Tuesday, June 27, 2017

Chunky Monkey Peanut Butter Cup Banana Bars

I needed a dessert to take to a neighborhood party so I doubled this.  They are YUMMY!  I did have to bake them almost double the time since I put them in a 9 x 13 pan. 
Chunky Monkey Peanut Butter Cup Banana Bars

3/4 cup unsalted butter melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 ripe bananas mashed
1/3 cup peanut butter creamy or chunky
1/2 cup semi-sweet chocolate chips or chunks
10 -16 small Reese's peanut butter cups Beth used white choc pnut butter cups, chopped
1/4 teaspoon salt
1/2 teaspoon baking soda
1  1/2 cups all-purpose flour or GF flour

Preheat oven to 350 degrees and line a 9x9 baking dish with parchment paper or aluminum foil and lightly spray with non-stick cooking spray. Set aside

In a large bowl, combine the melted butter and light brown sugar and whisk to blend.
Add in the egg, vanilla, peanut butter and banana and make sure all of the wet ingredients are thoroughly mixed in.

Using a wooden spoon, add in the salt and flour and mix until just combined.  Fold in chocolate chips or chocolate chunks and mix in.

Transfer the batter to the prepared pan, spreading evenly to the edges of the pan.  Lightly press the peanut butter cups into the batter.Beth added these to the batter with the chocolate chips.

Sprinkle some extra chocolate chunks or chips to the top if you wish.

Bake for 25-35 minutes, or until the top is golden and the edges are slightly browned.

Do not overbake.  Allow to cool in the pan.

Recipe Notes Keep in airtight container at room temp or fridge.

Monday, June 26, 2017

Butterscotch Toffee Cookies

I made these for Don for lunches.  They are quick and easy since they use a cake mix and they taste great!

Butterscotch Toffee Cookies

http://www.chef-in-training.com via Taste of Home

2 eggs
½ cup oil
1 butter pecan cake mix
1½ cup butterscotch chips
2 cups milk chocolate English toffee bits

Preheat oven to 350 degrees F.

In a large mixing bowl, beat cake mix, oil, and eggs. Stir in chips and toffee bits. Drop by tablespoonfuls onto a greased cookie sheet.

Bake at 350 degrees F for 10 to 12 minutes.

Sunday, June 25, 2017

Old Fashioned Rhubarb Pudding Cake

My friend Cindy Halle made this while we were visiting them.  She served it warm and it was WONDERFUL!
Old Fashioned Rhubarb Pudding Cake
http://commonsensehome.com via Cindy Halle

2 cups chopped rhubarb
1 3/4 cup sugar, divided
3 tablespoons butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup sifted flour
1 tablespoon cornstarch
2/3 cup boiling water

Cover the bottom of an 8 or 9 inch square pan with fruit. (I prefer an 8 inch or 9 inch square glass baking dish. You could also use a deep dish glass pie plate.)

Mix 3/4 cup sugar, butter, baking powder, salt, extracts, milk and flour together (add a little more milk if it is too thick to pour); pour over fruit. Mix remaining sugar and cornstarch; sprinkle over mixture in pan. Pour boiling water over the top. ( I know this sounds strange, but trust me, it works to create a pudding around the rhubarb in the bottom of the pan.)

Bake at 375 degrees for 45 minutes. Yield: 9 servings.

Saturday, June 24, 2017

Butterfinger Crack Corn

My sister Karen sent me this recipe.  When I got to her house before our family reunion, she had made this.  It is like CRACK!  Seriously, this is so very tasty.  Make it and you will love it.
Butterfinger Crack Corn

2 bags (3.5 oz each), butter flavored Chester's Puffcorn
24 ounces chocolate almond bark, melted
1 cup peanut butter baking chips
11.5 oz bag fun-size Butterfinger candy bars, unwrapped and crushed very finely

Open bags of Puffcorn and empty into a large pan.

In a large microwave-safe bowl, heat almond bark, stirring every 20 seconds, until about halfway melted. Add peanut butter chips and continue to heat, stirring every 20 seconds until smooth.

Drizzle melted candy over the Puffcorn, stirring to coat. Use a large wooden spoon and continue to stir from the bottom until all of the Puffcorn is completely covered.

Begin sprinkling the crushed Butterfingers all over the Puffcorn, stirring to coat. Let set before serving.


**keep uneaten crack corn in an airtight container

Friday, June 23, 2017

Lemon Ritz Treats

I saw this recipe and knew I would make them and take them on the plane to Wisconsin for a family reunion.  My dad loves anything lemon.  They are very good

Lemon Ritz Treats


Lemon Frosting
Ritz crackers
white chocolate melts

Spread lemon frosting on a Ritz, top with another Ritz, and dip in melted white chocolate. Shake on sprinkles and let harden. Store in airtight container in the frig.Beth left these on the counter and they were fine.

Thursday, June 22, 2017

Creamy Garlic Parmesan Zoodles

We finally figured out how to use the spiralizer attachment to go on the kitchen aid.  Kathleen made these for a quick lunch.  DELICIOUS!

Creamy Garlic Parmesan Zoodles

1 TBSP butter *for added flavor, we used leftover garlic butter (butter, fresh microplaned garlic, dried rosemary, dried oregano, black pepper, and red pepper flakes)
2 cloves garlic, minced
4 oz cream cheese
2-3 TBSP milk
¼ C Parmesan cheese
4-5 medium zucchini, spiralized (Salt the zucchini and let drain over a colander for 20 minutes or so to get rid of excess moisture)
salt & pepper to taste
*optional - sliced cherry tomatoes for garnish

In a large pan, melt butter over medium low heat. Then add minced garlic.
Let the garlic and butter cook together for a minute or so, then add cream cheese and milk.
Allow the cream cheese to melt and start forming a simple sauce.
Add in all the zucchini noodles. Toss the zoodles to coat with the sauce.
Add Parmesan cheese and cook all together, just until the noodles are barely fork tender and all the cheese has melted.
Serve immediately and enjoy!

Wednesday, June 21, 2017

Savory Breakfast Cookies

Jenna made these over the weekend for quick breakfasts.  They are VERY good and heat up well.
Savory Breakfast Cookies

4 oz pork sausage
½ cup onion, chopped
½ cup green peppers, chopped
¾ cups almond flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon baking powder
3 eggs
1 cup cheddar cheese, shredded
1/2 tsp Penzy's roasted garlic powder
1/8 teaspoon cayenne pepper

**We did 1 pound of sausage, 5 eggs, 1 1/2 cups of almond flour, 2 teaspoons of baking powder, 2 cups of cheese

Preheat oven to 375.

Saute sausage, onions and peppers until the sausage is browned and the vegetable soft. Take off heat and let cool.

In the meantime add almond flour, salt, pepper and baking powder to a bowl and mix.
In a separate bowl beat eggs, then add ½ cup of the cheese. Add to the flour mixture and mix well.
Add cooled sausage mixture and mix to combine.

Place a piece of parchment paper or a silicone mat on a large cookie sheet.

Place a big spoonful of mixture as you would to make cookies. Dough is sticky so try to use the spoon as well you can.

Press down gently on each cookie to flatten a little. Sprinkle with cheese and bake for 8-10 minutes.
Store in the refrigerator or freezer.

Only 2.9g net carbs per cookie and 4 points for Weight Watchers Smart Points.