Strawberry-Banana Julius

1 c. strawberries (frozen or fresh)
1 banana
1/2 c. milk
1/2 c. water
1/4 c. powdered sugar
2/3 t. vanilla

This is the best knock-off recipe I've ever tried. I think I made one every day for a week after I found it.

No-egg chocolate cake with peanut butter frosting

So I couldn't get the picture to upload for this one, but that's okay because it looks disgusting, but it melts in your mouth. Mmm...
I actually made this one to celebrate Chrissy's birthday from afar. I talked to her on the phone and we decided the best way for me to celebrate 2000 miles away would be to make this delicious family recipe. Sammy (my 3-year old) helped.
If you're in a depressed-I-want-to-eat-an-entire-cake-by-myself kind of mood, this one will suit you marvelously.
If you're in a happy I-need-to-celebrate kind of mood, perfect.
If you have a bunch of extra peanut butter from WIC and don't know what to make of it, divine.
Go ahead, try it.

The cake is also special. It is a no-egg chocolate cake.

No-egg Cake
3c. flour
2 c. sugar
6 T. cocoa
2 t. soda
1 t. salt
3/4 c. vegetable oil
2 T. vinegar
2 t. vanilla
2 c. cold water

Peanut Butter Frosting
2 c. powdered sugar
1/4 stick butter
1/2 c. peanut butter
3 T. milk (add milk 1 T. at a time)
1 t. vanilla

Fruit cuplets

These are so easy and good. I made them for my niece and nephew and they ate the fruit and cream out of the middle and left me the rest. I think next time I'd cut the cuplet in half. The dough to cream ratio was a bit off.

Buy some puff pastry cuplets.
Bake according to directions on box.
Remove as much of the middle as you can after you bake them.
Mix up some of the previously posted fruit dip (or you could just use your favorite whipped cream)
Add the fruit of season
Top with a dallop more of the fruit dip and place the lid back on top.

Pudding Extravaganza

I cannot take credit for this beautiful creation because (brace yourselves) .... my husband made it.

I know! Can you believe it? But, he did.

I can't say it's much of an "original" recipe, but it tasted awesome, and here's what he did.

Ingredients:

One small box of the Jell-o instant chocolate pudding
2 cups milk
5 strawberries
Cool whip
Mini chocolate chips
8 animal crackers

Directions:

Mix the mix with the milk as directed, stirring for two minutes.
Pour the pudding into your dishes and then garnish with the toppings.

It tasted SOOO great. Maybe it's because they're our first strawberries this year...but, they tasted like candy, they were so sweet!

Give it a try. The Jell-o is $.76, why not?

Milky Way Cake

This is our Great-Grandmother Helen's recipe. It is so incredibly rich that you have to make this to share. I made it for Easter and worried it wouldn't be enough for everyone, but with the three layers and all the sugar, it was plenty to have a sliver-of a piece. Delicious.

Ingredients

8 Milky Way Candy bars

3 Sticks Margarine

2 cups cugar

4 eggs, beaten

2 1/2 cups flour

1/4 teaspoon baking soda

1 1/4 cup buttermilk

2 teaspoons vanilla

Melt Milky Way bars in double boiler or microwave with one stick of margarine. Cream remaining margarine with sugar. Add eggs, milky way mixture and remaining ingredients. Bake in three layers at 325 degrees for 1 hour.

Icing

1/2 cup sugar

1 cup evaporated milk

1 stick margarine

6 ounce package of chocolate pieces ( I used half a bag of chocolate chips)

1 cup marshmallow cream

1 teaspoon vanilla

Combine sugar and evaporated milk and cook to soft ball stage. Add remaining ingredients. Beat until thick. Spread between and on top of cake.

(I didn't cook to the soft ball stage on purpose/accident. Instead I poured it over the cake while hot and thin and it melted down the side and wasn't as thick as normal frosting, which I like.)

Marshmallow Easter Eggs

These are really good! They take some time to make, but they are worth the effort. If you're looking for a low-sugar food for your diet...this is definitely not the one. But, they're a great Easter treat. I found the recipe at this site. Check it out!

Marshmallow Ingredients:
2 Envelopes Unflavored-Gelatin

2 tbsp -Cold Water

1/2 cup -Boiling Water

2 cup Sugar

1/2 tsp Salt

1/2 tsp Vanilla

Flour

3/4 lb Chocolate for dipping

Regal Icing (Royal Icing)

Marshmallow Easter Eggs Preparation: Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stir well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely.

Pour into large bowl of electric mixer and beat at high speed until mixture is thick but not as stiff as beaten egg whites. Add vanilla.

Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture.

Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. (If you're thinking, "No way! The marshmallow goo will just stick to the flour and make a mess!" Nope. It's awesome! I had them in the freezer for probably 20 minutes and when I checked them they were stiff and SUPER easy to take out of the flour. I just dusted off the flour and dipped 'em in!) Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even.

