Banana Cream Pie Bars

25 Nilla Wafers

1/4 cup pecan halves  

1/4 cup unsalted butter, melted

about 3 medium/large bananas, sliced into thin rounds; divided one 3.5-ounce box instant banana pudding

1 1/2 cups cold milk 

one 8-ounce container whipped topping 

Preheat oven to 350F and line an 8x8-inch pan with foil for easier cleanup and spray with cooking spray; set aside. To a food processor, add the Nilla Wafers, pecans, and mix on high speed until you have fine crumbs. Add the melted butter and mix to incorporate. Turn the mixture out into the prepared pan and hard pack it with a spatula to form an even, flat crust layer. Bake for about 12 minutes, or until the crust is set. Add the banana slices evenly over the crust so it's covered completely; set aside. To a large bowl, add the pudding mix, milk, and whisk for 2 minutes until pudding has thickened. Add 3/4 cup whipped topping and whisk to incorporate; reserve the remaining whipped topping.  Turn pudding mixture out over the banana-topped crust, smoothing it gently with a spatula as necessary. Evenly turn the remaining whipped topping out over the pudding layer, smoothing it very gently with a spatula as necessary. Place pan in the fridge for about 90 minutes, or until well chilled and it has had time to set up. Before serving, garnish each pieces with a couple banana slices. 

Cheeseburger Muffins

1/2 pound ground beef 

1 small onion, finely chopped

2-1/2 cups all-purpose flour

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup ketchup

3/4 cup milk

1/2 cup butter, melted

2 large eggs

1 teaspoon prepared mustard

2 cups (8 ounces) shredded cheddar cheese

Cook ground beef and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the flour, sugar, baking powder and salt; set aside. In another bowl, combine the ketchup, milk, butter, eggs and mustard, and stir into the dry ingredients just until moistened. Fold in the beef mixture and cheese. Fill greased muffin cups three-fourths full. Bake at 425° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes about 2 dozen.  (You can also make these in mini muffin pans.  Bake for 15-18 minutes.  You should get about 5 dozen.)

Blueberry Zucchini Bars

2 cups shredded zucchini (do not pack)

1/2 cup buttermilk

1 tablespoon grated lemon zest

3 tablespoons lemon juice

1 cup butter, softened

2-1/2 cups sugar

2 large eggs, room temperature

3-1/4 cups plus 2 tablespoons all-purpose flour, divided

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding to the batter)

GLAZE:

2 cups confectioners' sugar

1/4 cup buttermilk

1 tablespoon grated lemon zest

2 teaspoons lemon juice

8 teaspoon salt

Preheat oven to 350°. Grease a 15x10x1-in. baking pan. In a small bowl, combine zucchini, buttermilk, lemon zest and lemon juice; toss to combine. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, 1 at a time. In another bowl, whisk 3-1/4 cups flour, baking soda and salt; gradually add to creamed mixture alternately with zucchini mixture, mixing well after each addition. Toss blueberries with remaining flour; fold into batter. Transfer batter to prepared pan, spreading evenly (pan will be full). Bake 30-35 minutes or until light golden brown and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. In a small bowl, mix glaze ingredients until smooth; spread over top. Let stand until set.