Banana Pudding Recipe

Ingredients:

2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 Tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Directions:

Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.

Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.

Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.

Whip cream, 1 Tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Serves: 10 - 12

Brain Teaser

EASY CHICKEN & BACON SKEWERS

Ingredients:

1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks

Directions:

In a large bowl, mix the soy sauce, cider vinegar, honey, and canola oil. Stir in the mushrooms and green onions.
Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour. Preheat an outdoor grill for high heat, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear.

Yield: 6 Servings

Categories: Grill, Meats

Cell Activator®

SPICY STYLE SHIRIMP BAKE

Ingredients:

1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs

Directions:

Combine first 9 ingredients in a small bowl; set aside.
Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2- inch baking dish. Pour butter mixture over shrimp.
Bake uncovered, at 400 for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices.
Garnish with fresh rosemary sprigs.

Yield: 6 SERVINGS

Categories: Shrimp, Seafood, Main Courses

Animated Signatures - Animated Names

BACON WRAPPED CHESTNUTS

INGREDIENTS:

2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts

DIRECTIONS:

Slice bacon in half; wrap one piece bacon around one chestnut. Skewer with toothpick to hold in place.
Broil in toaster or conventional oven, turning frequently, until the bacon is evenly cooked. Serve warm.

Yield: 24 Servings

Category: Appetizers

Personal Care

Lemon Squares

INGREDIENTS FOR CRUST:

1 cup butter, melted
2 cups sifted flour
1/2 cup powdered sugar
1/4 teaspoon salt

INGREDIENTS FOR TOPPING:

4 eggs, beaten
2 cups granulated sugar
4 Tablespoons sifted flour
5 Tablespoons lemon juice
1-1/2 Tablespoons grated lemon rind

DIRECTIONS

TO PREPARE CRUST:

Mix ingredients and pat into bottom of 13x9-inch baking pan. Bake at 350 degrees for 20 minutes.

TO PREPARE TOPPING:

Mix above ingredients and pour on top of baked crust. Put back into 350 degree oven for 25 to 30 minutes. When cool, sprinkle with powdered sugar and cut into squares.

YIELD: 24 small squares

Low Fat Recipes

SNICKERDOODLE COOKIES

Ingredients:

1 cup butter or margarine softened
1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
2 3/4 cups all purpose flour
1/4 teaspoon salt
2 teaspoons Cream of Tarter
1/2 cup sugar with 2 teaspoon cinnamon stirred in.

Directions:

Cream together the butter and sugar. Add the eggs one at a time, mixing well after each. Mix all dry ingredients together and add them to the egg mixture 1/3 at a time, mixing well after each addition. Cookie dough will be soft and sticky.
Refrigerate the dough for at least 1 hour. Shape the dough into small balls (the size of a large marble) and roll them in cinnamon sugar. Place them on a parchment paper lined cookie sheet about 2 inches apart and flatten them slightly.
Cookies will spread out as they bake. Bake at 400 for 10 to
12 minutes or until lightly browned around the edges, but still soft. Remove from cookie sheet immediately as the cookies will stick if allowed to cool on cookie sheet.

Yield: 6 Dozen Cookies

Category: Cookies, Desserts

Low Fat Recipes

FRIED RAVIOLI

Ingredients

1/2 pound frozen beef or cheese ravioli
1 tablespoon salt
3 beaten eggs

2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt
¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

Marinara Sauce

Directions:

Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.
In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper. With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper. Continue until all are breaded.
In large skillet, heat olive oil until hot. Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to
3 minutes. Remove to paper towel to drain.Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.

NOTE: This is a great appetizer, or can even be served as meal. A delicious Italian classic; it continues to delight the body and soul. Serve with your favorite marinara sauce, or just plain, with lots of fresh grated Parmesan cheese.

Personal Care

OVERNIGHTER SALAD

Ingredients:

4 cups iceberg lettuce
1 cups mushrooms, sliced
1 cups frozen green peas, thawed
1 cups carrots, sliced
3 whole hard-boiled egg whites, sliced
6 slices fat-free turkey bacon, cooked and crumbled
1/2 cups fat-free cheddar cheese, grated
3/4 cups fat-free mayonnaise
1 1/2 teaspoons lemon juice
1/2 cup fat-free cheddar cheese, grated

Directions:

Place lettuce in bottom of a serving bowl, about 8" in diameter. Layer mushrooms on top. Then layer peas and carrots. Arrange egg white slices and bacon over vegetables.
Top with half cup cheddar cheese; set aside. In a mixing bowl, combine mayonnaise and lemon juice in a mixing bowl.
Spread mixture over top of salad sealing to edge of bowl.
Sprinkle with remaining cheese. Cover and chill for 24 hours.
Before serving, toss to coat the vegetables.

Yield: 8 servings

73 Calories; 1g Fat (8% calories from fat); 7g Protein; 10g Carbohydrate; 11mg Cholesterol; 462mg Sodium

Categories: Salad

Low Fat Recipes