Creamy Banana Pudding

[LyndaKay]

Hi everyone! I'm finally signing in.
Here's my mom's meatball recipe which she serves hot w/ a hot marinara dipping sauce as an appetizer. She also puts them in spaghetti sauce to simmer for an hour and serves over pasta or as a meatball & sauce sub sandwich.

1 lb. ground beef (85-90% lean works well)
1 cup fine plain bread crumbs (I use the kind in a canister)
1/2 cup Parmesan cheese (I use Kraft grated)
1 clove finely minced garlic
1/2 cup milk
2 well beaten eggs
Salt & Pepper to taste

Combine all ingredients. Form small meatballs and brown in hot oil. I use olive oil. Serve w/ a dipping sauce or simmer in a spaghetti sauce. NOTE: There is no onion in these meatballs & the parmesan cheese makes them yummy.

[Sandi0805]

Good afternoon everyone. This is a recipe for banana pudding. It is expected of me to make this for every pitch-in for work or family gatherings. Hope you like it.


I usually make this in one container instead of individual bowls. The foil pans work great for pitch-ins and they are the perfect size. Easy to carry and can throw away when done.

Creamy Banana Pudding

• Yield: 8 to 10 servings
  
• Nutrition: See Below
  
• Prep Time: 15 Minutes
  
• Cook Time: 0 Minutes

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Ingredients

• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  
• 1 1/2 cups cold water
  
• 1 (4-serving) package instant vanilla pudding mix
  
• 2 cups (1 pint) heavy cream, whipped
  
• 36 vanilla wafers
  
• 3 medium bananas, sliced and dipped in lemon juice

Instructions

• Whisk sweetened condensed milk and water in large bowl. Add pudding mix. Whisk 2 minutes or until well blended. Chill 5 minutes. Fold in whipped cream.
  
• SPOON 1 cup pudding mixture into 2 1/2-quart glass serving bowl. Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture.
  
• CHILL thoroughly. Garnish as desired.
  
• For fun individual pudding desserts for guests; prepare mixture and layers in individual serving dessert dishes. Serve chilled.

[JeanG]

This is really messy to make, but tastes really great for all you chocolate lovers.





Rainbow Cookies



Spread 2 pieces of wax paper with powdered sugar. (I make each piece about a foot long and put the powdered sugar more to one side. I also rip off 2 pieces of aluminum foil, a little over a foot long.)





1 Box Baker's Semi-Sweet Chocolate Squares (8)

4 Tbsp. butter

Melt together over low heat



Mix together:

1 well-beaten egg

1 c. powdered sugar.



Add the 2 mixtures together and blend well.



Fold in one bag of colored mini-marshmallows.



Shape half of mixture into a roll on wax paper with powdered sugar. (I add more powdered sugar as needed so the roll is covered.) Wrap tightly into wax paper, then wrap really tightly into aluminum foil. Repeat with second half of mixture.



Chilll 2 hours in refridgerator and serve, cut horizontally.



Will keep 4 weeks in fridge and 4 months in freezer.

[scrappie_stacie]

This is one of my tried and true recipes. I tore it out of a Kraft magazine years ago. Everyone seems to love it (although some may think its a weird combo of ingredients). It's great for summer potlucks, picnics, cookouts, etc...

[Monroe1218]

Southwestern Roasted Corn Salad

• 8 ears fresh corn in husks
  
• 1 red bell pepper, diced
  
• 1 green bell pepper, diced
  
• 1 red onion, chopped
  
• 1 cup chopped fresh cilantro
  
• 1/2 cup olive oil
  
• 4 cloves garlic, peeled and minced
  
• 3 limes, juiced
  
• 1 teaspoon white sugar
  
• salt and pepper to taste
  
• 1 tablespoon hot sauce

Directions

1. Place the corn in a large pot with enough water to cover, and soak at least 15 minutes.
   
2. Preheat grill for high heat. Remove silks from corn, but leave the husks.
   
3. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes, or until tender. Remove from heat, cool slightly, and discard husks.
   
4. Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper, and red onion.
   
5. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper, and hot sauce. Blend until smooth, and stir into the corn salad.

[/h3]
Amount Per Serving Calories: 223 | Total Fat: 14.7g | Cholesterol: 0mg

This is wonderful and pretty easy! Great for cookouts!!

[killarney_rose]

I'M IN!!!!

LOVE LOVE TODAY!!!! I HAVE TO CLEAN THE KITCHEN RIGHT NOW BUT I WILL BE BACK TO POST A FANTASTIC MAC AND CHEESE RECIPE!


