Pita Chip Crunch

I love the Pioneer Woman and her recipes. When I saw this recipe I knew I had to make it. I finally got around to it and like all her other recipes I've tried, I wasn't disappointed. Now, it wouldn't be like me to stick to a recipe, and this one is no exception since I thought it needed peanut butter. Nothing better than chocolate and peanut butter.

Pita Chip Crunch - Pioneer Woman
1 bag Stacy's Simply Naked Pita Chips
3/4 bag chocolate chips
1 cup chopped nuts (I used walnuts)
2 large spoonfuls peanut butter (can use more)

melt chocolate in a bowl in the microwave. Do this by putting it in a microwave safe dish and on high for a minute. Stir. Continue to heat at 15 second intervals until melted. Add peanut butter. Stir.
Place pita chips on waxed paper in a jelly roll pan. Try to get it to one layer. Pour a bit of the chocolate mixture over the top. Sprinkle half the nuts over the top. Pour the remaining chocolate mixture over the top and sprinkle remaining nuts over. Chill in the fridge or freezer until chocolate hardens about 15-20 minutes. Break apart and enjoy.

Banana Split Salad

I got this recipe from my sister-in-law and made it for the first time for the Father's Day BBQ we went to yesterday. It was a big hit, and I will be making it again. It is almost like a dessert than a salad. I love the pink color and would probably make this for a bridal shower or baby shower.
Even better than the taste is the ease of preparation!

Banana Split Salad

1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts

Blend milk and whipped topping and then add the rest. Chill for at least 3 hours.

Banana Cream Cheesecake

I got this recipe from the fall edition of the Kraft Food and Family magazine. It sounded syummy and easy, which is my perfect combination so I decided to make it. My picture isn't the best because it didn't cut as well as I would have hoped. The cheesecake portion just tastes like cheesecake, and I'm disappointed that the banana flavor didn't come out more. I think next time I'm going to add some banana extract in the cheesecake portion to give it that extra flavor or I might just mix the bananas in with the cheesecake part instead of slicing them.

1 pkg. white cake mix, divided

4 eggs, divided

3 Tbsp. oil

2/3 c. packed brown sugar, divided

2 bananas, sliced

2 (8 oz.) pkg. cream cheese (I used reduced fat)

2 Tbsp. lemon juice

1 1/2 c. milk

1 1/2 c. whipped topping (I used Cool Whip)

Preheat oven to 300 F. Reserve one cup dry cake mix. Mix remaining cake mix with 1 egg, oil, and 1/3 c. sugar with mixer (mixture will be crumbly). Press into bottom and 1 inch up the sides of a 13x9 baking pan. Top with sliced bananas.

Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice. Beat 1 minute. Blend in milk (batte will be thin). Pour into crust.

Bake 45-50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with whipped topping. Refrigerate leftovers.

**I also think this would be good as a basic cheesecake recipe. Just omit the bananas and serve with pie filling or a topping of your choice**

Raspberry Lemonade Cake

I made this for Easter and it was a hit. This recipe is from Betty Crocker, though I made a couple of changes.

1 c. very hot water
1 box (4 serving size) raspberry flavored gelatin
1 box white cake mix
1/2 c. frozen (thawed) lemonade concentrate
1/4 c. water
1/3 c. vegetable oil
4 egg whites
1 container whipped vanilla frosting
1 c. frozen whiped topping (thawed)
1 1/2 c. fresh raspberries, if desired
lemon peel strips, if desired

**substitute 1/3 c. unsweetened applesauce for the vegetable oil to reduce fat**

Heat oven to 350 and spray bottom of 9x13 pan with baking spray with flour. In small bowl, mix hot water and gelatin until completely dissolved; cool slightly.
In large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, the water, oil (applesauce), and egg whites with mixer on low speed for 30 seconds and on medium speed for 2 minutes. Pour into pan and reserve remaining gelatin mixture and lemonade concentrate.
Bake 30 to 35 minutes or until toothpick comes out clean. Poke warm cake every inch with a form. Remove 1 tablespoon of reserved gelatin mixture to a microwavable container. Mix remaining gelatin mixture and 1/4 cup lemonade concentrate and pour slowly over the cake. Cool completely about 1 hour or overnight.
In medium bowl, mix frosting and whipped topping. Frost cake. Microwave the reserved gelatin for 10 seconds to liquify. Using a small spoon, place small drops of the gelatin mixture over frosting. With a spoon or toothpick, swirl gelatin into frosting.
Garnish with raspberries and lemon peels if desired.

**I added about 1 tsp. of lemon extract and some of the lemonade concentrate to the frosting/whipped topping mixture which added great flavor**

This could also be made with other combinations of gelatin like lime or strawberry.

Banana Pudding

This is a recipe that I'm often requested to bring to holiday gatherings with family. I think if everyone knew how easy it was, they'd make it themselves. I found this on Allrecipes.com.

1 (8 oz.) pkg. cream cheese
1 (14 oz.) can sweetened condensed milk
1 (5 oz.) pkg. instant vanilla pudding
3 c. cold milk
1 tsp. vanilla extract
1 (8 oz.) container whipped topping, thawed
4 bananas (or more if you'd prefer) sliced
vanilla wafers.

In a large bowl, beat the cream cheese until smooth and fluffy. Beat in the condensed milk, pudding mix, cold milk, and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 pan with the vanilla wafers. Arrange banana slices evenly over the top of the wafers. Spread 1/2 the pudding mix over the top of that. Repeat layers. Top with the remaining whipped topping and chill.

Pumpkin Gooey Butter Cake

This recipe is from Paula Dean. It is so good, and one of the most requested desserts of mine. I promise you won't be disappointed. This has actually taken the place of our pumpkin pie at Thanksgiving.

Cake
1 pkg. yellow or white cake mix
1 egg
8 Tbsp. butter, melted

Filling
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
16 oz. powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Combine all of the cake ingredients and mix well. Pat into a lightly greased 13x9 inch baking pan and use hands to make into an even layer. Set aside. Prepare the filling by beating the cream chese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next add the powdered sugar, cinnamon and nutmeg and mix well. Spread the pumpkin mixture over the prepared crust and bake for 40-50 minutes. Do not over bake as the center should be a little gooey. Serve with whipped cream or cinnamon ice cream.