1 tsp. salt
1/2 tsp. garlic powder

1/2 tsp. ground allspice

1/4 tsp. cayenne pepper

1 Tab. flour

4 boneless pork chops 1 to 1 1/2 inches thick (about 1 1/4 lbs)
2 Tab. olive oil
1 medium onion, thinly sliced
2 red apples, thinly sliced (I use pink ladies, they are my favorite)
1/2 c. apple juice
1 Tab. brown sugar

Mix flour, salt and all spices in a small bowl. Sprinkle both sides of chops with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high until browned on both sides. Remove from skillet. Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in remaining seasoned flour, sugar and apple juice. Return pork chops to the skillet and bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until internal temperature reaches 160. I always use a meat thermometer when cooking so meat doesn't get tough and dry.

Shrimp Skewers

1 lb. uncooked jumbo shrimp

1/2 of a fresh pineapple

6 Tbsp. orange marmalade

1/2 c. water

1 Tbsp. soy sauce

4 servings cooked rice

1/4 c. snipped fresh cilantro

Peel and devein shrimp (I buy mine raw with this already done); thread on 4 *skewers. Cut pineapple in 4 crosswise slices, core if desired, then quarter each slice to make 16 wedges. Thread on 4 skewers.

In a small saucepan, combine 4 Tbsp. of the marmalade, 1/2 c. water, and the soy sauce. Brush some of this mixture on shrimp and pineapple before grilling.

Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

Bring remaining marmalade mixture in saucepan to a full boil. Use this as a side for dipping.

Stir cilantro and remaining 2 tablespoons of orange marmalade into rice and serve on the side.

*Tip* To save time, soak skewers well ahead of time and put them in a plastic bag in the freezer. That way they are always ready when you feel like a kebab.

Lemon Bars

This is one of my mom's favorite treats.

Crust:

1 c. butter, softened

1/2 c. powdered sugar

2 c. flour

Dash of salt (only if you use unsalted butter)

Combine all ingredients and mix well. I use a pastry blender for all my crusts to make them extra soft and flaky. Press into an ungreased 9x13 inch pan. Bake at 350 degrees for 15 minutes of until lightly browned around the edges.

Filling:

4 eggs

2 c. sugar

1/4 c. flour

6 Tab. lemon juice

Beat eggs in a mixing bowl. Combine flour and sugar and add to eggs. Add lemon juice and beat until smooth and fluffy. Pour over slightly cooled crust. Return to oven and bake for 25 minutes or until set. The top will look golden brown. Do not over cook! Dust with powdered sugar while it s still warm. Cool completely before cutting into squares.

Lemon Blossoms

This is a Paula Dean recipe that was passed on by Bonnie Benjamin. They are so good! I could drink the glaze.

18.5 oz. pkg. yellow cake mix

3.5 oz. pkg. instant lemon pudding mix

4 large eggs

3/4 c. vegetable oil

Glaze

4 c. powdered sugar

1/3 c. fresh lemon juice

Zest of 1 lemon

3 Tab. vegetable oil

3 Tab. water

Preheat oven to 350 degrees. Spray two mini muffin tins with vegetable oil cooking spray.

Combine cake mix, pudding mix, egg, and oil; mix well. Drop small amounts of batter, filling each muffin tin only half way (important). Bake for 12 minutes (less if using dark non-stick pans). Turn out onto a tea towel.

Glaze: Sift sugar into a mixing bowl. Add the lemon juice, zest, oil and water.Mix with spoon until smooth.

Use your fingers to immerse the cupcakes into the glaze while they are still warm, covering as much of the cupcakes as possible.

Place on a wire rack with waxed paper underneath (to reduce clean up time) to cool and set. Store in an airtight container.

If you think they are good the first day, wait for tomorrow. . . if you can.

Meatloaf

We love meatloaf. Strange?... maybe, but it is a comfort food, and this is the best recipe I have come up with for it so far.

2 lbs. lean ground turkey

2 eggs

2 Tab. worchestershire sauce

2 Tab. dried minced onion

1 tsp. seasoned salt

1/4 tsp. black pepper

2 pieces whole wheat bread, crumbled ( I use the heels)

Ritz crackers (opt.)

I usually get the bread out in the morning and leave it on the counter to dry.

Combine all ingredients in a large bowl by squishing together with your fingers. (:

Form into a loaf and place in a loaf pan. Crumble Ritz crackers over the top and cover with foil.

Bake at 350 degrees for 45-60 minutes (or until meat thermometer reads 165).

Sweet Potato Streusel

This is a recipe that we got from Jaxon's aunt Sherri. I love it! I have tweaked it to my liking of course. I usually request it for my birthday dinner which always consists of Thanksgiving food, my favorite!

3 lbs. yams peeled and diced

1/2 c. sugar

1/4 c. butter

1/3 c. milk

2 eggs

Cover the sweet potatoes with water in a large pot. Boil until fork tender. Drain and return to pot. Add remaining ingredients, in order, and whip with a hand held beater. Spread evenly in a 9x13 in pan. Top with streusel topping.

Streusel Topping

1 c. brown sugar

1/3 c. flour

1/3 c. butter, softened

1 c. chopped pecans

Cut butter, flour and brown sugar together with a pastry blender. Stir in pecans. Crumble over the sweet potatoes.

Bake at 350 degrees for 30-45 minutes.

Stir Fry

We love to eat stir fry with either fresh or frozen veggies. It is one of Jaxon's favorite meals. I like to get a big vegetable platter from Costco, and after we have snacked on them with hummus or veggie dip for a few days, I chop what's left and toss them in my wok. The best things about stir fry are that it's packed with healthy vegetables and fiber, it's low in fat, and you can make it just the way you like it. The following is an example of what I get from my veggie platter.

