~Banana Split Icebox Cake

July 5, 2012 by 15 Comments

Banana Split Icebox Cake
Source: adapted from Shelly Flye from Taste of Home magazine
Ingredients:
1 carton (16 ounces) frozen whipped topping, thawed (or use 3 batches of  homemade whipped cream which is about 6 cups of whipped cream)
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 can (8 ounces) crushed pineapple, drained
24 whole graham crackers
2 medium bananas, sliced thin
Toppings: additional sliced bananas and sliced fresh strawberries
Chocolate Drizzle:
1/4 cup heavy cream
1/4 cup semi-sweet chocolate chips
Instructions:
1. In a large bowl, mix the whipped topping, sour cream, and pudding mix until blended. Fold in pineapple. Fill a Ziploc bag with pudding mixture and cut off the corner of the bag.
2. On a flat serving plate or large baking dish arrange four graham crackers in a rectangle. Pipe about 1 cup of the pudding mixture over the crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate for at least 8 hours or overnight. Graham crackers should be soft.
3. Before serving, make the chocolate drizzle. For the Chocolate Drizzle: Heat the cream in the microwave until hot (about 20-30 seconds). Place chocolate chips in a small bowl and pour hot cream over the chips. Let it sit for a second and then stir until chocolate is smooth. Let cool slightly while preparing the bananas and strawberries for the topping.
4. Arrange sliced fruit on top. Drizzle with chocolate and serve.
Filed Under: Recipes

Buttermilk Peach Pie~

June 25, 2012 by 16 Comments

Ingredients

  • 1 Can (29 oz) Yellow Cling Peaches in Heavy Syrup, drained
  • 2 heaping tablespoons all purpose flour
  • 1 Cup Sugar
  • 3 Eggs
  • 1/3 Cup Buttermilk
  • 1/2 Cup Butter or Margarine, Melted
  • 1 teaspoon Vanilla
  • 1 deep dish pie shell, unbaked
  • 1/2 teaspoon cinnamon

Instructions

  1. Place peaches in bottom of pie shell.
  2. In mixing bowl combine all other ingredients and mix with whisk until well combined.
  3. Pour over peaches.
  4. Place pie on baking sheet and bake at 350 for forty minutes, or until the middle doesn’t jiggle when moved.

ENJOY

Debbie

 

Filed Under: Recipes

~Blueberry Cobbler made from home~

June 2, 2012 by 12 Comments

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BLUEBERRY COBBLER

Ingredients
  • 1/2 cup white sugar
  • 2 tablespoons cornstarch
  • 6 cups fresh blueberries
  • 1/4 cup melted butter
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups milk
  • 1 tablespoon vanilla extract
  • 1/4 cup melted butter

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside.
  2. Place the blueberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries.
  3. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.
  4. Add homemade vanilla icecream and your all set.      ~ENJOY~

 

 

 

 

Filed Under: Recipes
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