Homemade Whiskey Sours

A tradition at our family Christmas, your Grandma G. found this recipe from Martha Stewart!

1 small lemon wedge for wetting rim of glass
Turbinado sugar, for rimming glass
1/4 C. Maker's Mark
1/4C. freshly squeezed orange juice
3 T. freshly squeezed lemon juice
1 tsp. granulated sugar
1 C. ice cubes

Oven-Dried Orange Slices:

1 navel orange, very thinly sliced
1/4 C. powdered sugar

Preheat oven to 200*. Line a baking sheet with parchment paper. Top with orange slices in a single layer, and generously dust with sugar. Bake until the peels are dry and the flesh is translucent, about 2 1/2 hours. Makes the house smell FABULOUS!

Whiskey Sours:

Dip the wetted rim of the glass in turbinado sugar to coat; set aside.

In a cocktail shaker, combine Maker's Mark, orange juice, lemon juice, granulated sugar, and ice. Cover, and shake vigorously until all ingredients are well combined and cold. Pour into prepared glass, and garnish with orange slice.

{LDM}

Mama G's Butter Cookies

From your Grandma G. These cookies are legendary! They were the table favors at our wedding, and I sent batches home with visitors who came to meet you when you were brand new.

3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. butter
3/4 C. sugar
2 T. heavy whipping cream
1 tsp. vanilla
1/2 tsp. almond extract
1 egg

Mix all ingredients well. Form into two separate balls of dough, flatten into two disk shapes and wrap both in cellophane and refrigerate for 1 hour. Rollout dough fairly thick, cut into desired shapes, and bake on parchment-lined baking sheets @ 400* for 5-8 minutes.

BonBon Icing

1 C. powdered sugar
2 T. heavy whipping cream
1 tsp. vanilla
Food coloring, if desired

Combine all ingredients. I usually triple or quadruple this recipe for a single batch of cookies.

{LDM}

Focaccia Bread

From great-Auntie A.

1 pkg. dry yeast
1 C. warm water (105*-115*)
3 T. fresh rosemary
2 tsp. salt
3 C. flour
Olive oil
Fresh grated Parmesan cheese

Dissolve yeast in warm water in large bowl. Stir in rosemary, oil, salt, and 2 1/2 C. flour. Knead dough on lightly floured surface, adding flour as needed. When smooth and elastic, place in greased bowl. Brush with oil and cover.
Let rise until double (about 1 hour). Punch down, and press into greased 12" pizza pan. Brush with oil and sprinkle with cheese.

Let rise another 30 minutes.

Bake @ 400* for 20-25 minutes.

{LDM}

Mason Jar Sauce

1 cup Duke’s mayonnaise (one of my Favorites)

This is the Ranch of all Ranches ... if it can even be compared.
Eat Mason Jar Sauce on anything and everything!

1/4 C. Heinz ketchup
1/4 C. Heinz chili sauce
1 heaping tsp. Dijon mustard
1 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. Worcestershire sauce
1 tsp. ground black pepper
1/4 tsp. Tabasco sauce
1/4 C. light olive oil
Juice of 1 lemon

Combine all ingredients in pint-sized jar; shake vigorously until incorporated.
Refrigerate overnight prior to serving.

{LDM}

Leftover Turkey Pitas

I engineered this recipe last year ... and it's a good way to use up those turkey leftovers in your fridge!

2 C. chilled leftover turkey, sliced
1 C. torn Romaine lettuce
1/4 C. goat or feta cheese
2 T. diced green onions
2 T. slivered almonds
4 pita pockets, warmed through

Cranberry mayonnaise:
1/2 C. mayonnaise
1/4 C. leftover cranberry sauce
1/2 tsp. tarragon
1/4 tsp. dill
Salt & pepper, to taste
Combine all ingredients in food processor and blend until smooth.

Combine turkey, lettuce, cheese, onions, and almonds. Top with cranberry mayonnaise, and fill pita!

{LDM}

Thyme Roasted Turkey & Pan Gravy

Last year, our little house hosted Thanksgiving for our families. It will forever be a favorite memory of mine! I found this recipe in a Martha Stewart holiday magazine, and attempted it. It was so good ... even your picky Grandpa T. liked it!

