Fresh Grilled Corn on the Cob

Well the fresh corn is coming in from the garden and while it is fresh it's time to take advantage of that fresh corn and put some on the grill.  Also, a second advantage is not heating up the kitchen boiling water.

The first thing you need to do is soak you ears of corn in the husk for at least 30 minutes before you put it on the grill.  Soaking it in water will keep the husk from catching fire on the grill.

Throw them on the grill and let them roast for 20-30 minutes turning them often so that they cook evenly.

Nice charred husk.  Let them sit for a few minutes so all the steam will leave and you will not burn yourself.  Now these husk will make a mess when you pull them back.  You have been warned.

Look at that pretty corn.

Pull all the husk off.

Make sure that you butter them well.  Nothing better than fresh corn on the cob slathered with butter.

Fresh corn is a great addition to a summer meal.

Paula Deen Banana Pudding

My mother made this pudding the other week and brought it over.  We loved it!  Then this week my husband went to the store and came home with a huge bunch of bananas, then didn't eat any.  So I surprised him last night with a banana pudding.

I used fat free and reduced fat on the sweetened condensed milk, cream cheese, pudding and cool whip.  I would have used 2% milk if I had had that.  I was just curious if they could tell that fat free items had been used and they couldn't tell.  Now they make reduced fat vanilla wafers but I won't cut corners there because I find that they are hard.

The recipe calls for a large box of French vanilla instant pudding and 2 c milk.  When I talked with my mother about her recipe she said she used two small boxes of banana cream and 3 c milk.  They did not have the French vanilla is sugar free so I got two small boxes of the banana cream so I used 3 c milk.  I started out with just a hair over 2 cups but it was way too thick and didn't mix well so I added the rest of the 3rd cup.

I lined the bottom of my bowl with the wafers.  I really needed a bigger bowl but I wasn't sure how big it needed to be.  My mother used a really big bowl and it didn't fill it up so go figure.

I sliced up two bananas on top of the wafers and spread them out a little.

Then I creamed the cream cheese and the sweetened condensed milk together until smooth.

It calls for 12 oz of whipped cream and to fold it into the cream cheese mixture.  I put about 3/4 of the container in there intending to put the rest on top but there wasn't room.  Next time I think I will just put a layer of the whipped cream on top of the pudding/cream cheese mixture instead of mixing it.

Fold it into the mixture without breaking it down.

Folding

Then add pudding mixture to the cream cheese mixture.

Fold all that together until well mixed.

Looks to be pretty well mixed together.

Add a layer on top of the bananas and wafers.  Make sure to cover the bananas well so they won't turn dark.

Add another layer of wafers and bananas.

Pile up the bananas again.  This was about 3 bananas cut up.

Pour the rest of the mixture on top of the bananas.  Now this is where I would have put the whipped cream but there wasn't room.  Think I need a bigger bowl next time.  I decorated with a few wafers on top.  That is all there was to this banana pudding recipe.  Very easy and very easy to make with reduced fat and calories.  Just like Dreamland!

Banana Pudding Recipe.

1 box vanilla wafers
5-7 bananas depending on size, sliced
2-3 cups milk (use 3 for 2 boxes of pudding)
1 5oz box instant French vanilla pudding (can use 2 small boxes of banana cream)
1 8oz pkg cream cheese, softened
1 14oz can sweetened condensed milk
1 12 oz container whipped cream thawed

Line the bottom of bowl with vanilla wafers and top with  layer of sliced bananas.
In a bowl, combine the milk and pudding mix and blend well.  Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.  Fold the whipped topping into the cream cheese mixture.  Add the cream cheese mixture to the pudding mixture and stir until well blended.  Pour the mixture over the cookies and bananas and cover the bananas, then layer again ending with the pudding mixture on top.  May add a layer of whipped cream on top.
Refrigerate until ready to serve.

Easy to Stuff Manicotti

I found this recipe several years ago and I don't even remember where I found it.  This is different from other manicotti recipes.  Those others usually have ricotta cheese and I don't care for that.  I hope you will try these.  They would be very easy to double to make for large groups.

These are very simple to make.  This time I used some of my left over spaghetti sauce.  Remember when I made the big pot to freeze for later.  This is later.  You can use jar spaghetti sauce and I usually do because it is quicker.  You can add meat to the jar sauce as well if you like.  You will use half the box of noodles and string cheese and then shredded mozzarella cheese.

Heat the sauce.  Brown your meat if you are using a jar sauce and want to add meat.

You will use only one tray of the noodles.

Cook the noodles according to the package directions.

Drain and let cool on a piece of wax paper.  The wax paper keeps them from sticking.  You want to cool them so the cheese doesn't melt right away when you put it inside.

I put one whole piece and one half piece of the string cheese in each noodle.

Just slide them through.

