Coconut Cookie Butter Bread Pudding

Coconut Cookie Butter Bread Pudding

November 17, 2017

Y'all this recipe is to die for, and incredibly easy.

Both of which means it gets an A+ in my book. I'm not one for recipes with random ingredients I'll never use again.

I'm looking at you Chinese Five Spice I bought 6 years ago and maybe used 3 times... and that involved just adding it to random things just to see what it tasted like.

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Chicken Fromage

Chicken Fromage

September 1, 2016

I dug out another of Nanny's recipes last week for dinner. I made a few changes to this one though, mainly so it fit my tastes. 

The original recipe called for Grouper, but chicken fit it perfect without the fish taste I so despise. 

I used my beloved Gordon Ramsey method for cooking the chicken before adding the fromage topping. Which, by the way, the leftover was amazing on crackers. It was like a Pimento Cheese without the Pimento. 

Chicken Fromage

Ingredients::

1 lb chicken breasts

1 tbsp butter or oil

1 small chopped onion

2 cups shredded Jack cheese (use the type you like)

1 cup Mayonnaise

6 dashes of Tabasco

Salt, Pepper, & Garlic Powder to taste

1 lemon

Crushed red pepper flakes, to taste

Directions::

In a small skillet, saute chopped onion in 1 tbsp butter over medium heat until softened. Transfer to a large bowl and cool slightly. To the bowl add the cheese, mayo, Tabasco, salt, pepper, and garlic powder. Mix and set aside. 

Preheat the oven to 380. While oven is preheating sear chicken at medium high heat for 3 minutes each side in an oven proof skillet. Seasoning with salt, pepper, garlic powder, and a squeeze of lemon juice. After searing, toss 3 1 tbsp pats of butter to the chicken. Transfer the skillet to the oven and bake for 8 minutes. After the time is done, remove the skillet, top chicken generously with cheese mixture and place back into the oven for an additional 10 minutes, or until the cheese is melted really well. Serve immediately. 

These didn't turn out to be my favorite food pictures ever, but it seems impossible to photograph melted cheese. Slicing the chicken and having the cheese topping stay in place seemed even crazier, so just trust me when I say this was really good. 

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Strawberry Fig Preserves

Strawberry Fig Preserves

June 29, 2016

I've said I wanted to can for years, I even sat though a mini seminar on it at the Minister's Wives Retreat (Louisiana Baptist Association has a great one that a few of us went to in our youth minister days) about 4 years ago just dreaming of canning everything on Earth like the teacher was doing. 

I also grew up with a grandmother who canned and a good friend of mine's mother spent the summer canning. Plus my step mother-in-law is a major canner. 

So I had to join in, and I have to say no one has died of botulism yet and it tasted really good. 

This recipe was a combination of scavenaging off the internet, my mother telling me about my great grandmother's recipe, and remembering what I ate after standing on a ladder in a fig tree one summer.

It's crazy easy to make, if I can do it I promise that you can too.

All that to say, next summer I'm planting only tomatoes and cucumbers and canning my heart out.

Strawberry Fig Preserves

9 cups of masked figs (I used a combo of red and green, it's what was ripe)
9 cups of sugar
3 large boxes of Strawberry Jell-O

Directions:
Wash and stem figs in a sink full of water. Place in a bowl and mash with a potato masher. To get a smaller size consider quartering them before mashing.

Place all ingredients in a large pot stirring often at medium high heat for 25 minutes. It is done when a liquid droplet will hang off the spoon.

Pour into sterile canning jars, top with hot sterile lids, and seal with canning rings. Process in boiling water for 10-15 minutes. Depending on the altitude you live at you may need to adjust your time, Google it before starting.

We live in basically below sea level so I processed mine for 10 minutes.

After they are done remove the jars and place them seal down on a dishtowel for about 30 minutes to cool and make sure the hot liquid reaches the seal. After that turn them right side up and you'll start to hear popping.

In the event a jar doesn't seal you will need to use it up first, otherwise the rest can go into your pantry for a year.

Happy Canning!

Now if I can only get my hands on a ton of cucumbers and tomatoes this season! 

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Lemon Whipper Snappers

Lemon Whipper Snappers

April 5, 2016

I'm a bit behind on sharing this recipe, but it's another from the Nanny's recipes folder. 

