Easy banana pudding


Ingredients

  • 1 1/2 quart milk
  • 5 eggs, beaten
  • 1/4 teaspoon vanilla extract
  • 1 1/8 cup flour
  • 1 1/2 cup sugar
  • 12 ounces vanilla wafers
  • 3 bananas, peeled
  • 8 ounces Cool Whip

Instructions

  1. Heat milk to 170 degrees F.
  2. Mix eggs, vanilla, flour, and sugar in a bowl.
  3. Slowly add the mixture to the milk and cook until thick and custard-like.
  4. Layer the vanilla wafers on the bottom of a baking pan.
  5. Slice the bananas and layer over the wafers.
  6. Pour the custard over the wafers and bananas. Cool for 1-1/2 hours. Spread the Cool Whip over the top.

ANZAC BISCUITS

If golden syrup isn’t a regular in your pantry (Lyle’s is the brand if you’re in the US), you can substitute maple syrup or even honey. It will be a different flavour profile, of course, but it will work and still be very good.

Makes about 2 dozen.

125g (4½ oz) butter
2 tablespoons golden syrup
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
1 cup (150g) plain flour
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
½ teaspoon bicarbonate of soda

Set your oven to 180°C (350°F) and line a baking tray (or two, if you have them) with baking paper.

In a small saucepan over low heat, melt the butter and golden syrup together. Remove from the heat and set aside.

In a roomy bowl, mix together the oats, coconut, flour and sugars with a wooden spoon.

Mix the bicarb with 2 tablespoons of boiling water in a small bowl. Stir into the butter-syrup mixture, then pour this into the oat mixture. Stir until all the ingredients are well combined.

Roll the mixture into heaped-tablespoon balls and place on the baking tray, leaving about 5cm (2 inches) between them. Bake for 12 minutes: they should be pale golden and quite soft. Leave on the tray for 5 minutes, where they will darken and set enough to be lifted to a wire rack. Leave to cool completely.

Mexican restaurants white sauce.

INGREDIENTS

  • 6 Cloves Garlic
  • Juice of half a lemon
  • 1 tsp Oregano, Dried
  • 4 dashes Hot sauce
  • 18 Pimento stuffed olives
  • 1/2 tsp Cayenne pepper
  • 1 tsp Garlic salt
  • 1/2 tbsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 tsp Cumin
  • 1/2 cup Milk
  • 1 cup Sour cream
  • 30 oz Miracle whip jar
  • 1 tbsp Olive juice from jar

INSTRUCTIONS

  1. Easiest recipe ever!!
  2. Just put all of these ingredients into your food processor and blend till smooth!
  3. Here is the MOST IMPORTANT PART!
  4. You HAVE to refrigerate this sauce for 12-24 hours.
  5. You have to give it that time to meld together or it will not taste right so make sure to plan ahead!!
  6. It makes a ton and is good on everything!

Trader Joe’s cowgirl bark

Ingredients

  • 1/4 cup peanuts
  • 1/4 cup slivered almonds
  • 18 ounces white chocolate chips
  • 1/3 cup dried cranberries
  • 1/3 cup Rice Krispies Cereal
  • 1/2 cup pretzels
  • 5 gingersnap cookies, broken into chunks

Instructions

  1. Line a baking sheet with parchment paper.
  2. Chop the peanuts and almonds, or grind in a food processor for 20 seconds.
  3. Over a double boiler or in the microwave, melt the chocolate chips until smooth and fully melted.
  4. Using a spatula, spread the chocolate on top of the parchment paper until it is about 1/8″ thick.
  5. Sprinkle the warm chocolate with the dried cranberries, Rice Krispies, chopped nuts, pretzels, and pieces of gingersnap cookie. Press down on the pretzels and cookie pieces to make sure they hold.
  6. Let the bark harden for at least 1 hour or until solid.
  7. Once the bark is hard, remove the parchment paper and cut into chunks.

Better than sex cake

Ingredients

  • 1 box Angel Food Cake mix, or one premade Angel Food Cake
  • 1 small box of instant vanilla pudding mix
  • 1 tbsp slivered and toasted almonds
  • 1 cup of sour cream
  • 1 ½ cups of milk
  • 1 can cherry pie filling
  • 1 tub Cool Whip whipped topping, or home made, whichever you prefer

Instructions

FIRST STEP:

Bake the Angel Food Cake according to package directions

Allow to cool and then cut into cubes

SECOND STEP:

In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side

In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan

THIRD STEP:

Spread ⅔ of the cherry pie filling over the cubes

Place the remaining cubes of cake over the cherry pie filling

FOURTH STEP:

Spoon the pudding mixture over the cake and spread evenly

Spread the whipped topping over the pudding mix evenly

FIFTH STEP:

Garnish the top of this with the remaining cherry pie filling and sprinkle the toasted almonds on top

Chill for 4 to 5 hours before serving

This recipe can be changed up. Put your own spin on it with different cakes, puddings,nuts and pie filling.

