𝗡𝗼𝘁 𝗬𝗼 𝗠𝗮𝗺𝗮'𝘀 𝗕𝗮𝗻𝗮𝗻𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴

Ingredients:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (5 oz) box instant vanilla pudding mix
2 cups cold milk
1 teaspoon vanilla extract
1 (12 oz) container frozen whipped topping, thawed
1 (16 oz) package vanilla wafers
6 to 8 bananas, sliced

Directions:
In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until well combined.
In a separate bowl, whisk together the instant pudding mix, cold milk, and vanilla extract until the mixture begins to thicken.
Gradually fold the pudding mixture into the cream cheese mixture until well blended.
Fold in the whipped topping until the mixture is smooth and creamy.
In a 9x13-inch dish, arrange a layer of vanilla wafers on the bottom.
Top with a layer of sliced bananas, followed by a layer of the pudding mixture.Repeat the layers, ending with the pudding mixture on top.
Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
Before serving, garnish with additional whipped topping and vanilla wafers if desired.
12 Servings




Prep Time: 15 minutes | Total Time: 4 hours 15 minutes

Rhubarb Crumble Squares


INGREDIENTS
 
Filling
2 cups chopped fresh rhubarb
1 Tbsp water
3 Tbsp sugar
½ tsp vanilla extract
¼ tsp cinnamon
pinch nutmeg
Crumble
2 cups all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
½ cup sweetened shredded coconut
1 cup salted butter, cold, cut into ½ inch pieces
INSTRUCTIONS
 
To make the filling:
In a small saucepan over medium-high heat, combine filling ingredients and bring to a boil. Reduce heat to med-low and simmer until rhubarb is tender and broken down, about 8-12 minutes. Set aside to cool.
To make squares:
Preheat oven to 350ºF. Butter or spray a 8x8-inch baking pan.
In a large bowl, combine flour, oats, brown sugar and coconut. Add cold butter and work into the dry ingredients with your fingers until mixture looks like coarse meal the size of peas. Reserve 2 cups of crumble, set aside.
Press remaining oat mixture into bottom of prepared baking pan. Evenly spread rhubarb filling onto bottom crust. Top filling with reserved crumble. Bake 40-45 minutes until top is slightly brown. Let cool completely before cutting into squares.

Hope you saw my post in Soda Shoppe about Rhubarb leaves.

I have some small sweet peppers, red, orange and yellow.  I would like to (I'll say: pickle them).  The banana peppers etc by Marzetti, have just salt, vinegar (and some kind of preservative).  I would like to do mine to my taste w/o preservatives.  Can you provide info on how I need to begin?  I've never done any pickling or canning, so I'm just "duh". LOL.

Swirled Rhubarb Bars
King Arthur 2020 Recipe of the Year

These stunning rhubarb bars are thick, buttery, chewy, and the perfect balance of sweet and tart. The blondie-like base is studded with white chocolate and swirled with ruby-red rhubarb jam. Rhubarb season never looked so good!

This recipe was one of our Bake of the Week features for May 2024.

PREP
15 mins
BAKE
40 to 45 mins
TOTAL
1 hr
YIELD
one 8" pan
Swirled Rhubarb Bars
Ingredients
Rhubarb jam

1 1/2 cups (180g) diced rhubarb, frozen or fresh
3 tablespoons (38g) granulated sugar
2 tablespoons (28g) water
1/8 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon lemon juice
Bars

1 1/3 cups (284g) light brown sugar, packed
1 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
10 tablespoons (141g) unsalted butter
2 large eggs
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/3 cup (57g) white chocolate, chopped
Instructions
Preheat the oven to 350°F with a rack in the middle position. Line a metal 8" square pan with parchment or a reusable liner and lightly grease. 

To make the rhubarb jam: In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it'll take longer if your rhubarb is frozen. 

Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant 3/4 cup, roughly 170g) and set aside. Do not wash the pot.

To make the bars: In a medium bowl, combine the brown sugar, salt, and vanilla.

In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.

Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.

Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.

Transfer the batter to the prepared pan and spread it evenly to the edges. 

Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.

Bake the rhubarb bars for 40 to 45 minutes until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clean, but you don't want to see any raw batter.

Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.

Storage information: Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.

Tips from our Bakers
If your rhubarb is more green than pink, add a handful (4 or 5 large berries) of fresh or frozen raspberries to the rhubarb before cooking it into a jam mixture to help enhance the red color.   

