Old Fashioned Banana Cream Pie

Ingredients :

1 (9 inch) pie crusts, baked

3 cups whole milk

3⁄4 cup white sugar

1⁄3 cup all-purpose flour

1⁄4 teaspoon salt

3 egg yolks, slightly beaten

2 tablespoons butter

1 teaspoon vanilla

3 bananas

Directions :

Have baked 9-inch pie shell ready.

In a large saucepan, scald the milk.

In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.

Over medium heat, stirring constantly, cook until thickened.

Cover and, stirring occasionally, cook for two minutes longer.

In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.

Cook for one minute longer, stirring constantly.

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm.

When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.

If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving

Serve and enjoy!

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Old School Butter Pound Cake

1 1/2 c

cake flour

1 1/2 c

all purpose flour

3 stick

butter, unsalted (softened at room temp)

8 oz

cream cheese, room temperature

3 1/4 c

sugar

1 1/2 tsp

vanilla extract

1 1/2 tsp

almond extract

1 tsp

salt

6 large

eggs

Directions

Beat butter and cream cheese with a mixer on medium speed until mixture comes together.

Add sugar and extracts; beat until light and fluffy. Reduce speed to low.

Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.

Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan.

Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester comes out clean about 1 1/2 hours.

Remove cake from pan. Let cool on wire rack.

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TWO-MINUTE MICROWAVE FUDGE

TWO-MINUTE MICROWAVE FUDGE, delicious! Please SHARE so this will be SAVED to your timeline!!

Ingredients:

1 lb powdered sugar

2/3 cup cocoa

1/4 teaspoon salt

1/4 cup milk

2 teaspoons vanilla

1/2 cup butter or 1/2 cup margarine

1/2 cup chopped nuts (optional)

Directions:

TWO-MINUTE MICROWAVE FUDGE, delicious! Please SHARE so this will be SAVED to your timeline!!

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.

Stir in milk and vanilla.

Mix well.

Place butter on top.

Microwave on high, 2 minutes.

Beat with wooden spoon until smooth.

Stir in nuts (OPTIONAL).

Spread in 8 X 8 X 2 inch baking pan.

Chill about 1 hour or until firm.

Cut into pieces!

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BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

Ingredients

1 pound Bacon, Cut Into Thirds

1 pound Lil’ Smokies (small sausages)

1 stick Butter

2 cups Brown Sugar

Preheat oven to 375F.

Cut the bacon into thirds and wrap each smokie.(small sausage)

Place all the wrapped smokies in a single layer in a baking dish.

Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.

Pour the butter and brown sugar mixture on the smokies and bacon.

Then take the other cup of brown sugar and sprinkle evenly over the smokies.

Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

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Slow Cooker Barbequed Beef Ribs

Ingredients:

1 cup water

1 cup ketchup

1 (6 ounce) can tomato paste

3/4 cup brown sugar

1/2 cup vinegar

2 tablespoons prepared mustard

1 tablespoon salt

2 pounds beef back ribs

Directions:

1-Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.

2-Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.

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Peanut Butter Microwave Fudge

Ingredients:

1 lb box Confectioners sugar(powdered sugar)

2 T butter

1/3 C milk

1 C peanut butter

Directions:

Place sugar, butter and milk in a large mixing bowl. Cook in the microwave 2 minutes on high.

Take out, beat ingredients with hand mixer until combined.

Microwave 30 seconds more, then add peanut butter and mix by hand or mixer until combined.

Spread in foil lined 8x8 pan.

Let cool then cut and ENJOY!

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Chocolate Eclair Cake!!!

1 cup water

1/2 cup butter

1 cup flour

4 large eggs

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

1 8 oz. container cool whip (you won’t use the whole container) or one batch of homemade whipped cream

chocolate syrup or homemade chocolate sauce

Instructions:

Preheat oven to 400. Lightly grease a 9″X13″ glass baking pan.

Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. *If the sides of your pan are too greased you won’t be able to get the mixture to stay up the sides so make sure to just lightly grease.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don’t want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don’t touch or push bubbles down).

Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with chocolate syrup. *If you want to make this even better use homemade whipped cream

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30-Minute Rolls

Ingredients:

1 cup plus 2 tablespoons warm water

⅓ cup oil

2 tablespoons active dry yeast

¼ cup sugar

½ teaspoon salt

1 egg

3½ cups flour (either bread flour or all-purpose will work)

Instructions:

1. Preheat oven to 400 degrees.

2. In the bowl of your stand mixer, combine the warm water, oil,

yeast, and sugar. Allow the mixture to rest for 15 minutes.

3. Mix 2 cups of the flour, the salt, and the egg into the yeast mixture

using a dough hook. Add the remaining 1½ cups flour ½ cup at a

time.

4. Shape dough into 12 balls and place in a 9x13 pan. Let dough rest

for 10 minutes.

5. Bake for 10 minutes or until tops are just golden brown.

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CROCKPOT RANCH PORK CHOPS

Package of boneless or bone in pork chops

1 can of Cream of Chicken soup

1 packet dry Ranch dressing mix

In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours OR Low for 6 hours.

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