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- 11 ounces butterscotch baking chips
- 1 1/4 cup of peanut butter
- 1 4 ounce can fried shoestring potatoes
- 1 12 ounce can cocktail peanuts
- Melt butterscotch chips and peanut butter together in a saucepan.
- Stir in shoestring potatoes and peanuts, mixing well.
- Drop by spoonful on wax paper. Let cool.
- 1 1/2 cups sugar
- dash of salt
- 2/3 cup plus 1 tablespoon flour
- 4 cups milk
- 6 egg yolks
- 1 tablespoon vanilla extract
- 4-6 extra-ripe bananas sliced
- 11 ounces vanilla wafers I use Jackson’s
- In a medium bowl, mix together sugar, salt and flour.
- In a separate medium bowl, whisk together milk and egg yolks until combined. Pour milk-and-egg mixture into saucepan/double boiler and heat on medium-high.
- Sift in dry ingredients (or mix in 1/2 cup at a time if not using sifter), stirring mixture with a wooden spoon continuously until desired pudding consistency is met (usually 35-45 minutes; the longer you stir, the thicker it will become. It will also thicken a smidge when cooled.) Remove from heat, and add vanilla extract.
- Fill serving bowl by alternating layers of bananas, custard and wafers, reserving 1/4 of wafers for garnish. Finish with a smooth custard layer on top. Crush remaining wafers to garnish.
- Serve hot or chilled.
*Notes: My Grandma Scudder always made us the best homemade banana pudding. She passed away and never wrote down her recipe. It took nearly five years of many taste tests and complete fails, but I finally figured her recipe out and hit the nail on the head! Family approved. I have noticed this custard absorbs flavor, which is why I suggest stirring it with a wooden spoon. I do not recommend putting this in a metal serving dish due to a metallic taste. Glass or ceramic works best.
- 1 1/2 pounds lean ground beef
- 1 cup carrots shredded
- 1 15.5 ounce can Sloppy Joe sauce
- 1 15 ounce can chili beans do not drain
- 1 20 ounce package refrigerated hashbrown potatoes I use Simply Potatoes
- Cooking spray
- 2 cups cheddar cheese shredded
- Heat oven to 425.
- In large skillet, cook beef and carrots until beef is no longer pink and carrots are tender. Stir in Sloppy Joe sauce and beans.
- Spoon mixture into greased 9x13-inch dish.
- Spread potatoes evenly over beef mixture.
- Cover with foil; bake 30 minutes.
- Remove foil and coat potatoes with cooking spray.
- Bake 15 more minutes or until browned.
- Sprinkle with cheese, and bake 5 more minutes.
- 1 14.75- 14.75 ounce can cream-style corn with liquid
- 1 15.25 ounce can whole kernel corn with liquid
- 1 stick butter melted
- 1 cup uncooked macaroni
- 1 cup cheese cubed or shredded
- Sliced Polish sausage optional
- Heat oven to 350.
- In a large casserole dish, mix all ingredients together. Cover and bake for 30 minutes.
- Remove lid and bake for an additional 30 minutes or until macaroni is tender.
- 1 15 ounce can seasoned black beans drained
- 1 15 ounce can white shoepeg corn or sweet corn drained
- 1 14.5 ounce can diced tomatoes basil, garlic and oregano flavor
- 1/2 cup Italian dressing
- 1 small red or white onion chopped
- Mix all ingredients together and refrigerate for at least 1 ½ hours.
- Serve with tortilla chips.
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