Banana Bars

• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas
• 1 (16 ounce) container cream cheese frosting

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.

Claudia's Apple Sausage Mac and Cheese

4 TBSP butter, plus more for the dish
3/4 lb medium pasta shells
1/2 C diced onion
6 oz chicken- apple sausage, sliced 1/2 inch thick (I would use a whole lb, this is the star of the dish)
1 TBSP mustard powder
1/4 tsp cayenne pepper
1/4 C flour
3 C apple juice
1 lb monterey jack cheese, shredded (4 C)
1/2 lb extra-sharp cheddar cheese shredded (2 cups)
1/2 C sour cream
35 small butter crackers ( 1 sleeve ritz) crushed

Directions
1. Preheat the oven to 350 degrees. Butter a 2 1/2 quart baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 6 minutes. Drain and set aside.
2. Meanwhile, melt the butter in a large saucepan over medium- high heat. Add the onion and salt and cook, stirring, until the sausage is golden, about 3 minutes. Stir in the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the apple juice and cook, stirring occasionally, until thickened slightly, about 8 more minutes.
3. Slowly stir about three quarters each of the monterey jack and cheddar cheese into the sauce until smooth, about 2 minutes. Remove for the heat. Stir in the pasta and sour cream.. Pour the mixture into the prepared baking dish. Sprinkle with the crushed crackers and the remaining cheese. Bake until bubbly, 25-300 minutes. Let rest 10 minutes before serving.

Caribbean Passion Smoothie

1 C passion fruit juice
3 scoops orange sherbet
4 frozen strawberries
6 frozen peach slices
1/4 C ice

Blend all ingredients together. Add more passion fruit juice if necessary to reach desired consistency.