Banana Pudding With Meringue

Ingredients

• Servings: 6
• 1 cup packed brown sugar
• 1 egg
• 2 egg yolks
• 1 tablespoon all-purpose flour
• 1 1/2 cups milk
• 6 bananas, peeled and sliced
• 1 (16 ounce) package vanilla wafer cookies
• 2 egg whites
• 3 1/2 tablespoons white sugar

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat the oven to 425 degrees f (220 degrees c).
• line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. top with a layer of banana slices. repeat layers until you reach the top of the dish or run out of bananas. set aside.
• in a large saucepan, stir together the brown sugar and flour so there are no lumps. mix in the egg and egg yolks. gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. remove from the heat and allow to cool for about 1 minute. then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
• in a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. use a spatula to spread the meringue over the top of the casserole.
• bake in the preheated oven until the meringue has browned, 5 to 10 minutes. serve warm or at room temperature.

Grandma Bachman's Bunny Bread

Ingredients

• Servings: 2
• 1 (18.25 ounce) package yellow cake mix
• 4 eggs
• 1 cup warm water
• 1/4 cup vegetable oil
• 2 tablespoons poppy seeds
• 1 (3.4 ounce) package instant butterscotch pudding mix

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• grease two 8 1/2x4 1/2-inch loaf pans.
• place yellow cake mix, eggs, warm water, vegetable oil, poppy seeds, and butterscotch pudding mix into a mixing bowl.
• beat with an electric mixer until batter is smooth, about 2 minutes. if beating by hand, beat for 5 minutes.
• pour batter into the prepared loaf pans.
• bake in preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, about 1 hour.
• tip pans on their sides until cakes are cool, about 30 minutes. invert pans to remove the loaves.

minty lime freeze

Ingredients

• Servings: 12
• 2 (8 ounce) packages philadelphia neufchatel cheese, softened
• 1/2 cup sugar, divided
• 1 (3 ounce) package jell-o brand lime flavor gelatin
• 1 tablespoon lime zest
• 1/4 cup fresh lime juice
• 1 (8 ounce) tub cool whip lite whipped topping, thawed
• 1 tablespoon chopped fresh mint
• 1 1/2 cups finely crushed pretzels
• 6 tablespoons butter or margarine, melted

Recipe

Preparation Time: 15 mins Ready Time: 3 hrs 15 mins


• line 9-inch round pan with plastic wrap, with ends extending over side of pan. beat neufchatel cheese and 1/4 cup sugar with mixer until blended. add dry gelatin mix, zest and juice; mix well.
• whisk in cool whip and mint; pour into prepared pan. mix pretzel crumbs, remaining sugar and butter; sprinkle over pudding mixture. cover dessert with ends of plastic wrap; use to gently press crumb mixture into filling.
• freeze 3 hours or until firm. invert dessert serving plate; remove pan and plastic wrap. let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

berry bread pudding with brown sugar sauce

Ingredients

• Servings: 12
• 3 tablespoons butter
• 1 1/2 (1 pound) loaves stale french bread, sliced
• 4 eggs
• 6 cups whole milk
• 2 cups white sugar
• 2 1/2 tablespoons vanilla extract
• 2 1/2 teaspoons ground cinnamon
• 1 cup chopped strawberries
• 1 cup blackberries
• 1/2 cup unsalted butter
• 1 cup packed brown sugar
• 1/3 cup water
• 1/4 teaspoon spice
• 1/8 teaspoon salt
• 1 egg, beaten

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• generously butter a 9x13 inch baking dish. arrange the bread slices in the dish so they are packed in a little bit tight. in a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon. pour the liquid over the bread, and let it sit for an hour in the refrigerator. press down the top with a spatula occasionally to help the bread absorb the liquid. after about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
• preheat the oven to 350 degrees f (175 degrees c). bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm. while the pudding is baking, make the brown sugar sauce.
• melt the unsalted butter in a saucepan over medium heat. stir in the brown sugar, water, spice, and salt. cook, stirring constantly for about 2 minutes. remove from heat, and whisk in the egg. return to the burner, and cook stirring constantly until thickened, about 1 minute. serve hot over the hot bread pudding.

Cheese Corn Spoon Bread

Ingredients

• Servings: 6
• 2 eggs, lightly beaten
• 1 (12 ounce) package corn bread mix
• 1 (8 ounce) can cream-style corn
• 1 (8.75 ounce) can sweet corn, drained
• 1 cup sour cream
• 1/2 cup melted butter
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
• combine the eggs, corn muffin mix, cream-style corn, whole-kernal corn, sour cream, and melted butter. mix well and pour into the prepared pan.
• bake in the preheated oven for 35 to 40 minutes. remove casserole from oven and sprinkle cheese over the top. return to oven and bake for an additional 10 to 15 minutes or until a knife comes out clean. serve warm, spooning servings right from the pan.

