Single Serve Banana Pudding with Nilla Wafer Cookies

 ~~Happy Cooking ~~ ENJOY  ü 

Serves 6

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 1/2 cups half-and-half

2 large egg yolks

1 tablespoon unsalted butter

2 teaspoons vanilla extract

4 medium bananas

24 Nilla wafers, broken

Additional bananas and Nilla wafers, optional

Whisk sugar, cornstarch and salt together in a medium saucepan.

Gradually whisk in half-and-half,

then yolks. 

Place over medium heat and cook, whisking constantly, until pudding thickens and begins to boil, 3 to 5 minutes. 

Remove from heat, add butter and vanilla and whisk until butter has melted. 

Transfer to a 2-cup measuring cup that has a pouring spout.

place a few Nilla wafers on bottom of 6  4-oz. ramekins or custard cups. 

pour in  pudding among cups, top with sliced Banana's

 Cover each dish, pressing plastic directly onto pudding. Chill for at least 2 hours.

Grilled Chicken or Steak Fajitas

I love fajitas, and cooking the meat and veggies on grill makes it all the more tastier!! Serve with Mexican Rice .  Happy Grilling! ENJOY  ü 

INGREDIENTS
1 pound boneless skinless chicken breasts, cut into strips OR          beef sirloin steak cut in strips
1 medium green pepper, cut into strips
1 medium red pepper, cut into strips
1 medium onion, cut into thin wedges
1/2 cup barbecue Sauce (I used bottled BBQ sauce , Sweet Baby Rays) 
8  Flour Tortillas, warmed
1 cup shredded cheese ( mexican )
1/2 cup sour cream



DIRECTIONS


Preheat grill to medium-high heat.
Place Chicken on skewers.
Poke holes in heavy duty aluminum foil and place veggies on it and place on grill along side chicken skewers
Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.










Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
ENJOY!

Coconut Macaroons

These easy, delicious cookies are to die for !! I make them at the holidays and my family can't get enough! This remains my husband's favorites-!! I make them to give away, he always asks me where his batch is! My neighbors tell me next time to give them more Haha

Macaroons are good plain, but you can easily dress them up by dipping the cooled cookies into some melted chocolate – dark, milk and white chocolate are all good choices – and placing them on a sheet of wax paper to firm up before serving.  Also you can make them like an  "Almond Joy"  by adding 1/3 cup finely chopped almonds and mini chocolate chips.

These are very good when they are fresh, but keep extremely well in an airtight container and become even more moist and chewy after a day or two.
Happy Baking ~ ENJOY   ü 

Blueberry-Buttermilk Bundt Cake

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Also lightly dust the blueberries with flour to keep them making batter blue.
HAPPY BAKING ~~ENJOY ü


Makes 12 servings

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1 tablespoon grated orange peel

2 teaspoons vanilla extract

3/4 cup buttermilk

2 cups frozen blueberries

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
 Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate,  Drizzle Buttermilk Glaze over cake, or dust with powder sugar and serve.



Buttermilk Glaze

1 cup confectioner’s (powdered) sugar

2 tablespoons buttermilk

2 teaspoons vanilla extract

in a small bowl, mix all 3 ingredients and stir until you reach a uniform consistency. add or reduce milk to reach desired thickness.

Drizzle glaze evenly over  cake

English Muffin Bread

This is an easy bread to make and tastes great!
It makes 1 loaf. Taste even better toasted with
butter and jelly or what ever you perfer.

3 cups unbleached all-purpose flour

1 Tbsp. sugar
1½ tsp. salt
¼ tsp. baking soda

1 Tbsp. instant yeast (not rapid rise)

1 cup milk

¼ cup water

2 Tbsp. vegetable oil or olive oil

Nonstick spray

Cornmeal for sprinkling in pan

1 Tbsp. melted butter

In the bowl  mix together flour, sugar, salt, baking soda, and yeast.

In a separate microwave-safe bowl, heat milk, water, and oil to around 125° F.
Using an instant-read probe thermometer is the best way to get a precise reading here, which is important because you want an accurate temperature to properly activate your yeast.

Pour the hot liquid over the dry ingredients in the mixing bowl and beat at high speed for 1 minute. The dough will be very soft and sticky.

Lightly spray an loaf pan , and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

Cover the pan loosely with plastic wrap or a lightly dampened dish towel. Move the dough to a draft-free, warm space in your kitchen (I put mine in the microwave). Let the dough rise till it’s just barely crowned over the rim of the pan which will take about an hour.

While the dough is rising, preheat the oven to 400° F.

Remove the cover, and bake the bread for 20 to 22 minutes or until golden brown and its interior temperature is 190° F.

Remove the bread from the oven, brush with melted butter, and after 5 minutes turn it out of the pan onto a rack to cool.
Let the bread cool completely before slicing.