Barbara'a Frozen Banana Split

First of all, let me thank Barbara. She is a very sweet woman in one of the first ward's of my married life. I got this recipe from a Relief Society dinner. I have made the fudge sauce and used it as hot fudge for ice cream. Always a hit. We served this at our Leadership meeting this month.
3 large bananas
Vanilla Wafer Crumbs
1/2 gal ice cream (I usually use vanilla, but your choice)
1 c. chopped walnuts. Opt. (Obviously...we never add them)
1/2 c butter or margarine
1 can evaporated milk
1 pkg. chocolate chips
2 c. powdered sugar
1 tsp. vanilla
Whipped Cream or whipped topping
Line a 9X13 " pan with the crumbs. Slice bananas over the top of crumbs. Cover with ice cream cut in 1/2 " slices. Sprinkle with nuts if you are going to use them. Freeze until firm. In the meantime, melt butter and chocolate chips together. Add powdered sugar and milk. Cook over medium heat stirring constantly until thickened. Cool. Add vanilla. Pour over ice cream and freeze until firm again. Add whipped stuff. Freeze again. This will keep several weeks in the freezer. Although we have never had it around long enough to see if that is true!

I am enjoying making treats to give away since I am no longer able to eat treats. It's still is very rewarding!

Apple Cider Salad and Ribbon Pumpkin Bread

As promised- The recipe for Apple Cider Salad. I also experimented with the Ribbon Pumpkin Bread "Yummy" (Yes, I was naughty and tried a bit.)

Apple Cider Salad
2 envelopes unflavored gelatin
3 3/4 c. apple cider, divided (Homemade cider was fantastic in this)
3 TB. lemon juice
3 TB sugar
1/2 tsp salt
3 1/2 - 4 cups chopped peeled apples (Was I supposed to peel them...and measure them?)
chopped walnuts
In a small sauce pan,sprinkle gelatin over 1/4 cup apple cider; let stand 2 minutes. Add lemon juice, sugar, salt and remaining cider. Cook and stir over medium heat until sugar and gelatin are dissolved. cover and refrigerate until slightly thickened, about 2 1/2 hours. Fold in apples and walnuts. Transfer to serving bowl. Cover and chill overnight.

Ribbon Pumpkin Bread
6 oz. cream cheese-softened
1/4 s. sugar
1 Tb. flour
2 egg whites
BATTER
1 c. pumpkin
1/2 c unsweetened applesauce
1 egg
2 egg whites
1 Tb vegetable oil
1 2/3 c flour
1 1/4 c sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp cinnamon
1/2 tsp ground cloves
For filling, combine cream cheese, sugar,flour and egg whites; set aside. In mixing bowl, beat pumpkin, applesauce,egg, egg whites and oil. Combine dry ingredients. Add to pumpkin mixture. Divide half the batter between two loaf pans that have been sprayed. Top with filling. top with remaining batter. Bake 350* for 40-45 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Allow to completely cool. Wrap and store in fridge. 2 loaves.

It Was Pumpkin Time Again

It was Pumpkin night. We sure enjoyed it.

I guess this is really one of my favorites. I hope I didn't mess up my sugars too badly last night. By the way, I went to the doctor yesterday. Everything is going fantastic. My sugar level is almost normal. He really encouraged me. I needed some encouragement to continue. I was starting to feel overwhelmed and depressed because it seemed like all my hard work was netting me nothing in the weight loss category. He assured me that I am losing weight and to keep up the good work. I only have to test once a day now!