Or the envelope, if I'm being totally accurate. 

I made this for Celebrate Recovery a few weeks ago and they were a hit. I'm not a huge lemon person, but if you are - this is your cookie. 

Lemon Whipper Snappers are insanely easy to make, especially since they came to be from the decade of prepackaged goodies. 

I know my generation wants everything to be from scratch, and honestly the recipes that I call "mine" are from scratch.

Our grandmothers though, they had just come off of a childhood where prepackaged foods weren't what they were by the 1960's. Cool Whip and cake mix were new, exciting, and no one was thinking about health when they all came to pass.

I recently watched a really neat series called "Back in Time for Dinner" with Giles Coren that really put that all into perspective. The speed at which food has changed since the 1950's is insane, and being a child of the 90's and ready made meals I totally see why my crowd is pushing to go back to basics.

If you get a chance look that series up on YouTube, I'm totally obsessed with BBC2 series that we can't get here on BBC America.

Now for the cookie of my mother's childhood.

Lemon Whipper Snappers

Ingredients::
1 box Lemon Cake Mix

1 12oz bowl Cool Whip

1 egg

Directions::

Mix ingredients and drop spoonfuls in powdered sugar. Roll into balls and place on a cookies sheet lined with parchment paper. Bake at 350 degrees for about 10 minutes. 

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Chocolate Cobbler

Chocolate Cobbler

September 3, 2015

Years ago, and I do mean years... like Monroe living years, I made this yummy little cobbler and posted it to the blog. 

My photography has come a long way since then, although not perfect today, so I thought I'd reshoot and reshare this yummy tidbit since I dug it out of the recipe vaults for Sunday lunch around these parts this past weekend. 

This recipe is terribly easy, and I guarantee you if you have coco powder you already have everything you need to make this. 

This recipe doesn't contain a single egg and is reminiscent of my Chocolate Butter Rolls in it's recipe techniques. Which makes me think it's probably an old one. 

Then again these are the only two recipes I've come across that suggest pouring hot water over the top of it. I still don't entirely understand why... I just obey. 

Then again anything that contains tons of coco powder and zero eggs always reminds me of recipes from around the 1940's. 

I served this up in big bowls after lunch and we vegged out in bed soaking in the chocolate goodness while the baby napped. 

This is a dessert to be savored, not to be eaten in a hurry while a wild baby is clawing at your spoon. 

Chocolate Cobber

Ingredients::
1 cup All-purpose Flour (I used whole wheat this time, it's what I had on hand)
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed (I subbed 1/4 cup of it for coconut palm sugar because I ran out of brown)
1-½ cup Hot Tap Water

Directions::

Preheat oven to 350 degrees.
First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.
Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.
Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.
In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. DO NOT STIR!
Bake for about 40 minutes or until the center is set. It took me about 50 with the oven we have now. 

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Twinkie Trifle

Twinkie Trifle

July 9, 2015

Today we're visiting another one of Nanny's recipes. This one comes from somewhere deep in a Sweet Potato Queens book that I'm not sure of the title, Nanny loved her SP Queens!

 The original recipe calls for canned fruit cocktail and vanilla pudding, but I had to spruce it up a bit. Chocolate and strawberries are more to my liking.

Granted I didn't get to eat any of it due to a baby who hates it when I eat dairy and a Whole30 that deems Twinkies unconstitutional.

However I did hear from a reputable source, my mother, that it tasted good and the Twinkies took on a sponge cake likeness in the depths of the pudding and whipped topping trenches.

The other name for this dessert is White Trash Trifle, so to be somewhat true to the Sweet Potato Queens and my Nanny's tendency to store all leftovers in margarine or whipped topping bowls I didn't make my own whipped cream. 

I'll likely be burned at the stake for this on Pinterest. 

Not making food from complete scratch on there is near blasphemy. 

I did however have a 15lb angry 4 month old strapped to my chest as I pushed a buggie full of things I didn't need at Target, so that alone should get the torch waving from scratch Pinterest people off my back. 

Of it doesn't? 

Then never mind. 

