banana pudding cakeCategoriesRecipes
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Banana Pudding Cake

INGREDIENTS

For the cake:

Cooking spray

1 cup full-fat sour cream

1/2 cup whole milk

1/3 cup vegetable oil

3 large eggs

1 (15.25-ounce) box vanilla or white cake mix

1 (3-ounce) box cook and serve banana cream pudding mix (not instant)

For the frosting:

8 ounces full-fat cream cheese, at room temperature

1 1/4 cups cups powdered sugar

2 teaspoons vanilla extract

3 cups cold heavy cream

For assembly:

1 (11-ounce) box Nilla Wafers, divided

2 medium ripe (but not spotty) bananas

INSTRUCTIONS

Make the cake:

Place the 8 ounces cream cheese for the frosting in the bowl of a stand mixer and let it sit out at room temperature while you make the cake. (Alternatively, use an electric hand mixer and large bowl.)

Arrange a rack in the middle of the oven and heat the oven to 350°F.

Coat 2 (9-inch) round cake pans with cooking spray, then line the bottoms with rounds of parchment paper.

Place 1 cup full-fat sour cream, 1/2 cup whole milk, 1/3 cup vegetable oil, and 3 large eggs in a large bowl and whisk until smooth.

Add 1 box cake mix and 1 box banana cream pudding mix and whisk until smooth.

Evenly divide the batter between the prepared baking pans.

Bake until the cakes are lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Place the pans on a wire rack and cool completely.

Make the frosting:

Add 1 1/4 cups powdered sugar and 2 teaspoons vanilla extract to the bowl of cream cheese.

Beat with the whisk attachment on medium speed until smooth, 3 to 4 minutes.

Reduce the mixer speed to low and gradually pour in 3 cups cold heavy cream.

Continue beating until the mixture thickens and is smooth, 4 minutes.

Increase the speed to medium and beat until the frosting is light, fluffy, and doubled in volume, 1 to 2 minutes.

Transfer 1 cup of the frosting to a small zip-top bag and set aside.

Assemble the cake:

Place 3 1/2 cups of the Nilla Wafers in a large zip-top bag.

Seal the bag and gently crush the wafers with a rolling pin or the bottom of the frying pan into coarse crumbs.

Peel and thinly slice 2 medium ripe (but not spotty) bananas.

Remove the cakes from the pans. Using a serrated knife, trim the rounded tops off of each cake.

Place one cake layer, cut-side down, onto a serving platter or cake stand.

Dollop with 1 cup of the frosting and smooth into a thin layer from edge to edge with an offset spatula.

Top with the sliced bananas, then 1 cup of the crushed Nilla Wafers in an even layer.

Top with the remaining cake layer. Frost the top and sides of the cake with the remaining frosting.

Cover the sides of the cake with the remaining crushed Nilla Wafers by taking a handful of the crushed cookies and gently pressing them against the side of the cake (start at the bottom and work your way up) so they stick to the frosting.

Any pieces that don’t stick and fall off can be pressed back into the frosting until the sides are completely covered.

Snip off one bottom corner of the bag of frosting. Pipe small decorative mounds of the frosting around the top of the cake.

Insert a whole Nilla Wafer between each mound of frosting.

Peanut-Butter-Dog-TreatsCategoriesRecipes
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HOMEMADE PEANUT BUTTER DOG TREATS

PREP TIME 10 mins

COOK TIME 17 mins

TOTAL TIME 27 mins

Ingredients

  • 1 cup creamy peanut butter
  • 1 egg
  • ½ ripe banana, mashed
  • 1 Tablespoon maple syrup
  • 1 cup whole wheat flour

INSTRUCTIONS 

  • Preheat the oven to 350 degrees Fahrenheit and set aside a baking pan that is lined with parchment paper.
  • In a mixer, beat together the peanut butter, egg, banana, and maple syrup until fully combined. Slowly beat in the whole wheat flour.
  • Take the dough and roll it out on a floured countertop until it is ½ inch thick. It should be a crumbly dough. If you would like to firm it up slightly, add in 2-3 Tablespoons of water.
  • Once rolled out, use a dog-inspired cookie cutter to cut out cookies and set them on the sheet pan.
  • Bake for 15-25 minute or until golden brown. Remove and let cool before serving.

