Cream Cheese Banana Bread

1 8oz pkg. low fat cream cheese, softened
1 cup sugar
1/4 cup butter, softened
1 cup mashed, ripe bananas
2 eggs
2 cups flour
1/2 Tablespoon baking powder
1/2 teaspoon baking soda

Preheat oven to 350. Grease and flour loaf pan.
In large bowl mix cream cheese, sugar and butter. Add banana and eggs mixing until well blended. Add dry ingredients mixing well. Spoon into pan and bake for 60 minutes. Cool on rack for 10 minutes, then remove from pan by placing plate on top of pan and flipping. Will stay fresh 5-7 days in airtight container on counter, or up to 2 weeks in airtight container in refrigerator.

Caramel Cake

CAKE
1 Tablespoon cake flour for pans
1 Cup light brown sugar
7 Tablespoons butter, softened
1/2 cup egg substitute
2 Cups cake flour
1 teaspoon baking powser
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Cup fat free milk

FROSTING
1/2 Cup Dark brown sugar
3 Tablespoons butter
1 teaspoon vanilla
1/8 teaspoon salt
14 oz. sweetened condensed milk

Preheat oven to 350
Grease and flour 13x9x2 pan.
In large bowl mix light brown sugar and 7 Tablespoons of butter at medium speed until blended. Add egg substitute and beat well. Combine flour, baking soda, baking powder and 1/4 teaspoon of salt. Add 1/2 to sugar mixture, then add 1 Cup milk, then add remaining flour mixture. Spoon into pans and bake at 350 for 25 minutes.

Frosting
Combine 1/2 cup dark brown sugar and remaining ingredients in medium saucepan over medium heat. Bring to boil. Cook 2 minutes or until thickened, stirring constantly. When cake has cooled, frost top of cake.

Buckeyes

1 Cup Creamy Peanut Butter
1/2 Cup (1 stick) unsalted butter, softened
2 Cups confectioners' sugar
2 Cups milk chocolate chips

Line 2 cookie sheets with wax paper. Then, in a large bowl, mix peanut butter, butter and sugar. Roll into 1" balls and place on the wax papered cookie sheets. If mixture is sticky, place in refrigerator for 30 minutes and try again. Freeze candies for 30 minutes to chill well before coating with chocolate.
Microwave chips in a glass bowl for 1 minute and stir. Continue to do this until they are melted. Insert toothpick into each candy and dip into chocolate 3/4 of the way leaving 1/4 not coated. Wipe excess chocolate on edge of bowl before placing back on wax paper. Chill candies on sheets in the refrigerator for 1 hour. Store in covered container in refrigerator. Makes about 48 candies.

Hawaiian Salad

1 8oz pkg cream cheese, softened
1 pkg. Cool Whip Free
1 jar maraschino cherries, chopped
1 can mandarin oranges, drained
1 can crushed pineapple, drained
2 cups miniature marshmallows
1 Tablespoon juice from maraschino cherries

Blend cream cheese and Cool Whip. Add remaining ingredients, stirring till blended. Chill for 2 hours before serving.

French Banana Pancakes

PANCAKES
1 cup all purpose flour
1/4 cup confectioners sugar
1 cup milk
2 eggs
3 Tablespoons butter or margarine, melted
1 teaspoon vanilla
1/4 teaspoon salt

FILLING
1/4 cup butter or margarine
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup liquid French Vanilla non dairy creamer (may need a little more)
5-6 firm bananas halved lengthwise
Whipped cream (optional)

Stir flour and confectioners sugar in large bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet over medium heat, add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned, turn and brown the other side. Remove to wire rack. Repeat with remaining batter (makes 10-12 pancakes)
For filling, melt butter in a large skillet, stir in brown sugar cinnamon and nutmeg. Stir in creamer and cook until slightly thickened. Add half of the bananas at a time to skillet, heating for 2-3 minutes while spooning sauce over them. Add more creamer to skillet if needed. Remove from heat when all bananas have been warmed in sauce. Roll a pancake around each banana half and place on serving plate. Spoon sauce over each and add whipped cream if desired.