For the turkey:

1 14-16# turkey, completely thawed
1 fresh lemon, cut into thin slices
5 sprigs fresh thyme
1 stick butter, softened

Remove innards from turkey cavity. Rinse well inside and out with cold water. Pat dry with paper towels. Place in large roasting pan. Place lemon slices inside cavity, and tucked under turkey skin. Add thyme to cavity and under skin as well. Smear outside of turkey with butter.

Bake @ 350* for 3-4 hours, until thermometer inserted into thigh registers 180*. Carefully baste turkey frequently throughout roasting. If wings or legs start to get too brown near end of cooking, simply cover those parts with tinfoil. Let turkey sit for 15 minutes before carving.

For the pan gravy:

1/2 C. butter
1/2 C. flour
4 C. chicken broth or turkey stock
2 sprigs fresh thyme
Pan drippings
Salt & pepper, to taste

In saucepan, make a roux by melting butter and whisking flour in. Stir for 4-5 minutes until smooth.
In separate pan, combine broth, pan drippings, thyme, and seasonings and heat until boiling.

Slowly whisk roux into broth mixture, and continue cooking for 10 minutes, until desired thickness. Adjust salt and pepper to taste.

Happy Thanksgiving!

{LDM}

Creamy Cranberry Salad

From your great-Grandma S's dear friend, M.

3 C. fresh or frozen cranberries, roughly chopped
1-20oz. can crushed pineapple, drained
1 medium apple, peeled and chopped
2 C. mini marshmallows
2/3 C. sugar
1/8 tsp. salt
1/4 C. chopped walnuts (optional)
2 C. whipping cream. whipped

In bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt, and walnuts. Mix well. Cover and refrigerate overnight.

Just before serving, fold in whipped cream.

{LDM}

Green Beans & Caramelized Onions

From your great-Grandma S's neighbor H. who is in her 90s!

4 strips bacon
2 large yellow onions, cut lengthwise into 1/2" thick slices
2# fresh green beans, trimmed
3 T. cider vinegar
4 1/2 tsp. brown sugar
1/4 tsp. salt
1/4 tsp. black pepper

In large skillet, cook the bacon until crisp. Blot with paper towels, crumble and set aside. Reserve 2 T. drippings.
In drippings, cook onions over medium heat until tender and golden brown. Place beans in large saucepan; cover with water and boil for 8-10 minutes until tender. Drain.

Stir the vinegar and sugar into onions. Add the beans. Cook uncovered 1 minute.

Add bacon, salt, and pepper. Toss gently.

{LDM}

Creamy Herbed Potato Bake

From The Pioneer Woman.

5 russet potatoes
1 stick butter
1 onion, diced fine
8oz. cream cheese
3/4 C. heavy whipping cream
1 C. whole milk
1 tsp. fresh chopped rosemary
1 tsp. fresh chopped parsley
1 tsp. fresh chopped chives
1/2 tsp. fresh chopped sage

Scrub potatoes well, and slice potatoes very thinly.

Melt butter in large saucepan, add diced onion. Cook for 3 minutes, stirring occasionally.
Add cream cheese to the pan and stir to melt. Pour in cream and milk, stirring to combine.
Season with salt and pepper, then add chopped herbs.

Place potatoes in a buttered baking dish. Pour contents of skillet over the top. Top with Parmesan cheese.

Bake @ 350* for 45 minutes, or until bubbly.

Let stand 15 minutes prior to serving.

{LDM}

Bakery Rolls

From your great-Auntie A.

1-8oz. can evaporated milk
3 C. hot water
3 pkgs. yeast
1/2 C. warm water
3 T. sugar
1/2 C. sugar
1 C. vegetable oil
11 or more C. flour
3 tsp. salt

Mix 3 T. sugar, 1/2 C. warm water, and yeast; set aside. Mix evaporated milk, 3 C. hot water, 3 tsp. salt, 1/2 C. sugar, and oil in large bowl. Add dissolved yeast and 2 C. flour using mixer.
Add the rest of the flour. Knead lightly (dough will be soft).

Let rise, punch down. Let rise again and make rolls. Arrange on greased cookie sheets.

Bake @ 350* for 20 minutes, or until browned on top.

*Recipe makes 8 dozen rolls; can freeze dough on cookie sheets, covered tightly. Thaw and let raise before baking.*

{LDM}

Raspberry Breakfast Bars

You can also swap out blackberries for the raspberries, or combine them half and half!

