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Banana Delight

Ingredients

2 packages graham crackers

1/4 cup sugar

1/3 cup melted butter

1 8 oz package cream cheese

1/4 cup powdered sugar

2 tbsp milk

2 containers cool whip

2 packages banana pudding

3 1/2 cups milk

5 bananas

*optional Flaked coconut

Directions

In a medium or large bowl combine cream cheese, powdered sugar and 2 tbsp milk and beat until smooth and creamy, fold in half of 1 container cool whip until combined.  Place in refrigerator. In a seperate bowl combine Pudding mixes with the 3 1/2 cups milk and beat until custardy and a bit more firm than if you would have used 4 cups milk. Place in refrigerator while preparing the crust. Crush graham crackers in a food processor, ninja, zip lock bag and rolling pin, hands. . You got the point. Mix in 1/4 sugar to crumbs and melt butter in microwave 30 ish seconds. Pour over crumbs until well combined. Place in a 13 x 9 in pan and press down firmly . Just the bottom of the pan. Peel and slice your bananas and place on the crust you've made. Now retrieve your cream cheese mixture from the fridge and layer over bananas, retrieve pudding and layer over cream cheese, now top with remaining container and half of cool whip. If using coconut sprinkle that on top and return to refrigerator to set up until serving time. Overnight is fine too. Now slice into this light summery desert and dream of the tropics if your not lucky enough to live there!

 

 

 

 

 

Chocolate and peanut butter chip cookies

 

Ingredients

14 tablespoons margarine (2 sticks minus two tablespoons)

2 eggs

1 cup white granulated sugar

1/2 cup brown sugar

3 cups all purpose flour (a little more if the batter seems to wet)

1 teaspoon pure vanilla extract

1 teaspoon baking soda

1/2 teaspoon himalaya pink sea salt (you can use the salt of your choice)

1 bag chocolate chips (milk, semi sweet, dark ) I used semi sweet

1/2 bag peanut butter chips (so 3 cups if you want all chocolate go for it, all peanut butter go you!) I am a believer in making a recipe your own

 

Directions

Get your stand mixer set up and ready to go. Place the margarine in the mixing bowl and let sit for approximately 15 minutes, depends on your temperature and humidity. The goal is to let it get softened. Once softened (not melted) Put your sugars in the bowl with the margarine and mix on a lower speed (on my kitchenaid I used 2) and mix until it looks fluffy and smooth. I walked away and started a load of laundry. Next step is to add on egg at a time and mix well after the additions picking up the pace to a medium speed. It will get smooth and fluffy again. Add your vanilla and salt and baking soda and again mix well until you are sure ingredients are combined. Add your flour one cup at a time mixing after each cup. If the batter is pulling away from the sides of the bowl you don't need anymore flour if the batter seems to wet add 1/4 cup more. It is not a stiff batter though so don't get carried away. Add your chocolate and peanut butter chips and give it a stir so its evenly blended. Now put your bowl in the fridge a good 30 minutes. Or if you aren't baking them right away cover with saran wrap it will keep a few days. But if you are baking preheat your oven to 350* Once batter is chilled (very important to chill the batter) grab your ice cream scoop, cookie scoop, or spoon (about 1/4 cup per cookie) and spray your cookie sheet with cooking spray or line with baking paper or slip mat. I just used spray. My tray allowed for 6 cookies each and I got 4 trays of cookies out of the batter. 24 cookies. Put cookie batter back in fridge while the first batch bakes. Make sure your oven racks are in the middle of the oven.. Bake for 10 minutes. I did two trays at a time and the bottom tray needed 11 minutes. Remove from oven leave cookies on tray for 5 or so minutes before spatuling off to cool. Also gives the trays a chance to cool down a spit spot. Repeat with rest of dough you placed back in fridge and prepare to endulge.

