Banana Pudding and Vanilla Wafers… the Perfect Crowd Pleaser!
October 8, 2008
Next time someone signs you up for “dessert duty” at the family barbecue, cookout, picnic or whatever other type of party you may attend this summer, consider the old pudding-and-cookies recipe. It’s a gooey dessert that really wows the crowd. I usually bring the banana vanilla version (detailed below), but you can try any combination of flavors. Here’s the jist of it.
The Recipe:
2 boxes of Nilla wafers 4 cups of instant Vanilla pudding 8 bananas 1 tub of Cool Whip 1 small container of sour cream (optional)
To Make:
Prepare pudding according to the recipe on box. Line the bottom of a large, snap-on plastic container with a layer of Nilla wafer cookies. Spoon out a layer of Vanilla pudding over the cookies. Slice up the bananas. Layer some of the banana slices over the pudding. Follow with a layer of Cool Whip. Repeat layering, in same order (cookies, pudding, bananas, Cool Whip.)
If you like your recipes to be a little less sweet, you can spoon a few globs of sour cream into the vanilla pudding, but even if you don’t, this will come out pretty darn good.
Fire Cracker Italian Sausage Pasta
October 5, 2008
You will find that this recipe is very easy to make. And you can prep all of your ingredients in advance. Perfect for the busy mom on the go. Once you have all your troops ready for dinner, you can toss it all together in a matter of minutes.
This is a recipe that is a huge hit with my entire family. Even my picky toddlers!
Fire Cracker Italian Sausage Pasta
Recipe
1 pound uncooked wheat pasta (be sure to use a fun shape) 1 large zucchini - sliced 1/2 cup red onion - sliced 3 T fresh garlic - chopped 1/2 cup olive oil 3 Italian sausage links - sliced 1/2 cup frozen peas 1/4 cup fresh basil 1/4 cup green onions Salt and Pepper
Preparation
Pasta:
Cook pasta according to package. Drain. Set aside.
Italian Sausage:
Cook Italian Sausage until done. Set aside until it is cool enough to touch. Slice into bite size pieces.
Herbs & Vegetables:
Zucchini - wash, slice into bit size pieces Red Onion - peal, slice Fresh Garlic - peal, chop Frozen Peas - soak in warm water until no longer frozen, drain, set aside Fresh Basil - wash, chiffonade (see tip below) Green Onions - wash, slice into small pieces
The Perfect First Date Meal For The Culinary Illiterate
September 30, 2008
The Microwave Generation of the 1990’s has now finished school and stands ready to step forward into the competitive marketplace. It goes without saying that the workplace is a fiercely competitive place but the marketplace most young adults (and, unfortunately, the newly divorced) have the most difficulty with is “formal” dating.
Being a hardened veteran of the dating scene (I didn’t marry until after forty), there are many “tricks of the trade” that I developed that always kept me a step ahead of my sports car driving, surgically built competitors who always were the center of attention as soon as they entered the room. So, when you find that special someone, step one is to make them feel special. There is an old adage that says, “The quickest way to a man’s heart is through his stomach” and how true it is. It is simplistic, but men love to be mothered and any woman willing to take the time to make a home cooked meal for him is going to rise on the “dating ladder.” Men who cook, on the other hand, are elevated to the status of “Sensitive Man” and in most women’s eyes “Sensitive Man” is a clear-cut winner in the long term competition with “Flashy Guy”.
10 Tips for Fixing Heart Healthy Recipes
September 27, 2008
Do you remember Grandma’s apple cobbler? Is spaghetti one of your favorite meals? You can still eat these things, but new versions of them, if you know how to swap ingredients. Here are 10 tips for fixing heart healthy recipes.
1. Replace eggs wih a cholesterol-free egg substitute. If you don’t have a substitute on hand, you may use egg whites. According to the American Heart Association, two egg whites may be substituted for a whole egg in baking recipes.
