Peanut Butter, Chocolate Chip, Banana Bread?!?! Shelby-Sue

Isn't the name enough to make you want to try it? If you have bananas and chocolate chips, you probably have it all to make right now!

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 medium ripe mashed bananas
1/2 cup creamy peanut butter
3 tablespoons unsalted butter, softened, divided use
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
3/4 cup semi-sweet or dark chocolate chips
1 1/2 teaspoons turbinado sugar, optional


Preheat oven to 350 degrees F. Coat a 9-inch loaf pan with cooking spray or butter.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda and salt.
In a large mixing bowl, using a mixer on medium speed, beat together banana, peanut butter, 2 tablespoons butter, granulated sugar and brown sugar until creamy, about 2 minutes; beat in eggs and vanilla extract until combined. Reduce mixer speed to low and beat in milk and flour mixture until just combined; stir in chocolate chips

Pour batter into prepared pan; bake for 50 minutes. Remove pan from oven, melt additional tablespoon butter, brush evenly over the top, and top with turbinado sugar. Continue to bake an additional 5 minutes or until golden brown.

Cool for 20 minutes before running a knife around outside edges, removing, and transferring to a wire rack to cool an additional 30 minutes before slicing.

Mmmm... CuPcAkEs

These cupcakes were so fast and easy to make. They looked so good no one could resist!

1 cake mix (any flavor)
1 recipe butter cream frosting
sprinkles
cherry sours



Make cupcakes as directed on box, let cool. Use a Wilton 2D tip to frost, sprinkle before the frosting sets & put the 'cherry' on top.


Butter cream frosting:
1 cup (2 sticks butter)
1 tsp. vanilla
1-3 tbsp. milk
1 lb or more powdered sugar



Whip butter & vanilla. Slowly add milk and powdered sugar to your desired consistency. These cupcakes work best with a thicker frosting.

Raspberry Cherry Pie- Trulee

Filling:

1 cup sugar

3 Tbsp quick-cooking tapioca

2 cups raspberries (fresh or thawed frozen unsweetened)

1 cup pitted tart red cherries (fresh, frozen or canned)

1 tsp lemon juice

Pastry:

3 cups all-purpose flour

2 tsp sugar

1 ½ tsp salt

½ tsp baking powder

1 cup shortening

1 egg

5 Tbsp cold water

1 tsp white vinegar

1 Tbsp butter

For filling, in a bowl, combine sugar tapioca.  Add the raspberries, cherries and lemon juice; toss to coat.  Let stand for 15 minutes. 

Meanwhile, in a bowl, combine the flour, sugar, salt and baking powder; cut in shortening until crumbly.  Combine the egg, water and vinegar.  Gradually add to flour mixture, tossing with a fork until dough forms a ball.

Divide the dough in half.  On a lightly floured surface, roll out one portion to fit a 9-in pie tin.  Place pastry in tin; trim even with edge.

Spoon filling into pastry.  Dot with butter.  Roll out remaining pastry to fit top of pie; make decorative cutouts with water; place on top of pie.  Cover edges loosely with foil. 

Bake at 350° for 60-70 minutes or until golden brown.  Cool on wire rack.  Store in refrigerator.

Kellie's Oatmeal Cake- Noel

1/2 cup water (boiling)
1 cup quick oats
1 cup sugar
1 cup brown sugar
1/2 cup soft butter
2 eggs
1 1/2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. nutmeg

Pour boiling water over oats, let stand 20 minutes. Cream sugar & butter, add eggs & beat for 5 minutes. Stir together flour, spices, baking soda, & salt. Add oatmeal & sugar. Mix. Add vanilla Bake in a greased 9x13 @ 350° for 45 minutes.

Sauce:
1/3 cup butter
1 cup brown sugar
1 tbsp. flour
1/4 cup evaporated milk
1 tsp. vanilla

When cake has 5 minutes left, put sauce ingredients into a saucepan and boil. Put cake on broil, pour sauce over cake & broil. WATCH until sauce is hot & barely brown.

Peanut Butter Rice Krispies Treats- Noel

3 tbsp. butter
1 package regular marshmallows
or 4 cups mini marshmallows
1/2 cup peanut butter
6 cups rice krispies

Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter, mixing until smooth.

Add rice krispies. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into a 9x13 pan coated with cooking spray.

Pecan Crispies- Audra

2 packages of graham crackers, broken into individual sections
1 cup pecan halves (you may not need them all)
1 cup (2 sticks) butter
1/2 cup sugar
1/4 cup packed light brown sugar
pinch of salt

Heat oven to 350°. Line a large cookie sheet with foil & grease the foil thoroughly. Cover pan with graham cracker sections. Put a pecan half in the center of each section.

Combine butter, sugars, and salt in a heavy sauce pan. Stirring constantly, bring to a rolling boil. Working quickly, spoon syrup over the crackers- first onto the nuts, to glue them down, and then onto the remainder of each cracker.

