Banana Pudding

Ingredients
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

Directions
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.

Coca Cola Cake

Ingredients for cake:

1 cup coke

1/2 cup buttermilk

1 cup butter, softenened

1 3/4 cups sugar

2 large eggs, slightly beaten

2 tsp vanilla extract

2 cups self rising flour

1/4 cup unsweetened cocoa

1 1/2 cups miniature marshmallows

Preheat oven to 350. Combine coke and buttermilk. Beat butter at slow speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla/ beat at low speed until blended.

Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coke mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in marshmallows. Pour batter into a greased and floured 13x9 inch pan.

Bake at 350 for 30 to 35 minutes. Remove from oven. Cool for 10 minutes.

Pour Classic Coke frosting over warm cake.

Classic Coke Frosting:

1/2 cup butter

1/3 cup coke

3 tbsp unsweetened cocoa

1 16 oz pkg powdered sugar

1 tbsp vanilla extract

Bring first 3 ingredients to a boil in a large saucepan over medium heat, stirring until butter is melted. Remove from heat; whisk in sugar and vanilla. Use immediately.

I found this recipe on Kelly's Korner Recipe Blog and its amazing!

Strawberry Pretzel Salad

Crust:

1 2/3 c. broken pretzels

3 T. sugar

3/4 c. butter (melted)

Press into bottom of dish and bake 10-15 min at 350 degrees.

1st Layer:

1 8oz pkg cream cheese

1 c. suger (blend till fluffy)

fold in 12 oz cool whip

spread over crust

Top Layer:

1 large strawberry jello & 2 c. boiling water

add 1 pt frozen strawberries

Ranger Cookies

1 c. margarine (softened)

1 c. brown sugar

1 Tbsp. Vanilla

2 c. Rice Krispies

1/2 c. coconut

1 c. white sugar

2 eggs well beaten

2 c. flour

2 c. quick oats (oatmeal)

Cream margarine, white and brown sugar, then eggs and vanilla. Add flour to mixture, then add remaining ingredients. Drop by teaspoon on greased cookie sheet. Bake 12-15 min at 350. Mixture will be pretty dry.

Crispix Puppy Chow

1 12 oz box Crispix cereal

2 cups semi-sweet chocolate chips

1 cup peanut butter (I use Jiff)

5 tbsp. butter

1 tsp. vanilla

1 box (16 oz. or 1 lb.) powdered sugar

Pour out cereal into large bowl and set aside. In 1-qt. saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently until melted. Remove from heat; stir in vanilla. Pour mixture slowly over cereal while stirring with a spatula to evenly coat. Pour into a 2-gallon resealable plastic storage bag or grocery bag. Add powdered sugar slowly. Shake until well coated. Spread onto wax paper to cool. Store in airtight container in refrigerator.

This is a great recipe to give away around the holidays. Everyone loves this stuff!

Mississippi Mud Cake

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

I am pretty sure this may be Thomas' favorite dessert ever! He has had about 4 pieces just today!

Deviled Eggs

8 Hard Boiled eggs (boil hard for 10 min)

1/2 C. JFG Mayo

Salt and Pepper to taste

1/4 C. Chopped Sweet Pickles (I use home canned lime water sweet pickles)

Cut eggs in half lengthwise. Remove yolks; mash in small bowl. Add Mayo pickles, salt and pepper. Mix well until creamy.

Spoon mixture into centers of egg whites.

Serve immediately or cover and refrigerate until ready to serve.

Cranberry Salad

The Best Cranberry Salad you have ever tasted!! Guaranteed!!

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.

Lasagna Roll-Up's

1 Egg, beaten
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

HEAT oven to 375ºF.
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.

I got this recipe out of the Kraft Food & Family magazine, and made it this week. It was delicious. And best of all...Super Easy!

Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients:
2 pounds chicken breasts, boiled and finely shredded

2 tablespoons butter (melted)

1 cup buffalo wing sauce (I use Hooters Med Wing Sauce)

16 ounces cream cheese

½ jar refrigerated blue cheese dressing (I use T. Marzetti )

2 cups shredded mozzarella

Procedure:
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.

Tip: Cast iron is a great method for cooking dips, since it retains heat and keeps your dip hotter longer- perfect for parties! I have also made this in a small crockpot to keep it warm.

I got this recipe from Tennessee Home & Farm Magazine (Something TN Farm Bureau sends out to it's members)

From the Garden to the Table

Check out our Before & After picks from the Garden to the Table.

