Pumpkin Swirl Bread

Pumpkin Swirl Bread

Ingredients
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk
BREAD:
3 cups sugar
1 can (15 ounces) solid-pack pumpkin
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates
OPTIONAL TOPPINGS:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
Additional chopped walnuts

Directions
Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans.
In a small bowl, beat filling ingredients until smooth.
In a large bowl, beat sugar, pumpkin, eggs, oil and water until well
blended. In another bowl, whisk flour, pie spice, soda, cinnamon,
salt, baking powder, nutmeg and cloves; gradually beat into pumpkin
mixture. Stir in walnuts, raisins and dates.
Pour half of the batter into prepared pans, dividing evenly. Spoon
filling over batter. Cover filling completely with remaining batter.
Bake 65-70 minutes or until a toothpick inserted in bread portion
comes out clean. Cool 10 minutes before removing from pans to wire
racks to cool completely. Wrap in foil; refrigerate until serving.
Just before serving, if desired, in a small bowl, mix confectioners’
sugar, vanilla and enough milk to reach a drizzling consistency.
Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16
slices each).

Low Carb Banana Bread

Low Carb Banana Bread

Ingredients
2 medium bananas, very ripe
3 eggs
2 tablespoons oil
water
1/2 cup Truvia
2 cups almond meal
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts (optional)
Yield: 12 slices

Preparation
Preheat oven to 350 degrees F.
Butter a loaf pan (I used the clay type)
If you have a 2-cup liquid measuring cup, use it, as this makes it easier to measure the wet ingredients.
1. Roughly mash the bananas, and put in 2-cup measuring cup. The banana should be about a cup, but the exact measurement isn't important. The main thing is that all the wet ingredients together will total 2 cups.
2. Add eggs and oil to cup. If you are using liquid sweetener, put that in as well. Then finish filling the cup to the 2-cup line with water. (If you only have a 1-cup measuring cup, just divide it up.)
3. Put almond meal, baking powder, and salt in bowl (and powdered sweetener if you are using it) and stir to combine.
4. Add wet ingredients, and beat for 2-3 minutes. Stir in walnuts if you are adding them.
5. Pour batter into loaf pan and smooth the top. Bake for 45-55 minutes, or until an inserted toothpick comes out clean.
6. Cool for 10-15 minutes, and remove from pan. Cool completely before slicing.

Oven-Baked Frito Pie

Oven-Baked Frito Pie

Ingredients

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Instructions

Cook ground beef until meat is browned; drain.

Stir in beans, tomato sauce, diced tomatoes, taco seasoning mix and 1/4 c. of cheese.

Sprinkle 1 cup corn chips in bottom of 8x8 baking dish.

Cover with chili beans.

Bake at 350 for 20 minutes.

Spread sour cream over chili.

Top with remaining corn chips and cheese.

Bake 4-5 minutes longer.

S'mores-Dipped Apples

S'mores-Dipped Apples

Ingredients
8 large Granny Smith apples
8 wooden pop sticks
2 tablespoons butter
2 packages (16 ounces each) large marshmallows
2 cups coarsely crushed graham crackers
1 package (11-1/2 ounces) milk chocolate chips

Directions
Line a baking sheet with waxed paper; generously coat waxed paper
with cooking spray. Wash and dry apples; remove stems. Insert pop
sticks into apples.
In a large heavy saucepan, melt butter over medium heat. Add
marshmallows; stir until melted. Dip apples, one at a time, into
warm marshmallow mixture, allowing excess to drip off. Place on
prepared baking sheet and refrigerate until set, about 15 minutes.
Place graham cracker crumbs in a shallow dish. In top of a double
boiler or a metal bowl over barely simmering water, melt chocolate
chips; stir until smooth. Dip bottom half of apples in chocolate;
dip bottoms in cracker crumbs. Place on baking sheet. Refrigerate
until set. Yield: 8 servings.
www.tasteofhome.com

Caramel Crunch Bars

Caramel Crunch Bars

What You Need

4-1/2 graham crackers
1pkg. (11 oz.) Caramel Bits
2Tbsp. milk
1/2cup COCKTAIL Peanuts
1/2cup -Miniature Marshmallows
1/2cup coarsely crushed pretzels
1pkg. (4 oz.) Semi-Sweet Chocolate, melted

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides; spray foil with cooking spray. Place grahams on bottom of pan, cutting to fit if necessary.

