Banana Split Cake

My cousin Sally first made this slice of heaven about 10 years ago and I have LOVED it ever since. About three years ago I made it and took to my mom's house for Christmas - where my Aunt Cheryl got hold of it - now guess what I have to bring EVERY year for Christmas to mom's?

Cast of Characters:
1 box of Nilla Wafers
2 sticks of butter
½ cup of sugar
2 eggs
3 cups powdered sugar
1 tsp of vanilla
½ tsp of salt
3 bananas
1 pt of strawberries
1 can crushed pineapple (WELL drained)
1 large tub of cool wHip
1 bag of Toll House Mini-Morsels

Crush the wafers, by whatever means necessary (I use my food processor). Melt butter, add crushed wafers, sugar and butter to a 9x13 pan, mix until well combined. Bake for 20 minutes in a 350° oven. COOL COMPLETELY!!! I can not emphasize this enough!!!

Set the butter and eggs out until they are at room temperature. Crack the eggs into a bowl, and add the butter. Mix on hgh speed until well blended, add the powdered sugar and mix slowly until all the sugar is incorporated, add the vanilla and salt, then beat on HIGH for no less than 20 minutes!!! Put mixture on the completely cooled crust, refrigerate over night.

Slice the bananas, and strawberries, drain the pineapple in a colandar, then put it into a kitchen towel and squeeze out the last of the juice. Layer bananas, berries, and pineapple. Cover with cool wHip, and top with morsels.

White Chili

MMMMMm - there are as many chili recipes in the world as there are stars in the sky. This is one of my favorite variations on the classic tomato and beef recipe.

Cast of Characters:

1 package of Chicken tenders
1 package of boneless skinless thighs
1 large can of chicken broth
1 large yellow onion
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 can of garbonzo beans
1 can of canellini beans
2 tbs of cumin
1 tbs of chopped garlic
2 cups of water
1 tbs of oil
2 tbs flour
2 tbs oilive oil

Dice the chicken and cook over medium-high heat in oil until lightly browned. Remove chicken, add diced vegetables saute over medium heat until the vegetables are soft. Add the rest of the ingredients. In a separate small skillet, combine olive oil and flour, lightly toast the flour in the oil making a nice roux. Let the chili boil for an hour, add the roux and cook until thick.

Let me know what you think...

Alpha Inventions

This is a MUST for all bloggers, you go to this website alphainventions.com and post the address of your blog, the next thing you know you have 40 hits in 20 minutes! I posted my Soup Blog, as well as my Child Care Answers blog (childcareanswers.blogspot.com) and they are both now doing incredibly well.

Why can't I think of this stuff?

Zuppa Toscana (Olive Garden Clone)

Hey everyone - I have been out of the loop for a while. Working on a blog for work and getting a ministry up and running at my church.

So today I decided it was time for a new recipe, ZUPPA!

Cast of Characters:

• 1 lb. Italian Sausage
• 1½ tsp crushed red peppers (optional!)
• 1 large diced white onion
• 4 strips of bacon
• 2 cloves garlic
• 2 large cans of Sue Bee Chicken Stock
• 1 cup heavy cream
• 1 lb diced potatoes (about three large ones)
• ½ lb. Kale 0r Swiss Chard
• 1 tsp Italian Seasoning
• 2 Bay Leaves

1. In a large soup pot, brown sausage with red pepper flake. Drain, set aside in a bowl (you can put a paper towel under it to collect any excess fat.
2. In the same pot, cook the bacon until crisp. Crumble. Set aside.
3. Remove all but 1 Tbs of the drippings, sautee onions and garlic, until the onions are clear.
4. Add the broth (or stock if you prefer it will be richer), the sausage, bacon, and potatoes. Simmer for 30 minutes.
5. 10 minutes before serving add the chopped kale or chard, then the cream, bring back to a boil.
6. Serve in a bread bowl.