Butterscotch Banana Pie

Wanna see just about the easiest pie ever?

Check it out:

Get a ready-made graham cracker crust, some bananas & a box of instant butterscotch pudding (& the milk to mix up the pudding).


Slice up the bananas into the bottom of the pie crust.


Mix up the pudding, according to the 'pie filling' directions (just uses a little less milk) & pour it down over the sliced bananas.


Then pop it into the fridge for a bit. It's soft-set within about 5-10 minutes, but give it longer for a good, firm set.

Plop on a dollop of whipped topping & you've got yourself a simple, easy & delicious slice of pie!

Happy pie eating!!

Butterscotch Banana Pie:

1 3.4-oz box instant butterscotch pudding
1 8 or 9-inch graham cracker pie crust
2-3 bananas (depending on size)
2 cups milk
whipped topping

Slice bananas & arrange in the bottom of the pie crust. Mix pudding, according to pie-filling directions. Immediately pour pudding over bananas into pie crust. Refrigerate about 1 hour. Serve topped with whipped topping.

3-Minute Chocolate Mug Cake from the Microwave

This is a dangerous recipe. Because it's SO easy. And because you make it with things that are probably always in stock on your pantry shelves. And it only takes 3 minutes. And it's single serve so you don't feel as guilty about it. Oh - and it's rich & Yummy! Last night I had just got the kids into bed & sat in the couch to watch some of my shows before bed. The craving hit me - I wanted some baked sweets. Not ice cream, not store-bought cookies, not a pudding cup.... baked goods. But seriously - who has the energy to do all that at 9:00 at night!!? Not this girl (usually!). Then I remembered this recipe! Woo hoo - craving satisfied. It's not as light & fluffy & moist as what you'd get from Ms. Crocker's boxes but, in a pinch, it'll surely get the job done!

Step 1:

Mix your dry ingredients in a coffee mug (not a small one, please!)


Stir in the egg...


Stir in the milk, oil & vanilla. Then stir in the chips.


Put it in the microwave for 3 minutes. It'll grow up over the brim of your mug - don't worry!! It's OK! It'll go back down.

Can you see that in there!? It's kinda tough to take a picture through the microwave door.

See? It settled down.


Now just dump it out onto a plate/bowl & drizzle with a little chocolate syrup - or maybe some powdered sugar - or a scoop of vanilla ice cream. Whatever sounds good!

This definitely makes enough to share with a 2nd person so don't feel like you have to make 2 if you & the spouse both want some.

3-Minute Chocolate Mug Cake (in the microwave):

4 TBsp flour
4 TBsp sugar
2 TBsp cocoa powder
1 egg
3 TBsp milk
3 TBsp oil
a small splash of vanilla
3 TBsp chocolate chips

Mix the dry ingredients in a large mug. Add the egg & stir thoroughly. Stir in the milk, oil & vanilla. Mix in the chocolate chips.

Microwave for 3 minutes (1000 watt microwave). Dump out onto plate & top with whatever sounds good!

Peanut Butter-White Chocolate-Pretzel Cookies

My big kid turned 8 this past May - and in our church, that is the magic age that you enter the Scouting program! Unfortunately for him, though, it was also the last month they had any activities before breaking for the summer. Bummer! Just missed it! He did, however, get the chance to be a part of Scout day camp over the summer where he passed off several 'things' (I'm still a brand new Scout mom - I don't know all the words yet! LOL). So when we had out kick-off pack meeting at the end of August he was able to receive a couple of belt loops & his Bobcat patch! Woo hoo! I was asked to bring cookies to the meeting so I made 2 different kinds. My Cranberry Double Chip Cookies and these ... Peanut Butter White Chocolate Pretzel Cookies! That name sure is a mouthful. And these cookies are sooooooooooooooo fantastic!!! Check 'em out!

Here's my big kid in his shiny new uniform!


