Next Day Spaghetti

This dish is SO tasty!!

What I used:
Spaghetti noodles
Ragu roasted garlic spaghetti sauce
1 jar of cheese sauce
3 chicken tenders cut up, cooked
Parmesan cheese

Pre-heat oven to 350 degrees. Cook your spaghetti noodles. Put the cheese, sauce, chicken, parmesan cheese and pasta in a ziploc bag. Mix up well. Pour into a 9" sprayed pie plate. Bake for 20 min.

From our table to yours, bon appetite!

Tuscan Chicken

What I used:
5 boneless skinless chicken tenders
15oz. can Diced tomatoes
1 small can mandarian oranges
2 Tbsp. lemon juice
Sprinkling of Parmesan cheese
2 cups dry pasta, cooked

Cook pasta. Heat nonstick skillet on med-high heat. Add chicken, tomatoes, oranges, & juice. Bring to a boil, stirring frequently. Once chicken is cooked through turn heat down to low & simmer. Mix cooked pasta in with meat mixture & sprinkle cheese on top!

From our table to yours, bon appetite!

Taco Soup

Nothing beats a hearty soup on a cold wintry day! Give this one a try!

What I used:

1 lb. ground turkey

1 can (15.5 oz.) mild chili beans, undrained

1 can (14.5 oz.) diced tomatoes, undrained

1 can (14.25 oz.) corn, undrained

1 can (8 oz.) tomato sauce

1 pkg. (1-1/4 oz.) Taco Seasoning Mix

1-1/2 cups water

1/2 cups Shredded Cheddar Cheese

Brown meat in large saucepan. Add all remaining ingredients except cheese; stir frequently. Bring to boil. Reduce heat to medium-low; simmer 5 min., stirring occasionally.
SERVE topped with the cheese.

From our table to yours, bon appetite!

Saucy Baked Chops

Once again this recipe can be found at this website. I made this the other night for my family and it was a great hit with my husband! I am so glad thankful for easy recipes put out by kraftfoods!!

What the recipe called for:

4 bone-in center-cut pork chops (1 lb.)

1/2 cup KRAFT Original Barbecue Sauce

2 Tbsp. orange marmalade

1 tsp. ground ginger

1 tsp. garlic powder

PREHEAT oven to 400ºF. Place chops in 8-inch square baking dish.

COMBINE sauce, marmalade, ginger and garlic powder; spoon evenly over chops.

BAKE 45 min. or until chops are cooked through (160ºF).

(photo courtesy of kraftfoods.com)

From our table to yours, bon appetite!

Mint Thins

Looking for a simple and yet bursting with flavor dessert for the Christmas holidays? This is the thing for you! It is so yummy and simple to make as well as easy on the budget :) The recipe can be found here also known as one of my favorite websites!

The recipe called for:

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

1/4 tsp. peppermint extract(I actually used a little more)

1 sleeve RITZ Crackers (36 crackers)

1 candy cane (6 inch), crushed

Melt your chocolate down. I did so by putting it in a small sauce pan and and constantly stirring so as not to burn it.

MIX chocolate and extract.

DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.

REFRIGERATE 30 min. or until chocolate is firm.

The finished product is SO delicious!

From our table to yours, bon appetite!

Tuna Cakes

These were soooo full of flavor! The recipe came from my Kraft Food and Family magazine but you can also find it here. Enjoy!!

What the recipe called for:

2 cans (6 oz. each) light tuna in water, drained, flaked

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 cup KRAFT Shredded Mild Cheddar Cheese

3/4 cup water

1 carrot, shredded

1/3 cup KRAFT Real Mayo Mayonnaise

2 Tbsp. CLAUSSEN Sweet Pickle Relish

MIX all ingredients. Refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. Use ice cream scoop to add 1/3-cup portions of tuna mixture, in batches, to skillet.
FLATTEN into patties with back of spatula. Cook 6 min. or until golden brown on both sides, carefully turning patties over after 3 min.


(Photo courtesy of Kraftfoodsandfamily.com)

From our table to yours, bon appetite!!

