Best Ever Banana Cake with Cream Cheese Frosting

Best Ever Banana Cake with Cream Cheese Frosting

Ingredients
  

  • 1 1/2 cup Ripe Bananas mashed
  • 2 tsp Lemon Juice
  • 3 cup Flour
  • 1 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 3/4 cup Butter, Softened
  • 2 1/8 cup Sugar
  • 3 large Eggs
  • 2 tsp Vanilla
  • 1 1/2 cup Buttermilk

Frosting

  • 1/2 cup Butter softened
  • 8 ounce Cream Cheese softened
  • 1 tsp Vanilla
  • 3 1/2 cup Icing Sugar
  • Walnuts chopped

Instructions
 

  • Preheat oven to 275 degrees.
  • Grease and flour a 9 x 13 pan.
  • In a small bowl, mix mashed banana with the lemon juice; set aside.
  • In a medium bowl, mix flour, baking soda and salt; set aside.
  • In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  • Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  • Beat in the flour mixture alternately with the buttermilk.
  • Stir in banana mixture.
  • Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  • Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  • For the frosting, cream the butter and cream cheese until smooth.
  • Beat in 1 teaspoon vanilla.
  • Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  • Spread on cooled cake.
  • Sprinkle chopped walnuts over top of the frosting, if desired.

Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits

Ingredients
  

  • 2 cup Bisquick Baking Mix
  • 1/2 cup Cold Water
  • 3/4 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Butter
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning

Instructions
 

  • Preheat oven to 450.
  • Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick.
  • Cut biscuits, and place on an ungreased pan.
  • Melt butter and spices together.
  • Brush the biscuits with the butter and bake for 8 to 10 minutes.

Pumpkin Cheese Ball

Pumpkin Cheese Ball

Ingredients
  

  • 16 oz Room-Temperature Cream Cheese
  • 1 1/2 cup Shredded Cheddar
  • 3 tbsp Minced Onion
  • 2 tbsp Salsa
  • 2 tsp Ground Cumin
  • 1 tsp Minced Jalapeno
  • 1 ea Bell Pepper stem garnish

Instructions
 

  • With a mixer, blend cream cheese with shredded cheddar, onion, salsa, cumin and minced jalapeno.
  • Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball
  • Chill at least 2 hours.
  • To serve, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

Chili Con Queso

Chili Con Queso

Ingredients
  

  • 1 large Onion Chopped
  • 1 cup Green Chillies Chopped
  • 3/4 cup Heavy Cream
  • 2 tbsp Butter
  • 2 medium Tomatoes chopped
  • 8 ounce Cream Cheese

Instructions
 

  • Cook onion in butter add tomatoes chili and salt and pepper to taste.
  • Cook 15 minutes add cheese melt stir in cream and keep warm. Serve over chips.

Notes

Chris Smelker 1974

Cheese Ball

Cheese Ball

Ingredients
  

  • 1/2 tsp Garlic Salt
  • 1/4 cup Green Pepper Chopped
  • 12 ounce Blue Cheese
  • 8 ounce Cream Cheese
  • Pimento chopped

Instructions
 

  • Mix form into ball and roll in finely chopped nuts.
  • May also mix one jar American or bacon cream cheese with the cream cheese and roll in nuts or bacon bits.

Leadville Barbecue Sauce

Leadville Barbecue Sauce

Ingredients
  

  • 2 tsp Yellow Mustard
  • 1/3 tsp Chinese Hot Mustard Powder
  • 1 clove Garlic
  • 2 cup Ketchup
  • 1 cup Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Cider Vinegar
  • 2 tbsp HOT Picante Sauce
  • 1/2 ea Lemon juiced
  • 1/2 ea Onion minced
  • 2 drop Liquid Smoke
  • Salt & Pepper to taste

Instructions
 

  • Mix all ingredients and heat for five minutes over low heat. Store in refrigerator in covered container.

Flower Pot Cheese

Flower Pot Cheese

Ingredients
  

  • 1 tbsp Diced Green Onions
  • 1 tsp Tumeric
  • 1 tsp Celery Salt
  • 1/8 tsp Dry Mustard
  • 1/8 tsp Mace
  • 1/8 tsp Ground Cardamom
  • 1/8 tsp Ginger
  • 1/8 tsp Paprika
  • 3 oz Cream Cheese softened
  • 6 oz Sharp Cheddar Cheese grated
  • 3 ea Bay Leaves
  • 1 ea Parsley finely chopped

Instructions
 

  • Combine all ingredients except bay leaves in mixer.
  • Combine the ingredients until completely smooth.
  • Place one bay leaf in the bottom of a 5 Rubbermaid plant helpers pot to cover the opening.
  • Pack with the cheese mix.
  • Cover and refrigerate until 20 minutes before service.
  • Place the remaining bay leaves on top of cheese with leaves pointing upward as though growing in the pot. Serve with crackers.
  • This will keep in the refrigerator for two weeks.

Peanut Brittle

Peanut Brittle

Ingredients
  

  • 1 cup Sugar
  • 1/2 cup Light Corn Syrup
  • 1 cup Roasted Salted Peanuts (May Substitute Almonds Or Cashews For The Peanuts).
  • 1 tsp Butter
  • 1 tsp Vanilla
  • 1 tsp Baking Soda

Instructions
 

  • In 1 1/2 quart casserole, combine sugar and syrup.
  • Microwave on high for 3 minutes.
  • Add peanuts. (May Substitute Almonds Or Cashews For The Peanuts).
  • Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes.
  • Add butter and vanilla; stir well.
  • Add baking soda and gently stir until light and foamy.
  • Pour mixture onto lightly greased cookie sheet.
  • Let cool 30 minutes to 1 hour. When cool, break into small Pieces.

Peanut Butter Fudge

Peanut Butter Fudge

Ingredients
  

  • 1 lb Powdered Sugar
  • 1 tbsp Karo Syrup
  • 1 can Evaporated Milk
  • 4 square Dark Chocolate

Instructions
 

  • Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  • When done, add 1 jar of marshmallow cream and 1 cup Peanut Butter.
  • Beat Until Well Mixed Then Pour In Buttered 8X10 Pan.

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