Banana Pudding Pie

Crust:
2 cups vanilla wafer cookies (about 1 1/4 cups crumbs)
1/4 cup granulated sugar
4 Tablespoons unsalted butter -- melted
Filling:
2 cups heavy cream
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
2 ripe bananas -- (2 to 3)
For The Topping:
1 cup heavy cream -- chilled
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 325° F.

To Make The Crust: In a food processor, finely grind the cookies. Add the sugar and pulse until combined. Slowly add the butter and pulse until well incorporated and moist clumps form. Transfer to a 9-inch pie pan. Press the crust evenly into the bottom and up the sides. Bake until set, about 8-10 minutes. Cool completely on a wire rack, or overnight
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To Make The Filling: In a medium saucepan, combine the cream, cornstarch, salt, egg yolks, sugar and vanilla. Over medium-low heat, cook, whisking continuously, until mixture thickens, about 10 minutes. Remove from the heat and transfer to a large mixing bowl. Place plastic wrap directly onto the surface of the pudding and place in the refrigerator and cool completely, at least two hours or overnight.
Assembly: Spoon half the cooled pudding evenly over the bottom of the crust. (My pudding was very thick, so I thinned it out slightly with a little milk prior to assembling the pie). Peel the bananas and cut into 1/4-inch thick slices. Create a layer of banana slices, reserving some for garnish. Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping.

To Make the Topping: In the large bowl, place the cream, sugar, and vanilla. Beat with an electric mixer until soft peaks form (You want the cream stiff enough to hold it's shape but not over whipped or it will curdle.) Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours or overnight. Before serving garnish with extra vanilla wafers or bananas, if desired.


NOTES : I usually do my cream pies in the microwave. Check out Mom's Cream Pie in this blog.

Snickerdoodle Bread

2 1/2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 cup butter -- softened
2 cups sugar
3 eggs
1 tsp. vanilla
3/4 c. sour cream
1 pkg. Hershey’s cinnamon chips
TOPPING:
3 T. sugar
3 t. cinnamon


Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full.
Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan.

Bake at 350° for 35-38 minutes. Let cool before removing from pan.


NOTES : Makes 4 Mini Loaves.

Snickerdoodle Muffins

1 1/2 Cups Self-rising Flour
1 Cup Quick-cooking Oatmeal
1/2 Cup Sugar
1 Large Egg
4 Tablespoons Butter, Melted
1 Cup Milk
1 Teaspoon Vanilla Extract
Topping:
1/3 Cup Sugar
1 Teaspoon Cinnamon

Mix all dry ingredients together; flour, oats, 1/2 cup sugar and cinnamon. Mix egg, butter, vanilla and milk together. Add wet mixture to dry mixture until combined, mixing by hand. Fill muffin cup 3/4 full and bake at 400° for 12 to 14 minutes.

While baking, mix the topping together - 1/3 cup sugar, 1 teaspoon cinnamon. Once they are out of the oven, put topping on muffins. If you prefer, brush muffin with some melted butter before you put the topping on, it will help it stick better.

Pizza Sandwich

1 pound Hamburger
5/8 tablespoon Chili Powder
1/4 tablespoon Garlic Salt
1/4 tablespoon Italian Seasoning
1/4 tablespoon Oregano
1 can Pizza Sauce

Brown hamburger. Drain and put in a large pan with the remaining ingredients. Simmer for approximately 45 minutes.

To serve, grill sour dough bread and top with Swiss or Mozzarella cheese.

Blue Ribbon Casserole

1 Pound Ground Beef
1 Package Sloppy Joe Mix
1 8 Ounce Can Tomato Sauce
1 Can Water
3 Cups Cut Cabbage
3 Cups Sliced Zucchini
1 Cup Sliced Onions
Cheese Slices

In a large skillet, brown hamburger. Stir in sloppy joe mix, tomato sauce and a can of water. Stir and simmer for 10 minutes. In a 9 X 12 baking dish, layer cabbage, zucchini and onions. Pour beef mixture over and bake 30-40 minutes at 350°, or until vegetables are done. Put cheese on top and return to oven until melted.

NOTES : This is a great casserole. I used Mexican style tomato sauce and it provided an extra zing. My husband said don't lose the recipe, it's a keeper.

Spicy Macaroni & Cheese

4 Cups Elbow Macaroni -- cooked until almost al dente
8 Ounces Cheddar Cheese -- 1/2 cubed, 1/2 grated
8 Ounces Colby Cheese -- cubed
8 Ounces Monterey Jack Cheese -- cubed
4 Teaspoons Flour
1 Teaspoon Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Cayenne Pepper
1 Teaspoon Dry Mustard
1/4 Teaspoon Ground Nutmeg
8 Tablespoons Sour Cream
2 Large Eggs -- beaten
2 Cups Heavy Cream
2 Cups Half-and-half
1/4 Cup Finely Grated Onions
Buttered Bread Crumbs

Preheat oven to 350°. Prepare a large 9 X 13" baking dish.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard and nutmeg. Add the sour cream, eggs, heavy cream, half-and-half and onions. Pour over macaroni and cover with shredded cheddar cheese. Bake uncovered until the top is just beginning to brown, about 35 minutes. Add a layer of buttered bread crumbs and bake an additional 10 minutes.

Quick & Easy Lemon Pie

3 Medium Lemons -- (One for juice)
6 Large Eggs -- 2 1/2
2 1/2 Cups Granulated Sugar
1/4 Cup Fresh Lemon Juice
1/2 Cup Butter -- melted
1 Unbaked 9-inch Pastry Shell

Preheat oven to 350°.

Grate rind from two lemons, set aside. Remove and discard pith. Separate sections and discard any seeds you find. Put the lemons in a blender. With third lemon, juice it to make 1/4 cups. Add juice to blender along with sugar and grated rind. Blend for a minute or so until smooth. Add eggs and blend well and when thoroughly combined, add melted butter, keeping machine running.

Pour into prepared shell and bake for 45 minutes at 350°

Garnish with whipped cream and a thin slice of lemon.