Bake for 10 minutes, or until browned and bubbly. Cool pan on rack for 10 minutes, then quickly lift crackers off the pan with a spatula and cool on foil or parchment paper.

Sharon's Peanut Butter Fingers- Noel

1 tsp. vanilla
3/4 cup butter
1/2 cup sugar
1 cup + 2 tbsp. brown sugar
2 eggs
3/4 tsp. baking soda
1/2 tsp. salt
1 cup flour
1 3/4 cup rolled oats
1 cup peanut butter

Mix sugars, butter, eggs, vanilla, & peanut butter until smooth. Add all dry ingredients.
Press on a big cookie sheet with edges & cook @ 350° for 15 minutes or until light golden. Let cool 15 minutes and spread on more peanut butter. Let cool 15 more minutes and spread with a can of chocolate frosting.

Best Fudge (that i've made)- Noel

Did I mention I made this recipe up myself...sort of?



2 1/2 cups sugar

1 stick butter

2/3 cup evaporated milk

Boil 5 minutes



stir in 2 cups chocolate blend (i think i used cadbury, symphony, & ghirardelli)

& vanilla



last minute stir 1 cup frozen marshmallows



Spread in buttered 8 in. pan & refrigerate 'til firm.

Grandma Goble's Split Second Cookies- Trulee

2 cups flour

2/3 cup sugar

1/2 tsp baking powder

3/4 cup margarine, softened

1 egg, 2 tsp vanilla

Jam of choice (I like raspberry)

Sift together flour, sugar, baking powder and blend to form dough with margarine, egg and vanilla.

Divide dough to 4 parts.  Roll each part into long log; 13 in long, 3/4 in thick.  Place on ungreased cookie sheet 4 inches apart.  Make depression 1/2 or 1/3 way deep in dough.  Fill depression with jam of choice.

Bake at 350° for 12-20 minutes, until golden.  Cut diagonally while still warm.  Let cool a little then drizzle frosting.

Frosting:

3 oz cream cheese

3/4 package powdered sugar

1 stick butter, melted

2 Tbsp milk

1 tsp vanilla

Mix together and drizzle over slightly warm cookies.

Turtles- Granny Goon

1 ½ cup flour

1 ½ cup oatmeal

½ tsp salt

¾ tsp baking soda

1 ½ cup brown sugar

2 sticks butter

48/50 caramels

½ bag choc. Chips

½ cup milk

Soften butter and combine with sugar, baking soda, and salt.  Add in flour then oatmeal to form a crumbly mixture.    Divide mixture in half.

Put half mixture in 9x13 pan—pat down as crust.  Bake at 325° for 10 minutes.  Let cool.

Melt caramels and milk over medium heat.

Sprinkle chocolate chips over crust.  Pour caramel over chips.  Crumble the rest of the crust mixture over top.  Bake 325° for 15 minutes.  Let cool and store in refrigerator.

Creamy Lemonade Pie- Trulee

1 can (5 oz) evaporated milk

1 package (3.4oz) instant lemon pudding mix

2 packages (8 oz each) cream cheese, softened

¾ cup thawed lemonade concentrate

1 graham cracker crust (9 inches)

In a large bowl, combine the milk and pudding mix; beat on low speed for 2 minutes (mixture will be thick).  In another large bowl, beat cream cheese until light and fluffy, about 3 minutes.  Gradually beat in lemonade concentrate.  Gradually beat in pudding mixture.

Pour into crust.  Cover and refrigerate for at least 4 hours or until set.

Sugar Cookie Ice Cream Sandwiches- Noel

Sugar Cookie for Ice Cream Sandwiches:

2 eggs

3/4 cup sugar

2/3  cup vegetable oil

2 tsp vanilla

1 tsp grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

In a large bowl, beat the eggs, sugar, oil, vanilla and lemon peel until blended.  Combine the flour, baking powder and salt; gradually beat into egg mixture.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Flatten with a glass dipped in sugar (can be colored sugar).  Bake at 350° for 8-10 minutes or until edges are lightly browned.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

Sandwich Filling:

Strawberry ice cream (or ice cream of choice)

Soften ice cream and spread it about ½ in thick in an 11in x 17in x 1in pan.  Freeze until solid.  Using a scalloped biscuit cutter, cut ice cream shapes out and place on bottom side of a cookie; top each with another cookie and press down gently.  Wrap each in plastic wrap.  Freeze until serving.

Double Chocolate Ice Cream Sandwiches- Noel

Cookie for Double Chocolate Ice Cream Sandwiches:

1 1/7 cups butter, softened

2 cups sugar

2 eggs

2 tsp vanilla

2 cups all-purpose flour

3/7 cup baking cocoa

1 tsp baking soda

½ tsp salt

2 cups (12oz) semisweet chocolate chips

In a large bowl, cream the butter and sugar until light and fluffy.  Beat in the eggs and vanilla.  Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture and mix well.  Stir in the chocolate chips.