For the crust and crumb:

1 1/2 C. flour
1 C. brown sugar
1 1/4 C. rolled oats
3/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
3/4 C. unsalted butter, cut into 1-inch pieces

For the raspberry filling:

1/4 C. brown sugar
1 T. grated lemon zest
1/2 tsp. cinnamon
2 T. flour
1# raspberries, fresh or frozen
1/4 C. lemon juice
2 T. unsalted butter, melted and cooled


Grease 9 x 13-inch glass pan. Line with parchment paper; leaving overhang on both ends. Butter the parchment.

Put the flour, brown sugar, oats, salt, baking powder, baking soda, and cinnamon in a food processor. Pulse in short bursts until combined. Add the butter and pulse until loose crumbs form.

Reserve 1 1/2 C. of the mixture and set aside. Pour the rest of the mixture into the pan and use back of a large wooden spoon to push the crust into an even layer at the bottom of the pan. The crust should touch the sides of the pan. Bake @ 350* until golden brown, 12 - 15 minutes. Cool.

In a separate bowl, whisk the sugar, lemon zest, cinnamon and flour together. Add the raspberries, lemon juice and butter and use your hands to toss gently until the raspberries are evenly coated.

Assemble and bake the bars: Spread the raspberry filling evenly on top of the cooled crust. Sprinkle the reserved crust mixture evenly on top of the filling.

Bake @ 350* for 35 - 45 minutes, rotating the pan every 15 minutes, until the top is golden brown and the filling starts to bubble around the edges.

Transfer to a wire rack to cool completely, then cut into squares and serve.
Refrigerate.

{LDM}

Buffalo Chicken Tacos

Since Daddy and I love Buffalo chicken so much, I'm always looking for ways to make new recipes with our favorite flavor.

1# chicken breasts, cubed
1/3 C. flour
3 T. cornstarch
1/8 tsp. cayenne pepper
1 tsp. garlic powder
1/3 C. buffalo wing sauce
1 T. EVOO
10 6" yellow corn tortillas

Toppings:
Cheddar or bleu cheese
Shredded lettuce
Diced onions
Cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly


In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 T. olive oil to hot Dutch oven, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Spoon mixture into warmed tortillas, and garnish as desired!

{LDM}

Pumpkin & Nutella Bread

From your forever friends' Mama, B.
Pumpkin. And. Nutella. What a happy little matrimony.

1 3/4 C. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 T. cinnamon
1 1/2 tsp. nutmeg
1 1/2 C. sugar
1/2 C. vegetable oil
1/3 C. water
1 C. pumpkin puree
2 eggs
1 tsp. vanilla
8 T. Nutella spread

Whisk together flour, baking soda, salt, cinnamon, and nutmeg.

In separate large bowl, combine sugar, oil, water, pumpkin, eggs, and extracts, and whisk until smooth. Gradually stir in the flour mixture. Mix until ingredients are combined.

Pour the batter into a 9x 5 loaf pans. Drop heaping tablespoons of Nutella into the loaf pan. Swirl into the pumpkin batter with a knife.

Bake @ 350* for 40-45 minutes or until a toothpick inserted comes out clean.

Cool completely before slicing.

{LDM}

4 Layer Pudding Dessert

This recipe came from your great-great Grandma L., who was known for her cooking and hosting skills. On the very last page of my wedding cookbook, Daddy's auntie J. said this about her:

How to have guests over like Grandma L.: Cook for about 2 days. Fill the entire table with food so there is hardly any room to sit and then say, "Help yourself to what I have," like there is hardly any food and someone might not get enough. What a cute little lady.

4 Layer Pudding Dessert

Layer 1:
1 C. flour
8oz. margarine
1/2 C. chopped walnuts
Mix until crumbly; pat into 9 x 13 pan.
Bake @ 350* for 15 minutes. Cool completely.

Layer 2:
1 C. powdered sugar
1 C. Cool Whip
8oz. cream cheese
Whip until fluffy; spread on first layer.

Layer 3:
2-3oz. pkgs. instant pudding, any flavor
3 C. milk
Whip together; spread onto second layer.

Layer 4:
2 C. Cool Whip
1/2 C. chopped walnuts
Ice Cool Whip on third layer; sprinkle nuts on top.

