Banana Split Brownie Pie

     This picture definitely cannot do justice for how delicious this pie really was.  I won't say it was the easiest thing to make, but it was definitely worth the work.  This was yet another thing I made while back at home visiting family.  I mean, I surely couldn't have made this here in Dallas or I would have eaten the entire thing myself!  We were headed to my brothers house for a cookout and to see baby Luke, so I thought it would be nice to bring something for dessert.  What I didn't know was that his wife was making these awesome "popsicles" from a cookbook my mom had just given each of us (see picture below)!  So between both of these and the huge burgers my brother made, I am pretty sure none of us went hungry!

Crust Ingredients
2 cups crushed waffle cones (about 12 cones)
6 tbsp. melted butter

Pie Ingredients
1 brownie mix
¼ cup oil
2 tbsp. water
1 egg

Cheesecake Ingredients
8 oz. cream cheese, at room temperature
¼ cup sugar
1 tsp. vanilla
2 tbsp. flour
1 egg
1 banana, smashed

Topping Ingredients
1 container strawberries, cut in half
¼ cup hot fudge

     Preheat the oven to 350°.  Crush the waffle cones.  I highly recommend using a food processor if you have one. Combine with melted butter and press into a pie pan.
   Mix together the brownie mix, oil, water, and egg.  Carefully spoon brownie mixture over crust.  Do not spread too much or it will mess up the crust.  Bake for 30 minutes.
     While the brownie is in the oven, mix together the cream cheese, sugar, vanilla, flour, and egg.  Stir in the banana.  Spread on the baked brownie, again being careful not to push into the warm brownie.  Bake for another 20 minutes.  Let cool, then refrigerate.
     Just before serving, top with halved strawberries.  Microwave hot fudge until warm, then pour over strawberries.

Nutritional information per serving; 499 calories, 22 grams of fat, 73 carbohydrates, 6 grams of protein, 2 grams of fiber. **Calculations are based on 1/3 fat cream cheese.**

Candy Apple Salad

I have made this recipe once before and thought it was the perfect balance between chocolate and fruit.  I also thought it was the perfect choice for a dessert while we were home visiting my parents, since they don't have air conditioning and wouldn't let me use the oven!  It only takes a few minutes to whip up, which allowed for plenty of time to hang out with family.

8 oz. container of cool whip
3.4 oz. box of instant vanilla pudding
1 cup milk
15 fun size Snickers
5-8 granny smith apples

     Place candy in the freezer for about an hour.  This will make it easier to cut and keep it from melting.  Meanwhile, mix the milk and pudding mix together in a medium bowl.  Place in the fridge until the candy is ready to cut.  Chop the apples into bite size pieces.  Chop the snickers into small pieces.  Fold cool whip, Snickers, and apples into the pudding mixture.  Refrigerate until ready to serve.  Makes 10 servings.

Nutritional information per serving; 238 calories, 6 grams of fat, 43 carbohydrates, 3 grams of protein, 3 grams of fiber. **Calculations are based on fat free cool whip and skim milk.**

Healthier Banana Pudding

     I am so sad that I haven't had time to share some really great recipes on my blog!  However, I have been busy going back to Michigan to visit family and see my new little nephew, Luke!  We had a blast seeing everyone and I can't wait to go back soon!  I actually made this the day before we left, trying to use up some bananas that would have otherwise been thrown away.  Since getting back, school has started back up and I have been far to busy with lesson plans to do much blogging, but that doesn't mean that I haven't been cooking!  More delicious recipes will be coming your way soon...

1½ cups skim milk
1 box french vanilla instant pudding (3.4 oz)
2 Yoplait Light banana creme yogurt (6 oz each)
4 oz. fat free cool whip (half a container)
24 reduced fat vanilla wafers
3-4 bananas

     In an electric mixer, beat milk and pudding mix on a low speed.  Add in the yogurt.  Use a spoon to fold in the cool whip.
     Place a layer of wafers on the bottom of either individual ramekins or a 9 x 9 baking dish.  Spoon half the pudding mixture over the wafers.  Slice bananas and place over top of the pudding mix, reserving a few slices for garnish.  Add another layer of wafers, reserving a few for garnish.  For the last layer, spread the remaining pudding over the wafers.  Garnish with banana slices and vanilla wafers.  Refrigerate for 3-8 hours before serving.

Tip:  If you don't plan on eating this all immediately, use individual ramekins and just make a few at a time.  Leave the pudding mixture in the mixing bowl in the fridge until you want to make the rest.  If you put the wafers, bananas, and pudding together it will only be good for a day!

