Lemony Bars

 

I discovered this recipe at Taste of Home.  It is quick and easy and very tasty.  It is a great item to take to a friend who is ill, a potluck, or party. 

One box of lemon cake mix (don't get the ones with pudding in them)

1 15.6 can of lemon pie filling

4 large eggs  

1 can of cream cheese icing

Zest of one lemon (optional)

Preheat your oven to 350 degrees.  Lightly grease a 15x10x1 inch baking pan. 

Put dry cake mix in a large mixing bowl.  Add the four eggs and mix for 3-4 minutes. 

Fold in the pie filling

Spread in baking pan.

Bake for 20-25 minutes or until toothpick inserted in the middle comes out clean.  Cool for 30 minutes.

Place container of icing on a microwavable dish and put in microwave.  Heat for 30 seconds.  Remove and stir container to a pourable constancy--not too thin.  Cover the top of the bars with icing.  Sprinkle lemon zest on top.  Cut into 2 inch bars.   Enjoy!  Refrigerate leftovers for up to 4 days.

 

Pork Chop and Wild Rice Casserole

This is a super easy casserole.  It is great for family dinners, and goes well with many side dishes.  We enjoy it with my mother's skillet apples.  (That recipe is on this blog under Lillian's Skillet Apples).

4-5 medium cut pork chops

Garlic powder

Pepper

1 box Uncle Ben's Wild Rice with Seasoning

1 can cream of mushroom soup

1/2 cup hot water

Preheat oven to 350 degrees.  Season chops with garlic powder and pepper.  I don't use salt because the rice mix and soup have lots of salt. In a skillet, brown pork chops--about 3 minutes each side.   Once browned place in 9x13 pan that you have sprayed with cooking spray or lightly butter.  In a mixing bowl, mix rice with season mix, soup and rice.  Pour over pork chops.  Cover pan with foil.  Bake for 1 hour.  Let sit for 5-10 minute before removing foil and serving.  

Sticky Maple and Garlic Chicken Thighs

Discovered this recipe by accident.  It was used by the poster as a glaze/marinade for salmon, but someone commented that she also used it for chicken.

You can use it for any type of chicken, but I think it works best for whole thighs with the bone and skin. 

6 chicken thighs

3/4 cup of maple syrup

3 Tablespoons of minced garlic

3 Tablespoons soy sauce

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes (optional)

Sesame seeds to garnish after baking

Place chicken in bowl or pan that has a tight lid.  In a mixing bowl, mix all other ingredients.  Pour over chicken so that each piece is coated.  Place cover/lid on bowl.  Refrigerate for 15 minutes.  Turn chicken.  Refrigerate an additional 15 minutes.  

Preheat oven to 375 degrees.

Heat an oven safe skillet that will hold all pieces on the stove top.  I used cast iron.  Place some oil in skillet.  Put thighs in skillet skin side down. Make sure to leave just a little marinade on each piece.  Sear for 4-5 minutes in oil.  Turn and spoon a little of the remaining marinade on each piece.  Place in oven.  Bake for 40-45 minutes or until chicken reaches 180 degrees on meat thermometer.  Sprinkle with sesame seeds prior to serving.

Carrot Bread (not a cake)

 I discovered this recipe online when I had several leftover baby carrots and didn't want to toss them.  I made a few adjustments to the recipe by Rachel Schultz on Homemaking and the results are fantastic.  While it is a little sweet, it doesn't have the texture of cake, so she was correct in calling it bread.

Her recipe called for 5 large peeled carrots, but I used a 12 ounce bag of baby carrots. Wash carrots and boil them until very fork tender.  Let them cool while you gather you needed ingredients.

2 large eggs

1/2 cup vegetable oil

1/4 cup milk

1 tsp. vanilla

1 cup white sugar

1/2 brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 3/4 cup self-rising flour

Optional:  1 cup chopped pecans or walnuts.  (fold them at the end)

Preheat oven to 350 degrees.  Spray 9x5 loaf pan with cooking spray.  

Once carrots are cooled place them in a mixing bowl and mash them with a potato mashed until they are nearly as smooth as mashed potatoes.  Add eggs, oil, milk, and vanilla.  Using a wooden spoon, mix these with the carrots.  Add white sugar, brown sugar, cinnamon and nutmeg.  Stir until incorporated with carrot mixture.  Then add flour 1/4 cup at a time, mixing in each time.  Pour into loaf pan and place in oven for 45 minutes.  Remove and cover with foil.  Return to oven to bake 15-20 minutes or until toothpick inserted in middle  comes out nearly clean. Let cool in pan for 25 minutes and then turn out on cooling rack.  Enjoy!

