These next few weeks will be intense for I have tons of assignments to complete so not sure how much new cooking will take place but I have a few new recipes to try. For now let me show you what I whipped up these past couple of days.
Banana Pudding – I have decided that I will try to make as much as I can from scratch to limit the amount of processed foods we eat. The pudding and the wafers were made from scratch but I still had some whip cream in the freezer so I finished it off. I will say this was a yummy dessert and the girls really loved it which means it will probably be made once a month.
The Wafers – This is what started the decision to make more foods from scratch — we go through a box in two days which can get expensive. So after research I found a recipe I wanted to try naturally with me using soy milk instead. I liked them and they were bigger than what you see in the box but my oldest said they needed to be just a tad bit sweeter. It isn’t a difficult recipe and I can guarantee these wafers will be made again just as a snack.
The Pudding – The pudding was quite easy being from scratch.. man if I knew how easy the recipe was I would of done that a LONG time ago. I plan on trying new flavors using this as the base so stay tuned.
Bacon/Egg/Spaghetti – Flipping through a magazine led me to this odd meal which I had to try. Make your spaghetti then put on top a fried egg, oven bacon (I did turkey), and some seasoning. It was an odd combination that tasted okay but doubt I will remake it.
Fresh Guacamole – I have been experimenting with ways to make this dip/spread for I LOVE it with chips or on a sandwich. FINALLY I found the right mix and it wasn’t really anything. The picture is a mexican dip I whipped together and gotten eaten in one meal 🙂
Mexican Dip: Pinto beans (mine are cooked real beans), taco seasoning, shredded mexican cheese, sour cream
I mashed the pinto beans in a casserole dish and then mixed in the taco seasoning. I tried to make it not fully smooth. Sprinkle the cheese over the beans and bake till melted. Now I did my plates individually for the girls do not like guac… for the girls it was the beans, cheese, sour cream and then lettuce/tomatoes.
Maranda’s Guacamole: 2 Roma tomatoes, Avacado, Lime, Kosher Salt
Dice up the tomatoes and mix with your scooped avocado. Squeeze lime juice over that and sprinkle with kosher salt.
Tell me your thoughts…