My sister's Tuna Noodle Casserole

You know when you love something that someone else makes?  You try to make it but the reality is, it just never tastes the same.  It always tastes better when the original person makes it.  This is how I feel about my sister Karen's, Tuna Noodle Casserole!

I don't know what it is, I can do it exactly the same and it is made with cream soups.  How do you mess that up?   But mine, NEVER tastes like hers.  Hers turns out creamy and perfectly seasoned every single time.  Oh wait, did I mention she is my oldest sister?  She is oldest of 10, and I am the youngest!  Anyway, didn't want that fact to get by anyone.  Mwaahahaha

You may have seen this recipe a million times, but for those who haven't, if you like tuna, please try it.  It seems everyone has their own little tweaks and twists.  I have made it with a homemade cream sauce, blah blah blah, it just isn't tuna noodle casserole without the canned soups.  Sorry.  I don't know if it can ever turn out like hers.  I meant to get this up when Lent started but alas, with that long sickness it is just getting up now.  Make it tonight or next Friday or ANY night of the week!!

Here is what you will need:
1 pkg wide egg noodles (sometimes she uses the ones from the freezer section!)
2 cans of cream of mushroom soup
2 cans of tuna in water, DRAINED
1 soup can of milk
1 onion finely chopped
2 cups crushed up PLAIN potato chips
salt and pepper to taste

Cook noodles according to package directions.  In a saucepan, add in 1 tbsp of butter and chopped onions.  Cook until translucent.   Add in cream soups, milk and salt and pepper to taste and cook until warmed through.  Combine this mixture with your egg noodles and mix thoroughly.  Pour into buttered 9x13 baking dish, cover completely with the crushed potato chips and bake for 10-15 minutes.  Be careful not to bake to long or your casserole will be dry!

Thanks Karen for making sure to snap a photo and making this for me when I was getting over being so sick!!  Love ya!!

Karen, the sister.

I have actually even added some cheese to the sauce on occasion.  Just sayin...

Your "tuna noodle casserole ROCKS" chewannabe

Chris

Adorable Cake Filled Easter Eggs

Let me first get this disclaimer out of the way.  This is MY photo.  This is NOT my idea.  I have seen this around a few times and just had to try it.  I usually only do original recipes but sometimes I find things so cool I have to give a go myself and want to share with you all!  I changed up the cake and such as well.  

Ok, though this is very easy, it is a little bit of a process so lets get started with what you will need for the whole shootin' match.  I of course, forgot to take a photo of my ingredients for you all.  I am slow getting my mojo back I think!  Oh heck, it is after 3pm.  A glass of wine will surely help, BRB.  

OK, back.  Yes, I can already tell it is helping!

Now you will make an entire cake mix, but unless you want more than a dozen eggs, just use the leftover for some cupcakes!  I make them when I have leftover batter and I freeze them and then put them in a huge Ziploc bag in the freezer.  Need some treats? Whip out some cupcakes!  Oh and I also made sure to use a cake mix that used the whole egg.  You are going to have 12 eggs here, at least make it so you can use some of them in the actual cake mix, then you have breakfast for tomorrow!  (or bread pudding for tonight)

1 yellow or white cake mix
1 dozen eggs
2 colors of food coloring (optional)
aluminium foil
cupcake pan
container for extra eggs
Easter Egg Dye Kit (optional....I guess)

Get your oven preheated to 350 degrees

 

First, lets deal with the eggs.  I used just 3 colors of dye.  Use however much you want, but do not boil eggs first, dye them raw.  If you don't know how to do this, read the box, and then go back and re-live your childhood because you missed out big time!  You can draw on them carefully with crayons first if you like, all that normal stuff, just get them dyed and set out on a paper towel to dry.  

Once the eggs are dry, using the tip of a small knife pierce one end, begin removing bits of the egg shell until you have opening big enough for the yolk and whites to get through.  It takes a little waiting and jiggling but they will come out of a smallish hole.  I would go maybe the size of your pinky fingernail size!  Real scientific terminology around here, eh?  Do this with all eggs.  Make sure to drain however many eggs you need for your cake into a separate bowl so you can add them.  

Now carefully rinse the inside of your eggs out with lukewarm water and set so the hole is facing down and they can drain and dry.  While they are doing that let's get to the cake mix.

