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.