Bananoffee Pie

Bananoffee Pie

This is probably my current favorite dessert dish.  I have made this pie twice in the past month and each time I am blown away how tasty it is.  The pie is super easy to make and is unlike any pie I have ever tasted. 

The fist time I made this pie I made an incredibly stupid mistake and lost the use of my hand for about 10 hours....seriously.  I had to have the hubbs bathe our daughter since I only had use of one hand.  How, you ask?  Well, the secret to this recipe is boiling the can of condensed sweetened milk for 3 hours.  After it is boiled for 3 hours, the sweetened milk turns to toffee.  I was so anxious to open the can that I didn't wait for it to properly cool.  I opened it right away and as you can imagine, the heat had built up pressure in the can and upon opening, it exploded hot toffee all over my hand.  I persevered through the pain and finished making the pie, but oh man, it seriously hurt. 

This time around I let the can boil for 3 hours, turned off the stove and went to bed.  In the morning the can had cooled and I was able to open it without issue. 


Ingredients:
1 Shortbread Cookie Pie Shell
1 Can Condensed Sweetened Milk
3 Bananas
2 Cups Whipping Cream
2 tsp Vanilla
1 Tbs Sugar

Directions:
Boil the can of milk (in the can) for 3 hours.  Make sure the entire can is submerged in water the entire time.  I would highly suggest letting the can cool overnight before opening. 

Bake the pie shell at 375 for 5 minutes.  Slice the 3 bananas and arrange on the bottom of the cooked pie shell. Cover the bananas with the toffee.  Top with whipped cream and enjoy!

Whipped Cream Directions:
Whip cream until soft peaks form, add in vanilla and sugar.  Continue to whip until whip cream is thickened. 


I hope you try this recipe and enjoy it as much as I do.  I made this for my mom and sister tonight and they both seemed to enjoy it as well.  :)  This is seriously heaven in pie form in my humble opinion.

Hamburger Vegetable Soup

Welcome to my first blog post!  I love sharing my food stories with my friends and family so I finally decided it was time to start a blog.  I internally debated long and hard about what I should cook for my first blog post.  This was an awfully hard decision for me, but I decided upon an old favorite- Vegetable Soup. 

This doesn’t sound very fancy or exotic, and frankly it isn’t, however it truly is one of my favorite soups to make.  This is a variation of the recipe my Grandma made many times growing up.  I realize I probably shouldn’t mess with Grandma’s recipe but I have a strange desire to alter recipes.  I just can’t help myself.  I’m sure my Grandma would understand. J 

Here are the ingredients.  The picture shows 6 potatoes- I only ended up using 4.  I froze the other two for future use.

Rachel’s Version of Grandma’s Veggie Soup

1 lb ground beef
3/4 package of frozen mixed veggies- 32 oz bag
I/2 package of frozen lima beans- 16 oz bag
½ onion
3 cloves garlic
4 medium size diced potatoes
1 packet of onion soup mix
1 can tomato sauce
1 can stewed tomatoes
6 cups of beef broth
1 cup water
Salt to taste (sorry I don’t measure!)


Brown the onion, garlic, and ground beef in a large soup pot.  Drain off fat if using fatty ground beef.  Return the beef mixture to the pot and add in remaining ingredients.  Simmer on medium heat until potatoes are tender and soup tastes delicious- approximately 45 minutes.  I usually smash down the stewed tomatoes since I don't like huge tomato chunks, but I suppose that is a personal preference. 


Here is a picture of the finished product. 

I must say this soup never disappoints.  I could eat this all the time and be a very happy girl.

Thanks for reading my first blog post!  Check back in a few days to see what my next creation is!  If any of my two readers want to make a suggestion, I am all ears!  :)