AUTUMN SAUSAGE CASSEROLE

Adapted from the book: Make It Fast, Cook It Slow

Ingredients

3 cups cooked rice (I used brown basmati that I made the night before)

1 pound sausage, sliced (Use cooked sausage; I used nitrate-free, no-pork casing, chicken apple)

1 yellow onion, chopped

1 large apple, chopped

1 cup chopped carrots

1/2 cup raisins

1 tablespoon brown sugar

1 tablespoon dried parsley flakes

3/4 teaspoon ground allspice (the recipe calls for 1/2, but I use more)

3/4 teaspoon ground cinnamon (the recipe calls for 1/2, but I use more)

3/4 teaspoon black pepper (the recipe calls for 1/2, but I like my food more seasoned)

1/2 cup chicken broth (you can use water instead)

assembled and ready to cook

Directions

I use a 6 quart slow cooker and it’s 3/4 full, but the recipe calls for a 4 quart slow cooker.  Put the rice in the pot and add the sliced sausage (assuming that you are using cooked sausage; if not then cook it first).  Add the onion, apple, carrots, raisins, brown sugar, parsley, allspice, cinnamon and pepper.  Pour in the broth and stir.  Cover and cook on low for 5-7 hours or on high for 3-4 hours.

I have found that this recipe burns easily because except for softening the vegetables, you are really just heating the other ingredients.  The first time you make it, cook for the shortest amount of time and ideally stick around to check on it.  I wouldn’t keep it on warm for too long either.  I cooked mine on low for 5 hours and if I was at home, I might have just done 4.5 hours.

It’s really good!  It’s sweet, from the apples and raisins, and the pumpkin pie-like spices make it taste like autumn.  You can create different flavors by using different sausages.

let’s eat!

© 2012, Funkidivagirl.com. All rights reserved. Republished only with permission.

We like to leave cookies for Santa Claus that we have decorated ourselves. Sometimes we make gingerbread men and sometimes we make butter cookies. I know your temptation is to buy the roll of cookie dough at the grocery store, because you’re thinking, “The fun is in decorating, who cares about the taste. Besides, those refrigerator cookies taste pretty good!” Those refrigerator cookies don’t taste too bad, but quality matters. Do you really know what’s in that cookie dough? This recipe is not hard at all and the cookies are delicious. Make the dough a day ahead and then when it’s time to bake and decorate, it’s just as easy as store-bought dough. I’m sure Santa will appreciate the extra effort.

The Best Christmas Cookie Cutter Recipe

These Gingerbread and Lemon Sandwich Cookies are fancier than the butter cookies and they make perfect gifts. I made these cookies last year for my daughter’s teachers. I think these are the best cookies that I have ever made; they are divine! I’m making them again this year for sure.

Gingerbread and Lemon Sandwich Cookies

Pin It

© 2011, Funkidivagirl.com. All rights reserved. Republished only with permission.

This recipe serves 8-10 people.  The recipe looks complicated, but really it’s not.  The only tricky part is caramelizing the apples–just be patient and stay at the stove; they burn easily.  You can make this dish and refrigerate a day in advance, but let it come to room temperature before baking.

Recipe from Marthastewart.com

Sweet Potatoes With Caramelized Apples

INGREDIENTS

• 6 (about 4 pounds) sweet potatoes
• 1 teaspoon salt
• 3 Granny Smith apples, peeled and cored
• 1 tablespoon fresh lemon juice
• 9 tablespoons unsalted butter, plus more for pan
• 6 tablespoons heavy cream
• 1/4 cup Calvados, or brandy
• 1/4 cup fresh orange juice

