COOK’s CORNER: Ann Hudson dishes up blueberry banana cream pie, pork chops
Published 11:24 am Saturday, July 7, 2018
Blueberry Banana Cream Pie
2 pkg. (3 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
3/4 cup cold water
1 pkg. (3.4 oz.) instant vanilla pudding mix
1 cup heavy whipping cream, whipped
2 medium bananas, cut into 1/4-in. slices
2 tsp. lemon juice
35 vanilla wafers
1 cup fresh blueberries
In a large bowl, beat cream cheese until smooth. Beat in the milk, water and pudding mix. Fold in whipping cream.
In a resealable plastic bag, add bananas and lemon juice; toss until bananas are coated. Drain and discard lemon juice.
Line an ungreased deep-dish 9-in. pie plate with vanilla wafers. Spread with half of the cream cheese mixture. Top with bananas and blueberries. Spread with remaining cream cheese mixture. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Yield: 8 servings
Pork Chop Dinner
6 to 8 medium carrots (1 pound), coarsely chopped
3 to 4 medium potatoes, cubed
4 boneless pork loin chops (3/4 inch thick)
1 large onion, sliced
1 envelope onion soup mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
Place carrots and potatoes in a slow cooker. top with the pork chops, onion, soup mix and soup. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.
Yield: 4 servings.
1 can (21 ounces) peach pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
1 jar (10 ounces) maraschino cherries, drained
2 medium firm bananas, sliced
1/2 cup chopped pecans
In a bowl, combine the pie filling, pineapple, oranges, cherries and bananas. Cover and refrigerate. Just before serving, stir in pecans.
Yield: 8-10 servings.
Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.