Nutritional information per serving: 271 calories, 1 grams of fat, 62 grams of carbohydrates, 5 grams of protein, 2 grams of fiber.

Slutty Brownies

     For many years, chocolate crunch brownies have been at the top of my list for brownies recipes.  But, thanks to the blog What's Gaby Cooking, after making these yesterday the chocolate crunch brownies have slid down a notch.  These things are absolutely amazing.  Unfortunately, I don't think the same can be said for their nutrition label.  If you are like me, I recommend making them when you are going to have guests over or are going to a party because otherwise you might end up eating the entire pan.  Also, I strongly encourage you to resist the temptation to cut and eat them right out of the oven.  Wait several hours to cut them and they will be far less messy (but if you like messy, don't let me stop you!).

Cookie Layer:
½ cup butter
¼ cup brown sugar
¾ cup sugar
1 egg
1 tsp. vanilla extract
1¼ cups flour
½ tsp. salt
½ tsp. baking soda
½ tsp. baking powder
1 cup semi-sweet chocolate chips

Oreo Layer:
About 16 double stuff Oreos

Brownie Layer:
10 tbsp. butter
1¼ cups sugar
¾ cup cocoa
½ tsp. salt
2 tsp. vanilla extract
2 eggs
½ cup flour

     Preheat the oven to 350°.  Line a 9 x 9 baking pan with tin foil.  Spray the foil with cooking spray.
     In a mixing bowl, cream together the butter, brown sugar, and sugar.  Add in the egg and vanilla.   Next, add the flour, salt, baking soda, and baking powder and mix until combined.  Using a spoon, fold in the chocolate chips.  Spread the dough evenly into the bottom of the pan.  Place one layer of the Oreos on top of the cookie dough.
     In a medium sauce pan, melt the butter.  Add the sugar and cocoa and whisk to combine.  Remove from heat and add in the salt, vanilla, and eggs.  Whisk until completely combined.  Stir in the flour.  Pour the batter evenly over top of the Oreos.  Bake for 35 minutes, or until toothpick comes out mostly clean.  Let cool for several hours before cutting.
     Makes 16 brownies.

Fresh Peach Pie

     One of the things I miss most about our old apartment is having Sprouts in walking distance.  Sprouts is a grocery store that is very much like a farmer's market.  There is tons of really good, cheap, and locally grown produce.  Now that my trips to Sprouts are going to be far and few between, I really have to plan what we need and what we can eat before it goes bad.  So as I walked past the delicious looking peaches that were on sale for $0.88/pound, immediately I thought back to all the recipes I had recently pinned for peach pie, peach cobbler, peach french toast...and the list goes on.  Ultimately, I decided on making this peach pie from recipe girl, which was very simple and allowed the sweetness of the peaches to stand out.  Plus, with pie you can eat ice cream, which is something I am always up for!  I recently have fallen in love with Blue Bell ice cream (we didn't have it up north) and found a peach and vanilla flavor that went well with my pie (and of course was great by itself after my pie was gone!).  I have to say, the thing I am most proud of is my lattice top on this pie.  I had never done a lattice top must admit I was really intimidated by it, but after watching this quick video, I was ready to try it.  If I might say so myself, I think it turned out pretty nicely!

8-10 large fresh peaches
dash of lemon juice
1/3 cup flour
1 cup sugar
½ tsp. cinnamon
¼ cup butter
2  pie crusts (I used store bought, but feel free to make your own)
1 egg
1 tbsp. water
course sugar (or just regular sugar!)

     Preheat the oven to 350°.  Set the butter and pie crusts on the counter, allowing them to come to room temperature while you begin working with the peaches.  Peel, slice, and remove the pits from the peaches.  Place in a bowl and mix with lemon juice to keep from browning.
     In a medium bowl, combine the flour, sugar, cinnamon, and butter.  Use a pastry blender or a fork to mix together until crumbly.  Press the first crust into the bottom of the pie plate.  Place a layer of peaches on the bottom, then cover with a layer of the flour mixture.  Alternate these two layers until you have used all the peaches.
     Create the lattice top with the other pie crust (if you don't know how, watch the video link above!).  Whisk together the egg and water and brush it onto the lattice crust.  Sprinkle sugar over top.  Place in the oven for about 1-1½ hours, mine took just over an hour.  If your pie is filled to the brim with peaches, it may be a good idea to put a cookie sheet on the rack below to catch anything that bubbles over!

