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Banana Split Pie

1 C flour

1 cube butter, softened

2 T sugar

1/2 C chopped nuts

1 C powdered sugar

8 oz cream cheese 

1 large Cool Whip

6 bananas

1 lge can crushed pineapple

maraschino cherries

Blend flour and butter; add 2T sugar and nuts. Press in bottom of a 9x13 inch pan. Bake at 350 for 15-20 minutes. cool thoroughly. Beat together cream cheese and powdered sugar. Fold in 1 C of the cool whip and spread over cooled crust. Mix Sliced bananas and place on top of cream cheese mixture. Drain pineapple and spread over bananas. Top with remaining Cool Whip. Garnish with cherries and nuts. Refrigerate at least 6 hours before serving. Serves 6.


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Linda Cheatham

Blueberry Bliss

2 C chilled blueberries  (do not substitute w/frozen)

1/4 C sugar-free maple-flavored syrup

2 tsp freshly grated orange or grapefruit zest

1/2 C non-fat, no-sugar added vanilla yogurt

Place blueberries in a serving bowl. Add syrup and orange or grapefruit zest. Gently toss to coat blueberries. Fold in yogurt and serve right away.


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Tami Ross

Chocolate Zucchini Cake

1/2 C soft margarine

1  1/2 C sugar

1 tsp vanilla

1/2 C *sourmilk or buttermilk

2  1/2 C sifted flout

3/4 tsp baking powder

1/2 tsp ground cloves

1 C chocolate chips

1/2 C vegetable oil

2 eggs

1 T baking soda

4 T cocoa

1/2 tsp cinnamon

2 C grated zucchini

Cream margarine, oil, and sugar. Add eggs, vanilla, sour milk/buttermilk and beat. Mix all dry ingredients and add to creamed mixture. Stir in zucchini. Spoon batter into greased and floured pan (9 x 12 x 2). Sprinkle chocolate chips on top. Bake at 325 for 40-45 minutes. (* to make sour milk, add 1 T lemon juice to 1/2 C milk and let stand 5 minutes before using)


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Melody Ditter

Creamy Frozen Fruit Cups

1 pkg softened cream cheese

1/2 C sugar

1 jar (10 oz) maraschino cherries, drained

1 can (11 oz) mandarin oranges, drained

1 can (8 oz)  crushed pineapple, drained

1/2 C chopped pecans

1 carton frozen whipped topping, thawed

fresh mint, optional

In a mixing bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries, chop the remaining cherries. Set aside halved cherries and some oranges for garnish. Add the pineapple, pecans, and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges. Line muffin cups with paper or foil liners. spoon fruit mixture into cups. Garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired. Yield:  1 1/2 dozen.


*This recipe is from a cookbook my sister gave me. The recipe was submitted by Jennifer Maghinay

Danish Apple Cake

1 egg

3/4 C Sugar

1/2 tsp vanilla

2 T melted butter

1/2 C flour

1 tsp baking powder

1/2 salt

1 C chopped apples

1/2 C unsalted chopped mixed nuts

Beat together with fork egg, sugar, vanilla and then melted butter. Stir in and blend flour, salt, and baking powder. Add chopped apples, nuts and mix well. Put into greased pie plate and bake at 350 for 30 minutes. Good served warm  with whipped cream or ice cream.



Fudge Krispies

1- 1 1/2 oz pkg milk chocolate chips

1/2 C margarine

1/2 C light corn syrup

2 tsp vanilla

1 C powdered sugar

4 C rice krispies

Combine; chips, margarine, and corn syrup in a sauce-pan. Stir over low heat until melted. Take from heat and add vanilla and powdered sugar. Add rice krispies and stir until coated. Place in buttered pan, cut when cooled.


Texas Sheet Cake

Blend in sauce pan and bring to boil:

1 C water

1/4 C oil

1/4 C cocoa or 2-1 oz bars chocolate

Add hot mixture to dry ingredients:

2 C sugar

2 C flour

1 tsp baking soda

dash of salt

Add 2 eggs, beaten, and 1/2 C milk

Poor into cookie sheet (one with 1/2 sides) and bake at 400 for 15-20 minutes


Melt in saucepan:

1 C butter

6 T milk

1/4 C cocoa or 2-1 oz bars chocolate

1  1/2 tsp vanilla

1/2 C nuts

Stir in 1 box powdered sugar. When cake is cooled sufficiently, frost.


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