Banana Bars

Chewy, thick delicious banana bars with the best cream cheese frosting. Love these babies.

Photo Credit to Taste of Home

Banana Bars

2 1/4 cup sugar

3/4 cup butter, softened

3 eggs

3 teaspoons vanilla

1 1/2 teaspoon baking soda

1 1/4 teaspoon salt

2 1/4 cup mashed bananas {about 5 bananas}

3 cups flour

Preheat oven to 375. Grease a cookie sheet.

Beat sugar and butter, then add eggs and vanilla; beat well. Add rest of ingredients and mix well. Bake for 20 minutes.

While baking, make frosting by beating butter and cream cheese together. Add vanilla and beat. Add powdered sugar and beat well. When bars are cool, top with cream cheese.

Recipe Source: Susan Warren

{Grandma's} Pudding Dessert

Another of Grandma's classics that I could never live without. There are so many versions of this, I'm sure, but I'm saying this is the best. Because it is.

Photo Credit to For the Love of Food

{Grandma's} Pudding Dessert
1 cube margarine, softened
1 cup flour
1 cup walnuts, chopped
Cream cheese layer:
1 8 ounce cream cheese
1 cup powdered sugar
1 cup cool whip
Jello layer:
2 small chocolate pudding
3 cup milk
Topping:
Cool whip
chopped nuts
grated chocolate

Preheat oven to 350. Mix margarine, flour and walnuts together well, then press into a 9x13 pan. Bake for 15 minutes.
Whip cream cheese and powdered sugar together, then fold in cool whip.
Beat pudding and milk for one minute, then put on top of cream cheese layer. Let the pudding set, then add cool whip and any other topping you desire. Refrigerate unless serving.

Recipe Source: Grandma Schwartz

Frozen Pumpkin Dessert

Ice cream is awesome. It's so amazing. Whoever invented it should get a gold star. This dessert is the perfect fall ice cream dessert. I love it.

Frozen Pumpkin Dessert

1 box gingersnap cookies

1/2 cup butter, melted

1 1/2 gallon pumpkin ice cream

1 8 ounce whipped cream

caramel topping

Crush 1/2 box of the cookies. Mix well with the butter. Place in 9x13 pan, pressing down lightly. Mix softened ice cream and cool whip together. Pour on top of cookie mixture and freeze overnight. Freeze with other 1/2 box of crushed cookies. Top with caramel topping before serving.

Recipe Source: Meghan Warren

{The Best} Sugar Cookies

I'm extremely picky about my sugar cookies…probably because of this recipe. These are the softest, absolute best sugar cookies in the world. I seriously am mad every time I try a different recipe. Well, I never try other recipes at home, but I eat other recipes sometimes and it just makes me wish I had these…

So yeah, you should try these.

Photo Credit to That's Some Good Cookin'

Sugar Cookies

1/2 cup sugar

1/2 cup butter, softened

1 egg

1 3/4 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 cup milk

1/2 teaspoon vanilla

Mix sugar, egg, butter and milk until smooth.

Add the rest of the ingredients and mix well.

Roll out with plenty of flour and cut your favorite shapes.

Bake at 350 for 8-10 minutes.

Recipe Source: Julie Warren

Devil's Food Cookies

These are super good, super easy, not healthy. Really they're cake mix cookies, but I've tried a few different chocolate mixes, but Devil's Food is the best…the absolute best.

Photo Credit to McLain Life

Devil's Food Cookies
1 Devil's food cake mix
1/2 cup oil
2 eggs
1 teaspoon vanilla
1/2-1 package chocolate chips

Combine all ingredients well {the mixture will be very thick}. Mix at 350 for 10 minutes.

Recipe Source: Cindy Lundell

Caramel Brownies

I grew up with my aunt bringing these to most family functions and…holy cow we were always pumped! They are amazing! I love the perfect texture of the caramel…and the nuts!

Photo Credit to My Recipe Magic

Caramel Brownies
50 caramels {about 1 bag}
2/3 cup evaporated milk, divided
1 package German chocolate cake mix
3/4 cup melted butter
1 cup chopped nuts {pecans are my fave}
1 cup chocolate chips

Preheat oven to 350 and grease a 9x13 pan.
Combine caramels and 1/3 cup of the evaporated milk. Melt in saucepan on low heat.
In large bowl, combine butter, the other 1/3 cup evaporated milk, cake mix, and nuts. Mix until well combined. Press half of the mixture into the pan and bake for 8 minutes.
After it's done baking, spread the caramel mixture on top, sprinkle the chocolate chips, then add the other half of the cake mix. Bake for another 18-25 minutes. Best when cooled fully {or put into the fridge if you're too impatient!}.

Recipe Source: Sherilyn Robertson

Rhubarb Custard Bars

My mother-in-law gives me plenty of rhubarb every year since that's one of the only things she can grow in her short growing season. So, I'm always looking for new recipes. She gave me this one and it is off the hook {hello 90's}. Creamy and tangy and sweet.

Photo Credit to The Baker Chick

Rhubarb Custard Bars

2 cups all purpose flour

1/4 cup sugar

1 cup cold butter

Filling:

2 cups sugar

1/4 cup plus 3 tablespoons all-purpose flour

1 cup whipping cream

3 eggs, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

Topping:

6 ounces cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla extract

1 cup whipping cream, whipped

Preheat oven to 350 degrees. In a bowl, combine the flour and sugar then cut in butter until the mixture resembles course crumbs. Press into a greased 9x13 pan. Bake for 10 minutes.

Meanwhile, for filling, combine sugar and flour in a bowl whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake for 40-45 more minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top. Cover and chill. Store in the refrigerator.

Recipe Source: Sharrie Webster