Banana Pudding

Ingredients

• 1/2 cup sugar
• 1/3 cup all-purpose flour
• 1/4 tsp. salt
• 2 cups milk
• 4 eggs, separated
• 1 tsp. vanilla extract
• 1 (12 oz.) box vanilla wafers
• 5 bananas
• 1/4 tsp. cream of tartar
• 6 Tablespoons sugar

In top of double boiler, combine sugar, flour and salt. Add milk. Separate 4 egg yolks (meringue only uses 3 eg whites) and slightly beat these 4 yolks with a fork, stir into mixture. Place pan over boiling water and cook until the consistency of thick custard. Stir in vanilla. Line a glass-baking dish with vanilla wafers. Slice bananas over wafers. Pour half of custard over bananas. Repeat layering. In a small bowl, beat 3 egg whites with 1/4 teaspoon cream of tartar until soft peaks form. Gradually add 6 Tablespoons sugar, beating until stiff peaks form. Spread meringue over pudding. Bake at 425F for 10-14 minutes or until browned. Serves 8.

Baked Pot Roast with Vegetables

Ingredients

• 1 3-pound beef round rump roast boneless
• 1 large onion, sliced
• 4 potatoes, peeled and quartered
• 2 celery sticks, sliced
• 4 carrots, peeled and sliced
• 2 Tablespoons Worcestershire 
• 3 teaspoons salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 2 cups water

In a 5-quart Dutch oven, place beef round rump roast. Add onion, potatoes, celery, carrots. Worcestershire, salt, sugar, pepper and water. Cover and bake in 350 degree F oven for 3 1/2 hours. 

Peanut Butter Balls

Ingredients

• 1 stick butter
• 1 1/4 cup smooth Peanut Butter
• 1 box Confectioners sugar (1 lb.)
• 1/2 block Baker's unsweetened baking chocolate squares (4 oz.)
• 2 cups chocolate chips

Melt the stick of butter and combine in a large bowl with peanut butter and Confectioners sugar. Roll dough into balls and place on a cookie sheet. Refrigerate for 20-30 minutes. 

In a double boiler, melt Baker's unsweetened chocolate squares and chocolate chips. Dip balls in the melted chocolate and place on wax paper to harden.

Shrimp

Ingredients

• 1 pound cooked shrimp
• 1 stick of butter
• 1 lemon
• 1 pack dried Italian seasoning

Melt a stick of butter in a pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Bake at 350 for 15 minutes.

Pesto Cavatappi

Ingredients

• 1 box (16 oz.) cavatappi noodles
• 1/2 pint grape tomatoes, sliced in half lengthwise
• 1/2 pint sliced mushrooms
• 1/3 cup white wine (Crane Lake Riesling)
• 1/4 cup cream (half and half)
• 2 packets of Pesto Sauce Mix (1 oz. total)
• Extra Virgin Olive Oil
• Shredded Parmesan Cheese

Cook pasta as directed on packaging. While pasta is cooking, saute the tomatoes and mushrooms in about a tablespoon of olive oil. When the pasta is almost done, add the wine to the tomatoes and mushrooms and reduce for 2 minutes. Then add the cream to the tomatoes and mushrooms and reduce for another 1-2 minutes. Add the pesto and stir well.

Drain the pasta and add to the pesto mixture. Stir very well and let sit a minute to soak up the pesto. Plate and top with shredded Parmesan cheese. 

Pumpkin Pie

Ingredients

• 3/4 cup sugar
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby's 100% Pure Pumpkin
• 1 can (12 fl. oz.) Carnation Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425 degree Fahrenheit oven for 15 minutes. Reduce temperature to 350 degrees Fahrenheit; bake for 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.