Sweet Alabama Pecan Bread

This is not my recipe.  I discovered it on Facebook when I was watching some Reels.  It is a simple and delicious recipe.  I don't understand calling it a bread because it more like a bar cookie or brownie.  But, whatever you call it, it is good.  I hope you will try it and let me know what you think.  

 

1 cup white sugar

1 cup light brown sugar

4 eggs, beaten

1 cup vegetable oil

1 1/2 cup self-rising flour

1 tsp. vanilla

2 cups finally chopped pecans

Preheat oven to 350 degrees.  Butter a 9x13 baking pan, making sure to get up the sides.  

Using a wooden spoon, blend white and brown sugars until thoroughly mixed.  Pour in beaten eggs and oil; stir until well blended.  Add flour and continue to mix with spoon.  Add vanilla and pecans and stir until incorporated.  Pour into baking pan and bake 30-35 minutes. Let cool for at least 20 minutes and cut into 2 inch bars.  SO GOOD!

Note:  Feel free to add in a dash of nutmeg and/or cinnamon for a different flavor. 

Chicken Cordon Bleu Crescent Rolls

 

There are numerous recipes online similar to this and I am sure all are delicious, but here is mine.

1 8-ounce can crescent roll dough sheet *

1 cup shredded cooked chicken (I used leftover chicken breasts)

8 slices of Swiss cheese

8 slices of deli ham

1 Tablespoon Italian Seasoning Blend

4 Tablespoons dijon mustard (Divide in two)

4 Tablespoons honey  (Divide in two)

Preheat oven to 375 degrees.  Roll out your dough sheet.  Mix 2 tablespoons of dijon mustard with 2 tablespoons of honey.  Spread on dough.  Cover with Swiss cheese slices, then ham slices.  Sprinkle shredded cooked chicken on top and then sprinkle with Italian Seasoning blend.  Begin at one end and roll like a jelly roll or cinnamon roll.  Slice into 8-10 slices.  Place slices in a pie pan that you have sprayed with cooking spray or greased lightly with butter.  Bake 18-20 minutes or until golden brown.  Remove from oven and then mix remaining mustary and honey and drizzle over the top. 

*If you don't have the dough sheet, use a can of crescent rolls and pinch the seams together to make a sheet. 

Crockpot Chicken Pot Pie

If you are looking of an easy meal to put on the table after a long busy day at work or running errands, here is a good one.  I found this recipe online and made a few adjustments.  

First of all, if your crockpot insert can safely go in the oven at 350 degrees, you only have one pot to deal with.  If not, crockpot and baking dish and you're done.

3 large boneless, skinless chicken breasts or 4 boneless, skinless chicken thighs

2 cans cream of chicken soup

1 can cream of mushroom soup

1 cup chicken broth (I used reduced sodium because of the canned soups)

1 medium onion, diced (make your life easier by using the pre-diced seasoning mix from grocery stores)

1 stalk of celery, cut in bite size pieces

16 ounce bag of frozen mixed vegetables* or 2  14 ounce cans of mixed vegetables with potatoes,drained

1 tablespoon garlic powder

1 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon of poultry seasoning

1 1/2 tablespoons of dried parsley flakes

1 small bay leaf (optional)

1 can of Grand Buttermilk Flaky Biscuits

Spray the insert of your crockpot.  Do not use a liner if you are going to be putting it in the oven later. 

Pour in soup mixes, garlic powder, pepper, paprika, poultry seasoning, parsley flakes, chopped onions, chopped celery, chopped potatoes (if your mixed veggies don't have them *see below), and chicken broth.  Put chicken on top and press to the bottom.  Make sure they are covered in mixture.  Toss in bay leaf.  Cover and cook on low for 6-8 hours.  

Thirty minutes prior to serving,  use two forks to shred the chicken into pieces and pour in mixed vegetables. Stir.  Preheat oven to 350 degrees.  While oven is preheating, cut each biscuit into four pieces.  

If you are going to bake in the crockpot insert, you just top with biscuits and bake until biscuits are golden brown.

