Banana Poke Cake

I love banana desserts. When I found this recipe on Pinterest, I knew I'd be making it sometime this summer. The opportunity came a few weeks ago and it was amazing!

This is a perfect summer dessert. Cool and light to beat the heat!

I didn't layer any banana slices in the cake. Instead I added them to each slice. Don't forget the banana slices...they truly make the cake amazing! I've tried it with and without banana slices and you definitely want that fresh banana slice.

Banana Poke Cake (recipe source)

1 (10 oz.) box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
vanilla wafers, crushed

Bake cake according to box directions in a 9x13 dish. When the cake is done, remove from the oven and poke holes all over the cake -- is easiest to use the handle of a wooden spoon. Make sure the holes go down to the bottom of the cake.

In a separate bowl, mix together milk and pudding mix. Once the mixture is smooth, allow it to set for a minute and then pour over the top of the cake. Make sure the pudding settles down in the holes on the cake.

Refrigerate cake until it is cooled and the pudding is set. Once it is cooled, top with whipped topping. Add crushed vanilla wafers just before serving.

Serve cake with fresh banana slices.

Mini Pumpkin Pies

I made these mini pumpkin pies for Thanksgiving yesterday. They turned out so cute, like little tarts. I saw these on pinterest and thought they looked like a fun spin on original pie.

They're unique and the perfect serving size, but I think baking an entire pie is the easier way to go! I spent a lot of time cutting out the crusts and arranging them in the muffin tins.

I used 3 premade pie crusts & this pumpkin pie recipe.

Unroll pie crust. Using a 4" round cookie cutter or bowl, cut out 4 circles per crust. I took the scraps from the crusts and rolled them out again to cut more circles. I ended up with 20 mini pies from 3 crusts.

Preheat oven to 425*.

Generously spray muffin tins with cooking spray. Place each crust into muffin tin and press down on the bottom and sides. Using a fork, prick the bottom of each crust to keep it from bubbling while cooking.

Prepare your pumpkin pie filling of choice. (For 20 mini pies, I used a recipe for one 9" pie. I still had a little filling left over, but ran out of crust)

Pour filling into each crust, filling to the top.

Bake at 425* for 15 minutes. Reduce temp to 350* and bake for additional 25-30 minutes.

Cool on wire rack. Store pies in refrigerator.

Butterfinger Ice Cream Sandwich Dessert

I made this dessert for Easter. I knew the weather was going to be in the 80's, so I thought something cold would be perfect and it hit the spot after our great meal.

There are lots of versions of this recipe, but I made up my own with butterfinger and hot fudge. You can use peanut butter, carmel, peanuts, peanut butter cups....there are many options!

Butterfinger Ice Cream Sandwich Dessert

18 ice cream sandwiches

1 large container of whipped topping

1 jar hot fudge topping

Butterfingers, crushed (I think I used 12 of the fun size bars...I used a lot for extra crunch and flavor)

In a 9X13 glass dish, put one layer of sandwiches. You will probably be able to use 6 whole and cut a few into halves and quarters. Don't worry about how it looks, just make sure the bottom is covered in sandwiches.

Top the sandwiches with half of the whipped topping. Drop all the hot fudge by spoonfuls over the whipped topping. Put a generous layer of crushed Butterfingers on the fudge. Repeat a layer of sandwiches and whipped topping; top dessert with crushed Butterfingers. **The pan will be very full** 

Freeze for at least 4 hours. Remove from freezer 20 minutes before serving. 

Caramel Pecan Pie

I normally only make this during the fall, but it's such a great recipe that I thought I'd share it with you. It's a ridiculously easy pie to make and so very YUMMY!

Caramel Pecan Pie

3 eggs
2/3 cup sugar
1 (12 oz) jar of caramel ice cream topping
1/4 cup butter or margarine, melted
1 1/2 cups pecan halves
1 (9 in) unbaked pie shell

In mixing bowl, beat the eggs with a fork. Add sugar, stir until dissolved. Stir in topping and butter; mix well. Stir in pecans. Pour filling into pie shell.

Bake at 350 for 45 minutes or until set. Cool completely before serving. Store left overs (if there are any!) in the refrigerator

Blueberry Buckle

This is very easy and great served with vanilla ice cream. The perfect summer combination.

Blueberry Buckle

5 cups ripe fresh blueberries, washed

3/4 cup brown sugar

1/2 cup flour

3/4 cup rolled oats

1/2 cup butter, softened

1/2 teaspoon cinnamon

Heat oven to 375°. Place blueberries in a 13x9 baking dish and set aside.Stir remaining ingredients in a bowl until well combined. Sprinkle mixture over berries. Bake until golden brown about 30-40 minutes.

I must give credit where credit is due and say that I found this recipe at Fried Okra's blog.

Apple Pound Cake

This pound cake is so easy to make and, of course, yummy!

Apple Pound Cake

1 1/2 cups vegetable oil

2 cups sugar

3 eggs

3 cups flour

1 tsp. salt

1 tsp. baking soda

2 tsp. vanilla

1 1/2 tsp. cinnamon

3 large apples, peeled & cubed

1 cup chopped nuts

1 stick butter

1/2 cup brown sugar

Combine oil, eggs, & sugar. Beat for 3 minutes. Blend in flour, salt, baking soda, cinnamon, & vanilla. Fold in apples & nuts. (The batter will be very thick)

Bake in a greased bundt pan for 1 hour and 20 minutes at 350.

Remove from pan immediately. Melt together butter & brown sugar. Pour over cake while hot.

Ice Cream Sandwich Dessert

This dessert is so easy to make and perfect for warm weather!

Ice Cream Sandwich Dessert

19 Ice cream sandwiches

1 carton (12 ounces) frozen whipped topping, thawed

1 jar (11 3/4 ounces) hot fudge ice cream topping

1 cup salted peanuts

Arrange one layer of sandwiches in bottom of 9 x 13 pan. Spread with half of whipped topping. Spoon fudge by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining sandwiches, whipped topping, and peanuts (pan will be very full). Cover and freeze. Remove from the freezer 20 minutes before servings. Cut into squares.