Easiest Banana Cream Pudding Cups

Banana Pudding is an icon in Southern American cuisine.  Ironically enough, it was dubbed a Southern "thang" mainly because of an association with cooks of the south and references made by fans along the Southern Belt.  The fact that the major ports were located in the lower southern states like Louisiana and Mississippi, contributed to the localization of the dish, but there were also ports  in New York and Boston.    

The humble beginnings of banana pudding contained no wafers or cookies, until around 1921.  Some of the more sophisticated renderings of this dessert contained slices of rich pound cake and dainty lady fingers.   The now familiar version surfaced in the north, Illinois to be exact, and the recipes we know today, stemmed from an adaptation to the recipe first introduced by a home cook, by the name of  Laura Kerley, then embraced by Nabisco and printed on the box, as a way to sell their vanilla wafers.  A Star is Born.

Other companies began to cash in on its popularity with instant pudding, allowing the creamy goodness to be easily right at our fingertips,  J-E-L-L-O, YEAH!  These puddings, with homemade custard as well as instant, were made all across the country.   

 The ever popular banana made its debut in the Americas in 1876 at a Centennial fair in Pennsylvania as part of it's exotic fruits exhibit.  It was discovered by Jean Francois Poujot, a Jamaican, in 1836, who cultivated the magnificent fruit into what we know today.  This is the little sister to the 'cooking' type, also known as plantain!

The featured recipe is a no fuss favorite, introduced to my family on Easter, as a shortcut dessert item to lessen my cooking load.  I added a banana pudding to my menu, rather late in the game and hadn't factored in the possible 'Nilla' shortage, as a result of it being the morning of our dinner and last minute as heck!  

After tediously searching for the wafers and roaming the isles like a nomad for several minutes too long, I consulted with an employee, stocking in the dairy department.  He joined in the hunt for the elusive wafers as passionately as I, finally locating them beside the graham crackers.  For the life of me, I could not find that place, where I had been before, (just not recently) for the same wafers, on many occasions....maybe it was the stress! 

The shelf was almost barren, containing no store brand, no Nabisco, some miniature version and some by Murray's.  I felt the price of those were a bit too steep and I could not immediately recall the quality. The wafers would soften and take on the flavors of the custard and bananas, as the dish set and married, so I didn't feel that expensive meant better.  

 As I held the box in my hand, pondering the purchase, my eyes roved the shelves and surrounding options.  My wheels started to turn and ideas for variations bespoke new kitchen adventures and recipes, and for us, a 🌟 was born, again!  Vanilla Sandwich Cookies, you ROCK!

Recipe:

1 pkg. Vanilla sandwich cookies, about 14 oz., half smashed into rough crumbles, half left whole

2 boxes banana cream instant pudding mix

4 c. 2% milk

3 ripe bananas, not soft, but semi-firm

1 8 oz. container  whipped topping

15- 8 oz. serving cups

Crumble the cookies in a sandwich sized resealable bag.

Prepare the pudding according to instructions.

Slice the bananas into the pudding and stir with rubber spatula.

Gently fold in the whipped cream.

Place a whole cookie in the bottom of each cup.

Spoon about 4 oz. of pudding mixture into cup.

Sprinkle with 1 tbsp. of crumbles.

Twist cookie apart and put one side or the other in the center of pudding.

 Chill, covered with plastic wrap until ready to serve, preferably 2 to 4 hours in advance.

Makes about 15 individual servings.

This version is family style, featuring Cinnamon Toast Crunch Cereal for embellishment on top.  The flavors were there, but the cereal, albeit great in ice cold milk, did not withstand the time needed for the rest of the dish to set. Garnish with CTC just before serving for a fantastic and cinnamony spark of delight!

Chicken and Portobello Bacon Parm Sandwiches; Mastering the Art of Cabin Cuisine

Turn your boring camping or anytime menu into a spectacular display of delicious layers and Italian flavor with this saucy and cheesy sandwich.  Loaded with an ample slice of portobello wrapped in bacon, then grilled and riding shotgun with a crispy chicken patty or cutlet, dipped in a simmered and reduced spaghetti sauce, Plus, topped with fresh, sweet basil, sandwiched between two slices of garlic bread, need I say more?  This recipe can be as easy or complex as you desire, depending on your time allotments, but the outcome will be a most satisfying one.
 I made these sandwiches as the "Special" on our camping trip with my bestie, R.D.  I like to try out my new sandwich designs with him, giving him a chance to experience my cooking and culinary prowess.  This is extra special because we live two hours away from each other.  Our camping and cabin time is when we get to unwind and relax, kids and dogs included, catching up on everything and nothing all at the same time.  We value each other's presence, and have for almost 25 years. 
He is one of my most doting and loyal fans, ever supportive in my endeavors, and represented my one person cheering squad, for my debut in the Masterchef open calls in Raleigh, North Carolina 2017.
I prepared my dish in the parking lot, on a propane camping cook stove, encouragingly provided by my brother in law Jackie and sister Bonnie!  I prepped and individually bagged all my ingredients at the condo the night before.    My sign-in time was set for 12 noon.  We left North Myrtle Beach that morning, well before the 10 a.m checkout time. The travel time to the culinary institute was around 4 hours. We had a blast and it was a great way to wind up our hurricane laden vacation last September.

