Banana Bread Bars

Banana Bread Bars

1/2 cup butter softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas (3-4 medium bananas)

1 tsp. vanilla

Mix the above items together.

Then, add

2 cups flour

1 tsp. baking soda

1 pinch salt

Mix altogether and pour into a 15x9x1"  pan.

Bake for 25 minutes at 350 degrees

Frosting

1/2 cup butter - softened

1 - 8 ounce package Cream Cheese - softened - I set it out on the counter to soften.

6 cups powder sugar

2 tsp. vanilla

Mix altogether.

Only use 1/2 of the frosting recipe for 1 pan of banana bread bars:)

                                                                                          Janelle Glatczak

Ice Cream Fudge Sauce

Ingredients:
1/2 c. margarine
1/4 c. Karo syrup
1/3 c. Cocoa
3 c. sugar
1 can milk

Directions:
Heat together and bring to a boil.  So yummy!

Ice Cream in a Can

Ingredients:
1 c. milk
1 c. whipping cream
1/2 c. sugar
1/2 t. vanilla

Directions:
Fill small can or Qt size freezer bag with ingredients. Put inside of a larger can or gallon freezer bag along with salt and ice.  Mix until the ice cream sets up.

Apple Dumplings

Ingredients:
8 oz. can crescent rolls
2 granny smith apples, peeled, cored, and cut into 8 wedges
1 stick oleo
3/4 c. brown sugar
1/2 t. cinnamon
3/4 c. Mt. Dew

Directions:
Preheat oven to 350 degrees. Dust surface with flour and fold out rolls. Place 2 apple wedges on each piece of dough. Roll dough over wedges; place dumplings in 8 inch square baking dish.

In a saucepan, melt oleo with sugar and cinnamon. Stir in Mt. Dew. Pour mixture over the dumplings. Cover with foil and bake 15 minutes. Remove foil and bake an additional 15 minutes until browned.

***From Roxanne Tilley

Pecan Pumpkin Dessert

Ingredients:
2 15 oz cans pumpkin
1 12 oz can evaporated milk
1 c. sugar
3 eggs
1 t. vanilla
1 yellow cake mix
1 c. butter or margarine, melted
1 1/2 c. pecans, chopped

Frosting:
8 oz cream cheese
1 1/2 c. confectioners sugar
1 t. vanilla
1 carton whipped topping


Directions:
Line a 9x13 pan with waxed paper and coat the paper with cooking spray. In a mixing bowl, combine pumpkin, milk and sugar. Beat in eggs and vanilla. Pour into prepared pan. Sprinkle with dry cake mix and drizzle with butter. Sprinkle with pecans. Bake at 350 for 1 hour until golden brown. Cool completely in pan on a wire rack. Invert onto a large serving platter, carefully remove waxed paper. In a mixing bowl, beat cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped topping. Frost dessert. Store in the refrigerator.

Yummy!