Debbie's Banana Cream Pie

I got this recipe from my mom-in-law and I love it! I was never a big fan of banana cream pie before but the honey in this recipe adds fantastic flavor and depth and compliments the bananas perfectly. This pie is a must around the holidays and on special events in the Le Bel home.

9" graham cracker crumb crust
1/2 c. honey
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks, slightly beaten
2 Tbsp. butter or margarine, softened
1 Tbsp. + 1 tsp. vanilla

Mix the honey, cornstarch an salt in a 2 quart saucepan. Gradually stir in milk. Cover over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.

Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, and vanilla. Cool to room temperature.

Slice 2 large bananas into pie shell. Pour filling over bananas. Refrigerate until serving time. Top with whipping cream if desired and garnish with sliced bananas.

Easy Slow Cooker Clam Chowder

Christmas Eve dinner! You can add extra cubed potatoes and sliced celery. If you are watching your waistline you need to avoid this recipe.

1 (10.75oz.) can condensed cream of celery soup
1 (10.75oz.) can condensed cream of potato soup
1 (10.75oz.) can condensed New England Clam Chowder
2 (6.5 oz.) cans minced clams, one can drained
1 quart half-and-half
1 pint heavy whipping cream

Add all ingredients in slow cooker, mix well and cook on low heat for 6 to 8 hours.

Great Grandma Poulton's Vanilla Fudge

2 c. sugar
1 c. milk
2 Tbsp. butter
1 tsp. vanilla
1 c. walnuts

Stir and cook sugar, milk and butter to a full boil that can't be stirred down, turn heat to medium and cook to soft ball stage. Pour into a bowl with the vanilla and cool then whip until no longer shiny. Add walnuts and pour onto a buttered plate.

Mom's Chocolate Fudge

2 c. sugar
2/3 c. milk
1/3 c. cocoa
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 c. nuts

In a 3 quart saucepan heat the sugar, milk, cocoa and corn syrup over medium heat stirring constantly until sugar is dissolved and candy thermometer reads 234˚.

Cool without stirring to120˚. Add 1 tsp. vanilla and beat until candy is thick and no longer glossy. Quickly stir in nuts and spread in a pan until cool and firm.

Heather's Lil' Wieners

So when the Poulton side of the family gets together for the holidays you can bet that this dish will show up. My cousin-in-law Heather brings these tasty treats to tide us over until dinner is served. Everyone is thankful and you will be too this holiday season. Just note that this recipe is not fat friendly.

1 lb. bacon
little smokes
1/3 c. dry mustard
3/4 c. brown sugar

Roll the smokes in a strip of bacon and secure with a toothpick, continue until bacon is gone. Put into a slow cooker along with the remaining ingredients and heat on low until they are cooked through, stirring occasionally so spices mix well. Enjoy!

Streuseled Sweet Potato Casserole

This is our family's Holiday dish. When we are asked to bring something this is the one that we choose. I found this recipe in a light cookbook, but I can tell you that it was never very "light" and after we got a hold of it it is now "not so good for you" but ooh so good!

Recipe adapted from Cooking Light

14 c. (1-inch) cubed peeled sweet potato (about 5 lb.)
1/2 c. whipping cream (in the original it called for half-and-half)
1/2 c. maple syrup
1 tsp. vanilla extract
3/4 t. salt
1 lg. egg, lightly beaten
Cooking spray
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/4 c. chilled butter, cut into small pieces
1/2 c. chopped pecans

Preheat oven to 375˚.

Place potato in dutch oven; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes or until tender. Drain.

Combine whipping cream (or half-and-half) and next 4 ingredients (syrup through egg) in a large bowl, stirring with a whisk. Add potato to egg mixture; beat with a mixer at medium speed until smooth. Spoon potato mixture into a 13x9-inch baking dish coated with cooking spray.

Combine flour and sugar in a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Stir in pecans; sprinkle over potato mixture.

Cover and bake at 375˚ for 15 minutes. Uncover and bake an additional 25 minutes or until topping is browned and potatoes are thoroughly heated. Makes about 18 servings (serving size; about 1/2 cup).

made with the half-and-half: 250 calories; 6.3g. fat; 2.7g. fiber

Crunchy Caramel Apple Pie

This is a fun alternative to traditional apple pie.

1-9 inch pastry crust for a deep dish pie
1/2 c. sugar
3 Tbsp. flour
1 tsp. ground cinnamon
1/8 tsp. salt
6 c. thinly sliced and peeled baking apples
1 recipe crumb topping (recipe follows)
1/2 c. chopped pecans
1/4 c. caramel topping

In a large mixing bowl, stir together the sugar, flour, cinnamon and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pie shell and sprinkle crumb topping (recipe below) over apple mixture. Place pie on a cookie sheet in the oven. Cover edges of pie with aluminum foil.

Bake in a pre-heated 375˚ oven for 25 minutes.

Remove from oven and sprinkle pie with chopped pecans, then drizzle with the caramel. Cool on a wire rack and enjoy warm or at room temperature.

Crumb topping:
1 c. packed brown sugar
1/2 c. flour
1/2 c. quick-cooking oats
1/2 c. butter

Stir together the brown sugar, flour and rolled oats. Cut in the 1/2 cup butter until topping is like course crumbs. Set aside.