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Homemade Banana Pudding

BananaPudding
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Homemade Banana Pudding

This banana pudding is a crowd pleaser in our family and I'm sure it will be in yours too. Make sure you do not substitute half and half for the heavy cream on this recipe. For thicker pudding use a smaller dish with more layers.

Author: Tracy
Ingredients
  • 1 14 oz. can Eagle brand condensed milk
  • 1 1/2 cups cold water
  • 3 1/2 oz. instant banana pudding
  • 1 pint heavy whipping cream (do not substitute half and half)
  • 2 ripe bananas, sliced
  • vanilla wafers
Instructions

  1. Combine the condensed milk, water and pudding mix in a small bowl.

  2. Mix thoroughly and chill in the refrigerator. For best results wait until pudding thickens.

  3. Pour heavy whipping cream into a medium to large sized bowl and beat until stiff.

  4. Add your pudding mixture to your whipping cream mixture and stir to combine.

  5. Place a layer of vanilla wafers until it completely covers the bottom of your dish. Layer your bananas on top of the wafers and then spoon your creamy pudding mix on top.

  6. Continue this process until all of your pudding is gone.

  7. Refrigerate until you are ready to serve.

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All American Flag Cake

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All American Flag Cake
Course: Dessert
Cuisine: American
Keyword: all american cake, flag cake, patriotic cake
Servings: 12 servings
Author: Diane
Ingredients
  • 1 package yellow or white cake mix
  • 3 oz. package strawberry jello
  • 3 oz. package instant vanilla pudding
  • 1/2 cup boiling water
  • 1 1/2 cup milk
  • 3 cups whipped topping
  • 1 cup blueberries
  • 1 1/2 cups strawberries, sliced
  • 1/2 cup miniature marshmallows
  • 2-3 bananas, sliced
Instructions

  1. Prepare cake mix according to directions in a 9×13 pan.

  2. Cool completely on wire rack over sheet of wax paper.

  3. Poke cake with handle of wooden spoon at 1 inch intervals.

  4. Dissolve jello in boiling water.

  5. Slowly drizzle over cake to allow jello to seep into the holes.

  6. Chill one hour.

  7. Place pudding in medium sized bowl. Add milk and stir until thick.

  8. Fold in 1 cup of the whipped topping and 1/2 cup of the blueberries.

  9. Split the cake horizontally in half. Fill with pudding mixture.

  10. Spread 2 cups of topping over the top and sides of the cake.

  11. In the upper left hand corner of the cake, arrange the remaining blueberries to represent the stars on the American flag.

  12. Arrange the strawberries and bananas in rows to represent the stripes in the flag, starting and ending with the strawberries.

  13. Place the marshmallows around the edge of the entire cake, making a border.

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Apple Crunch

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Apple Crunch
Prep Time
10 mins
Cook Time
45 mins
 
Course: Dessert
Cuisine: American
Keyword: 10 minute prep, apple crisp recipe, apple crunch, apple crunch recipe
Author: Juanita
Ingredients
  • 2 1/2 – 3 lbs. apples (peeled, cored and diced)
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3/4 cup quick cooking oats
  • 3/4 cup flour
Instructions

  1. Fill 9" pie plate 1/2 full of apples. Cover with white sugar and cinnamon.

  2. Mix butter, brown sugar, oats and flour together. Press mixture down on top of the apples.

  3. Bake at 350 degrees until apples are tender and topping is browned, about 45 minutes.

  4. Top with vanilla ice cream.

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Peanut Butter Fudge

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Peanut Butter Fudge
Course: Dessert
Cuisine: American
Keyword: 10 minute prep, fudge recipe, peanut butter fudge, peanut butter fudge recipe
Author: Juanita
Ingredients
  • 2 cups Dixie Crystals granulated sugar
  • 3 Tbsp. butter
  • 1 cup evaporated milk
  • 1 cup miniature marshmallows
  • 12 oz. jar crunchy peanut butter
  • 1 tsp. vanilla
Instructions

  1. Place the sugar, butter and evaporated milk into a heavy saucepan.

  2. Heat on medium high heat until boiling, stirring constantly. Let boil for 5 minutes, stirring constantly. You may need to turn the heat down if it starts to overcook.

