Banana Pudding Cake

From the Cook: My husband LOVES banana pudding more than any other dessert in the world. I ran across this recipe on Pinterest and decided to try it out. I even recruited my young child to help me. She enjoys cooking so much and she loved helping her mama. Poking the holes in the cake was her favorite part. 

This is a dessert for the whole family to enjoy. 

What You Will Need:

1 Box of Yellow Cake Mix (+ingredients on box)  

 1  3.5 ounce boxes of Instant Banana Pudding  (+ Milk as directed on the box)

3 Large Bananas

1 Box of Vanilla Wafers (Crushed or Chopped)

1 Large container of Cool Whip (thawed)

Directions:

Follow directions on the cake box and bake as directed. Let cake cool completely.

Once cooled, poke the cake full of holes. I used the end of a wooden spoon. (Sorry, I forgot to take a photo!) 

Mix the pudding and get ready to pour (but don’t let it set!) Timing here is key!

Pour the pudding over the cake evenly. Spread with your rubber spatula if need be.

Place the cake in the fridge for one hour to allow the pudding to set.

Once the hour is up (its hard to wait!) , pull that cake out of the fridge, slice the 3 bananas into little thin slices and place all over the cake.

Next spread the cool whip all over the cake, be patient and do it slowly. Use a large rubber spatula (this will make the job easier!)

Finally – top evenly with the crushed vanilla wafers.

ENJOY!

This "PINSPIRATION" comes from Mom Luck

Flourless Peanut Butter Banana Blender Muffins (GLUTEN FREE)

Flourless Peanut Butter Banana Blender Muffins

Only 5 Ingredients!

Gluten Free 

Cook's Note: Today was the THIRD time I have made these muffins and they are absolutely 3 things: 1) EASY 2) HEALTHY and last but not least, 3) DELICIOUS

You just throw the ingredients in the blender, pour into your muffin pan (I used a mini muffin pan), bake for 8-9 minutes and then DEVOUR every last one! 

I have made these for both breakfast and just for snacks. My little one can not get enough of these! I feel good about her eating them too because they aren't bogged down with SUGAR, but they taste like a treat. 

WHAT YOU WILL NEED: 

1 cup natural peanut butter

2 medium sized bananas 

2 large eggs

½ teaspoon baking soda

1 teaspoon apple cider vinegar

2 Tablespoons raw honey

dash of vanilla

milk chocolate chips

DIRECTIONS: 

Preheat oven to 400 degrees.

Spray Muffin Pan with Cooking Spray. My favorite healthy cooking spray to use is Coconut Oil cooking spray.

Place all ingredients into your blender (except the chocolate chips) and blend until combined.

Carefully pour batter into muffin pan. Drop a couple of chocolate chips onto the top of each muffin.

Bake 8-9 minutes. Let cool slightly and then enjoy!

This "Pinspiration" come from Baked Inaz

Oreo Peanut Butter Cheesecake

Oreo Peanut Butter Cheesecake - oh my! 

Cook's Note: My little one saw this recipe video on Facebook and said "Mama, you have to make this for Daddy's birthday!" Well, I watched the video and this looked too yummy to pass up, so I decided to give it a go. PLUS I KNEW my husband would LOVE IT!

I have NEVER made cheesecake before .... let me tell you, its a labor of love. But - the cake was delicious and it was a huge hit in our house. Plus its beautiful! My only change here was that I used LIGHT (neufchatel) cream cheese and it still turned out delicious! 

It seems like a LOT of steps - TRUST ME! But, if you have the time, its SO WORTH IT!

