Tear Jerker Pie...

Pistachio Cream pie with sweetened strawberries and cool whip. I may just have to dub this one "The Tear Jerker". The reason being because after I sat the dessert plates at the table and walked back into the kitchen I suddenly hear Anthony boohooing. I hollered out at him asking if it was really that bad and his reply was, "No Mom, it is really that good! As a matter of fact this is my new favorite pie and I want it every year on my birthday!" Apparently I am a darn good pie maker. Yay for team Bazan! :)


1 prepared graham cracker pie shell OR if making your own you will need;
2 cups plus 2 T. of graham cracker crumbs (reserve 2 T. until later for topping)
1 stick of melted butter

Mix together and pressed into a pie dish.

2 Packages of pistachio Jello brand pudding
2 cups of cold milk
3/4 cup of cool whip

Whip together till creamy, thickened and smooth and pour into pie crust.
Refrigerate for 2 or more hours.

Slice strawberries and sprinkle with sugar. Set aside for topping pie slices.
Once you slice pie add strawberries, a spoon of cool whip, and then sprinkle graham cracker crumbs for the grand finale. ENJOY!!!

HEALTH TIPS:
If you are trying to cut sugar and/or fat use the reduced fat graham cracker crust, use the sugar free pistachio pudding, skim milk, sugar free cool whip, and splenda to sprinkle of the strawberries.

Stromboli

 Pepperoni sausage hamburger and Italian cheese stromboli! This was super simple and very yummy. Just brown off 1/4 pound of mild sausage with 1/4 pound of hamburger, drain fat. Take a tube of pillsbury french loaf bread and roll it open on a floured countertop to prevent sticking. Smear 1/4 cup of jarred pizza sauce on top of dough and sprinkle with onion powder and garlic salt. Sprinkle meat mixture on top of sauce then lay pepperoni slices on top of that. Then spread Italian cheese blend on that then roll the entire loaf up. Seal the outer edges and bake in the oven at 400* for about 35 minutes. I like to brush the loaf with melted garlic butter after I remove it from the oven. ENJOY!!!

Tonight's salmon tacos

This is what was on the dinner plate tonight. My plate was much smaller and held only one salmon taco but it was very satisfying! The pink salmon used tonight was from my husbands healing waters fishing charter. I think it made it even more enjoyable knowing that he caught supper. :) 

"The standing O"

Banana Cream Pretzel Pie with homemade caramel!!
I will post the recipe later for you all! It was fantastic!!!

Banana Cream Pretzel Pie

Crust:

2 c. crushed pretzel sticks

1/4 c. brown sugar

1/8 tsp. salt

9 T. melted butter

Mix above ingredients and press into a pie pan or 9 inch spring form pan. Bake in oven at 350* for 18 minutes or until golden brown. Set on cooling rack and make the caramel as follows;

Caramel:

In a small heavy skillet bring the granulated sugar (sugar/splenda blend) and 3 T. of water to a boil, stirring constantly until the sugar has dissolved. Then boil without stirring, but swirling the pan occasionally, until golden brown, about 5 minutes. Let cool for 2 minutes then whisk in the remaining 2 T. of butter, the remaining 1/4 of whipping cream, and 1/4 tsp. salt. Pour half of this caramel directly on top of the crust and let cool down for 3 to 5 minutes. Reserve the remaining caramel for later. While this is cooling prepare the following;

Pie Filling:

2 small boxes of Jello brand banana cream pudding

1 and 1/2 c. of milk

3/4 c. of cool whip

Whisk together till well blended and there are no lumps in pie filling. Slice 2 large bananas and arrange on top of the caramel crust, then pour pie filling directly on top. Refrigerate until you are ready to slice and serve.

Top with fresh banana slices, left behind crumbs from your crust, cool whip, and some of the reserved caramel. ENJOY!!! 

Quick and easy

Sandwich night in the house of Bazan! I was busy making tamales today
so I wanted to do something quick and easy. Italian subs, lays potato
chips, fresh honeydew, and red grapes. I threw together a banana cream
pretzel pie for dessert! My kids actually gave applause!!!! I guess
you could say that they were very satisfied! :) I may have to nickname
this one "The standing o".

Tamales

This is what I have been busy doing for the past couple of days. I am sorry that I have not kept you all up to speed on our meals. I will try to do better. :) I have made 18 dozen tamales over the past two days! I made some bean and cheese ones that turned out simply amazing! I make some very good refried beans but this batch was extra yummy for some reason! I like to add a slither of jalapeno to them for a little kick!

Birthday Supper

For my birthday supper I made snow crab legs with drawn butter, grilled summer squash with sweet onions, and roasted red potatoes. It was fantastico!!! I bought cupcakes for dessert but my kids were begging for the Take 5 pie. I must admit that it didn't take much arm twisting on their part before I caved in and made another pie. ;) This was my very first birthday pie.  Happy Birthday to me!!!

