Ingredients :


2 sticks Butter ; Softened

1 3/4 cups Granulated sugar

3 Eggs ; Room Temperature

2 Egg whites ; Room Temperature

3 teaspoons Vanilla extract

3 1/2 teaspoons Baking powder

1 3.4 oz. Box Instant Banana Cream Pudding Mix1 cup Milk

3 cups All purpose flour

Filling :

Whisk together and refrigerate until assembling cake

1 3.4 oz. Box Instant Vanilla Pudding Mix

1 1/4 cups Milk

1 cup Cool Whip or Whipped Cream

To brush on Layers of the Cake

1 tablespoon Sweetened Condensed Milk

1 tablespoon Milk

Also Needed :

2-3 Ripe Bananas

3-4 cups Cool Whip ; (or Whipped Cream)

1 box Nilla Wafers

Directions :

Make the cake:

Preheat ove to 350 F. Prep three 8″ round cake pans, spraying them with baking spray. Cream together the butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and instant banana pudding mix.

Add the flour mixture into the butter mixture alternating with the milk, being sure to begin and end with the flour mixture and not to over mix. Divide batter amongst the three pans; bake for 22-25 minutes or until the cake is golden and begins to pull away from the sides of the pans.

Allow to cool 15 minutes in the pan. Loosen and remove from pan. Allow to cool another hour or so on a wire rack.

Make the Filling: Whisk together the Sugar- Free Instant Vanilla Pudding Mix, the milk, and a cup of Cool Whip.

Refrigerate until ready to assemble the cake.

Begin Layering:

Level each cake. Place the first layer on cake plate. Brush with a little of the milk mixture.

Line banana slices on top of cake. Spread 1/2 of the filling mixture on top of the bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling and final layer.


Frost with Cool Whip and decorate as you wish. I crushed up some Nilla Wafers and sprinkled them on top, placed whole cookies along the sides. Then took my cake decorator kit and designed the top.

BE SURE TO REFRIGERATE! There are perishable items in the cake.


Soft, luscious, pillowy bread !! These amazing recipe are a seasonal yeast bread traditionally served on Good Friday !!


  • Plain flour: 500g (4cups)
  • Milk: 250 ml
  • Salt: 1 tsp
  • Yeast: 7g (2 and quarter tsp)
  • Egg: 1
  • Butter : 50g
  • Sugar: 3 Tbsp


  1. To start with, mix together milk & butter and warm on the stove, but do not boil the milk. You’ll want to sift the flour and salt into a bowl and make a well in the middle. Once done, put the yeast and egg in the well.
  2. Alright now, you may sprinkle the sugar on the flour and pour the milk mixture into the well and mix thoroughly, being careful it’s not runny. You can then knead the dough and put in an oiled boowl, covering with a wet dish towel or plastic wrap. Make sure to let to rise until double in size.
  3. At this point, you should knead aging to knock the air out of the dough. Immediately cut into smaller pieces and roll into balls, placing on a baking tray after the- first rise. Use a wet cloth or plastic-wrap to cover the tray.
  4. And please leave to rise- again. You should bake in a preheated Oven once it doubles again in size. It’s wise to bake yours at 185 for about 26 minutes.

The World’s Best 5-Minute Fudge !

Fudge dessert is great fun for any occasion, its dense sweet texture attracts anyone, and you can make it in a very simple way in the microwave within about 5 minutes. We will get to know it in this article.

  • Ingredients:

° 2 cups (350 g) chocolate chips

° (400 grams) sweetened condensed milk

° 1 tsp of vanilla

  • How to make :

First, add chocolate chips and condensed milk to a microwave-safe bowl.

Pour a can of sweetened condensed milk and 2 cups (350 g) of chocolate chips, preferably a glass bowl. Stir them gently together.

You can also utilize a ground chocolate bar.

We heat the mixture for 30 seconds in the microwave. Stir the mixture well after leaving the microwave and be careful because the glass bowl will be hot.

