Not Yo' Mama's Banana Pudding

A good friend of mine sent this to me in 2003. And I looked it up on-line. I knew I liked this friend it was a Paula Deen recipe.

By: Susan Proctor
A Paula Deen Recipe

2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

Bunny Puffs

By: Susan Proctor

From the Pillsbury Crescents biscuits & more

Prep Time: 20 minutes

Start to Finish: 30 minutes

8 Bunny Puffs

1 can (8 oz) Pillsbury refrierated crescents dinner rolls

8 miniature chocolate covered peanut butter cup candies, unwrapped

8 white miniature marshmallows, cut in half

4 pink miniature marshmallows, cut in half

16 blue miniature candy-coated semi-sweet chocolate baking bits

1. Heat oven to 375'. Line large cookie sheet with cooking parchment paper; spray paper with cooking spray.

2. Unroll dough and separate into 8 triangles. Place 1 peanut butter cup in center of triangle. Gently stretch corners closest to and farthest from cup together at top of cup, pinching edges together to seal around cup. Pull up third corner; firmly pinch edges to seal. Place on cookie sheet; twist 2 longest tips of dough to make ears. If desired,bend down longer ear. Repeat with remaining dough trianglrs and peanut butter cups, shaping and trimming dough as needed for desired shape.

3. Bake 8 to 9 minutes or until puffs begin to brown. Place 2 white miniature marshmallow halves and 1 pink marshmallow half on center of each for bunny eyes and nose. Bake 1 to 2 minutes longer or until puffs are golden brown and marshmallows are slightly puffed.

4. For eyes, immediately place 2 blue baking bits on white miniature marshmallows for pupil; remove puffs to cooling rack.

Cheesy Easter Shapes

By: Susan Proctor

From the Pillsbury Crescents biscuts & More

Prep time:20 Minutes

Start to Finish: 30 Mintues

About 23 Appetizers

1 Can (13.8oz) Pillsbury refrigerated pizza crust

3 Tablespoons mayonnaise or salad dressing

1 Tablespoon rach dressing and seasoning mix (from 1-oz package)

1/4 Cup finely shredded Colby-Monterey Jack cheese bleed (1oz)

Assorted sliced olives and carrots, as desired.

Fresh chives and parsley, if desired.

1. Heat oven to 400'. Unroll dough on work surface; press into 14x10-inch rectangle. Cut 6dough bunnies with 3-1/2 x2-inch bunny-shaped cookie cutter and 17 dough flowers with 2-inch flower-shaped cookie cutter. Place shapes on ungreased cookie sheet. Dicard dough scraps.

2. In small bowl, mix mayonnaise and dressing mix. Add cheese blend; mix well.

3. Spread each bunny dough shape with about 1 teaspoon mayonnaise mixture and each flower shape with 1/4 teaspoon mixture. Decorate with olive slices.

4. Bake 6 to 8 minutes or until cheese is melted.

Garnish with chives. Serve hot.

Mandarin Orange Jell-O Salad

By: Amanda Skinner

1 Small pkg. Orange jell-o

1 Small pkg. Vanilla pudding ( not instant )

1 Small pkg. Tapioca pudding ( not intant )

1 can Mandarin Oranges

1 8oz. Cool whip

Pour the jello and puddings into a saucepan with 3 Cups of water. Bring to a boil and let boil for 1-1/2 minutes. Pour into bowl and refridgerate overnight. Fold in oranges and 1/2 Tub of Cool Whip

Easy Chicken Pot Pie

By: Amanda Skinner

1 Can Cream of potato soup

3/4 Cup Milk

1/8 Teaspoon ground black pepper

1 Cup frozen mixed veggies, thawed

2 Cans (4.5 oz each) chunck chicken breast

(fresh cooked chicken works too.)

1 Cup Bisquick

1 egg

1. Heat oven to 400

2. Stir soup,

1/4 cup of milk, pepper, veggies, and chicken in a 9 inch pie plate.

