Friday, May 22, 2015

Favorite Banana Cream Pie with a Banana Graham Cracker Crust

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My wonderful mom's birthday was last week, and we celebrated this past weekend at a winery with my family and a couple of her closest friends. We promised her no party, so that's the closest we could get to celebrating without getting her upset :)
As I've said before, each member of my family is assigned another family member's birthday cake (of their choosing) to make for their birthday celebration. I had my mom this year, and she chose a banana cream pie since that's her favorite dessert. I found this recipe and decided to give the pie a graham cracker crust instead of what the original recipe called for. I added some mashed banana into the crust mixture and it added a hint of banana flavor which was excellent with the creamy, dreamy pie. This is definitely a keeper. Enjoy!

Printable Recipe


For the crust:
  • 2 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 1/4 cup banana, mashed
  • 4 tbsp. (1/2 stick) unsalted butter, melted
For the pie:
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/2 tsp. salt
  • 3 cups 2% milk
  • 2 eggs, lightly beaten
  • 3 tbsp. butter
  • 1 1/2 tsp. vanilla extract
  • 4 large firm bananas
  • 1 cup whipped cream
For the crust: Preheat oven to 350 degrees F. Stir graham cracker crumbs, sugar, and mashed banana in large bowl to blend. Add melted butter and stir to moisten evenly. Press onto bottom and up sides of 9-inch-diameter glass pie dish. 

Bake crust until set and pale golden, about 15 minutes. Cool completely.

For the pie: In a large saucepan, combine sugar, cornstarch, salt and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. Stir a small amount of hot filling into eggs; return all to pan. Bring to a gentle boil; cook and stir 2 minutes longer.

Remove from heat. Gently stir in butter and vanilla. 

Pour custard into a ceramic or glass dish. Press plastic wrap onto surface of custard; refrigerate, covered, 30 minutes.

Spread 1/3 of the custard into pastry shell. Slice bananas; arrange half of them over filling. Pour another 1/3 of the custard offer the banana layer. Arrange remaining banana slices over custard and cover with remaining custard. 

Spread with whipped cream. Refrigerate 6 hours or overnight. Spread with whipped cream then serve immediately. Garnish with extra banana slices, if desired.

Source: Adapted from Taste of Home

Wednesday, May 20, 2015

Ham and Cheese Hash Brown Cups

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I keep a supply of mini ham, egg and cheese muffins in the freezer for when Bradley wants a warm meal for breakfast, but we're in a hurry. He loves eggs so this is a perfect go-to. Chris and I love our eggs as well, but don't normally find the time during the week to make them for ourselves. That's where these "adult version" ham, egg and cheese muffins come into play.
They're basically the same thing, but a larger version and made with more "adult-friendly" ingredients, such as ham steak and hash browns (although, who am I kidding…Bradley loves those things, too). They are the perfect size breakfast treat for when you want a warm, satisfying breakfast in a hurry. You can keep them in the freezer and zap them for a minute before you run out the door. Also feel free to add in some vegetables (especially if the kids are eating these). Enjoy!

Printable Recipe


  • 2 cups refrigerated hash browns
  • 1 tbsp. flour
  • 6 eggs
  • 1/4 cup milk
  • 1/2 cup Cheddar cheese, shredded
  • 4 oz. ham steak, chopped
  • 1/2 tsp. seasoned salt
  • 1/2 tsp. pepper
Preheat the oven to 350 degrees F. Spray a muffin tin with non-stick cooking spray.

In a small bowl, mix together the hash browns and flour.

Spoon the hash browns evenly between the muffin wells. Use your fingers to press them onto the bottom and up the sides of the muffin wells to form a crust.

In a medium bowl, whisk together the eggs and milk. Stir in the cheese, ham, salt and pepper.

Pour the egg mixture evenly between the muffin wells.

Bake for 18 to 20 minutes or until the eggs are set and cooked through. Store in the refrigerator for up to two days or in the freezer for up to two months. To defrost, cook in the microwave for 1 minute or until heated through.

Source: SK Original

Monday, May 18, 2015

Spicy Smoky Black Bean Dip

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Today's SRC post is from Jane over at The Heritage Cook. Jane has an impressive background that includes contributing recipes to Food Network, so I was pretty certain that whatever recipe I chose would be amazing! She was also recently diagnosed with a gluten intolerance, so most of her recipes are gluten-free, which I love! I definitely recommend checking out her page.
I chose to make a dip for this week's recipe reveal, but there are SO many other recipes I'll be back to make soon. I had an occasion coming up where I needed a delicious appetizer, and this recipe fit the bill. It was seriously the only way I could decide on one to make! It took no time at all to prepare and had so much flavor! This reminded me of a black bean hummus when it was chilled, so Bradley obviously loved it as well. This dip was excellent with some cheese sprinkled on top and paired with some lime chips. Enjoy!

