Banana Pudding Recipe from The Billy Graham Training Center at the COVE

Banana Pudding 
Ingredients

• 1 package (3.4 oz) instant vanilla pudding mix 
• 1 cup whole milk 
• 7 oz sweetened condensed milk 
• ½ tablespoon lemon juice 
• 1 teaspoon vanilla extract 
• 8 oz heavy cream 
• 2 tablespoons powdered sugar 
• Vanilla Wafers 
• Bananas, sliced as needed 
• Extra sweetened whipped cream as needed for topping 

Whip the heavy cream and powdered sugar into soft peaks. In a separate bowl, whisk together the pudding mix, milk, condensed milk, lemon juice and vanilla extract. Slowly whisk in the pudding mix and continue whisking for 2 minutes. Fold the whipped cream into the pudding mixture 1/3 portions at a time. In the bottom of a 9”x9” casserole dish, spread an even layer of vanilla wafers. Spread sliced bananas on top of wafers. Spread half of pudding mixture over the bananas. Repeat wafers, bananas, and pudding. Top with sweetened whipped cream. For best results, make 1 day ahead of time and chill overnight. For other recipes visit our blog at www.notesfromthecove.com See what’s going on at The Cove on our website here: www.TheCove.org

Cheese Ball

Ingredients
1 (1 oz. ) package ranch dressing mix
2 1/2 cups shredded cheddar cheese...
2 (8 ounce) packages of cream cheese
1 1/2 - 2 cups of chopped pecans

Mix dressing mix and Cheddar cheese into the cream cheese.
Shape the mixture into a ball.
Roll the ball in the chopped nuts.
Refrigerate covered until ready to serve along with carrots, celery or your favorite crackers. 

Crunchy Coleslaw

·        ¼ cup mayonnaise 

·        ¼ cup sour cream

·        2 Tbsp white wine vinegar 

·        Kosher salt and pepper 

·        3 Tbsp prepared horseradish, squeezed of excess liquid 

·        1/4 sweet onion, finely chopped 

·        1/4 cup fresh dill, roughly chopped 

·        1/2 small red cabbage (about 8 oz), cored and chopped 

·        1/4 small green cabbage (about 8 oz), cored and chopped 

·        2 Kirby cucumbers (about 8 oz), cut into 1/4-in. pieces 

·        2 stalks celery, cut into 1/4-in. pieces 

·        1 Granny Smith apple, cored and cut into 1/4-in. pieces 

·        1/2 cup walnuts, toasted and chopped (optional) 

 In a large bowl, whisk together the mayonnaise, sour cream, vinegar and 1/2 tsp each salt and pepper. Stir in the horseradish and onion, then the dill.

Add the cabbages, cucumbers, celery and apple and toss to coat. Fold in the walnuts (if using). 

PER SERVING 100 CAL. 6 G FAT (1 G SAT FAT).

5 MG CHOL. 215 MG

Woman’s day June 2015

Spicey Cold Slaw

1 medium cabbage (firm and heavy  for size
1 medium sweet onion
1 medium green bell pepper

Shred cabbage, onion, and green pepper in a large bowl with a tight cover.


In a medium saucepan combine:

• 1 c. sugar
• 1 c. white vinegar
• 3/4 c. canola oil
• 1 tsp. salt
• 1 tsp. mustard seed
• 1 tsp. celery seed

Boil for 5 min. and pour immediately over cabbage mixture. Refrigerate for at least 24 hours before serving.  Will keep for several weeks.

From Pam's Kitchen

Meatloaf Ann Mc

1 Medium Pkg. Ground Beef

1 ½ Cup of Bread Crumbs (I use real bread)    

2 Eggs

¼ Chopped Bell Pepper

½ Small Sweet Onion (chopped fine)

1 Small Can of Tomato Paste

1 Small Can Evaporated Milk (if you want it richer, use real cream)

Salt and Pepper to taste

Mix all ingredients well using the milk last.  Place in meat loaf pan or any oven cookware

Spread ketchup over top and cook for 30-45 minutes.  (You may need to drain grease off top several times as it finishes cooking.

