Thursday, July 31, 2014
Tuesday, July 29, 2014
My family loves pie and I usually use a box of pudding to make the filling. I had been using a sugar-free version for a while but we've made the decision that eating sugar (in moderation) is better than the SF stuff.
I bought regular pudding in a box and it was good. Then I decided to try and make my own and get rid of another pre-measured boxed helper. It's so easy to make! Even if you don't want a pie, the pudding is fantastic alone and even yummy slightly warm. The egg yolks add a lovely richness and color. I see many more pies in our future.
Old-Fashioned Banana Cream Pie1 baked pie crust
2/3 cup sugar *
1/4 cup cornstarch
1/4 teaspoon salt
2-3/4 cup milk (I used whole goat milk)
5 eggs yolks
1 Tablespoon butter
1-2 teaspoons vanilla extract
whipped topping or 1 cup heavy whipping cream plus 2 T powdered sugar
Thursday, July 24, 2014
Monday, July 21, 2014
When I was a child, my mom made stuffed green peppers. I didn't like green peppers (except for raw) at the time so having a large cup made out of cooked green peppers didn't appeal to me. I don't mind cooked peppers now but I find it much easier and faster to make this way. If you want freezer meals for later this is the route to do it.
It is also a great way to get the green peppers into the dish for the picky eaters. You can cut them as small as you like or even blend them. They'll disappear even more after you add the tomato sauce.
I use brown rice any more in my dishes so I'll give you the white rice version and you can change it up to match your brown rice/water measures and cooking times since brown rices can vary from brand to brand.
Unstuffed Green Peppers
1 pound ground beef
2/3 - 1 cup chopped green peppers
2/3 cup chopped onion
8 ounce can tomato sauce
1-2 Tablespoons Worcestershire
1-1/2 cup water
3/4 cup minute rice
1 -2 cup shredded Mexi blend cheese or 4 ounces Velveeta (optional)
Thursday, July 17, 2014
Tuesday, July 15, 2014
The first time my husband and I had these muffins were on vacation on Maui where we stayed at a bed and breakfast. Every morning the owner made breads and had juice and fruit for us to eat. Everything was so tasty! I think it was the combination of short travel from plant to plate and the beautiful setting we ate them in.
You can make these in jumbo size (which is how she made them) or in regular muffin size. Either way they are delicious. I think next time I may add some chopped macadamia nuts to the muffins.
Piña Colada Muffins1-1/3 cups sweetened coconut flakes
2 cups all purpose flour
2/3 cup sugar
1 Tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/4 cup oil
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/3 cup crushed pineapple, drained