Butterscotch-Banana Cream Pie

Shopping List:

.GRAHAM cracker piecrust

.bananas.whipped topping

.butterscotch pudding and piefilling

.milk

1.Line graham cracker piecrust with bananas.

2.Prepare pie filling according to package directions,using 2 cups milk.Chill 20 minutes to thicken.

3.Pour pie filling over bananas.

4.Spread whipped topping over pie filling.Refrigerate until serving time.

Enjoy and God Bless!

CROCKPOT-HOT GERMAN POTATO SALAD

6 cups sliced raw potatoes

1 cup chopped onion

1 cup water

3 stalks of celery

1/4 cup cidar vingar

1/4 cup of sugartwin orsprinkle sweet

2 tbls guick cooking tapiaca

1/4tsp black pepper

2 tsp dried parsley flakes

1/4 cup hormel bacon bits

In a slow cooker combine potatoes,onions,and celery,

In a med bowl combine water,vinegar,sugar twin,tapioca,black pepper,and parsleyflakes.

Pour mixture over potatoe mixture.

Mix well to combine.Cover and cook on low for 8 hrs to 10 hrs...DO NOT COOK ON HIGH!!!

Stir in bacon bits and serve hot.

eat well and god bless.

MEATY MACARONI BAKE

Shopping list:

GROUND BEEF

SPAGHETTI SAUCE

MUSHROOMS

PROVOLONE CHEESE

MOZZARELLA CHEESE

ELBOW MACARONI

ONION

1.Heat a large skillet over medium heat,add beef,Cook,stirring,until brown and crumbly...about five minuets and drain fat.

2.Add onion to skillet,cook for 2 to 3 minutes....stir spaghetti sauce and mushrooms in skillet...simmer,covered,for five minutes...meanwhile cook pasta according to directions on package...drain.

3.Preheat oven to 350...spray a baking dish with cooking spray or lightly oil it down...layer half the pasta,half the sauce,and half the sour cream in prepared baking dish....layer provolone cheese over top.

4.Continue to layer remaining pasta,sauce,and sourcream....top with mozzarella....cover loosely with foil sprayed with cooking spray...bake for 25 to 30 min...uncover and bake 5 to ten minutes more...serve hot.enjoy and god bless

CHEESE POTATO SOUP

12 New Red Potatoes

3-4 Tablespoons od diced onion

5Tablespoons butter or margarine

5 Tablespoons of flour

3-4 Cups of milk......3 cups for thick soup....4 cups for thinner soup

1 cup of water

3 beef bouillon cubes

16 oz. heavy whipping cream

8 oz.Velveeta cheese

Add bouillion cube to water,let stand until disolved(or crush and stir until disolved).Peel potatoes and slice whatever why you want,some do not peel the potatoes it is your choice...melt butter,add onion saute until tender and flour slowly until roux is formed.....cook about 1 minute stirring constantly,so roux does not burn.Add bouillion and water,stir until smooth---ADD MILK,stirring till smooth.Add potatoes and let cook till tender,stirring occasionally (cook on low or med not high)When potatoes are tender.add velveeta stir delicately until cheese has melted,add cream and let cook till hot again.Can be topped with cheedar cheese,bacon bits,and green onion.

This soup tatse just like a loaded bake potatoe yum yum...Enjoy!!!

Butterscotch-Banana Cream Pie

Graham cracker piecrust

bananas

whipped topping

butterscotch pudding and pie filling

Ingredients

1 9-INCH graham cracker piecrust

3 bananas,sliced

1 4- ounce pk.of butterscotch cook-and serve pie filling

2 cups of milk

1 1/2 cups whipped topping

1.Line graham cracker piecrust with bananas

2.Prepare pie filling according to package directions,using 2cups milk.Chill for 20 min to thicken.

3.Pour pie filling over bananas.

4.Spread whipped topping over pie filling.Refriderate for at least 4 hours then serve.

Hope you enjoy it!!!

My dad made this for us a long....long...long...time ago but I always loved it!!!