Pumpkin muffins

This recipe came from this website. I was looking for a great muffin recipe that called for pumpkin since I seem to have excess of it as of late! They turned out great and they taste even better!

What I used:
1 yellow cake mix
1 can (15 oz.) pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. pumpkin pie spice

Preheat your oven to 350 degrees. Grease or line your muffin tins. Pour the dry cake mix into mixing bowl and add the pumpkin. Mix well until smooth. Add the cinnamon, nutmeg and pumpkin pie spice and mix well. Pour the batter into your muffin tin until they are 3/4 of the way full.
Bake for 20 min. or until toothpick comes out clean. Cool on wire racks.

From our table to yours, bon appetite!

Fajitas

This is a great quick meal and bursting with flavor!

What I used:
3 chicken breasts sliced thinly
1 bell pepper, thinly sliced
7 fresh mushrooms thinly sliced
1 pkg. McCormick fajita seasoning
2 tbs. oil, separated

Use one tbs. of oil and heat in a large skillet. Take your chicken and cook it through. Take your chicken out and add the bell pepper and mushrooms and remaining oil. Cook until tender. Add your chicken and follow the directions on the back of your fajita pkg.
Total time is around 15-20 min.!

From our table to yours, bon appetite!

Un-Parmesaned Chicken

So I had this brilliant plan to make Parmesan chicken the other night. I wen to the store and got all the ingredients (or so I thought) and made it home. I got everything all ready to make and suddenly realized I had forgotten the Parmesan!!! Hmmm, key ingredient for my recipe! Oh well, I improvised and made Mozz. chicken instead and it was delicious!

Ingredients:
3 thinly sliced chicken breasts
1 jar Ragu Margarita spaghetti sauce
1 cup mozz. cheese, shredded
a dash of basil

Mix all ingredients, bake at 350 for 30 min. Sprinkle with more cheese on top and bake for another 5 min. Delicious I tell you!

From our table to yours, bon appetite!

Taco Salad

This is a great summer meal! Easy to whip up, won't heat up the house, and so savory! The best thing about this salad is that you can mix it up with ingredients to whatever you enjoy!

What I used:
1 Cucumber, peeled and cut up into bite size pieces
2 roma tomatoes, cut up
1lb. ground beef
crushed Doritos
Creamy French dressing
Top with sour cream

Cook up your beef. While your beef is browning get your cucumber and tomatoes cut up. Put them in your salad bowl. Add beef and crushed doritos. Mix together with enough salad dressing to your taste. I didn't measure the amount.

From our table to yours, bon appetite!

Tiramisu Bowl

For Memorial Day we were planning a get together with some friends of ours. Of course I saw this as a PERFECT opportunity to make a tasty dessert to share! After flipping through one of my editions of the Kraft Food and Family magazine I found this great tasting recipe! It looks pretty and tastes wonderful!

What the recipe called for:

1 pkg. (8 oz.) Cream Cheese, softened

3 cups cold milk

2 pkg. (3.4 oz. each) Vanilla Flavor Instant Pudding

1 tub (8 oz.) Whipped Topping, thawed, divided

48 NILLA Wafers

1/2 cup brewed strong Coffee, cooled, divided (I actually used Chocolate milk instead to make it kid friendly and it worked great!)
1 cup fresh raspberries (Since raspberries are extremely pricey these days, I actually used a banana all cut up.)

BEAT cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 cups COOL WHIP.

LINE 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with 1/2 each pudding mixture and chocolate. Repeat all layers.

TOP with remaining COOL WHIP and raspberries. Refrigerate 2 hours. Refrigerate leftovers.

From our table to yours, bon appetite!

Pesto Sausage Pizza

This recipe comes via my sister in-law who made this pizza for her family and she said it was the best homemade pizza they have ever had! I haven't personally tried this one, but I do know my sis in-law is a great cook so I totally trust her opinion on this matter! Give it a try!

