Volume One

Fried Tomato Sandwiches

Peach Cheesecake Puffs

Flank Steak

Chicken Angeline

Volume Two

Honey Glazed Walnut Rolls

Strawberry Greens & Red Wine Peppercorn Dressing

Sweet and Sour Chicken

Cream of Mushroom Soup

Volume Three

Tuxedo Brownies

Roasted Pepper Chicken on Ciabatta

Ginger Glazed Salmon Stir Fry

Wild Berry Salad

Volume Four

Strawberry Turkey Salad

Creamy Banana Trifle

Peach Caprese Salad

Spicy Bean Spread

Creamy Banana Trifle

Creamy Banana Trifle

  • 4 c. graham crackers, crushed
  • 3/4 c. butter, melted
  • 3/4 c. sugar
  • 1 c. pecans, chopped

Preheat oven at 350°. In a mixing bowl combine crushed graham crackers, melted butter, sugar and pecans. Mix well and spread out loosely on a jelly roll pan. Bake for 12 to 15 minutes. Let cool and break into crumbly pieces. Set aside.

Banana Filling

  • 2 5.9 oz. instant vanilla pudding
  • 4 c. 1% milk
  • 16 oz. frozen whipped topping, divided
  • 6 bananas
  • 1/4 c. pecans, chopped for garnish

Whisk together instant vanilla pudding mixes and milk. Stir until smooth. Place in refrigerator for 10 minutes. Fold in about 12 oz. of frozen whipped topping, saving some for garnish. In the bottom of each dessert dish place a layer of crumbled graham cracker mixture; followed with a layer of pudding. Top with sliced bananas and crumbled graham crackers mixture.  Repeat. Top with frozen whipped topping and sprinkle with chopped nuts. Chill before serving.