Mix the cake according to package directions.  Use the eggs you drained for your egg requirement.  I also divided my cake into 2 bowls and colored them, one yellow and one red.  This is completely optional or use whatever colors you like.  Put the batter in Ziploc bags, that you will snip the corner of when you are ready.  Don't do that part yet!!!!

 

Get your cupcake tin ready.  Using small pieces of tin foil, use them to set the eggs upright, do one at a time get the foil in and then set the egg in so it will hold the batter and bake evenly. Do this with all the eggs.  Now spray the inside of your eggs with a little bit of nonstick cooking spray, do as thorough as a job as possible!

 

Now, snip a SMALL bit off of the corner of your Ziploc bags and fill the eggs a little less than 3/4 of the way full.  Do not worry if you get it a bit more full then you want, I will tell you how to deal with that when they are done baking.  I did half one color and half another and then took a long skewer and attempted to swirl them a bit.  

Now bake for 23 minutes.  Not 22, and not 24, 23.  I don't know why, I used the cooking time from a different recipe and it worked perfectly.  If there is cake overflow and I am sure there will be.  Use a knife or your fingers, or both and scrap off the cake, make sure to eat it!  Use a damp towel to wipe off the egg and just put that part down since it will remove a BIT of the dye.  

 

Let cool 15-20 minutes.  Serve in a basket full of Easter grass, hole side down.  When your children or company crack one open it will be full of cake!!!

Before I cleaned off the overflow

AFTERTHOUGHT- I decided since these eggs had no frosting they needed "something".  I took some vanilla pudding in a pastry bag and a star tip.  Inserted it until I felt it was int he middle and shot it with some pudding filling!  You could use jelly or whipped cream, or just leave them plain!

Your "this is kinda cool guys" chefwannabe

Chris

Chicken Spring Rolls

HOLA!!  Wrong language I know but I don't know Hello in Chinese and honestly I am to tired to learn.

We have a serious issue here.  It is out of control.  If my husband isn't eating Chinese out, he is requesting I make it at home.  WHEN WILL THE MADNESS STOP?!!?  I love it too but can't we just have spaghetti again?!!?

So I decided to make spring rolls.  Who doesn't love spring rolls?  Well, I do and I wanted to create the magic at home!  I am convinced I can invent a way to fry stuff without oil.  I will get back to you on it.....

Here is what you will need for my version of the spring roll folks...

 

1/2 lbs ground chicken

2 green onions, minced

1/4 cup carrots, grated

1 cup bok choy, shredded

1/4 tsp white pepper (or black)

1 clove of garlic, grated

1/8 tsp ground ginger

2 tsp soy sauce

Spring roll wrappers

peanut oil for frying

Brown your chicken, season with salt pepper, garlic salt, and ginger.  I felt like I needed both garlic and regular salt, yes, I know, cut one out if you choose or use garlic powder instead. When it is done transfer to a bowl, you will add the bok choy, carrots, soy sauce and green onions.  Combine thoroughly. Open your spring roll wrappers and keep them covered with a damp paper towel so they don't dry out.  Here is what you do next!



1.

2.

3.

Here they are, I got 7 spring rolls but I would just shoot for 6 next time!

Heat 2-3 cups of peanut oil to 350 degrees.  Fry approximate 2 minutes on each side or until they have reached the color you want.  Remember everything inside is already cooked!

Your "building her own ChinaTown" chefwannabe

Chris

CELBRATE 2,000 Fans Giveaway!

We did it!!  

2,000 Chefwannabe Facebook Fans!

Time to uncork the wine, champagne, sparking cider or whatever you want to celebrate with!

I am bringing the glasses, the charms and a fancy stopper!!

In this giveaway, you will get 2 cobalt blue swirled wine glasses, a set of 5 wine glass charms and a great stopper!  Everything but the beverage to CELEBRATE!

Thank you all so much.  I consider you all my friends, and chefwannabe family.  You make this blog so fun and you make my life a better place, and for that, I am grateful and blessed.

Here is how to enter this giveaway, like before you have 5 ways to enter!  

1. Follow me on Facebook

2.  Follow me here through google blogspot

3. Follow me on twitter @FTofChefWannabe

4. Comment under this blog what your favorite celebratory beverage is!

5.  Comment under this link on Facebook what you like to drink when you celebrate!

That is 5 ways to win!!

