Banana Pudding Pie

So I didn't really do 'Pie of the Month' this year, but I did end up making this pie in March.  It is rich and creamy, and tastes just like banana pudding in pie form.  What more could you ask for?!

INGREDIENTS:

•                1 Nilla wafer prepared pie crust

•                1- 5.1oz box instant vanilla pudding mix

•                1 1/2 cups cold milk

•                1- 8 oz tub Cool Whip, thawed to room temp, divided

•                2 medium/large bananas, sliced

•                1-2 Tbsp lemon juice

•                2 ½-3 cups coarsely chopped Nilla Wafers, divided

•                caramel or salted caramel sauce for drizzling,

DIRECTIONS:

1. Preheat oven to 400F
2. In a large bowl, whisk pudding mix and milk.
3. Fold in half the whipped topping.
4. In a separate bowl, slice the bananas, drizzle with lemon juice; toss to coat (to prevent the bananas from turning brown).
5. Fold bananas and about 1 1/2 heaping cups Nilla wafers into pudding mixture.
6. Turn mixture out into pie crust.
7. Gently spread remaining whipped topping onto top of pie
8. Sprinkle remaining Nilla wafers, cover with plastic wrap, and refrigerate for at least 4 hours, or until set.
9. Prior to serving, drizzle with caramel sauce to taste.

Enjoy!

Chicken and Wild Rice Soup

This cream chicken soup is really flavorful, just right on a cold night. This time I decided to add some black rice at the last minute and that's what made it look a little pink.  Last time I left that out, I think I actually liked it better with.

Chicken and Wild Rice Soup

Ingredients:
1 pkg long grain/wild rice mix
2 Tbsp butter
2 celery ribs, finely chopped
2 med carrots, finely chopped
2-3 cloves garlic, minced
2 Tbsp flour
3 cups milk
3 cups chicken broth
2 tsp chicken base
2 cups cooked chicken, cubed
3 oz. cream cheese
Seasonings:  salt, pepper, onion powder, oregano, basil to test

Directions:
1.  In large saucepan, heat butter over med-high heat.  Add veggies and sauté until tender.  Stir in flour until blended and gradually mix in liquids.
2.  Bring to a boil and reduce heat to simmer.  Add cream cheese and stir until well blended.
3.  Add rice and simmer, stirring frequently until rice is tender.

Sausage Minestrone

I found a recipe for some easy sausage minestrone, of course I added my own embellishments.  It tuned out really good, a lot like the Sausage Fajoli at Olive Garden, definitely a "make again".  We had it with sweet cornbread but it would have been great with some crusty garlic bread or some breadsticks!

Sausage Minestrone

Ingredients:

1 lb. bulk Italian sausage (I used spicy, you could also do half spice/half sweet)
2 celery ribs, chopped*
2 med carrots, chopped
2-3 cloves garlic, minced
2 (14 oz) cans Italian style diced tomato
1 (10 oz) can Rotel
1 (16 oz) can kidney beans, rinsed and drained
1 (16 oz) can cannellini beans, rinsed and drained
4 c chicken broth
1 c ditalini pasta
seasonings: garlic power, salt, pepper, basil, oregano, Italian seasoning

Directions:

1. In dutch oven** over med heat, crumble and brown sausage with fresh vegetables, until no longer pink and veggies are tender; drain.
2. Stir in tomatoes, beans and broth. Season to taste. (I use at least 1/4 tsp each).  Bring to a boil.  
3. Add pasta and cook, covered until pasta is tender.

* Again this is something you could add onion to, if your family likes it

**You could also do this in a crockpot.  After browning sausage and vegetables, add everything except the pasta to the crockpot, cook on low for 3-4 hours.  Add pasta and cook until it becomes tender (probably another 45 min to an hour).

Slow Cooker Broccoli Cheese Soup

My daughter's favorite is broccoli cheese soup.  This one is really simple, you really just toss everything in the crock pot and check back later!!

Broccoli Cheese Soup

Ingredients:
2 Tbsp butter
1/4 c celery, diced*
2-3 cloves garlic, minced
2 fresh broccoli stalks, chopped
3 c chicken broth
1 can (12 oz) evaporated milk
salt, pepper and other seasonings to taste
8 oz Velveeta, cubed
1 1/2 c shredded sharp cheddar cheese
1 c shredded Parmesan cheese

Directions:
1. In small skillet, heat butter over med-high heat and sauté celery and garlic until tender.
2. Transfer to crockpot and add broccoli, liquids and seasonings.  Cover and cook on low for 3-4 hours or until broccoli is tender.
3. Add cheeses and stir until melted.

