Tuesday, September 20, 2011

Banana Split Pie


  • 2 cups graham cracker crumbs (i use vanilla wafers like the traditional banana pudding)
  • 1/2 cup butter, melted
  • 1 (8 ounce) package cream cheese
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  • 4 bananas
  • 1 (20 ounce) can crushed pineapple, drained
  • 1 quart strawberries, stemmed and quartered
  • 1 1/2 cups sugar free strawberry glaze
  • 1 (12 ounce) container lite frozen whipped topping, thawed
  • 1 (10 ounce) jar maraschino cherries, drained and quartered
1.     In a medium bowl, mix together the graham cracker crumbs and melted butter. Press into the bottom of a 9x13 inch baking pan. Chill to set.
2.     In a large bowl, mix together the cream cheese, butter and confectioners' sugar until smooth and creamy. Spread over the chilled graham cracker crust. Arrange the sliced bananas over the cream cheese mixture. Then cover with the drained crushed pineapple. Place strawberries cut side down over the pineapple layer, then coat with the strawberry glaze. Spread the whipped topping over the strawberry layer, decorate with maraschino cherries and sprinkle with chopped nuts .  ( I decorate with vanilla wafers, strawberries, and drizzle with chocolate syrup)
3.     Refrigerate at least 4 hours before serving. 

Wednesday, September 7, 2011

Karen's lemon apricot pound cake

lemon apricot pound cake:

1 (3 oz.) pkg. lemon instant pudding mix
1 c. apricot nectar
1 box Lemon Supreme cake mix
... 4 eggs
3/4 c. oil
1 tbsp. lemon extract


1/4 c. fresh lemon juice
1/4 c. apricot nectar
1 1/2 c. powdered sugar

CAKE: Place pudding into bowl with apricot nectar and let sit while mixing rest of the ingredients. Combine cake mix, eggs (beat well one at a time) oil, lemon extract, and add the pudding mixture. Beat well and pour into an oiled and floured tube pan. Bake at 350 degrees for 40 to 50 minutes. Remove from oven and take out of pan immediately. Prick top with toothpick and spoon glaze over the cake.
GLAZE: Mix lemon juice, apricot nectar, and powdered sugar until smooth.

Tuesday, September 6, 2011

Salsa Recipe

1- 28oz can Crushed tomatoes
1 regular size (14 oz?) can Rotel- I use the mild 
handful of cilantro (to taste)
salt & pepper.. 
Puree in blender…SOOOOO Good...

Taco Chicken

I'm not sure where I found this recipe but it was somewhere in blog land many months back & it has been a BIG hit at my house

Taco Chicken

4-5 Breasts
1 Can Cream of Mushroom Soup
1 Cup Salsa
1 Pkg Taco Seasoning

Layer ingredients in that order in your crockpot. Do NOT stir. Cook on low for 8 hrs.. Shred with a fork. Add sour cream if desired (to taste) .. Serve with rice, as a taco, burrito or over nachos.. 

I like mine over nachos with some scallions, tomatoes and kernel corn...