Refrigerate before serving.

{LDM}

Bacon & Cheese Muffins

From Mama's cousin M.

1 3/4 C. flour
1/4 C. sugar
3/4 C. milk
1 egg
3oz. cooked bacon, drained and crumbled
1/3 C. vegetable oil
1 C. shredded cheddar cheese
2 1/2 tsp. baking powder
3/4 tsp. salt

Mix all dry ingredients together. Add cheese and bacon. Add liquids. Stir just until moist.

Filled greased muffin tins 2/3 full.

Bake @ 400* for 20-25 minutes.

Pierogi Casserole

From your great-Auntie A.
Pierogis are typically small dough pockets filled with mashed potatoes, meat, cheese, or vegetables then boiled or fried.

1 C. finely chopped onion
1/4 C. butter
2 C. small curd cottage cheese
1 egg
1/4 tsp. onion salt
2 C. mashed potatoes, prepared with milk and butter
1 C. shredded cheddar cheese
1/4 tsp. salt
1/8 tsp. black pepper
9 lasagna noodles, cooked as directed on the box, and drained

In skillet, saute onion in butter until tender; set aside. In a bowl, combine cottage cheese, egg, and onion salt. In separate bowl, combine potatoes, cheddar cheese, salt, and pepper. Place three noodles in greased 9 x 13 baking dish. Top with cottage cheese mixture, and three more noodles. Top with potato mixture, remaining noodles and onion.

Cover and bake @ 350* for 25-30 minutes or until heated through. Let stand 10 minutes before serving.

{LDM}

Pumpkin Nut Waffles

3 eggs, separated
1 3/4 C. milk
1/2 C. vegetable oil
1/2 C. pumpkin puree
2 C. flour
1 T. baking powder
3/4 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 C. chopped nuts

Mix yolks, milk, oil, and pumpkin together. Add flour, baking powder, pie spice, and salt.
In separate bowl, beat egg whites until fluffy. Fold into batter. Add chopped nuts.

Pour in batches into your waffle maker.

Serve with maple syrup, vanilla whipped cream, or caramel drizzle.

{LDM}

Pumpkin Torte

Crust:
2 C. graham cracker crumbs
1/2 C. melted butter

Combine crust ingredients. Press into bottom of 9 x 13 pan.

Cheese layer:
1 1/2 blocks cream cheese
3 egg yolks
3/4 C. sugar

Combine cheese layer ingredients; beat until smooth. Pour over crust.
Bake @ 350* for 20 minutes. Cool.

Pumpkin layer:
16oz. can pumpkin
3 egg whites
1/2 C. milk
3/4 C. sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
2 pkgs. unflavored gelatin
1/4 C. cold water
1/4 C. boiling water
1/2 C. sugar

In saucepan, combine pumpkin, egg yolks, milk, 3/4 C. sugar, salt, cinnamon, and nutmeg. Cook over medium heat, stirring constantly, until sugar is dissolved, 2-3 minutes. Cool.

In small bowl, soften gelatin in cold water. Add boiling water, stir until gelatin is dissolved. Stir into pumpkin mixture. Cool.
In separate bowl, beat egg whites until frothy. Gradually add 1/2 C. sugar; beat until stiff. Fold into pumpkin mixture.
Pour over cheese layer in pan. Refrigerate until firm.

Ice with 1 carton Cool Whip.
Sprinkle with 1/2 C, crushed walnuts.

{LDM}

Matrimonial Bliss

From your great-Grandma S.

Today Daddy and I celebrate five years of marriage. I thought this was the most fitting recipe in honor of today! Here's to good eats and good loves, and making each of them a huge priority in your life.

Crust:
1 1/2 C. oatmeal
1 C. brown sugar
1 tsp. salt
1 1/2 C. flour
3/4 C. butter
1 tsp. soda

Mix together until crumbly- press half of mixture into 9x13 pan.

Filling:
1 # dates
1 c. water
1 c. sugar

Boil until dates are parted and cool. Pour over the top of crust mixture.
Crumble remaining crust over filling.

Bake @ 350* for 30 minutes.
Cool before serving.

{LDM}

Special Cinnamon Rolls

From great-Auntie R.

