Banana Pudding Trifle (with cream cheese)

 

Simple Banana Trifle 

This simple banana pudding trifle recipe is rich, creamy, and perfect for any gathering! With double the vanilla for extra flavor ready in just a few easy steps.

PREP TIME20 minutes

COOK TIME20 minutes

ADDITIONAL TIME2 hours

TOTAL TIME2 hours 40 minutes

Ingredients

• 8 oz cream cheese, room temperature
• 14 oz sweetened condensed milk
• 1 cup whole milk
• 3.4 oz instant vanilla pudding mix
• 2 tsp pure vanilla extract 
• 6 cups whipped cream or Cool Whip
• 11 oz vanilla wafers
• 3-4 bananas, sliced 

Whipped Cream 

• 3 cups of cold heaving whipping cream 
• 6 tablespoons of powdered sugar 
• 2 teaspoons pure vanilla extract

Instructions

1. Beat cream cheese until smooth. Add condensed milk, whole milk, pudding mix, and double vanilla extract. Whip on high 2 min until creamy.
   
2. Fold in half the whipped cream just until blended.

3. Assemble layers in a clear trifle dish:

   • Bottom: layer of vanilla wafers

   • 1/3 pudding mix

   • banana slices

   • repeat wafers, pudding, bananas

   • Top with remaining pudding, then whipped cream

4. Chill for at least 2 hours (or overnight) until set and dreamy.

Whipped Cream

1. Chill everything: Place your mixing bowl and beaters in the freezer for 10–15 minutes for best results.
   
2. Whip it up: Add the heavy cream, powdered sugar, and vanilla to the chilled bowl.
   
3. Beat on high: Use a hand mixer or stand mixer to whip until soft-to-medium peaks form. Don’t overbeat! Stop when it’s fluffy and holds its shape.

https://justdestinymag.com/wp-json/mv-create/v1/creations/107/print

Chocolate Eclairs

Eclair:
1 c. water                                 1 c. flour
1 stick unsalted butter              4 eggs, plus 1 for egg wash

Egg Wash: 

1 egg

1½ teaspoons of water.

Filling*:

1 large box of cook & serve vanilla pudding (not instant)

milk

Ganache:

1 cup semi-sweet chocolate chips
½ cup heavy whipping cream
2 tablespoons light corn syrup

• Preheat oven to 450.
• Bring water and butter to a rolling boil, stirring until butter melts.
• Reduce heat to low: add all flour.
• Stir vigorously with wooden spoon until mixture leaves the sides of the pan and forms a stiff ball.
• Remove from heat. Add eggs, one at a time, beating well after each addition.
• Spoon or pipe lengths of dough onto a baking sheet lined with parchment paper.
• Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps or points of dough that remain on the surface.
• Bake at 450 for 15 minutes.
• Reduce heat to 325 and bake 20 additional minutes.
• While eclairs are baking, prepare pudding according to directions on box. 
• Remove eclairs from oven and cool completely on wire rack.
• Cut eclairs with serrated knife and fill.
• In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave in 30 second increments, stirring until smooth until chocolate is melted combined.
• Stir in corn syrup and allow to cool until slightly thickened. If needed, add more chocolate or more cream to achieve desired consistency.
• Glaze eclairs. 
• Store in refrigerator. If covering with plastic wrap, spray wrap with cooking spray to avoid sticking.

*Feel free to make your crème pâtissière from scratch if you prefer!

Momee’s Boiled Vanilla Custard Ice Cream

12 eggs
3 ½ quarts milk
2 ½ cups sugar
3 T flour (not heaping, not level – in between)
3 T vanilla (or a bit more, to taste)
evaporated milk

Heat milk in double boiler* until steamy – do not boil.
Meanwhile, mix sugar and flour in one bowl and beat eggs in another bowl.
Add sugar and flour mixture to eggs and blend.
Add some of the warm milk to the sugar, flour and egg mixture and blend.
Then pour the mixture into the remaining milk and stir well.
Cook until coats wooden spoon, stirring constantly.
Chill overnight.

Fill churn, allowing for the addition of one large can of evaporated milk and several spoons of vanilla (the amount depends on your preference; do not use imitation vanilla flavoring).

*To make a large “double boiler”, use an 8-quart Dutch oven on a small round cake rack inside a larger Dutch oven (a turkey roaster has been used!) containing water.

The worst part of this recipe is that it makes more than the churn can hold, so someone (or several someones; it depends on how many are fighting over it) must eat the extra custard…such torture we endure for the cause!