NOTES

  • The dough will be crumbly as you’re working with it. If you want to firm it up slightly you can add in 2-3 tablespoons of water.
Caramel FrappuccinoCategoriesRecipes
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CARAMEL FRAPPUCCINO

yield: 2 prep time: 10 MINUTES total time: 10 MINUTES

INGREDIENTS

  • 2 cups strong coffee, chilled
  • 2 cups whole milk
  • ⅓ cup caramel syrup
  • 4 cups ice
  • 1 teaspoon sugar
  • whipped cream, optional

INSTRUCTIONS

  1. Add ice, coffee, milk, caramel, and sugar in a blender.
  2. Blend on high until ice is chopped finely.  
  3. Pour and top with whipped cream and a caramel drizzle, if desired.
Tornado CakeCategoriesRecipes
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Tornado Cake

PREP TIME10 minutesCOOK TIME45 minutesTOTAL TIME1 hour 10 minutesSERVINGS12

Ingredients 

Cake

  • 1 tablespoon salted butter for greasing pan
  • 1 package yellow cake mix
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup evaporated milk
  • 20 ounces pineapple crushed

Topping

  • 2 egg yolks
  • ¾ cup evaporated milk
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 tablespoons salted butter
  • 1 cup sweetened flaked coconut
  • 1 cup pecans chopped

Instructions 

Cake

  • Preheat oven to 350°F. Grease 9×13 inch glass baking dish with a tablespoon of butter and set aside.
  • In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.
  • Mix in crushed pineapple (including juice) until combined.
  • Pour the cake batter into the baking dish.
  • Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Topping

  • In a heavy saucepan whisk together egg yolks and evaporated milk.
  • Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.
  • Simmer, stirring frequently, until the mixture thickens and deepens to a golden color.
  • This takes about 5 minutes after mixture has come to a boil).
  • Remove from heat and stir in pecans and coconut flakes.
  • Set aside until the cake finishes cooking.
  • When cake comes out of the oven, poke all over with the handle of a wooden spoon.
  • Gently spread topping evenly over the top.
  • Allow the cake to cool slightly before cutting into pieces and serving.
KFC-Copycat-ColeslawCategoriesRecipes
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KFC Copycat Coleslaw

PREP TIME 15 minutes

TOTAL TIME 45 minutes

SERVINGS 5

You will need:

  • ½ head of green cabbage, finely chopped (about 4 cups)
  • ½ medium carrot, finely chopped 
  • 2 tablespoons buttermilk 
  • 4 ¼ teaspoons white vinegar 
  • 1 ½ tablespoons onion, finely chopped 
  • 2 tablespoons whole milk 
  • ¼ cup mayonnaise 
  • 2 teaspoons lemon juice 
  • 4 teaspoons sugar 
  • ¼ teaspoon salt 
  • ⅜ teaspoon pepper

Pro Tip: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.

HOW TO MAKE THIS KFC COPYCAT COLESLAW RECIPE

STEP ONE: Using a food processor, chop the head of cabbage, pulsing until finely chopped. For best results, it might be helpful to work in small batches to make sure the cabbage isn’t pulverized but just chopped up into small squares. The same can be done with the carrot. Place cabbage and carrot in a medium or large bowl. 

PRO TIP: The easy way to chop cabbage is in the food processor, but you can also chop it by hand if you prefer.

STEP TWO: In a separate small bowl, combine the rest of the ingredients to make the KFC coleslaw dressing. Mix until smooth. Pour over the cabbage/carrot mixture and stir. Don’t be concerned if it seems a bit dry at first. The moisture from the cabbage will be drawn out before too long. 

STEP THREE: Refrigerate for at least 30 minutes before serving. This allows for the dressing and the moisture from the cabbage to meld well. Stir before serving.

mash potato barCategoriesRecipes
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Mashed Potato Bar (in a slow cooker)

4 lb. russet potatoes, washed, peeled and quartered (make the pieces uniform in size.)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Lawry’s seasoned salt

1 to 2 teaspoons freshly ground black pepper

1 cup water

4 Tablespoons butter, cut into little chunks

8 oz. chive & onion cream cheese

1/3 cup milk

Place potato pieces in slow cooker. Add garlic powder, onion powder, seasoned salt, pepper, water, and butter.

Mix well to coat potatoes. Cover and cook on HIGH for 4 hours (or until potatoes are tender.)

Once potatoes are tender, mash them well with a potato masher, right in the crock.

Stir in the cream cheese until evenly blended. Stir in milk. 