Cinnamon Rice

Ingredients

• Servings: 4
• 1 cup uncooked rice
• 2 cups water
• 2 tablespoons nonfat milk
• 5 tablespoons raisins
• 2 teaspoons margarine
• 1/2 teaspoon ground cinnamon
• 1 teaspoon sugar

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• bring rice, water, milk, raisins, and margarine to a boil in a saucepan over medium-high heat, stirring occasionally. reduce heat to low, cover, and cook until liquid has absorbed and rice is tender, about 15 minutes. mix together cinnamon and sugar, sprinkle over rice to serve.

chocolate chip cake mix cookies

Ingredients

• Servings: 4
• 1 (18.25 ounce) package chocolate chip cake mix with pudding
• 2 eggs
• 1/2 cup vegetable oil
• 1/2 cup raisins
• 1/2 cup rolled oats
• 1 cup mini semi-sweet chocolate chips

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. stir well.
• drop by teaspoonful a greased cookie sheet (baking stones yield best results). bake for about 8-10 minutes.
• remove from oven and let cool for 1 minute before removing from cookie sheet. note: for even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.

Tapioca Rice Pudding

Ingredients

• Servings: 12
• 1/2 cup small pearl tapioca
• 5 cups milk
• 1 cup cooked white rice
• 3 eggs, beaten
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 cup golden raisins
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 8 hrs 50 mins


• soak the tapioca pearls in milk overnight in the refrigerator.
• preheat the oven to 350 degrees f (175 degrees c). combine the tapioca, milk, and rice in a large pan over medium heat. stir in the eggs, sugar, salt, cinnamon and nutmeg. cook over medium heat, stirring constantly for 15 minutes. do not bring to a boil. pour into a 9x13 inch baking dish, and stir in raisins. cover with a lid or aluminum foil.
• bake for 40 minutes in the preheated oven, but stir in the vanilla after 20 minutes. cool to room temperature, then refrigerate until cold.

yorkshire pudding

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 3 eggs
• 3/4 cup water
• 1/2 cup beef drippings
• 3/4 cup milk

Recipe

• mix flour and salt together until blended. make a well in the flour, add the milk, and whisk until consistent. beat the eggs into the batter. add water and beat again until the mixture is light and frothy. set aside for an hour (or, if it's the day before, cover in the fridge overnight).
• when the roast beef is ready to come out of the oven, ready the mixture.
• preheat oven to 400 degrees f (205 degrees c).
• pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). cut into eight portions and serve immediately.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

Coffee Souffle

Ingredients

• Servings: 8
• 1 envelope (1 tablespoon) unflavored gelatin
• 1 1/2 cups brewed coffee, cooled
• 1/2 cup milk
• 1/2 cup white sugar, divided
• 1/4 teaspoon salt, divided
• 3 eggs, separated
• 1/2 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• combine gelatin and cold coffee in a small bowl; set aside for 5 minutes to soften. in a heat-proof bowl or the top of a double boiler, combine coffee mixture, milk, 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. set the bowl over a pan of over simmering water. stir until sugar is dissolved and gelatin has melted.
• whisk in remaining 1/4 cup sugar, 1/8 teaspoon salt, and the egg yolks. cook and stir until mixture is thick and creamy and coats the back of a metal spoon. remove from heat.
• whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. fold egg whites and vanilla into slightly cooled custard. pour into a serving dish or lightly greased mold and chill until set, at least 4 hours.

Strawberry Shortcake Punch Bowl Cake

Ingredients

• Servings: 1
• 2 cups milk
• 1 (3 ounce) package instant sugar-free vanilla pudding mix
• 2 angel food cakes, sliced in half horizontally
• 3 (10 ounce) packages frozen sliced strawberries (such as dole®), thawed
• 1 (16 ounce) package frozen whipped topping (such as cool whip®), thawed

Recipe

Preparation Time: 15 mins Ready Time: 2 hrs 20 mins


• whisk milk and pudding mix together in a bowl until pudding mix is dissolved, about 2 minutes. refrigerate until pudding is set, at least 5 minutes.
• place 1 of the angel food cake slices in the bottom of a punch bowl. spread pudding over cake and top with another cake slice. spread strawberries over cake and top with another cake slice. spread whipped topping over cake and top with final slice of cake. cover bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

hawaiian wedding cake iii

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 (20 ounce) can crushed pineapple with juice
• 2 (3.5 ounce) packages instant vanilla pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 325 degrees f (165 degrees c). grease and flour a 9x13 inch pan.
• prepare and bake cake mix according to package directions for one 9x13 inch cake. remove cake from oven. while cake is hot, poke holes through the cake with the round handle of a wooden spoon. holes should be at 1 inch intervals. pour crushed pineapple and juice over the cake. let cool slightly.
• in a small bowl, beat the instant pudding with milk until mixture begins to thicken, about 2 minutes. stir in the frozen whipped topping, then spread over the cake. refrigerate until ready to serve.

