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Carla Hall's Banana Puddin'

Okay, so there's this 'new' show on ABC called "The Chew" that I LOVE!!!!!!  The hosts are adorable and they talk and cook - What's NOT to love? Right? All of their recipes (the ones that they cook on the show) are available on the website (http://beta.abc.go.com/shows/the-chew/index). This one is for Carla Hall's Banana Puddin' - it sounds wonderful to me! The only thing I don't like about it is the way that they format the recipes on their website, but I've left it mostly the way they do it.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Carla Hall's Banana Puddin'

Contributed by: Carla Hall

Try Carla's twist on this classic dessert!

ingredients

• 1/8 teaspoon Salt
• 1/3 cup All-Purpose Flour
• 2 cups milk (low fat or whole)
• 2 Eggs (separated)
• 2 Bananas (very ripe and mashed)
• 2 tablespoons Butter (softened)
• 1 1/2 teapsoons Vanilla
• About 44 small Vanilla Shortbread Cookies
• 2 Bananas (ripe but firm)
• 2 cups Whipped Cream
• 1/4 cup Sugar
• 1 teaspoon Rum
• Zest of 1 Lemon
• 3/4 cup of sugar

3/4 cup sugar
1/8 teaspoon Salt
1/3 cup All-Purpose Flour
2 cups Milk, low fat or whole

Combine 3/4 cup granulated sugar, salt, and flour in a medium bowl. Slowly stir milk into dry mixture.

2 Eggs, separated
2 Bananas, very ripe and mashed
2 tablespoon Butter, softened

Put mixture on top of saucepan over simmering water and cook until mixture begins to thicken.

1 1/2 teaspoon Vanilla

Beat egg yolks and mashed bananas in a small bowl, then briskly stir a small amount of the hot mixture from step 2 (about 1/2 cup) into this mixture.

2 Bananas, ripe but firm
About 44 small Vanilla Shortbread Cookies

Add egg yolk mixture back into the hot mixture in top of double boiler and stir in butter and vanilla. Cook until mixture thickens again.

1/4 cup Sugar
1 teaspoon Rum
Zest of 1 Lemon
2 cups whipped cream

Place a layer of vanilla shortbread in an 11x7-inch baking dish (or other shape 2-quart shallow baking dish). Add a layer of sliced bananas. Continue layering until all cookies and banana slices are used. Pour pudding mixture over top, and place in refrigerator to cool.

 

When cooled completely and ready to serve (at least 2 hours, and up to overnight) in a bowl, whip the 1/4 cup sugar into heavy cream. Mix in rum and zest of 1 lemon, and whip until soft peaks form. Top pudding with whipped cream.

Turkey Reuben With Thousand Island Coleslaw

With Thanksgiving only a few days away this recipe caught my eye. I'm always looking for new ways to use up the leftover Turkey. This looks so delicious that I just had to share! I got off one of the forums on the TOH website.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

MissMouse

Turkey Reuben With Thousand Island Coleslaw

Ingredients
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise, divided
1/4 cup finely chopped dill pickle
2 Tbsp. ketchup
1 Tbsp. red wine vinegar
2 tsp. Dijon mustard
2 cups coleslaw mix
8 slices rye bread
8 slices Swiss cheese
1 lb. sliced cooked turkey

Instructions 

Combine 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

Another recipe straight from the Taste of Home website...

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks,

Miss Mouse

The comments from the person that contributed this recipe are:

"My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe," notes Kathy Faris of Lytle, Texas. "I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa."

Texas Caviar

Ingredients

• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 3/4 cup chopped sweet red pepper
• 3/4 cup chopped green pepper
• 1 medium onion, chopped
• 3 green onions, chopped
• 1/4 cup minced fresh parsley
• 1 jar (2 ounces) diced pimientos, drained
• 1 garlic clove, minced
• 1 bottle (8 ounces) fat-free Italian salad dressing
• Tortilla chips

Directions

• In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups.