Hint:  Mix all the ingredients together and place in refrigerator overnight or at least 3-4 hours, this “marries all the flavors together”.

ENJOY!! A. McAllister

Easy Baked Beans

4 slices bacon

3/4 c. chopped onion

3 lb. can pork and beans

3 T. brown sugar

4 t. Worcestershire sauce

1 t. heaping spoon mustard

Easy Chess Bars

·        1 pkg. yellow cake mix (butter flavored)
·        1 stick margarine-melted
·        1 ½ cup pecan pieces
·        1 egg

 Mix above ingredients together and press into the bottom of a 9 x 13” pan to form a crust. 

 ·        8oz. pkg. cream cheese
·        1 box powdered sugar about 3 ¾ cups
·        2 eggs
·        1 tsp. vanilla
 Beat the cream cheese and eggs. Add vanilla. Add powdered sugar a little at a time. Cream well. Pour over the crust and Bake at 350 for 1 hour. Cool and cut into squares.                                                                              Martha Robinson

Easy Lemonade Cloud Pie

2 Graham Cracker Crusts

Lemonade Filling:

• One 14-ounce can sweetened condensed milk, chilled
• One 12-ounce container whipped topping, thawed
• One 6-fluid-ounce can frozen lemonade concentrate, thawed
• garnish with lemon peel

For the filling: In a large bowl, add the sweetened condensed milk and whipped topping. Fold the two together gently until combined, being careful to keep the mixture light and fluffy. Add the lemonade concentrate and continue to gently fold. Be sure to avoid letting the mixture get too thin. Pour the filling into the pie crust. Place in the freezer to chill overnight.
Sprinkle with a little lemon peel and serve!

Vonne's Onion Casserole

Vonne's Onion Casserole

1 bag of onions depends on the size or how many you want

1 stick of butter

1 large and a small can of cream of mushroom soup 

1 cup herbal stuffing

Shredded cheese enough to cover the top 

Chop onions in small chunks in a 13 x 9 or a 3-quart ovenproof dish. Melt margarine and pour over onions tossing to coat onions. Pour cream of mushroom soup over onions. Sprinkle herb stuffing over mixture. Take a big spoon and push stuffing down into the soup but do not mix. Bake at 350 degrees or until bubbly for 25 minutes or so. If desired sprinkle cheese on top after taking it out of the oven.

Vonne

Blackeyed Pea Salad

I have a recipe for a marinated dish that goes well with most anything   

1can corn

1can blackeyed peas

1med jar pimentos

(Drain)

1bell pepper

1 med onion 

(Diced) 

3 T.Tiger Sauce

3/4 cup sugar

1/2 cup vinegar

1/2 cup oil

Mix corn peas pimentos 

Pepper and onion

Mix other ingredients   Add to veggies 

Better if made day before put in frig

Lillian

Red Neck Caviar

• 1 can black beans
• 1 can black eyed peas
• 1 can chick peas
• 1 can corn
• 1 large onion chopped
• 1 pepper yellow, red or green chopped
• 1 8oz. bottle of Italian Dressing
• 2 cans diced tomatoes only drain 1 can
• 1/2 pack Taco Seasoning

Rinse all beans and peas, add tomatoes, onion, pepper. Pour dressing over and mix. Add taco seasoning. Refrigerate overnight. Serve as pickup with crackers and sour cream. from Cathy

Mounds Cake Courtney Luper

heart emoticon MOUNDS CAKE heart emoticon

***Not Diet**** Chocoholics BEWARE!!!! Highly addictive! 

You will Need :
1 Devil's Food Cake Mix
2 cups sugar (divided)
24 large marshmallows
1 1/2 cups milk (divided)
14 oz pkg. coconut
1 stick of butter
1 1/2 cups of chocolate chips

Mix and bake cake according to package directions. Combine 1 cup of sugar, marshmallows and 1 cup of milk 

in a med. saucepan...cook over low heat until marshmallows are melted..... Stir in coconut and spread on top of warm cake

Mix butter 1 cup sugar and 1/2 cup milk in a small saucepan.. bring to a boil...stir in chocolate chips and spread over 

coconut mixture.