Dough:
2 pkgs. dry yeast
1/2 C. warm water (110*-115*)
8 C. flour
1 pkg. instant vanilla pudding
2 C. warm milk (110*-115*)
2 eggs, slightly beaten
1/2 C. sugar
1/2 C. vegetable oil
2 tsp. salt
1/4 C. butter, melted

Filling:
1 C. brown sugar
2 tsp. cinnamon
1 C. raisins
1 C. chopped walnuts

Glaze:
1 C. powdered sugar
1/4 tsp. vanilla
1-2 T. milk

In mixing bowl, dissolve yeast in water. Add flour, pudding, warm milk, eggs, sugar, oil, and salt; mix well (do not knead).
Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch down dough. Turn onto floured surface; divide in half. Roll each half into a 12 x 8" rectangle; brush with butter.

Combine filling ingredients; sprinkle over dough. Roll up from long side, pinch seam to seal. Slice each roll into 12 rolls; place cut-side down into two greased 9 x 13 pans. Cover and let rise until nearly doubled, 45 minutes.

Bake @ 350* for 25-30 minutes, or until golden brown.

Combine glaze ingredients; drizzle over rolls. Cool in pans on wire racks.

{LDM}

Huckleberry Pie

From your great-Auntie R.
This recipe can also be used with fresh blueberries, since huckleberries aren't found around here! She first made this recipe when they lived in Montana, and had huckleberries surrounding them!

Crust:
1 1/2 C. flour
1/2 tsp. salt
1 1/2 tsp. sugar
1/2 C. oil
2 T. milk

Filling:
2 C. fresh huckleberries (or blueberries)
3/4 C. sugar
2-3 T. flour
3/4 C. half & half

For crust, stir together flour, salt, and sugar in pie plate. Add the oil and milk, stirring with a fork. Pat evenly into plate. Save a little of the crust for top of the pie.
For pie, put 2 C. of berries in the raw pie shell. Stir sugar and flour into the half & half. Pour this over the berries.
Crumble remaining crust over top of the pie.

Bake @ 400* for 15 minutes.
Reduce to 350* and continue cooking for 45-50 minutes.

{LDM}

Oatmeal Cream Cheese Muffins

From great-Auntie A.

1 C. oatmeal
1 C. milk
1/2 C. brown sugar
1/4 C. oil
1 1/2 C. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3 oz. cream cheese
1 egg, beaten

Topping:
2 T. oatmeal
2 T. brown sugar

In medium bowl, mix oatmeal and milk and let stand for 30 minutes.
Stir brown sugar, oil, and egg into soaked oats. Combine flour, baking powder, and salt. Stir into oat mixture just until blended.

Spoon half of the batter into 12 paper-lined muffin tins. Place 1 tsp. cream cheese into the center of the batter, and top with remaining batter, making sure cream cheese is covered.

Combine oats and brown sugar for topping. Sprinkle over muffins.

Bake @ 350* for 20 minutes, or until centers are set.

{LDM}

Chocolate Chip Pumpkin Cheesecake

1 C. crushed vanilla wafers
1/4 C. baking cocoa
1/4 C. powdered sugar
1/4 C. butter, melted
3-8oz. blocks cream cheese, softened
1 C. sugar
3 T. flour
1 tsp. pumpkin pie spice
1 C. pumpkin puree
4 eggs
1 1/2 C. mini chocolate chips

Combine crumbs, cocoa, and powdered sugar in small bowl. Add in butter. Press mixture into bottom and 1/2" up sides of 9" springform pan.

Bake @350* for 8 minutes; cool slightly.

In large bowl, beat cream cheese, sugar, flour, and pie spice until blended. Add pumpkin and eggs; beat until incorporated. Stir in chocolate chips, and pour into prepared crust.

Bake @ 400* for 10 minutes.
Reduce temperature to 250*, continue baking 50 minutes.

Remove to cool on wire racks; loosen cake from rim of pan. Cool completely; remove rim.

Serve chilled.

Baked Chicken in Wine

From Mama's Godmother.
This is a good recipe for lazy afternoons at home.

1 fryer chicken
1 C. white Rhine wine
1-5oz. bottle Kikkoman soy sauce
1/2 C. sugar

Dredge chicken in flour, and brown slightly. Place in shallow baking dish.
Combine wine, soy sauce, and sugar until sugar dissolves. Pour over chicken.

