After School Snack Inspiration

After school snacks. We all had our favorites, and our children have theirs. But there have always been stand-bys that moms everywhere depend on, knowing they will be loved no matter how many times the little ones come home to them. Cookies and milk. Veggies with dip. Apple slices and caramel. Peanut Butter and bananas. They are what we turn to when the child walks through the door starving, and you want to make sure they get a little nosh, but don't ruin their supper. And the last one in that list was the inspiration for this dessert.

Oh, and have you seen the mini graham cracker pie shells in the baking aisle? They were also inspiration for this recipe. I've used them several times now and love them. They allow me to make mini desserts that are cute, simple and the perfect serving size! If you haven't, they are right there next to the other pre-made crusts!

Basically I had bought these mini pie shells but had no idea what I was going to do with them yet. Then I started thinking of new flavor combinations for pies, and with my brainstorming, this happened. If you love the flavors of banana and peanut butter together, you're gonna flip for this! Plus, something magical happens when the pudding meets the peanut butter and then they both meet the Cool Whip. It's a wonderful thing.

Now, I know some out there are going to look at this recipe and be critical of just how much help I took from the store. That's fine, go ahead and hate. But I'm okay with it, and I know many of my fellow crazy busy moms out there will appreciate it. If you have the time to make fresh banana pie filling, go for it! Or if you prefer to use a box of instant pie filling, go ahead. I actually probably would have done that myself had I not been able to find the canned variety.

These would be perfect if you're hosting a Halloween party later this week. Kids will enjoy the flavor and size. Adults will love the flavors reminding them of their childhood. It's a win win dessert...

Mini Peanut Butter and Banana Pies
12 mini graham cracker pie shells
1 (21 oz.) can banana cream pie filling
1 (4 serving) box instant vanilla pudding
1 c. cold milk
1 tub Cool Whip
1/2 c. creamy peanut butter
Roasted Peanuts, chopped, for garnish

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. It will be thick. Stir in peanut butter. Mix well. Gently fold in Cool Whip. Divide pie filling among pie shells, about 2 TBS each. Add peanut butter mixture to a gallon sized plastic bag. Cut off tip, creating a pastry bag. Pipe peanut butter mixture evenly over each pie. Top with chopped peanut. Chill to set, about an hour. Refrigerate any leftovers. *NOTE* When measuring out the peanut butter, first run the measuring cup under hot water. This will allow the peanut butter to slide out easily.

Shared on The Country Cook November 1, 2013

Peanut Butter at Very Good Recipes

After school snacks. We all had our favorites, and our children have theirs. But there have always been stand-bys that moms everywhere depend on, knowing they will be loved no matter how many times the little ones come home to them. Cookies and milk. Veggies with dip. Apple slices and caramel. Peanut Butter and bananas. They are what we turn to when the child walks through the door starving, and you want to make sure they get a little nosh, but don't ruin their supper. And the last one in that list was the inspiration for this dessert.

Oh, and have you seen the mini graham cracker pie shells in the baking aisle? They were also inspiration for this recipe. I've used them several times now and love them. They allow me to make mini desserts that are cute, simple and the perfect serving size! If you haven't, they are right there next to the other pre-made crusts!

Basically I had bought these mini pie shells but had no idea what I was going to do with them yet. Then I started thinking of new flavor combinations for pies, and with my brainstorming, this happened. If you love the flavors of banana and peanut butter together, you're gonna flip for this! Plus, something magical happens when the pudding meets the peanut butter and then they both meet the Cool Whip. It's a wonderful thing.

Now, I know some out there are going to look at this recipe and be critical of just how much help I took from the store. That's fine, go ahead and hate. But I'm okay with it, and I know many of my fellow crazy busy moms out there will appreciate it. If you have the time to make fresh banana pie filling, go for it! Or if you prefer to use a box of instant pie filling, go ahead. I actually probably would have done that myself had I not been able to find the canned variety.

These would be perfect if you're hosting a Halloween party later this week. Kids will enjoy the flavor and size. Adults will love the flavors reminding them of their childhood. It's a win win dessert...

Mini Peanut Butter and Banana Pies
12 mini graham cracker pie shells
1 (21 oz.) can banana cream pie filling
1 (4 serving) box instant vanilla pudding
1 c. cold milk
1 tub Cool Whip
1/2 c. creamy peanut butter
Roasted Peanuts, chopped, for garnish

In a medium bowl combine pudding mix and milk. Whisk for 2 minutes. It will be thick. Stir in peanut butter. Mix well. Gently fold in Cool Whip. Divide pie filling among pie shells, about 2 TBS each. Add peanut butter mixture to a gallon sized plastic bag. Cut off tip, creating a pastry bag. Pipe peanut butter mixture evenly over each pie. Top with chopped peanut. Chill to set, about an hour. Refrigerate any leftovers. *NOTE* When measuring out the peanut butter, first run the measuring cup under hot water. This will allow the peanut butter to slide out easily.