And him pinning the "thanks for helping, Mom" Bobcat pin on me.


OK! And now on to the cookies!
You'll need:


Peanut butter, butter, egg, brown sugar, white sugar, vanilla, flour, salt, baking soda, white chocolate chips & pretzels.

Cream together your butter & sugars in a mixing bowl.


In a small bowl combine 1 cup of the white chips with 2 tablespoons of peanut butter.


Melt them in the microwave, 30 seconds at a time, stirring well each interval. Be careful to NOT burn your chips!

Add melted white chocolate/peanut butter mixture into your butter/sugar mixture in the mixing bowl. Mix well.


Now add in your flour, salt & soda. The responsible thing to do is mix them in a separate bowl first. Nobody loves biting into a clump of baking soda. But I usually just gently sprinkle the salt & soda all over the surface as the mixer is going & let them get mixed in well that way - then add the flour.


While that is combining throw your pretzels into a little baggie & break them into bits. If you've got little kids at home they would probably love to help with this part!

Stir in the remaining chips & pretzel bits.


I use my 'medium scoop' (measures 2 tablespoons) to drop them onto a cookie sheet. Then use your fingers & gently press them to about 1/2-inch thick.

Ready for the magic!!? Most people sprinkle peanut butter cookies with sugar. But I'm not most people. Grab your salt!


Drop a pinch on top of each cookie.

Pop 'em into a 350 for 10 minutes or so.


Cool them on the sheet for a few minutes then move them to a cooling rack.

I loved these cookies - as did every single person that I shared them with! I think you will, too.


YUM!

Peanut Butter-White Chocolate-Pretzel Cookies:

1/2 cup butter (1 stick), softened
1/2 cup white sugar
1/2 cup brown sugar, packed
2 cups white chocolate chips, divided
1 1/4 cup creamy peanut butter, divided
1 egg
2 tsp vanilla
1 1/4 cup flour
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup broken pretzel pieces

Heat oven to 350. Cream together butter and sugars. In a small bowl, mix 1 cup of white chips and 2 Tablespoons peanut butter. Melt either double boiler method or 30-seconds at a time in the microwave; stirring well between. Add melted chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a baking sheet (lined with parchment or a silpat if you prefer). With your fingers, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 10-12 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

Source: Picky Palate

Gooey Bars - PB Mallow White Chocolate

YUM! With summer in full swing there is always a reason to bring treats somewhere - a family picnic at the park, hiking in the hills, snacks for a road trip, neighborhood BBQ, potlucks at church, something to nibble as you stroll around the farmer's market, treats at the campsite, something to take to a neighbor or friend, etc.... wouldn't it be nice to have a yummy little homemade something waiting in our bag! Meet your piece of yummy - the Gooey Bar! This particular one uses yellow cake, a mixture of peanut butter/marshmallow, and a topping of white chips. It's really good. And really sweet! And kinda gooey - but not so gooey that it's gonna make a mess of you & your kids! LOL It's the perfect bit of gooey to make it rich & wonderful & indulgent!

Grab some:


Yellow cake mix, egg, butter, peanut butter (creamy), marshmallow creme, sweetened condensed milk, a bag of white chips.

This is essentially a layered bar so let's dive into layer 1 - the cakey bottom!

Mix together your cake mix, softened butter & 1 egg.


You can start out doing it with a spatula/spoon but as it forms a dough ball your gonna need to get your hands dirty & mix it like a big ball of Play-doh!


Spread that into the bottom of a prepared 9x13 pan. It's easiest if you divide it into quarters and then just smoosh it down with your fingers.

Next up - layer 2 - the gooey!!

If you're lazy like me just rinse out your cake bowl & use it for the next layer. If you love doing dishes grab a new one! Mix the mallow creme (or fluffernutter, as all the east coasters call it!), the PB & the sweetened condensed milk. It'll take a few good stirs but just keep going until you get it all combined.