Are you a busy Mom with all kinds of kids activities and no time for a great home cooked meal? Well I have a quick easy solution. This feeds four but can easily be doubled or tripled! I grew up with this recipe and so did my kids, a family FAVORITE! I always double because it left a great left over for the kids to snack on the next day. If you ever feed it to the kid's friends, well they will stay for dinner in the future if they find out your cooking it!



Macaroni and Cheese

Prep Time: 10-20 minutes
Cooking Time: 40 minutes

1 cup elbow pasta
1 tsp salt
1 tblsp olive or vegetable oil
1 egg
2/3 cup milk
1 tsp paprika
1 cup grated cheese (sharp, medium, or mild cheddar, colby, or colby jack cheese)
1-2 slices stale, fresh, or toasted crumbled into bread crumbs or use boxed bread crumbs
Parmesan cheese
optional: left over meat

Preheat oven: 400 degrees. 6 quart pot of water, add 1 tsp salt and oil and bring to rolling boil. Cook elbow pasta according to package directions. While cooking beat 2/3 cup milk, egg and paprika together, set aside. Grate cheese. Toss bread crumbs and parmesan cheese to taste. Drain Pasta. Take a 2 qt casserole - glass or ceramic works best. Spray cooking spray or oil with butter. Layer in order pasta, cheese, optional meat ending with pasta or light coating of cheese. Pour egg mixture over casserole. Sprinkle bread crumb mixture over top. Place casserole cover on, if you forget to cover it will still be great. Bake in 400 degree oven for 30-40 minutes until egg custard cooks through.

My kids favorite meat to add is hot dogs cut into 3/4-1 inch cubes. Mom would add canned tuna fish and I wasn't wild about that one. I've added ham, steak, hamburger, turkey, and chicken, too. Get Larry to grill and he'll cook twice the number of steaks the family will eat, yet he won't eat the left overs. So this was always my standby when he would do that. Great for using up ham from Easter or Christmas and Turkey at Thanksgiving. The original recipe calls for a tsp of salt whisked into the egg custard but I no longer cook with salt.

One more story to share on this dish. James' best friend Andrew told me he only liked Kraft Macaroni and Cheese. I said ok. I never listen to things like that. Andrew being the well behaved teenager he was scooped out a small portion and sat down tasting it. A couple of minutes later he was getting a heaping portion. I never said a word and when Andrew got done he said, "Boy that sure was good. Kraft can take a flying leap!" I smiled and said, "Thank you." If Andrew is at the house I ask, "Mac and Cheese?" Andrew, "Sure if it's yours!"

[immom2anc]

I'm here... My favorite quick & easy lunch recipe right now. I only use what I have on hand for this recipe so its always different. I've used Cheez-Its, Corn Chips, Oatmel, Doritos, doesn't really matter what you use, its just to hold it all together.

Tuna Cakes (a fishy version of meatloaf patties)

1 can tuna, drained
1 egg
handful breadcrumbs, cracker crumbs, oatmeal, crushed potato chips, or any other starchy food you have on hand.
1 tsp spices (garlic, oregano, thyme, pepper, etc.) depending on what flavor you're going for.

Mix ingredients together in a bowl, make 4 patties. Heat a little oil in a pan over medium heat and then add patties, cooking on each side about 3 minutes. Each side should be slightly browned but not blackened.

My favorite dipping sauce is combining a tsp mayo, tsp lemon, a little garlic powder, a dash of hot sauce & 1/4 tsp curry powder.

[Cimorosete]

Hello all.

I have a recipe I got from Paula Deen and I get asked to make it at every event. And with Paula Deen you can't go wrong.

Eclair Cake

Recipe courtesy Paula Deen

Prep Time:10 minInactive Prep Time:24 hr 0 minCook Time:-- Level:Easy Serves:20 to 24 servings

Ingredients

Cake:

• 1 (1-pound) box graham crackers
  
• 2 (3 1/4-ounce) boxes instant French vanilla pudding
  
• 3 1/2 cups milk
  
• 1 (8-ounce) container frozen whipped topping, thawed
  
• Frosting
  
• 1 1/2 cups confectioners' sugar
  
• 1/2 cup cocoa
  
• 3 tablespoons butter, softened
  
• 1/3 cup milk
  
• 2 teaspoons light corn syrup
  
• 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hour

[averys_mom]

