Tuesday, July 22, 2014

The Best Louisiana Crunch Cake Ever

One of my all time favorite southern classic desserts, that is excellent during the holidays, and even better everyday!

The Best Louisiana Crunch Cake Ever

Servings: 8-10

  •     3 cups cake flour
  •     1 teaspoon salt
  •     1 teaspoon baking powder
  •     1⁄2 teaspoon baking soda
  •     2 cups granulated sugar
  •     1 cup butter, softened
  •     4 large eggs, room temperature
  •     1⁄4 cup sour cream
  •     1 cup buttermilk
  •     2 teaspoons pure vanilla extract
  •     1⁄4 cup granulated sugar
  •     1⁄4 cup sweetened flaked coconut


    1. Preheat oven to 350 Degrees Fahrenheit.
    2. Sift together cake flour, salt, baking powder and soda. Set aside.
    3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
    4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
    5. Mix in sour cream and vanilla extract.
    6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
    7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
    8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
    9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
    10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!

Sunday, July 20, 2014

The Best Chocolate Layer Cake You'll Ever Have

The frosting's flavor is more intensely chocolatey, thanks to a one-two combo of cocoa powder and semisweet chocolate :)

Serves: 16
Total Time: 1 hr 15 min

Cake Layers
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat buttermilk

- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled

1. Prepare cake layers: Preheat oven to 350°F. Grease three 8-in. round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.

2. On another sheet of waxed paper, combine flour, cocoa, baking soda, and salt. In large bowl, with mixer at low speed, beat butter and brown and granulated sugars until blended. Increase speed to high; beat 5 minutes or until pale and fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.

3. Spoon batter evenly among prepared pans. If necessary, stagger pans on 2 oven racks, placing 2 on upper rack and 1 on lower rack, so that top pans are not directly above bottom one. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans on wire racks 10 minutes. With small knife, loosen layers from sides of pans; invert onto wire racks. Carefully remove and discard waxed paper; cool completely, about 45 minutes. If you like, wrap layers well and store at room temperature up to 1 day or freeze up to 1 month. Bring to room temperature before frosting cake.

4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread.

5. Assemble cake: Place 1 cake layer bottom side up on cake plate; spread with 1/3 cup frosting. Top with second layer, bottom side up; spread with 1/3 cup frosting. Place remaining layer bottom side up on top. Spread remaining frosting over sides and top of cake.

Ham & Potato Casserole

An easy cheesy dish that uses up that Christmas or Easter ham! My family looks forward to this one!

Ham & Potato Casserole

makes 6 servings

  •     6 small potatoes, peeled and cubed
  •     3 tablespoons butter
  •     2 cups cubed fully cooked ham
  •     1 small onion, finely chopped
  •     1/4 cup butter
  •     3 tablespoons all-purpose flour
  •     1 1/2 cups milk
  •     salt and ground black pepper to taste
  •     1 (8 ounce) package shredded Cheddar cheese
  •     1/4 cup bread crumbs

  1.     Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  2.     Preheat oven to 350 degrees F (175 degrees C).
  3.     Grease a 1 1/2-quart baking dish.
  4.     Melt 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  5.     Stir potatoes into ham mixture; transfer to the prepared baking dish.
  6.     Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
  7.     Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.
  8.     Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
  9.     Pour sauce over ham and potatoes.
  10.     Sprinkle bread crumbs atop casserole.
  11.     Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

Thursday, July 17, 2014

Zucchini Cakes

Each scrumptious morsel is totally satisfying and packed with vitamin-rich zucchini, yet strikingly low in calories, carbs, and fat.

Zucchini Cakes

    1 large zucchini, grated
    1 large egg
    1 c. panko bread crumbs
    Salt and pepper to taste
    1 tbsp. Adobo spices
    1/2 c. Parmesan cheese, grated


Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing. In a large bowl, combine all the ingredients. Mix thoroughly. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-in. (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown. Finish the cakes off in the oven. Stick them on a baking pan and broil them for 1-2 minutes. Serve hot, alone or with ranch dressing.

Makes about 12 cakes.

Tuesday, July 15, 2014

No Bake Oatmeal Peanut Butter Bars

I made these bars a couple of weeks ago and they were the absolute best. They will replace the bars I buy from the store. I shared with friends and family and they all loved them. I did cut down the sugar by about a 1/4 cup which doesn’t affect the consistency at all. I cut them and wrapped individually in foil and labelled. Put them in an airtight container and stored in the fridge. The last one was just as fresh as the first one. It also stopped me from eating them all at once..

