Rich-N-Creamy Banana Pudding

I made this pudding for a family dinner. It was a big hit. So rich and creamy. It was hard to stop at just one serving. I adapted it from just a pinch

2 small boxes vanilla instant pudding mix
3 cups milk
1 14 ounce can sweetened condensed milk
1-16 ounce container whipped topping
1-12 ounce box vanilla wafers
6 bananas

1. Combine the pudding and the milk  for about 2 minutes.
2. Gradually fold in the sweetened condensed milk.
3. Gradually fold in the whipped topped.
4. Slice the bananas about 1/4 inch thick.
5. Crush the vanilla wafers and layer in the bottom of a 9x13 inch pan.
6. Layer about half the pudding mixture over the top of the vanilla wafers.
7. Layer half of the sliced bananas over the pudding. 
8. Repent with a layer of bananas and then another layer of pudding ending with the rest of the crushed wafers. 
9. Cover with a lid tin foil or plastic wrap and refrigerate for at least 4 hours or overnight. It is so good. 

Apple French Toast Bake

This breakfast casserole looked so good I just had to try it. I adapted it from Deals to Meals
8 cups bread cut into 1 inch cubes
4 cups apples chopped with skins left on v
1 cup milk
8 eggs
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
Dash nutmeg
2 teaspoons vanilla
dash of salt

Topping
3/4 stick butter
3/4 cup oats
3/4 cup brown sugar

1. Cut up bread and apples and  place in a 9x13 inch greased baking pan. 
2. In a bowl combine the milk, eggs, sugar, vanilla, and spices. 
3. Pour the egg mixture over the pieces of bread and apples.
4. Make the topping and place over the bread and apple pieces.
5. You can cover this with tin foil and keep it over night or bake it right away.
6. Bake casserole at 350 degrees for 40 minutes with the tin foil on, remove the tinfoil and bake uncovered for another 10-15 minutes, or until the center is cooked through, and no longer moist with egg. 

Peanut Butter Chocolate Chip Muffins

These muffins were a big hit with my kids. Angela made them on her own for breakfast this morning for her siblings. And who doesn't love peanut butter and chocolate chips together? A perfect marriage of favors. I hope you like them as much as we do. We adapted it from Kaitlin in the kitchen. 

2 1/4 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup brown sugar
6 tablespoons butter melted
1/2 cup chunky or smooth peanut butter
2 eggs
1 cup milk
3/4 cup mini chocolate chips

1. Preheat the oven to 375 degrees.
2. In a large bowl, whisk together the flour, baking powder, salt and brown sugar.
3. In another mixing bowl, mix together the butter, peanut butter, eggs and milk until smooth. 
4. Mix in the flour mixture just until combined. 
5. Fold in mini chocolate chips.
6. In paper lined muffins tins, scoop in the dough with a medium cookie scoop. 
7. Bake for about 17-20 minutes of until a toothpick inserted comes out clean. 
8. Makes about 24 regular size muffins. Enjoy.

Mexican Chicken Stuffed Shells

My family loves pasta, and mexican so this recipe seemed to fit the bill for both. Thanks a lot to Busy at Home  for the recipe. What I loved is if the chicken is precooked this meal is even easier.

4 cups chicken breasts cooked and chopped
1 can black beans rinsed and drained
2 chopped peppers of either red, green, orange, or yellow.
3-8 ounce blocks of cream cheese(softened not melted)
2 cans diced tomatoes with chilies Rotel or store brand either one works
1/4-1/2 cups chicken broth
1 teaspoon cumin
1 1/2 cups shredded cheese
1 cup picante sauce
40 large jumbo shells cooked al dente.

1. Cook pasta shells in well salted boiling water until al dente. If they are cooked too long they will be difficult to stuff. 
2. Drain the pasta and set aside while you make the filling.
3. Cook and dice enough chicken breasts to make 4 cups. 
4. To make the filling mix the chicken, drained black beans, diced green peppers, and cumin in a large mixing bowl. 
5. In a separate bowl, mix the cream cheese, chicken broth, and un-drained tomatoes. When thoroughly combined, mix with the chicken mixture. 
6. Spread 3/4 cup in the bottom of 2 9x13 baking pans. Reserve the final 1/4 for later.
7. With a spoon fill each of the jumbo pasta shells with the chicken mixture setting them into the picante covered pan. 
8. When the pan is full drizzle with the remaining picante sauce and then sprinkle with the shredded cheese. 
9. Cover the pans with foil and bake at 350 degrees for 30 minutes or until hot and bubbly. I usually bake one pan and save the other for later in the week. Or you can always freeze the other pan. 

Crock Pot Meatloaf

Let me start out by saying this is the best meatloaf I have ever made. It was so easy. I found it floating around on Facebook. It is by Debbie Johnson East.  So make it for Sunday dinner and enjoy it cause it's just that good.

2 pounds ground beef
2 eggs beaten
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
3 slices of bread broken into crumbs
1/2 cup diced onion
1 envelope dry ranch dressing mix
1/2 cup ketchup

1. Mix eggs, milk salt, pepper, and bread crumbs. Allow this to soften about 20 minutes. 
2. Combine this mixture with the ground beef, onion, and ranch dressing mix.
3. Mound the meat in a greased crock pot. Cover the top of the meat with the ketchup. 
4. Turn the crock pot on high for 30 minutes. Then turn of low for 3-4  hours. 
5. Depending on you type of crock pot it may take longer it may take a shorter time period. It's done when a meat thermometer reads 160 degrees. 
6. Let it sit on warm for about 30 minutes. Serve with mashed potaotes. Yummy.