If you are using a different baking dish, spoon crockpot mixture in pan and top with biscuit pieces.  Bake until biscuits are golden brown.  Usually 16-20 minutes.     

The bottom of the biscuits might be a little "wet"for some people.  You can bake your biscuits separately and lay on top of the mixture prior to serving.  Your choice. 

* Frozen mixed vegetable rarely have diced potatoes.  So, you may want to dice a large baking potato and put in when you add the chicken.   Canned mixed vegetables generally contain potatoes so you don't have to add the fresh potato. 

Sausage and Potato Casserole

 I found this recipe online from Taste of Home and made a few changes.  It is great casserole that works for dinner or breakfast.  Serve it with eggs for breakfast or serve it with salad or vegetables for dinner.  Either way, your family and friends will enjoy it. 

4  cups of butter/gold/yellow potatoes, sliced 1/4 inch thick. I just wash them well and don't peel them. 

1 pound of bulk breakfast sausage

1 medium onion, diced

1/2 green bell pepper, diced

1 Tablespoon parsley flakes

1 can cream of mushroom soup

3/4 cup milk

1/2 cup sour cream

2 cups of shredded cheeses (use your favorite)

1 Tablespoon garlic powder

1/2 teaspoon pepper

Preheat oven to 350 degrees.  Grease a 2 quart casserole dish.  Brown breakfast sauce in a large skillet until there is no more pink.  Add onion, bell pepper, and parsley and continue to cook until onions are nearly done.  Drain any grease from skillet.  In a bowl, mix soup, milk, sour cream, garlic powder and pepper.  Layer half of the potatoes in the bottom of the pan. Top with half of the milk/soup mixture. Sprinkle half of the sausage next and then sprinkle on half of the cheese.  Repeat the layers.  Cover with foil and bake 60 minutes. Use a fork to judge the potatoes are cooked. If not, return for 10 minutes.   Remove from oven and remove foil, return to over from cheese to lightly brown and bubble.   

Chocolate Chip Bread Pudding

My grandson will not eat raisins, which I normally put in my bread pudding, so this recipe was born.

8-10 cups of white bread, cut into cubes of 1 inch  (I like to let my bread sit out for a 3-4 hours before cubing it; it helps in cutting it)

1 stick of butter

1 1/2 cups of brown sugar

5 eggs, beaten

2 1/2 cups of whole milk

1 Tablespoon of vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 cups chocolate morsels ( I used the mini ones)

Preheat oven to 350 degrees.  Butter the bottom and sides of a 9x 13 baking dish.  Put bread cubes in the pan.  Melt butter and drizzle over the top of bread cubes.    In a large mixing bowl, mix beaten eggs, milk, brown sugar,  vanilla, cinnamon, and nutmeg.  Sprinkle 1 1/2 cups of morsels over bread.  Pour milk/egg mixture on top and lightly press down to make sure each cube is soaking.  Let sit 10 minutes.  Bake for 45 minutes-1 hours until bread is firm and not wiggling.   Remove from oven and sprinkle remaining 1/2 cup of morsels on top, while pudding is hot.  Serve with ice cream or whipped topping. 

Kay's Hello Dolly Mini Bites

 Seven Layer Cookies/Magic Cookie Bars/ Hello Dolly Bars--They are all same wonderful goodness, but here is twist to the basic recipe.  I found this online and then make an additional change to the recipe.  You will need two mini muffin pans.  This will make 48 cookies.

48 Mini Vanilla Wafer cookies

24  Werther's Soft Caramel Chews, cut in half

1/2 cup butter, melted

1 cup of mini semi-sweet chocolate morsels

3/4 cup chopped pecans

1/2 cup flaked coconut

1/2 can of Sweetened Condensed milk

Preheat oven to 350 degrees.  Brush melted butter into each muffin well.  Place a mini vanilla wafer in the bottom of each well.  Put half a soft chew on top of cookie.  Sprinkle chocolate morsels, chopped pecans, and coconut on top, making layers. Then top each muffin well with a teaspoon of sweetened condensed milk.

Bake for 12-14 minutes or until morsels and caramel chew are melted and bubbly. 

 

Kay's Crispy Crowns Enchilada Casserole

A few weeks ago, I was watching Facebook Reels and this woman cooked something very similar to this, so this is a copycat recipe.  No matter, it is so tasty; we love it!

