I don't know about you, but whenever bananas start to turn brown at my house I chuck them into the freezer figuring I will make them into banana bread "someday". Truth is that banana bread is one of those things that I have made several times, but have never had that "perfect" loaf, so I really don't like making it all that much. Searching Pinterest I found this recipe for Banana Crack Cake. Love it! Now I don't have to make banana bread with those bananas!!! Here's the link:
http://activerain.com/blogsview/2986068/fresh-banana-cake-
Enjoy!!!
Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts
Monday, October 8, 2012
Monday, July 16, 2012
Chaos, Peace, and Almond Bark Pretzels
I can basically break every year down into two parts. I call them Chaos and Peace. Peace starts in February once our taxes are submitted and lasts until August. Chaos starts with August...it runs through "back to school" time, birthdays for Colton, CheyAnn, Kira, my sister, my mother, Katelyn, myself, and my husband, and also includes Labor Day, Thanksgiving, and Christmas. It is then punctuated with preparing for taxes in January and submitting them in February. By then I welcome Peace with a sigh of relief.
Why am I rambling about this? Well, as I have begun thinking about what fun cake designs to do for the three kids who have August birthdays and thinking of how Chaos is about to begin, that got me thinking about the holidays and one of our favorite Christmas treats that is seriously so easy it is almost embarrassing to call it a "recipe": Almond Bark Pretzels! We make lots of them every Christmas....some to give away to friends, some to eat while we make more, and some for during the Christmas holiday.
So here it is...Almond Bark Pretzels!!!
I like to use the little knot pretzels or else the really big fat pretzels sticks for this, but you can use whatever your favorite type of pretzel is...
Directions:
Melt Almond Bark (found by the chocolate chips at the grocery store) in your crock pot on low heat.
Using a fork or some other utensil to avoid burning your fingers, dip the pretzels into the melted almond bark and then let them cool/dry on waxed paper.
Yep. That's it. If it is Christmas I usually sprinkle a little green or red colored sugar on them just to make them look festive. Seriously...you must try these!
Why am I rambling about this? Well, as I have begun thinking about what fun cake designs to do for the three kids who have August birthdays and thinking of how Chaos is about to begin, that got me thinking about the holidays and one of our favorite Christmas treats that is seriously so easy it is almost embarrassing to call it a "recipe": Almond Bark Pretzels! We make lots of them every Christmas....some to give away to friends, some to eat while we make more, and some for during the Christmas holiday.
So here it is...Almond Bark Pretzels!!!
I like to use the little knot pretzels or else the really big fat pretzels sticks for this, but you can use whatever your favorite type of pretzel is...
Directions:
Melt Almond Bark (found by the chocolate chips at the grocery store) in your crock pot on low heat.
Using a fork or some other utensil to avoid burning your fingers, dip the pretzels into the melted almond bark and then let them cool/dry on waxed paper.
Yep. That's it. If it is Christmas I usually sprinkle a little green or red colored sugar on them just to make them look festive. Seriously...you must try these!
Wednesday, July 11, 2012
Freakin' Amazing Cheesecake
2 cream cheese
16 oz. sour cream
1/4 lb. butter
6 eggs
2 Tbsp. cornstarch
1 1/4 cup sugar
1 1/4 tsp. vanilla
1 tsp. lemon juice
Let all ingredients come to room temperature. Preheat oven to 375 degrees.
Blend cream cheese, butter, and sour cream together with mixer on high speed. Then add cornstarch, sugar, vanilla, and lemon juice. Next, beat in one egg at a time until all are well-mixed. Pour into a greased 10 inch springform pan. Place the springform pan into a large roasting pan. Fill roasting pan with enough hot water to come 1/2 way up the OUTSIDE of the springform pan. Bake at 375 dgrees for one hour or until the top is brown. Check after 40 minutes.
After it is finished cooking til the top is brown, turn off the oven and open the oven door. Let the cake cool in the oven for one hour. Then remove it from the oven and let it stand for 2 hours. Refridgerate for at least 6 hours before serving. Cut into sixteen slices with dental floss. For best results, wipe floss after each cut.
***This is delicious plain, but sometimes I like to cut up strawberries and add a touch of water and a little sugar and drizzle the strawberry mixture over the cheesecake. Freakin' amazing!
16 oz. sour cream
1/4 lb. butter
6 eggs
2 Tbsp. cornstarch
1 1/4 cup sugar
1 1/4 tsp. vanilla
1 tsp. lemon juice
Let all ingredients come to room temperature. Preheat oven to 375 degrees.
