BANANA SPLIT DESSERT RECIPE

Prep Time: 10 minutes

• 4 cups graham crackers, crushed
• 3 sticks butter or margarine at room temperature
• 2 eggs, or egg substitutes*
• 16 ounces powdered sugar
• 20 ounces canned crushed pineapple, drained
• 3 bananas, sliced - more for garnish if desired
• 16 ounces whipped topping

Directions

CRUST:

• Mix crushed graham cracker and one stick melted butter with a fork.
• Line the bottom and sides of the baking pan with this mixture.
• Bake for 5-8 minutes or until golden brown. Allow to cool.

FILLING:

• Beat eggs*, 2 sticks of butter, 1 cup of whipped topping and powdered sugar until fluffy.
• Spread mixture on cooled crust.
• Top with crushed pineapple and a layer of sliced bananas (2-3 bananas).
• Cover with remaining whipped topping.
• Garnish with nuts, bananas, or sprinkled with crushed graham crackers.
• Refrigerate for one hour before serving.

*NOTE: When a recipe requires “raw” eggs as an ingredient, there is always a concern that potentially harmful bacteria may have invaded the egg which may cause illness in humans. Although the probability is low (1 in 20,000 eggs), the concern does exist; therefore, if you are concerned about using raw eggs, consider an egg substitute, such as pasteurized whole eggs, egg white substitutes, or meringue powder, to reduce the potential of bacterial contamination.

FROZEN COCONUT ICE CREAM DESSERT RECIPE

Container: 9″ x 5″ metal loaf pan (terrine) and plastic wrap

Prep Time: 20 minutes

Cook Time: 10 minutes

Serving Size: 1 slice

Servings: 8 Ingredients - 7 ounces coconut (sweetened and flaked), divided - 2 pints toasted coconut ice cream, softened and divided - 1 pint orange or mango sorbet, softened - 1 pint raspberry sorbet, softened Directions Preheat oven to 350º F. On a large baking sheet, spread out flaked coconut and bake 10 to 12 minutes or until light golden brown. Remove from oven and cool completely. Use 4 sheets of plastic wrap. Place 2 in each direction in loaf pan, leaving some to hang over all sides of pan. Spread 1 ¼ cup of toasted coconut on the plastic wrap. Spread 1 pint of coconut ice cream on top of toasted coconut and freeze for 20 minutes. Spread orange or mango sorbet on top of slightly frozen coconut ice cream, freeze 20 minutes. Spread the raspberry on top of slightly frozen orange or mango and freeze 20 minutes. Spread last pint of coconut ice cream on top and garnish with remaining toasted coconut. Cover completely with excess plastic wrap. Freeze overnight. Prior to serving, lift dessert out of pan and discard plastic wrap. Place on serving platter and garnish as desired.

Are your teens are getting bored staying in the house during week ends and can’t get enough of just watching tv shows or movies? So let them dig for these 2 recipes that they will surely love to do and considered to be must have menu to dig for.

***GREEK TILAPIA FILLETS***

Preparation: 5 minutes
Start to Finish: 20 minutes
Serves: 4

Serve with some fresh bread for soaking up the Mediterranean-flavored sauce.

* 4 tilapia fillets (about 1 to 1 ½ lbs.)
* ½ teaspoon salt, divided
* ¼ teaspoon pepper, divided
* 1 teaspoon dried oregano, divided
* 1 tablespoon olive oil
* 1 tablespoon bottled minced garlic
* ¼ cup frozen chopped onions
* 1 (14-ounce) can quartered artichoke hearts, drained
* 1 (14 ½ -ounce) can diced tomatoes, drained
* ¼ cup white wine

DIRECTION

1. Sprinkle both sides of the tilapia fillets with salt, pepper, and half of oregano. In a large nonstick skillet with a lid over medium-high heat, heat the oil.

2. Add the garlic and onions and cook for about 3 minutes, until the onions begin to soften.

3. Add fish fillets and top each fillet with the artichoke hearts, tomatoes, wine and remaining oregano.

4. Cover and cook 8 to 10 minutes, until the fish flakes easily with a fork.

5. Then ready to serve.

***COCONUT TRUFFLE BROWNIES***

Preparation: 5 minutes
Start to Finish: 40 minutes
Serves: 24

Rich chocolate and sweet coconut together in one yummy bar!

* 1 (19.8-ounce) family-style box brownie mix (13 x 9 pan size)
* Eggs, oil and water for brownie mix preparation
* 1 (14-ounce) can sweetened condensed milk
* 1 (7-ounce) package sweetened shredded coconut

DIRECTION

1. Preheat the oven to 350 degrees.

2. Coat a 9 x 13 baking pan with cooking spray.

3. In a large mixing bowl, prepare the brownie mix according to package directions. Pour the batter into the prepared baking pan.

4. Sprinkle the shredded coconut evenly over the batter.

5. Drizzle the sweetened condensed milk evenly over the coconut.

6. Bake for 35 minutes, or until a toothpick inserted an inch from the edge of the pan comes out clean and coconut is lightly browned.

7. Let cool in the pan until firm. Cut into bars.

8. Then ready to serve.

Provided by Cynthia Stevens Graubart & Catherine Fliegel, R.N

Good Cooking Central

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