Banana Pudding Lasagna

For Crust
1 pkg (11oz) vanilla wafers
6 tbsp melted butter

Place wafers in a food processor and blend into fine crumbs. In bowl, mix wafer crumbs with melted butter. Press mixture into a 9×13 baking dish. Set aside

For Cheesecake Layers
2 blocks cream cheese, softened
3/4 cup sugar
2 cups heavy whipping cream
1 tsp vanilla
1 box (3.4 oz) banana cream pudding mix
1 and 3/4 cup milk

In a large bowl with hand mixer, beat cream cheese and sugar until fluffy. Add whipping cream and vanilla, continue to beat until peaks form.
In separate bowl mix together pudding mix and milk. Whisk until it thickens.
Add pudding to cream cheese mixture and combine well.

For assembly
5-6 bananas, sliced
1 pkg (11ox) vanilla wafers, half left whole, half of them crushed into small pieces

Spread half cheesecake mixture over crust. Add layer of sliced bananas. Add layer of whole vanilla wafers. Top with the rest of cheesecake mixture, another layer of bananas and layer of crushed wafer pieces. Cover tightly with plastic wrap and refrigerate overnight.

Eggs Benedict Casserole

2 cups milk

8 large eggs

3 stalks green onions, chopped

1 teaspoon onion powder

1/2 teaspoon dry mustard

1 teaspoon salt

¾ pound Canadian bacon, cut into 1/2-inch dice

6 English muffins, toasted and cut into 1/2-inch pieces

½ teaspoon ground paprika

For the sauce

1 cup milk

1 (.9 ounce) package Hollandaise sauce mix

¼ cup butter

Grease a 9×13-inch baking dish with cooking spray. Whisk together milk, eggs, green onions, onion powder, dry mustard and salt in a large bowl until well combined. Set aside.

Layer 1/2 of the Canadian bacon in the prepared baking dish. Cover with English muffins. Top with remaining Canadian bacon, then pour egg mixture over everything. Cover the baking dish with plastic wrap and refrigerate, 8 hours to overnight.

Preheat the oven to 375 degrees.

Remove plastic wrap from the baking dish. Sprinkle casserole with paprika and cover the baking dish with aluminum foil.

Bake in the preheated oven until eggs are nearly set, about 30 minutes. Remove the foil and continue baking until eggs are completely set, about 15 minutes more.

When casserole is almost finished baking, make sauce: Whisk together remaining milk and Hollandaise sauce mix in a saucepan over medium heat. Add butter; cook, stirring frequently, until boiling. Reduce heat to medium-low and simmer, stirring constantly, until thickened, about 1 minute.

Slice casserole into pieces. Drizzle warm sauce over each piece.

Kentucky Hot Brown Sliders

Kentucky Hot Brown Sliders

12-count package Hawaiian sweet rolls
1 lb deli turkey breast, thinly sliced
8 slices white sharp cheddar cheese
8-12 slices of bacon, cooked until crisp
12 slices roma tomatoes

For the Mornay Sauce
3 tbsp butter
3 tbsp all-purpose flour
1 and 1/2 cups milk
salt and pepper to taste
dash nutmeg
1 cup shredded cheddar cheese

Butter Topping
1/2 stick butter, melted
1 tbsp dijon mustard
1/2 tbsp poppy seeds
2 tsp worcestershire sauce
salt and pepper to taste

In a small saucepan, melt butter over medium heat. Whisk in the flour. Cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Bring to a boil, whisking constantly until thickened (2-3 minutes). Reduce heat to low and stir in cheddar cheese. Remove from heat and stir in salt, pepper and nutmeg.

Preheat oven to 350. Line a 9×13 pan with foil. Spray with Pam. Using a large knife, slice the rolls horizontally so you have one big bottom half of rolls and one big top half. (Do not pull individual rolls apart). Put bottom portion in the 9×13. Evenly layer on bottom bun turkey (use half for the bottom), white cheddar slices, bacon and tomato. Spread Mornay sauce over the tomatoes and then layer second half of turkey on top of sauce. Top with the top portion of buns.

