Morning. I’ve been feeling under the weather for the last couple of days, and there’s not going to be any stamping here again today. I got Jeanne to the airport yesterday for her flight home, and then had breakfast with my sister, mom and some of mom’s close friends. By the time I got home I was totally worn out. Any hoo, I drugged myself up, crashed on the couch and finally around 8:00 last night went to bed. I think it’s going to be another day just like that today!

What I’ve decided to do today is share some recipes with you. This goes back to the Lizzie Anne Blog Candy post about your favorite summertime desserts. I finally got that recipe from mom for the Banana Split Cake, along with a few others.

BANANA SPLIT CAKE

Melt 1 stick of margarine in a 9 x 13″ cake pan. Blend in 2 cups of graham-cracker crumbs, and pat evenly over the bottom. In a mixing bowl, beat at high speed for 15 minutes 2 sticks of softened margarine, 2 eggs, and 2 cups confectioners’ sugar. Carefully spread this blend over the crust. Slice bananas (about 3 large ones) until you’ve a layer covering the filling. Next, drain 1 large can of crushed pineapple, and spread fruit on top. Over all, make a layer of Cool Whip (one large container will do it). Last, sprinkle on 1 cup of coarsely chopped nuts and several well-placed maraschino cherries. Cover with waxed paper and leave in fridge for several hours or overnight.

This next salad, we had at my niece’s graduation party. My stepsister made it and of course we all had to have the recipe! Mallory is planning on taking this one to a party this weekend.

BROCCOLI STRAWBERRY SALAD

4 cups chopped broccoli bite size
1/4 cup Golden Raisins
1/4 cup chopped red onion
1/3 cup shredded carrots
1 cup sliced strawberries 1/4″ thick, 3 slices each berry
1/4 cup salted peanuts

Dressing:
3/4 cup mayonnaise
½ cup powdered sugar
2 Tablespoons white vinegar

Whisk till fluffy
Toss with hands into salad.

Hope you guys enjoy these treats! Have a great day!