3. Stir together Bisquick, egg and remaining milk in small bowl. Spoon over chicken mixture.

4 Bake for 30 minutes or until topping is golden.

Sreve with mashed potatoes and gravy!

Lemon Chicken Penne Pasta

By: Connie Warenski

2 Boneless skinless chicken breasts

Lemon Juice

Lemon pepper

1/2 Cup Shredded Parmesean cheese

2 Teaspoon Butter

1 pkg Penne Pasta

Marinate chicken breasts in lemon juice and lemon peper 4-6 hours, then broil or barbecue on grill, then cut into bite-size pieces.

Make pasta according to pkg. directions.

Add chicken, butter, 1/2 cup lemon juice, and cheese to hot, drained pasta.

Mix & serve

Homemade Oreos

By: Amanda Skinner

1 pkg chocolate cake mix

3/4 cup shortening

(can substitute with margerine)

2 eggs

Mix and roll into balls.

Place on ungreased cookie sheet 2 inch apart.

Bake at 350' for 5-8 minutes

Filling:

8oz. Cream cheese

1 lb powdered sugar

1 cube butter

1/2 teaspoon vanilla

Ham and Broccoli Potatoes

By: Susan Proctor

From a Paula Deen Magazine

1/4 Cup plus 3 Tablespoons butter, divided

1 Cup sliced fresh mushrooms

1/2 Cup sliced green onion

3 gloves garlic, minced

1 (14-ounce) package frozen broccoli florets, thawed

1 (10.75-ounce) can cream of mushroom soup

1 Cup Milk

grated Parmesan cheese

4 ounce cream cheese, softened

1 (8-ounce) package diced ham

6 large baking potatoes, baked

1/2 Cup Sour cream

1/2 Teaspoon Salt

1/4 Teaspoon ground black pepper

Garnish: chopped green onion

1. In a large skillet, melt 3 Tablespoons butter over medium heat. Add mushrooms, onion, and garlic; cook 6 to 8 minutes, or until tender. Stir in broccoli, soup, and milk; cook 10 minutes, stirring frequently. Stir in Parmesan cheese, cream cheese, and ham; cook, stirring frequently, until cheese is melted.

2. Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Add sour cream, 1/4 cup butter, salt and pepper to potato pulp, stirring to combine. Spoon mixture evenly into potato shells. Top each evenly with ham mixture. Garnish with chopped green onion, if desired. Serve immediately

Fresh Tangerine Cake

I made this is week

It was Soooooooooo Good!!!!!!!!!!!!!

Mark could not stay out of it. I am going to make one with lemons next I think that would be good too.

By: Susan Proctor

From one of Paula Deen's magazines

Makes 1 ( 9-inch) cake

2-1/2 Cups all-purpose flour

1-3/4 Cups sugar

1-1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 Cup vegetable oil

1 Tablespoon tangerine Zest

1 Cup fresh tangerine juice

3 Large eggs

1 (8-ounce) container sour cream ( 1 Cup )

Garnish: candied tangerine zest

Preheat oven to 350'. Spray 2 (9-inch) round cake pans with non-stick cooking spray with flour.

In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Beat in oil, zest, juice, and eggs at medium speed with an electric mixer until combined. Add sour cream, beating until smooth.

Pour batter into prepared pans, and bake for 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove cake from pans and cool completely on wire racks.

Spread Tangerine Cream Cheese Frosting in between layers and on top and sides of cake. Garnish with candied tangerine zest, and pipe remaining frosting around top and bottom of cake, if desired.

Notes: Candied tanderine zest can be purchased at many specialty food stores.

I cooked my cakes for 30 minutes

TANGERINE CREAM CHEESE FROSTING

Makes about 5 cups

1 (8-ounce) package cream cheese, softened

1/2 Cup butter, softened

1 Tablespoon tangerine zest

3 Tablespoons fresh tangerine juice

6 Cups confectioners sugar

In a large bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Beat in zest and juice until combined. Gradually beat in confectioners' sugar until smooth.

