best.banana.bread.ever

this is seriously the best banana bread Ive ever had.. and Ive tried a lot of different recipes.

ingredients:

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mashed very ripe bananas (about 3 medium bananas)
• 1/2-3/4 cup sour cream (I use 3/4c, it turns out more moist)
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts or pecans (i skipped this, i dont like nuts in bread)

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. Cream butter and sugar until light and fluffy (by mixer or hand). Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 60-70 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

raspberry cake bars

1 box of yellow cake mix
2 cups quick cooking oats
1 stick of butter, melted
1 jar (12-14 oz.) raspberry preserves

1. preheat oven to 375
2. combine cake mix & oats, then add melted butter. stir until crumbly
3. press 2 cups of mixture firmly into bottom of greased 9x13 dish
4. spread raspberry preserves evenly over cake mixture
5. sprinkle remaining cake mixture evenly over jelly
6. bake 24-28 mins. or until golden brown
7. let cool completely, then cut into bars

yields: 32 bars

"Crack" Candy

1 sleeve of saltines
2 sticks of unsalted butter
2 cups brown sugar
1/2 bag chocolate chips

1. preheat oven to 400 &  layer saltines in the bottom of a greased (or foil lined) 9x13 dish
2. meanwhile, melt butter
3. add brown sugar to butter. stir constantly to prevent burning/sticking
4. boil mixture for 3 mins or until frothy (do not overcook!)
5. pour mixture over saltines & bake for 5 mins.
6. remove from oven & sprinkle on chocolate chips
7. let chocolate melt for 5 minutes, and spread over crackers with rubber spatula
8. refrigerate at least 1 hour & break candy in pieces

weight watchers chocolate pumpkin muffins

1 box devil's food cake mix
1 can pumpkin
1/2 bag chocolate chips

1. preheat oven to 350
2. mix all ingredients
3. pour into cupcake pan
4. bake 15-20 mins

yields 12 regular sized muffins or 24 minis

Slow Cooker Applesauce

3-4 lbs apples, cored, peeled and thinly sliced
1/2 c. sugar
2 T. brown sugar, packed
1 t. cinnamon
1/2 t. nutmeg
1/4 c. water

Fill slow cooker with apple slices to about 2 inches from top.
Stir together sugars and spices in a small bowl; mix into apples and add water.
Cover and cook on low setting for 8 hours, or until apples are tender.
Drain; mash apples with a potato masher to desired consistency. Store in refrigerator.

Easy Apple Crumb Pie

9-inch pastry shell/pie crust unbaked, chilled
1 cup sifted flour
1/2 cup brown sugar, firmly packed
1/8 teaspoon salt
1/2 cup soft butter
6 cups peeled, cored, sliced apples
1/2 cup granulated sugar
1 teaspoon ground cinnamon
vanilla ice cream - optional

Combine flour, brown sugar, salt and butter; blend until crumbly then set aside.
Combine apples, granulated sugar and cinnamon; mix gently to coat apple slices.
Pack apple mixture into chilled crust. Sprinkle crumb topping over apples.
Bake in 375 degree oven until apples are tender, about 50 minutes.
Serve with vanilla ice cream

Homemade Kit Kat Bars

Ingredients:

60-80 buttery rectangular crackers (I used Keebler Club Crackers)
1- 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
1 cup white sugar
3/4 cup butter
1/3 cup milk
1 cup milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup peanut butter


Directions:

1. Put graham cracker crumbs, brown sugar, white sugar, butter and milk into a saucepan and bring it to a boil. Boil for 5 minutes, stirring occasionally.


2. Spray 9 x 13 pan with oil spray. Put a layer of whole crackers in pan and pour 1/2 of the graham cracker crumb mixture over it. Put another layer of crackers and pour the remaining mixture. Add last row of crackers. Note: Press down after each cracker layer.

3. To Make Topping: Melt over low heat the milk chocolate chips, chocolate chips, and peanut butter. Melt at low heat and spread over the top.



4. Cool in fridge for 30 mins-1 hr. Cut into thin strips or bars for serving.

watermelon slices

Ingredients:

(for approx. 6 watermelon slices)

2 limes

1 small box of red Jello
mini chocolate chips

Directions:

1. Cut limes in half lengthwise. Scoop out all the fruit with a spoon.

2. Place the limes in a muffin tin to keep them from tipping over.

3. Make the box of Jello according to the Jiggler directions.

4. Carefully spoon Jello into the limes halves. Chill until almost firm.

5. Using a skewer, push the mini chocolate chips into the Jello for "watermelon seeds."

6. Chill until until firm, then cut into slices.

banana split salad

Ingredients:


1 can 14 oz. sweetened condensed milk
12 oz. frozen whipped topping
21 oz. cherry pie filling
3 medium bananas
8 oz. crushed pineapple drained
1/2 cup chopped nuts


Directions:

Blend milk and whipped topping and then add the rest.
Chill for at least 3 hours.

Peanut Butter Truffle Brownies

Ingredients:

Brownie Base:
1 box (1 lb 6.5 oz) brownie mix
+ ingredients listed on box (usually eggs, oil & water)

Filling:
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping:
1 cup semi-sweet chocolate chips
1/4 cup butter

Directions:

1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. 2. In medium bowl, prepare brownie mix as directed. Spread in pan. Bakeaccordng to box directions or until ttoothpick inserted 2 inches from side of pan comes out almost clean.
Cool completely, about 1 hour.
3. Meanwhile, in medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.
4. In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

"Cook Yourself Thin" Cookie's & Cream Milkshake

Serves 4
Calories per serving: 169

1 pint low-fat chocolate ice cream, slightly softened
2 packages low-calorie chocolate wafers (about 30 total)
1/3 cup low-fat (1-percent) milk
1 teaspoon pure vanilla extract

In a blender, place the ice cream, chocolate wafers and 1-percent milk. Add the pure vanilla extract and blend until most of the wafers are broken, leaving a few larger chunks. Pour into 4 glasses and enjoy.

