Banana Cookies

Banana Cookies

3/4 C. shortening

3/4 C. sugar

1 egg

1 tsp. vanilla

2 ripe bananas

1/4 tsp. salt

1 tsp. baking soda

2 c. flour

1. Cream shortening and sugar together in a stand up mixer. Add the egg, vanilla and bananas. In a separate bowl, combine salt, baking soda and flour and add to the mix. Bake at 350 degrees for 10 minutes. Once you see a little brown at the base of the cookie, THEY ARE DONE!!! :)

But were not finished yet... nope :) Now it's time to add the homemade frosting. I suggest that you do not even make the frosting until ALL the cookies are completely done cooking. Trust me on this one... the frosting will only get harder to work with the longer you have to wait.

Frosting:

3 T. brown sugar

2 T. evaporated milk

4 T. butter

1 C. powdered sugar

1. Melt the butter, evaporated milk and brown sugar in a small saucepan. Bring the mixture to a boil. Remove from the heat and add the powdered sugar (I would add half of it at a time - whisking it smooth before you add in the rest of the cup.) Now you want the frosting to be a very thick glaze, so if you need to add more powdered sugar, do so.

2. Frost each cookie. Then eat every. last. one of them. They definitely are the best fresh out of the oven, but are still delicious for a few days after.

Enjoy!

-Kelsey Hill

Rice Krispie Treats

Ingredients:

• 3 tablespoons butter or margarine
• 1 package (10 oz., about 40) regular marshmallows

Directions:



1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.



2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.



3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.



Thank you Kelloggs for this great treat!



found right off their site!

Lemon Squares

Lemon Squares

1 can eaglebrand milk

12 graham crackers

½ cup lemon juice {fresh/bottled or mixed}

1 tsp grated lemon rind

1 cup lemon icing



..........................................

Blend condensed milk, lemon juice and lemon rind until thick. Layer bottom of a 9 X 9 inch pan with graham crackers. Pour a layer of milk mixture over top. Continue layering milk mixture and graham crackers.

Top with lemon icing.

Lemon Icing

1/4 cup soft butter

1 cup icing sugar

1- 2 tsp lemon juice

1-2 cups icing sugar

1-2 Tbsp milk

..........................................





Cream 1/4 cup butter with 1 cup icing sugar. Gradually beat in 1 - 2 tsp lemon juice to taste.

Beat in remaining icing sugar. If needed, add milk until desired consistency.

Add a few drops of yellow food coloring and mix until blended.





Rebecca- come see recipe here

un-fried ice cream

From the kitchen of Erin Permann

Un-Fried Ice Cream

What you need:

1 gallon of vanilla ice cream (I usually end up using a little less than the whole gallon)

1 C butter

1 1/2 C brown sugar

1 C shredded coconut

1/4 tsp cinnamon

1 (8 oz) pkg. sliced almonds

3 1/2 C. crushed Rice Chex

Crush your Rice Chex. I have found that putting about half of a regular size cereal box of Rice Chex into either a plastic bag to crush or a food processor yields the right amount.

Then remove your ice cream from the freezer. You need to be able to slice the ice cream like bread so it is easy to layer. You can either slice it in the container and scoop it out, or you can squeeze the whole container on to a cutting board and slice it that way.

Melt butter and sugar together over medium heat and bring to a boil.

Boil mixture for 1 minute.

Remove from heat and immediately add coconut, almonds, Rice Chex and cinnamon.

Press half of the mixture into a 9x13 pan. (Glass works best if you have it.)

Cover the mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture.

Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze.

Serve once it has had some time to harden up.

Enjoy!!!

Jessican. See more of my recipes here

sugar cookies

I love to have at least one batch of baked goods under my dessert dome all the time.
Whether it be muffins, banana bread, cookies, brownies, squares, pie or...
(You get the point)
I do this mostly because my husband likes the snacks, it's nice to have something homemade when the kids get their one treat of the day after dinner, and it's nice when someone's coming over and you have something prepared.
That all being said, my favorite cookie ever most definitely goes to the
sugar cookie.