Blend cream cheese, butter, and sour cream together with mixer on high speed. Then add cornstarch, sugar, vanilla, and lemon juice. Next, beat in one egg at a time until all are well-mixed. Pour into a greased 10 inch springform pan. Place the springform pan into a large roasting pan. Fill roasting pan with enough hot water to come 1/2 way up the OUTSIDE of the springform pan. Bake at 375 dgrees for one hour or until the top is brown. Check after 40 minutes.
After it is finished cooking til the top is brown, turn off the oven and open the oven door. Let the cake cool in the oven for one hour. Then remove it from the oven and let it stand for 2 hours. Refridgerate for at least 6 hours before serving. Cut into sixteen slices with dental floss. For best results, wipe floss after each cut.
***This is delicious plain, but sometimes I like to cut up strawberries and add a touch of water and a little sugar and drizzle the strawberry mixture over the cheesecake. Freakin' amazing!
Sunday, December 11, 2011
Peanut Butter Cups
Ingredients
- 1 1/2cups creamy peanut butter
- 6 tablespoons butter, softened
- 3/4 cup powdered sugar
- 1/2 teaspoon salt
- 3 cups semisweet chocolate chips
- 6 milk chocolate candy bars (1.55 ounces each)
- Colored sprinkles, optional
Directions
- In a small bowl, combine peanut butter, butter, powdered sugar, and salt until smooth; set aside.
- In crockpot on low heat melt the chocolate chips and candy bars stirring occasionally (until smooth).
- Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups or molds (can be found in cake decorating department) and spread around with an unused paintbrush. Top each with peanut butter mixture (how much will depend on size of mold); top with another teaspoonful or so of chocolate mixture, again spreading it with the paintbrush. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. YUM!
Sunday, December 13, 2009
Butterscotch Haystacks
This is a holiday favorite from when I was growing up. I tweaked the recipe on the butterscotch chips package a bit and it was yummy! Don't be turned off by what sounds like a weird combination of ingredients. I am telling you...these are great!!!
3 11 oz bags of butterscotch chips
2 cups creamy peanut butter
4 cups mini marshmallows
2 12 oz bags of chow mein noodles
Melt butterscotch chips and peanut butter on low in your crock pot, stirring occasionally. While they are melting, line cookie sheets with waxed paper. Once the butterscotch chips and peanut butter are completely melted, turn off crock pot. Fold in the mini marshmallows, stirring until coated with the mixture. Then fold in the chow mein noodles, again stirring until coated well with the mixture. (If all of the chow mein noodles don't fit initially, you can add them in after you have made some haystacks and there is more room in the crock pot.)
Scoop rounded teaspoonfuls of the mixture onto the waxed paper. You can either let them sit out to firm up or refrigerate them to firm them up. Refrigerating works faster. Then...enjoy!!! You can also make these with milk chocolate chips!
Saturday, July 11, 2009
Caramel-Pecan Cheesecake Pie
If you like cheesecake and you like pecan pie, you will LOVE this one! I found this recipe in a magazine---gotta give props to Taste of Home---love them!
TIME: Prep: 15 min. Bake: 35 min. + chilling
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 unbaked deep-dish pastry shell (9 inches) TKA: buy a frozen shell
1-1/4 cups chopped pecans
1 cup caramel ice cream topping (buy a 12.25 oz. jar)
Directions:
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yield: 6-8 servings.
It is fabulous!!!
TIME: Prep: 15 min. Bake: 35 min. + chilling
Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 unbaked deep-dish pastry shell (9 inches) TKA: buy a frozen shell
1-1/4 cups chopped pecans
1 cup caramel ice cream topping (buy a 12.25 oz. jar)
Directions:
In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake at 375° for 35-40 minutes or until lightly browned (loosely cover with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Refrigerate leftovers. Yield: 6-8 servings.
It is fabulous!!!
Saturday, April 18, 2009
Dessert Pizza
Crust:
3/4 cup butter
1/4 cup sugar
2 cups flour (if the mixture is dry, you can add a bit more butter)
Bake at 350 degrees for 15-20 minutes or until golden brown
Sauce:
1/3 cup butter, softened
3 cups powdered sugar
1/2 cup yogurt (your favorite flavor)
Mix sauce together and spread over baked crust.
Top with slices of your favorite fruits (kiwi, strawberry, bananas, blueberries, pineapple, grapes, etc.)
Sunday, April 5, 2009
Pumpkin Bars
4 eggs, beaten
1 cup oil
2 cups sugar
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix the wet ingredients together. Set aside.
