Mama’s Banana Cream Mud Pie

Happy holidays, everyone! 

I can happily report that I've had an absolutely amazing weekend with my family and couldn't be more thankful for them. Usually on Christmas Eve I enjoy dinner and dessert with close friends of the family. It's always a terrific time and I look forward to it every year. This family has been connected to mine for over 40 years! It's my mother's high school friend and her family. Can you believe they are still best friends after all that time? Finding someone like that in life is so rare and beautiful; we really lucked out having them in our lives. They are they type of people who are so generous and caring, they'd give you the shirt off their backs the moment you'd find yourself without. What better people to share your Christmas Eve with? Besides, it's a solid 5 hours of laughing. Works the abs...

So Christmas day usually begins with my mom blasting Christmas music to wake me (the hell) up. I'm a stickler for traditions and this one is awesome in theory but it's freaking scary to wake up to a sudden jolt of GLOOOOR-OOOOORRR-OOOORRR-OOOORRR-IA! Next we exchange gifts and she's always far too generous! Then I cook my famous Pumpkin Pancakes, we dress and head over to my grandmothers for gifts, dinner, dessert, and games. You know, some people don't have the luxury of being with family, getting gifts, or even having a hot meal so I feel incredibly thankful to have all three.

Of course, one of my favorite parts of the day is the FOOD! Between the cheese, dips, and dinner feast, I'm on cloud nine. But I have to say, my mom really stole the show with her Banana Cream Mud Pie. She found the recipe eons ago in Better Homes and Gardens or Good Housekeeping- one of those goodies! She doesn't usually bring it on Christmas but I think it needs to be part of the tradition from now on. It's that good. The adults love it, the kids go nuts for it- It's a winner. So here it is, for your enjoyment!

Wishing each of you love and luck this season and in the upcoming new year!  

THE STUFF

·        40 chocolate wafers

·      1/3 cup butter, melted

·      ½ cup granulated sugar

·      ¼ cup cornstarch

·      ¼ tsp salt

·      2 ½ cups milk

·      3 egg yolks, slightly beaten

·      4 oz. white chocolate, finely chopped

·      1 ¼ tsp vanilla extract

·      4 medium bananas

·      1 cup heavy whipping cream

·      2 tbsp powdered sugar

·      milk and white chocolate, grated or shaved

THE PREP

Crush 30 chocolate wafers into fine crumbs. In a bowl toss crumbs and melted butter together until well incorporated. Spread and press into a 9-inch pie dish to form a firm, even crust. Cover and chill.

In a saucepan, combine granulated sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat. When mixture begins to thicken, stir and simmer for an additional 2 minutes. Remove from heat.

Very slowly pour 1 cup of the hot mixture into egg yolks and whisk. You have to do this slowly or you will hard-boil the eggs. Pour the mixture back into the saucepan and whisk together. Return to medium-low heat and cook for 2 minutes. Stir in chopped white chocolate and 1 tsp vanilla. Cook until melted.

Slice 2 bananas and arrange on the chilled crust. Spread half of the chocolate mixture evenly over the bananas. Crush remaining crumbs and layer the remaining chocolate wafers on top. Chop the remaining 2 bananas and place on the chocolate wafers. Cover with the rest of the chocolate filling.

Cover and chill for at least 4 hours. Before serving, beat heavy whipping cream, powdered sugar and remaining ¼ tsp of vanilla until stiff peaks form. Stiff peaks are when you can turn the bowl upside down and it sticks but isn’t grainy. Spread whipped cream on pie and top with chocolate curls.

Pumpkin Cranberry Smoothie

The one annoying thing about holiday cooking is the leftover ingredients that always end up being tossed out a month later. You save the cranberries and extra pumpkin thinking, "oh maybe I'll use that," and never do! Well, I got a little creative and came up with this: Pumpkin Cranberry Smoothie. I wouldn't suggest it for breakfast, as I find it a bit too hearty for the A.M. This is a great way to incorporate those extra holiday ingredients with things you already have lying around. If you don’t have mint, no worries. Just cut it out!

THE STUFF

• 1 cup nonfat milk or unsweetened almond milk
• ½ cup pumpkin
• ½ banana
• ¼ cup cranberries
• 1 tbsp maple syrup
• ½ tsp tsp ground cinnamon
• pinch ground ginger
• pinch ground nutmeg
• pinch ground cloves
• 4 mint leaves
• splash orange juice

BLEND IT UP!

Black Bean Burgers

If there's one thing I go crazy over, it's burgers. They're easy, quick to prepare when you're tired or in a rush, and anything goes. Really, top them with sauteed or grilled veggies, hummus, pickles, apricots... sky's the limit! My favorite burger was a veggie burger with apricots, endive, sprouts, guac. Once I figure out how to make a veggie burgers without them falling apart, I'll post it up. Until then, it's all about beans and since I've been on a Mexican kick lately, black bean burgers it is! I found one recipe in Cooking Light that I loved; just changed up the spices a little bit. I hope you enjoy them as much as I do!

THE STUFF

·      1 (2-ounce) hamburger bun, torn into pieces

·      3 tbsp olive oil, divided

·      2 tsp minced garlic

·      15-ounces black beans, soaked overnight in water

·      1 tsp lime zest

·      ¾ tsp chili powder

·     1 tbsp chopped cilantro

·      ½ tsp cumin

·      ¼ tsp salt

·      1 whole egg, lightly beaten

·      1 egg white, lightly beaten

THE PREP

Pour beans in a medium-large saucepan and fill with water, 2 inched above beans. Boil on medium heat for 30 minute or until tender. Don't boil too hard or the beans will break open! You can do this step in advance and just fridge the beans until you're ready to make the burgers.

Toss the bun in a food processor and grind it for about 10 seconds until the crumbs equal approx 1 cup. Set aside.

Blend beans, garlic, and 1 tbsp olive oil in the food processor until it makes a thick paste.

Mix bean mixture in a bowl with the breadcrumbs. Add the remaining ingredients and stir.

Divide the mixture into 4 even portions and shape into 3-inch patties. It may be easier to wet your hands first, as it will be very sticky!

Freeze or cook as you would a normal burger. Top with bean sprouts, avocado, tomato, onions and ketchup.  

*Photo credit: quarrygirl.com

Farmers Market Radish Slaw

I've been looking for a great radish recipe for a long time. There are always so many amazing varieties at the farmers market but I never really had a good creative use for them, besides salad. (And that's kind of boring!) Then I came across this recipe in Cooking Light. It is one of the best slaw dishes I've ever had, mainly because the peppery taste of the radishes are so unique and unexpected. I also added salad turnips for a little sweetness and mustard, well... because it just fits! Also, don't throw away the greens. Just add them to a great minestrone soup. There's so much flavor, it would be a shame to waste!

THE STUFF

·      3 ½ cups shredded radishes

·      ½ cup salad turnips

·      2 cups finely chopped yellow bell pepper

·      1 ½ cups shredded carrot

·      ½ cup white wine vinegar

·      ¼ cup Dijon mustard

·      4 tsp raw sugar

·      1 tbsp chopped dill

·      1 tbsp olive oil

·      ½ tsp salt

·      ½ tsp black pepper

THE PREP

Combine first 4 ingredients in a large bowl.

Whisk the remaining ingredients together and drizzle over slaw.

Toss and serve!

*Photo credit: Cooking Light