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Category : Recipes

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Banana Cream Pie Recipe

Banana Cream Pudding Pie Recipe

Banana Cream Pudding Pie

Banana Cream Pudding Pie Recipe – I grew up having the best homemade banana cream pie. My grandmother made it with love and I have been thinking about it lately. While this banana cream pudding pie isn’t anything even close to what she made, it was absolutely delicious.

Banana Dessert Ingredients

It was so yummy that my family ate the whole pie on the first night. Next time I will make two. I found this recipe on The Country Cook blog. So let’s get started.

Ingredients

For the crust:

2 cups Nilla Wafers crumbs measured after crushing

1/4 cup sugar

1/2 cup butter (1 stick) melted

For the filling:

1 8 oz package cream cheese softened

1/2 cup sugar

1 8 oz carton frozen whipped topping Cool Whip thawed

1-2 bananas sliced

1 3/4 cups cold milk

1 3.4 oz package instant banana cream pudding mix

Instructions

Start off by spraying a 9-inch pie pan with nonstick cooking spray. Preheat your oven to 350 degrees.

Nilla Wafer Crumbs

Nilla Wafer Pie Crust

Fill a ziplock bag with Nilla Wafers and crush. You will need 2 full cups of crushed wafers. In a small bowl, combine Nilla Wafer crumbs and sugar; then stir in melted butter. Press the crumb mixture onto the bottom and up the sides of prepared baking dish. Bake at 350° for 8 minutes and let cool.

Banana Pudding

In a small bowl, whisk cold milk and pudding mix until combined. Let stand for 2 minutes until slightly thickened.

Cream Cheese

In a large bowl, beat cream cheese and sugar with mixer until smooth. Fold in half of the Cool Whip and the prepared pudding.

Pudding and Cool Whip

Pudding Mix Blend

Arrange the banana slices into the bottom of the wafer crust and then top with the banana cream filling.

Sliced Bananas

Spread the rest of the whipped topping on top. You can then decorate with mini wafers, shaved almonds or bananas. Get creative – clearly I’m not that creative since I only used the mini wafters.

Banana Pie

Refrigerate for at least 2 hours. I made mine in the morning and served it with dinner.  I would have to imagine that you could replace the banana pudding with any other flavor to make your favorite creamy pie.

Creamy Banana Pie

Do you have a recipe that you think that we should try? Leave us a comment below.

Weve Tried It Favorite Soup Recipes

We’ve Tried It Favorite Soup Recipes

Favorite Soup Recipes

If you have spent any amount of time on We’ve Tried It then you know we are soup lovers. We have compiled a list with links to our top 6 favorite soup recipes for you, enjoy!

Chicken-Tortilla-Soup

Chicken Tortilla Soup Recipe

Cheesy-Hash-Brown-Soup-Recipe

Cheesy Hash Brown and Ham Soup Recipe

Cheeseburger-Soup

Cheeseburger Soup Recipe

Hearty-Split-Pea-and-Ham-Soup

Hearty Split Pea and Ham Soup Recipe

White-Chicken-Chili-Recipe-2

White Chicken Chili Recipe

Turkey-Chili-Recipe

Crock Pot Turkey Chili Recipe

If you try one of our favorite recipes please come back and comment and let us know what you think. Keep warm and have a wonderful weekend!

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Bacon Cauliflower Chowder

Bacon Cauliflower Chowder Recipe

Bacon Cauliflower Soup

Bacon Cauliflower Chowder Recipe – Rich and delicious! This soup will surely warm you up on cold winter nights.

If you follow WTI then you know that my last soup recipe was also a chowder, we can’t get enough. It seems like most of my soups have potatoes so this time I decided to try a healthier route.

Ingredients:

8 slices of crisp bacon, chopped

4 tablespoons butter

2 cloves of minced garlic

1 large onion diced

4 carrots, peeled and diced

4 stalks of celery, diced

1/2 cup of flour

8 cups chicken broth

2 cups 2% milk

2 heads of Cauliflower

Salt and pepper for taste

Directions:

Cook bacon until crispy. Once done transfer to a paper towel and pat the grease off. Once cooled, chop and set aside.

Melt butter in a large soup kettle over medium heat. Then add the garlic, onion, carrots and celery. Cook, stirring occasionally, until tender. Stir in cauliflower, stirring occasionally, about 5 minutes.