Scrape the sides and bottom of the bowl as well, so it doesn’t burn

After stirring the mixture and making sure that the mixture melts well, then add a teaspoon of vanilla and stir it again and be careful of increasing the temperature of the chocolate so that it does not burn and be dry and crumbly

You can now add any toppings you like, such as crushed nuts, crumbled cookies, or anything you like

We put the mixture in a tray lined with parchment paper and equalize the mixture with a spoon

Place the tray in the refrigerator for 2-3 hours.

You should not get out of the refrigerator until after it is fully firm

We bring the cutting board and take the tray out of the refrigerator after it gets tight and we turn it over on the cutting board and remove the butter paper and start by cutting the chocolate bar in the form of small squares or any shape you prefer, and then we put it in an airtight box and take it out of the box at the time you prefer


Quick and Easy Christmas Chocolate Peanut Butter Balls

Today, I’m offering you the holiday snack … The children and visitors love it and Santa wants more …
These peanut butter balls are the perfect holiday snack !

  • Ingredients :

☞ 3 c Rice Krispies
☞ 2 bags chocolate chips, melted
☞ 2 c peanut butter
☞ 2 c powdered sugar

  • Preparation :

1 – Combine peanut butter/ powdered sugar/rice Krispies together and then roll into balls and dip the balls in chocolate to coat .
& let the chocolate peanut butter balls set to harden .


A savory steak, pepper, & onion mixture coated in a creamy, cheesy sauce all resting on a mound of crispy crinkle-cut fries. Philly Cheesesteak Fries can be shared with friends at your Super Bowl gathering or, if you’re like me, you just make them for dinner.


1 tablespoon butter
1 tablespoon flour
2 cups milk, warmed
8 ounces white american cheese, cubed
1/4 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper (white or black)

1 bag frozen crinkle-cut fries
1 pound ribeye steak (see note)
2 tablespoons oil, divided
1 medium green bell pepper, sliced 1/8″ thick
1 medium onion, sliced 1/8″ thick
1 recipe Cheese Sauce


Place steak in freezer for about 45 minutes. Once firm, slice into thin 1/8″ strips, the thinner the better, really. Coat in 1 tablespoon oil and set aside.
Cook fries per package instructions; keep warm.

Melt butter in medium saucepan.
Once bubbling has subsided add flour and cook for 1-2 minutes until light brown.
Slowly add warm milk to butter-flour mixture, stirring constantly. Cook 4-5 minutes until thickened.
Remove from heat and slowly mix in cubed cheese until melted.
Cover and cook on the lowest heat possible until it fully incorporates, stirring periodically. Keep warm.

Preheat large saute pan over high heat.
Add meat to pan and cook, over high heat, until no longer red.
Remove from pan and set aside.
Return pan to heat, add additional oil (if necessary), and add the peppers and onions.
Cook, stirring often, until peppers are softened and onions are browned.
Return meat to pan, stirring into the pepper and onion mixture.
Cook until meat, peppers, & onions are caramelized. Remove from heat.

Place cooked fries on a platter or sheet pan (see note).
Scoop meat mixture over fries.
Pour half of cheese sauce over fries and meat.
Serve remaining sauce on the side.

Since the meat and vegetables are cooked over high heat, I recommend having everything prepped and ready to go before you heat your saute pan. This will reduce the chances of accidentally overcooking any of the components.
I prefer ribeye steak, but you could substitute sirloin, top round, or even ground beef for the ribeye.
I cook the fries on a parchment paper-lined sheet pan and serve the whole thing directly from the pan.


3½ cup (440g) all purpose flour
¾ cup sugar
½ tsp salt
¼ tsp baking powder
1 tsp grated or ground nutmeg spice
1 tsp grated lemon zest or lime
¼ cup /4tbsp margarine or butter ( I used margarine)
¾ cup milk
Vegetable oil for frying
Vanilla essence for flavor ( optional though)

For Directions And Full Recipe, Go To The Next Page Please!


