Friday, November 8, 2013
3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers
For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar
Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
For the meringue topping, if using:
Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.
Saturday, November 28, 2009
Thursday, November 26, 2009
2 sticks butter
1/3 c. cocoa
2 c. sugar
4 eggs ( 1 at a time)
1 1/2 c. flour (self-rising)
Mix all ingredients together. Bake at 350 degrees in oblong cake pan for 25 min. Remove from oven ad cover with miniature marshmallows. Put back in oven and melt marshmallows but don't brown them. Cool cake and frost with...
1 stick butter
1/3 c. cocoa
1/3 c. milk
1 tsp. vanilla
1 box powdered sugar
Mix and beat until smooth and creamy. Frost Cake
Wednesday, November 25, 2009
1 Bag Whole Fresh Cranberries
2 Pkgs of Jello (1 Cherry and 1 Raspberry)
1 C. Water
1 C. Sugar
1 Apple (Chopped)
1/2 C. Chopped Pecans
1 Stalk of Celery (Chopped)
1 can Mandarin Oranges
1 can Crushed Pineapple
Cook Cranberries in cup water with Sugar till they pop. Add in both Jello Packets. Remove from heat and add to remaining ingrediants. Stir and Pour into serving dish. Refrigerate overnight.
Wednesday, November 18, 2009
1 Container (15 oz.) Ricotta Cheese
2 c. Shredded Italian Cheese Blend
4 green onions, chopped
1 Tbsp. Italian seasoning
1 Jar (26 oz.) spaghetti sauce, divided
16 Lasagna noodles, cooked
1/4 c. Grated Parmesan Cheese
MIX first 5 ingredients until well blended.
SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.
BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.
Sunday, September 27, 2009
2 pounds chicken breasts, boiled and finely shredded
Toss chicken with butter and wing sauce. Marinate for 30 minutes. Spread cream cheese in bottom of 12-inch cast-iron skillet. Spread chicken on top of cream cheese, then spread blue cheese on top. Sprinkle mozzarella, and bake at 350 degrees for 30 minutes or until bubbly. Serve with blue corn tortilla chips and celery sticks.
Tuesday, June 30, 2009
Sunday, June 21, 2009
1 1/2 c. sugar
1 1/2 c. flour
1 1/2 c. milk (I use whole milk if I have any)
1 stick butter (yes real butter)
2 c. fresh or frozen blackberries
2 tbsp corn starch
1 c. water
Preheat oven to 350 degrees. Melt 1 stick of butter in your baking pan while oven is preheating. In a mixing bowl mix your flour, sugar, & milk and set aside. In a medium pot cook your berries in your water & sugar mixture till they start boil, remove from heat & add your corn starch (already mixed with a little water to prevent it from being lumpy)This will thicken your berry mixture. In your baking dish with the melted butter, pour in your batter mixture first, then add your berry mixture. Fruit will drop to the bottom as it cooks. Bake at 350 degrees for 30-45 min (until golden brown)
Cooking your berries
Thomas was helping me cook this afternoon then he decided he would rather just take pictures while I was cooking. He actually did pretty well... It's one of his new favorite things to do...
This is one of Titus' favorite desserts so Thomas & I fixed it for him today to go along with some yummy home made ice cream since its Father's Day!
Thursday, June 4, 2009
1 German Chocolate Bar (for baking)
2 tsp vanilla
20 cloves garlic, peeled
3/4 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Light Classic Caesar Dressing
1/4 cup KRAFT Grated Parmesan Cheese
HEAT large nonstick skillet on medium-high heat. Add chicken and garlic; cook 4 min., turning chicken after 2 min.
STIR in broth and dressing; cover skillet with lid. Cook chicken 3 to 5 min. on each side or until done (165ºF).
SPRINKLE with Parmesan; cover. Remove from heat. Let stand 1 min.
**This is from the Kraft Food & Family magazine, I love getting that magazine. It's free and comes out 4 times per year. You can sign up for it at kraftfoods.com
1 small onion (diced)
1 small can sliced mushrooms
1 8oz sour cream
1 pkg shredded Velveeta cheese
1 can cream of mushroom soup
1 can cream of celery soup
1 large bag Pepperidge Farm stuffing mix (the blue bag)
2 sticks butter (yes...real butter)
Boil your chicken tenders in bay leaves, white pepper, and garlic till done. Shred your chicken and mix it up with the next 6 ingredients. Pour this mixture into bottom of greased casserole dish. Top with entire bag of stuffing mix. Melt your butter and pour over the stuffing. Bake at 350 degrees for 30-45 min or until bubbly and slightly browned.
**My friend Emily never uses a recipe for anything yet everything she fixes is divine! This one is no different...It's the best chicken casserole I have ever tasted. And the only reason we have a recipe for it is because I watched her making it and wrote it down. You'll love it!!