MICROWAVE caramel bits and milk in microwaveable bowl on HIGH 2 min. or until caramel bits are completely melted and mixture is blended, stirring every 30 sec. Pour over grahams; top with next 3 ingredients. Drizzle with chocolate.

REFRIGERATE at least 1 hour. Use foil handles to remove dessert from pan before cutting into bars to serve.
www.kraft.com

Bacon Cheeseburger Dip

Bacon Cheeseburger Dip (careful~ this is addicting!)

1/2 pound ground beef
8 bacon strips (cut into chunks)
1/2 diced onion
1 clove garlic - chopped
4 oz cream cheese (softened)
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded

Pre-heat oven to 350º. Cook ground beef; drain.

Cook bacon until crispy (drain; keep 1-1/2 T grease in pan).

Saute onion and garlic in grease. In a large bowl mix cream cheese, sour cream, mayonnaise, cheese, Worcestershire and ketchup. Add beef, bacon, onions and garlic to mixture above and stir until combined.

Pour into baking dish and bake for 15-20 minutes.
~Enjoy!

Panera Bread Broccoli Cheddar Soup

Panera Bread Broccoli Cheddar Soup Copycat Recipe
Makes about 4 servings

1/2 stick of butter (1/4 cup)
1/2 of a medium yellow onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled and chopped small
4 cups broccoli florets (about 1 head)
2 1/2 cups grated cheddar cheese (about 8 ounces)
Salt and Pepper to taste
Bread Bowls (Recipe Here!)

Cook the butter, onion, and garlic on about medium heat until tender.
Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.
Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.


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Sunday Chops and Stuffing

Sunday Chops and Stuffing

Ingredients
2 cups water
2 celery ribs, chopped (about 1 cup)
7 tablespoons butter, divided
1/4 cup dried minced onion
6 cups seasoned stuffing cubes
1 tablespoon canola oil
6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium tart apples, sliced
1/4 cup packed brown sugar
1/8 teaspoon pumpkin pie spice
Directions
Preheat oven to 350°. In a large saucepan, combine water, celery,
6 tablespoons butter and onion. Bring to a boil. Remove from heat;
stir in stuffing cubes. Spoon into a greased 13x9-in. baking dish.
In a large skillet, heat oil over medium heat. Brown pork chops on
both sides. Arrange over stuffing. Sprinkle with salt and pepper. In
a small bowl, toss apples with brown sugar and pie spice; place over
pork chops. Dot with remaining butter.
Bake, uncovered, 25-30 minutes or until a thermometer inserted in
pork reads 145°. Let stand 5 minutes before serving. Yield: 6
www.tasteofhome.com
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Brownie Swirled Peanut Butter Oreo Cookies

Brownie Swirled Peanut Butter Oreo Cookies

Peanut Butter and Oreos. Need I say more?!!"

Ingredients
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cups flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
8 Oreo cookies, broken into pieces
18 1/3 ounces brownie mix, of choice

Directions
Preheat oven to 375°F
Cream the butter and sugars until well combined. Add in peanut butter until well combined. With mixer on low beat in egg and vanilla until smooth.
Sift flour, baking soda and powder, and salt into a large bowl. With mixer on low slowly add in dry ingredients and broken oreos until just combined. Pour cookie dough onto a rimmed cookie sheet and press to about ½ inch thick, doesn’t have to be totally flat or reach edges of cookie sheet, just spread out.
Prepare brownie mix according to package directions. Take 3 tablespoons of brownie batter and drizzle evenly over cookie dough. Take a toothpick and gently swirl brownie batter into cookie dough only a few times. You should be able to see clear brownie swirls.
With a medium cookie scoop, scoop cookie dough with brownie swirls onto a parchment or silpat lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through but still soft. Let cool for 3 minutes on baking sheet before transferring to a cooling rack to cool. Serve and enjoy!
**Save and bake the remaining brownie batter after cookies are done baking at 350°F according to package directions***.

