Yellowstone Banana S’Mores

 

This is what we had around the one night  campfire.  We used broken up Hershey bars for the chocolate factor, but chocolate chips would be easier:

Ingredients:

  • Banana
  • Chocolate chips
  • Small marshmallows
  • Graham crackers

Directions:

  1. Peel a ripe banana and cut a slit down the middle, but don’t cut it all the way through.
  2. Fill the inside of the banana with as many marshmallows and chocolate chips as you like.
  3. Roll the banana in a square piece of aluminum foil and set it in the red coals.
  4. Open the tin foil, crunch up a graham cracker over the top and eat it.

Raspberry/Strawberry Trifle

This recipe is from Sara.

  • Ingredients:
  • 16 oz. cream cheese
  • 2 cups powdered sugar
  • 1 cup sour cream
  • 2 T. vanilla
  • 1/4 t. almond flavoring
  • 1 cup whipping cream
  • 1 t. vanilla
  • 1 T. sugar
  • Angel Food cake cut into 1″ squares
  • Raspberries or strawberries

Directions:

Cream together the cream cheese and powdered sugar.  Add sour cream, 2 T. vanilla, and almond extract.  Mix.  In a separate bowl, whip together whipping cream, 1 teaspoon vanilla, and sugar. Combine both mixtures.  Fold in angel food cake squares.  Beginning with cream on the bottom of the serving dish, alternate 3 layers of angel food cake mixture and raspberries/strawberries.  The trifle may be placed in a medium-sized glass, serving bowl or may be made separately in clear plastic cups.

Banana Split Lasagna

Banana Split Lasagna

Banana Split Lasagna

Recipe Source, click here

Ingredients
2 cups graham cracker crumbs
1/2 cup butter, melted
8 ounces cream cheese, at room temperature
1/2 teaspoon vanilla
1/4 cup granulated sugar
2 Tablespoons + 3 1/2 cups cold milk, divided
16 ounces Cool Whip topping, divided
1 (23-ounce) container of frozen sliced strawberries, thawed and drained well
1 (20-ounce) can crushed pineapple, drained well
2 (3.4 ounce) boxes of banana cream pudding instant pudding
Chocolate syrup
Maraschino cherries (optional)
Nuts (optional)

Directions

    1. Grease a 9×13-inch baking dish; set aside.
    2. In a medium bowl, combine the graham cracker crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you’ve prepared your next layer.
    3. In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed. Mix together until fluffy and light. Then, using a rubber spatula, completely mix in 8 ounces of the Cool Whip. Once the mixture is completely combined, remove your baking dish from your refrigerator and evenly spread the cream cheese mixture on top of the graham cracker crust.
    4. Pour your drained strawberries and pineapple on top of the cream cheese mixture and spread it evenly. It doesn’t matter which fruit you put in first.
    5. Mix the two boxes of banana cream instant pudding with 3 1/2 cups of cold milk. Whisk for a few minutes until the pudding starts to thicken. Then, use a rubber spatula to spread the pudding over the fruit layer. Let the dessert sit for about 5 minutes so that the pudding can firm up a bit more.
    6. Spread the remaining 8 ounces of Cool Whip over the top of the dessert as evenly as possible. Drizzle (or pour, your choice) the chocolate syrup on top of the Cool Whip layer. Allow the dessert to chill in the refrigerator for at least 4 hours before serving or overnight.

Notes

      • You may end up having more of the cream cheese mixture than you need, depending on the exact size of your dish. If you do have extra, it makes for a delicious fruit dip.
      • To make sure the pineapple and strawberries are drained well, try running water over them while they’re in a colander or strainer. It’s an easy way of removing the juices they’re packaged in.

Cookie Dough Dip

“I’m so glad I live in a world where there are Octobers.” ― Lucy Maud Montgomery

snag

Ingredients

  • (8 ounce) package cream cheese, softened
  • ½ cup butter, slightly softened
  • 1/2 to 1 cup creamy peanut butter
  • 2 cups powdered sugar, depending on how thick you want the dip to be
  • 3 Tablespoons brown sugar
  • 3 Tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1 cup oats, add more if you want the dip to be thicker
  • 1 cup Plain M&M’s, or more if you prefer
  • 1 cup semi-sweet chocolate chips

Instructions: With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.  Add in the powdered sugar, brown sugar, flour, and vanilla.  If you want more peanut butter taste, add more peanut butter.  