Nutritional Analysis: One serving (1/2 cup dip with 8 chips) equals 148 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 661 mg sodium, 30 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

I got this recipe straight from the Taste of Home website. Looks good to me!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

The person that contributed this recipe to TOH said:

Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania

Makeover Rum Cake

Ingredients

• 1/2 cup chopped pecans, toasted
• 1 package (18-1/4 ounces) yellow cake mix
• 1/2 cup fat-free milk
• 1/4 cup dark rum
• 1/4 cup canola oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 
  GLAZE:
• 1/2 cup sugar
• 1/4 cup butter, cubed
• 2 tablespoons water
• 2 tablespoons dark rum

Directions

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour; add pecans. In a large bowl, combine the cake mix, milk, rum, oil, applesauce and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Pour into prepared pan. Bake at 325° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small saucepan, combine glaze ingredients. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until thickened. Drizzle over cake. Yield: 16 servings.

Nutrition Facts: 1 slice equals 251 calories, 12 g fat (4 g saturated fat), 34 mg cholesterol, 243 mg sodium, 34 g carbohydrate, trace fiber, 2 g protein.

Santa Fe Enchilada Bake

We had leftover chili (Beef and Bean Chili) for dinner tonight and as I was adding cheese to the top of my bowl I noticed this recipe on the back of the bag. It looks pretty good to me!!

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks,

Miss Mouse

Santa Fe Enchilada Bake

Ingredients:

1 lb boneless skinless chicken breasts, cut into bite sized pieces

1 large onion, chopped

1 green pepper, chopped

2 cups salsa

1 pkg (10 oz) frozen corn, thawed and drained

12 corn tortillas (6-inch)

1 cup sour cream

1 1/2 cups shredded cheese

Directions:

Heat oven to 400° F.

Cook and stir chicken, onion, and bell peppers in large nonstick skillet sprayed with cooking spray on medium heat 10 minutes or until chicken is cooked through. Stir in salsa and corn.

Arrange 6 tortillas on bottom of 13 x 9-inch baking dish; cover with layers of 1/2 each chicken mixture, sour cream, and cheese. Repeat layers; cover with foil.

Bake 40 minutes or until heated through, removing foil after 30 minutes. Let stand 5 minutes.

www.kraftfoods.com

Granola

This recipe is from the Food Network. I saw it on “Healthy Appetite w/Ellie Krieger” and it looked really good. I know that I buy granola fairly often and this is a cheap way to make it for me and my family. I substituted dried cranberries for the raisins, and cashews for the pecans – one of the kids doesn’t like either raisins or pecans. It turned out really good!  I love to eat it in my yogurt for breakfast. The link for the show is at the bottom of this post.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

Granola

3 cups oatmeal (uncooked)

1/2 cup walnuts

1/2 cup almonds

1/2 cup pecans

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup maple syrup

1/2 cup raisins

Combine all ingredients in a large bowl and mix well. Spread on pre-sprayed oven sheet and back in a 300° oven for 20 – 30 minutes.

Makes 5 1/2 cups

http://www.foodnetwork.com/healthy-appetite-with-ellie-krieger/index.html

Chicken Noodle Casserole

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think! 

Thanks, 

Miss Mouse

 

Chicken Noodle Casserole

Ingredients

• Vegetable cooking spray
• 1/4 cup butter (2 tablespoons whole and 2 tablespoons melted)
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 2 cups leftover filling from Chicken Pot Pies recipe
• 1/2 cup bread crumbs
• 1 tablespoon chopped parsley leaves
• Salt and freshly ground black pepper
• 1/2 (16-ounce) package egg noodles, par-cooked and drained
• 3/4 cup shredded mozzarella cheese

Directions

Preheat the oven to 350 degrees F. Spray casserole baking dish with cooking spray.
Melt 2 tablespoons of the whole butter in a saucepan over medium heat. Whisk in the flour and cook while constantly stirring for 2 minutes, to cook out the raw flour taste. Add the milk while whisking, until you have a smooth sauce. Stir in the chicken pot pie filling and bring to a simmer.
In a small bowl, add the bread crumbs, the 2 tablespoons of remaining melted butter, the parsley, and salt and pepper, to taste. Stir to combine and set aside.
In a large bowl combine the pot pie mixture and the noodles. Stir in the cheese and pour it into the casserole dish.
Sprinkle the bread crumb mixture over the top of the casserole and bake until the top is golden brown, about 20 to 30 minutes.

http://www.foodnetwork.com/sandra-lee/index.html