I wasn't compensated for this post. All opinions are 100% my own,

My Banana Pudding

Who doesn't love Banana Pudding, I know we do. I make it whenever I can and my family really tears it up. It is pretty easy for how amazing it is.

Ingredients

• 3/4 cup granulated sugar
• 4 T cornstarch **Cornstarch is a thickener. If you’re finding your custard to be more runny than you would like add in 1/2 T at a time to thicken.
• 1 egg
• 2 egg yolks
• 3 cups  milk 
• 2 1/2 tsp vanilla extract
• 1/2 tsp salt
• 4 T butter (unsalted)
• 5 medium bananas (ripe)
• 1 box vanilla wafers
• 1 container cool whip

First get a 13x9 and put wafers and cut up bananas in the dish and set aside.

 Combine the sugar, cornstarch, egg, egg yolks, whole milk, vanilla extract, and salt in a medium pan on med-low heat. Whisk  together in the pan for about 10-12 minutes, combining the ingredients.It may seem like it will never get thick but it does and as quick!

 Once you get a pudding consistency, remove the pan from the heat and add in the butter. Stir in until melted. 

Once the butter has melted pour the pudding evenly over the banana and wafers.

Then I put the dish in the fridge for about an hour. Then top with cool whip.

I like to put it in the fridge at this point and try to wait for the next day. I say try but we have been known to tear into it at this point.  Enjoy!

Here We Go Again Ready wasn't compensated for this post. All opinions are 100% my own.

 I wasn’t compensated for this post. All opinions are 100% my own.

 

Crock Pot Refried Beans and Nachos

 

 My family loves Mexican inspired dishes. I started with home made pinto beans in my crock pot.

Crock Pot Refried Beans

1 bag pinto beans

1 small onion

1 jalapeno pepper minus seeds

4 cloves garlic

3 teaspoons salt

1 tablespoon hot sauce

pepper to taste

9 cups of water

 

So this recipe is so simple. Rinse your pinto beans and make sure you remove any dirt, rocks, etc. Place them in the crock pot with all the ingredients listed above. Cook on high 8 hours. You can stir every now if you would like. Take a potato masher and mash the beans. Or you can you a immersion blender. That is it! You will never buy store beans again!

So now that I have given you the refried beans recipe, I made some awesome nachos just for gameday. So get your favorite tortilla chips and layer them on a foil lined cookie sheet. Add about a cup or 2 of the refried beans. Top with about a cup of your favorite shredded cheese. I then top them with basic taco meat. From there you add more shredded cheese. I have to admit I’m really heavy with the cheese, way more than I’m going to admit. I would say a normal person would use about 2 cups. Put your nachos in a 450 degree oven for about 10-15 minutes or until the cheese is nice and bubbly.

Right out of the oven I add green onion. You can top with sour cream, guacamole, and so much more.

 

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. I only recommend products I feel will be beneficial to my readers.

 I wasn’t compensated for this post.

 

Sub Sandwich Bread Recipe

My husband’s birthday is in a few days and he said he wanted meatball subs for dinner. I have never made sub bread before but I love to bake so I headed to my computer to see what I could find. I wanted to experiment today so I could find the perfect bread before his birthday. 

I quickly found Bless This Mess and she had the perfect recipe. I headed to the kitchen and went to work.  This bread is amazing! It is just what I was looking for. If you have a stand mixer like I do it is so quick and easy.

It is so soft and yet holds up well when used for a sub. I don’t have to go to the sub shop anymore now that I have this!

Head over and make this amazing bread yourself, you won’t be disappointed!!! Click the link below to get this recipe now!

 

Sub Sandwich Bread Recipe

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. 

 I wasn’t compensated for this post. All opinions are 100% my own. This is a variation of a family sugar cookie recipe my Grandma has made for years.

 

Homemade Nilla Wafer Cookie Recipe

 

When I go shopping I love to go early in the morning when they discount things that need to be sold quick. I am a sucker for the overripe bananas. I get a bag about once a week for banana bread or banana pudding.

