Banana Pudding

1 can sweetened condensed milk
1 1/2 cups milk
1 package Jell-o vanilla instant pudding
75 Nilla Vanilla wafers
2 1/2 cups Cool Whip, thawed
3 bananas, sliced
1 square Baker's Semi-sweet Chocolate, shaved into curls

Beat milks in medium bowl with mixer 1 minute. Add dry pudding mix; beat 2 minutes. Refrigerate 3 hours. Whisk 1 1/2 cups Cool Whip into pudding. Arrange 25 vanilla wafers on bottom of a 9 inch square dish; top with layers of 1/3 each of the bananas and pudding mixture. Repeat layers twice; cover with remaining Cool Whip. Refrigerate 4 hours. Garnish with chocolate curls just before serving.

Note: I used white chocolate pudding instead because I didn't have any vanilla at home. It was soooooo good. I also opted out of adding the chocolate curls on top. Still looked good and tasted delicious. One of the best desserts I've had in a long time.

Pork Chops with Blue Cheese Sauce

4 bone-in pork loin chops
1 tsp. coarsely ground pepper

SAUCE
1 green onion, finely chopped
1 garlic clove, minced
1 tsp. butter
1 tbsp. all-purpose flour
2/3 cup milk
3 tbsp. crumbled blue cheese
1 tbsp. white wine or chicken broth

Sprinkle pork chops on both sides with pepper. Broil 3-4 inches from the heat for 4-6 minutes on each side or until a meat thermometer reads 160.

Meanwhile in a small saucepan, saute the onion and garlic in butter until tender. Sprinkle with flour; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve with chops.

Side Note: I use butterfly pork chops and fry them instead of broiling them. I am also not a big fan of blue cheese but I love the taste of the sauce in this recipe. So good.

Skillet Lasagna

1 1/2 pounds lean ground beef
1 small onion, chopped
1 medium green pepper, chopped
1 jar spaghetti sauce with mushrooms (26 ounces)
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked and rinsed
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese

 In a Dutch oven, brown beef, onion and pepper. Drain. Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, 10-15 minutes.

In a skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Spread half the remaining sauce and half of the mozzarella and Parmesan cheeses. Top with noodles, meat sauce and Parmesan.

Cover and heat on medium for 3 minutes. Reduce heat to low, cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes with cover ajar.

Marshmallow Chocolate Chip Cookies

Ingredients

1 box Devil’s Food Cake Mix

1/2 cup butter

2 eggs

1 cup chocolate chips

1 cup marshmallows

Mix first three ingredients together with mixer. Add next two ingredients and stir. Drop 1 inch apart on greased cookie sheets.  Bake in 350F oven for 10 minutes. 

Makes 4 dozen

Spicy Tomato Steak

2 tablespoons cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 pound beef  round steak, trimmed and cut into 1/4 inch strips
1/4 cup all-purpose flour
2 tablespoons olive oil
3 medium tomatoes, peeled, seeded and cut into wedges
2 medium potatoes, peeled and thinly sliced
2 cans (4 ounces each) chopped green chilies
1 garlic clove, minced
1 teaspoon dried basil

In a large resealable bag, combine the vinegar, salt and pepper. Add the beef, seal bag and turn to coat. Refrigerate for 30 minutes.

Drain marinade. Place flour in another large resealable bag; add beef and toss to coat. In a large skillet, cook beef in oil over medium heat for 15-20 minutes or until tender.

Add the remaining ingredients. Cover and simmer for 20-30 minutes or until the potatoes are tender, stirring occasionally.

Side Note: I did  not peel the tomatoes when I made this dish. I also found the dish to be quite spicy so I suggest only using one can of green chilies if you don't want it too spicy.

Buttermilk Blueberry Pankcakes

2 cups buttermilk
2 eggs, lightly beaten
1 tablespoon vegetable oil
2 cups all-purpose flour
1 tablespoon sugar
 1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon baking powder
1 cup fresh or frozen blueberries

In a large bowl, mix buttermilk, eggs, and oil. Add flour, sugar, baking soda, salt and baking powder. Stir until blended, but a few lumps remain. Pour by 1/4 cupfuls, onto a greased hot griddle. Sprinkle 1 tablespoon of blueberries on each pancake. Cook until bubbles form; flip and cook until browned on other side. Serve with butter and syrup if desired.

Side Note: I mix the blueberries in with the batter.

Swiss Steak

1 1/2 - 2 pounds boneless beef top round steak
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil
1 cup chopped celery
1 cup chopped onion
1/2 pound fresh sliced mushrooms
1 cup water
1 garlic clove, minced
1 tablespoon steak sauce

Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.

In a large skillet, brown steak in oil. Drain and place in a 2 1/2 quart casserole dish. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables.

Cover and bake at 350F for 1- 1 1/2 hours or until meat is tender.

Side Note: I use HP Bold Steak Sauce and I tend to use 2 tablespoons instead of 1 because I like the spicier taste.