BANANA SPLIT BUNT CAKE WITH CHOC. GLAZE

1/2 Cup Butter
2 Large Eggs
2 3/4 Cups Plain Flour
2 1/2 Teaspoons Baking Powder
1 Teaspoon Salt
1 Can(15, 71/4)oz. Pineapple Tidbits in juice, undrained
1/2 Cup Buttermilk
11/4 Cups Granulated Sugar
2/3 Cups Mashed Bananas
1 Teaspoon Vanilla
11/4 Cups Semi-Sweet Chocolate Chips
1/2 Cup Chopped Walnuts or Pecans, toasted and divided
11/2 Cups Fresh Strawberries, chopped
1 Cup Chopped Banana

Allow butter and eggs to stand at room temp. for 30 minutes. Spray a bunt pan. Preheat the oven to 350.
 Combine the flour, baking powder and salt in a medium bowl. Drain the pineapple tidbits, reserving 1/4 cup juice. Combine the reserved juice and buttermilk in a small bowl.
Beat butter in a large mixing bowl on medium speed for  30 seconds. Gradually add the sugar, 1/4 cup at a time and beat until well combined. Add the eggs, mashed bananas and vanilla. Beat well. Alternately addflour
mixture and buttermilk mixture, beating on low speed after each addition
until combined. Stir in choc. chips and 1/4 of the walnuts or pecans. Gently fold in pineapple tidbits, strawberries and bananas. Pour into prepared pan. Bake for 60 to 65 minutes until a tooth pick comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove from pan. Put on a plate.
 Drizzle cake with choc. glaze and the remaining 1/4 cup walnuts or pecans. Cover and ref. 2 hours before serving.

Chocolate Glaze:
3/4 Cup Simi-Sweet Chocolate Chips
3 Tablespoons Butter
3 Tablespoons Light Corn Syrup

Heat all the ings. in a kettle on low on the stove, stirring until the chips are melted and the mixture is smooth. Put on cake immediately.

ICED COFFEE

2 Tablespoons Instant Coffee
1/4 Cup Boiling Water
1/4 Cup Honey
3/4 Cup Cold Water
1 Quart Milk
1 Cup Ice Cubes

Dissolve the instant coffee in water. Stir in honey and mix well. Add the cold water and pour over the ice in glasses. Then top with milk. Serve.

ICCED CAPPUCCINO

1 Teaspoon Instant Coffee
4 Tablespoons Heavy Cream
1 Teaspoon Vanilla
4 Ice Cubes
3/4 Cups Water
2 Teaspoons Sugar

Put everything in a blender and blend until it is smooth and frothy.

DIET PEA AND BACON SALAD

4 Slices of Bacon or pre-cooked bacon
1 (10)oz. Pack Frozen Peas, thawed and drained
1 Cup Cheddar Cheese
2 Boiled Eggs, peeled and chopped
3 Tablespoons Mayonnaise low fat or fat free
2 Teaspoons Lemon Juice, fresh squeezed
Salt and Pepper

In a large skillet, cook the bacon over medium heat until it is crisp. Drain. Put on a paper towel to get off most of the grease. Let cool. In a bowl combine the peas, eggs, bacon and cheese. Stir in the mayo, salt and pepper and lemon juice. Ref.

EASY BUTTERCREAM FROSTING

2 Sticks or 1 cup real Butter,softened
2 to 4 Tablespoons Milk
1 to 2 Tablespoons Vanilla
Food Color for what ever color you like

In a bowl let the butter get soft at room temp. Take a mixer and beat it until it is fluffy and creamy. Sift the powdered sugar and add a little at a time with the milk and vanilla. Beat this well after each addition. May take a little more milk. Then add the food coloring.

COWBOY CORNBREAD

This is a recipe one of my sons friends gave him. He said it was real good. If you like you can also put diced onions in the meat and fry them up with the meat. Use your recipe for your cornbread but add this to it.


1 Roll Sage Sausage
1 1/2 Cups Cheddar Cheese

Fry the sausage and drain. If you like onion then put them in and fry with the sausage. Make up your cornbread like you were going to fix it. She used yellow corn meal mix. Then add the sausage and half of the cheddar cheese. Next put in your oiled pan and bake. When it is done. Put the rest of the cheese on top and put back in oven and let melt.

KAYLA'S PUMPKIN CAKE

1 (18 1/4-ounce) Box Yellow Cake Mix
1 Egg
8 Tablespoons Butter or Marg. melted


Filling:

1 (8-ounce) Pack Cream Cheese, softened
1 (15-ounce) Can Pumpkin
3 Eggs
1 Teaspoon Vanilla
8 Tablespoon Butter, melted
1 (16)oz. Box Powdered Sugar
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg


Directions

Preheat oven to 350 degrees F.



Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.



To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.



Serve with fresh whipped cream.



Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.



For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.



For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.