award winning soft chocolate chip cookies

Ingredients

• Servings: 6
• 4 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 cups butter, softened
• 1 1/2 cups packed brown sugar
• 1/2 cup white sugar
• 2 (3.4 ounce) packages instant vanilla pudding mix
• 4 eggs
• 2 teaspoons vanilla extract
• 4 cups semisweet chocolate chips
• 2 cups chopped walnuts (optional)

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). sift together the flour and baking soda, set aside.
• in a large bowl, cream together the butter, brown sugar, and white sugar. beat in the instant pudding mix until blended. stir in the eggs and vanilla. blend in the flour mixture. finally, stir in the chocolate chips and nuts. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. edges should be golden brown.

chocolate custard bread pudding

Ingredients

• Servings: 6
• 1 1/2 cups milk
• 2 (1 ounce) squares unsweetened chocolate
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups day-old bread cubes
• 1/2 cup chopped walnuts
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a double boiler, heat together the milk and chocolate until chocolate is melted.
• in a 10x16 inch oven baking bag, combine 1/4 cup sugar, cinnamon and nutmeg. mix in the bread and nuts.
• beat together the eggs, sugar and vanilla; blend together with chocolate mixture.
• place bag in 1 quart loaf pan; pour chocolate mixture over bread. close bag with twist tie; make 6 half inch slits on top. pour water into pan so that water comes up sides of bag, not overflowing.
• bake 50 to 60 minutes or until knife inserted comes out clean. to serve, remove from pan, cut bag away from top and put on plate.

Easy Twinkie® Cake

Ingredients

• Servings: 1
• cake:
• 1/2 cup butter, melted and slightly cooled
• 4 large eggs, lightly beaten
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 1 (5.1 ounce) package instant vanilla pudding mix
• frosting:
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 1 (7 ounce) jar marshmallow creme
• 3 1/2 cups confectioners' sugar
• 1/4 cup heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). butter and flour two 8-inch round cake pans.
• beat 1/2 cup melted and cooled butter and eggs together in a bowl with an electric mixer. add yellow cake mix, water, and pudding mix; beat on medium speed until batter is smooth and thick, about 1 minute. divide batter between prepared cake pans.
• bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 20 to 25 minutes. cool cakes for 5 minutes in the pans before transferring to wire racks to cool completely.
• beat 1/2 cup softened butter and vanilla extract together in a bowl with an electric mixer. add marshmallow creme and beat until smooth. gradually beat in confectioners' sugar until just combined. pour whipping cream into marshmallow creme mixture, increase speed to high, and beat until frosting is smooth and fluffy, about 1 minute.
• place one cooled cake round on a plate. spread about 1/3 of the frosting over the top of the cake. place second cake on top of frosting layer. spread frosting on top and sides of cakes.

Easiest Applesauce Cake

Ingredients

• Servings: 3
• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup applesauce
• 1/4 cup vegetable oil
• 4 eggs
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat oven at 350 degrees f (180 degrees c). grease and flour three 8x4 inch loaf pans.
• in a large bowl, stir together cake mix, instant pudding mix, nutmeg, and cinnamon. add the applesauce, oil, eggs and water. blend for 3 to 4 minutes using an electric mixer. divide the batter evenly between the prepared pans.
• bake for 50 to 55 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Pastia

Ingredients

• Servings: 1
• 1/2 pound thin egg noodles, cooked and drained
• 1/2 cup butter
• 1 1/2 cups white sugar
• 1 quart milk
• 1 pint heavy cream
• 1 ounce anise extract
• 3 tablespoons vanilla extract
• 12 eggs
• 8 ounces ricotta cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 300 degrees f (150 degrees c).
• in large mixing bowl, combine noodles, butter, sugar, milk, cream, anise, vanilla, eggs and ricotta. spoon into 9x13 inch baking dish and bake for 1 1/4 hours, until golden and knife inserted in center comes out clean. cool and serve.

white pound cake

Ingredients

• Servings: 12
• cooking spray (such as pam®)
• 1 (15.25 ounce) package yellow cake mix
• 1 (3 ounce) package instant vanilla pudding mix
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons ground cinnamon
• 3/4 cup vegetable oil
• 3/4 cup water
• 1/2 cup white
• 4 eggs
• glaze:
• 1/2 cup white sugar
• 1/4 cup butter
• 1/4 cup white
• 1 tablespoon confectioners' sugar, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 40 mins


• preheat oven to 325 degrees f (165 degrees c). spray a fluted tube pan (such as bundt®) with cooking spray and lightly coat with flour.
• whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. beat vegetable oil, water, 1/2 cup white , and eggs into flour mixture using an electric mixer until batter is smooth. pour batter into prepared pan.
• bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. cool cake in pan on a wire rack, about 1 hour.
• combine 1/2 cup white sugar, butter, 1/4 cup white together in a saucepan immediately after removing cake from oven. cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. spoon 1/2 the glaze over cake while cake is still warm.
• invert cooled cake a cake plate and spoon remaining glaze over top of cake. allow cake to absorb glaze, about 15 minutes. dust cake with confectioners' sugar.