This giveaway will close at 6pm on Sunday April 1st.  I will post the winner shortly thereafter and you will have 48 hours to email me your mailing information @ ftchefwannabe@hotmail.com.

Good Luck and thank you all from the bottom of my heart for helping chefwannabe continue to grow, sharing great food, a few laughs, some good music along with wonderful friendship!!  

Your "feeling blessed as my chefwannabe family grows" chefwannabe

Chris

I got this note from reader Beth Nickel.  Thank you Beth for introducing me to Purple Monday!  I think it is important that we are all aware, and that because we can't usually see physical signs of epilepsy it exists and affects so many people.   I encourage my fellow bloggers to spread the word of awareness even if you don't know a single person with Epilepsy.   I am honored to help spread awareness, and educate people about Epilepsy.  Your cake for your group turned out wonderful!  Thanks for sharing it!!

Thanks to Christine for helping to bring awareness to what March 26th means to more  50 million people worldwide!!!

March 26th is Purple  Day (Epilepsy Awareness) worldwide.  It is a chance for those of us who fight Epilepsy to say this is who we are, this is what happens to us and those we love. We are your neighbors, co-workers, heck sometimes you are married to an Epilepsy fighter (for those that are you are a warrior as well)! Purple is the color for awareness and research. We also celebrate an Awareness month in November.

1 in 10 people will have a seizure in their lifetime, but it takes more than one seizure to be diagnosed with Epilepsy.  After the diagnosis the real fight begins, fighting for control of seizures, fighting for acceptance from those who were your friends last week but now think that you are "possessed" or that Epilepsy is "all in your head".  Here's a NEWSFLASH, we keep our brains inside our skulls, so you are right....it is in our heads, but we do not imagine it.

I could give you a bunch of dry stats, but I think it is better for you to "meet" some of the people I consider my Epilepsy family.

My name is Beth, I have been diagnosed for 29 years and am one of the lucky ones, monotherapy (one medication) works for me and gives me really good control.  It's nice to meet you :) I look the same as you do, but have heard thousands of times -"you don't look Epileptic" - never have figured out what Epileptics look like!! There are many in the community who will never have the control I do, even with a myriad of medications, surgeries and different therapies.

My friend Jodi, is a mom, she had 2 wonderful little boys who both were diagnosed with Epilepsy.  Jodi had to face SUDEP(Sudden Unexplained Death due to Epilepsy)  when her eldest son passed away due to Epilepsy. She is not the only person in my Epilepsy family who has had to bury a child because of seizures. There are quite a few more, not only in my group, but in other groups all over the internet.  And those are the parents who have the bravery to speak out and educate other parents about the dangers  How many more don't or can't speak out??  Her son was one of about 50,000 people who died that year due to complications from Epilepsy.

Others parents have to fight for doctors to listen, to help their children, to find out the problem so that their children can have a more normal lifestyle.  There are many parents who live with that fear every day, the fear that the next seizure will take their child, or do so much damage that their child will still be alive but "not there" anymore.

Two of my friends, have not gone even a week without a seizure in years, they are both moms with young kids, which makes their battle even harder. One is a nurse, her passion is about helping others who are in pain and are sick, she cannot even work anymore because her seizures have amped up. She is on 6 medications and has recently had a VNS (Vagus Nerve Stimulator) implanted. This is a "pacemaker" for the brain, but even so she is not gaining control! The other is currently in the hospital because they have not been able to give her control and so is spending more than a week away from her young son. This is in the hopes of finally finding out why she is having so many seizures, but this is not a promise of help, only a whisper of hope.

Another young woman, who inspires others around her is a single mom, who goes to college, raises her son and helps raise her younger siblings, she never lets her Epilepsy get her down and lives each day as positive as possible.

These are only 4 people that I am in contact with daily, who fight Epilepsy, who stand up and help others as best they can.

In my group there are spouses as well, who help their partners daily, whether it is driving them to doctor appointments, helping them recover from seizures or dealing with the helplessness that oftentimes comes with uncontrolled seizures. I think it is harder on them sometimes because they, like parents, have to watch someone they love have seizures and deal with all the "side effects" of the seizures and medications.

