One banana, two...

Banana-Cream Cheesecake

1 pkg. (2-layer size) white cake mix, divided
4 eggs, divided
3 Tbsp. oil
2/3 cup packed brown sugar, divided
2 bananas, sliced
2 pkg (8 oz each) Philadelphia cream cheese, softened
2 Tbsp. lemon juice
1 1/2 cups milk
1 1/2 cups thawed Cool Whip Whipped topping

Heat oven to 300 F. Reserve 1 cup dry cake mix. Mix remaining cake mix with 1 egg, oil and 1/3 cup brown sugar with mixer. (Mixture will be crumbly) Press into bottom and 1 inch up sides of greased 13X9-inch baking pan; top with bananas.
Beat cream cheese and remaining sugar with mixer. Add reserved cake mix, remaining eggs and lemon juice; beat 1 minute. Blend in milk. (Batter will be thin) Pour into crust.
Bake 45-50 minutes or until center is almost set. Cool. Refrigerate 4 hours. Top with Cool Whip. Refrigerate any leftovers.

Kraft Food and Family Fall 2008

I made this recently and everyone loved it. Next time I make this, I think I will try some variations like chocolate cake mix instead of white or even sliced strawberries instead of bananas with a lemon or chocolate cake mix.
What a great recipe (and a great size) to take to a pot-luck!

Rocky Road Fudge and a large Diet Coke, please

Easy Creamy Rocky Road Fudge

1-4 tablespoons butter
1 1/2 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup crunchy peanut butter
1 package (10.5 oz) mini marshmallows

Line 8 X 8 baking pan with foil. Lightly grease foil with butter. In a 4-quart saucepan, over medium heat, melt butter. Add chocolate chips, butterscotch chips, and crunchy peanut butter. Stir until almost completely melted. Turn off heat, continue stirring until completely melted. Add marshmallows, stir until covered evenly. Pour into lined, greased pan. Spread evenly. Cover with plastic wrap and refrigerate until firm, at least 3 hours. Invert fudge onto cutting board, remove foil. Turn fudge top side up. Cut into 36 small pieces or 12 large pieces. Store in refrigerator.


Great for PMS!! Serve with a large Diet Coke so the calories balance out...LOL

Haole Brownies

When Kalani attended Kamehameha Schools, one of his favorite desserts was Haole Brownies, named by the students for its light color. For those of you who aren't local or local at heart, check out the definition for haole at:
http://www.pantheon.org/articles/h/haole.html
http://en.wikipedia.org/wiki/Haole

Ingredients:

2-1/2 cups brown sugar (packed)
2 cups granulated sugar
1/2 teaspoon salt
2-1/2 sticks (10 oz.) butter or margarine
1 level tablespoon baking powder (double acting)
4 cups all-purpose flour
6 large eggs
1-1/2 cups diced walnuts

Directions:

Cream together brown sugar, granulated sugar, salt, butter (or margarine) and baking powder.

Add and mix all-purpose flour until incorporated. Add and mix eggs until creamy. Add diced walnuts.

Mix on low with paddle for 30 seconds if using KitchenAid-style mixer. If not available, then mix with wooden spoon to incorporate, but if mixing by hand, add eggs before the flour. (A hand held mixer may not be powerful enough for this heavy batter, but try if you like.) DO NOT OVERBEAT!

Scrape down sides of bowl and then mix on medium speed for 2 minutes or by spoon for 5 minutes.

Grease two 13" x 9" x 2" pans and preheat oven to 375-400 degrees. (Note: If pan sizes are different, pour batter to a maximum of 3/4 of an inch deep.)

Divide mix evenly into pans and place on bottom rack and bake. Brownies will rise gradually for about 25 minutes and then flatten.

Wait for 3 minutes after they have flattened completely, then remove from oven and place on rack to cool.

When warm to the touch, cut to desired size.

From:

Kaleoolakaikahikinaokala Halau Cookbook,

Kamehameha Schools Food Svcs. Dept.