Banana Cake

For the cake:
1 1/4 cups sugar
1 cup sour cream
2 eggs
4 T. butter, melted
3 - 4 ripe bananas, mashed
2 tsps. vanilla
2 cups flour
1/2 tsp. salt
1 tsp. baking soda
1 cup chopped walnuts (optional)

For the frosting:
4 T. butter, softened
1/2 cup heavy whipping cream
1 tsp. vanilla
2 1/2 cups powdered sugar

Preheat the oven to 375 degrees.  Grease a 9x13 pan with nonstick cooking spray.
In a medium bowl, cream together sugar, sour cream, egg and melted butter.  Add mashed bananas and vanilla.  Add flour, salt and baking soda; mix well.  Pour into greased pan and bake for 20 - 25 minutes.  Cool completely before frosting.
To make the frosting - cream the butter and powdered sugar together.  Slowly add the heavy cream; stir until smooth.  Stir in vanilla extract.  Spread on cooled cake.

Crockpot Chicken Noodle Soup

frozen chicken breasts

chopped carrots

onion

garlic

marjoram

parsley

pepper

chicken broth

Cook on high for 5 hours.  Add uncooked pasta for 20 minutes before serving.

Peanut Butter Chocolate Poke Cake

1 chocolate cake, baked and completely cooled in 9x13 pan
1 - 14 oz. can sweetened condensed milk
1 - jar hot fudge sauce
1/4 cup peanut butter
1 - 8 oz. Cool Whip
3 - 5 T. peanut butter
Reese's Minis and/or Reese's Pieces Baking Pieces (optional) for topping

Poke holes evenly throughout the cake.  Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill the holes.
Scrape the hot fudge sauce into a bowl.  Add the 1/4 cup peanut butter.  Microwave for 30 - 45 seconds.  Mix until smooth and spread over the cake.
In another bowl, mix together the cool-whip and 3 - 5 tablespoons peanut butter.  Spread mixture over the top of the cake.
Chill for several hours or overnight.
Right before serving, top with chopped Reese's cups and Reese's Pieces

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.