Everyday Cooks Recipe Club

Magnolia Bakery's Famous Banana Pudding

In this episode of Everyday Cooks Recipe Club, Kelly and Stephanie test out different banana pudding recipes. Stephanie makes her Mom’s recipe, but Kelly had to research a recipe. She came across a blog that shared the recipe for Magnolia Bakery’s Famous Banana Pudding. Kelly picked it because it didn’t have a lot of ingredients and found out that it is delicious!! In this episode, we talk about: * Where our recipes came from * If we use vanilla pudding or banana pudding * If we use milk or sweetened condensed milk * If we use Nilla wafers or Chessman cookies * If we make our own whipped cream or use cool whip * How long our recipes took * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/ [https://www.the-girl-who-ate-everything.com/magnolia-bakerys-famous-banana-pudding/] https://youtu.be/LPk-MWuW2qw [https://youtu.be/LPk-MWuW2qw] Mai’s Banana Pudding Ingredients 1 (12-oz) tub frozen whipped topping, thawed (Cool Whip) 1 (14 oz) can, sweetened condensed milk 1 (8-oz) package cream cheese, softened 2 cups cold skim milk 1 (5-oz) box instant banana pudding mix 6 to 8 bananas, sliced 2 bags chessmen cookies Directions 1. In a bowl, combine the skim milk and pudding mix and blend well using a handheld electric mixer. 2. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. 3. Fold the whipped topping into the cream cheese mixture. 4. Add the cream cheese mixture to the pudding mixture and stir until well blended. 5. Line the bottom of a 9x13 inch glass baking dish with 1 bag of cookies and layer sliced bananas on top. 6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. (1 hour) Alternates: Nilla wafers instead of chessmen cookies Instant vanilla pudding mix instead of instant banana pudding mix Whip your own heavy whipping cream instead of tub of Cool Whip Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

High Protein Dense Bean Salad

In this episode of Everyday Cooks Recipe Club, Stephanie taps into a trending recipe: Dense Bean Salad. This versatile recipe is packed with protein and flavor! It is so easy to make and one batch makes a lot! In this episode, we talk about: * Why Stephanie chose this recipe * What ingredients go in the dish; you probably have most of it in your pantry! * How each of us prepared the meal (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again * How easy it is to make a dense bean salad with the flavors you are craving. Resources & Links https://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA== [https://www.instagram.com/reel/DHSd0isOVMk/?igsh=MWs0Y2Mzajk3eXQxbA==] https://www.youtube.com/watch?v=efRyUK0oRyM [https://www.youtube.com/watch?v=efRyUK0oRyM] https://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874 [https://www.allrecipes.com/steak-chimichurri-dense-bean-salad-recipe-11689874] If there are recipes you want us to try or questions you want to ask, email us at everydaycooksrecipeclub@gmail.com [everydaycooksrecipeclub@gmail.com] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Lasagna Two Ways: Classic Oven Baked vs. Slow Cooker

In this episode of Everyday Cooks Recipe Club, Stephanie suggests we make a classic lasagna. We each use a different method. Kelly makes an oven baked lasagna while Stephanie makes her lasagna in the crockpot. Both of us remember how easy this dish is to make and why it never goes out of style! In this episode, we talk about: * Why Stephanie picked this recipe * Making marinara sauce from scratch * Cottage cheese vs ricotta cheese * Boil the noodles or not? * Baking the lasagna vs cooking in the slow cooker * How each of us prepared the recipes (and where we improvised!) * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links Marinara sauce recipe m/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVlu [https://youtube.com/shorts/5Jr3bJ2T1UA?si=LlorJoXUzLIWvVlu] Lasagna recipe https://www.youtube.com/watch?v=TzJss3PUGHE [https://www.youtube.com/watch?v=TzJss3PUGHE] Bonus! This is Stephanie’s own recipe! Easy Slow-Cooker Lasagna Ingredients 1-pound Italian sausage 1 small onion 2 garlic cloves chopped 1 large jar 24oz pasta sauce (marinara or your pick) 1 cup chicken stock or bone broth 1 24 oz low-fat cottage cheese 1.5 cups shredded mozzarella cheese 1 cup freshly shredded parmesan cheese 5 oz (small clam or bag) of fresh baby spinach 6-8 oven ready-bake lasagna noodles 2 tablespoons Italian seasoning 1 tablespoon Herbs de Provance Optional 1 teaspoon red pepper flakes ½ finely chopped jalapeno 8 oz chopped mushrooms 1 yellow or orange bell pepper chopped (or any other veggies you like) LOW CARB replace lasagna noodles with cabbage leaves Directions 1. Cook Italian sausage then drain grease either into foil or with a paper towel. 2. Add onion and cook (do not overcook onion) 3. Add jar of pasta sauce along with 1 cup chicken stock and mix with sausage and onion 4. In a separate bowl, mix the cottage cheese along with the seasonings: Italian seasoning, Herbs de Provance, and red pepper flakes 5. Line slow cooker with cooking bag or non-stick cooking spray 6. Scoop about ½ - 1 cup of the sausage & sauce mixture to the bottom of the slow cooker 7. Add a layer of the ready-bake lasagna noodles. It’s ok to break them to cover the sauce 8. Add a layer of the cottage cheese mixture 9. Add chopped bell pepper and spinach (veggies) 10. Last layer add shredded mozzarella and parmesan cheese 11. Repeat * sausage & sauce mixture * noodles * cottage cheese * veggies * cheese 12. Slow cook HIGH 3 hours, LOW 4-6 Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