I guess what I am trying to say on this day is this- Epilepsy is a tough fight, tougher for some than for others. Some cannot speak up because of the fear they experience from past bullying, and some like me who stand up and are loud about it. Not all Epilepsy is the seizures you see in the movies, the grand mals; the scary ones.

 Most aren't actually, and some you can't really tell unless you know that person has epilepsy. There are more than 30 different kinds of seizures, ranging from the absence to the tonic-clonic(grand mal), but they are all Epilepsy regardless of how visible the seizure is.

There are more than 50 million stories out there I have given you only a tiny glimpse  of who they are and what their fights are...this is not a complete glimpse even, maybe only the blink of an eye really.  All we ask for is understanding and that we are treated with the same respect as anyone else. Education is important to removing the stigmas we endure, and people like Christine who may not be touched personally by Epilepsy, but still are concerned with education and awareness help us move this forward.

I thank you for your time on this wonderful Purple Day!!

Now go COOK something PURPLE and deliver it to a local Epilepsy support group!!!

Apple Snicker Salad

This recipe will require you to make a decision or two.  *sorry I have to shut off "Islands in the Stream" I am distracted.  

Anyway, the decision you will have to make is if this is a side dish or if this is a dessert.  In my family we eat it with our meal but I have a feeling, if you popped this puppy in a chocolate cookie crust or any crust, let it set, omitting the milk, you could have some good dessert on your hands!  Maybe I will try that one of these times.  I just never feel like I can make it that far, once it is mixed I need to eat!

Everyone in my family seems to have a different way of making this.  I took what I felt like was a good combination and went with it and oh boy was it ever the perfect combination.  I would do something differently next time.  I would use a hand mixer or something and mix the whipped cream, pudding and milk together first so it is undeniably creamy and fab, which,  it is now, but I just feel like that would have been the wiser thing to do.  I can admit when I could have done something better.   Did you all hear about my heinous dinner tonight?  I bit it big time, I can admit it.  As soon as I crawl out of my hole I am blogging from!

Ok, I made what I consider a half batch of this.  I would double it for a family dinner.  Don't mess with the ingredients on this one, it is perfection.  Oh wait, I messed with them, I used sugar free pudding and fat free whipped topping.  I dunno, I just did.  Use whatever you prefer but just know that those choices do not affect the final product at all, it is delectable!  

Here is what you need:
1 8oz. container of cool whip 
1 box instant vanilla pudding
2 tbsp milk
3 apples
2 regular sized snickers or I used 6 fun size.  (I always add more)


Combine whipped cream, pudding mix and milk using a hand mixer or whisk, whisking it briskly for a minute until smooth and creamy.  Chop apples into bite size pieces along with snicker.  Add into the whipped cream mixture and mix thoroughly.  Cover with plastic wrap and refrigerate for at least 2 hours.  Overnight is great.  

How simple is that?  Yes, incredibly but it is OH so good and everyone loves it!!  By the way, watch out for sister, and nieces who dig for the snickers, they steal all of the snicker and leave none for anyone else.  I would suggest keeping a cut up snickers in your pocket for situations like these.  They think I don't know, they think they are sneaky but the truth is, I have been on to them for years!

Your "I spy a snicker thief or 5" chefwannabe

Chris

Compound Butter- Easy!

Hey guys,  I hope everyone is enjoying a fun filled weekend!  I know my glass of wine is waiting for me, oh wait, there is more to fun than wine, I forget sometimes!  I was just in the kitchen prepping some items for dinner and wanted to share a quick, very easy little recipe with you.  It is so versatile, and I enjoy sharing those with you, that way you can make it how YOU like it.

Compound butter is just butter that is mixed with other ingredients.  Easy right?  You can choose so many different things to put in your butter it is crazy.  Mix it to match whatever you are serving it with.  I am making an eye of round for dinner and it is rubbed with cumin, garlic, onion powder and salt and pepper.  I wish I would have had a lime to use for some zest in this butter to go with it!!  I will give you the recipe I used and then give you some suggestions for other mix-ins that would be awesome!!  I only did half a stick but I am going to give you the recipe for a full stick of butter.  