 

 

 

 

Mini Apple Peanut Butter Pies

Ingredients

4-5 apples

1 tsp cinnamon

egg roll sheets

1-2 tablespoons peanut butter

2 tablespoons apple juice or apple cider

2 tablespoons brown sugar

1 Eggwhite

 

Directions

 

 

Peel and core apples, slice in half , lay one half flat and slice in thirds. Lay the other half flat and slice in thirds as well. Repeat with remaining apples. Place in a sauce pan and sprinkle cinnamon, and brown sugar. Add in your juice or cider and cook over medium heat until apples have softened. About 15 to 20 minutes. Add your peanut butter. I  used 2 tbsp for this batch. stir until peanut butter has melted in with the apples.Turn off heat and get your egg rolls ready and egg white. The way you fold your egg rolls is entirely up to you. I think of it as wrapping presents, which I love to do. Take a sheet of egg roll and place 2 tbsp maybe squeeze in 3 of apples with little sauce and egg white the outside of your wrapper and then  wrap up. I show you different ways but there are many more. I just dip my fingers in the egg whites and go along the edges but if you feel the need use a basting brush or what not. I like hands on food. I feel in control that way.  I also go over the outside of my presents with eff white before baking. Bake at 375* for 30 minutes or until golden brown . That remaining sauce .. Now drizzle that over the freshly baked mini apple pies and indulge. I was in apple peanut butter nirvana!

Angel Food Cake~no box required

Ingredients

1 cup cake flour

2/3 cup sugar

12 egg whites ~ room temerature is a must

 1 1/2 tsp cream of tartar

1/8 tsp salt

2/3 cup sugar

1 1/2 tsp pure vanilla extract

Preheat oven 375*

Directions

Sift cake flour and 2/3 cup sugar in a bowl. In a seperate bowl beat egg whites, cream of tartar, and salt until soft peaks form. Add 2/3 cup sugar and slowly beat on high until stiff peaks form. Now add in your flour mixture slowly and beating on low, add vanilla just until its incorporated. Spoon into pan and bake for 30-35 minutes. Its actually very easy and so much more delicious than boxed angel food cake and I love love love angel food cake. If your prefer lemon or almond or orange. .. Just use one of those extracts instead of the vanilla! You can slice it up and use as a base for strawberries and whipped cream, layer as a trifle, pour a glaze over it like I did. Reminded me of a glazed donut without the fat!

Funnel Cakes

1 egg

2/3 cup milk

2 tbsp sugar

1 1/3 cup sifted flour

1/4 tsp salt

3/4 tsp baking powder

1/2 tsp vanilla

Heat Deep Fryer or Dutch oven with oil to 375*

Directions

Beat the egg briefly and add the milk and again beat briefly on low. In a seperate bowl sift the flour and add in the salt, sugar, and baking powder. Add the milk and egg into your flour ingredients and beat well until smooth, like pancake batter would look. Pour batter into a funnel with your finger over the hole to hold the mixture. In your deep fryer or dutch oven you have ready at 375* alow the batter to now be released from the funnel making a spiral careful not to splatter and burn yourself. From center to the outside. Fry until golden brown and drain on paper towels. Sprinkle with confectioners sugar.

Oh Henry I love you Bars

Ingredients

1 cup sugar

1 cup karo (corn syrup)

1 1/2 cups peanut butter

6 cups corn flakes

1 pkg chocolate chips

 

In a large bowl combine cornflakes and peanut butter, and In a medium sauce pan bring sugar and karo to a boil. Pour over cornflake mixture stirring to combine well. Example being as if making rice crispie treats. Spread into 9 x 12 inch pan. Pour chocolate chips into small sauce pan or microwave safe bowl if chosing to microwave. In a sauce pan melt chocolate over a low heat until melted and pour over your henry bars you've created. If using a microwave, warm chocolate 30 seconds at a time until melted and pour over cornflake bars. Chill until serving.

Fluffy Peanut Butter Frosting

Ingredients

1/2 cup peanut butter

1 lb. 10x powdered sugar

7-8 tbsp milk

1 tsp vanilla

 

Blend sugar and peanut butter, add milk and vanilla blending on low and slowly increasing the speed to medium and high a few minutes. Until Fluffy. Should yield enough to frost 2 9inch round cakes or 1 9 x 12 inch cake.. Or use for cupcakes. Probably double the batch for enough to cover 24 cupcakes. We all love icing..