DIRECTIONS

1. Heat oven to 425 degrees. Bake potatoes until soft, 40 to 45 minutes. When cool enough to handle, peel and place flesh in a medium bowl; add salt, and mash with a fork.
2. Meanwhile, slice apples into 1/8-inch-thick wedges and place in a medium bowl. Add lemon juice and toss to combine.
3. In a medium skillet, melt 3 tablespoons butter over medium-high heat. Add 2 tablespoons brown sugar and cook, stirring, until sugar dissolves. Cook apple slices in the butter and sugar in 3 or 4 batches, until golden and caramelized, about 1 minute on each side. As they finish cooking, transfer to a plate and set aside.
4. In a medium skillet, melt 3 tablespoons butter over high heat. Add 2 tablespoons brown sugar and cook until sugar dissolves. Stir in 4 tablespoons cream and the Calvados and cook until slightly thickened, about 1 minute. Remove from heat and add to sweet potatoes, mixing well to combine. Transfer potato mixture to a buttered 3-quart ovenproof casserole. Arrange apple slices over potatoes; set aside.
5. In a medium skillet, melt remaining 3 tablespoons butter over medium heat. Add remaining 2 tablespoons brown sugar and cook until dissolved. Add remaining 2 tablespoons of cream and cook, stirring, for 30 seconds. Stir in orange juice and cook for 1 to 2 minutes, until thickened and dark brown. Pour over the apples and cover with aluminum foil.
6. Bake until heated through, about 30 minutes. Remove from oven and serve immediately, or let stand at room temperature for up to 30 minutes before serving.

I’m linking up with Mama Kat by answering the prompt: Share a Thanksgiving Recipe.

© 2011, Funkidivagirl.com. All rights reserved. Republished only with permission.

The last time I ate at Umami Burger in Santa Monica, California was in July 2010, so while preparing to write this post I went to the restaurant’s website to link up the Jurkey Burger, the best restaurant turkey burger that I ever ate.  It wasn’t on the menu, so I called the restaurant and found out that–noooooo!–they replaced the Jurkey Burger with the Greenbird.  Described as “shelton farms turkey, crushed avocado, green cheese, butter lettuce, spouts, green goddess,” the Greenbird sounds good, I guess, but not as good as jerk-spiced turkey topped with a plantain.   I took this photo of the Jurkey Burger back in July; doesn’t it look simply divine?  (Hang tight.  I’m getting to the “cookin’” and “sharing a recipe” part.)

Sadly, I will never taste that again.   BUT!–the recipe below for Jerk Turkey Burgers With Mango Slow is just as good as Umami’s Jurkey Burger.  Spicy from the jerk seasoning and juicy from the apples, this turkey burger is delicious; my family gobbles it up and asks for more.  I use whole wheat buns and low-fat mayonnaise to make it healthier and grill the patties on my panini maker.   Using a pre-packaged mix of shredded cabbage and carrots make this easy recipe even easier.

I serve some Alexia Spicy Sweet Potato Julienne Fries on the side and you can’t tell me that aren’t in some hip Los Angeles eatery.  Except we aren’t.  Did I mention that we sat next to Tom Hanks at Umami Burger?

Jerk Turkey Burgers With Mango Slaw

Recipe from Foodnetwork.com

(yields 4)

Ingredients:

• 1 pound ground turkey (*organic of course!)
• 1 tablespoon jerk seasoning, plus more for sprinkling
• 1 small green apple, peeled and grated
• 1/2 cup finely chopped scallions
• 1/4 cup panko
• Kosher salt and freshly ground pepper
• 1/4 cup mayonnaise, plus more for brushing
• 1/4 cup mango chutney, roughly chopped
• 3 cups shredded green cabbage
• 1 carrot, shredded
• Canola oil, for the grill
• 4 hamburger buns or challah rolls, split

Directions:

Preheat a grill or grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup scallions and the panko in a bowl; season with salt and pepper. Form into four 1-inch-thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.

Whisk the mayonnaise and chutney in a large bowl. Add the cabbage, carrot and the remaining 1/4 cup scallions, season with salt and pepper and toss to coat.

Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

Per serving: Calories 504; Fat 20 g (Saturated 3 g); Cholesterol 51 mg; Sodium 894 mg; Carbohydrate 51 g; Fiber 4 g; Protein 36 g

photo credit: foodnetwork.com, Antonis Achilleos

See Umami Burger; I don’t need your Jurkey Burger!  I can make my own delicious turkey burger at home!  See; I’m just fine.  See….