1 pound of lean ground beef

1 package of Ore-Ida Crispy Crowns

2 Tablespoon olive oil

1 package of taco seasoning mix

1 small can chopped green chilis

1 small can sliced black olives

1 small can red enchilada sauce

1 cup salsa

1 cup of frozen corn

1 medium yellow onion, diced

1 medium green bell pepper, diced

1 Tablespoon minced garlic

2 cups of shredded Fiesta blend cheese

Shredded lettuce

Diced tomatoes

Sliced green onion

Sour cream

Preheat oven to 375 degrees.  While oven is heating, in a large skillet heat olive oil and add onions and bell pepper.  Cook for 3-4 minutes until starting to soften.  Add ground beef and cook until meat is browned.  Drain any excess grease.  Sprinkle to taco seasoning.Stir in enchilada sauce, green chilis, corn, and salsa.  Cook 5-10 minutes on medium heat until bubbly.  

Spray a casserole dish with cooking spray.  Place one layer of crispy crown on the bottom of the dish.  Pour meat mixture on top.  Sprinkle with 1 cup of cheese.  Add another layer of crispy crowns.  Bake for 20-25 minutes until potatoes are golden. Remove from oven and top with remaining cheese and bake for 10 more minutes so that cheese is fully melted and bubbly.

Let casserole sit for 5-10 minutes before serving.  

We like to place a layer shredded lettuce on our plates or bowls.  Top with the casserole and then sprinkle with diced tomatoes, black olives, and green onion.  We also put a dollop of sour cream in the middle.  We have also added guacamole on the top.  

Montana Glazed Ham Steaks

I found this recipe online and once we tried it, we were hooked. 

 It is great not only on ham 

steaks, but on pork chops and hamburger steaks.  

2 large slices of ham/ham steaks

2 Tablespoons of butter

1/2 cup water

2 Tablespoons Dijon mustard

1/4 cup brown sugar

1 teaspoon smoky paprika

In a large cast iron skillet, melt the butter and add ham steaks.  Cook 3-5 minutes each side until starting to brown.

Remove ham from skillet and set aside.

Pour all other ingredients in skillet and stir until sugar is dissolved.  Bring to boil.  Let boil 3-5 minutes until reducing.

Add ham steaks back to skillet cook 5 more minutes each side.  ENJOY!

Barbecue Chip Crusted Chicken Tenders

This is not my recipe.  My daughter found it on TikTok by the Mississippi Kween.  She tried it and enjoyed it, so my husband and I fixed it as well.  SOOOOOOOOO good.

10 chicken tenders

1 Family Size bag of barbecue or honey barbecue chips, crushed

1 1/4 cup of mayonnaise

3 Tablespoons of Dijon mustard

A dash or two of pepper

A dash or two of smoked paprika

Preheat oven to 350 degrees.  Cover a large baking sheet with foil.  Spray foil with cooking spray or top foil lined pan with a baking rack that you spray with cooking spray.  In a large bowl, combine mayonnaise, mustard, pepper, and paprika.  Put chip crumbs in a ziplock bag.  Dip tenders in mayo mixture and drop into bag (do 3-4 at a time). Shake to coat and place on sheet or baking rack.  Continue until all tenders are breaded in chips.  Bake for 14 minutes and then turn.  Bake for another 11-15 minutes.   

Easy Sausage and Cornbread Casserole

This is a great main or side dish.  It is also great for potlucks. 

Awesome as a brunch dish with eggs on the side.   

1 box of Jiffy cornbread

1 small yellow onion, diced

1 pound of smoked sausage, sliced into rounds

1 egg

1/3 cup of milk

1 15 ounce can creamed corn

1 small can of green chilis--hot or mild (your choice)

1 cup shredded cheddar cheese

1 Tablespoon olive oil

Preheat oven to 400 degrees.  Grease/spray a 9x9 square baking dish.  In a skillet, heat oil, add sausage slices and onion.  Cook over medium high heat for 5 minutes.  In a bowl, add dry cornbread mix, egg, and milk.  Whisk together.  Add corn and green chilis and stir well.  Add sausage and onions and cheese.  Mix well.  Pour into pan and bake for 40-45 minutes.  

 

Cabbage in Tomatoes

This is a great side dish. I like it along the side of fried chicken/pork chops and mashed potatoes.  Reminds me of Grandma's Sunday dinner dishes.

