BLT Macaroni Salad from Taste of Home
Ingredients
2 cups uncooked elbow macaroni
5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 teaspoon white vinegar
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
Directions
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine the mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, add bacon. Yield: 12 servings.
Nutritional Analysis: 3/4 cup equals 290 calories, 25 g fat (5 g saturated fat), 19 mg cholesterol, 387 mg sodium, 11 g carbohydrate, 1 g fiber, 6 g protein.
Now that I’ve beaten the topic of the bacon in this salad to death now, let’s move on.The dressing for the salad is super simple. Just stir together mayonnaise, vinegar, and some salt and pepper. 
Pour the dressing over the pasta. 
Add in tomatoes, celery, and chopped green onion. Stir it all together and let the salad chill for at least two hours. (I made mine a day in advance). 
Stir in one pound of crumbled, crispy bacon before serving. 
YUM! I really liked this salad. I’d definitely make it again. If you’re a fan of BLT’s you’ll like this one. 
Banana Split Dessert
Honey Grahams, crushed (about 1-1/2 cups)
1 cup sugar, divided
1/3 cup butter, melted
2 pkg. (8 oz. each) Cream Cheese, softened
Chocolate Syrup
1 can (20 oz.) crushed pineapple in juice, drained
2 cups sliced strawberries
4 bananas, sliced
2 pkg. (3.4 oz. each)Vanilla Flavor Instant Pudding
2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
Maraschino cherries (for garnish)
Make It
MIX crumbs, 1/4 cup sugar and butter; press onto bottom of 13×9-inch pan. Freeze 10 min.
BEAT cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust; top with chocolate sauce, then strawberries, then pineapple. Slice bananas; arrange over pineapple.
BEAT pudding mixes and milk with whisk 2 min. until well blended. Stir in 1 cup COOL WHIP; spread over banana layer in pan. Top with remaining COOL WHIP. Refrigerate 5 hours. Drizzle with chocolate syrup or heated fudge just before serving; arrange over dessert. Top with cherries to garnish
I based this Banana Split Dessert on a recipe I found in an old copy of Kraft Food and Family magazine. I spruced it up a bit, adding in chocolate and strawberries and garnishing with cherries on top. The result was a big hit with my family and our guests.Here’s the how-to:Begin by mixing graham cracker crumbs with a little butter and sugar. 
Then press the crumbs into the bottom of a 9X13 in. dish. Pop the dish into the freezer for 10 minutes.
While the crust chills, combine cream cheese and sugar. 
Spread the cream cheese mixture over the graham cracker crust. 
Then squeeze on some chocolate syrup.
Top with sliced strawberries. 
And crushed pineapple.
And of course, bananas.
Then mix up some instant vanilla pudding. 
Fold a cup of whipped topping into the pudding. 
Spread the pudding mixture over the top of the bananas.
Top with more whipped topping. 
Garnish with heated hot fudge or more chocolate syrup and maraschino cherries just before serving. 
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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