Banana Pudding Cake Recipe
2 boxes yellow cake mix
2 tbsp banana extract
2 boxes yellow cake mix
2 tbsp banana extract
2 tbsp vanilla extract
1 3/4 box banana pudding mix
9 mashed ripe bananas
1 1/2 cup milk
6 eggs
3/4 cup of soften butter
1 3/4 box banana pudding mix
9 mashed ripe bananas
1 1/2 cup milk
6 eggs
3/4 cup of soften butter
Filling/Frosting
1 3/4 box instant banana pudding mix
1 1/2 cup milk
1 container of cool whip
1pks 8 oz real cream cheese for cool whip frosting
Preheat oven to 350
Using (3) 8-inch round cake pan spray well & lightly dust with flour, wisk all dry ingredients in a mixing bowl, in another bowl combine mashed bananas, eggs, butter & extracts-mix well then add items together, pouring in the milk intermittently until everything is mixed completely. Pour even portions into the baking pans & bake as directed on the box, let cool on a cooling rack.
Make the filling by adding milk and pudding together let sit in the fridge for 10 minutes until thickened then add cool whip combining well then add to the cake layers
Take the remaining mix from filling and add 1- 8 oz real cream cheese to the filling then frost your cake and garnish with the vanilla wafer cookies.
Enjoy!!!
DID YOU MAKE THIS RECIPE?
let me know!
DO YOU LOVE COOKIES?
This CPS old-school recipe is a true winner!
Only 4 ingredients to this mouthwatering delight!
Ingredients✔1 c. salted butter softened✔1/2 c. sugar✔1 tbsp. vanilla extract✔2 c. all-purpose flour
Instructions:📝
Preheat oven to 375° and line two baking sheets with parchment paper or silicone liners. Add the butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy. Scrape down the sides of the bowl and stir in the vanilla. In three batches stir in the flour and mix just until combined. Scoop out the dough with a 1 oz. scoop or use a tablespoon to scoop the dough. Roll into balls quickly as the more you handle the dough the more the butter melts. Place on the prepared baking sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick. Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown.
Instructions:📝
Preheat oven to 375° and line two baking sheets with parchment paper or silicone liners. Add the butter and sugar to a bowl and cream together on medium-high speed with a mixer until it is light and fluffy. Scrape down the sides of the bowl and stir in the vanilla. In three batches stir in the flour and mix just until combined. Scoop out the dough with a 1 oz. scoop or use a tablespoon to scoop the dough. Roll into balls quickly as the more you handle the dough the more the butter melts. Place on the prepared baking sheets and using your three middle fingers press the dough down so that the edges are about 1/4" thick. Bake for 15-18 minutes or until the edges of the cookies begin to turn golden brown.
Let the cookies cool on the pans for 5 minutes and then move to a wire rack to finish cooling.
This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish.
The soup is super easy to prepare and cook, and it's ready in 15 minutes. Serve with freshly baked biscuits or crusty bread. If it's a lunch or main course soup, add a salad.
INGREDIENTS:
This seafood bisque is made with crab and shrimp, but you may choose to substitute another seafood or add a third, such as lobster, scallops, or firm, flaked fish.
The soup is super easy to prepare and cook, and it's ready in 15 minutes. Serve with freshly baked biscuits or crusty bread. If it's a lunch or main course soup, add a salad.
INGREDIENTS:
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon of Cajun seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces of crab meat
- 4 to 8 ounces med/large cooked shrimp (or other seafood)
- 2 tablespoons sherry wine*
- 3 tablespoons butter
- 2 tablespoons chopped green onion
- 2 tablespoons chopped celery
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 1 teaspoon Old Bay Seasoning
- 1 teaspoon of Cajun seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste
- 1 cup heavy whipping cream
- 8 ounces of crab meat
- 4 to 8 ounces med/large cooked shrimp (or other seafood)
- 2 tablespoons sherry wine*
MAKE IT
chopped green onion and celery. sauté, stirring, until tender.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir in the warmed milk and continue cooking and stirring until thickened.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
- Stir in the crab, shrimp, and sherry. Bring to a simmer.
- Serve hot.
chopped green onion and celery. sauté, stirring, until tender.
- Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.
- Warm the milk in another saucepan over medium heat.
- Slowly stir in the warmed milk and continue cooking and stirring until thickened.
- Add the freshly ground black pepper, tomato paste, and heavy cream.
- If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.
- Stir in the crab, shrimp, and sherry. Bring to a simmer.
- Serve hot.
Tips and Variations:
- Feel free to add small cooked bay scallops or lobster instead of the shrimp.
- Replace the green onions with finely chopped shallots.
