The Ultimate Banana Cream "Pie"

The Ultimate Banana Cream "Pie"

2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant vanilla pudding mix
1 cup sour cream
3 bananas, sliced

In a medium bowl, combine crackers, butter and sugar. 

Press mixture into bottom and sides of a 9x13 inch pan.

In a large bowl, combine whipped topping, pudding and sour cream; whisk together. 

Put half of this mixture into crust. 

Layer sliced bananas over top of pie. 

Pour second half of pudding mixture over top of bananas.

Immediately cover and refrigerate pie for one hour.

Choco-Peanut Butter Easter Eggs

Choco-Peanut Butter Easter Eggs

1 lb confectioners sugar
6 oz semisweet chocolate coating
3 oz cream cheese softened
1 tsp vanilla
2 tbsp hot water
2 lb milk chocolate melted

Blend confectioners sugar, semisweet chocolate flavored compound
coating, cream cheese, vanilla, hot water, and salt together with
mixer. Divide mixture in half. To one half add 2 TBS. peanut butter
and form into small eggs. Repeat with remaining half or leave plain
for basic Chocolate Easter Eggs. Dip in melted chocolate; decorate
if desired.

Serves: 6

Ball Game Cupcakes

Ball Game Cupcakes
Celebrating a win? Score big with sweet and sporty ball game cupcakes.

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 cup miniature semisweet chocolate chips
1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting
Assorted colors Betty Crocker® decorating icing (in 4.25-oz tubes) or Betty
Crocker® Easy Flow decorating icing (in 6.4-oz cans)
Assorted food colors

1. Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in chocolate chips. Divide batter evenly among muffin cups (about 2/3 full).

3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack. Cool completely, about 30
minutes.

4. For soccer balls, frost cupcakes with vanilla frosting. With black icing,
pipe a pentagon shape in the center of cupcake, piping a few rows of icing into center of pentagon. Pipe lines from pentagon to edge of cupcake to resemble seams. With toothpick or spatula, spread black icing in center of pentagon to fill in the entire shape.

For baseballs, frost cupcakes with vanilla frosting. With black, red or blue icing, pipe 2 arches on opposite sides of cupcakes, curving lines slightly toward center. Pipe small lines from each arch to resemble stitches on a baseball.

For basketballs, color frosting with yellow and red food colors to make orange; frost cupcakes. With black icing, pipe line across center of cupcake. On either side, pipe an arch that curves slightly toward center line.

For tennis balls, color frosting with yellow and green food colors to make tennis-ball yellow; frost cupcakes. With white icing,  pipe curved design to resemble tennis balls.

5. Store cupcakes loosely covered at room temperature.

High Altitude (3500-6500 ft):
Place paper baking cup in each of 30 muffin cups. Stir 2 tablespoons Gold
Medal® all-purpose flour into dry cake mix. Increase water to 1 1/4 cups;
decrease oil to 2 tablespoons. Bake 17 to 20 minutes.

Tips from the Kitchen

Special Touch
Arrange cupcakes on green grass. To make grass, shake 1 cup coconut and 3
drops green food color in tightly covered jar until evenly tinted.

bettycrocker

Banana Streusel Coffee Cake

Banana Streusel Coffee Cake

1/2 Cup Solid Vegetable Shortening
1 Cup Sugar
2 Eggs
1 Cup Mashed Ripe Bananas
1/2 Teaspoon Vanilla Extract
1/2 Cup Sour Cream
2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt

STREUSEL MIXTURE:
1 1/2 Cups Chopped Nuts
1/2 Cup Sugar
1 Teaspoon Cinnamon

Preheat oven to 350.

Grease 2 (8" round) cake pans.

Prepare streusel mixture and set aside.

In a medium bowl, beat together shortening and sugar until creamy. Beat in eggs, bananas and vanilla and fold in sour cream.

In a small bowl, combine flour, soda, baking powder and salt. Fold into creamed mixture, stirring only enough to blend ingredients.

Fill prepared pans with 1/3 of the streusel mixture.  Carefully spread 1/2 the batter over the streusel mixture. Sprinkle with another 1/3 of the streusel mixture. Spread the remaining batter over the streusel.

Sprinkle the remaining streusel mixture over the top. Bake about 40 minutes or until a wooden pick inserted in the center comes out clean.

