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Banana cream bars
~Sky
INGREDIENTS
1/2
cup butter or margarine, cold
1
pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1
egg, slightly beaten
1
package (8 oz) cream cheese, softened
1
can (14 oz) sweetened condensed milk
1
tub (8 oz) frozen whipped topping, thawed
1
box (3.4 oz) instant banana pudding mix
3
medium ripe bananas, sliced
1
Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray.
2
In medium bowl, cut butter into cookie mix using pastry blender or fork, until mixture is crumbly. Reserve 3/4 cup mixture for topping. Mix egg in remaining mixture until incorporated. Press crumbs evenly in bottom of dish. Bake 13 to 15 minutes or until light golden brown around the edges. Cool completely.
3
In 15x10x1 inch pan, place the reserved topping crumbs in a thin layer. Bake 8 to 10 minutes, stirring occasionally or until light golden brown. Cool completely. Crumble into small pieces. Set aside.
4
In 3-quart mixing bowl, beat cream cheese with electric mixer on medium speed, for 1 minute or until smooth. Add sweetened condensed milk. Beat until well blended. Beat in the whipped topping until smooth. Add the pudding mix and continue to beat for an additional 2 minutes or until everything is well combined.
5
Spread 1/3 of the pudding mixture onto cooled base. Arrange bananas in a single layer over pudding, Top with remaining pudding mixture and refrigerate for 10 minutes or until set. Sprinkle the cookie crumbs over the pudding.
6
To serve, cut into 24 squares, 4 rows by 6 rows, and serve individually.caption

1 REGULAR BAG OF cheese Doritos (CRUSHED IN THE BAG)
4 chicken breast OR 4-5 CHICKEN FILETS ( CAN ALSO USE A whole chicken). ALSO YOU CAN BROWN GROUND hamburger CHUCK FOR THIS RECIPE TO USE INSTEAD OF CHICKEN. WE PREFER CHICKEN.
1 bell pepper (DICED)
1 CUP OF green onions (DICED)
1 yellow onion (DICED)
seasoning (I USE NATURES seasoning)
parsley
3 chicken BULLION CUBES
1 CAN OF cream of mushroom soup
1 CAN OF cream of chicken soup
1 CAN OF Rotel tomatoes
1 CAN OF ENCHILDA SAUCE (REGULAR SIZE CAN) CAN USE MILD OR HOT
1-2 CANS OF ranch style beans
1-2 BAGS OF MEXICAN SHREDDED cheese OR SHREDDED cheese OF YOUR CHOICE
JALEPENOS (OPTIONAL)
How to make it

BOIL CHICKEN WITH ALL THE VEGETABLES, SEASONINGS, PARSLEY AND BULLION CUBES UNTIL DONE. SAVE BROTH
IN A DIFFERENT BOILER, MIX THE SOUPS, BEANS, ROTEL TOMATOES AND ENCHILDA SAUCE. REMOVE VEGETABLES FROM BROTH AND PLACE IN THIS MIXTURE ALSO. HEAT AND MAKE SURE ALL INGREDIENTS ARE MIXED WELL.IF MIXTURE IS TOO THICK ADD SMALL OF AMOUNTS OF BROTH.
PLACE YOUR CRUSHED DORITO CHIPS IN THE BOTTOM OF A DEEP CASSEROLE DISH, AFTER YOU HAVE SPRAYED THE DISH WITH PAM.
CUT CHICKEN INTO BITE SIZE PIECES AND PLACE ON TOP OF DORITOS. IF YOU ARE USING GROUND HAMBURGER CHUCK, SPREAD EVENLY OVER CHIPS
COVER DORITOS AND CHICKEN WITH MIXTURE
TOP WITH SHREDDED CHEESE AND JALEPENO'S (OPTIONAL)
BAKE AT 375 FOR 30 MINUTES OR UNTIL CHEESE HAS MELTED AND SIDE ARE BUBBLY.
YOU CAN TOP THIS WITH GREEN ONIONS , JALEPENOS AND SOUR CREAM IF YOU LIKE.
ALSO, LESS FAT, LESS SODIUM, OR LIGHT CAN BE USED WITH YOUR CAN GOODS, SOUR CREAM AND CHEESE

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Peanutbutter&jelly pie
What You'll Need
1 (8 ounce) package cream cheese, softened
1/3 cup peanut butter
1/2 cup confectioners' sugar
1 tablespoon milk
1 prepared 9-inch chocolate-flavored pie crust
1/2 cup strawberry preserves
2 cups frozen whipped topping, thawed (an 8-ounce container is 3-1/2 cups)
What To Do:
In a large bowl, combine cream cheese and peanut butter, mixing until well blended. Add sugar and milk; mix well.

