No Bake Banana Split Dessert

 

 I was looking for something that SCREAMED summer dessert. You know, something to bring to a BBQ, something that would feed a crowd, something that you know everyone would love.
 Then I remembered seeing something similar to this about a million years ago, and immediately knew that this was what I wanted.  “….now…if I could just remember who had that recipe… was it my sister in law Terri? hmm… I can’t remember.” Then I figured there MUST be one online somewhere, and of course there was. Actually, there are a million versions. I just picked this one (from Browneyed Baker) because it most closely resembled what I was picturing in my memory.
 It’s the perfect thing to bring to your 4th of July BBQ, or frankly any summer event. And it’s the perfect thing to make the day before. Have fun and customize it with your favorite banana split toppings! No matter how you do it, I’m sure it’ll be a hit! I mean, come on… who doesn’t love a banana split??

For the crust:
2 cups graham cracker crumbs


1/2 cup unsalted butter, melted
1 tbs sugar


For the filling:
12 ounces cream cheese (at room temperature)


1/4 cup granulated sugar


8 oz Cool Whip


For the fruit and toppings:
3 to 4 bananas (sliced)


20 oz canned crushed pineapple, drained well


16 oz strawberries (hulled and sliced)


8 oz Cool Whip


1/2 cup walnuts or pecans, chopped (optional)


Chocolate syrup


Maraschino cherries

Grease a 9x13-inch baking dish; set aside. 
In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press firmly into an even layer. Refrigerate while you prepare the next layer.
 In a medium bowl, mix together the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, fold in the Cool Whip until thoroughly combined. Spread the cream cheese mixture on top of the graham cracker crust.
Arrange the banana slices in a single layer on top of the cream cheese filling, top with an even layer of the crushed pineapple, and then an even layer of the sliced strawberries.
 Cover with the Cool Whip, smoothing the top. Sprinkle with the chopped walnuts, then drizzle with chocolate syrup and top with maraschino cherries. Refrigerate for at least 4 hours, or overnight. Leftovers can be stored, covered, in the refrigerator for up to 4 days.


Tips:
Instead of refrigerating my crust, I baked it at 350ºF for about 10 minutes. I know, I know, it’s supposed to be ‘no bake” right? Well, what can I say? I like a baked crust!
Also I used pineapple ice cream topping instead of crushed. A, because I had it on hand, B, because I worried that the juice from the crushed pineapple would make it too runny. Hindsight, I think I would have liked the crushed pineapple better. Turns out that the pineapple topping made everything VERY sweet, and I think the crushed pineapple would have tasted a little bit more fresh. So now we know! I’ll just be sure to really drain the pineapple very well!
Btw, I used WAY more bananas than the recipe says. I just sliced enough to make a solid layer!

Caramelized Onion and Bacon Dip

 

 This recipe comes to us from one of my favorite youtube channels, Whippoorwill Holler. Miss Lori and Mr Brown recently posted a video of how to make this dip, and I immediately knew that this would fall into the category of “how can this not be good?”
 And I have to say the timing of their video couldn’t have been more perfect. A day or two before, I had cooked a dinner of Salisbury steaks for my niece Terri and her family, and I had LOTS of caramelized onions leftover. This would be the perfect way to use them up!
Then I was invited to my sister Cathy’s for a little outdoor hang. Now I had the perfect occasion to try it! Clearly, all the stars were lining up for me try this recipe! I even had all the other ingredients on hand. How perfect is that?
 And OMG is it good!!!!! It’s everything you want in an onion dip, only better. Keep this one in your arsenal of party foods. I guarantee you’ll come back to it again and again!
 