*Please Umani Burger, please bring back the Jurkey Burger.  Please.  Pretty Please.  For me?

Visit Mama Kat’s Losin It to write a prompt of your own.

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Other Cooking Groovy posts that you may like:

Whole-What Spaghetti With Lemon, Basil And Salmon

Lemony Shrimp With White Beans and Couscous

© 2011, Funkidivagirl.com. All rights reserved. Republished only with permission.

I saw her make this dish on her show Everyday Italian and it’s been in my dinner rotation ever since.  In under 30 minutes I can have a fresh, healthy dinner on the table that my family will eat.  I served this to my kids this week when my husband was out of town and it would have been so easy for me to just order take-out.  But this meal was just as easy and healthier.  Even my picky “I don’t like that” daughter will eat this meal, although she doesn’t like the capers.  Don’t include them if you don’t like capers either.    I love basil so I add plenty to the recipe and I was really geeked to use my new zester for the lemon.  Why did it take me so long to buy one?  It has changed my cooking.  (Add that to my list of Small Things That Make Me Happy–a zester.)

photo credit: foodnetwork.com

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe by Giada De Laurentiis

Ingredients

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil  *plus more for cooking salmon–my addition
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

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Other posts about What’s For Dinner that you may like:

What’s For Dinner: Lemony Shrimp withWhite Beans & Couscous

© 2011, Funkidivagirl.com. All rights reserved. Republished only with permission.

All my friends made the same comment: “Share the recipe!”

I don’t blame them; I took that photo with my iPhone and the cookies still look incredible.    And let me tell you, the cookies taste as incredible as they look.  Crunchy on the outside, chewy on the inside and full of flavor, dare I say this is one of the best cookies that I have EVER tasted.   It only revivals the Key Lime cookie over at The Cookie Studio in Atlanta.

So, if I want my friends to speak to me again, I figured that I had better post the recipe sooner rather than later.

I found this recipe in the December issue of O, The Oprah Magazine and wanted to make these cookies because they looked unusual and gift-worthy.   The magazine recipe didn’t have large-batch instructions like this online version (I wish it did, but it was a good math lesson for my daughter), so we just doubled the recipe.    I was able to make 41 fairly large sandwiches and had just enough filling, spreading it not too thin or thick.    I could have made a few more sandwiches if I had shaped the log better; there were cookie casualties that didn’t make it as sandwiches, but made it into our mouth.   I was nervous about the shape of the cookies because my log of dough was a misshapen mess, but the shape evened out while baking and as you see in the photo above, the cookies look beautiful.

We made the dough–the hardest part of the recipe–the night before, so slicing, sugaring and baking the cookies was easy and fun.  The frosting filling was easy to make (except zesting-oh, how I hate to zest); just be sure to beat the ingredients until it’s nice and thick.   Read through the recipe first and see that the butter is divided; some of it is used for the dough and some of it is used for the frosting.   Don’t soften it all at once if you are making the dough on another day (I made that mistake).  I used about 3 drops of yellow food coloring, just enough to give the frosting a very soft lemon tint.

Gingerbread and Lemon Sandwich Cookies

from O, The Oprah Magazine

Servings: Makes about 30 (large batch: 90)