Put a little of the sauce in the bottom of your 9x13 pan.  This helps the noodles from sticking.  Spray the pan for easy cleanup.  Then line your stuffed noodles up in the pan.  If you are cooking for several people you might want to cook the whole box and have two pans.

Top with the remaining sauce, covering the noodles well.  Cover with foil and place in a preheated 350 degree oven for about 30 minutes.

Remove the foil and top with shredded mozzarella cheese and put back in the oven for about 5-10 minutes or until the cheese is nice and bubbly.

I almost forgot to get a finished picture.  These are nice and cheesy and great with a green salad.

Easy to Stuff Manicotti Recipe

1 pkg 8 oz manicotti shells
1 lb ground beef
1/2 c chopped onion
1 jar spaghetti sauce
1 pkg string cheese
1 1/2 c shredded mozzarella cheese

Cook manicotti according to package directions.  Meanwhile in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain.  Stir in the spaghetti sauce.  Spread a couple of ladlefuls of meat sauce in the bottom of a greased 13x9 pan.

Drain manicotti.  Stuff each shell with 1 1/2 pieces of string cheese.  Place noodle over meat sauce; top with remaining sauce.  Cover and bake at 350 for 25-30 minutes or until heated through.  Sprinkle with mozzarella cheese ( I don't measure mine) Bake uncovered for 5-10 minutes or until cheese melts.

Zucchini Parmesan Crisps

Do you love Pinterest as much as I do?  I have found so many new things to try from the things posted there.  I found this new recipe there.  Boy am I glad that there is going to be a good crop of zucchini this year.  This is the second new recipe that I have found to use with my zucchini.

This very simple recipe uses panko, parmesan cheese, zucchini, of course, olive oil and salt and pepper.

Slice the zucchini into rounds and toss them with a little olive oil.

In another bowl mix panko and parmesan cheese together, add a little salt and pepper.

Put the zucchini pieces into the cheese mixture to coat. Kind of pile it up on top.

Place the rounds on a cookie sheet that is covered in foil that has been sprayed with non stick spray.

The full tray.  Place in a 400 degree preheated oven for about 30 minutes.

Fresh from the oven.  They were a crowd pleaser.  I got a two thumbs up from the family so this is one recipe that will be repeated. The next best thing to fried zucchini.  You can also use yellow squash too.


Zucchini Parmesan Crisps Recipe

1 lb zucchini or squash
1/4 c shredded parmesan (heaping)
1/4 c Panko breadcrumbs (heaping)
1 tablespoon olive oil
1/4 teaspoon kosher salt
fresh ground pepper to taste
Preheat oven to 400.  Line baking sheet with foil and spray lightly with non stick spray.
Slice zucchini into 1/4 inch thick rounds.  Toss rounds with oil, coating well.
In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere.  The mixture will not completely cover each round, but provides a light coating on each side.
Bake for about 22-27 minutes until golden brown.  Do not turn while cooking.

Paula Deen Mountain Dew Pound Cake

A couple of years ago Paula published this recipe in one of her summer magazines.  I tried it and it is so easy to make I thought I would share it with you as well.

Lemon cake mix, lemon pudding, oil, eggs and Mountain Dew.  Doesn't get any better or easier than that.  I used Diet MD and it doesn't change the taste at all.  You can use sugar free pudding too but I couldn't find it this time.

Dump the cake mix and pudding mix into a bowl.

When I broke the first egg into a bowl it was a double yolk so yeah me.

You need 4 eggs lightly beaten and 3/4 c oil.  Add this to the cake mix and pudding.

Beat until well mixed.

Add the 12 oz of Mountain Dew and mix well.

Spray a bundt pan with non stick spray.

Pour the cake mixture evenly around the pan.  Then put in a preheated 325 degree oven.

The final results when it comes out of the oven.  Let sit for just a couple of minutes before you turn it onto a plate.

Turn over onto a plate and cross your fingers that it will come out clean.  You might need to run a butter knife around the sides of the pan to loosen it.

Okay to prove that this is real food for real people and that everything does not turn out perfectly every time and that the world does not end if it doesn't.  My cake stuck on the bottom.  Next time I will grease and flour the pan instead of spraying it.

I turned it over and tried to clean it up a little bit.  The bottom line is that it still taste good and my family did not even notice that it wasn't perfect.  They really don't care they just want to eat something good and I am sure your family feels the same way.  Don't sweat the small stuff.

Paula Deen Mountain Dew Pound Cake Recipe

1 lemon cake mix
1 box lemon instant pudding mix
1 (12oz) can/bottle of Mountain dew
3/4 c oil
4 large eggs
Preheat oven to 325.  Lightly grease and flour a 10 cup Bundt cake pan.
In a large bowl, combine cake mix and pudding mix.  Add soda, oil and eggs.  Beat until smooth.  Pour batter into prepared pan, and bake for 45-50 minutes.  Let cool in pan for 10 minutes.  Remove from pan and let cool completely.