For the butter glaze: in a small bowl, whisk together melted butter, dijon, poppy seeds, worcestershire, salt and pepper until well combined. Brush butter mixture over top of buns. Cover pan with aluminum foil and let sit for 10 minutes. Bake covered 20 minutes. Remove foil and return to oven another 5 minutes until lightly browned. Cut into individual sliders and serve.

Hawaiian Pork Chops

Hawaiian Pork Chops

4 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1/2 cup chopped green pepper
1/2 cup thinly sliced onion
1 can (14-1/2 ounces) reduced-sodium beef broth
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cider vinegar
2 tablespoons cornstarch
3 tablespoons cold water
Hot cooked rice

Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook pork chops until lightly browned, 3-4 minutes on each side. Remove and keep warm. In the same skillet, saute green pepper and onion in remaining 1 teaspoon oil until almost tender, about 2 minutes. Stir in broth, pineapple, ketchup, brown sugar and vinegar. Bring to a boil. Return pork to the pan. Reduce heat; cover and simmer, 5-7 minutes. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Serve with pork over rice.

Spaghetti Pizza

Spaghetti Pizza

Cooking spray
1 (8 ounce) package spaghetti, broken into 2-inch pieces
2 cups shredded mozzarella cheese, divided
¼ cup milk
1 large egg, beaten
¼ teaspoon salt
¼ teaspoon garlic salt
1 (16 ounce) jar spaghetti sauce
1 teaspoon dried oregano
¼ teaspoon dried basil
4 ounces pepperoni sausage, sliced

Preheat the oven to 425 degrees. Grease a 9×13-inch baking dish with cooking spray. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse with cold water. Mix 1/2 cup mozzarella, milk, egg, salt, and garlic salt together in a large bowl. Add drained spaghetti and mix until well combined. Spread mixture into the prepared baking dish. Bake in the preheated oven for 15 minutes. Remove from the oven and reduce the temperature to 350. Spread spaghetti sauce over noodle mixture. Sprinkle with oregano and basil, then top with remaining 1 1/2 cups mozzarella. Arrange pepperoni over cheese. (At this point add any other pizza toppings you like.) Return to the oven and bake until the cheese is bubbly and beginning to brown, about 30 minutes. Let stand for 5 minutes before cutting.

Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

For the dressing:
2 tsp dijon mustard
2 tbsp fresh lemon juice
2 tsp worcestershire
3/4 cup mayonnaise
2 tsp minced garlic
1 tsp anchovy paste
1 tsp seasoned pepper
1/3 cup finely grated parmesan cheese

Whisk all ingredients except parmesan. After well combined, stir in the parmesan until well combined,. Refrigerate until ready to put salad together.

For the salad:
8 ounces uncooked rotini pasta, boiled al dente and drained
2 hearts of romaine, chopped into one inch pieces
3/4 lb cooked, chopped chicken (I used rotisserie breasts)
shave parmesan

In large bowl, add pasta, romaine and chicken, top with the dressing. Using tongs, toss to coat everything well. Add the croutons and toss. Garnish individual servings with shaved parmesan.

Pepper Steak and Zucchini

Pepper Steak and Zucchini

2 Tbs olive oil
2 Tbs soy sauce
1 1/2 honey
2 cloves garlic
1 tsp minced ginger
1/4 tsp black pepper
1 1/2 Tbs corn starch
2lb flank steak, thinly sliced into strips against the grain
1 red bell pepper, coarse chop
2 small/medium zucchini, coarse chop
1 large onion, coarse chop
3 cloves of garlic, minced
1 tsp minced ginger
salt and pepper
3 to 4 Tbs sesame oil or olive oil

For the sauce:
1/2 cup chicken broth
2 Tbs soy sauce
1 1/2 Tbs corn starch

Whisk marinade ingredients and pour over steak. Let marinade at least 30 minutes, a couple of hours is preferred.
Heat wok or large skillet to medium high. Heat oil and add steak, work in two batches. Let steak get a good sear and then toss to finish cooking. Remove steak from skillet and add veggies, garlic, ginger, salt and pepper. Cook, stirring often until crisp tender. Return meat to pan and stir in sauce. Coat well and cook until thickened a bit. Serve over rice.