1 stick butter softened
1 clove of garlic grated (use whatever size fits your tastes)
2 tsp minced green onions
1 tsp fresh parsley (mine is missing so I had to use dried)

Make sure your garlic and onion are grated, nobody wants to bite down on raw garlic or onion usually and the heat of whatever you put it on will be enough to sweeten it up a bit.  The parsley and onions need to be very, very finely minced as well.  Mix it all together and put in wax paper or saran wrap and form it into a log, twist the ends and refrigerate until ready to use!

This is great on meat, and my husband uses this method for Chicken Kiev as well.  Use it on bread or muffins, yes this can be made sweet too!!

Sweet Additions
Honey, cinnamon, sugar, nutmeg, jams or jellies, ground nuts

Savory additions
cumin, green onions, garlic, rosemary, dill, basil, oregano, thyme, etc.  The options are endless!

Limes, oranges, lemons, zest or juice or both.  

I am sure there are things I am forgetting but I think you get the point.  If you don't, email me :)  We will work it out.

Looking forward to melting this down over a slice of medium rare meat.  Yum!  Blood and butter, who could ask for more?

Your "everything is better with butter" chefwannabe

Chris

Amazing Wonton Soup

I don't have time to beat around the bush here.  This wonton soup is the best I have ever had.  You got me?  I don't even want to drink water right now and risk losing the flavor and happiness it gave me!  Yea, I know, sort of teeters on freaky eh?  Well I am kind of stretching the truth about that part but really, I consider myself a connoisseur of wontons and frankly, I have never had any, more flavorful and perfect.

So obviously IF YOU CAN IMAGINE, we had Chinese food for dinner AGAIN.  My husband is clearly out of control on this whole thing but it is no surprise, he has been for quit some time.   I have been craving some good wonton soup that I have yet to find where I am.  It has been a gloriously beautiful day, and cooking just seemed in the air!!!  I am fine tuning my cooking techniques of Chinese food nicely if I must say so myself.  

This wonton soup makes 28 wontons.  Don't ask me how many are left over.  I will lie.  No, I am not above it.  

Also, for the wonton soup broth, you can do one of 2 things.  I am usually a maker of all things homemade when it comes to broth especially BUT I got this package at the Asian Market and decided to try it.  It was AMAZING.  I am sure it is salt laden and terrible, but this is one time, I didn't care.
  

For a homemade broth, I would use 6 cups of chicken stock, let it simmer with one whole stock of celery, 1 green onion and a tsp of soy sauce.  Let simmer 30 minutes or so before you put your wontons in.  


For the wontons you will need:

1/2 lb ground pork (or chicken/turkey)
2 tbsp FINELY minced green onion
1 SMALL carrot grated with a micro plane  (I added it last min so it isn't in the photo)
1 egg
1 tsp dark soy sauce or 2 tsp regular
1/4 tsp ground ginger
1 pkg wonton wrappers

Mix meat mixture completely.  Get a small bowl of water and add a sprinkle of cornstarch in it, you will use this for sealing.   It will seem very wet, bordering on slimy, but it is perfect!  Take your wonton wrappers, and cover them with a damp paper towel so they don't dry out.  There are several ways to fold these.  Place a small amount of the filling in the center of the wrapper.  Here are some photos illustrating (so to speak) different ways to fold them.  No laughing.  

When you are done place them on a plate, and keep on truckin' until they are all done!

Make sure your broth is boiling before you place the wontons in.  Put them in one at a time moving a spoon around the pot constantly so nothing sticks.  When they rise to the top they are done.  I boiled mine about 10-12 minutes.  You don't want mushy, slimy wontons so don't over cook!

You can slice some green onions into one inch pieces, turn vertically and cut into some onion grass for the top!

This was after we had eaten some so definitely not the full pot!

The flavor of these is amazing and I am 100% positive I can do nothing to improve on these, EVER.  They are that good.  

Enjoy guys, thanks for reading and let me know what recipes you try!!

Your "wonton wonder-woman"chefwannabe

Chris

Who is hungry for homemade RAVIOLI?!?

Well it is St. Patty's Day and where am I?  Blogging for my faithful readers  We aren't doing anything tonight, and just had corned beef, cabbage, potatoes and carrots.  Was delish.  So I wanted to take the time to attempt to organize my thoughts and get this posted for you beautiful people!

