no-bake mile-high banana split pie

Ingredients

• Servings: 1
• 1 (5 ounce) package instant vanilla pudding mix
• 1 1/4 cups cold milk
• 1 (12 ounce) container frozen whipped topping, thawed, divided
• 2 bananas, sliced into 1/4 inch slices
• 1 (9 inch) prepared chocolate crumb crust
• 1 (12 ounce) jar hot fudge topping
• 2 tablespoons dark
• 1 (20 ounce) can pineapple chunks, drained
• 12 maraschino cherries with stems, drained
• 3 tablespoons walnut pieces

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs


• in a large bowl, whisk together pudding mix and milk until smooth. fold in 2 cups of the whipped topping, and sliced banana. reserve 1/2 of banana pudding mixture, and spread the remainder into pie crust.
• in a small bowl, stir together hot fudge sauce and . reserve 3 tablespoons in a microwave-safe container, for drizzling on top. with the back of a spoon, gently spread 1/2 of remaining fudge sauce over banana pudding in pie crust. repeat layers with remaining banana pudding and remaining fudge sauce. refrigerate for 1 hour, or until firm.
• arrange pineapple chunks in a single layer over top of pie. spread with remaining whipped topping, swirling topping into peaks with the back of a spoon. refrigerate for 30 minutes.
• in a microwave oven, heat reserved fudge sauce until pourable, about 10 seconds. drizzle sauce with a fork over top of pie. garnish with maraschino cherries and chopped walnuts.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

salmon and shrimp cakes

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 2 tablespoons finely chopped red onion
• 1 tablespoon finely chopped green bell pepper
• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• 3 tablespoons worcestershire sauce
• 2 teaspoons seafood seasoning (such as old bay®)
• 4 tablespoons butter, divided
• 1 pound salmon fillets, chopped
• 10 large shrimp - peeled, deveined, and cut into thirds
• 1 cup panko bread crumbs
• 1 1/2 teaspoons garlic salt

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat the oven broiler. line a baking sheet with parchment paper.
• heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in red onion and green bell pepper. cook and stir until tender, 5 to 8 minutes. transfer to a bowl, and mix with mayonnaise, dijon mustard, worcestershire sauce, and seafood seasoning.
• melt 1 tablespoon butter in a skillet over medium heat. place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. transfer to a large bowl.
• place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. cook on high until butter is melted, about 20 seconds. mix crumbs and butter, and season with garlic salt.
• add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. form 6 4-inch cakes, and place on the prepared baking sheet.
• broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.

peanut butter bars i

Ingredients

• Servings: 1
• 1 cup butter or margarine, melted
• 2 cups graham cracker crumbs
• 2 cups confectioners' sugar
• 1 cup peanut butter
• 1 1/2 cups semisweet chocolate chips
• 4 tablespoons peanut butter

Recipe

Preparation Time: 25 mins Ready Time: 1 hr 25 mins


• in a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. press evenly into the bottom of an ungreased 9x13 inch pan.
• in a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. spread over the prepared crust. refrigerate for at least one hour before cutting into squares.

cheese enchiladas

Ingredients

• Servings: 6
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 teaspoons -style seasoning
• 1 (12 ounce) package corn tortillas
• 1 (8 ounce) package cheddar cheese, shredded, divided
• 1 onion, diced
• 1 (6 ounce) can sliced ripe olives
• 1 (6 ounce) can sliced mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine tomato sauce, tomato paste and -style seasoning.
• warm tortillas in microwave, or in oven; dip them in the tomato sauce mixture and lay them in a 9x13 inch casserole dish. fill each tortilla with cheese, onion, olives and mushrooms; roll. repeat until dish is full. sprinkle a small amount of cheese on top.
• bake in preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly.

Easy Cake Batter Fudge

Ingredients

• Servings: 15
• 1 cup yellow cake mix
• 1 cup confectioners' sugar
• 1/2 cup butter, cut into 4 pieces
• 1/4 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 1 hr 12 mins


• grease a 9x13-inch pan.
• mix cake mix and confectioners' sugar together in a large microwave-safe bowl. add butter and milk to the cake mix-sugar mixture without stirring.
• heat in microwave for 2 minutes; stir immediately. pour fudge into the prepared pan and refrigerate until set, 1 hour. cut into squares.