Cottage Pie Baked Potatoes

I made these today for dinner they were good, Rosie stoped by and tasted. Then she said Mom you are going to post these right. So that must of ment she liked them. So here you go Rosie. :)

By: Sue Proctor
From a Paula Deen Magazine

Makes 4 servings

1 pound ground beef
1 cup sliced fresh mushrooms
2 carrots, thinly sliced
1/2 Cup chopped onion
1 (14-ounce) can beef broth
1 (.88-ounce) package brown gravy mix
2 Tablespoons Worcestershire sauce
1 Tablespoon minced fresh parsley ( I used dried parsley)
4 large baking potatoes, baked
1/2 Cup sour cream
1/4 Cup butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Garnish: Chopped fresh parsley

1. In a large skillet, combine ground chuck, mushrooms, carrots, and onion. Cook, over medium-high heat, until beef is browned and crumbles; drain well. Stir in broth, gravy mix, Worcestershire, and parsley. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes.

2. Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaveing shells intact. Add sour cream, butter, salt, and pepper to potatoe pulp, stirring to combine. Spoon mixture evenly into potatoe shells. Top each evenly with beef mixture. Garnish with chopped fresh parsley, if desired. Serve immediately.

Chicken Lasagna

Here's a recipe my family really likes as a change from tomato-based lasagna. I got it from this other recipe website I visit a lot.http://www.tammysrecipes.com/

By: Judy Tanguay

Chicken Lasagna

Yield: 6 servings

Ingredients:

9 lasagna noodles, cooked according to package instructions

2 Tablespoons butter

1 clove garlic, minced

1/2 medium onion, chopped

2 Tablespoons flour

1 Tablespoon cornstarch

1 1/2 cups milk

1/8 teaspoon black pepper

1/2 teaspoon salt

1/4 teaspoon basil

4 ounces cream cheese

1/3 cup grated Parmesan cheese

8 ounces (2 cups) mozzarella cheese, shredded

1 cup cottage cheese

2 cups cooked cubed chicken

1/8 teaspoon oregano

Instructions:

1. In a large skillet over medium heat, melt butter. Saute onions and garlic until translucent. Add flour and cornstarch, stirring to mix. Add milk, pepper, salt, and basil, whisking until well mixed. Cook and stir until thick and bubbly.

2. Add cream cheese and reduce heat to medium-low. Cook and stir until cream cheese is melted. Add parmesan cheese, stirring to mix. Remove from heat.

3. In a bowl, combine 1 cup of the mozzarella cheese, the cottage cheese, and the chicken.

4. Grease an 8x8 inch baking dish. Put a layer of lasagna noodles in the bottom of the dish. Top with half of the chicken mixture. Put a layer of lasagna noodles on top of mixture. Top with half of the white sauce. Continue layering noodles, chicken, noodles, and sauce.

5. Top with remaining 1 cup of mozzarella cheese. Sprinkle with oregano.

6. Bake uncovered at 350 degrees for 30-40 minutes, until lightly browned.

The picture was taken about three or four week ago at Judys house. Just outside her door looking at a shed. She lives in or near Thayne Wyoming.

Chicken and Artichoke Casserole

By: Sue Proctor

Out of a Paula Deen Magazine

Makes 6 servings

1/2 Cup butter

3 cloves garlic, minced

2 shallots, minced

1/2 Cup dry white wine

1 Cup heavy whipping cream

1 (8-ounce) package cream cheese, softened

1 (5-ounce) package grated Parmesan cheese

2 Cups chopped cooked chicken

1 (14-ounce) can quartered artichokes, drained and chopped

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 Cups (1/2-inch-cubes) French bread

3 Tablespoons butter, melted

1. Preheat oven to 350'. Lightly grease a 2 1/2-quart casserole dish or 6 individual baking dishes.

2. In a large skillet, melt butter over medium-high heat. Add garlic and shallots cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt,and pepper. Remove from heat. Spoon into prepared baking dish.