Recipe >> No Bake Oatmeal Peanut Butter Bars @ simplygloria.com

Salted Caramel Rice Krispy Treats

These salted caramel bars are the perfect treat for anytime of the year

Salted Caramel Rice Krispy Treats

Yields: 24 squares


  • 1 bag 40 ounce caramels (about 50), unwrapped
  • 1 can (14 ounce) sweetened condensed milk
  • 1/4 cups unsalted butter

  • 1/4 cup unsalted butter
  • 1 bag (10 1/2 ounce) miniature marshmallows
  • 1 1/2 teaspoons vanilla extract
  • <3 teaspoons sea salt flakes (such as Maldon)
  • 8 cups toasted rice cereal (like Rice Krispies)


Prepare caramel: Stir ingredients in a medium saucepan over medium-low heat until melted and smooth. Remove from heat.
Line a 13x9-inch baking pan with nonstick foil, extending foil 2 inches beyond the edges.
In a 6-quart pot, melt butter over medium-low heat. Add marshmallows and stir with a rubber spatula until almost melted.
Stir in vanilla, 1 tsp of the sea salt, and 1 cup of the caramel mixture. Continue to stir until mixture is blended and smooth.
Remove from heat. Stir in cereal until it's evenly coated with the marshmallow mixture.
Press mixture into pan in an even layer and cool completely.
Spread the remaining 1 cup of the caramel mixture over cooled cereal. Sprinkle with the remaining 2 tsp of the sea salt.
Remove from pan and peel off foil. Cut into 24 squares. Store in an airtight container.

Caramel Bars

These are one of my favorite goodies these days! A total crowd pleaser!

Salted Caramel Butter Bars


For the Crust:
  • 1 lb. salted butter room temp
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 Tbs vanilla OR - I used Princess Cake Emulsion..
  • 4 cups AP flour

For the Filling:
  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • ⅓ cup milk or cream
  • ½ teaspoon vanilla
  • *1 T. coarse sea salt (optional)


  1. Preheat oven to 325°
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  4. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  6. Once the caramel is melted add in your 1/2 tsp vanilla and stir until combined.
  7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
  10. Let cool before cutting into squares.

Kentucky Butter Cake


Kentucky Butter Cake

If you prefer your cake with more sauce, just make a double batch. It is heavenly

  • 3 c all purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 c real butter
  • 2 c sugar
  • 4 eggs
  • 1 c buttermilk
  • 2 tsp vanilla extract

  • 1 c sugar
  • 1/4 c water
  • 1/2 c butter
  • 1 tsp vanilla extract


Preheat oven to 350. Grease and flour bundt pan. Sift together flour, baking powder, baking soda, and salt, set aside.

Cream: 1 cup butter, 2 cups sugar for about 5 minutes, Then blend in eggs one at a time.

Mix in buttermilk, and vanilla, adding alternately buttermilk and flour mixture into creamed mixture.

Pour in bundt pan and bake for 1 hour.

Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla,

When cake is still very hot, leave in bundt pan, poke small holes in top

Drizzle butter sauce over cake

Dark Chocolate Cake with Strawberry Cream Cheese Icing

I made this cake on 7/12/14 for my church leader's birthday. It was delicious and well received. I followed the directions exactly, using regular cocoa instead of the dark because I couldn't find any. I also sliced strawberries as the original poster did and pureed fresh strawberries in the frosting. So yummy!! Will definitely make this again.

Recipe >> Dark Chocolate Cake with Strawberry Cream Cheese Icing @ sugarandspice-celeste.blogspot.com

Monday, July 14, 2014

Apple Fritter Cake

This recipe was an evolution!  I just set out to adapt a recipe that used cake mix but make it without cake mix.  I did it, the cake part itself turned out great!  I was really proud of myself but overall I thought the cake was too sweet.  However, I loved the glaze on it!  It was just like a donut glaze, and since the overall effect of the cake was that of a coffee cake and I had just bought a butt load (yes, I said butt load) of apples, I thought I’d make an Apple Fritter Cake!  Also, because I wanted to cut down on the overall sugar content I changed my base recipe and decided to start my adaption from my all time fave Joy the Baker.  She has this awesome Strawberry Coffee Cake that is a big hit in this house.  It is one of my husband’s favorites, so I know it is good.

The tart apples cut the sweetness a bit.  Cinnamon just makes it better.  It really tastes like an apple fritter!


Apple Fritter Cake


For Filling:
  • 1 heaping cup of sliced apples (I cored and quartered and then sliced)
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • small pinch freshly grated nutmeg
  • 2 tablespoons cornstarch
  • 2 teaspoons water
  • 1/2 cup brown sugar (I used a 1/4 cup each of dark and light)
  • 1/2 teaspoon cinnamon

For Cake:
  • 1/3 cup butter
  • 3/4 cup sugar
  • 1/2 cup applesauce
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup greek yogurt (you could use plain yogurt as well or sour cream)

For Glaze:
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 6 tablespoons milk


For filling:  Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan.  Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft.  Set aside to cool.  In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.

For Cake:  Preheat oven to 350°.  Grease and flour a 9×13 baking dish.  Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes.  Add applesauce and vanilla and mix till combined.  Add the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together.  Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients.  Beat until just combined.

Spoon half of the batter into the prepared pan.  Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible.  Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter.  Sprinkle the rest of the brown sugar cinnamon mixture over the top.

Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.

For Glaze:  While the cake is baking, make the glaze.  In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency.  When the cake comes out of the oven, immediately but carefully pour onto hot cake.  Try to pour as evenly as possible.  You might have to pick up the cake and tilt it to spread the glaze evenly.  I even poured some out that pooled at the corners and repoured that over the top.  Let the cake sit for awhile for the glaze to set.

Éclair Cake

I have made this for years and yep it is ALWAYS a hit…I mix the coolwhip/whipped cream right into the pudding mix…always have
My favorite topping is 1/2 milk chocolate chips and 1/2 butterscotch chips drizzled over each individual piece makes a great presentation but then there was always the problem of some having too much crust and some having not quite enough….those inside piece most often requested….so a few years ago I made the crust and baked individual crusts in a silicone muffin pan…depending on how much I can get 12-16 crusts…I take a basting brush swoop from the middle out and they turn out to be perfect little nests for the cream filling. (and they freeze!) I put the filling in a large zip lock, clip a corner and filling is complete in a jiffy…drizzeled with the chocolate topping or as i just did for the July 4th gathering
topped with berries….a platter full wows em everytime and you should have seen the competition for the remaining cream in the zip lock bag

Read More >> Éclair Cake @ the-girl-who-ate-everything.com

Honey Butter Pork Tenderloin

A Martha recipe that is SOO simple with easy ingredients. Serve with oven roasted sweet potato wedges and steamed broccoli..

Honey Butter Pork Tenderloin

  •  4 tbs butter
  • 2 tbs honey
  • 1 1/2 pounds pork tenderloin, trimmed
  • 1/2 tsp Cajun seasoning
  • 1/2 tsp black pepper
  • 3/4 cup water


Preheat oven to 375 degrees. In an ovenproof pot, heat butter and honey over medium heat until melted.  Sprinkle pork tenderloin with Cajun seasoning and black pepper.  Brown each side for 5 minutes in the honey butter.  Lower heat if honey begins to burn.

Place pot in oven and roast uncovered for 15 - 20 minutes*.  Remove pot from oven and transfer the pork to a plate. Cover with foil.  Add water to the pot and stir over medium heat.  Simmer for about 5 minutes, until sauce is reduced slightly.  Slice pork on the diagonal and drizzle sauce over top to serve.

*NOTE:  May need to cook longer depending on the size and thickness of the pork tenderloin.

Italian Dressing Caramelized Chicken

The best part about this recipe is that it only requires 3 ingredients and it is absolutely delicious.

Italian Dressing Caramelized Chicken

The ingredients you’ll need:

  •     2.5 lbs-3 lbs Chicken Breast
  •     1 packet (.7 ounce) of dried italian dressing mix
  •     1/2 cup packed brown sugar


1. Preheat your oven to 350 degrees.

2. Line a 9×13 pan with a large piece of aluminum foil to prevent sticking.

3. Combine the packet of dried Italian dressing mix and 1/2 cup of brown sugar.

4. After cutting access fat off chicken breasts, dip each piece and coat with the mix on each side. Any extra coating that remains can be sprinkled over.

5. Place chicken in oven for 20-25 minutes (depending on the size of the chicken breasts) and flip each piece over. Bake for an additional 20-25 minutes. Turn oven on broil for 2 minutes, flip chicken and broil for another 2 minutes.

Serve with rice, couscous, and quinoa. Enjoy!

Blackened Chicken with Avocado Cream Sauce

This recipe will kick your taste buds into high gear! The blackened seasoning will have your mouth buzzing with flavor and heat, but don’t worry, the addition of the Avocado Cream Sauce acts as a cooling agent for all that fire! Try serving on a bed of protein-packed quinoa (shown, but not included in nutrition calculations) for a balanced dinner your whole family will love!

Your family will thank you for mixing up the traditional chicken dinners and adding some great flavor to their nightly meals.


Blackened Chicken with Avocado Cream Sauce
Yield: 4 servings
Serving size: 4 oz chicken breast and 2 Tbsp Avocado Cream Sauce


    Blackened Chicken:
  •     4 — 4 oz boneless, skinless chicken breasts
  •     1 Tbsp blackened seasoning
  •     2 Tbsp green onions, finely sliced
  •     Avocado Cream Sauce:
  •     ⅓ cup plain, non-fat Greek yogurt
  •     ½ avocado, chopped
  •     1 Tbsp ReaLemon® Juice
  •     ½ tsp garlic powder
  •     ⅛ tsp salt
  •     ⅛ tsp black pepper


    In a large Ziploc® bag add blackened seasoning and chicken. Shake the bag a few times to evenly coat chicken.
    Lightly coat a large frying pan with nonstick cooking spray. Over medium-high heat, cook chicken breasts for 7 minutes on each side, or until cooked through.
    Meanwhile, prepare the Avocado Cream Sauce by blending Greek yogurt, avocado, lemon juice, garlic powder and salt in a food processor.
    To serve, place 2 Tbsp of Avocado Cream Sauce and ½ Tbsp green onions on top of each chicken breast.

