Desserts

No Bake Cheesecake Banana Pudding with Caramel

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This is so close to the banana cheesecake from Cheesecake Factory. It is delicious and so easy. If you don’t like banans, layer cubed brownies and change the caramel sauce to hot fudge.

3 (8 oz) packages cream cheese, softened

1 (14 oz) can sweetened condensed milk

1 (5.1 oz) package vanilla instant pudding (I use french vanilla)

2 cups milk

1 teas vanilla

1 (8 oz)  container Cool Whip

1/2 cup caramel sundae syrup

1 (12 oz) package vanilla wafers (you do not need these if you are using the brownie cubes, and 1 cup toffee chips)

Beat cream cheese and condensed milk at medium speed with an electric mixer 2 minutes.

Beat dry pudding mix and milk in a large bowl at medium speed with an electric mixer 2 mins; add vanilla and beat 30 sec. Add cream cheese mixture and beat 1 min. Fold in Cool Whip

Spoon 1/3 of pudding mixture into a 4 qt serving bowl; drizzle with about 2 1/2 tables caramel (or hot fudge) sauce. Layer with 1/3 each of bananas and vanilla wafers (or brownies and toffee chips) Repeat layers twice. End with vanilla wafers or crushed up brownies. Cover and chill at least 6 hrs.

Starches

Baked Mushroom-Thyme Risotto

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Yes, I know, I’m getting kinda fancy with the Risotto thing and then adding Thyme to it, oh my goodness, next thing you know, I will be giving a recipe for ahi-tuna! (Will wait until I actually get to California before going there)

This is another one of the recipes that I found while in Orlando during Thanksgiving.

3 tables butter

2 cups sliced baby bella mushrooms

1/2 cup chopped onion

1 1/4 cups arborio rice

3 1/2 cups vegatable broth or chicken broth

1 cup shredded parmesan

2 tables chopped fresh thyme

Preheat oven to 375. In a large deep oven-proof skillet with a tight fitting lid, melt butter over medium heat. Add mushrooms and onion; cook and stir 5 min or until tender.

Stir in rice and cook and stir until lightly toasted, about 2 min. Stir in broth; season with salt and pepper to taste.

Cover skillet and place in oven. Bake 45 min.

Remove skillet from oven. Stir in Parmesan and thyme, season with salt and pepper to taste and serve.

This makes an excellent side dish for any meat.

Vegetables

Artichoke, Potato and Mushroom Hash

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While in Orlando for Thanksgiving, Christi took me with her to the grocery store. I loved it. They have an area where a lady is cooking a different dish each day, along with the ingredients right there with the recipe. So  you have everything that you need and do not have to go looking for the ingredients all over the store. This is one of those recipes. What a great dish for the holidays. It will become a requested favorite.

2 med potatoes, cut into 1 in cubes

8 to 10 marinated artichoke hearts

2 tables butter

2 tables olive oil

1/2 cup onion, finely chopped

2 cups sliced mushrooms, throughly washed and let dry while preparing the other ingredients.

2 garlic cloves, finely chopped

1/4 cup fresh parsley

1 tables capers (opt)

Place potatoes in a large pot and cover with water; place over high heat and bring to boiling and cook 3 to 5 min; drain and set aside.

Cut artichoke hearts into fourths.

In a large skillet, heat butter and oil over medium heat. Add onion and saute 5 min. Add mushrooms and saute 5 min. Add potatoes, garlic and artichoke hearts and saute 5 more min. Season with salt and pepper to taste. Sprinkle with parsley and if desired, capers. Serve as a side with any type of meat and salad.

