Tuesday, February 19, 2008

Triple Layer Banana Creme Pie Bars

I got this recipe on the tried and trues blog. There is a link on my blog. I made it the other night and took it to my parents house. They all loved it. Some people had thirds. I love the fact that it is so easy and not to bananaish (is that a word?)

1 1/2 c. crushed Nila wafers
1/2 c. chopped pecans
1/3 c. butter, melted
3 bananas, sliced
3 c. cold milk
2 pkg. (4 oz) vanilla instant pudding/pie filling
2 1/2 c. thawed cool whip

Preheat oven to 325*. Mix wafer crumbs, nuts, butter in a 9x13 dish. Press firmly onto dish. Bake 8 mins. Cool 10 mins. Top crust with sliced bananas. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk, for 2 mins or until well blended. Spoon 2 cups of the pudding over banana layer.Gently stir 1 c of cool whip into the remaining pudding. Spoon over pudding. Top with remaining 1 1/2 c. whipped topping. Refridgerate for 2 hours. Store leftovers in fridge.

Friday, February 15, 2008

Homemade Mac and Cheese

This is my sister in law Tiffany's recipe. My kids love it and it is very filling plus they don't complain about the broccoli in it.

Homemade Mac and Cheese

1 bag of large elbow noodles
2 eggs
1/2 cup milk
4 cups grated cheddar cheese (I like to mix motz and cheddar) add more cheese if needed. Bobby likes his extra cheesy
2 broccoli crowns (chopped)

*boil the elbow noodles in a large pot and strain when finished
*beat together the eggs and milk, and mix in with the noodles
*in a large casserole dish layer your ingredients. As follows: noodles, cheese, broccoli, noodles, etc...
*bake at 375* for 35 to 40 min, or until browned on top.
*serve and enjoy

Monday, February 11, 2008

Bobby Casserole

This is one of our families favorite casserole's. We even named it after my brother because it is his favorite too. It is very easy to make and has lots of veggies in it. I like to make this when I am taking a meal to someone and I always get a big thank you.

1 1/2 lbs ground beef browned and drained
1 family sized can alphabet vegetable soup
1 large pkg of egg noodles cooked
optional- corn, cooked broccoli, or zucchini
2 C grated cheese (approximately)

Mix ground beef, soup, and noodles and vegetables. Pour into a 9x13 pan. Cover with cheese. Cover pan and bake at 350 degrees for 30 minutes. Uncover and bake for an additional 10 to 15 minutes or until slightly brown.Serve with tossed salad and hot garlic toast or rolls. It is an especially favorite dish of children.

Homemade Rootbeer

My family is famous for our homemade rootbeer. I am always being asked by my kids teachers to make this for their parties. It is suprisingly easy and the finished product is to die for.

1 bottle root beer extract
5 gallons water

5 lbs sugar
10 lbs dry ice

Mix sugar, water, and root beer extract in a large ice chest. Add dry ice. Stir frequently.

Spanish Rice

This recipe is very easy and very good. It goes well with the enchiladas and if you have any leftover it goes great in a burrito.

2 T oil
2 C rice (not instant)
1 tsp garlic chopped
1 medium onion chopped
4 C chicken broth
1 (6 oz.) can tomato sauce
1 medium tomato chopped

Saute rice, garlic, and onion in oil over medium heat until brown. Add chicken broth and tomato sauce. Bring to a boil. Cover and reduce heat to low and cook for 20 minutes. Do not remove lid while cooking.

Friday, February 8, 2008

Lana's Enchiladas

Here is a recipe for my Aunt Lana's famous enchiladas. They are too die for good too. My family asks for these all the time.

2-3 large chicken breasts
1 medium onion chopped
1 1/2 C grated cheddar cheese
1 1/2 C grated mozzarella or jack cheese
1 can olives chopped
2 dozen corn tortillas
1 (28 oz) can Las Palmas enchilada sauce

Cook chicken breasts and shred. Chop onion. Chop olives. Mix cheddar and mozzarella cheese together. Warm up tortillas in microwave (warm up tortillas enough to roll without breaking). Dip one tortilla in enchilada sauce. Place in 9x13 pan and fill tortilla with chicken, cheese, and onion. Roll. Continue until pan is full. Pour excess enchilada sauce over the rolled tortillas. Top with remaining cheese and spread olives over the top of the cheese. Cook in preheated 350* oven for 20-30 minutes (until hot and bubbly).


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