One Ingredient Ice Cream

Recipe from userealbutter.com

Two bananas – peel and slice into ¼-½ inch disks
Put a piece of saran wrap or tin foil on a plate (keeps bananas from freezing to the plate), place banana slices in a single layer on the plate.
Place in freezer 3-4 hours
Put frozen slices in a food processor and pulse
It will go from looking like disks -> ice chunks –> gravel -> mush
Scrape the sides down (may have to do this several times)
You know it’s ready when it looks like soft serve ice cream
This is where you can add ingredients like peanut butter, cocoa powder, nutella, or fruit to the banana (course then it’s 2 or 3 ingredient ice cream *grin*)
You can serve it right from the food processor as soft serve or you can freeze it for a bit so the texture is more like real ice cream that can be scooped.

Perfect Lemon Picnic Cake

Recipe from Anna Claiborne

1 package lemon cake mix
1 3-ounce package lemon instant pudding mix, right from box
1 cup plus 1 tablespoon water
4 eggs
1/3 cup oil
1 6-ounce can frozen lemonade concentrate, thawed but undiluted
2 1/2 cups confectioner's sugar
Combine cake mix, pudding mix, water, eggs, and oil and bake according
to cake mix directions in a 9x13-inch pan. While cake is baking, combine
lemonade concentrate with confectioner's sugar. After baking, immediately
poke holes all over the cake with a long pronged meat fork or something
similar. Then pour the lemonade mixture all over the top and let it seep in.
Return to oven for 5 to 10 minutes.

Cinnamon Roll Cake

Cake:
3 c. flour
¼t salt
1c. sugar
4t baking powder
1½c milk
2 eggs
2t vanilla
½c butter, melted
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9×13 pan.
Topping:
1 c. butter, softened
1 c. brown sugar
2T flour
1T cinnamon
For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.
Glaze:
2 c powdered sugar
5T milk
1t vanilla
While still warm drizzle the glaze over the cake.

Recipe from Rebecca Parker who found it on bakingbible.com

Flat Apple Pie with Perfect Pie Crust

Recipe from The Pioneer Woman
I haven't tried this yet but it looked too good on her show not to share it!

Ingredients
5 Granny Smith apples, peeled and sliced
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
Juice of 1/2 lemon
1 recipe Perfect Pie Crust, recipe follows
6 tablespoons butter

Directions
Preheat the oven to 375 degrees F.
In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple.
With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward. Be gentle and patient, it'll take a little time to get the dough completely rolled out.
If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling.
Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Place half the apple mixture on one crust and the other half on the other crust. Fold over the edges of each crust so that it covers 2 to 3 inches of the apple mixture. No need to be artistic - the more rustic the better. Dot the tops of the pies with chunks of the butter.
Bake until the filling is golden and bubbly, 30 to 40 minutes. If the crust appears to brown too quickly, cover the edges with aluminium foil for the remaining baking time.
Allow to cool slightly, then slice into wedges with a pizza cutter. Eat 'em on the go!

Perfect Pie Crust:
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 1/2 sticks cold butter
3/4 cup vegetable shortening
1 egg
5 tablespoons cold water
1 tablespoon distilled white vinegar
Combine the flour and salt in a large bowl. Add in the butter and shortening. Using a pastry cutter, gradually work the butter and shortening into the flour until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.

Lemon Bars

Recipe from allrecipes.com

1 cup butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups sugar
1/4 cup all-purpose flour
2 lemons, juiced

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an greased 9x13 inch pan.
Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
Bake for an additional 20-25 minutes in the preheated oven. The bars will firm up as they cool.

Oreo Balls

1 (18 ounce) packages regular Oreo cookies (can use mint)
1 (8 ounce) packages cream cheese
1 (24 1/16 ounce) packages white almond bark (1 lb 8 oz)

Crush the Oreos really well and mix with cream cheese (can use blender or mixer.).
Roll into walnut size balls.
Chill for at least 1 hour.
Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
Keep them refrigerated.

Try to share!

Peach Cobbler

Crust:
sift together
1 ¾ C flour
2 ½ t double acting baking powder
1 ¼ t salt
1 T sugar
Cut in
¼ C butter
Add
¾ C milk stir into flour mixture with a fork
OR
Cheat and buy a package of Pillsbury Refrigerated Pie Crusts (makes life so much easier *wink*)

Filling:
2 32 oz cans of sliced peaches (heavy syrup)
1 egg
2T flour
1 C sugar
1/3 C melted butter
heat until warm

In a well greased 9x13 baking dish take half of crust mix and press it into the bottom.  Add warm peaches, dot with butter, and sprinkle with cinnamon. Use remaining crust mix to make a top crust (will need to roll it out).  Sprinkle top crust with sugar. *if using ready made crust, roll one out for the bottom, roll the second out and cut into strips to make a lattice top*
Bake for 30 minutes at 425.