Banana Marshmallow Fluff Food

CARAMELIZED CHOCOLATE, BANANA, AND MARSHMALLOW SANDWICHES

Steps:

• Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.
• Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.

CAMPFIRE BANANA SPLITS

Steps:

• Preheat the grill for high heat.
• Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray.
• Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later.
• Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired.
• Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.

MARSHMALLOW-FILLED BANANA CUPCAKES

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.

BANANA MARSHMALLOW CREME

Steps:

• Melt the marshmallows and the 1/2 and 1/2 cream over double boiler.
• Stir until smooth.
• Add nuts and fresh lemon juice. If you add botted lemon juice here, don't add as much; I think it would overpower this dessert.
• Add lemon zest and bananas to the mixture.
• Cool.
• Beat the whipping cream until stiff; fold into the lemon mixture.
• Pour into mold and chill until firm.

BANANA SPLIT FLUFF

Steps:

• In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts.

PEANUT BUTTER, BANANA, AND MARSHMALLOW SANDWICHES

Steps:

• Spread the marshmallow crème evenly over 4 slices of bread.
• Spread the peanut butter over the remaining 4 slices of bread.
• Add banana.
• put slices Together to make sandwiches. Using 1 tablespoon butter, evenly coat the tops of the sandwiches.
• In a large skillet, melt the remaining 1 tablespoon butter over medium-high heat. Place the sandwiches buttered-side up in the skillet and grill for about 1 minute.
• Turn the sandwiches over and grill for 1 more minute, or until golden.
• Serve immediately.