Serve or keep warm on the LOW setting for up to 2 hours. If you have a WARM setting you cold keep it on for 4 or more hours.

Baked Chicken Nugget SpaghettiCategoriesRecipes
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Baked Chicken Nugget Spaghetti

  • Prep 15 Min
  • Total 35 Min
  • Ingredients 4
  • Servings 4

Ingredients

  • 8oz uncooked spaghetti, broken in half
  • 1jar (26 to 28 oz) tomato pasta sauce
  • 1box (11 oz) frozen breaded chicken breast nuggets
  • 1 1/2cups shredded mozzarella cheese (6 oz)

Steps

  • In 3-quart saucepan, cook spaghetti as directed on package. Drain; return to saucepan.
  • Meanwhile, heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Stir pasta sauce into cooked spaghetti. Pour into baking dish, spreading evenly to cover bottom of dish.
  • Arrange frozen chicken nuggets in single layer over spaghetti mixture.
  • Bake uncovered 8 minutes. Remove from oven. Turn chicken nuggets over; sprinkle cheese over top.
  • Return to oven; bake 6 to 8 minutes longer or until chicken is thoroughly heated and cheese is melted.
Oreo-Milkshake-CategoriesRecipes
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Oreo Milkshake

SERVINGS 4 MILKSHAKES

Ingredients

  • ▢6 cups vanilla ice cream
  • ▢1/4 cup milk , or a little more if needed
  • ▢1/3 cup chocolate sauce
  • ▢12 oreos
  • ▢whipped cream , optional, for topping

Instructions 

  • Combine ice cream, milk, chocolate sauce, and Oreos in a blender and blend until combined.
  • Top with whipped cream, and a oreo and a little chocolate sauce.

Other Variations:

  • Healthy (or healthier) Oreo shake: Substitute skim milk and use 6 Oreos instead of 12.
  • Caramel Oreo milkshake: Add a drizzle of caramel syrup to ingredients in blender.
  • Banana Oreo shake: Use a frozen banana and blend with all other ingredients.
  • Double chocolate Oreo shake: substitute chocolate ice cream for vanilla.
  • Vegan Oreo shake: Substitute almond milk and vegan vanilla ice cream. Omit whipping cream.
Creamy Burrito CasseroleCategoriesRecipes
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Creamy Burrito Casserole

Prep time 25 min

Bake time 30 min

Ingredients:
°1 pound minced meat

°1/2 onion, chopped

°1 packet taco seasoning

°6 large tortillas

°1 can of fried beans

°2-3 c taco cheese or cheddar cheese

°1 can of cream of mushroom soup

°4 ounces sour cream

 Directions
Brown beef and onions.

Add taco seasoning and stir in the fried beans.

Mix soup and sour cream in a separate bowl.

Spread half of the sour cream mixture on the bottom of a casserole dish.

Cut 3 tortillas and spread them over the sour cream mixture.

Put half of the bean mixture on top.

Add a layer of cheese.Repeat the layers.

Sprinkle cheese on top and bake, uncovered, at 350 F for 20-30 minutes or in a crockpot

apple fritterCategoriesRecipes
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Apple Fritters

Prep Time: 10

Cook Time: 10

Total Time: 20 minutes

Yield: 10 fritters 

INGREDIENTS

3 cups all-purpose flour

1½ cups sugar

3 teaspoons of baking powder

½ teaspoon salt

1/3 cup milk

2 medium sized eggs

3 tablespoons applesause

1 and half teaspoons of cinnimon

2 large peeled, cored and diced apples ( honey crisp or granny)

canola oil to fry

THE GLAZE

1/4 cup milk

2 cups powdered suger

1/2 teaspoon of vanilla

INSTRUCTIONS

Get a mixing bowl, and combine the flour, baking powder, sugar salt and cinnamon. in the middle make aq well pour eggs, apple sauce and 1/3 of milk, combine everything with a quick stir and get the apples folded in

choose between a dutch oven, deep fryer or heavy skillet and heat on and a half inch of oil to 375degrees Pour about a quarter cup of batter/fritter into the oil while spreading it as u go. Keep cooking until it gets golden brown on both sides, about 2min each side. Get it removed and place it on a plate lined with paper towels to drain.

A quarter cup of milk, vanilla and powdered sugar are whisked together well. Dip every fritter into glaze while ensuring all sides are covered. Allow it to air dry and drip it on baking sheets.