Easy Slow Cooker Chicken Tacos

In this episode of Everyday Cooks Recipe Club, Stephanie shares a quick and easy way to make chicken tacos in the slow cooker. This dump and go recipe is the easiest weeknight meal and it is loaded with flavor! In this episode, we talk about: * Using thighs versus breast * Using a jar of salsa for the liquid in the slow cooker and for extra flavor * Using taco seasoning versus chili powder, cumin and paprika * The secret ingredient, cream cheese, for creamy finish * Methods for shredding the chicken * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links https://www.thepioneerwoman.com/food-cooking/recipes/a64131952/slow-cooker-chicken-tacos-recipe/ [https://www.thepioneerwoman.com/food-cooking/recipes/a64131952/slow-cooker-chicken-tacos-recipe/] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron

The Secret To Creamy Mashed Potatoes

In this episode of Everyday Cooks Recipe Club, Stephanie shares with us how she made mashed potatoes using a potato ricer. This tool is a game changer! Easily make fluffy, lump-free mashed potatoes with little extra effort and get ready for all the compliments! In this episode, we talk about: * Russet versus Yukon Gold potatoes * How to tell when your potatoes are done boiling * How to use the ricer and why it’s better than a masher * Butter and other mix-in that make the potatoes delicious * Our honest thoughts on flavor, texture, and whether it’s worth making again Resources & Links Creamy Mashed Potatoes Ingredients 4 lb. russet potatoes 3 cloves garlic (sp) 1 Tbsp. salt 4 Tbsp. butter, plus more for serving 1 Tbsp. sour cream 1/2 cup heavy cream, milk, or ½ & ½ Salt & pepper to taste Finely chopped chives or green onions for garnish Directions Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all the potatoes. Heavily salt the water. Add 1 tablespoon salt. Add garlic cloves to water when boiling. Place pot on your stove and turn to high. Bring to a boil and boil for 15 minutes, until potatoes are knife tender. Turn off heat and drain. Use a potato ricer and rice cooked potatoes back into hot pot (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered. Add butter. Mash the potatoes to desired consistency. Add sour cream and mix. Add ½ & ½ and mix. Add more if you like creamier potatoes. Add salt and pepper to taste. Add an extra pat of butter on top before serving. Garnish with green onions. Serve immediately or store in the refrigerator and reheat to serve. Revisit our episode that references how to make Compound Butter. Tune in at the 10:30 mark. https://everyday-cooks-recipe.captivate.fm/episode/holiday-food-gifts [https://everyday-cooks-recipe.captivate.fm/episode/holiday-food-gifts] Support the Show If you loved this episode, please follow the podcast, leave a review, and share it with a friend who loves to cook. It helps our little cooking club grow and keeps us inspired to bring you more recipes each month! Thank you for your support! Disclaimer Everyday Cooks Recipe Club is a podcast for home cooks who love exploring new recipes and sharing the experience. We feature recipes from talented chefs, cookbook authors, and food creators, always giving full credit to the original source. We do not claim ownership of these recipes, and we encourage listeners to support the chefs by purchasing their cookbooks or visiting their websites or social channels. For copyright reasons, we do not share full recipes in our show notes. Instead, we talk about our own cooking experiences, tips, and takeaways. Credit Original Music by Matthew J. Smith Recipe Testers are Matt, Ryan, Matt and Cameron