Nancy's Banana and Strawberry Pie

This dessert is about as quick and easy as you can get.

1 graham cracker crust pie shell

1 small banana instant pudding

2 cups cold milk

1 banana, peeled and sliced

5 strawberries, washed, stemmed, and sliced lengthwise in half

1. Prepare pudding according to package directions, mixing it with 2 cups cold milk for two minutes.

2. Place banana slices in the bottom of the graham cracker crust pie shell.

3. Pour pudding mixture over the banana slices.

4. Place the strawberries halves, around the outer edge of the pie.

5. Refrigerate for at least an hour.

6. Slice chilled pie and serve.

Jim Beam Cake

1 cup chopped pecans or walnuts (optional)

1 (18.25 oz.) package of yellow cake mix

1 (3.75 oz.) package instant vanilla pudding mix

4 eggs

½ cup cold water

½ cup canola oil

½ cup Jim Beam (or rum)

1. Blend the 4 eggs in the blender for several minutes to make them fluffier while mixing the other ingredients.

2. In a mixing bowl, mix the other ingredients for two minutes.

3. Mix in the eggs.

4. Place the nuts if using them in a greased and floured bundt pan.

5. Pour mixture into the bundt pan.

6. Bake 325 degrees for 1 hour.

7. Cool 10 minutes in the pan.

8. Invert on a plate.

9. Poke holes in surface of cake with a toothpick.

9. Add glaze (see recipe below).

Glaze:

¼ lb. butter

¼ cup water

1 cup granulated sugar

½ cup Jim Beam (or rum)

1. Melt butter in saucepan.

2. Stir in water and sugar.

3. Boil 5 minutes, stirring constantly.

4. Stir in Jim Beam (or rum).

5. For extra goodness, make twice as much sauce, saving half the sauce for serving time.

Nancy's Ramen Vegetable Pancakes

¼ cup of canola oil

1 3 oz. pkg. of Chicken Flavor Ramen noodles with seasoning packet

1 medium zucchini, unpeeled and shredded

½ red onion, shredded

6 baby carrots, shredded

2 eggs, beaten

2 tablespoons of flour

Salt and Pepper to taste

2 tablespoons light soy or dipping sauce (optional)

1. Cook the ramen noodles according to package instructions. Drain.

2. Stir in ½ the seasoning packet and stir.

3. Add the shredded vegetables and stir.

4. Add the beaten eggs and stir.

5 Add the two tablespoons of flour and mix.

6. Heat oil in a small omelet sized skillet.

7. With a cookie scoop, fill with the mixture.

8. Drop into the oil and flatten a little.

9. Salt and pepper if you wish.

10. Fry one at a time in medium hot oil for about 60 seconds on each side.

11. Remove pancake and place on paper towel.

12. Return each pancake to a sheet of aluminum foil.

13. When they have all been browned in the oil, move the aluminum foil to a 250 degree oven to continue cooking.

14. Leave them there about 15 minutes.

15. Serve with light soy sauce for dipping, if you wish.

16. Serve with meat and another vegetable.

Baked Onion Soup

Baked Onion Soup

Serves 2.

2 large onions peeled and sliced
1 teaspoon olive oil
2 beef bouillon cubes
2 chicken bouillon cubes
4 cups water
homemade seasoned croutons (See previous recipe on blog).
2 slices provolone cheese

1. Slice onions and either separate the rings or chop into the size pieces that you like.

2. In a small crockpot, put the onions and teaspoon olive oil. Stir. Cook for 4 hours with lid on. Take lid off and cook for another hour to intensify the flavor.

3. Add the bouillon cubes and 4 cups water. Stir. Replace lid and cook for 2 more hours.

4. Layer the bottoms of soup baking bowls with croutons.

5. Pour soup over them.

6. Cover with round slices of provolone cheese.

7. Bake on aluminum foil in oven at 375 degrees until cheese is browned.

8. Remove and serve immediately.

Croutons for Soups and Salads

Croutons for Soups and Salads

1 half large loaf of French bread, cubed
2 sticks butter or margarine
1 tablespoon minced garlic
salt and pepper to taste
2 tablespoons dried minced parsley leaves

1. Melt the sticks of butter or margarine in a 9 x 13” glass baking dish.
2. Stir in the garlic and parsley.
3. Stir in the cubes of French bread, coating them with the mixture.
4. Salt and pepper to taste.
5. Bake at 275 degrees for 1 hour, stirring every 10 minutes.
6. Remove from oven and let cool.

Nancy's Tortellini Soup

We had this soup during Snowcopalypse 2011, a snowstorm of a lifetime. After 10 hours, it's still going on and don't see any signs that it will quit soon. I am glad that I am in a warm house and not out in the snowy wind. I fixed this soup today. It's been a favorite of ours and perfect for a day like this.

Nancy's Tortellini Soup

1 lb. Bob Evans sage sausage

1 onion, chopped

¾ teaspoon minced garlic (from a jar)

3-16 ounce cans of beef broth

1 No. 2 can of tomatoes, diced (save juice for soup)

1 small can diced carrots (add the juice to the soup)

1 tablespoon Italian seasoning

10 oz. pkg. of cheese tortellini

¼ teaspoon black pepper

½ cup grated Parmesan cheese

1. In a large saucepan, saute and crumble the sausage until no longer pink. Use water while stirring to make it finely crumbled.

2. When the sausage is no longer pink, drain any extra liquid off to limit the amount of fat in it.

3. Add onion to the mixture and saute until translucent.

4. Add the garlic, diced carrots, diced tomatoes, Italian seasoning, and black pepper.

5. Add the beef broth and juices from the carrots and tomatoes.

6. Bring to boil under medium heat.

7. Add the frozen cheese tortellini.

8. Cook for 10 minutes stirring frequently.

9. Reduce the heat to low and cook about 15 minutes more, stirring frequently.

10. Add ½ cup grated Parmesan cheese and stir. Cook for five more minutes, stirring frequently.

11. Ladle into soup bowls and serve.

No Thermometer Fudge

3 cups sugar

1 ½ sticks butter or margarine

2/3 cup evaporated milk

1 teaspoon vanilla

12 oz. pkg. of chocolate or semi-sweet chocolate chips

1 jar marshmallow cream

Spray 8 x 8 inch glass pan with non-stick spray.

1. In a 2 quart saucepan, combine sugar, butter, and evaporated milk. Heat on medium high heat until mixture comes to a rolling boil, stirring constantly with a wooden spoon.

2. Continue to stir constantly for 5 more minutes after the mixture barely comes to a rolling boil.  If you decide to use a thermometer, cook until 234 degrees.

3. Remove from heat.

4. Stir in vanilla, chocolate chips, and marshmallow cream. Stir thoroughly until all is blended well. But don’t over stir or the fudge will become “sugary.”

5. Pour into a 8 x 8” dish and smooth so the height of the fudge is even.

6. Score when the fudge cools. Enjoy

Note:  This recipe may be doubled.  Cook in a Dutch oven and pour into a 13 X 9" pan.