Banana Cream Pie.

This is the easiest banana cream pie out there. And if you were to ask, I'd tell you it was the best banana cream pie out there! Another great thing about this pie recipe - it makes two pies! You can make one for a friend and keep one for yourself. Although, I bet you friend wouldn't complain about having two!

Banana Cream Pie

Adapted from The Girl Who Ate Everything

Crust:

2 1/2 cups crushed pretzels

1/2 cup sugar

1 cup butter (melted)

Combine all ingredients and divide for two pies. Grease the bottom and up the sides of a pie plate. Press the mixture on the bottom and up the sides of prepared pie plate. Refrigerate while preparing the pie filling.

Filling:

1 small box of vanilla instant pudding

1 cup cold water

1 14 ounce can of sweetened condensed milk

Piles and piles of slices banana (about 4 small or 3 large)

1/2 pint whipping cream (whipped)

Combine vanilla pudding mix, water, and milk. Fold in whipped cream until well combined.

Remove pie crusts from the refrigerator and place banana slides evenly between the two pies. Top each with half of the prepared filling.

Topping:

1/2 pint whipping cream

1/3 cup powdered sugar

Whip cream and sugar until peaks from. Top each pie with half the topping.

Looking to make this easier? Buy a pre-made pie crust (graham, chocolate, etc). Buy cool whip instead of heavy whipping cream.

It will be enjoyed any way you decide to make it. So go ahead, enjoy some dessert in this steamy heat without turning the oven on!

Chicken Burgers Milanese.

As you can probably guess, I collect recipes. I collect them from blogs, food websites, friends, family, and magazines. Every now and then I go through my files and toss/delete things that are no longer of interest, things I've made, but didn't fall in love with, and anything that is duplicate. At the same time I am reminded of recipes I want to try...

Chicken Burgers Milanese is one such recipe. It seemed easy enough for a week night supper and it had been a while since I'd actually gotten to do something productive in the kitchen. I was so set on making these that I went to the grocery store specifically for the ingredients - something I very rarely do. My special trip - worth it!

Chicken Burgers Milanese

(adapted from Red Book Magazine)

1 lb ground chicken

1 cup shredded zucchini

1 cup grated parmesan

1 tablespoon dried oregano

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons dried italian-seasoned breadcrumbs

cooking spray

1 tablespoon olive oil

1 tablespoon garlic infused oil

1 tablespoon balsamic vinegar

salt & pepper

3 cups mixed baby greens

1 tomato (diced)

Mix chicken, zucchini, cheese, oregano, salt, and pepper in a bowl. Once mixed, form 4-5 patties. Sprinkle one side of the burgers with breadcrumbs.

Spray a skillet with oil spray over medium heat. Lightly spray the breadcrumb side of the burger and place in skillet breadcrumb/spray side down. Cook for about 5 minutes or until golden. Flip burgers and repeat with the other side.

Prepare salad by tossing the mixed greens, tomatoes, vinegar, oil, salt and pepper. Put each burger on half a bun, top with salad and remaining half of bun.

Sugarplum's Mayan Mudslide Brownies.

The wait for a recipe is so worth it today. These amazing little things are so good - even better paired with vanilla ice cream. Mmmm.

Mayan Mudslide Brownies

(adapted from Emily @ Sugar Plum)

1/4 cup butter

4 ounces Baker's semi-sweet chocolate (chopped)

1 teaspoon instant coffee mix

1 cup flour

2 tablespoons Hershey's unsweetened cocoa powder

3/4 teaspoon baking powder

1/4 teaspoon sea salt + 1/8 teaspoon sea salt

1 avocado (peeled & pitted) - trust me - it's OK!

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon vanilla

1 egg

1 cup semi-sweet chocolate chips

1 cup salted cashews

3/4 cup canned dulce de leche (I really hope you can find this ingredient. I could not, so I made my own "dulce de leche" with sweetened condensed milk. I tried baking it - it worked OK. I tried microwaving it - it worked GOOD but was a mess!! I think you could also use a caramel sauce....

Preheat oven to 375 degrees. Line an 8x8-inch baking dish with parchment paper.

Melt butter in saucepan over medium; turn heat off, add chopped chocolate and instant coffee. Stir until melted and smooth. Remove from heat and set aside.

In a separate bowl, stir together dry ingredients (including only 1/4 salt and excluding the sugars) until well combined. Use a mixer on medium speed to beat the avocado until creamy. Add granulated sugar and brown sugar. Beat until well combined. Beat in vanilla and egg then beat in the melted chocolate mixture until well combined. Slowly beat in dry flour mixture.

Spread batter in baking dish. Sprinkle half of the chocolate chips and half of the cashews over the the batter. Bake 15 minutes. Remove from oven and drizzle with warmed dulce de leche. Sprinkle with remaining chocolate chips and cashews. Sprinkle with remaining salt. Return to the over for an additional 10-15 minutes. Cool and enjoy.

I really hope you try these!!! I know the avocado might be intimidating, but it is so worth it!!! So, so, so worth it! The sweetness, the saltiness, the chewiness. Yum.

Coming Soon...

Ah-mazing brownie recipe!

Dreamy Lime Jello.

This is a quick and refreshing alternative to traditional jello. Perfect for the hot and steamy days of summer. And you don't have to use lime-flavored jello - you can use any flavor!

Dreamy Lime Jello

2-small packages of lime sugar-free jello

2 cups hot water

2 cups vanilla ice cream

Combine jello and hot water. Mix until dissolved. Add ice cream and stir until ice cream is melted. Pour into decorative bowl and refrigerate until set.

So easy and so tasty!

And the Winner Is...

You may remember the recipe for Garlic Pepper Shrimp and our give away from last week...

Our winner - commenter #2!!

goldenwife said...

Sounds amazing! Brock would love this and the best part is...it's so simple!!!!

MAY 8, 2010 4:20 PM

Send me an email or facebook me so I can arrange for you to get your hand on your bottle of Garlic Pepper Seasoning!!

And Gretchen, yes, this would also be delicious on chicken!

Brownies on Steroids.

The title says it all...because by "Brownies on Steroids", I mean very chocolaty with a touch of tofee and peanut butter goodness. These are no regular brownie!

And, if you are in need of a treat for a chocolate-lover in your life, this might be the answer! I bookmarked this recipe months ago and finally had an opportunity to give it a try and I'm so glad I did!

Brownies on Steroids

(adapted from Inn Cruises who got it from Andon-Reed Perspectives)

1 3/4 cups flour
3/4 cup powered sugar
1/3 cup baking cocoa
3/4 cup butter
14 ounce can sweetened condensed milk
1 teaspoon vanilla
2 cups semi-sweet chocolate chips (divided)
1 cup pecans
1 cup English toffee bits

1 cup peanut butter chips

Combine flour, sugar and cocoa. Add the butter and mix. Mixture will be dry. Press firmly into a greased 9x13 baking pan. Bake at 350 degrees for 10 minutes.

While the crust is baking, combine condensed milk, vanilla and 1 cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth. Remove crust from oven and pour chocolate mixture over crust. Sprinkle with pecans, toffee bits, and peanut butter chips. Press down to sink the pecans, toffee bits, and peanut butter chips into the chocolate mixture. Bake for another 18-20 minutes.

Pretty easy, huh!? These bars received rave reviews and several people have asked for the recipe. Judging from that I'd say these deem repeating!

Hurry and try these because I have another chocolate bar recipe on its way!