Banana Pudding...

Saturday, July 31, 2010


  • 1 (3.4 ounce) package Instant Vanilla Pudding Mix
  • 1 (3.4 ounce) package Instant Banana Cream Pudding Mix
  • 2 1/2 cup milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container sour cream
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 6 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers


  1. In a medium bowl, combine pudding mix and milk and stir until mix is dissolved. Refrigerate 15 minutes, until partially set.
  2. Stir condensed milk into pudding mixture until smooth. Fold in sour cream and whipped topping. Fold in bananas.
  3. Make a layer of vanilla waf ers and bananas in the bottom of a 9x13 inch dish or large bowl. Spread pudding evenly over wafers. Repeat layers until all pudding mix is gone. Crush remaining wafers and sprinkle on top. Refrigerate until serving.

Marinara Sauce

Monday, July 26, 2010

Marinara Sauce

This recipe has no brave and trust your instincts

In a large pot, put Olive oil, Garlic, chopped carrots, chopped onion and quartered, fresh Roma tomatoes. You want LOTS of tomatoes. If you fill your pot to the top with tomatoes, then you'll have about a half a pot of sauce at the end. Use only a couple carrots, they are for sweetness. The garlic and onion are for flavor. Add Italian seasonings of your choice.

Let this simmer for 4 hours, stirring ever so often. Once the sauce is good and thick, remove from the heat.

Put the sauce in a blender, Use chicken stock to thin the sauce a little as you blend it. Note: the sauce will be orange.

You can serve immediately, or process it through a canner to enjoy later on. This is a good base for meat sauce or tomato cream sauce...

- Posted using BlogPress from my iPhone

Steph's Chocolate Chip Zucchini Muffins

Saturday, July 3, 2010

Here is a recipe I got from my friend Steph - These muffins are awesome!!


  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts


  1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

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