The Banana's Foster was just a base of Parkay squeeze butter, brown sugar and a little cinnamon.
I didn't measure out, I just added until I got a nice caramel looking sauce with a thin-medium
thickness. I then added the banana's sliced and let cook for about 3-5 minutes. I stirred and
served with ice cream and pecan pieces.

The Mexican Smores were a tortilla shell, a thin layer of creamy peanut butter, small marshmallows,
a light drizzle of caramel and home choc chip pieces. Fold and let brown on each side. About 5-7
min total.

The pineapple was just wedges cut from the whole pineapple and cored. They soaked in a marinade of
brown sugar and a little rum or you can use balsamic vinagrete. I used 1 cup brown sugar for two
small pineapples and enough liquid to dissolve the sugar. Grill for about 10 min.