Banana Split Dessert

Creamy, yummy, easy.  Just a few ways to describe this dessert.  It makes a 9x13 but I usually make half the recipe for an 8x8 pan unless I'm feeding a crowd.

Banana Split Dessert

1 1/2 cups graham cracker crumbs
1 c. sugar, divided
1/3 c. butter, melted
2 (8 oz.) pkgs. cream cheese, room temp
1 (20 oz.) can crushed pineapple, drain
4-6 bananas
2 c. milk
2 (4 serving size) boxes vanilla pudding
2 c. Cool Whip, thawed, divided
1 c. chopped pecans or toffee pieces (found in baking aisle)

-Mix crumbs, 1/4 c. sugar and butter.  Press into 9x13 pan.  Freeze 10 minutes.
-Beat cream cheese and 3/4 cup sugar.  Spread over crust.
-Top with pineapple.
-Slice 4 bananas-arrange over pineapple.
-Pour milk into bowl.  Add pudding mix.  Mix well.  Gently stir in 1 cup Cool Whip.  Spread over banana layer.  Top with remaining Cool Whip.  Sprinkle nuts and/or toffee pieces if desired.

Kikki's Cordon Bleu

This is another recipe from my sister Amy.  It's an easier version of Chicken Cordon Bleu.  Very good!  We like to save it for special occasions.

Kikki's Cordon Bleu

4 boneless chicken breasts
1 egg
1 c. crushed Ritz crackers
3/4 tsp. salt
1/2 lb. fresh mushrooms, sliced
2 Tbsp. butter
4 slices ham
4 slices Swiss cheese

Flatten chicken to 1/4 inch thick.  Beat egg.  Combine crumbs and salt on plate.  Saute mushrooms in butter, set aside.  Dip chicken in egg then crumbs.  Brown in butter in skillet.  Put chicken on a jelly roll pan or baking dish.  **Layer with ham, mushrooms, cheese.  Bake at 350 for 20 minutes or until chicken is cooked through. 

**( I usually cook chicken first and then layer with ham, mushrooms, and cheese and bake again until cheese is melted...just to make sure the chicken gets cooked and everything else doesn't get too cooked!)

Amy's Teriyaki Meatballs

This is a recipe I got from my sister Amy.  It's cooked in a crockpot and only has 3 ingredients.  Can't get much easier than that!  It also serves a lot.  We like to serve it over brown rice.  Makes about 80 meatballs.  (Depending on what size of package your frozen meatballs come in.)  I think this would be even better with homemade meatballs!

Amy's Teriyaki Meatballs
1 package Frozen Homestyle Meatballs
1 can crushed pineapple + juice
1 bottle Teriyaki Sauce (Pineapple, honeyglazed if available)

Throw in a crockpot and cook on high for 3-4 hours.  Serve over brown rice.

Fresh Collard Breakfast Burritos

Here's a little recipe I invented this week.  I've been trying to decide what to call these but I can't seem to come up with anything except yummy.  Tory's main word he kept using to describe them was "fresh".  We had them for dinner so I don't know if "breakfast" is the right word either.  But...they DO have collard greens in them!  Ha!  Call them what you want.  They are tasty and my whole family gobbled them up.  You could easily make this vegetarian by leaving out the eggs and adding white, pinto, or black beans or scrambled tofu instead.  I think some mushrooms and/or peppers would have been good in here, too.  Whatever you do, don't scrimp on the collards!  So delicious and very "fresh".

Fresh Collard Breakfast Burritos
1/2 onion, diced
8 large collard leaves (at least!)
2 cups leftover brown rice, or cook up some fresh
3 eggs, beaten
1-2 avocados
lime juice
salsa
tortillas

Cut out tough center stems in each collard leaf and discard.  Stack leaf pieces together and roll tightly lengthwise (like a cinnamon roll).  Slice into thin pieces and then slice through each of those to make small pieces of the collard leaves.  Set aside.

In large skillet, saute onion in a little olive oil.  Add collards.  Saute for about 5 minutes.  Add brown rice and heat through.  Push contents over to one side of the skillet and add beaten eggs.  Scramble eggs until about half-way cooked and then mix with rice and greens.  Season with salt and pepper if desired.  I, of course, used my favorite Mrs. Dash-garlic and herb.

In a small bowl mash avocados and a few squirts of lime juice (and salt if desired).  To assemble burritos I like to spread the avocado mixture on the tortilla first (helps hold it all together).  Then put egg/rice/greens mixture on top.  Top with salsa! 
This recipe made 8 burritos.