Country Apple Dumplings

Whoa. These are amazing. I try not to say that a lot, but I really think these are absolutely divine. This is like a gourmet pastry and a down-good home-baked apple pie all rolled into one. A tart apple slice, wrapped in a crispy and gooey shell, then encompassed with butter-y, sugar-y goodness, complete with one surprise ingredient. This is just fabulous. And amazingly simple.

From Allrecipes.com

INGREDIENTS:

1 large apple, peeled and cored

1 can refrigerated crescent roll dough

1/2 cup butter

3/4 cup white sugar

1/2 teaspoon cinnamon

1/2 can (6 fluid ounces) Mountain Dew

DIRECTIONS:

Preheat the oven to 350 degrees. Grease a baking dish.

Cut the apple into 8 wedges and set aside. Separate the crescent roll dough into triangles and roll each apple wedge into crescent roll dough, starting with the smallest end. Pinch to seal and place in the baking dish. 

Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.

Bake for 35-45 minutes, or until golden brown.

Prepare to put your lips together and say "Mmmmmmmmmmmmm!!!!!" 

Oatmeal Pancakes

A couple weeks ago, we ran out of white flour. Since we are grocery store procrastinators in this household, this meant I had to withhold making any recipes that used white flour for about two weeks. Luckily, we did have whole wheat flour, so I used whole wheat flour for several recipes, like the lovely pancakes you see above. 

Despite finding whole wheat flour a great substitute when used as a smaller ingredient (like as thickening for a sauce, or as a batter for breaded chicken), I was excited to finally get white flour back into my kitchen. 

Fast forward to the grocery store, Baking Needs aisle. I am perusing the items and mention to Brad that we only have whole wheat flour and I need white flour. He says to me, "Wait, why do we need white flour? Let's just use whole wheat." "Well it just doesn't rise up the same as white flour and there's a different consistency to it", I reply. And then we both think about it and he says, "Well, whole wheat tastes really good. I like it." And I add, "it is a lot healthier than white flour." 

And we end up walking out of the grocery store with another package of whole wheat flour, continuing to leave our house void of the white version. 

And so the whole wheat journey begins. We'll see how this goes. (Even though I think I will most definitely be using some white flour to make Linda's delicious orange rolls sometime soon--referenced here.) 

But these pancakes, they are healthy and DELICIOUS and filling and the perfect wake-me-up breakfast. I recommend making these on a Saturday, freezing the pancakes you don't eat, then toasting up the frozen pancakes throughout the week for a fast and nutritious breakfast on a busy morning. Ahh, life's little shortcuts.

Adapted from Aarean at Just Cook Already

INGREDIENTS:

2 cups regular oats

2 cups buttermilk*

2 eggs, whipped

1/4 cup melted butter

1 - 1-1/2 cups whole wheat flour

2 Tablespoons sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon plus 1 dash cinnamon 

1/4 teaspoon salt

*If you don't have buttermilk, then substitute with white vinegar or lemon juice and regular milk. For one cup, place one tablespoon of white vinegar or lemon juice in a liquid measuring cup, then add enough milk to bring the liquid up to the one cup line. Let stand for five minutes, then use as much as needed.

DIRECTIONS:

Mix all ingredients together and scoop batter by 1/4 cup-ful onto a well-greased griddle over medium-high heat. When bubbles start to pop, flip pancake. After 30-45 seconds, remove from heat and place on a plate.

Serve with Annie's Syrup and enjoy!

Ground Turkey Cannelloni

This is one of those dishes where you don't have to follow the ingredient recommendation exactly. As long as you have the most important ingredients like pasta shells, ground meat, marinara sauce, broth, parmesan cheese, eggs, milk, and herbs, you're pretty good to go. Cooking with too many measuring utensils sort of stresses me out, so this is one dish that is right up my alley. The no-measuring utensil method does not work for all dishes, but it does work for this one.

I hope you enjoy. Hubby sure did last night, eating 4 of these big boys.

