Banana Split Dessert

 

 

 

Today I linked up with Elizabeth & Co.  this weekend I made Banana Split dessert.  My grandmother Taylor use to always make it.

 

 

 

Graham Cracker Crust

 

 

1 stick of Oleo Melted

 

2 Cups of Graham crackers

 

1 Cup of Sugar

 

Mix together bake 350 for 5 mins in a 9 X 13 pan

 

2 Cups of Powder Sugar

1 stick of Soft Oleo

2 Eggs

 

Beat 15 mins at a high speed.  Spread over crust.

 

 

 

Add in Layers

 

3 or 4 Sliced bananas

 

 

 

1 can ( drained) crushed pineapple over the bananas ( I forgot this step)

 

1 9 oz Cool Whip

 

1/2 jar Marciano cherries on top

 

1/2 Cup of Nuts on top.

 

Refrigerate overnight.

 

Make sure to let your little one - lick the beaters when you are done.

 

 

 

 

 

 

 

 



 



Easiest Cheese Soup Ever

    This year I am going to try and post more recipes on the blog.  I find such good stuff on Pinterest.  That I would love to try.  Hopefully in the new year I will invite people over to try some of the stuff I make.
    Hopefully you could share some of yours......favorite dishes...
    Few years ago for Christmas my cousin Shannon gave us Friends and Family Cookbook she put together along with her co-workers at Jim's Family steak house in Normal IL.
    So over the weekend I made Allison Smith - Easiest Cheese Soup ever.

 

 

Easiest Cheese Soup Ever

 

 

3 Chicken Bouillon Cubes

 

4 quart water ( I would use less)

 

1 cup chopped Celery

 

1 cup onion - diced

 

2 1/2 cups Potatoes - cubed

 

1 cup diced carrots

 

1 pkg frozen mixed vegetables ( 10 oz)

 

2 small cans chicken broth

 

2 - 10oz cans cream of chicken soup

 

1 lb Velveeta cheese  ( I used 2lb)

 

 



     ( I know its a new year and you may not be cooking with Velveeta - but the soup did turn out really good)

   These are the vegetables I used - I used two bags......

  I cooked the soup in the crock pot.........

  If you use a crock-pot, place all ingredients in the pot except for cream soup and cheese.  Cook on low all day and add soup and cheese before serving.  Heat to simmering until cheese melts.  If you do not have all day cook on stove top 1.5 hours then add soup and cheese.

To cut calories you could use fat free cream of chicken and light Velveeta.

 To spice it up - add chicken, garlic, a little red pepper and any vegetable that's in the frig. For the single folks cut the recipe in half.  You still have plenty for dinner and lunch the next day....

  Or make a big batch and share with your mom!!!!!

Spaghetti Squash Salad

I made Spaghetti Squash Salad. 

1 spaghetti squash

1 large onion, finely chopped

1 and 1/2 cups fresh mushrooms

 1 red pepper, 1 green pepper , 1 orange pepper finely chopped

1 bottle ( 8 ounces) Italian dressing

 cherry tomatoes to taste

Cut squash in half lengthwise; scoop out seeds.  Place squash, cut side down, in a 13 * 9 in baking pan.  Fill pan with hot water to a depth of 1/2 in.  Bake uncovered, 350 for 30 to 40 minutes or until tender.  When cool enough to handle, scoop out the squash, bowl.

Combine with squash with mushrooms, onions and peppers and dressing.

Mix and refrigerate.  Serves 8

I did have to go to the store to get the peppers and mushrooms. Went to Aldi's and spent $4.36.

This is all I made from my pantry for the first week.  I am blaming 4th of July.

Hope to have more next week!

What I'm Loving Wednesday

I am Loving - that tomorrow is my Friday -   We are off Friday for Veterans Day!

I am Loving - that Ashley is taking Soccer lessons on Saturdays at

Soccer Planet -  Ashley gets so red in the face from running.

I am Loving -  Easy Pumpkin Praline

1 - 15 oz can of Pumpkin (real)

1 can of evaporated milk

3 eggs

1 Cup of Sugar

4 tsp. pumpkin pie spice

1 yellow cake mix

3/4 cup - ( or 12 tbs)  melted butter

1 1/2 cup chopped pecans ( I used 2 cups)

Combine 1st five ingredients.  Pour into 9 X 13 greased pan.

Sprinkle cake mix on top.  Pour butter over the cake mix.  Sprinkle pecans on top.

Bake 350 for 1 hour.

It was a hit at my small group.  I think I will make it again this weekend for Ashley and I.



Monday Meals

I am linking up with Love Worth Waiting For Mondays meals.  If you are looking for something good to eat you should go check the posts out.

SPRING IS COMING!!!!!!

I took the following to a adoption potluck - families that have adopted or interesting in adoption had a get together.

RAINBOW RIBBON -

Prep Time - 3 hours   Chill time:  4 hours or overnight

5 pkg -  ( 4 serving size) Jell-O Gelatin Dessert any 5 different flavors.

6 1/4 Boiling Water

1 Cup sour cream, plain yogurt or Vanilla ice Cream ( you pick)

Dissolve 1 pkg Gelatin Dessert

in 1 1/4 ( 300 ml) of the boiling water.

Pour - 3/4 cup (175 mL) of the gelatin into 8 cup (2L) ring mold.  Chill until set but not firm, about 15 minutes.

Chill - remaining gelatin in bowl until slightly thickened; gradually blend in 3 Tbsp (45 ml) of the sour cream.  Spoon over gelatin in mold.  Chill until set but not firm, about 20 to 25 minutes.

Repeat - with Remaining gelatin flavors

Chill - until firm, about 4 hours or overnight.

To Unmold,  dip mold in warm water for about 10 seconds. Gently pull gelatin from around edges with moist fingers.  Place a moistened serving plate on top of mold.  Invert mold  and plate; holding mold and plate together, shake slightly to loosen.  Gently remove mold and center gelatin on plate.

Tip - Use a wire wisk to add sour cream for a smoother gelatin mixture.

Next time I think I wil add fruit in the middle and strawberries dipped in cholate around the edges.  The light color is watermellon - so next time I would use a more colorful flavor.

Monday Meals

  I am linking up over at   A Love Worth Waiting For  for Monday Meals -

  I take this alot for New moms at church we have a ministry that we take meals to new moms.  They seem to enjoy the meal.  I found it in Good News Radio Family Family Favorites from WGNN cookbook it come out in 1998 it was a fundraiser cookbook.

    Creamy Seasoned Chicken Casserole -  Heidi Hanson, Champaign

    6 boneless, skinless chicken breasts
    1 C shredded cheddar cheese ( I sometimes use more)
    1 10 3/4 oz can cream of chicken soup
     1/4 C water (or 1/4 C dry white wine)
     1C herb seasoned stuffing mix, crushed
     1/4 C butter melted

  Preheat oven to 350
  Lightly grease a 9 X13 pan
  Rinse Chicken and arrange in prepared baking pan
  Top with Cheese
  Mix Soup and Water (or wine)
  Pour over chicken.
  Sprinkle with stuffing mix.
  Drizzle butter over top.
  Bake 45 -60 minutes.

  3- 4 servings.

  It does not taste like a Casserole.  Let me know if you try it and what you think of the dish.

   Happy Monday