Banana Whip

(Jared's mom got us a Ninja blender for Christmas, so these next two things are used with that. I'm sure they would work in a normal blender.)

Ingredients
1 Extra Large or 2 Small Ripe Bananas, peeled and frozen.
¾ Cup Low Fat (not fat free) Milk, or as needed
1 Tsp Vanilla extract
1 Tbsp Chocolate Chips
*1 Tsp Cinnamon Sugar

Cut the bananas into 1 ½ inch pieces and add to the pitcher, top with the milk and vanilla. Using short pulses blend until the banana is fully pureed; it will have the consistency of frozen yogurt. Pour into 2 small bowls and sprinkle with chocolate chips and cinnamon sugar.
*Combine 2 Tbsp sugar and 2 Tsp cinnamon in small bowl. Store in air tight container.

Nuclear Fudge

1 pkg white chocolate chips
1 pkg milk chocolate chips
1 1/2 sticks butter (no margarine)
1 t. vanilla
1 can sweetened condensed milk
chopped nuts (optional)

Melt butter completely in glass bowl in microwave. Remove from microwave and immediately add white chocolate chips and stir until melted. Then add milk chocolate chips and condensed milk. Place in microwave on High for 5 minutes. Remove and add vanilla and stir till blended. Add nuts, if you want, and pour into container to set up. Enjoy!

Microwave caramels

1/2 c. Karo Syrup
1/2 c. white sugar
1/2 c. brown sugar
1/2 c. sweened condensed milk
1/2 c. butter

Cook on High in microwave for 3:30 minutes. Butter will come to top. stir and cook again another 3:30 minutes. Pour onto buttered cookie sheet. Cool, cut, wrap in wax paper.

Chocolate Gingersnaps

3/4 c. sugar
1 package chocolate cake mix (without pudding in mix)
1 T. ground ginger
2 eggs
1/3 cup vegetable oil

Preheat oven to 350. Spray cookie sheets with cooking spray. Put sugar in a shallow bowl. Combine cake mix and ginger in a large bowl. Add eggs and oil, stir until well blended. Shape dough by tablespoonfuls into 1-inch balls; roll in sugar to coat. Place 2 inches apart on prepared cookie sheets. Bake about 10 minutes, transfer to wire racks to cool completely.

Makes about 3 dozen cookies

Enchilada Bake

I haven't made this yet, but got it off of Carly's food blog. It sounds easy and good.

4 1/2 c. cubed, cooked chicken
1 can green enchilada sauce
1 1/4 c. (10 oz) sour cream
9 corn tortillas (6 in.) cut into pieces
4 c. shredded cheese

Spray a 9x13 pan with cooking oil. Layer half of each ingredient, then repeat. Cover and bake at 375 for 40 min, uncover and bake 10 more minutes.

Banana muffins with streusel topping

Muffins:
1 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon cinnamon
dash of nutmeg
3 or 4 ripened bananas (about 1 cup mashed bananas)
1/2 cup granulated sugar
1/4 cup brown sugar
1 egg
4 tablespoons melted butter

In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside. In another mixing bowl, mash the bananas and add the sugars, egg and melted butter. Whisk together until smooth. Add to the dry ingredients and mix just until combined. Don’t over mix. Evenly distribute between 12 muffin cups that have been sprayed with non-stick spray.

Streusel topping:
1/3 cup brown sugar
2 T flour
1/8 tsp cinnamon
1 T butter

In a small bowl, combine dry ingredients for streusel, cut in butter and whisk until you get a lumpy streusel consistency. Sprinkle on top of muffins.
Bake at 350 for about 15-20 minutes.

Lazy Daisy Oatmeal Cake

1 1/2 c boiling water

1 c. oatmeal

1/2 c. butter, melted

1 c white sugar

1 c brown sugar

2 eggs

1 1/2 c flour

1 t soda

1/4 t salt

3/4 t cinnamon

Pour boiling water over aots in bowl. Cover for 20 min, with towel over bowl. In anothr bowl cream butter, sugars and egg until fluffy, stir in oats. Add flour, salt, soda, cinnamon and mix well. Pour in greased 9x13 pan. Sprinkle the top of cake with 1/2 c brown sugar, 1 c. choc. chips and 1 c chipped nuts. Bake for 35 min at 350.

Let cake stand 20 min to cool, pour on glaze and serve.

Glaze

1 c. powdered sugar

1 t vanilla

3 T butter

2-3 T milk

mix with whisk to mix well