None the less, the ladies of the 1960s were all too happy to see boxed cake mix and premade pudding to bother with from scratch, so as an ode to them... let's not get too complicated on this recipe. 

If it pains you to buy anything from a box, go ahead and make this from scratch. 

I won't judge you. 

 

Twinkie Trifle

Ingredients::
1 box (10 count) Twinkies
Small Instant Chocolate Pudding
2 cups of milk
Large Cool Whip (I used the 8 oz and could have used more)
16 oz container of fresh strawberries, or the fruit of your choosing

Directions::
Follow directions on the pudding and combine with 2 cups of milk, allow to sit in the fridge while you slice Twinkies. Slice twinkies in half lengthwise, exposing the cream center. Slice strawberries.

Make sure your Cool Whip is defrosted, I make this mistake often.

In a trifle bowl begin layering ingredients starting with Twinkies, then pudding, whipped topping, and strawberries. Repeating until all ingredients are used up. I divided mine into 3 Twinkie layers.

Refrigerate until ready to serve.

Now pat yourself on the back for not succumbing to the pressures of the Internet and using some prepackaged food.

Your waistline isn't thanking you, but I'm sure your taste buds are.

Now I'm going to go eat some Paleo food and dream of the day I can introduce dairy back into my diet with a baby crying from gas all night. 

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Nanny's No Bake Berry Cheesecake

Nanny's No Bake Berry Cheesecake

July 2, 2015

I might be Whole30-ing, but no one else is around here so I'm taking advantage of the house guests and making some more of Nanny's recipes. 

This recipe is a super easy one for summer, especially when you don't want to heat up the whole kitchen with the oven. Summer is definitely the time for ice box cake type desserts. 

Nanny's No Bake Berry Cheesecake

Serves 16
Ingredients::
3 cups graham cracker crumbs
1 stick of butter, melted
8 oz pkg of fat free cream cheese or Neufchatel
1/2 cup powdered sugar
1pkg 12oz frozen mixed berries, thawed & drained
1 8oz tub Cool Whip Lite Whipped Topping

Directions::
Combine graham cracker crumbs with melted butter in a 13x9 baking dish. Press firmly onto the bottom of the pan. Refrigerate while preparing filling.

Beat cream cheese with powdered sugar in a large bowl with an electric mixer on medium speed until combined. Smash drained berries with a fork in a colander to remove excess liquid. Add berries to the cheese mixture and stir to combine. Fold in 8oz container of thawed whipped topping. Spoon over crust and cover.

Refrigerate 4 hours or overnight.

What are your favorite 4th of July desserts? 

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Chocolate Pecan Pie

Chocolate Pecan Pie

January 21, 2015

I had every intention of having this recipe up before Christmas.

We all see how that went. Pregnancy has really done a number on me, 1st trimester I was sick as a dog, 2nd I felt great but neglected the blog, and now in the 3rd it hurts to sit, stand, sleep, or exist.

Much less sit at a computer long enough to edit photos.

Has anyone else experienced the numb upper abdomen thing? Ick.

The pie I'm sharing today isn't the most beautiful, but it tastes amazing.

Nanny, who I've said before hated chocolate, made this several times and I was quite happy every single time I got to the house to see this sitting in the kitchen.

Even better than the fact that it's super easy and insanely delicious is that the recipe makes 2 and it freezes incredibly well.

Chocolate Pecan Pie

Ingredients::
3 1/2 cups sugar
3 tbsp all purpose flour
1/2 cup cocoa
dash salt
6 large eggs
1 stick of butter, melted
1 12 oz can of evaporated milk (Pet Milk for the Southerners)
2 cups of pecans
2 prepared pie crusts (homemade or store bought - but uncooked)

Directions::
Preheat oven to 350 degrees. Divide the pecans between the two pie crusts, if using halves this is the time to lay them out pretty. In a large bowl combine sugar, flour, cocoa, salt, eggs, butter, and pet milk. Beat with an electric mixer until combined and then divide between the two pie crusts. Place pies on a foil lined baking sheet. Bake for 30-40 minutes until set.

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Old Fashion Better than Sex Cake

Old Fashion Better than Sex Cake

December 4, 2014

I really expected this to be a chocolate version of the Better than Sex Cake, but considering Nanny hated chocolate it's no wonder there isn't an ounce of chocolate to be found in this recipe. 