Adapted from AllRecipes

INGREDIENTS:

1 lb. ground turkey

1 Tablespoon olive oil

1/2 onion, minced

1/2 cup celery, minced (about 3 stalks)

1/3 cup carrot, minced

1 teaspoon garlic, minced

1/4 cup white wine

1/2 cup chicken broth

2 teaspoons fresh herbs, chopped (rosemary, parsley, thyme are all good options)

1 teaspoon Italian seasoning

1 bay leaf

1 egg yolk

1 Tablespoon butter

1 Tablespoon all-purpose flour

1/2 cup milk

dash nutmeg

1/2 cup fresh parsley, chopped

1/3 cup grated parmesan cheese

2-3 cups marinara sauce 

6-8 cannelloni/manicotti pasta shells, cooked and drained

DIRECTIONS:

In a large saucepan, heat olive oil. Add onion, celery, and carrot and cook until softened. Add garlic and cook one minute. Add ground turkey and cook, stirring occasionally, until meat is no longer pink. Add wine and reduce for one minute. Stir in broth and add herbs and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and let simmer for 15 minutes. Uncover and let reduce until almost dry. Discard bay leaf and set aside mixture to cool. 

Meanwhile, melt the butter in a small saucepan and whisk in the flour. Whisk in milk, nutmeg, salt and pepper to taste and let simmer for about 5 minutes or until thickened. Stir in parsley and 1/3 cup grated parmesan cheese. Remove from heat. 

Transfer the cooled meat mixture to a large bowl and add egg yolk and cheese-parsley sauce.  

Spoon meat filling into cannelloni shells and arrange, in a single layer, in a well-buttered baking dish. 

Cover the stuffed shells with any remaining meat mixture, marinara sauce, and sprinkle with parmesan cheese. 

Bake in a 400 degree oven for 10 minutes or until parmesan cheese is slightly golden.

Sweet Orange Rolls

Does anyone else receive oranges in the toe of your stocking on Christmas? Here's a great way to use up those sweet fruits. Orange rolls. My friend's mom, Linda, makes the most amazing orange rolls that are a smaller, slightly less-indulgent version. I LOVE them. And I would love to learn how to make them (Amy or Linda, if you are reading and want to send me the recipe, I would not be upset. If it is a family secret, I understand.) 

These rolls, however, are ooey-gooey, cream-cheesy delicious. Just make sure you have a glass of milk close by.

Adapted from Kelsey Nixon

INGREDIENTS:

{dough}
3 .25 oz. packets active-dry yeast
1 3/4 cup warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt
2 large eggs, beaten
4-6 cups flour, plus more if needed

{filling}
3/4 cup sugar
zest and juice of one orange
4 Tablespoons unsalted butter, softened

{glaze}
1 cup powdered sugar
4 Tablespoons unsalted butter, softened
1 8-oz. package cream cheese, softened
4 Tablespoons orange juice
3 Tablespoons sugar
orange zest

DIRECTIONS:

In a large mixing bowl, combine the instant yeast and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. Using an electric mixer on low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour, cup by cup, until fully incorporated and dough pulls away from the sides of the bowl. Add more flour if it is too sticky.

Place the dough into a greased bowl and cover with saran wrap, sprayed with cooking spray. Let sit in a warm place, until dough has doubled in size.

On a well-floured surface, roll the dough into a 15 by 11-inch rectangle. In a mixing bowl, add sugar, orange juice, and half the orange zest. Spread the softened, unsalted butter over the dough, leaving a 1/2 inch border. Sprinkle orange sugar evenly over the dough.

Starting with the long side, roll up dough tightly, ending with the seam side down. Cut 18 slices, each about 1/2 inch thick. Place in 2 9x13-inch greased pans and cover with a kitchen towel or saran wrap. Let rise about 15-20 minutes in a warm place. Preheat oven to 375 degrees.

Bake in the oven until tops are golden-brown, about 15-20 minutes. Remove from oven, brush tops with melted butter, and cool on a cooling rack.