Cool in pans on a wire rack for 10 minutes, turn out onto serving plates or wire rack. Serve warm or at room temperature. Makes 2 (8"round) coffee cakes.
Serves 16.

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Party Potatoes

Party Potatoes

2 pounds bag frozen hash brown potatoes (country style)
1 can cream of potato soup
1 can cream of celery soup
1/2 cup sour cream
1 cup shredded cheddar cheese
8 ounces cream cheese
1/2 green pepper, finely chopped
1/2 cup chopped onion
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon paprika

Combine soups with softened cream cheese. Add sour cream, green pepper, onion and seasonings. Put potatoes in a 3 qt shallow baking dish. Pour soup mixture over potatoes and stir. Spread out evenly; sprinkle with cheddar cheese. Bake at 325ºF for 1 1/2 hours.

Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

1/3 cup butter
2 eggs
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup chopped walnuts
1 teaspoon baking powder
8 ounces cream cheese, softened
1/2 cup lightly packed brown sugar
2 tablespoons frozen orange juice concentrate
1 1/2 teaspoons finely grated orange rind
1/2 cup raisins
1 1/4 cups flour
1/2 teaspoon cinnamon
2 tablespoons sugar

Blend cream cheese, 2 T. granulated sugar and 1/2 tsp. orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in orange rind, carrot, raisins and walnuts and thoroughly blend.

In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 T. batter into each greased muffin tin. Spoon 1 T. cream cheese mixture on top. Cover with remaining batter.

Bake at 350ºF for 15-20 minutes.

Tamale Pie 15-oz. can chili, divided 10-oz. pkg. corn chips, divided 1 onion, minced and divided	2 13-1/2 oz. cans beef tamales, chopped and divided 2 c. shredded Cheddar cheese, divided
Spread one cup chili in the bottom of a greased 2-quart casserole dish; layer half the corn chips, half the onion and one can tamales on top. Sprinkle with half the cheese; repeat layers. Cover and bake at 350 degrees for one hour. Let cool for 10 minutes before serving. Makes 12 servings.

Baja Shrimp Quesadillas 2-1/2 lbs. shrimp, peeled and cleaned 3 c. shredded Cheddar cheese 1/2 c. mayonnaise 3/4 c. salsa	1/4 t. ground cumin 1/4 t. cayenne pepper 1/4 t. pepper 12 6-inch flour tortillas
Chop shrimp, discarding tails. Mix shrimp, cheese, mayonnaise, salsa, cumin and peppers; spread one to 2 tablespoons on one tortilla. Place another tortilla on top; put on a greased baking sheet. Repeat with remaining tortillas. Bake at 350 degrees for 15 minutes; remove and cut into triangles. Makes about 4 dozen.

Mac & Cheese Nuggets 1/4 c. grated Parmesan cheese, divided 1-1/2 T. butter 2 T. all-purpose flour 3/4 c. milk 1-1/4 c. shredded Cheddar cheese

1/4 lb. American cheese slices, chopped 1 egg yolk, beaten 1/4 t. paprika 8-oz. pkg. elbow macaroni, cooked

Lightly grease mini muffin cups. Sprinkle with 2 tablespoons Parmesan cheese, tapping out excess. Melt butter in a large saucepan over medium heat. Stir in flour; cook for 2 minutes. Whisk in milk until boiling, about 5 minutes. Add Cheddar and American cheeses; remove from heat and stir until smooth. Whisk in egg yolk and paprika; fold in macaroni until well coated. Spoon rounded tablespoons of mixture into prepared tins; sprinkle with remaining Parmesan. Bake at 425 degrees until hot and golden, about 10 minutes. Cool for 5 minutes; carefully transfer to a serving plate. Makes 4 dozen.

Crockpot Chicken Straganoff

Crockpot Chicken Straganoff

servings | 6

1 lb boneless chicken breast, frozen
1 can 98% fat-free cream of mushroom soup
16 oz fat-free sour cream
1 pkg onion soup mix

Place frozen chicken breast on the bottom of crockpot. Mix other ingredients together and pour over chicken. Cook on low setting for at least 7 hours. Stir sauce well before serving.

