Layered Bananas Foster Pudding

Found this one at www.stolenmomentscooking.com

Layered Bananas Foster Pudding

Ingredients:
2 1/2 c. finely crushed graham crackers (could use animal crackers or nilla wafers)
1 c. butter or margarine, divided
1 c. brown sugar
3 bananas, sliced
2 t. vanilla
1/2 t. nutmeg
1 box instant banana cream pudding
2 c. milk
1 8oz container cool whip, thawed

Melt 1/2 c. butter/margarine and stir together with crushed crackers. Press into the bottom of a greased 13x9 pan. Bake at 350 for 8-10 min. Cool completely.

While the crust cools, melt remaining 1/2 c. butter in a small skillet. Stir in the brown sugar and cook for 3-5 min., until brown sugar is completely dissolved. Add sliced bananas and continue cooking another 3-5 min., until syrupy in consistency. Remove from heat and stir in vanilla and nutmeg. Pour and spread evenly on top of crust. Let cool completely.

Whisk together pudding mix and milk according to pkg directions. Pour on top of the cooled bananas foster layer. Top with cool whip and refrigerate at least an hour before serving.

Our Review: Yummy! We shared this one with Grammy & Papa and everyone liked it very much!

Strawberry Upside Down Cake

Found this one on allrecipes.com.

Strawberry Upside Down Cake

Ingredients:
Yellow cake mix (and ingred. listed on pkg)
2 cups crushed strawberries (I used a potato masher)
6 oz. pkg of strawberry jello powder
3 cups mini marshmallows

Preheat oven to 350. Spray pan with non-stick cooking spray. Crush strawberries in a 13x9 pan with a potato masher, distribute evenly. Sprinkle jello powder over strawberries evenly. Add marshmallows to top. Mix cake mix as directed on package. Pour over marshmallows evenly. Bake for about 40-50 min. until toothpick in center comes out clean. The recipe calls to turn this out on a plate after 10 min. (to turn it right side up) but we just left it in the pan and served it out like that.

Our Review: This is excellent!!! Everyone had seconds and then the next day Brooke finished it off. I didn't even get a picture b/c it was all gone so quickly! Brooke even asked for this for her b-day instead of her normal ice cream cake from DQ! We served this warm...a scoop of ice cream or cool whip on top would be especially yummy!!!

Strawberry Freezer Jam

This is the recipe from the Sure Jell packaging.

Strawberry Freezer Jam

Ingredients:

2 cups mashed strawberries (with potato masher)

4 cups sugar

1 package Sure Jell Premium Fruit Pectin

3/4 cups water

Mash up the strawberries with a potato masher, leaving some small pieces of strawberry. Add sugar and stir, let sit for 10 min. In saucepan put Sure Jell and water together and bring to boil, boil for 1 minute stirring constantly. Remove from heat and add to strawberries. Stir for about 3 minutes. Pour mixture into freezer containers. Makes about 5 cups. Let sit on counter for 24 hours to set. Refrigerate for up to 3 weeks or freeze for up to a year. Thaw in fridge.

Our Review: This is a memory from my childhood when my great grandma Koppes would always have this jam on hand. Yummy on biscuits, bread, pancakes, etc.

Crockpot Italian Chicken Alfredo

Found this one at allrecipes.com

Crockpot Italian Chicken Alfredo

Ingredients:

4 (4oz) skinless, boneless chicken breast halves

1/4 cup water

1 pkg dry italian-style salad dressing mix

1 clove garlic, pressed (I just used minced garlic)

1 (8 oz.) pkg cream cheese, softened

1 can condensed cream of chicken soup

1 can chopped canned mushrooms (optional, I did not use)

1 (8 oz) package spaghetti or fettucine noodles

1 T chopped fresh parsley (optional)

Spray crockpot with non-stick spray. Place chicken breasts in (I put mine in frozen). Combine Italian dressing mix and water in a small bowl and pour over chicken. Sprinkle with garlic, cover and cook on low for 4 hours.

After 4 hours, shred chicken Whisk softened cream cheese and cream of chicken soup together in a bowl. Pour over chicken, add mushrooms (optional) and stir. Cover and cook on low for 1 additional hour.

Cook noodles according to package directions and drain.

To serve, spoon chicken and sauce over hot cooked pasta and sprinkle with parsley (optional).

We served this with garlic bread sticks and a salad.

Our Review: This was great. I've tried a few different alfredo recipes and have been disappointed in each, this one is SO yummy! Definately will make this one again!

Better Than Almost Anything Cake

This one came from http://www.bettycrocker.com/.

Better Than Almost Anything Cake

Ingredients:

1 box German chocolate cake mix
(Water, vegetable oil and eggs called for on cake mix box)
1 can (14 oz) sweetened condensed milk
1 jar (16 to 17 oz) caramel, butterscotch or fudge topping
1 container (8 oz) frozen whipped topping, thawed
1 bag (8 oz) toffee chips or bits

Heat oven to 350°F. Bake cake as directed on box for 13x9-inch pan.

Poke top of warm cake every 1/2 inch with handle of wooden spoon. Drizzle milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with caramel topping (or butterscotch or fudge). Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with toffee chips. Store covered in refrigerator.

Our Review: Oh WOW this is good! I used caramel topping and cut up two heath bars for the top.

Creamy Crockpot Chicken

Not sure where I found this one.

Creamy Crockpot Chicken

Ingredients:

6 skinless boneless chicken breasts

1 t. garlic powder

salt/pepper

1 can cream of chicken soup

1 can cream of celery soup (could us mushroom)

1 can cream of cheddar or cheddar cheese soup

1 (8 oz.) container of sour cream

Place chicken in the crockpot and cover with garlic powder and salt & pepper. In bowl, combine all three soups and pour over chicken. Allow to cook on low for 6-8 hours or high 3-4 hours until chicken is cooked through. Pull chicken out and shred and then return to the crockpot. Stir in sour cream at end of cooking time.

Serve over noodles, rice or make into enchiladas.

Our Review: I served this over linguine noodles for the first time and we loved it! We froze the other half and will be making enchiladas with it!

Pork Chop Casserole

I made this one up.

Pork Chop Casserole

Ingredients:

1 1/2 cups uncooked rotini pasta
5 boneless pork chops
1 t. seasoned salt
1 t. minced garlic
1 t. minced onion
2 cans condensed cream of mushroom soup
2 cups shredded cheddar cheese
2 boxes stovetop stuffing, chicken or pork flavor

Place pork chops into crockpot and top with seasoned salt, garlic and onion. Cook on low 6-8 hours or hight 3-4 hours until pork is done. Remove and cut or pull into bite size pieces.

Preheat oven to 350.

Boil pasta as directed on box and drain. Make stuffing as directed on boxes.

Combine pasta, pork, soups and cheese and place in 9x13 pan. Cover with prepared stuffing.

Bake at 350 for about 30 minutes.

Our Review: This one is good, especially for stuffing lovers like Brooke and I!