To make gluten-free rhubarb bars: Replace the all-purpose flour with 1 1/2 cups (180g) King Arthur Gluten-Free Measure for Measure Flour. Mix as directed and bake for 45 to 50 minutes. Tent the bars with aluminum foil after 30 minutes to prevent the rhubarb jam from burning. 

If baking in a glass pan, reduce the oven temperature to 325°F and bake the bars for 60 to 65 minutes, until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clen, but you don't want to see any raw batter. Cover the bars with a piece of foil after 45 minutes to prevent the edges from becoming too brown.

Tome ,here are a couple of recipes for you..

https://afarmgirlskitchen.com/pickled-sweet-peppers/

https://peasandcrayons.com/pickled-sweet-mini-peppers/

Thank you, Amy.  I'll try to do a few tomorrow. (I love the idea of stuffing the plain peppers with pimento cheese for a little appetizer/snack).

Sun-Dried Tomato & Feta Egg Bites


These sun-dried tomato and feta egg bites are the ideal grab-and-go breakfast, with each bite filled with tangy sun-dried tomatoes and briny feta cheese encased in a creamy egg custard.

 Elevate them to dinner status by adding a little grated garlic and finely chopped fresh herbs for an extra savory twist. After baking, stash these flavorful bites in your fridge or freezer for future meals.

By Carolyn Casner...January 23rd 2024


Active Time: 15 mins Total Time: 40 mins Servings: 6

Ingredients:

    8 large eggs

    1/3 cup whole milk

    1 teaspoon dried oregano

    1/2 teaspoon garlic powder

    1/2 teaspoon ground pepper

    1/4 teaspoon salt

    3/4 cup crumbled feta cheese

    2/3 cup chopped oil-packed sun-dried tomatoes, drained

    1/3 cup chopped scallions


Directions:

    Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

    Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.
   
    Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.
   
   To make ahead:

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Equipment:

12-cup muffin tin

Pimento Mac and Cheese Bites

By Heather Meldrom    Published on December 21, 2015

Hands On Time: 30 mins Total Time: 45 mins Yield: 36

Ingredients:

    ½ pound elbow macaroni

    2 tablespoons butter

    2 tablespoons flour

    ¾ cup whole milk

    3 ounces cream cheese, room temperature

    2 tablespoons mayonnaise

    4 teaspoons spicy brown mustard

    2 teaspoons Tabasco or other hot sauce

    ¾ teaspoon cayenne pepper

    1 large egg, lightly beaten

    2 cups finely shredded sharp cheddar cheese

    ½ cup fine bread crumbs

    ½ cup diced, drained jarred pimentos

    Directions:

    Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions. Drain well and set aside.

    Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking constantly, about 2 minutes. Add the milk and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Remove from heat and let cool slightly.

    Combine the cream cheese, mayonnaise, mustard, hot sauce and cayenne in a large bowl and stir until smooth. Add the cooled flour mixture and egg and stir to combine. Add the cheddar cheese, bread crumbs, and pimentos and stir to combine. Add the reserved pasta and stir until completely coated.

    Heat oven to 375°. Spoon heaping mounds of the macaroni mixture into the cups of 1 ½ mini muffin tins (about 36 cavities), pressing down lightly so that they are well-packed and resemble little muffins. Bake until bubbling and deep golden brown at the edges, about 10 minutes.

    Let cool in pan 5 minutes, then use a knife or skewer to lift each bite from the pan. Serve warm.

Crazy Crust Pie

INGREDIENTS


1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine, softened
3/4 C. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)
DIRECTIONS

Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well. Pour batter into a well greased 9" pie plate.
Pour pie filling into center of batter (to 1" of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir.
Bake at 375°F for 35 to 40 minutes, or until brown and dough is done.

One-Pot Chicken Sausage and Beans

Sausage and beans layer on the flavors in this simple one-pot recipe, which is inspired by the classic cassoulet.

By Ananda Eidelstein...Updated on August 18, 2022

Hands On Time: 40 mins Total Time: 40 mins Servings: 8

 You'll start with smoky Andouille chicken sausage, which renders flavorful drippings that you'll use to coat the breadcrumbs for topping. Then you'll build a tomato-enriched filling, with soft onions, juicy tomatoes, and rich ground pork. All this marries with tender cannellini beans that absorb the saucy deliciousness. It's the perfect dish for a crowd on cold evenings.