Lemon Blueberry Pound Cake

Lemon Blueberry Pound Cake

For the cake
½ cup milk
1 tablespoon grated lemon zest, packed (I used 2 large lemons for zest and juice)
2 tablespoons fresh lemon juice
2 cups + 1 teaspoon all-purpose flour, spooned into measuring cup and leveled-off with a knife
¼ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries
1 stick unsalted butter, softened
1¼ cups granulated sugar
2 large eggs
¾ cup confectioners’ sugar
¼ teaspoon lemon zest, packed
1½ tablespoons fresh lemon juice

Preheat the oven to 350°F. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.

In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe.

In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside. In mixing bowl add butter and sugar. With a hand mixer, beat on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined. Transfer the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until the cake is golden brown and a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely. When the cake is cool, transfer it to a serving platter. Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving.

Greek Chicken Gyros w Tzatziki Sauce

Greek Chicken Gyros w Tzatziki Sauce

1 1/2 lb boneless, skinless chicken thighs (breasts ok if you prefer)

shredded lettuce

chopped tomato

sliced red onion


1 lemon

1/4 cup olive oil

1/4 cup dry white wine

10 cloves minced garlic

2 tbsp oregano

1/2 tsp dried rosemary

1/2 tsp salt

1/2 tsp pepper

1/2 cup greek yogurt

Place all marinade ingredients except yogurt in blender or food processor and blend until uniform.  Place uncut chicken in gallon baggie, add yogurt and blended marinade.  Coat chicken well and refrigerate at least 30 minutes up to 12 hours.

Grill chicken 10-15 minutes turning every few minutes until done.  Or bake 400 degrees about 30 minutes.  Let chicken rest a few minutes before chopping into bite sized pieces.

Tzatziki sauce:

2 cups plain Greek yogurt

1 cucumber shredded with veggie shredder, then squeezed tightly with cheese cloth to eliminate liquid

2 packets of fresh dill, finely chopped

salt and pepper to taste

lemon juice, eyeball it

olive oil, eyeball it

In a mixing bowl add yogurt, shredded cucumber, dill, salt and pepper.  Stir in a little lemon juice and olive oil at a time and keep adding until desired thickness.  Refrigerate 30 minutes or overnight.

To serve:  Take pita bread and spread generous amount of Tzatziki sauce.  Top sauce with chicken, lettuce, tomato and onion.  Eat it pizza style or wrap in aluminum foil taco style.

Baked Club Sliders

12-count package Hawaiian Sweet Dinner Rolls
1 lb sliced turkey
1 lb sliced ham
1 lb cooked bacon
8 slices provolone cheese, sliced in half
1/2 cup butter, melted
2 tbsp brown mustard
1 tsp onion powder
1 tbsp worcestershire sauce
1/2 tsp sugar
1 tbsp poppy seeds

Without breaking rolls into little squares, cut them (still attached) horizontally, making a set of bottoms and a set of tops. Place the bottoms in 9×13 baking dish. Spread generously with mayonnaise. Layer bottom buns with turkey, ham, bacon and then cheese half slices, layering across the buns. Place top layer of buns on top of the meat and cheese.
In a medium bowl mix together the rest of the ingredients. Brush the mixture over the tops of the buns.
Bake at 350 degrees 15-18 minutes until cheese is melted and rolls are golden on top.
Let cool 5 minutes. Cut into individual sliders and serve.