Easy Asian Beef and Noodles

What You’ll Need

  • 1/2 pound boneless sirloin steak
  • 2 teaspoons dark sesame oil, divided
  • 1 bunch green onions, sliced into 1-inch pieces
  • 2 cups prepackaged coleslaw
  • 2 (3-ounce) packages beef-flavored ramen noodle soup
  • 1 1/2 cup water
  • 2 tablespoons soy sauce

What to Do

  1. Cut steak diagonally across grain into very thin slices. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat remaining 1 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan, and keep warm.
  2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Pineapple and cherry dump cake

What You’ll Need

  • 1 (21-ounce) can cherry pie filling
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (15-1/4-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
  3. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
  4. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

Cherry kuchen bars

What You’ll Need

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (21-ounce) can cherry pie filling

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat butter, shortening, and sugar until creamy. Add eggs and vanilla; mix well.
  3. In a medium bowl, combine flour, baking powder, and salt. Slowly beat flour mixture into butter mixture until well combined. Reserve 1-1/2 cups of dough; set aside. Spread remaining dough in a 15- x 10- x 1-inch baking sheet.
  4. Bake 10 minutes. Remove from oven and spread pie filling over crust. Spoon reserved dough in small mounds on top of pie filling.
  5. Continue baking 25 to 30 minutes, or until top is lightly golden. Let cool, then cut into squares.

