One Bowl Chocolate Chip Banana Bread

3 large bananas, well mashed 1 egg 1 stick of butter, melted 1 1/2 cups of flour 1 1/2 cups of Splenda sweetener 1 tsp. salt 1 tsp. vanilla 1 tsp. baking soda 1 cup finely chopped pecans 1/2 cup mini chocolate chips Mix all ingredients in a large mixing bowl, start with dry ingredients first, then add wet ingredients. Pour into a greased loaf pan and bake at 350 for about 1 hour or until knife inserted in the middle comes out clean.

Fabulous Fudge (reduced sugar)

2 cups Splenda sweetener 1-5 oz. can evaporated milk 2 tablespoons butter 1/4 tsp. salt 1 tsp. vanilla 1 pkg. milk chocolate chips half bag of mini marshmallows 1 cup chopped pecans In a large saucepan, mix sweetener, milk, salt and butter together until boiling, stirring constantly. Boil for 5 minutes, then remove from heat and add vanilla, chocolate chips, marshmallows and pecans. Stir until well blended. Pour mixture in a lined with foil and sprayed with cooking spray 9" pan. Put in fridge until set, cut into chunks and store in the fridge. Stays fresh for at least 2 weeks, probably longer, but it usually doesn't last that long at my house.

Oatmeal Butterscotch Pecan Cookies

Hubby's favorite cookies!

1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup (2 sticks) butter or margarine, softened 1 cup Splenda sweetener 1 cup Splenda brown sugar 2 large eggs 1 teaspoon vanilla extract 3 cups quick oats 1 pkg. Nestle butterscotch chips 1 cup chopped pecans Preheat oven to 350 degrees. Mix all ingredients in a large bowl. Spray a baking sheet with non-stick spray. Bake for 10 minutes. Remove from oven and let sit for about 5 minutes before removing from pan.