Cheesy Chicken Ranch Casserole

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry ranch dressing mix (not the dip blend)
2 cans cooked chicken
1/8 tsp pepper
8 oz. penne pasta

1 1/2 to 2 C cheddar cheese, grated

1 1/2 to 2 C mozzarella cheese, grated

Combine evaporated milk and Ranch dressing and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly.  Mix all ingredients and sauce together and pour into a in well-greased 9×13 pan. Bake at 350 for 15-25 minutes or until hot and bubbly. Let cool 10 minutes before serving.

 

I got this recipe from Pinterest and changed it up a bit!

Banana Split Pie

Banana Split Pie

2 cups crushed graham crackers
1 stick butter, melted
2 sticks butter, room temperature
2 cups powdered sugar
1/2 cup EggBeaters (these are homogenized eggs, or you could just use 2 eggs)
1 tsp. vanilla
5 bananas
8 oz. Cool Whip
Toppings of your choice

1.  Combine graham cracker crumbs wiht melted butter and toss until fully coated.  Press into a 9x13 pan (or two smaller pans).
2.  Beat the room temperature butter and sugar with electric mixer until smooth.  Add eggs and vanilla.  Beat at least 6 minutes, until thick and smooth.
3.  Gently spread the buttercream mixture over the graham cracker crust.
4.  Slice bananas long-ways and press into butter cream.
5.  Top with Cool Whip, then add toppings.  Refrigerate at least 3 hours, until ready to serve.

You can use any toppings you would like!  I used chopped peanuts, marshmallows, chocolate sundae sauce and caramel sundae sauce.  It would be yummy to add chopped candy bars, too!