Mix up some melting chocolate to dip the marshmallows in. The best bet is to use baking chocolate or semi-sweet baking chocolate and melt it in a double-boiler. I thought first that chocolate chips would work just fine and be cheaper? Nope. Not for me anyways, any suggestions? This is what my first batch o' chocolate looked like. Not so pretty...

There, that's better!

You can dip it in melted chocolate to cover and decorate with Regal Icing.

Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together.
When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Makes 13 eggs (or 26 half-eggs).

Addition to Ande's Mint Cookies

I forgot to say that you can use whatever topping you enjoy on these cookies. I've used Hershey's Hugs and that was really good too. Anything that will melt down so you can swirl will be fabulous.

Banana Muffins

This recipe combines the great taste of banana bread and the fast results of muffins to make a great and easy snack!

Ingredients:

1 c sugar
1/2 c canola oil
2 eggs
3 ripe bananas, mashed
2 c flour
1 t baking soda
1/2 t salt

Directions:
Cream sugar and oil. Add eggs and mashed bananas and beat. Add flour, soda, and salt. Pour into greased or lined muffin tins. Bake at 350 degrees for 18-20 minutes. Makes 18-24 muffins. Also fun to make for kids in mini-muffin tins.

Ande's Mint Cookies

These are my favorite cookies. I'm not just saying that. They are my very very very favorite.

Ingredients:

3/4 cup butter
-
1 1/2 cups brown sugar
-
2 tablespoons water
-
12 ounces chocolate chips
-
2 eggs
-
2 3/4 cups flour
-
1/2 teaspoon salt
-
1 1/4 teaspoons baking soda
-
24 Andes mints

( I prefer the Ande's mint baking chips you can buy next to the chocolate chips)

Directions:

In a medium-sized sauce pan, melt together the butter, brown sugar, and water, stirring occasionally.

Add the chocolate chips and stir until melted. Let stand 10 minutes to cool.

Add remaining ingredients. Chill dough at least 1 hour.

Roll into balls and place on lightly greased cookie sheet.

Bake at 350° F. for 8 to 9 minutes.

Remove from the oven and on top of each cookie, place half an Andes mint (or some baking chips). Allow the mint to melt and then swirl the mint over the cookie with the back of a spoon or knife (I think a fork works best)

Fruit Dip

This is such a fast and easy way to make a side dish that much better.

Delicious Fruit Dip

1/4 cup lime juice (recipe calls for lemon, but it's so much better with lime)

1 can sweetened condensed milk

1 tub (regular size) Cool Whip

Whisk the first two together, then fold in the Cool Whip. Wah-lah.

You can put food coloring in if you prefer pink fruit dip, or green for St. Patty's day

This is also perfect for a fruit pizza.

Slow Cooker Chocolate Mud Cake

This is an easier version of those chocolate cakes with liquid centers. Just put it in the crock and let the crock do it's magic.

(my picture)

What's in it:

1 cup flour

2 teaspoons baking powder

6 tablespoons butter

2 ounces semi-sweet chocolate (or 1/3 cup of chocolate chips)

1 cup sugar (2/3 cup, and 1/3 cup separated)

3 tablespoons cocoa PLUS 1/3 cup cocoa (for later)

1 tablespoon vanilla

1/4 teaspoon salt

1/3 cup milk

1 egg yolk

1/3 cup brown sugar

1 1/2 cups hot water

Now:
1. Spray the inside of your crock pot with cooking spray
2. In a large bowl, melt the butter & chocolate
3. Whisk in 2/3 cups of the sugar, 3 tablespoons of the cocoa, and all of the vanilla, salt, milk and egg. Mix.
4. Add flour & baking powder.
5. Pour into the crock pot and even out.
6. Whisk together the remaining sugar, cocoa and hot water until sugar is dissolved.
7. Pour over batter.
8. Cover and cook on high 1-2 hours (depending on size of crock pot-it's done when the cake pulls from the sides) *note: when checking cake, try not to let the steam collected on the lid drip onto the cake
9. When done, remove lid and let sit for 25 minutes.
10. Serve with whipped topping or ice cream.
11. Let it melt in your mouth.

From Family Fun

(Family Fun's picture)

Quick Fudge

Another recipe from Grandma.

Ingredients:

2/3 C evaporated milk (1 small can)

1 2/3 C sugar

1 ½ C miniature marshmallows

1 C chocolate chips

1 tsp vanilla

1 pinch salt

1 T butter plus butter to grease pan or dish

Directions:

Prepare a buttered pan or dish to put the fudge in to cool. It’s about right for an 8x8 pan.

Mix milk and sugar in heavy saucepan. Heat over medium high heat, stirring slowly but constantly, until mixture comes to a full boil. Keep it at a boil for 4 minutes, stirring constantly (or it will scorch).

Add marshmallows, stir, and let come to a boil again, stirring constantly. Boil 1 minute.

