Black Bottom Banana Cream Pie

This pie is so good. So good that my brothers asked that I leave the leftovers for them after stuffing our bellies full on Thanksgiving day.

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Once again, I found this recipe on our cousins' blog. They've got some killer recipes over there--go check it out!

Black Bottom Banana Cream Pie

2 ready-made crusts, Oreo or Chocolate Graham*

1 small instant vanilla pudding mix

1 can sweetened condensed milk

1 c. cold water

3 c. whipping cream, divided

1 c. semi-sweet chocolate chips

1 tbsp. butter

2 tsp. vanilla, divided

1/3 c. powdered sugar

Chocolate curls

Bananas

Ganache: In a saucepan, heat 1 c. whipping cream with 1 tbsp. butter. Heat until it's hot but not boiling. Add 1 c. semi-sweet chips and 1 tsp. vanilla. Stir till smooth. Divide into two crusts and chill for 30 minutes.

Pudding mixture: Mix together pudding mix, water, and sweetened condensed milk until smooth. Put into fridge to set up (5-10 min). Whip 1 c. whipping cream until soft peaks form. Gently stir into pudding mixture.

Arrange thin slices of banana on the ganache and top with pudding mixture.

Beat remaining 1 c. whipped cream, 1/3 c. powdered sugar, and 1 tsp. vanilla until stiff. Spread on top and save some to spoon mounds around the edge. Top with chocolate curls and enjoy!

*For a homemade crust:

Place 30 oreos in a ziplock bag. Crush oreos, cream included, with a rolling pin until fine. Place 7 T softened butter in ziplock and combine. Empty oreo pieces into pie tin and press in tin until crust is formed.

Erin's Enchiladas

So right after I had my twins, my friend Erin brought over these yummy enchiladas and they quickly became one of my favorites. Now we know that there are many enchilada recipe variations out there, but being a girl from Texas I love an authentic enchilada recipe. This recipe proved to be just that. First, the recipe calls for corn tortillas and everyone knows that you are supposed to use corn tortillas when making an enchilada. Second, the sauce is homemade. None of this enchilada sauce from a can. Finally they taste amazing and you will just have to try them to be 100% convinced.

On a side note, when making these for my children I definitely cut back on the chili powder. Like I only use half of the allotted amount. They are still fabulous! If your kids can take the heat, then definitely leave it in!

On another side note, my family probably hates me for this but we have broccoli a lot. I know you are probably all thinking that broccoli and enchiladas do not go together, but in my family it does. Anything to get them to eat some greens.

Chicken Enchiladas

Sauce

2 Tbsp oil
2 Tbsp flour
2 Tbsp chili powder (I use 1 Tbsp when making it for my kids)
1 tsp cumin
1/4 tsp garlic powder
1 14 oz chicken broth
1 8 oz tomato sauce
1 tsp salt
Heat oil and stir in flour and chili powder. Cook for one minute. Add remaining ingredients, bring to a boil and let simmer for 10 minutes.

Chicken and Cheese mixture
2 chicken breast (cooked and shredded)
1/2 c cheddar cheese
1/2 c Monterrey jack cheese
1/4 c sour cream
1/4 c cilantro chopped
1/2 c sauce (made above)
1/2 c thinly sliced green onion
4 oz can diced green chilies

Combine and fill in the corn tortillas

I like to heat my corn tortillas on the stove for a few seconds each. This makes them pliable so the don't break when filling with chicken and cheese mixture. Make sure you spray your 9x13 pan with cooking spray or put a little sauce down in pan so your tortillas don't stick. After you have filled all of your tortillas, pour remaining sauce on top and sprinkle with cheese.

Bake at 350 for 15-20 min. Just until cheese melts and tortillas begin to crisp up a bit.