Cut firm,ripe banana lengthwise but not through,bottom peel.
Brush cut sides with melted butter,sprinkle with a little brown
sugar. Grill on covered grill over medium heat until banana is
heated through but still firm. Place unpeeled banana in a serving
dish. Top with small scoops of ice cream. Drizzle with chocolate or
caramel sauce. Top with whipped cream,nuts and cherry.

1 banana
Butter,melted
Brown sugar
Ice Cream
Chocolate sauce
Whipped cream,nuts,maraschino cherries

Mix oil, egg, brown sugar and molasses. Blend in remaining
ingredients except the granulated sugar. Cover; chill overnight is
best. Roll into balls, dip in the granulated sugar and bake at 375
degrees for 10-12 minutes on ungreased cookie sheet.

3/4 cup oil
1 egg
2 1/4 cup flour
1 tsp. cinnamon
1 cup packed brown sugar
1/4 cup molasses
1/4 tsp. salt
1/2 tsp. cloves
2 tsp. sode
1 tsp. ginger
granulated sugar

2 small packages of chocolate chips (semi sweet or milk chocolate)
1 can of sweet and condensed milk
1/4 to 1/3 cup of chopped walnuts
1 tsp of vanilla

Heat chips enough to melt and slowly add milk and vanilla. Stir in
nuts and pour onto a
buttered plate and cool in refrigerator until set (about 2 hours)

Enjoy!

*Hint* For the best banana flavor,choose bananas that have flecks
of brown on the skin.

1 container Yoplait Original Key lime pie low-fat yogurt
1 ripe banana,sliced
1/2 cup milk
1 tablespoon lime juice
1/4 teaspoon dry lemon-lime flavored soft drink mix
1 cup vanilla frozen yogurt

Place all ingredients except frozen yogurt in a blender. Cover and
blend on high speed until smooth.

Add frozen yogurt. Cover and blend until smooth. Chill for a half
hour in the refrigerator.

Brown Sugar Glaze:
In a small saucepan combine 1/2 cup packed brown sugar, 3
tablespoons butter, and 1 tablespoon milk. Heat and stir until
butter melts. Remove saucepan from heat. Stir in 1 cup of sifted
powdered sugar and 1 teaspoon of vanilla.

1. In mixing bowl beat shortening with an electric mixer on medium
to high speed for 30 seconds. Add the granulated sugar, brown
sugar, pumpkin pie spice, baking powder, and baking soda. Beat
until combined, scraping the sides of the bowl. Beat in the egg and
pumpkin. Beat in as much of the flour as you can with the mixer.
Stir in the remaining flour.

2. Drop dough by a rounded teaspoon 2 inches apart onto an
ungreased cookie sheet. Bake cookies in a 375 degree oven for 8
to 10 minutes or until tops seem firm. Transfer cookies to a wire
rack to cool. Spread cooled cookies with the Brown Sugar Glaze.
Makes about 42 cookies.

1 cup shortening
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 egg
1 cup canned pumpkin
2 cups all-purpose flour
1 recipe Brown Sugar Glaze

1. In a large bowl beat the peanut butter and butter with an electric
mixer on medium to high speed for 30 seconds. Add the brown
sugar, granulated sugar, baking powder, and baking soda; beat
until combined. Beat in the eggs and vanilla until combined. Stir in
the rolled oats. Stir in the nuts and the M&M’s.

2. Drop dough by a 1/4 cup measure or scoop 4 inches apart on an
ungreased cookie sheet. Bake cookies in a 350 degree oven about
15 minutes or until the edges are lightly browned. Cool 1 minute on
the cookie sheet.

3. Transfer cookies to a wire rack and cool. Makes 26 large cookies.

1 cup peanut butter
1/2 cup butter
1 1/2 cups packed brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3 eggs
2 teaspoons vanilla
4 cups rolled oats
3/4 cup chopped peanuts, walnuts, or pecans
1 1/2 cups M&M's

(1st layer)
1 cup of flour
1/2 cup butter (melt)
1/2 cup nuts
2 T. powdered sugar

Mix together and press in a 13x9 pan and bake at 350 for 15
minutes. This is the crust. Cool.

(2nd layer)
1 cup powdered sugar
1 - 8 oz. pkg. cream cheese (softened)
1 cup cool whip

Mix and put on top of cooked crust.

(3rd layer)
Combine 2 small boxes of instant pudding (any flavor) using only 3
cups of milk and put on top
of cream cheese layer.

(4th layer)
Top with more cool whip and refrigerate until set. Note: one 12 oz.
container of cool whip will be enough for this recipe.

Mix together – shape into balls about the size of a walnut. Place 2″
apart on greased baking sheet. Bake at 375 for 12-14 minutes until
edges are lightly browned. Makes 2 1/2 dozen cookies.

1/2 cup packed brown sugar
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups orange slice candies cut up (10 oz. pkg)
1 stick oleo (softened)
1 egg
1 tsp vanilla

Cream: 1 C brown sugar
1 C butter or margarine

Add: 1 1/2 C flour
1/2 t. salt
1/2 t. soda
2 C oatmeal

Put into greased jelly roll pan. Bake for 15 minutes at 350 degrees.

Melt: 30 caramels and 2 t. water OR use 3/4 C of Mrs. Richardson's
Butterscotch Caramel Topping. Spread on crust while hot.

Sprinkle: 1 C of M & M's
1 C miniature chocolate chips

Melt: 3 squares of almond bark and 1 t. oil in microwave. Drizzle
over the top. Cut and refrigerate until cooled.

Heat coals or gas grill for direct heat.Mix oil,jerk seasoning and salt
in a large bowl.Add shrimp,pineapple and bell pepper:Toss to
coat.Thread shrimp,pineapple,and bell pepper alternately on each
of four 12-15-inch metal skewers,leaving 1/4-inch space between
each piece.Mix preserves and lime juice.Set aside.

Cover and grill kabobs 4-6 inches from medium heat 4 minutes.Turn
kabobs:brush with preserves mixture.Cover and grill 4 to 8 minutes
longer or until shrimp are pink and firm.
Serve on a bed of cooked white rice with fresh fruit

2 tablespoons olive oil
2 teaspoons Carribbean jerk seasoning ( dry )
1/4 teaspoon salt
1 1/2 lbs. uncooked peeled deveined large (21-30) Large shrimp
12 chunks (about 1 inch ) fresh pineapple
1 red bell pepper,cut into 16 pieces
1/4 cup pineapple preserves
2 tablespoons lime juice