Peppered Eggplant Parmigiana (or Chicken Parmesan) Light - Prevention Magazine, April 2003

1 lg eggplant, sliced into 1/4" pieces
1 1/2 T olive oil
1/2 t black pepper
1/4 t garlic salt
1 c Italian bread crumbs (I usually grind up croutons in my blender for this.)
1 3/4 c marinara sauce (I'll just use the whole jar.)
1/4 t crushed red-pepper flakes (or less)
1 jar (13oz) roasted red peppers, drained (I use a chopped red pepper, steamed until tender or if you freeze chopped red peppers, just throw them, semi thawed.)
2 c shredded reduced-fat mozzarella cheese
1/4 c grated Parmesan cheese

Preheat the broiler.  Brush the eggplant slices with olive oil.  sprinkle with the pepper and garlic salt.  Coat each slice with bread crumbs.  Broil about 4 - 5 " from the heat, 5 minutes on each side.

Remove from oven and set aside and set the oven temperature to 325 degrees.

Spread 1/4 c of the sauce on the bottom of a 13"x 9" baking dish.  Top with the eggplant slices, the remaining sauce, red pepper flakes, and red peppers.  Sprinkle with the cheeses.

Bake for 40 minutes or until cooked through and the cheese is browned.

Makes 8 servings.

Butternut Shot Glass Soup -Susan Branch

When I was at Jacque's in the fall of 2013, she told me about this fabulous soup recipe. Now I make it all the time.

3 T butter
1 lg onion, chopped
2 carrots, sliced
2 med potatoes, peeled and cubed
2.5 lbs butternut squash, peeled and cubed
6 c chicken stock
1.5 t curry (I use 1 t)
pinch of each: nutmeg and ginger
Garnish with sour cream or croutons or grated asiago cheese.
You may want to also include a turnip and parsnip in the soup too.

Melt butter in soup pot, sauté onion and carrots until soft, stir in potatoes and squash.  Add stock and bring to a boil, reduce heat and simmer, partially covered 40 min. Add curry, nutmeg, and ginger. Puree soup and add salt and pepper to taste.

Lemon Lentil Soup by Mama Pea

Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly  I thought I'd post this again now that it is labeled.

4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley

Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.

Add broth and red lentils and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.

When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform.  Adjust salt and pepper to taste.

Recipe by Peas and Thank You

Posted by Emily at 9:09 AM

 

Lemon Lentil Soup by Mama Pea

Emily C. Barker made this soup for us while visiting the Cleveland Barkers over Thanksgiving 2014. It was excellent! Try it!!!! - Dolly

4 c vegetable broth
4 carrots, chopped (about 2 c)
2 stalks of celery, chopped (about 1 c)
3/4 t coriander (Emily used cumin)
salt and pepper to taste
1 c red lentils, rinsed and drained
1 small head baby bok choy, chopped (could substitute 1 1/2 c chopped greens, such as kale or spinach)
1/4 c fresh lemon juice (about 2 small lemons)
3T raw cashews
2 T chopped parsley

Instructions
In a saucepan over medium high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately five minutes or until vegetables are tender.

Add broth and red lentils and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.

Meanwhile, chop parsley and bok choy and make a lemon cashew cream by combining lemon juice and cashews in a food processor.

When lentils are done, stir in greens and lemon cashew cream and heat until mixture is uniform.  Adjust salt and pepper to taste.

Recipe by Peas and Thank You

Twinkie Cake

Twinkie Cake- Jolene Humbert

1 (18.25 ounce) package yellow cake mix with Pudding in the mix

Line the bottoms of two round cake pans with wax or parchment paper.  

Prepare and bake the cake mix according to directions on package. Remove from pans after 10 minutes and let cool completely.

Split one cake in half lengthwise by cutting with a long bread knife. Spread

filling over layer and replace top layer; spread with filling. Repeat with

second cake. Cover with plastic wrap and refrigerate overnight. Let cake

stand at least one day to develop flavor.

Frosting: (DOUBLE THIS!)