Shared on The Country Cook November 1, 2013

Peanut Butter at Very Good Recipes

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Perfect (Asian) Side Dish

When I plan an Asian inspired meal, sometimes the main dish is just the beginning. I want sides that match the "star" of the meal in deliciousness, bite for bite. And sometimes, that is a challenge in itself. Not because I can't find anything to make, but because I find myself making the same things over and over because we enjoy them so much. So when can take something I know we love, like noodles, and switch them up a little bit with a new recipe, I am almost insured a success.

I have never had Thai food, but I've been wanting to try it for quite some time now. And one of the things I hear about over and over in Thai cuisine are "peanut noodles." But usual, those two words are preceded by another which doesn't go well into my vocabulary....spicy. I've shared with you before how Mr. Everyday loves spicy food. In fact the hotter, the better. And yes, Little Everyday definitely inherited the "hot" gene from his Daddy. Which is funny because Adam inherited it from his grandpa, so I guess the tradition lives on. But mama just can't handle it...at all!

So you can understand how excited I was when I found a peanut noodle recipe that in no way included the word spicy, or after looking at the ingredient list, anything that could even be considered spicy! This recipe couldn't be easier. We're talking boiling water, stirring pasta, making a quick sauce and wah-lah...a side dish is born.

If your family loves Asian food, I know they will adore these noodles. Such great flavor, and the perfect compliment to any Asian inspired meal!

Easy Peanut Noodles Adapted from Food Network
12 oz. linguine, cooked and drained
1/4 c. creamy peanut butter
2 TBS rice vinegar
3 TBS soy sauce
1 TBS vegetable oil
1 TBS honey
1 TBS grated fresh ginger
4 green onions, chopped on a diagonal, a few left for garnish

While pasta is cooking, add peanut butter to medium glass bowl. Microwave for 15 seconds until soft. Whisk in vinegar, soy, oil, honey and ginger. Mix until well combined. Before draining pasta, add 2 TBS starchy cooking water to peanut sauce. (It should be thick but pourable) Stir well. Add noodles to a large bowl. Add green onions. Pour sauce over. Combine well, coating all noodles with sauce. Garnish with green onions. Serve warm, room temp or cold!
*NOTE* When measuring ingredients, use the same TBS for the oil, and then the honey, it will slide right out!

Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23. 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Asian at Very Good Recipes
Pin It

When I plan an Asian inspired meal, sometimes the main dish is just the beginning. I want sides that match the "star" of the meal in deliciousness, bite for bite. And sometimes, that is a challenge in itself. Not because I can't find anything to make, but because I find myself making the same things over and over because we enjoy them so much. So when can take something I know we love, like noodles, and switch them up a little bit with a new recipe, I am almost insured a success.

I have never had Thai food, but I've been wanting to try it for quite some time now. And one of the things I hear about over and over in Thai cuisine are "peanut noodles." But usual, those two words are preceded by another which doesn't go well into my vocabulary....spicy. I've shared with you before how Mr. Everyday loves spicy food. In fact the hotter, the better. And yes, Little Everyday definitely inherited the "hot" gene from his Daddy. Which is funny because Adam inherited it from his grandpa, so I guess the tradition lives on. But mama just can't handle it...at all!

So you can understand how excited I was when I found a peanut noodle recipe that in no way included the word spicy, or after looking at the ingredient list, anything that could even be considered spicy! This recipe couldn't be easier. We're talking boiling water, stirring pasta, making a quick sauce and wah-lah...a side dish is born.

If your family loves Asian food, I know they will adore these noodles. Such great flavor, and the perfect compliment to any Asian inspired meal!

Easy Peanut Noodles Adapted from Food Network
12 oz. linguine, cooked and drained
1/4 c. creamy peanut butter
2 TBS rice vinegar
3 TBS soy sauce
1 TBS vegetable oil
1 TBS honey
1 TBS grated fresh ginger
4 green onions, chopped on a diagonal, a few left for garnish

While pasta is cooking, add peanut butter to medium glass bowl. Microwave for 15 seconds until soft. Whisk in vinegar, soy, oil, honey and ginger. Mix until well combined. Before draining pasta, add 2 TBS starchy cooking water to peanut sauce. (It should be thick but pourable) Stir well. Add noodles to a large bowl. Add green onions. Pour sauce over. Combine well, coating all noodles with sauce. Garnish with green onions. Serve warm, room temp or cold!
*NOTE* When measuring ingredients, use the same TBS for the oil, and then the honey, it will slide right out!