Printable Recipe


  • 1 (15.5 oz.) can black beans, drained and rinsed
  • 1/2 cup vegetable or beef stock
  • 4 to 5 scallions, tough ends discarded, chopped
  • 1 tsp. ground cumin
  • 1 tsp. garlic, minced
  • 2 tbsp. cilantro leaves, chopped
  • 1-2 chipotles in adobo, seeded and minced (optional)
  • Juice of 1 to 2 limes, to taste
  • Salt and freshly ground black pepper, to taste
  • Cheddar cheese, shredded
  • Scallions, chopped, for garnish
Place the beans, stock, scallions, cumin, garlic powder, onion powder, cilantro, and chipotle in the bowl of a food processor fitted with the chopping blade or in a blender. Puree until smooth. Taste and add lime juice, salt and pepper, and additional chipotle as desired.

This may be made up to 3 days ahead and kept in an airtight container in the refrigerator. Place plastic wrap directly on the surface of the dip to protect the surface from drying out. Bring to room temperature or reheat slightly in a microwave to take the chill off the dip. Sprinkle the top with cheese and bell pepper pieces. Garnish with a sprig of cilantro.

If you would rather serve this hot, place dip in an ovenproof dish, top with shredded cheese. Place in a 350 degree F oven for 10 to 15 minutes or until the cheese is melted and the dip is warmed. Sprinkle minced bell pepper over the top for color. Garnish with a scallions. Serve with tortilla chips, salsa, and guacamole if desired.

Friday, May 15, 2015

Summer Corn and Chicken Chowder

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Farmers' Markets are in full effect! I love this time of year when you can just run to the market and get tons of fresh produce. I think it's super important to support your local farmers, so make sure you visit one of your neighborhood markets next time you're in the mood for some delicious produce or local goods!
This soup is hearty enough for dinner, but light enough to not feel overly stuffed. Fresh corn makes this meal extra refreshing, but feel free to use frozen corn if you don't have any on hand. You don't often think of eating soup in the summertime, but this rich and creamy soup is acceptable for summer with the mounds of bright, fresh corn that are in it. It's a perfect summer staple. Enjoy!

Printable Recipe


  • 1 large boneless, skinless chicken breast
  • 1 tbsp. olive oil
  • Salt and pepper, for seasoning chicken
  • 2 tbsp. butter
  • 1 small onion, finely diced
  • 1 celery stalk, finely diced
  • 1 medium jalapeño, seeded and diced
  • 1 tsp. garlic, minced
  • 2 tbsp. flour
  • 1 1/2 cups 1% milk
  • 1 1/2 cups whole milk
  • 3 ears corn, kernels removed (or 1 1/2 cups frozen corn kernels)
  • 1 (14 3/4 oz.) can cream-style corn
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • Scallion, chopped, for garnish (optional)

Preheat oven to 400 degrees F. Spray a pan with cooking spray. Place chicken on pan and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 35-40 minutes or until chicken is cooked through and juices run clear. Remove from oven and chop into bite-size pieces. Set aside.

Meanwhile, melt butter in a large pot. Add onion, celery and jalapeño. Cook for 4-5 minutes or until onions are tender. Add garlic and cook for an additional minute.

Add flour and stir to combine. Cook for one minute. Slowly drizzle in milk and continue stirring until thickened.

Add corn, cream-style corn, salt, pepper and cooked chicken.

Bring to a boil and cook for 15 minutes, stirring often. Serve immediately or at room temperature. Garnish with scallions, if desired.

Source: SK Original

Wednesday, May 13, 2015

Fruity Non-fat Vanilla Yogurt Popsicles

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Today is my beautiful mama's birthday, so HAPPY BIRTHDAY MOM! I hope you have a day that is just as fantastic as you are! Thank you for everything you do for us. We love you so, so much!
Since it's been scorching hot the past few weeks, I wanted to create a cold, refreshing and healthy dessert for us to enjoy in the evening. I only needed three ingredients for this recipe so it came together in a cinch. The hardest part was just waiting for them to freeze! You can play around with the ingredients by switching up the yogurt flavor or types of fruit also…ideas for this are endless. Enjoy!
Printable Recipe


  • 2 cups low-fat vanilla yogurt
  • 1/4 cup blueberries
  • 4 strawberries, sliced thin
Arrange 6 popsicle molds (1/2 cup each) in the mold stand.

Pour a small spoonful of yogurt on the bottom of each mold. Put a couple blueberries on top of the yogurt and place two strawberries against the side of the mold. Pour more yogurt in each mold to cover up the fruit. Repeat process until filled to the top. Tap the molds lightly against the counter to get rid of any air bubbles.

Insert the popsicle sticks into the molds and place in the freezer. Freeze for 6-8 hours or until solid.

To remove from mold, run under hot water for a couple seconds. Popsicles will keep in the freezer for 1-2 months.

Source: SK Original