Everyone will go bananas over this quick and easy treat. You'll discover sweet banana taste and plenty of delicious walnuts in every bite.

Serves: 9
Prep Time: 20 minutes
Bake Time: 30 minutes

Batter

Mazola Simplicity canola or olive oil cooking spray
1-1/2 cups all-purpose flour
2 envelopes Fleischmann's Quick-Rise yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120° to 130°F/50º-55ºC)
1 egg
3/4 cup (2 medium) mashed ripe banana
1/3 cup walnuts, chopped

Streusel Topping

1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon Spice Islands ground Saigon cinnamon
Icing
1 cup powdered sugar
1 to 2 tablespoons milk
1/2 teaspoon Spice Islands pure vanilla extract

MIX batter ingredients together in a pre-sprayed 8 X 8-inch/20x20cm baking dish. Set aside for 10 minutes. Combine streusel topping ingredients in small bowl mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.
TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.
BAKE by placing in a COLD oven; set temperature to 350°F/180ºC. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.

RECIPE NOTE: If desired, batter may be mixed in a separate bowl. Proceed as directed above.

Credit: www.newscanada.com

Wow your guests with this unique take on a traditional favourite. Topped with Mars Dark, these festive cheesecake bites offer a distinct grown-up taste.

Ingredients:

3 Mars Dark (50 g size)
3/4 cup (175 mL) chocolate wafer cookie crumbs
2 tbsp (30 mL) melted butter
8 oz (250 g) brick-style cream cheese, softened
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) milk
2 eggs
Whipped cream (for garnish)

Instructions:

1. Chill the Mars Dark bars for at least 20 minutes. Slice each Mars Dark bar into 16 slices; reserve in the refrigerator until ready to use.

2. Preheat the oven to 350°F (180°C). Line a 24-cup mini muffin pan with paper liners. Toss the crumbs with the butter; divide evenly between the cups. Press lightly into the bottom of the cups to make a crust. Bake for 5 minutes; cool slightly. Divide 24 of the Mars Dark bar slices between the crusts; reserve.

3. Beat the cream cheese with the sugar and milk until very smooth. Beat in the eggs, one at a time, until just combined. Spoon an equal portion of the cheese mixture evenly over the crust to fill each cup. Bake for 12 to 14 minutes or until set.

4. Cool to room temperature; chill until ready to serve or for up to 3 days. Just before serving, garnish each cheesecake bite with a dollop of whipped cream and a reserved slice of Mars Dark bar.

Servings: Makes 24 cheesecakes

Credit: www.newscanada.com

Mock Kahlua

4 cups water
4 cups sugar
4 Tbsp Taster's Choice Instant Decaffeinated Coffee

Bring to a boil; then reduce heat and simmer 15 minutes. Let cool.

Add:
3 cups vodka
1 cup brandy
2 Tbsp REAL vanilla extract

Pour through funnels into pretty bottles, add a hand made label and raffia ribbon, and put in a basket with a set of pretty coffee mugs.

Recipe courtesy Rachael Ray / FoodTV

Ingredients:

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (16-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants

Directions:

8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Yield: 32 servings (2 pounds)
Prep Time: 5 minutes
Cook Time: 5 minutes
Difficulty: Easy

Ingredients:

1/2 cup chopped pecans
2 tablespoons butter or margarine, softened
1 (3 ounce) package cream cheese, softened
2 large eggs
1 - 9 inch graham cracker crust
1/4 cup packed brown sugar
1 (8 ounce) package cream cheese, softened
1/3 cup packed brown sugar
3/4 cup Pumkin Butter

Directions:

Combine pecans and 1/4 cup brown sugar; cut in butter or margarine with a pastry blender until mixture is crumbly. Set aside.

Beat cream cheese at high speed of an electric mixer until smooth. Add 1/3 cup brown sugar; beat well. Add eggs one at a time, beating well after each addition. Stir in Pumpkin Butter . Pour mixture into crust. Bake at 350 degrees F (175 degrees C) for 40 minutes.

Sprinkle pecan mixture over pie. Bake for 5 additional minutes, or until butter or margarine and sugar melt. Cool on a wire rack. Cover, and chill for at least 4 hours.