Fluffy banana pudding

 You’ll need:

2 bags vanilla wafers
4 bananas, sliced
2 cups whole milk
1 (5 oz. ) box instant french vanilla pudding
1 (8 oz. ) package cream cheese
1 (14 oz. ) can sweetened condensed milk
1 (12 oz. ) container frozen whipped topping thawed, or equal amount sweetened whipped cream
how to make:

line the bottom of a 13×9 inch dish  or a big bowl with 1 bag of cookies and layer bananas on top. If you like you can repeat the layers and alternate with the pudding mix.
bowl 1- combine the milk and pudding mix and blend well using a handheld electric mixer.
bowl 2- combine the cream cheese and condensed milk together and mix until smooth.
fold the whipped topping into the cream cheese mixture.
add the cream cheese mixture to the pudding mixture and stir until well blended.
pour the mixture over the cookies and bananas and cover with the remaining cookies.
refrigerate until ready to serve!

Peach cobbler pound cake

Ingredients

Cake Ingredients:

• 2 ¼ cups all-purpose flour

• 1 Tbsp. baking powder

• ½ tsp. salt

• 1 ½ tsp. cinnamon

• ½ tsp. allspice

• ½ tsp. nutmeg

• 1 cup unsalted butter, softened

• 1 ½ cups granulated sugar

• 2 large eggs

• 1 cup plain Greek yogurt

• 2 tsp. vanilla extract

• 8 oz cream cheese, cubed

Peach Ingredients:

• 2 cans of peaches ( drained)

• 4 Tbsp. butter

• ½ cup packed brown sugar

Cinnamon Cream Cheese Frosting:

• 4 oz cream cheese, softened

• 4 Tbsp. butter, softened

• 1 ½ cups powdered sugar, sifted

• ½ tsp. cinnamon

• ¼ tsp. vanilla

        

Directions:

1. Preheat oven to 325 F. Grease a 10” Bundt pan with cooking spray and dust with flour. 

2. In a medium size bowl, whisk together the flour, baking powder, salt, cinnamon, allspice and nutmeg. Set aside.

3. In a large bowl, beat the butter until creamy. Add the sugar and beat until light and fluffy.

4. Beat in the eggs, one at a time, mixing well after each addition. Add in the Greek yogurt and vanilla and continue to beat on until completely incorporated and smooth.

5. Add in half the flour mixture until combined. Add the remaining flour mixture and continue to beat until smooth. Fold the cubed cream cheese into the batter.

6. In a large skillet, melt the butter over medium heat. Add the brown sugar and whisk until sugar is dissolved and bubbly.

7. Add the peaches and stir until well coated (about 3-5 minutes). Pour into the prepared Bundt pan. Pour the batter over the peaches. Make sure your Bundt pan has plenty of flour and oil to prevent sticking

8. Bake for 1 hour, and 30 minutes or until a toothpick inserted into the center comes out clean and cake begins to pull away from the edges.

9. Cool cake in Bundt pan for 15-20 minutes, then invert on a plate.

10. 10. For the frosting, in a medium size bowl, beat the cream cheese and butter until smooth.

11. 11. Add the sifted powdered sugar and beat until combined. Add the cinnamon and vanilla and stir to combine.

12. 12. Drizzle half of the frosting over the warm cake. Allow cake to cool completely and drizzle remaining frosting over the

Sweet potato pound cake

 

INGREDIENTS

• Cream Cheese Filling
• 1 (8 oz) package cream cheese, softened
• 1/4 cup (4 tablespoons) butter, softened
• 1/2 cup  Granulated Sugar
• 1 large egg
• 2 tablespoons all-purpose flour *
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• Sweet Potato Cake
• 2 cups all-purpose flour*
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups Granulated Sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup sweet potato purée (boiled and mashed)
• 1/4 cup vegetable oil
• 2/3 cup whole milk
• Maple Praline Frosting
• 1/2 cup packed Light Brown Sugar 
• 1/4 cup (4 tablespoons) unsalted butter
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon maple extract
• 1 cup Powdered Sugar
• Chopped pecans, for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

1. Preheat oven to 350°F.  Grease a 10-inch bundt pan with baking spray or butter and flour it. Set aside.1
2. Prepare filling first.  In a stand mixer, beat cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add egg, flour, vanilla and maple extract and continue beating until smooth.  Set aside while preparing cake batter.2
3. In medium bowl, mix flour, baking soda, pumpkin pie spice and salt. Set aside.3
4.  In large bowl of stand mixer, cream butter and sugar until light and fluffy.  Beat in eggs one at a time, then stir in vanilla, sweet potato purée and vegetable oil until well combined.  Beat in flour mixture alternating with milk.4
5. Pour half of cake batter into prepared bundt pan.  Top evenly with cream cheese filling, leaving a 1-inch border around edge of pan.  Top with remaining cake batter.  5
6. Insert a butter knife into cake batter and lightly swirl cream cheese filling into cake.  Do not swirl too much, you just need to swirl knife a couple of times through layers.6
7. Bake for 55 to 65 minutes, until center is set and a toothpick inserted comes out clean.  Allow cake to cool completely (in bundt pan) before inverting onto cake plate.  7
8. For Maple Praline Frosting: Combine brown sugar, butter and milk in small saucepan over medium heat.  Bring to boil and let boil for 1 minute, whisking constantly.8
9. Remove pan from heat and whisk in vanilla extract. Whisk in powdered sugar, until frosting is smooth. Gently stir frosting until it starts to thicken, about 2 minutes, and then pour over cake.  Garnish with chopped pecans.  9