Drop by rounded teaspoonfuls 2 in apart onto greased baking sheets.  Bake at 350° for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks.

Sandwich Filling:

Mint chip ice cream

Mini chocolate chips

Layer ½ cup ice cream between 2 cookies.  Roll sides in mini chocolate chips.  Wrap in plastic wrap.  Freeze until serving.

Banana Split Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  [Sprinkle with pecans—see blow.] 

Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

½ cup chopped pecans

½ cup hot fudge ice cream topping, warmed

4 cups strawberry ice cream, softened

1 medium firm banana, thinly sliced

Cut brownie in half width-wise.  Spread hot fudge topping over one brownie half; spread with ice cream and layer with banana slices.    Turn over remaining brownie half; place over bananas.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Wrap in plastic wrap.  Freeze until serving.

S'more Ice Cream Sandwiches- Noel

Brownie for Ice Cream Sandwiches:

½ cup butter, cubed 4 oz semisweet chocolate, chopped

2 eggs

1 cup sugar

1 tsp vanilla extract

¾ cup all-purpose flour

¼ tsp salt

In a microwave, melt the butter and chocolate; stir until smooth.  Cool slightly.  In a large bowl, beat eggs and sugar.  Stir in the vanilla and chocolate mixture.  Combine the flour and salt; gradually add to chocolate mixture.

Pour into a parchment paper-lined 15in x 10in x 1in baking pan.  Bake at 400° for 10-12 minutes or until center is set (do not over-bake).  Cool completely on a wire rack.  Invert brownie onto a work surface and remove parchment paper.

Sandwich Filling:

4 cups chocolate ice cream, softened

1 cup marshmallow creme

Graham cracker crumbs

Cut brownie in half width-wise.  Spread ice cream over one brownie half.  Spread the marshmallow creme over remaining brownie; place over ice cream, marshmallow side down.  Cover and freeze for 2 hours or until firm.

Cut into bars, squares or desired shapes.  Dip sides of ice cream sandwiches in graham cracker crumbs.  Wrap in plastic wrap.  Freeze until serving.

Peanut Butter Fudge- Noel

1/2 stick butter
1/2 cup brown sugar
1 cup peanut butter
Stir until smooth and creamy

Add:
1/4 cup water
1 1/2 cups powdered sugar
1 cup oats

Pour in 8 in. square pan & refrigerate til firm

Hello Dollies- Granny Goon

1 stick butter
1 package graham crackers (crushed)
1 cup chocolate chips
1 cup coconut
1 cup sweetened condensed milk

Melt butter in a 9x13 in. pan in 350°oven. Mix crushed crackers in butter & press in pan. Sprinkle chocolate chips & coconut on. Drizzle milk over @ bake for 30 minutes @ 350°. Enjoy!

These are one of our many Christmas traditions and so easy to make!

Margaret Taylor Brownies- Megan Taylor

2 C. Sugar 1 C. Milk
2 C. Flour1 C. Vegetable Oil
1 tsp. Baking Powder3 Eggs
½ tsp. Salt1 tsp. Vanilla
½ C. Cocoa

Mix dry ingredients together and blend well. Add wet ingredients and mix until combined. Pour onto cookie sheet and bake at 350 degrees for 18-20 minutes. You can also bake in a 9x13 pan at 350 degrees for 30 minutes. This makes them thicker so it’s more like a cake. Frost with your favorite chocolate frosting.

Elegant Raspberry Bars- Megan Taylor

1 butter recipe yellow cake mix
1 small can raspberry or 1 large can cherry pie filling
1 recipe for butter cream frosting
Pre-heat oven to 350 degrees. Beat cake mix per box directions. Pour batter into a cookie sheet and spread evenly. Drop raspberry filling at random through cake batter. Bake for 20-25 minutes or until toothpick comes out clean. When completely cooled, drizzle frosting over the top. This is quick and easy, but really looks elegant for a party.



Almond Butter Cream Frosting
1/2 stick butter
Powdered sugar
Milk
1/2 tsp. almond extract
Mix softened butter with powdered sugar until creamed together. Add almond extract. Next, add small amounts of milk and powdered sugar until the desired consistency is reached. The frosting for this particular recipe should be fairly thin in order to drizzle over the top. There is no set amount for the powdered sugar or milk because I like to just add each item to taste and consistency.

Easy Gingerbread- Noel

½ cup shortening 2¼ cups flour
2 tbsp. sugar 1 tsp. soda
1 egg ½ tsp. salt
1 cup dark molasses 1 tsp. ginger
1 cup boiling water 1 tsp. cinnamon

Heat oven to 325°. Grease and flour a 9-inch pan. Mix shortening, sugar, egg, blend in molasses & water, then stir in soda, salt, ginger, cinnamon, flour. Beat until smooth & pour into prepared pan. Bake for 45-50 minutes.