Banana Foster Monkey Bread

Ingredients:

• 1/2 cup white sugar
• 1 tbsp ground cinnamon
• 1 16.9 oz package buttermilk biscuit dough (I used Pillsbury Grands), cut into quarters
• 3 ripe bananas, coarsely chopped
• 1/4 cup pecans, chopped
• 1/2 cup butter
• 1/2 cup light brown sugar, packed
• 1 tsp vanilla

Directions:

1. Preheat oven to 400 degrees F. Grease either a loaf pan or a bunt pan.
2. Place sugar and cinnamon in large plastic bag. 
3. Cut biscuit dough into quarters using a pizza slicer.
4. Add dough, bananas, and pecans to bag. Shake well to coat.
5. Pour mixture into pan.
6. Melt butter in measuring cup in microwave (I did mine in 30 second intervals to prevent splattering).
7. Stir in brown sugar until completely dissolved.
8. Add the vanilla and stir well.
9. Pour mixture over biscuit dough.
10. Bake in oven for 30 to 40 minutes until golden brown. Allow to cool 10 minutes before serving.

Recipe courtesy of : Allrecipes.com

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Butter Pecan Cake Batter Cookies

I have to admit, Cake Batter Cookies may be my new obsession. Like with my Cake Ball obsession, you gotta try the variations of an awesome recipe. First was the Golden Butter Cookies,  then the Mint Chocolate Chip. Now we have moved onto Butter Pecan. I personally LOVE Butter Pecan and was excited to say these are my favorite yet. I added 1/2 cup pecan pieces in addition to the 1 cup of chocolate chips. Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Pecan Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs & oil. Mix until well blended. 
4. Stir in chocolate chips and pecans.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Banana Bread Cobbler

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 The only thing I can say about this is: WOW. Try it yourself and you will never want banana anything else, ever, again. BTW, this is my new go-to potluck recipe. It's that good. Enough said.

Ingredients

• Streusel Topping
• 3/4 cup packed light brown sugar
• 1/2 cup self-rising flour
• 1/2 cup butter, softened
• 1 cup uncooked regular oats (or uncooked quick oats)
• 1/2 cup chopped pecans
• Filling
• 1 cup self-rising flour
• 1 cup granulated sugar
• 1 cup milk
• 1/2 cup butter, melted
• 4 medium ripe bananas, sliced
• 1/4 tsp vanilla
• 1/4 tsp cinnamon

• No self-rising flour in the pantry? See How to Make Self-Rising Flour

Yummy Goodness!

Directions

1. Preheat oven to 375 degrees. Lightly grease an 11x7" dish.
2. Stir together streusel ingredients: brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside.
3. In a separate bowl, whisk flour, sugar, vanilla, cinnamon, and milk just until blended. Whisk in melted butter. Pour into prepared dish. Top with banana slices, then streusel topping.
4. Bake for 40-45 minutes or until brown.

Adapted from Bake or Break. Originally from Southern Living.

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Pumpkin Cheesecake Bars

Ingredients:

• 1 can (13.5oz) graham cracker crumbs 
• 1/3 cup sugar
• 2 sticks butter, melted
• 4 tsps. pumpkin pie spice, divided 
• 2 eggs
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (15 oz.) can pumpkin (about 2 cups)
• 1/2 tsp. salt
• 1 cup chopped nuts

Directions:

1. Preheat oven to 350 degrees F. 
2. Combine graham cracker crumbs, sugar, butter and 2 teaspoons pumpkin pie spice in large bowl until mixture resembles coarse crumbs. 
3. Press into bottom of 15 x 10-inch jellyroll pan.
4. Using a hand mixer, beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk; beat in remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts.
5. Bake 30 to 35 minutes or until set. Cool. Chill. Cut into bars.

Pumkin cheesecake portion courtesy of Eagle Brand Pumpkin Cheesecake Bars, graham cracker crust portion courtesy of my aunt

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Classic Pecan Pie

Prep Time:  15 minutes

Cook Time:  55 to 60 minutes 

Yield:  1 pie

Ingredients:

• 3 eggs
• 1 cup sugar
• 1 cup Karo® Dark Corn Syrup
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 & 1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen deep-dish pie crust

For Amaretto Pecan Pie

• 2 tablespoons almond-flavored liqueur, such as Amaretto

Directions:

1. Preheat oven to 350°F. 
2. Chop pecans in blender to make pecan meal. 
3. Beat eggs slightly with fork in medium bowl. Add sugar, Karo® Corn Syrup, butter and vanilla (+/- Amaretto); stir until blended. Stir in pecans. Place pie dough in pie pan. Pour pecan filling into pie crust. 
4. Bake 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

   

Inspired from Karo Syrup - Classic Pecan Pie and modified by my great-grandmother 

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