Couscous with Feta and Tomato Salad

I came across this recipe about 15 years ago. It was different, and my family had never had Couscous. Well as it turns out they loved it! And I will say to this day it is one of my favorite sides to make. I have altered the original recipe to our taste. 

DRESSING

2 T extra virgin olive oil

2 T lemon juice

1/4 t salt

Fresh ground black pepper to taste

SALAD

1 1/2 cups water

1t extra virgin olive oil

1 cup uncooked couscous ( near east brand)

1 cup diced canned tomatoes ( drained)

4 ounces crumbled feta cheese ( about 1 cup) 

5 T pitted Kalamata olives sliced ( optional, I don't add these)

5 T chopped fresh parsley

For the dressing, in a small bowl whisk together the oil, lemon juice, salt, and pepper. Set aside.

In a medium saucepan, bring the water and oil to a boil. Stir in the couscous; remove from heat, cover and let stand for 3 minutes. Uncover and fluff with a fork. Pour dressing over the warm couscous and toss to combine. Add the remaining ingredients and toss gently to combine. Taste and adjust the seasoning if desired. Serve hot or at room temp. 

Peanut Butter Gooey Butter Cake & Fried Peanut Butter and Banana Sandwich

 2022 A new movie came out about Elvis. It was a pretty good movie and brought back many memories of his movies, and music. Elvis is remembered for so many things, but it seems his love of over- the- top sweets reigns supreme.  Here are 2 recipes that are show- stoppers for sure!

PEANUT BUTTER GOOEY BUTTER CAKE

Cake layer:

1 package of yellow cake mix

1 egg

1/2 cup ( 1 stick) of butter, melted

Filling:

18 ox package of cream softened cheese

3 eggs

1 t vanilla extract

1/2 cup of creamy peanut butter ( Jif )

1 ripe banana, mashed with a fork

1/2 cup butter ( 1 stick )

One 1-lb box of confectioner's sugar

Pre-heat the oven to 350 degrees. Spray a 13 by 9- baking pan with vegetable oil cooking spray.

In a large mixing bowl, stir together the cake mix, egg ,and butter with a fork, mixing well. Pat lightly into the prepared pan.

To prepare the filling, in the same large mixing bowl beat the cream cheese, eggs, and vanilla. Add the peanut butter, banana, and butter and beat well. Stir in confectioner's sugar with a spatula, then beat mixture until smooth, about 2 minutes.

Bake for 45 minutes. You want the center to still be a little loose, so do not over bake. Allow it  to cool completely before slicing. 

I can't tell you how many Gooey Butter Cakes I've made over the years! There are many variations, but this one is out of this world! 

FRIED PEANUT BUTTER ND BANANA SANDWICH

2 slices of white bread

2 T creamy peanut butter ( Jif )

1 small ripe banana

2 T butter

Spread 1 slice of the bread with the peanut butter. Slice the banana evenly over the peanut butter. Fry the sandwich in a small skillet over medium heat until bread is browned on both sides. 

I love a good peanut butter and banana sandwich on white bread! Frying in butter takes it up a level! 

                                                  💗💗💗💗💗💗💗💗

 

Good Morning Pumpkin Pancakes

What a delicious way to use pumpkin! Teamed with butter, maple syrup or honey, and ham or bacon this will brighten everyone's eyes any morning! 

2 Cups biscuit mix

2 T packed light brown sugar

2 t ground cinnamon

1 1/2 cups evaporated milk ( undiluted)

1 t ground allspice  

1/2 cup Libby's solid pack pumpkin ( not pie mix)

2 T cooking oil

2 eggs

1 t vanilla

In a large mixer bowl, combine biscuit mix, sugar, cinnamon , and allspice. Add evaporated milk, pumpkin, oil, eggs, and vanilla and beat until smooth. Pour 1/4 to 1/2 cup of the batter depending on the desired size on a heated and lightly greased griddle. Cook until the surface is bubbly and the edges are dry. Turn over until golden. Keep pancakes warm, and serve with honey or syrup. Makes about 16 pancakes.