Courtney Luper

SLOW COOKED BACON CHEESE POTATOES

*Can be cooked in the oven - 200c for an hour, covered.

Ingredients

200g bacon, diced
2 medium onions, thinly sliced
4 medium potatoes, thinly sliced
225g cheddar cheese, thinly sliced
salt and pepper
butter
Spring Onions (optional)

Instructions
1. Line slow cooker with tinfoil, leaving enough to cover the potatoes when finished.
2. Layer half each of the bacon, onions, potatoes and cheese. Season to taste and dot with butter.
3. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter.
4. Cover with remaining foil.
5. Cover and cook on low for 10-12 hours

From FB

Oreo Lasagna

Oreo Lasagna
.
Serves 16

Ingredients
1 package oreo cookies
4 tbsp. butter, melted
8 oz reduced fat cream cheese, softened
1/4 cup sugar
2 tbsp. skim milk
12 oz fat free cool whip
6 Snack Pack Fat Free Chocolate Pudding cups (or make 1 package of chocolate pudding)

Instructions
1.Spray a 9x13 casserole dish with nonstick spray
2.In a food processor, or in a zip closed bag, crush the Oreo Cookies (I used the bag version and it was super easy without all the clean up of the food processor)
3.Set aside 1 cup of crushed Oreos for topping
4.Combine remaining crushed Oreo's with melted butter
5.Press buttered Oreo's into the bottom of the prepared dish
6.In a small bowl whip the softened cream cheese using a handheld mixer until light and fluffy
7.Mix in sugar, milk and 1 1/4 cups of cool whip until well combined
8.Spread cream cheese layer over the Oreo crust until smooth and even
9.Layer chocolate pudding in an even layer over the cream cheese
10.Spoon remaining cool whip over pudding and gently smooth
11.Sprinkle on mini chocolate chips
12.Place in refrigerator to chill for at least 4 hours but overnight is best
13.Serve & ENJOY!!

Notes
Each serving is 8 WW+ points
Nutritional Info
Calories 309 Calories from Fat 127 Total Fat 14.1g Saturated Fat 7.0g Cholesterol 20mg Sodium 265mg Potassium 46mg Carbohydrates 42.9g Dietary Fiber 1.0g Sugars 28.4g Protein 3.5g
Vitamin A 6% - Vitamin C 0% - Calcium 7% - Iron 6%
By MJ

Easy Cobbler

Ingredients

·         1/2 cup unsalted butter(1 stick)

·         1 cup self-rising flour

·         1 cup sugar

·         1 cup milk 

·         4 cups fruit 

Directions

1. Preheat oven to 400 degrees F.
2. Melt butter in the microwave in 2-quart baking dish.
3. Stir together peaches and juice with melted butter. (I use frozen strawberries.)
4. In a small bowl mix flour and sugar. Stir in milk. Pour mixture over fruit.
5. Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.

Heath Bar Cake

Butter pecan cake mix 
1/2 c. Oil
3 eggs
Bag of Heath Bar pieces

Eagle Brand sweetened condensed milk

Large tub Cool Whip

Make the cake mix according to directions Add one cup broken pieces Heath bar.

Bake as usual when finished poke holes in warm cake using the end of a wooden spoon. Pour one can Eagle Brand sweetened condensed milk over top of warm cake. Let cake cool. Slather generously with Cool Whip and sprinkle more Heath Bar pieces.

Phyllis Lefler

Chocolate Peanut Butter Pretzel Bars

Use a 9x13x2 pan

• 2 cups finely crushed pretzels
• 1 1/2 cups powdered sugar
• 1 1/2 stick melted butter
• 1 cup peanut butter

ICING mix together

• 1 1/2 cups milk chocolate chips melted
• 1/4 cup peanut butter

Mix together pretzels, powdered sugar, melted butter and 1 cup peanut butter. Place in pan and press down.