1 medium cabbage, cleaned (outer leaves removed) and cut into 5 inch pieces

3 strips of bacon, sliced

1 medium onion, diced

1/2  green bell pepper, diced

1  15 ounce can of diced tomatoes, don't drain

1 15 ounce  can of tomato sauce

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon sugar (always add sugar with tomatoes)

In a large skillet with lid, saute bacon, onions, and bell pepper until bacon is cooked and vegetables are softening.  Add diced tomatoes, tomato sauce, salt, pepper, garlic powder and sugar.  Bring to a boil.  Fold in cabbage and reduce to low/simmer.  Cover with lid.  Cook for 20-30 minutes, stirring occasionally.  

Ham and Cheese Lasagna with Beef Bolognese Sauce

 

My husband and I watched a Facebook cooking reel that made basically this same recipe, but we made some adjustments.  It may seem complex, but it is definitely worth the work.  Rich and hearty, it is a great family supper.  

Red Sauce Ingredients
2 Tablespoons olive oil
1 pound of ground beef
1 diced onion
3 buds/toes of garlic, minced
2 tomatoes, diced
1 stalk celery, diced
2 16-ounce cans of tomato sauce
2 Tablespoons Italian seasonings blend
1 teaspoon garlic powder
1 teaspoon pepper
1 Tablespoon sugar
 
Lasagna Roll-up Ingredients
16 lasagna noodles
16 slices of cooked deli ham, cut in half so that two will be placed on each noodle
24 slices of deli mozzarella cheese, cut in half so that 3 will be placed on each noodle (see pictures below)
 
White Sauce Ingredients
3 Tablespoons olive oil
2 Tablespoons butter
½ medium onion, diced
3 Tablespoons all-purpose flour
1 ½  cup whole milk
1 cup heavy cream
1 teaspoon of garlic powder
1 teaspoon of nutmeg
1 teaspoon pepper
 
Cheeses
2 cups of shredded mozzarella cheese (divided into ½ cup and 1 ½ cup)
1 cup Parmesan cheese (divided into two half cups)
 
Heat olive oil in a large skillet.  Add onions and garlic, sauté for 2-3 minutes.  Add ground beef and continue to cook until meat is fully brown (no pink).  Drain grease from skillet.  Add tomatoes, celery, sauce, Italian seasonings, garlic powder, pepper, and sugar.  Mix well.  Bring to a boil for 2-3 minutes.  Cover and reduce to simmer.  
While red sauce is simmering, boil 16 lasagna noodles for 8 minutes.  Remove from heat and drain.  Immediately place noodles in long pans that are sprayed with cooking spray.  Let noodles sit for 2-3 minutes to cool.  Lay slices of ham on noodles, top with mozzarella slices.  Roll each lasagna noodle with the ham and cheese inside. 
In another skillet add olive oil and butter to heat.  Once butter is melted, add onions and cook for 2-3 minutes.  Sprinkle in 3 Tablespoons of flour—one tablespoon at a time, stirring constantly,  add 1 cup of milk and ½ cup of heavy cream.  Blend until smooth.  Add 1 teaspoon of pepper, 1 teaspoon of garlic powder, and 1 teaspoon of nutmeg.  Bring to a boil for 1-2 minutes.  Reduce to simmer for 3 minutes.  Stirring frequently.  You want white sauce to be thin like gravy, so if the sauce thickens add a ½ cup more milk. 
Pour sauce into a 9x13 casserole dish.  Lay lasagna rolls on top of sauce.  Sprinkle ½ of mozzarella cheese and ½ cup of Parmesan cheese on top of lasagna rolls.  Cover with red meat sauce.  Top with remaining cheeses and bake for 25-30 minutes.

Lasagna noodles topped with ham and cheese 

  Pasta rolls on top of white sauce

Old Fashioned Ranch Meat and Potatoes Casserole

Most everyone enjoys potatoes, meat, and cheese. Here is an easy to make casserole that melds these wonderful ingredients so well.  You can freeze the leftover for quick dinners. It is also great to take to potlucks.  

2 pounds of lean ground beef, turkey, or pork

1 medium onion, diced

1 small bell pepper, diced

2 garlic toes/buds,diced

1 package of dry Ranch dressing mix

4-5 medium potatoes, peeled and sliced thinly

2 cans of cream of mushroom soup or cream of chicken if using ground turkey

1 cup of chicken broth

1/2 cup heavy cream or evaporated milk

1 Tablespoon paprika 

1/2 teaspoon pepper

2-3 cups of shredded cheddar or Colby Jack cheese

1/2 Tablespoon butter

Preheat oven to 350 degrees.   Grease with butter a 9x13 baking pan.  

