This week’s recipe comes from a library book Sam picked out at the local library. Why Norway? Who knows.

This is Sam making me a surprise. They would have been gingerbread cookies, but Sam doesn’t like ginger. So, instead they were more spice cookie or molasses cookie. It was a boy project. Sam, Mark and Wilson made the cookies, rolled the dough and cut them out. We even had some left over dough so that we can make a few more this weekend. And, they made them wheat-free so that Sam could eat them as well. Sophie and I didn’t have to do any work. We just got to taste the fruits of their efforts. They were delicious!

No picture this time. Somehow, we ate the pie before we could take a photo. All I have is a picture of me stirring. This is also actually last week’s recipe – oops.

Greenville Chocolate Chess Pie
2 eggs
2 Tbsp Cocoa
1/8 tsp salt
1/2 stick margarine melted
6 oz. Evaporated Milk
1 & 1/2 C sugar

I prebaked my pie shell for 5 minutes at 400 degrees. Turn the oven down to 325 degrees while you finish the recipe. Here it is: Mix all the ingredients together and pour into the pie shell. Bake one hour at 325 degrees. Make sure the pie is set before you take it out of the oven. Nothing’s worse than a runny pie.

The guts of this recipe come from the CAROLINA COOKING pamphlet (64 pgs.) It can be found on page 52. I did alter a few things, but the majority of the recipe remains the same. You can have this ready to serve in time for dinner!! I did.

This week’s creation comes from the current issue of Southern Living Magazine. Currently on the shelves, you can probably find it at the local grocery. I don’t know how I’ll get through all the books on my shelves if I keep reading the magazines!!

Anyway, this is BANANA PUDDING PIE. It is featured on the cover and on page 118 inside the magazine. Although the recipe has a couple of distinct steps (crust preparation, pudding preparation, and pie assembly), I didn’t find it too terribly difficult to navigate. In fact, you could easily make the pie crust a day or two a head of time. A word to the wise, if you are planning to eat the pie the same day, you’ll need to be working on it mid to late-morning. After the pie is assembled, it cooks for abou 12 minutes, then cools for an hour, then chills for at least four hours. I found this information at the end and so Mark was VERY disappointed that he didn’t get to eat it last night.

It’s quite tasty. So, if you like banana pudding, this is right up your alley.

This week’s recipe didn’t actually come from one of my books on hand – shocking! I had a chance to sit down on Monday evening and caught a little bit of Emeril Live. Emeril had a few really good looking items on the table that night, including a delicious looking 48 oz. Bone-In Ribeye. So, for Valentine’s Day, I decided to try the Cremed Spinach recipe.

I started with a large bag of fresh spinach. This really cooks down, so it’s hard to get too much. Instead of boiling or steaming the spinach, I sauted it in a couple tablespoons of Olive Oil and a dash of salt. It only took a couple of minutes. While the spinach is cooking, take 2 Tbsp of corn starch and dissolve it in about a cup of half-n-half. Then place cream mixture in a pan over low heat. As the mixture heats, it will thicken rapidly. When thickened, quickly add 1/4 cup shredded cheddar and a 1/2 cup parmesean cheese. Toss cooked spinach in the cheese sauce and place in a casserole dish. Top with a little extra shredded cheese and place in the oven at 350 degrees for about 20 minutes or so. Yum!!

Note, if the cheese sauce is too thick for you, add a little extra milk while over a low heat and thin the sauce to your desired thickness. Then proceed to add the spinach and go from there. Good Luck!!

Southern Living
1995 Annual Recipes
Granola Muffins
Page 78

This week’s Recipe Challenge choice comes from an old standby. I used my aunt’s homemade Golden Raisin Granola in the recipe and tried the new silicon muffin cups from my sister-in-law. These muffins were incredibly tasty and the muffin cups worked great, as long as we let them cool enough first. The only change I made in the recipe had to do with the baking mix they recommended. The recipe calls for “reduced fat” baking mix, and I just had regular. So, regular fat-filled granola muffins is what we ate!

1 1/2 C reduced fat biscuit and baking mix
1 C firmly packed brown sugar
1 t ground cinnamon
1 C oat granola
1/2 C raisins (I used golden.)
1 large egg, lightly beaten
3/4 cup skim milk
1 T vegetable oil
vegetable cooking spray (or silicon baking cups)

Combine first three ingredients in bowl; stir in cereal and raisins. Set aside.

Combine egg, milk, and oil; add to flour mixture, stirring just until moistened. Makes a thin batter.

Coat muffin cups with cooking spray( do not spray silicon cups); spoon batter into cups, filling 3/4 full.

Bake at 375 degrees for 15-20 minutes, or until golden. Yields about 16 muffins.