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.

Flank Steak Salad

Marinade:
1/2 cup red wine vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1/2 tsp liquid smoke

Tenderize flank steak (or London Broil) with a fork. Put in plastic bag with marinade and let it marinate at least 2 hours to overnight.

Grill or broil flank steak. Slice on bias. Serve cold on top of salad.

Salad dressing:
1/4 cup sugar
2 TB green onion
1/2 cup oil
1/3 cup cider vinegar
1 tsp salt
1 tsp dry mustard

Blend together. Mix salad greens with dressing. Go light on dressing so you don't make the greens too soggy.

Add whatever you like for color and taste. I used:
2 bags mixed salad greens
craisins
carrot shreds
slivered almonds
mozzarella cheese

Lay lettuce (mixed with dressing) on serving platter. Sprinkle other ingredients on top. Top with flank steak. Drizzle additional salad dressing on top, if you wish. Dig in and ENJOY!

Sangria

1/4 C sugar
1 C orange juice
1 T lime juice
1/2 lemon, sliced
1/2 orange, sliced
4 C diet 7-UP
4 C light cranberry grape juice

In a large pitcher, combine orange juice, sugar, and grape juice. Add cut fruit and stir until sugar is dissolved. Refrigerate until cool and add 7-UP just before serving.

Argentinian Ham & Cheese Empanadas

Start with:

2 TB olive oil 2 TB minced fresh parsley
1 Medium onion finely chopped

Saute the onion and parsley in the olive oil in a skillet over medium heat. Stir occasionally. Remove from skillet and transfer to a medium sized bowl

Add:
8 oz cooked ham, chopped (I used deli meat)
2 TB bread crumbs
8 oz mild Cheddar cheese
2 TB sour cream
1 large egg, slightly beaten
a pinch of black pepper

Mix well.

1 package empanada wrappers (Goya brand) or Pepperidge Farm puff pastry shells, thawed (I used the puff pastry)

To assemble:
Place 2 TB filling in the center of the shell circle (about 5 inch). Moisten edge of shell with egg wash (1 egg slightly beaten and 1 TB water). Fold over and press edges firmly to seal. Crimp the edge with a fork dipped in flour and pierce the top with the fork to allow steam to escape. Repeat.

Refrigerate for 30 minutes (or freeze to save for later). (I did not refrigerate and it works that way, too).

Heat oven to 375 degrees. Brush empanadas with egg wash and bake on parchment paper, until golden...about 20 to 25 minutes. Makes 12 Enjoy!

Busy Mom Chicken Tortilla Soup

4 chicken breasts (can be frozen)
1-10oz can enchilada sauce
1-15oz can corn, drained
1-15oz can black beans, rinsed and drained (optional)
1-15oz can diced tomatoes, or crushed tomatoes in puree
1 4oz can diced green chilies
3-15oz cans chicken broth
¾ cup chopped onion (can use frozen)
2-3 cloves garlic, minced
1 large bunch cilantro, chopped fine and divided – half for soup and half for garnish
1 tsp cumin
½ tsp chili powder
1 tsp salt
½ tsp pepper
1 bay leaf

Combine all ingredients a crock pot and cook on high for 3-4 hours, or low for 6-8. Before serving, shred or chop chicken then return to the soup. Traditional serving is with a squeeze of lime juice, reserved cilantro, diced avocado and tortilla chips or homemade tortilla strips. Sour cream and shredded cheese are also good toppings. Depending on how spicy you like things, you can use more chili powder and/or the hotter green chilies and enchilada sauce. We like things mild and this recipe reflects that.

Ham Roll-ups

24 ham slices
2 lbs broccoli
24 cheese slices
1 package Knorr Hollandaise Sauce mix

Trim broccoli into long narrow spears then steam/blanch/microwave until just tender. Top each piece of ham with a cheese slice and a few broccoli spears, arranged with one floret at each end. Roll up and place in a greased baking dish, seam side down. Bake covered at 350 for 30-45 minutes until cheese has melted and they are heated through. Remove foil for last 10 minutes of cooking. Prepare sauce according to package and garnish each roll with a few tablespoons.

FYI: You can use any kind of cheese. I like Monterrey Jack or Swiss and thought the Havarti last night was really good. Cheddar is also fine. You can use packaged ham but I like to have the deli slice it for me so the pieces are thicker. This is also great with asparagus.

Almond Poppy Seed Bread

I got this recipe from a gal I worked with in YW in our very first ward. Since it's our anniversary today, I thought I would do something retro! And it's really good!

1 pkg yellow cake mix
3 eggs
1 1/4 cups water
1/3 cup oil
2 tsp almond extract
2 TB poppy seeds

Mix all together and pour into a well greased pan. The recipe says use 2 loaf pans, I have done one before. I have tried a bundt, but it always sticks...I think the cake is too light to work well as a bundt. Bake at 350 degrees for 40 minutes. Remove from pan while hot and coat with glaze.

Glaze: 1/2 cup water, 1/2 cup butter, 1 cup sugar
Combine in saucepan and bring to full boil. Boil for 2 minutes (be sure to watch it closely). Remove from heat and add 2 tsp almond extract. Pour over warm cake. I will make little slices with a knife in the bread so that the glaze can get inside and really get soaked up by the bread. Enjoy!

Bacon-wrapped Chestnuts

2 cans whole water chestnuts
1 lbs bacon - cut in thirds

Wrap one piece of bacon around one chestnut and insert toothpick to hold in place - repeat
Place on cookie sheet

Bake at 350 degrees for 35-40 minutes
Drain grease

Pour sauce over chestnuts

Sauce:
1/2 cup brown sugar
1/2 ketchup
1 TBS Soy sauce

Bake 10 minutes more - Enjoy!

Easy Crock Pot

I tried this recipe tonight and it was a hit! It also made enough to feed a small army, so we will be having it tomorrow night, too! Tonight I served it over rice. Tomorrow, I think we'll put it in soft tortillas. The best part is that it's an easy crockpot recipe!!
Ingredients
4-5 boneless chicken breasts
1 (15 1/2 ounce) can black beans
1 (15 ounce) can corn
1 (15 ounce) jar salsa, any kind
1 (8 ounce) package cream cheese
Directions
1. Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot.
2. add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained.
3. Keep in crock pot on high for about 4-5 hours or until chicken is cooked.
4. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour.
5. All done and enjoy!
Jill

Sweet Pork

2 lb pork
3 cans coke (not diet)
1/4 c brown sugar
dash garlic salt
1/4 c water
1 can sliced green chiles
3/4 can enchilada sauce (red, Old El Paso brand, whatever spiciness you prefer, I used mild)
1 c brown sugar Put the pork in a heavy duty ziploc bag to marinade.
Add about a can and a half of coke and about 1/4c of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork. In a food processor or blender, blend 1/2 can coke, chilies, enchilada sauce, and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more coke little by little. Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Natalie