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Meatloaf with Fried Onions and Ranch Seasoning

Meatloaf with Fried Onions and Ranch Seasoning

1 1/2 pounds ground beef

2 eggs -- beaten

1/4 cup ketchup

3/4 cup herb seasoned stuffing mix

1/2 ounce ranch seasoning for dips

1 package fried onions -- (6 ounce)

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch seasoning and fried onions. Shape into loaf and fit into 9 x 5 inch loaf pan.

Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.

Cornbread Salad

Cornbread Salad

1 recipe of cornbread
1 envelope ranch dressing mix
1 cup (8 oz) sour cream
1 cup mayonnaise
2 cans (16 oz each) pinto beans
2 cups shredded cheddar cheese
10 slices bacon, fried very crispy, and crumbled
2 cans whole kernel corn, drained
1/2 cup each of chopped red bell pepper, green bell pepper, green onions and several chopped tomatoes
PREPARATION:

Make up the cornbread, cool. Stir together salad dressing mix, sour cream and mayonnaise until blended; set aside. Combine tomatoes, bell peppers and onions. Toss gently.

Crumble 1/2 of the cornbread into a large bowl. Top with half each of beans, tomato mixture, cheese, bacon, corn and dressing mixture. Repeat layers.

Cover and chill for at least 3 hours.

Hawaiian Kielbasa lbs. Kielbasa, sliced into 2-inch chunks 15-1/4 oz. can crushed pineapple 18-oz. bottle barbecue sauce 1/2 c. brown sugar, packed	1 T. ground ginger 1 t. onion powder 1 t. garlic powder
Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.

Asian Chicken Wings

4 lbs. chicken wings 1/4 c. olive oil 2-1/2 t. salt, divided 2 t. pepper, divided 1/2 c. honey 2 T. soy sauce 1 t. Worcestershire sauce juice of 1 lime zest of 2 limes 2 cloves garlic, finely minced 1 T. fresh cilantro, chopped 2 t. red pepper flakes Place wings on an aluminum foil-lined 15"x10" jelly-roll pan. Drizzle wings with oil and toss to coat; sprinkle with 1-1/2 teaspoons salt and one teaspoon pepper. Bake at 400 degrees for 50 minutes; do not turn. Remove from oven. Using tongs, carefully lift wings from foil. Stir together remaining salt, pepper and other ingredients. Drizzle 1/3 cup of sauce mixture over hot wings and toss to coat. Serve remainder separately for dipping. Makes 2-1/2 to 3 dozen.

Maple Brown Sugar Ham in the Slow Cooker

Maple Brown Sugar Ham in the Slow Cooker
7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Crabmeat Deviled Eggs

Crabmeat Deviled Eggs

8 eggs
1 6-ounce can crabmeat, drained, flaked
1/4 cup mayonnaise
1/2 tsp. dry mustard
1/4 tsp. ground red pepper
16 sprigs parsley

Place eggs in medium saucepan, cover with cold water. Bring to a boil. Reduce heat to low, simmer about 15 minutes. Immediately drain, run cold water over eggs to stop cooking.

Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into medium bowl. Remove remaining yolks; reserve for another use.

Add crabmeat, mayonnaise, dry mustard, and ground red pepper to yolks in bowl, mix and mash with fork until well blended.

Mound yolk mixture into center of each cooked egg white. Garnish each with parsley sprig. Cover, refrigerate until serving time.

INGREDIENT SUBSTITUTION: An equal amount of fresh-cooked or frozen crabmeat can be used in place of the canned crabmeat in this recipe.

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Oven Fried Pickles

Oven Fried Pickles

Makes 8 servings

Ingredients:
1 jar Kosher Dill Pickle spears
3/4 cup bread crumbs
1 tsp. oregano
½ tsp. paprika
1/4 tsp. pepper
1 egg
Preheat oven to 375. Mix whole wheat bread crumbs, oregano, and paprika in a shallow bowl. In a separate bowl, whisk the egg.
Rinse pickle spears with water to take off some of the excess sodium. Dip in the egg mixture, than with the bread crumb mixture. Bake until golden brown.

Snickerdoodle Cake With Cinnamon Buttercream Frosting

Snickerdoodle Cake With Cinnamon Buttercream Frosting

For the cake/cupcakes:

Solid vegetable shortening for greasing the pans

Flour for dusting the pans

1 package (18.25 oz) plain white cake mix

1 cup whole milk

8 tbsp. or 1 stick of butter, melted

3 large eggs

1 teaspoon vanilla extract

2 teapsoons ground cinnamon

For the Frosting:

8 tablespoons (1 stick) of butter, at room temp.