I apologize it has taken so long to get this post up.  Just have been busy and by the time I am home and able, I am so tired!!  Anyway, I promised it this weekend, and so here we go with it!! 

Remember I told you all I wasn't making pasta again until I had the attachment for my kitchen aide?  I got it for my birthday!  I got really sick and this was the first time I had gotten a chance to use it.  Oh my what a beautiful thing!  I was so excited I even doubled my dough recipe so I would have plenty to play with.  Pfftt...close to 150 ravioli later.........

Ok we are going to start with the filling.  I made a meat filling this time.  Making a cheese filling is just as easy and I will include both recipes.. 


Meat Filling
2 lbs hamburger
2 tbsp Italian Seasoning
1 tbsp salt
1 tsp pepper
2 tsp garlic powder
2 tsp onion powder
1/2 cup shredded mozz cheese
2 eggs

Brown hamburger with all seasonings until cooking thoroughly.  Drain any grease and let cool.  When cooled add in 2 eggs, shredded mozz and mix completely.  Put mixture into a food processor and process until it is finely ground.  Transfer to a bowl and let cool  You can also then stir in 1/2 cup of ricotta cheese if you like.  Totally optional though.

Cheese Filling
1 large container ricotta cheese
1 cup shredded mozz cheese
1/2 cup grated parmesan cheese
1 tbsp salt (or to taste)
1 tsp pepper
2 eggs

Combine all ingredients and set aside.  

Now for the dough!  
I used a dough hook and mixed it in my stand mixer.  You can do it by hand and knead for 5-7 min after the mixture is completely mixed.  

Here is what you will need:
2 cups flour
3 eggs
2 tsp salt
Generous drizzle of olive oil

Combine mixture.  As soon as you can reach into the mixture and squeeze it and it stays together, it is done.  From this point you will knead it for 5-7 minutes.  It might even take a wee bit longer.  When the dough is smooth, let it rest 15 minutes covered.

To roll out sheets of dough.  Take your ball of dough and cut it into 6 equal parts. Take each piece and smoosh into a very, VERY flat disc.  Run it through the pasta roller starting on 1 and ended at number 7.  Roll one sheet at a time, then make your ravioli or your dough will dry out.  I cut my sheets of dough into manageable sizes, about 8 or so inches long.  Put 3 dollops of filling on the sheet of pasta.  Using a pastry brush and water or beaten egg,  brush around the entire perimeter and inbetween dollops.  SEALING is SO important!  Lay a sheet over it and start using your fingers to seal up the ravioli.  Cut it apart when you are done.  

After reading this, I think you just need to go watch a You Tube video on it! My explanation is a hot mess!!!  Depending on how big or small you make them you will get 25-45 out of a batch of dough!  

I laid mine out on a parchment lined cookie sheet in a single layer, added parchment over the top and put another layer then I wrapped them well and froze them until I used them.  I had leftovers that I left frozen and put in Ziploc bags for future use!

To cook them, bring a pot of salted water to a boil and drop them in, they take about 2-3 minutes to cook, remove with spider or slotted spoon and let drain on paper towel or in a colander!! Serve!!

I made a quick marinara, and alfredo sauce for these.  My husband isn't a huge fan of red sauce, thus alfredo for him.  Grate some fresh parm on top and go to town!!  Make sure, one more time, you get those ravioli's sealed or they will be water logged!

Like I said, I realize this is kind of all over the place.  I apologize, I have these moments, and have no excuse for them! Follow the recipes, you can't mess it up, I promise!!  Did I say first thing I was going to "organize my thoughts".  I almost just spewed green beer out of my nose.  Cheers friends!

Your "I swear none of you will be able to follow this blog"chefwannabe

Chris

PS. I just realized, my filling is for a double batch of dough.  So make double the dough or half the filling.  OR, do both and with the leftover dough do this......cut it into noodles for soups!  Dry or freeze, bag and pop them in the freezer!

B-B-B-Banoffee Pie!

Banoffee Pie.  Have you ever heard of it?  Here is what Wiki has to say about it:
 

Banoffee pie (also spelled banoffi, orbanoffy) is an English pastry-based dessert made from    bananas, cream,toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.




My opinion is, any pie that contains a softened toffee, banana's, chocolate cookies/crumbs and pastry cream, HAS to be amazing.  I took the easy route with this version and honestly, it is the best version I have made to date.  I hope you enjoy it as much as my family does.  It is SO easy and so good.