There has been some discussion that the recipe calls for 18 eggs. Here's the 18 egg version from Sa's recipe card:
18 eggs
1 gallon milk
3 ½ cups sugar
4 T flour
vanilla
1 can milk - carton heavy whipping cream (both? choose one?)

originally posted October 12, 2009

Trash

Over the years this recipe has been tweaked to suit some of our people...

one stick margarine
3 T. L&P
2 tsps. seasoned salt
3 T. chili powder 
7 cups Chex cereal (5 corn, 2 wheat)
1 cup pretzel crisps, broken into bite size pieces
2 cups pecans 
2 cups sea salt pita chips*, broken into bite size pieces
1 or 2 cups of cashews, because we like extra nuts

Melt margarine in large roasting pan in 250 oven. 

Using a fork, stir in L&P, seasoned salt, and chili powder. 

Add rest of ingredients (I add cereal first, then the rest). 

Gently toss until evenly coated. 

Bake an hour, stirring every 15-17 minutes (extra nuts = extra minutes)

Spread on paper towels to cool.

Store in airtight containers lined with paper towels; freezes well.  

* we used to use sea salt bagel chips but they are so messy/crumbly. 

Firecracker Cheez-Its

¾ cup vegetable oil

3-4 T. Ranch seasoning mix (approx 2 oz)

1 T. red pepper flakes

21 oz. box of Cheez-Its

Spread crackers in large pan.

Mix oil and seasonings. Pour over crackers and mix until crackers are coated.

Bake at 250 for 20 minutes. 

Cool on layers of paper towels.

Store in airtight containers. 

Old School Chicken Casserole (Southern Living)

Serves 6 (serving size: 1 cup)

2 cups chopped cooked chicken
1 cup cooked white long-grain rice
1 (10.5-oz.) can cream of mushroom soup
½ half stick unsalted butter, divided
½ cup chopped celery (about 3 stalks)
4 oz. chopped fresh mushrooms
¾ cup mayonnaise
½ cup chicken broth
1 Tbsp. fresh lemon juice
1 tsp. grated onion
1 cup crushed cornflakes cereal
½ cup toasted slivered almonds

Preheat oven to 350°F. Stir together chicken, rice, and soup in a large bowl. Set aside.

Heat 2 tablespoons of the butter in a medium skillet over medium-high. 

Add celery and mushrooms, and cook, stirring often, until tender, about 5 minutes. 

Add to chicken mixture. 

Stir in mayonnaise, chicken broth, lemon juice, and grated onion. 

Spoon mixture into an 11- x 7-inch baking dish.
Melt remaining 2 tablespoons butter.

Toss together cornflakes, almonds, and melted butter in a medium bowl. Sprinkle over chicken mixture.

Bake in preheated oven until golden brown and bubbly, about 40 minutes. 

Serve immediately.

Southern Living Boat Dip

Southern Living Boat Dip

1 (16-oz.) container sour cream
1 (10-oz.) can Rotel, drained
1 (1-oz.) envelope ranch dressing mix (about 4 T)
1 (1-oz.) envelope 25%-less-sodium taco seasoning mix
1 (8-oz.) pkg. shredded Cheddar-Jack or mild Cheddar cheese (about 2 cups)

Lemon Bars

Ingredients

Crust:
2 cups flour
½ cup sugar
¼ teaspoon salt
1 cup (2 sticks) cold salted butter, cut into small cubes, plus more for greasing

Filling:
1 ½ cups sugar
¼ cup flour
4 large eggs
Zest and juice of 4 medium-sized lemons (2/3 cup of lemon juice and 4 to 5 teaspoons of lemon zest)
Powdered sugar, for topping

Directions

For the crust:
Preheat the oven to 350°F.
Grease a 13-by-9-inch pan with butter or line with parchment paper (spritz pan with baking spray first).
In a large bowl, stir together the flour, sugar, and salt.
Add the butter and use a pastry cutter to cut it all together until the mixture resembles fine crumbs.
Press into the prepared pan and bake until golden around the edges, about 20 minutes.

For the filling:
In a medium bowl, stir together the sugar and flour.
Crack in the eggs, and whisk to combine.
Add the lemon zest and juice, and mix until combined.
Pour over the warm crust and bake until the filling is set, about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.

Ashley's Squash Casserole

10-12 medium/large yellow squash, chopped
1 onion, peeled and chopped in large chunks 

2 T. Kosher salt
2 tsp black pepper
1 T. sugar
1 stick butter, divided
4 oz. cream cheese
¾ cup sour cream

2 eggs, beaten
1 ½ cups freshly grated cheese 
1 ½ cups Cheez-its, crushed

In Dutch oven, place squash, onion, salt, pepper, sugar, and 2 T of the butter. 

