Sunday, March 28, 2010

Fruit Bowl Cake

One of our fifth grade teachers, who is also the local Methodist minister's wife, made this for us at a recent fifth grade working lunch. Yummy and oh-so-easy!

Fruit Bowl Cake

You will need the following:
1 pre-made angel food cake
1 large box instant vanilla pudding
1 large can crushed pineapple
1 can pie filling (any flavor you like)
1 small container Cool Whip

Tear angel food cake into bite-sized pieces or a little larger. Mix pudding according to
directions. Fold pudding into cake. Place in bottom of a large bowl. Layer rest of
ingredients as follows:
can of pineapple (you may want to drain some of the juice off)
pie filling
Cool Whip on top

Use your imagination with this recipe, too! I saw one the other day where chocolate
pudding had been used and layered with toasted pecans/almonds, cake, toffee bits,
and cool whip.

(from Gwen Lewis)

Wednesday, March 3, 2010

Paula Deen's Banana Bread

Paula Deen’s Banana Bread
No electric mixer needed here- just mix in a bowl by hand.
½ c (1 stick) butter, at room temperature
1 c sugar
½ tsp salt
2 eggs
1 tsp vanilla extract
1 ½ c all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
3 ripe bananas, mashed
optional ½ c chopped walnuts or pecans

Preheat oven to 350o. Grease a 9x5-inch loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the remaining ingredients (minus the nuts) and mix well. Stir in nuts. Pour the batter into the prepared pan and bake for 50 minutes.

Tuesday, March 2, 2010

Sandy's Sour Cream Banana Pudding

*This is absolutely the best banana pudding ever! It’s my Mom's version, and I promise it's the best in the world!

1 6-oz package vanilla instant pudding mix
2-1/2 c. milk
1 c. sour cream (no-fat/low-fat okay)
8 oz. whipped topping (no-fat/low-fat okay)
4 to 5 ripe bananas
1 16-oz. package vanilla wafers

Combine the pudding mix with milk in a medium mixer bowl; mix well. Fold in the sour cream and whipped topping. Stir in sliced bananas. Crush ½ c. of the vanilla wafers and set aside. (Be sure to use any of the crumbs in the box.) Alternate layers of the pudding mixture and the vanilla wafers in a large glass dish until all ingredients are used, ending with the pudding mixture. Sprinkle the reserved wafer crumbs on the top. Chill until serving time.

Yield: 10 to 12 servings

Monday, March 1, 2010

Green Onion Casserole

Green Onion Casserole

2 lbs. ground chuck

4 cloves garlic, chopped

3 t. salt

16 oz. canned tomato sauce

4 t. sugar

10 oz. thin egg noodles

½ t. pepper

8 oz. cream cheese

32 oz. canned tomatoes

2 c. sour cream

12 green onions, chopped with tops

2 c. grated sharp cheddar cheese

Brown meat with garlic; drain. Add salt, sugar, pepper, tomatoes, garlic and tomato sauce. Simmer 10 minutes. Meanwhile, cook egg noodles; drain. Combine hot noodles with cream cheese. Add sour cream and green onions. In a 4 qt. casserole dish, layer noodles, meat mixture and top with grate cheese. Bake 325 for 30 minutes.

Yield: 8-10 servings