1-2 Tab. olive oil

1 small onion, chopped

broccoli crowns

sugar snap peas

carrots, matchstick size or ribbons

bell peppers

cauliflower

your favorite stir fry sauce, to taste

(I like to use Yoshida's, or any of the House of Tsang sauces. Sometimes we just fry up the veggies and set the bottles on the table with dinner so everyone can choose their favorite)

Serve with brown rice or quinoa.

First, heat the oil in your wok, then saute onion until tender. Add vegetables according to cook time. For example, I always put sliced carrots in first (ribbons cook faster) and broccoli toward the end (I don't like it to be mushy). If you are using frozen, toss them all in at once. Sometimes I will add a few tablespoons of water to steam the veggies. Cook until tender, stirring frequently. Then add your sauce and simmer for a few minutes. Spoon over rice or quinoa and enjoy!

Texas Sheet Cake

This is the best chocolate cake I have ever had. PERIOD. *WARNING* Not all Texas Sheet Cake Recipes are created equal. This one is absolutely the best. No question.

In a large bowl combine the following:
2 c. sugar
2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

In a small sauce pan put:
1 c. butter
1 c. water
4 Tab. cocoa

Bring to a good boil and pour over the flour mixture. Stir well and add
2 eggs
3/4 c. buttermilk

Mix well and pour into a well greased 12x17 inch cookie sheet. Bake at 350 degrees for 20 minutes. Top with Texas Sheet Cake Frosting.

Texas Sheet Cake Frosting

In a medium saucepan bring the following to a boil:
1/2 c. butter
2 Tab. cocoa
6 Tab. buttermilk
1/2 tsp. vanilla

Take off heat and add:
3 1/2 c. powdered sugar
1/2 tsp. vanilla
1 c. chopped nuts (Optional...Jaxon says No WAY. My mom puts hers on after...so many you can't tell the cake is chocolate. Whatever floats your boat, I guess.

Stir this well with a wire whisk and immediately put on cake. You want the frosting to still be hot to give you a smooth shiny texture otherwise it will set up fast and look crusty.

Try this and let me know if you think you can top it. (0:

Candied Walnuts

I love to eat these on green salads with cranberries, feta, and diced apples or pears with pomegranate vinaigrette. This homemade recipe is way better than any you will find at the store. We eat them so often, I always make a double batch.

1 Tab. sugar

1/2 tsp. coarse salt

1/4 tsp. black pepper

2 Tab. light corn syrup

1 c. walnuts

Preheat oven to 375. Spray a cookie sheet with nonstick cooking spray.

In a medium bowl, combine sugar, salt, pepper and corn syrup. Add walnuts and stir until evenly coated.

Spread mixture onto baking sheet as best you can; the nuts will want to clump together. Bake about 15 minutes until nuts are golden brown and sugar mixture is bubbly. Stir occasionally to break up clumps.

Allow to cool completely on baking sheet. Store in an airtight container.

Black Bean Tamale Pie

I love this recipe. I found it in a Quick Cooking magazine. It takes about 40 minutes start to finish. The cornbread is my favorite addition.

1/2 lb ground beef/turkey
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can (15 oz.) black beans, rinsed and drained
1 c. salsa
1 pkg. (8.5 oz) corn bread/muffin mix (I use Jiffy)
1/4 c. milk
1 egg
2 c. shredded cheddar cheese, divided

Sour cream and sliced black olives as a garnish (Opt.)

Brown beef, onion, and green pepper over medium heat until meat is no longer pink; drain. Stir in beans and salsa; set aside.

In a medium bowl, combine muffin mix, milk, egg, and 1 cup of cheese. Pour into a greased 9 in pie plate. Bake at 375 for 5-6 minutes.

Spoon beef mixture over crust, leaving a 1/2 inch edge. Bake for 15-18 minutes or until crust is golden brown. Sprinkle with remaining cheese and bake 1-2 minutes more, or until cheese melts.

Cut into wedges and serve with sour cream and olives. Feeds 6-8.

Honey Lime Chicken Enchiladas

This is a recipe I got from my sis-in-law. We love to make just enough enchiladas for dinner, then save the rest of the marinaded chicken for salads or quesadillas the next day.

3/4 c. honey

2/3 c. lime juice

2 TB. chili powder

1 tsp. garlic powder

2 lbs. cooked, shredded chicken (I always bake mine)

8-10 whole wheat tortillas

2 cups shredded cheese (I use colby jack or sharp cheddar for flavor)

16 oz. green enchilada sauce

1 c. sour cream

Combine honey, lime juice, chili powder, garlic powder and toss with shredded chicken. Marinate in the fridge for at least 1/2 hour.

Cover the bottom of a 9x13 in pan with about 1/2 c. of enchilada sauce. Fill tortillas with marinated chicken and shredded cheese. Reserve about 3/4 c. of cheese for the top.

After tortillas are filled and rolled, place in the dish. Mix the remaining marinade with the remaining enchilada sauce and 1 c. sour cream. Pour this sauce over the enchiladas and sprinkle with cheese.

Bake at 350 degrees for about 30 minutes or until hot all the way through.

We always eat these with a side of black beans.

Cran-Razz Pizazz

So,this is a punch I threw together for New Beginnings, and it was so good, I just had to share it. I wish I could have taken a pic of how it looked in the punch bowl, but it didn't last long enough!

1 can of frozen cranberry juice concentrate

2 liters of lemon-lime soda

16 oz. frozen raspberries