3 and 3/4 cups confectioner's sugar, sifted

3 to 4 tablespoons of milk

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

To Make the Cake:

Preheat oven to 350 degrees.

Generously grease two 9-inch round cake pans with the vegetable shortening, then dust with flour.  Shake out the excess flour and set the pans aside.

If you are making cupcakes, line the cupcake pan with liners and set aside.

Place the cake mix, milk, melted butter, eggs, vanilla, and cinnamon in a large mixing bowl.  Blend with mixer until well blended, at least 3-4 minutes on medium speed.

Divide the batter between the two prepared pans or the cupcake pan. 

Bake the cakes/cupcakes for 27-29 minutes until they are golden brown and spring back when lightly pressed with your finger.

Allow them to cool completely before frosting.

To Make the Frosting:

Place the butter in a large mixing bowl.  Blend with mixer on low speed until fluffy. 

Stop and add the confectioner's sugar, 3 tablespoons of milk, vanilla, and cinnamon.

Blend until ingredients start forming a frosting-like consistency.  If the frosting is to thick for your liking, add on the last tablespoon of milk and blend until well mixed.

Use this frosting to frost the top, middle, and sides of your cake...or the tops of your cupcakes.

Italian Stew

Italian Stew

5 medium-size potatoes, peeled and cut into chunks
4 large carrots, peeled and cut into 1/2" chunks
2 medium-size onions, peeled and cut into eighths
1 small can mushroom stems & pieces, drained
2 cups frozen corn OR 1 (15 oz.) can of corn kernels, drained
2 cups frozen cut green beans or 1 (15 oz.) can of cut beans, drained
1 tsp. dried oregano
1 tsp. dried basil
salt & pepper to taste
grated parmesan or Romano cheese for sprinkling
1-1/2 lbs. of sweet Italian sausage (either bulk or in links or ring)
28 oz. can of tomato sauce or diced tomatoes in puree, your choice

Fry Italian sausage in skillet till browned, breaking apart into chunks. (If using links or ring, squeeze the sausage out of the casing before frying). Drain excess fat. In an oven-safe 3 quart, casserole, combine remaining ingredients except for the grated cheese.

Bake at 350, covered, for 45-60 minutes, or until vegetables are tender. Serve with grated parmesan or Romano on top, along with a nice crusty Italian bread.

This is a very flavorful stew and hits the spot on a cold snowy day. This will serve 4.

Garam Masala

Garam Masala
This Indian spice blend is not only easy to make at home, it is also far more flavorful when homemade. Feel free to modify the amounts to suit your personal taste. You may easily multiply the recipe, but I recommend you make up only enough to use within 1 month so it will remain fresh.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

1/4 cup coriander seeds
2 Tablespoons cumin seeds
1 Tablespoon black peppercorns
2 teaspoons cardamom pods
Two 3-inch cinnamon sticks, broken into small pieces
1 teaspoon whole cloves
1 whole nutmeg

Dry-roast the coriander seeds in a small skillet over medium heat, sliding the skillet back and forth over the burner to prevent burning, until the seeds exude a pleasant aroma, 1 to 2 minutes. Transfer to a bowl and set aside. Repeat the process, one at a time, with the cumin seeds, peppercorns,
cardamom, cinnamon, and cloves. Let cool completely.
Put all the ingredients except the nutmeg in a spice grinder and grind to a fine powder. Transfer to a bowl. Grate the nutmeg over the mixture. Stir to mix well.
Transfer to a glass jar with a tight-fitting lid. The garam masala will keep at room temperature for at least a month.

