Carmel pecan cheesecake

6-8 ServingsPrep: 15 min. Bake: 35 min. + chillingIngredients

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.

Cherry mash cake

Beat 4 eggs until light and fluffy.
Beat in 1 Cherry Chip cake mix.
Mix in 1 can cherry pie filling.
Pour in a greased and floured 9x13 pan.

Bake at 350 for 40 minutes.
Let cool.

FROSTING

1 package chocolate fudge frosting mix according to directions.
Add 1 T peanut butter. Blend.
Add 1 cup chopped salted peanuts.

Frost when cool.

Mom's chocolate banana desert

Directions

2 cups whipping cream

2 tablespoons sugar, or a little more if you like it sweeter

4 bananas, sliced

Chocolate syrup

15 cream-filled chocolate sandwich cookies (recommended: Oreo), crushed

1/4 cup chopped pecans, toasted

Whip the cream with the sugar until peaks form.

Fill a large glass bowl or small parfait glasses with half the banana slices and half the whipped cream. Drizzle chocolate syrup over the cream, then layer the remaining bananas, cookies, remaining whipped cream, a little more chocolate syrup, and then toasted nuts. Serve.

Chocolate Banana Ravioli

Ingredients

* 1 medium banana, peeled and cut into 1/4-inch pieces to yield about 3/4 cup
* 1/4 packed cup light brown sugar
* 1/3 cup finely chopped walnuts
* 16 won ton wrappers
* 1 egg, beaten
* 1/3 cup chocolate-hazelnut spread (recommended: Nutella) or creamy peanut butter
* Vegetable oil, for frying

Directions

In a small bowl, combine the banana, sugar and walnuts. Using a pastry brush, lightly brush the edges of each won ton wrapper. Put about a teaspoon of the chocolate-hazelnut spread in the center of each wrapper and top with 1 to 2 teaspoons of the banana mixture. Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.

Fill a large heavy-bottomed saucepan with about 3/4-inch oil. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Fry the ravioli, 2 or 3 at a time, turning occasionally, until golden, about 60 to 70 seconds. Drain on paper towels. Cool for 2 minutes and serve warm.