Nutrition Information:

Per Serving (4 oz chicken breast and 2 Tbsp Avocado Cream Sauce):

Calories: 168

Calories from fat: 45

Fat: 5g

Saturated Fat: 1g

Cholesterol: 67mg

Sodium: 449mg

Carbohydrates: 4g

Fiber: 1g

Sugar 1g

Protein: 28g

Calcium: 5%

Iron: 1%

WWP+: 4

S’mores Pie

You will want S’more of this delicious pie! No bonfire necessary!

S’mores Pie

  • 1 stick Softened Butter
  • ½ cups White Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • 1 cup Flour
  • 1 cup Graham Cracker Crumbs
  • 1 teaspoon Baking Powder
  • 7 ounces, weight Container Of Marshmallow Creme
  • 8 whole (1.55 Oz Bars) Hershey's Chocolate Bars, Unwrapped
  • 1 cup Marshmallows
  • ¼ cups Chocolate Chips


Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the Marshmallow Creme over the bottom crust. Separate chocolate squares and place on top of the Marshmallow Creme. Place 1 cup of marshmallows on top.

Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting, or you will have a gooey mess. Not that I know …

Best Gooey Brownie Recipe EVER

I just made these brownies today and I'm never making brownies from a box again! They are so moist and rich. Perfection! Brownies from scratch using cocoa powder and semisweet chocolate chips..

Best Gooey Brownie Recipe EVER

Servings: 12

  •     1⁄2 cup butter, melted
  •     1 1⁄2 cups granulated sugar
  •     1⁄2 teaspoon vanilla extract
  •     2 eggs
  •     3⁄4 cup all-purpose flour
  •     1⁄2 cup unsweetened cocoa powder
  •     1⁄4 teaspoon salt
  •     1⁄4 teaspoon baking soda (omit if you don't want the crunchy crust)
  •     1 cup semisweet chocolate

  1.     Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
  2.     Melt the butter and lightly grease a pan of your liking (I used an 8x8 because I like a thicker brownie).
  3.     In a large bowl; combine the flour, cocoa powder, salt, and baking soda.
  4.     In another large bowl; combine the sugar, melted butter, and vanilla extract.
  5.     Once combined beat in the eggs, one at a time, mixing well after each until thoroughly blended.
  6.     Gradually add in the flour mixture to the egg/sugar mixture.
  7.     Toss the chocolate chips in a little flour. (The flour will keep them from sinking to the bottom of the  pan.).
  8.     Mix the chocolate chips into the batter.
  9.     Bake for 20-25 minutes. (The brownies are done if you stick a toothpick in the middle and it comes out clean.

Jill’s Pork Tenderloin

Mouthwatering deliciousness is this pork tenderloin recipe. I can’t describe just how good it is.

Jill’s Pork Tenderloin

  •     3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4 Pieces Total
  •     1 pound Bacon
  •     ¾ cups Soy Sauce
  •     1 Tablespoon Minced Onions
  •     ½ teaspoons Garlic Salt
  •     1 Tablespoon Wine Vinegar Or White Vinegar
  •     ¼ teaspoons Salt
  •     1 dash Pepper
  •     ¾ cups Brown Sugar


Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.

Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.

Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

Ice Cream Cone Cupcakes

How fun are these?! I mean, cupcakes are cool, but ice cream cone cupcakes are AWESOME! I’ve seen this done before, but stumbled across a site with some great tips and pointers on how to get them to turn out as beautiful as you see in the picture. Go check it out over at A Spotted Pony!

Recipe >> Ice Cream Cone Cupcakes @ aspottedpony.com

Chess Squares

Woop woop! Another amazing rendition of a box cake mix. The recipe I followed was called Chess Squares, but they’re also known as Gooey Butter Squares by Paula Deen. I’m going to call them Chess Squares because Gooey Butter Squares just sounds like a two-bite heart attack.

The recipe, thanks to Kevin & Amanda’s blog, talks about how they wanted to originally try making something called “Crack Pie” (I hope to try this one day!), a dessert from Momofuku Milk Bar in New York. They were turned off from trying it because of the 22 ingredients and almost 2+ hour prep time! Thank goodness they shared this quick version!

I found this recipe on Pinterest. First of all I love that it is easy and starts with a boxed cake mix and second of all it has cream cheese in it! Seriously anything with cream cheese grabs my attention. I made these delicious bars and they did not disappoint. Give them a whirl, they are rich, gooey and satisfying. (They could also be a good dessert to make with kids since they aren’t too tricky.)

Recipe >> Chess Squares @ Kevin & Amanda’s Recipe

Lemon and Garlic Tilapia (Baked)

I know fish can get somewhat expensive and I wanted to keep my budget on the smaller end. I love salmon and tuna. After having Opah in Kauai, I love that too.

