Wednesday, January 31, 2024

Easy Banana Cream Pie Recipe


 





From Six Sister's Stuff- one my family's favorites! 




Ingredients

  • 1 (9 inch) pre-made graham cracker pie crust
  • 3 bananas sliced
  • 1 (3.4 ounce) box Jello vanilla instant pudding (could also use banana cream pudding)
  • 2 cups milk
  • 25 vanilla wafer cookies
  • 8 ounces Cool Whip frozen whipped topping

Instructions

  • In a large bowl, mix together vanilla pudding mix with milk. Set in the refrigerator for about 5 minutes until it sets up.
  • Once your pudding has set, grab your pie crust and begin assembling your pie.
  • Line the bottom of the pie crust with banana slices, then spread half of the pudding mixture on top. Place a layer of vanilla wafers on top of pudding, then add the rest of the pudding on top of the cookies. Spread the remaining banana slices on the pudding, then top with Cool Whip.
  • Place pie in the fridge for at least 2 hours before serving to let it set up.

Notes

  • Allow the pie 2 hours before serving to give the flavors time to come together and for the wafer to get their ideal consistency for the pie.

Tuesday, March 7, 2023

Brown Sugar Honey Butter Cornbread

CORNBREAD: 

2 Boxes Jiffy mix

2 Dggs 

2/3 C milk (or almond milk)

1/3 C Greek yogurt (or sour cream)

2 Cap fulls vanilla

1/2 C Brown sugar

TOPPING:

4 Tbsp Unsalted European butter

2 Tbsp Raw honey

1/4 Tsp Salt


Preheat oven to 400 degrees and place baking dish in the oven to warm dish. Can use a 9x13 or 9x9. Take a tablespoon of butter and swirl it everywhere. This will make the exterior more chewy. 

Mix all the cornbread ingredients together. Poor in hot buttered pan.  Bake at 400 degrees for 20-22 minutes.

While cornbread bakes, mix the topping ingredients together. Top cornbread with topping as soon as it's out of the oven. Allow to soak in for about 15 minutes before serving. 


Monday, November 21, 2022

Paula Deen’s Crockpot Potato Soup


Yields: 6 servings 

Ingredients

  • 1- 30 oz bag of frozen hash brown potatoes
  • 3 cups chicken broth
  • 1- 10.75 oz can of condensed cream of chicken soup
  • 2 bay leaves
  • ¼ cup chopped green bell pepper
  • 4 oz cream cheese, softened
  • ½ cup finely chopped onion
  • ¼ cup chopped red bell pepper
  • Salt and freshly ground pepper to taste
  • Green onions, shredded cheddar cheese, and crumbled cooked bacon for garnish (optional)

Instructions

  • Add the hash brown potatoes, chopped onion, and chopped green and red bell peppers into the pot of your slow cooker
  • Pour in the chicken broth
  • Mix in the condensed cream of chicken soup, bay leaves, and season with salt and pepper. Cook on low for 6 hours
  • 30 minutes before cook time is over, stir in the softened cream cheese and continue cooking for the remaining time


Sunday, November 20, 2022

Creamy Chicken Enchilada Soup

 


Yield: 4-6 servings


  • 1 small yellow oniondiced
  • 1 jalapeno pepperdiced
  • 3 cloves garlicdiced
  • 1 Tablespoon tomato paste
  • 1 15 oz. can corndrained
  • 1 10 oz. can fire roasted diced tomatoesundrained
  • 1 15 oz. can black beansdrained and rinsed
  • cups chicken broth
  • 2 small boneless skinless chicken breastsor 2 cups shredded chicken
  • 1 teaspoon smoked paprika 
  • 1 teaspoon cumin
  • 1 oz. packet taco seasoningequal to 3 Tbsp.
  • 1/3 cup cream cheesesoftened
  • Toppings: Shredded cheese, sour cream, cubed avocado, cilantro, jalepeno and tortilla chips
Place all ingredients, minus the cream cheese, in a crockpot. Cook on high for about 4-5 hours. After, blend half the soup and cream cheese together. Pour back into the crockpot and mix well. 

Wednesday, November 17, 2021

Six Sisters' Easy Banana Cream Pie Recipe

Ingredients

  • 1 (9 inch) pre-made graham cracker pie crust
  • 3 bananas sliced
  • 1 (3.4 ounce) box Jello vanilla instant pudding (could also use banana cream pudding)
  • 2 cups milk
  • 25 vanilla wafer cookies
  • 8 ounces Cool Whip frozen whipped topping

Instructions

  • In a large bowl, mix together vanilla pudding mix with milk. Set in the refrigerator for about 5 minutes until it sets up.
  • Once your pudding has set, grab your pie crust and begin assembling your pie.
  • Line the bottom of the pie crust with banana slices, then spread half of the pudding mixture on top. Place a layer of vanilla wafers on top of pudding, then add the rest of the pudding on top of the cookies. Spread the remaining banana slices on the pudding, then top with Cool Whip.
  • Place pie in the fridge for at least 2 hours before serving to let it set up.

Notes

  • Allow the pie 2 hours before serving to give the flavors time to come together and for the wafer to get their ideal consistency for the pie.