Butter Cream Frosting

Ingredients

1 lb 10 x powdered sugar

1/4 lb (1/2 cup) softened butter

1/8 tsp salt

1 tsp vanilla

3-4 tbsp milk

Cream 1/3 cup sugar with butter and salt in large bowl. Blend in vanilla, 2 tbsp milk and remaining sugar into mixture gradually, blend in remaining milk on low until desired consistancy.  Who needs store bought when its quick and easy and delicious to make your own. Without the yucky preservatives.

 

Chocolate Sheet Cake

Ingredients

1 1/4 cup margarine

1/2 cup unsweetened cocoa or carob powder

1 cup water

2 cups flour

1 1/2 cups packed brown sugar

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1 (14oz) can sweetened condensed milk

2 eggs

1 tsp vanilla

1 cup powdered sugar

1 cup chopped nuts

Directions

Preheat oven 350*

Melt 1 cup margarine in a medium saucepan over medium low heat, stir in 1/4 cup cocoa and then water. Bring to a boil, remove from heat. Set aside. In a large bowl combine flour, brown sugar, baking soda, cinnamon, and salt. Add in the wet cocoa butter mixture. Beat with an electric mixer until well combined. Stir in 1/3 cup sweetened condensed milk, eggs, and vanilla. beat on low 1 minute just to untie everything. Pour into a greased and floured 15-10 in jellyroll pan. Bake at 15 minutes or until cake springs back up when pressed and toothpick comes out clear when inserted in the center.

In a small pan melt remaining 1/4 cup margarine,turn off heat and immediately stir in remaining 1/4 cup cocoa and remaining condensed milk, confectioners sugars and nuts. Stirring to well combine and spread over warm cake. Allow to cool and serve. This cake is rich and light. Sweet and dense. It's a pms dream come true. Perfect for picnics, weddings, birthdays or just when your in the mood for cake!

 

 

Homemade Animal Crackers or are they Cookies

Ingredients

1 cup margarine or shhh you can use the equivalent in butter buds..

2/3 cup sugar

1 egg

1 tsp almond extract. Yes that flavor you taste when eating an animal cracker.. Is in fact almond.

1/2 tsp salt

2 1/2 cups flour

1 cups oats

 

Directions

Beat butter until creamy; beat in sugar gradually. Blend in egg, almond extract, and salt. Gradually add flour mixing thoroughly. Stir in the oats. Yes old fashioned oats. Chill dough overnight or at least 3 hours. Preheat oven to 350* Roll out dough on lightly floured surface until thin. Cut out with cookie cutters. Obviously animals shapes! Bake 8- 10 minutes. Remove from oven and decorate with confectioners glaze if desired.

Confectioners Glaze

  • 1 1/2 cups (150 grams) confectioners' sugar, sifted to remove any lumps

  • 3 to 4 tablespoons milk or water

  • 2 teaspoons vanilla extract (optional)

  • Combine together until smooth

Broken Glass Jello

Ingredients

4 3 oz boxes of different colored jello (strawberry, orange, grape, blueberry)

1 8 oz can sweetened condensed milk

2 (1/4 oz) envelopes unflavored gelatin

6 cups water +

2 cups water

Directions

Dissolve each individual box in seperate bowls. Heating 3/4 cup water to a boil for each packet and adding 3/4 cup cold water. 1 1/2 cup water per jello flavor. Refrigerate overnight or until thoroughly set. Dissolve unflavored gelatin in 1/4 cup cold water, once dissolved add 1 3/4 cup hot water and condensed milk, cool. Cut jello in cubes and place in 9 x 13 in pan (cake pan size) Pour milk/gelatin mixture over jello and stir around. cool a few hours until set. The addition of sweetened condesed milk.. Just divine! The stuff is a legend in its self. Sweet and butterscotchy or carmel toned flavor. Oh I love just licking it off a spoon. Its jello amped up!

Lemon Delight

Ingredients

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup margarine, melted

1 8 oz. package cream cheese

2 tbsp milk

1/4 cup powdered sugar

1 Container Cool Whip

2 small boxes Lemon Pudding

3 1/2 cups cold milk

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