Tuesday, November 29, 2011

Creamy Bacon Fettuccine

I think this recipe would be really good with homemade alfredo (which is the way I will make it next time).

(Printable Version)
Recipe from Kraft
What you need:
  • 6 slices bacon, cut into 1/2-inch pieces
  • 1/2 cup chopped red onions
  • 1 tub Italian cheese and herb cooking creme
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1/2 lb. fettuccine, cooked
Cook bacon until crisp. Remove from skillet and reserve 2 tbsp. drippings. 
Place bacon on paper towels to drain.

Cook onions in bacon drippings until crisp-tender, around 3 minutes. 

Add cooking creme, milk, and peas. Cook for 3 minutes.

Add bacon and cooked pasta; stir to coat completely and serve.

    Linked up at...
    Lovely Yellow RibbonsTempt my Tummy Tuesdays

    Monday, November 28, 2011

    Banana Custard Cream Pie

    Secret Recipe Club

    Today is November's reveal day for Group D :) I'm excited to share with you one of the only pies I will eat, pumpkin and blueberry being the other two.

    This recipe came from a blog called Double the Sugar. It is two friends, Shannon and Lucy, one living in Washington State, the other in Edinburgh, Scotland, who have a weakness for carbs and sugar. I love their story of how their blog came to be. It reminds me a lot of my inspiration to start a food blog. AND Shannon and Lucy sound like pretty awesome people, ones that I would definitely enjoy spending the day with :)

    Shannon posted the banana custard cream pie recipe. I'll admit that I was a little nervous about making the custard and I have to give some credit to my husband who helped me while I was frantically running around the kitchen on Thanksgiving morning. Without his help, I surely would have failed!  I didn't get many pictures during the process either :( We brought this over to our friends' house for Thanksgiving dinner and it was gone quicker than my pumpkin cream cheese bundt cake. Everyone raved on how amazing it was.

    (Printable Version)
    What you need:
    • 1 prepared pie crust, cooled (I used this recipe)
    • 1/2 cup sugar
    • 1/2 cup cake flour
    • 1/4 tsp. salt
    • 1 2/3 cup milk
    • 3 egg yolks, beaten
    • 1 tsp. vanilla
    • 1 cup heavy cream
    • 3 tbsp. powdered sugar
    • 1/2 tsp. vanilla
    • 4 medium ripe bananas
    • 1 tsp. lemon juice

    In a double broiler, combine sugar, flour, and salt. Pour in milk while stirring, until it's blended.

    Cook until thickened, stirring constantly, about 15 minutes.
    Pour a little of it into the egg yolks and beat. 
    Then pour egg yolks slowly into the milk mixture, stirring vigorously.

    Remove from heat and add vanilla. Cover, with saran wrap touching the custard, and refrigerate until cool.

    When it is time to assemble, whip your heavy cream with powdered sugar and vanilla until stiff peaks form. I recommend using a stand mixer if you're a wimp like me!

    Fold half the whipped cream into the cooled custard and pour half of that into the prepared crust.

    Slice 2 bananas and layer on top of custard. Pour remaining custard on top.
    Slice remaining 2 bananas and toss with lemon juice to prevent browning.
    Arrange on top of custard and top with remaining whipped cream. 
    You can pipe it on all pretty or whatever you want to do. Refrigerate for 2 hours before serving.

      Linked up at...
      Mouthwatering Mondays Must Try Mondays

      Sunday, November 27, 2011

      Menu Plan Monday #25


      Cinnamon Sugar Pull-Apart Bread, 5-Star Sloppy Joes with fries, Broccoli Fettuccine Alfredo with Cheesy Garlic Bread

      Raspberry & Cream Cheese Braided Loaf, sandwiches with pretzels, BBQ Chicken & Pineapple Pizza

      Cereal or Blackberry Dumplings, Leftovers, Savory Meatloaf with baked potatoes and peas

      Banana Muffins, Tuna Melts, Buffalo Chicken Shepherd's Pie

      Ultimate Cinnamon Buns, Leftovers, Strawberry Pancakes

      Tex Mex Breakfast Wraps, BLTs, Chili's Chicken Enchilada Soup with Gooey Mozzarella Garlic Bread

      Homemade Ding Dongs

      Friday, November 25, 2011

      Brown Sugar Chewies

      This recipe is from Paula Deen. So you know it's good.

      I cannot express how delicious these are! They'd be perfect to bring to a Christmas party!