Peanut Butter Cup Fudge Cake

Got milk?
I made this cake for Mark's birthday and we all loved it!




Ingredients

1 box (18.25 ounces) devil's food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups / 8 oz. Reese's peanut butter cups, chopped (or use 12-16 oz. if you want to cover the top of the cake, like shown)
1 cup heavy cream
1/2 cup creamy peanut butter

Directions:

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray or butter & flour.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

3. Divide batter between prepared pans. Bake at 350 degrees F for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely.

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

5. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with spatula. Refrigerate 1 hour to set.

6. Transfer cake to serving plate and garnish with chopped candy, if desired.

oh.my.gawd

This cake is to die for. Pour a glass of milk, or two, you're gonna need it.

*Courtesy of Bakerella

Cheesecake Balls

Ingredients:

1 tub of pre-made cheesecake filling
2-3 bars of milk or dark chocolate
graham crackers
2 tbsp. butter-softened

Directions:

1. Roll cheesecake filling into small balls (approx. 1 tbsp.)
2. Place on cookie sheet and freeze for 5-10 mins.
3. Meanwhile, melt chocolate:
In microwave, medium setting, stirring every 30 seconds, OR
Over a double boiler, in a bowl over a medium saucepan with boiling water
4. Crush graham crackers and mix with butter
5. Remove cheesecake balls from the freezer
6. Dip balls into melted chocolate then roll through graham crackers.
7. Place in fridge until firm.

Saltine Bars

Ingredients:

one sleeve of saline cracks
1 stick of butter
1 cup brown sugar
1 small bag chocolate chips

Directions:

1. Spread saltines on baking sheet
2. Melt on med-low heat butter & brown sugar and mix well
3. Pour over evenly over crackers
4. Bake for 5 minutes at 350 degrees
5. Remove from oven and sprinkle on chocolate chips. They will melt fast, spread with back of spoon.
6. Pop into fridge or freezer until set & break apart

5 Minute Chocolate Cake

does it get any easier than this?

1 Coffee Mug
4 tablespoons flour (not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
splash of vanilla extract
Optional: 3 tablespoons chocolate chips

Directions:

Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Stir in choclate chips & vanilla.
Microwave for 3 minutes (at 1000 watts.)
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.

*serves 1-2

Chocolate Peanut Butter Ribbon Dessert

Ingredients:

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Chocolate, melted

Directions

CRUSH 8 of the cookies in resealable plastic bag with rolling pin.

Mix cookie crumbs and butter.

Press onto bottom of foil-lined 9x5-inch loaf pan.
MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended.

Gently stir in 3 cups of the whipped topping.

Spoon 1/2 cup of the cream cheese mixture into small bowl.

Stir in melted chocolate until well blended; set aside.

Spoon half of the remaining cream cheese mixture over crust.

Top evenly with chocolate mixture; cover with remaining cream cheese mixture.
FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil.

Re-invert onto serving platter so that crumb layer is on bottom.

Coarsely break the remaining 4 cookies.

Top dessert with remaining whipping topping and cookies.

*Kid friendly only if your child has been introduced to Peanut Butter :)

Monkey Bars

Ingredients:

1 Banana
1/2 c Peanut Butter
1/2 c
1 cup of your favorite cereal
4 Popsicle sticks

Directions:
Take a banana, cut it into four even rectangles.
Put a popsicle stick in each fourth
cover with peanut butter then roll it in your favorite cereal!

Apple Toast

Ingredients:

1 tablespoon butter
4 slices white or whole wheat bread
1 tablespoon cinnamon
1 large apple, cored and thinly sliced

Directions:

Set oven to broil.
Spread butter on one side of each slice of bread.
Place apple slices on buttered side of bread. Sprinkle cinnamon on top.
Place bread on a baking sheet.
Place in a preheated oven until toasted, about 2 minutes.

Cookie Dough Dip

Ingredients:

1- 8 oz package of cream cheese-softened (low fat can be used as well)
1 stick of butter (1/2 cup) - softened
1/4 tsp vanilla
3/4 cup powdered sugar
2 tbsp brown sugar
3/4-1 cup mini chocolate chips

Directions:

Beat cream cheese, butter and vanilla until fluffy
Then add powdered sugar & brown sugar gradually to mixture, mix until well blended.
Add mini chocolate chips -blend well.
Cover and refridgerate for 3 hours.
(or refrigerate dough for 2 hours, form into balls, then refridgerate an additional hour)
Serve with graham cracker sticks.

Peanut Butter Brownie Cupcakes

Ingredients:

3 heaping tablespoons of peanut butter (crunchy or reg)
2 tablespoons powdered sugar
1 - 1 1/2 cups cool whip
1 box brownie mix
2 cups chocolate chips (semi-sweet for baking)

Directions:

Make brownie mix according to box.
Line muffin pan with cupcake liners and spray with pam.
Fill 3/4 of each liner with brownie mix
Bake on 350 about 20-25 min (dont overcook- watch closely)
Melt chocolate chips in microwave or in a bowl over a saucepan of boiling water.
When brownies are finished, (while still hot) add a tablespoon of the melted choc to each brownie cupcake.
Put cupcakes in the freezer for 15 minutes until chocolate is set and cupcake is cooled.
Meanwhile mix peanut butter & powdered sugar together. Then add in cool whip
Add PB mixture to the cupcakes.

YUMMY!