Jumbo Caramel Banana Muffins

¼ cup shortening
1 cup sugar
1 egg
1 ½ cups mashed ripe bananas (about 3 large)
1 tsp. vanilla
1 ½ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt

Caramel Icing:

2 Tbls. butter
¼ cup packed brown sugar
1 Tbls. milk
½ cup powdered sugar

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture. Fill paper-lined jumbo muffin cups ¾ full. Bake at 350 degrees for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Enjoy!

Spinach Feta Strata

10 slices French Bread (about 1 inch thick) or 6 croissants, split6 Eggs
1 1/2 cup milk
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
½ tsp. Salt
¼ tsp. Ground nutmeg
¼ tsp. Pepper
1 ½ cups (6oz.) Monterey Jack cheese
1 cup (4 oz.) crumbled feta cheese

In a greased 13-in. x 9-in. baking dish, arrange French bread or croissant halves with sides overlapping. In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Enjoy!

Lemon Graham Icebox Cake

3 large egg yolks
1/2 cup plus
1 tsp. sugar
2 Tbls. plus 1 tsp. cornstarch
2 tsps. finely grated lemon zest
1/8 tsp. salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream



In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.

Cold Italian Pasta Salad

1 bunch broccoli (chopped)
3 stalks celery (sliced)
4 green onions (sliced)
10 fresh mushrooms (sliced)
2 small green peppers (chopped)
1 tomato (chopped)
1 (16 oz.) bottle Italian dressing
1 ½ lbs. small seashell pasta
Parmesan cheese

Shake the Italian dressing and then mix with the chopped vegetables and let set and marinate at least 2 hours. Cook and cool the pasta according to directions on the pasta box. Mix with marinated vegetables and toss well. Sprinkle with cheese before serving. Enjoy!

Banana Cream Brownie Dessert

1 pkg. Fudge brownie mix (13x9-inch pan size)
1 cup (6 oz.) semisweet chocolate chips, divided
¾ cup dry roasted peanuts, chopped & divided
3 medium firm bananas
1 2/3 cup cold milk
2 pkgs. (5.1 oz. each) instant vanilla pudding
1 tub (8 oz.) frozen whipped topping, thawed

Prepare brownie batter according to package directions for fudge-like brownies. Stir in ½ cup chocolate chips and ¼ cup peanuts. Spread batter into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Slice bananas; arrange in a single layer over brownies. Chop the remaining chocolate chips and ¼ cup peanuts over bananas. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Spread over the top. Sprinkle with remaining chips and peanuts. Serve and refrigerate leftovers. Enjoy!

Linguine with garlic sauce

½ oz. uncooked linguine
½ lb. bacon, diced
5 cups fresh baby spinach
½ cup chopped onion
½ tsp. minced garlic
1 ¼ cups milk
1 pkg. (8oz.) cream cheese, cubed
2 Tbls. butter
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. pepper

     Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 Tbls. drippings. Using the drippings, sauté the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt and nutmeg; stir until smooth. Stir in bacon; heat through. Drain pasta; toss with sauce. Enjoy!

Rocky Road Peanut Butter Candy Cups

11-oz. Pkg. peanut butter and milk chocolate chips

2 Tbls. creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped


Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended. Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.