Pineapple coconut cake

Ingredients

Cake Batter

· 2 Sticks ( 1 Cup) Unsalted Butter plus 1 to 2 Tablespoons for the cake pans, room temperature

· 3 Cups Granulated Sugar

· 5 Egg Whites, room temperature

· 1½ Teaspoons Pure Coconut Extract

· 1½ Teaspoons Pure Vanilla Extract

· ¾ Cup Pineapple Juice, room temperature (1, 20 Ounce Can Crushed Pineapple Drained with Juice Reserved)

· ¾ Cup Buttermilk, room temperature

· ¾ Cup Sour Cream, room temperature

· 5 Teaspoons Baking Powder

· ½ Teaspoon Salt

· 3 Cups Cake Flour plus 2 to 3 Tablespoons for the cake pans

Cream Cheese Buttercream Frosting

· 8 Ounces Cream Cheese, room temperature

· 1 Stick (1/2 Cup) Unsalted Butter, room temperature

· 3½ Cups Powdered Sugar

· 2 to 3 Tablespoons Regular Milk

· 1 Teaspoon Pure Coconut Extract

· 2 Cups Sweetened Coconut, toasted

Whipped Pineapple Coconut Filling

· ¾ Cup Cream Cheese Buttercream Frosting (above)

· 1 Cup Cold Heavy Cream, whipped

· Drained Crushed Pineapple

· ¾ Cup Toasted Sweetened Coconut (above)

Directions

For best results follow the steps to prepare the ingredients first:

1. Make sure all of the ingredients that are labeled as “room temperature” are ready prior to baking.

2. Butter and flour 3 cake pans. Set aside.

3. Drain a 20 ounce can of Crushed Pineapple, reserve ¾ cup of juice for the cake batter. Set aside.

Cream Cheese Buttercream Frosting

4. In a large bowl, blend the cream cheese and butter until creamy. Blend in the milk and coconut extract. Mix in the powdered sugar 1 cup at a time until smooth. Set aside.

5. Toast 2 cups of Sweetened Coconut in a dry skillet over medium heat just until the coconut turns very light brown in color, about 4 to 6 minutes. Once done, place the coconut on a plate or large piece of parchment paper to cool.

6. In a medium size bowl, whip the cold heavy cream until slightly stiff peaks form. Do not add sugar.

Whipped Coconut Pineapple Filling

7. Add and fold in ¾ Cup of Frosting to the whipped cream. Next, fold in all of the drained crushed pineapple and ¾ cup of toasted coconut. Set aside.

Coconut Cake Layers

8. Preheat oven to 350 degrees F

9. Dry Ingredients: Sift the cake flour, baking powder and salt into a large bowl. Set aside.

10. Wet Ingredients: Combine ¾ cup pineapple juice and ¾ cup buttermilk into a small bowl.

11. In a large bowl, using a hand mixer or stand mixer, mix the butter and sugar together until well blended and fluffy, about 3 or 4 minutes.

12. Add the egg whites 2 at a time until fully incorporated. Next, blend in the vanilla and coconut extracts and sour cream. Stop and scrape down the sides of the bowl throughout the mixing process.

13. Add the dry and wet ingredients alternately, starting and ending with the dry ingredients.

14. Divide the batter evenly into 3 prepared cake pans.

15. Bake at 350 degrees for 25 to 30 minutes or until a toothpick is inserted and comes out clean. (Check the cake layers at the 25 minute mark. Sometimes they’re done in about 28 minutes.) Once done, allow the cake layers to stay in the pans for about 3 to 5 minutes then invert them onto cooling racks. Cool the layers completely.

16. Place the first layer, right side up on a cake round or cake plate, and top with half of the Whipped Coconut Pineapple Filling. Spread it evenly leaving about 1 inch clear from the edge.

17. Place the second layer upside down. Add and evenly spread the other half of the Whipped Filling. Top with the final layer of cake.

18. Using an offset spatula, spread a thin “crumb coat” layer of frosting over the entire cake. Go over the entire cake once more using all of the remaining frosting.

19. Finally, coat the sides and top of the cake with the remaining toasted coconut.

20. Cut and enjoy!!

Pan fried potatoes

 

INGREDIENTS 2 pounds Russet Potatoes Peeled and diced into 1" cubes 1 onion finely diced 1/2 cup vegetable oil salt, pepper, and garlic powder to taste

INSTRUCTIONS

1. Peel and dice potatoes into 1" cubes.
2. Finely dice the onion.
3. Using a 10-inch skillet, add enough oil to cover the bottom. Heat oil over medium heat.
4. Drop-in potatoes, drop-in onions—season with salt, pepper, and garlic powder. Stir. Cover and cook about 10 minutes without stirring.
5. Uncover. Stir and flip potatoes. Continue to cook uncovered for about 10-15 more minutes or until you reach desired tenderness, and the potatoes are browned.