Thanksgiving Chocolate Bar Fondue Recipe

INGREDIENTS:
32 ounces milk chocolate, grated
1 1/4 cups heavy cream
1 tablespoon instant coffee powder
1 teaspoon vanilla extract
1 teaspoon white sugar
1/3 cup hot water

DIRECTIONS:
In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.

Country Banana Bread

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix
3 eggs
1 1/3 cups vegetable oil
4 bananas, mashed

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
In a mixing bowl, combine cake mix, eggs, oil, and bananas. Pour mixture into the prepared pan.
Bake in preheated 350 degrees F (175 degrees C) for 35 to 40 minutes.

Corn Pudding II

INGREDIENTS:
2 (10 ounce) packages frozen corn kernels, thawed
6 eggs
3 1/2 cups milk
1/2 cup butter, melted
4 tablespoons all-purpose flour
1 cup white sugar

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a blender or food processor blend the eggs very well. Add in the flour and sugar and blend well. Add the milk and blend slightly. Finally mix in the corn by hand. Stir in the melted butter and pour the mixture into a large casserole dish.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. When the pudding is done the center should be solid and the top should have a nice golden brown color. Let rest for approximately 15 minutes then serve warm.