Ingredients

• 2 cups and 2 Tbsp. all-purpose flour (large batch: 6 cups plus 6 Tbsp.)
• 2 tsp. baking soda (large batch: 6 tsp.)
• 2 tsp. ground cinnamon (large batch: 6 tsp.)
• 2 tsp. ground ginger (large batch: 6 tsp.)
• 1 tsp. ground allspice (large batch: 3 tsp.)
• 1 tsp. ground cloves (large batch: 3 tsp.)
• 1/2 tsp. fine salt (large batch: 1 1/2 tsp.)
• 18 Tbsp. (2 1/4 sticks) butter , divided, at room temperature (large batch: 54 Tbsp. or 6 sticks plus 6 Tbsp.)
• 1 cup granulated sugar , divided (large batch: 3 cups)
• 1 egg (large batch: 3 eggs)
• 1 Tbsp. vanilla extract (large batch: 3 Tbsp.)
• 1/4 cup unsulphured molasses (large batch: 3/4 cup)
• 2 cups confectioners’ sugar , sifted (large batch: 6 cups)
• 2 Tbsp. lemon juice (large batch: 6 Tbsp.)
• 2 tsp. zest from 1 lemon (use same lemon as for juice; large batch: use two lemons to extract 6 tsp. of zest)
• 6 to 8 drops yellow food coloring (optional; large batch: 18 to 24 drops)

Directions

Active time: 1 hour

Total time: 3 hours

In a large bowl, whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt; set aside. In a second large bowl, beat 12 tablespoons butter and 3/4 cup granulated sugar with an electric mixer on low speed until pale and fluffy, 1 to 2 minutes. Add egg, vanilla, and molasses, beating well after each addition. Add flour mixture and beat until smooth. Divide dough between 2 large sheets of parchment paper and roll up snugly, twisting the ends like a candy wrapper, to make two 8-inch logs. Refrigerate until firm, about 2 hours.

Preheat oven to 350°. Line 2 large baking sheets with parchment paper; set aside. Place remaining 1/4 cup granulated sugar in a shallow dish. Cut dough logs into 1/4-inch-thick slices. Dip the top of each in sugar and transfer to prepared baking sheets, spacing about 1 inch apart. Bake until just firm around the edges, about 10 minutes; let cool completely on a rack.

In a large bowl, beat remaining 6 tablespoons butter, confectioners’ sugar, lemon juice and zest, and food coloring (if using) with an electric mixer until fluffy, about 2 minutes. To assemble sandwiches, spread frosting onto half the cookies, then top with remaining cookies.

Note: Make the dough a day or two ahead when it suits your schedule, then cut and bake the cookies later when you have a free moment.

slicing the dough

Girly sugars the cookies before baking

they were delicious even without the lemon filling

Girly spreading the lemon frosting

In the Oprah magazine, the cookies were tied up with parchment paper and string.  I wanted something a bit more sturdy since my daughter would be distributing the cookies herself.   The Container Store was a treasure trove of cookie containers.    I bought small blue boxes (non-holiday specific and also my daughter’s favorite color), some decorative waxed paper and snowball trim.  My daughter made personalized cards for all the teachers.  We were able to fit about 4 cookies in each box, which left us with a few for ourselves and a friend’s birthday present.    Already the kids are asking if we are going to make more this holiday season.

Other posts about Christmas cookies that you may enjoy reading:

The Best Christmas Cookie Cutter Recipe

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

Take some fish, whatever kind you like, and marinade it for an hour or two.  You can use your favorite marinade; I used this Mango Teriyaki flavor that I got from the seafood aisle at Whole Foods.

Assuming that your oven is pre-heated to 350, put the fish in the oven.

Next, coat the asparagus with olive oil and put in on a cookie sheet.   A little goes a long way and actually I used olive oil spray.   Sprinkle some herbs on there–whatever you’ve got, fresh or dried.  I used thyme, basil and rosemary.   Add a little salt as well.  Put the asparagus in the oven with the fish.

Cook the couscous according to the package directions.  I always keep couscous in the house because it is so easy and fast to make; tonight I had curry flavor on hand.  If you feel like it, throw in some golden raisins and peas or carrots.

Once the couscous is off the fire, start making the Cucumber and Fresh Herb Salsa.  It’s this salsa that makes an ordinary meal something special.  Combine the following ingredients in a bowl:

1 seedless cucumber (or seed it yourself) diced into small cubes

2 teaspoons each chopped cilantro, parsley, dill and chives

1 teaspoon of salt (or to taste)

the juice of 1 lime

By now it’s been about 20 minutes and the fish and asparagus should be done.  Upon servings, top each piece of fish with the salsa.

