Green PB Banana Chocolate Smoothie

My afternoon snack often includes a smoothie of some variation.  Here is a great one for when I have a chocolate craving.

1 frozen Banana
1 large handful of spinach
2 heaping spoons of cocoa powder
1 Tbsp natural peanut or almond butter
Agave or honey to taste
Water (enough to cover)

Peanut Butter Chocolate Bars

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Read more at http://www.the-girl-who-ate-everything.com/2009/03/peanut-butter-chocolate-bars.html#Prs2WiTPHpOxMFJu

Ingredients

• 1 (18.25) package plain yellow cake mix
• 1/2 cup butter, melted
• 1 cup creamy peanut butter
• 2 eggs
• 1 (12 oz) package semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 2 Tablespoons butter
• 2 teaspoons vanilla
• 1 cup coconut (optional...my sister did not like the texture of it in there)

Instructions

1. Preheat oven to 325 degrees.
2. Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla and coconut.
4. Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Flourless Zucchini Brownies

I have to say. just like Healthy Deep Dish Cookie, I made with chickpeas, I was skeptical about these as well.  But honestly, they were delishish AND they met the approval of men, women and children at a summer gathering.  I DID add mint chocolate icing to them ;-)...that might have helped...

These are flourless...can you believe it???

• 1 cup of almond butter.
• 1 1/2 cup of grated or chopped zucchini. I used a shredder and then chopped it up into really small pieces.
• 1/3 cup honey
• 1 egg
• 1 tsp of vanilla
• 1 tsp of baking soda
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• 1 cup of dark chocolate chips.

Directions:

1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9x9 baking pan.
4. Bake for 35-45 minutes, or until a toothpick comes out clean.

You can add icing to top or you can serve as is


original recipe found on Delighted Momma

Saltine Toffee

Ingredients:

• 40 saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans/walnuts, if desired (I like it without)

Directions:
Preheat oven to 400 degrees. Line cookie sheet with foil and spray with non-stick cooking spray. Line cookie sheet with saltine crackers in single layer.
In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
Bake at 400 degrees for 5 to 6 minutes, or until toffee is bubbly. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts, if desired. Cool completely and break into pieces.


~From "Make Life Delicious" blog

Amish Starter Banana Chip Bread

In a bowl combine:
1 cup Amish starter
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
3 mashed bananas (I use the defrosted ones from my freezer)

In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tbsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup chocolate chips

Add dry ingredients to wet ingredients. Mix and pour into two well greased bread pans. Bake at 350 degrees for 50 mins - 1 hour.

Sex In A Pan - THE DESSERT!!!!!

CRUST:

1/2 c. butter
1 c. flour
1/4 c. sugar

Cut butter into flour and sugar. It should resemble fine crumbs. Press into 10 inch square or 9x13 inch pan. Bake at 325 for 25 minutes. Let cool.

1ST LAYER:

2 pkgs. (250 gr. each) cream cheese
1/2 c. sugar
1 tsp. vanilla
1 tub Cool Whip (500 ml.)

Beat sugar and cream cheese until smooth. Stir in vanilla and Cool Whip. Spread on base.

2ND LAYER:

3 c. milk
1 pkg. (6 portion size) chocolate pudding (instant)
1 pkg. (6 portion size) vanilla pudding (instant)

Mix each pudding with 1/2 of the milk. Mix until thickened. Fold two puddings together just until marbled effect. Spread over first layer.

3RD LAYER:

1 (250 ml.) Cool Whip or whipped cream
1 Chocolate bar grated

Spread Cool Whip over 2nd layer. Sprinkle with chocolate. Refrigerate until served

Valentine's Day Entertaining

Please note that I have posted an update on this recipe here

With Valentines Day just around the corner, I thought it would be an idea to look for some Valentine-y treats. I have not tried this recipe yet, but I thought that they sounded really good. I think I will add it to our dinner on V Day.

V Day is usually spent at home. I find litle romance in a crowded restaurant. I would rather spend evryday day celebrating my love; I mean I don't love my hubby any more on Feb 14th. Not to say that we don't celebrate though... So on the actual day, I usually make a special dinner for my hubby kids and at times friends, in the comfort of our home.

I found this here

Morton’s Signature Hot Chocolate Cake
SERVES 6

Recipe
Unsalted butter and granulated sugar, to grease ramekins
1-1/2 cups/ 375ml unsalted butter, at room temperature
12 ounces/375 g bittersweet chocolate or semisweet chocolate, coarsely chopped
8 large egg yolks
7 large eggs
1-1/2 cups/375 ml confectioners sugar
3/4 cup/ 175 ml all purpose flour
18 fresh raspberries
Vanilla ice cream

Preheat oven to 350 °F (180 °C). Generously butter six 6-ounce ramekins and sprinkle each with granulated sugar. Tap out excess sugar.
In the top of a double boiler set over barely simmering water, melt the butter and chocolate together. Remove the top of the double boiler pan from the heat.
In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth. With the mixer running, pour the melted chocolate mixture into the bowl and mix for about 2 minutes longer.

Put the confectioners' sugar and flour in a fine mesh sieve and sprinkle into the chocolate mixture. With the mixer on medium speed, beat for 30 seconds, or until well mixed.

Pour the batter into the prepared ramekins cups, leaving about 1/4 inch (5 mm) of space below the rim. Set the soufflé cups on a baking sheet and bake for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim. The centers will be soft but not sticky.

Remove the cakes from the oven and immediately invert each onto a serving plate. Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.