1-14 oz. can Eagle Brand sweetened condensed milk 1 1/2 cups cold water (3 1/2 oz.) package instant vanilla pudding and pie filling mix2 cups (1 pint) whip cream 36 vanilla wafers 3 bananas, sliced and dipped in lemon juice
In a large bowl, combine Eagle Brand milk and water, add pudding mix, beat until well blended. Chill 5 minutes. Fold in whip cream, spoon 1 cup pudding mixture into 2 1/2 quart round dish. Top with 1/2 each of the vanilla wafers, bananas and pudding. Repeat layering twice ending with pudding mixture. Chill thoroughly. Add whipped cream or garnish as desired.
Recipe 2
BAKED SPAGHETTI
1 cup chopped onion 1 cup chopped green pepper 1 tablespoon butter or margarine 1 can (28 ounces) tomatoes with liquid, cut up 2 teaspoons dried oregano 1 pound ground beef, browned and drained (optional) 12 ounces spaghetti, cooked and drained 1 can (10 3/4 ounces) condensed cream of mushroom soup (undiluted) 2 cups shredded cheddar cheese 1/4 cup water 1/4 cup grated parmesan cheese
In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, and oregano. Add gound beef, simmer, uncovered for 10 minutes . Place half of the spaghetti in a greased 13-in x 9 in x 2 in baking dish. Top with half the mixture. Sprinkle with 1 cup of cheddar cheese. Repeat layers, sprinkling parmesan cheese on top of each layer. Mix soup with 1/4 cup water until well blended, pour on top of layers. Bake in oven at 350 degrees for 30-35 minutes or until heated through. About 12 servings.
Recipe 3
SOCK-IT-TO-ME-CAKE from Duncan Hines
1 package Duncan Hines Moist Deluxe Butter Recipe Golden Cake Mix 4 eggs 1 cup dairy sour cream 1/3 cup Crisco Oil 1/4 cup water 1/4 cup granulated sugar
Streusel Filling
2 Tablespoons reserved cake mix 2 Tablespoons brown sugar 2 Tablesppons ground cinnamon 1 cup finely chopped pecans or any nuts
Glaze
1 Cup confectioners sugar 1 to 2 tablespoons milk.
Preheat oven to 375 degrees. Grease and flour 10 inch tube pan.
For streusel filling, combine 2 tablespoons dry cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside
For cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filing. Spoon remaining batter evenly over filling. Bake at 375 degrees for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan for 25 minutes. Invert onto serving plate. Cool completely. For glaze, combine confectioners sugar and milk in small bowl, Stir until smooth. Drizzle over cake.
Recipe 4
CHICKEN PUFFS
From the Kitchen of CAROL DEASON
2 cans Pillsbury Crescent rolls
4-5 chicken breasts (boneless/skinless) boiled 30-35 minutes
1 - 8 oz. Philadelphia cream cheese -- softened
� stick of butter -- softened
1 frozen package chopped broccoli - microwave according to directions on box
� small chopped onion (your discretion)
* Mix all ingredients together - shred the chicken (not crescent rolls)
* Pull crescent rolls apart in rectangles -- two cans should make 8 puffs.
Pinch together the middle dotted line. Place mixture into the squares and
pull the edges up and around and twist the top! Bake at 350 degrees --
20 - 25 minutes.
Recipe 5
BANANA CAKE
ELOISE FERGUSON
1 Duncan Hines Yellow Cake Mix (butter kind)
Approximately 8 large bananas
1 - 8 oz package cream cheese
1 stick butter
1 box confectioners sugar
1 tsp. Vanilla
1 carton LaCreme or Cool Whip
Bake cake according to directions on box -- let cool, then split layers in half, slice bananas lengthwise
and cover layer, then cover bananas with cream cheese icing, last layer should have bananas and a thin
layer of icing on top, then cover cake with cool whip or LaCreme. Refrigerate immediately.
Cream Cheese Icing
Allow butter and cream cheese to reach room temperature or soften in microwave, blend until smooth,
add vanilla, slowly add box of confectioners sugar and blend until smooth.
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