And there it is: a healthy, tasty quick meal.   No excuses, no regrets (except for stinky asparagus pee).  That was faster than a drive-thru burger joint!

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

Now that I know that crepes are so easy, I’ll be making them all the time!

*Update April 24, 2010: I made crepes today and used organic stone ground whole wheat flour.  They were really good and more filling than they were before, and of course, healthier.

© 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

……churros.  Usually a treat that you only get at a fair, right?  Well, they are surprisingly easy to make at home.  A few years ago I discovered this recipe in Martha Stewart Living magazine and made it one Christmas for my family and they loved it.   No, churros aren’t a traditional holiday treat, but they are so yummy when paired with hot chocolate and a roaring fire on a cold winter night.

Most of the ingredients you probably have on hand already in your pantry, but you might not have the tools.  Be sure to get a pastry bag with a large star tip and a deep-fry thermometer before you begin.

CHURROS

(a recipe by Martha Stewart Living)

Ingredients

Makes 20

• 2 tablespoons ground cinnamon
• 3/4 cup sugar
• 1 cup milk
• 6 tablespoons unsalted butter
• 1 teaspoon coarse salt
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 5 to 6 cups vegetable oil, for frying

Directions

1. Stir together cinnamon and sugar in a small bowl; set aside. Bring milk, butter, and salt to a boil in a small saucepan over medium heat. Add flour, and cook, stirring, until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, and let cool 3 minutes. Add eggs, and stir until batter is smooth. Spoon mixture into a pastry bag fitted with a large open-star tip (such as an Ateco #828).
2. Heat 4 to 5 inches oil in a large Dutch oven until it registers 330 degrees on a deep-fry thermometer. Holding pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen shears. Fry 6 to 8 churros at a time, turning once, until deep golden brown all over, about 5 minutes; transfer to a paper-towel-lined plate to drain.

Photo credit: Martha Stewart Living

Martha, of course, eats her churros with homemade hot chocolate, but I have found that both Ghirardelli Premium Hot Cocoa and Williams-Sonoma Hot Chocolate are delicious and rich.  I have the Williams-Sonoma Hot Chocolate Pot and now making hot chocolate is a breeze; you just pour the milk in the pot (no water! sacrilege!), heat it in the microwave, add the chocolate, insert the wand and “froth to perfection” as they say in the directions.  Then I top it with marshmallows and whipped cream.  A dusting of cinnamon or a cinnamon stick adds a little spice and decorative flair.  Enjoy!

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The 12 Days of Christmas by Funkidivagirl

On the 1st day of Christmas my true love gave to me….the words to the song.

On the 2nd day of Christmas my true love gave to me….Christmas cards.

On the 3rd day of Christmas my true love gave to me….Chili Dawg.

On the 4th day of Christmas my true love gave to me…..a Christmas vacation.

On the 5th day of Christmas my true love gave to me…..Santa Claus.

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

…..Red Velvet Cake.

(Side note: I hope that you realize that I am using “my true love gave to me” because of the song; through these posts I am showing you what I love about Christmas.  My true love can’t cook at all and certainly can’t make a Red Velvet Cake to save his life.   I just wanted to make that clear.  Carry on.)

Photo credit: foodnetwork.com

Yum!  I love Red Velvet Cake!  I grew up eating Red Velvet Cake during the holidays because my family is from The South, but I was surprised to learn that not everyone in The North where I grew up has had that delicious pleasure.  Now I think it is more popular everywhere, due in part I’m sure to celebrity chefs like Paula Deen.  Here in Atlanta where I currently live Red Velvet Cake is so popular that you can buy it anytime of the year in the local supermarket.   To be sure my family does eat our share of Red Velvet Cake and cupcakes throughout the year (our review was posted in the summer), but to me it is still a holiday cake.   We are blessed to have great southern bakeries near us that make fantastic cakes, but still none is as good as my Aunt Vernelda’s recipe.   I don’t know why, but the baking gene in my family skipped my mother, although she’s a good cook.  My grandmother and all my aunts are good bakers, but the family knows that any cake at my mother’s house is going to come from a box or the grocery store.    Maybe it is because of my Betty Crocker childhood that I took an interest in baking as an adult and enjoy making cakes from scratch.  Each Christmas I either make a Lemon Pound Cake (B. Smith’s recipe), my friend Cheryl’s Secret Almond Pound Cake or my Aunt’s Red Velvet Cake.

