This is a family favorite and it is on our table several times a year. It can be made a day before but, you better disguise it or people will be sneaking bites!
1 stick margarine
1 cup flour
1/2 cup chopped pecans plus 3-4 Tblsp for topping
8 oz cream cheese
1 cup powdered sugar
1 large tub Cool Whip
1 large box instant chocolate pudding
Preheat oven 375 degrees
1st Layer: Put margarine in 9 x 13 casserole dish and place in oven to melt. It will only take a few minutes. Carefully add flour and 1/2 cup pecans. Mix and pat down evenly in dish bake for 15 minutes at 375 degrees. Cool completely.
2nd Layer: Cream together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of 1st Layer and refrigerate.
3rd Layer: Mix pudding according to pie recipe on box. Pour over 2nd Layer and refrigerate until, set.
4th Layer: Generously cover 3rd layer with Cool Whip and sprinkle with remaining pecans. Refrigerate until ready to eat.
Don't these look scumptous Baked Meatball Sandwiches from Casserole Gal Kristen
I have been seeing a lot of black bean brownie recipes around the internet and I finally gave them a try! The flavor of these are really good, although the texture was still very bean-like. I think the next time I make these Black Bean Brownies, I will add chopped pecans and chocolate chips. I did find that these were best warmed up for a few seconds in the microwave and topped with chocolate ice cream and chocolate chips.
15 oz can black beans, rinsed and drained
1/2 cup sugar
1/3 cup cocoa powder
1 tsp baking powder
2 tsp vanilla extract
1/4 tsp salt
1/4 cup melted butter
Put everything in food processor and process until smooth. Line an 8x8 or 9x9 pan with foil and spray with cooking spray. Pour brownie batter into pan. Bake at 350 degrees for 22-25 minutes. A toothpick inserted in the middle should come out clean.
To celebrate the beginning of "Fall" we are having a Giveaway! One lucky winner will receive two handmade, original tea-towels and a set of pumpkin salt and pepper shakers. The salt and pepper shakers will look adorable on your Fall table and who doesn't love new tea-towels, especially when they are decorated for the season.
We will be sharing this with these Blog Parties:
Foodie Friday and Everything Else, Made by You Monday, Full Plate Thursday, Welcome Home Wednesday
Our theme for September, foods of Greece, I have been wanting to try a new bread recipe and this seemed like the perfect time. So, I researched Pinterest and found a Pita Bread and Gyro recipe and Casserole Gal Rachel has already posted a Tzatziki recipe.
I used How to make Perfect Pita Bread from The View from Great Island. I had fun making them, they didn't turn out perfect but, they were tasty.
For my filling I made Gyros with Greek Chicken from Cooking Classy. My Gyros were a great change and I enjoyed trying something different.
My sauce comes from Casserole Gal Rachel, she recently made and posted a recipe for Tzatziki Sauce with Wheat Flatbread.
Everything can be made a day before, which is great if you want to have a girls night out and watch My Big Fat Greek Wedding or for a sport watching event.
You read that right. Galaktoboureko. Or you could just say Greek Custard Pie. Either way, this is a tasty treat! I think it's harder to say the name, than to actually make the dish. It does take some time, but honestly very easy.
My husband loves custard based dishes, and really enjoyed this dessert. It combines the sticky, flaky crust part of baklava and an orange custard, together in an impressive dish.
I found this recipe on Brown Eyed Baker, be sure to click over and look at her wonderful blog!
Galaktoboureko (Greek Custard Pie)
6 cups whole milk
1 cup fine semolina (see my note below)
3/4 cup granulated sugar, divided
1 Tb unsalted butter
1 tsp vanilla extract
Zest of 1 orange
1 package phyllo dough (see notes)
1 cup unsalted butter
1 1/2 cups granulated sugar
1 cup water
1/4 cup orange juice
1/2 tsp vanilla extract
1. Preheat oven to 375 degrees. Get your pan ready! I used a 10 x 13, but she recommends a 10x13 lasagna dish or 16" round cake pan. If phyllo dough is frozen, set on the counter (still in the plastic package!!) and allow to thaw.
2. Stir milk, semolina, 1/2 cup sugar, butter and vanilla in a large sauce pan over medium heat. Stir gently but constantly until it becomes thick like pudding. It may take up to 15 minutes, so just keep stirring! Careful or it will stick and scorch on the bottom of the pan if you aren't stirring enough. Once thickened, remove pan from the heat and cool for 5-10 minutes. While cooling - beat eggs with remaining sugar, then stir into milk mixture. Add zest.
3. Melt the 1 cup of butter and brush it onto the bottom of your pan. Layer 1/2 the package of phyllo dough, with butter brushed between each layer, in the pan.
4. Pour slightly cooled custard over the phyllo sheets, spreading evenly. Layer the remaining sheets of phyllo on top of the custard, with melted butter between each layer. Brush butter all over the top.
5. Bake until top is golden brown, about 30-45 minutes.
6. While the custard is baking, make the syrup. Bring sugar, water and orange juice to boil in a small saucepan. Boil for 5 minutes then remove from heat. Add vanilla extract and set aside.
7. When you remove the custard from the oven, let it cool for 15 minutes. Then pour the syrup all over the top. Allow the custard to set for at least an hour before serving -- so that delicious syrup can soak thru all the layers. Mmmmmm :) You can store any the pie in the fridge for up to 3 days.
For semolina -- use Cream of Wheat! Run the amount thru a food processor to make it really fine.
Phyllo dough -- I can find a boxed phyllo dough in the freezer section of my local grocery store. The box contains 2 packages/tubes - I used only 1 tube for this recipe. The other is in my freezer awaiting a different tasty dish!