2. Use fat free (skim) milk. This one change saves you calories and lowers your cholesterol level.
3. Choose non-fat cheese. For better melting Dr. Richard Collins, author of The Cooking Cardiologist, recommends soaking the cheese in milk for a few minutes before adding it to recipes.
4. Add fiber — fresh fruit, dried fruit, vegetables, and grains — whenever possible. Fiber is good for you and fills you up.
5. Cook with plant oils, such as olive, corn, and canola. If you’re sauteing food, add a teaspoon of butter to the oil for flavor. Use as little oil as possible.
6. Swap unsweetened applesauce for shortening in baking recipes. But cooking is chemistry and, for best results, you may have to add a teaspoon of oil.
Frugal Microwave Cooking
September 23, 2008
Microwave cooking can save you time and energy all year long. But it is especially nice in summer because it enables you to cook hot meals without heating up your home.
Microwave heat is produced only within the food, so the microwave oven stays cool and your house does, too, saving you money on your air conditioning bill!
In general, the microwave oven uses only one- fourth of the energy used by a conventional oven.
In order to get the most from using your microwave oven, remember these tips:
1. Covering most foods will speed up cooking.
2. Use round or oval dishes, instead of square or rectangle, for more even cooking.
3. If you are cooking two foods at the same time, choose foods that take about the same amount of time to cook.
4. Heating continues after food is removed from the microwave oven, so allow time for this additional cooking.
5. Arrange chicken pieces so that the thicker, meatier portions are toward the outside of the dish and the thin, bony parts are toward the center.
6. Foods containing sugar and fats cook faster.
Serendipity Frozen Hot Chocolate
September 20, 2008
Serendipity frozen hot chocolate is a signature dish at the Serendipity 3, nestled in the heart of the upper east side of New York. The place is a general store and restaurant combined with a coffeehouse and soda fountain and serves the most famous dessert in New York.
Serendipity New York was founded by Stephen Bruce and his two partners, Calvin Holt and Preston "Patch" Caradine in 1954. Since that time Stephen Bruce has been asked constantly to divulge his secret about his Serendipity frozen hot chocolate recipe. Jackie Kennedy even wanted to serve the dessert at a White House event and he would not give his secret away.
Serendipity frozen hot chocolate is an icy-chocolate type of dessert served in a fishbowl-shaped goblet, topped with whipped cream, shaved chocolate and served with a spoon and two straws. This frosty creation is made with more than 14 kinds of chocolate and exotic cocoas blended into a rich slush.
One taste of this frozen concoction and Oprah wants to "dance on the chandeliers!" The Queen of Daytime TV has named this one of her "Favorite Things." This Serendipity frozen hot chocolate secret recipe has finally been revealed after 50 years. The Serendipity 3 restaurant in New York City has actually given out the recipe so you can make this unbelievable drink at home. It’s very simple.
Juniors Cheesecake
September 16, 2008
Juniors cheesecake restaurant was founded in 1950 by Harry Rosen, and named Juniors after his two sons, Walter and Marvin. Harry and Eigel Peterson, the master baker, hit upon the secret formula for Juniors cheesecake recipe and it has been part of the Rosen family for three generations.
Juniors cheesecake New York is located in Brooklyn and is a favorite restaurant of many New Yorkers. It was rated #1 by New York Magazine in the 1970’s and people started to come from all over for an award-winning slice. In 1982, Governor Mario Cuomo declared May 27th as Junior’s Restaurant Day.
In 1989 Juniors cheesecake became available through mail-order and can now be ordered online. It can be shipped frozen anywhere in the United States. Each 8" large Juniors cheesecake arrives in a special, stay-fresh container guaranteeing freshness.
Today people still come from all over to have their favorite slice of famous cheesecake. For over 50 years the saying is still true: You haven’t lived until you’ve had cheesecake at Juniors.
For those of you that want the juniors cheesecake recipe here is the Famous No. 1 Juniors cheesecake recipe.
