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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - July 31, 2009

Banana Cream Pizza

Serves: 8


        

  Download this recipe.

8 Rhodes Texas Rolls, thawed and risen
2/3 cup brown sugar
1/4 cup butter, softened
1/3 cup chopped pecans
2 cups banana cream pudding (made from small box directions)
4 to 6 bananas, sliced
I cup whipped cream


Press rolls together and roll dough into a 13-inch circle. Place on a 12-inch sprayed pizza pan. Turn up edges of dough to form a ridge. Let rise 10 minutes. Combine brown sugar, butter, and pecans. Sprinkle evenly over crust. Bake at 350F for 20 minutes. Remove from oven.

Cool crust completely. Arrange bananas on crust. Spoon prepared pudding over bananas. Top with whipped topping.


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