Homemade Banana Pudding

 This Banana Pudding is sooooooo good!!! It didn't last long in this house!! There is just something about made from scratch banana pudding!! YUM!

Ingredients:

2 cups milk, 2% or higher
2/3 cup sugar
3 TBSP cornstarch
2 tsp vanilla extract
1/4 tsp salt
1 egg
1 egg yolk
2 TBSP butter
2-3 large bananas, sliced into 1/8″ slices
50 vanilla wafers
1 cup heavy cream
3 TBSP powdered sugar
1/2 tsp vanilla extract

Directions:

Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, salt, egg, and egg yolk.

Once well combined place the pan over medium heat and cool until thick and bubbling.

Remove the pan from the heat, add the butter and vanilla extract and whisk until completely melted.

Pour the custard  into a separate bowl and cool slightly.

In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies.

Pour over 1/3 of the custard and spread to the edges.

Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers.

Cover with plastic wrap and chill for at least four hours.

Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks.

Spread the whipped cream over the chilled pudding and top with crushed vanilla wafer cookies.

ENJOY!!

Crock pot Tomato-Basil Parmesan soup

OH MY!! I LOVE this soup!!! It is delicious and best of all it is all made in the crock pot!!! It is BY FAR the BEST Tomato-Basil soup I have ever had!!! We will definitely have this more often!!

Ingredients:

2 (14oz) cans diced tomatoes with juice. (I used Hunts Basil, Garlic and Oregano)

1 cup finely diced carrots

1 cup finely diced onions

1 tsp dried oregano

1 TBSP dried basil

4 cups chicken broth

1/2 cup flour

1 cup Parmesan Cheese

1/2 cup butter

2 cups half and half, warmed

1 tsp salt

1/4 tsp pepper

Directions:

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving melt butter over low heat in a skillet and add flour.

Stir constantly with a whisk for 5-7 minutes.

Slowly stir in 1 cup hot soup.

Add another 3 cups and stir until smooth.

Add all back into the slow cooker.

Stir and add the Parmesan cheese, warmed half and half, salt and pepper.

Cover and cook on LOW for another 30 minutes or so until ready to serve.

ENJOY!!

Cracker Barrel Grilled Chicken Tenderloins

These were soooo good and very easy to make!!

Ingredients:

4 boneless, skinless chicken breasts, cut into strips.
1 cup zesty Italian dressing
2 tsp lime juice
3 tsp honey


Directions:
Place chicken in gallon zip lock bag.
Combine all other ingredients and pour over.

Seal and marinate for at least an hour.   ( I marinated overnight!)

When you are ready to cook, pour ALL ingredients into a large skillet and cook over medium heat until liquid evaporated  and remaining marinade becomes thick and caramelized. This took about 40-45 minutes.
 
Coat each piece of chicken in marinade by rubbing it around on the bottom of the pan before removing it

ENJOY!!

Cracker Barrel Hashbrown Casserole

I must say that this is a really good hashbrown casserole, but I do not think that it tastes like Cracker Barrel's.  I decided to go ahead and share it because it is still a delicious casserole!

Ingredients: 
1 2 lb. pkg. frozen Hash Browns
8 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 cup Chopped onion
2 cup grated Cheddar Cheese

Directions: 
Place potatoes in a greased 9×13 inch pan.

Season with salt and pepper.

Melt butter in the microwave.

In a bowl add minced onions, sour cream, and cream of chicken soup, and melted butter.

Mix these items together.

Pour soup mixture over potatoes; sprinkle with Cheddar Cheese.

Bake at 350 degrees for 45 minutes, or until all is completely warm, and the cheese begins to melt.

ENJOY!!

Crockpot Italian Beef

YUM!! This Italian Beef is so delicious and so easy to throw together!!

Ingredients:

32oz beef broth
2 tsp salt
2 tsp ground black pepper
2 tsp dried oregano
2 tsp dried basil
2 tsp powdered onion
2 tsp dried parsley
2 ½ tsp garlic powder
2 (.7 ounce) package dry Good Seasons brand Italian-style salad dressing mix 
8lb bottom round roast cut into quarters 

Directions:

In a large mixing bowl, combine all ingredients except meat.

Whisk together.

Put meat into slow cooker.

Pour seasoned broth mix over meat.

Cook on low for 10 to 12 hours, or on high for 4 to 5 hours.

Pull apart meat (I did it in a separate bowl for convenience).