Add chocolate chips and stir vigorously, removing from heat. Quickly add vanilla and salt. Stir. Add 1T butter and stir quickly until the butter is melted. Pour immediately into dish and spread evenly. (It’s important to work quickly from the time you add the chocolate chips until spread in pan so that it doesn’t thicken too quickly before you get it spread.)

Lick the spoon and pan when cool enough – that’s the best part!

Banana Bread

Another recipe from a sister, this time it's Jen's recipe for banana bread. Banana bread is always great, but adding chocolate chips just makes it divine!!!

Ingredients:

5 c. flour

2 c. sugar

7 tsp. baking powder

6 Tbsp. oil

1 ¼ c. milk

2 eggs

2 b. mashed bananas

Nuts (optional)

Chocolate chips (also good)

Directions:

Mix ingredients and beat ½ minute. Pour in greased pans. Bake at 350° for 45 minutes.

Cranberry Bread

This recipe I got from one of my other sisters, Kathy. It's a great recipe, and a really pretty bread to give away as a gift.
Since the cranberries are red, it's kind of a nice Valentine's idea.

Ingredients:

2 c. sugar

6 Tbsp. butter

4 c. flour

4 tsp. baking powder

½ tsp. salt

4 c. raw cranberries

2 c. milk

Directions:

Cream butter and sugar. Add other ingredients except cranberries. Mix well. Stir in cranberries. Bake at 350° for 30-40 minutes.

Zucchini Bread

This is awesome bread. Add in some mini chocolate chips and it makes it even better, and sweet!

Ingredients:

1 ½ c. flour

1 t. cinnamon

½ t. baking soda

¼ t. baking powder

¼ t. salt

¼ t. nutmeg

1 cup sugar

1 cup zucchini

¼ c. cooking oil

1 egg

1 t. shredded lemon peel

Directions:

Grease 8x4x2. Combine flour, cinnamon, soda, powder, salt and nutmeg.

Combine sugar, zucchini, oil, egg, lemon.

Add flour mix to other.

Stir until moist.

Put in pan at 350 for 55-60 minutes, tooth pick will be clean.

Cool 10 minutes. (16 servings for 1 loaf)

Pumpkin Bread

This is a great bread for any time of the year. Not just around pumpkin season. It's canned pumpkin that you use, so ... make it tonight! Sometimes I add chocolate chips to make it a sweet bread and kind of a nice treat!

INGREDIENTS

• 5/8 cup warm water
• 1/2 cup canned pumpkin puree
• 1/4 cup margarine
• 1/4 cup nonfat dry milk powder
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1/8 teaspoon ground ginger
• 2 3/4 cups bread flour
• 2 1/4 teaspoons active dry yeast

DIRECTIONS

1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select basic setting. Start.
2. To bake bread in oven: shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes or until a thermometer inserted in the center of the loaf reads 200 degrees F (95 degrees C).

Peanut Butter Cup Pie!

Ingredients:

1 2/3 cups chocolate graham cracker crumbs
7 large T sugar, divided
2 large egg whites, slightly beaten
Cooking spray
1 1/4 cups skim milk
2/3 cup reduced-fat crunchy peanut butter
1/2 t vanilla
1/2 cup fat-free cream cheese, softened
1 container frozen fat-free cool whip

Directions:

1. Preheat oven to 350.
2. Combine crumbs, 3 T sugar, and egg whites; toss with a fork until moist. Press into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray.

3. Prick crust with a fork before baking. Bake at 350 for 10 minutes. Remove from oven; cool on a wire rack.

4. Combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium heat. Cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. Add peanut butter and vanilla, stirring with a whisk until combined. Cover and chill 30 minutes.

5. Place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. Add milk mixture, beating on low speed until combined. Fold in whipped topping; pour mixture in to prepared pie crust. Freeze, uncovered, 8 hours or overnight until hard. Transfer pie to refrigerator 30 minutes before slicing.

***Lightly coat your hands with cooking spray to press the sticky crust into the pie plate. The filling might be thin after you mix it, but it will harden in the freezer.

***The 30 minutes in the fridge before slicing is perfect. It's still very cool and hard enough to eat like a pie, but doesn't taste "frozen".

Zucchini Bread

This is really good bread, especially if you eat it when it's hot out of the oven!!!

Ingredients:

1 1/2 cup flour (I did half whole wheat)
1 t. cinnamon
1/2 t. baking soda
1/4 t. baking powder
1/4 t. salt
1/4 t. nutmeg
1 cup sugar
1 cup zucchini
1/4 cup cooking oil
1 egg
1 t. shredded lemon peel
1/2 cup chocolate chips (optional, but .... really, it makes it SOOO good!)

Directions:

1. Grease a 8x4x2.

2. Combine flour, cinnamon, soda, powder, salt and nutmeg.

3. Combine sugar, zucchini, oil, egg, and lemon.

4. Add flour mix to other, and stir until moist.

5. Put in pan and bake at 350 for 55-60 minutes. Toothpick will come out clean.

6. Cool 10 minutes. (16 servings for 1 loaf)