For the glaze: in a mixing bowl, combine the powdered sugar, softened butter, orange juice, orange zest, cream cheese, and sugar. Mix until well blended. When rolls are cooled, dip tops into glaze and let set on a serving plate.

Enjoy!

Taco Dip

With college bowl season in full swing and NFL playoffs about to start, this is the perfect time for chips and dip. I made this taco dip on New Year's Day and it is de-lish. It's one of those recipes where you start to eat then, 10 minutes later, half of the dish is gone and you're not sure how it happened. 

From Karen Fishback

INGREDIENTS:

1 pint sour cream

1 - 1-1/2 cups guacamole (about two avocados worth)

1 packet taco seasoning

7 oz. salsa

1 large tomato, chopped

chopped olives (optional)

DIRECTIONS:

Layer ingredients, in order, on a deep plate, or pie pan, spreading over the entire surface each time. Serve with tortilla chips or Nacho Doritos.

Happy Snacking!

Top Ten of 2010

This was not easy to do but below is a list of the top ten recipes on this blog from 2010. While I feel that all of the recipes posted here are worthy of repeating (believe you me, there are some disasters that simply do not make the cut), there are a handful of recipes that I simply love, love, love and would highly recommend to anyone. Here are my top ten, in alphabetical order:

ADOBO CHICKEN TACOS - East meets west in this delicious, savory meal. The traditional Filipino meat can easily be devoured on its own but tortillas, cream, and cilantro create a perfect home for such a deliciously seasoned and slow-cooked meat.

CHICKEN PARMESAN WITH MARINARA - This simple Italian dish can be made quickly with ingredients that are likely to already be in your kitchen. I feel like every cook should have this recipe in your repertoire. Many of you probably already do, but this is the recipe I choose. A classic goody.

CHICKEN TIKKA MASALA - I always figured Indian food was difficult, until I discovered this dish. Creamy, fragrant, perfect for spicing things up a bit.

CHOCOLATE SOUFFLE CUPCAKES WITH MINT CREAM - Oh my. If I were stranded on a desert island and could only bring one dessert with me, this would be it. You'll feel like you're biting into a piece of heaven when you eat this.

FRESH CALIFORNIA ORANGE CAKE - This citrus delight is perfect for summer gatherings. I always say it, but fresh ingredients make all the difference. This one sure has it.

GOOD OLD-FASHIONED PANCAKES - This has definitely become my go-to pancake recipe. It always makes a perfectly browned pancake and is very easy to flip. I appreciate recipes that are reliable. This one definitely is.

GRILLED SALMON WITH LIME-BUTTER SAUCE - Here's another one that is great for summer but I love to make it year-round. I've learned that butter makes things better, especially seafood. This one blends butter perfectly with lime juice to bring out the natural flavors in salmon. So simple.

LEMONY SHRIMP WITH WHITE BEANS AND COUSCOUS - Shrimp and couscous has become one of my go-to combinations, as you can tell from this other great shrimp-couscous combo. This is one of those dishes that looks impressive but can be ready in 15 minutes if you need it to be.

RITA'S SIMPLE AND PERFECT HUMMUS - I will always love this recipe because it is my amazing grandmother (who is also my number one cooking inspiration)'s signature recipe. Rita is not only an amazing cook but an amazing hostess and one of her tricks is always having some homemade hummus for your guests.

SIMPLE ORZOTTO - Last but certainly not least is this simple orzotto recipe from Kelsey Nixon. I have made this more times than I imagined because it is the. perfect. side dish. It is easy, delicious, and most importantly, versatile.

Homemade Peppermint Patties

I mentioned earlier that I love peppermint. Chocolate Peppermint Ice Cream Cake is an amazing treat, but (hard to believe, I know), it doesn't exactly travel well and it's not the easiest thing to tie up in a bow and give away to loved ones as a gift. This, however, is the perfect solution for that. Please take a minute amongst the holiday madness to whip up a batch of these, sink your teeth into the soft chocolate-y, minty goodness, and let out a good sigh. Your body will thank you. Then give the rest to friends and tell them to do the same thing. 