If you try to make this recipe, don’t let the cake get too dry; Red Velvet Cake has to be moist to be good.  The crunchy pseudo-hippy in me cringes at the red food coloring in this recipe.  If you have an alternative way to use a natural ingredient to make the cake red without altering the flavor, please let me know

RED VELVET CAKE

Cake Ingredients:

2 1/2 cups flour

1 1/2 cups sugar

2 eggs

1 cup vegetable oil

1 cup buttermilk

1 teaspoon cocoa

1 teaspoon baking soda

1 teaspoon vinegar

1 bottle red food coloring

Icing Ingredients:

1 box powered sugar

1 stick of butter at room temperature

1 stick of cream cheese at room temperature

1 teaspoon vanilla extract

Directions for cake batter: Beat eggs and add sugar.  Beat again.  Alternate milk, flour and oil, beating in between.  Add baking soda, cocoa, vinegar and food coloring.  Bake at 350 for 25-30 minutes.  Insert a toothpick to see if it’s done (it should come out clean).  Cool completely on wire racks before frosting.

Directions for icing: Beat butter, add sugar, add vanilla and cream cheese.  Spread on a cool cake.

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The 12 Days of Christmas by Funkidivagirl

On the 1st day of Christmas my true love gave to me….the words to the song.

On the 2nd day of Christmas my true love gave to me….Christmas cards.

On the 3rd day of Christmas my true love gave to me….Chili Dawg.

On the 4th day of Christmas my true love gave to me…..a Christmas vacation.

On the 5th day of Christmas my true love gave to me…..Santa Claus.

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

So, I’m sort of out of my element when it comes to Thanksgiving food and none is more apparent than making a Thanksgiving pie.  I’m a very good cake baker, but Key Lime Pie is about the extent of my pie making.  That is, until last year when I got invited to Danica Kombol’s house, my husband’s business partner, for her annual Thanksgiving Pie Making Party.   Danica is a master pie maker and right before Thanksgiving she opens up her kitchen to friends.  Among laughter, stories and tons of flour, many pies are made by the skillful and novice alike.  Some friends just come for the friendship, mimosas and delicious lunch spread, but most make pies.  This year I didn’t make one because my family was traveling, but last year Danica taught me how to make an apple pie; my family was really impressed.

Me in 2008 holding the apple pie that I made.

Still, I had a good time this year taking photos, chatting with everyone and watching the pies being made.  This year apple, pumpkin and chocolate cream pie were made.

The table is ready.

Danica making pie dough.

Christine Eisner making an apple pie.

Paula Schwed; another master pie maker.

Somehow Danica manages to prepare for guests, cook lunch, make her own pies and also teach those less skilled.  Here’s a video I shot of her showing us how to roll out pie dough.

I hope that you have a very Happy Thanksgiving and lots of pie!

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

However last week, I was jonesing for some banana pudding ice cream.  See, there used to be an ice cream place called Hank’s in Atlanta across from the zoo and my family was addicted to the banana pudding ice cream.   When Hank’s moved we were devastated.  ” Ahh,” I thought last week, “I can just make my own!”  But there wasn’t a recipe in the book.

A sidebar moment to wax poetic about my iPhone:  Despite the love I have for my iPhone, generally I don’t use the web feature too much, but as I headed to the grocery store with the recipe book in my hand, that’s when I got the urge to make the banana pudding ice cream.  ”Shoot,” I thought, “I have to go back home and see if I can find a recipe online.”  ”Wait a minute,” I said to myself, “I can just look it up on my iPhone!”  So that’s what I did–googled “banana pudding ice cream” in the middle of the grocery store.  I found the recipe below and walked around the store iPhone in hand gathering the ingredients.   Big props for the iPhone!

