Banana pudding

1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
4 separated eggs...
1 tbsp. vanilla flavor
1 box of Nilla Vanilla Wafers
4 med. ripe bananas

Mix flour, salt, and sugar; add milk slowly. Stir constantly over low heat until thickened. Stir and cook for about 15 minutes. Beat egg yolks in bowl and stir into mixture slowly stirring constantly. Cook about 5 more minutes stirring constantly. Remove from heat and add vanilla. Line bottom of casserole dish with vanilla wafers, bananas (sliced) and custard mixture. Repeat layers, ending with custard on top. Beat egg whites until stiff. Add 1/4 cup sugar; whip until it peaks. Spread on top of custard and bake in oven at 450 degrees for about 5 minutes or until browned. Remove from oven and serve.

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour...
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.See More

Mini Pineapple Upside Down Cakes Recipe

Cake Ingredients:
2 eggs
2/3 C white sugar
4 Tbsp pineapple juice...
2/3 C all purpose flour
1 tsp baking powder
1/4 tsp salt

Topping:
1/4 cup butter (1/2 stick or 4 Tbsp)
2/3 C brown sugar
1-can pineapple rings
6-maraschino cherries

Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
BAKE TIME 10-15 min
In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.

In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.

Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits

Pumpkin Crunch Cake

•1 box yellow cake mix
•1 can (15 oz) pumpkin puree...
•1 can (12 oz) evaporated milk
•3 large eggs
•1 1/2 cups sugar
•1 tsp. cinnamon
•1/2 tsp. salt
•1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
•1 cup butter, melted

Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.

Impossible Pumpkin Pie Cupcakes

1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs...
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.See More

Buckeye Brownies

For Brownie:...

19 1/2 ounce package of brownie mix
egg
vegetable oil
water
or whatever the package calls for

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool.


For Middle Layer:

2 cups powdered sugar
1/2 cup butter, softened
1 (18 ounce) jars creamy peanut butter

Mix powdered sugar, 1/2 cup butter and peanut butter.
Mix well and spread over cooled brownies.
Chill for one hour.

For Top Layer:

1 (12 ounce) packages semi-sweet chocolate chips
6 tablespoons butter, softened

Melt together chocolate chips and 6 tbsp butter in a saucepan over low heat, stirring occasionally until melted.
Spread over brownies.
Let cool; cut into squares.

Pumpkin Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or Graham cracker crust, whichever you prefer)
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 cup frozen whipped topping, thawed
Directions:

Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.See More

37 CALORIES BROWNIES

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder...
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares.

Oreo balls

1. Ingredients:...
   1 package Oreo Cookies
   1 block cream cheese, softened
   1 pack Cooking Chocolate (Hershey's Semi sweet chocolate chips the best)
   
   Method:
   1. Place Oreo Cookies in a bag/blender and smash/blend until it is the consistency of dirt.
   2. Mix the softened cream cheese into the smashed oreos.
   3. Roll the mixture into balls.
   4. Melt chocolate in the microwave.
   5. Cover balls in chocolate then leave to set in the fridge. 

No Bake chocolate eclair

1. Ingredients
   Filling:
   2 (3.5 oz.) boxes vanilla instant... pudding
   3 c. milk
   1 (8 oz.) container Cool Whip
   Graham crackers
   
   Topping:
   1/3 c. cocoa
   1 c. sugar
   1/4 c. milk
   1 stick (1/2 c.) butter (or margarine)
   1 tsp. vanilla
   
   Directions
   For the filling:
   1. Combine pudding mix and milk; beat. Stir in Cool Whip.
   2. Place a layer of graham crackers in the bottom of a 9x13" dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
   
   For the topping:
   3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
   4. Pour chocolate topping over the top layer of graham crackers.
   5. Refrigerate overnight.
   That's it! Enjoy!

No bake cheesecake

1. Ingredients-
   1 can of sweetened condensed milk
   1 8 ounce (250g) tub of cool whip (whipping cream)
   1/3 cup of lemon or lime juice...
   1 8 ounce (250g) package of cream cheese.
   
   Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
   
   After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
   
   On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can't have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola.See More

Chocolate Chip Cookie Cheesecake

1. Ingredients
   3 (8-ounce) packages cream cheese, softened...
   3 eggs
   3/4 cup sugar
   1 teaspoon vanilla extract
   2 (16.5-ounce) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)
   
   Instructions
   Preheat oven to 350 degrees F.
   
   In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed; set aside.
   
   Slice cookie dough rolls into 1/4-inch slices. Arrange slices from one roll on bottom of a greased 9- x 13-inch glass baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
   
   Bake 45 to 50 minutes, or until golden and center is slightly firm.
   
   Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
   
   If desired top with ice cream or whipped cream.

Peanut butter cup brownies

1. 3/4 cup granulated sugar
   1/4 cup butter, softened...
   1 tablespoon water
   1 cup semi sweet chocolate chips
   1 large egg
   1/2 teaspoon vanilla
   1 cup all purpose flour
   1/4 teaspoon baking soda
   3/4 cup milk chocolate chips
   3/4 cup creamy peanut butter
   
   Preheat oven to 350 degrees.
   
   In a medium sized microwave-safe bowl combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract, mix well. Add flour and baking soda, stir until combined. Allow the batter to cool to room temperature (doesn't take very long). Then, stir in 3/4 cup milk chocolate chips and remaining 1/4 cup of semi-sweet chocolate chips. Spoon batter evenly into Reynolds Staybrite muffin cups.
   
