INGREDIENTS
1 1/2 cups sugar substitute or 1 cup sugar (if not making sugar free)
1 cup mashed ripe bananas
1/2 cup vegetable oil
2 large eggs
1/4 cup buttermilk
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

DIRECTIONS

1. Preheat oven to 350°F. Lightly butter two 9x13 cake pan with 1 1/2-inch-high sides; dust pan with flour. Combine sugar substitute, mashed bananas, oil, eggs, buttermilk and vanilla in large bowl. Using electric mixer, beat until mixture is well blended. Sift flour, baking soda and salt into banana mixture; beat until well blended. Pour batter into prepared pan.
   
2. Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake in pan on racks 10 minutes. Cut around cake to loosen; turn cake out onto racks and cool completely. Once cake has completely cooled, cut circles* out of the cake with a 2 inch biscuit cutter. Once you have all of the circles cut out, cut each in half and fill with filling placing other half on top. Top with whipped cream just before serving.

*you can also cut them into squares instead of squares.

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FILLING
1 (1.4 ounce) package sugar-free instant pudding mix
1 3/4 cups milk
1 (8 ounce) package cream cheese
1 (8 ounce) container lite frozen whipped topping, thawed

DIRECTIONS

1. In a medium bowl, combine pudding mix and milk. Mix well and let stand until thickened.
2. In a large bowl, beat cream cheese until smooth. Add pudding and mix well. Finally, fold in whipped topping.

INGREDIENTS

• 2 cups green tomatoes diced
• 3 tablespoons honey
• 3/4 cup milk
• 1 egg
• 1/4 cup olive oil
• 1/2 cup melted butter
• 3/4 cup shredded or grated Monterey Jack cheese
• 1 teaspoon salt
• 1 clove garlic minced
• 2 cups all-purpose flour
• 1 tablespoon baking powder

DIRECTIONS

1. In a large bowl combine tomatoes, honey, milk, egg, salt, garlic, cheese, melted butter, and oil. Mix with a spoon. Add flour and baking powder to mixture. The batter will be lumpy
2. Spray or grease 8x8 pan and fill with mixture. Bake in preheated 400 degree oven for 45-55 minutes until brown on top and toothpick comes out clean.​

INGREDIENTS

• 4 cups corn chex cereal
• 4 cups oyster crackers
• 4 cups cheese crackers
• 2 cups pretzels
• 2 cups rye crackers
• 2/3 cup olive oil
• 1 packet of taco seasoning mix
• 1 tbsp garlic salt

DIRECTIONS

1. Pre-heat oven (with rack in middle) 250 degrees F.
2. In large mixing bowl, combine cereal, crackers, and pretzels. Set aside
3. In small mixing bowl, combine olive oil, taco seasoning, and garlic salt. Whisk until combined.
4. Pour olive oil mixture over cereal mixture and stir until coated.
5. Divide mixture on to 2 baking sheets.
6. Bake in oven for 45 minutes. Tossing mixture halfway through baking.
7. Cool completely before placing in airtight container. Enjoy!