SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.

SANDRA'S BOUNTIFUL BROCCOLI SALAD SUPREME

A salad that is so very healthy
and tasty, it'll have you going back for more...

Serves (6)
Prep: 10 mins. |
Set time: 30 mins.

Posted by Sandra

INGREDIENTS

***Salad
- 2 heads of broccoli (flowerets only) – cut into bite-size pieces
- ¼ cup raisins
- ¼ cup green onion, finely chopped

***Dressing
- ½ cup mayonnaise
- 1 tablespoon cider vinegar
- 2 tablespoons granulated sugar
- ½ teaspoon garlic powder
- Freshly ground pepper, to taste

***Last-minute additions:
- 2 strips bacon, sliced, then browned
- 2 tablespoons toasted sunflower seeds

METHOD

In a small bowl, combine mayonnaise, vinegar, sugar, garlic powder, and pepper. Blend together until smooth; set aside for flavors to meld.

In a medium dry skillet heat to medium heat, and add the sunflower seeds and toast just a couple of minutes just until fragrant (do not burn). Remove to a small bowl and set aside. In the same skillet raise temp. to medium-high, add the bacon slices and cook until crispy. Remove and let cool on paper-towel covered plate.

In medium bowl, combine all salad ingredients and pour dressing onto broccoli mixture. Toss salad to combine, and refrigerate 30 minutes prior to serving.

Just before serving, finely chop the bacon into small bits, and add to mixture, along with the sunflower seeds. Toss the salad, serve, and enjoy!

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Tip: At times I’ll add radish slices. BTW: Leftovers are delicious...if there are any. Also, this is an often-requested salad for gatherings!