She always said that Reese's ruined perfectly good peanut butter, if that is any indication of her disdain for chocolate. 

I know a lot of people are coconut picky, just leave it off if that's your crowd. Or even use walnuts in place of pecans. 

This is a Southern woman's recipe, everything in their recipe books seems to contain some coconut and pecans somewhere. 

As a side note, almond milk does not work with instant pudding. Don't even try it. 

The beauty of the recipes that come from our grandmother's between the 50's and 60's is that they weren't from scratch. They grew up with everything from scratch, hence the cake mix and cool whip. These women were ready to leave the from scratch cooking behind. 

For the most part. 

Old Fashioned Better than Sex Cake

Ingredients::

1 box yellow cake mix

15.5 oz can crushed pineapple 

1 cup sugar

4 bananas

large instant vanilla pudding mix 

large cool whip

1 1/2 cups coconut 

1 cup chopped pecans

+ingredients needed for pudding and cake mix (according to instructions)

Directions::

Bake one box of yellow cake mix according to directions. 

Mix 15.5 oz can of crusted pineapple and 1 cup sugar in a sauce pan over medium heat until sugar dissolves. Pour over cake while hot. Slice 4 bananas over cake. Mix large instant vanilla pudding mix according to directions, pour over cake. Top with large cool whip. Mix 1 1/2 cups coconut and 1 cup pecans and sprinkle over top. Keep refrigerated. 

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Cranberry Orange Bran Muffins

Cranberry Orange Bran Muffins

November 24, 2014

Let's change this up a bit this week, the only cooking I'm doing is to help Mom with Thanksgiving.

Instead of the usual Meal Pinning Monday, I'm starting with a recipe. Especially since I'm not even touching the blog on Thursday. 

Call me an odd child, but bran muffins were my favorite growing up. I still prefer them to other muffins. 

Yesterday morning I decided I wanted muffins, and in the midst of it remembered my favorite cake I made several holidays ago. 

There is just something about the taste of orange and cranberry together. 

Maybe I'm just partial to dried cranberries, they are amazing on a salad with pecans, feta, and Pearl St. Dressing. 

Back to the muffins, they taste like the holiday season without the pumpkin craze. Don't get me wrong, I love pumpkin, but pumpkins and mason jars have taken over the world the past few years. 

Cranberry Orange Bran Muffins

adapted from Smitten Kitchen

serves 6

Ingredients::

1/4 cup canola oil

2 tbsp packed light brown sugar

1 large egg

1/2 cup fat free sour cream or plain greek yogurt

2 tbsp molasses

1/4 cup dried cranberries

zest of an orange

1/2 cup whole wheat flour

1/2 tsp baking soda

1/8 tsp salt

1/2 cup oat bran

1/8 tsp cinnamon

Directions::

Preheat oven to 400 degrees. In a large bowl cream oil and brown sugar. Beat in the egg, sour cream, and molasses. In a separate bowl mix together the whole wheat flour, baking soda, salt, oat bran, and cinnamon. Add the cranberries and orange zest into the flour mixture. Add the dry ingredients to the wet and stir to combine. Pour the batter into 6 greased muffin tins and bake for 15 to 20 minutes. 

*By adding the cranberries and orange zest to the dry ingredients first it gives them a nice flour coating and prevents the cranberries from sinking to the bottom of each muffin tin. Also, be sure to check your muffins at 15 minutes, my gas oven runs hot and they were completely done at that time. It likely would have taken longer in my old electric stove. 

What are your favorite holiday flavors? 

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Spicy Ranch Crackers

Spicy Ranch Crackers

November 20, 2014

My step mother-in-law is an amazing cook. 

She's the kind of cook that causes you to gain weight no matter what when you visit her, I haven't found too many things I'll turn down. That's coming from a girl who highly dislikes country food. 

I didn't grow up on Chicken Fried anything and I'm not partial to eating it. 

I also hate cornbread dressing with a passion, but hers is divine. I really can't explain it. 

About 3 years ago we were visiting them in Mt. Pleasant, Tennessee over 4th of July when my car was completely totalled and we couldn't get a rental. Sandy offered to drive us the 9+ hours home, and on that ride she had these crackers stashed in a bag in her purse. 