 

Spinach Dip

 This is an old standby, very popular from the 80"s and still enjoyed today. 

1 Cup Mayonnaise

1 1/2 cups sour cream

1 pkg.  (10 oz) frozen chopped spinach, thawed and drained.

1 pkg. Knorr Vegetable soup and recipe mix

1 8 oz can water chestnuts, drain and chopped

3 spring ( green) onions chopped

Stir all ingredients until well-mixed. Cover; chill. Serve in a hollowed-out round loaf bread. *

Makes 3 cups

* I hollow out a round loaf making it a bread bowl,  fill it with the dip, place the loaf on a platter and use the bread chunks from the inside of the loaf and place them around the bowl so people can use the bread to scoop the dip.  

Sweet Potato and Pecan Pie

 For the sweet potato filling:

1/2 pound sweet potatoes

Drizzle of olive oil

Salt and Pepper

Drizzle of molasses

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

3 eggs

1 1/2 cups heavy whipping cream

1 1/2 teaspoons vanilla

1 unbaked 10 inch deep dish pie crust

For the pecan topping:

1 1/2 cups pecans

4 eggs , beaten

1/2 cup sugar

1/2 cup light brown sugar

1/4 100 percent pure cane syrup

1/4 cup corn syrup

Pinch of salt

Garnishes: 

1 cup whipped sweeten cream

1/2 cup warm chocolate sauce

Pre-heat the oven to 375 degrees. Place the sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper and place in oven.

Roast the sweet potatoes for 1 to 1 1/2 hours or until fork tender. Remove from the oven an cool. Remove skins from the sweet potatoes.

In a mixing bowl , whisk the sweet potatoes, molasses, spices, eggs, cream and 1 teaspoon vanilla together. Pour the filling into the unbaked pastry shell. Spread the pecan pieces evenly over the sweet potato filling. 

In a mixing bowl, whisk the remaining ingredients together. Pour the topping over the pecans. Bake for about 1 hour or until the filling and topping set. Cool 30 minutes before slicing. Garnish however you like. Whipped cream, or chocolate sauce, powdered sugar , etc.

Enjoy!   

Butter Sticks

 Pre-heat oven to 425

13 x 9 inch baking pan

1/3 cup butter

2 cups of Bisquick

1/2 cup cold water

Melt butter in the baking pan. 

In a bowl stir the remaining ingredients with a fork until a soft dough forms. Gently smooth dough into a ball on a flour-covered board. Knead 5 times. 

Roll dough into a rectangle 10 x 6 inches with a lightly floured rolling pin. Cut length-wise in half. Then cut each half crosswise into 12 equal strips, 3 inches long and 3/4 inches wide.

Dip each strip into melted butter making sure both sides are coated with butter. ( you can sprinkle seasoning on them at this point, like garlic, Italian, or whatever you like)    

Arrange strips in the pan and bake for 12-15 minutes. 

These go great with a hearty bowl of soup, or salad, or lasagna...enjoy!

Dilly Dip

 This recipe makes a large quantity perfect for a big gathering. 

2 and 2/3 Cups of Mayo

2 and 2/3 Cups of Sour cream

4 teaspoons of dried mustard

8 Tablespoons of dried minced onion

8 Tablespoons of  dried dill weed

Mix mayo and sour cream, then add the remaining ingredients. Cover and chill no less than 2 hours.

Serve with big chunks of various kinds of crusty breads, or veggies and crackers.

Nancy Leary always made this when we had a potluck lunch at work. 

 

Pumpkin Pie Spice Butterscotch Topping

1 container of cool whip, ( thawed)  any version will work, I used sugar free

1/2 box sugarfree butterscotch instant pudding mix

 3 heaping measuring teaspoons of pumpkin pie spice. 

Mix all in the cool whip container well.

Refrigerate for an hour before using. ( or freeze ) 

This can be used for a topping on an apple pie, pumpkin pie, bread pudding...use your imagination. Maybe a dip for apple slices for the kids. A dip with Graham crackers, maybe a dollop in your coffee! ... Enjoy!

Its utterly Delish!