Banoffee Pie

Crust
9 oz graham crackers
½ cup butter melted

Toffee Sauce
½ cup (packed) dark brown sugar
1- 14 oz can sweetened condensed milk
1/2 cup butter

Filling
1 ¼ cups heavy cream
5 small bananas (about 1 ½ lbs. total)

To make the crust: Line the bottom of a 9-inch springform pan with parchment paper, Blend the graham crackers in a food processor until they are finely ground, pour the melted butter over the crumbs and process to blend well. The crumbs should stick together when pressed, press the mixture over the bottom and 1 ½ inches up the sides of the springform pan, refrigerate.

To make the toffee sauce: Place a medium-heavy saucepan over medium heat. Combine and the sugar and 3 tablespoons of water in saucepan. Stir over medium heat until the sugar dissolves. Increase the heat and boil without stirring until the color is deep amber, occasionally swirling the pan and brushing down the sides with a pastry brush dipped into water, about 5 minutes. Stir in the condensed milk and butter. Continue stirring for 5 minutes or until the sauce thickens slightly. Remove the toffee sauce from the heat and spread 1 cup of the sauce over the prepared crust and refrigerate for about 1 hour or until the caramel is semi-firm. Keep the remaining caramel sauce at room temperature.

To fill the pie: Beat the cream in a large bowl until thick and very soft billowy peaks form. Very thinly slice 3 of the bananas into discs. Fold the sliced bananas into the whipped cram and spoon into the prepared pie crust. Slice the remaining bananas and arrange them decoratively over the pie. Rewarm the remaining toffee sauce gently over low heat, if it has thickened too much stir a few tablespoons of milk into the sauce to create a thinner consistency. Cut pie into wedges and drizzle each piece with the sauce.

Chicken Cordon Bleu Casserole

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz. each) fast cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts
4 slices cooked ham, cut in half
4 slices Swiss cheese, cut in half

1. Heat oven to 350 degrees.


2. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.


3. Cover tightly with foil; bake 55 - 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut.


4. Place cheese on ham. Bake uncovered 3 - 4 minutes longer or until cheese is melted.

JaNae Munden's Italian Cheese Chicken

Dip 4 chicken breasts or cut-up chicken in butter.

Sprinkle with 1 pkg. Good Seasons Italian Salad Dressing.

Cover and cook in crock pot for about 3 hours on high.

Mix 8 oz. cream cheese and 1 can each of cr. of mushroom soup and cr. of chicken soup, and pour over chicken and cook 45 minute more.

If you will be gone for hours, put chicken in crock pot and cover with sauce. Cook on low for about 6 hours.

Serve over rice or noodles. Serves 4

Rice Krispies Dessert

1/2 cup butter
1 cup brown sugar
2 cups rice krispies
1 cup coconut
3/4 cup chopped nuts
1/4 cup blanched almonds
1/2 gallon vanilla ice cream
1 (4 3/4 ounce) package strawberry Danish Dessert
1 (10 ounce) package frozen or fresh strawberries

Mix together butter, sugar, rice krispies, coconut, chopped nuts, and almonds. Pat half of mixture into bottom of a 9x12-inch glass pan. Slice 1/2 gallon ice cream on top of mixture and top with remaining crumbly mixture. Freeze overnight or until firm.

Topping: Cook Danish Dessert following directions on package. Remove from heat and add strawberries. Cool. Cut ice cream dessert into squares and serve with sauce on.

Wontons and Sweet & Sour Sauce

1/2 lb. hamburger
1 tsp. ginger
1 egg
2 green onons
½ c. shredded cabbage
½ c. chopped water chestnuts
1 Tbls. soy sauce
Mix above ingredients, place in wonton skins and deep fry to golden brown.

Sweet and Sour Sauce
1 Tbls. ketchup
2/3 c. br. sugar
2/3 c. pineapple juice
1/4 c. vinegar
1 tsp. soy sauce
Bring to a boil, add 3 Tbls cornstarch mixed with some pineapple juice, cook 1 minute longer.

Grandma’s Old Fashion Raisin Filled Cookies

Dough:
5 cups
1 tsp. baking soda
1 tsp. salt
1 cup butter
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup buttermilk

Combine the butter, sugar, eggs and vanilla. Add flour, soda and salt to cream mixture, alternate with the buttermilk. Set aside.

Filling:
2 cups raisins
½ cup water
½ cup sugar
1 Tbls. butter
1 tsp. salt
1/3 cup orange juice and zest of one orange

Grind the raisins add all ingredients and bring to a boil until it thickens. Roll out the cookie dough, cut with a cookie cutter, fill with the raisin filling, put a top on and pinch around sides. Bake 350 for 12 to 15 minutes. Sprinkle with sugar when you bring them out of the oven.

Pumpkin Cobbler

3 eggs, beaten
15-oz. can pumpkin
12-oz can evaporated milk
1 C sugar
1/8 t. salt
1 1/2 t cinnamon
1 t ground ginger
2 t vanilla
18-1/4 oz pkg. yellow cake mix
1-1/4 c butter or margarine, melted (I'm a butter girl so I used butter. I cut the butter down to 1 C and it was still very rich. I think next time I would cut it to about 3/4 C)
1 c. chopped pecans

1. Mix the first 8 ingredients together; pour into an un-greased 13"x9" bakingpan. Sprinkle cake mix over the top; drizzle with margarine.

2. Bake at 350 degrees for 25 minutes; top with nuts. Bake for an additional 15 minutes. Makes 15 to 18 servings.