Monday, May 13, 2019

Black Forest Smoothie

INGREDIENTS
  • 2 1/2 cups unsweetened almond coconut milk
  • 2 1/2 Tbsp unsweetened cocoa powder
  • 4 Medjool dates, pitted
  • drizzle of honey (for extra sweetness) optional
  • 1 Tbsp chia seeds
  • 2 handfuls baby spinach and kale mix
  • cup frozen pitted cherries
  • Small handful of dehydrated coconut chips
INSTRUCTIONS
Place all ingredients in a blender and serve immediately. 
NOTE: Flavor sustains if kept in the fridge overnight BUT the color turns a less than appealing greenish brownish color. 

Caldo de Pollo (Cuban Style Chicken Noodle Soup)


2 chicken breasts, shredded
2 8oz cans tomato sauce
1 Sazon Goya packet (seasoning found at any grocery store)
Salt to taste
1/2 onion, chopped
3 large carrots, sliced
1 large potato, peeled and cubed
5 cups chicken broth
5 cups water
1 1/2 tsp oregano
Juice from half a lemon
8 oz dried spaghetti noodles, broken into bite-size portions 
Optional: Freshly chopped cilantro

1- In a large pot, add your cooked shredded chicken, onion, potato, carrots, tomato sauce, salt, Sazon packet, chicken broth and water.

2- Stir and bring to a boil.  Once at a rolling boil, cover with lid and reduce heat to a medium-low and simmer for 15 minutes or until potatoes are almost cooked through.

3- Add spaghetti noodles and continue to cook until noodles have cooked through.

4- Add lemon juice to the pot right before serving. Garnish with cilantro.

Carne con Papas (Cuban Beef Stew)


  • Olive oil (twice around the pan)
  • ½ small white onion, chopped
  • ½ green bell pepper, seeded and chopped
  • 3 cloves garlic, crushed
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 2 packets Sazon Goya (Spanish seasoning found at any grocery store)
  • 2 bay leaves
  • 1 (8 ounce) can tomato sauce
  • 2 lbs. beef stew meat
  • 2 white potatoes (cut into small cubes)
  • 1 cup dry white wine
  • 4 cups beef boullion (6 cubes)
  • Optional: serve over rice or riced cauliflower
1) Make the boullion with 6 cubes and 4 cups water.
2) Heat the olive oil in a medium skillet over medium heat. Saute the onion, green pepper and garlic until the onion is translucent.
3) Add cumin, salt, pepper, Sazon Goya and bay leaves.
4) Add tomato sauce and cook for about a minute. Just to heat through.
5) Put the rest of the ingredients into the crockpot or (Instant Pot).
6) Cook on low setting for 6-8 hours.
NOTE: If you’re impatient and not intimidated by it, you can make this same thing in a pressure cooker.
Follow steps 1-4, but put in a pressure cooker instead of a crockpot.
Following manufacturer’s directions, cook under 15 pound pressure for about 45 minutes.

Monday, April 22, 2019

Wonton Soup


4-5 cups water
2 tablespoons Better Than Bouillon
2 tablespoons sesame oil
2 tablespoons soy sauce
3 garlic cloves, minced
1 tablespoon ginger
Baby bok choy, sliced
Frozen wontons
1 bunch green onions, sliced

Combine all ingredients minus the wontons and green onions (which cook very quickly) in stockpot and bring to a boil.  Lower heat and add wontons, baby bok choy, and green onions.  Cook until wontons are cooked through.

Overhead photo of Wonton Soup in a white bowl, ready to be eaten




Wednesday, April 3, 2019

No Dairy Cream of Asparagus Soup

Ingredients

  • 2 cups onion finely diced
  • 4 Tbsp. olive oil divided
  • 2 cloves garlic
  • 1 ½ - 2 tsp. salt to taste
  • 2 lbs. asparagus ends trimmed and cut into 2-inch pieces
  • 1 tsp. rosemary fresh, finely chopped
  • 1 tsp. thyme fresh, finely chopped
  • 3 ½ cups broth chicken or vegetable
  • 15 oz. can coconut milk 
  • 1 ½ Tbsp. lemon juice

Instructions

  1. In a Dutch oven or large pot combine 2 tablespoons olive oil and diced onion. Cook over medium heat, stirring occasionally, for 3-5 minutes or until onion becomes translucent.
  2. Add crushed garlic and salt and saute for 1-2 more minutes.
  3. Add asparagus pieces and continue cooking over medium heat for 5 minutes.
  4. Reduce heat to medium-low and add herbs, broth, and coconut milk. Cover and let simmer for 7-10 minutes, or until asparagus are tender.
  5. Turn off heat and add lemon juice. Using an immersion blender* blend asparagus soup until completely smooth.  If you do not have an immersion blender you can add soup in batches to a food processor or high speed blender.

Tuesday, March 5, 2019

Super Moist Pumpkin Muffins

Make muffins or a 9x13 pan of this moist quick bread- recipe courtesy of Cami Farr's dad!

Image result for pumpkin muffins3 Cups sugar (I use a natural sugar substitute or a blend of sugar and a natural substitute.  Monkfruit is my favorite and can be purchased on Amazon.)
2 Cups flour
1 Cup oil (I used avocado oil)
29oz can of pumpkin puree
3 Eggs
1/2 Tablespoon salt
1/2 Tablespoon baking soda
1 1/2 Tablespoons cinnamon
1 1/2 Tablespoons nutmeg

Spray either muffin tins or glass 9x13 casserole dish with oil and bake for 30-60 minutes at 350 degrees.  The temperature varies based on whether you're making muffins or a 9x13 pan.  Just keep an eye on it!  ;)