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YUM!

Linda’s Baby Shower Chocolate cake

- Box of chocolate cake (fudge cake my favorite)
- Then once it has baked and cooled, poke holes all over the cake.
- Pour coconut cream all over on top and let it soak through to the bottom. (Another option is to use caramel instead)

- Then Cool Whip on top with any topping. (Oreos, Skor bars, toffee, nuts, etc.)

Recipe from Natasha Bitters

Banana Bread

Lion House Banana Bread

Ingredients:

½ cup margarine (I use butter)
1 cup sugar
2 eggs
1 cup bananas, mashed
1/4 cup milk
1 tsp lemon juice
2 cups flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup chopped nuts, optional - I added chocolate chips, of course!

Cream sugar and margarine. Beat in eggs one at a time. Add bananas, milk, and lemon juice. Sift dry ingredients and add to wet mixture. Add nuts. Grease 1 loaf pan. Pour mix into pan and bake at 350 degrees for 1 hour.

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Wassail

'Tis the season for some yummy beverages.

Simmer for 1 hr.:
1 qt. water
8 whole cloves
2 cinnamon sticks
1 C. sugar
1 ginger root, cut up
10 allspice
Strain (can be made in advance. Cool and refrigerate until ready to use.)
Add:
1 large can frozen orange juice plus water called for on can
1 small can frozen lemonade plus water called for on can
2 qts. apple juice

Here's a little wassail trivia from Wikipedia: The word wassail comes from the an Old English toast, waes hael which means good health. Wassail comes from the winter celebrations of northern Europe. Originally wassail was made from beer. Spices like ginger, nutmeg and cinnamon as well as sugar and ale were placed in a wassail bowl, heated, and topped with slices of toast. Yum.

Recipe source, Image

Chicken Avocado Salad

Chicken Avocado Salad and/or Black Bean Dip


Ingredients:

1 lb. grilled chicken breasts, sliced
1 can (15 oz) Black Beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 Cup chopped peeled avocados
1 Cup chopped cucumber
1 Cup chopped tomatoes
1/2 cup thinly sliced green onions
1 teaspoon lime juice

Combine all ingredients together in a large bowl. And Mix.

In a small bowl combine:

2 Tablespoons cider Vinegar
1 Tablespoon Olive Oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Mix together and pour into large Salad mixture. Turn and coat. Cover and refrigerate for at least 1 hour before serving.

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Scotcheroos

Basic Scotcheroos

Ingredients:

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies or Special K cereal
1 cup semi-sweet {or milk} chocolate morsels
1 cup butterscotch chips

Place corn syrup and sugar into large microwave-safe bowl. Microwave 80-90 seconds (don't overheat), remove from microwave and stir. Stir in peanut butter till it melts. Add cereal, stir until well coated. Put mixture in 13x9-inch pan coated with cooking spray. Set aside.
Melt chocolate and butterscotch chips in microwave by heating 30 seconds and stirring till melted. It will melt eventually, do not over microwave chocolate or it will dry out and clump. Spread evenly over cereal mixture. Let stand until firm, or eat when warm, gooey and delicious. Makes 24 bars.

recipe source & image source

Triple Chocolate Scotcheroos

Ingredients:

1 cup (200g) sugar
1 cup (320g) rice syrup or light corn syrup
1/2 cup (130g) peanut butter*
1/2 cup (130g) Nutella, or a similar chocolate-hazelnut paste
6 cups (200g) crisp chocolate-flavored (or mixed with plain) rice cereal
6 ounces chopped bittersweet or semisweet chocolate, or 1 cup (165g) chocolate chips
1 cup (165g) butterscotch-flavored chips

optional: fleur de sel or flaky sea salt

1. Butter or spray a 9 x 13-inch baking pan.
2. In a large saucepan (at least 6 qts) over medium heat, bring the sugar and rice or corn syrup to a full boil. Remove from heat and stir in peanut butter and Nutella, then mix the rice cereal in until completely coated. Press the mixture into the greased pan, making sure the top is smooth.
3. Melt the chocolate and butterscotch chips together in a clean, dry bowl set over a double boiler or microwave, stirring gently until smooth and well-blended. Spread over the rice cereal mixture, sprinkle lightly with salt (if using) and cool until set.
Serving: Once cool, cut into small bars with a sharp knife. These are pretty intense and certainly on the sweet side, so bite-sized portions are in order. Strong cups of espresso are nice to balance them out.

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Blackberry Raspberry Crisp

Estimated Cost: $6.00 for 8 servings

Ingredients:

4 cups berries, fresh or frozen
1/3 cup sugar
2 tablespoons flour
1 teaspoon lemon juice
For Topping:
1 cup old fashioned oatmeal
1 cup brown sugar, packed
1/2 cup flour
1/4 teaspoon salt
8 tablespoons butter, divided

Prehea oven to 350 degrees. Layer berries in 9 inch square baking dish. Toss berries with sugar, flour, and lemon juice. In a separate small bowl, combine oatmeal, brown sugar, flour, and salt. In a separate small bowl, combine oats, brown sugar, flour, and salt. Rub in 4 tablespoons butter. Sprinkle oat mixture over berries. Dot with remaining four tablespoons butter. Bake for about 40-45 minutes, or until fruit is bubbly. Serve with ice cream.

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Strawberry Treat

Ingredients:

Strawberries,
Sour Cream,
Brown Sugar

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Berry Fool

Strawberry Fool Recipe
Tangy berries and luscious whipped cream make a simple yet elegant classic English dessert in a snap. Fold fresh berries -- either lightly mashed or fully pureed -- into a good quality whipped cream for a light, fluffy dessert that will wow your guests (and leave them disbelieving the dessert’s simplicity). The liqueur is optional, but note that orange liqueur adds a lovely sweet citrus note and berry liqueurs deepen the rich, berry flavor of the fool.