      Thursday, November 24, 2011

      ~Twisted Thursday - 11.24.2011~

      First off, Happy Thanksgiving to everyone!! I hope you and your loved ones have an amazing day full of food and laughter :)

      Monday, November 21, 2011

      Menu Plan Monday #24

      Broccoli & Ham Frittata, chicken nuggets and fries, Mexican Chicken with Jalapeno Popper Sauce

      Blueberry Struesel Topped Muffins, macaroni and cheese, Philly Cheesesteak Sliders on Homemade Hawaiian Sweet Rolls


      Thursday ~ Thanksgiving
      Bringing Mashed Potatoes with Bacon and Cheddar, Devilishly Good Eggs, and Pumpkin Cream Cheese Bundt Cake to a friend's house

      Raspberry and Cream Cheese Braided Loaf, sandwiches and pretzels, Taco Twist Bake

      Cinnamon Sugar Pull Apart Bread, Jalapeno Popper Grilled Cheese (with bacon), Chicken & Spinach Stuffed Shells

      A Fudge Recipe for Crazy Cooking Challenge, my Secret Recipe Club recipe, and Homemade Ding Dongs

      Pat's Chicken & Broccoli Stir Fry

      So...I don't know if you all have heard of the Neelys, but they are some pretty awesome people. I love watching their show on Food Network and I wish I had more of a spice tolerance because they make some good-looking spicy food. I made this recipe as is. I think it was just a little over my spice threshold, but still delicious. I did find it a bit too spicy for the kids to eat though. They are still a bit young and have bland palates. My husband, who is completely immune to all spiciness, loved this.

      Saturday, November 19, 2011

      Friday, November 18, 2011

      Blueberry Crumb Coffeecake

      I have been meaning to make this one for a while. I love coffee cake and blueberries are one of my favorite fruits! This did not disappoint and I also appreciated that it didn't make an enormous amount of breakfast food that would eventually go to waste.

      Thursday, November 17, 2011

      Cheese Stuffed Meatballs and Spaghetti

      Spaghetti is one of my favorite dishes. I love to make it and then eat leftovers for 3 days. I'm pretty sure if I had to choose my last meal, it'd be spaghetti. I've been trying to coax my husband into eating it a little more, but sometimes I need something super manly to convince him. Meatballs are manly, right? Say they are stuffed, and you'll have your man weak in the knees. He actually chose this for our meal plan because he saw cheese stuffed meatballs. I could be mistaken, but he could have completely overlooked the spaghetti part. :P

      (Printable Version)
      What you need:
      • 4 to 5 sticks mozzarella string cheese, cut into 5 pieces each, put in freezer for at least 1 hour before prep time
      • 1/2 cup Italian bread crumbs
      • 1 jar (48 oz.) tomato pasta sauce (I may use two next time)
      • 1 1/2 lb. lean ground beef
      • 2 tbsp. finely chopped onion
      • 1/2 tsp. salt
      • 1/2 tsp. oregano
      • 1 egg
      • Spaghetti

      Preheat oven to 375 and line a 9x13x2 pan with aluminum foil and spray with nonstick cooking spray.
      Mix together bread crumbs and 3 tbsp. pasta sauce.

      Add ground beef, onion, salt, oregano and egg. Mix together.

      Shape into 2-inch meatballs and then press cheese into center of each meatball and place in pan.

      Bake for 10 minutes (or until cooked nearly all the way through).

      Meanwhile, cook your spaghetti according to package directions, then drain, and place pasta sauce in a large saucepan, heating over a low heat.
      Stir meatballs gently into sauce and simmer for 10 minutes, covered.
      Serve meatballs and sauce over spaghetti.

      Recipe from Betty Crocker

      Linked up at...
      Miz Helen’s Country Cottage

      ~Twisted Thursday - 11.17.2011~

      Tuesday, November 15, 2011

      Caramel Apple Rolls

      I've seen these floating around the web for some while now and I am so behind in the seasonal stuff. For shame! These were really good. You all have to try them!

      (Printable Version)
      What you need:

      • 1 loaf frozen bread dough, thawed
      • 2 Granny Smith apples, diced
      • 1 1/2 cups brown sugar
      • 1 1/2 tbsp. cinnamon
      • 3/4 cups oats (optional)
      • 1/2 to 1 cup pecans (optional)* omitted due to food allergy
      • 1/2 cup white corn syrup
      • 1/2 jar caramel ice cream topping

      Mix apple, brown sugar, cinnamon, oats, and pecans.

      Roll dough into a large rectangle.

      Spread the corn syrup over the rectangle.

      Sprinkle apple mixture on top of it.

      Roll the dough up and cut into 1 1/2 inch slices.

      Spread caramel in the bottom of a 9x13x2-inch pan.
      Place slices on top of the caramel and cover. Let rise until doubled.

      Bake at 350 for 30 to 35 minutes - mine cooked in about 20 minutes because of the bread dough I used...just  use your best judgment.
      Serve with caramel side up!

      Recipe from Mixing Bowl member JoyfulCook

      Linked up at...
      Lovely Yellow RibbonsTempt my Tummy Tuesdays