Perfect Cupcake Frosting and Filling found HERE from Ourbestbites

3 T Flour
1/2 C milk (whole milk is best, but I use non-fat when it’s all I have and it’s actually fine)
1/2 C real butter (I prefer salted, but you can use also unsalted and add salt to taste)
1/2 C sugar (that’s granulated sugar, not powdered sugar)
1 t vanilla extract, or other flavor if you wish.

Whisk together the flour and the milk. Heat in a small sauce pan on medium heat.
Whisk continuously until it starts to thicken. Let it cook, while stirring with a rubber spatula, until you can start to see the bottom of the pan.   Continue to cook until mixture has the consistency of thick pudding or paste.

Put  mixture in the fridge and let it cool completely, it’s fine if it stays in there long enough to get chilly, you just don’t want it warm at all. As it’s cooling, feel free to stir it occasionally to speed up the process and keep it from forming a crust on top.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer if you have one, instead of the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Mixture will separate and look messy, keep beating!  Continue beating until mixture comes together and is light and fluffy, about 7-8 minutes, but time varies.  Take a sample of frosting between your fingers; frosting is done when light and fluffy and sugar granules are dissolved.

Banana Bread with Agave and 100% Whole Wheat

1/2 C margarine (I used olive oil)

1 C sugar or 2/3 C agave (and leave out milk if you use agave)

2 eggs

1 C mashed banana (I probably had closer to 1.5 C)

1/4 C milk (leave out if you use agave)

1 t lemon juice

2 C (WW) flour

1 1/2 t baking powder

1/2 t baking soda

1/4 t salt

1/2 C nuts (opt)

I added 2 t pumpkin pie spice (could do cinnamon or cloves or ginger or whatever)

Cream margarine and sugar. Add eggs and beat. Add bananas, milk, and lemon juice. Sift dry ingredients and add.  Add nuts. Bake in well-greased loaf pan for one hour at 350.

I split mine into two loaves and cooked for less time. It was SO MOIST.

Adapted from the Lion House Cookbook.

French Baguettes and Tomato and Basil Toast

French Baguettes from when the Food Nanny came and spoke to our stake

Combine 1/2 C warm water(105-115 degrees) with 1 1/2 T yeast and 1 t sugar. Let sit. Combine another 1 t sugar with 2 t kosher salt and 3 c flour. Pour the liquid mixture in the dry one and add up to another cup of warm water. Add up to another quarter cup of flour to make a soft dough, if necessary, to keep dough from clinging to sides of bowl. Knead. Break into two balls and shape into baguettes. Cut down each loaf 1/4 the way. Bake at 450 (or even 500) for 10-15 minutes.

Tomato and Basil Toast from The Essential Mormon Cookbook

1 thin 16" baguette

Olive oil

Sliced tomatoes

Salt
Freshly ground pepper

1/2 C shredded mozzarella

1/2 C fresh basil leaves

Cut baguette on the diagonal to 1" slices (I obviously didn't cut mine the same). Brush both sides of each slice of bread with the oil.  Place on ungreased baking sheet and broil until very lightly toasted, about 5 minutes.

Top with tomato slices, salt and pepper to taste, and cheese.  Return to oven and broil until cheese melts.  Top with basil.

Chunky Monkey Pancakes

Chunky Monkey Pancakes

Mix dry ingredients together in a medium bowl:

1 1/2 c flour

1 Tbs sugar

2 tsp baking powder

1 1/2 tsp baking soda

1/4 tsp salt

In a separate bowl mix:

1 ½ c. buttermilk

1 lg. egg

1 Tbs oil

1 tsp vanilla

Add wet ingredients to dry until just moistened and combined.

Mash 2 small-med ripe bananas with a fork and fold into batter. 

Add 4- 6 Tbs mini chocolate chips and mix (or you can do regular, chopped and tossed with 2 tsp flour).

Cook on griddle.

Top with Maple-Peanut Butter Syrup:

½ c. creamy peanut butter

1 c. syrup

Heat PB in microwave 30 seconds. Add syrup and gently

whisk together. Heat another 30 seconds, mix, and set aside.

Porter's Whole Wheat Waffles

This is my favorite waffle recipe!  It's all whole wheat but doesn't taste like it.  We got this from the Porter's where Sam, Em, Mom and Dad stayed at their "Bed and Breakfast."

