Banana Pudding

This recipe is a take on the Magnolia Bakery recipe for Banana Pudding that is everywhere online! The only difference is that the original recipe that I saw online used Vanilla Wafers, I did not have any but I did have Graham Wafers so I used them. In the recipe here I am going to use Graham Wafers. So good!!

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I had all of the ingredients in the house except the Vanilla Wafers. In the fridge there was the balance of a 1 Litre whipping cream that I did not want to waste so this recipe for Banana Pudding was a delicious way to use it!

The Banana Pudding is best served the next day so that the cookies can get nice & soft. We could not wait & had some just a few hours after I made this… it was still good but better the following day. There is a lot of waiting time, the first step sits in the fridge for about 4 hours then the dessert is put together & goes back in the fridge overnight.

If you are going to have to get groceries to make this here is a list for you : 1 pkg instant vanilla pudding , 1 can condensed milk, graham wafters, 3 cups of whipping cream & 4-5 bananas

This is one of the simplest desserts to make. It makes a large bowl full so I gave some to my son. I made him his own portion & then put the rest into a smaller bowl that I would have needed.

Here is the recipe my take on Magnolia Bakery Banana Pudding * only one change


1 pkg Instant Vanilla Pudding

1 1/2 cups water

1 can condensed milk

3 cups Heavy Cream * whipping cream

4-5 bananas

Graham Wafers


You will need a bowl with straight sides, like a trifle bowl if you have it. Otherwise use any large glass bowl so you can see the layers ! ( but of course any bowl will do as long as it is big enough!)

  1. Whisk the vanilla pudding with the water until there are no lumps left, then which in the condensed milk until smooth. Cover & put in the fridge for about 4 hours.
  2. When the pudding mixture is ready the next thing you do is put the Banana Pudding together. Whip the cream until stiff but be careful not to over beat this, you want the cream to be nice & soft.
  3. With your mixer on medium speed, add the Pudding mixture by large spoonfuls into the whipping cream & mix until throughly combined. Remove the bowl from the mixer
  4. Cut the bananas into slices & have the graham wafers ready to put into the bowl
  5. Now you are going to assemble the pudding… Depending on the size of your bowl you will want to get at least 2 layers so divide the amount of ingredients accordingly leaving enough of the pudding mixture for the top! * I did 3 cookie & banana layers with cream on top . Layer as follows, 1st layer is some of the whipped cream/pudding mixture, 2nd layer is some graham wafers * break them as needed to make a single layer over the pudding mixture 3rd layer are bananas, Continue layering ending with the pudding mixture. You can crush some graham wafers to sprinkle on the top if you like!
  6. Cover & put this in the fridge overnight so that the cookies get soft


Vegetarian Chilli

I posted this in January 2017. I have updated that original post
I love a thick delicious chili. Most often, we eat it with ground beef but I do really like a vegetarian chili. There are many options to make this… you can follow this recipe & have it vegan, *you can add any ground meat you want…beef, chicken…just sauté the meat with the onions & cook until the meat is completely cooked stirring often, *you can use a vegan ground round if you like
I love the flavour that a can of Campbells Tomato Soup adds to my chili. I have tried making chili without it & I really prefer adding it!
This is good served  in a bowl.. with a delicious fresh bun..these Feather Buns go with this nicely, also Corn Muffins are great with chili. I served this with some corn tortillas that I had heated up in a skillet
Here is the recipe
2 tbsp olive oil
1 onion, diced
1 clove of garlic, crushed
1 stalk of celery, diced
1 yellow pepper,  diced
3/4 cup frozen corn kernels
1 zucchini,  diced
1 can red kidney beans, rinsed *** alternately add a can of lentils instead of the black beans
1 can black beans, rinsed
1 28 oz can of diced tomatoes and the juice
1/2 cup of water
1 can of condensed tomato soup ** I use Campbells Condensed Tomato Soup
1 tbsp chili powder ( or as much as you like)
1 tsp cumin
1 tsp salt
In a medium-sized saucepan:
  1. Sauté the onion & garlic in the 2 tbsp of olive oil until translucent of course it started to brown…which is ok!!
  2. Add the celery & continue to sauté until the celery starts to cook & becomes translucent
  3. Put the yellow pepper & zucchini in the pan, mix well. Cook for about 5 minutes, stirring occasionally
  4. Add the rest of the ingredients & mix well
  5. Bring to a boil & then reduce thereat so that the chili is simmering with a medium bubble
  6. Cover & simmer for about an hour, stirring often



sliced avocado

Game Day Recipes

Here are some Game Day Recipes. I am talking about the Super Bowl 2023 that is this weekend but really these recipes are great for anytime, any game! The recipes are in the appetizer section of this blog & are tried & true!! These will make a beautiful table of yummy food everyone will enjoy!

Links to these recipes are below

2 different wing recipes but there are more on the blog!

Vegetarian Layered Nacho Bake

Puppy Chow

Chicken Satay with Peanut Sauce

Mango Tequila Guacamole

Glazed Mini Hotdogs

Continue reading “Game Day Recipes”

Spinach Mushroom Strudel

What do you do with a pile of spinach in your fridge when you don’t really want a spinach salad? I looked & looked on the internet & nothing really got me too excited!  So I decided to try to make a Spinach Mushroom Strudel. A Spanakopita would have been good but I did not want this side dish to have dairy in it so I could not make Spanakopita.

Continue reading “Spinach Mushroom Strudel”