Cream Cheese Carrot Muffins

Cream Cheese Carrot Muffins

Ingredients

    1 can (15 ounces) sliced carrots, drained
    1-3/4 cups all-purpose flour
    1 cup sugar
    1-1/4 teaspoons baking soda
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/8 teaspoon each ground allspice, cloves and nutmeg
    1 egg
    1/3 cup canola oil
    FILLING:
    1 package (8 ounces) cream cheese, softened
    1 egg
    1/4 cup sugar

Directions

    Place carrots in a food processor; cover and process until smooth. In
    a large bowl, combine the flour, sugar, baking soda, salt and
    spices. In a small bowl, whisk the pureed carrots, egg and oil; stir
    into the dry ingredients just until moistened.
    Fill 12 greased muffin cups one-third full. In a small bowl, beat the
    filling ingredients until smooth. Drop by tablespoonfuls into the
    center of each muffin. Top with remaining batter.
    Bake at 350° for 20-25 minutes or until a toothpick inserted near
    the center comes out clean. Cool for 5 minutes before removing from
    pan to a wire rack. Serve warm. Refrigerate leftovers. Yield: 1
    dozen.
www.tasteofhome.com

Rice Krispie Treat Pumpkins!

Great fun for the Kids to do!!!
Rice Krispie Treat Pumpkins!

Ingredients:
1 Stick Butter
2 (10 oz). Packages Marshmallows
12 C. Rice Crispy Cereal
1 tsp. Yellow Food Color
1/4 tsp. Red Food Color
Green Decorating Icing in Tube
Black Decorating Icing in Tube
Decorating Tips
Tootsie Rolls

Preparation:
In a pot on low heat melt the butter then stir the marshmallows in until they have dissolved.
Next, add the food coloring into the mixture and stir until the mixture is a uniform orange color.
Add Rice Crispy cereal to the mix and stir them until they are completely coated in our marshmallow, food coloring mix.
Shape the mixture into balls either your hands or a spoon.
Place the balls in the refrigerator and leave there until is has become completely chilled and is form.
Once firm, using the black and green icing, decorate your pumpkins with leaves and add a tootsie roll as your stem.
COOL!

Broccoli Salad

Broccoli Salad

"This is always a HIT with guests. I make this everytime we have a get together and the bowl is always left empty!!"

Ingredients

1 -2 head fresh broccoli ( do not use frozen!)
1/2 cup red onion, chopped
1/2 lb bacon
2 1/2 tablespoons vinegar
1 cup Hellmann's mayonnaise
1/3 cup sugar
1 1/2 cups grated mozzarella cheese

Directions
Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
Chop up top of broccoli into bite size pieces.
Mix broccoli, onions, bacon and mozzarella in large bowl.
In separate bowl combine vinegar, sugar and mayo.
Pour over broccoli mixture and toss to coat.
Best if made a day ahead.
courtesy of www.food.com

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Funeral Sandwiches

Funeral Sandwiches
(I might need to find another name)

Dinner rolls*
24+ slices Black Forest Ham (I used Castlewood brand from Sam's, deli ham would be great too)
24 slices Swiss Cheese (I used the pre-sliced Tillamook, and cut the slices into smaller squares, then also used the edge pieces, 2 edge slices per sandwich)

Slice rolls, if needed.  Squeeze 24 rolls on an 11x15 inch sheet pan (it's okay if they are touching).  Place one slice of ham (some of my slices were super thin, so I added another half slice with those) and one slice of cheese on the bottom half of each roll, then replace tops.

*Most recipes I found called for King's Hawaiian Rolls.  I am not a fan of their texture and sweetness, so I opted to go for the dinner rolls from Sam's Club.  They were perfectly chewy (not spongey) and perfectly sweet with the following sauce.

Sauce of yumminess:
1 cube butter, melted
1/4 cup brown sugar
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 Tbs. poppy seeds (I used slightly less - they are mostly for aesthetics, I think)
1 tsp. onion powder

Mix together with a small whisk.  Brush tops of ham and cheese rolls liberally with sauce, then pour remaining sauce over all.  Cover pan with foil and refrigerate for 4 to 24 hours.  Preheat oven to 350 degrees.  Bake rolls, covered, for 10 minutes, then remove foil and bake another 10 to 15 minutes until the tops are golden brown.

Since I was making these for a crowd, here are the quantities I used:

3 bags of Sam's dinner rolls (I think there are 36 rolls per bag)
3 pkgs. of Castlewood thinly sliced Black Forest Ham (Sam's)
1-1/2 pkgs. of Tillamook pre-sliced Swiss cheese (Sam's)

That made 4 sheet pans of rolls (96 total), with a few plain rolls left over, which was perfect for guests who may not want/like ham and cheese (only my cute 4 yr. old neighbor friend preferred a pb&j).