Add flour, coating vegetable mixture and cook for 2 minutes. Stir in chicken broth and milk, stir until slightly thickened, about 3-4 minutes.

Bring to a boil; reduce heat and simmer until cauliflower is cooked to your liking, about 15-20 minutes. Salt and pepper, to taste.

Garnish generously with bacon and enjoy.

Rolo Pretzel Sandwiches SM

Rolo Pretzel Sandwich Recipe

[caption id="attachment_5389" align="aligncenter" width="500"]Rolo Pretzel Sandwiches Recipe Rolo Pretzel Sandwiches[/caption]

Rolo Pretzel Sandwich Recipe: This time of year social media seems to be filled with delicious looking recipes for the holiday’s. These rolo pretzel sandwiches popped up on my Facebook feed and I knew that I had to make them.

Perfect family activity, the kiddos can unwrap the Rolos and line up the pretzels. It’s super easy! Start by lining a baking sheet with tinfoil or parchment paper, fill with pretzels. Then place Rolos on top of pretzels and place in a 250 degree pre-heated oven for 3 minutes. Keep an eye on them and take them out when they start to melt. Immediately top with another pretzel. Let cool. I popped mine in the refrigerator for 10 minutes to firm up.

Rolo Pretzels

Melted Rolos

Chocolate Pretzels

To make them festive we decided to dip half of the pretzel in melted white chocolate and add some red and green sprinkles. Melt the white chocolate in the microwave for 2 minutes.

White Chocolate Sprinkles

Quick and easy! This would make a great gift for a teacher or friend! You could put them in a holiday tin or wrap up in a clear bag with a Christmas bow.

Ingredients:

Rolos

Pretzels

White Baking Chocolate

Sprinkles

Tin Foil or Parchment Paper

Another variation: One pretzel on the bottom, topped with a Rolo and once melted smash it down with a pecan. Yum! I am going to try those next.

Be sure to follow We’ve Tried It on Facebook.

chicken vegetable chowder

Cheesy Chicken Vegetable Chowder Recipe

cheesy chicken vegetable chowder

Cheesy Chicken Vegetable Chowder Recipe: Soup season is here and there is nothing better than throwing together whatever you have on hand into a kettle and making homemade soup. In my family our creations are generally named while we are eating.

Now, depending on your time frame, you can use store bought chicken broth. Also, if you don’t have enough time to roast your chicken you can pick up a rotisserie chicken at your local deli. Using a whole chicken will result in much more tender meat.

Ingredients:

3 cups chopped carrots (1 16oz bag of baby carrots chopped)

2 cups chopped celery (6 stalks)

1 cup chopped onions (medium white onion)

5 large baker potatoes chopped

48oz chicken broth

2.5 lb oven roasted whole chicken

1 cup cubed Velveeta Cheese (optional)

1/4 cup butter

1/4 cup flour

1 cup heavy whipping cream

Salt and pepper to taste

2 pinches of thyme

roasted chicken

Directions:

If you are roasting a chicken be sure to get that going right away. Prep your vegetables. I go for a large chop because it makes the soup so much more hearty.

In large soup kettle melt 1 tablespoon of butter and add in all of your chopped vegetables, sweat for around 5 minutes on medium heat, add salt, pepper and thyme.

chopped Veggies

chopped vegetables

Now you add the chicken broth to just above the vegetable mixture, boil until all vegetables are tender. It’s time to thicken the soup. In a small fry pan melt 1/4 cup of butter and whisk in 1/4 cup of flour. Once it starts to bubble you can add your heavy whipping cream. Whisk thoroughly and then pour into your soup kettle slowly stirring until desired thickness.

flour and butter

heavy whipping cream

Now would be a good time to add the Velveeta Cheese, as a result it gives the soup a rich flavor. You can add the chicken now. We wait until the end since the chicken is already cooked. There is nothing worse than overcooked chicken.

velveeta cheese

chopped chicken

If you decided to try out this recipe please leave us a comment below and let us know what you thought.

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White Chicken Chili Recipe

White Chicken Chili Recipe

White Chicken Chili Recipe 2

White Chicken Chili Recipe: We are BIG fans of all soups and stews. Hard to believe that this is the first time I have made white chicken chili. My house smells amazing!