Cappuccino Muffins


2 cups flour

3/4 cup sugar

2 1/2 tsp. baking powder

1 Tblsp. instant coffee powder

1 tsp. cinnamon

1/2 tsp. salt

1 cup milk

1/2 cup butter, melted

1 egg, beaten

1 tsp. vanilla

3/4 cup chocolate chips



Preheat oven to 375 degrees. Lightly spray muffin tin with nonstick cooking spray. In a large bowl, stir together the flour, sugar, baking powder, coffee powder, salt and cinnamon. In another bowl, stir together the milk, butter, egg and vanilla until blended. Make a well in the center of the dry ingredients; add the milk mixture and stir just to combine. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake 15 to 20 minutes or until muffins test done. Cool 5 minutes before removing muffins from cups.

[writerlady]

[font=&quot]Nutty Carrot Cake Bars[/font]
[font=&quot]Loaded with carrot, nuts, and pumpkin pie spice and slathered with a velvety cream cheese frosting, these bars are sure to become a family favorite.[/font]
[font=&quot]SERVINGS: 20 bars[/font]




[table] [tr] [td][/td] [td] [font=&quot]Nonstick cooking spray[/font][/td] [/tr] [tr] [td]

[font=&quot]3/4[/font]

[/td] [td] [font=&quot]cup all-purpose flour[/font][/td] [/tr] [tr] [td]

[font=&quot]1/4[/font]

[/td] [td] [font=&quot]cup whole wheat flour[/font][/td] [/tr] [tr] [td]

[font=&quot]1/2[/font]

[/td] [td] [font=&quot]cup sugar or sugar substitute* equivalent to 1/2 cup sugar[/font][/td] [/tr] [tr] [td]

[font=&quot]1-1/2[/font]

[/td] [td] [font=&quot]teaspoons pumpkin pie spice[/font][/td] [/tr] [tr] [td]

[font=&quot]1[/font]

[/td] [td] [font=&quot]teaspoon baking powder[/font][/td] [/tr] [tr] [td]

[font=&quot]1/8[/font]

[/td] [td] [font=&quot]teaspoon salt[/font][/td] [/tr] [tr] [td]

[font=&quot]1[/font]

[/td] [td] [font=&quot]cup finely shredded carrot[/font][/td] [/tr] [tr] [td]

[font=&quot]3/4[/font]

[/td] [td] [font=&quot]cup chopped walnuts or pecans, toasted[/font][/td] [/tr] [tr] [td]

[font=&quot]1/3[/font]

[/td] [td] [font=&quot]cup refrigerated or frozen egg product, thawed, or 3 egg whites, lightly beaten[/font][/td] [/tr] [tr] [td]

[font=&quot]1/4[/font]

[/td] [td] [font=&quot]cup cooking oil[/font][/td] [/tr] [tr] [td]

[font=&quot]1/4[/font]

[/td] [td] [font=&quot]cup fat-free milk[/font][/td] [/tr] [tr] [td]

[font=&quot]1[/font]

[/td] [td] [font=&quot]recipe Fluffy Cream Cheese Frosting (see recipe below)[/font][/td] [/tr] [/table]
[font=&quot][/font] [font=&quot][/font]
[font=&quot][/font]
[font=&quot]1.[/font][font=&quot][/font][font=&quot]Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with foil, extending foil over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.[/font]
[font=&quot]2.[/font][font=&quot][/font][font=&quot]In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup of the nuts, the eggs, oil, and milk. Stir just until combined. Spread mixture evenly in the prepared pan.[/font]
[font=&quot]3.[/font][font=&quot][/font][font=&quot]Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Cool bars in pan on a wire rack.[/font]
[font=&quot]4.[/font][font=&quot][/font][font=&quot]Using the edges of the foil, lift the uncut bars out of the pan. Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.[/font]
[font=&quot]Fluffy Cream Cheese Frosting:[/font][font=&quot][/font][font=&quot]Thaw 1/2 cup frozen light whipped topping. In a medium bowl, beat half of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened, with an electric mixer on medium speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until smooth. Fold whipped topping into cream cheese mixture.[/font]
[font=&quot]*Sugar Substitutes:[/font][font=&quot][/font][font=&quot]Use Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo. Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5[/font]
[font=&quot]To store:[/font][font=&quot][/font][font=&quot]Layer bars between waxed paper in an airtight container. Cover; seal. Store in the refrigerator for up to 3 days or freeze for up to 3 months.[/font]