Serve & enjoy!!


*if your family likes onion, add 1/4 c and sauté w/ celery and garlic

White Chicken Pesto Pizza

White Chicken Pesto Pizza

     

Ingredients:

1 prebaked 12" pizza crust (I used Boboli thin)

olive oil

2-3 cloves garlic, minced

1/4 - 1/2 c pesto

3 c fresh baby spinach

6-8 oz grilled chicken breast, cut into strips

5-6 strips of bacon, cooked and crumbled

2 roma tomatoes, sliced

1 c shredded mozzarella or pizza blend

1/4 c shredded parmesan

1/2 c ricotta cheese

Directions:

1. Preheat oven to 450*.  In large skillet heat oil over med-high heat.  

2. Saute garlic and add spinach until  wilted.  Remove from heat and stir in about half cup of pesto to coat.

3. In small bowl, toss chicken with more pesto until coated.

4. Place pizza crust on cookie sheet.  Drizzle with olive oil and layer with spinach, sliced tomato, chicken.  Sprinkle bacon crumbles on top.

5. Top with mozzarella and parmesan.  Drop ricotta in spoonfuls around top of pizza.

6. Bake 10-12 minutes until cheese is melted. 

** For crispier crust, bake directly on oven rack.

Creamy Verde Chicken

I wish I were creative enough to invent my own dish, but the hard part for me is the “idea.”  I will say however, that I’m pretty good and taking a recipe and doctoring it up to something a little different that we like.    So…you know me.  I came across a recipe, then totally using it as a guide added a few things and came up with this, so I’m gonna call it mine.  :P 

DEFINITELY a make again!!  I was so excited by this I totally FORGOT to take a picture to go with this blog! :-/  Just know it was AMAZING – you have to try it!!

Creamy Chicken Verde

Ingredients

4-6 pieces of chicken Melanesia

Breading:

½ c flour

½ tsp salt & pepper (I used Nature’s Season)

2 eggs

1 Tbsp water

½ c bread crumbs

¼ tsp ground coriander

¼ tsp cumin

1/8 tsp cayenne pepper

Verde Cream Sauce:

1 c sour cream

2 oz cream cheese

½ jar salsa verde              

1 (4 oz) can diced chilies

6-10 slices jalepno, to taste

¼ tsp ground coriander

¼ tsp cumin

2 Tbsp minced cilantro

2 med lime

Directions

1.       Mix flour, salt & pepper in a paper plate

2.       In wide bowl, scramble eggs & water

3.       Mix bread crumbs and remaining seasonings in a separate paper plate

4.       Dredge chicken in flour, then egg, then bread crumb mixture

5.       In saucepan, mix sour cream, cream cheese, salsa, coriander, cumin and cilantro over low heat.

6.       Meanwhile in large skillet, heat olive oil over med-high heat. 

7.       Mix green chilies and jalapeno slices in blender until almost smooth.  Add to sour cream mixture in saucepan.

8.       While sauce heats slowly, brown chicken until done.  Remove to paper towels to soak up excess oil.  Squeeze ½ of a lime over meat.

9.       Squeeze remaining lime into sauce and mix.

10.   When sauce is smooth and bubbly, remove from heat and serve over chicken.

Last Pie of the Month Post for 2014 ~ Butterscotch Pecan Pie

This wasn't really what I was expecting, but it was really good!  Being a Classic Pecan Pie kind of girl, I was expecting something I guess closer to that, but this was a lighter, creamier version of a pecan pie with meringue!  Yum.  Definitely a "make again"!


Butterscotch Pecan Pie

Ingredients
makes 1 9-inch pie

Filling:
1/2 cup packed dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1/4 cup light corn syrup
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 (9 inch) pie shell, baked

Topping:
3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
3/8 cup white sugar
1/4 cup chopped pecans

Directions

1.     In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened.

2.     In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)

3.     Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans.

4.     Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

I'm actually kind of sad to see the year end...I love pie!  Don't rule out a 2nd year of pie, feel free to send me suggested flavors even!

xoxo

Chilis Rellenos Pie ~ December

This had a pretty good flavor, but I think I would actually use a pie crust on the bottom next time, and probably use more then 5 peppers.  It didn't really cover the bottom of the pie plate and it came out more like a casserole than a "pie" because the peppers didn't really hold it together.  It would be good with a flaky crust.


