Recipes to try

I love the Food Network channel and would marry it if I could. My sisters know that I love when other people prepare meals that look so easy to make but when you actually try, it looks like crap but taste alright. On the other hand if I could divorce Drama from my life, I would.


Recipes to try out:

Kiwi Blueberry Smoothies

Apple Pancakes

Mr. Coconut Banana Brownie Bars

Extra Crispy Fried Chicken

banana cream pie

This is one recipe I found on delish.com that I would love to try.

Ingredients

• Baked Pie Shell
• 1 vanilla bean or 2 teaspoons vanilla extract
• 1/4 cup(s) cornstarch
• 1/4 teaspoon(s) salt
• 1/2 cup(s) sugar, (see direction step 2)
• 2 tablespoon(s) sugar, (see direction step 6)
• 3 cup(s) whole milk
• 5 large egg yolks
• 2 tablespoon(s) butter or margarine, cut up
• 4 medium ripe bananas
• 3/4 cup(s) heavy or whipping cream

---

Directions

• 1. Prepare our Baked Pie Shell as recipe directs. Cool on wire rack.
• 2. If using vanilla bean, with knife, cut vanilla bean lengthwise in half; place in 3-quart saucepan. Stir in cornstarch, salt, and 1/2 cup sugar. With wire whisk, beat in milk (do not add vanilla extract now, if using). Cook over medium heat until mixture thickens and boils, stirring constantly; boil 1 minute. Remove saucepan from heat.
• 3. In small bowl, with wire whisk, lightly beat egg yolks. In thin steady stream, whisk about 1/2 cup hot milk mixture into yolks. Gradually whisk yolk mixture back into milk mixture, stirring rapidly to prevent curdling. Cook over low heat until mixture is very thick and coats the back of a spoon well or temperature on instant-read thermometer reaches 160 degrees F, stirring constantly. Remove saucepan from heat.
• 4. Remove and discard vanilla bean pod. Stir in butter and vanilla extract, if using, until butter melts. Transfer custard to medium bowl. Press plastic wrap onto surface. Refrigerate until cool, about 30 minutes.
• 5. Slice 3 bananas. Arrange half of bananas in bottom of cooled crust; spread with half of custard. Repeat with remaining bananas and custard. Press plastic wrap onto surface; refrigerate until filling is set, at least 4 hours or overnight.
• 6. To serve, in small bowl, with mixer at medium speed, beat cream with remaining 2 tablespoons sugar until stiff peaks form; spread over filling. Slice remaining banana; arrange on top of pie.

peanut butter bread pudding

This delicious bread pudding is wonderful with chocolate sauce, or add about 1/2 cup of mini chocolate chips to the mixture just before baking.

INGREDIENTS:

• 6 ounces torn French or Italian bread, about 4 to 5 cups
• 3/4 cup creamy peanut butter
• 4 cups 2% milk, divided
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 3 teaspoons vanilla
• 4 large eggs
• 1/2 cup mini chocolate chips, optional

PREPARATION:

Butter an 11x7-inch baking dish. Heat oven to 350°. Put torn bread into a medium bowl. Beat 3 cups of milk with the 4 eggs and vanilla; pour over the bread, stirring to blend.

In a saucepan, combine peanut butter, the remaining 1 cup milk and sugars. Heat the mixture over medium heat until peanut butter is melted and mixture is smooth. Blend the peanut butter mixture into the bread mixture. Add mini chocolate chips, if desired.

Pour into the prepared baking dish; bake for 45 to 55 minutes, or until set. Serve with a chocolate sauce or Easy Raspberry Sauce.

http://southernfood.about.com/od/breadpuddingrecipes/r/bl61020a.htm