Turn this:


... into this:


Pour layer #2 over the smooshed down cake layer!


Layer 3 is the easy one - just sprinkle the ENTIRE bag of chips down over the top of your gooey layer.


Pop the whole shabang into a 350 oven for 23-25 minutes.


Now this is the hardest part of all - LET IT COOL! It'll come out a little jiggly in the center still but it'll set up as it cools down. The cake firms, the chips set - but the gooey layer stays nice and soft and.... well, gooey! LOL


These got shared with 2 different homes on my street and there were still plenty of them here to put the kids in a sugar coma! My neighbor enjoyed them so much that the very next day she made her own pan of them - but instead of yellow cake she used chocolate cake, and instead of white chips she used a mix of milk & PB chips. They were equally divine! Don't be afraid to play around with the flavors. You really can't go wrong!

ENJOY!

Gooey Bars [PB Mallow White Chocolate]:

1 box Yellow Cake Mix
1 egg
1 stick (8 TBsp) butter, softened
1/2 cup creamy peanut butter
1/2 cup marshmallow creme
1 14-oz can sweetened condensed milk
1 12-oz bag white chocolate chips

Heat oven to 350; spray a 9×13 inch baking dish with PAM.

Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

Let cool completely, cut into squares and serve.

Source: Picky Palate

Chocolate Mayonnaise Cake

** Don't forget to enter my happy-1st-birthday giveaway! **

There's a good chance Grandma or Grandpa baked you this cake when you were little. It's a depression-era cake with some massive staying power! Eggs & butter were hard to come by back then (they were rationed) so rather than wasting them in a cake (in my book that is the best use of eggs!! LOL) the smart little homemakers back then discovered mayonnaise as a substitute. It makes perfect sense - it's made with oil & eggs so it replaces them very well. This is a super dense, moist & wonderful cake! Hands down my husband's favorite. I can tell you're still skeptical - chocolate & mayonnaise... together!!? YES! I promise, You. Will. Love. It!

Here are your ingredients:


Baking soda, baking powder, cocoa powder, mayonnaise, sugar, flour, vanilla & water.

First mix together all of your dry ingredients.


Then plop in all your mayo. I know - it looks like a lot. Just trust me!


Give it a good mixing & get it all incorporated. Slowly add in the water & vanilla.


Hey! Look! It's starting to look like cake batter!!

Pout it into a prepped pan & bake at 350 for 40-45 minutes.


Let it cool completely & then frost it with your favorite chocolate frosting. As I've mentioned before, I LOVE the one on the canister of Hershey's Unsweetened Cocoa Powder.

Tada!!


I totally spaced it on taking a picture of the cake all prettied up with candles on top! LOL Woops! But this way you get to see inside! Yum! Seriously. YUM.

I really hope you'll give it a try! You will love it.

Chocolate Mayonnaise Cake:

3 cups flour
1 1/2 tsp baking soda
2 1/4 tsp baking powder
2/3 cup unsweetened cocoa powder
1 1/2 cups sugar
1 1/2 cups mayonnaise
1 1/2 cups water
2 tsp vanilla extract

Mix all dry ingredients in a large mixing bowl. Add in mayonnaise & combine well. Gradually stir in water & vanilla & blend until smooth. Pour into prepared pan.

Bake at 350 for 40-45 minutes. Cool completely before frosting with your favorite chocolate frosting.

Almond Joy Cake Cups

Did you know it's Teacher Appreciation week!!? Yep - it sure is! We have such wonderful teachers at the kids' school and they do a really great job so I always make sure to treat them extra special this week. Can you imagine having to wrangle 20-ish young kids all day long!? AND teach them while you're at it!? LOL They definitely earn their appreciation WEEK - not just a day! To kick off the week I baked up a batch of these Almond Joy Cups. I sure love them - and I hope the teachers do, too! They take a little bit of time but you'll be glad you made them.