Mix in the oats with a wooden spoon.  Add M&M’s and chocolate chips and mix in thoroughly.

Kraft Striped Delight (Dessert)

Recipe/photo source: Kraft

Recipe/photo source: Kraft

As we grow up, we realize it becomes less important to have more friends and more important to have real ones.

  • 35  Oreo cookies
  • 6 Tbsp. butter, melted
  • pkg.  (8 oz.) Philadelphia Cream Cheese, softened
  • 1/4 cup sugar
  • Tbsp.  cold milk
  • 1 12-oz. tub Cool Whip, thawed
  • pkg.  (3.9 oz. each) JELL-O Chocolate Instant Pudding
  • 3-1/4 cups of cold milk  

Process cookies in food processor until fine crumbs form. Transfer to medium bowl.  Mix in the butter.  Press onto bottom of 13×9 inch pan.  Refrigerate until ready to use.  Whisk cream cheese, sugar and 2 Tablespoons milk in medium bowl until blended.  Stir in 1 1/4 cups Cool Whip and spread over crust. Beat pudding mixes and 3 1/4 cups milk with whisk for 2 minutes.  Pour over cream cheese layer.  Let stand 5 minutes or until thickened.  Cover with remaining Cool Whip.  Refrigerate for 4 hours.

 

 

Strawberries and Cream Popovers

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Stop acting as if life is a rehearsal. Live this day as if it were your last. The past is over and gone. The future is not guaranteed. –Wayne Dyer

 

Recipe and photo credit: LDS Living magazine.

3 tablespoons unsalted butter, melted but not hot
3 large eggs, room temperature
1 cup whole milk, room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
2 cups fresh strawberries, washed and sliced
1 package (3.4 oz) instant vanilla pudding, prepared according to package instructions
Whipped Cream

1. Preheat the oven to 450 degrees F.
2. Using a standard 6-cup popover pan, grease the cups with one tablespoon of the butter. If you don’t have popover tins, use a large muffin pan.
Combine the dry ingredients in a medium bowl. In a separate bowl, beat the eggs until light, then add the milk and vanilla extract. Slowly add the wet ingredients to the dry ingredients. Beat just until combined and the mixture is frothy, being careful not to over-beat. Quickly whisk in the butter.
3. Pour the batter into the cups, about 2/3 full.
Place the popover tins on the bottom rack of the oven. Bake for 20 minutes at 450 (DO NOT open the oven door), then reduce heat to 350 and bake for another 10-15 minutes or until they’re a deep, golden brown.
4. Remove them from the oven and stick the tip of a knife in the top of each popover to release the steam. Let the popovers sit in the cups for a minute before removing.
5. Cut each popover in half, leaving them attached at the back. Spread them open on individual plates. Top each popover with some vanilla pudding, about 1/3 cup sliced strawberries, and a dollop of whipped cream. Serve immediately.

Dole Whip

Dole Whip

Everyone has his own specific vocation or mission in life to carry out a concrete assignment which demands fulfillment.  Therein he cannot be replaced, nor can his life be repeated.  Thus, everyone’s task is as unique as is his specific opportunity to implement it.  — Viktor Frankl

This recipe is for the the popular Dole Whip served at Disney-world.

2 cans (20 oz. each) DOLE crushed pineapple
2 tbsp. lemon juice
2 tbsp. lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream

Directions:

Drain pineapple: reserve 2 tbsp. juice.
Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender.
Cover and blend until smooth.
Pour into two 1-quart freezer zipped bags.
Store bags flat in freezer.
Freeze 1 1/2 hours or until slushy.
Stir pineapple slush gently into whipped cream until slightly blended in large bowl. Return to freezer until completely frozen, about 1 hour and serve.