Super Simple Pot Roast

Super Simple Pot Roast
.
Ingredients:...
3 -5 lbs chuck roast or 3 -5 lbs chuck tender roast
1 (1 1/4 ounce) envelope Lipton onion mushroom dry soup mix
1 (10 1/2 ounce) can cream of mushroom soup
1 (14 ounce) can beef broth
1 beef bouillon cube
.
Directions:

1. Place soups in crock pot and whisk together.
2. Add remaining ingredients to crock pot.
3. Cover and turn on high for 6-8 hours.
4. Serve with rice or potatoes.

Low Fat Crock Pot Chicken Taco Soup

Low Fat Crock Pot Chicken Taco Soup

"A delicious healthy meal that is so easy to make. This is a combination of several great recipes that I have tried. The cooking aroma is very enticing."

Ingredients

1 1/2 cups vegetable broth
1 1/2 lbs boneless skinless chicken breasts
2 (16 ounce) cans pinto beans, rinsed and drained
2 (16 ounce) cans kidney beans, rinsed and drained
1 1/2 cups frozen corn
1 1/2 cups frozen okra
1 (10 ounce) cans Rotel tomatoes & chilies
1 (14 1/2 ounce) cans Mexican-style tomatoes
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
1 red pepper, chopped
1 green pepper, chopped
2 cups celery, chopped
1 yellow onion, chopped
1 (1 1/2 ounce) envelopes taco seasoning mix ( no MSG, reduced salt)

Directions

Stir the envelope of taco seasoning mix with vegetable broth in a 6 quart crock-pot.
Remove fat from chicken breast and add to crock-pot.
Cook on low about four hours and shred chicken using two forks.
Add all other ingredients to crock-pot.
Stir.
Cook on high for 2 hours or low for 4 hours.
Garnish with chopped green onions, fat free sour cream, or Melissa’s Soy Shreds cheddar.
source:www.food.com

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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce 

 

Chicken:
1/4 teaspoon freshly cracked pepper
3 pounds chicken wingettes and drummettes
12 slices bacon, cut in half crosswise
Bourbon Sauce:
1/2 cup ketchup
1/2 cup bourbon
1/4 cup packed brown sugar
2 tablespoons soy sauce
3 cloves garlic, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon red pepper flakes

Instructions

1. Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
2. Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
3. Place bacon-wrapped chicken pieces on cookie sheets, bacon end down.
4. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven.
5. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
6. Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes.
7. Remove from heat; set aside.
8. In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

Adapted form Recipe Goldmine

Pasta with Classic Bolognese Sauce

 

If you can’t find meatloaf mix, use 6 ounces (85 percent lean) ground beef and 6 ounces ground pork.

5 tablespoons unsalted butter
2 tablespoons finely chopped onion
2 tablespoons minced carrot
2 tablespoons minced celery
12 ounces meatloaf mix

Salt and pepper
1 cup whole milk
1 cup dry white wine
1 (28‑ounce) can whole peeled tomatoes, drained with juice reserved, tomatoes chopped fine
1 pound fettuccine or linguine
Grated Parmesan cheese

1. Melt 3 tablespoons butter in Dutch oven over medium heat. Add onion, carrot, and celery and cook until softened, 5 to 7 minutes. Stir in meatloaf mix and 1/2 teaspoon salt and cook, breaking up meat with wooden spoon, until no longer pink, about 3 minutes.
2. Stir in milk, bring to simmer, and cook until milk evaporates and only rendered fat remains, 10 to 15 minutes. Stir in wine, bring to simmer, and cook until wine evaporates, 10 to 15 minutes.
3. Stir in tomatoes and reserved tomato juice and bring to simmer. Reduce heat to low so that sauce continues to simmer just barely, with occasional bubble or two at surface, until liquid has evaporated, about 3 hours. Season with salt to taste. (Sauce can be refrigerated for up to 2 days or frozen for up to 1 month.)
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and remaining 2 tablespoons butter and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve with Parmesan.