 

When I went to make banana pudding I realized that I didn’t have any Nilla wafers for my pudding. I love making things from scratch if I can. I remembered that my grandma would make sugar cookies when I was young that reminded me of them so I called her to get the recipe.

I changed it up a little bit just to make sure they were as close to the right flavor as I could get and I can’t believe I got it right the first time! Here is the recipe:

 

Ingredients

• 1 stick softened butter
• 1 cup sugar
• 2 1/2 Tablespoons vanilla extract
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder

 

This cookie recipe is really easy and basic. I mixed the butter and sugar in my stand mixer until smooth. The only thing I really changed in my grandma’s recipe is the vanilla. I know it sounds like a lot but I’m telling you it is the perfect amount to get the right flavor.

 

Add dry ingredients to the wet and blend until well mixed.  I then put the dough in the fridge overnight. You can do it for less time but you want it nice and cold.  When ready to bake preheat oven 350.  Line your cookie sheet with a silicone mat. If you don’t have one they are awesome! Roll small balls of dough and place on sheet. I like mine really small, like the mini size but you can make them closer to the original size. 

Flatten out the balls slightly before baking. Cook for 15 minutes or until golden brown.  If you want more of a sugar cookie consistency 10 minutes should be long enough. Transfer to a wire rack until cool.  

I personally waited a couple of days before I used in my banana pudding just to make sure they were hard enough.  I will never buy store bought again! They are so yummy!

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. This recipe is based on an old family recipe handed down with a couple of variations.

 I wasn’t compensated for this post.  All opinions are 100% my own.

My Sourdough Brownies

I always have sourdough starter on hand. I’m always trying different ways to use the discard starter. This is a twist on my normal brownies using sourdough starter in the mix!

Ingredients

• 4 ounces unsweetened baking chocolate
• 4 Tablespoons sugar
• 1/2 cup hot water
• 1 teaspoon baking soda
• 1 cup butter, softened
• 2 cups sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 cups sourdough starter

Place chocolate, 4 Tablespoons sugar, and hot water in pot. Bring  to a boil, stirring constantly to prevent burning. As soon as chocolate is melted, remove from heat and add baking soda. Stir well. Set aside to cool until lukewarm.

In a large bowl, cream butter and sugar. Add eggs and vanilla extract and mix thoroughly. Stir in cooled chocolate mixture, and chocolate chips. Sift flour and salt; gradually add to the chocolate mixture, stirring well. Stir in the sourdough mixing well. Pour batter into a greased and floured 13 x 9 pan. Place pan in a warm spot for 30 to 45 minutes to rise slightly. Bake at 350º for 35 to 40 minutes. Cool and frost or shake powdered sugar on top if desired. I frost mine :). Enjoy!!

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own.

 I wasn’t compensated for this post.  All opinions are 100% my own. This is not my recipe and can be found on King Arthur’s Flour site.

Rustic Sourdough Bread

I’m from the California Bay Area so I love sourdough bread. Extra sourdough bread to be exact. It is so hard to find anywhere else I have lived so I thought well if I can’t find it maybe I can make it? I have to warn on this recipe, it takes a long time. This is because you aren’t using yeast at all. You are only using the natural yeast of the sourdough starter. 

Okay so you say sourdough starter, what is that? Well it is a process that takes at least a week before it is ready to go. For a good sourdough starter recipe I started at King Arthur Flour’s site and followed the recipe here.

Once at least a week has past and your starter is looking good and ready it’s time to start on the bread.  Now like I stated this is a rustic sourdough bread. It doesn’t use added yeast. There are many recipes with yeast used along with the starter and I will post one at a later date. 

This recipe makes 2 loaves. Make sure you follow all of the steps and you will have an amazing bread.

My family gets so excited when they see that I’m in the process of making this bread. It is well worth the wait I can promise you that. 

