INGREDIENTS Cake 2 sticks butter, softened 1 3/4 cups sugar 3 eggs + 2 egg whites 3 tsp vanilla 3 cups all-purpose flour 3 1/2 tsp baking powder One 1.34oz box instant, sugar-free banana pudding mix 1 cup milk Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes). One 1.34oz box instant, sugar-free vanilla pudding mix 1 1/4 cups skim milk 1 cup Cool Whip (or whipped cream) To brush on layers: Mix together the following: 1 Tbsp sweetened condensed milk 1 Tbsp skim milk You’ll also need: 2-3 medium ripe bananas 3-4 cups Cool Whip for frosting
Step 1: Make the cake Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream 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 pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix! Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans. Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack. Step 2: Begin layering Level each cake. Place first layer on cake plate. Brush with a little milk mixture. Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas. Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer. Step 3: Frost This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides. Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent. Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick. This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.
Spread each slice of bread with cranberry sauce, you can add as much or as little as you like. To build each sandwich, take a slice of cheese and tear it in half. Top the bread with half a cheese slice, turkey and the other half of the cheese slice. Top with another slice of bread, cranberry sauce side down.
In a shallow pie plate, add eggs and milk and beat the mixture with a fork until combined. Soak each sandwich in the mixture, about 30 seconds per side. You want the bread saturated but not soggy.
Over medium heat, melt a couple Tablespoons of butter in a nonstick skillet. Add a few sandwiches and cook until the bottoms are golden brown, 3-4 minutes. Flip sandwiches and cook the other sides until golden. Add more butter as needed to cook the rest of the sandwiches.
Dust with confectioners’ sugar before serving. (Serve warm)
There are grilled cheese sandwiches and then there are Dill Pickle Grilled Cheese Sandwiches! There are so many reasons to loved this dilled pickle version; it is out of this world gooey and amazing on the inside, the buttery parmesan and dill seasoning crust is spot on, and then you get addicting dill pickles inside which means you can say you ate your veggies today! You just can’t go wrong with that!Prep Time5 minsCook Time5 minsTotal Time10 minsCourse: Lunch, Main Dish, SandwichCuisine: AmericanServings: 1Author: Amy
2 slices of bread you can use anything you have on hand, French bread is pretty tasty though
2 slices provolone cheese once again, use what you have on hand, Swiss would be fantastic
2-3 slices dill pickles
1 T. softened butter
1 T. grated parmesan cheese divided
1/4 tsp dill weed
dash garlic salt
Mix butter, 1/2 of the parmesan cheese, dill weed, and garlic salt together. Spread on the outsides of each slice of bread.
Layer a slice of cheese, pickles, the remaining parmesan cheese, and another slice of cheese on insides of bread.
Grill sanwich in a skillet over medium heat until golden brown. Flip and repeat. The sandwich will stick to the pan until the parmesan in the butter is golden brown. Once it’s golden brown and perfectly crisped it will release and you will easily be able to flip it!
Slice in half and be prepared to swoon!
If you want you can sprinkle a little extra dill weed over the top for a garnish. I also think this sandwich would be divine with a slice of deli ham!
1. Preheat the oven to 350°F. Lightly grease a baking sheet with nonstick spray.
2. In a large bowl, toss the zucchini noodles and olive oil to combine. Season with salt and pepper. Divide into 4 even portions, transfer to the baking sheet and shape each into a nest.
3. Gently crack an egg into the center of each nest. Bake until the eggs are set, 9 to 11 minutes. Season with salt and pepper; garnish with red-pepper flakes and basil. Serve alongside the avocado slices.