oh lets get decadent! Bananas Foster Tart . 1 Pillsbury Refrigerated Pie Crust 2/3 Cup firmly packed brown sugar 2 Medium Bananas, sliced 1/4 Cup whipping cream 4 1/2 tsp. light rum ** 1/4 Cup Butter or margarine 2 tsp. grated orange peel 1/2 tsp. Vanilla 2/3 Cup chopped Pecans Vanilla Ice Cream, if desired Heat oven to 450 degrees. Prepare pie crust as directed on package for one-crust baked shell using a 9" pie pan. Bake for 9 to 11 minutes or until light golden brown. Cool 5 minutes. In a small bowl, combine bananas and rum, toss to coat. Sprinkle orange peel evenly in bottom of baked crust. Arrange bananas in single layer over peel and sprinkle with pecans. In a heavy medium saucepan, combine brown sugar, whipping cream and butter. Cook and stir over medium-high heat for 2 to 3 minutes or until mixture comes to a boil. Cook an additional 2 to 4 minutes or until the mixture is thickened and a deep golden brown, stirring constantly. Remove saucepan from heat, stir in vanilla. Spoon warm filling over bananas and pecans. Cool 30 minutes. Serve warm or cool with ice cream.. Store in refrigerator. **To substitute for rum, combine 1/2 tsp. rum extract with 4 tsp. water

I made this for dinner last night. I omitted the green pepper and cooked the potatoes separately and mashed them. Tangy Beef Pot Roast (Slow-Cooker) By The Canadian Living Test Kitchen There's a tang of vinegar and a touch of ginger in this streamlined version of sauerbraten. 1 tbsp vegetable oil 1 boneless cross rib pot roast or blade pot roast, (3 lb/1.5 kg) 3 cups sliced onions 1-1/2 cups beef stock or water 1/4 cup packed brown sugar 1/4 cup red wine vinegar 1-1/2 tsp ginger 1/2 tsp salt 1/2 tsp pepper 1/4 tsp ground cloves 1 bay leaf 8 potatoes, halved 1/3 cup all-purpose flour 1 cup light sour cream 1 sweet green pepper, sliced Put sliced onions and potatoes in the bottom of a 5-6 quart slow-cooker. In Dutch oven, heat oil over medium high heat; brown roast on all sides, about 10 minutes. Place meat on top of onions and potatoes. Drain off any fat and add 1/2 cup of the beef broth to deglaze the pot, pour over the meat in the slow cooker. Combine remaining beef stock, sugar, vinegar, ginger, salt, pepper, cloves and bay leaf; pour over roast. Cover and cook on Low 7-8 hours or until meat tender. Discard bay leaf. Transfer meat to cutting board and let rest 15 minutes. With slotted spoon, transfer onions and potatoes to platter. Cover and keep warm. Sauce: In small bowl, whisk flour into sour cream; whisk in 1/2 cup (125 mL) of the cooking juices. Whisk mixture back into pot. Add green pepper. Turn to High heat and cook 15 minutes until thickened. Slice beef; add to platter. Serve with sauce.

Have served this to family several times and everyone loved! Shrimp & Grits Casserole 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only

Yum, this one looks good!! Pasta Salad with Olives (Food.com) 12 ounces fusilli, penne or bow tie pasta, uncooked 1 6-ounce can black pitted olives, drained and coarsely chopped 1 7-ounce jar roasted red bell peppers, drained and cut into strips 1 6.5-ounce jar marinated artichoke hearts, drained and coarsely chopped 1 cup diced provolone or mozzarella cheese, about 4 ounces 1 cup diced salami, about 4 ounces 1/2 cup Caesar or Italian salad dressing, light or regular 1/4 cup sliced basil or chopped Italian parsley Instructions Cook pasta according to package directions. Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta; add to bowl, tossing well. Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.