Recipe from Savory Sweet Life

Makes 32 patties

INGREDIENTS:

1 can of condensed milk

5 1/2 cups powdered sugar, sifted

1 Tablespoon peppermint extract

3 cups semisweet chocolate chips

3 Tablespoons shortening

DIRECTIONS:

Add condensed milk, 2 cups powdered sugar, and peppermint extract to a large mixing bowl. Mix everything on medium speed until all the ingredients are well incorporated. Add more powdered sugar, one half cup at a time, until the dough is pliable, like firm modeling clay.

Roll 3/4" balls of dough between the palms of the hands and set on a flat cutting board or baking sheet covered with wax paper. When all balls have been laid out, press each one lightly to flatten into a disc shape. Transfer the peppermint discs to the freezer for no longer than 30 minutes. While the dough is chilling, temper the chocolate coating.

Place chocolate chips in a microwafe-safe bowl. Melt the chocolate in 30 second increments, making sure to stir after each time, until the chocolate is smooth. Stir in shortening to thin the chocolate and remove patties from the freezer.

Place a patty on the tines of a fork and dip in the chocolate until completely covered. Allow excess chocolate to drip off the patty before setting on top of wax or parchment paper. Allow the peppermint patties to completely set up. This can be quickened by placing patties in the fridge. The peppermint patties are ready when they are dry to the touch.

Enjoy!

Sugar and Spice Candied Nuts

Sugar and spice and everything nice. There's no time like the holidays for sweet treats. A couples weeks ago, my mom and I woke up early to check out a sample sale and once we were finished shopping, my mom said, "I'm so hungry!" I pulled out a plastic baggy of these nuts, and they were the perfect, mid-morning energy boost. I can use all the energy boosts I can right around this time. 

Recipe from Buns In My Oven

INGREDIENTS:

2 pounds nuts (any kind, including mixed nuts)

2 egg whites, room temperature

2 tablespoons water

2/3 cup brown sugar

1 1/3 cup white granulated sugar

3 teaspoons kosher salt

1 teaspoon cayenne pepper (or paprika if your palate is more mild)

2 teaspoons ground cinnamon

DIRECTIONS:

Pre-heat oven to 300 degrees. Add nuts to large bowl. In a small bowl, whisk together the egg whites and water until frothy. Pour over nuts and stir to coat all the nuts. In a separate bowl, mix together the sugars, salt, cayenne pepper, and cinnamon. Pour over nuts and stir to coal. Spread nuts in a single layer on a parchment (or wax paper) lined baking sheet. Bake for 30 minutes, stirring occasionally. Remove from oven and separate nuts if they are stuck together. Serve warm or at room temperature. Store in airtight container.  

Lemon Chicken Farfalle

Sometimes you just want a good, quick, pasta-chicken dish with cream sauce. Well, at least I do. Growing up, my favorite dish, hands down, was fettuccine alfredo. You can imagine my disappointment when I grew up and realized that this lovely, pasta, creamy, delicious delight was one of the least healthiest dishes possible. Sad, sad day. Not to say I still don't indulge in it now and then.

I love to get my pasta-cream sauce fix and this is a perfect dish for that. Oh, and it doesn't take a ton of time. You can go from nothing to something great in less than 30 minutes. Enjoy!

From Jenna at JustCookAlready.com

INGREDIENTS:

salt and pepper
olive oil
4-6 garlic cloves, minced
3-4 boneless skinless chicken breasts, sliced
1 cup frozen baby peas (optional)
1 cup carrots, cut into small strips
1 1/2 cups chicken broth
6 Tablespoons cream cheese
6 cups farfalle (bowtie) pasta, cooked
9 Tablespoons grated parmesan cheese
1 teaspoon lemon zest
1 1/2 teaspoon salt
1/2 teaspoon pepper

DIRECTIONS:

Heat a large non-stick skillet over medium-high heat. Add olive oil. Add garlic and sauté for one minute, being careful not to burn. Add chicken. Sauté until almost cooked through. Add carrots and peas and sauté about 1-2 minutes. Remove from pan and set aside.

