~Banana Bread

Banana Bread

 

1/2 c. margarine

1c. sugar

2 eggs

1 c. mashed bananas ( 3 whole bananas)

1/4 c. milk

1 t. lemon juice

2 c. flour

1 1/2 t baking powder

1/2 t. baking soda

1/4 t. salt

 

 

Cream margarine, and sugar.  Add eggs and beat.  Add bananas, milk, and lemon juice.  Sift dry ingredients, and add.  Add nuts if desired. Bake for 1 hour at 350 degrees. Makes 1 loaf.

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~Indoor S'mores Treat~

Indoor S’mores Treat

• 9 cups Honey Graham Cereal (like Golden Grahams)
• ¾ cups Light Corn Syrup
• 3 Tablespoons Butter
• 11-½ ounces, weight Package Milk Chocolate Chips
• 1 teaspoon Vanilla
• 3 cups Mini Marshmallows

1. Grease a cookie sheet with butter.
2. Measure 9 cups of graham cereal into a large mixing bowl.
3. In a medium saucepan over medium heat, combine corn syrup, butter and milk chocolate chips. Stir constantly until chocolate chips are melted and ingredients are combined.
4. Remove from heat and stir in vanilla. Pour over cereal and stir quickly until cereal is coated with chocolate. Stir in the marshmallows.
5. Pour mixture onto cookie sheet and using a slightly damp hand, press into the pan

Chocolate Chip, Oats 'n Caramel Cookie Squares

Our family loves this dessert.  Pillsbury is a really good site to find some really yummy recipes!!

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

1 cup quick-cooking oats

Dash salt, if desired

2/3 cup caramel ice cream topping

5 tablespoons Pillsbury BEST® all-purpose flour

1 teaspoon vanilla

3/4 cup Fisher® Chef's Naturals® Chopped Walnuts

1 cup Hershey's® semi-sweet baking chips (6 oz)

DIRECTIONS:

• Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in oats and salt. Reserve 1/2 cup dough for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust.
• Bake 10 to 12 minutes or until dough puffs and appears dry.
• In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and baking chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
• Bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour, 30 minutes. For bars, cut into 4 rows by 4 rows. Store tightly covered.