I would have used those types of fish in my tacos, however, my budget is on the smaller end and they are not budget-friendly. Instead, I used tilapia which is very budget-friendly and would do the job just as well. I remember trying tilapia for the first time on a cruise I had gone on and thought it was one of the worst fish to try. Thank goodness for me that I had endless choices to pick from. That’s the great thing about cruise lines, if you don’t like your dish at lunch or dinner, you can keep ordering other items on the menu, at NO extra cost!Wish we could just do that in real life, but not so fortunate!

In the end it started working out perfectly! The flavors came through nicely and left my friends wanting more.

I was full, but was still hungry for more!!

Lemon and Garlic Tilapia (Baked)

Servings: 3-6 servings

  • 3-6  Tilapia filets (6 oz. each)
  • 6-8 cloves garlic, crushed and diced large
  • 2 1/2 tbsp butter (4 tbsp – if no cooking spray)
  • 4 tbsp fresh lemon juice
  • 3 tsp fresh Parsley (or dried)
  • 1 tsp Oregano (fresh or dried)
  • salt and pepper to taste
  • cooking spray


 Preheat oven to 400°.

Melt 2 1/2 tbsp of butter on a low flame in a small sauce pan. (the rest will be melted and placed into the pan for baking if not cooking spray is available)

Add garlic and saute on low for about 1 minute. Add all but 1 tbsp of the lemon juice, shut off flame, and remove from heat.

Spray the bottom of a baking dish lightly with cooking spray (or remaining melted butter) and 1 tbsp of the lemon juice.

Place the fish on top and season with herbs, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley for garnish

Bake at 400° until cooked, about 15 minutes. (or until semi-golden)

Mississippi Mud Cake

This was really easy to make and fun. They turned out really great and were the hit of teacher appreciation week for my kids teachers. I just wanted to suggest using parchment paper on the tray instead of greasing and flouring. That's what I did and it was great. It helped to make a smooth transition to the cutting board for cutting..

Mississippi Mud Cake

Ingredients for the cake:

  •     1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)
  •     2 cups sugar
  •     1/2 cup unsweetened cocoa powder
  •     4 large eggs (lightly beaten)
  •     1 teaspoon vanilla extract
  •     1/8 teaspoon salt
  •     1 1/2 cups all-purpose flour
  •     1 1/2 cups coarsely chopped pecans, toasted
  •     1 (10.5-ounce) bag miniature marshmallows

Ingredients for the chocolate frosting:

  •     1 (16 oz) package powdered sugar, sifted
  •     1/2 c. milk
  •     1/4 c. butter, softened
  •     1/3 c. unsweetened cocoa

  1.     Pre-heat oven to 350° degrees
  2.     Whisk together melted butter and next 5 ingredients in a large bowl. 
  3.     Stir in flour and chopped pecans. 
  4.     Spread batter (it will be thick) into a greased and floured 15- x 10-inch jellyroll pan (or use a deep dish cookie sheet).
  5.     Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Note: Reduce the temperature by 25 degrees if you are using a dark pan.
  6.     Remove from oven; top warm cake evenly with marshmallows. 
  7.     Return to oven, and bake 5 minutes. 
  8.     Make Chocolate Frosting: Beat all ingredients together with an electric mixer until smooth.
  9.     Drizzle Chocolate Frosting over warm cake. 
  10.     Let the cake cool completely before cutting into squares!

HERE'S A TIP FOR THOSE OF YOU IN A HURRY: You can also use 2 (19.5-ounce) packages of brownie mix instead of making the brownies from scratch.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu happens to be one of my hubby’s most favorite dishes ever, so he was ecstatic to have this on his plate later that night. It’s not nearly as rich as you might think, with the sauce and cheese and all. It’s really filling though, and warm and gooey and just perfect for these very cool Fall nights. Pair it with a simple veggie and you’re well on your way to a perfect, easy meal.

Chicken Cordon Bleu Casserole
For the casserole:
  •     1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  •     1/2 pound very thinly sliced deli-style honey ham, rough chopped
  •     1/4  pound thin sliced baby Swiss cheese

For the sauce:
  •     4 tablespoons butter
  •     4 tablespoons flour
  •     3 1/4 cups milk
  •     2 tablespoons fresh squeezed lemon juice
  •     1 tablespoon dijon mustard
  •     1/2 teaspoon smoked paprika
  •     1/4 teaspoon pepper
  •     salt, to taste

For the topping:
  •     6 tablespoons unsalted butter
  •     1 1/2 cups panko bread crumbs
  •     1 1/2 teaspoons crushed dried parsley
  •     salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.

Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.

Things you can do ahead:

1. Shred your chicken a day ahead if you want to.

2. Make the casserole up to the step where you pour on the sauce, cover and refrigerate till the next day. The next day take it out of the fridge for a little while to allow it to take some of the chill off, make up the breadcrumb topping and bake as instructed above.

