Peanut Butter Crack

• 1/2 cup unsalted butter, melted
• 1 1/4 cup graham cracker 
• 1 cup peanut butter, smooth or chunky
• 1 cup confectioner's sugar
• 1 cup dark chocolate morsels
• 2 tbs creamy peanut butter
• 1 tsp vegetable shortening
• 3/4 cups crisp rice cereal

Grease the bottom of a 8x8 baking pan or line with parchment paper or aluminum foil.

Mix the melted butter with the cracker crumbs, peanut butter and confectioner's sugar.  Turn into prepared pan and spread evenly in pan.  Chill for about 1 hour.

Place chocolate morsels, 2 tbs peanut butter and shortening in a microwave-safe bowl.  Microwave on HIGH for 1 minute. Stir until mixture is smooth.  You may have to return the bowl to the microwave for another 15-20 seconds if morsels are not completely melted.

Add the rice cereal to the chocolate mixture, stirring to coat well.

Spread on top of chilled peanut butter mixture and return to refrigerator to chill until firm, about 3 hours.

When well chilled, cut into 9 bars.

Serves 9

Beef in Beer

Ingredients

2 teaspoons cooking oil
1 cup chopped onion
6 bacon slices, diced

3 tablespoons all- purpose flour
2 lbs. beef stew meat
2 tablespoons cooking oil

1 can or bottle of beer
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon dried thyme

French bread slices
Dijon mustard

Heat first amount of cooking oil in large frying pan. Add onion and bacon and cook about 5-10 minutes until onion is softened. Transfer with slotted spoon to slow cooker.

Measure flour into large resealable freezer bag. Add beef. Seal bag and toss until coated. Heat second amount of cooking oil in same frying pan. Add beef in two batches. Cook for about 5-10 minutes, per batch, stirring occasionally until browned.

Combine next 4 ingredients in a 2 cup liquid measure. Slowly add to beef, stirring constantly and scraping any brown bits from bottom of the pan, until boiling. Add to onion mixture. Stir well. Cover and cook on low for 8 to 9 hours or on high for 4 to 4 1/2 hours.

Place 1 bread slice on a plate. Spread 1 tsp. of mustard on each bread slice. Spoon 1/2 cup beef mixture on top of each slice.

Serve with a side of mashed potatoes and a salad for a well balanced meal.

Banana Drops

Ingredients

1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed banana
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup chopped nuts
1 cup raisins (optional)
1 teaspoon cinnamon (optional)

Directions

Cream butter and sugar together. Beat in eggs one at a time. Add banana. Measure in remaining ingredients. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 375F oven for 8-10 minutes. Makes 4 dozen.

Nutella Banana Bread

original recipe: http://www.chef-in-training.com/2011/10/nutella-banana-bread/

Ingredients:

• 2 cups flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1/4 cup butter softened
• 1 cup sugar
• 2 large eggs
• 1 1/4 cup mashed ripe bananas
• 1 tsp. vanilla
• 1/3 cup milk
• 3/4 heaping cup Nutella

Instructions:

- Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

- In a medium bowl, whisk together flour, baking soda & salt.

- In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until blended. Add eggs, one at a time, beating well after each addition. Add banana, milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).

- Spoon Nutella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well.

- Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

- Bake 50 to 60 minutes, it will seem a tiny bit undercooked but that’s what makes it good. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

 



Biscoff Banana Bread

Ingredients

• ¼ cup unsalted butter, softened
• ¼ cup Biscoff Spread or Cookie Butter
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 3 medium bananas, mashed
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Pre-heat the oven to 350. Butter two 8 X 41/2″ loaf pans.
2. In a large bowl cream the butter and Biscoff Spread. Add the sugars. Slowly beat in the eggs. Then add the vanilla.
3. Dump in the flours, baking soda, and salt.
4. Mix until just combined.
5. Divide the batter between the two prepared loaf pans and bake for 30 minutes. Check them at the 25 minute mark– a toothpick inserted into the center should come out clean.
6. Let the loaves cool for at least 5 minutes (or completely) before turning them out of the pans. Wrap the cooled bread tightly and it will stay moist for days!!
7. Serve with more Biscoff Spread.

Lemon Cake

Ingredients

1 Duncan Hines moist deluxe lemon cake mix

1 cup water

1/3 cup lemon juice

3 eggs

1 cup buttermilk

1 box lemon instant pudding mix 

Directions

Preheat oven to 350F. Grease a 13x9 inch baking pan. Combine cake mix and pudding mix in a bowl. In another bowl mix water, lemon juice, eggs and buttermilk together. Add wet ingredients to the dry ingredients and mix well. Pour cake batter into the pan and bake for 32-35 minutes.

There is supposed to be a lemon glaze that is put onto the cake once it has cooled a bit. It was supposed to be really sweet so I decided to make my own using about 1 cup confectioner's sugar with a couple of tablespoons of lemon juice. I think the cake would taste just as good without a glaze. 

