Pecan Cake & Sauce

For the Cake:
1 package butter pecan cake mix
1 tub coconut pecan frosting
4 eggs
3/4 cup oil
1 cup water
1/2 cup chopped pecans

For the Sauce:
1 can sweetened condensed milk
2 T. butter
1/2 cup chopped pecans

Preheat oven to 350 degrees.  In a medium bowl, combine all cake ingredients except for the chopped pecans; mix well.  Stir in chopped pecans.  Pour batter into greased 9x13 pan.  Bake for 35 - 40 minutes.
In a small pot over medium heat, melt 2 T. butter.  Pour in can of sweetened condensed milk and stir.  Continue to stir until heated thoroughly, then add chopped pecans.  Stir again and remove from heat.  Pour over entire cake or individual pieces.

Banana Bread

1 cup sugar
1 cup brown sugar
1/2 cup oil
3 eggs
3 tsp. vanilla
1 (12 oz.) container of sour cream
4 ripe bananas
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 envelope whipped topping
pinch of salt

Preheat oven to 350 degrees.  Grease two loaf pans.  Cream sugars, oil and eggs.  Add vanilla, sour cream, and bananas.  Mix well.  In a separate bowl combine flour,  baking soda, baking powder, salt, and powdered whipped topping.  Add dry mixture to wet mixture and mix well.  Pour into prepared pans.  Bake 40 - 50 minutes.

Orange Sherbet Jello

2 (3 oz.) packages orange jello
1 cup water
1 (8 oz.) container Cool-Whip
1 pint orange sherbet

Boil water and remove from heat.  Add the 2 packages of orange jello and stir until dissolved.  Set jello aside and let it cool for a couple of minutes.  In a separate bowl, mix together Cool Whip and orange sherbet.  Add jello to Cool Whip mixture and mix thoroughly until well combined.  Place in 8x11 dish.  Refrigerate for about 4 hours to set.  Individual servings may be topped with whip cream and mandarin oranges.

Ranch Pork Chops (Crockpot)

Boneless Pork Chops
Ranch Seasoning Dry Mix Packet
1 or 2 cans cream of chicken soup plus 1 can water

Combine all ingredients in crockpot.  SO GOOD - SO EASY!
Cook on low for 6 - 8 hours.
Serve with rice or mashed potatoes.