Banana Pudding

Banana Pudding is one of the easiest and most traditional recipes one could make.
It’s one of those recipes that doesn’t require much ingredients so it’s affordable and is perfect for a potluck or any other type of gathering.

This is your basic banana pudding, my family only adds in one special ingredient; Mexican Vanilla. 

Ingredients:

  • Vanilla Wafers
  • 2 Boxes of Vanilla Instant Pudding
  • Milk (For the instant pudding. Follow box for instructions.)
  • Bananas (The more pudding you would like, the more bananas you should get.)
  • 2 Containers of Whipped Cream
  • 2 tsp. of Mexican Vanilla (Optional)

Directions:

In a separate bowl, follow instructions for the Vanilla Instant Pudding, remember if you are making two boxes, you will double up on the measurement of milk.

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Once all combined, let it sit for five minutes.

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Set that aside and get your main bowl ready for layering.

The first layer is the Vanilla Wafers.

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Next you add a layer of your Vanilla Instant Pudding. Make sure the layer is enough to cover all the wafers.

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The next layer will be the sliced bananas.

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Before you add the whipped cream, add one teaspoon of the Mexican Vanilla extract and mix it in the container. You do not have to add the Mexican Vanilla but it gives the pudding an extra something. Again, remember if you are using more than one container of whipped cream, add a teaspoon of the Mexican Vanilla extract to each container.

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Now that you have completed your first full layer, you repeat each step until you reach the top of the bowl you are using.

So remember:

  • Vanilla Wafers
  • Vanilla Instant Pudding
  • Sliced Bananas
  • Whipped Cream

The last layer on top has be whipped cream so in case you are running low on the rest of the ingredients, get to a good stopping point and make sure you top of the pudding with whipped cream.

If I have any remaining Vanilla Wafers, I crush them in the bag and sprinkle them on top. Also, if I have any maraschino cherries, I’ll add a few of those too but that is completely optional.

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I tend to use a clear glass bowl when I make my banana pudding solely for the reason that I love to look at all layers.

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Store in the refrigerator until you are ready to eat!

This is typically a hit at gatherings and one of my favorite go to recipes, what’s your favorite go to recipe for desserts?

With Love,

– R. Vargas

Tonkatsu

Hello everyone!

On today’s blog, I thought I would share my version on Tonkatsu, which is a Japanese dish that consists of a breaded, deep-fried pork cutlet.
Since I am not Japanese, this will not be the traditional Tonkatsu you would have in an authentic restaurant or in Japan but it’s still pretty good!

Ingredients:

  • Boneless pork chops, pounded to a centimeter thick (I used 4 boneless pork chops)
  • Salt & Pepper
  • Flour
  • 1 Egg
  • 1 cup of Panko
  • Oil
  • Garlic Salt
  • Lemon Pepper

Directions:

Season the pounded pork chops with salt & pepper, garlic salt and lemon pepper.

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Dust with flour and make an even coating.

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Add a small amount of oil into your skillet over medium heat. If you throw in a small Panko breadcrumb in and it sizzles, that’s how you will know if it is ready.

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In two separate bowls, prep the egg and Panko breadcrumbs.

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Dip the pork into the egg to coat. Make sure to coat it well!

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Next, take the coated pork chop and dip into the Panko. Toss in a few times or press down to make sure it has a good coating.

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Once coated, lay the pork chops in the skillet with hot oil for 5-6 minutes or until golden brown. Flip and cook on the other side for another 5-6 minutes.

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After they are fully cooked, place them on a plate lined with paper towels to drain excess oil.

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Slice your Tonkatsu and serve with shredded green cabbage, white rice or noodles and enjoy!

With love,

-R. Vargas

#DIY Bridal Shower Gift

Hello everyone! What goals do you have in mind for this new year?

This year I am working on my creativity and taking it to the next level so for the first post of the year I will be sharing this #DIY Bridal Shower Gift I thought of.
Of course you do not have to use this as a bridal shower gift but since a sweet friend of mine recently got married, I thought this would be the perfect gift for her as a new wife.

During the Summer I went to Target and found this Recipe box marked down for Clearance and I have been saving it for this special project.

Included in this Recipe box were four colored tabs and twelve recipe cards that I divided up.

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If you have been a loyal follower of my blog or Instagram, you may have noticed that I cook and bake quite often. Most recipes consist of family recipes and others are simple Pinterest experiments.

For this project, I only used family recipes that could simplify things for a new wife.

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I categorized the four tabs into:

  • Breakfast
  • Lunch
  • Dinner
  • Desserts

On the front of the card I wrote the title, notes, prep time, total time, and the ingredients and on the back I wrote out the directions. (I used a few of my mothers favorite recipes and made sure I gave her credit.)

I decided to not fill in every blank recipe card so that my friend could write down her own recipes and keep them all together. I did fill in at least one card for each category to get her started.

