Chocolate Chip Banana Snack Cake

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups granulated sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup sour cream
• 2 medium bananas, mashed (about 1 cup)
• 1 teaspoon vanilla
• 1 1/2 cups mini chocolate chip
  

1. Preheat oven to 350 degrees.
2. Grease and flour a 13x9" pan.
3. Stir together the flour, baking powder, baking soda and salt in a medium bowl.
4. Set aside.
5. Beat the sugar and butter together until creamy.
6. Add eggs, one at a time, until well blended.
7. Add sour cream, banana and vanilla; mix well.
8. On low speed, blend in flour mixture gradually until well incorporated.
9. Stir in 1 cup of the mini chocolate chips.
10. Pour batter into pan and sprinkle the remaining 1/2c. chocolate chips on top.
12. Bake at 350 degrees for 40-45 minutes, or until toothpick comes out clean.

Confetti Crisps

• 40 square (about 2 inches) saltine crackers
• 3/4 cup packed brown sugar
• 3/4 cup butter
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate morsels
• 1 cup mini-twist pretzels, broken into small pieces
• 1/3 cup chopped peanuts
• 1/3 cup Mini M&M's

Preheat oven to 350 degrees. Arrange crackers side by side in single layer on large bar pan or jelly roll pan.

Combine brown sugar, butter and vanilla in 2-quart saucepan. Cook over medium heat, stirring occasionally with a whisk, until mixture comes to a full boil across the surface. Boil, stirring constantly 4 minutes.

Immediately pour sugar mixture over crackers and spread evenly with a spreader or rubber spatula. Bake 10 to 12 minutes or until bubbly and lightly browned. Remove pan from oven to cooling rack.

Immediately sprinkle baked crackers with chocolate morsels. Let stand 3 minutes, allowing morsels to soften, then spread evenly over surface. Sprinkle with pretzels, peanuts and mini M&M's. Lightly press toppings into melted chocolate using back of a spatula. Let stand at room temperature to cool completely. Refrigerate 20 minutes to firm chocolate. Cut into squares. Makes about 40 squares.

*Note: Store in tightly covered container in a cool place at room temperature so they will stay crisp. From Pampered Chef.

Peanut Butter Granola Bars

• 3/4 cup creamy peanut butter
• 1/2 cup plus 2 tablespoons honey
• 2 cups granola
• 1 cup old-fashioned oatmeal
• 1 cup raisins or dried cranberries
• 1/2 cup sunflower seeds
• 1/2 cup chopped walnuts or peanuts
• 2 eggs, slightly beaten
• 2 cups crispy rice cereal

Preheat oven to 325 degrees. Grease a 13-by-9-inch baking pan. In a saucepan over low heat, melt the peanut butter and honey. Let cool. In a large bowl, mix the granola, oatmeal, raisins (craisins), sunflower seeds, and nuts. Stir in the peanut butter and honey mixture to coat. Slowly mix in the eggs. Gently stir in the rice cereal and press the mixture into the prepared pan.

Bake for 20 to 30 minutes, or until lightly browned on the edges. Cool and cut into squares. the kids can help wrap them individually in foil or plastic wrap. Store in the refrigerator. Makes about 20 bars.

*Note: I use Cascadian Farms brand granola. You can find it in the cereal aisle at the grocery store.

*From Family Fun or Disney's Family Cookbook, by Deanna F. Cook