Prep Time: 15 minutes

Ingredients:

• 4 cups strawberries or 3 cups blackberries, blueberries, or raspberries
• 1/2 cup sugar
• 1 Tbsp. orange or berry liqueur (optional)
• 1 tsp. lemon juice
• 1 1/2 cups heavy cream

Preparation:

1. Gently rinse berries. Hull strawberries if using. Set aside a few berries for garnish, if you like.
2. In a medium bowl gently toss berries with sugar, liqueur, and lemon juice. Let sit for 20 min.
3. Put berry mixture in a blender or food processor and whirl until smooth or simply use a large fork to mash them a bit. Set aside.
4. In a large bowl beat cream until soft peaks form. Gently fold berry mixture into cream until evenly distributed. Spoon into serving dishes (wine glasses work well), top with reserved berries for garnish, if you like, and serve immediately or keep chilled up to 1 hour.

Makes 6 servings Berry Fool.

Watch video tutorial HERE.

recipe source & image source and fun facts

Frozen Banana Yum

Banana Pops

Ingredients and Materials:

3 bananas not overly ripe
5oz semi-sweet chocolate
5oz white chocolate
3tsp shortening
Rainbow sprinkles
Chocolate sprinkles
6 popsicle sticks
Parchment paper
Measuring spoons
2 small bowls
2 spoons
Cutting board

Recipe makes 6 chocolate banana pops.

Directions:

Step 1: Peel the bananas and cut each in half. Push a popsicle stick part way through the cut end of the banana so it looks like a popsicle. Set the popsicles on a cutting board or plastic plate, and place them in the freezer while you prepare the remaining ingredients. Having the bananas cold will help the chocolate harden faster.

Step 2: Lay a sheet of parchment paper on the counter. Set out sprinkles. Put semi-sweet chocolate and 1½tsp of shortening in a bowl. Microwave the chocolate at 100% power for 30 seconds. Stir and repeat. Repeat a third time, if necessary, until the chocolate is completely melted. Repeat the process with the white chocolate.

Step 3: Take 1 banana out of the freezer at a time. Place it on the parchment paper and pour your chocolate of choice over the top. Turn the banana to coat all sides.

Step 4: Decorate the banana with the desired sprinkles. Hold it for about a minute so the chocolate can set, then replace it in the freezer.

Step 5: Scrape extra chocolate off of the parchment paper and add it back to the respective bowl. Re-melt it in a microwave for 30 seconds if the chocolate becomes too thick to pour. Repeat the coating and decorating process with the remaining bananas.

After all the bananas have been covered in chocolate and decorated, keep them in the freezer for 45–60 minutes. Enjoy!

Recipe Source

Muddy Buddies

Or, use what ever cereal and name it what you want.

I used honey nut Cheerios and called it Puppy Chow.

9 cups Rice Chex cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

1. In large bowl, measure cereal and set aside.

2. Microwave chocolate chips, peanut butter and butter for 1 minute. Stir and cok for 30 seconds more. Stir in vanilla and pour over cereal. Stir until well coated. Pour in 2 gallon resealable bag.

3. Add powdered sugar, seal and shake. Once well coated, spread on waxed paper (I just used a non-stick pan.) Store in an air tight container.

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Veggies and Grains

No ingredients necessary.
Just load on the veggies, season and enjoy.

Magic Layer Bars

1 1/2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1 (14-ounce) can Sweetened Condensed Milk
2 cups (12 ounces) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Preheat oven to 350°F (325°F for glass dish). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13X9-inch baking pan. Pour condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Optional Additions: m&m's, craisins, butterscotch chips or peanut butter chips

Bake 30 minutes or until lightly browned. Cool completely. Cut into bars or diamonds. Store leftovers covered at room temperature. I like to cut them into large rectangles,wrap in plastic and keep in the cheese drawer of my fridge for handy individual to-go treats. Stack them high and tie with ribbon for the giving.

Recipe from my favorite blog: m.writes

Double Chocolate Oatmeal Cookies

1/2 c. sugar
1 c. butter
1/4 c. water
1 tsp. vanilla
1 egg
3 c. quick oatmeal
1 1/4 c. all purpose flour
1/3 c. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
1 pkg. (6 oz.) semi sweet chocolate chips
1 Tbs. cinnamon

Mix first 5 ingredients. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake in 350 degree oven until almost no indentation remains when touched 10 to 12 minutes. Immediately remove from cookie sheet. Makes 5 1/2 dozen.


Recipe Source

5 minute ice cream

5-minute Ice Cream

WARNING: The Following Instructable Is Extremely Addictive.
Not for the Faint of Heart.
You are now always only 5 minutes away from Ice Cream.
Are you prepared?
* Also works great with yogurt!

step 1.Ingredients

1 package frozen fruit (I used raspberries)
1/2 cup sugar
2/3 cup heavy cream
1 tsp vanilla

step 2.Make Ice Cream

Combine the frozen berries, sugar, cream and vanilla
in a food processor or blender.
Process until the fruit is roughly chopped and
mixture resembles ice cream.

step 3.Eat!
Your ice cream is ready to enjoy!
Eat now if you can't wait, or freeze for firmer texture.
Should there be any leftovers (ha!), they can be frozen for up to a week.
I can't wait to try this with chocolate syrup incorporated!

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