  3. Remove from heat and add marshmallows, peanut butter and vanilla. Stir until well blended.

  4. Pour into a 9" square pan and cool. Cut into squares before serving.

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Classic Pecan Pie

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Classic Pecan Pie
Prep Time
10 mins
Cook Time
1 hr
 
Course: Dessert
Cuisine: American
Keyword: 10 minute prep, classic pecan pie, pecan pie
Servings: 8 people
Author: Juanita
Ingredients
  • 1 cup light or dark corn syrup
  • 3 eggs
  • 1 cup sugar
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla extract
  • 1 1/2 cups pecans (you can use a 6 oz. bag)
  • 1 unbaked or frozen 9" deep dish pie crust
Instructions

  1. Preheat oven to 350 degrees. If using a frozen pie crust, place a cookie sheet in the oven while the oven is preheating.

  2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon.

  3. Stir in pecans.

  4. Place pie crust into pie pan. For easy cleaning spray your pie pan with cooking spray before placing pie crust into the pan.

  5. Pour filling into pie crust. Place pie crust on cookie sheet (if frozen use your preheated cookie sheet).

  6. Bake on the center rack of the oven for 60-70 minutes. If your crust is over browning while cooking, cover the edges with foil. The pie is done when the center reaches 200 degrees. Tap the center of the pie lightly. It should spring back when done.

  7. High altitude adjustments: Reduce sugar to 2/3 cup and increase butter to 3 Tbsp. Reduce oven temperature to 325 degrees.

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Italian Cream Cake

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Italian Cream Cake
Course: Dessert
Cuisine: Italian
Keyword: italian cream cake, italian cream cake recipe
Author: Juanita
Ingredients
  • 1 stick margarine
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 2 cups flour
  • 1 cup buttermilk
  • 1 small can coconut
  • 5 egg yolks
  • 1 tsp. baking soda
  • 1 tsp. vanilla
  • 1 cup chopped pecans
  • 5 egg whites (stiffly beaten)
  • 2 cans cream cheese or vanilla icing
Instructions

  1. Cream margarine and add shortening.

  2. Add sugar and beat until smooth.

  3. Add egg yolks and beat well.

  4. Combine flour and baking soda in a separate bowl. Add to cream mixture alternating with buttermilk.

  5. Add coconut and nuts.

  6. Fold in egg whites.

  7. Pour into three 8" pans.

  8. Bake at 350 degrees for 25-30 minutes. Cool and stack each cake on top of each other with a layer of icing in between each layer. Frost the top with your favorite vanilla or cream cheese icing.

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Oreo Cookie Cake

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Oreo Cookie Cake
Course: Dessert
Cuisine: American
Keyword: oreo cake, oreo cake recipe, oreo cookie cake
Author: Juanita
Ingredients
  • 1 regular package Oreo cookies (save 5 for garnish)
  • 1 cup butter
  • 1 8 oz. package of cream cheese
  • 1 cup powdered sugar
  • 1 lg. instant chocolate pudding
  • 1 lg. Cool Whip (save 1 1/2 cups for topping)
Instructions

  1. Remove 5 Oreo cookies from the package and set aside. Crush all remaining cookies well and press into the bottom of a 13×9 pan.

  2. Melt butter and pour over the top of the cookie crust. Put in refrigerator until next layer is ready.

  3. Mix cream cheese, sugar and Cool Whip well and spread over the cookie crust.

  4. Mix pudding as directed on package and spread on top of cream cheese mixture.

  5. Spread remaining Cool Whip over the top.

  6. Crush the remaining 5 Oreo cookies and sprinkle over the top.

  7. Chill one hour and serve.

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Dirt Cake

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Dirt Cake

Every family seems to have their own version of a Dirt Cake recipe. Here is ours. We hope you enjoy it!

