Banana Pudding

3/4 cup sugar, divided
1/3 cup flour
5 ripe bananas, sliced
3 eggs, separated
2 cups milk
1/2 tsp. vanilla extract
45 vanilla wafers, divided

Mix 1/2 cup sugar & flour.  Blend in 3 egg yolks and milk.  Cook uncovered 10-12 minutes over medium to medium-high heat, stirring constantly.  Remove from heat, stir in vanilla.  Spread small amount in dish.  Cover with layer of wafers and a layer of banana slices.  Pour 1/3 of custard over bananas.  continue to layer (3 layers each) ending with custard.  Beat egg whites until soft peaks form.  Add 1/4 cup sugar and beat.  Spoon on top of pudding.  Bake at 350 degrees for 15-20 minutes.  Store in fridge.

*I usually double the custard.

Slow Cooker Brown Sugar Pork Loin

garlic
salt & pepper
1 1/3 cup brown sugar
1 tbs. dijion mustard
1 tbs. balsamic vinegar
1/4 tsp. cinnamon

Coat loin with garlic, salt, & pepper.  Prick roast with fork or skewer all over.  In bowl, combine 1 cup brown sugar, mustard, & vinegar.  Rub on loin.  Cook 7-9 hours on low.  Pour off juice.  Combine remaining 1/3 cup brown sugar and cinnamon.  Spread over loin and cook 1 more hour.

Tuna Cakes

2 cans (6 oz) light albacore tuna, drained
1 pkg stove top stuffing mix for chicken
1 cup shredded cheddar cheese
3/4 cup water
1 shredded carrot
1/3 cup miracle whip salad dressing
2 tbsp. sweet pickle relish

Mix all and refrigerate for 10 minutes.

Heat skillet sprayed with cooking spray on medium heat.  Use scoop to add 1/3 cup portions to skillet.  Flatten into patties with back of spatula.  Cook 6 minutes or until golden brown on both sides, carefully turning patties over after 3 minutes.

Makes 6 servings.

Serve with cocktail or tarter sauce.

Rotel Corn Dip

1 can drained white corn
1 block cream cheese
1 can Rotel, mostly drained

Mix all and microwave for about 1 minute at a time until hot and melted.  Stir and serve with tortilla chips.

Slow Cooker Macaroni

1 1/2 cups uncooked macaroni
3 tbls. butter
salt
1/2 lb velveeta, sliced
1 qt. milk

Combine macaroni, butter, and salt in slow cooker.
Layer cheese over top.
Pour in milk.
Cover and cook on high 3 to 4 hours or until macaroni is soft.

*I usually double this recipe.

Spaghetti with Oil and Garlic

1 pkg (16 oz) spaghetti or linguine
1/4 cup olive oil
1 large garlic clove, finely chopped
1/8 tsp. crushed red pepper
chopped black olives
salt & pepper
2 tbls chopped fresh parsley

In a large saucepan, cook pasta as label directs.  Drain.
In 1 qt. saucepan, heat oil over medium heat.  Add garlic and cook just until golden, about 1 minute.  Add red pepper and cook 30 seconds.  Remove from heat.  Stir in salt & pepper.  Toss pasta with sauce and parsley.  Top with Parmesan cheese.

*This is one of Thomas' favorites!

Chocolate Sheath with Cherries

1 box devils food cake mix
1 can cherry pie filling
2 eggs
1 tsp. almond flavoring
1 cup sugar
5 tbls. butter
1/3 cup milk
1 (6 oz.) semi-sweet chocolate chips

Combine first 4 ingredients.  Mix well by hand.  Pour into greased and floured 9 x 13 pan and bake for about 30 minutes in 350 degree oven.

Icing:  Combine sugar, butter, and milk.  Bring to a rolling boil for 3 minutes, stirring constantly.  Remove from heat and stir in chocolate chips until smooth.  Pour over warm cake. 
*(I usually double the icing.)

Smashed Sweet Potatoes

Peel 2 medium sweet potatoes and slice about 1 1/2 inch thick.  Bring water to boil with a dash of salt.  Add potatoes and boil for 10-12 minutes.  Cool for 15 minutes.

Mix in small bowl: 
1 1/2 tbls. brown sugar
1/2 tsp. kosher salt
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. onion powder
1/8 tsp. garlic powder
Blend and add ground black pepper.

Flatten each potato on parchment paper on a baking sheet.  Drizzle with 2 tbls. melted butter and 2 tbls. olive oil.  Sprinkle with spices.  Roast at 375 degrees for 15 minutes then turn over and roast for 10-15 more minutes.

Mississippi Mud Cake

1 cup chopped pecans
2 sticks of butter
4 oz. semisweet chocolate chips
1 cup sugar
1 1/2 cups self-rising flour
1/2 cup unsweetened cocoa
4 large eggs
1 tsp. vanilla extract
1 (10.5 oz) bag miniature marshmallows
Chocolate Frosting (below)

Microwave butter and semisweet chocolate in a large microwave safe glass bowl at High for 1 minute or until melted and smooth, stirring every 30 seconds.

Whisk sugar and next 4 ingredients into chocolate mixture. Pour batter into a greased 15 x 10 x 1 inch jelly roll pan. (I use a 10.5" x 14.75" glass baking dish)

Bake at 350 degrees for 15-18 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 5-8 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle with pecans.