Spoon cream cheese mixture into pie crust; chill.

Spread with preserves; top with whipped topping.

aption

Russian Chicken Cutlet

Ingredients
2 pounds ground chicken breast
1/2 cup chopped onion
1/2 cup shredded zucchini
1/2 cup seasoned bread crumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons of cooking oil - olive or even vegetable oil works well

Instructions
Grind chicken, in a large bowl combine chicken, chopped onion, shredded zucchini, bread crumbs, egg, salt and pepper, mix together well. Let chicken rest for about 30 minutes before forming into patties. Over a medium to a medium high heat, cook chicken patties for approximately 4 minutes on each side, be sure to cook thoroughly. You may want to serve with a little dollop of sour cream and a sprig of fresh dill.

I really like this dish, because the chicken is very moist and these reheat very well. So you can make several at once, enjoying during your evening meal, and then again on a later occasion. You might wonder what these would go well with, I like to serve these with a beet salad or even some cooked potatoes.

Very Moist Coconut Sheet Cake
1 White Cake mix
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla (or almond) pudding
(I used vanilla)
1 teaspoon vanilla (or almond) extract (I used vanilla)
Mix together all ingredients until smooth and creamy. Pour into a 9 x 13 pan that has been greased and floured. Bake at 350 for 32 - 35 minutes or until tooth pick comes our clean.
1 can of cream of coconut
1 can of sweetened condensed milk
Mix these two ingredients together.
Poke holes in the hot cake and slowly pour this mixture over the cake.
Let cake cool and then frost with the following:
8 oz. container of Extra Creamy Cool Whip
12 oz. frozen grated coconut (Sprinkle this over the top of the Cool Whip) Refrigerate at least 8 hours before serving. Even better the next day!

— with Brenda Hicks and Rosemarie Moore.

Copy Cat KFC Potato Wedges
Ingredients

Shortening (for frying)

5 baking potatoes, cut into wedges
1 cup milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/2 teaspoon msg
1/4 teaspoon paprika
1 dash garlic powder

Directions:

Preheat shortening to 375°F.
Cut the potatoes into 16 to 18 equal size wedges.
Mix the egg and milk till well blended in a big bowl.
Mix the dry ingredients into a large bowl.
Put some potatoes in the milk and egg then into the flour mixture till well coated.
Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
It may take up to 6 minutes.

— with Onnie James and Lindsay Holmes.

Blueberry Cream Cheese Pie

Ingredients
1 8 ounce package cream cheese
1 14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
2 cups fresh or dry-pack frozen blueberries, rinsed and drain - 2 cups of blueberries is a 16 ounce package of frozen blueberries
1 baked 9-inch pie shell
Glaze:
1 cup sugar
2 tablespoons corn starch
3/4 cup water
2 cups (1 pint) fresh or dry-pack frozen blueberries, rinsed and drained.

Instructions
Pie

Let cream cheese soften at room temperature. In a medium bowl, whip cheese until fluffy. Gradually add sweetened condensed milk; continue to beat until blended. Blend in lemon juice and vanilla. Fold in blueberries. Pour into pie shell. Chill 2 to 3 hours.

Glaze

In a small saucepan, combine sugar and corn starch thoroughly. Gradually stir in water. Measure 1/2 cup blueberries; crush. Add crushed berries. Cook over medium heat; stir constantly until mixture thickens and comes to a boil. Continue to stir and cook until mixture is clear, which takes about 2 minutes. Strain. Cool. Arrange remaining 1-1/2 cups blueberries over entire top of chilled pie. Pour cooled glaze evenly over berries.

— with Kathy Lyles-Stewart and Glen Allen.