Nicole's Banana Bars

    Some of you may have noticed I have posted anything new in awhile.  We recently moved into a new apartment, and needless to say most of my kitchen was packed away in boxes.  Thank goodness for frozen pizzas and spaghetti during that time!  But I must admit I am super excited about eating homemade food again, even if it does mean more dishes!  So in celebration of having everything clean and organized in my new kitchen, I decided to make a mess with these banana bars.  This recipe is another that I "borrowed" from my mom  because it is so delicious.  I am always taking all sorts of goodies to school to share with the other teachers in my lunch, but one of the teachers I work with gets upset because she can't eat much of it.  She gets  really severe headaches from chocolate and all sorts of other things, so for her birthday I took these banana bars into school for her (and the rest of us) to enjoy during lunch!

Base:
2 cups firmly packed brown sugar
1 cup Crisco
2 eggs
1 tsp. vanilla
2½ cups flour
1 tsp. of baking soda
½ tsp. salt
3 cups quick oats (the recipe says you can use old-fashioned oats too, but I don't think it tastes as good)

Filling:
1 can sweetened condensed milk
2-3 ripe bananas, sliced
2 tbsp. Crisco
1 tsp. sugar
1 tsp. vanilla
½ tsp. salt

     Preheat the oven to 350° and grease a 13 x 11 baking pan.  Combine the brown sugar, 1 cup Crisco, eggs, and vanilla in a large bowl.  Beat at medium speed until well blended.  Stir in flour, baking soda, salt.  Mix in the oats.  Pour 2/3 of the mixture into the bottom of the pan, reserving the other 1/3 for the topping.  Press mixture evenly into the bottom of the pan.
     For the filling, combine the condensed milk, bananas, and 2 tbsp. Crisco in medium saucepan.  Cook and stir constantly over low heat until mixture thickens and resembles banana pudding.  Remove from heat, stir in sugar, vanilla, and salt.  Spread over base.  Sprinkle reserved oat mixture over the top of the filling.  Bake for 25-30 minutes or until golden brown.  Cool.  Refrigerate.  Makes about 24 bars.

Chocolate Crunch Brownies

     Unofficially, these are called Chocolate Rice Krispies Brownies in my house.  As a matter of fact, I had to look up the actual name of them for this recipe!  My mom has made these for as long as I can remember and they are by far my most favorite dessert that she ever made.  Whenever she makes it for a get together, and now myself too, everyone asks for the recipe.  Although there are three different layers to this brownie, they really aren't difficult to make.  WARNING: These are extremely addicting and can cause a mess on your fingers when not kept cool!  I recommend eating them with a fork!

1 cup butter or margarine, softened
2 cups sugar
4 eggs
6 tbsp. cocoa
1 cup flour
2 tsp. vanilla extract
½ tsp. salt
1 jar (7 oz.) marshmallow creme
1 cup creamy peanut butter
2 cups (12 oz.) semisweet chocolate chips
3 cups Rice Krispies cereal

     In an electric mixing bowl, cream butter and sugar.  Add in the eggs.  Stir in the cocoa, flour, vanilla, and salt.  Spread into a greased 13 x 9 baking pan.  Bake at 350° for 25 minutes.  Allow to cool completely.  Spread marshmallow creme over cooled brownies.  In a small saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly.  Remove from heat and stir in the Rice Krispies.  Spread mixture over the marshmallow layer.  Chill for several hours before cutting.  Store in the refrigerator.

Banoffee Pie

     I took parts of two similar but separate recipes that I wanted to try and combined them to make this dessert.  The first pie was a banana pudding pie from Lick the Bowl Good.  After I had bought all the ingredients for it, I read the recipe and it seemed like more effort than I was willing to put forth at the time.  The other recipe was for Banoffee Danger Pie from Brooklyn Limestone.  Although the pictures looked delicious, the recipe sounded a bit bland.  So I decided to pull pieces from each recipe (and use some of the ingredients I had bought for the banana pudding pie) to create this Banoffee Pie.  Next time I make this I will probably put another layer of bananas on top before covering with whipped cream and probably make sure I have some chocolate to shave over top of the whipped cream!  Please note that although this recipe is simple to make, it does take over 2 hours for the sweetened condensed milk to cook into dulce de leche.

