Banana Split Dessert

Banana Split Dessert
This is a great summer dessert


Crust
2 Cups graham crackers
1 stick butter

Filling
2 cups powdered sugar
2 sticks butter (do not use tub butter, mixture will not whip up)
2 eggs

Topping
2-3 bananas
1 can crushed pineapples
1 large container of Cool Whip
Chopped peanuts sprinkled on Cool Whip
1 Jar of maraschino Cherries


In a 9X13 pan mix 2 cups graham crackers and 1 stick butter. Press in bottom of pan. In a bowl mix powdered sugar, stick butter, and eggs with electric mixer about 20 minutes. Spread this on the graham cracker crust. Slice banana and spoon pineapples on mixture. I always drain the pineapples a little before I put them on the mixture. Cover with Cool Whip. Dot with maraschino cherries and sprinkle with chopped nuts. Cool in refrigerator overnight for best results before serving. This dessert is only good for a couple of days. Enjoy !!!!!

Given to me by Judy Fitzgerald

Strawberry Pretzel Dessert

February 28, 2003

Strawberry Pretzel Dessert

2 cups crushed pretzels

3 Tablespoons sugar

¾ cup melted butter

1 Small container of Cool Whip

8 oz container of cream cheese

1 cup sugar

Large box of Strawberry Jell-O

16 oz. of strawberries

Mix crushed pretzels, 3 Tbsp. of sugar and butter together and press in a 9X13 pan. Bake 7 minutes at 400 cool. Mix cream cheese, 1cup sugar and cool whip with mixer for about 5 minutes. Put over cooled pretzel mix. Mix Jell-O with 2 cups boiling water add strawberries, put in refrigerator till almost set. Pour over Cool Whip mixture, let sit overnight. Enjoy !!!

given to me by Judy Fitzgerald

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into. Or it will fall apart. Ask me how I know this...

From A Year of Crockpotting

Baked Potato Soup

Rated: Submitted By: TLNATION Photo By: Cardamum Prep Time: 15 Minutes Cook Time: 1 Hour Ready In: 1 Hour 15 Minutes Servings: 12

"A whole lot of potatoes are baked then combined with whole milk, bacon bits, sour cream and Cheddar cheese in this thick soup."

Ingredients:

9 baking potatoes 2/3 cup butter 2/3 cup all-purpose flour 6 cups whole milk 1/2 tablespoon salt

1 teaspoon ground black pepper 1/2 cup bacon bits, divided 4 green onions, chopped 10 ounces shredded Cheddar cheese 1 (8 ounce) container sour cream I added two packets of chicken boullion

Directions:

1.	Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).  My notes:  Lately, I have found that that it is easier to bake the potatoes in a 425 degree oven until thoroughly cooked.  They scoop out of the shell much easier than the microwaved potatoes.
2.	In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/11/2009

Baked Ziti

Submitted by: Colleen B. Smith Rated: 5 out of 5 by 3748 members

Prep Time: 20 Minutes Cook Time: 35 Minutes

Ready In: 55 Minutes Yields: 10 servings

"A simple baked ziti strikes it rich with layers of sour cream, and three kinds of Italian cheese. Ready-made spaghetti sauce reduces the prep time, and ground meat is optional."

INGREDIENTS:

1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese,

sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese

Changes I made: I sauteed the onion and about half a red pepper along with turkey sausage instead of ground beef. I also increased the mozzarella and added about a teaspoon of basil. I also tossed the cooked noodles with the sour cream to keep the noodles moist.

DIRECTIONS:

1.	Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2.	In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3.	Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4.	Bake for 30 minutes in the preheated oven, or until cheeses are melted.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/7/2009

Crockpot Chicken with Stuffing

Chicken with Stuffing

Submitted by: Susan Kutz Rated: 4 out of 5 by 65 members

Prep Time: 5 Minutes Cook Time: 4 Hours

Ready In: 4 Hours 5 Minutes Yields: 4 servings

"In Stillman Valley, Illinois, Susan Kutz needs only five ingredients to create this comforting home-style meal of chicken topped with corn bread stuffing. 'I sometimes add two cans of soup so there's more sauce,' she notes."

INGREDIENTS:

4 (4 ounce) boneless, skinless chicken breast halves 1 (10.75 ounce) can condensed cream of chicken soup, undiluted

1 1/4 cups water 1/4 cup butter or margarine, melted 1 (6 ounce) package corn bread stuffing mix

My adjustments: garlic salt, paprika, lots of pepper on chicken.
Layer of onions and celery on bottom of crockpot, under chicken.
DIRECTIONS:

1.	Place chicken in a greased slow cooker. Top with soup. In a bowl, combine the water, butter and stuffing mix; spoon over the chicken. Cover and cook on low for 4 hours or until chicken juices run clear.

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/6/2009

Crockpot Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed
1 meaty hambone, 2 ham hocks, or 2 cups diced ham (I used ham and 1 ham hock but don’t think I needed the ham hock)
3 carrots, peeled and sliced
1/2 cup chopped onion
2 ribs of celery plus leaves, chopped
1 or 2 cloves of garlic, minced
1 bay leaf
1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
1 tbsp. seasoned salt (or to taste)
1/2 tsp. fresh pepper
1 1/2 qts. hot water
PREPARATION: Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone.

Brought to you by kittyknitter on Ravelry's Crockpot Board

Note: this turned out ok, but one bowl was enough for each of us.