Pour chocolate chips and peanut butter icing over mixture and let set for 1 hour in refrigerator.

Sandra Pearson

Ultimate Superfood Salad

Ingredients

For the Dressing

• 1/4 cup grapeseed oil
• 1/2 cup lemon juice, fresh
• 1 tablespoon ginger, peeled and grated
• 2 teaspoons whole grain mustard
• 2 teaspoons pure maple syrup, optional
• 1/4 teaspoon salt, or to taste

For the Salad

• 2 cups dinosaur kale, tightly packed and thinly sliced
• 2 cups red cabbage, thinly sliced
• 2 cups broccoli florets
• 2 large carrots, peeled and grated
• 1 medium red bell pepper, sliced into matchsticks
• 1/2 cup fresh parsley, chopped
• 1 cup walnuts
• 1 tablespoon sesame seeds
• Optional Topping: 2 medium avocados, diced

Directions

Whisk together all ingredients for the dressing (or put everything in a small blender and blend) and set aside until ready to use.

Add the kale, cabbage, broccoli, bell pepper, and carrots to a large serving bowl.

Pour desired amount of dressing over the salad and toss until everything is coated.

Add the parsley, sesame seeds and walnuts and toss again. Top with avocado if desired. May be served as an entrée salad or as a side salad to your favorite meal.

Nutrition Information

Serves: 8 | Serving Size: 1/8 of salad (does not include avocado)

Per serving: Calories: 290; Total Fat: 23g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 0mg; Sodium: 138mg; Carbohydrates: 13g; Dietary Fiber: 6g; Sugars: 5g; Protein: 5g

Nutrition Bonus: Potassium: 653mg; Vitamin A: 120%; Vitamin C: 142%; Calcium: 9%; Iron: 10%

Cinnamon French Toast Breakfast Wrap

Ingredients

• 1 (34g) Whole-Wheat Tortilla (approx. 100 calories, no added sugar)
• 1 tablespoon Peanut Butter, all-natural
• 1/3 medium Banana, diced
• 2 tablespoons Blueberries
• 2 Eggs
• 1 tsp Cinnamon
• 1/2 tsp Vanilla extract
• Other optional filling ingredients: Strawberries, diced; Maple Syrup, Nut Butter, Shredded Coconut (unsweetened)

Directions

Heat a large skillet over medium-high heat and prepare it with an all-natural cooking spray or coconut oil.

Whisk eggs, cinnamon and vanilla together in a shallow bowl. Dip wrap in shallow bowl, making sure to cover the entire wrap with the egg mixture. There will be leftover egg mixture.

Lay the wrap flat on the skillet and cook for about 2-4 minutes on each side.

Transfer wrap to a plate and use the same heated skillet (you may need more cooking spray or oil) to cook up the leftover egg mixture, omelet style. Cooking your egg omelet or pancake style makes the egg easier to transfer to your wrap and it also will stay put in the wrap better.

Add in your favorite filling ingredient like diced bananas, blueberries and peanut butter.

Roll up your Cinnamon French Toast Wrap and cut in half, if desired. You can add a drizzle of maple syrup and a sprinkle of shredded unsweetened coconut over the top.

Nutrition Information

Serves: 1 | Serving Size: 1 French toast wrap

Per serving: Calories: 401; Total Fat: 19g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 387mg; Total Carbohydrate: 38g; Dietary Fiber: 9g; Sugars: 8g; Protein: 20g

Nutrition Bonus: Potassium: 295mg; Vitamin A: 13%; Vitamin C: 11%; Calcium: 13%; Iron: 31%

Key Lime pie

9" graham cracker pie shell

14 oz.can sweetened condensed milk

3 eggs yolks ( not used)

1/2 c. Nellie & Joe's key west lime juice

Blend until smooth.

Pour filling into pie shell pie shell bake at 350 for 15 minutes .

Allow to stand 10 minutes before refrigerating.

Just before serving, top with freshly whipped cream and garnish with lime slices.