MomDot Party: Day 4

Can you believe it? We’re already in the fourth day of the MomDot Christmas Party and the fun is just getting started.  So far we’ve learned about each other’s families, our traditions, and our shopping habits. So what’s left to talk about? One of my favorite subjects – FOOD!!!!  Today’s topic is:

What is your favorite Holiday recipe, describe your Holiday table, biggest holiday cooking disaster.

Hmm….Well I am still lucky (at least I think it’s lucky) enough to not really be in charge of the cooking when it comes to the holidays.  I’m still able to just show up to most family occasions.  I do have one food responsibility though for all family holidays – the banana pudding.  I’m not sure where all of you readers are from, but if any of you are southern girls, then you know that no holiday meal is complete without the ‘nana pudding.  I don’t think I make the best in the world, but it is pretty tasty and there’s usually none left by the end of the holidays.

No Bake Banana Pudding

Ingredients

• 1 package instant vanilla pudding mix (5 ounce) 
• 2 cups cold 2% milk
• 1 can low-fat sweetened condensed milk (14 ounce) 
• 1 tablespoon vanilla extract
• 1 container frozen light whipped topping, thawed (16 ounce) 
• 8 ounces of whipped cream
• 1 package low-fat/light vanilla wafers (12 ounce) 
• 4-8 bananas, sliced

Directions

1. In a large mixing bowl, beat pudding mix and milk for 2 minutes.
2. Blend in condensed milk until smooth.
3. Stir in vanilla and fold in half of frozen whipped topping and the whipped cream.
4. Layer wafers, bananas and pudding mixture in a glass serving bowl. (I make 2 – 3 layers)
5. Top with remaining whipped topping and crumbled wafers.
6. Chill until serving.

Hmm….after typing this, I’m glad Thanksgiving is almost here….I’m ready for some holiday pudding.  Now head over to some other MomDot blogs and see what type of holiday food stories everyone has to share.

A Seafood Recipe

I LOVE seafood – absolutely love it, but I’m usually leery to cook it.  I don’t know why, but I just don’t have a lot of luck when it comes to seafood, but I do have a couple favorites that I’ve learned to cook over the years. My favorites (for me to cook) are my slow cooker seafood recipes.  I’m a big lover of pasta and seafood so this is probably my favorite crock pot seafood recipe. I call it Seafood Pasta and makes enough for the three of us to eat it and then have leftovers for lunches the next day so probably about 5 servings.

Seafood Pasta

Ingredients:

• 1/2 lb. crab meat (If I can’t get my hands on this I have used the imitation crab meat sold at all grocery stores and it turned out fine)
• 1/2 pound bay scallops, already lightly sauteed
• 1 pound medium shrimp, peeled and also cooked
• 2 cups sour cream
• 3 cups Monterrey Jack Cheese, shredded
• 2 Tbsp. melted butter (if no butter is on hand margarine is ok)
• Touch of pepper

As I mentioned, your seafood should actually already be cooked. I usually saute everything, and I’ve also just boiled the shrimp too.

Directions:

1. Combine sour cream, butter, and cheese in the slow cooker
2. Slowly stir in each remaining ingredient.
3. Cover and cook on low for one to two hours.
4. When you are almost ready to eat, boil linguine to package instructions and then pour your sauce out of the crock pot onto the dishes of linguine.

Accompaniments: I accompany this with sauteed veggies particularly yellow squash and zucchini.

Do you have any favorite seafood meals? I’d love to hear about them, and if you try this recipe, please come back and let me know how your family like its. Do you think this would be worthy of the Great American Seafood Cook off? Or even better yet, do you have any recipes that you think are worthy of the cook off?  If so, let’s link up and create a great seafood recipe selection.

If you aren’t familiar with the Great American Seafood Cook Off, this is an annual contest for great recipes for domestic seafood. The contest will be held in New Orleans this weekend and the price of admission is really cheap ($10).  How cool would it be to watch the 5th Annual Cook Off that is showing us great ways to utilize local and fresh seafood.

Easy and Tasty: Taco Soup

This is another of my favorite Tex-Mex recipes.  This one is super easy and doesn’t take that long at all to make. Also I enjoy the leftovers as much (if not more ) than the original meal.

Ingredients:
1 1/2 Pounds Ground Beef (or turkey)
1 Can Pinto Beans
1 Can Mexi-Corn (whole kernel)
1 Can Rotel Tomatoes (I buy the Mexican blend)
1 Envelope Taco Seasoning
1 Envelope Ranch Salad Dressing Mix

Instructions:

• Brown and Rinse Hamburger Meat.
• Heat beans,corn, and rotel tomatoes in a separate pan.
• Add browned hamburger meat.
• Mix taco seasoning and ranch dressing in a cup of water.
• Add seasoning to meat mixture and let simmer about 20 minutes-30 minutes.

I have had this with corn chips (like Fritos) and regular chips like Tostados. We enjoy both.
I’ve also experimented with topping with shredded cheese in each bowl when served and that has been a hit.

Dessert Favorite: Pudding Chocolate Chip Cookies

I am not a real big dessert chef. I prefer to run though and pick up desserts already cooked, and if I’m feeling adventurous, then I buy a frozen variety that I just pop in the oven and call done. But occasionally I get a wild hair and decide to try out a new recipe. This is one that I tried and found to be great. It’s one of the few desserts I actually make from scratch.

Ingredients:
3 1/3 cups unsifted all purpose flour
1 1 /2 teaspoons baking soda
1 1 /2 cups butter (softened)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 package vanilla instant pudding (6 serving size)
1 1/2 teaspoons vanilla
3 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups nuts (optional)

Instructions:

1. Mix flour with baking soda.
2. Combine butter, sugars, pudding mix and vanilla in a large bowl. Beat until smooth and creamy.
3. Beat in eggs.
4. Gradually add in flour mixture.
5. Stir in chips and nuts. (Your batter should be stiff)
6. Drop from teaspoon onto ungreased baking sheets about 2 inches apart (this is what original recipe says, I always spray a light layer of Pam on our sheets).
7. Bake at 375 degrees for 8 to 10 minutes.

Dinner Favorite: Tamale Casserole

This is a pretty easy and unique meal that we have from time to time. I am a big fan of Tex-Mex meals so it’s a favorite of mine.

Ingredients:
1 pound ground beef (or ground turkey)
1 jar thick and chunky salsa (16 ounce)
1 package of cornbread mix (8 1/2 ounce)
1 1/2 cups shredded Cheddar Cheese (I buy the Mexican blend shredded cheese)
1/2 cup sliced olives (we don’t eat olives so I’ve never put these in ours)

Instructions:

1. In a skillet, brown ground beef; drain fat.
2. Add 1 1/2 cups salsa and bring to a boil.
3. Reduce heat and simmer until liquid is reduced (about 5 minutes or so).
4. While mixture is simmering, mix together cornbread mix according to package directions.
5. Mix in 1 cup of cheese and the olives.
6. Pour mixture ino an 8 x 8 inch greased baking dish.
7. Spoon hamburger into center of cornbread mixture, leaving a 1 inch border of cornbread mixture showing on the sides.
8. Bake in a preheated oven at 400 degrees for approximately 20 minutes.
9. Top with any remaining cheese and salsa and return to oven until cheese is melted