Bring to boil; reduce heat and simmer until squash is fork tender, about 20 minutes. 

Preheat oven to 375. 

Drain cooked squash mixture in colander and remove as much water as possible. 

In a medium-sized mixing bowl, combine warm squash mixture with cream cheese, sour cream, cheddar cheese, and remaining butter. Mix well. 

Taste to adjust salt and pepper, then add beaten eggs.

Pour mixture into a lightly greased 9x13 pan. Bake for 25-30 minutes (you want a tiny bit of brown around the edges)

Recipe calls for topping with crushed Cheez-its after 25 minutes and bake for 5 more minutes. The cheese and breadcrumb mixture from Beverly's recipe might be good, too.

Let cool for 10 minutes before serving.

adapted from Ouida's recipe

California Cobb Pasta Salad

1 pound pasta, cooked and cooled
12 ounces bacon, cooked and chopped
1 cup cherry tomatoes, halved
3 cups chopped romaine or other lettuce
1 ½ cups crumbled blue cheese
grilled chicken
2 avocados peeled, pitted, and chopped 

1 tablespoon lemon juice, freshly squeezed
½ cup extra virgin olive oil
3-4 tsp white balsamic vinegar
salt and pepper to taste

In a large bowl, add the cooked pasta, bacon, tomatoes, chopped romaine, and crumbled blue cheese.
Drizzle with olive oil and white balsamic vinegar and toss lightly to combine. Add salt and pepper to taste. Just before serving, toss the chopped avocado with the lemon juice and add to the pasta mixture.

Adapted from:

https://inspiredbycharm.com/california-cobb-pasta-salad/?fbclid=IwY2xjawJffGxleHRuA2FlbQIxMAABHrq6i89Rd-sxLEC80yyZRvIm5voQgRVp-lv-mY3ZljHQAoqqjEVkd_VnPQv0_aem_ZnMM9PfR3r89ICSCT6Y8sw

Southern Living Cheesy Sausage and Croissant Casserole

Ingredients

1 lb. ground pork sausage (such as Jimmy Dean)
1 ¼ cups (5 oz.) shredded Parmesan cheese
1 tsp. table salt
6 green onions, sliced
1 (13.22-oz.) package mini croissants (about 24), torn
Vegetable cooking spray
3 cups milk
1 cup heavy cream
5 large eggs, lightly beaten
2 cups shredded Gruyère cheese (about 8 oz.)

Directions

Cook sausage. Toss with Parmesan cheese, salt, green onions, and torn croissants and place in a 9x13 baking dish coated with cooking spray.

Whisk together milk, heavy cream, and eggs: pour over the sausage mixture. Cover and chill dish for 8 hours.

Preheat oven to 350°F. Uncover casserole, and sprinkle with Gruyère cheese. Bake 45 minutes or until golden. Let stand 10 minutes.

https://www.southernliving.com/recipes/cheesy-sausage-croissant-casserole-recipe

Simple Blue Cheese Vinaigrette

 Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Ingredients for 4 servings

• 5 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 2 ounces blue cheese
• 1/4 teaspoon onion powder
• pinch sea salt and ground pepper
• 2 tablespoons water more or less to achieve the desired consistency

Instructions

• Combine the olive oil, vinegar, onion powder, and blue cheese in a bullet blender or mini food processor and blend until smooth.
• Taste and season with salt and pepper. If the dressing is too thick, add water, 1 tablespoon at a time until you achieve the desired consistency.
• Store leftover dressing in a small jar for up to three days.

Notes

If you prefer a non-creamy dressing, blend all of the ingredients EXCEPT for the blue cheese. Crumble the cheese in by hand, or add it to the blender and just pulse once or twice to break it up.

This dressing is best served immediately but you can store it in the refrigerator in a jar for up to 3 days. If it separates, shake the jar, whisk, or blend it.

Nutrition

Calories: 207kcal | Carbohydrates: 1g | Protein: 3g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 11mg| Sodium: 199mg | Potassium: 36mg | Sugar: 1g | Vitamin A: 108IU | Calcium: 75mg | Iron: 1mg

Source: https://cravingsomethinghealthy.com/healthier-blue-cheese-vinaigrette-dressing/

Chicken & Rice

Layer in greased casserole dish:
chopped rotisserie chicken
1 cup uncooked rice

Top with mixture of:

2 cups water 
1 can cream of mushroom
1 pkg onion soup mix
1 small jar pimiento

Bake at 350 for about an hour and fifteen minutes.

Check after 45 minutes and add more water if needed.

