Homemade Banana Pudding (Cooked Version)

Homemade banana pudding (cooked version)
2 cups white sugar

4 heaping tbs AP flour

1/2 tsp salt

3 egg yolks

4 cups milk

2 tsp vanilla extract

1 stick of butter

4 bananas

Vanilla Wafers

In a pot combine sugar, flour and salt. Mix with a whisk. Add the egg yolks, vanilla and the milk. Mix together good til u see no chunks of egg. Turn the burner on medium and simmer stirring constantly with the whisk until it’s creamy and warm. Add the stick of butter whole and let it slowly melt. Keep stirring. It will thicken and turn more yellow. It’s done when it coats the back of a wooden spoon and you can draw a line down the spoon with your finger and it stays. 

In whatever dish you prefer, line it with bananas and wafers. Cover with pudding and then add more bananas and wafer. Cover again with pudding and then top with wafers. 🙂 

Cool on the counter for a bit then cover and refrigerate! 

Quick Beef Enchiladas

Beef Enchiladas

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) Old El Paso enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package flour tortillas for soft tacos

2 cups shredded Cheddar cheese

Black olives, sliced

Heat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. In a nonstick skillet, cook beef and drain. Stir in 1/2 cup of the enchilada sauce, the olives and chiles. Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese. Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Rotel Cheese Dip

Rotel Cheese Dip
16 oz velveetta cheese

1 can rotel tomatoes (with juices)

1 lb sausage or hamburger, cooked

Sour cream to thin it out

A splash of milk for creaminess

Combine cheese and rotel in bowl and microwave for 2 minutes and stir. Again two minutes and stir. Repeat until cheese is melted. Then add ur meat, splash of milk then start adding spoons of sour cream until you get the consistency you want. 

Jalapeño Popper Grilled Cheese

Jalapeño Popper Grilled Cheese
INGREDIENTS (2 sandwiches)

4 jalapeños

4 slices of bread

4 tbsp cream cheese

1 tbsp green onions, chopped

¾ cup monterrey and cheddar cheese, shredded

1 tsp garlic powder

Salt and pepper to taste

Butter for the pan

In a bowl, combine cream cheese, garlic powder, green onions, and salt and pepper.

Spread cream cheese mixture on 2 slices. Place cheese and jalapeños on top. Place the other bread slices to close the sandwiches.

Melt butter in a skillet on medium heat. Cook sandwiches on both sides until the bread is golden and the cheese has melted.

Italian Pasta Salad

Italian Pasta Salad
1 lb. spiral pasta

8 ounces mozzarella cheese, cut into cubes

1 lb. ham or salami, cut into chunks

3 cups diced tomatoes or the grape tomatoes 

¾ cup black olives, sliced

¼ cup minced fresh parsley

1/4 cup sliced or diced red onion

1/4 cup Shredded carrots


Fresh broccoli, cut into smaller pieces 

1½ cups or so of Italian dressing (fat free)

Cook pasta then toss in oil and cool. Add all the ingredients together then toss in Dressing a little at a time until you like it. 

Cookies & Cream Fudge

Cookies and Cream Fudge

12 oreos, crushed into small pieces

3 cups white chocolate chips

1 can (14 oz) condensed milk


Line an 8 x 8 baking pan with parchment paper. In microwave bowl, combine chocolate and condensed milk. Microwave for about 30 seconds and remove and stir until chocolate is mostly melted. Microwave again for another 30 seconds and stir again. Chocolate should be completely melted and smooth. If not, microwave slightly longer. Careful not to overheat.
 Spread half of the crushed oreos across bottom of pan. Pour chocolate on top. Sprinkle remaining Oreos across surface, spreading evenly. Press down on Oreo pieces on top so that they go into the fudge and try to smoothe out top a bit. Place in fridge several hours to set. Cut with sharp knife into bite-sized squares.

Hash Brown Casserole

Hash Brown Casserole


2 pounds frozen hash browns, thawed

1/2 cup butter, melted

1 can (10.75 ounces) cream of chicken soup

1 pint sour cream

1/2 cup onion, chopped

2 cups grated cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

Chopped ham or bacon

Preheat oven to 350° F. Spray 11 x 14 inch casserole or baking dish with cooking spray.

In large bowl, combine all ingredients and stir together. Spread evenly in prepared pan. Bake for 45 minutes until top is golden brown.

Swedish Meatballs

Swedish Meatballs


1/4 cup brown mustard

1 tablespoon Worcestershire sauce 

2 1/4 cups beef broth 

Pinch ground allspice 

1 tablespoon cornstarch 

1/4 cup heavy cream 

25 frozen or fresh Meatballs 

Buttered noodles

Chopped fresh parsley

In a large skillet over medium-high heat, add the mustard, Worcestershire and 2 cups of the beef broth and bring to a boil. Add the allspice.

Make a slurry by mixing the cornstarch into the remaining 1/4 cup broth, whisking to get out all the lumps. Whisk the slurry into the skillet and when the mixture starts to boil again, slowly add the cream, whisking constantly. Add the Meatballs, cover and cook until the sauce thickens and the meatballs are heated through, 8 to 10 minutes.

Serve over buttered noodles and top with fresh parsley. 🙂