Thursday, April 26, 2012

Black Bottom Banana Cream Pie

In honor of my husband's 30th Birthday today, I am going to post my pie recipe that I make for him every year.  You see, my darling husband hates cake so therefore he gets his favorite pie every year.  Now I don't normally give out this secret recipe because it's so easy that I think people would think "She's doesn't know how to bake, that's just putting stuff together."  But once you taste it, I promise you won't fault me for making it easy.  Like I've always said, I want cooking to be fast, affordable, and delicious, so here you go.  My famous Black Bottom Banana Cream Pie....

2 graham cracker crusts (bought or homemade)
1 4-serving packet of instant Vanilla Pudding
1 14oz. can sweet and condensed milk
1 pint Heavy whipping cream
1 cup cold water
6 oz. Milk or Semi sweet chocolate (I use chips) chopped
 1/2-1 cup heavy cream
4-6 bananas
1/4-1/3 cup Powdered sugar

Preheat oven to 350 degrees

Put your graham cracker crusts in the oven with a little butter brushed on and let sit for about 5-7 min. just to harden the crust.  Take out and set aside.
Chop your chocolate chips roughly.  In a double boiler melt chocolate slowly.  When chocolate is melted slowly pour in your 1/2-1 cup cream.  You are wanting the consistency of a ganache.

When the chocolate is runny pour 1/2 of the chocolate into the bottom of one crust and the other 1/2 into the bottom of the other crust.

Cut bananas into small slices and layer on top of the chocolate.  Pack them in there good if you like a lot of bananas.

In a mixing bowl mix vanilla pudding, water, and sweet and condensed milk.  Put in the refrigerator while you do this next step.

Take 1 cup of your pint of heavy cream and beat it until peaks begin to form.  

Take your pudding mixture out of the fridge, and slowly fold in the whipped cream with a rubber spatula.  Put the pudding filling 1/2 in one crust and 1/2 in the other, right on top of the bananas.

Take the rest of the pint of cream that you have left over and beat it until peaks form and slowly add your powdered sugar in large spoonfuls until it gets to the sweetness you want.  I normally use about 1/4 to 1/3 cup but you want to add 1 spoonful at a time so you don't make it too sweet.

Once the sweet whipping cream is done, spread on top of the pudding mixture.  I normally grate a few slivers of chocolate and put that on top of the cream to finish the pie.  Then refrigerate your pie for at least 3 hours before serving.  You want your chocolate to be firm.  Then cut and enjoy!!

Thursday, April 19, 2012

I need your Help!

Hey my cute followers!  Today's post has nothing to do with cooking, except that if I win this I get to have a 1950's type food photo pin up shoot, which I am dying to get.  So if you have Facebook I'm wondering if you could do me a little favor and help me win.  I will post my pictures on my blog if I do!!  All I need you to do is click here to see my picture and then just press "Like" next to it to like the picture.  

I have some stiff competition so all the help I can get is going to great!  I think this would be a really fun shoot if I ever make my recipes into a cook book!  Thanks so much you Nummy Little readers!  I love you all!!

aka-The Nummy Little Blog

Wednesday, April 18, 2012

Chicken Paella

1 T plus 2 tsp olive oil
2 hot Links halved and sliced
1 lb skinless boneless chicken breast, cut into 1" pieces
1 medium onion, chopped
2 cloves of garlic, minced
2 1/2 cups low-sodium chicken broth
1 12 oz package frozen peas
1 cup uncooked white or brown basmati rice
1 can Rotel ~ Diced Tomatoes with Green Chiles
1/4 cup sliced black olives
1/2 tsp salt
1/4 tsp ground black pepper
1/8 tsp ground curry
1/8 tsp Your Favorite Mixed Seasoning

Preheat oven to 375 degrees.

Heat 1 T of oil in large heavy skillet over medium-high heat (use a skillet that has a lid to cover)  Add the chorizo/hot links and cook, stir occasionally until browned, about 3 minutes.

Add the chicken and cook, stirring occasionally, until browned about 5 minutes.
Transfer the chicken and chorizo/hot links to a plate.
Heat the remaining 2 tsp of oil in the skillet,  Add the onion, and cook stirring until softened about 3-5 minutes.  Add the garlic and continue to cook for a minute more.
Return the chicken and chorizo to the skillet

Add the chicken broth, peas, rice, tomato, olives, salt, pepper, seasonings.  Bring to a boil, cover, and transfer to the over.
Cook until the rice appears to be tender and the liquid is absorbed about 30 minutes.

I a little Tip to Share....Weekly Menu's

So I know how busy it is being the person who provides your family with dinner.  You have to do the grocery shopping, the planning, the prep work, the cooking, and for a lot of you the clean  up.  Since I know what a pain this can be (because it is my job in my little home) I wanted to share one of my tips with all of you.  I have taken this printout and printed it out to the size I want (I put it on a flash drive and took it to my fedex station) and put it into my good old day planner.  Yes, I am still the person that uses the paper day planner and not my iphone.  I know, I know, "get with the times" and all that jazz.  I just know what works for me and I stick with it.  So here is the print out...

Now once you have this printed out, another one of my tips is to make your menu and then your grocery list.  I do this every week and it saves me a ton of money.  I use my coupons if I have any, but other then that I make my menu and then I know exactly what I need to buy at the store to cover every meal.  I also know what I have in my pantry and don't need to buy.

I hope this helps some of you in your quest to become even more amazing then you already are!  Have a Nummy little rest of your week!!


Sunday, April 15, 2012

Cake Batter Cookies

These cookies are super fast, super easy, and extremely delicious.  I swear, every time I make them I eat every last one of them!  They are so yummy!  And with only 3 ingredients, what more could you ask for?!

1 Rainbow Chip Box of Cake Mix
1/2 cup Canola Oil
2 Eggs

Preheat oven to 350 degrees.

In a mixer, mix all ingredients together until a sticky dough is formed.

Take 2 cookie sheets and line them with parchment paper and spray with nonstick cooking spray.  Place a spoonful of dough on the cookie sheets until full.

Place in oven and bake for 10-12 minutes and then remove and place on cooling rack.  Once completely cooled you can frost, or just eat them plain.  Yummy!

Sunday, April 8, 2012

Baby Blue Salad with Bartlett Pears

Happy Easter Nummy Readers!!  Since this is the first Spring Holiday I wanted to give you a nummy salad that you can make for this delicious day.  This Salad is quick and easy and sure to impress!

10oz or 2 pkgs. Dark Leafy Greens
 1 qt. Strawberries cut up
1/2 cup Candied or plain Pecans
3 Bartlett Pears thinly sliced
1 cup Cherry tomatoes sliced in 1/2
Balsamic Vinaigrette (recipe below)
Crumbles of Feta cheese if desired

Mix all ingredients together except vinaigrette.  Toss and plate.  Drizzle with vinaigrette.

Vinaigrette Ingredients
1 c. Olive Oil
1/2 c. Balsamic Vinegar
1 Shallot, diced
2 Garlic cloves, minced
1/4 tsp. Pepper
1/8 tsp. Salt
3 Tbs. Honey
3 Tbs. Dijon Mustard

Mix all ingredients together except Olive Oil and then slowly pour in olive oil while whisking continuously until everything is well combined.