Plains Edition Recipes 6-2-12
From the Kitchen of: Marcey Dyer, Pierce, Colo.
2 Bananas, sliced
4 scoops Vanilla Ice Cream
1/2 c. Hot Fudge
4 scoops Chocolate Ice Cream
1/4 c. Pecans, chopped
1/3 c. Heavy Cream, whipped and sweetened
4 Maraschino Cherries
Divide bananas among 4 bowls. Top each with 1 scoop of vanilla ice cream, 1 tablespoon hot fudge, 1 scoop of chocolate ice cream and another spoonful of fudge. Sprinkle with nuts. Top with whipped cream. Finish with a cherry on top. Yield: 4
From the Kitchen of: Chris Bryant, Johnson City, Tenn.
10 Bananas, sliced
1 small Cool Whip
1 (8 oz) Sour Cream
1 pkg. Instant Vanilla Pudding, prepared with 2 cups milk
Place vanilla wafers in bottom of dish. Slice bananas and place on top of wafers. Mix cool whip, sour cream and vanilla pudding. Pour over bananas and wafers. Cover and refrigerate overnight.
From the Kitchen of: Sharon Raasch, Imperial, Neb.
1 (8 oz) pkg. Cream Cheese, softened
3/4 c. Sugar
2 (1 oz) squares Semisweet Chocolate, melted
1 t. Vanilla Extract
1 prepared 9-inch Butter Flavored Pie Crust
1 (21 oz) can Cherry Pie Filling
Preheat the oven to 325 degrees. In a small bowl, beat the cream cheese until fluffy. Add the sugar, chocolate, vanilla extract and eggs. Mix well. Place the crust on a baking sheet. Pour the mixture into the crust. Bake for 35 minutes or until the filling springs back when touched lightly. Cool on a wire rack. Spread the cherry pie filling over the top. Chill until ready to serve.
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