Add broth and cream cheese to pan and cook over medium-high heat until cheese melts, stirring constantly with a whisk. Stir in chicken mixture, farfalle, and next four ingredients. Cook about 1 minute.

Serve and enjoy.

Chocolate Peppermint Ice Cream Cake

"I passed through the seven levels of the Candy Cane forest, through the sea of swirly twirly gum drops, and then I walked through the Lincoln Tunnel."

-Buddy the Elf

When you eat this, you will feel like you are walking through a Candy Cane forest, and it will be amazing. To me, peppermint is bliss. I enjoy it any time of year, but around the holidays, it is especially delightful and seems to be quite plentiful. I don't think anything screams holiday more than this dessert, so if you're looking for something to impress a dinner party, this is it.

I'll end with one more quote from Buddy the Elf.

"We elves try to stick to the four main food groups: candy, candy canes, candy corns and syrup."

I think Buddy would love this cake.  

Recipe from Bon Appétit

INGREDIENTS:

{For Crust}:

1/2 cup unsalted butter

8 ounces bittersweet or semisweet chocolate, chopped (or you can use chocolate chips)

1 9-oz package chocolate wafer cookies (or equal amounts oreo cookies)

{For Glaze}:

1/2 cup whipping cream

1/4 cup light corn syrup

6 ounces bittersweet or semisweet chocolate, chopped (or choc. chips)

{For Filling}:

1/2 gallon premium peppermint ice cream*

*If you can't find peppermint ice cream, you may make your own by adding 2 teaspoons peppermint extract and 1 1/4 cups coarsely crushed candy canes to one 1/2 gallon of vanilla ice cream. (I prefer to use mini candy canes for this method and keep them in the packaging before you crush them.)

DIRECTIONS:

Start by making the crust. Melt butter with chocolate in heavy small saucepan over low heat. Finely grind cookies in processor. Add warm chocolate mixture. Blend just until crumbs are moistened. Reserve one cup crumb mixture in a small bowl. Press remaining crumb mixture onto bottom and sides of a 9-inch diameter springform pan. Freeze.

For the glaze: Bring cream and corn syrup to boil in heavy large saucepan. Remove from heat. Add chocolate. Whisk until melted and smooth. Let stand until cool but still pourable, about one hour.

For filling: Spoon half of the ice cream into crust. Spread evenly. Place remaining ice cream in the freezer. Sprinkle reserved 1 cup cookie crumbs over ice cream in pan; press gently. Pour 1 cup chocolate glaze over ice cream in pan. Freeze 1 hour. Top with remaining ice cream; spread evenly. Freeze until firm, about 4 hours. Stir remaining glaze over low heat just until pourable but not warm. Pour glaze over ice cream. Spread evenly and freeze overnight. 

When ready to eat, run a sharp knife between crust and pan sides to loosen cake. Release pan sides. Transfer cake to platter. Garnish cake with crushed candy cane bits and serve.

Potato Latkes

Happy Hanukkah! In celebration of the last night of the 8-crazy-nights Jewish holiday, I am posting a recipe for potato latkes. These are de-lish. Also, here is a very fitting song for Hanukkah and latkes (Thanks Katie). Listen to it, but beware, it will get stuck in your head. 

Adapted from AllRecipes.com

INGREDIENTS:

4 cups peeled and shredded potatoes (about 3-4 large potatoes)
1/4 onion, finely chopped
3 eggs, beaten
4 Tablespoons all-purpose flour
1 teaspoon salt
oil for frying

DIRECTIONS:

Place the potatoes in a cheesecloth or old dish towel and wring, extracting as much moisture as possible.

In a medium bowl, stir together the potatoes, onion, eggs, flour and salt.

In a large, heavy-bottomed skillet, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side (about 3 minutes). Turn, and brown on the other (about 2 minutes). Let drain on paper towels. Serve hot!

