banana bites

  • 2 cups of chocolate chips (or whatever chocolate you like)

  • 2 T. vegetable oil

  • assorted toppings for covering bananas (nuts, coconut, toffee, chopped butterfinger bars, crushed oreos, etc)

  • 3 bananas, peeled, cut into 1/2 inch thick slices

Stir together chocolate and oil in small sauce pan over low heat until smooth. Let stand 15 minutes to cool.

Place each topping in seperate shallow dish. Line baking sheet with foil. Arrange banana pieces on foil. Dip one banana slice in chocolate, coating completely. Shake off excess chocolate. Drop banana in one topping. Using clean hand, sprinkle topping over banana to coat. Transfer to foil. Repeat for all banana slices. Freeze until firm, about 3 hours.


squash casserole

  • 3 lbs yellow squash, cut into rounds

  • 1 medium onion, diced

  • 1 sleeve buttery crackers, crushed

  • 2 Tbsp butter

Preheat oven to 350 degrees. Place squash and onion in large sauce pan and add enough water to cover. Bring to a simmer. Cover and cook until squash is tender, 10-15 minutes. Drain and mash slightly. Transfer to a large bowl.

Add 1/2 cup cracker crumbs and 1 Tbsp butter to squash. Season with salt and pepper. Transfer to an 8 inch square baking dish. Add remaining cracker crumbs to top and dot with remaining butter. Bake for 25-30 minutes or until golden. Serves about 6.


hot fudge sundae trifle

yum. provided via martha.
Serves about 15

1/4 cup carmel sauce (optional)

1/4 cup hot water (optional)
2 teaspoons granulated sugar
1 prepared (2-pound) devil's food cake, cut into 2-inch cubes
6 cups vanilla ice cream, softened
1 1/2 cups heavy cream
1 tablespoon confectioners' sugar
3/4 teaspoon pure vanilla extract
Bittersweet chocolate shavings, for garnish
Hot Fudge


In a small bowl, stir together carmel, hot water, and sugar. Stir to combine; set aside.
In the bottom of a 3 1/2-quart trifle dish, place an even layer of cake cubes, cutting pieces to fit as necessary. Using a pastry brush, brush the cake cubes with 1/3 of the reserved carmel mixture to moisten. Using an offset spatula, spread 3 cups of vanilla ice cream on top of the cake layer. Repeat process and top with a layer of cake cubes brushed with remaining carmel mixture.
Cover trifle with plastic wrap and transfer to freezer; freeze until ice cream is set, about 1 hour and up to 1 week.
When ready to serve, remove trifle from the freezer 10 minutes before serving. Beat heavy cream to soft peaks in the bowl of an electric mixer fitted with the whisk attachment. Add confectioner's sugar and vanilla, beat until well combined. Top trifle with whipped cream and garnish with chocolate shavings; serve immediately with hot fudge sauce.


stuffed pizza rolls

go here for recipe. delicious. easy.
and buy two things of pizza dough so you can make another batch later.
the rest of the ingredients will be enough for two batches.