Combine:
2 c whole wheat flour
2 Tbs baking powder
1 tsp salt
4 tsp sugar

Add gradually and beat with mixer on low:
3 eggs
2 c milk

Add and beat hard for 2 min.:
1/4 c oil

*Their original recipe calls for 4 eggs and 1/2 c. oil, but we found that this keeps them puffy longer.

Carrot Cake

This is the recipe I've always used and noticed that it hadn't been posted on the blog until now. It is the best I've tasted. I think my sisters got it when they were students at BYU.

4 eggs
2 c sugar (I use brown sugar, or at least half white and half brown)
1 c oil
1 t cinnamon
2 c flour (you can use up to 1/2 c whole wheat flour)
2 t soda
2 t baking powder
1 c chopped walnuts
3 c grated carrots

In a mixing bowl, beat eggs and add sugars, oil and cinnamon. Sift together the flour, soda, and baking powder.  Add the egg mixture and stir in the nuts and carrots. Pour into a 9x13 pan and bake 30 to 35 minutes.  Cool and frost with cream cheese frosting.

Cream Cheese Frosting

1/4 lb butter
1 - 8 oz pkg cream cheese
1 - 1 lb box confectioners sugar (4 3/4 c)
1 t vanilla

Cream together the butter and cream cheese.  Add sugar gradually and blend until smooth.  Stir in vanilla.  Beat until fluffy.

Spaghetti Sauce

I love Mom's spaghetti...when she makes it.  But I for some reason can't duplicate it, so I figured out my sauce that works each time I make it.  :)  It's really close to mom's, just slightly different.

1 lb. ground beef
1 onion
2 cloves garlic
2 stalks celery
1 green or red pepper
1 can diced tomatoes (Italian style is really good)
1 can tomato soup
1 (8 oz) can tomato sauce
about 1/2 c water
3/4 tsp Italian seasoning
1 1/2 tsp basil
1 tsp oregano
dash pepper
1/2 Tbs sugar

Cook beef and onion, drain. Add garlic, celery, pepper and cook.  Add tomatoes, soup, sauce, water, seasonings.  Simmer until thickened (uncovered) about 20-30 min.

Sweet Potato Fries

2 good sized sweet potatoes
2 Tbs olive oil
Kosher salt

Peel and cut sweet potatoes into the size of fries and place in a pile on baking sheet.  Drizzle the 2 Tbs olive oil over them.  With hands mix them with the oil and spread around the pan, having them not touch as much as possible.  Sprinkle salt on top.

Bake at 425 for 15 min. Pull out and flip fries over.  Spread again as much as possible.  Bake again for another 15-20 min. until golden brown.

Chicken Cannelloni With Roasted Red Bell Pepper Sauce

This is from my Southern Living Complete Quick and Easy Cookbook, although it really isn't quick and easy to make but it is worth it! It is an easy one to half and bake in an 8x8 in. pan. You could probably use one 9x13 in. pan too.

prep time: 30 min, cook:  30 min

1 -( 8 oz.) pkg. cannelloni or manicotti shells
4 c finely chopped cooked chicken
2 - (8 oz. ea.) containers chive-and-onion cream cheese
1 (10 oz.) package frozen chopped spinach, thawed and well drained
1 c (4 oz.) shredded mozzarella cheese
1/2 c Italian-seasoned breadcrumbs (I usually grind up croutons in my food processor)
3/4 t garlic salt
1 t seasoned pepper (I used lemon pepper because that's all I had)
Roasted Red Bell Pepper Sauce
Garnish:  chopped fresh basil or parsley

1.  Cook pasta according to package directions; drain and set aside.
2.  Stir together chicken and next 6 ingredients in a large bowl - you may want to use your hand to mix..
3.  Cut 1 side of pasta shells lengthwise, opening each shell.
4.  Spoon 1/2 c chicken mixture into each shell, gently pressing cut sides together. Place shells seam side down, in 2 lightly greased 11x7 baking dishes.
5.  Pour Roasted Red Bell Pepper Sauce evenly over shells.
6.  Bake, covered at 350 degrees for 25 -30 min. or until thoroughly heated.  Garnish, if desired.  Makes 6 to 8 servings

Roasted  Red Bell Pepper Sauce:
Savor this rich sauce over your favorite pasta or grilled meats.
prep: 5 min

2 (7 oz. ea.) jars roasted red bell peppers, drained
1 (16 oz.) jar creamy Alfredo sauce
1 (3 oz.) pkg. shredded Parmesan cheese

Process all ingredients in a blender until smooth, stopping occasionally to scrape down sides.  Makes 3 1/2 c. (I used my food processor.)

