Peanut Butter Banana Smoothie

Ingredients

  • 2 bananas, broken into chunks
  • 2 cups milk
  • 1/2 cup peanut butter
  • 2 tablespoons honey, or to taste
  • 2 cups ice cubes

Directions

Place bananas, milk, peanut butter, honey, and ice cubes in a blender; blend until smooth, about 30 seconds.

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Dump Cake

Ingredients

  • 1 can crushed pineapple, with juice
  • 1 can cherry pie filling
  • ¾ cup chopped nuts
  • 1 box yellow cake mix (dry)
  • 1 stick butter

Directions

  1. Use a 9×12-inch pan, ungreased.
  2. Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
  3. Bake about 25 minutes at 350 degrees or until golden brown on top.
  4. Serve warm with vanilla ice cream.
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Cherry Betty

Ingredients

  • 2 cans of cherry pie filling
  • 1 box yellow cake mix
  • 1 cup diced pecan pieces
  • 2 tablespoons of cinnamon
  • 1 1/2 sticks of melted butter

Directions

Preheat oven to 350. Lightly coat a 9×13 baking pan with cooking spray. Pour both cans of cherry pie filling into prepared baking dish. Top with cake mix. Sprinkle cinnamon over cake mix. Top with diced pecan pieces. Next, slowly drizzle melted butter over the entire dish. There is no need to stir this dish. It’s best to layer these ingredients. As it bakes, the butter will creep through the cake mix and the cherry pie filling will bubble up. It’s a great example of teamwork. Place in the oven and bake at 350 for 30 – 45 minutes, until top is golden brown and entire dish is bubbly.

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Fruit Pie

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Healthy Cafe

Ingredients

  • 1 Pillsbury™ Pet-Ritz® Frozen Deep Dish Pie Crust
  • 2 cups whipping cream
  • 1/4 cup powdered sugar
  • 3 cups fresh fruit (strawberry slices, blueberries, kiwi fruit slices, peach slices)

Directions
Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Cool 30 minutes or until completely cooled. In large bowl, combine whipping cream and powdered sugar; beat until stiff peaks form. Gently fold in fruit. Spoon into cooled baked shell. Refrigerate at least 1 hour before serving. Store in refrigerator.

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Double Chocolate Peanut Butter Muffins

Ingredients

  • 1/2 c. Silk Dark Chocolate Almondmilk
  • 2 large eggs
  • 1 t. pure vanilla extract
  • 2 medium ripe bananas, peeled
  • 1/4 c. peanut butter
  • 2 c. rolled oats
  • 1/4 c. dark cocoa powder
  • 1/4 c.dark brown sugar
  • 1 1/2 t. baking powder
  • 1/2 t. fine salt
  • 3 T. mini chocolate chips

Directions

Preheat your oven to 375 degrees. Line a muffin tin with 12 paper liners. In blender, combine all of the ingredients, in the order given, except the chocolate chips. Blend on medium high speed for 35 to 40 seconds, or until smooth and well blended. Remove the blender pitcher from the base. Add the chocolate chips into the mixture and stir in with a spoon or spatula. Pour the mixture into the muffin tins about 2/3 full (about 1/4 cup per muffin). Feel free to add a few more mini chips on top. Bake for 10 to 12 minutes or until a toothpick inserted into the center comes out mostly clean. Allow to cool in the tins for just about 3 minutes then cool completely on a wire rack.

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Cranberry Pistachio Biscotti

Ingredients

  • 1/4 cup light olive oil
  • 3/4 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cups pistachio nuts

Directions

Preheat the oven to 300 degrees F (150 degrees C). In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand. Divide dough in half. Form two logs (12×2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily. Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C). Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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Derby Bars – Paula Deen

pauladeen.com

pauladeen.com

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut into tablespoons
  • 1 cup firmly packed brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup butter, melted
  • 4 large eggs
  • 2 tablespoons bourbon
  • 2 cups chopped pecans
  • 1 cup semisweet chocolate morsels

Directions

  1. Preheat oven to 350°. Line a 13×9-inch baking pan with aluminum foil, letting excess extend over sides of pan; spray foil with nonstick cooking spray.
  2. In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Press mixture firmly into bottom of prepared pan.
  3. Bake for 15 to 18 minutes or until lightly browned.
  4. In same large bowl, whisk together brown sugar and next 4 ingredients until combined. Stir in pecans and chocolate, and pour over prepared crust.
  5. Bake for 30 to 40 minutes or until center is set. Let cool completely. Using excess foil as handles, remove from pan before cutting into bars. Store in an airtight container for up to 5 days.
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