SERVING SUGGESTION:

Serve with cinnamon applesauce on top.

Cinnamon Applesauce

Someone I know well has a deep love for applesauce. According to this person, applesauce is "the perfect food: it's a solid and a liquid, sweet but not overbearing, goes down smooth." I love this person. And he loves this applesauce.  

Adapted from Just Cook Already

INGREDIENTS:

5 apples, peeled, cored, and chopped
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 teaspoon sugar
1/4 cup water
juice of half a lemon

DIRECTIONS:

Place apples and water in a saucepan over medium-high heat. When water starts to boil, lower heat to medium, cover, and let simmer until apples are sauce and slightly mushy, about 15 minutes.

When apples are soft, remove from heat and add nutmeg, cinnamon, sugar, and lemon juice. Using a potato masher or a fork, mash all ingredients together until desired consistency is reached. Serve warm or chill in a covered container in the refrigerator.

Roasted Chicken with Lemon, Garlic, and Thyme

(Winner Winner Chicken Dinner!!!)

Here it is. I've been wanting to learn how to roast a whole chicken for a while now, but I've been hesitant to invest in a roasting pan. Then, I found out that you don't need a roasting pan! All you need is a 9"x13" pan, and some long carrot strips and celery stalks to keep the chicken raised from off the bottom of the pan. (Thank you, Kelsey Nixon.)

(Here's the pretty baby in all it's roasted glory.)

So I went ahead, purchased the whole chicken, pulled out all the innerds (kind of disgusting for me, but I got over it) and followed this recipe for a delicious full roasted chicken dinner. It was delicious. I feel very official now. Maybe someday I'll be able to conquer a Thanksgiving Turkey.

Recipe from Kelsey's Essentials

INGREDIENTS:

1 6-pound roasting chicken

4 Tablespoons, unsalted butter, softened

3 Tablespoons minced fresh thyme, plus 1 handful for stuffing

4 cloves garlic, chopped

2 teaspoons fresh lemon zest

Salt and freshly ground black pepper

1 lemon, quartered

1 onion, coarsely chopped

3 celery stalks

3 carrots, unpeeled cut in half

1 cup chicken broth

2 teaspoons all-purpose flour

DIRECTIONS:

Preheat oven to 450 degrees. Rinse the chicken and pat it dry. Be sure to get it really dry. 

In a small bowl, make a compound butter by combining the butter, 3 Tablespoons minced thyme, garlic, lemon zest, salt, and pepper. 

Season the cavity of the chicken generously with salt and pepper. Stuff the cavity with lemon quarters, a handful of fresh thyme leaves, and onion chunks. Place the carrot, celery, and additional onion chunks in the bottom of a roasting pan (or 9"x13" metal baking pan) and place the chicken on top of the vegetables. Cross the legs of the chicken and tie with kitchen twine, or a rubber band. 

Gently lift the skin away from the chicken and spread 2 Tablespoons of the softened butter mixture underneath the skin, distributing it evenly. Spread the remaining butter mixture over the entire surface of the chicken and season generously with salt and pepper. 

Place the chicken in the oven and roast for 20 minutes. Reduce the temperature to 375 degrees and and roast the chicken until a meat thermometer inserted into the thickest part of the inner thigh, not touching the bone, registers 160-165 degrees F, about 45 minutes. 

Transfer the chicken and vegetable to a cutting board to rest for about 15 minutes. Tent the chicken with aluminum foil to keep warm.

Now for the best part, the GRAVY. Pour the pan juices into a large glass measuring cup. Spoon the fat off the top. Add the chicken broth to the roasting pan and place over high heat. Bring to a boil, scraping up any browned bits. Return the pan juices to the pan. Whisk the flour into the broth mixture and bring to a boil until slightly thickened, about 2 minutes. Season the sauce to taste with salt and pepper, pour into a gravy boat, and serve alongside the chicken. 

SERVING SUGGESTION:

Serve with delicious mashed red potatoes. 