3. Make the casserole completely the morning of the day you want to serve it. Let it cool completely, cover and refrigerate. That night, take it out of the fridge about an hour before baking to allow the chill to come off a little. Bake again, covered loosely with foil to prevent further browning, at 350 for about thirty minutes to reheat. (I only suggest this last idea because this is what I did the day we made this for the blog; it was a delish dinner for the hubby and I that night and it reheated great.)

The rotisserie chickens at my store tend to be on the smaller side, so I got two that day – they were on sale yaaaay. Good thing I did. One would not have been 5 cups of chicken.

Crunchy Honey Garlic Pork Chops

Made these for dinner this evening and they were fantastic! The sauce for the chops is awesome. Tastes almost identical to Jack Daniels sauce you get at TGIFridays..

Crunchy Honey Garlic Pork Chops

  • 6 to 9 pork chops, not too thick
  • 2 eggs
  • 4 Tbsp water
  • 2 c flour
  • 1 tsp salt and pepper
  • 1 tsp garlic powder
  • canola oil or vegetable for frying

  • 1 1/2 c honey
  • 1/2 c brown sugar
  • 1/2 tsp ginger
  • 1 dash(es)cayenne pepper, or to your taste
  • 1/2 c soy sauce
  • 1 Tbsp garlic, chopped
  • 2 Tbsp butter


  1. Whisk the eggs and 4 tablespoons water in a shallow dish.
  2. Mix the flour, salt, pepper and garlic powder in another shallow dish.
  3. Dip the chops in the flour, then over into the egg, then back over into the flour mixture again.
  4. This is what puts the extra crispy coating on the chops.
  5. Be sure to get plenty of flour on this last coating, then shake them a little and place in a pan with about a half inch of oil.
  6. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
  7. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
  8. Remove from the pan to a 9x13 baking dish.
  9. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and garlic.
  10. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
  11. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side.
  12. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

Creamy Homemade Mac ‘N Cheese

Just made this for dinner and it was DELISH!!!!! I’ve been looking for an easy and yummy recipe for homemade shells and cheese for awhile, and this one is perfect!

Recipe >> Creamy Homemade Mac ‘N Cheese @ smashedpeasandcarrots.com

Brown Sugar Pie

I passed this recipe to my sister, as I do all dessert recipes. One pie seemed to set up ok but was still a little runny in the center, the other is completely runny so it's in the fridge. However, the pie is delicious. We have never heard of a Brown Sugar Pie. We may have to tweak the recipe next time to make sure they set properly but it's definitely a keeper.

Recipe >> Brown Sugar Pie @ asoutherngrace.blogspot.com

Tuesday, July 8, 2014

Decadent Chocolate Cake with Whipped Chocolate Frosting

I made this cake a while ago, and it was amazing! The cake was rich, smooth, and you couldn’t hardly taste the quinoa! (though the quinoa that you could taste left a nutty taste that went great with the flavor) My celiac friends and family loved it and were excited that there was something they could eat! The frosting was indescribable, I didnt have enough time to let the frosting sit in the fridge for a few hours so i ended up putting it in the fridge and mixing it every 20 min or so, and it turned out great!

Recipe >> Decadent Chocolate Cake with Whipped Chocolate Frosting @ melskitchencafe.com

Sweet Potato Chocolate Chip Cookies

Sweet potato chocolate chip cookies- these may be the best healthy clean eating cookie I have ever had! They are moist and soft just the way I like my cookies. The sweet potato acts as a natural sweetener and the addition of nut butter gives them a richness I love.

Here is the recipe rundown-

You will need: baking pan, parchment paper, large bowl, food processor, medium pot, mixing spoon. 
  • 2 cups pureed sweet potato (about 2 medium sweet potatoes)
  • 1/2 cup oat flour (can be sub. w/ another kind of flour)
  • 1/2 cup nut butter (Recipe to homemade Nut Butter)
  • 2 eggs
  • 3 T maple syrup
  • 1 tsp vanilla

  • 1 tsp cinnamon
  • 1 tsp La Boite Yemen #10 (a blend of ginger, cinnamon, and clove- sub with 1/2 tsp ginger, 1/4 tsp clove, and additional 1/4 tsp cinnamon)
  • 1 tsp cacao powder
  • 1/4 tsp allspice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup dark chocolate chips

Preheat oven to 350 degrees.

1. Boil a medium pot of water. Peel and dice sweet potatoes, add to water. Cook till they can be easily forked. Once they are done add to the food processor and pulse till smooth. Let cool.

2. Mix dry ingredients- oat flour, spices, baking soda, baking powder, and salt. Cut in the nut butter with a fork or a pastry cutter if you have one. I ended up using my hands.

3. Add eggs, maple syrup, and vanilla. Mix in sweet potato and then chocolate chips.

4. Scoop onto parchment paper or foil lined baking sheet- I used a mini ice cream scooper. Then press down with a fork.

5. Bake for 15-17 minutes.

These cookies will not disappoint. The sweet potatoes, spices, and chocolate are a decadent combination.
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You Will Never Eat Ice Cream the Same Way Again

Here's an easy way to push your already extraordinary Dreyer's ice cream sundae over the top – a fresh-baked brownie bowl. And the best part? You don't have to wash the bowl since you get to eat it!