What she used:

1 loaf frozen bread dough

1/2lb. bulk Italian sausage

2c. sliced fresh mushrooms

8oz. cream cheese, softened

1/4c. prepared pesto

1c. roasted garlic Parmesan spaghetti sauce

1 can sliced ripe olives, drained

1/2c. orange pepper, diced

1 1/2c. (6oz.) shredded Monterey Jack cheese

In large skillet, cook sausage over medium heat until meat is no longer pink; drain. Form crust with dough on pizza pan. Build up edges slightly. In a small mixing bowl, beat cream cheese and pesto until blended. Spread over dough. Layer with spaghetti sauce, sausage, mushrooms, olives, peppers, and cheese. Bake at 400 degrees for 25-30.

From our table to yours, bon appetite!

Bacon Mushroom Chicken

This recipe comes from the magazine Cooking For Two, which is put out by Taste of Home. It certainly is delicious! My husband loved it!! Even though it is for two people, you can obviously adjust the ingredients for your family size. By the way, just a plug for this magazine, it is a GREAT wedding gift/bridal shower gift for those newlyweds you know! It is full of creative and delicious recipes and it is exactly what my mom did for me when my husband and I got married! Helped me to think "outside the box" so to speak. Just food for thought!

What the recipe called for:

• 2 bacon strips, halved
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon seasoned salt
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon light corn syrup
• 1/2 teaspoon dried minced onion
• 1/4 cup sliced fresh mushrooms
• 1/3 cup shredded part-skim mozzarella cheese

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; set aside. Flatten chicken to 1/2-in. thickness; sprinkle both sides with seasoned salt. Brown in bacon drippings. Transfer to a 1-qt. baking dish coated with cooking spray.
In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion; spread 1/4 cup over chicken. Top with bacon and mushrooms. Sprinkle with cheese.
Cover and bake at 350° for 20-25 minutes or until chicken juices run clear. Serve with remaining honey mixture. Yield: 2 servings.

From our table to yours, bon appetite!


Photo comes from tasteofhome.com

Pasta Salad

With the summer months right at our front door it is the perfect time to bring on the salads! Not just green salads, but all kinds of salads such as this Pasta Salad! I started out following a recipe, but ended up switching a few things around! So you can click here for the original recipe, or you can follow the one I did below!

What I used:
1 cup miracle whip dressing

1/4 cup Light Zesty Italian Dressing

2 cups elbow macaroni, cooked, drained

1/2 cup of colby and monterey jack cheese, grated very finely

1 cup mixed veggies, cooked and drained

1/2 cup chopped red peppers

Mix your dressings together then add all the other ingredients. Be sure to mix it all up well. Cover and refrigerate 30 min. to an hr. before serving.

From our table to yours, bon appetite!

photo comes from Kraftfoods.com

Penne Chicken Bake

Looking for a great meal to serve to company? This is a great tasting and beautiful looking pasta and chicken bake!

What I used:
1 1/2 cups penne pasta, uncooked
2 boneless skinless chicken breasts, cut into bite size pieces
1 tsp. dried basil leaves
3/4 jar Ragu Roasted Garlic spaghetti sauce
1/2 red pepper, cut up
1 can diced tomatoes, drained
2 oz. cream cheese
1 cup colby and montery jack cheese

Preheat oven to 375. Cook pasta according to package directions. While your pasta is cooking, cook up your chicken in a non-stick skillet. Add your basil, pepper, spaghetti sauce and tomatoes; bring to a boil. Simmer on low heat for 3 min. or until the chicken is done. Stir in your cream cheese.
Drain your pasta. In a 2qt. casserole dish pour your pasta and your chicken mixture along with 1/2 cup of cheese. Mix well. Bake 20 min. Sprinkle with remaining cheeses and bake 3 min. longer.

From our table to yours, bon appetite!

Cookies and cream Squares

Ok folks, THIS is SO delicious! I made it yesterday and have yet to take a picture of it, but you'll have to take my word for it until I get a picture on here! It is delicious!