Now for the recipe. I used the recipe at the same site I got the starter recipe from King Arthur’s Flour. They have so many amazing recipes. Make sure you look around while you are there.

GET RECIPE HERE

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. This is not my recipe and can be found on King Arthur’s Flour site.

 I wasn’t compensated for this post. All opinions are 100% my own.

Onion Beef Noodle Casserole

I love making casseroles. They are quick and easy and full of flavor. I am always trying to come up with new things with ground beef. This is my newest twist on a ground beef noodle casserole. I hope you love it as much as my family does!

 

Ingredients

• 1 package egg noodles
• 1 pound  ground beef
• 2 cans  cream of mushroom soup
• 16 oz container sour cream
• one envelope onion soup mix
• 1 container  French’s fried onions

 

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.
• Cook egg noodles and drain.
• Break up  ground beef and cook in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
• Add soups, onion soup mix, and sour cream to beef in skillet. Stir together. Add cooked egg noodles to mixture.
• Pour noodle mixture into the  prepared pan. Top with  fried onions.

Bake for 25 to 30 minutes. I like to serve with a garden salad and homemade bread. Enjoy!

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. 

Homemade Salsa

 I wasn’t compensated for this post.  All opinions are 100% my own.

 

Quick and Easy Salsa

 

My family loves salsa. At least one of us has it daily. I really love making everything homemade if I can. Salsa is one thing that is quick and easy and tastes so much better when you do it yourself. I especially like the fact that I can control the salt intake when I make it myself.

So to make salsa at home it is really easy. All you need is a food processor and a few ingredients that really you can tweak to your own taste. 

Ingredients:

1 can diced tomatoes (I use no salt)

1 small onion quartered

2-4 cloves of garlic depending on your taste

1-2 jalapeno seeded depending on taste

1/2-1 tsp salt depending on taste

1-2 tsp lime juice

few sprigs of cilantro optional

 

Place all ingredients in your food processor. Hit pulse a couple times until well blended. Boom done! Isn’t that easy!!!

My girls don’t like cilantro so I don’t put it in most of my batches. You can also use Italian parsley in the place if you would like.  You can also leave the jalapeno seeds if you would like more spice.

I usually make my own chips, too. All you need is a package of corn tortillas. Preheat your oven to 350. Cut the tortillas into triangles and spray a cookie sheet with nonstick spray. 

Place the triangles on the cookie sheet and lightly spray them with nonstick cooking spray. Bake for 6 minutes per side. Sprinkle with salt right away. Serve warm. You can also store in a sealed plastic bag for a couple of days.

I hope your family enjoys these quick and easy recipes as much as mine do!

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. 

 I wasn’t compensated for this post.  All opinions are 100% my own.

Homemade Pierogies

 

Being from northern California I had never heard of pierogies. That is until I moved to Illinois and my neighbor from Louisiana introduced me. I have loved them ever since.  

 

I always bought the ones in the frozen section until one day I had leftover potatoes and decided I had to try to make it myself.  This recipe is based on what I found a few years ago and I have tweaked to my liking. You can find the dough recipe at  Genius Kitchen. I just double the recipe.

 

I personally put the dough in the fridge for an hour after the 30 minutes resting.  I also double the recipe. Once I have the dough in the fridge I mix the filling. I have heard that there are many different fillings out there, even sweet ones. I personally always use mashed potatoes and shredded cheddar cheese. The ratio is about 2 cups potatoes to 2 cups cheese. You then mix them together. I have also thrown some green onion into the mix.  Once I have the filling done I pull out the dough and roll it very thin. As thin as you can and still be able to handle it. Use a biscuit cutter or glass to cut out the dough. Fill each circle with the filling, making sure not to overstuff. Less is more because if you fill them too much they are hard to seal. You then seal with your fingers and finish with a fork around the edges.