Bacon Wrapped Chicken

I have been home alone in the evenings and therefore not been cooking. Marinda took pity on me this week and brought me dinner. WOW! It was great. I begged for the recipe and here it is. It was hard for me to save half of it for Steve. He loved it also. Thank you Marinda! For taking care of your parents and sharing this great recipe.
4 skinless boneless chicken breasts (She used tenders)
1/2 pkg. cream cheese, sliced
4-6 slices of bacon, partially cooked
Fresh chopped chives or onion powder
1 can cream of mushroom soup
1/2 c sour cream
1/2 c milk
1 tsp. lemon juice
1/4 tsp pepper
1 pinch salt
1 can mushrooms, sauteed

Preheat oven to 325*. Pound chicken breast until flat. Put a slice of cream cheese and sprinkle some chives or onion powder on each breast, roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Make sure you cook the bacon a little bit before you wrap the chicken with it. Place the breasts in a 9X13 pan. Sprinkle with salt and pepper.
In a medium bowl,combine soup, sour cream, milk, lemon juice, pepper salt and mushrooms. (If you cooked the bacon in a frying pan, yo can saute' the mushrooms in butter first and then cook them in the bacon grease for a more bacony flavor.) Pour the sauce over the chicken and bake for 1 hour or until the juices run clear.
Note: You can try substituting provolone cheese for the cream cheese.
If you want to use chicken tenders, just place the cheese on top of the tenders and top with half bacon slices.

Marinda served this over rice. Yummy!

Saucy Chicken and Asparagus

I discovered this lovely recipe a few years ago. We are hoping to get enough asparagus in the garden to enjoy weeks of it. Our little patch is still in humble beginnings. We did get to eat this once this spring.

• 1-1/2 pounds fresh asparagus spears, halved ( I put in as much as I can)
  
• 4 boneless skinless chicken breast halves ( We do between 6-8 to feed the family)
  
• 2 tablespoons canola oil (Or Vegetable oil)
  
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup mayonnaise (Yes, I use Miracle Whip)
  
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder (oops, I don't use this)
  
• 1 cup (4 ounces) shredded cheddar cheese

• If desired, partially cook asparagus; (I would suggest very lightly cooked or not at all.)drain. Place the asparagus in a greased 9-in. (9X13) square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Arrange chicken over asparagus.
• In a bowl, mix soup, mayonnaise, lemon juice and curry powder; pour over chicken. Cover and bake at 375° for 40 minutes or until the chicken is tender and juices run clear. Sprinkle with cheese. Let stand 5 minutes before serving. Yield: 4 servings. (See above)
  

Mother's Day Recipes

I had a fantastic Mother's Day. How could I not have one with fantastic children I have. I also have fantastic mothers! We had lots of food and invited the family to drop in for a bite. Here are some of the recipes that were requested.
Lemon Fruit Dip
2 c. reduced fat sour cream (Oops! I used a carton of regular)
1 pkg. sugar free instant vanilla pudding (Oops again! I used regular)
1/4 c. fat free milk (1% for us)
4 tsp lemon juice (I just squeezed the whole lemon)
1 tsp. grated lemon peel (Was I supposed to measure?)
It was fantastic. I loved it with the melons.

Oriental Salad
Originally from my bestest friend-Lesley. I made a change on purpose and accidentally left out something.
1 pkg coleslaw (I should have doubled this)
8 tsp. sesame seeds toasted (I just poured them in the pan)
1 c. almonds toasted (I used cashews and added a little more)
4 green onions sliced
1 pkg. Ramen noodles, crushed no seasoning packet (This is what I accidentally forgot)

Dressing:
3 T. Rice vinegar
1/2 c. vegetable oil
1 tsp. salt
1/4 tsp. pepper
1/4 c. sugar

Some of our other menu items:
8 pound barbecued roast
Skewered chicken
Potato Salad
That Shrimp Salad
Layered Rainbow Jello
Acini Salad
Deviled Eggs
And lots of yummy desserts
The best thing of all were the guests. Delicious!

Figless Fig Cookies

We have been enjoying these cookies. The boys have really been enjoying these cookies. They make a large batch. There's been a lot of 'yoinking' going on around here.

Figless Fig Cookies

2 cubes butter
1 ½ c. sugar
½ c. shortening
2 tsp. Vanilla
¾ C. brown sugar
3 eggs

Cream the above together. Add:
3 ½ c. flour
1 ½ tsp. Baking soda
1/2c. Cocoa (+ 2 TB.) (or somewhere around there)
1 pgk chocolate chips.
Bake 350 * no longer than 11 minutes