I did not fare as well as I expected, I think I blew the interview by not taking enough risks with my dish, Thai Style Chicken and Penne with Broccoli,  not being "unapologetically black" enough (kidding) AND/OR by blurting out "SOOKIE"(not kidding) :), still reeling from my introduction(on vacation) and subsequent binge watching of True Blood seasons 1 and 2, something that was new to me, old to others, spectacular nonetheless.
Anywho, can't wait to try out again, this time I plan to NAIL IT!, "SOOKIE"!

You may use good quality ready to cook chicken patties or cutlets for this assembly, as per time allocations. Of  course, you may take the long road at home in your kitchen and rock this sandwich from scratch, or not! 
 I used a store bought spaghetti sauce, and simmered it for about 2 hours, amp up it's flavor profile, for a sauce that would coat the chicken well. I cut whole portobellos in half horizontally (as best I could) and wrapped them in slices of precooked bacon before placing on a two sided grill pan. I used shredded Parmesan, Pepper Jack and Provolone cheeses and garlic bread or Texas Toast to tie it all together, adding a crisp and buttery finish with a pillowy interior.  The fresh basil leaves impart a bright, herby and fragrant kiss on the end.

The Beginnings of Something Wonderful!

This piece is dedicated to the simple and beautiful beginning buds on the trees and vines in our yard.  The top two photos are of a Red Delicious apple tree, planted decades ago by the twins.  The bottom bud that resembles cotton candy is that of a White Grape vine, planted by me about 5 years ago. I also planted a Red Grape vine.  I wanted the kids to have fresh fruit while playing outside, without having to stop having fun to receive sustenance.  The grape vines have some aging to do to produce the amounts we'd like, but we did get to share a bunch summer before last.  Last year the grapes did not produce as well. 
When we were children, we could stay outside from dusk till dawn, because of the plethora of fresh fruits and vegetables at our disposal.  These delicacies included fresh Golden Delicious and Red Delicious apples, blackberries, peaches, pears, grapes, cherries, wild black cherries, currants, huckleberries, tomatoes, and cucumbers.  The majority of these fruit trees were on our property, but the grapes were nearby at my Aunt Gloria's and the cherries at Aunt Pearl's.  I don't think Aunt Pearl was really my aunt, but I called her what everyone else called her. She seemed like my aunt too! The largest blackberries were on Ms. Dorothy's and Mr. Buck's property (also neighbors), along the same fields where they held these large egg hunts for years and years of my childhood.  There's nothing like those blackberry cobblers!   Those three fruits were especially awesome, because we didn't eat those every day. 
 My childhood bestie and I would take the ripened tomatoes from our garden by the shirt-full, grab a container of Morton's and cop a squat on our front porch and commence to eating tomatoes, comparable to any candy or soda high.  On other days, we would raid her family's garden for the green tomatoes, and she would fry them up for us to enjoy at her house. Sweet and Delicious Memories. 
It is important to show and discuss where foods come from with your children.  They too are like these little buds, full of energy, teeming with life, ready to grow.  With proper nourishment and attention, they will develop into spectacular fruits of the Earth and share their gifts with the world.    

Edible Flower Garden: Crafts for Kids and the Kid in Us All

Fun should not be limited to just the kiddoes.  I had as much fun with this project, as the kids at my daughter's birthday soiree did.  It was a small, all day affair, starting with appetizers.  The day was cold and windy with rain, but on the inside of our home, it was bright and sunny with smiles, food, edible plants and fun!  I initially planned to do the plants as place settings, and the miniature terra cotta pots that held the treat was the party favor, along with some seeds to grow their own little personal plants.  I then figured, heck, the kids can do this with me as an engaging, interactive party craft, bursting with Spring flair and full of vibrance, yummies and creamy delectables.  This  would also help over shadow the fact that the first days of Spring were actually quite wintry!!
There is no wrong way to arrange the indoor garden and the kids and you can let your creativity run wild. At the end of the day, the most important thing will be the bonding and time shared, adding yet another pleasant and loving memory to the scrapbooks of our minds. Cherish Each Day!<3 p="">
Supplies:
pudding cups or homemade chocolate pudding
whipped cream
chocolate striped shortbread cookies, crumbled
sweet and sour gummy worms
gummy savers
colorful straws with little spoons on the end
miniature bows
scissors to trim straw
plastic wrap to line flower pots
Instructions:
Tear pieces of the plastic wrap, just enough to coat the inside and hang over the edges of the pots.
Anchor the plastic wrap in the pots with about 1 tbsp. cookie crumbles in the bottom.

Place 4 oz. of pudding in each of the pots.

Add whipped cream over the pudding and another tbsp. cookie crumbles.
Trim the straw about 3 inches and attach miniature bow to top portion of straw with spoon end.
You may use the trimmed piece of straw to make another little flower or toadstool decoration.
Use the gummy savers to decorate the stalk of the flowers.
Garnish with gummy worms as desired.

