Banana & Strawberry Cream Cheese Pie

 

(1) Graham cracker crust  (use pre-made or make your own)

(1) 8 oz. cream cheese
(2) table spoons of Lemon juice
(3) packets of Stevia (or sweetener of your choice)
(3 oz.) pkg. Sugar free Lemon Jello 
(1) cup of boiling water
(1 1/2) cup of sliced banana's 
(2/5) cup of milnot / evaporated milk
(1) cup strawberries

Dissolve jello in boiling water, stir until completely dissolved.  Gradually add to softened cream cheese
Blend until smooth.  Add milk, sugar, Lemon juice, chill in refrigerator until thickened.  Add banana's & strawberries pour into crust & chill at least an hour before serving.

Note: Squeeze a little lemon juice over banana's to keep them from turning brown.

Graham cracker crust:

Ingredients:

1/3 cup melted unsalted butter
1 1/2 cups graham cracker crumbs or 10 to 12 whole graham crackers crushed.

1/4 cup granulated sugar

Preparation:

Preheat oven to 375 degrees F.
In a small bowl, melt the butter in microwave
In a medium-sized bowl combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal.
Press into a 9 or 10 inch pie pan. Try to press the crust evenly, about 1/8 inch, thick all around. If the crumb mixture won't stick where you press them, just add another tablespoon of water to the mix.  Make sure there are no gaps or holes.

NOTE: If you chill the crust for an hour before you bake it, this will help prevent crumbling when you want to serve it.
Bake approximately 8 to 10 minutes. The edges may be just slightly browned, but you do not want the edges or crust to over-brown.
Remove from oven and let crust cool, on a wire rack, before filling.

Easy Beef Stroganoff

This Easy Beef Stroganoff is the fourth installment of classic recipes that we are making with today's family lifestyle in mind. The classic recipe uses sirloin strips, but this budget-friendly version uses chuck roast. This recipe can be made in a slow cooker making it even easier, but it can certainly be done on a stove top. The hardest part of this meal is waiting to eat!

Ingredients:

8 oz. sour cream
1 sm. can tomato paste
3 tsp. Worcestershire sauce
1/2 c. flour
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-1/2 lb. cubed and trimmed chuck roast
1 Tbsp. butter
1/2 c. onion, diced
2 Tbsp. garlic, minced
1 14 oz. can beef broth
1 14 oz. can vegetable broth
1/2 c. red wine
2 c. sliced cremini (baby bella) mushrooms
3 Tbsp. chopped fresh parsley (plus more for garnish)
4 c. cooked egg noodles (I use the dumpling style)

Directions:

1. Mix flour, salt, pepper, onion powder, and garlic powder in a large baggie and add cubed chuck. Shake the bag to coat the meat and set aside.
2. In a large pan, melt the butter and saute onion and garlic until translucent. Remove from pan and set aside. 
3. In the same pan, turn the pan to medium high and add the meat. Cook until meat is browned, turning as needed.
4. Deglaze the pan with red wine.
5. Add the onion and garlic back into the meat.
6. Add the beef and vegetable broths and the tomato paste. Reduce heat to medium low and simmer until reduced by half.
7. Add mushrooms and continue simmering until mushrooms are tender.
8. Add parsley, sour cream, and cooked noodles. Simmer until everything is warmed through.
9. Serve with a dollop of sour cream and garnish with chopped parsley.

Creamed Chicken or Turkey

 

My family loves creamed turkey or chicken.  It’s one of my favorite go to meals when I’m in a hurry or need something warm and filling.  After the holidays my children and now my grandchildren ask for creamed turkey.   This is one of the ways I used up left over turkey!!   This is a very simple but delicious  way of making this dish.  My sisters make it this way and since I’m the baby of the family (much younger, lol) it was up to them to teach me to cook.  So here is my version of Creamed Chicken /Turkey.

Creamed Chicken/Turkey

This makes about 3 quarts

1 - 32 oz box of chicken broth (or if you make your own stalk, about 4 cups)

2 cups of water

1 chicken bouillon cube

Approx. 2 pinches of ground thyme

Salt & pepper to taste

3 – 4 cups of cooked skinless chicken or turkey, cubed

4 cups of milk

½ to ¾ c of flour

In the pot heat broth and water to boiling, reduce heat, break up bouillon cube and add to broth, stirring to dissolve.  Add thyme, salt and pepper.  Once bouillon is dissolved completey add the chicken or turkey and let that cook.  Meanwhile in a blender or food processor add the milk – turn on low so you can slowly add the flour, cover and turn on higher speed to thoroughly mix.  (This method helps prevent any lumps)   While stirring, slowly add the milk and flour mixture to the pot and let it cook to thicken.  If too thin you can add more milk and flour mix with just about ¼ c of milk with a tbs. of flour and slowly add to the pot as before.  Let this cook for about 10 minutes until thick.  Serve over rice or biscuits. 

OPTIONS:

You can serve this over toast, on mashed potatoes, or buttered noodles.  I usually make this with a side of green beans or steamed veggies of some sort.    Sometimes if I want it a little creamier I will add about a cup of evaporated milk  and 3 cups of milk.   Also when I’m in a big hurry I will use 2 or 3 cans of chicken in place of the cooked cubed chicken.   This is a great hot meal for moms on the go!!   

Salmon with Dill Caper Sauce

This dish is one of my favorite "go-to's"...so simple and delicious...and really great for a weeknight meal! This sauce can be used on almost any fish and is so simple to make!

Ingredients:

4 salmon fillets

Sauce:
3/4 c. mayonnaise
3 Tbsp. capers (minced)
1 tsp. dried dill weed
4 Tbsp. dill relish
1 Tbsp. dill relish juice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. white pepper
1/2 Tbsp. lemon juice

Directions:

1. Drizzle salmon filets with olive oil, then season with salt, pepper, and dried dill to taste. After 30 mins. turn and season the other side. Allow to marinade at room temp.
2. In a small bowl, mix all the sauce ingredients and refrigerate for 30 mins...the longer the better.
3. Spray a cast iron grill pan with non-stick spray or heat your grill.
4. Place the salmon (flesh side down) onto heated surface and turn after 2-3 mins to get cross-hatch grill marks. Then turn filets and finish cooking until skin is crisp and salmon is opaque.

 
 I served this with wild rice and steamed broccoli and it was absolutely wonderful!