            

Zucchini - Yogurt Loaf

Ingredients

1 cup walnuts

2 cups all-purpose flour

1.2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cups sugar

2 large eggs

1/2 cup vegetable oil

1/2 cup fat-free plain Greek yogurt

1 cup coarsely grated zucchini

Directions

1. Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. 
2. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving

Old Fashioned Molasses Cake

2 tablespoons reduced-fat butter, softened
1/4 cup sugar
1 egg
1/2 cup molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup hot water
9 tablespoons fat-free whipped topping

In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon, and salt; add to butter mixture alternatively with water and mix well.

Transfer to a 9 inch square baking pan coated with cooking spray. Bake at 350F for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool on a wire rack. Cut into squares, garnish with whipped topping.

1 piece with 1 tablespoon of whipped topping is 148 calories and only 2 grams of fat.

Strawberry Banana Bread

Ingredients

• 1 cup fresh strawberries
• 1-1/2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup vegetable oil
• 2 eggs, beaten
• 1/4 cup yogurt
• 1/2 cup chopped pecans
• 1 mashed banana

Instructions

1. Preheat oven to 350 degrees and grease a 9 x 5 inch loaf pan.
2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil, banana, yogurt and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans.
4. Bake for 55-60 minutes, or until toothpick inserted in center comes out clean. Let cool in pan on wire rack for 10 minutes. Turn loaf out, and cool completely.

Cherry Fluff

Ingredients
1 package (8oz.) cream cheese, softened
1 can crushed pineapple, undrained
1 can cherry pie filling
1/2 cup chopped pecans
1 carton frozen whipped topping, thawed

Directions
In a large bowl, beat cream cheese and pineapple. Stir in the pie filling and pecans. Fold in the whipped topping. Spoon into individual dessert dishes. Garnish each with additional  whipped topping and a cherry if desired. Cover and chill until ready to serve.

Blueberry Muffins

Ingredients

3/4 cup milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1 cup fresh or frozen blueberries

Directions

In a small bowl, mix milk and lemon juice; set aside. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture; mix well. Gently stir in flour mixture just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400F for 22-24 minutes or until center of muffin springs back when lightly touched.
Makes 1 dozen.

Double Chocolate Banana Bread

Ingredients

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 1/4 cups mashed bananas (about 3)

1 tsp vanilla extract

1 1/2 cups flour

1/2 cup cocoa

1 tsp baking soda

1/2 tsp salt

1 cup semi sweet chocolate chips

Directions

1. Heat oven to 350. Spray bottom of 8×4 inch loaf pan with cooking spray.

2. Beat sugar, eggs, and oil in large bowl at medium speed until combined. Beat in banana and vanilla at low speed. Combine flour, cocoa, baking soda and salt in a medium bowl; beat into banana mixture at low speed just until combined. Stir in chocolate chips.

3 Spoon batter into pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack.

White Trash Bars

Ingredients

• 2 sleeves Ritz crackers, 60 crackers total
• 1 1/2 cups toffee bits
• 1 (14 oz) can sweetened condensed milk
• 1 1/2 cups frosting

Directions

1. Preheat oven to 350°
2. Spray a 8x8 pan with cooking spray
3. Crush the Ritz crackers in a large zip-top bag.
4. Pour toffee bits into zip-top bag and combine with cracker crumbs.
5. Pour cracker/toffee mix into prepared pan.
6. Pour entire can of sweetened condensed bars into cracker mixture.
7. Stir until evenly incorporated, press gently into pan.
8. Bake for 15-20 minutes until edges start to become golden.
9. Remove and allow to completely cool.
10. When cooled, frost with buttercream frosting.
11. Cut into squares.                                                                                                                                

Orange Cream Cheese Loaf

Ingredients

1-8 oz	package cream cheese, softened
1/2 cup	shortening
1 2/3 cups	granulated sugar
2	eggs
2 1/4 cups	all-purpose flour
1 tsp	salt
1 Tbsp	baking powder
1 cup milk
1/2 cup	chopped walnuts
2 Tbsp	grated orange peel
1/4 cup	orange juice

Directions

Combine cream cheese and shortening, creaming well.

Gradually add sugar, beating until light and fluffy.

Add eggs, beating well after each addition.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

Stir in walnuts and orange peel.

Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

I omitted the walnuts and added the orange juice to the batter instead of pouring over the loaves.

Yogurt Zucchini Bread

1. 1 cup walnut halves (4 ounces)
2. 2 cups all-purpose flour
3. 1/2 teaspoon baking powder
4. 1/2 teaspoon baking soda
5. 1/2 teaspoon salt
6. 3/4 cup plus 2 tablespoons sugar
7. 2 large eggs
8. 1/2 cup vegetable oil
9. 1/2 cup fat-free plain Greek yogurt
10. 1 cup coarsely grated zucchini (from about 1 medium zucchini)

1. Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.
2. In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

MAKE AHEAD The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Chocolate Chip Coffee Cake

1 cup butter, softened
1 package cream cheese (8oz), softened
1 1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 cup semi-sweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

In a large mixing bowl, cream the butter and cream cheese an 1 1/4 cup sugar. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt. Add to creamed mixture alternately with milk. Stir in chocolate chips. Pour into a greased 9 inch springform pan. Combine the pecans, cinnamon and remaining sugar and sprinkle over batter. Bake at 350F for 50-55 minutes or until a toothpick inserted into the centre comes out clean. Cool for 15 minutes. Carefully run a knife around the edge of the pan to loosen cake. Remove sides of pan. Cool completely before cutting.

