Fried Peanut Butter "Nana" Sandwiches

For each sandwich:

2 pieces of sandwich bread
peanut butter
half a banana sliced into "coins"
cinnamon
powdered sugar
butter

Heat skillet with a dollop or so of butter, not too much to make bread soggy but enough to toast it well.

Take 2 pieces of bread and put peanut butter on each side. Place banana slices on one side, put together as sandwich.


While frying one side, sprinkle cinnamon on "raw" buttered top piece. Then flip and do the same.


It is done when it looks toasty enough for you and peanut butter is melted.

Plate it with powdered sugar sprinkled on top.

Your grandchildren will think you are genius and didn't know you just didn't feel like baking a cake. ;)

ORANGE FLUFF

The first time I had this was in the 70s. It was a school fundraiser meal and I instantly fell in love. Strawberry is fine too but I still prefer the Orange.
I used to make this for my Memaw with sugar free and fat free ingredients. Still pretty good but I really recommend the fat way. LOL


2 small or 1 large pkg orange jello
16 oz small curd cottage cheese (go for the 4%)
16 oz cool whip
1 can mandarin oranges
1 lg can of crushed pineapple
1 cup crushed pecans (more or less to your taste)

Blend cottage cheese in your food processor since many do not like the curds. I have had many that hate cottage cheese eat this fine and not notice, it makes it more like cream cheese.
Drain canned fruits well.
Put cool whip in large bowl, fold stir in cottage cheese, then fold in jello, then fruit and nuts.

Let chill a few hours or better yet overnight.

Some people add marshmallows, I am not a marshmallow fan so knock yourself out.

PUMPKIN ROLL

Pumpkin Cheesecake Roll

3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. pumpkin spice
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup sugar
3 eggs, slightly beaten
2/3 cup solid packed pumpkin
1 cup walnuts, chopped (optional)

Cream Cheese Filling:
1 cup confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
6 Tbsp. butter
1 tsp. vanilla
Beat together until smooth; set aside

Grease a 15 X 10 X 1 jellyroll pan. Line with wax paper. Grease and flour wax
paper. Sift dry ingredients. Beat eggs and sugar until thick and fluffy. Beat
in pumpkin. Stir in dry ingredients. Pour into pan; sprinkle with nuts
(optional). Bake at 350 degrees for 15 minutes. Loosen cake around edges.
Invert onto a damp, clean, kitchen towel, dusted with powdered sugar. Peel off
waxed paper. Roll up cake & towel together. Place seam side down on wire rack.
Cool completely. Then unroll cake, remove towel & spread with filling. Reroll
cake. Wrap with aluminum foil and refrigerate overnight. Slice and serve cold.

PUMPKIN CRISP

Pumpkin Crisp

2 c canned pumpkin
1 lg can evaporated milk
1/2 c sugar
1/2 c brown sugar
2 tsp pumpkin pie spice
3 eggs
1 box yellow cake mix
1 c toasted, chopped pecans
1 stick butter, melted
-*-*-*-*-*-*
Mix together pumpkin, evaporated milk, sugars, spices and eggs. Spray a 9x13-inch pan with Pam, then pour the mixture above into the pan. Sprinkle the dry cake mix over the mixture. Sprinkle the nuts over the cake mix and gently pat down the nuts/cake mix with your hand. Drizzle all the melted butter as evenly as possible across the top. Bake at 350 degrees for 50-60 minutes, depending on your oven.
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Pumpkin Swirl Cheesecake Bars

1 1/2 cups of graham cracker crumbs OR ginger snap crumbs
1/2 c finely chopped peanuts
1/4 c (1/2 stick) butter or margarine, melted
4 pkg (8 oz each) of cream cheeese
1 cup sugar, divided
1 tsp vanilla
4 eggs
1 cup canned pumpkin
1 tsp ground cinnamon
1/4 tsp ground nutmeg

Heat oven to 325
Mix crumbs,nuts and butter onto bottom of 13x9 pan.

Beat cream cheese, 3/4 c sugar and vanilla with mixer until blended. Add eggs 1 at a time beating after each addition until just blended.

Remove 1 1/2 c of batter. Stir remaining sugar, pumpkin and spices into remaining batter.

Spoon half the pumpkin batter into crust, top with spoonfulls of half the plain batter, repeat layers then swirl with knife.

Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Cut into bars.

PEANUT BUTTER YUMMIES

2 lb vanilla bark (1 pkg plus 4 squares)
1 C Peanut Butter
2 C Peanuts
5 C Rice Krispies
2 C Mini Marshmallows

Mix dry stuff, set aside.
Microwave bark 90 seconds then stir, keep on at 15 second intervals until melted.

Add peanut butter to melted bark, then the rest.

Place on wax paper to cool

BEST BANANA PUDDING EVER

1 8 oz pkg cream cheese
1 (14 oz) can sweetened cond. milk
1 (5 oz) pkg. instant vanilla pudding
3 cups cold milk
1 tsp vanilla extract
1 (8 oz) Cool Whip
4 bananas sliced
12 oz vanilla wafers.

DO NOT FOLLOW INSTRUCTIONS ON VANILLA PUDDING PACKAGE!!


In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth.

Line the bottom of a 9x13 pan with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining cool whip. Chill.