What I used:
Many Oreo cookies (crushed)
Mint chocolate chip ice cream, 1 1/2qts. (really you could use any flavor)
One tub of cool whip, 8ounces

Take a 9x13 dish and line it with foil so that the edges are overlapping the sides. Take the numerous amount of crushed cookies and put them into the bottom of the dish. It will be your bottom crust. Next, take your softened ice cream and spread it evenly across the top of the cookies. Next, take your cool whip and spread it across the top of the ice cream. Now, take just several more crushed cookies and sprinkle them across the top of the cool whip. Freeze for 3 hrs. before serving. When ready to serve, you can just take the foil and lift the entire dessert out of the pan, or you can leave it in the pan it makes for a much easier clean up! Now, doesn't that sound SO good?!

From our table to yours, bon appetite!

Cookies and cream pudding pops

A PERFECT light snack during those hot summer days and best of all, they are kid friendly! Click here for pictures to show you how to make them, or you can just follow the directions below. Recipe comes from Kraft Food and Family.

What the recipe called for:

1 pkg. (3.9 oz.) Chocolate Instant Pudding

2 cups milk

6 OREO Cookies

1/2 cup thawed COOL WHIP Whipped Topping

Make your pudding according to package directions.

Place cookies in resealable plastic bag; seal bag. Use rolling pin to crush cookies. (I actually just crushed them by hand so they were more chunky!)

Add cookies and Cool Whip to pudding; stir just until blended.

Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into each for handle. Freeze 5 hours or until firm.

From our table to yours, bon appetite!

Don't they just look SO yummy?!

photo comes from kraftfoods.com

Weeknight Lasagna Toss

Talk about one easy lasagna recipe! The oven ready noodles make it even more easy! It really doesn't take all that long to make and you can be sitting down to eat with your family within 30 min. or so. This is another Kraft Foods recipe and it is tried and true!

What the recipe called for:

1 lb. lean ground beef

2 green peppers, chopped

3 cloves garlic, minced

1 jar (26 oz.) spaghetti sauce

1-2/3 cups water

1/4 cup Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
Actually, I even added cottage cheese to this and it added a little more pizazz!

BROWN meat in large saucepan; drain.

ADD peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover.

COOK on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

From our table to yours, bon appetite!

Skillet Potatoes with Bacon and Cheddar

These were SUCH good potatoes! My husband made them as a side dish and WOW! They were a hit! It does take a little bit longer to make, but definitely worth the wait! Give 'em a try and let me know what you think! The recipe is from Kraft food and family magazine, but you can also find it online at the link to the right!

What the recipe called for:

4 slices Bacon, cut into 1/2-inch pieces

1 onion, chopped (we used minced garlic instead)

2 lb. Yukon gold potatoes (about 6), thinly sliced (we used russett)

1 cup Shredded Cheddar Cheese

6 Tbsp. Sour Cream

COOK bacon in large nonstick skillet on medium heat until crisp. Remove bacon with slotted spoon, reserving 3 Tbsp. drippings in skillet. Drain bacon on paper towels. Add onions to skillet; cook and stir 5 min. Stir in potatoes; cover. Cook on medium-low heat 20 to 25 min. or until potatoes are tender, stirring occasionally.

TOP with cheese and bacon; cook, covered, 1 to 2 min. or until cheese is melted.

SERVE topped with sour cream.

From our table to yours, bon appetite!

Pillsbury Chocolate Chip Yogurt Cookies : )

This is another great recipe that I have not made but doesn't it look and sound SOOO good?! I got this recipe from an acquaintance of mine and wow, they look so good! Give it a try and if you try it before I have a chance to, tell me how you like them!! This recipe came from Pillsbury's Best Cookies Cookbook

What the recipe called for:
1/2 c sugar 1 1/2 t vanilla
1/2 c packed brn sugar 1 3/4 c flour
1/4 c marg or butter, soft 1/2 t baking soda
1/4 c shortening 1/2 t salt
1/2 c nonfat plain yogurt 1/2 c mini choc chips

Heat oven to 375 degrees. In a lg bowl, combine sugar, brown sugar, marg, and shortening; beat until light and fluffy. Add yogurt and vanilla; blend well. Stir in chocolate chips. Drop by teaspoonfuls 2" apart onto ungreased cookie sheets. Bake for 8-12 min or until light golden brown.