Dreyer's Super Sundae Brownie Bowl

  • DREYER'S GRAND NESTLÉ® TOLL HOUSE® Cookie Dough ice cream or SLOW CHURNED® Cookie Dough light ice cream
  • Brownie batter (made from your favorite recipe)
  • 2 muffin tins
  • Cooking spray
  • Chocolate sauce
  • Sprinkles


  1. Follow the directions for your favorite brownie recipe to make the batter.
  2. Spray a muffin tin with cooking spray and add brownie batter to each cup until they're about two-thirds full.
  3. Place in the oven and bake, following your brownie recipe's directions.
  4. In the meantime, spray the bottom half of your second muffin tin with cooking spray.
  5. Once the brownies are baked, remove from the oven and immediately press the second muffin tin into the brownies. Keep both tins pressed together until the brownies are cool.
  6. Add a scoop of ice cream and top with chocolate sauce and sprinkles for the finishing touch!

Sugar Cookie Lemon Tarts

I vaguely remember that Lauren Conrad shared the link to the Inquiring Chef and found it really interesting because it wasn’t just a recipe but a post on millennials and what people do after doing some obligatory travelling and then returning home.

She spends some of her Saturday afternoons baking and she shared the tarts as one of those recipes.

Not one to brag *ahem* but these turned out perfectly on the first bake. Such a simple recipe to follow, I was surprised at how easy the cookie crust was and how the filling baked nicely.

The dough was straightforward to make and I would certainly recommend trying to keep it in the fridge for the full half an hour, I made two batches of this and the second time I didn’t leave it in as long and was a lot stickier when moulding into the bun tins.

The lemon filling was probably fiddly just for the pure reason that I had to separate the yolks from the white and put them in the right bowl.

Pour in the filling bang in the oven and they’re done in 12 minute on the dot. Sprinkle over some icing sugar and a squirt of whipped cream for decoration!

Recipe >> SUGAR COOKIE LEMON TARTS @ inquiringchef.com

Monday, July 7, 2014

Inside Out Caramel Apples Slices

Inside Out Caramel Apples Slices

  •     3 whole Large Granny Smith Apples (or Any Apple Of Your Choice)
  •     1 whole Large Lemon
  •     2 cups Caramel Squares, Unwrapped
  •     2 Tablespoons Corn Syrup
  •     ¼ cups Chopped Pecans (optional)
  •     Chocolate Sauce (optional)

Note: these are still sticky and slightly messy, just like a traditional caramel apple. And totally worth it!
  1.     Cut your apples in half and use a melon baller to scoop out the insides, leaving the walls intact at about 1/2 to 1/4 inch thickness.
  2.     Squeeze the juice from the lemon onto the apples and allow to set. (This will keep them from turning brown right away.)
  3.     To make the caramel sauce, melt the caramel squares in a sauce pan over low heat, with the corn syrup. Allow to cool for about 10-15 minutes.
  4.     Using a paper towel, wipe your apples down, removing the lemon juice as much as possible. (Important: if the inside of your apple is too wet, the caramel won’t stick.)
  5.     Pour the caramel into the hollowed out apples until just below the top. Sprinkle with pecans (if you desire). Be sure to stray away from nuts if allergies are of concern!!
  6.     Chill in the refrigerator until the caramel has set, about 20 minutes. Cut into slices and drizzle with chocolate sauce, if desired.

The World's Best Chicken

I’ve made this a few times now with different variations! The first time was exactly as written (and 40 mins) and it was perfect. The next I only had apple cider vinegar, still perfect lol. Then the next time I did it with apple cider vinegar and only had honey mustard, still good I just used a bit less maple syrup. I also only use REAL maple syrup, that’s key for cutting the sweetness down. :) It’s definitely sweeter with honey mustard and I prefer the dijon, but it’s still good and my son loved it especially haha. :) But even with dijon, he loves it and he’s only 2!

Recipe >> The World's Best Chicken @ rachelschultz.com

Chocolate Bundt Cake

There are 1,000 things I could say about chocolate bundt cake when it’s around. But I usually don’t say anything because my mouth is full of chocolate cake… and it’s rude to talk while you’re eating. Katie calls it, “Death by chocolate cake” (click here to read why), but it’s moist, fudgy, and it’s a chocolate bundt cake! As if that wasn’t reason enough, you’ll be able to walk straight into the kitchen and start baking since you probably have all of the ingredients necessary to make this. Get the recipe and instructions from Live Craft Eat.

Foil-Pack Chicken & Artichoke Dinner

This low-cal chicken and artichoke dish also boasts easy cleanup—a win-win-win!

