Pinterest? Are you interested?

OK, yet again there is another Social Media app that has taken me by storm and it's called Pinterest. Have any of you heard about it?

It's basically pictures of things you like, can make, recipes, you name it, that you can "pin" to a board you create. I mean how many times have you found an amazing recipe and forgot to book mark it or perhaps didn't save it when you should and now you are frantically trying to remember where you saw it. Forgot it, if you saw it on one of your Facebook feeds, it's probably long gone. But Pinterest enables you to create your own bulletin boards of fun stuff you want to keep.

For example, I have a recipes board, one for things to make, school ideas, bucket list items I may want to see some day, ideas for my Dream Home, photography ideas, and of course Household tips.

But the real question is how do these fair? Are the recipes really easy? Do they taste good? Would you really want to keep them? So I thought I would dedicate a day to testing out ideas to see whether that are Keepers or Trash.

If you're a Facebook follower of mine, you caught my dessert last night that so many of you wanted me to share and here it is. It's labeled under Banana Wafer Pudding but this variation is so easy, no bake and tastes so heavenly I am already thinking of different applications for it, such as cupcake filling for Banana Nut cupcakes, to a pie done in a different way. So here it is:

What You'll Need:

2 small boxes of Instant French Vanilla Pudding Mix
3 Cups of cold milk
1 - 14oz can of Sweetened Condensed Milk
1 - 8oz package of cream cheese
1 - 12oz container of Cool Whip
1 - Box of Nilla Wafers cookies
4 - Medium size bananas

Directions:

1. In a 13 x 9 baking dish or container, place a single layer of Nilla Wafer Cookies along the bottom of the pan.

2. Next slice up the 4 bananas and layer them on top of the cookies.

3. Mix together boxes of pudding with 3 Cups cold milk for 2 minutes with a hand mixer.

4. In a separate bowl mix together cream cheese, and condensed milk. Once blended together, fold in container of Cool Whip.

5. Add pudding mixture to cream cheese mixture and stir until blended. (Taste it and you'll be in heaven already!)

6. Pour the mixture over the bananas and wafers and smooth out. - Wait you're not done yet.

7. Add a layer of Nilla Wafers to the top. Cover with plastic wrap and store in the refrigerator for a couple of hours.

Hope you made plenty because in my house, EVERYONE wanted seconds. This is the perfect pot luck dessert because it's so simple. Would love to have your comments if you've made it too! Come back here next week for Chicken and Dumplings in the Crock Pot that taste heavenly!

Slow Cooker Apple Bread Pudding

Slow Cooker Apple Bread Pudding

Comfort food at its finest! This slow-cooker bread pudding tastes decadent, thanks to its moist texture and a generous sprinkling of chocolate chips. So go ahead and enjoy—it’s actually lower in fat than you’d expect.

6 cups crusty bread (such as French bread or a baguette), cut into 1/2-inch pieces (preferably a day old)
2 medium-size tart apples, peeled, cored and shredded
1/2 cup golden raisins
1/2 cup semisweet chocolate chips
1 cup fat-free egg product or 4 large eggs
3/4 cup water
One 14-ounce can sweetened condensed milk, preferably low in fat
2 teaspoons pumpkin pie spice, divided
1 cup fat-free plain yogurt
1 Tablespoon sugar
1/2 cup apple juice

Directions
step 1: Coat the insert of a large (6-quart) slow cooker with a light application of butter or margarine. Add the bread pieces to the slow cooker. Distribute the shredded apple on top of the bread layer. Then sprinkle the raisins and chocolate chips over the apple.

step 2: In a medium bowl, combine the egg product with the water, condensed milk and 1 1/2 teaspoons pumpkin pie spice; whisk to combine. Pour the egg mixture over the ingredients in the slow cooker, pressing down with a spoon or a spatula to make sure the liquid ingredients completely moisten the bread.

step 3: Cover the insert and cook on the low setting 3 to 4 hours, or until a knife inserted in the center of the bread pudding comes out clean. Begin checking the pudding after 3 hours, and continue to cook for increments of 10 to 15 minutes until the pudding is done.

step 4: While the bread pudding is cooking, make the yogurt sauce in a small bowl by whisking together the yogurt, sugar, apple juice and remaining 1/2 teaspoon of pumpkin pie spice. Refrigerate until needed.

step 5: To serve, spoon the bread pudding onto plates and drizzle with the yogurt sauce.

Notes:

Firm, tart apples are best for this recipe because their flavor isn't overly sweet, and they hold their shape. Look for apple varieties that are good for baking, like Granny Smith, Honeycrisp and Jonathan.

If you prefer to prep the bread pudding in advance, you can assemble the ingredients through Step 2 and refrigerate in the covered slow-cooker insert for up to a day before cooking. Take the pudding out of the refrigerator 30 minutes before cooking to bring it up to room temperature. Then remove the lid and sprinkle the mixture with 1/2 cup of water before replacing the lid on the insert and turning on the slow cooker.

There are variations to this recipes but definitely a way to celebrate fall and all those amazing apple recipes! I haven't personally tried it but sounds amazing.