Magnolia's Famous Banana Pudding

One 14oz. can sweetened condensed milk
1 ¾ c. cold water
One 3.4 oz. package Jell-o Brand Vanilla Instant Pudding
3 c. heavy cream
One 12 oz. box Nilla Wafers (no substitutions)
4 c. sliced ripe bananas

In small bowl, on medium speed of an electric mixer, beat together the sweetened condensed milk and the water until well combined, one minute. Add the pudding mix and beat well, about 2 minutes. Cover and refrigerate for 3-4 hours or overnight before continuing. It is very important to allow the proper amount of time for the pudding mixture to set.

In large bowl, on medium speed of an electric mixer, whipe the heavy cream till stiff peaks form. Gently fold the pudding mixture into the whipped cream until well blended and no streaks of pudding remain.

To assemble the dessert, select a large, wide bowl (preferably glass) with a 4-5 quart capacity. Arrange one -third of the wafers to cover the bottom of the bowl, overlapping if necessary, then one-third of the bananas and one-third of the pudding. Repeat the layering twice more, garnishing with additional wafers or wafer crumbs on the top layer of the pudding. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours-or up to 8 hours, but no longer !-before serving.

Warm Italiano Spread

1 pkg (80z) neufchatel cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup kraft finely shredded Italian five cheese blend
Triscuit cracked pepper and olive oil crackers

Heat grill to medium heat. Placed unwrapped cheese on aluminum foil, top with pesto, tomatoes and shredded cheese

Place foil on grill, cover with lid. Grill 8-10 minutes or until shredded cheese is melted and neufchatel cheese is softened, but still holds shape.

Transfer foil to platter. Serve spread with crackers

Potato Salad

6-8 red potatoes
6 hard boiled eggs, coarsly chopped
1 1/4 cup mayo
2 tsp mustard
1 tsp kosher salt
1/2 tsp pepper
1/2 to 1 (10oz) jar dill pickle relish

In a covered pan, boil potatoes 20 minutes or until tender. Peel and cube, leaving skin on if desired. In a large bowl, combine mayo, mustard, salt, pepper and relish. Add potatoes and eggs and toss lightly to mix. Cover and chill for 6-24 hours.

Basil Walnut Pesto

Yield: 1 cup...this will cover one pound of pasta

1/4 cup olive oil
1/4 cup grated Parmesan cheese
2 cloves garlic
2 cups fresh basil leaves
1/4 cup walnuts
1 tsp lemon juice
1/2 tsp salt

Put all ingredients into blender or food processor for 1 minute

Avocado Salsa

Sauce:
4-5 cloves crushed garlic
1/3 cup olive oil
1/4 cup lemon juice
3 TB apple cider
1 Tsp oregano
1/2 tsp salt
1/2 tsp pepper

Everything else:
1 cup corn
1 can black beans
4-5 green onions-chopped
1 small can chopped olives
pinch crushed red pepper flakes
4-5 medium avocados - add right before you serve

Start the night before you are going to serve, by mixing up everything but the avocados. Cover and refrigerate overnight.