COOKING VARIATIONS:

Honey-Glazed Chicken: Season the butter with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 2 Tablespoons honey.

Soy-Ginger Chicken: Season the butter with 1 Tablespoon minced garlic, 2 teaspoons fresh ginger, and 2 teaspoons soy sauce. 

Mashed Red Potatoes with Garlic and Parmesan

I love mashed potatoes, especially when they are homemade. I love tasting the chunks of real potatoes and feeling the skin mixed in with all the goodness. Holidays are the perfect time of year to perfect your potato mashing skills, but mashed potatoes are so good, they can be enjoyed year-round. This red potato recipe is so simple and keeps measuring to a minimum. Oh yeah, and these taste amazing. I was asked to make this recipe for Thanksgiving this year but seeing as I flew in the morning of, potato mashing duties were deferred to my lovely aunt.

I definitely cooked these up the week after Thanksgiving though. Just can't get enough.

From Food.com

INGREDIENTS:

2.5 pounds red potatoes, unpeeled, quartered

3 cloves garlic, peeled

2 Tablespoons butter

1/2 cup milk

1 teaspoon salt

1/4 cup grated parmesan cheese

DIRECTIONS:

Put potatoes and garlic in a large pan. Cover with water. Bring to a boil. Reduce heat and let simmer until potatoes are tender, about 25 minutes. Drain well. Return potatoes to the pan and mash with butter, milk, and salt. Stir in the parmesan cheese.

Enjoy!

Magnolia Bakery Banana Pudding

(image from newyork.seriouseats.com)

My first experience with Magnolia Bakery occurred a little over three years ago. I had just moved to New York for a spring internship and was told by so many people that Magnolia had the most amazing cupcakes and banana pudding. When my family came out to visit toward the end of June, I dragged them through the rain to this delightful bakery in Greenwich Village, reassuring them the whole way, "trust me, their banana pudding is to die for." 

After oohing and aahing over all of the delectable treats while waiting in line, I'll never forget my dad's nervous, rambling order at the busy counter. It was like it was his last meal or something. Afraid to miss out on anything, we walked away with about a dozen and a half cupcakes of various flavors, two large cartons of banana pudding, a healthy slice of icebox pudding, and a sampling of Toffee Pecan Drop cookies. I think there may have been a helping of cheesecake thrown in there just for good measure. We were laughing the whole subway ride home at the amount of sugar we had just purchased, all to be consumed by about five people.

Well, I'm happy to say that, last night, my Dad went gaga over this banana pudding the same way he did over three years ago in our Times Square hotel room. Munching on my homemade version of the Magnolia recipe, he kept asking, "Is this low-fat? This is lite, right?" I kept lying to him yes, because I didn't want to ruin his experience. The truth is, this is not low-fat. If you ate it everyday, you would be fat. But sometimes, you just need to INDULGE!!!!! 

From More From Magnolia by Allysa Torey

INGREDIENTS:

1 (14-oz.) can sweetened condensed milk

1-1/2 cups ice cold water

1 (3.4 oz.) package instant vanilla pudding mix (preferably Jell-O brand)

3 cups heavy cream (equal to 1.5 pints)
1 (12 oz.) box Nabisco Nilla Wafers (no substitutions!)
4 cups sliced ripe bananas (this was about 6 bananas for me)

DIRECTIONS:

In a medium bowl, on the medium speed of an electric mixer, beat together the sweetened condensed milk and water until well combined, about 1 minute. Add the pudding mix and beat well, about 2 minutes more. Cover and refrigerate for 3-4 hours or overnight, before continuing.

**It is very important to allow the proper amount of time for the pudding mixture to set.**

In a large bowl, on the medium-high speed of an electric mixer, whip the heavy cream until stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one-third of the wafers to cover the bottom of the bowl, overlapping if necessary. (There are about 90 wafers in a 12 oz. box of Nilla Wafers, so 30 should be about the right number. Top wafers with one-third of the bananas, then one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or bananas on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours or up to 8 hours, but no longer.

Serve and enjoy your delicious hearts out!