At this point you can freeze them right away on your cookie sheet or cook right away. If freezing once they are frozen place them in a freezer safe bag to cook later. If you are cooking now start a pot of boiling water. Add the pierogies to the water and remove when they begin to float, about 3 minutes.  

While your pierogies are boiling cut up a vidalia onion (best for pierogies in my opinion) and a few tablespoons of butter in a saucepan. Heat to medium.

When peirogies are floating take them out of the water and into the pan with butter and onions.

Cook until the pierogies have a nice golden crust. You will never want to have store bought pierogies again! Enjoy!

 

 

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own.

 All opinions are 100% my own. This post may include affiliate links.

My Baked Ziti

We love Italian based food in our house.  Ziti is one of our favorites and this is what I do. Here are the ingredients you will need:

1 Tablespoon olive oil

1 chopped onion

2-4 cloves garlic ( I use 4)

1 pound ground beef

Italian Seasoning to taste

1 jar of your favorite spaghetti sauce (or homemade)

1 small can tomato sauce (I use no salt)

1 tablespoon tomato paste

1 box ziti

1 15 oz ricotta cheese

2 eggs

1/2 cup Parmesan cheese

1 pound shredded mozzarella cheese (or Italian blend)

 

I start my ziti early in the day with my sauce. I love to let it simmer on the stove to meld the flavors.   In a large pot heat olive oil over medium heat. Cook onion and garlic until tender. Add ground beef and cook until no longer pink. From there add spaghetti sauce, tomato sauce, tomato paste, and Italian seasoning. Turn heat to low and simmer for a few hours stirring occasionally.

About 90 minutes before you are ready to eat cook your pasta al dente according to the box you are using.

While the pasta is cooking in a medium bowl mix ricotta, Parmesan, eggs, and 1 cup of shredded cheese.

 

When pasta is done pour ricotta cheese mixture into the noodles and stir until completely mixed.

Next pour pasta sauce on noodles and stir until completely mixed.

Top with the remaining shredded cheese.

Put in preheated 350 oven covered for 45 minutes. Take foil off and cook another 10-15 minutes until the cheese is bubbly and melted.

Once out of the oven let pasta cool for 5-10 minutes. Enjoy!!!

You can get any supplies needed for this recipe at Target.

This is a family recipe my grandmother passed down to me. All opinions are 100% my own. This post may contain affiliate links.

 I wasn’t compensated for this post.  All opinions are 100% my own.

Slow Cooker Salsa Chicken

Slow Cooker Salsa Chicken is one of my favorite dishes. I am a cook at heart. I love to cook and bake and staying at home really has given me the opportunity to make many different dishes. Some days if you are like me, easy recipes that you can just throw in the crockpot are the way to go. Salsa chicken is one of those recipes that are just that. So are you ready for one of the easiest most flavorful meals ever? Well wait no more!

Salsa Chicken

1-1 1/2 pounds chicken breast

1 16 oz jar of salsa ( I like hot)

garlic powder to taste

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon black pepper

1/4 cup chicken broth

 

That’s it! Now that you have the ingredients it is really easy. Put the chicken in the crock pot. Add chicken broth. I use a few frozen ice cubes of homemade bone broth. I will add that recipe to the site soon, I promise. If you have an Instant Pot it is easy peasy.

Add garlic, chili powder, cumin, and black pepper to chicken. Salt can be added if you would like, I personally don’t add extra salt to most of my dishes. You can really change up the amounts on the seasonings depending on your own taste.  Top with your favorite salsa. Close the lid and cook on HIGH for 4 hours or LOW for 6-8 hours. I personally like HIGH for chicken breast. Once your chicken is 165 F you take it out shred it up with a couple of forks and mix with as much liquid as you would like.

This chicken can be used in tacos, burritos, burrito bowls, nachos, the sky is the limit! Enjoy!!!

Here We Go Again Ready wasn’t compensated for this post. All opinions are 100% my own. 

FacebookTwitterShare