Category Archives: things we like to eat

Mini Banana Cream Pies

Posted in sweets, the important stuff, things we like to eat by

My Daughter and I- Mini Banana Cream Pies

Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.

We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.

My Daughter and I- Mini Banana Cream Pies 1

Mini Banana Cream Pies

1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed

Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!

Cindy & Jordan 

Oatmeal Butterscotch Cookies

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My Daughter and I- Oatmeal Butterscotch Cookies

I mentioned awhile back that I had been baking a lot of cookies – here is another recipe that I tried during that crazy cookie baking time! I was heading down the baking aisle the other day and noticed that all different kinds of chocolate chips were on sale. I was actually looking for peanut butter chips to make these delicious cookies when I found butterscotch chips. There was a recipe on the back of the bag, so I decided to try them. I have never been a huge fan of butterscotch and I’ve never used butterscotch chips, but these cookies were really delicious. I made a few minor changes to the recipe. The butterscotch chips gave the cookies a distinctive flavor and the Heath pieces gave them a great texture. These are definitely sweet and rich cookies.

My Daughter and I- Oatmeal Butterscotch Cookies 1

Oatmeal Butterscotch Cookies
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups old fashioned oats
1 2/3 cups butterscotch morsels (11 ounce bag)
1/2 cup Heath Bits O Brickle toffee pieces

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter sugars, eggs and vanilla in large mixing bowl with paddle attachment until creamy. Gradually add in flour mixture. Stir in oats, morsels and toffee pieces until combined.

Drop by rounded tablespoon onto ungreased baking sheets. The cookies will spread, so be sure to leave enough space between cookies.

Bake for 7 – 8 minutes for chewy cookies. Bake for 9 – 10 minutes for crispy cookies. Cool on baking sheets for several minutes and then place on wire rack to cool completely. Makes about 48 cookies.

 

Cindy

Chorizo Breakfast Pie

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My Daughter and I- Chorizo Breakfast Pie

I love making egg dishes for dinner. Our chickens hadn’t been laying for a bit, but now they are in full production again so we are back to having breakfast for dinner! I found this recipe on Betty Crocker and knew I had to try it. We love chorizot- it’s a spicy Mexican sausage that adds tons of flavor to eggs. This recipe was super fast and my family loved it.

My Daughter and I- Chorizo Breakfast Pie 1

Chorizo Breakfast Pie 

Ingredients:
1 pound chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
4 eggs
1 tablespoon chopped fresh cilantro, optional

Directions:
Heat oven to 400°F.

In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is cooked and onion is tender. Sprinkle about 1/2 the can of black beans into the skillet and 1 cup of cheese and stir together with the chorizo. In a medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with remaining 1 cup cheese and the rest of the black beans.

Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Cool 5 minutes. Top with chopped cilantro if desired. We served ours with salad, fruit and warmed tortillas.

Make-Ahead Directions: Make as directed up until ready to bake. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.

 

Cindy 

Peanut Butter Chip Cookies

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My Daughter and I- Peanut Butter Chip Cookies

I’ve been baking a lot of cookies lately, and most of the time I just go to my old favorites, such as our delicious chocolate chip cookies or amazing snickerdoodles. But this time I decided to try something a bit different because I had a craving for peanut butter cookies. I found this recipe on Gimme Some Oven and then I just added a bag of peanut butter chips. The cookies were delicious!

My Daughter and I- Peanut Butter Chip Cookies 1

INGREDIENTS:

2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup peanut butter (smooth or crunchy), I used both
2 teaspoons vanilla extract
2 large eggs
1 bag peanut butter chips

DIRECTIONS:

Preheat oven to 350˚F.

Whisk together flour, baking powder, baking soda, cornstarch and salt in a large bowl and set aside.

In an electric mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar and brown sugar on medium speed until light and fluffy (about 3 minutes). Mix in peanut butter until it is incorporated and smooth. Add vanilla and eggs, one at a time, scraping the bowl down after each addition. Reduce mixer speed to low and slowly add dry ingredients until they are just incorporated and the batter is smooth, being careful not to over-mix. Add the peanut butter chips and stir until combined.

Using a cookie scoop or spoon place on a parchment-lined baking sheet. Bake for 10-12 minutes, until the edges are golden brown and the centers are slightly puffy. Remove from the oven, and then transfer the cookies to a cooling rack to cool. Makes about 30 cookies.

Cindy

Slow Cooker Chicken Stew

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My Daughter and I- Slow Cooker Chicken Stew

I love using my Crockpot, don’t you? I feel so accomplished when I have dinner made before I even eat breakfast. The other day I was heading out the door at 7:00 am and since I wasn’t sure when I’d be home, I needed to find a quick and delicious meal to stick in the Crockpot. The trick was whether I had the ingredients or not. This recipe fit the bill. I found it on Taste of Home and I just made a few minor changes.

My Daughter and I- Slow Cooker Chicken Stew 1

Slow Cooker Chicken Stew

Ingredients:
6 medium red potatoes, cut into chunks
2 cups diced baby carrots, diced into large pieces
Approximately 2 pounds of boneless skinless chicken breasts
1 large can condensed cream of chicken soup, undiluted – the family size. I think it’s about 30 ounces.
Pepper
Italian seasoning

Directions:
Wash and cut potatoes and place in the bottom of your crockpot that has been sprayed with cooking oil. Next cut up the carrots and place into the crockpot on top of the potatoes. Layer the chicken over the veggies and sprinkle with a bit of pepper and Italian seasoning. Then spread the entire can of cream of chicken soup over the top of the chicken and sprinkle a bit more seasoning to taste. Cover and turn on low and cook for 6 or so hours. I then stirred the stew and broke up the chicken into bite sized pieces. I added a bit more seasoning and let it cook a bit longer.

I served in bowls as a stew, but you could thicken the sauce a bit if you prefer. I served this with steamed broccoli, salad and biscuits.

Cindy