3. In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole. Bake 30 minutes, or until lightly browned.

Pasta with Shrimp and Artichokes

I have not tried this but I am going to this week. It sounded really good to me. I have a new love for Artichokes lately. I will let you know how it is. If you don't try it before I do.

Ok I tried this one and It was ok but not my favorite. But maybe you might like it.

I did try a new recipe early this week is was pretty good. I would say try it and see if you liked it. Mark and I liked it. I will post it next.

If you try some thing new. Tell use and share the recipe.

Chicken Turnovers

This is one of my favorite recipe she would all ways cook.



By: Grandma Rosemary Proctor





2 chicken breasts, cooked and shredded
or 1 to 2 cans of the Church cannery caned turkey
is what grandma used the most.
1 pkg. 8 oz. Cream cheese
Chopped onion, to taste
1 to 2 sticks celery chopped to taste
2 Tablespoons butter or margarine,
1 pkg, refrigerated crescent rolls
dry bread crumbs she all ways used, Pepperidge farms bread crumbs
Your favorite chicken gravy mix or jar with 1 can mushrooms

Cream together:
Mix the Cream cheese and shredded chicken, onions and celery. Place a spoonful on each triangle of crescent roll dough, and fold up in the shape of a turnover, Seal the edges. Melt 2 Tablespoon butter, Roll each turnover in melted butter, then bread crumbs. Bake at 375' for 20 minutes.
Top with gravy and mushrooms

Chicken Enchiladas

I made these this week they were really good. Rosie and Mark came buy and had some too. They really liked them. Mark took some with him for Luch for the next day. And he does not like left overs. So they must of be good if he took some for lunch. They were pretty good!

By: Sue Proctor

Out of the Northridge Elementary Cookbook

3-4 boneless skinless chicken breasts cooked and cubed

1 can cream of chicken soup

1 Cup Sour Cream

1/4 Cup picante sauce or 1 Can of green chiles

1 Cup cheddar cheese

Flour totillas

Mix together:

Soup, sour cream, salsa, and 1 cup cheese to make sauce.

Set aside half of the mixture. Fill tortillas with cooked chicken and 1 Tablespoon of sauce, roll up and place seam face down on baking dish. Pour remaining sauce over rolled up tortillas and top with enough shredded cheese to cover. Bake at 350' until cheese is melted and tortillas are slightly crispy.

Variations:

I used 1 can mild green enchilada sauce in my enchiladas.

2 cans of green chilies and 2 cups of shredded cheese in this recipe.

or

4 oz. of cream cheese, 1/2 Cup of salsa, and 1/3 Cup milk to this recipe.

Pasta with Shrimp and Artichokes

By: Sue Proctor
I have not tried this but I am going to this week. It sounded really good to me. I have a new love for Artichokes lately. I will let you know how it is. If you don't try it before I do.

Servings: Serves 4.

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/4 cup chopped fresh basil or 4 teaspoons dried
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1/4 teaspoon dried crushed red pepper
1 14 1/2-ounce can stewed tomatoes2
large tomatoes, seeded, diced
1 9-ounce package frozen artichoke hearts, thawed
1 tablespoon fresh lemon juice
3/4 pound spaghetti

Preparation:
Heat oil in heavy large skillet over medium heat. Add onion and garlic; sauté until tender, about 5 minutes. Add 1/4 cup basil, oregano and dried red pepper and stir 1 minute. Add stewed tomatoes, diced tomatoes, artichoke hearts and lemon juice and simmer until sauce thickens slightly and artichokes are tender, about 30 minutes.(Can be made 1 day ahead. Cover and refrigerate.)Cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain.
Meanwhile, bring sauce to a simmer. Stir in shrimp and simmer until just cooked through, about 5 minutes. Season to taste with salt and pepper.
Add spaghetti to sauce and toss to coat. Transfer to large bowl. Sprinkle with additional chopped fresh basil. Serve, passing Parmesan separately.

1 pound uncooked medium shrimp, peeled, deveined
Additional chopped fresh basil
1/2 cup freshly grated Parmesan cheese