Course: Dessert
Cuisine: American
Keyword: dirt cake, dirt cake recipe
Author: Juanita
Ingredients
  • 1 1/4 lb. Oreo cookies
  • 1 1/2 stick margarine
  • 8 oz. cream cheese
  • 3/4 cup powdered sugar
  • 2 3/4 cup milk
  • 2 small boxes instant vanilla pudding
  • 12 oz. Cool Whip
  • small package gummy worms
Instructions

  1. Combine margarine, cream cheese, and powdered sugar in a bowl.

  2. Break cookies into small pieces into a separate bowl.

  3. Mix milk and pudding.

  4. Add margarine mixture and Cool Whip to pudding mixture.

  5. Pour into large bowl, alternating between layers of Cool Whip mixture and crushed Oreo cookies.

  6. Add gummy worms before last Oreo layer, setting aside a few to put on top. Place the remaining few worms on top of the last Oreo layer.

  7. Chill and serve cold.

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Peanut Butter Fudge Cake

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Peanut Butter Fudge Cake
Prep Time
5 mins
Cook Time
30 mins
 
Course: Dessert
Cuisine: American
Keyword: 5 minute prep, fudge cake, peanut butter cake, peanut butter fudge cake
Author: Juanita
Ingredients
Cake Ingredients
  • 1 cup butter
  • 1 cup water
  • 1/2 cup buttermilk
  • 1 Tbsp. cocoa PLUS enough Nesquick chocolate powder to equal 1/4 cup when combined
  • 2 eggs, well beaten
  • 2 cups sugar
  • 2 cups self-rising flour
  • 1 tsp. baking soda
  • 1 Tbsp. vanilla
  • 1/2 cup peanut butter
Icing Ingredients
  • 1 box powdered sugar
  • 1/2 cup butter
  • 1 Tbsp. cocoa PLUS enough Nesquick chocolate powder to make 1/4 cup when combined
  • 6 Tbsp. buttermilk
  • 1 tsp. vanilla
  • 1/2 cup peanut butter
Instructions
Cake Instructions

  1. Simmer butter, water, buttermilk, and cocoa with Nesquick until thoroughly mixed.

  2. In a large bowl, combine eggs, sugar, self-rising flour, baking soda and vanilla.

  3. Pour cocoa mixture and peanut butter into the flour mixture.

  4. Beat mixture until smooth.

  5. Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean. Let cool before adding icing.

Icing instructions

  1. Mix all icing ingredients until creamy. Spread on cake and serve.

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Homemade Chocolate Chip Cookies

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Homemade Chocolate Chip Cookies
Prep Time
5 mins
 

Here's our family's chocolate chip recipe. Homemade cookies always taste better than store bought in my opinion. If you want to use self-rising flour instead of all purpose flour on this recipe, simply omit the baking soda and salt.

You can also freeze this cookie dough for later use for up to 9-12 months. Wrap tightly and store in freezer. When you remove the cookie dough, thaw until soft enough to spoon onto cookie sheet.

Course: Dessert
Cuisine: American
Keyword: 5 minute prep, chocolate chip cookies, homemade chocolate chip cookies
Servings: 7 dozen
Author: Randy
Ingredients
  • 2/3 cup shortening
  • 2/3 cup butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 tsp. vanilla
  • 3 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 12 oz. semi-sweet chocolate chips
  • 1 cup nuts, chopped (pecan or walnuts work best) – optional
Instructions

  1. Preheat your oven to 375 degrees.

  2. Mix thoroughly your shortening, butter, white sugar, brown sugar, eggs and vanilla.

  3. Stir in the remaining ingredients.

  4. Drop dough by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.

  5. Bake 8-10 minutes, or until lightly browned.

  6. Cool slightly before removing from cookie sheet.

  7. Repeat for remaining dough.

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