Daily Thoughts

Friends and Family

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This time of year, it is just one of my most favorite things to get in the kitchen, bake and watch all the Christmas movies on Lifetime. I cannot help but tear up at each and every one of them. They seem to all have a story that is trying to show us that what is important is our relationships with our family and friends. This year, because we are moving, I am unable to have decorations out. We don’t have a tree for the second time in my life. The first time  was when we had sold our house at Thanksgiving and was living with relatives during the Christmas season and I promised myself I would never do that again. It was just too hard watching all the programs with decorations, friends houses putting up lights and sitting around their trees. But….once again, here I am, during the Christmas season, without all the “things” that normally help get us in the Christmas spirit. But for some reason, I am not sad. Randy and I said goodbye last week for a month, for him to go to California and me to head back here to pack up the house. God is growing me up and continually giving me gifts of His presence. In fact, this morning, it dawned on me that the 3 weeks I was out in California was just preparation for this month. When I was at the corporate apartment, unless I called someone or they called me, I was alone for about 12 hours a day. I realize now that God was getting me used to being by myself since He knew that I would be here in Dallas without Randy. It is those things that cause me to remember that Christmas isn’t really about the decorations, the trees or the shopping. Yes, those things make it pretty, bring back so many memories as we place ornaments on the trees and shop for those we love, but it is a time to reflect on what God gave us; His Son, to carry our burdens, to come along side us when we are lonely, to save us and to perfect us as He grows us up, both, spiritually and physically.  I heard an expression today on one of the movies while making a carrot cake. “Christmas reminds us that we should be grateful of Friends who are like Family, and Family who are our Friends” God has truly blessed our family with just that. We might have our little differences, but most everyday, we would pick them as friends, if they were not already our family. We are truly blessed. Merry Christmas to each of you and remember to make each day count for honoring the Christ Child, who is our reason for this most precious time of year.

Casseroles · Chicken

Chicken Cobbler Casserole

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This is so great for the Christmas season. It is quick, easy and perfect for family and friends who drop by.

6 tables melted butter, divided

4 cups cubed sourdough rolls

1/2 cup grated Parmesan cheese

2 tables chopped fresh parsley

2 medium size onions, sliced

1 (8 oz) package sliced fresh mushrooms

1 cup white wine (or use chicken broth)

1 (10 1/4 oz) can cream of mushroom soup

1/2 cup drained and chopped jarred roasted red bell peppers

2 & 1/2 cups shredded chicken

Toss 4 tables melted butter with next 3 ingredients; set aside.

Saute onions in remaining 2 tables butter in a large skillet over medium-high heat 15 min or until golden brown. Add mushrooms and saute 5 mins.

Stir in wine or broth and next 3 ingredients; cook, stirring constantly, 5 min or until bubbly. Spoon mixture into a lightly greased 9 in sq baking dish. top evenly with bread mixture.

Bake at 400 for 15 min nor until golden brown.

appetizers

Avocado Pesto-Stuffed Tomatoes

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Being in Florida for Thanksgiving has allowed Christi and I to look through magazines looking for different meals, quick and easy, since she is now the proud mom of a 2 month old precious little girl. We came across this one and it is a winner:

30 cherry tomatoes ( about 1 1/4 pts)

1/2 of a medium avocado, seeded, peeled and cut up

2 oz cream cheese, softened

3 tables basil pesto

1 teas lemon juice

Snipped fresh basil

Cut a thik slice from the top of each tomato. If desired, cut a thin slice from the bottom of each tomato so it stands upright.

Using a small spoon or small melon baller, carefully hollow out tomatoes. Linve a baking sheet withh paper towels. Invert tomatoes onto the towels. Let stand for 30 min to drain.

Meanwhile, for filling, in a food processor, combine avocado, cream cheese, pesto, and lemon juice. Cover and process just until combined.

Place tomatoes, open ends up on a serving platter. Spoon filling into the tomato cups. If desired, cover loosely with plastic wrap and chill for up to 4 hours. If desired, sprinkle with snipped basil before serving and serve on basil leaves. Makes 30.

Daily Thoughts

Black Friday and Sparkly Saturday

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We did it, we took Kenley (2 months old) and went to the mall yesterday for her first Black Friday. We were so proud of her. She shopped like an old pro and bought her first coat, her first pair of mittens and some winter hats. She will be going to the Panhandle of Texas for Christmas and will need this items. So Pops and I had a ball looking at all the cute little pink dresses and socks. It made Black Friday for us Pink Friday. So today, Sparkly Saturday, we are headed to Disney to see a life size carousel made completely our of chocolate with 35 hidden Mickey Mouses in it. Plus a life size gingerbread house. So what a fun day this will be. I am just like a little kid when it comes to Disney. I could live there. The lights and sounds, the music and rides, they make it easy to forget the problems in our everyday lives, which we all have sometimes. So this year, because we won’t be moving, we won’t be able to even have our Christmas decor out, as it is all packed and ready for the truck to come pick up. Being able to see all the lights and Disney characters will add so much to help us get in the Christmas spirit. This Florida visit has been so good for us to reconnect with Christi and Tim and get to know precious little Kenley. It is one of the best Christmas gifts we will be receiving.