[BeatrizS]

one of my favorite breakfast things to make ahead

Spinach & Basil Frittatas

4 whole eggs
4 egg whites
1 tbsp reduce-fat (2%) milk
¼ tsp salt
freshly ground black pepper
¼ cup minced fresh basil
10 cherry tomatoes, quartered
1/3 cup crumbled feta or goat’s milk cheese
1 tsp olive oil
1 tsp minced garlic
2 cups (1 ounce) baby spinach leaves




1.
Preheat oven to 375º. Coat 4 1-cup ramekins or eight ½ cup muffin cups with cooking spray.

2.
In a large bowl, beat eggs and egg whites. Add milk, pepper, salt, tomatoes, and cheese.

3.
In a medium sauté pan, heat olive oil; sauté garlic over medium heat for about 2 minutes. Add spinach and sauté 1-2 minutes, until spinach is wilted but still a vibrant green. Add spinach mixture to egg mixture. Ladle into prepared cups. Bake for 18-20 minutes, until eggs are cooked thoroughly (they will expand while cooking and collapse while cooling.) Remove from cups when cool. Refrigerate in an air-tight container for up to one week.


Note: I beat the egg whites separately and then add the beaten egg yolks. This increases the number of muffin cups from 8 to 12 and makes a lighter frittata. Also I use non-fat milk and notice no difference in taste. Goat cheese is delicious as a substitute for feta.

[jmo95]

Just made this for our pot luck at school today...so yummy.

Chocolate Trifle

Ingredients

• 1 (19.8 ounce) package brownie mix
  
• 1 (3.9 ounce) package instant chocolate pudding mix
  
• 1/2 cup water
  
• 1 (14 ounce) can sweetened condensed milk
  
• 1 (8 ounce) container frozen whipped topping, thawed
  
• 1 (12 ounce) container frozen whipped topping, thawed
  
• 1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
   
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
   
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

[chrissymia74]

Skippy's Chicken Buffalo Dip


3- Chicken Breasts

1- 8 oz Cream Cheese
1 cup Franks Original Hot Sauce- Do not substitute, make sure it's Franks and the original
1 cup Ranch Dressing (Can be any brand)- You can substitute blue cheese dressing if you like
1 cup Shredded Cheddar Cheese
1 cup Shredded American Cheese
1 can Chicken Broth


Set oven at 350 degrees
Boil chicken in chicken broth and water for 20 min
While chicken is cooking cube the cream cheese and set spread out on the bottom of approx 8 X 12 x 3 baking dish
Then spread shredded cheeses evenly over the top of the cubed cream cheese
Then pour hot sauce and ranch evenly over the top of the cheeses
Put in oven for 7-10 min
Take out and stir mixture
Put in oven another 7-10 min
If chicken is done take out and shred apart with a fork
Take mixture out of oven and mix in shredded chicken
Put foil over dish and bake for another 20 min at 350 degrees


Serve with celery, Tostitos, crackers, or on a soft shell
It's best if you can serve it right away, otherwise reheat in micro wave.
Crock pots work ok, but the cheese can get greasy if it sits too long being heated

When I serve it with celery, I also run the potato peeler over the celery, to get rid of the strings... it works great, and the celery is much sweeter, and easier to eat.

[mickmouse]

shepherds pie

(use best judgement for measurements because i don't measure)

pk. of ground turkey
sweet corn
onion chopped
peas
shredded carrots
celery chopped
tomato basil seasoning
tomato paste
blk. pepper
low sodium turkey or veggie stock
mash potatoes packets ( i use sour cream and chives)
shredded cheese ( mixed kraft 2% colby, cheddar, and montary)
wheat flour
2 bay leaves
nice side baking dish
pan
pot

heat pan using a little evoo and preheat oven to 360

then add carrots, onions and celery and cook until tender to pan

while waiting for the carrot mixer to get tender start on mash potatoes in a seperate pot

next add corn, peas, stock, tomato paste to the pan with the carrot mixer. cook until blended

once blended pour veggies in a bowl and set aside and then use same pan w/o washing to cook ground turkey ( may need to add a little more evoo)

once turkey is done add veggie mix back in to pan with meat and mix together but turn off the burner because that part is done

add flour if your mixer if too wet and runny so it can thicken up but not to thick so use your best judgement

once potatoes are done get your oven dish

spread meat and veggie mixer to bottom of dish (all of it) if looks a little stiff add a little stock because while in oven it will cook together

next layer with mash potatoes ( spread as well)

top with shredded cheese

add to oven uncovered and bake until the cheese is golden and melted i would say about 20 mins.

serve it up and eat. hope you like

[letumom]

Here is one of my fav's. From an album I created for my kids a couple of Christmas' ago.