WHAT YOU WILL NEED: 

FOR THE CHEESECAKE

2 cups crushed Oreos

1/4 cup butter, melted

32 ounces LIGHT cream cheese, softened

1 1/2 cups granulated sugar

1/2 cup heavy cream

1 cup creamy peanut butter, softened

3 large eggs

1 cup mini dark chocolate chips

FOR THE TOPPING

1/2 cup heavy cream

1 cup  milk chocolate chips

Chopped roasted peanuts, for decorating

6 Oreo cookies, halved

 DIRECTIONS: 
Place the cheesecake in a deep roasting pan. Pour very hot water around the outside bottom of the cheesecake in the roasting pan, trying not to get any water on the actual cheesecake. Fill it about a quarter of the way up. This creates a bain-marie and helps ensure the cheesecake doesn't overcook.
Once it has come to room temp - cover with aluminum foil and place in the refrigerator for at least 4 hours (or overnight) - to allow it to set up well.
Top with chopped roasted peanuts and decorate the outside edge with halved Oreos. 
Allow to set in the fridge for at least 30-60 minutes before serving. 

Combine the crumbled Oreos and melted butter together (stirring well). Firmly press this mixture into the bottom of lightly sprayed (with non-stick cooking spray), 9-inch springform pan. Place this pan on a large plate and then wrap the top of the pan with aluminum foil. Stick this in the fridge to set up. 

Pre-heat oven to 350 degrees

In your stand mixer, beat together cream cheese, sugar, 1/2 cup heavy cream, and peanut butter. Beat in one egg at a time. Beat on low until well combined and the mixture looks "fluffy". Gently stir in dark chocolate chips. 

Remove the Oreo crust from fridge. Pour cheesecake batter over the crust, making sure to spread evenly and smooth out the mixture.

Place aluminum foil around the bottom of your cheesecake and wrap loosely. 

Bake at 350 for 60 minutes. CAREFULLY (with your best oven mitts on!) , remove from oven, remove cheesecake from the roasting pan and place on a large plate and allow it to sit on the counter and come to room temperature. 

After the 4 hours (or sitting overnight) - take out the cheesecake, remove the aluminum foil and run a butter knife around the rim of the pan to loosen and remove it from the springform rim. Set the cheesecake on a beautiful serving plate and get it ready to be TOPPED WITH GANACHE! 

TOPPING: 

To make the chocolate ganache topping...... Over medium heat, bring 1/2 cup heavy cream to a slight boil. Add in the milk chocolate chips and whisk until smooth. 

Carefully pour chocolate ganache over the cheesecake, letting it drip down the edges and smooth it out with a rubber spatula if need be!

ENJOY!

This "Pinspiration" comes from "Cooking Panda"

Slow Cooker Chex Mix Munch

Cook's Note: Every year, since birth - my family's tradition is to make Chex Mix of some sort during Christmas. My Nana used to make it and then my Mom, then my Dad and now me!! :)

We munch on this the entire week leading up to Christmas and even a few days after (if there is any left). There are several methods to making this dish. A few include: 1) In the Microwave, 2) In the Oven and a new method is 3) In the Slow Cooker or Crock Pot. I saw this crock pot recipe on Pinterest and thought I would give it a try! I will say that its super EASY (which is wonderful if you are busy) and I could let this cook in the kitchen while I made other treats for Christmas. Give it a try - I think you will like it!

What You Will Need:
3 Cups of Rice Chex
3 Cups of Wheat Chex
3 Cups Corn Chex
3 Cups of Cheerios
1 Cup of Pretzel Sticks
1 Cup of Peanuts or Mixed Nuts
6 Tbsp Melted Unsalted Butter
1 Tbsp Seasoning Salt
1/4 Cup of Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Powder
6-7 Dashes of Texas Pete (or hot sauce of your choice!)

Directions:
Turn Slow Cooker on High.

Place all of the dry ingredients in the crock pot.

Mix together Butter, Worcestershire and all remaining seasonings in a measuring cup and pour evenly on chex mix in the crock pot. Gently toss to coat and place lid on Slow Cooker. Cook for 3 hours on high, stirring thoroughly once an hour or as often as you feel needed.

Since my slow cooker lid doesn't have a little hole where steam can escape, I used several paper towels (or you could use a damp kitchen towel) under the lid to catch the condensation (otherwise you will have soggy chex mix).
*DISCLAIMER: It is not recommended to use paper towels under the lid due to potential fire hazard, so do this with caution or don't do it at all.

When done, place Wax Paper strips on your counter top and dump the Chex Mix to allow to cool. Once cooled, store in a large container for up to 3 weeks. MINE DOES NOT LAST THAT LONG BECAUSE WE EAT IT ALL!