After my first taste there was no hiding the crackers from me and I probably consumed her entire bag. 

I managed to get the recipe the next visit, and I've been making them several times a year ever since. 

They are seriously the best Spicy Ranch Crackers I've tried, and we've made a few recipes over the years. Sandy got them from a lady in their town, God bless that woman and her cracker recipe. 

I will warn you, this last time I used olive oil because I was out of canola oil... don't do that. The olive oil is too strong for the recipe, it needs something without any real taste. 

Spicy Ranch Crackers

Ingredients:
3/4 cup Canola Oil
1 pkg Ranch Dressing Mix (or 3 tbsp of homemade)
3 tbsp crushed red pepper  or 3 red Cayenne torn
1 bag of oyster crackers

Directions:
Pour oil and red pepper into a jar and let sit for 3 days. The oil should change color slightly, that's how you'll know it's ready.

To make the crackers - combine crackers with oil (strained to remove large pieces of pepper) in a large mixing bowl. Mix thoroughly. Add in ranch and stir until the crackers are evenly covered and oil has soaked into the crackers. Allow crackers to sit and stir them occasionally until oil has soaked in. Serve.

***Sandy let's her crackers sit in the bowl for several hours, randomly stirring them until the oil mixture has completely soaked in. It really works best this way, letting them sit in the open air, they tend to be less greasy. She also uses 1 1/3 cup of oil, but I've cut it back because it can be overly oily. At least when I've made them.

This makes a really great holiday appetizer, or as just a snack.

I like to keep a stash hidden in the cabinet for personal consumption if we are being totally honest. 

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Copy Cat Orange Julius

Copy Cat Orange Julius

October 30, 2014

When we were kids Saturday morning was always the favorite day of the week. 

We watch Saturday morning cartoons, which included my favorite book turned show "Fudge" as well as orange juice smoothies. 

There was a packet of stuff you could use to make orange juice smoothies that was pretty good, but not nearly as good as an Orange Julius. Mom loved a good Orange Julius. 

In a fit of pregnancy hormones a few weeks ago I started using what I had around the house to try and come up with an easy recipe, most of the recipes I've used over the years called for orange juice concentrate and I didn't exactly feel like leaving the house. 

Hence the recipe I came up with that night and have drank two entire bottles of orange juice by myself making these every day. 

Copy Cat Orange Julius

serves 1 (or 2 if you like to share)

Ingredients::

1 packets of granulated stevia (essentially 2 tsp)

3 tbsp half and half

1/4 tsp vanilla extract

1 1/2 cups of Simply Orange Orange Juice (low pulp)

Directions::

Add all of the ingredients to a mason jar and shake well, serve over ice. Or you can freeze some of the orange juice and make this in a blender if you prefer frozen. 

What was your favorite drink growing up? 

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Shortcut Cinnamon Rolls

Shortcut Cinnamon Rolls

October 17, 2014

Now before we even get into this recipe I'm going to warn you, it isn't exact. 

Not every recipe is meant to be exact, so don't shoot me for sharing. This really came to me a few weekends ago when I just wanted to make a fun Saturday breakfast without some overnight yeast dough. 

Not everything has to be a from scratch yeast dough to be good. 

My grandmother's recipe from the chocolate rolls gave me the idea to go this route with them. Pioneer Baking mix is obviously a gift from God that should be used accordingly. 

If only they'd make it whole wheat my life could be complete. 

I managed to steal all my ideas from this from every cinnamon rolls I've ever made from scratch. In real life I'm a taste as you go cook, typically when the blog isn't involved there are no exact measurements. 

So take this non recipe for what it is, taste as you go, change the filling, change the frosting. Make yourself happy with it and claim it as your own. 

