February's Yummy Dessert Recipe's!

Banana Cup Cakes - Karen Tucker
3/4 C Soft shortening
2 Bananas
1/3 C Milk
1 1/2 tsp Vanilla
2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking powder
1 tsp Salt
Combine above ingredients; using mixer mix at medium speed about 2 minutes.Add: 2 Eggs1 C Chocolate chips1/2 C Nuts, choppedStir together.Put into cupcake papers and bake 375° for 20 minutes. Yield 24
Cool before frosting.
Frosting; Using mixer, blend one banana until smooth, add enough powdered sugar to achieve spreading consistency and 1 tsp vanilla. Spread on cupcakes and enjoy.

New Zealand Afghans (cookies) - CarinTatom
2 butter sticks
1 cup sugar
1/4 cup cocoa
2 cups flour
2 cups corn flakes
Cream butter and sugar until light and fluffy. Sift in flour and cocoa. Mix the ingredients in well. Crush cornflakes and fold into mixture. Roll spoon mounds of mixture onto lightly greased oven tray, gently pressing down on the cookies with a fork. Bake at 350 - 400 depending on oven, for 20 minutes. When cookies have cooled, frost with chocolate frosting and decorate with a walnut in the middle.

Homemade Oreos - Jodi Schwartz
1pkg. Devil's Food Cake Mix (no pudding)
1/2 cup oil
2 eggs
Mix it all well. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 10 minutes. Cool and put 2 cookies together with cream cheese frosting.

Chocolate S'more Pie - Valerie Ereksen
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced. Active time: 45 min Start to finish: 7 hr (includes making crust and chilling pie)Servings: Makes 8 servings.
Ingredients
For crust1 graham cracker crumb crust*, baked and cooled completelyFor chocolate cream filling7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped1 cup heavy cream1 large egg, at room temperature for 30 minutesFor marshmallow topping1 teaspoon unflavored gelatin (from a 1/4-oz package) 1/2 cup cold water3/4 cup sugar1/4 cup light corn syrup1/2 teaspoon vanillaVegetable oil for greasingSpecial equipment: a candy thermometer
Preparation
Make chocolate cream filling:Make graham cracker crumb crust* and reserve.Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Make marshmallow topping:Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. Brown topping:Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice. Cooks' notes:• To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently.• Pie (before browning topping) can be chilled up to 1 day.
*crumb crustSweet crackers and cookies easily transform into delicious piecrusts. Be sure to use graham crackers for the chocolate s'more pie. Active time: 10 minStart to finish: 1 1/4 hr Servings: Makes enough for a 9- to 9 1/2-inch pie.
Ingredients
5 tablespoons unsalted butter, melted, plus additional for greasing1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)2 tablespoons sugar1/8 teaspoon saltSpecial equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.

Easy Cheesecake - Sarah Smyth
Crust:
½ c. butter/marg.
¼ c. packed brown sugar
1 C. flour
¼ c. quick oats
¼ c. walnuts (opt.)
½ tsp. cinnamon
Filling:
2 pkg. (8 oz. each) of cream cheese, softened
1 can sweetened condensed milk
½ c. milk
1 tsp. vanilla
3 eggs, lightly beaten
Cream butter or margarine and brown sugar. Gradually add flour, oats, walnuts and cinnamon: mix well. Press into bottom and up the sides of a greased round 9 in. cake pan (can use springform pan but I don’t). Place on a baking sheet (if using springform pan). Bake at 325 degrees for 10 min. or until set. Cool on a wire rack.
In a large mixing bowl beat cream cheese till fluffy. Beat in condensed milk, milk, and vanilla until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust and return pan to baking sheet. Bake at 325 degrees for 45-50 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour more. Refrigerate till chilled.

Fantastic Dessert - Kristi Wright
Combine:
1 cube margarine
1 cup flour
1 cup walnuts (chopped)
Press in 9x13 pan. Cook @ 350 for 20 minutes. Let cool.
Mix:
8 oz cream cheese
1 cup powdered sugar
1 1/2 cups cool whip
Spread on cooled crust
Mix:
1 small chocolate instant pudding (or any flavor you like)
1 small vanilla instant pudding
4 cups cold milk
Pour on top of cream cheese layer.
Let set & add cool whip to top.

Greenies--Jenn Barlow
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)Add:1 capful of mint flavoringgreen food coloringchocolate chipsGrease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.

Fruit Pizza--Jenn Barlow
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.
Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.

Chocolate Roll--Jenn Barlow
1 t. vanilla extract
2 c. heavy cream
Combine and whip1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer and stack together on serving platter (will be about 14 in.)
Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.

Fresh Peach Pie--Jenn Barlow
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell
Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.

Lemon Meringue Pie--Jenn Barlow
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks
combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter. Pour into cooled, baked pie shell
Meringue:beat 3 egg whites until foamygradually beat in 6 T. sugar, beating to stiff peaksSpread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.Hot Fudge1 cube butter (melt in saucepan)6 T. (rounded) cocoa1 1/3 c. sugar1/8 t. salt1 t. vanilla1 can evaporated milk Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.

Rice Pudding--Jenn Barlow
1 c. rice, cooked until tender in 1 qt. water to hot rice add:1/2 c. butter 2 slightly beaten eggs1/2 c. raisins2 t. vanilla3 c. milk Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.

Green Apple Crisp--Jenn Barlow
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft buttercombine and mix until crumbly
Filling:
3 c. tart apples, sliced
1 T. sugar arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.

Rhubarb Crunch--Jenn Barlow
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.
Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.
Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.