Put all dry ingredients in a bowl, stir. Add to wet ingredients. Pour batter into a greased and floured 9 x 13 pan. Bake at 350 degreesfor 20-25 minutes (test with toothpick to see if it is done). Cool completely. If you like, frost with Cream Cheese Frosting.
1 cup oil
2 cups sugar
1 cup pumpkin
1/2 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 350 degrees. In a large bowl, mix the wet ingredients together. Set aside.
Put all dry ingredients in a bowl, stir. Add to wet ingredients. Pour batter into a greased and floured 9 x 13 pan. Bake at 350 degreesfor 20-25 minutes (test with toothpick to see if it is done). Cool completely. If you like, frost with Cream Cheese Frosting.
Dump Cake
Although the name may not be attractive, this is fabulous!
2 large can of your favorite pie filling and/or fruit (I like apple pie filling)
1 box yellow cake mix
2 sticks of butter
Dump the fruit filling into a 9 x 13 pan (do not drain juices from the fruit).
Crumble the dry cake mix over the top of fruit, then cover the cake mix with thin slices of butter.
Bake uncovered at 350 for 45-55 minutes (will still be soft). It is similar in texture to apple crisp. Scoop it onto a plate and top it with a scoop of vanilla ice cream. YUM!!!
2 large can of your favorite pie filling and/or fruit (I like apple pie filling)
1 box yellow cake mix
2 sticks of butter
Dump the fruit filling into a 9 x 13 pan (do not drain juices from the fruit).
Crumble the dry cake mix over the top of fruit, then cover the cake mix with thin slices of butter.
Bake uncovered at 350 for 45-55 minutes (will still be soft). It is similar in texture to apple crisp. Scoop it onto a plate and top it with a scoop of vanilla ice cream. YUM!!!
Puffy Chocolate Cookies
My sister-in-law, Jenny, loves cookies, but she is a health nut and always tries to cut the fat or make them healthy. These are one of her favorites...
Preheat oven to 375 degrees.
1 box of Chocolate cake mix
1/2 c flour (I use whole wheat)
1/2 c Applesauce
1 T oil
2 egg whites beaten
handful of Mint chocolate chips or chocolate chips
(add a handful of nuts with the plain chocolate chips if you like)
Mix all ingredients together and spoon onto greased cookie sheet. Bake for 9-11 minutes.
Preheat oven to 375 degrees.
1 box of Chocolate cake mix
1/2 c flour (I use whole wheat)
1/2 c Applesauce
1 T oil
2 egg whites beaten
handful of Mint chocolate chips or chocolate chips
(add a handful of nuts with the plain chocolate chips if you like)
Mix all ingredients together and spoon onto greased cookie sheet. Bake for 9-11 minutes.
Grasshopper Dessert
I have been making this one for years. It is made in stages so you have to plan ahead a bit, but it is soooooooo worth it!
1 package Oreo cookies
1/2 gallon chocolate-chip mint ice cream
1 tub of Cool Whip
1 jar of hot fudge
Soften ice cream, then mix in a large bowl with Cool Whip. Set aside.
Place 3/4 of the Oreos in a sealed plastic bag. Crush with a rolling pin. Spread most of the crushed Oreos in the bottom of a 9 x 13 pan, setting a little bit aside for garnish later. Gently spread a layer of the ice cream/Cool Whip mixture on top of it. Freeze.
Once frozen, remove lid from the hot fudge and microwave for 1 minute. Spread hot fudge carefully on top of dessert. Re-freeze.
Once hot fudge has cooled enough, spread another layer of the ice cream/Cool Whip mixture on top. Sprinkle with a little crushed Oreo for garnish. I like to sink a few whole Oreos half way into the ice cream around the edge for additional decoration.
1 package Oreo cookies
1/2 gallon chocolate-chip mint ice cream
1 tub of Cool Whip
1 jar of hot fudge
Soften ice cream, then mix in a large bowl with Cool Whip. Set aside.
Place 3/4 of the Oreos in a sealed plastic bag. Crush with a rolling pin. Spread most of the crushed Oreos in the bottom of a 9 x 13 pan, setting a little bit aside for garnish later. Gently spread a layer of the ice cream/Cool Whip mixture on top of it. Freeze.
Once frozen, remove lid from the hot fudge and microwave for 1 minute. Spread hot fudge carefully on top of dessert. Re-freeze.
Once hot fudge has cooled enough, spread another layer of the ice cream/Cool Whip mixture on top. Sprinkle with a little crushed Oreo for garnish. I like to sink a few whole Oreos half way into the ice cream around the edge for additional decoration.
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