ENJOY!

From our table to yours, bon appetite!

This recipe came from Pillsbury's Best Cookies Cookbook

Smothered Chicken and Green Bean Skillet

Ohhhhh so good and ohhhhh so easy! Talk about one quick meal that can be tossed together in no time! Yet, it looks and tastes like it took forever! This recipe comes from Kraft Food and Family with a little tweaking on my part!

What I used:
2 boneless skinless chicken breasts
2 cups frozen green beans
1 can cream of mushroom soup
1/4tsp. dried thyme
1 cup shredded cheddar cheese

Heat nonstick skillet on med-high heat. Add chicken; cover. Cook 5-7 min. on each side or until chicken is heated through. Remove from skillet. Add your beans, soup, 1/2 cup water, and thyme to skillet; cover. Cook 6 min. stirring often. Return chicken to skillet; cook 1 min. or until hot. Top with cheese.

From our table to yours, bon appetite!

Chocolate Chip Cookies

This recipe comes by way of my mother in-law. I have tried other cookie recipes, but this is by far a favorite. The cookies come out so soft and yummy!

What she uses:
1 cup shortening
1 cup sugar
1/2 cup brown sugar
2 eggs
2 tsp. vanilla
2 cups flour
1 1/2 tsp. salt
1 tsp. soda
12 oz. semisweet choco chips

Cream first 5 till light. Sift dry ingredients. Stir well. Add chips. Take a regular spoon (like a cereal spoon) and scoop out dough. Roll into ball and place on a sprayed cookie sheet. Continue until all dough is rolled into separate 1 or 2 in. balls. Bake at 375 for 10-12 minutes.

From our table to yours, bon appetite!

Fruit filled Coffee cake

If you have a real sweet tooth this is a GREAT recipe for you! It is so moist and tasty but very sweet! This also comes from Kraft foods magazine! See, I told you it was a great one to get! :)

What you need:

1 pkg. (2-layer size) white cake mix (I actually used a Strawberry one!)

1 tsp. ground cinnamon

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 eggs

1/4 cup water

1 can (21 oz.) cherry pie filling

1/2 cup PLANTERS Sliced Almonds, toasted (I didn't add these)

1 cup powdered sugar

1-1/2 Tbsp. milk

HEAT oven to 350ºF. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9-inch pan; top with spoonfuls of pie filling.

BAKE 35 min. or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 min.

MIX sugar and milk; drizzle over cake. Cool completely.

It really is a super delicious treat! From our table to yours, bon appetite!

DELICIOUS Cheesecake Trifle!

If you get the Kraft Food and Family magazine in the mail then you have already seen this recipe! It is a MUST try! It is so easy and looks pretty! If you don't get the Kraft magazine and are looking for great recipes this is the magazine to get! It is 100% FREE and it has such practical good tasting recipes!


What the recipe called for:

3 cups sliced fresh strawberries (I used frozen)

3 Tbsp. sugar

2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER'S Semi-Sweet Chocolate(I used two)

COMBINE berries and sugar; refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1-1/2 cups COOL WHIP.

SPOON half the Neufchatel cheese mixture into 2-1/2-qt. bowl. Top with layers of cake, berries and remaining Neufchatel cheese mixture. Refrigerate 4 hours.

MELT chocolate; drizzle over trifle. Top with remaining COOL WHIP.

From our table to yours, bon appetite!

Angel Hair Al Fresco

What a wonderful light meal this is! It is a quick dish and can easily be paired up with some veggies and bread! I made cornbread with this particular meal.

What I used:
2 boxes Pasta Roni Angel Hair Pasta with herbs
1 Can tuna
1 can diced tomatoes, drained
1 Tbsp. dried basil

Make your Pasta Roni according to directions. Once you are ready to add your pasta, add your tuna, tomatoes and basil as well. Return to a boil; reduce heat to med. Boil, uncovered, stirring frequently, 6-8 minutes. Sauce will be thin, but will thicken upon standing. Let it stand about 3 min. or until the sauce is thick enough for your liking.

