Banana Cream Pie

Banana Cream Pie
1 c + 2 T sugar, separated
1/4 c cornstarch
1/2 t salt
3 c milk
2 eggs, beaten
3 T butter, softened
1 1/2 t vanilla
1- 9" prepared pie crust
2 bananas, sliced
1 c heavy whipping cream

1. In a large pot, combine 1 cup sugar, cornstarch, salt, and milk; cook, stirring frequently, over medium-high heat until thickened and starting to bubble. If you're unsure if it's thickened yet, it hasn't.
2. Remove from heat and temper in eggs; return to heat and bring to a gentle boil. Cook, stirring frequently, for another 2-3 minutes.
3. Remove from heat and stir in butter and vanilla; place plastic wrap on surface of custard and refrigerate for 30 minutes.
4. Make whipped cream by combining whipping cream and 2 T sugar in a cold bowl and whisking on high until stiff peaks form.
5. Spread half of the custard in pie crust, lay down bananas, spread the rest of the custard, and top with whipped cream.
Refrigerate for at least 6 hours before serving.

Focaccia Pesto Pizza

Focaccia Pesto Pizza
4 c flour
1/4 t yeast
1/2 T salt
2 c water
2 T cornmeal
1- 8 oz jar basil pesto
3 c shredded cheese (I used a Cheddar/Jack, but Mozzarella would be great, too) 
2 roma tomatoes, thinly sliced


1. In a large bowl, combine flour, yeast, and salt. Stir in two cups of water; stir until it forms a ball. Add a little bit more water if needed. The dough may be a little wet and sticky.
2. Loosely cover dough with a towel and let rest for 8-16 hours, depending on your timetable.

3. Preheat oven to 425*; cover two cookie sheets with foil, spray with cooking spray, and sprinkle with cornmeal.
4. Dust your working surface and the top of the dough generously with flour.
5. Cut dough in half and roll each half to fit your cookie sheet; slather pesto on dough and sprinkle 1 1/2 cups of cheese on each pizza. Top with tomatoes.
6. Bake until crust is golden and cheese is melted, about 20-25 minutes.

Enchilada Lasagna

Enchilada Lasagna
2 T oil
1 lb chicken, diced
2 t salt
1/2 t pepper
1 can cream of celery soup
1 can cream of chicken soup
1 t cumin
1 1/2 c sour cream
1/4 c canned green chiles, drained
corn tortillas
5 c Mexican blend cheese

1. Preheat oven to 425*.
2. Place oil in a hot pan, add chicken, and sprinkle with salt and pepper. Cook chicken until browned.
3. In a medium bowl, combine soups, cumin, sour cream, and chiles.
4. In a 9x13 pan, spread 1/2 cup of the soup mixture; layer tortillas, soup mixture, chicken, and then cheese. Repeat two more times, with little to no chicken on the top layer.
5. Bake for about 20 minutes, until cheese is bubbly and golden brown.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Mediterranean Quinoa Wraps

Mediterranean Quinoa Wraps
1 1/2 c prewashed quinoa
2 1/4 c water
salt and pepper, to taste
4 oz feta cheese, crumbled (about 1 cup)
1/2 c plain [greek] yogurt
1/4 c fresh mint, minced
3 T red wine vinegar
2 T fresh oregano, minced
1/2 c olive oil
2 tomatoes, chopped
1 cucumber, chopped
1 shallot, minced
1- 6 oz can black olives, chopped
romaine lettuce

1. Toast quinoa in a large pan over medium heat, stirring often, until quinoa is lightly toasted and aromatic, about 5 minutes. Stir in water and a pinch of salt and bring to a simmer. Cover, reduce heat to low, and simmer for 15 minutes. Spread quinoa out on a baking sheet to cool.
2. Meanwhile, in a blender, blend feta, yogurt, mint, vinegar, oregano, a pinch of salt, and a pinch of pepper until smooth. With blender running, slowly add olive oil until well mixed.
3. In a large bowl, toss quinoa, tomatoes, cucumber, shallot, olives, and 2/3 cup of the dressing to coat well. Season with salt and pepper, to taste.
4. Place quinoa mixture in lettuce leaves and drizzle with remaining dressing.

Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins
1 box chocolate cake mix
2 c pumpkin puree
1 t pumpkin pie spice
1 c chocolate chips

1. Preheat oven to 350* and line a muffin tin with muffin liners.
2. Combine all ingredients in a large bowl and pour in to muffin liners.
3. Bake for 20-25 minutes.

Roasted Pumpkin/Pumpkin Puree

Roasted Pumpkin/Pumpkin Puree
1 (medium-sized) pumpkin

1. Preheat oven to 350* and take out all but the bottom rack.
2. Wash the outside of the pumpkin thoroughly; stab it about 8-10 times all around.
3. Place pumpkin in a 9x13 pan and put it in the oven; bake for 90 minutes, or until tender enough to poke through with a fork.
4. Slice the pumpkin in half and allow to cool for 15-30 minutes, until cool enough to handle.
5. Use a metal spoon to scrape out the stringy goop and the seeds. (Save the seeds to make these.)
6. Scoop out the flesh of the pumpkin; place in food processor and puree until smooth.
Freezes well.