In a large skillet brown meat with onion, bell pepper and garlic for 5-8 meats until meat is no longer pink and onions are translucent.  If you need to drain the meat, do so now and return to skillet.  Sprinkle in dressing mix and let cook 1-2 more minutes. 

 In a mixing bowl, whisk together soup, heavy cream, chicken broth, paprika and pepper.

You will be making 3 layers, so use ingredients according. Place a layer of one third of the  potatoes on the bottom of the baking pan, top with 1/3 of the soup mixture, top with 1/3 of meat, and 1/3 of the cheese.  Repeat layers ending with cheese.  

Cover with foil and bakes for 45 minutes.  Remove from oven and check to make sure the potatoes are fully cooked.  If not, continue to cook, checking every 15 minutes.  When potatoes are cooked, remove foil and return to over to brown/crisp cheese on the top.  Let casserole set for 10 minutes prior to serving.

Stuffed Mushroom Casserole

We love stuffed mushrooms, so this casserole is a perfect

 side dish for us.  It is a great

side dish for an Italian meal or with anything you want.  Super easy and delicious. (from Dinner, dishes, and desserts.com)

1 pound loose Italian sausage (you can substitute ground pork or breakfast sausage.  If you substitute sausage, add 2 Tablespoon Italian seasoning when you add salt and pepper)

16 ounces of cleaned mushrooms, thinly sliced

2 cloves of minced garlic

1 cup onion, diced

1/3 cup bell pepper, diced

3/4 cup Italian bread crumbs

1/2 teaspoon pepper

1/2 teaspoon seasoned salt

4 Tablespoons olive oil, divided into 3 and 1

1 1/2 cup shredded Mozzarella cheese, divided

Preheat oven to 350 degrees.

In a large skillet heat 1 Tbls olive oil over medium high heat.  Add mushrooms, and onions , and cook for 5-6 minutes until lightly browned. Mix in garlic,and cook for 1 minute until fragrant.   Remove from pan.

Return the skillet to heat and brown sausage until fully cooked. Drain and mix with mushroom mixture.  Season with salt and pepper  (and Italian seasoning if necessary)

Mix in 1 cup of Mozzarella cheese, and pour into a casserole dish.  Sprinkle remaining cheese over the top.

In a bowl mix together breadcrumbs and remaining 3 Tbls olive oil.  Spread evenly over the top of the casserole.

Bake for 15 minutes 

Note:  You can substitute Italian blend shredded cheese or mix it with the Mozzarella. 

Company's Coming Banana Pudding

When your hubby comes home from the office and says, "The boss is joining us for dinner, " or a few friends or family make a sudden visit, make this easy banana pudding for dessert.   It is also great to take for work luncheons or potlucks.

3  cups of milk (whole milk makes it extra rich)

1 5.1 ounce package of instant vanilla or banana cream pudding mix

1 8 container of Cool Whip (I like the extra creamy), at room temp. 

3 ripe, but not brown banana--they need to have some firmness for cutting

1 box of vanilla wafers

In in 2 quart baking dish (11x7 or 8x8), cover the bottom with vanilla wafers.  Slice bananas into 1/4 inch slices. Place one banana slice on top of each wafer.  In a large bowl, empty pudding mix into the bottom and then add milk.  Whisk until all pudding mix is dissolved.  It should not be firm. It should be pourable.  Stir the Cool Whip until smooth and fold in half of it to the pudding.  Pour half of the pudding on top of wafers and bananas.  Lay another layer of wafers and bananas.  Any extra banana slices should be placed in as well.  Top with remaining pudding mix. Spread to the sides to make sure all wafers are covered.  Then spread the remaining Cool Whip on top.  Crumble 4-5 wafers and lightly dust the top of the Cool Whip with the crumbles.  Cover with foil and refrigerate for at least 30 minutes.  

Easy Sheet Pie

I found this recipe on Crazy for Crust and made a couple of adjustments.  It is wonderful.  A great family dinner night dessert or a take to a potluck hit! 