Shared on Make Ahead Meals Apr. 22, 2013
Shared on Mandy's Recipe Box Apr. 23. 2013
Shared on Lady Behind The Curtain Apr. 24, 2013
Shared on Miz Helen's Country Cottage Apr. 25, 2013
Shared on The Country Cook Apr. 26, 2013

Asian at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Erin}

Good Morning! Are you as happy as I am that the weekend is once again upon us? Did you have a good week? I hope so. We actually get a 3 day weekend this week because Monkey had Fall Break yesterday, and believe me, the extra day was much appreciated!  It seems like the weeks are going by faster and faster, with us already into the last half of October already!

Today I have a real treat for you. My dear friend Erin is back once again with such a decadent recipe the pictures had me drooling the minute they showed up in my inbox.

For those who don't know, Erin and I have been friends for over 20 years now, and while life may get in the way of us seeing each other as much as we would like to, we always find a way to catch up, and immediately pick up right where we left on. So, when she is kind enough to drop by EMM to share something delicious, it's extra special for me because it's as if we are sitting down over a cup of coffee, sharing something we both love...food.

~So please welcome her back, sit down, and stay a bit~

Good Morning!  Happy Saturday to all!  I am so honored to be guest blogging again here on Everyday Mom’s Meals.  Krista and I have been friends for over twenty years now and I can honestly say, without a doubt, we will be friends for the rest of our lives.  I love watching her blog grow and develop and I am always impressed with the new and exciting things she has to offer!

Today I would like to share with you a recipe that is near to my heart.  You see, I was born and raised in Indiana and I love my cornfields!  I would have been perfectly content to spend my days on familiar ground; but God had bigger plans for me, and in 2004 I graduated from college, got married and moved to Ohio.  I love Indiana and I always will; but now my life is in Ohio.  I’m not a Hoosier and I’m not a Buckeye, so what am I?  I’m a Hoosier-Hioan!  That is what inspired me to create this cake.  I have been to a lot of church suppers in my life, and there was always a sheet cake.  Always.  At least in Indiana!  The sheet cake was a novel concept to all my new church friends here in Ohio.  I’ve made lots of sheet cakes, white ones, chocolate ones, all good in their own right.  I’m always looking for ways to improve on favorite recipes, so when I made my chocolate sheet cake recipe, I decided to kick it up a notch.  I started by adding whipped cream – good, but common.  Then it came to me…..BUCKEYES!  I make buckeyes at least once a year.  Yummy peanut butter and chocolate bites no one can resist.  My cake had the chocolate; it just needed the peanut butter!  I tinkered with a basic peanut butter sauce until I got it just right.  Served on my rich chocolate sheet cake, with whipped cream on top, the sauce was PERFECT.  And so the Hoosier-Hio cake was born, a Hoosier cake at heart with a little bit of Buckeye for excitement.  Enjoy!

Hoosier-Hio Cake

by Mrs. Erin King

Preheat oven to 350 degrees.  Grease 18 x 13 inch rimmed baking sheet. 

Cake:

2 c. flour

2 c. sugar

½ tsp baking soda

½ tsp salt

2 eggs, plus 2 yolks

2 tsp vanilla

¼ c. sour cream

8 ounces semisweet chocolate, chopped

4 Tbs unsalted butter

¾ c. vegetable oil

¾ c. water

½ c. dutch-processed cocoa powder

Chocolate Icing:

8 Tbs (1 stick) butter

½ c. heavy cream

½ c. dutch-processed cocoa powder

1 Tbs light corn syrup

3 c. powdered sugar

1 Tbs vanilla

Peanut Butter Sauce (recipe follows)

Whipped Cream

In a large bowl, combine flour, sugar, baking soda and salt.  In another bowl, whisk egg yolks, vanilla and sour cream until smooth. 

Heat chocolate, butter, oil, water and cocoa in a large sauce pan over medium heat, stirring occasionally, until smooth, about 3-5 minutes.  Whisk chocolate mixture into flour mixture until incorporated.  Whisk egg mixture into batter, then pour into prepared baking pan.  Bake until toothpick inserted comes out clean, 18 to 20 minutes. 

About 5 minutes before the cake is done, heat butter, cream, cocoa and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.  Off heat, whisk in powdered sugar and vanilla.  Spread warm icing over hot cake.  Let cake cool to room temperature, for about an hour, then refrigerate until icing is set, about 2 hours.  Bring back to room temperature before serving. 

