Macaroni Salad

I'm going to keep this short and sweet because... well, just because! Life is so strange sometimes... you think you have a handle on everything, then one day it all completely changes! Life is full of twists and turns and unexpected situations and let's just say that there have been some pretty crazy twists (and turns too) for my family within the past couple of months! Pretty much what I'm saying here is pretty, pretty please forgive my horrible blogging efforts! Or lack of efforts... I've been a very bad blogger and for that I'm sorry! I stand here now in front of you with a promise for a better future... a future full of wonderful and delicious recipes! We can start off with this recipe for Macaroni Salad. Unfortunately, this is not my recipe. I really wish I could claim it as my own, though. I make it for almost every one of our family BBQs. It's the best. Ever.

Oh, and also... please excuse the picture... My camera was dead and I only had my mother in law's camera to use and I'm unfamiliar with it... plus, it was pretty dark in her house that night!

Macaroni Salad Recipe:
 4 cups uncooked elbow macaroni
1 cup mayonnaise
1/4 cup white vinegar
2/3 cup white sugar
2 1/2 tablespoons prepared yellow mustard
1 teaspoons salt
1/2 teaspoon ground black pepper
1/2  large onion (chopped into tiny little pieces)
2 stalks of celery (also chopped into tiny little pieces)
1 green bell pepper (and yes, once again... chopped into little tiny pieces)
2 tablespoons chopped pimentos

Cook the macaroni in boiling water for about 8 minutes. Once it's done, drain it and rise it with cold water. Place it in whatever bowl you wish to serve it in.

In a different bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the onion, celery, bell pepper and pimentos. Pour over macaroni and mix well.

For the absolute best flavor, refrigerate it over night. If you're in a hurry you can just put it in the refrigerator for 4 or 5 hours.

Banana Cream Pie

I can hardly believe that it's already July. This year has just flown by and I'm pretty sure it's going to be Christmas before I know it! For some reason this summer has seemed really, really, really hot to me and I am counting the days until fall is finally here. There are really only a few things I like about the summer months:

#1 all the delicious and wonderful desserts.
#2 BBQs

If it weren't for delicious and wonderful desserts and BBQs I'm pretty sure I wouldn't make it through the summer... And if it weren't for Banana Cream Pie, I don't think my husband would make it through the summer, either. I think I've mentioned before that my husband absolutely loves banana desserts. If it was up to him and I could only make one dessert for the rest of our lives it would be banana cream pie. So, I find it to be a fair trade that when I'm in the kitchen baking his favorite dessert, he should be at the BBQ making me some of my favorite food. Isn't that what a marriage is all about?


Banana Cream Pie Recipe:
1/3 cup all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
2-1/4  cups milk
3 egg yolks (beaten)
2 tablespoons butter
1-1/2 teaspoons vanilla extract
1 pie crust (baked)
3-4 bananas (sliced)

Whipped Topping:
1 pint heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla

In a medium saucepan, combine the sugar, flour, and salt. Add in milk and whisk. Cook until mixture gets nice and bubbly (about 4-5 minutes). Remove from heat and stir a couple of tablespoons of the mixture into the beaten egg yolks and whisk. Pour egg mixture back into pan and return to heat, continuing to whisk.

Cook for 2 minutes, stirring often. Remove from heat, and add butter and vanilla. Stir well.

Place sliced bananas in the bottom of the baked and cooled pie shell. Pour the pudding over the top

Bake at 350 degrees for 13-15 minutes. 

Place in refrigerator for 2-3 hours, or until it's nice and cold.


Beat whipping cream with powdered sugar and vanilla until it forms soft peaks. 

Once the pie is ready to serve, spread whipped cream over the top and, if you have any on hand, you should definitely add some sliced almonds to the top.

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