Enchilada Recipe

Beef and Cheese Enchiladas

2 pounds of ground beef
cumin
garlic salt
red pepper

12 corn or flour tortillas
3 C. shredded sharp cheddar cheese
2 C. shredded monterrey cheese

2 packets of McCormick enchilada seasoning
2 cans of tomato sauce
1 can of Old El Paso medium enchilada sauce

Preheat oven to 375*
Brown hamburger in med size skillet. Season to taste with the cumin, garlic salt, and red pepper. Drain fat, place back in pan and add 1 C. of prepared enchilada sauce. To make the enchilada sauce follow directions on back of packet, and add the can of Old El Paso to this.

Warm flour/corn tortillas in a hot skillet sprayed with non-stick cooking spray. Dunk tortillas in enchilada sauce, place in your preferred baking dish. Fill with meat and cheese then roll, placing seam side up in dish. Repeat until baking dish is full. Pour desired amount of remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with cheese. Again your desired amount. Bake in oven for 35 minutes or until the cheese is melted and bubbly. ENJOY!!!


TIPS:
If you have a favorite taco seasoning you can save yourself the hassle of seasoning the meat on your own and just open and add the packet to your meat. The same can be said for the enchilada sauce. I listed the combo that I use because I like the favor this produces the best.  Remember when it comes to cooking that your own personal touches are what makes the dish your very own. Do not be afraid to play a little. Refried beans inside of an enchilada is very delicious too. You could also try adding a dollop of sour cream and fresh salsa over the top of your enchiladas for an added creamy kick! Yumm! :)

Enchiladas

The enchiladas tonight were so good! I think even more so because I was hungry for them. :) The kids were all very satisfied and I had compliments all around the table. I just love that! I did however decide to save the adult drinks for tomorrow night since it will be my birthday. I have no clue as to what I will make for my birthday supper, or if I will even be cooking. I was thinking that snow crab drenched in drawn butter sounded good though.

Tonight's supper

Tonight's menu consists of enchiladas, both beef and cheese, mexican rice, and refried beans. I plan on washing that down with a frozen strawberry daiquiri afterwards. :) Yay me and my hubby! :) Since tomorrow is my birthday I am not making a dessert tonight so the kiddos will just have to suffer with ice cream sandwiches. Poor babies. ;)  I will post pictures later on tonight for you all to drool over. Please feel free to let me know what was on your dinner plate. I really want to know.

Take 5 Pie

          Take 5 Pie



2 c. broken pretzel sticks
1/2 c. brown sugar
3/8 tsp. salt
1 and 1/2 sticks of butter (Half of which needs to be melted)
4 oz. cream cheese, softened (can use reduced fat or fat free)
1/2 c. milk chocolate morsels
1/2 c. peanut butter
1 1/4 c. of heavy whipping cream, chilled
1 1/2 tsp. vanilla extract
1/2 c. granulated sugar (can substitute with 1/4 c. sugar/splenda blend)



Preheat oven to 350*
Pound pretzels into crumbs either by brute force ;) or by using a food processor.
Mix in 1/4 c. brown sugar and 1/8 tsp. of salt. Place mixture in bowl and stir in the 6 T. of melted butter. Press evenly in the bottom of a 9" spring form pan. Bake in oven until edges are browned, about 18 minutes. Remove from oven and spread chocolate chips evenly on top of crust. Let cool on rack.

Beat the cream cheese, peanut butter and 4 T. of softened butter on med speed until fluffy, about 1 minute. Beat in remaining 1/4 c. brown sugar. In a separate bowl, beat 1 c. of heavy cream with vanilla on med speed until soft peaks form, then fold into the peanut butter mixture. Evenly spread the mixture on top of the pretzel crust. Cover with plastic wrap and refrigerate until firm, around 2 hours.

In a small heavy skillet bring the granulated sugar (sugar/splenda blend) and 3 T. of water to a boil, stirring constantly until the sugar has dissolved. Then boil without stirring, but swirling the pan occasionally, until golden brown, about 5 minutes. Let cool for 2 minutes then whisk in the remaining 2 T. of butter, the remaining 1/4 of whipping cream, and 1/4 tsp. salt. Transfer to a bowl and let cool off. Drizzle over top of pie when slightly warm. ENJOY!!!

TIPS:
To make this as simple and quick as possible instead of whipping the cream with vanilla you can buy a small container of cool whip and fold it in. Also if you are intimidated by making your own caramel you can buy caramel ice cream topping in a jar and drizzle that over the top.

Meatloaf

Meatloaf



3 pounds ground beef
2 eggs
1 pack saltine crackers, crumbled
1/2 small white onion, diced small
1/3 C. ketchup or BBQ sauce
Add around 1 T. of your preffered seasoning. We love Natures Seasoning.
Mix well.