Enjoy and have fun!  The above photo is of the edible garden we made. Contributors included My daughters Genesis and Bronwyn, my nephew Braelyn and me.

Bacon Wrapped Mini Sweet Peppers Stuffed w/ Brie and Pickled Beets

Quick and easy snacks don't have to be boring and unhealthy.  With just a few ingredients, you can turn delicious flavors into extraordinary combinations.  To aide in time management, I used precooked bacon.  You may omit it if you choose, to cater to specific dietary needs, but the smoky, salty and crunchy bite, is most welcome with the creamy brie and sweet/tart pickled beet quarters, nestled inside.
The colors and flavor profile of this dish scream Spring and your family will never know how hard you didn't have to work.  It will be our little secret!
Recipe:
1 lb. bag of mini sweet peppers
1 8 oz. portion of Brie
homemade or store bought whole, small pickled beets, cut into small portions or quarters
1 pkg. precooked bacon
Olive oil mister, optional
Green onions, fresh chives or parsley for garnish, optional
SPST
Instructions:
Turn on broiler.
Halve and de-seed desired amount of peppers, using all colors available.
Cut up portions of cheese.
Cut strips of precooked bacon in half.
Assemble by placing a portion of cheese and pickled beet in each pepper half.
Wrap with a half strip of bacon.
Place on roasting pan or cookie sheet. I find the roasting pan helps keep the peppers upright.
Spray with olive oil.
Place under broiler and broil until cheese is melty and bacon is crisp, about 4 minutes.
Remove from oven and arrange on fresh greens or platter.
Serve.  Also may be enjoyed at room temperature!

Cheddar and Provolone Frico Egg Sandwich: Frico Hand Pie

 Gluten free grilled cheese? Yup! Vegetarian? Yup! Delicious and different, old and new at the same time? Yup! This sandwich is inspired by an Italian dish of Friuli called frico, referring to  cheese crisps.
Frico is commonly made with more oil heavy and harder cheeses, a way to utilize the rinds,similar to the way one would flavor soups and stews, historically prepared by the economically disadvantaged or anyone wanting to  make the most of the whole block portion of cheese.
The recipes I reviewed after creating my own version, involved the oven and baking the frico, then molding it into desired shape before it cools.  This serves as a vessel to fill with other goodies and such, i.e. fruit, meats, softer cheeses etc..
For my take on frico, I use softer cheeses and I use a nonstick pan to melt and brown the cheeses.  I made a literal grilled cheese sandwich by adding an egg, cooked to one's own preference to achieve a chewy, melty, eggy and cheesy hand pie of deliciousness!
The cheeses I use for this recipe are cheddar and provolone.  You may use the cheese of your choice, but be mindful of it's melting properties and the temperature may vary, depending on the hardness of the cheese.
Recipe:
Eggs, to be cooked according to desired doneness
Sharp Cheddar cheese slices
Provolone slices
Large nonstick pan
Rubber spatula
Fork
In large non stick pan or seasoned cast iron skillet, heat to medium.
Fold double slices of cheese in half, then half again, making a square.
Place one square of cheese on one side of the pan, and the next on the other.
Melt the cheese slowly, meanwhile, prepare the egg.
I prepared my egg over medium. 
SPST.
Remove egg from heat.
Using a rubber spatula,  press the square to help facilitate the melting process.
Once the frico is melted and nicely colored on the bottom, remove from heat to cool, just enough to handle.
On a large plate or countertop, center egg atop the provolone frico, making sure there is room around the edges to press the cheeses together and place the cheddar frico on top.
Put back on heat and using a fork heated by the burner, press the edges of the frico, going around several times until the edges marry.
Remove from heat and place on a paper towel, to dab away excess oil.
Serve as soon as cool enough to handle.

See and Slay: Easter Elegance, Stuffed Pork Loin Pinwheel

To achieve this effect, I place the whole loin in the freezer for about 30 minutes, to enable easier cutting and for security of form.
Make a cut horizontally along the length of the loin, stopping about 1/2 inch of the end. This cut is made about 1/3 of the way down from the top of the loin.
Flip the loin over and repeat.
This enables the loin to be opened like a fold-out book of sorts.
Using a rolling pin and/or meat mallet, flatten the loin to make as even as possible all the way across.
Cover the loin with plastic wrap to protect the meat while flattening.
Make a stuffing with more Greens(I used Spinach) than bread crumbs for a delicious union.
Use a measuring cup to evenly distribute the stuffing along the length of the loin.
Carefully and slowly roll the loin lengthwise and finish with the open seam facing down.
Secure the loin in intervals with butcher's twine.
Carefully curl the loin into a pinwheel and secure with a piece of butcher's twine, around the circumference of the loin.

For a fantastic golden glaze on your protein, use an egg wash.  This helps browning and also to hold in moisture as the loin roasts!  And remember, don't forget to remove all the pieces of twine, after the loin has cooked.