[wahoo_mom]

Wow! Have I missed out or what?! These are fantastic recipes and I can't wait to try them!

Here is one of our family favorites. The name is deceiving - you do not use prime rib to make it. Any roast will turn out perfect and it is SO EASY!


Easy Prime Rib Roast
3 – 5 lb. beef roast
1 pkt. au jus mix
1 pkt. Italian salad dressing mix
1 (10 ½ oz.) can beef broth
½ can water

Place thawed beef in crockpot.

Combine au jus mix, dressing mix, beef broth, and water; pour over roast.

Cook slowly on low to medium heat for approximately 8 hrs.

Slice and serve with rolls and use the juice to dip.

[PezKat]

I'm finally home, lol! Worked, errands, & time w/my folks and grandma, who turned 100 YEARS OLD today!!!!! Wow.

Here's an easy one that most people haven't heard of: Potatoburgers

(quantities flexible / to taste)

1/2 - 1 lb. hamburger
a few potatoes, shredded
1 egg
optional: onion, chopped

Mix, form into patties, & fry! Yum!! (You can even do it just w/hamburger & potatoes, but they stay together better, espec. if you use onion, if you use egg.) You can add a little seasoning (salt/pepper/other) before cooking if you like but they don't need much. Serve with ketchup, of course!

[PezKat]

I'm here... My favorite quick & easy lunch recipe right now. I only use what I have on hand for this recipe so its always different. I've used Cheez-Its, Corn Chips, Oatmel, Doritos, doesn't really matter what you use, its just to hold it all together.

Tuna Cakes (a fishy version of meatloaf patties)

1 can tuna, drained
1 egg
handful breadcrumbs, cracker crumbs, oatmeal, crushed potato chips, or any other starchy food you have on hand.
1 tsp spices (garlic, oregano, thyme, pepper, etc.) depending on what flavor you're going for.

Mix ingredients together in a bowl, make 4 patties. Heat a little oil in a pan over medium heat and then add patties, cooking on each side about 3 minutes. Each side should be slightly browned but not blackened.

My favorite dipping sauce is combining a tsp mayo, tsp lemon, a little garlic powder, a dash of hot sauce & 1/4 tsp curry powder.

Yum, we love tuna cakes! I just use flour for the starch & no extra seasoning. But we eat 'em with syrup!

[mysunshine]

This is one of my family's absolute favorites!

[font=&quot]Turkey[/font][font=&quot]Chili[/font]
[font=&quot]1 package 99% ff ground turkey
4 cans stewed/diced/sliced tomatoes (whatever is in the cupboard!)
1 can Rotel tomatoes
4 cans black beans (or your preferred beans)
Spicy V-8 juice
2 tsp chopped garlic
3 Tbs chili powder
1/4 tsp salt

Brown and drain the turkey. Meanwhile, open and drain all the canned tomatoes and beans. Dump the cans into a big pot, and add the garlic, chili powder, salt and turkey when it’s ready. Add enough V-8 to make it soupy. Allow this to simmer for at least one hour, or longer until it is as thick as you like chili. You’ll have to stir it every 10 mins or so. The key to this recipe is the V-8, so make sure you drain the cans enough to be able to add a nice portion of V-8.[/font]
[font=&quot][/font]
[font=&quot]We like to serve it as Frito Pie: Make a bed of Fritos, ladle the chili over it, then top it with grated cheese. Yummy![/font]

[scraptag]

Normal 0 0 1 98 563 4 1 691 11.1287

Whole Wheat Banana Bread

Blend sugar and margarine in large mixer bowl.

Add banana, water and eggs: mix well.

Add sifted mixture of flours, soda, and salt gradually, mixing well after each addition.

Fold in pecans.

Pour into 5x9 inch loaf pan greased on bottom only.

Bake at 350 degrees for 55 to 65 minutes or until toothpick inserted in center comes out clean.

Cool in pan for 10 minutes.

Remove to wire rack to cool completely.

Store, tightly wrapped, in refrigerator.
Yield: 1 loaf




1 cup sugar
½cup melted margarine
1 cup mashed banana
1/3 cup water
2 eggs, slightly beaten
1 cup all-purpose flour
1 cup whole wheat flour
1 t. soda
½t. salt
½cup chopped pecans