Foil-Pack Chicken & Artichoke Dinner

  • 3 cups  instant white rice, uncooked
  • 3 cups  warm water
  • 6 small  boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
  • 1 can  (13-3/4 oz.) artichoke hearts, drained, quartered
  • 2 large  tomatoes, chopped
  • 1/2 cup  KRAFT Zesty Italian Dressing
  • 1/4 cup  pesto


HEAT oven to 400°F.

MIX rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

BAKE 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.


Cooking Know-How
If the chicken breasts in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.

How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.


French Coconut Pie

This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!

French Coconut Pie

  •     3 whole Eggs, Beaten
  •     1-½ cup Sugar
  •     1 cup Flaked Coconut
  •     1 stick Butter, Melted
  •     1 Tablespoon White Vinegar
  •     1 teaspoon Vanilla Extract
  •     1 pinch Salt
  •     1 whole 9" Uncooked Pie Shell


Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Banana Cake with Cream Cheese Icing

This cake is wake up in the middle of the night thinking about it good...
Sneak a piece in the closet good...
Make funny involuntary moaning noises while eating it good!
Hide the last piece from your very own children good!!!!!

When I found this recipe on Recipezaar, I thought it looked yummy.
Then when I saw it has almost 500 five-star ratings, I knew I had to try it!

The method is kinda kooky.
The cooking temp is strange.
The ingredients are super-simple.
This cake is impossibly moist.

And.. it is one of the BESTEST cakes I've ever made!

Follow the directions, even though they make ya say. "huh?"
You'll be glad you did!

Oh! and it's best the next day!
So, make it early!

Even those who hate banana bread will love this simple cake!
It's NOT the same thing!


Banana Cake with Cream Cheese Icing
SERVES 16 , 1 9x13 pan or 1 bunt.

  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups icing (or powdered) sugar

Garnish (optional)

chopped walnuts

  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake. in preheated 275 F. degree oven.
  10. Check it in about one hour, Bake until a toothpick inserted in center comes out clean. (it took my bunt 1 hour and 15 min)
  11. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  12. For the frosting, cream the butter and cream cheese until smooth.
  13. Beat in 1 teaspoon vanilla.
  14. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  15. Spread on cooled cake.
  16. Sprinkle chopped walnuts over top of the frosting, if desired.
  17. ENJOY!
**Tip** I like my cream cheese icing better than this recipe, so next time, I'll use mine.
It's wonderful served chilled or room temperature!

Cream Cheese Pound Cake

Cream Cheese Pound Cake

  • 3/4 lb Butter
  • 3 cup Sugar, granulated
  • 1/2 lb Cream cheese
  • 6 large Eggs
  • 3 cup Cake flour, sifted
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla extract
  • 1 tsp Almond extract

  1. Preheat oven to 325°F.
  2. Cream butter, sugar and cheese.
  3. Add salt, vanilla and almond extract, and mix well.
  4. Add eggs, one at a time.
  5. Stir in flour, just enough to incorporate.
  6. Spoon into a greased tube pan.
  7. Bake in for 1 1/2 hours.
  8. Cool for 15-20 minutes, then invert cake onto a serving dish, and remove the tube pan. If you wait too long, it will stick.

Salted Caramel Frosting

My mom used to make this all the time... it was what I requested for my birthday cake (Chocolate of course) The icing would get a little hard and we would poke a hole in the icing and pour cold milk into the little hole and have a soppy chocolate cake with caramel icing...

Recipe >> Salted Caramel Frosting @ bloomingonbainbridge.com

Aunt Val's Caramel

I made this for my son's 1st birthday party (carnival theme). It got RAVE reviews. My cousin has since made about 15 batches for the nurses she works with. I am about to use the caramel in teacher gifts too. We can't get enough!

Recipe >> Aunt Val's Caramel @ prettyprovidence.com

Skinny No-Bake Peanut Butter Pie

I made this for a BBQ this weekend. I used the PB2 - same amount as the recipe calls for (1/3 cup) - just followed the directions on the jar to mix it with water and make 1/3 cup. I didn't have a problem with it being gooey or collapsing after being in the fridge, although I made it the night before so maybe that's why. Anyway, this was AMAZING, everybody loved it and was asking for the recipe. I will DEFINITELY be making this again for future parties, and I'm thinking about trying it with the chocolate PB2. It tasted like a candy bar.. and next time I may also try freezing it just for a different texture. But it is amazing!!

Recipe >> Skinny No-Bake Peanut Butter Pie @ skinnytaste.com

Sunday, July 6, 2014

Cream Cheese-Filled Banana Bread

I loved making this! My first time making any bread really. I had some bananas that were getting too ripe for my taste and I went on a hunt for what to do with them. Found your recipe, had all the ingredients and gave it a shot! Turned out amazing! Instead of sour cream/greek yogurt, I used a vanilla yogurt, kept it moist and gave it a nice flavor..

Recipe >> Cream Cheese-Filled Banana Bread @ averiecooks.com