Banana Pudding

Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.

Prep: 30 mins – Cook: 15 mins – Cool: 15 mins

3/4 cup sugar, divided
1/3 cup all-purpose flour                             original-nilla-banana-pudding
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish

1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.

3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.

4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.

Makes 8 servings

Mandarin Pecan Salad

exps38412_CFT1191211D23

Recipe by: Taste of Home Test Kitchen

15 M ¦ 2 SERVINGS


 

INGREDIENTS

 

  • 2 cups torn romaine
  • 1 snack-size cup (4 ounces) mandarin oranges, drained
  • 10 pecan halves
  • 1 tablespoon dried cranberries

POPPY SEED DRESSING:

  • 3 tablespoons olive oil
  • 4 teaspoons honey
  • 1 tablespoon red wine vinegar
  • 3/4 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • Dash onion powder
  • 1/2 teaspoon poppy seeds

 

DIRECTIONS

 

  1. Divide the romaine, oranges, pecans and cranberries between two salad plates. In a blender, combine the oil, honey, vinegar, mustard, salt and onion powder; cover and process until smooth. Stir in poppy seeds. Drizzle over salads.

 


 

Orange Poppy Seed Salad

Orange-Poppy-Seed-Salad_exps165818_THCA2916394B11_09_11b_RMS

Recipe by: Taste of Home Test Kitchen

35 M ¦ 8 SERVINGS


 

INGREDIENTS

 

  • 8 cups torn romaine
  • 1 can (15 ounces) mandarin oranges, drained
  • 3/4 cup chopped walnuts, toasted
  • 2/3 cup canola or olive oil
  • 1/2 cup sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon poppy seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 cup pomegranate seeds

 

DIRECTIONS

 

  1. In a large bowl, combine romaine, oranges and walnuts. Place oil, sugar, vinegar, poppy seeds, salt and mustard in a jar with a tight-fitting lid; shake well. Pour desired amount over romaine mixture; toss to coat. Sprinkle with pomegranate seeds. Refrigerate remaining dressing.

 


 

***TO MAKE AHEAD: Prepare salad dressing up to 3 days in advance; mix well before serving.

Ice Cream Sandwich Dessert

exps27091_TH854207D45A.jpg

Recipe by: Taste of Home Test Kitchen

10 M + FREEZING ¦ 18 SERVINGS


 

INGREDIENTS

 

  • 17 miniature ice cream sandwiches, divided
  • 1 jar (12 ounces) caramel ice cream topping
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1/4 cup chocolate syrup
  • 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped

 

DIRECTIONS

 

  1. Arrange 14 ice cream sandwiches in an ungreased 13-in. x 9-in. dish. Cut remaining sandwiches in half lengthwise; fill in the spaces in the dish. Spread with caramel and whipped toppings. Drizzle with chocolate syrup. Sprinkle with chopped candy bar. Cover and freeze for at least 45 minutes. Cut into squares.

 


 

Thyme Chicken Marsala

exps34312_CW1009195D40

Recipe by: Taste of Home Test Kitchen

30 M ¦ 2 SERVINGS


 

INGREDIENTS

 

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon plus 1/4 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1 medium carrot, julienned
  • 1 small sweet yellow or red pepper, julienned
  • 3 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 1/3 cup marsala wine or reduced-sodium chicken broth
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

 

DIRECTIONS

 

  1. Place chicken in a large resealable plastic bag; flatten to 1/4-in. thickness. Add flour and 1/8 teaspoon each salt and pepper; shake to coat. Set aside.
  2. In a large skillet, saute carrot and yellow pepper in 1-1/2 teaspoons oil for 3 minutes or until vegetables are tender. Add garlic and remaining salt and pepper; cook 1 minute longer. Transfer to two serving plates; keep warm.
  3. In the same skillet, heat remaining oil over medium heat. Cook chicken for 3-4 minutes on each side or until meat is no longer pink; place over vegetables. Add wine and thyme to the pan; cook for 1 minute, stirring to loosen browned bits. Serve with chicken.

 


 

Skillet Pork Chops with Zucchini

exps642_CF1753657D5_RMS

Recipe by: Taste of Home Test Kitchen

1 H 15 M ¦ 6 SERVINGS


 

INGREDIENTS

 

  • 3 tablespoons all-purpose flour
  • 2 tablespoons plus 1/4 cup grated Parmesan cheese, divided
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 6 boneless pork loin chops (4 ounces each)
  • 1 tablespoon canola oil
  • 2 medium onions, sliced
  • 1/4 cup warm water
  • 3 medium zucchini (about 1 pound), sliced
  • 1/2 teaspoon paprika

 

DIRECTIONS

 

  1. In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
  2. In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

 


 

Zucchini Pork Dinner

Zucchini-Pork-Dinner_exps4194_W101973175B05_12_2bC_RMS

Recipe by: Taste of Home Test Kitchen

30 M ¦ 4-6 SERVINGS


 

INGREDIENTS

 

  • 3/4 pound pork cutlets, cubed
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 can (12 ounces) tomato juice
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  • 3 medium zucchini, halved and cut into 1/2-inch slices
  • Hot cooked noodles

 

DIRECTIONS

 

  1. In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

 


 

Tangy Grilled Pork Tenderloin

720645

Recipe by: Sadie

4 H 40 M ¦ 6 SERVINGS


 

INGREDIENTS

 

  • 2 pounds pork tenderloin
  • 2/3 cup honey
  • 1/2 cup Dijon mustard
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt

 

DIRECTIONS

 

  1. Place meat in a large re-sealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
  2. Prepare the grill for indirect heat.
  3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).

 


 

 

 

Lemon Blueberry Bread

food pic

Recipe by: ChezSpice

1 H 30 M ¦ 12 SERVINGS


 

INGREDIENTS

 

1/3 cup melted butter
1 cup white sugar
3 tablespoons lemon juice
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons grated lemon zest
1/2 cup chopped walnuts
1 cup fresh or frozen blueberries
2 tablespoons lemon juice
1/4 cup white sugar

 

DIRECTIONS

 

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
  3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

 


 

Chocolate Chip Nut Muffins

528168

Recipe by: Marais Leon


40 M ¦ 12 SERVINGS

 

DIRECTIONS

 

 

INGREDIENTS

 

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
  3. Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
  4. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.