Italian Beef Sandwiches

I made this Italian Beef tonight for supper.  I have never made these before but will have to say they were FABULOUS. It also is great as it is a crock pot recipe and  you don't have to heat the kitchen in the summer.  I got the recipe from here MrsBettyRocker.  We used just some french bread.  We buttered the bread and than fried it (toasted it) in a fry pan till it was golden brown.  Added provolone cheese and than the meat.  You can use the juice to dip your sandwich if you would like.  One word of advice is trim the roast as much as you can so you don't have fatty pieces floating around.

Two Tone Dessert

My sister Barb is very famous for this dessert.  She has made it as far back as I can remember.  When we all get together my brother in law Bill always requests this dessert.  I believe this recipe comes from the Jello Company WAY back in the day. 

For the bottom crust - Mix together
1 cup flour
1/2 cup butter
1 cup finely chopped  nuts (whatever you prefer)

Pat into bottom of a 9 x 13 pan.  Bake at 350 for 10-15 min, Let cool.

While the crust is baking take:
8 oz  package of cream cheese
1 cup powdered sugar
8 oz. of Cool Whip
Beat cream cheese and powdered sugar until light and fluffy.  Fold the cool whip by hand into the cream cheese mixture.  Spread on cooled crust. Refrigerate.

Mix:
2 1/2 cups of milk
2 small packages of instant pudding. (I use both chocolate).
Mix pudding and milk until thoroughly mixed.
Spread on top of cheese layer refrigerate.

Spread another 8 oz cool whip onto chocolate layer then sprinkle with 1/2 cup chopped nuts.

Refrigerate till ready to eat.

Banana Bread

WOW time sure does go by fast.  I didn't realize that I hadn't posted in so long.  I have been cooking but really haven't made anything great so I haven't blogged.  But last night I tried a new recipe and boy was it good.  I will post my recipe and also post the link of the original recipe.  Of course I can't just try a recipe and not put my own twist on it.  Here you go.  This recipe makes two loaves so in one loaf I put nuts and the other I put mini chocolate chips.  I will say I didn't measure the chips or the nuts.   I just put in what I thought looked good.  Sometimes I cook like my Grandma Lucy did - just throw in until it looks good or tastes good. Enjoy - with butter or without!!

 
Ingredients:

• 2-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 packages (3.4 ounces each) instant banana cream pudding mix
• 1-1/4 teaspoons baking soda
• 1 tsp baking powder
• 1 teaspoon salt
• 5 eggs, lightly beaten
• 2 cups mashed ripe bananas (4 to 5 medium)
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or chocolate chips, optional

Directions

•In a large bowl, combine the first five ingredients. In another large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

•Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

I changed the pudding flavor, omitted the cinnamon and exchanged 1/2 cup buttermilk instead of all oil.  I believe buttermilk helps add to the moisture.  Other than that I followed the recipe.  I believe mine took around the whole 65 minutes to bake.  Put a toothpick in the middle - when it comes out clean than it is ready. 

Here is the link to the original recipe - try both and let me know what you think. http://www.tasteofhome.com/Recipes/Moist-Banana-Bread