Here is what you will need:

1 can sweetened condensed milk
2 bananas
1 cup cool whip
1 cup vanilla pudding
1 chocolate cookie crumb pie crust *buy it friends*

Put your can of sweetened condensed milk into a pot of simmering water.  Simmer it for 2 hours. Do NOT let the water run dry or you risk your can exploding.  You don't need to get all crazy with it, just let it simmer or low boil  When the 2 hours is up, remove the can from the water and let cool completely before opening.  When you open it, it will be soft gooey caramel goodness.  

While that is simmering do the following.  Combine 1 cup of vanilla pudding and 1 cup of cool whip together and refrigerate.  Slice 2 bananas into the bottom of your pie crust.  When condensed milk is done, pour over bananas and then top with whipped cream/vanilla pudding mixture.  Freeze pie for at least 2 hours before serving.  It is best for it to freeze longer

With bananas, follow with caramel and then pudding mixture!

This pie is so good.  Let me tell you a secret.  If you don't care how it looks, refrigerate it for a couple of hours and eat it that way too.  It is not pretty but, oh, em, gee.  It is delicious.  Either way you are going to love it.  I promise!!   

Wow, this blog is sort of a mess eh?  Well, your going to work with it guys, it is how my mind is thinking today!  Make BANOFFEE PIE!!!

Your "omg I could eat that caramel right outta the can" chefwannabe

Chris

Slutty WHAT? Slutty Brownies!

What an eventful day it has been.  Got some mad grocery shopping done for a class I am teaching for the Omaha Boys and Girls Club on Thursday, and shopped for a couple of desserts I want to experiment on this week.  The weather is a dream, my mind as been a little cluttered but sitting out on this gorgeous day letting the sun beat on my face was so relaxing!!

Anyway, this recipe is not my own, but since the moment I heard the name I wanted to make them.   I mean how can you not be inquisitive about "Slutty Brownies"?  Right??  I didn't take any ingredients photos but I think you will be able to grasp it all!!

Here is what you need for a pan of Slutty Brownies (still chuckling)

1 pkg chocolate chip cookie mix.  

(Betty Crocker dry mixes)

1 brownie mix

1 package of Oreo's

Preheat your oven to 350 degrees.  Spray a 9x13 pan with nonstick cooking spray or lay it with parchment paper or both!  Prepare the cookie mix as directed and spread into the bottom of your pan.  Like this:

Next lay down a layer of Oreo cookies!  If you use double stuffed it would probably be even BETTER!!!

Then prepare your brownie mix as directed.  I used the leftover Oreo's and crunched them up into the brownie batter.  Spread over the top of the Oreo layer!

Bake for 30 minutes.  Let cool almost completely before cutting or you will just get a huge pile of goo, which is NOT a bad thing either!!

I hope you enjoy them!  You can serve with ice cream too!!

Your "slutty brownie lovin'"chefwannabe

Chris

Katie Parker explains it all! Vegan/Tofu/Apple Pie!

Hello FTOACW fans! My name is Katie and I'm a childhood bestie of Chris. I'm so proud and amazed at what Chris has done with this blog, that I begged her to let me do a guest blog. Being the awesome person that she is, she gave in and let me do it. Thanks, Chris! :)  

Now, let's talk food. I don't know about you, but I always think about food. ALWAYS.  Kinda like they say men think about sex. Anyway, as much as I think about food, you'd think that I would be a good cook. I'm not. In fact, I kinda don't know how.  Before you start thinking that I come from a line of people who don't cook, or do it well, let me set the record straight. I come from a family of wonderful cooks. I've just always been more interested in the eating part. Someone else can prepare it and I'll devour it. Alas,  I don't  think that I'm a hopeless case.  I can boil water, follow instructions and put frozen entrees in the microwave with the best of them. I've even made-get ready for it- AWARD. WINNING. SALSA. Yeah, I know. Award winning  (okay, so it was just first place at my friends' annual salsa tasting party. I got a prize and there were like 70 entries. Big time for me). Now that I'm 38, I've decided to be a grown up and learn how to cook and do it well. Being completely honest, part of what's fueling my interest in cooking is that I'm in a local ultimate makeover contest. I'll spare you all the gory details of that, but I will tell you that we're on our own for the diet portion. I'm in it to win it, so I've been looking up healthy recipes to cook up. I was fortunate enough to find some delightful recipes for Vegan Sloppy Joes, Tofu Finger and Red Hot Apple Pie in a Mug.  All I can say is that all three were total yum! I know that you probably can't wait to make this for your family or yourself, so without further ado, here are the recipes! 