1 can of drained Kraut
1 small bottle Thousand Island Dressing
2 c. shredded Swiss cheese
1 loaf rye bread
Cut up your corned beef in bite size pieces. Butter your bread and cut up into bite size pieces. Mix Kraut & Dressing together. Then layer bread pieces in bottom, top with Kraut mixture then layer corned beef, then cheese, repeat until your casserole is full and finish with buttered rye bread pieces.
Bake 25-35 min at 375 degrees until cheese is nice and bubbly.
**My friend Crystal made this for me one day and I was in love with it.
1 (16 oz) carton sour cream
1 (8 oz) pkg cream cheese (softened)
1 pkg taco seasoning
1 c. shredded cheddar & Monterrey Jack cheese
Mix the bean dip, sour cream, cream cheese, & taco seasoning together.
Place in a 9x13 pan.
Sprinkle with shredded cheese
Bake at 350 degrees for 30 min
Serve with Scoops Frito's.
**I got this recipe from my friend Suzanne, its fantastic!
Wednesday, June 3, 2009
1 pkg (4 serving size) vanilla instant pudding mix
1 c. water
1/3 c. vegetable oil
Preheat oven to 350 degrees. Grease & flour bundt pan. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Beat with electric mixer for 2 min. Pour into pan. Bake at 35o degrees for 50-60 min. Cool in pan for about 20 min. Invert onto serving plate to cool completely.
1/2 c. salsa
16 oz sour cream
1 pkg Taco Seasoning Mix
1 c. shredded cheddar cheese
1 c. chopped tomato
1/3 c. sliced green onion
1/4 c. sliced pitted black olives
Mix refried beans with salsa. Spread refried bean mixture evenly into bottom of large shallow dish. Mix sour cream with taco seasoning mix & fresh chopped cilantro and spread over beans. Top with layers of the remaining ingredients. Serve with tortilla chips.
16 oz. sour cream
1 pkg. frozen spinach, thawed, drained
1 can water chestnuts, chopped coarsely
Mix soup with sour cream. Add spinach and water chestnuts. Chill over night. Serve with Crackers, veggies, or Tortilla Chips.
1 pkg yellow cake mix
1 stick butter
8 ox cream cheese
1 tsp vanilla
1 stick butter
16 ox box powdered sugar
15 oz can pumpkin w/cinnamon & nutmeg
Preheat oven to 350 degrees. Combine 1st 3 ingredients and mix well. Pat into lightly greased 13x9 pan.
Beat cream cheese until smooth, add eggs & vanilla, add butter, and beat. Add powdered sugar. Spread over cake mixture. Bake at 350 degrees for 40-50 min. Serve with a dollop of cool whip on top.
1 can pumpkin
pumpkin pie spice
1 yellow cake mix (Duncan Hines)
3 sticks butter
1 tub cool whip
Line cake pan with wax paper. Spray with cooking spray (dont forget the corners).
Mix 1 can sweetened condensed milk, 1 can pumpkin, and pumpkin pie spice to taste.
Pour this mixture on your wax paper in the baking pan.
Mix the yellow cake mix with 3 sticks melted butter and pour on top.
Bake at 350 degrees for 45-60 min.
Refrigerate overnight, turn upside down, peel off the wax paper and top with cool whip. Cut into squares to serve.
**My friend Kelli taught me how to make this recipe years ago and I have made it every year since and served it at our annual Halloween Party. It has definately become a favorite recipe that our friends expect often in the fall.
1 3 oz pkg instant pistachio pudding
9 oz tub cool whip
1 cup mini marshmallows
Combine pineapple & pudding in bowl, stir in whipped topping and marshmallows, chill covered overnight.
**This was always one of Titus' favorites and a must at all there holiday dinners. I never had it before I met him. But I have been making it every since at Thanksgiving and Christmas.
1/2 c. sugar
1 tbsp lemon juice
Beat well then add 1/2 pint sour cream, pour into graham cracker crust and bake at 300 degrees for 50-60 min.
Mix another 1/2 pint sour cream, 2 tbsp. sugar, and 1 tsp. lemon juice. Pour on top of pie and bake for another 7 min.
Let Chill before serving. Top with Blueberry pr Strawberry pie filling.
**This is my Grandmother's old faithful recipe, simple and delicious every time.
3/4 c. self rising flour
1 c. sugar
1 tbsp cinnamon
1 tsp vanilla
8 oz cream cheese
1/2 stick butter
2 c. powdered sugar
In 11x13 cookie sheet-spray with cooking spray (the kind with flour for baking)
Beat eggs for 5 min. (Time this part) Then add one at a time...sugar, pumpkin, flour, cinnamon, vanilla. Pour in your sprayed cookie sheet & bake for 15 min at 350 degrees.
Turn out on wax paper sprinkled with powdered sugar, then roll it up to let it cool.
For filling beat softened cream cheese, butter, & powdered sugar.
After you allow it to cool, Unroll-Spread with filling-and roll back up.