Here's the recipe (adapted from allrecipes.com)

Ingredients

1 1/2 cups butter, softened - you can sub margerine if needed!
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

Directions

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. The original recipe calls for it to be chilled for an hour. I do not do this! I'm impatient, remember?

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter, in my case, a heart. Place cookies 1 inch apart on ungreased cookie sheets.

Bake 6 to 8 minutes in preheated oven. For me, I prefer it around 6 minutes so it's very lightly browned and very soft still. Cool completely before icing.

Icing

1/2 cup shortening
teaspoon vanilla extract
1 1/2 cups (or more depending on your taste) confectioner's sugar
splash of milk - add until you like the consistency of the icing

I love this icing for these cookies, because it's not overwhelmingly sweet. By using just shortening, it stays whiter and is less costly to make. You can always sweeten it up with more icing sugar, or less!

Make these with your family and enjoy :)

Sarah.

cheesecake tart

This recipe actually was started in our family by my Mom who one day needed a quick dessert and gathered items she had to make cheesecake, but had no shell, and used tart shells. They were way better than any of us imagined!

I now LOVE to make them this way. They are portion controlled, easy to serve and easy to make (no worrying about cheesecake cracks!)

You'll need:

2 pkgs. (8 oz.) cream cheese, softened

2/3 c. sugar

2 eggs, lightly beaten

1 tsp. vanilla

Chocolate Chips

Skor Bites


Preheat oven to 375 degrees.


Then bake your tart shells (empty) for about 5-8 minutes, just to cook them enough so they won't absorb the liquids and be soggy (you'll see they've puffed up a bit after the 5-8 minutes).


Next, cream the softened cream cheese with the sugar.
Add eggs and vanilla, beat until fluffy.


By now you should have removed your tart shells. In the bottom of the tart shells, sprinkle chocolate chips & skor bits (I did about 5 chips and a tsp of skor bites in each).

Pour scoops of your cheesecake batter into each until they fill the tart without going over the edging of the tart.

Bake at 375 degrees for 15 minutes.
Remove & let cool before serving.


Hope you enjoy this recipe at your next party or just for fun.
from My Momma, To Me, To You!

Posted by: sarah come see my blog here

pineapple

There is nothing i love more at a BBQ than Grilled pineapple. I hadnt even heard of this till i went to my friends BBQ myself. Once i tasted it i really liked it. Its always good to mix thing up a bit

Cut pineapple into slices. Place on grill for a min or so.

Its that simple. Hope you all try this the next time you throw a BBQ

Strawberry Cupcakes

Strawberry cupcakes

cake:

3 eggs

1 (3 oz box) cheesecake pudding mix

1 strawberry cake mix

1/2 c white chocolate chips

16 oz sour cream

1/2 c oil

1/4 c water

“frosting”

8 oz cream cheese, softened

1/2 c sour cream

1 c powdered sugar

1/2-1 tsp vanilla

16 oz (or two 8-oz) tub Cool Whip, divided

Fresh Strawberries

To make the cupcake, whisk the eggs with the pudding mix. Add the

remaining ingredients. Pour into lined cupcake pan and bake at 325 for

30 min. Cool about 10 min and remove onto a rack to cool completely.

For the frosting, mix all the ingredients except cool whip with

electric mixer until smooth. Fold in cool whip into filling and pipe, or spread

over cupcakes and garnish with fresh strawberries.

Pineapple yogurt dip

INGREDIENTS

• 1 (8 ounce) package reduced-fat cream cheese, softened
• 1 (8 ounce) container fat-free plain yogurt
• 1 (8 ounce) can crushed pineapple, drained well
• ½ cup SPLENDA^® No Calorie Sweetener, Granulated

DIRECTIONS

1. Process cream cheese, yogurt, pineapple, and SPLENDA^® Granulated Sweetener in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a serving dish; cover and chill. Serve with assorted fresh fruit.

Go check out splenda for more great recipes.

Banana Spilt

What a fun way to make a banana split. Perfect for summer.

Find more of it here

Apple/Snickers treat

Snickers Salad.

Come here to get recipe. We tried this and loved it.