Girlfriends' RECIPE Collection

This has been the holiday winner around here. Between Thanksgiving and New Years I've made it 5 times...and I keep getting more and more requests to bring it again and again. Ingredients 1 8oz. package cream cheese 1 14oz. can sweetened condensed milk 1 5oz. box instant vanilla pudding mix 3 cups cold milk 1 tsp. vanilla extract 1 8oz. container frozen whipped topping, thawed 4 bananas, sliced 1/2 of a 12oz. package of vanilla wafers 1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the whipped topping. 2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange 1/2 of the sliced bananas evenly over the wafers. Spread with 1/2 the pudding mixture. Add another layer of wafers then the rest of the banana slices and the rest of the pudding mixture. Top with remaining whipped topping. Chill.

This is one Beth originally shared with us a few years back, but it has turned into a Christmas tradition for our family! I love them and Macie loves to help roll the dough around the kisses. Ingredients: 2 cups milk chocolate chips 1/4 cup butter 14 oz. can of sweetened, condensed milk 2 cups flour 1 tsp vanilla 60 Hershey's Kisses (any kind...peanut butter ones are my favorite...the caramel ones didn't work) 2 oz. white chocolate 1 tsp oil Directions: Preheat oven to 350 1. Combine chocolate chips and butter in small saucepan. Cook and stir over low heat until smooth and stiff. 2. Add sweetened condensed milk and mix well. In a large bowl combine the flour with the chocolate mixture and vanilla. Mix well on low speed. 3. Shape 1 Tbsp. around each kiss and roll gently into a ball. Place 1 inch apart on a ungreased cookie sheet. 4. Bake 7 or 8 minutes. Do not over bake; they will be soft and shiny. 5. Cool on the cookie sheet for about 8 minutes, then move to cool completely on...

The other of my two favorite BREAKFAST CASSEROLES (my mom makes this one every year for Christmas morning) 1/4 cup butter 1 cup sour cream 1 1/2 dozen eggs 1 cup whipping cream 1/4 cup chopped green onions 2 cups diced ham 2 cups shredded cheddar 1 green pepper, diced 2 tsp. salt Melt butter in 9x13 pan, mix all ingredients and pour into pan. Bake at 325 degrees for 35-45 minutes.

One of my Two favorite BREAKFAST CASSEROLES...this one is a recipe I obtained during my college days, but didn't make for the first time until the morning of Macie's baby blessing to feed our friends and family. I've loved it ever since. 12-16 slices of bread, crusts removed, cubed 1 lb. ground sausage, cooked & drained 1 cup shredded swiss cheese 1 cup grated sharp cheddar cheese 1 cup sliced mushrooms 10 eggs 1 1/2 cups light cream 2 1/2 cups milk 2 tsp. prepared mustard 2 tsp. worcestershire sauce salt & pepper to taste Grease 9x13 pan. Spread bread crumbs in pan and cover with sausage. Sprinkle cheeses & mushrooms. In a separate bowl, combine mustard with a little of the milk. Stir in remaining milk, cream, eggs & seasonings. Pour mixture over the ingredients in the pan and refrigerate overnight. Bake at 350 degrees for 35-45 minutes or until firm. Cool 5 minutes before serving.

I know we are pretty much past the time of making "pumpkin" items, but this bread was served at Macie's Thanksgiving Feast at preschool and I snuck back several times for just one more slice. Pumpkin Bread 1 cup vegetable oil 3 eggs 2/3 cup milk 1 can (16 oz or 2 cups) pumpkin 3 1/2 cups all purpose flour 3 cups sugar 2 tsps baking powder 1 1/2 tsps salt 1 tsp cinnamon 1 tsp nutmeg 1 tsp ground cloves 1 tsp allspice 1/2 cup raisins and/or chopped nuts (optional) Combine oil, eggs, milk, and pumpkin. Stir until blended. Sift together flour, sugar, baking powder, salt, and spices. Make a well in the center of the dry mix & add pumpkin mix. Stir until well blended. Add raisins or nuts if desired. Pour into 2 greased loaf pans and bake at 325 for 1 hour and 15 minutes.

Thai Shrimp (from Stephanie D. in my ward) 2 lbs. raw, peeled shrimp 2 fresh limes 3 cloves fresh garlic, pressed 1 1/2 T. white sesame seeds 1/4 cup sesame oil 2 T. peanut oil dash of red pepper flakes Add sesame and peanut oil to a very hot frying pan. Add sesame seeds to the pan and quickly add shrimp. (The sesame seeds will "pop" so be careful). Toss shrimp for one minute. Add garlic and red pepper flakes. Squeeze the lime juice into the pan. Toss well, cook 1-2 minutes longer. Remove shrimp and serve over Jasmine Rice.

A fantastic recipe found on Becky Higgin's website . We tried it out tonight with company and loved it!! Feeds 6-8 good portions.  This recipe has been changed from Becky's to my families preferences! 16 oz. Farfalle pasta 1 c. heavy whipping cream 3 chicken breasts or about 1 ½ lbs. (boneless, skinless) 2 to 3 cloves garlic, crushed OR some garlic salt ½ tsp. pepper (or more if you like) ½ cup butter ½ lb. bacon in little pieces ½ cup shredded Parmesan cheese 1 (12 oz) Lawry’s mesquite marinade with lime juice Cook chicken and bottle of marinade in crock pot on low for 4-5 hours or high for 3 and low for about an hour (time depends on size of crockpot). It's done when it can be shredded well with 2 forks. Pull chicken out of the juices, allow to cool a bit, and shred. Set this aside. About a half-hour before serving, cook the pasta and bacon. In a small saucepan, melt butter,add garlic, whipping cream, pepper and parmesan. Whisk together on low he...