1 3/4 C. sugar
1 stick unsalted butter (1/2 C.) room temp.
3 large eggs
1/4 tsp. vanilla extract
pinch of salt
3 T. all purpose flour
1 C. buttermilk
1 9″ pie shell, unbaked

Directions :

Cream together the sugar and butter till well blended. Beat in the eggs, 1 at a time, until the mixture is nice and smooth. Add in the vanilla, salt and flour. Beat in the buttermilk until well combined. Place the pie shell on a baking sheet lined with foil (catches any overflow). Fill the pie shell with the buttermilk mixture, just to the top of the shell. Pour any remaining into an ungreased custard cup. Bake at 300 degrees for 1 hour 10 minutes. Remove from the oven and let set until almost cooled before serving. Store covered in the fridge.


340 g plain flourpinch of salt
150g margarine
3 – 4 tablespoons cold water
Sift the flour and salt into a bowl.
Cut the margarine into small pieces and rub into the flour untilthe mixture resembles fine breadcrumbs.
Add enough water to mix to a soft dough

1 onion,
1 clove garlic, minced/crushed
1 green pepper chopped
2 green chillies chopped
1 tablespoon oil
1/4kg mince meat
1 tsp Worcestershire sauce
2 tbsp tomato ketchup/tomato paste150 ml beef stock (improvise with water)
2 tsp plain flour
1 – 2 tbsp water (the paste works as a thickening agent)
salt and pepper to taste
beaten egg to glaze


Fry the vegetables in the oil until soft. Add the minced beef and cook gently for 5 minutes. Stir in the chili, Worcestershire sauce, ketchup and stock, and simmer gently for 15 minutes.
Mix the flour with a little cold water to form a smooth paste, add to the pan and simmer for a further 5 minutes. Season and leave to cool.
Roll out dough thinly on a lightly floured work surface into circles
Spoon the mince mixture in each at the center.
Dampen the edges of the pastry with a little water and bring one half on top to cover. Seal the edges with a fork GENTLY.
Brush with beaten egg and bake in a moderately hot oven 180dc till golden brown

Credit: Zanele Ka Mvelase’s Kitchen

Crock Pot Cube Steak OMG!! THIS IS DELICIOUSS!!


This meal is not only inexpensive but it is one of those “set-it and forget-it” type meals. You can toss everything into your slow cooker and dinner will be ready when you are!


This is one of those fix-it and forget it type crock pot recipes. It helps to have a digital crock pot these days. You can cook it for a certain amount of time so and then set it to automatically go to a keep-warm setting.


I gotta served this cubed steak and gravy with my Million Dollar Mashed Potatoes and smother it in the gravy. Or, perhaps you want something a bit lighter? Then maybe my ITALIAN GREEN BEANS, BACON GARLIC GREEN BEANS or MAPLE GLAZED CARROTS. My favorite part of this recipe? The gravy. Oh mercy, the gravy. Me and gravy, it’s a love thing. Be sure to try my CROCK POT PORK CHOPS & GRAVY. It’s all about the gravy, baby!

For Directions And Full Recipe, Go To The Next Page Please!

Church’s Fried Chicken

Ingredients :

1 tablespoons sugar
1 1/2 cups self-rising flour
1/2 cup cornstarch
3 teaspoons seasoned salt
2 teaspoons paprika
1/2 teaspoon baking soda
1/2 cup biscuit mix
1 envelope Italian dressing mix
1 envelope onion soup mix
1 whole chicken, cut into pieces
2 eggs
1/4 cup cold water
1 cup corn oil for frying

Directions :
Combine sugar, self-rising flour, cornstarch, salt, paprika, baking soda, biscuit mix, Italian dressing mix and onion soup mix in a 4-cup bowl. Mix to blend the ingredients thoroughly. Blend the egg and water. Dip the chicken pieces in egg mixture and then into dry coating mix and repeat so each piece is double coated. Pre-heat the oil in a heavy skillet. Brown pieces skin-side down for 4 to 6 minutes. Use medium high heat. Turn and brown underside of pieces a few minutes. Transfer to an oiled or Pam-sprayed pan. Cover with foil, sealing it on only 3 sides of pan. Bake at 350°F for about 45 to 50 minutes. Remove foil, then bake another 5 minutes until the coating is crisp.