Yield: about 1/2 cup
Recipe Source: Asian Grilling by Su-Mei Yu (William Morrow

Flavored Honeys

Flavored Honeys

***MINT HONEY***
1/4 cup chopped fresh mint leaves
1 pound clover or alfalfa honey
***ORANGE HONEY***
1 tablespoon freshly grated orange rind
1 pound clover or alfalfa honey
***GRAPEFRUIT HONEY***
1 tablespoon fresh grated grapefruit rind
1 pound clover or alfalfa honey
pepper
1 pound clover or alfalfa honey
***ALLSPICE HONEY***
1 tablespoon whole allspice
1 pound clover or alfalfa honey
***LEMON HONEY***
1 tablespoon fresh grated lemon rind
1 pound clover or alfalfa honey
***HOT HONEY***
1 1/2 teaspoons dried hot crushed red

FOR MINT HONEY: pour honey into small saucepan. Add mint leaves and
stir to combine. Warm mixture over low heat for 10 minutes. Let stand for at least 2 hours (better if longer) Strain and pour into 2 clean eight ounce jars.

FOR ANY OF THE CITRUS HONEYS: pour honey into small saucepan and add grated rind. Stir to combine and heat over low heat for 10 minutes. Let stand for at least 2 hours. Strain into clean eight ounce jars.

FOR ALLSPICE HONEY: pour honey into small saucepan and add 1
Tbsp whole allspice. Warm mixture on low heat for 10 minutes. Let stand at least 2 hours. THEN warm mixture again for a second 10 minutes. Let stand overnight before straining and pouring into clean jars.

FOR HOT HONEY: pour honey into small saucepan and add red pepper flakes. Stir to combine and heat on low heat for 10 minutes. Let stand for 1 to 2 hours and then strain into clean jars.

HONEY HINTS: Honeys should not be refrigerated. If it should crystallize, it can be reliquified easily by placing the jar in warm water or microcook 1 cup honey on high for 2 - 3 minutes, stirring every 30 seconds. Be sure not to boil or scorch.

Bistro Cheeseburger

Bistro Cheeseburger

Ingredients:

1-1/2 pounds ground beef
Vegetable oil
4 slices sweet onion -- 1/2 inch thick
4 crusty rolls -- split, toasted
4 romaine lettuce leaves
4 tomato slices -- 1/2 inch thick
8 slices Swiss cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard

Instructions:

In small bowl, combine sauce ingredients (mayonnaise and Dijon mustard); set aside. Shape ground beef into four 3/4" thick patties. Lightly brush oil onto cut sides of onion. Place patties and onions on grid over medium, ash covered coals. Grill, uncovered, 13 to 15 minutes or until centers are no longer pink and onions are tender, turning once. Season burgers with salt and pepper, if desired, after turning. Approximately 1 minute before burgers are done, top each burger with 2 slices cheese. Meanwhile, spread equal parts of sauce mixture on top half of each roll. Line bottom half of each roll with lettuce and tomato; top with cheeseburger and onion. Close sandwiches.

Steak with Mango Salsa

Steak with Mango Salsa

1 lb. top round steak, cut 3/4-inch thick
salt and pepper
4 cups hot cooked couscous
2 cups sugar snap peas, steamed

Marinade:
1/4 cup fresh lime juice
2 tablespoons minced green onion
2 tablespoons water
2 teaspoons minced fresh ginger
2 cloves garlic, minced
1/4 teaspoon salt

Mango Salsa:
1-1/2 cups finely diced fresh mango
2 tablespoons minced green onion
1 tablespoon fresh lime juice
1 tablespoons minced fresh cilantro
1 red serrano or jalapeno pepper, seeded, finely chopped

Combine marinade ingredients. Place beef and marinade in sealable plastic bag; turn steak to coat. Refrigerate 6 hours to overnight, turning occasionally.

Just before grilling, combine salsa ingredients in medium bowl. Cover and refrigerate until ready to serve.

Remove steak from marinade, discarding marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, about 19 to 24 minutes for medium rare doneness, turning occasionally.

Carve steak into thin slices. Season with salt and pepper, as desired. Serve with salsa, couscous and sugar snap peas.

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Rye Boat Dip

Rye Boat Dip

16 oz. sour cream
16 oz. mayonnaise
1 (5 ounce) jar dried beef, diced
2 teaspoons onion powder
2 teaspoons garlic powder
3 tablespoons dried minced onion
1 tablespoon dill weed
1 loaf rye bread (round)

Combine all ingredients except bread in a bowl. Mix well and refrigerate at least one hour before serving.

Cut out the round rye bread loaf to make the bread bowl. Cut up the bread you removed into pieces for dipping. Fill the bread bowl with dip and serve with bread pieces.

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