Coconut Curry Chicken

In my attempt to make freezer meals, I made one out of this Curry Chicken recipe that Annie posted.  I knew it would be different than when you make it fresh, but we were stunningly surprised at how good this was. It reminded me a lot of the curry people ate in Samoa.

For a freezer-Crock-Pot meal, combine in a freezer Ziplock:

1 chopped onion
2 chopped carrots
1 large chicken breast
1 cubed potato
1 T curry powder
1 t salt
1 1/2 t sugar
1/4 t ginger
2 t chicken base paste (2 bouillon cubes)
2 C coconut milk
1 T lemon juice

Put everything thawed in a Crock Pot. Cook on high for 5 hours. Serve over rice. I did not add the 2 C water to the mix which the original recipe calls for, so the flavor was quite strong & yummy! Adding the 2 C water would obviously make a more mild flavor.

Ultimate Chicken Fingers

This Recipe is from the back of the Bisquick box.  We loved them!  I just increased the amount of chicken, and there was plenty of the flour mixture.

1 1/2 lbs chicken tenders (It calls for 3 boneless, skinless breasts-about 1 lb-cut crosswise into 1/2 in. strips)
2/3 c Bisquick mix
1/2 c grated parmesan cheese
1/2 tsp garlic salt
1/2 tsp paprika
1 egg, slightly beaten
3 Tbs butter, melted

Heat oven to 450.  Line cookie sheet with foil; spray.  In 1 gal. ziplock mix Bisquick mix, cheese, salt and paprika.

Dip half the chicken strips into egg; place in bag.  Seal bag; shake to coat.  Place chicken on cookie sheet.

Repeat to use up remaining chicken.  Drizzle butter over chicken.

Bake 12-14 min, turning halfway through bake time with pancake turner, until no longer pink in center.

Classic Split Pea Soup

We went to California Pizza Kitchen for lunch a couple of weeks ago and had their split pea soup.  It was really tasty.  In it were pearl barley and small cubes of carrots.  The rest was smooth and flavorful.  I thought I'd try to imitate it so I used a recipe on the split peas I hadn't used before and added the pearl barley and carrot chunks -- really yummy!

 

3/4 c chopped yellow onion
1/2 c chopped celery
1/2 c chopped carrots
2 large garlic cloves, minced
49 oz. chicken broth
1-1/2 c green split peas, rinsed
1 sprig fresh thyme

1/2 c cooked pearl barley
1/2 c cooked chopped carrots

Saute the onion, celery, carrots, and garlic in small amount of olive oil until tender.
Add broth, split peas and thyme sprig (I actually forgot the thyme).  Bring to a boil, cover, and simmer for 60 minutes or until peas are tender.  Remove thyme sprig.
Puree soup in blender or with hand blender, return to pot and add cooked pearl barley and chopped carrots. Serve.

If you like your soup with ham, add a few chunks before serving.

Old-Fashioned Sour Cream Cookiees

This recipe is from Betty Crocker's Cooky Book, p 79.

1/2 c shortening (part butter or margarine, I used all butter)
1 c sugar
1 egg
1 t vanilla
2-2/3 c all-purpose flour
1 t baking powder
1/2 t soda
1/2 t salt
1/4 t nutmeg
1/2 c commercial sour cream

Heat oven to 425 degrees (I heated my convection oven to 400 degrees).  Mix shortening, sugar, egg, and vanilla thoroughly.  Measure flour by dipping method or by sifting.  Blend dry ingredients; add to sugar mixture alternately with sour cream.  Divide dough; roll out to 1/4 inch thick on well-floured pastry cloth.  Cut with 2 inch cutter; place on greased baking sheet (I use parchment paper).  Sprinkle with sugar.  Bake 8 to 10 min or until lightly browned.  Makes 4 to 5 doz. 2 inch cookies.