See the chex mix here on my counter!!! It's a BEAUTIFUL Sight to see!

Makes a great gift for friends and neighbors if you place in a cute container and wrap with a cute bow!

This "Pinspiration" and very awesome slow cooker method Gimme Some Oven"

comes from "

ENJOY and MERRY CHRISTMAS 2017!

Chocolate Peanut Butter Ritz Cookies

Cook's Note: My mom made these cookies every Christmas, for most of my childhood and adult life. Now I am making them with my own daughter. This is a recipe that kids can help with, is fairly easy, and well worth the effort!


What You Will Need: 
4 Sleeves of Regular Ritz Crackers (don't use wheat!)
1 Block of Chocolate Almond Bark
Cream Peanut Butter (I like Jiff Natural)


Directions: 
The simple first step is to make Peanut Butter crackers and set them all out on a flat surface. I had my child make these (its simple for them to do!) while I was doing the next step. 

Next melt the chocolate almond bark in a glass bowl that is microwave safe (melt chocolate according to package directions). 

Set out a long stretch of wax paper on your counter. This will be where you put the chocolate covered peanut butter cookies to dry! 

Now you are ready to begin dipping the peanut butter crackers in the melted chocolate - one by one, using tongs to shake off the excess chocolate. 

This "Pinspiration" comes from My Mom 

Apple Pie Crescent Rolls

Note from The Cook: It's fall in Virginia! I had a craving for apples on Sunday morning and decided to make these for breakfast. I served them with scrambled eggs and bacon on the side and a nice big cup of coffee. What a way to start a Sunday! YUM! 

What You Will Need: 

2 Medium to Large Apple of your Choice (peeled and sliced)

2 Tbsp Melted Butter

2 Cans of Crescent Rolls

1/2 Cup Packed Brown Sugar

2 Tsp. Apple Pie Spice

Cinnamon to taste

Directions: 

Preheat Oven to 375 degrees

In Bowl 1: Toss Apple Slices in the butter, reserving a small amount that you will brush the crescents with right before you put in the oven.

In Bowl 2: Mix together Brown Sugar and Spice

Unroll crescent rolls and place on a cookie sheet sprayed with Non-Stick Cooking Spray. Gently sprinkle the crescent rolls with the Brown Sugar/Spice. 

Place one Apple slice on each Crescent wedge and wrap them up, brush  the top of each roll lightly with butter. Sprinkle tops lightly with cinnamon.

Place in oven for 10-12 minutes or until golden brown. Let cool 5-10 minutes before serving. 

This "Pinspiration" comes from Pillsbury 

Trix Treats

 

Find it on Pinterest

 

Cooks Note: The last day of school is upon us and for most little ones that means parties, picnics and awards. I needed to make a quick and easy dessert for my son's school picnic and this fit the bill! After a fairly recent peanut allergic reaction, events that involve several food items from different places can be daunting. I wanted to make a snack that my son could enjoy and would keep him from being tempted by the brownies and cookies that would likely be present. This recipe is exactly like Rice Krispy Treats, but with Trix. I provides a fun and festive snack that kids will flock to. Happy Summer!

 

 

Ingredients:

• 1 14 oz. bag of mini marshmallows
• 1/4 cup of butter (unsalted)
• 10 cups of Trix cereal

Directions:

1. Melt butter and marshmallows in a glass bowl in the microwave for 2-3 min. Stir well

2. Stir in Trix and stir to coat evenly

3. Spray a 9x13 baking dish with non stick spray and spread mixture evenly into dish, tapping with a spoon to flatten.

4. Let cool, cut and enjoy!

This recipe courtesy of Suburban Epicurean

Christmas Gingerbread Biscotti

Find it On Pinterest

Cook's Notes: I was looking on Pinterest for a Biscotti recipe and ran across this one. I have never made biscotti, so I thought I'd give it a try. This recipe is easy and just perfect and I usually change something about every single recipe and make it my own...but not this time! I will give full credit to "If You Give a Blonde A Kitchen". Her recipe is spot on and I am sharing it with you - check her out! 