 

Bacon Cheeseburger Puffs

Bacon Cheeseburger Puffs

Ingredients
1/2 pound ground beef
1 1/2 cups biscuit/baking mix (Bisquick)
2 cups shredded Cheddar cheese
3 oz bacon pieces
6-7 Tbps buttermilk
No Bisquick - here's a scratch biscuit mix recipe (6 cups)
5 cups flour
¼ cup baking powder
2 Tbsp. sugar
1 tsp. salt
1 cup butter or margarine

Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
Store in an airtight container for up to 6 weeks or in the freezer for longer storage.
Directions
Preheat oven to 400 degrees.
In a skillet, cook and crumble ground beef until no longer pink; drain. In a bowl, combine biscuit mix, bacon and cheese; stir in cooked beef. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. (I used a medium cookie scoop) Place 2 inches apart on ungreased baking sheets.
Bake for 12-15 minutes or until puffed and golden brown. Cool on wire racks.
Baked puffs may be frozen; reheat at 400 degrees F for 7-9 minutes or until heated through (they do not need to thawed first).
source:www.myfridgefood.com



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Pecan Cake Bars

Pecan Cake Bars

2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt

For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.

Scrumptious Baked Potato Soup

Scrumptious Baked Potato Soup

Never boil a cream based soup. Heat it just to the boiling point, then remove from heat. Boiling it will cause your soup to curdle."

Ingredients
1/4 cup butter or 1/4 cup margarine
1/2 cup chopped onion
2 minced garlic cloves
1/4 cup all-purpose flour
1 (14 1/2 ounce) cans chicken broth
1 1/2 cups heavy cream
1 lb russet potato, baked ( about 3 medium)
salt, to taste
fresh ground black pepper, to taste
5 slices bacon, cooked and crumbled
3/4 cup shredded cheddar cheese
sliced green onion

Directions
Melt butter in large heavy bottomed saucepan over medium heat.
Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
Stir in flour.
Gradually stir in broth and heavy cream.
Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
Dice remaining potato skin and potato(es); add to soup. Heat through.
Season with salt and pepper. Top each serving with bacon, cheese and green onion.
source:www.food.com

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Cube Steak and Gravy (Crock Pot)

"This dish is excellent when served with mashed potatoes or rice."

Ingredients

• 2 lbs cube steaks
• salt
• pepper
• flour ( for dredging)
• 1 (1 ounce) package onion gravy mix
• 1 (10 1/2 ounce) cans cream of mushroom soup
• 2 cups water

Directions

1. Salt and pepper the steak to your liking, then dredge in the flour.
2. Fry steak until brown and place in crock pot.
3. Add water, soup, and gravy mix.
4. Cover and cook on low 6 to 8 hours.
5. Serve with mashed potatoes or rice.

Mom's Apple Crisp

Mom's Apple Crisp

Ingredients
3 -4 large apples
1/2 cup flour
3/4 cup brown sugar
1/2 cup butter
3/4 cup quick-cooking rolled oats

Directions
Peel apples and remove cores.
Slice apples into thin slices and put into lightly greased casserole dish.
Mix sugar and flour together.
Cut in butter until you have course crumbs.
Stir in oats and pour over apples.
Bake at 350°F for 35 minutes.
source:www.food.com

Easy Banana Muffins

Ingredients

3 large bananas
1/2 cup white sugar
1 egg
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1/3 cup melted butter
1/2 teaspoon salt (optional)
nuts (optional)
chocolate chips (optional)

Directions
Mash bananas, add sugar and the slightly beaten egg.
Stir in melted butter.
Stir in dry ingredients.
Spoon into medium size muffin pan (I use the paper muffin cups inside pan).
Bake 20 minutes at 350F degrees - 375F degrees.

Sweet and Salty Chocolate Chip-Maple-Peanut Bars

Sweet and Salty Chocolate Chip-Maple-Peanut Bars

Ingredients
1 roll refrigerated chocolate chip cookie dough

1/3 cup Extra Crunchy Peanut Butter
3 teaspoons Maple Extract
1 cup vanilla creamy ready-to-spread frosting
1/2 cup salted cocktail peanuts, coarsely chopped
2 tablespoons toffee bits
1 Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 9-inch square pan with Crisco® Original No-Stick Cooking Spray.
2 In large bowl, break up cookie dough. Add peanut butter and 2 teaspoons of the maple extract. Beat with electric mixer on low speed 1 to 2 minutes or until well blended. Press dough evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely in pan on cooling rack, about 30 minutes.
3 Meanwhile, in small bowl, mix frosting and remaining 1 teaspoon maple extract until smooth. In another small bowl, mix peanuts, toffee bits and 1/2 teaspoon salt. Spread frosting evenly over cooled bars. Sprinkle with peanut mixture; press in lightly. Refrigerate about 30 minutes before cutting. Cut into 4 rows by 4 rows. Store covered.
source:www.pillsbury.com

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