Chocolate Frosting:
1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16 0z.) package powdered sugar
1 tsp. vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla extract at medium -high speed with an electric mixer until smooth.

Baked Potato Hash Brown Casserole

1  16 oz. sour cream
2 lg tbls. Miracle Whip
2 cups cheddar cheese
1 pk. ranch dip mix
crumbled cooked bacon
chopped onions
1/4 cup melted butter
1 pk. shredded frozen hash browns

Mix all ingredients, then add hash browns.  Pour butter over.  Spread into dish.  Sprinkle with chives.  Bake 400 degrees for 30 to 40 minutes.

Easy Baked Fish Fillets

1 1/2 pounds grouper or other whilte fish fillets (I use talapia)
cooking spray
1 tbls. lime juice
1 tbls. light mayo
1/8 tsp. onion powder
black pepper
1/2 cup fresh breadcrumbs
1 1/2 tbls. butter, melted
2 tbls. chopped parsley

Preheat oven to 425 degrees.

Place fish on a pan lined with parchment paper and sprayed with cooking spray.  Combine lime juice, mayo, onion powder, and pepper in a small bowl, and spread over fish.  Sprinkle with breadcrumbs; drizzle with butter.  Bake at 425 degrees for 20 to 25 minutes, or until fish flakes easliy when tested with a fork.  Sprinkle with parsley.

Breakfast Casserole

6 eggs
1 cup half and half
2 tbls. green onion, chopped
salt and pepper
6 slices of Texas Toast
1 pound spicy pork sausage, cooked and drained of fat
1 cup grated cheddar cheese

In a small bowl, beat the eggs until they loosen up.  Add the half and half, and the green onions.  Mix well, highly season with salt and pepper and set aside.

Spray a 9 by 13 inch dish with cooking spray.  Line the pan with the bread, cutting and rearranging, if needed.  Sprinkle the bread with the cooked sausage and cheese.  Pour the egg mixture over the entire pan.  Cover and refrigerate overnight. 

Preheat oven to 350 degrees.  Cook covered for 25 to 30 minutes or until the egg mixture is set.

Peanut Butter Fudge

1 cup butter
1 cup peanut butter
1 tsp vanilla extract
1 pound powdered sugar

Microwave butter and peanut butter for 2 minutes on high.  Stir and microwave on high for 2 more minutes.  Add vanilla extract and powdered sugar.  Stir with a wooden spoon.  Pour into a buttered 8 by 8 inch pan lined with wax paper.  Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool.  Cut into 1 inch pieces and store in an airtight container for up to a week.

Brian's Shrimp Boil

2 lemons, halved
Old Bay Seasoning
5 cloves garlic, smashed
1 large red onion, quartered
2-3 tsp. dried thyme
1 pound baby red potatoes
4 ears fresh corn, snapped in half
1 1/4 lbs. large shrimp, unpeeled
2 tbls. butter
Sausage, cut into 1 inch pieces
Hot sauce (optional)

Fill pot with 4 qts. water.  Squeeze lemon juice into water, and add squeezed lemon halves.  Add Old Bay Seasoning, garlic, onion, and thyme.  Cover and bring to boil, then reduce to simmer and cook 5 minutes.  Add potatoes and cook until just tender, about 10 minutes (depending on the size of the potatoes).  Add corn and sausage and cook 5-7 minutes.  Add shrimp.  Cover and cook until they curl and are opaque, 2-3 minutes. 
Transfer to a dish with a little broth and melted butter.  Serve with hot sauce and lemon wedges.   

*I double this recipe for my family!

Easy Homemade Granola

1/4 cup coconut oil
1/3 cup honey
3 cups quick cooking oats
1 cup almonds (sliced)
1/2 cup sunflower seeds
3/4 cup dried cranberries
3/4 cup dried dates
1 cup walnuts
3/4 cup coconut

Melt coconut oil and honey.
Add remaining ingredients and stir until coated evenly.
Spread into a thin layer on a baking sheet.
Bake at 300 degrees for 15 minutes. Take a spatula and pat down some to make it kind of chunky.
Allow to cool completely before storing in airtight container.

Faris' Pinwheels

(I got this recipe from my friend Faris. These are quick and yummy!)

1 can of crescent dough
1 container of cream cheese with onions & chives
deli ham
fresh spinach

Roll out the crescent dough and press triangles together to make one large rectangle. Spread the cream cheese over dough. Top with fresh spinach and ham. Roll long side to long side and be sure to roll up tightly. Slice and bake according to crescent roll package.

Missy's Potato Soup

(Missy (my sister-n-law) made this on Christmas day this past year and it was so easy and good we have already made it several times since.)

1 32 oz frozen southern style diced hash browns
1 pint half-n-half
1 pint whipping cream
milk
shredded cheddar cheese
Oscar Mayer real bacon recipe pieces
salt & pepper
(you may need to add a little flour, 1 or 2 tbls. to thicken the soup)
***

Microwave potatoes until thawed. Mix potatoes, half-n-half and whipping cream into large stove top cookware. Add milk to completely cover potatoes. Salt and Pepper. Cook on medium to low heat for about an hour, stirring constantly. When done, add to soup bowls then top with shredded cheddar cheese and bacon pieces.

***I like to saute some chopped onions in butter first before adding the potatoes and other ingredients, and top with some fresh or dried chives when adding the cheese and bacon.