- If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
Nutritional Guidelines (per serving) Calories 421 Total Fat 20 g Saturated Fat 11 g Unsaturated Fat 6 g Cholesterol 166 mg Sodium 1,023 mg Carbohydrates 29 g Dietary Fiber 2 g Protein 30 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)
Recipe from southernfood.about.com
Browned Butter Honey Garlic Salmon
- Feel free to add small cooked bay scallops or lobster instead of the shrimp.
- Replace the green onions with finely chopped shallots.
- If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.
| Nutritional Guidelines (per serving) | |
|---|---|
| Calories | 421 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Unsaturated Fat | 6 g |
| Cholesterol | 166 mg |
| Sodium | 1,023 mg |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Protein | 30 g |
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)
Recipe from southernfood.about.com
This easy delicious Salmon dish is a sure winner!
OUT with the typical lemon peppered baked salmon & HELLO to this savory twist on salmon that even my finicky son devoured in a flash!
This recipe is from CafeDelites
Enjoy!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Browned Butter Honey Garlic Salmon is a great way to change up any salmon dinner! Only 3 main ingredients in under 15 minutes!
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©
- 1/4 cup (4 tablespoons) butter
- 1/4 cup (4 tablespoons) honey
- 3 cloves garlic, minced
- 1-2 tablespoons fresh-squeezed lemon juice (or juice of half a lemon)
- 4 wild-caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
- Lemon wedges (to serve)
- Salt, to taste
Instructions
-
Arrange an oven shelf about 8 inches away from the heating element in your oven. Preheat your oven to broil (or grill in Australia).
-
Place butter in a cast-iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to a golden brown and has a nutty fragrance.
-
Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
-
Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
-
Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
-
To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables
source credits
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Browned Butter Honey Garlic Salmon is a great way to change up any salmon dinner! Only 3 main ingredients in under 15 minutes!
ORIGINAL RECIPE BY KARINA, CAFEDELITES ©- 1/4 cup (4 tablespoons) butter
- 1/4 cup (4 tablespoons) honey
- 3 cloves garlic, minced
- 1-2 tablespoons fresh-squeezed lemon juice (or juice of half a lemon)
- 4 wild-caught salmon fillets (about 1/2 pound or 250 grams each), skin off or on
- Lemon wedges (to serve)
- Salt, to taste
Instructions
- Arrange an oven shelf about 8 inches away from the heating element in your oven. Preheat your oven to broil (or grill in Australia).
- Place butter in a cast-iron skillet (or an oven-proof frying pan if you don't have a skillet). Cook over medium heat, stirring and swirling pan occasionally for about 3 minutes, or until the foam settles; the butter begins to change in color to a golden brown and has a nutty fragrance.
- Pour in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Add in the lemon juice; stir well to combine all of the flavors together.
- Add the salmon steaks to the butter in the pan; cook each fillet (skin-side down if there's any skin) for 3-4 minutes or until golden, while basting the tops with the pan juices. Season with salt and pepper, to taste.
- Add the lemon wedges around the salmon. Transfer the pan to your oven to broil / grill for a further 5-6 minutes, or until the tops of the salmon are nicely charred.
- To serve, drizzle with the reserved brown butter sauce. Serve with steamed vegetables
source credits
Easy Crock-Pot Southern Peach Cobbler!
Oh yes, it's about that time...desserts!
Now mind you, with this easy fix! There is no need to do a lot of prep work, measuring or use that roller pin! I used my Programmable Crock-Pot (which I LOOOOVE & have 2 of them!) to re-create this delicious dish, which holds a 6-quart capacity! This Crock-Pot is just perfect for all your dishes at home or to take to use for potluck events. I received some huge smiles & compliments on this dessert!
So for the newbie wife, girlfriend or Mr. Bachelor, one can get some "MAD BROWNIE POINTS" for serving up this delicious treat for the SWEETIE!
Enjoy!
P.S
for that extra southern flavor, add 2 tsp cinnamon - 2 tsp nutmeg- 1 tbsp vanilla extract
GET YOUR CROCK-POT & START COOKING!
EASY ITALIAN CHICKEN &
VEGGIE FOIL PAKS
gimmedelicious.com
Ingredients
2 small (or 1 large) chicken breasts cut
into 1-inch cubes
1 cup broccoli florets
1 cup bell peppers, sliced or chopped
(colors of choice)
1 small zucchini, sliced
½ cup tomatoes sliced into large chunks
(or grape tomatoes)
½ cup onion, sliced or chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon paprika (optional)
salt and pepper to taste
Instructions
Preheat oven to 400F.
In a large bowl combine or ziplock bag,
combine all the ingredients and mix until
fully combined.
Cut and layout 2 12x12 in (app.)
squares of aluminum foil on a
sheet pan. Place half the mixture on each
foil and gently fold the
foil around the ingredients to form a tight seal.