 Vegan Sloppy Joes: 

1 package (it's actually a box) of Boca Original Vegan Meatless Burger patties. I tried to find some meatless vegan crumbles, but was unable to (Morningstar crumbles are not vegan). You'll be crumbling the patties up, so 2 patties would possibly serve 4-6 people and 4 patties would serve 6-8 people.
Depending on how many  people you're cooking for, put either 2 patties or 4 patties into a non-stick skillet or microwave. Tip: It helps to crumble the patties if you break them up into pieces before you put them in your cooking device.

Stovetop: cook on medium heat until cooked through to 160F. As the patties, cook, take a fork and crumble them into tiny pieces. 

Mircowave: The Boca box says to only cook 1 patty at a time, but I've cooked more than one at a time before without incident. Follow the directions on the box for the time, but be sure that the patty is cooked to 160F. You can crumble after the patty is cooked. I used a fork to do this, but do what is easiest for you. 

Pour Manwich Sloppy Joe Sauce ( I used the original style) into skillet until heated

Viola! You're ready to serve your Vegan Sloppy Joes on your choice of bread! 

Tofu Fingers: 

1 pound firm tofu, sliced into wedges/fingers/strips, 1 cup Italian breadcrumbs (note: you will not need this many breadcrumbs, but using this much will ensure easier breading) 
Preheat oven to 350 degrees. Drain the water off of the tofu, rinse it, and set it in a colander to let excess water drain off. Spray a cookie sheet with non-stick cooking spray. Cut the tofu into 1/2 inch wedges/fingers/strips, and spray both sides of the tofu wedges with the cooking spray. 

                           

Roll them in the breadcrumbs. Lay the wedges on the cookie sheet and give the tops one more spray. 

Bake for about 15-20 minutes or until golden brown.

Serve with dipping sauces (ketchup, honey-mustard, ranch, etc.). In my apartment oven, which is from 1985, I had to bake for close to 30 minutes to get them golden brown. 

Tip: I used some additional Italian seasoning for some additional flavor. 

Red Hot Apple Pie in a Mug 

• 1 medium Fuji apple, cored and cut into 1/2-inch cubes
• 12 - 15 pieces Red Hots Cinnamon Flavored Candy
• 1/2 sheet (2 crackers) low-fat cinnamon graham crackers
• 2 tbsp. Fat Free Reddi-wip (or more!)
• Dash cinnamon

Put apple cubes in a microwavable cup or mug.  Top with Red Hots -- the more you use, the hotter your pie in a mug will be. 

Cover and microwave for 2 minutes.

Stir well. Re-cover and microwave for an additional 1 - 2 minutes, until apple cubes are soft. Additional time may or may not be needed, depending on your specific microwave. Container will be HOT when removing from microwave, so please be careful.

Meanwhile, crush/crumble graham crackers in a manner that you see fit. I just used my clean hands to crumble; set aside. Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes.Top with most of the crushed graham crackers followed by the whipped topping. Sprinkle with cinnamon.

I loved this receipe, but my can of Reddi-Whip was defective, so the "whip" was mush. Lol!

This was a yummy meal! It may be a "go-to" meal for me from now on. Easy to do. Although I will say that the Vegan Sloppy Joes make for great leftovers, the Tofu fingers do not. I ate the Hot Apple Pie in a Mug right up, so not sure how that fares as a leftover. 

Thanks Katie!  It is so fun to share in your personal transformation!  You are such a positive role model for women, young and old.   I am so honored you would want to write a post for my blog!  

xoxo

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Katie Parker is a breast cancer survivor, speaker and writer.  Katie was a 2011 Pink Together Ambassador, a breast cancer writer for the "Fight Like A Girl" website, blogs for the Pink Lotus Breast Cancer's, "Breast Cancer 101" blog and is a volunteer speaker for the American Cancer Society.