2 cans of crescent rolls or 2 cans of crescent roll sheets (This is a much easier to use)

2 cans of fruit pie filling--apple, peach, blueberry or cherry are all great

1/2 cup powdered sugar

2-3 Tablespoons of heavy whipping cream

1/2 teaspoon vanilla

1/2 Tablespoon of cinnamon (optional)

1/2 Tablespoon of sugar (optional)

Preheat oven to 350 degrees.  

Spray a glass 9x13 cooking pan with cooking spray.

Unroll one can of crescent roll (DO NOT SEPARATE AND PINCH SEAMS TOGETHER) or one can of the crescent roll sheet.  Place in the bottom of the baking dish and slow press down, trying to get the sides half way covered.

Open fruit filling and spread on top.

Unroll second can of crescent dough (DO NOT SEPARATE AND PINCH SEAMS TOGETHER) and lay on top of pie filling; gently stretch and push down the edges so that they touch the bottom crust.  I use a butter/dinner knife to press them down along the sides.  

If you have used peach or apple filling, mix the cinnamon and sugar together and sprinkle on the top crust.

Bake for 40-50 minutes.  Make sure the top crust is golden brown before removing from baking.  I also hold the pan up over my head--be careful; it is so hot and to make sure the bottom crust is browned nicely.

Let sheet pie cool completely.  

Mix powdered sugar, vanilla, and heavy cream together to make a thick, but drippable icing--add more cream if too thick.  Spread over the top crust.  Slice into squares. ENJOY!

Easy Skillet Corned Beef Hash

I love corned beef.  One of my favorite ways to have it is hash.  It is great with fried eggs for breakfast, lunch, or dinner.  Here is a simple recipe that I enjoy. 

3/4 pound leftover or deli counter corned beef, about 2 cups diced into 1/2-inch cubes
2 Tablespoons chopped garlic
1 cup chopped yellow onion
16 ounces frozen hash brown, diced or shredded ( prefer the diced to the shredded)
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
¾ teaspoon salt
4 Tablespoons butter
2 Tablespoons olive oil
½ teaspoon paprika
3 sliced green onions

 

Preheat a 12-inch skillet on medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add onion. Sauté for 3-5 minutes or until slightly translucent. Remove from skillet.

Add remaining butter and olive oil. Add potatoes. Let brown for 3 minutes, stirring often.

Add garlic and spices to potatoes. Allow potato to brown undisturbed, turning over roughly every 3 minutes for 10 minutes. Turn down the heat if potatoes start to burn.

Return onion to skillet. Add corned beef. Mix to combine. Allow to cook undisturbed, turning over mixture every 2 minutes for 6 to 8 minutes. Turn down to low heat so that potatoes burn.

Serve as is or with eggs.  Top with sliced green onions.

Southern Pork Loin

Pork is one of my family's favorite meats.  Here is a pork loin recipe that we often enjoy for Sunday dinners.  You can toss in carrots and sweet potato chunks for a complete meal.  

4  lb pork loin

8-10 strips of bacon

2/3 cups of brown sugar

1/2 Tablespoon paprika

1/2 Tablespoon pepper

1/2 Tablespoon garlic power

2/3 cup of Dijon mustard 

4 toes/buds of garlic, peeled and slice in half

3 Tablespoons olive oil

Seasoned salt and pepper

Preheat oven to 450.  Place 3 Tablespoons of olive in the bottom of a roaster pan.  Make sure it coats the entire bottom.  Cut small slits in roast and stuff the 8 pieces of garlic inside.  Salt and pepper pork loin.  Place in pan and put in oven for 30 minutes.  Flip roast over mid way.  

On a large cookie sheet, mix the brown sugar, paprika, pepper and garlic.  

After the roast has cooked 30 minutes, reduce temperature to 350 degrees. Remove roast from oven and brush the mustard on all sides of the roast;using all of it.  The Mustard helps keep the roast moist.   Then, roll the roast in the brown sugar and spices mixture.  Return to roasting pan.  Lay the bacon strips over roast.  If you want to be creative, you can weave it to make a lattice, but I often don't have time, so I just cover the roast with the bacon.   If your roaster has a lid, cover the loin.  If your roaster doesn't have a lid, cover with foil.  Cook 1 hour.  Remove foil or lid.  Check temperature in center.  It should read between 145 and 160 degrees. If not continue to cook with lid on, checking temperature every 10-15 minutes.  Once at the right temperature, cook without cover an additional 20 minutes to crisp bacon.