Bake for 20 minutes or until chicken is
cooked through
2 small (or 1 large) chicken breasts cut
into 1-inch cubes
1 cup broccoli florets
1 cup bell peppers, sliced or chopped
(colors of choice)
1 small zucchini, sliced
½ cup tomatoes sliced into large chunks
(or grape tomatoes)
½ cup onion, sliced or chopped
1 tablespoon olive oil
1 tablespoon Italian seasoning
1 teaspoon garlic powder or fresh minced garlic
1 teaspoon paprika (optional)
salt and pepper to taste
Instructions
Preheat oven to 400F.
In a large bowl combine or ziplock bag,
combine all the ingredients and mix until
fully combined.
Cut and layout 2 12x12 in (app.)
squares of aluminum foil on a
sheet pan. Place half the mixture on each
foil and gently fold the
foil around the ingredients to form a tight seal.
Bake for 20 minutes or until chicken is
cooked through
Oven-Fried Green Tomatoes
with Sriracha-Ranch Dipping Sauce
courtesy of kalynskitchen.com
These oven-fried green tomatoes are coated with seasoned almond flour and served with a spicy Sriracha-Ranch sauce! This tasty summer treat is low-carb, Keto, low-glycemic & gluten-free! Enjoy!
RECIPE
Ingredients:
6 green tomatoes, sliced about 1/2 inch thick
3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would bring in a food processor to make it finer)
2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
2 eggs, beaten well
1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it spicier)
Instructions:
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.
Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.
One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture onto the tomato slice so it sticks. Place each tomato on the baking sheet after it's coated with the almond flour mixture. (Don't worry if they aren't completely perfect; just work on getting each one coated with almond flour as much as you can.)
Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and the tomatoes are cooked through. Serve hot.
6 green tomatoes, sliced about 1/2 inch thick
3/4 cup Honeyville Blanched Almond Flour (If you only have almond meal, I would bring in a food processor to make it finer)
2 tsp. Old Bay Lemon and Herb Seasoning (or any spicy seasoning mix; use more or less to taste)
2 eggs, beaten well
1/2 cup Ranch Dressing (I confess I love the Ranch mix in a package that you mix with buttermilk)
1-2 tsp. Sriracha Rooster Sauce (start with 1 tsp. and taste to see if you want it spicier)
Instructions:
Preheat oven or toaster oven to 350F/180C. Spray a baking sheet with non-stick spray.
Cut the tomatoes into slices about 1/2 inch thick. (We used the flat inner pieces and discarded the ends of the tomatoes with rounded edges.) Beat the eggs in a small bowl. In another bowl, mix the almond flour and Old Bay Seasoning. Remove and save half of the almond flour mixture, so you can work with two batches.
One at a time, dip both sides of each tomato slice into the egg and then into the almond flour mixture, using the fork or your fingers to press the almond mixture onto the tomato slice so it sticks. Place each tomato on the baking sheet after it's coated with the almond flour mixture. (Don't worry if they aren't completely perfect; just work on getting each one coated with almond flour as much as you can.)
Bake tomatoes 35-40 minutes, turning carefully once. While the tomatoes bake, mix together the ranch dressing and Sriracha sauce to make the dipping sauce. The baked tomatoes are done when the almond mixture is lightly browned on each side and the tomatoes are cooked through. Serve hot.
A great dish any time of the day! Prepared mild or SPICY, it's definitely an absolute winner 
Enjoy!
#creativelivingrecipes
Enjoy!#creativelivingrecipes
Ingredients:
2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt (I prefer Pink Himalayan)
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP 1 pound, uncooked medium shrimp,
peeled and deveined (very important!)
8 thick-sliced bacon strips, chopped
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped
1 med bell pepper chopped
2 cups reduced-sodium chicken broth
2 cups 2% milk
1/3 cup butter, cubed
3/4 teaspoon salt (I prefer Pink Himalayan)
1/2 teaspoon pepper
3/4 cup uncooked old-fashioned grits
1 cup shredded cheddar cheese
SHRIMP 1 pound, uncooked medium shrimp,
peeled and deveined (very important!)
8 thick-sliced bacon strips, chopped
3 garlic cloves, minced
1 teaspoon Cajun or blackened seasoning
4 green onions, chopped
1 med bell pepper chopped
Directions:
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic, green peppers and seasoning in drippings until the shrimp turn pink. Serve with grits and sprinkle with onions.
In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic, green peppers and seasoning in drippings until the shrimp turn pink. Serve with grits and sprinkle with onions.
Yummers!!!
More Delicious & Easy Recipes @
https://juliekcreativeliving.blogspot.com/p/blog-page_15.html
More Delicious & Easy Recipes @
https://juliekcreativeliving.blogspot.com/p/blog-page_15.html
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