Generally I search out many recipes and take a little from each one. Most recipes called for 1-pound boneless, skinless chicken breast, cubed, I prefer to use rotisserie chickens for my soups, they just seem tenderer and have better flavor.

White chicken chili ingredients

Ingredients:

1 tablespoon olive oil

1 rotisserie chicken shredded

1 tablespoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon pepper

2 teaspoons minced garlic

4 cups chicken broth

3 15 oz. cans white beans rinsed and drained

1 small can diced green chilies

1 11 oz. can whole kernel corn

Monterey Jack cheese for garnish

Fresh cilantro, chopped

Heat olive oil in medium sized soup pot. Add shredded chicken, minced garlic, cumin, oregano, salt and pepper. Cook for 5-7 minutes. Stirring to get all the spices mixed into your chicken.

Chicken

Add 4 cups of chicken broth, 3 cans of beans, 1 can of sweet corn and 1 small can of green chilies. Bring soup to a boil and then simmer for 30-45 minutes.

White Chicken Chili spoon

Sprinkle with cilantro and Monterey Jack cheese.  I have seen many recipes that added slices of avocado to finish off. Enjoy!

Chicken Tortilla Soup Weve Tried It

Chicken Tortilla Soup Recipe

Chicken Tortilla Soup

Chicken Tortilla Soup Recipe: I’m not sure what your reaction was when you saw the above photo of this delcious looking soup, but I want some right now! My friend Brandy Morcomb posted this picture on her Facebook page of her homemade Chicken Tortilla Soup and she was kind enough to share her recipe with us.

Not only is Brandy sharing her recipe for the soup but she is also giving us her very own spice mix and fills us in on how she makes her cilantro rolls!

Ingredients:

1-2 jalapeño diced
1 red pepper diced
1 yellow onion diced
1 box chicken stock (about 4-6 cups )
1 bag of fire roasted corn
2 cans of fire roasted tomatoes
1 can of black beans
1 rotisserie chicken-cleaned off the bone and cubed

You can use whatever spices you like or you can try Brandy’s special spice mixture. Once you have throughly mixed the spices together ONLY USE 2 tablespoons for your soup. You will have extra for other dishes.

Brandy’s Spice Mix (Only use 2 tbsp.)

3 Tbsp. chilli powder
1 1/2 Tbsp. sea salt
2 Tbsp. cumin
2 Tbsp. smoked paprika
2 Tbsp. Mrs Dash southwest Chipotle
1 Tbsp. crushed chilli flakes (optional)
2 Tbsp. cayenne pepper

In a soup pot sauté the jalapenos, red pepper and yellow onion. Once the veggies are tender add the rest of your ingredients and 2 tablespoon of spice mixture. Bring the soup to a light boil and then simmer for 1 hour. While the soup is simmering Brandy always adds the juice of 1-2 limes. Seems simple right?

When you are ready to serve you can top with chips, sour cream, shredded cheese, avocado, and/or cilantro. Whatever you like.

The cilantro rolls are crescent rolls with fresh cilantro and a half a stick of Organic string cheese rolled in them. Then topped with a dash of cilantro.

Strawberry Cheesecake Chimichangas Weve Tried It 2

Strawberry Cheesecake Chimichangas Recipe

Strawberry Cheesecake Chimichangas Weve Tried It

Strawberry Cheesecake Chimichangas Recipe: My niece and daughter decided that they wanted to do some baking yesterday and found this recipe. We are so glad they did! Crunchy, sweet, creamy and wonderful all wrapped up in a dessert burrito.

Ingredients:

6 soft flour tortillas (8 inch work best)

8 oz. cream cheese (room temperature)

1/4 cup sour cream

1 Tablespoon sugar

1 teaspoon vanilla extract

1 cup sliced strawberries

Vegetable oil-for frying

1 Tablespoon cinnamon

1/2 cup sugar

Cooking Directions:

Beat the cream cheese, sour cream, 1-tablespoon sugar and vanilla extract until creamy. Then fold in 3/4 cup of sliced strawberries. Once you have your filling mixture ready divide it evenly between the 6 tortillas. Spread the filling in the lower third of each tortilla, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito. Secure your chimichangas with a toothpicks.

