National Day, recipes

National Banana Cream Pie Day

Banana Cream Pie Day by Tasty.comPhoto from

National Banana Cream Pie Day is annually recognized on March 2nd.

Some facts about this pie:

  • Banana Cream Pie was ranked the number one dessert among U.S. soldiers in the 1950s.
  • The earliest mention of the banana pie was 1880.
  • The earliest mention of the banana cream pie comes from the Blue Ribbon Cookbook in 1906.

Recipe (


1 refrigerated pie crust                                2 cups milk

3.4 oz banana pudding mix                         3 cups unsweetened whipped cream

2 bananas, sliced


  1. Preheat oven to 450 F  (230 C)
  2. Place pie crust in a 9-inch (23 cm) pie dish. With fork, poke holes all around the bottom of the crust.
  3. Bake crust in oven for 10-12 minutes.
  4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
  5. Add two-thirds of the whipped cream to the bowl and fold in until evenly mixed.
  6. Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
  7. Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
  8. Top chilled pie with remaining whipped cream.
  9. Decorate with left-over banana slices. Slice pie and serve. Serves 8.


challenges, Meals, recipes

My Favorite Recipe #MFRW

Can you believe we are so close to the end of this year? Where has the time gone? This is week 49 of the MFRW Blog Hop. Today’s topic is ‘A Favorite Recipe.’

The first recipe I tackled when learning to cook became my all-time favorite. Chicken Casserole. It’s fairly simple and healthy family meal, not much prep work other than cooking the chicken.


(Image from

Chicken Casserole 

  • 3 cups cooked chicken, chopped
  • 1 can Cream of Chicken soup
  • 1 can Cream of Mushroom soup
  • 2 cans Water Chestnuts
  • 3 cups crumbled Ritz Crackers or Townhouse Crackers
  • 4 tablespoons butter or margarine, melted.

Preheat oven to 350 F.  In a medium bowl, stir together melted butter and cracker crumbs. Place half of the crumbled crackers in the bottom of an ungreased 13 x 9-inch baking dish.  Next layer chicken on top of crackers evenly. Place the water chestnuts on top the chicken. Mix the soups together and spoon evenly over the chicken and water chestnuts. Add the rest of the crumbled crackers to the top of the baking dish. Bake for 35 or 40 minutes.

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