42nd Recipe Street

Original Recipe: http://www.recipezaar.com/Banana-Pudding-67781

This recipe calls for a lot of stirring. I'd highly recommend a hand-held mixer.

2 (7 1/4 ounce) bags Pepperidge Farm Chessmen Cookies
2 cups milk
1 (5 ounce) box French vanilla instant pudding***
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed or sweetened whipped cream+++

Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Crush the second bag of cookies. Gently mix in half the cookie bits into the pudding mixture. Pour the mixture over the cookies and bananas.

Top with remaining crushed cookies. Refrigerate until ready to serve.


*** if you can't find 5 oz box, use a 3.5oz and a 1.75oz together with 2 cups of milk.
+++ I could never find a 12 container, so I ended up using an 8 oz.

Original Recipe: http://www.recipezaar.com/Egg-Salad-Sandwiches-50574

12 eggs, hard cooked, cooled and diced
1/2 cup butter, melted
1 cup Miracle Whip
1/4 teaspoon salt
1/4 teaspoon Lawry's Seasoned Salt
1/8 teaspoon garlic salt
1/8 teaspoon celery salt
1/2 teaspoon dill weed
Sliced Bread
Optional: Onion, Pickle Relish, Celery, Olives, etc.

Mix everything together. Chill. Serve on bread.

Original Recipe: http://www.recipezaar.com/Foolproof-Hard-Boiled-Eggs-64854

1 Dozen Eggs

Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Drain. Place in iced water to cool for about 5 minutes. Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times. Shell should come off easily.

Original Recipe: Taste of Home Family Favorite Recipe Cards, Pg. 6

The funny thing about this recipe is that the taste of home recipe in the book doesn't match the recipe on the website--even though the photo is the same. I will see if I can scan the photo of the book, for now here is the website http://www.tasteofhome.com/Recipes/Arroz-Con-Pollo which is a bit different.


1 (14.5 oz) Can Diced Tomatoes, Drained
½ C Onion, Chopped
4 t Minced Garlic
1 t Salt, Divided
½ t Oregano
½ t Chili Powder
3 to 4 lbs Chicken***
3 T Oil, Divided
1-1/2 C Uncooked Long Grain Rice
3 C Chicken Broth
1 Can Peas, Drained
Sour Cream & Cheese, Optional

Mix together tomatoes, onion, garlic, ½ t salt, oregano, chili powder, and ¼ t pepper until smooth. Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 T oil for 10 minutes or until lightly browned. Remove and keep warm.

In the same skillet sauté rice for 2 minutes or until lightly browned. Stir in broth. In a dutch oven, heat the remaining oil. Add tomato mixture. Bring to a boil, cook and sti for about 4 minutes. Stir in rice mixture; bring to a boil.

Arrange chicken in pan. Reduce heat to medium. Cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas. Cover and let stand for 4 minutes or until peas are heated through.

Top individual servings with sour cream and cheese if desired.

*** I really think I would have liked this recipe better if I'd used boneless skinless chicken breast or tenderloin. I really don't like the skin and fat (not to mention bones) of regular chicken. Unfortunately buying 4 pounds of chicken breast and cutting it into bite size pieces is a bit on the expensive side, so perhaps next time I will make half a batch.

Original Recipe: http://www.tasteofhome.com/Recipes/Three-Cheese-Chicken-Bake

1 PKG Smart Taste Whole Wheat Pasta
1LB Chicken Breast/Tenderloin, Cut into Bite Size Pieces
1 Small Onion, Chopped
1 Green Pepper, Chopped
Olive Oil
1 (10 oz) Can Condensed Cream of Chicken Soup, Undiluted
1 (8 oz) Can Mushrooms, Drained
1 (2 oz) Jar Pimentos, Drained
1/2 t Dried Basil
1 (15 oz) Container Ricotta Cheese
1 (8 oz ) PKG Shredded Cheddar Cheese
1/2 C Grated Parmesan Cheese
1/4 C Buttered Breadcrumbs, Optional

Prepare pasta according to package directions in a dutch oven. Drain pasta, reserve dutch oven.

IF USING BREADCRUMBS, preheat oven to 350F.

In a skillet, saute chicken, onion, and green pepper in a little olive oil until chicken is well done and vegetables are tender. Transfer the chicken and veggies to the dutch oven the pasta was cooked in. Add soup, mushrooms, pimentos, and basil. Mix well. Add cheese. Mix well. Add pasta and mix well. Warm through.

IF USING BREADCRUMBS, transfer mixture to a lightly oiled 13x9 baking dish or foil pan. Sprinkle with buttered bread crumbs and bake for 15 minutes, uncovered.

Original Recipe: http://www.tasteofhome.com/recipes/Creamy-Ham-Fettuccine-2

8 oz Whole Wheat Pasta (224g)
3 C Fully Cooked Ham, Cubed (About 1LB)
1 PKG Frozen Peas
About 4 oz Fresh Parmesan, Grated
1 C Heavy Cream

Cook pasta according to package directions. Drain.

Combine Parmesan and cream until cheese is melted. Add peas and ham. Stir to combine.

Add pasta and warm through.

Original Recipe: http://www.tasteofhome.com/Recipes/Tortellini-Marinara

1 package (9 ounces) refrigerated cheese tortellini
1 pound bulk Italian sausage (italian turkey sausage also works well)
1 package (15 ounces) refrigerated marinara sauce
1 can (14-1/2 ounces) diced Italian tomatoes, undrained
1/2 pound sliced fresh mushrooms (baby bell mushrooms work well)
shredded part-skim mozzarella cheese
Garlic Bread

Cook tortellini according to package directions. Meanwhile, in a large skillet, cook sausage and mushrooms over medium heat until sausage is no longer pink; drain. Stir in marinara sauce and tomatoes.

Drain tortellini; stir into skillet. Warm through.

Top each serving with mozzarella cheese