This dish is so pretty and unique! It would be wonderful for potlucks, holidays or as a baked gift!
This month we are cooking Greek recipes! It will definitely be an adventure learning how to cook new things! I am starting with Tzatziki Sauce and Wheat Flatbread. I served this with carrot sticks and roasted chicken thighs. It was very yummy!
Tzatziki Sauce Recipe
1 large cucumber, grated
2 cups plain yogurt
1/2 tsp dry dill
1 tsp olive oil
1 tsp salt
Sprinkle of black pepper
1 clove of garlic, crushed
In a large bowl, mix all the ingredients together.
Wheat Flatbread Recipe
1 1/2 cups warm water
1/2 tsp maple syrup
2 1/4 tsp active dry yeast
3 cups white whole wheat flour
2 tsp salt
In a large bowl, mix together warm water, maple syrup and yeast. Let sit for about 10 minutes until foamy. Mix in flour and salt. Turn onto floured surface and knead for 2 minutes. Put dough into a large, greased bowl. Let rise for 1 hour, or until doubled in size.
Punch dough down. Turn dough out onto a board and cut into 8 pieces. Roll each piece out to about a 5-7 inch circle. Heat a large skillet to medium heat. Grease skillet lightly with olive oil. When the skillet is hot, carefully place one circle into the pan. Cook for 2-3 minutes, then flip over and cook for 2-3 minutes on the other side. How long you need to cook the flatbreads depends on how hot your skillet is, you want the flatbread to be brown and slightly puffy. Continue until all the flatbread circles are cooked.
Cut flatbreads into circles and serve immediately!
Monkey Bread was a childhood favorite so I decided to recreate it using a slightly healthier version. What was so great about making it this time was this was a perfect recipe for my daughter to help me with. She helped me mix the biscuit dough, roll the dough into balls and roll the dough in the cinnamon sugar mixture after I dipped them in butter. It was so much fun making this Monkey Bread with her!
The cinnamon sugar mixture is flexible with this recipe. If you want more or less of the sugar or cinnamon, feel free to mix it up however you want!
Recipe (biscuit recipe slightly adapted from my recipe here)
2 cups white whole wheat flour
1 cup all purpose flour
2 Tblsp baking powder
1 tsp salt
1/2 tsp cinnamon
1 Tblsp sugar
1 stick cold butter, cut up into pea sized pieces
2 cups milk
1 cup sugar
2 tsp cinnamon
6 Tblsp butter, melted
In a large bowl, mix together both flours, baking powder, salt, 1/2 teaspoon cinnamon and 1 Tablespoon sugar. Pour cut up butter into flour mixture. Using your hands, break up any butter that stuck together, being sure to coat all the butter with flour and distribute it evenly through the flour mixture. Pour in 1 1/2 cups of the milk and stir until just combined. If mixture is too dry, slowly add the other 1/2 cup of milk until all the flour is mixed in. (You may not need the entire 1/2 cup of milk).
Lightly flour a flat surface. I use a cutting board to roll biscuits out on so it makes clean up easier. Put dough on lightly floured surface and knead for about 3 minutes. Roll dough out about 1/2" thick and cut into approximately 1 1/2" - 2" pieces.
Grease an 8x8 or 9x9 pan. Stir together the 1 cup sugar and the 2 teaspoons cinnamon. Sprinkle about 2 Tablespoons of the cinnamon sugar mixture on the bottom of the greased pan.
Working in batches, roll the pieces of biscuit dough into balls and put into the melted butter. Once it is coated in butter, dip each piece into the cinnamon sugar mixture and place in the prepared pan. Continue until all the biscuit dough pieces have been coated. If there is any cinnamon sugar left over, sprinkle over the top of the monkey bread.
Bake at 350 degrees for 25-30 minutes until all the dough is cooked through.
Seven of the best Poke Cake Recipes, they have been tried by us and our families. Each we will make again and again. So, look over our collection, we hope one will be on your table soon!
Check out our recipe section for all our desserts!
I was looking for a cool summer dessert the other day so I came up with Frozen Pineapple Pie. It's cold and isn't very sweet so it was perfect for when I wanted a dessert but not anything that was very heavy. Just be sure to pull it out of the freezer about 15 minutes before you're ready to serve it!
1 sleeve of graham crackers (about 9 whole graham crackers)
5 Tblsp butter, melted
About 2 1/2 cups frozen pineapple
1/2 cup half and half
1/4 cup milk
1 tsp vanilla
1 Tblsp sugar
Using a food processor, process the graham crackers until they are fine. Pour in the melted butter and process until combined. Press mixture into the bottom and up the sides of a pie plate. Place in the freezer.
Using the same food processor, process the frozen pineapple, half and half, milk, vanilla and sugar until completely smooth. This might take a few minutes. Once it is completely smooth, spread pineapple mixture in graham cracker crust and place back in the freezer.
Be sure to get the pie out of the freezer about 15 minutes before ready to serve.
Although summer is starting to wind down, it is still hot so we are going to be sharing cold or no bake dishes this month. We're kicking it off with Pea Salad. It is so easy to make, and the only thing that needs to be cooked are the eggs. I hope you enjoy this easy side dish!
2 - 15 oz cans peas, drained
4 oz cheddar cheese, cut into cubes
3 boiled eggs, diced (I only used the egg whites but you can use the yolks also if you want)
1/4 cup mayo
Salt and pepper, to taste
Mix everything up, season with salt and pepper, spread in a casserole dish and enjoy!
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!