Bake @ 250* for three hours; turning once an hour.

Serve with hot white rice and green onions.

{LDM}

Rhubarb Sticky Buns

From great-Grandma S.

First, make regular sweet rolls mix from your favorite recipe.

Cook together until tender, boil and cook for 3 minutes:

2 C. rhubarb
1/2 C. brown sugar
1/2 C. light corn syrup
2 T. butter

Pour mixture into bottom of 9x13 pan. Sprinkle dough with cinnamon & sugar before rolling up.

Cut into 12 slices, and place cut side down over sauce. Cover and let raise in warm area until doubled in size, about 30 minutes.

Bake @ 375* for 20-25 minutes.

If desired, drizzle with powdered sugar and milk glaze.

{LDM}

Onion Bread

2 C. warm water
1 pkg. dry yeast
2 T. sugar
1 T. salt
1 pkg. dry onion soup mix
6 C. flour
3 T. vegetable oil

Combine and beat water, yeast, sugar, salt, and soup mix.
Add 2 cups flout, and beat with mixer for 4 minutes. Add oil and remaining 4 cups flour; mix.

Let rise until double, punch down. Rise again and put into 2 buttered loaf pans.

Bake @ 375* for 25-30 minutes.

{LDM}

Macaroni Hotdish

You wouldn't be a true Lutheran unless you had a recipe like this in your arsenal. It's who we are, little girl! This combines two of the most Hotdish ingredients there are: creamed soup, and Velveeta. Such good comfort food.

1# ground beef
1 small onion, diced
2 C. uncooked elbow macaroni
1 can cream of mushroom soup
1 egg, beaten
1-8oz. can tomato sauce
1 T. dried parsley
1 soup can of milk
Velveeta cheese slices

Brown beef and onion, drain. Cook macaroni as directed on box, and pour into buttered baking dish with beef.
Mix egg, parsley, soup and the milk together. Pour over pasta and beef. Add tomato sauce and mix.
Layer Velveeta on top.

Bake @ 350* for 30 minutes.

{LDM}

Hot Chocolate Mix

This recipe comes from a lady who goes to church with your great-Grandma S. This makes great gifts in cute little jars!

1-8qt. size box powdered milk
1-pint size jar chocolate malt powder
1-6oz. jar powdered coffee creamer
1-2lb. can Nestle Quik
3/4 C. powdered sugar

Mix all ingredients together in tight-sealing container.

Use 1/3 C. to every 8oz. hot water or milk.

Top with whipped cream and sprinkles ... or if you're Mama, with crushed candy canes!

{LDM}

Pie Filling Coffee Cake

From your great-Grandma S.

4 eggs
1 C. sugar
1 C. oil
2 c. flour
1 tsp. baking powder
1 tsp. vanilla or almond extract

Spread half the batter in greased 9x13 pan. Top with 1 can cherry or apricot pie filling. (cherry is always my favorite)

Spread rest of batter on top, and sprinkle with 3 tsp. sugar mixed with 1 tsp. cinnamon.

Bake @ 350* for 30-40 minutes.

Glaze with powdered sugar glaze.

{LDM}

Banana Split Dessert

From your great-Grandma S.

3 C. graham cracker crumbs
6 T. sugar
2/3 C. melted butter
3 or more bananas
1/2 gallon vanilla ice cream (slice the block)
1 C. chopped nuts
1-6oz. pkg. chocolate chips
1/2 C. butter, softened
2 C. powdered sugar
1 1/2 C. evaporated milk
1 tsp. vanilla
1 pint whipping cream

Mix crumbs and sugar in a bowl. Add 2/3 C. melted butter, mix well. Reserve 1 C. mixture for topping. Spread rest into bottom of 11x15 pan, and press firmly into place. Slice bananas over crust. Cut ice cream in 1/2" slices, place over bananas, sprinkle with chopped nuts. Freeze until firm.

Melt chocolate and butter in saucepan, over low. Add powdered sugar and evaporated milk, cook on low until thick and smooth. Remove from heat, add vanilla and cool. When cool, pour over ice cream layer.
Return to freezer until firm; whip cream until stiff. Spread over chocolate layer.

Sprinkle with reserved crumbs, store in freezer. Remove 10-15 minutes prior to serving.

{LDM}