If making bacon cheddar ranch meatloaf, add 2 T. Dry ranch seasoning
and 1/2 C. shredded sharp cheddar cheese to meat mixture.

Preheat oven to 375*
Turn meat mixture into a 9x13 cake pan and shape into an oval. Create
a tunnel down the center going lengthwise. Fill tunnel with ketchup or
BBQ sauce overflowing a little. Rub overflow all over the meatloaf.
Lattice bacon strips over top of meatloaf tucking the ends under the
loaf to secure. Bake uncovered in oven for 1 1/2 hours. Meatloaf is done once inserted thermometer reads 170* or juices run clear when poked. For extra crispy bacon, once meatloaf is fully cooked, broil for approximately 1 minute. ENJOY!!!

Tonight's Menu

At the request of my eldest son Anthony, we will be having meatloaf, fried red potatoes, and corn on the cob for our supper tonight. This is one of his favorite meals. :) He prefers the traditional style meatloaf whereas my other kids like my BBQ meatloaf or my bacon cheddar ranch meatloaf the best. I will also be trying out a new dessert tonight. It is a peanut butter chocolate pretzel tart with a caramel drizzle!! It is very similar to the Take 5 candy bar, so I am calling this my version of a Take 5 pie. ;) (Thanks Kody!) I will be posting the pictures and the recipes later on today.

Chicken Lettuce Wraps

These lettuce wraps are delicious and fun to eat! This has been a very requested recipe amongst my friends and family.

In a food processor you need to purée 1/2 of a small sweet onion and 1 can of drained sliced water chestnuts. Set aside for later.

Heat 2 T. Canola oil with 1/2 tsp. sesame oil
over med/hi heat.
Add in this order;
Chopped chicken breast (I use 4)
Cook through until chicken turns white.
Add 1/3 c of soy sauce, 1/4 c rice vinegar, 2 T brown sugar, 1/2 tsp hoisin sauce, 1/4 tsp oyster sauce, 1 tsp crushed garlic, the sweet onion and water chestnut mixture, and a generous squirt of Korean chili paste. Stir until well blended and bring to a boil for about 7 minutes stirring constantly. Cut 1 bunch of green onion and add at the very end of cooking. Reserve a pinch for your dipping sauce.

Dipping sauce is equal parts of soy sauce and rice vinegar. Add a generous pinch of brown sugar and your remaining pinch of green onion. Add chili paste and garlic to your desired heat level.

Crispy rice noodles:
Heat canola oil in pan
Add Maifun (or whatever brand you prefer) rice sticks or noodles to oil until they get puffy. Remove and place on paper towel.

Spoon meat onto lettuce cups, top with crispy rice noodles. Roll and dip into sauce. ENJOY!!!

TIPS:

Most restaurants that you order this dish from will have mushrooms in it. If you must have mushroomsjust toss them in the food processor with your sweet onion and water chestnuts. I found that the mushrooms have no bearing on the flavor of this dish so I opt to save the money and exclude them.  :) 

Chicken Lo Mein

This is something that my family loves to eat!
Ingredients:
3 chicken breasts
4 T. canola oil
1 pound of spaghetti noodles
2 T. cornstarch
1/3 C. soy sauce
1/2 tsp. crushed garlic
1 tsp. rice vinegar
1/8 tsp. ground ginger
1/2 C. chicken broth
Desired amounts of the following:
julienne carrots
thinly sliced celery
shredded cabbage
cut green onion
sliced sweet onion

Directions:
Bring a pot of water to boil and add spaghetti noodles. Follow package directions for timing. Drain once noodles reach desired tenderness and set aside. Heat 2 T. oil in large skillet or wok over med/high heat. Cut chicken into bite size pieces, add to hot oil. Cook till meat turns white in color. Mix soy sauce with cornstarch and add to chicken. Coat chicken well then remove from pan. Set chicken aside and wipe your pan. Add remaining 2 T. canola oil and reheat wok over med/high heat. Add in this order each approximately 3 minutes apart, tossing constantly to prevent burning. Carrots, celery, sweet onions, cabbage, garlic, and then green onions. Add spaghetti noodles and chicken to wok, pouring chicken broth, ginger, and rice vinegar over noodles. Toss with veggies until well mixed. Taste and add more soy sauce to your liking. ENJOY!

TIPS:
To save prep time you can buy the bagged coleslaw mix. It has cabbage and carrots already shredded up and ready to use. This dish takes me around 45 minutes to make from start to finish. I do all my own shredding and chopping by hand though. Keep in mind that cabbage cooks down significantly when cooked. I leave the amount of the veggies open ended so you can add as much as you like. For example, we love lots of carrots, so I add around 2 cups to ours.