Banana Pudding

1 (8 ounce) package cream cheese

• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix 
• 3 cups cold milk

• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed (I use my own whipped cream)
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cranberry Apple Streusel Pie

Filling

4

cups sliced peeled apples (4 medium)

2

cups fresh or frozen cranberries

1/2

cup granulated sugar

1/4

cup all-purpose flour

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

Topping

1/2

cup all-purpose flour

1/3

cup packed brown sugar

1/4

teaspoon ground cinnamon

Dash nutmeg

1/4

cup butter 

• 1

  Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• 2

  In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
• 3

  In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
• 4

  Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. 

S'more Cookies

11 Tbsp. unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

2 ½ cups flour

1/2 cup semi-sweet chocolate chips

1 cup mini marshmallows

3 regular sized Hershey’s bars

1-2 packages graham crackers 

In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
In a mixing bowl, cream butter with both sugars until light and fluffy. Add the eggs and vanilla and mix.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. 
Preheat the oven to 375 degrees. Line baking pans with parchment paper. 
Lay out graham crackers pans. 
Place tablespoons of dough on graham crackers.Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate you want.
Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. 

Korean Beef

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• salt and pepper
• Rice, cooked

1. Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper. Simmer for a few minutes to blend the flavors. Serve over steamed rice.