From our table to yours, bon appetite!

Golden Chicken Bake

I found this recipe in a book I have (tweaked it a little) and was so thankful that it is really easy! This is a great one for those long busy days, it doesn't take much effort!

What I used:
3 chicken legs (you can do however much or little according to your family size)
1 can cream of chicken soup
1 tbsp. parsley
a little milk to make the soup more soupy

Put your soup in your baking dish, add milk and parsley; stir. Add your chicken and bake at 375 for around 50 min. turning the chicken once. I'm sorry for the lack of a picture! I forgot to take one and before I knew it, the chicken was gone!

From our table to yours, bon appetite!

Favorite Lasagna Recipe

Ok, we all know how lasagna can take FOREVER to make, right? Well, it doesn't have to anymore!! With this recipe you can have it made up in as quickly as 30 min.!! No joke! I served it up tonight and it was a huge hit! I made Lima Beans and home made garlic bread on the side. It was delicious!

What I used:
1 lb. ground venison (you can use beef if you want)
1 can (large size) of spaghetti sauce with mushrooms
6 no need to boil ahead of time lasagna noodles
1 cup shredded Cheddar cheese
1 Carton of small curd cottage cheese, the large carton

Preheat oven to 350. Brown your meat. Place a small amount of sauce in the bottom of a baking dish. I used a smaller dish than a 9x13 but you can change up the recipe and dish size according to your family size. Layer three noodles then add more sauce, meat, cheddar cheese and cottage cheese. Repeat layer again and end with shredded cheese on the top. No need to cover, just put in the oven for 30 min. tops and there you have it! I was a little leery about using the no need to boil noodles, simply because I had never used them before. However, I am pleased to tell you they work so great and take away the hastle of boiling noodles then dealing with hot noodles as you place them in your dish!

From our table to yours, bon appetite!

Venison and Biscuits

This is a great one dish meal! It takes hardly any prep time and you can make it up ahead of time and pop it in the oven whenever dinner time rolls around!

What I used:
1 can cream of chicken soup
3/4 cup sour cream, divided
1 lb. cooked venison (you could use beef or even chicken)
1 pkg. frozen mixed veggies
1 cup shredded cheddar cheese
1 cup baking mix (I used Jiffy)
1/2 cup milk plus 3 tbsp. milk, divided

Heat oven to 375. Mix soup, 1/2 cup sour cream and 1/2 cup milk in 8" square baking dish. Add venison and cheese; mix. Place baking mix in a bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over mixture. Bake for 20 min. or until biscuits are golden brown and venison mixture is hot and bubbly.

From our table to yours, bon appetite!

Baked Pancakes

Another delicious sounding recipe from my sweet sister in-law :) She is quite the chef and always has new ways of making yummy foods!

What she used:
1/2 stick (2 oz) unsalted butter
5 large eggs
1/3 cup milk
3/4 cup flour
1/3 cup granulated sugar


-Preheat the oven to 425 F. Add 1/2 stick butter to a 9 in square baking dish and melt in oven, about 5 minutes.
-In a large bowl, whisk together the eggs and milk. In a separate bowl, whisk together the flour and granulated sugar, then whisk in the egg-milk mixture.
-Pour the batter into the prepared baking dish; bake until the pancake begins to rise, 15 to 20 minutes.
-Slice and serve hot topped with syrup or powdered sugar.

From her table to yours, bon appetite!

Banana Cream Pie

Ohhhhhh, it is as good as it sounds! So creamy and full of deliciousness!

What I used:
2 pkgs. 1.34oz. french vanilla pudding mix
3 cups milk
1 tsp. vanilla
1 carton of whipped topping (12 oz)
1 graham cracker crust
2 med. bananas

Pour the pudding mix in a bowl and add 3 cups of milk. Whisk for 2 min. or until smooth. Add your vanilla and fold in the whipped topping. Pour part of your pudding mixture into crust and layer with one banana. Pour more of your mixture on top of the layer of bananas and top with another layer of banana. Use the rest of the pudding mixture to top it off. Refrigerate before serving.

From our table to yours, bon appetite!