Banana derby pie

(twist on banana pudding & Mud pie)

Red velvet pudding
 Serves: 8-10

3/4 cups sugar
 1/4 cups cornstarch
 1/4 cups cocoa powder
Pinch salt
 3 cups milk
1 cups whipped heavy cream
 1/4 cups sour cream
 2 tsp. Vanilla extract
2 tsp. Red food coloring

 Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold.


Making the derby:
Serves: 8

2 Graham cracker pie shell (vary on the size)
2 3/4 bananas sliced
Crushed vanilla wafers (enough to cover two pies)

Direction:

Layer the bananas at the bottom of the pie shell.
Then pour the pudding mixture over, topping it off with crushed vanilla wafers. 

Rice Krispies mix bar

Serves: 12

3 tablespoons butter
4 cups  Miniature Marshmallows
6 cups  Rice Krispies cereal
1/2 cups mixed nuts
1/2 cups mini bagel chips
1/2 cups peanuts
1/2 cups pretzel sticks
Drizzle of chocolate syrup

Directions:

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add rice krispies with the rest of the ingredients, and stir until well coated.

3. Using wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.

Chick n' pasta salad

* Note:  if your a vegan/ vegetarian, this dish can still suite you. Just swipe out the ingredient, and replace it with something else.

 Serve: 4

4 pkg. Ramen
8 c. Water
2 cans chunky style chicken (vary on size) * omit if vegan/vegetarian
1-2 cans three bean salad (vary on size)

Direction:

Boil water and add noodles, and cook for 3 minutes.
Then drain water from the pasta, and toss together chicken & beans.
And serve with your favorite salad dressing.

The Island salad

* Note: depending on your store you shop at.

Serves: 4

2 cups 1 bag mixed lettuce
1 can Mixed fruit, discard the liquid (vary on size)
2 cups coconut flakes (vary on size)
1-2 dollop cottage cheese
 3/4 cups pomegranate seeds
 2 cups raisins

 Directions:

Toss together lettuce and fruit plus raisins, coconut flakes.
 Topping it off with a dollop of cottage cheese, and pomegranate seeds.

Chamomile booster

* Note: If your looking for a more healthier energy boost.
Chamomile has a lot of health benefits, while it boost's your energy.

Serves: 4 cups - 1 liter

1 cup chamomile tea
1 cup water
2 tea bags
8 tsp. Sugar * omit sugar if you have diabetes (use sugar substitute)
3 cups seltzer water

 Direction:

Make concentrated sweet tea mix using 1 cup water, 2 tea bags, 8 tsp. Sugar.
Allow to cool before adding it to the seltzer water.

Egg-a- raffic sandwich

* kids are sure to love this, if allergic to eggs find a substitute.

Serves: 4

8 slices of bread
8 eggs (fried) * omit if vegan
8 lunch box size  cranberry & raisin
 Dash of lemon pepper
1-2 Tbsp. Oil (vary on the size of your skillet)

 Directions:

Place oil into a skillet once the pan is good and hot.
Then toast your bread on both sides, after the bread is toasted.
Add more oil to your pan and begin to fry your eggs.
Once you crack the egg into the skillet, begin to add the cranberries & raisins to the eggs.
Followed by lemon pepper and cranberries & raisins on both sides.

*Note: for more wacky fun add breakfast sausage.

Bottomless pot pie

Serves: 4

Biscuit dough (store bought)
Frozen mixed veggies (ratio vary on size)
Broth (your choice)
1- 2 cans chicken or tuna * omit if vegan

Direction:

Cook all ingredients expect for biscuit dough.
Place into Ramkin's then top with biscuit dough.
And bake according to the direction  on the package.