Lemon and blueberry bread

1-1/2 cups plus 1 Tbsp. flour, divided

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 cup sugar

1 cup sour cream

1/2 cup oil

1 tsp. lemon zest

1/2 tsp. vanilla

1 cup blueberries

~~~~~~~~~~

Heat oven to 350°F

Combine 1-1/2 cups flour, baking powder and salt in large bowl.

Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.

Toss blueberries with remaining flour; stir gently into batter.

Pour into greased and floured 9×5-inch loaf pan.

Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Spinach artichoke quesadillas

Ingredients

  • ½ tbsp olive oil
  • ½ cup cream cheese
  • 1 tsp garlic minced
  • 8 oz artichoke hearts chopped and drained (1 cup)
  • 2 cup baby spinach leaves
  • 2 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 large tortillas

Instructions

  • In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
  • Stir in minced garlic, artichokes, and spinach. Cook until spinach starts to shrink, about 2 to 3 minutes.
  • Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
  • In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
  • Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
  • Serve hot or warm.

Notes

Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.

Bisquick peach cobbler

Ingredients

  • 3 cups sliced fresh peaches
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon lemon zest
  • 1 cup homemade Bisquick mix
  • 1 cup milk, any kind
  • 1/2 cup butter or margarine, melted
  • 2 Tablespoons brown sugar, packed
  1. Preheat oven to 375 F (190 K).
  2. Combine peaches, 1/2 cup granulated sugar, cornstarch, nutmeg, cinnamon and lemon zest.
  3. Mix together bisquick, milk, butter and brown sugar. Add mixture to 7″ (18 cm diameter; 4 cups volume) baking pan. Pour fruit on top of the bisquick mixture, do not stir.
  4. Bake Bisquick Peach Cobbler for 45-60 minutes. Serve warm or cold, with vanilla ice cream or whipped cream.

Slow cooker beef-n-broccoli-Better than take out!

Ingredients

  • 1 1/2 lb. sirloin steak, thinly sliced
  • 1 cup low-sodium beef broth
  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 3 tbsp. sesame oil
  • 1 tbsp. sriracha
  • 3 cloves garlic, minced
  • 3 green onions, thinly sliced, plus more for garnish
  • 2 tbsp. cornstarch
  • 2 cups broccoli florets
  • Sesame seeds
  • Cooked jasmine rice


Directions 

  • In a large slow-cooker, add steak. Add beef broth, soy sauce, brown sugar, sesame oil, Sriracha, garlic, and green onions.
  • Cover and cook on low until beef is tender and cooked through, 3 1/2 to 4 hours.
  • When the steak is tender, spoon a few tablespoons of the slow-cooker broth into a bowl and whisk with cornstarch. Pour into slow cooker and toss with the beef until combined. Add broccoli and cook, covered, 20 minutes more.
  • Garnish with sesame seeds and green onions and serve over rice.

Tropical dump cake

INGREDIENTS  

  • 1 20 oz. can cubed pineapplecrushed would work too
  • 1 15 oz. can tropical fruit mix
  • 2 tbsp. corn starch
  • 2 tbsp. sugar
  • 1 package 18.25oz. orange cake mix (I used Duncan Hines Orange Supreme, but any one would work)
  • 10 oz. a little over two sticks butter
  • 1/2 c Instant Oatmeal

INSTRUCTIONS 

  • First, drain all of the juice from the tropical fruit and maybe 1/3 of the juice from the pineapple into a bowl. Add the corn starch and sugar and mix well…there should be no lumps. Put in a pan (I like using a small omelet pan, but a sauce pan would work too) over low to medium heat with 2tbsp. of the butter and thicken up…it should become the consistency of pie filling. Add a little more corn starch if it doesn’t get thick enough.
  • In the meantime, dump the rest of the fruit (with the remaining juice) in a greased Pyrex dish (I really have no idea what size it is…not the biggest one in the Pyrex set, but the next biggest).
  • Once the juice mixture thickens up on the stove, pour it on top of the fruit in the Pyrex.
  • Pour the cake mix over that.
  • Mix in the oatmeal to the cake mix (just kind of sprinkle it over and mix it in with your fingers).
  • Melt the rest of the butter and pour on top evenly…it should cover all of the cake mix.
  • Put in the oven at 350 degrees for 1 hour.
  • Serve with ice cream.

No-bake, Two-Minute Hawaiian Pie

What You’ll Need

  • 1 (20-ounce) can crushed pineapple in syrup, undrained
  • 1 (6-serving-size) package instant vanilla pudding and pie filling
  • 1 (8-ounce) container sour cream
  • 1 (9-inch) prepared shortbread pie crust
  • 1 (8-ounce) can sliced pineapple, drained and halved
  • 8 maraschino cherries, drained
  • 2 tablespoons sweetened flaked coconut

What to Do

  1. In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut.
  2. Cover and chill at least 2 hours, or until set, before serving.

Test Kitchen Tip

  • As strange as it may seem to you, do not make the vanilla pudding according to package directions. Just add the dry pudding mix right in with the other ingredients.

Mixed candied nuts

Ingredients

  • 2 9.25 ounce containers mixed nuts lightly salted
  • 1/4 cup pecan halves unsalted
  • 1/4 cup whole almondsunsalted
  • 1/4 cup cashews unsalted
  • 2 egg whites
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice or your fav seasoning

Instructions

  • Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
  • In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
  • In a medium-large mixing bowl combine all of the mixed nuts, walnuts, almonds and cashews, toss to combine.
  • In a small mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
  • Add egg white mixture to mixed nuts and toss to combine, making sure to evenly coat all of the nuts.
  • Top the nuts with the sugar mixture. Stirring to evenly coat.
  • Add nuts to prepared baking sheet in a single layer. Place in oven and bake for 10 minutes.
  • Stir nuts mixture once 10 minutes is up and then bake for another 10 minutes.
  • Repeat.
  • Stir nuts once more and bake for another 5 minutes.
  • Remove nut from oven and allow to completely cool.
  • Store in a large mason jars.

White chocolate sugar cookie bark

  • 2 (12 ounce) packages white chocolate chips , divided
  • 2 tablespoons Crisco shortening , divided
  • 1 pouch Betty Crocker sugar cookie mix
  • 1/2 cup unsalted butter, , softened
  • 2 tablespoons milk
  • sprinkles

Instructions

  • Line a 8 1/2 x 11 baking sheet with parchment paper.
  • Place the white chocolate chips from 1 bag in a medium microwave-safe bowl and melt in the microwave in 30 second intervals on low, stirring in between. Repeat until melted and smooth. Add in 1 tablespoon of the Crisco and mix until smooth and combined.
  • With a spatula, spread white chocolate in an even layer on the parchment paper. Place in refrigerator for 10 minutes until hardened.
  • In the meantime, with a handheld mixer, cream together the sugar cookie mix, butter, and milk until thoroughly combined. Place on top of the chilled white chocolate and press to spread almost to the edge. Place back in the fridge for another 10 minutes.
  • Melt the second bag of chocolate chips in the same manner as the first. Mix in the remaining tablespoon of Crisco. Spread over the cookie dough and immediately cover with sprinkles. Chill for another 10 minutes until completely set.
  • Break into small pieces and serve.

Lemon and white chocolate Chex snacks

Ingredients

  • 12 ounce box Rice Chex cereal
  • 2 cups powdered sugar
  • 1 1/4 cups white chocolate chips
  • 1/4 cup unsalted butter
  • 2 tablespoons lemon zest
  • 3 tablespoons lemon juice

Instructions

  • Pour cereal into a large mixing bowl and set aside.
  • Pour the powdered sugar into a 2-gallon re-sealable food storage plastic bag and set aside.
  • Place white chocolate chips, butter, lemon zest, and lemon juice in a microwave-safe bowl; microwave on high for 45 seconds; stir. Continue to microwave in 15 second intervals until the chocolate has melted and the mixture can be stirred smooth.
  • Pour half the melted chocolate mixture over the top of the cereal, gently fold with a spatula. Poor the remaining mixture over the top and fold gently to combine (doing this in two steps helps make sure all the cereal is evenly coated.)
  • Transfer the coated cereal to the bag with the powdered sugar; seal bag and gently toss until all the cereal is well-coated.