Ingredients:

¼ cup olive oil, divided

1 12-oz. package andouille chicken sausage, pricked with a fork

1 cup panko

1 ¼ teaspoon kosher salt, divided

1 yellow onion, chopped

1 carrot, grated

4 cloves garlic, crushed

1 pound ground pork

½ teaspoon freshly ground black pepper

2 tablespoons tomato paste

1 14.5-oz. can crushed tomatoes

2 sprigs thyme, plus leaves for serving

2 15.5-oz. cans cannellini beans, drained and rinsed

Directions:

    Heat 2 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium. Add sausage; cook, turning often, until browned on all sides, about 8 minutes. Transfer to a plate. Add panko and ¼ teaspoon salt to pot; cook, stirring constantly, until golden, about 2 minutes. Transfer to a bowl.

    Wipe pot clean. Heat remaining 2 tablespoons oil over medium. Add onion, carrot, and garlic; cook, stirring often, until softened, about 5  minutes. Increase heat to medium-high. Add ground pork, pepper, and remaining 1 teaspoon salt; cook, breaking up pork with a wooden spoon and stirring occasionally, until browned, 6 to 8 minutes. Add tomato paste; cook until darkened and coating pork, about 2 minutes. Stir in 1¾ cups water, crushed tomatoes, and thyme, scraping up browned bits; bring to a boil. Reduce heat to medium-low. Simmer, stirring often, until sauce thickens slightly, about 10 minutes. Meanwhile, diagonally slice sausage.

    Add beans and sliced sausage to pot. Cook over medium, stirring occasionally, until warmed through, about 2 minutes. Discard thyme sprigs. Sprinkle with panko and thyme leaves before serving.

Serving and Storing:

Dust this satisfying stew with crispy, salty panko just before serving. Seasoned panko can be stored at room temperature in an airtight container for up to 2 days. Freeze untopped stew in containers or zip-top bags for up to 2 months.

Quick and Easy Shepherd's Pie

All you have to do for this perfect comfort food recipe is brown the ground beef. Everything else is premade.

By Jenna Helwig...Updated on March 22, 2023


Hands On Time: 10 mins Total Time: 20 mins Servings: 4

 There are many ways to make shepherd's pie. You can prepare it in the slow cooker or create a new version by changing some ingredients. (Cauliflower shepherd's pie is definitely worth a try.)

But if you are looking for the fastest way to make a shepherd's pie, this recipe is for you. As long as you have a few minutes to brown some ground beef, the rest is basically just assembly.

Ingredients:

    1 pound ground beef

    ⅓ cup ketchup

    1 teaspoon Worcestershire sauce

    8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed

    ¼ cup (1 ounce) shredded Cheddar (optional)

    1 16-ounce package mashed potatoes, refrigerated or frozen and thawed

Directions:

    Heat oven to 400°F.

    Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.

    Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.

    Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

Berry-Oat Crumble

Great desserts don't have to be fussy to hit the spot. Case in point: this simple berry-oat crumble with a delicious oat-walnut topping that brings out the natural sweetness of the berries.

By Robby Melvin...Updated on September 04, 2022

Hands On Time: 15 mins Total Time: 1 hr Yield: 8 serves

Ingredients:

    1 cup steel-cut oats

    1 cup light brown sugar   

    1 cup chopped walnuts

    1 ½ teaspoons baking powder

    2 large eggs

    ½ teaspoon ground allspice

    ¼ teaspoon kosher salt

    3 ½ cups fresh blueberries

    ⅓ cup granulated sugar

    2 teaspoons grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)

    3 tablespoons cornstarch

    ½ teaspoon pure vanilla extract

    2 tablespoons unsalted butter, melted

Directions:

    Preheat oven to 350°F. Place steel-cut oats in the bowl of a food processor and process until texture is similar to flour, about 7 minutes. Place oat flour in a bowl; add brown sugar, walnuts, baking powder, eggs, allspice, and salt. Stir to combine.

    Combine blueberries, granulated sugar, lemon zest, juice, cornstarch, and vanilla extract. Spoon mixture into an 8-by-8-inch baking dish coated with cooking spray. Top blueberries with oat mixture, drizzle with melted butter and bake, until the crumble is evenly browned, 40 to 45 minutes.