Sunday, June 29, 2014

Banana Split Pie

1 graham cracker crust
1 pkg vanilla pudding, made to package directions
18 maraschino cherries
2 sliced bananas
1/2 cup crushed pineapple well drained
1/4 cup chocolate fudge sauce
3 tbls Carmel sauce

I made the vanilla pudding for this recipe, but instant vanilla pudding can be substituted.
Start by slicing two bananas. To keep them from turning brown, put them in a bowl of water with 1 tsp of lemon juice.

Drain the pineapple and squeeze as much of the liquid out as possible. Set aside. Next drain the cherries.

To assemble the pie, add the pineapple, and banana slices. Then add the fudge sauce. Pour the pudding on top.

Bake until set. About 20 to 25  minutes. Drizzle the Carmel sauce on top.

Let it cool completely before serving.

Creamy Chicken Bake

2 cups coded chicken cubed  
1 can cream of celery soup
1 10 oz mixed veggies
2 cups biscuit mix
1/4 cup chopped onions
2 teaspoons minced garlic
1cup Milk
Punch of Salt
1 cup shredded cheddar Cheese 

Mix the biscuit mix and the milk together and set aside. 
In a baking dish add the chicken, veggies, salt garlic and onion. Add the soup and the rest of the milk. 
Mix to combine. 
Next add the biscuit mix and top with the cheese. 
Bake at 350 for 20 to 25 minutes, or until it is coked through and the top is golden brown. 

Gluten free Gnocchi

Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...