Fried Green Tomatoes...

Green Beans

Fried Red Potatoes & Onions

Ribeye Steaks on the Grill

For the best Ribeye ever...I take 2 sticks of butter, 1/2 c. lemon juice, 2 tbsp garlic salt, & 1/2 c. worchestershire sauce, melt all together & baste the steaks frequently the entire time the are grilling. Check out the delicious steaks we fixed tonight for Fathers Day!

Blackberry Cobbler

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

After you pour berries in it will look like this...

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!

Chocolate Pie

In a medium sauce pan bring to boil...

3 egg yolks (beat)

3/4 c. sugar

2 c. whole milk

2 heaping tbsp flour

In another sauce pan melt...
1 German Chocolate Bar (for baking)

1/2 stick butter

Combine all the above ingredients and add the following...
2 tsp vanilla

1/2 stick butter

dash of salt

Cook till it thickens

Topping:

3 eggs whites

2 tsp sugar

1 tsp vanilla

Beat with a mixer on high till its a fluffy meringue

Bake your pie crust according to pkg directions. Fill with Choc Pie Filling, add topping and brown in oven for a couple of minutes.

**This is my Grandmothers recipe and its always perfect when she makes it...I however only get it right about half the time...It always tastes good but I have a really hard getting it to thicken just right.

Chicken with Twenty Cloves of Garlic

4 small boneless skinless chicken breast halves (1 lb.)
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

Emily's Chicken Casserole

2-3 packs chicken tenders
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)
Bay leaves
white pepper
garlic

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!!

Rueben Casserole

1 lb Corned Beef (from the deli)
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.

Doodle Bean Dip

1 can refried bean dip
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!

Strawberries & Blueberries with Cream Cheese Topping

Fresh Strawberries

Fresh Blusberries

1 8oz. cream cheese (softened)

1 jar marshmallow cream

Beat Cream cheese and marshmallow cream with mixer till smooth and drizzle on top of your fresh fruit.

It doesnt get any easier than this one, and everyone loves it.

Yellow Pound Cake

1 pkg Duncan Hines yellow cake mix
1 pkg (4 serving size) vanilla instant pudding mix
4 eggs
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.

Taco Layered Dip

1 can (16 oz) refried beans
1/2 c. salsa
16 oz sour cream

fresh cilantro
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.

Spinach Dip

1 pkg. Knorr vegetable soup mix (dry)
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.

Pumpkin Gooey Butter Cake

Thank you Paula Deen...Who doesnt love this recipe and all its Variations???

1 pkg yellow cake mix
1 egg
1 stick butter

Filling:
8 ox cream cheese
2 eggs
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.

Prepare filling

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.

Pumpkin Crunch

1 can sweetened condensed milk
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.

Watergate Salad

1 (20 oz) can crushed Pineapple
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.

Cheese Cake

8 oz. cream cheese
2 eggs
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.

Marie's Pumpkin Roll

2/3 c. pure pumpkin
3/4 c. self rising flour
1 c. sugar
3 eggs
1 tbsp cinnamon
1 tsp vanilla

Filling:
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.

Keep Refrigerated.

***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. :)

7 Layer Salad

*Mix together 1 c. JFG Mayo & 1 tsp. sugar

Layer the following, in this order:
Lettuce
green onions (diced)
green peppers (diced)
frizen peas (cooked, cooled, drained)
mayo mixture
shredded cheddar cheese
real bacon bits

Refrigerate until serving. Best if it sits overnight.

Banana Pudding

1 1/2 c. Skim Milk
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.

Cranberry Salad

12 oz cranberries
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.

Broccoli Casserole

1 family size pack frozen broccoli
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.

Girls Night Favorite Fruity Drink

3 oz Vodka
3 oz Peach Schnapps
5 oz Malibu Coconut Rum
12 oz Pineapple Juice
12 oz Cranberry Juice

Hunch Punch

3 gallons of Hawaiian Fruit Punch
16 oz Frozen OJ
16 oz Pineapple Juice
8 c. Sprite
8 c. Ginger Ale
1 fifth Everclear
1 fifth Vodka

Hash Brown Potato Casserole

1 (2 lb) pkg frozen shredded hash brown potatoes, thawed
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.

Homemade Ice Cream

3 c. Sugar
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

2 Bags Ice

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.

Dirt Cake

1 pkg oreo cookies
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!

Taco Ball

1/2 c. diced onion
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

Party Ham Sandwiches

3 pkgs Deli Ham
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.