Shortcut Cinnamon Rolls

Ingredients:

Cinnamon Rolls - 

3 cups of Pioneer Baking Mix (or other baking mix)

1 cup of milk (I used almond milk)

1 stick of butter, melted

cinnamon

sugar

** or use 1 recipe for white bread dough in a bread machine, just set it to dough and let it rise

Frosting- 

2  1/3 cups of powdered sugar

1/4 tsp maple flavored extract

1/4 cup milk

2 tbsp strong coffee

2 tbsp melted butter

Directions:

Preheat over to 375 & grease a 13x9 baking pan. Combine baking mix with milk until it forms a dough. Turn dough onto a floured surface and knead a few times. Roll out into a rectangle about 1/4 inch thick. Brush melted stick of butter onto the dough. Sprinkle with cinnamon and sugar as desired. Roll dough from the long side and seal edges. Cut dough into about 1 inch pieces, I use string to do this usually or unscented floss. Place dough into baking dish and bush tops with any extra butter. Bake for 25-35 minutes until golden brown. 

For the frosting, in a mixing bowl combine melted butter, maple flavored extract, and powdered sugar. Slowly add in coffee and milk to achieve your desired thickness and taste. Start off with 1/4 cup and gradually increase liquids. 

When rolls come out of the oven immediately frost and serve warm.

What's your favorite food to make for Saturday morning breakfast? 

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Shrimp & Corn Soup

Shrimp & Corn Soup

October 9, 2014

If Jeremy hadn't been working out lately to prep for the Warrior Dash this weekend I wouldn't have heard a word about this dish making him fat. 

However, if there is anything you need to know at our house his disdain for what I cook is directly related to what "thing" is coming up. Albiet, while he was training for the marathon a few years ago I couldn't keep weight on the man. 

I did lighten this up just a smidge for the man, and when I say lighten up I don't at all mean it wasn't still super heavy. 

Don't look at this for a moment and think this is healthy, it's only good for you if you fall into the calf category and have a need for high amounts of milk fat. 

But it's dang good and that's what matters. 

Shrimp & Corn Soup

Ingredients:

1 stick of butter

1 small onion

1 small bell pepper

1 can of cream of potato soup

1 large russet potato, cubed and cooked through

2 cans of corn (14 oz ish)

1 lb peeled shrimp

2 pints of half and half

1 can of cream of mushroom soup

1 small package of cream cheese

3 green onions, plus extra for topping

1/2 tsp garlic powder

Cajun Seasoning and Pepper to taste

Directions:

Melt butter. Saute bell pepper, garlic, and onion. When onion and pepper are nearly done add in the cubed potato. Add in cream cheese, half and half, and soups. When cream cheese is nearly melted, add in shrimp and corn. Bring to a low boil and stir frequently. Cook 10 minutes or until shrimp is done. Season with pepper and Cajun seasoning to taste.

*I didn't actually use butter in mine, I was completely out. I opted for grape seed oil because I had it on hand and it worked out fine. So if you don't want all the butter go for olive oil or another you keep stocked. Also, if you aren't in the mood to chop and want this to go even faster, buy a bag of seasoning blend and small bag of cubed hash brown potatoes. 

As per the usual with Nanny's recipes there aren't a ton of directions. This actual recipe was emailed from my Pop's sister Frances. I have quite a few recipes in this collection though that have come from recipes they've tried and emailed out to their siblings.

I didn't go too heavy on the Cajun Seasoning in the soup, I left that mainly to be added to individual servings. Not everyone likes the same amount of spice and salt around here!

What's your favorite soup to make in the fall? 

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Mom's Sausage Pasta

Mom's Sausage Pasta

October 2, 2014

Now that I've developed an appetite for real food and not just hummus I have ventured back into the kitchen. 

This week I decided I was dying to have Mom's Pasta she always made when I lived at home. 

This was a favorite easy meal of her's, although she made it with bow tie pasta. I personally like whole wheat, but since Jeremy isn't a fan I compromise with Smart Taste. 

They don't make bow tie, at least it's not sold here, so I just buy the spiral or penne. 

Don't be afraid by the Rotel in the recipe, this isn't that spicy after it's all said and done. The Rotel basically just keeps this from tasting like spaghetti sauce and give it a nice kick that compliments the sausage. 