Skim fat from broth and put meat back in the broth.

Serve on a bun with provolone cheese.  

ENJOY!!

Spinach and Artichoke Dip

This is some of the BEST Spinach and Artichoke dip I have ever had.  My husband, who hates Spinach and Artichokes LOVED this dip! He actually finished it off. Definitely give this dip a try!

Ingredients:

8 oz. Cream Cheese, warmed in the microwave for 2 minutes on 50% heat to soften it 
1/4 cup sour cream 
1/4 cup mayonnaise 
About a cup of chopped spinach (either fresh, cooked, or frozen, thawed)
2 cans or jars of non-marinated artichoke hearts, roughly chopped
Garlic salt
Chili powder – be generous! The cream cheese and sour cream will act to “cool” the dip, so you can sprinkle away with the chili!
A handful of shredded mozzarella cheese

Directions:

Heat oven to 350 degrees

Mix all ingredients in a baking dish, and sprinkle on a bit more mozzarella. 

Bake for 30-45 minutes until cheese is brown.
ENJOY!!

Fried Pickles

We LOVE Fried Pickles!!! I had to share these with you all.  One night for dinner we decided to do appetizers and of course we had to have Fried Pickles!!! These are so good!

Ingredients: 

1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup cornmeal
Salt and freshly ground black pepper
48 slices pickles (from a 16-ounce jar)
Instructions:

Heat deep fryer to 350 degrees.

Put the flour in one bowl, the beaten eggs in a second bowl, and the cornmeal in a third bowl; season the flour and cornmeal with salt and pepper.

Dip the pickles first in the flour, shaking off the excess; dip into the beaten egg, then dredge in the cornmeal to coat.

Lay on a baking sheet.

When all the pickles are coated, fry them in batches in the hot oil about 30 seconds or until brown.

Transfer fried pickles a paper towel-lined plate to drain.

ENJOY!

BLT Salad

This salad is really delicious! It tastes exactly like a BLT!! The picture is not the best picture but trust me it is great!

Ingredients:

12 ounce corkscrew shaped pasta 

1/2 cup milk 

12 ounces lean bacon

3 medium ripe tomatoes, cut into chunks
1 tablespoon chopped fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground pepper
1/2 cup mayo  
1/4 cup sour cream
4 tablespoons chopped chives
Lettuce

Directions:

Cook the pasta in a large pot of salted boiling water as the label directs.

Drain and toss with the milk in a large bowl; set aside.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp.

Drain on paper towels.

Discard all but 3 tablespoons drippings from the pan.

Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper.

Crumble the bacon into bite-size pieces; set aside 1/4 cup for garnish.

Toss the remaining bacon and the tomato mixture with the pasta.

Mix the mayonnaise, sour cream and 3 tablespoons chives with the pasta until evenly combined.

Season with salt and pepper.

Add the lettuce; toss again to coat.

Garnish with the reserved bacon and the remaining 1 tablespoon chives.

Serve at room temperature.

ENJOY!!

Oreo Truffles

OH MY GOODNESS!! These are soooooo good but so addicting.  You cannot eat just one!!! Try these TONIGHT!

Ingredients:

1 pkg. Oreo cookies
3/4 pkg cream cheese, soften to room temp.
1 pkg. white almond bark

Directions:

Finely crush the entire Oreos.

Drop in 3/4 of the cream cheese brick and mix well with hands.

I put the mixture in the fridge for about an 30 minutes or so because they seem to roll up better when they are cold.

Roll into equal bite-sized shaped balls. Put them on a cookie sheet or container that will fit in your freezer. Keep them close but not touching.

Freeze for 1-2 hours before dipping in melted chocolate.

Melt chocolate in the microwave. I only melt 1/4-1/2 pkg at a time so it doesn't harden while I'm dipping.

As you finish dipping, put each one on an parchment paper or aluminum foil lined pan.

I topped each of them off with Wilton Cookie and Cream Sprinkles but you can save 1/3 cup of Oreo in the beginning before you mix in the cream cheese and it works just the same!!

Store in the fridge.

ENJOY!!

Chicken Enchiladas with Green Chili Sour Cream Sauce

These are seriously so good!!! Some of the best enchiladas I have ever had!

Ingredients:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

Directions:

Preheat oven to 350 degrees. Grease a 9x13 pan

Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 

Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

Pour over enchiladas and top with remaining cheese.

Bake 20-25 min and then under high broil for 3 min to brown the cheese.

ENJOY!!