Chimichangas filling

Get your oil ready now. Pour 2 inches of vegetable oil in a cast iron skillet or deep sauce pan. Heat oil over medium-high heat until it reaches 360ºF.

In a shallow dish combine 1/2 cup sugar with 1-tablespoon cinnamon and set aside. Get a large plate ready for deep fried chimichangas by lining it with paper towels.

Chimichangas Frying

Fry the chimichangas until golden brown and crispy, about 3-4 minutes and flip them as needed. You can work in batches, our skillet was large enough to do all 6 at once. We really like them crispy, make sure all sides are golden brown. Transfer the chimichangas to the paper towel to collect any extra grease, and then roll them in the cinnamon and sugar mixture. Do not let chimichangas cool down before you roll them in cinnamon and sugar mixture.

Chimichangas Weve Tried It

Arrange on a plate and garnish with strawberries. You could also make some fresh whipping cream to dip the chimichangas in. So delicious!

I would love to take the credit for this amazing recipe but we found it on Just a Taste blog. Good stuff! What should we bake next? Leave us a comment below.

Tater Tot Hot Dish Weve Tried It 350

Phat’s Cast Iron Tater Tot Hot Dish

Tater Tot Hot Dish Weve Tried It

Phat’s Cast Iron Tater Tot Hot Dish: I always see the same old tater tot hot dishes so I wanted to switch things up a bit. Why not do it all in one pan? So I turned to my cast iron skillet and came up with this really simple idea. More meat than veggies, more cheese! The way I like it.

Ingredients:

  • 1.5 lb ground beef
  • 1 medium white onion
  • 12 oz frozen vegetables(mixed veggies with corn/peas/carrots)
  • 16 oz frozen tater tots(or whatever fits in cast iron)
  • 1 10.5 oz can cream of chicken soup
  • 1 10.5 oz can cream of mushroom garlic soup
  • Milk
  • Shredded cheddar cheese (about 2 cups)
  • Salt and pepper
  • Crunchy cheddar cheese French fried onions
  • Teaspoon of Worcestershire sauce

Instructions:

  • In a cast iron pan, brown the onion (chopped). Then add beef and brown. Salt and pepper accordingly. Drain the fat.

TT Garlic

tt hamburger

  • Combine the two cans of soup, the frozen veggies (don’t need to be thawed), add a couple splashes of milk (probably about 1/4 to 1/2 cup) and the Worcestershire sauce to the cast iron pan of beef/onion mix.

tt mix

tt cream

  • Salt and pepper to taste and mix it all together
  • Cover it all with a layer of frozen tater tots in a neat organized display.

tt wheel

tt loaded

  • Bake it in the oven at 375 F for 25-28 minutes

tt oven

  • Take it out of the oven and add a layer of shredded cheese over it all (I used mild cheddar and sharp cheddar) along with the cheddar French fried onions.

tt onions

  • Put it back in the oven for another 10-13 minutes until the cheese is melted and the onions on top are golden brown.

TT baked

tt scoop

TT bit

Enjoy with a smile!

Tuna Salad Recipe

Tuna Salad Recipe

Tuna Salad

Tuna Salad Recipe: Yesterday I posted a picture on We’ve Tried It Facebook page of my tuna salad and a follower asked for the recipe. If I would have know I was going to post this recipe I would have taken more photos of the process.

Tuna salad is pretty simple to make, the recipe really depends on what you like. After you check out our recipe let us know if you add something different that you think we should try.

Ingredients:

2 boxes Creamette Rings (dry pasta)

2 cans tuna fish (drained)

1 medium onion (diced)

6 stalks of celery (diced)

1 can peas (drained)

Hellmann’s Mayonnaise

Seasonal Salt

Mustard

Salt & Pepper to taste

Directions: Boil pasta rings until cooked to your liking, drain and place in large bowl. Chop celery, onions and add to the pasta. Drain tuna, peas and add. Season the mixture, add Hellmann’s and stir. Continue add in Mayo until it gets to the creaminess that you like. I add just a small amount of mustard to the salad. Taste and add more seasonings until perfect.

Place in refrigerator until ready to serve. During the chilling process the pasta can soak up the mayo. Add more mayo before serving if needed.

You can use any kind of noodle that you want, we think the rings make for the best tuna salad around.

Do you have a recipe you think we should try? Leave a comment below.