   Bake for 13-15 minutes or until top is set and a toothpick inserted into centre comes out slightly wet. After brownies are out of the oven, wait for centres to fall. This will happen upon cooling. If not then tap the centres with the back of a teaspoon to make a hole for the peanut butter.
   
   Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still war spoon about a tablespoon full of peanut butter into the centre of each brownie. Top with remaining 1/3 cup of milk chocolate and semi-sweet chocolate chips. Cool completely in pan.
   Store at room temperature or in the refrigerator. To reheat the brownies just pop ‘em in the microwave for 10-15 seconds.
   

Peanut butter fudge

1 cup peanut butter

2 sticks butter or margarine or one cup or 16 tablespoons

2 cups confectionery sugar

1/2 cup chocolate chips

1/2 cup walnut pieces

 

In a pan on low to medium heat melt peanut butter, chocolate chips and butter.  Remove from heat and add sugar. Mix well with spoon.  Fold in walnuts.  Spray an 8 x 8 x 2 inch pan and pour in fudge. Place in refrigerator for several hours until hard enough to cut. 

Peach Dumplings

1. Ingredients:
   2 whole large peaches
   2 8 oz cans crescent rolls...
   2 sticks butter
   1-1/2 cup sugar
   1 tsp vanilla
   cinnamon, to taste
   1 12 oz can Mountain Dew
   
   Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
   Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Seafoam salad

Another from Grandma Gilmore


1 large box lime jello
1 large can pears
1 - 8 oz package cream cheese (softened)
2 envelopes Dream Whip, prepared per pkg. directions

Mash pears only in a separate bowl.

Add water to pear juice to make 3 cups. Boil liquid & add to jello mix in serving bowl. Add the mashed pears & cream cheese.
Fold in prepared Dream Whip.
Chill & serve

Strawberry Pizza

Crust  (bottom layer)

2 C flour

1/2  C powdered sugar

1/4 tsp salt

1 C (2 sticks) butter

Mix all ingredients & pat into a 9 x 12 inch baking dish/pan.  Bake at 350  degrees until lightly browned, about 10 - 12 min.  Cool

Second Layer

8  oz cream cheese

1/3 C lemon juice

1can sweetened condensed milk

1 tsp vanilla

Mix all ingredients and spread over cooled crust.

Top Layer

1 pint strawberries (frozen or fresh with sweetened juice)

1 tsp. cornstarch

Thicken strawberries and cornstarch mixture over medium heat. Spread over cream cheese layer.

CHILL IN REFRIGERATOR.

Slice and serve

Milky Way Cake

I got this cake from Mom a long time ago.  Everybody loves it, and asks me to bring it again and again.  It's very fattening though. So yummy.

INGREDIENTS:

8 Milky Way bars or 13 miniature bars                             ½ cup butter (not margarine)

Combine in double-boiler and melt.  Set aside.to cool

½ tsp baking soda                            ½ c butter

2 c sugar                                            1 ¼ c buttermilk

2 ½ c flour                                         4 eggs

1 tsp vanilla                                       1 c chopped nuts (optional)

Powdered sugar

DIRECTIONS:

Preheat oven at 350 and grease 12 cup bundt pan. In large bowl, cream butter and sugar together.  Add eggs, mixing well, then remaining ingredients.  Mix well. Stir in Milky Way mixture. Stir in nuts (optional).

Pour into greased bundt pan and bake at 350 for 1hr 20 minutes.  Check for doneness at 1hr.  Cake is done when toothpick comes out clean.  Cool 5 minutes then turn out onto plate.  When completely cool, dust with powdered sugar.

Peanut Butter Balls

I used to make these all the time, but I can't make them very often now.  It hurts my hands to do the rolling.  Now Nikolas helps.  He has lots of people at his school that keep asking him for them.

INGREDIENTS:

1 (20oz) jar peanut butter  (I prefer Jif)                       1 stick margarine (softened)

1 box powdered sugar                                                 1 cup Rice Krispies

1 (12 oz) milk chocolate chips                                    1 (8 oz) Hershey bar

½ square parafin wax

INSTRUCTIONS:

Cream sugar, margarine, peanut butter.  Add Rice Krispies and form in balls.  Put in freezer for at least 4 hrs.  When you are ready to dip the balls in chocolate, melt wax in double boiler.  Add chocolate chips and hershey bar, stirring frequently.  When completely melted, keep warm (medium heat).  Dip balls into chocolate using toothpick and place on wax paper.

Individual Cheese Cakes

I make these for Aaron for his birthday every year.  I taught Nik how to make them so he can bake them for his father any time he wants to butter him up.

INGREDIENTS:

12 Vanilla Wafers

1 tsp vanilla

2 (8oz) pkg cream cheese softened

½ c sugar

2 eggs

INSTRUCTIONS:

Line muffin tin with foil liners.  Place 1 cookie in each tin.  Mix cream cheese, vanilla and sugar on Medium speed until well blended.  Add eggs and mix well.  Pour mixture over wafers, filling ¾ full.  Bake 25 min at 325.

Remove from pan when cool.  Top with fruit, preserves, nuts or chocolate.

Makes 12 cheesecakes

Variation:

Crush Oreo cookies, add melted margarine.  Place 1 tbsp in each foil liner and press (instead of using vanilla wafer).  After mixing eggs into cheesecake mixture, fold in chocolate chips.  After cakes are cooled, melt some chocolate chips (about ½ cup) and drizzle chocolate over the cheesecakes.