Yesterday's and Today's....

With Cool Whip on top.

This Banana Pudding recipe has been around since I was a little girl, It was delicious then and still is a real crowd pleaser, plus it makes enough to feed a crowd, and if you take it to a potluck you won't be bringing any back home. You can save some calories on this by using Sugar free pudding, Cool Whip and Vanilla Wafers ( or another sugar free plain vanilla cookie).
Yesterday's Banana Pudding
1 Can Eagle Brand Sweetened Condensed Milk
 1 1/2 C Milk 
2 small Pkges Instant Vanilla Pudding And Pie Filling 
12 oz Cool Whip Lite® 
2 Boxes Vanilla Wafers 
8-10 Bananas sliced 


Mix Milks, pudding and cool whip Layer cookies, bananas and pudding top with additional cool whip if desired

Without Cool Whip . Sara will like this one!

Today's Banana Pudding

1  Can  Eagle Brand Sweetened Condensed Milk

2  C  Milk

4 oz/1/2  C or 1/2 a stick of cream Cheese

2 small Pkges  Instant Vanilla Pudding And Pie Filling 

1 t Orange peel

12  oz  Cool Whip Lite®

2  Boxes  Vanilla Wafers

8-10 Bananas sliced

• Mix the Eagle Brand, milk, and cream cheese, till smooth and silky.  Add pudding mix well.  Stir in Orange peel and fold in Cool Whip.  Layer cookies, bananas and pudding mixture.  Top with additional Cool Whip if desired.

The other day I made a Strawberry Trifle. This recipe was given to me by my cousin Diane Clark who lives in Savannah Ga. This is a deliciously sweet and light desert. Sorry I forgot to take a picture. The pudding recipe in this would also make a wonderful Banana Pudding.

Strawberry Trifle
1 Pkg Vanilla Instant Pudding -- sm pkg
1 C Sour Cream
1 C Milk
1 t Orange Peel -- optional
2 C Whipping Cream -- Whipped
1 Angel Food Cake -- cut into bite size pieces
2 Pts Strawberries -- sliced leave one whole for garnish

• In large mixing bowl mix pudding, sour cream, and peel. Beat at low speed, scraping bowl often until thick and well mixed 
• Fold in whipped cream 
• In a large serving bowl (a clear glass bowl makes a pretty presentation) layer 1/2 of cake, 1/3 of strawberries, 1/2 of pudding 
• Repeat, and top with remaining berries 
• Refrigerate 

Notes:

1. I know that I have made a chocolate and a peach trifle using this recipe as a guide. Seems like I also made one using mandarin oranges as well. 
2. Dusted the cake with cocoa when I made the chocolate. 
3. Also made the chocolate pudding layers from darkest on the bottom to lightest on the top 
4. Can be made using Sugar Free pudding, Cool Whip and angel food cake.

Today for Sunday dinner I'm making a
meatloaf. It is a combination of 3 or 4 recipes from Tasty Kitchen, one of them is The Pioneer Woman I mainly used her sauce recipe and the bacon wrap idea. The others I borrowed from were: Mother-in-law Meatloaf, Everyday Meatloaf and Home Style Meatloaf. Then I added some on my own ideas.

Merging Meatloaf, Orange Zest Peas and Carrots,

and Garlic Mashed Potatoes.

• Merging Meatloaf
• 1-½ pound Lean Ground Beef
• 1/2 C Oatmeal
• 1/2 C Bread Crumbs
• 1 t Italian Seasoning
• 2 T parsley
• 1 t Basil
• 2 whole Eggs Beaten
• 1 can Crushed Tomatoes drained
• ¼ C Onion, finely chopped
• 1 grated carrot
• 1-½ t Salt
• ½ t Pepper
• 6-8 slices of bacon
• FOR THE SAUCE:
• 1 C Tomato Catsup
• 6 T Brown Sugar
• 2 T Mustard
• Hot Sauce to taste

• Preheat oven to 350 F.
• In a large bowl, thoroughly combine all of the meatloaf ingredients. Mix until thoroughly combined. 
• Place on a broiler pan shape into a loaf, place bacon on top of loaf tucking the ends under the loaf. 
• Mix the sauce ingredients together then top the meatloaf with about 3-4 T of sauce covering the bacon, bake for about 30 minutes baste with sause again and repeat about every 15-20 minutes till done. 
• Heat remaining sause on stove top or in microwave for additional sauce at the table.