Banana Cake

Ingredients:

1 pkg. yellow cake mix
1/2 c. (packed) light brown sugar
1 tsp. ground cinnamon
2 medium-sized (very) ripe bananas, peeled and mashed (about 1 cup)
1 c. water
1/2 oil
3 large eggs

Instructions:

1. Blend all the above with an electric mixer in large mixing bowl, about 1 minute on low speed and 2 medium speed.
   
2. Pour batter into two 9-inch round cake pans that have been greased and floured.
3. Bake at 350 for about 30 minutes or until cakes are lightly browned.
4. Remove from pans and cool on wire racks.
5. Frost with caramel frosting.

Caramel Frosting (after cakes are finished):

Ingredients:

1 stick margarine
1 c. light brown sugar (packed)
1/4 c. whole milk
2 cups confectioner's sugar
1 tsp. vanilla extract

Instructions:

1. Place margarine and sugar in heavy saucepan over medium heat.
   
2. Stir mixture until it come to a boil.
3. Add milk and bring mixture back to boil.
4. Remove pan from heat and add confectioner's sugar and vanilla.
5. Beat until smooth (using hand-held whisk)
6. Frost cake layers while frosting is warm (the icing gets hard fast)

Butternut Squash Casserole

Ingredients:

For casserole:
1 jar (32 oz.) Williams-Sonoma Butternut Squash Puree
1/2 c. sugar
1 tsp. vanilla
1 tsp. orange extract
1/4 tsp. salt
2 tbs. all-purpose flour
3 large eggs
4 tbs. unsalted butter, melted

For topping:

1 c. vanilla wafers, crushed
1/2 c. unsalted butter, melted
1 c. brown sugar

Instructions:

1. Preheat oven to 425. Lightly grease a casserole dish (4-6 c. capacity)
2. Combine puree, sugar, milk, vanilla, orange extract, salt, flour, eggs, and melted butter. Pour into the prepared casserole dish.
   
3. Bake for 45 minutes or until set.

Meanwhile, make the topping.

1. In a medium bowl, combine crushed vanilla wafers, melted butter and the brown sugar.
2. Sprinkle over top of the cooked casserole and return to the oven to brown for an additional 10-15 minutes.
   

Pumpkin Dessert Squares

Ingredients:

1 box yellow cake mix, set aside 1 cup
8 tbs. unsalted butter, melted, plus 4 tbs. cold unsalted butter, cut into small chunks
3 large eggs
1 jar Muirhead Pecan Pumpkin Butter (Williams-Sonoma)
2 tbs. milk
1 tbs. all-purpose flour
1/4 c. sugar
1 tsp. ground cinnamon

Instructions:

1. Preheat oven to 350. Lightly grease 9 x 13 inch pan
2. Stir together the remaining cake mix, 8 tbs. melted butter and 1 of the eggs. Pour into the pan
3. Stir together the pecan pumpkin butter, 2 eggs and the milk. Pour over the cake batter in the pan.
   
4. Add the flour, sugar and cinnamon to the bowl with the reserved 1 cup cake mix. Add the 4 tbs. cold butter. Using a pastry blender, cut in the butter until pea-sized crumbs form and the mixture clumps together. Crumble over the pumpkin butter mixture.
5. Bake until golden, 35-40 minutes. Transfer the pan to a wire rack and let cool, then cut into squares and serve. ENJOY!
   

Pecan Dreams

Ingredients:

1 1/2 c. confectioner's sugar
1 c. flour
1- 8 oz. cream cheese
1/2 c. (1 stick) butter
1 c. chopped pecans

Topping:

1 c. whipping cream
2 tbsp. sugar
1 c. Heath Toffee bits

Instructions:

1. Preheat oven to 350. Lightly grease 9-inch square baking pan.
2. Stir together confectioner's sugar and flour bowl. Using pastry cutter or fork, cut the cream cheese and butter into the flour mixture until crumbly. Press the dough into the prepared pan, distributing evenly.
3. Pour the nuts over and press into the dough.
4. Bake for 30 minutes. Remove from oven and let cool completely.

While the base is cooling, make the topping:

1. Whip the cream and sugar together with a hand-held electric mixer until stiff.
2. Fold in the toffee bits
3. Spread over the base.
4. Cut into squares.
5. Store in fridge.

Makes 25 squares.

Southwestern Cornbread Salad

Ingredients:

1 (6 ox.) package Mexican cornbread mix
1 (1 oz.) envelope Ranch-style buttermilk salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 1/4 oz.) can whole kernel corn
1 (8 oz.) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Instructions:

1. Prepare cornbread according to package directions; cool and crumble. Set aside.
2. Prepare salad dressing according ot package directions.
3. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top.
4. Repeat layers with remaining ingredients and dressing
5. Cover and chill at least 2 hours.

Yield: 10 to 12 servings.

Sweet Fruit Dip

Ingredients:

2/3 c. brown sugar
1- 8 oz. cream cheese
1/2 bag Heath toffee bits
Apples

Instructions:

1. Mix brown sugar, cream cheese, and toffee bits with an electric mixer.
2. Refrigerate.
3. Serve with apple slices.