S: Our Families Favorite Recipes - Michael Britt & Marie Pena - 2011
BC: Marie's Facebook | Created 06/30/2011 | Mike's Facebook
FC: The Britt / Pena Cookbook
1: Nutter Butter Banana Pudding Trifle YIELD: Makes 8 to 10 servings Ingredients 3 cups milk 3 large eggs 3/4 cup sugar 1/3 cup all-purpose flour 2 tablespoons butter 2 teaspoons vanilla extract 5 medium-size ripe bananas 1 (1-lb.) package peanut butter sandwich cookies 2 cups sweetened whipped cream Garnishes: peanut butter sandwich cookies, dried banana chips, fresh mint sprigs | Preparation 1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted. 2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled. 3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds. 4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.
2: Buffalo Chicken Dip Ingredients 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bag ofTostitos Scoops! Tortilla Chips | Preparation Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
3: Mexican Chicken Corn Chowder Ingredients 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 tablespoons butter 2 cubes chicken bouillon 1 cup hot water 3/4 teaspoon ground cumin 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese 1 (14.75 ounce) can cream-style corn 1 (4 ounce) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped | Preparation In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato.
4: Apple-cranberry cobbler Ingredients 2 pounds Granny Smith apples 2 pounds Jonagold apples 2 pounds Gala apples 1 1/2 cups superfine granulated sugar 2 cups all-purpose flour 1/4 teaspoon cinnamon 1/2 teaspoon nutmeg, freshly grated 1 teaspoon lemon zest, minced 2 1/2 cups dried sweetened cranberries 1 cup dark brown sugar 1 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks unsalted butter, cold 1 whole egg 1 egg yolk 1/2 teaspoon vanilla extract 1/2 teaspoon rum 2 1/2 cups sliced almonds | Preparation Preheat the oven to 400 degrees and place the rack in the middle position. Grease a 9-by-13-inch baking dish. Peel and core the apples and cut them into - to -inch dice. Combine the apples with cup of the superfine sugar in a large bowl. Cover and set in the refrigerator for up to 2 hours. Strain the sugar syrup from the apples and reserve the liquid. In a very large bowl, take cup of the superfine sugar and cup of the flour and whisk to combine with the cinnamon, nutmeg, lemon zest, and dried cranberries. Toss gently with the apples to coat well, and pour into the baking dish. Combine the remaining superfine sugar, the remaining flour, dark brown sugar, baking powder and salt in a medium bowl. Cut the butter into small pieces and work into the mixture, using a fork or your fingers, until it forms a coarse meal. Lightly beat the egg, yolk, vanilla and rum and drizzle a little at a time into the flour mixture (not all of it will be used). Continue to stir until the dough readily clumps but isn't sticky. Take a few fingers full of the topping, lightly press it into a -inch-thick disk (it does not have to be perfectly round), and place on top of the apple mixture in the dish. Repeat with the remaining topping, slightly overlapping the disks. Bake for 45 to 50 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for at least 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess and place the almonds on a parchment-lined baking sheet. Roast until golden brown, 5 to 10 minutes. Scatter them over the cobbler.
5: Spicy Cornbread Ingredients 1 box of Jiffy Cornbread 1 15-oz. can yellow corn, drained 2 large canned or 3 med. fresh Jalapeño: remove seeds, and dice 4 oz. cream cheese: cut into small cubes, sugar cube size is best 1 cup of a mix of Italian cheeses or Cheddar cheese. | Preparation 1 box of Jiffy Cornbread: follow instructions on box Then add the following ingredients, mix in bowl, spoon out into a greased 8x8 inch dish or in a muffin pan and bake for 20-30 minutes at 400 degrees.
6: Deana Brown's Deviled Eggs Ingredients Deviled eggs 1 dozen large eggs Miracle Whip Yellow mustard (any brand) | Preparation Bring eggs to slow boil and boil for 10-12 minutes Chill in very cold ice water for 10-15 minutes Shell eggs CAREFULLY and then cut eggs in half. Scoop yolks into mixing bowl. Start with a half cup of Miracle Whip and one teaspoon of mustard. Mix with yolks and add more Miracle Whip and mustard to get the consistency and taste you like. Put mixture back into egg halves (use icing gun to make it look pretty) Sprinkle with paprika
8: Tiramisu Cheesecake Ingredients 1 package (12 ounces) vanilla wafers 5 teaspoons instant coffee granules, divided 3 tablespoons hot water, divided 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 1 cup (8 ounces) sour cream 4 eggs, lightly beaten 1 cup whipped topping 1 tablespoon baking cocoa | Preparation Layer half of wafers in a greased 13-in. x 9-in. baking dish. In a small bowl, dissolve 2 teaspoons coffee granules in 2 tablespoons hot water. Brush wafers with half of coffee; set remaining mixture aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until combined. Divide batter in half. Dissolve remaining coffee granules in remaining hot water; stir into one portion of batter. Spread over wafers. Layer with remaining wafers; brush with reserved coffee. Top with remaining batter. Bake at 325 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of dish to loosen; cool 1 hour longer. Refrigerate overnight. Spread with whipped topping; dust with cocoa. Refrigerate leftovers. Yield: 12 servings.
9: Joy Cake Ingredients 1 (18.25 ounce) package devil's food cake mix 1/2 (14 ounce) can sweetened condensed milk 6 ounces caramel ice cream topping 3 (1.4 ounce) bars chocolate covered toffee, chopped 1 (8 ounce) container frozen whipped topping, thawed | Preparation Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!) Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
10: Apple Tarte Tatin Ingredients FOR THE TARTS: 7 ounces unsalted butter, room temperature 1 cup sugar 2 vanilla beans, split lengthwise 4 Granny Smith apples, peeled, cored, and cut into halves 2 cinnamon sticks, broken in half Two 7-inch-diameter discs of puff pastry, rolled to inch thickness FOR THE CARAMEL SAUCE: 1 cup sugar 1 cup whipping cream | PREPARATION: Divide the butter between two 6-inch-diameter, high-sided copper pans and spread it over the bottoms of the pans. Sprinkle the sugar evenly over the butter in each pan. Using a small sharp knife, scrape the seeds from the vanilla beans into the sugar mixture. Reserve the vanilla beans. Place the pans over medium heat and cook until the butter and sugar have melted. The sugar should start to turn a light golden color; once this has happened, remove from the heat. Place four apple halves, core-side facing up, onto the butter and sugar in each pan. Place 2 cinnamon stick halves and 1 reserved vanilla bean between the apple halves in each pan to resemble a cross. Stretch the pastry over the apples and tuck the pastry down between the apples and the sides of the pans. Prick the pastry 4 to 5 times with a fork. Place the tarts in the refrigerator to chill the pastry for 1 hour. Preheat the oven to 375F/180C. Transfer the tarte tatin to the oven and bake for 20 to 25 minutes, or until the pastry is golden brown. Let rest at room temperature for 20 minutes to allow the flavors to meld. Place the sugar in a medium saucepan over medium-high heat. Cook until the sugar dissolves, watching carefully once the sugar has dissolved since the sugar begins to change color and will burn quickly. Allow the sugar to turn a golden brown. Add the cream and stir to blend. Once the cream is incorporated, remove from the heat and allow to cool slightly. Place the pans with the tarts over high heat until the caramel in the bottom of the pans begins to bubble. Place a plate over each pan. In a swift movement, invert the tarte tatins onto the plates. Discard the vanilla bean and cinnamon stick. If the plate is a little messy, it may be easier to transfer the tarte tatins onto clean plates to serve. Drizzle the caramel sauce around the tarte tatins. Serve each tarte tatin to two people.