JUDY G. BANANA CHEESECAKE

2 Box(21.4)oz. Each Strawberry Cheesecake Mix, no bakekind
3/4 Cups Butter, melted
1/4 Cup Sugar
3 Cups Cold Milk

1(8)oz. Cool Whip or larger
1 Can Crushed Pineapples, drained
3 Medium Bananas, sliced
1/2 Cup Chocolate Ice Cream Topping, warm in microwave
1/2 Cup Carmel Ice Cream Topping, warm in microwave
1/2 Cup Chopped Pecans
1 Jar Marascino Cherries

Place crust mix in a large bowl and add the butter and sugar, Stir and press into a 13 x 9 glass pan. In a large mixing bowl combine milk and contents of filling pack. Beat on low speed until well blended. Beat on high speed until slightly thickened. Spread over crust. Ref. for 1 hour. Spread contents of strawberry pack over cheesecake mixture. Top with pineapples, that have been well drained. Then add the bananas. Drizzle with 1/4 cup of chocolate ice cream topping and then 1/4 cup carmel ice cream topping. Spred cool whip over this. The pan will be full. Ref. for 2 hours or until set. Before serving drizzle with remaining chocolate and carmel topping. Top with pecans and cherries.

RASEBERRY DREAM CAKE

1 Box White Cake MIx
1 (30)oz. Raspberry Jello
4 Eggs
11/2 Cups Plain or Raspberry Yogurt
1/3 Cup Veg. Oil
Cake in large bowl combine cake mix, jello, eggs and yogurt and oil. Beat on medium for 5 minutes. Bake 30 minutes on 350. Cool in pans 10 minutes then on wire racks. With a sharp knife split each layer to make 4 layers. Spread each layer with raspberry frosting. Let chill before serving.
RASPBERRY FROSTING
1/2 Cup Butter, softened
4 Cups Powdered Sugar, sifted
1/3 Cup Light Cream or Evaporated Milk
1 Teaspoon Vanilla Extract

In a large bowl cream the butter and half of the powdered sugar until light and creamy. Add cream and vanilla. Gradually add remaining powdered sugar, beating until smooth. To make the raspberry tasting frosting. Add 1 cup finely chopped raspberries to the mixture.

SLOW COOKER CREAMED CORN

11/4 (16)oz. Packs Frozen Corn
1(8)oz. Pack Cream Cheese
1/2 Cup Butter
1/2 Cup Milk
1 Tablespoon White Sugar
Salt and Pepper to taste

In a slow cooker, combine corn, cream cheese, butter, milk and sugar. Season with salt and pepper to taste. Cook on high for 2 hours or low 3 hours.

PECAN PIE BARS

2 Cups Flour
1/4 Cup Packed Brown Sugar
1/2 Cup Butter
11/2 Cups Chopped Pecans
1 (14)oz. Can Eagle Brand Milk

3 Eggs, Beaten
2 Tablespoons Lemon Juice
Preheat oven to 350. In medium bowl combine flour and brown sugar. Cut  in butter until crumbly. Press mixture on bottom of ungreased 13 x 9 pan. Bake 10 minutes. Then combine pecans, eaglebrand milk, eggs and lemon juice. Pour over crust. Bake 25 minutes or until the filling is set. Cool. Cut into bars. Store in a air tight container.

POTATO LATKES

1 Onion
4 Potatoes, peeled
1 Egg, beaten
2 Tablespoons Flour
Salt

Pepper
Vegetable Oil
Sour Cream for Dipping

Grate the onions and potatoes in a large strainer over a bowl. Press on the mixture to get the liquid out. Place the onion, potatoes, egg, salt and pepper and flour in a bowl and mix good. In a medium skillet pour enough oil in to coat the bottom of it. Place 1 large tablespoon of the potato mixture in the oil forming a circle. Cook for 2-3 minutes or until done and golden brown. Drain on a paper towel. Serve warm with sour cream.

ROASTED CHEDDAR CAULIFLOWER

1 Head Cauliflower   
1/2 Cup Cheddar Cheese, grated
1/4 Teaspoon Salt
2 Teaspoons Olive Oil or Olive Oil Spray

 Preheat oven to 400 degrees. Cut the cauliflower into florets, place on a baking dish and sprinkle with olive oil or coat with spray. Salt and toss to coat. Roast the cauliflower for 30 minutes. Remove the cauliflower from the oven, stir, sprinkle with cheese and roast for another 3-4 minutes until the cheese is melted. Serve.

CRUNCHY BAKED GREEN BEANS

1 Cup Panko or Bread Crumbs
1/2 Teaspoon Salt
1/2 Teaspoon Garlic Powder
2 Large Eggs
1/4 Cup Flour
Green Beans, cut in half
Olive Oil Spray

Wash green beans and pat dry. Cut into half. Preheat oven to 400. Spray a baking sheet. Mix the first 3 ings. in a bowl. In another bowl wisk the eggs. Put the flour in another bowl. Dip the beans in the flour, then the egg and then the bread crumbs. Make sure they are coated good. Place on the sprayed pan and make sure they do not touch. Bake for 30 minutes or until golden brown. Do not let get dark brown or they will taste scorched. Serve with honey mustard sauce. If using cooked green beans cut time back to 15 minutes.