2½ cups vanilla wafers, crushed (about 50 wafers)
½ stick of butter
4+ bananas
1 can sweetened condensed milk
2 cups heavy whipping cream
½ cup powered sugar
1 tsp. vanilla extract
1 chocolate bar (optional, for shavings on top of pie)

Ahead of time you will need to make the dulce de leche (similar to caramel) for this recipe.  Remove the label from the sweetened condensed milk.  Place the can in a saucepan and completely cover with water.  Bring water to a boil and continue boiling for about 2½ hours.  It is very important to make sure to keep adding water to the pot, so that the can is completely covered with water at all times.  Remove can from water with tongs, allowing to cool completely before trying to open.

To make the crust:  Preheat oven to 350°.  Place wafers in a large Ziploc bag.  Use a rolling pin to crush the wafers.  Melt the butter.  In a medium bowl, combine the butter and the wafers until well blended.  Press the wafer mixture into the bottom and sides of a pie plate to create the crust.  Bake for 10-12 minutes.  Allow to cool for at least 30 minutes.  (If you choose, you can skip this step and use a store bought graham cracker crust.)

To make the whipped cream:  In a electric mixing bowl, beat whipping cream on high until soft peaks form.  Mix in the powdered sugar and vanilla and continue to beat until it has the consistency of whipped cream.  (If you choose, you can skip this step and use cool whip.)

To make the pie:  Slice 3-4 bananas and place in the bottom of the pie crust.  Pour the can of cooked sweetened condensed milk over top of the bananas.  Top with additional bananas if you choose!  Spread the whipped cream over top of the bananas and caramel.  Top with chocolate shavings (optional).  Keep refrigerated.

Fruit Salsa

     This is one of the first things I ever pinned on pinterest, and finally I have gotten around to making it!  In this case, better late than never because this stuff is delicious!  I made this with the intention of eating it for dessert tonight, but since the french onion soup recipe I attempted to make was garbage disposal worthy, I ate this for dinner instead!

3 kiwis, diced
2 golden delicious apples, peeled, cored, and diced
16 oz. strawberries, diced
8 oz. raspberries, cut into halves
½ tbsp. brown sugar
1 tbsp. sugar
2 tbsp. fruit preserves (I used raspberry, but strawberry would be good too)

     Cut up all the fruit and gently combine in a bowl.  Stir in the sugars and fruit preserves.  Serve with Stacy's Cinnamon Sugar Pita Chips (pictured to the right).

Blueberry Lemon Loaf

     When I woke up this morning I was craving something less boring than an English muffin and so I walked over to Sprouts (my favorite grocery store!) to grab a container of yogurt, which was the only thing I didn't have on hand for this recipe.  Or so I thought, until I realized that I needed more lemons for the glaze and had to walk back or to the grocery store for an extra lemon while the bread was in the oven!  This recipe comes from Sweet Pea's Kitchen.  I'm not really sure if it is meant to be a breakfast or a dessert, but I am sure that it is meant to be eaten!  Before trying it, I wasn't so sure about the lemon with blueberries, but it tastes good together.  If you don't want all of the glaze and syrup, I think the loaf would be just fine on its own.  The picture below looks pretty tasty to me!

Loaf Ingredients:
1½ cups + 1 tbsp. of flour
2 tsp. baking powder
½ tsp. salt
1 cup plain whole milk yogurt
1 cup sugar
3 large eggs
2 tsp. grated lemon zest
½ tsp. vanilla extract
½ cup vegetable oil
2 cups fresh blueberries (if using frozen, make sure to thaw them in advance)

Syrup Ingredients:
1/4 cup freshly squeezed lemon juice
1/4 cup sugar

Glaze Ingredients:
1 cup powdered sugar
2 tbsp. freshly squeezed lemon juice

     Preheat oven to 350°.  Grease 9 x 5 bread pan.
     In a medium bowl, mix together the flour, baking powder, and salt.  In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.  Gradually whisk the dry ingredients in with yogurt mixture.  Using the empty bowl from the dry ingredients, add the blueberries and tablespoon of flour and mix together.  Gently fold the blueberries into the batter.  Pour batter into pan and bake for 55 minutes, or until a toothpick inserted into the middle comes out clean.
     While the loaf is cooling, make the lemon syrup in a small pan over medium heat.  Stir toegether the lemon juice and sugar until the sugar is dissolved.  Continue cooking for about 3 more minutes after sugar is completely dissolved.  Remove from heat and set aside.
     Using a wooden skewer (or a toothpick or fork), poke holes in the top of the loaf.  Brush the syrup over top of the loaf, allowing it to soak in before adding more syrup.
     Before making the lemon glaze, make sure that the loaf is completely cooled.  In a small bowl, combine the powdered sugar and lemon juice.  Pour the lemon glaze over top of the loaf and let it harden before serving, about 15 minutes.

