Last night for dessert...

{Paula Dean's Banana Pudding...to die for!}

What ya need...

2 bags Pepperidge Farm Chessmen cookies

6 to 8 bananas, sliced

2 cups milk

1 (5-ounce) box instant French vanilla pudding

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

What ya do...

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.

The roll affair-

{I didn't make this card...I got it from the exchange}

I got this recipe at an recipe exchange I did about a year ago & I haven't found a better one. One of my best friends Kacy says that if her husband ever leaves her, it would be for these rolls! I don't know if they are quite that good...but I have been known to eat a dozen or so all by myself. They really are easy too. I know that sometimes anything bread can be intimidating!!!, but I promise they aren't hard--just time consuming with the rising & all. The only other thing is, the dough should still be sticky. If you over flour your rolls will be tough. I always use 7 1/2 cups flour in the dough, plus whatever you need to roll them out.

*To print this card-right click on the image & "save picture as..." then you will find it in whatever files you saved it in. You can print at home or if you have photo editing software, you can put multiples on a page & take to Costco on a disc. The card is in 6"x 6" format.

Here is a tasty one....

Hey girls- I am so sad that I had to miss yet again last night- I heard it was simply delicious!! I promise I am not going to be a recipe club drop out... so this was the yummy salad I was going to bring last night-

Oriental Chicken Cabbage Salad
Kesley Galland


2 cups diced chicken
4 cups shredded cabbage
2 pkgs chicken flavored ramen noodles (not cooked)
4 green onions sliced
2 tbs toasted sesame seeds ( find in oriental section)
2 cups sliced pea pods

mix for dressing:
1/4 cup rice vinegar
1/2 cup salad oil
1/2 cup sesame oil
2 TBS sugar
1/2 tsp salt
1 flavor packet from ramen noodles

put into salad last:

3/4 cup slivered candy almonds
(put in fry pan and sprinkle with sugar- stir until sugar is melted- then place on wax paper until cool- Enjoy!
It is good to make a head of time so that the noodles can absorb the dressing!

Tonight was the Night...

Recipe club was tonight. Summer's Babe was sick so I filled in as the hostess with the mostess...minus the mostess part. But everything was super yummy-as always! Here is 1 of the 2 things I made-I will post the roll recipe later & if we are lucky, everyone else will post there's as well! So for all those who missed {or are just blog buddies of ours} cook-up & enjoy!


Shrimp & Penne

1 lb. large shrimp {peeled & deveined}
1 lb. Penne pasta, cooked
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1-8 ounce can tomato sauce
1 cup heavy cream
2 TBSP chopped fresh parsley
3 TBSP chopped fresh basil
Salt & Pepper to taste

Cook shrimp in 2 TBSP butter, over medium heat until pink. Don’t over cook. Remove shrimp to a plate & add 1 TBSP olive oil to pan. Add garlic & onion to pan & cook until translucent. Add chicken stock. Reduce over medium heat to about half {5-7 minutes}.
Add tomato sauce & cream. Stir until combined.
Remove tails from shrimp & cut shrimp in half {you can skip this step if you want}. Add shrimp, cooked & drained pasta-I only use about 3/4 of the pasta... I think it’s too dry with all of it.-& herbs to sauce. Stir well, heat thoroughly
& Enjoy!

oLd FasHion grAnolA

{a little bit of homemade goodness}

6 c Rolled Oats

1/2 c Wheat Germ

1/4 c Sesame Seeds

1/2 c Sunflower Seeds

1 1/2 c Chopped Nuts (walnuts, pecans, almonds, etc)

2 c Coconut (unsweetened is healthier)

1 c Honey

1 c Canola Oil

1-2 T Vanilla

1 T Almond Extract (optional)

Sprinkle with cinnamon

Mix first eight ingredients. Pour onto a pammed baking sheet. Bake @ 300 for 30 minutes

Take out and mix in extracts and cinnamon (you may have to put it back into a bowl to

do this without making a mess!) Bake for 5 more minutes or until desired. Cool for 20 minutes.

This makes a great topping for cereal, yogurt or try it on ice cream for dessert!

When you're not scarfing your face, store in a air tight container!!!

Some SwEeTs i LoVe!!!!

{Chocolate dipped Strawberries}

I know you are thinking..."I know, Chocolate & Strawberries. What's so hard about that." But the key is the shortening. It keeps the chocolate from getting completely hard. Making a huge difference!

1- 6 ounce bag semisweet chocolate chips

1 TBSP shortening

Strawberries, washed & dried thoroughly

Line a pan with waxed paper. Heat chocolate & shortening in a heavy pan on low heat stirring constantly until smooth. Remove from heat. Dip strawberries about 3/4 of the way into the chocolate. Place on waxed paper & allow to cool 30 minutes or until firm.

Yields 2-3 dozen strawberries...Also great with raspberry clusters!

{my very favorite sugar cookies

& cream cheese frosting}

My sister-in-law gave me this recipe almost 10 years ago & I my life hasn't been the same since. Okay, maybe not my life...but definately my cookies!

1 1/2 cup sugar

1 cup butter softened

1 cup sour cream

1 egg

2 tsp. vanilla

Cream together in a large bowl or stand mixer a.k.a Kitchen Aid.

Then add...

1 tsp baking soda

1 1/2 tsp. salt

5 cups flour

Mix until combined. DO NOT REFRIDGERATE!!! Roll out in 2 batches. I like mine thick! Cut into disired shapes with cookie cutters, duh. Bake at 425 degrees for 5-7 minutes depending on size. You just want them golden on the edges. Don't over cook!

{Cream Cheese Frosting}

1- 8 ounce package cream cheese, softened

1 stick butter, softened

1 bag powdered sugar

2 tsp. clear vanilla~

available at the craft store in the baking dept...I love this stuff!

Mix together until smooth & fluffy. Dye any color you like & top cookies with sprinkles & doo-dahs.

Try not to eat yourself sick!

{Easy Chocolate Truffles}

1/2 pound good bittersweet chocolate such as Lindt
1/2 pound good semisweet chocolate such as Ghiradelli
1 cup heavy cream
1 tablespoon prepared coffee(I just grab a cup at Starbucks or the gas station)
1/2 teaspoon good vanilla extract
Confectioners' sugar
Cocoa powder
Chopped toasted nuts

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Turn off the heat and allow the cream to sit for 20 seconds. Pour the cream through a fine-meshed sieve into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in the coffee, and vanilla. Set aside at room temperature for 1 hour.

With 2 teaspoons, spoon round balls of the chocolate mixture onto a baking sheet lined with parchment paper. Refrigerate for 30 minutes, until firm. Roll each dollop of chocolate in your hands to roughly make a round ball. Roll in confectioners' sugar, cocoa powder, or nuts. These will keep refrigerated for weeks, but serve at room temperature.

*You can also sub White chocolate for both semisweet & bittersweet if you like.

It's Snowing Coconut...Cupcakes

{Coconut Cupcakes} Barefoot Contessa

Cupcake Batter:

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut


For the frosting:

1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.


Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.