Chocolate Peanut Butter Pudding Dessert

Chocolate Peanut Butter Pudding Dessert

1 cup all purpose flour
1/2 cup cold butter, cubed
1 1/2 cups chopped cashews, divided (you can substitute your favorite nut)
1 8oz package of cream cheese, softened
1/3 cup creamy peanut butter
1 cup confectioners’ sugar
1 12oz container of frozen whipped topping, thawed, divided
2 2/3 cups cold milk
1 package instant chocolate pudding mix (3.9 oz)
1 package instant vanilla pudding mix (3.4 oz)
1 candy bar, milk chocolate, coarsely chopped

Place butter and flour in a food processor until mixture resembles coarse crumbs.
Add 1 cup cashews; pulse a few times until combined.
Press into a greased 13 x 9 x 2 inch baking dish.
Bake at 350 degrees F for 25-30 minutes or until golden brown.
Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, peanut butter and confectioners’ sugar until
smooth. Fold in 1 cup whipped topping. Spoon over crust.
In another bowl, whisk milk and both pudding mixes for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread over cream cheese layer.
Top with remaining whipped topping.
Sprinkle with chopped candy bar and remaining cashews.
Cover and refrigerate for at least 1 hour before serving.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 399.6 calories; 57% calories from fat; 26.9g total fat; 30.3mg cholesterol;
446.5mg sodium; 348.7mg potassium; 32.9g carbohydrates; 1.6g fiber; 11.1g sugar; 10.4g
protein.

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Posted in: Cookies

Banana Nut Muffins

What do you do when you have over-ripened bananas? You make muffins !!

Banana Nut Muffins

1/4 cup butter
1/2 cup sugar
1 egg
3/4 cup mashed ripe banana
1/2 tsp vanilla extract
1 cup all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/8 tsp ground cinnamon
1/4 cup chopped walnuts

In a small mixing bowl, cream butter and sugar. Beat in the egg, banana and vanilla.
Combine the flour, baking powder, baking soda, salt, and cinnamon.
Add to creamed mixture just until moistened. Fold in walnuts.
Coat muffin cups with nonstick cooking spray. Fill two-thirds full iwth batter.
Bake at 350 degrees F for 23-25 minutes or until a toothpick comes out clean. Cool for 5 minutes
before removing from pan to a wire rack.

Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts
Nutrition (per serving): 281.6 calories; 37% calories from fat; 12.1g total fat; 61.2mg cholesterol;
138.6mg sodium; 164.7mg potassium; 40.1g carbohydrates; 1.7g fiber; 20.5g sugar; 4.6g protein.
Cooking Tips
If batter does not fill all the muffin cups, fill the empty ones about halfway with water.
Try using half whole-wheat flour for a heartier muffin.
Make sure the bananas are very ripe and soft.

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Posted in: Cookies,Fruit

PINEAPPLE UPSIDE−DOWN CAKE

PINEAPPLE UPSIDE−DOWN CAKE

1 (14 oz.) can unsweetened crushed
pineapple in juice, undrained
1/4 C. pecan pieces (optional)
2 T. lemon juice
1 3/4 tsp. Equal Measure or 6 pkg. sweetener
or 1/4 C. Spoonful
1 tsp. cornstarch
4 T. margarine (at room temperature)
3 1/2 tsp. Equal Measure or 12 pkg.
sweetener or 1/2 C. Spoonful
1 egg
1 C. cake flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground ginger
1/3 C. buttermilk
Drain pineapple, reserving 1/4 cup juice.
Mix pineapple, pecans,1 tablespoon Equal and cornstarch in bottom of 8−inch
square or 9−inch round cake pan; spread mixture evenly in pan.
Beat margarine and Equal in medium bowl until fluffy; beat in egg.
Combine flour, baking powder, baking soda and spices in small bowl. Add to
margarine mixture alternately with buttermilk,1/4 cup reserved pineapple juice
and remaining 1 tablespoon Equal, beginning and ending with dry ingredients.
Spread batter over pineapple mixture in cake pan. Bake in preheated 350ºF oven
until browned and wooden pick inserted in center comes out clean, about
25 minutes. Invert cake immediately onto serving plate. Serve warm or at room
temperature. Yields 8 servings.
NOTE: If desired, maraschino cherry halves may be placed in bottom of cake
pan with pineapple mixture.
Nutritional information per serving: cals:156, prot:3 g, carbos:22 g, fat:7 g,
choles:27 mg, sod:257 mg

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Posted in: Cookies

Bath Cookies

Bath Cookies

2 cups finely ground sea salt1/2 cup baking soda1/2 cup cornstarch2 tbs. light oil1 tsp. vitamin E oil2 eggs5-6 drops essential oilPreheat oven to 350 F. Mix together all the ingredients. Take a teaspoonof the dough and roll it gently into a ball about 1" in diameter. Continuedoing this with all the dough and place the balls on an ungreased cookiesheet. (You can decorate the cookies with clove buds, anise seeds, or driedciturs peel if you wish.) Bake the cookies for 10 minutes, until they arelightly browned. Do not overbake. Allow the cookies to cool completely.To use, drop 1 or 2 cookies into a warm bath and allow to dissolve. Do noteat! Yield: 24 cookies, enough for 12+ baths.

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Posted in: Cookies