1 cup sour cream
3 oz. softened cream cheese
1 tsp Worcestershire sauce
1 tsp white wine vinegar
1 tsp garlic powder
1 tsp onion powder
4 to 6 slices crispy bacon, chopped
1 pound sweet onions
Salt and pepper to taste


Place bacon in skillet over medium low heat. Slowly render the fat and cook bacon until it’s crisp. Remove from pan. Chop bacon to small bits. set aside.
Using the same pan, pour out all but about 2 tbs bacon fat. Add sliced onions. Sauce over medium heat until caramelized. This should take a good 20-30 minutes. Don’t rush!
While your onions are caramelizing, mix together the rest of the ingredients in a large mixing bowl. Let the bacon and onions cool, then add them to the mixture. Adjust your seasonings. Chill until ready to serve with potato chips or Doritos.

Fun fact: You can make caramelized onions in your slow cooker! It’s true! Just throw a few pounds of sliced onions into your slow cooker, toss with a few tbs melted better, salt and pepper, turn it to high, and in about 5 hours, you’ll have caramelized onions! Just be sure to leave the lid slightly ajar so that the extra moisture can evaporate.

Tips:
This dip is the perfect example of how my Mom used to always say “if you like a lot, add a lot.” Do you like a lot of bacon? Do you like a lot of black pepper? Add as much as you like. I added extra bacon and a little extra splash of Worcestershire sauce. YUM.
Btw, full disclosure, since I had LOTS of caramelized onions, I basically doubled the whole thing, although my amounts may or may not have been exact. I just used what I happened to have on hand. Speaking of which, I used regular vinegar instead of white wine vinegar.
For a little extra oniony garnish, sprinkle with chopped chives or scallions for a pretty presentation.

 

 

Miss Dot's Pound Cake

 I was recently watching an episode of Home Town. If you’re not familiar with the show, it’s an HGTV show where home renovations are done in a small town in Mississippi. So, in this one particular episode, they were talking about the house being renovated, and that it used to belong to someone that everyone in the neighborhood knew simply as Miss Dot. And Miss Dot was famous for baking pound cake and bringing it to any new neighbors who happened move into the neighborhood. Well, during part of the renovation, they discovered the famous pound cake recipe and they even contacted Miss Dot to see if she’d bake a cake with them to give to the new homeowner. Awesome. Love it.
  So, of course, you know I wanted to try the recipe. I know, I know, shocker. I googled and found the recipe that the show posted on IG. I already had all the ingredients, so I made it that very day. It was SO good! delicious and buttery, and so moist you don’t need any icing at all.
 OK, so, I’m so thrilled with it, that I decided to call my sister Jeanie to tell her about it. Coincidentally, she had just baked her favorite pound cake recipe a day or two before. I said, “omg great minds, right???” And when I asked her what recipe she used, she said it’s her favorite pound cake recipe, and that it’s from Southern Living. (You know where I”m going with this, right?”)
Yup, as we compared recipes, we discovered that Jeanie’s Southern Living recipe was exactly the same recipe as Miss Dot’s! I think it’s pretty funny that Jeanie and I both decided to make the same pound cake at the same time and received the recipe from two different sources. Seriously, great minds think alike!
 OK, so, can we talk about the actual cake for a minute???? OMG it’s SOOO good! Like, seriously, you don’t need any other recipe after this one. This is THE only pound cake recipe you’ll ever need from here on out. It’s just that good. And it couldn’t be easier. You just mix up the ingredients, (which you probably already have on hand) pour them into a pan, and bake. That’s it!
And if you don’t own a bundt pan, this cake is reason enough to buy one. I think I need to bake another one because the first one’s already gone!



(all ingredients at room temperature)
3 cups flour
3 cups sugar
3 sticks butter
8oz bar of cream cheese
6 large eggs
1 tsp vanilla extract
1/2 tsp salt

Beat all ingredients well.
Pour into a greased and floured bundt pan.
Place in a cold oven.
Bake at 300ºF for an hour and a half.



Tips:
The most important thing s to make sure you let everything sit out until room temperature. Otherwise everything just doesn’t mix as well.
Even though the recipe includes a 1/2 tsp salt, I used salted butter. Full disclosure, I use salted butter for everything. I just think it tastes better.
And my best tip for a moist cake… double the amount of vanilla extract, and don’t over bake. You want to take it out of the oven as soon as it tests done with an inserted tooth pick.