If you have just a little time to bake, and you have cheddar cheese and hot pepper jelly on hand, this goes over great every time. I make my own habanero jelly, but any commercial hot pepper jelly would do. The cookies taste like cheese crackers, only good. Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie

All of these are tried and family approved :-) The banana cake doesn't start with a mix, but I'm sending it anyway since you say he loves bananas. Becky * Exported from MasterCook * Death By Chocolate Recipe By :Tamara Chatham Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix 1 small package instant chocolate pudding mix 12 ounces chocolate chips 4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil Mix all ingredients, except chocolate chips. Dust chocolate chips with flour. Remove excess flour, and fold into cake mixture. Bake in greased and floured bundt cake pan at temperature indicated on cake mix box. Dust with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : Tamara likes to refrigerate the cake before serving, as the texture becomes denser and the cholcolate chips harden. * Exported from MasterCook * Italian Love Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box fudge marble cake mix (or chocolate) 2 pounds ricotta cheese 1 cup sugar 4 eggs 1 teaspoon vanilla 1 box instant chocolate pudding -- (3 3/4 oz.) 1 cup milk 8 ounces non-dairy whipped topping -- thawed Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate. Yield: 12 servings. Source: "http://busycooks.about.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Thunder Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box German chocolate cake mix 1 can sweetened condensed milk -- (14 ounce) 1 jar fudge ice cream topping -- (8 ounce) 1 container frozen whipped topping -- (16 ounce) thawed 2 8 ounce Heath candy bars -- crushed Bake cake in a 9-by-13-ounce pan as directed on package. Let cool 25 to 30 minutes. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk; spread evenly. Wait 5 minutes. Spread fudge topping over cake. Wait 5 minutes. Spread whipped topping over cake and sprinkle with crushed candy bars. Chill thoroughly before serving. Makes 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas Frosting: 1/2 cup butter -- softened 1 package cream cheese (8 ounces) -- softened 3 1/2 cups confectioners' sugar (1 lb box) 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. 2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. 3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. 4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : I had to cook this for more than hour to get it cooked through, but it was very moist. Toasted chopped walnuts on top would be a nice addition. Use a metal pan (not glass) to bake it in if you're going to put it in the freezer! * Exported from MasterCook * Grandma's Rum Cake Recipe By :Teri Morrison Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines yellow cake mix 1 package vanilla instant pudding (4 serving size) 1/3 cup oil 1 cup water 4 eggs 3/4 chopped pecans Glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi Rum (80 proof) Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean. While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert. - - - - - - - - - - - - - - - - - - - NOTES : I like to use Captain Morgan's Spiced Rum. This cake really tastes best after it's had a couple of days for the flavors to blend.

this recipe was done on local tv cooking segment and it looked sooooooooooo good Peaches & Bacon Panini Serves 2 INGREDIENTS: 1-2 large yellow peaches, pitted and sliced 4 slices bacon, fully cooked Fresh mozzarella, thinly sliced (as much as you like) French baguette, sliced crosswise into 5ÂÂ sections OR ciabatta rolls (I would not recommend sliced breads) DIRECTIONS: Preheat the panini grill to medium-high heat (375ÂÂF). For each sandwich: Halve the bread lengthwise. In between the halves, layer on the cheese, two slices of bacon and as many peaches as will fit neatly inside the bread. Grill 4-5 minutes until the cheese is melted and the bread is toasted. Serve immediately and enjoy!

Based off this recipe and modified for maximum efficiency: http://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html Miso salmon take a 1/4 or 1/3 cup measure and put one scoop of sugar in a gallon ziplock bag. Use the same measure to measure miso, then an equal amount of white wine and add to the bag (order is important to avoid dirtying more than one cup measure). Add a good slug of olive oil and a good slug of soy sauce. Seal the bag and mush it around until the miso and the sugar dissolve. Add salmon to bag. I use the frozen wild filets from Costco, no need to thaw or remove the skin. Marinate in fridge until the filets are thawed (I do this in the am or night before, either works. If not using frozen filets probably only needs to marinate 30 min or so) Line a cookie sheet with aluminum foil, let the excess marinade drip off and put salmon under the broiler til done (about 4-5 minutes). Serve with rice and steamed broccoli or asparagus.