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I hope she likes her gift and that her marriage is blessed with years of happiness and unconditional love.

Did you like this quick and simple gift? Comment below and let me know!

With love,

-R. Vargas

Spinach Artichoke Stuffed Chicken

A few days ago I decided to experiment with this Pinterest recipe that I had been eyeing for quite some time.
I took the recipe from Cafe Delites Blog and tweaked it.
Overall it was quick and simple and a total winner!

Ingredients:

  • Four chicken breast
  • Salt & Pepper
  • 2 Tablespoons of Italian seasoning
  • 1 cup of Spinach & Artichoke dip
  • Olive oil
  • Toothpicks (Optional)

Directions:

Drizzle some olive oil in a skillet and let it heat up on a low fire while you cut slits in your chicken breast creating a pocket. (Do not cut all the way through.)
Season with salt & pepper and Italian seasoning.

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Fill in the pockets with 1 – 2 tablespoons of spinach & artichoke dip and smooth evenly throughout the slit. Seal and secure with a few toothpicks.

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Place chicken breast in the skillet and brown on both sides.

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Once the chicken is fully cooked on both sides, remove them from the skillet and let cool.
Be sure to remove the toothpicks before serving!img_1806

Quick, simple, and delicious!

Xoxo,

– R. Vargas

 

 

Cream Cheese & Pumpkin Pie

I made this recipe for the first time today and I have decided it will be a keeper!

Ingredients:

  • 1 refrigerated pie crust or you can make your own from scratch like me which you can find here
  • 1 cup of sugar
  • 3 tablespoons of all-purpose flour
  • 1 package (8 oz) of cream cheese, softened
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 3 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 1 tablespoon of milk

 

Directions:

Heat oven to 350°F.
Place pie crust in 9-inch glass pie plate as directed on the package for one-crust filled pie.
Bake about 10 minutes or until light golden brown.

In a large bowl, beat sugar, flour and cream cheese with electric mixer on low speed or until smooth.

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Reserve 1/2 cup in a small bowl.

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Add remaining ingredients except the milk to cream cheese mixture in the large mixing bowl.

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Beat on medium speed until smooth.

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Stir milk into small cream cheese mixture.

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Pour pumpkin mixture into the pie shell and set aside.

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Slowly spoon cream cheese mixture over the pumpkin mixture. Swirl together the mixture for a marbled design.

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Cover edge of crust with strips of foil to prevent excessive browning. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Remove foil for the last 15 minutes of baking.
Cool for 30 minutes and cover loosely and refrigerate for at least four hours before serving.

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A classic fall favorite.

Xoxo,

– R. Vargas

Pot Roast

Here in North Texas, the weather has been a bit cooler lately so it’s time for stews, casseroles, and comfort food.
If you follow me on Instagram or Snapchat, you may have noticed that my crock pot has become my best friend. If you don’t already have a crock pot, I advise you to go and get one! I honestly think everyone should own one, especially if you are a new wife, have children, or retired. It saves so much time!

There are many different Pot Roast recipes out there but this is the one that I enjoy the most! You can add in or substitute any vegetable, herbs or spices too!

Ingredients:

  • Baby carrots
  • One celery stalk
  • Small red potatoes
  • One onion
  • Boneless beef chuck roast
  • Salt & pepper
  • 1 teaspoon of Onion Powder
  • 1 teaspoon of Garlic Salt
  • 1 teaspoon of Lemon Pepper
  • 1 cup of water

Directions:

1. Cut vegetables in half.

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2. Place chuck roast in the crock pot and add in vegetables. Sprinkle salt & pepper all over.

3. Mix seasonings with the one cup of water and stir.

4. Pour mixture over the chuck roast and vegetables.

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5. Cover the crock pot and cook on LOW for 8-10 hours or HIGH for 4-6 hours.


Enjoy!

Xoxo,

 

– R. Vargas

 

Jalapeño Poppers 

Hi everyone!

On today’s blog, I’m going to share how to make Jalapeño Poppers.
I thought it was one of those recipes everyone knew how to make or even heard of but apparently it’s not as widespread as I thought.

This is such an easy recipe ever and if you’re ever invited to a cook out, gathering, potluck, etc. and you’re low on funds or time, this is the best appetizer to take.

Ingredients:

  • Jalapeños (As many as you desire)
  • Cream cheese
  • Bacon

Directions:

  1. Wash your jalapeños and slice them in half. (The more seeds you leave in, the more heat the jalapeños will have.)
  2. Spoon cream cheese evenly into the jalapeño halves.
  3. Cut bacon strips in half and wrap around jalapeños. (I secure the bacon strips with toothpicks.)
  4. Place on the grill for a few minutes, or place on a cookie sheet and bake in the oven on 375°F for 25 minutes.

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Once done, remember to remove the toothpicks!
Xoxo,

– R. Vargas