Sprinkle outside w/powdered sugar again before serving.
***I got this recipe from my sister in law and its the best pumkin roll you have ever tasted. Of course its best when she makes it. :)
Layer the following, in this order:
green onions (diced)
green peppers (diced)
frizen peas (cooked, cooled, drained)
shredded cheddar cheese
real bacon bits
Refrigerate until serving. Best if it sits overnight.
1 lrg. box Instant Vanilla Pudding (I use sugar free)
1 14 oz can Sweetened Condensed Milk (fat free)
6 ripe bananas
1 box Nilla Wafers
2 80z tubs Cool Whip
Mix milk, instant pudding, & sweetened condensed milk with wire wisk until well blended. Fold in 1 tub cool whip. In pan layer wafers, half bananas, and half pudding mixture. Repeat. Top with other tub cool whip. Crumble wafers on top to decorate. Refrigerate several hours or overnight.
Wednesday, May 27, 2009
3 oz pkg cherry jello
3 0z pkg raspberry jello
1 c. water
1 c. sugar
1/2 c. chopped pecans
1 can crushed pineapple
1 small apple (chopped)
1 small can mandarin oranges (chopped & drained)
1 stalk celery (diced)
*Put cranberries, sugar, and water in small pot and cook till the berries start to pop. Add jello packets. Remove from stove and add remaining ingredients. Pour into decorative serving dish and chill overnight.
**I got this recipe from a girl named Amy that I used to work with. Its the only cranberry salad I have ever liked. Its always a big hit with any meal where we serve turkey.
1 small chopped onion
1 jar sliced mushrooms
Bring large pot of water to a boil. Salt and add the above 3 ingredients. Bring back to boil and turn off, cover with lid and set aside.
1 c. milk
black pepper to taste
1/2 stick butter
small box Velveeta
In small pot add mix the above named and stir constantly until smooth and blended.
Drain water from broccoli mixture and pour into casserole dish, cover with melted cheese mixture. Top with 1 large Can of French's Fried Onion Rings.
Bake at 35o until bubbly.
**Got this from my Aunt Jean. She always makes this for every holiday & family function and its my favorite. She always makes extra so I can take some home with me.
1/2 c. chopped onion
1 c. sour cream
1 can cream of chicken soup
2 c. shredded cheddar cheese
1 tsp salt
1 tsp pepper
1/2 c butter (melted)
2 c. Corn Flakes (crushed)
Preheat oven to 375 degrees.
In a large bowl, mix 1st 7 ingredients and place in a greased 9x13 baking dish.
In a small bowl, toss melted butter and corn flakes.
Top casserole with buttered crumbs. Baked uncovered for 45 min.
**I got this recipe from my friend Suzanne, its a family hand me down of hers.
1 pint (or 2 c.) Heavy Whipping Cream
Whole milk to the fill line of ice cream freezer
Vanilla flavoring to taste
1 Box Rock Salt
Stir the first four ingredients together in your freezer.Then close it up and pack outside of freezer with ice and rock salt in layers. Follow directions for your ice cream freezer...for freezing process.
1/4 c. butter
1 c. powdered sugar
1 (8 oz) pkg cream cheese
3 1/4 cups milk
2 pkgs (4 oz each) of instant vanilla pudding
1 tub cool whip (thawed)
Gummy worm candy
Crush Oreo cookies until crumbs resemble dirt, and set aside.
Place butter, powdered sugar, and cream cheese in a large bowl. Beat with electric mixer until smooth, set aside.
Pour milk into another large bowl and add dry pudding mix. Beat with a wire whisk for 2 min or until well blended. Let stand 5 min. Gently stir in whipped topping. Add pudding mixture to cream cheese mixture and mix until smooth.
Put half the crushed oreo cookies into bottom of serving bowl pour in your pudding/cream cheese mixture and top with other half crushed oreo's. Garnish with gummy worms. Refrigerate for at least 1 hour before serving.
Here are a couple of pics of my little helper!
1/2 c. diced green pepper
16 oz cream cheese
1/2 c. sour cream
1 pkg shredded cheddar cheese
3/4 pkg of taco seasoning
Soften cream cheese, dice onion & pepper and pat dry. Mix all ingredients together (except shredded cheese).
Shape into a ball & roll in shredded cheese.
Serve with Tortilla Chips
1 medium onion (chopped)
2 tbsp. Worcestershire
3 tbsp. poppy seeds
2 sticks butter
3 tbsp. mustard
Hawaiian Bread Rolls (36)
mozzarella shredded cheese
Line large baking pan with foil. cut rolls in half, place ham in rolls.
Saute onions in butter, Worcestershire, mustard, & poppy seeds until they onions look caramelized and put 1 tsp of the mixture in each roll, and top with cheese.
Cover pan with foil and bake at 350 for 20-30 min or until cheese is melted and mini sandwiches are steamed.