Back to the banana pudding: So I found this great recipe on Joy The Baker.  She has this fantastic blog full of recipes, life musings and the most beautiful photos of food.   Looking at her photos of the banana pudding ice cream inspired me to try her recipe.  

A few my notes on the recipe: As she says in her blog, this recipe makes a lot of ice cream.  My ice cream maker holds 1 1/2 quarts and the recipe made 2 batches for me.  This was a problem because I only have 1 freezer bowl, therefore the 2nd batch didn’t freeze as well.   Next time I will 1/2 the recipe or better yet buy another freezer bowl.   My family had 14 (small) servings eaten over the course of 3 days.   Depending on your ice cream maker, you can either eat it right after mixing/freezing or put it in your home freezer for awhile.   Be careful though because if you leave it in the home freezer too long, the ice cream will be rock solid and very hard to scoop (that happened to me and we had to let it soften for quite a long time). 

And finally, I must say that oh my goodness THIS IS THE BEST ICE CREAM THAT I HAVE EVER HAD IN MY LIFE!   This is the kind of goodness that makes you mutter while you are eating it, close your eyes while it melts on your tongue and lick the bowl clean when you are through.   

If you have an ice cream maker, I suggest that you make this if you have any idea what’s good for you.

Gathering the ingredients

My daughter mashes the bananas

I do not have a photo of the finished product because I was too distracted EATING IT.  Trust me, it’s a beautiful thing.

Banana Pudding Ice Cream

     adapted from recipezaar

4 ounces Cool Whip (1/2 of an 8ounce container)

7 ounces sweetened condensed milk (1/2 of a 14 ounce can)

scant 1/2 gallon milk (reserve about 1 cup for you morning cereal)

1 (3 1/2 ounce) package Jello Banana Cream Instant Pudding

1/2 teaspoon vanilla

2 bananas (mashed)

1/2 box of vanilla wafers, crushed

In a bowl mix cool whip, condensed milk, vanilla, banana pudding and about 1/2 of the half gallon of milk.  Add chopped bananas and vanilla wafers.  

Pour mixture into an ice cream maker.  With machine on, pour in the rest of the half gallon of milk.  

Stir the mixture and begin freezing according the manufacturers instructions.  My ice cream machine took about 15 minutes to get to soft ice cream.  

Remove very soft ice cream and place in a freezer friendly plastic container.    Serve with slice bananas and vanilla wafers.  

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

The Real Simple recipe below uses blackberries, but you can use any berry and even combine it with stone fruits like peaches.  I used blueberries because my son brought home a freshly picked bucket from the mountains of North Carolina.   The consistently of the finished product is more like a blueberry cake, but I guess it’s called a cobbler because it is sort of “cobbled” together.  My kids ate it for dessert right out of the oven and also for breakfast the next day.  We put whipped cream on ours, but ice cream would be pretty good too.

*Note: It has a tendency to be more “cakey” in the middle; next time I would use a 1/4 less of the batter.

Ingredients:

butter for the baking dish

3 half-pint containers fresh blackberries or one 16-ounce bag frozen unsweetened blackberries, thawed  (or blueberries or peaches and raspberries, etc).

2 tablespoons confectioners’ sugar

2 cups pancake mix

1 cup whole milk

2 large eggs

1 7- or 8-ounce container whipped cream

Directions:

Heat oven to 375° F.  Butter an 8-inch square baking dish.  Add the berries and 1 1/2 tablespoons of the sugar to the dish and toss.  In a large bowl, combine the pancake mix, milk, and eggs until no lumps remain.  Pour the batter over the berries.  Bake until the crust is golden and a toothpick inserted in the center comes out clean, about 30 minutes.  Remove from oven. Let cool for 5 minutes.  Sprinkle with the remaining sugar and serve with a dollop of whipped cream.

Doesn’t that look yummy?

And it is!