Salad Bar Checklist

Lettuce
Spinach

Butter lettuce

Grilled chicken
Bacon
Ham
Chicken salad

Blueberries
Strawberries 

Carrots
Bell pepper
Cucumber
Tomatoes
Hard boiled eggs
Avocado

Goat cheese
Shredded cheddar
Bleu cheese

Croutons
Salad sensations
Dried cranberries
Sliced almonds

Chili

4 to 5 pounds of lean ground beef 

3 or 4 large onions, chopped (4 cups) 

5 large cans (28 oz.) petite diced tomatoes 

5 (15 oz.) cans Bush’s chili beans with mild sauce (I use pinto variety but they also have chili kidney beans)

1 (28 oz.) can crushed tomatoes

1 can (15 oz.) tomato sauce 

2 tablespoons sugar 

4 teaspoons salt 

4-8 tablespoons chili powder, to taste 

Cook and stir beef and onion until meat is browned and onion is tender. 

Drain off fat. 

Stir in tomatoes, liquid from chili beans, tomato sauce, and seasonings. 

Heat to boiling, reduce heat, and simmer uncovered for about an hour and a half. 

Stir in beans and simmer at least fifteen more minutes. 

Serve with toppings (fritos, grated cheddar, sour cream).

Chicken Orzo with Spinach and Sun Dried Tomatoes

 

Dump and Bake Chicken Orzo

Brooke Stepp

This dinner was prepared in about 5 minutes! I love the flavor of this dish and especially love how simple it is to make. 

5 from 1 vote

PREP TIME 5minutes mins

COOK TIME 40minutes mins

COURSE dinner

SERVINGS 5

EQUIPMENT

• 1 9x12 baking dish Greased

INGREDIENTS

  

• 2 cups Orzo
• 3.5 cups Low sodium chicken broth
• 1/2 cup Heavy cream
• 1 lb Rotisserie Chicken
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1/2 tbsp Garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp Minced garlic
• 8 oz Sun dried tomatoes
• 2 cups Spinach
• 1 cup Parmesan Shredded

INSTRUCTIONS

 

• Preheat the oven to 425F
• Grease a 9x12 Baking Dish
• Prep your spinach by washing and chopping it
• To your baking dish, add dry orzo, broth, heavy cream, chicken, seasonings, minced garlic, chopped sun dried tomatoes (and oil from jar), and spinach
• Mix this all up and make sure the orzo is completely covered by the liquid
• Bake at 425F for 40 minutes
• When it's done, add in the parmesan cheese and stir it up

Ina Garten's Shortbread Shape Cookies

1 cup powered sugar

2 cups of butter

3 cups of flour

Cream butter and sugar on medium high add flour and continue to beat for 5 minutes. The dough will feel velvety when done. I roll out dough to desired thickness, cut shapes and bake at 350 for about 7 minutes.

Some suggest this list of ingredients:
1 cup powdered sugar
1 cup butter

1 cup cream cheese

3 cups flour

Prime Rib

 https://www.facebook.com/reel/8350529685068468

Pecan Pie Phyllo Tarts

 (edit)

Easy Mini Pecan Pie Phyllo Tart Bites

 SOURCE: donuts2crumpets

Mini Pecan Pie Phyllo Tarts start are premade phyllo shells stuffed with a quick and easy pecan pie filling for a sweet, sticky, nutty treat!

Servings: 30

Prep Time 20minutes mins

Cook Time 12minutes mins

5 from 9 votes

EQUIPMENT

• Measuring Cups and Spoons
• Mixing Bowl
• Wooden Spoon
• Half Sheet Pan
• Silicone Mats
• Cooling Rack

INGREDIENTS

  

• 2 boxes premade phyllo cups (found in the freezer section)
• 1/3 cup brown sugar
• 1/3 cup light or dark corn syrup
• 1-1/2 cups chopped pecans (chop before you measure)
• 1 egg, beaten
• 1 Tbsp melted butter
• 1/2 tsp vanilla
• pinch of salt

INSTRUCTIONS

 

• Preheat oven to 350.
• Remove the phyllo cups from the plastic trays in the boxes and place them directly on a large baking pan lined with a silicone mat.
• Mix together the sugar, corn syrup, pecans, egg, melted butter, vanilla and salt.
• Spoon a small amount of the the pecan mixture in to each cup, making sure you get plenty of pecans in each one.
• Bake at 350 degrees for 10-12 minutes or until just starting to bubble.
• Remove from the oven, let them sit on the tray for just a couple of minutes then carefully transfer to a cooling rack. (These babies will burn your mouth if you try to eat them right out of the oven.)

NOTES