Preheat oven to 350 degrees. Prepare brownie mix according to package directions using a 9x13 pan. Bake 20-25 minutes; cool. On brownie, layer bananas, nuts and four cups one flavor ice cream, then 2 cups another flavor and 4 cups another. Cover and freeze for 6 hours or until firm. Remove from freezer 10 minutes before serving. Cut into squares; offer additional toppings.

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare, mix and bake cake mix according to package directions. Cool cake for 15 minutes. With large fork, make holes in cake about every 1/2 inch. Pour gelatin into mixing bowl. Add cup of boiling water and use scraper to mix thoroughly until gelatin is completely dissolved. Use measuring cup to pour gelatin over cake. (It will run down into holes, making sliced cake have red stripes.) Chill cake in refrigerator 3 to 4 hours.

Cover tray with aluminum foil. Put about one inch of warm water in kitchen sink. Take pan out of refrigerator and dip bottom (don't let water come up over sides) into water for about 10 seconds. Put large tray on top of cake, and invert. Frost sides and top with whipped topping. Arrange strawberries and marshmallows in alternating rows for stripes, leaving upper left for field of blueberries. Chill again until time to serve.

Cook and drain the pasta, Set aside. Whisk together the oil, vinegar, garlic and basil. Toss with the pasta. Add the tomatoes, feta and olives. Chill for 1 hour. Arrange the spinach on 4 plates. Top with the pasta salad. Add the chicken. Garnish with more feta and sliced red onions (optional).

1 bag chicken wings
1/2 cup honey
2 Teaspoon Dijon mustard
1/4 Cup of Tabasco sauce

Preheat oven to 350º. Place wings, single layer, on a cookie sheet. Bake for 30 minutes until juices run clear. Mix remaining ingredients in bowl. Toss chicken in sauce to coat well. Serve with Ranch dressing.

1 can Biscuits (or use homemade!)
2 cups Ham, diced
1/4 cup Mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon Celery, minced
1 teaspoon Onion, minced

Reform the dough into 24 small biscuits. Bake as directed. Place the ham in a food processor. Pulse until well chopped. Add the mayonnaise and mustard. Pulse until blended. Fold in the celery and onion. Spread on the split biscuits. Serve immediately.

1 cup chopped celery
1/2 cup chopped onion
2 tablespoons butter
8 medium tomatoes (about 2-1/2 lb.), coarsely chopped
2 tablespoons snipped fresh cilantro (or 1 teaspoon dried)
2 tablespoons snipped fresh basil (or 1 teaspoon dried)
2 cloves garlic, minced
1 teaspoon snipped fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices whole wheat bread
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

In a large saucepan, cook celery and onion in 2 tablespoons hot butter over medium heat about 5 minutes or until tender. Remove from heat. Stir in the tomatoes, cilantro, basil, garlic, oregano, salt, and pepper. Spoon mixture into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven for 20 minutes.

Meanwhile, in a blender container or food processor bowl, cover and blend or process bread, 1 to 2 slices at a time, until coarse crumbs remain. Transfer to a medium bowl. Add Parmesan cheese and melted butter; toss to combine. Sprinkle crumb mixture evenly over the partially baked tomato mixture. Bake about 20 minutes more or until topping is golden brown and tomato mixture is heated through. Serve with a slotted spoon.

Preheat oven to 400°.

Combine blueberries, two tablespoons of sugar, and lemon zest into bowl; set aside. In a smaller bowl, mix together the remaining dry ingredients: flour and 1/2 cup of sugar. In large bowl, combine wet ingredients of egg, vegetable oil, and milk.

Slowly add wet ingredients to dry ingredients until mixture is slightly wet and somewhat mixed - it will look like a bumpy mess, instead of a smooth, well-mixed batter. Do NOT over mix!

Fold blueberry mixture into batter, and then spoon into muffin cups, filling them 3/4 full. Bake 7-10 minutes or until tops are golden brown delicious.

3-ounce (4-serving size) orange Jell-O
1 (8-ounce) carton Non-dairy whipped topping, thawed
12 ounce container cottage cheese
1 can Mandarin oranges, reserving liquid

2 1/2 cups uncooked rotini pasta (7 1/2 oz)
2 cups chopped tomatoes, or grape tomatoes
1/3 cup Italian dressing
1 6 oz bag fresh baby spinach leaves
4 oz fresh mozzarella cheese, cut into cubes

Cook pasta as directed on package; drain. Rinse with cold water to cool; drain.

In large bowl, toss tomatoes and dressing. Add spinach and cooked pasta; toss well. Top with cheese.

2 1/2 cups crushed pretzels
3/4 cup margarine, softened
1 cup brown sugar
1 6-oz package strawberry Jell-O
2 cups boiling water
2 cups of fresh or frozen strawberries, cut in halves
1 small can crushed pineapple, drained (optional)
1 cup granulated sugar
1 8-oz package cream cheese, softened
1 8-oz container Cool Whip, thawed

Preheat oven to 350F.

Combine pretzels, margarine, and brown sugar. Mix well and pat into a buttered 9x13" baking dish. Now, you can bake it for a crispier crust or just leave like this for a softer crust. If baking, bake for the maximum of 7 minutes (if you cook it longer, it gets hard), and set aside to cool completely.

Dissolve gelatin in boiling water. Once Jell-O has dissolved and the mixture has cooled slightly, stir in the strawberries. Drain and stir in the pineapple (if desired). Cool Jell-O mixture in fridge until it begins to set.

Cream together sugar and cream cheese; fold in the Cool Whip. Spread this mixture over the cooled pretzel crust, making sure the cream cheese mixture completely covers the pretzel crust. When the Jell-O mixture begins to set, carefully pour it over the cheese mixture. Chill until firm.

Stay tuned for more SouthernAngel's steaming hot recipes!