My first attempt at Biscotti was not visually pretty, I will have to work on my technique, but they sure did taste great! 

Recipe Here: http://www.ifyougiveablondeakitchen.com/2013/12/06/gingerbread-biscotti/

What You Will Need:

·         2 1/4 cups all-purpose flour

·         1 1/4 cups brown sugar

·         2 teaspoons ginger

·         1 teaspoon cinnamon

·         1/2 teaspoon ground cloves

·         1/4 teaspoon allspice

·         1 1/4 teaspoon baking powder

·         1/4 teaspoon baking soda

·         1/2 teaspoon sea salt

·         2 eggs

·         2 tablespoons molasses

·         1/2 teaspoon vanilla

Directions:

1.      Preheat oven to 350º F. Spray baking sheet with Flour Non-Stick Cooking Spray.

2.      In a bowl, whisk together all of the dry ingredients. Set aside.

3.      In your stand mixer with a paddle attachment, stir together eggs, molasses, and vanilla until well combined. Slowly add the flour mixture and mix until it forms a doughy ball.*

4.    Flour work surface and transfer dough to the surface.

5.      Divide dough in half and form each half into a fat log about 10 inches by 2 inches. (For an idea of how it should look - see photo here Miss In the Kitchen): 

6.      Place logs about 4 inches apart on the baking sheet and bake for 30-40 minutes, the surface will spring back when gently touched. Let cool 10-15 minutes.

7.      Once cooled, move log from baking sheet to cutting board. With a serrated knife, cut log into 3/4 inch slices on the diagonal. Place slices back on parchment lined pans, cut sides down. Repeat with second log.

8.      Bake 10-15 minutes, flipping biscotti over half way through. The baking time depends on how dry you like your biscotti. Longer baking time (15 min.) makes a harder, crunchier biscotti.

9.      Let biscotti cool on a wire rack.

For the Glaze: 

Vanilla Bean Glaze (from: If you Give a Blone A Kitchen)
• 1 cup confectioners' sugar, sifted
• 1 teaspoon real vanilla extract
• 1 tablespoon butter, melted
• 1 tablespoon milk
• Pinch of salt

1. For the glaze, whisk together confectioners' sugar, vanilla extract, butter, milk and salt until combined. Add more milk if necessary to reach desired consistency. Drizzle biscotti with icing mix.

Gingerbread Bundt Cake

Cook's Note: I saw this recipe on Pinterest and had to try it because Gingerbread is one of my Top 10 loves in this world. The skill level for this recipe is medium, there are a lot of steps. It made my house smell like a dream and turned out fairly pretty. Highly recommend with a cup of coffee with Gingerbread Creamer! 

What You Will Need:

3 cups all-purpose flour

2 tablespoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon ground cloves

¼ teaspoon sea salt

2 teaspoon baking soda

1 cup butter, room temperature

½ cup brown sugar, packed

1 large egg

1 cup molasses

1 cup boiling water

Directions:

Preheat your oven to 350. Spray your Bundt pan with non-stick cooking spray (I use the kind with flour, such as Pam for Baking).

Next, Mix all of the dry ingredients together in your stand mixture (except for the baking soda) and set aside.

Cream together the butter and sugar until smooth and add the egg and beat until well mixed. Next, add the molasses into the mixture. Set aside.

Add the baking soda to the boiling water and stir to dissolve. Set aside on stove.

Now, back to the ingredients in your stand mixer…..

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat ⅓ of the dry ingredients into the molasses mixture until just combined.

·         Next add ½ cup of the boiling water into the mixture until the water is fully mixed into the batter.

·         Slowly beat in the remaining ⅓ of the dry ingredients.

·         Slowly pour batter into Bundt pan.

Bake for 30-40 minutes or until a toothpick inserted into the cake comes out clean.

Be sure to cool for at least 30 minutes before turning the Bundt pan upside down onto a cooling rack.

Gently sprinkle with confectioners’ sugar before serving (through a handheld mesh strainer, if possible).

This Pinspiration comes from: Pretty Practical Pantry