Not Yo' Mama's Banana Pudding

Recipe by Paula Deen

Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream


Directions
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Curried Shrimp-and-Corn Chowder

From Southern Living Magazine
Patricia Gleason

Curried Shrimp-and-Corn Chowder
Makes 8 servings
Hands-on time: 1 hr
Total time: 1hr., 25min.



Ingredients:
1 med onion, diced
2 tbsp olive oil
2 garlic cloves, chopped
2 large Yukon gold potatoes, peeled and diced
1 large sweet potato, peeled and diced
2 cups fresh corn kernels (about five ears)
1 (14oz) can chicken broth
1 (13.5) can coconut milk
2 tsp. curry powder
1 tsp. salt
1/4 tsp. pepper
1 lb. peeled, large raw shrimp (26/30 count)

toppings: (optional) toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts

Directions:
Saute onion in hot oil in a Dutch oven over medium heat 5 minutes or until tender; add garlic, and saute 1 minute. Add Yukon gold potatoes and next 7 ingredients; bring to a boil, stirring often. Reduce heat, and simmer, stirring occasionaly, approx 25 minutes until potatoes are tender. Stir in shrimp; cook 4 to 5 minutes or just until shrimp turn pink. Season with salt and pepper to taste. Serve with desired toppings.

This was very good! It is a soup that is good in winter or summer because it is hearty with potates, but also light because of the shrimp.

My Version of Southern Living’s Island Chicken and Rice

I have been making the dish for a long time now. The first time I made it, Patrick and I were living in our first apartment, and he has loved it ever since! I like it too, because it is pretty easy and everything cooks in one large skillet, which makes clean-up easy!

Ingredients:

2 or 3 boneless skinless chicken breast
Salt
Pepper
Crushed red pepper (optional)
1 tablespoon of vegetable oil
1 tablespoon butter
1 small onion, chopped
1 cup uncooked long-grain rice
2 garlic cloves, pressed
1 (14 oz) can chicken broth
1 (13.5oz) can coconut milk
¾ cup pineapple juice from pineapple slices or chunks

Directions:

Sprinkle chicken evenly with salt, pepper, and crushed red pepper.
Brown chicken in hot oil in a large skillet over medium-high heat 1-2 minutes each side. You just want to brown chicken not cook it through, or it will be over done later.
Remove chicken from skillet and drain extra oil from pan .
Add butter to skillet and melt, stirring to loosen particles from bottom of skillet; add 1 chopped onion, and sauté approx 4mins or until soft. Add rice, sauté 4mins; add garlic, and sauté 1min. Stir in chicken broth and next 3 ingredients and additional salt pepper, and crushed red pepper if using; bring to a boil. Cover, reduce heat to low, and simmer 35mins or until rice is tender and liquid is absorbed.
Uncover and fluff rice and let stand 5mins before serving. Garnish with pineapple slices or chunks and chopped parsley.

***The original recipe used bone-in chicken, which needs to cook longer per side 8-10 minutes. And garnished with chopped macadamia nuts with the pineapple slices.

Quick Crab Stew

This recipe is from Paula Deen, but it doesn't use a lot of butter and I used Heart Healthy soups from Campbell's so it really isn't that bad. I didn't use the sherry we don't like it, so it is good without it!



Ingredients:
2 tablespoons butter
1 small onion, chopped
1 (10 3/4-ounce) can condensed cream of potato soup
1 (10 3/4-ounce) can condensed cream of celery soup
1 soup can milk
1 soup can half-and-half
1 pound claw crabmeat, picked free of any broken shells
1/4 cup dry sherry
Salt and freshly ground black pepper

Directions:
In a large saucepan, melt the butter and saute the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately. Or allow to cool to room temperature, then refrigerate or freeze immediately in plastic microwavable reusable containers with lids.

Simple mistake!

I was at the store yesterday and in a rush, while rushing through the store I grabbed pudding for a dessert I was making and grabbed 'cook and serve' pudding instead of 'instant'! I thought, "Oh well, I can still use it; it will just take a little longer." Well, I cooked the pudding and continued with the recipe, but it did not turn out the same!Let's just say that I had to throw the whole dessert out! I have made this dessert a dozen times and love it, but it is funny that by buying what you think is basically the same thing can change the recipe so much. I don't think I will EVER make that mistake again! I think I should have made time to read the box a little more carefully! haha