Truffles

Thanksgiving Point sends me a monthly calendar (Gazette) and in February 2014 there was this yummy recipe for truffles - easy and so good.

Ingredients
1-8oz package cream cheese, softened
3 cups confectioners' sugar, sifted
3 cups semisweet chocolate chips, melted (I used milk chocolate)
1 1/2 t vanilla

1.  In a large bowl beat cream cheese until smooth.  Gradually beat in confectioners' sugar until well blended.

2.  Stir in melted chocolate and vanilla until no streaks remain.  Refrigerate for about 1 hour.

3.  Shape into 1-inch balls and roll in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, or candy sprinkles.

Chicken-Rice en Casserole

from:  Betty Crocker’s New Picture Cook Book – 1970s
9 x 13 baking dish             Bake 350° 40 – 45 minutes, covered                        12 servings

6 T butter
7 ½ T flour
2 ¼ t salt
1/8 t pepper
1 ½ c chicken broth
2 ¼ c milk

2 ¼ c cooked wild or white rice (3/4 c uncooked)
3 c cut-up cooked chicken
1 c sliced mushrooms
½ c chopped green pepper
3 T chopped pimiento
6 T slivered almonds

Heat oven to 350°. 

Make white sauce: Melt butter in saucepan over low heat.  Blend in flour, salt, and pepper.  Cook over low heat until smooth and bubbly.  Remove from heat and stir in chicken broth and milk.  Bring to boil and boil 1 minute, stirring constantly.  White sauce should be medium thick.  Remove from heat.

Combine:  Cooked rice, cooked chicken, mushrooms, green pepper, pimiento and almonds in large bowl.

Add: White sauce to rice-chicken mixture and stir together.  Sprinkle fresh or dry parsley on top.  Pour into greased 9 x 13 baking dish. Cover and bake.

Freezer Meals

After Evan broke his leg, so many people offered to help, and I just said, please bring a freezer meal.  I filled my freezer and it was wonderful.  After Evan got a little more mobile I realized how much freezer meals had relieved my stress during that time right after school until right before dinner.  It's so hard for me to cook if Evan is gone because little pipsqueak needs so much attention, and I don't want to wait to start preparing dinner until Evan gets home.  Anyway, once the meals mostly ran out, I decided to make a bunch more meals because they were so convenient.  I made about ten meals (the recipes below made more than one freezer meal) just before Christmas, and I have one left.  Each one usually lasted 2 meals, and sometimes even three.  So, add that to occasionally eating out and still preparing some meals, they've lasted 6+ weeks!

I found recipes just by googling and searching on Pinterest for freezer meals/crockpot freezer meals. Some of the recipes we liked, some we didn't as much.  I leaned toward the healthier-type recipes; maybe that was the problem!

Bean Enchiladas - ok (2 meals)
Slow Cooker Quinoa Chili - ok (1 meal plus leftovers)
Honey Lime Chicken - good! (one meal and so easy!)
Poppy Seed Chicken Casserole - good but super unhealthy! (one meal plus leftovers)
Mexican Haystacks - ok (2+ meals)
Beef & Barley Soup - good, but I hate stew meat from the grocery store, so I'll have to use a roast next time (1 meal plus leftovers)
Minestrone (2 big meals plus leftovers)

Since it's time to do some more freezer meals, I think I'll start by adapting my own favorite recipes, then it's food we're familiar with and we know we like.

Sloppy Joes

1 lb ground beef
1 green pepper
1/2 c grated zucchini
1/2 c grated carrot
1 onion
1/2 c. celery
1/2 c. ketchup
2 Tbs brown sugar
1Tbs mustard
salt to taste
1 1/2 Tbs worchestershire sauce
1/2 tsp chili powder

Cook ground beef with onion.  Drain and rince.  Add veggies and cook, add sauces and simmer.  Serve in buns.

Cyndee's Meat Loaf

1 1/2 lbs ground beef
3/4 c. oatmeal
1/4 c. chopped onion (or a lot more)
1 1/2 tsp salt
1/4 tsp pepper
1 beaten egg
3/4 c milk

Mix together.  Shape with hole in the center.  Cover with sauce (below) and bake 1 hour at 350.