Pure Cream Cheesecake — “The Best of the Best”
Campfire Cooking (Some Yummy Recipes)
September 12, 2008
It’s almost picnic and camping time across most of North America. For that next trip into the woods or at the park, consider these treats-especially for the kids.
S’mores
This is every kid’s favorite (including big kids). Simply put a marshmallow on a stick, roast it, and while it’s still hot, slap it against a piece of chocolate bar and sandwich it between two graham crackers.
Banana Boats
Cut a banana lengthwise. Stud it with miniature marshmallows and chocolate chips. Wrap it in aluminum foil and set it on some coals to melt the chocolate and marshmallows. Eat it while it is still warm.
Cheesy Hot Dogs
Split the hot dogs lengthwise and roast on the grill. Turn them over, cover the split side with cheddar cheese, and grill skin side down.
Minute Pizzas
Split English muffins. Spread pizza sauce on them. Sprinkle them with mozzarella cheese, and place pepperoni slices on top. Place them on the grill to cook. Cover them with a can or pan to catch the heat and direct it onto the tops of the pizzas. You can also bake these in a Dutch oven.
Makeshift Pizza
Summer Basil Pasta Salad
September 8, 2008
With the long hot days of summer, you will find that you will need something lighter than a T-bone steak. If you are seeking a fresh and light pasta salad, they you will need to serve this at your next gathering.
Summer Basil Pasta Salad
Recipe: 16 oz. box Whole Wheat pasta, find a fun shape. 10 oz. frozen chopped spinach (2 cups fresh could be substituted) 1 cup fresh diced tomatoes 1/4 cup finely sliced red onion 4 Tbsp. fresh basil, chopped 1/4 cup Balsamic Vinegar 1/4 cup Olive Oil 3 Tbsp. garlic powder Salt & pepper to taste
Pasta: Cook pasta according to the package. Drain and let cool. Or run under cold water and ice. Vegetables: Thaw spinach and drain all excess water by pressing it with your hands. Wash and dice tomatoes. Slice red onion. Chop fresh basil. Mix cooled pasta, vegetables, and remaining ingredients in a large mixing bowl. Let sit in refrigerator for at least one hour. Garnish with Parmesan Cheese and Basil Tips from Chef Bek:
- White pasta can be substituted for wheat.
- Dried basil can be substituted for fresh. (when using fresh herbs in a recipe, use 3 times as much as you would use of a dried herb)
- Chicken broth can be substituted for the oil
- Don’t have Balsamic Vinegar; replace it with your favorite Fat Free Italian Dressing.
Bek Davis is a trained chef and a work at home mom. You can find more recipes, cooking tips, and mom resources on her highly recommended website: http://modernmom.info.
In Grandmas Kitchen (Part I)
September 4, 2008
One of my fondest childhood memories is being in the kitchen with my Hungarian grandmother. I loved watching her chopping vegetables, kneading dough, and leaning over bubbling pots in a kitchen that was always filled with wonderful aromas. I’d always help her after school-shelling peas or beans, scrubbing and peeling vegetables, and when I got older, helping to prepare dinner. My favorite was Friday dinner-we would always have some kind of savory soup followed by a noodle or sweet dish. I was always a sweet tooth and looked forward to egg noodles with eggs or jam, palacsinta (Hungarian crepes eaten with jam, cocoa, nuts or sweet cheese fillings), and, in the late summer, silvas gomboc (plum dumplings) topped with cinnamon sugar breadcrumbs.
Silvás Gomboc (Plum Dumplings)
The dough: 1 kg potatoes 3 egg yolks Tbsp butter A pinch of salt 1 cup flour
The filling: 2 pints of prune plums, pitted 1 box of sugar cubes Ground cinnamon for sprinkling on plums
Topping: 1 stick of butter/equivalent amount vegetable oil 2-3 cups breadcrumbs 4-5 Tbsp granulated sugar A few dashes of cinnamon