The fixings:


A box of chocolate cake mix, flour, margarine, eggs, sugar, evaporated milk, big marshmallows, flaked coconut, semi-sweet chocolate chips, sliced almonds.

Let's go! First mix up your cake mix, 2 eggs, flour & melted margarine. It'll be a stiff dough so you should probably do this by hand or you might burn the motor in your hand mixer!!


Whew! My arm is tired! LOL


Now divide the dough in half. Each half will give you 24 little cups (2 batches on your mini-cupcake pan!)

Spray your pan with some PAM - I use the stuff with flour when I'm baking so if the pan looks a little sloppier than usual that's why!


Gently press the dough down into the cups & bake at 350 for about 7 minutes. Remove to a rack & let it cool for about 5 minutes.

Now you need to make a well to fill up with the sweet, gooey filling! If you have a little tool like mine it's EXTRA helpful!! If not, you can try using your thumb. Just don't burn yourself!!


Do that all again to make the 2nd batch.

Next up is the coconut filling.

Mix the sugar & 1/2 cup of evaporated milk in a bowl. Heat it to a boil then stir in the marshmallows until they're melted in. I tried to cheat & do this in the microwave this time & it was a pain to get the mallows all melted. So if you don't mind an extra dirty dish you might get a quicker, smoother melt from a pan on the stove-top. If you want to keep dishes to a minimum just rinse the batter bowl & do it in the microwave. As long as you get them *mostly* incorporated you'll be good. Once you add the coconut it'll rough up the mallows & get the job done.


Add the coconut...



Now just carefully spoon a little bit of this stuff into the well you smashed into each little cake.


Pop them into the fridge to help speed set the coconut. Maybe 30 minutes...?

For the chocolate topping:

In that same batter bowl, once again rinsed, put the chocolate chips, margarine & evaporated milk. microwave on high for 1 minute. Stir to combine. It'll seem kinda soupy at first - just keep stirring. Then add the almonds & stir again!


Last step - FINALLY! Spoon a little of the chocolate onto the top of each cup.


Stick 'em in the fridge one more time to set the chocolate.... AND YOU'RE DONE! Woo hoo!


Aren't they pretty!? Wanna see the pile up we just created inside!!?


These are really, really good! Sweet & rich, coconut & almond - just like an Almond Joy. And they're the perfect little bite so you don't feel like you overdid it by indulging!

Grab a glass of milk!

Almond Joy Cups:

Cake cups:
1 box chocolate cake mix (I use Triple Chocolate Fudge)
2 eggs
1/2 cup (1 stick) margarine, melted
3/4 cup flour
-----------
Coconut filling:
1/2 cup sugar
1/2 cup evaporated milk
14 marshmallows (not the mini ones!)
1 (7oz) bag of flaked coconut
----------
Chocolate/almond topping:
1 1/2 cup semi-sweet chocolate chips
1/4 cup evaporated milk
1/4 cup (1/2 stick) margarine
1 cup sliced almonds

Heat oven to 350. grease mini muffin pan(s).

In a bowl, mix all 'Cake Cup' ingredients until well combined. Divide batter evenly into 48 cups (2 pans or 2 bathces in 1 pan). Press gently into the cup wells. Bake about 7 minutes.

Remove from oven & cool for about 5 minutes. Using a little tart shaper (or your thumb) make a well in the top of each cup.

To make the coconut filling: Mix sugar & milk. Microwave about 2 minutes, until boiling. Stir in marshmallows until melted. Add coconut, stir again.

Carefully spoon a small amount of coconut mixture into each cake cup. Move to the fridge to set for about 30 minutes.

To make the chocolate topping: Combine chocolate chips, evaporated milk & margarine in a bowl. Microwave for 1 minute, stir melted chips to combine all ingredients. add almonds.

Carefully spoon a little bit of chocolate on top of each coconut-filled cup. Return to fridge to set for another 30 minutes.

Enjoy! Store in the fridge.