Sauce:
1/3 c ketchup
1 Tbs brown sugar
1 Tbs mustard

Pumpkin Chocolate Chip Bread

4 eggs
2 c. sugar
1 can (16 oz) pumpkin
1 c. oil (1/2 applesauce)
3 c flour (1 c. whole wheat)
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/4 tsp ginger
1 tsp salt
12 oz chocolate chips


In large bowl, beat eggs, sugar, pumpkin, and oil until smooth.  Combine flour, baking soda, powder, spices, salt; add to pumpkin mixture a little at a time and mix well. Fold in chocolate chips.  Pour into 3 greased loaf pans.  Bake at 350 for about 40 min (have to check on this time, I didn't keep track very well).  Can also do muffins at 350 for 20-23 minutes, but we like it as bread better.  Makes 36 muffins.

Haylee's Corn Chowder

1/4 c. butter

2 1/4 c. water

2/3 c. chopped celery

4 c. potatoes, diced small)

3 sliced green onions

6 Tbs butter

6 Tbs flour

2 1/2 c. milk (or cream)

1/2 tsp pepper

1 tsp salt

1 1/2 Tbs dill

16 oz frozen corn

2 c. grated cheese

1 c. cooked bacon (opt)

Simmer butter, water, celery, potatoes, and onion 20 min. (don't drain) in large pan. Melt 6 Tbs butter, stir in flour and add milk and seasonings in small sauce pan. After the 20 min, add corn to large pot. Cook a couple minutes. Add white sauce from small pan. Add cheese and bacon just before serving.

Honey-Orange Pork Tenderloin

Honey-Orange Pork TenderloinRecipe lightly adapted from Cooking Light

Ingredients:

1/3 cup orange marmalade
3 tablespoons cider vinegar
3 tablespoons soy sauce
1 1/2 tablespoons minced garlic
1 1/2 teaspoons honey
2 tablespoons vegetable or olive oil
1 1-pound(ish) pork tenderloin
Kosher salt and black pepper

Instructions:

Preheat oven to 400 degrees. In a small mixing bowl, whisk together the marmalade, vinegar, soy sauce, garlic, and honey. Reserve 2 tablespoons and set the sauce aside.

Heat the oil in an oven-safe skillet over medium-high heat. Season the pork tenderloin with salt and pepper. When the oil is hot, add the tenderloin and cook for 1-2 minutes or until a golden brown crust starts to form. Flip the tenderloin over and cook for another 1-2 minutes or until the entire tenderloin is golden brown. Remove from heat. Pour about 1/2 of the sauce over the pork. Place the pan in the oven and cook for 10 minutes. Remove the pan from the oven and flip the tenderloin over. Add the remaining sauce (not the reserved 2 tablespoons) and place the pan back into the oven. Cook for another 10 minutes or until a thermometer reads 155 degrees. Remove from oven and allow to stand for 10 minutes. Drizzle with reserved sauce and cut into 1/2″ slices. Serve immediately with a salad or vegetables. 1 1-pound tenderloin serves 4.

Banana Cream Pie

Banana Cream Pie

Our Best Bites

Ingredients:

1 4-serving size box of instant chocolate or vanilla pudding

1 c. cold water

1 14-oz. can sweetened condensed milk

2 cookie crusts. You can use anything–graham crackers, Nilla Wafers, shortbread, even Oreo.

Lots of bananas

1 pint whipping cream

1/3 c. powdered sugar

Instructions:

In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.

Slice the bananas (probably 4 small bananas or 2 large bananas) and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later!

Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined.
Now divide the mixture between the two pies.
Prepare sweetened whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours. This is actually really important–I tried eating it right away once and the pie wasn’t banana-y at all and the moisture hadn’t absorbed into the crust, so the crust just fell apart.
And there you have it–the best AND the easiest banana cream pie you’ll ever have or need!

Chunky Monkey Variation: Blend 1/2 c creamy peanut butter into the pudding/water/sweetened condensed milk mixture (before you fold in the whipped cream). Continue as directed but place in a chocolate cookie crust. Sprinkle with honey roasted peanuts just before serving.

**We like both the regular pie, as well as the chuncky monkey version with chocolate pudding. Yum!