Old Fashioned Banana Pudding

• 1 cup sugar
• 5 tablespoons cornstarch
• 4 cups milk
• 4 beaten egg yolks (reserve whites for another use)
• 4 tablespoons butter or margarine (stick)
• 1 tablespoons vanilla extract

• 1 (10-11 ounces) bag or box of vanilla wafers
• 2 medium bananas

In a Dutch oven, stir together sugar and cornstarch with a wire whisk. Add milk and egg yolks and mix thoroughly. Over medium-low heat, stir mixture frequently, paying attention to bottom and "corners" of the pan. Do not be tempted to use higher heat: your milk will scorch easily! After mixture comes to a bubble, cook for an additional 2-3 minutes. Remove from heat. Add butter and stir until melted. Add vanilla and stir until combined.

In a 9x9 inch pan, put down a single layer of vanilla wafers. Spoon (I use a soup ladle) just under half of the pudding mixture over the wafers. Thinly slice 1 banana and put on top of the pudding. Add another layer of wafers. Thinly slice another banana and place on top of wafers. Add rest of pudding. Place wafers around edge of dish and on top of pudding. Refrigerate until time to serve.



The pudding recipe is adapted from Better Homes & Gardens New Cookbook.

Cole Slaw

• 1 bag shredded cabbage or cole slaw mix (up to 16 ounces)
• 1/4 cup sugar
• 2/3 cup mayonnaise
• 3 teaspoons milk
• 2 teaspoons white vinegar
• salt & pepper, to taste

Mix all ingredients well. Cover and refrigerate for several hours or overnight.






From The Welders Wife YouTube channel. Watch video here.

Chicken Spaghetti

• 1 chicken, boiled and deboned (or use a rotisserie chicken)
• 1 pound (16 ounces) thin spaghetti
• 1/2 onion, chopped 
• 1 pound (16 ounces) Velveeta cheese
• 1 (10 1/2 ounces) can cream of celery soup
• 1 (10 1/2 ounces) can cream of mushroom soup
• 1 can Ro-tel tomatoes (I accidentally used 2 cans and it was good)

In a large pot, cook chicken and keep broth; cook spaghetti in broth; drain. If using a rotisserie chicken, simply debone and chop chicken while boiling spaghetti in salted water until done to your taste. Sauté onions in a small amount of butter. Mix soups, Rotel tomatoes; add cheese; stir over low heat until cheese melts. Add chicken and pour over spaghetti and heat all ingredients together.

**I have had this recipe in my file for so long I do not know where I got it. **

Country Style Green Beans (Cracker Barrel Copycat)

• 1/4 pound bacon, chopped
• 1/4 medium onion, chopped
• 3 cans (14.5 ounces each) whole green beans, drained
• 1 teaspoon sugar or brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Heat a saucepan over medium-high heat. Add the bacon and onion and cook, stirring frequently, until they begin to brown. Do not remove the bacon drippings. 

Add the green beans, sugar, salt, and pepper and stir well. Cover the pan, reduce the heat to low, and let simmer for 45 minutes. Stir well and serve warm.

Original recipe here.

Easy Chocolate Chip Cookie Bars

• 1 stick butter
• 2 eggs
• 1 (16.25 ounces) box yellow cake mix (I prefer moist or pudding in the mix)
• 1 (12 ounces or 2 cups) bag semi-sweet chocolate chips (or any flavor you prefer)

Melt the butter in a bowl. Whisk together with the eggs. Stir in the cake mix. Mix in the chocolate chips. Press into a greased 13x9 pan. Bake at 350 degrees for 20 minutes.

Original recipe can be found on bestheavenlyrecipes.com

Egg Freshness Chart

This is a great visual to check the freshness of your eggs. I do not own the rights to this image.