The Almond Joy Chocolate Cake that I posted a few minutes ago is amazing. I got it from one of Christ’s recipe books she brought to Florida from Lubbock, which proves once again, that Texas is the home of the best desserts…..I am headed back to Dallas on Tuesday. It will be so great to sleep in our own house, cook in my kitchen and have people dropping over. It will be the season of sharing, I am more than ready for that. As I learn more new recipes either from California or Texas, I will be sharing them with you, my friends and family who visit this site…you are all such an encouragement to me. Let’s begin this Christmas Season with a determination to keep Christ in Christmas. Share your story of what He has done in your life with someone. What a blessed gift you will be giving.

Chocolate · Desserts

Almond Joy Cake

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1 chocolate cake mix

1 12 oz can evaporated milk

2 1/2 cup sugar

24 large marshmellows

14 oz sweetened coconut

1 stick butter

2 cups chocolate chips

1 (3 oz) slivered almonds

Bake chocolate cake mix according to directions and bake in a 9 x 13 pan, which you have sprayed with Pam.

In a saucepan, comine 1/2 of the milk (6 oz), 1 1/2 cups sugar and bring to a boil. Pour over mashmellows and stir until they are melted. Add the coconut. Pour mixture over the baked chocolate cake.

In a saucepan, mix rest of sugar and milk. Bring to a boil. Remove and add chocolate chips and butter. Stir until chocolate chips are melted. Add almonds to chocolate mixture and then pour over top of cake. Chill for at least 2 hours before serving.

Daily Thoughts

Thanksgiving Feast

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We just got up from the talble  and went  for a walk. We are in Florida with Christi, Tim and Kenley and  when Christi and I went to the store, we found two new recipes, so we decided to venture out and try some new things. Now Randy had already decided that he wanted pecan pie instead of pumpkin and Tim and Christi wanted chocolate pie. We also wanted a new squash casserole and a new dressing recipe, so that is what we did. We made a dressing with articoke hearts, parmesean cheese and sausage. It was delicious. We also made a squash casserole with corn chowder, shredded carrots, cheese, garlic-herb butter, croutons, bacon, onion and yellow squash. It was so good. So we have decided that not only is it the traditional green bean casserole, or turkey/gravy or ham that make the day. It is the laughter that you have, everybody in the kitchen, each one putting their own spin on their favorite food to cook. Rememer this, it is not the breaths you take that make your life, it is the moments that take your breath away that makes your life. Thank you Christi and Tim for inviting us and for the sweet memories we will have this Thanksgiving Day….we love our sweet little new princess. It was a very special Thanksgiving Day. We love you, Honey and Pops

Chicken · Meats

LowFat Chicken Tostado

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We are in Florida for Thanksgiving visiting our daughter, Christi and Tim and precious new grandbaby girl, Kenley. We are already preparing for the big day of turkey and talking about maybe trying new recipes we have both seen on Food Network.Com, but some recipes are just so traditionally that we cannot steer away from them, such as Green Bean Casserole. So we are compromising and trying the new Green Bean Casserole we saw on Throw Down with Bobby Flay, at a meal on Saturday. In the mean time, we are trying to eat healthy, with low fat meals, saving our calories for Thursday.

Christi cooked me the best chicken Tostado yesterday and I wanted to share it with you. You could use left over turkey in place of chicken.

4 flour tortillas

1 cup shredded chicken or turkey

1/2 cup tomatillo sauce (we used Frontera Brand)

1/2 low fat cheese

1/2 cleaned zucchini squash, shredded

olive oil

Spray each tortilla with olive oil or spray oil. Place on baking sheet and bake at 425 and bake 4 to 6 minutes, until crisp, and lightly browned.

Take out of oven and set aside. Mix chicken or turkey, squash and tomatillo sauce in saucepan and cook for about 3 to 4 min, or until heated throughly. Season with salt, pepper and a little garlic powder.

Divide and spoon meat mixture over the 4 tortillas. Sprinkle cheese over each one and place in oven for about 4 to 5 minutes or until cheese is melted.