Easy Banana Cream Pie

There is one thing that I love more than an amazing dessert, it is an amazingly easy dessert, and this is one that takes just a few minutes to whip together. It is also mostly hands off once you get everything together so it is a nice quick option when you are running a little bit behind.

Instructions: Ingredients | Directions

This recipe is going to take you about twenty-five minutes to prepare, setup time is an hour, and you’ll be already in around one hour and twenty-five minutes.


  • 3 cups heavy cream
  • 1/2 cup crushed ice
  • 1 (3.5 ounce) package instant banana pudding mix
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 3 bananas, sliced
  • 1 (9 inch) pie shell, baked
  • 1 cup heavy cream


  1. Break out your electric mixer, whip 3 cups heavy cream on low until it starts to get thick. Next Add crushed ice and continue to whip another 4 minutes. Add the vanilla and banana pudding and increase the speed on the mixer. Continue to whip the mixture until the pudding is fully blended with the cream and thickens. Now continue to mix on high and beat until mixture is thick and supports itself.
  2. Line the pie crust with banana slices as well as half of the side of the pan. Cover the bananas with half of the banana cream mixture then cover the cream with the rest of the bananas. Use the remainder of the cream to cover the bananas as toping.
  3. Use another bowl and whip a cup of cream until it’s stiffs. Using a pastry bag to cover the pie with cream topping. Make sure that you cover it evenly and ensure that it is covered completely. Finally refrigerate it for an hour before serving to ensure that everything is set up.

Super Simple Hamburger Stroganoff

I grew up on Stroganoff and this one is super easy to make. It works great if you are in a hurry and need to get food on the table fast! In fact my Easy Banana Cream Pie takes longer to prepare!

Instructions: Ingredients | Directions

This recipe is going to take you about twenty minutes to prepare, cook time is ten minutes, and you’ll be already eat in around thirty minutes. Like I said, fast!


  • 1 (16 ounce) package egg noodles
  • 1 pound lean ground beef
  • 1 (.75 ounce) packet dry brown gravy mix
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can chopped mushrooms, with liquid
  • 1/2 cup milk
  • 1 (8 ounce) container sour cream
  • 2 (10.75 ounce) cans condensed cream of mushroom soup


  1. Boil a large port of water, add some salt once it boils. Add the egg noodles to the water and boil them for about eight minutes or until they are al dente.
  2. Cook the ground beef in a skillet until no pink shows and then drain off the fat.
  3. Mix your gravy together then add the cream cheese, mushrooms, and hamburger. Make sure that the cream cheese is melted before you add your milk, sour cream, and mushroom soup to the pasta. Stir well and enjoy!

Heartwarming Ham and Potato Soup

There is nothing like a warm and soothing potato soup on a cold winter day, or any day for that matter. The ham just adds that extra touch to the mix that produces a wonderful flavorful meal that will become a family hit!

Instructions: Ingredients | Directions

This recipe is going to take you about 20 m to prepare, cook time is 25 m, and you’ll be already in around 45 m.


  • 3 1/2 cups peeled diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk


  1. Put a pot of water on the stove and add the potatoes, celery, onion, ham. Bring it to a boil and allow it to cook at a low heat. Once the potatoes are are soft you can stir in your chicken bouillon. Add salt and pepper for taste.
  2. Melt the butter over medium-low heat in another saucepan. Whisk in flour and milk together and cook it until it’s thick. Stir in more milk and ensure that lumps do not form. Cook on low heat until thick.
  3. Add the thickener to the pot, cook until everything has heated, stirring to ensure that it mixes together. Once it is hot you can serve the soup.

Delicious Sour Cream Peach Pie

If you’re looking for a great way to spice up your peach pie, though I rarely every find a need to spice it up, this is a nice way to do it. Actually I like to work this one in between, sort of mix up the peach pies so that they always stay interesting, though my family has hinted that this is their favorite. But I find that b mixing in the traditional peach pie this one maintains its special place.

Instructions: Ingredients | Directions

This recipe is going to take you about twenty minutes to prepare, cook time is about an hour and fifteen minutes, and you’ll be already in around an hour and a half.


For the Crust

  • 1 1/4 cups all-purpose flour
  • 1/2 cup butter, cut into chunks
  • 1/2 teaspoon salt
  • 2 tablespoons sour cream

For the Filling

  • 4 fresh peaches – peeled, pitted, and sliced
  • 3 egg yolks
  • 2 tablespoons all-purpose flour
  • 1/3 cup sour cream
  • 1 cup white sugar


  1. Preheat oven to 425 degrees Fahrenheit or 220 degrees Celsius. Butter a pie pan. I used a nine inch pan.
  2. Place the flour, butter, salt, and 2 tablespoons sour cream in your food processor for a quick mix. I will usually use place it at pulse until mixture comes together in a large ball. This is of course optional and you can do it the traditional way and mix it by hand. I don’t role the dough out, that always comes out less than satisfactory when I do it so I just push it into shape in the pie pan until it forms a crust.
  3. Pre-bake the crust in your preheated oven until golden brown. Careful this only takes around ten minutes.
  4. Reduce oven heat to 350 degrees Fahrenheit or 175 degrees Celsius.
  5. Arrange your peach slices in pie crust in a stacked spiral form, sort of making them radiate outward.
  6. Prepare your egg yolks by lightly beating them in a bowl. The mix in your sugar, sour cream, and 2 tablespoons flour until everything is well-mixed. Pour the mixture over peaches making sure to let it have a chance to sink in around the openings. I like to cover the pie with aluminum foil though I know some people find this a needless extra step.
  7. You will need to bake the pie for fifty minutes. At this stage I will remove the tin foil and continue baking it until everything has set. This is will generally take another ten minutes or so.

To Start

There are a lot of things that you need to do when you start something new. When you begin things seem strange, mysterious, maybe even hard. That is at first. But as you try them the more normal they become, the less mysterious, and then at last they are easier if not even trivial to complete.

This same formula can be used to describe just about anything that we begin.

This website is new to me. The act of writing this openly with you and expressing different ideas that are, while a part of who I am, a challenge to get onto the page. This will of course become easier as we move forward together with one another. You will bare witness to a change it quality and skill, an improvement in the overall experience which in turn generates a sense of growth.

Growth is something that we will be doing a lot of as mothers, it is something that we will be witnessing a lot of in our children and it is something that will never stop amazing me.

The post that you have just read is a start. The first toe in the water of the new world that I have just entered.

I never thought that I would one day be doing this. The idea of writing a blog would have been just as mystical as celebrating a baby shower, giving birth, and caring for a child. But like with all things it is something that you can learn, grow and expand. These first simple attempts will soon grow into full strides.

And I hope to walk together with you. The start is always the most difficult part.