Saturday, November 14, 2009

What I have been cooking....

I love buying bananas. If I don't eat them, they become a fabulous banana creation. I have a core group of friends at the office and they love helping me out by eating my goodies. Thursday night I made banana muffins. These had a great struessel topping and were very moist. I was able to make 12, unlike the recipe which says only 10.

I recently bought a lodge iron skillet. It is enamel coated and other than it being blue when I wanted red, it is perfect! And it was on sale, which is why it is blue when I wanted red. I made this corn bread recipe tonight and it was wonderful! I feared it would be too sweet, but not at all. The pan cleaned easily with some hot water and a dish towel. Next I want to make an apple pie in it, or maybe a cake. Whatever the pioneers would make in their skillets.

The corn bread was served with mashed potatoes, asparagus, cranberry sauce and TURKEY. HEB had a special where if you buy a pre-cooked turkey you get all kinds of other items for free. The turkey was very good and I will be eating on it the rest of the week. Which is fine, because I will be in Mexico for Thanksgiving and most likely eating fish tacos rather than poultry.

My mom joined us for our pre-Thanksgiving feast and she brought the dessert. It was chocolate mousse torte made with nilla wafers. It was very good and very pretty.

Chocolate Mousse Torte

Nilla Wafers
4 squares Baker's semi sweet chocolate, divided
2 packages (3.9 oz) jello chocolate instant pudding
2 cups plus 2 tbs cold milk, divided
1 tub (8 oz) cool whip, divided
1 pkg (8 oz) cream cheese
1/4 cup sugar
raspberries for garnish

Line wafers on the bottom and up sides of a 9-inch pie pan.

Melt 3 squares of chocolate.

Beat pudding mixes and 2 cups of milk with whisk for 2 minutes. Stir in melted chocolate and 1 cup of cool whip. Poor into prepared pan.

Beat cream cheese, sugar and remaining milk with mixer until blended. Stir in 1 cup of the remaining cool whip. Spread over pudding.

Garnish with raspberries and chocolate curls from remaining square of chocolate. Refrigerate at least 3 hours before serving.

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