Mom's Sausage Pasta

Ingredients:

1 lb box of Smart Taste Pasta 

1 sliced green bell pepper

1 medium yellow onion, sliced

1 clove of garlic, minced

1 tsp Italian Seasoning, or more to taste (I don't really measure when I make this)

10 oz can of Original Rotel Tomatoes, drained (but buy hotter if you prefer it)

14 oz can of diced tomatoes

1 lb Polish Smoked Sausage, sliced

1/2 cup Parmesan Cheese

2 cups of Mozzarella Cheese, shredded

Salt & Pepper to taste

Directions:

Set water to boil and cook pasta according to package directions. While water is coming to a boil, brown sliced sausage in a large skillet. Add in onions, bell pepper, and garlic. Cook onions until translucent, then add the drained can of Rotel tomatoes, diced tomatoes (not drained), and Italian seasoning. Add salt & pepper to taste. When pasta is nearly done add Parmesan Cheese to the sausage mixture. Drain pasta and toss into sauce. Top individual servings with mozzarella cheese.

If I were cooking just for me I would go veggie crazy with this and add in zucchini or summer squash. Then again, I like to add a ton of veggies to spaghetti and that's a definite no, no in our house.  

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Whole Wheat Banana Bread

Whole Wheat Banana Bread

August 7, 2014

Ages ago, when I first started blogging I posted this banana bread recipe. I've played with it a bit over the years, but it still stands as my favorite banana bread recipe. 

So much so that Jeremy rarely bothers to eat any. 

He knows better, I made this Monday and it's nearly gone already. 

This particular recipe is insanely easy and so adaptable. I've never messed it up and I've barely followed directions over the years. 

My absolute favorite banana to use is one that when the stem is picked up the banana falls from the stem to the counter. Overly ripe, super sweet, and perfect for banana bread. 

Whole Wheat Banana Bread

Ingredients::

1 2/3 cup whole wheat flour

1 tsp baking soda

1/4 tsp ground cinnamon

1/2 tsp salt

1 cup sugar

2 eggs

1/2 cup oil (I use olive oil or coconut oil)

4 bananas, very ripe & mashed

2 tbsp Greek yogurt

1 tsp vanilla extract

Directions::

Set over to 350 degrees. Line the bottom of a loaf pan with parchment paper. Shift together the four, baking soda, cinnamon, and salt. Beat the sugar and eggs until light and fluffy. Drizzle in the oil. Add mashed bananas, yogurt, and vanilla. Fold in the dry ingredients. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour. 

You can also add in nuts, I do depending on what's in my freezer. 

I can't promise I'll finish Nanny's recipes very soon. There are still several envelopes to go through, plus pregnancy has caused enough food aversions that I can hardly stand the kitchen.

I had a nice little spurt of no nausea and took advantage of it to whip this up! 

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Gnocchi & Asparagus with Chive Butter

Gnocchi & Asparagus with Chive Butter

July 17, 2014

After a few nights in Puerto Rico and nearly running everyone ragged seeing the sites, we finally hit Ponce and half our crowd crashed. 

When I say that I mean that they got Burger King and hit the sack. It left only Jeremy, myself, and my parents to explore. 

Since there were just the four of us we headed to a place in town that served tapas and a whole slew of things we couldn't have convinced that four year old to eat. 

It was honestly amazing though, Jeremy had the best cooked ribs I've eaten. 

Since Puerto Rico has an Italian, Spanish, and Creole influence the items you run into on many of the menus are rather surprising. This is by no means the land of tortillas. 

So when we got somewhere that had a few more Italian inspired dishes I immediately jumped on their Gnocchi with Asparagus and it was divine! When I got home I immediately recreated it and wasn't disappointed, it's just an easy dish that you can't mess up. 

Simple as that. 

Gnocchi with Asparagus and Chive Butter Sauce

Ingredients::
12 oz package of potato gnocchi (or homemade)
1 1/2 heaping cups of asparagus, cut into bite sized pieces
1 stick of butter
1/4 heaping tsp garlic salt
pepper to taste
3-4 tbsp chopped chives

Directions::
Bring a pot of water to a boil, when boiling toss in gnocchi and asparagus. Cook for 2 minutes or until all gnocchi is floating. In a separate skillet melt the entire stick of butter, add in garlic salt, chives, and pepper to taste. When gnocchi is done, drain well and toss into the butter sauce.

I used packaged gnocchi this time as a time saver, but the first time I made it I made homemade white potato gnocchi. After making it this second time I'm convinced homemade sweet potato gnocchi would be absolutely delicious too! 

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