Peanut Butter Sauce:

1 c. peanut butter (I only use Jiff.)

splash vanilla

2 tsp heavy cream

Mix together in a microwave safe dish.  Microwave on high for about 2 minutes, stirring after first minute.  Drizzle warm sauce on cake right before serving, garnish with whipped cream.

Good Morning! Are you as happy as I am that the weekend is once again upon us? Did you have a good week? I hope so. We actually get a 3 day weekend this week because Monkey had Fall Break yesterday, and believe me, the extra day was much appreciated!  It seems like the weeks are going by faster and faster, with us already into the last half of October already!

Today I have a real treat for you. My dear friend Erin is back once again with such a decadent recipe the pictures had me drooling the minute they showed up in my inbox.

For those who don't know, Erin and I have been friends for over 20 years now, and while life may get in the way of us seeing each other as much as we would like to, we always find a way to catch up, and immediately pick up right where we left on. So, when she is kind enough to drop by EMM to share something delicious, it's extra special for me because it's as if we are sitting down over a cup of coffee, sharing something we both love...food.

~So please welcome her back, sit down, and stay a bit~

Good Morning!  Happy Saturday to all!  I am so honored to be guest blogging again here on Everyday Mom’s Meals.  Krista and I have been friends for over twenty years now and I can honestly say, without a doubt, we will be friends for the rest of our lives.  I love watching her blog grow and develop and I am always impressed with the new and exciting things she has to offer!

Today I would like to share with you a recipe that is near to my heart.  You see, I was born and raised in Indiana and I love my cornfields!  I would have been perfectly content to spend my days on familiar ground; but God had bigger plans for me, and in 2004 I graduated from college, got married and moved to Ohio.  I love Indiana and I always will; but now my life is in Ohio.  I’m not a Hoosier and I’m not a Buckeye, so what am I?  I’m a Hoosier-Hioan!  That is what inspired me to create this cake.  I have been to a lot of church suppers in my life, and there was always a sheet cake.  Always.  At least in Indiana!  The sheet cake was a novel concept to all my new church friends here in Ohio.  I’ve made lots of sheet cakes, white ones, chocolate ones, all good in their own right.  I’m always looking for ways to improve on favorite recipes, so when I made my chocolate sheet cake recipe, I decided to kick it up a notch.  I started by adding whipped cream – good, but common.  Then it came to me…..BUCKEYES!  I make buckeyes at least once a year.  Yummy peanut butter and chocolate bites no one can resist.  My cake had the chocolate; it just needed the peanut butter!  I tinkered with a basic peanut butter sauce until I got it just right.  Served on my rich chocolate sheet cake, with whipped cream on top, the sauce was PERFECT.  And so the Hoosier-Hio cake was born, a Hoosier cake at heart with a little bit of Buckeye for excitement.  Enjoy!

Hoosier-Hio Cake

by Mrs. Erin King

Preheat oven to 350 degrees.  Grease 18 x 13 inch rimmed baking sheet. 

Cake:

2 c. flour

2 c. sugar

½ tsp baking soda

½ tsp salt

2 eggs, plus 2 yolks

2 tsp vanilla

¼ c. sour cream

8 ounces semisweet chocolate, chopped

4 Tbs unsalted butter

¾ c. vegetable oil

¾ c. water

½ c. dutch-processed cocoa powder

Chocolate Icing:

8 Tbs (1 stick) butter

½ c. heavy cream

½ c. dutch-processed cocoa powder

1 Tbs light corn syrup

3 c. powdered sugar

1 Tbs vanilla

Peanut Butter Sauce (recipe follows)

Whipped Cream

In a large bowl, combine flour, sugar, baking soda and salt.  In another bowl, whisk egg yolks, vanilla and sour cream until smooth. 

Heat chocolate, butter, oil, water and cocoa in a large sauce pan over medium heat, stirring occasionally, until smooth, about 3-5 minutes.  Whisk chocolate mixture into flour mixture until incorporated.  Whisk egg mixture into batter, then pour into prepared baking pan.  Bake until toothpick inserted comes out clean, 18 to 20 minutes. 

About 5 minutes before the cake is done, heat butter, cream, cocoa and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth.  Off heat, whisk in powdered sugar and vanilla.  Spread warm icing over hot cake.  Let cake cool to room temperature, for about an hour, then refrigerate until icing is set, about 2 hours.  Bring back to room temperature before serving. 

Peanut Butter Sauce:

1 c. peanut butter (I only use Jiff.)

splash vanilla

2 tsp heavy cream

Mix together in a microwave safe dish.  Microwave on high for about 2 minutes, stirring after first minute.  Drizzle warm sauce on cake right before serving, garnish with whipped cream.

reade more... Résuméabuiyad