© 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

8 oz.              Pineapple Juice, Organic 100% Pure  (you can use any 100% pure juice)

1 package    Eboost

1/2 scoop    Rainbow Light Rice Protein Energizer 

1/2 cup        Organic Plain Fat-Free Yogurt

1                   Banana

1/2-1 cup    Fresh Strawberries, Blueberries (or any fruit; frozen is good too)

In addition to my smoothie I usually have 2 boiled eggs whites and maybe a piece of whole wheat toast as well.   I’m pretty energized after this meal and satiated until lunchtime.  I’m also happy that I have managed to ingest many good vitamins and minerals for my body without much effort.   

Let me know if you try this recipe and how you like it.  I warn you that the spirulina in the protein powder does have a “green” taste and takes some getting used to, but it’s so good for you!

© 2009 – 2010, Funkidivagirl.com. All rights reserved. Republished only with permission.

CHRISTMAS  COOKIE CUTTERS

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 cup butter

2 eggs

1 cup sugar

1 teaspoon lemon extract

Mix the dry ingredients.  Add the butter.  Us a mixer at low speed until the mixture resembles cornmeal.  In a seperate bowl, beat the eggs and then add the sugar and lemon extract; beat thoroughly.  Blend the egg mixture into the flour mixture.  Chill the dough overnight.

Roll out the dough on a floured surface and cut with floured cookie cutters.  Bake at 375 for 6-8 minutes.

If you want to use colored sugar to decorate, put that on before baking.  Otherwise, use icing and other decorations after the cookie cools off.

I try not to get all Martha Stewart with my cookie decorations because I let the kids have fun decorating however they want to without any intervention or “suggestions” from me.  Here is a cookie that my daughter left for Santa last Christmas, 2007:

As you can see, we use all kinds of cookie cutters, not just Christmas shapes.  We got that that cookie cutter at Disney World, but Wiliams-Sonoma has some great ones.  Look at these fun Princess Cookie Cutters:

Or All Star Cookie Cutters:

So think outside the Christmas tree and angel shapes; go wild with your cookies!  Have fun!

© 2008 – 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.

But, the cake that has my friends and family screaming for more is my friend Cheryl Jackson’s Almond Pound Cake.  When I lived in New Jersey, Cheryl was the fancy cook in our crew; she watched the Food Network long before it was fashionable.   My friends and I met regularly to scrapbook together and the host would provide lunch.  When it was Cheryl’s turn to host, we knew that we were always in for a culinary treat.  One year she made this Almond Pound Cake for dessert and we were all hooked ever since.   This is Cheryl’s own secret recipe and for years she wouldn’t share it with anyone, but I think that she got tired of us begging her to make us a cake, so she finally gave it up.  With her permission, I am now sharing it with you.    It’s delicious at any temperature, but if you time it just right and serve it after it has had a chance to cool off slightly, but is still warm, it is incredible!

Cheryl’s Secret Almond Pound Cake

2 cups of sugar

1 cup of butter

1 teaspoon of salt

1 teaspoon of baking powder

½ teaspoon of baking soda

4 eggs

1 cup of sour milk (add 1 tbl of lemon juice or apple cider vinegar to milk)

3 cups of flour

2 teaspoons of almond extract

Preheat oven to 325F.  Grease and flour a bundt cake pan.  Cream sugar and butter together.  Add eggs one at a time.  Add in salt, baking powder and soda.  Add flour and milk alternating.  Add extract.  Bake for 60-75 minutes.  As soon as cake comes out of the oven poke holes in top of cake with a fork.  Pour ¾ of glaze mixture over cake (recipe below).  Let cake cool slightly (about 30 min).  When cake comes out of the cake pan pour the remaining glaze mixture over cake.

Glaze mixture

¾ cups of sugar

1/3 cup of butter

3 tbl water

2 tbl almond extract

Combine all ingredients in saucepan over medium heat until sugar and butter are completely melted.

© 2008 – 2009, Funkidivagirl.com. All rights reserved. Republished only with permission.