Chilis Rellenos Pie

Chilis Rellenos Pie

Ingredients

Original recipe makes 8 servings

5 fresh poblano chile peppers

2 cups Monterey Jack cheese, shredded

2 cups mild Cheddar cheese, shredded

1 1/2 cups diced cooked chicken

4 tablespoons all-purpose flour

1 cup evaporated milk

1 cup sour cream

3 eggs

2 cups salsa (I used Rotel instead, both would be good)

Directions

1.     Preheat oven on broiler setting. Roast chiles under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin. Make a slit down one side of the pepper, and remove stem and seeds. Reduce oven temperature to 350 degrees F (175 degrees C).

2.     Line the bottom of baking dish with chiles. Layer Monterey Jack cheese and Cheddar cheese evenly over chilies. Spread cooked chicken over cheese.

3.     In a medium bowl, using a wire whisk, mix flour with a small amount of evaporated milk until it forms a smooth paste, then whisk in remaining milk and sour cream. Beat in eggs, one at a time. Pour evenly over chicken.

4.     Bake in preheated oven for 40 minutes, or until center of pie becomes firm. Spread salsa over top, and bake for 15 minutes. Allow to cool 10 minutes before serving.

 

Apple Cranberry Walnut Pie ~ November

This is a great fall harvest type pie.  It was full of flavor and fruity, nutty goodness.

Of course I didn't exactly measure all my fruits according to the original recipe, just dumped them in there, so I've adapted it for you here according to how I made it.  

It makes a really deep, thick slice of pie so cut skinny....or not!

Apple Cranberry Walnut Pie 

Apple Cranberry Walnut Pie

Ingredients

Original recipe makes 1 – deep 10 inch pie

1 cup fresh cranberries

2/3 cup white sugar

3 tablespoons all-purpose flour

1/2 tsp ground allspice (I didn’t have allspice so I used ¼ tsp each of nutmeg, cloves and cinnamon)

2 1/4 lbs apples - peeled, cored and thinly sliced (I used 3 each of granny smith and gala apples)

1 1/2 tablespoons brandy (I didn’t have brandy and substituted wine I had in the fridge)

1 teaspoon vanilla extract

1 cup chopped walnuts

2 sleeves prepared refrigerator pie crust

Directions

Preheat oven to 375 degrees F. Position oven rack in the bottom third of the oven.

In a medium bowl, toss together the cranberries, walnuts, sugar, flour and allspice. Mix in the apples, brandy and vanilla. Place bottom crust into pie pan so that it hangs over the edges. Pour filling into the crust and cover with top crust. Seal and flute the edges. Cut slits in the top using a small knife.

Bake in the preheated oven for 60 to 65 minutes, or until apples are tender and crust is golden.

Spaghetti Pie - October

Oops I posted out of order,  I forgot to post October's Dinner Pie of the Month! It was Spaghetti Pie.  The crust was actually made of spaghetti and the rest was layered on top.  The kids were all here for dinner and anyone could have leftovers (before it ran out), and we DID!

Spaghetti Pie

Spaghetti Pie

Ingredients

Original recipe makes 6 servings

6 oz spaghetti (I used Angel Hair)

2 eggs

1/3 cup grated Parmesan cheese

2 Tbsp butter, softened

1 cup cottage cheese

1 Tbsp vegetable oil

1 lb lean ground beef

2-3 cloves garlic, minced

1 cup chopped tomatoes

6 oz tomato paste

1 tsp white sugar

1 tsp dried oregano

1/2 tsp salt

1/4 tsp garlic powder

1/2 cup shredded mozzarella cheese

I also added (to taste):

onion powder

basil

Italian seasoning

sage

              Optional

1 onion, chopped 

1/4 cup chopped green bell pepper

Directions

1.     Cook spaghetti in water with 2 teaspoons salt and 1 tablespoon oil until tender but still firm. Drain. Add eggs, Parmesan cheese, and butter. Mix and shape into a crust in a greased 10-inch pie plate or springform pan.

2.     Spread cottage cheese over crust. Preheat oven to 350 degrees F.

3.     Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook and stir the beef and garlic (and option veggies) until beef is thoroughly browned. Mix in tomatoes, tomato paste, sugar, and seasonings.  Spread mixture over cottage cheese.

4.     Bake uncovered in preheated oven for 30 minutes.

5.     Sprinkle with mozzarella cheese (I probably used extra) and bake 5 to 10 minutes more, until cheese is bubbly and beginning to brown.