Side Note: Picture does not show the cake with pecans. Made this nut free.

Marshmallow Fun Bars

Ingredients
1 package devil's food cake mix
1/4 cup water
1/4 cup butter, melted
1 egg
3 cups miniature marshmallows
1 cup milk chocolate M&M's
1/2 cup chopped peanuts

In a large mixing bowl, combine the cake mix, water, butter and egg. Press into a greased 13x9 inch pan. Bake at 375F for 20-22 minutes or until a toothpick inserted into the centre comes out clean. Sprinkle with marshmallows, M&M's and peanuts. Bake 2-3 minutes longer or until the marshmallows begin to melt. Cool on a wire rack. Cut into bars.

SIDE NOTE: The next time I bake this I am going to undercook the cake mix mixture because when I baked it for 20 minutes, and then put it back into the oven in order for the marshmallows to melt, then it was to hard around the edges for me.

I did not add peanuts as I was baking this for my staff and we have nut allergies and I substituted chocolate chunks instead of M&M's because I didn't have any in the house.

Pistachio Cake

Ingredients

INGREDIENTS FOR THE CAKE:

1 box yellow cake mix

3 eggs

1 cup vegetable oil

1 box instant pistachio pudding

1 cup milk or ginger ale (I used milk)

1 cup pecans, chopped fine

INGREDIENTS FOR THE ICING:

9 oz carton of cool whip

1 cup powdered sugar

8 oz carton of sour cream

1/2 cup milk

1 bx instant pistachio pudding               

         

Directions

Mix all ingredients for cake well and pour into a greased 13x9-inch pan. Bake 25-30 minutes in oven preheated to 350 degrees. Let cool completely before icing.

For icing: Fold, do not beat, ingredients together in a bowl with a spatula. Ice cake. Place in refrigerator after icing.

I like to use cream cheese frosting when I make cakes so I used that instead of the recipe listed above.

1 8 oz box of cream cheese, softened

1/2 cup butter, softened

2 cups icing sugar

Apple Zucchini Bread

Ingredients

3 c	white whole wheat flour or just whole wheat
1	zucchini about medium size shredded
1	apple golden delicious or gala shredded
2	eggs
1 1/2 c	apple sauce unsweetened.
1 1/2 Tbsp	ground cinnamon
1 tsp	baking powder
1 tsp	baking soda
1 tsp	salt
1/4 c	honey
1/4 c	vegetable oil
1 1/2 c	sugar
1 c	chopped nuts pecans or walnuts
2 Tbsp	pure vanilla extract

Directions

Preheat oven to 325 degrees and prepare your loaf pans.
Start shredding your zucchini and apple. Don't drain the zucchini set aside. Mix in apple sauce, eggs, oil, vanilla extract, honey and sugar and set mixture aside.

Sift flour with salt, cinnamon, baking powder and baking soda. Fold in into zucchini mixture with wooden spoon or mixer until well combined. Divide batter into 2 loaf pans. Cook for 50-60 minutes until toothpick comes out clean. My oven takes about 50 minutes but every oven is different.

Take out of oven and let it cool in pan for 10 minutes. Take out of pan and let the loafs cool on a wire rack or cutting board for 20 minutes. Start slicing and enjoy with butter or jam if desired or just by itself is really good.

Zucchini Drops

3/4 cup butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 1/2 cups grated zucchini, unpeeled
1 tsp. vanilla

2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups raisins
1 cup chopped walnuts

Cream butter and sugar together. Beat in eggs one at a time. Add zucchini and vanilla.

Stir remaining ingredients together and add to other mixture.Mix well. Drop by spoonfuls onto greased baking sheets. Bake at 350F oven for 12-15 minutes. Makes 5 dozen.

Country Style Blueberry Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
1/3 cup butter, melted and cooled
3 large eggs
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Preheat oven to 350F. Grease a 9 inch round cake pan. Line with waxed paper. Grease paper. Dust with flour; tap out excess.

Mix together flour, baking powder and salt.

Beat together sugar and butter at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla.

At low speed, beat in flour mixture, 1/2 cup at a time until blended and smooth.

Spread batter evenly in prepared pan; smooth top. Sprinkle with blueberries.

Bake cake until a toothpick inserted in the center comes out clean, 35-40 minutes.

Transfer pan to a wire rack to cool for 5 minutes.

Loosen cake by running a metal spatula around sides of pan. Turn cake out onto rack. Remove waxed paper, invert cake onto rack to cool completely.