Before adding any of the syrup or glaze.

PB & Banana Chocolate Chip Muffins

     My sister had found this recipe on pinterest (where else?) and recommended I try it.  The original recipe comes from Annie's Eats, but my genius sister told me that she added bananas to it.  After just making appleanna bread, I had a few extra ripe bananas so I decided to make these this morning.  My husband was eating the batter (raw eggs and all) before I could even get them in the muffin pan.  Suffice it to say the recipe is a keeper.

2¼ cups flour
2 tsp. baking powder
½ tsp. salt
2/3 cup of brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 eggs
1 cup milk
2 very ripe bananas, mashed
¾ cup chocolate chips

     Preheat the oven to 375°.  Line a muffin pan with 12 paper liners.  In a medium bowl, mix together the flour, baking powder, salt, and brown sugar.  In a separate mixing bowl, mix the butter, peanut butter, eggs, and milk.  Gradually add in the dry mixture, mixing until smooth.  Add the bananas.  With a spoon, gently stir in the chocolate chips.
     Spoon batter into the muffin tips, making sure to fill each cup to the very top.  This is important because it will ensure the tops of the muffins are dome like.  (Note: Even filling to the very top, I had a bit too much batter, so if you have an extra muffin pan you may want to line a few extra cups.  Or just let your husband eat the remaining batter raw!)  Bake for 18-20 minutes or until a toothpick comes out clean.  Allow to cool in the pan for about 5 minutes, then move to a wire rack to finish cooling.  Makes about 15 muffins.

Myrtle Orloff's Appleanna Bread

     I love banana bread, but "appleanna" bread is even more delicious!  This is a recipe that I stole from my mom's collection.  I'm not really sure who Myrtle Orloff is, but one this is for sure...this woman can bake!

½ cup shortening, plus 1 tbsp.
1 ½ cups sugar
2 large eggs, at room temperature, lightly beaten
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
2 very ripe bananas
2 cups apples, peeled and finely chopped
1 tsp. vanilla extract

     Preheat oven to 350º.  Grease and flour a 9 inch loaf pan with the 1 tbsp. of shortening.  Cream together shortening and sugar until light; add eggs.  Sift together the flour, baking soda, baking powder, cinnamon, and salt then beat together with the shortening mixture.  Stir in the mashed bananas, apples, and vanilla extract.  Pour the batter into the pan and bake for about an hour, or until a knife inserted into the middle comes out clean.

Grape Dessert Salad

     One of my best friends since middle school gave me this recipe at my wedding shower.  Grapes were only 88¢ per pound the other day at my favorite grocery store, Sprouts!  When I saw the ad I decided I would make this great sounding recipe!  I made it today before heading to my dentist appointment and was so bummed I had to wait an hour after getting home to eat any food or drinks.  Finally, I got to sample a bowl (and then another!).  It was delicious and so easy to make!  Thanks Rhonda!

8 oz. cream cheese, at room temperature
½ cup sugar
1 cup sour cream
1 tsp. vanilla
1 ½ lbs. green seedless grapes
1 ½ lbs. red seedless grapes
1 cup pecans, chopped
½ cup brown sugar

Mix together cream cheese, sugar, sour cream and vanilla until smooth.  Gently stir the grapes into the cream cheese mixture until coated.  Refrigerate until ready to serve.  Just before serving, sprinkle with brown sugar and pecans.

Homemade Oatmeal Cream Pies

The only Little Debbie treats that I ever consider buying are those darn oatmeal cream pies.  Most of the time I have enough self-control to walk past them without throwing them in the cart...but when I saw this recipe on The Craving Chronicles blog, there was no passing it by!  They promise to be better than the actual thing, which I agree that the cookies are, but the cream doesn't quite hold up to Little Debbie's standards!  Still, they will be something I make again!

Cookie Ingredients
1 cup of margarine
¾ cup dark brown sugar
½ cup sugar
1 Tbsp. molasses
1 tsp. vanilla
2 eggs
1 ½ cups flour
½ tsp. salt
1 tsp. baking soda
1/8 tsp. cinnamon
1 ½ cups quick cook oats

Cream Filling Ingredients
2 tsp. very hot water
¼ tsp. salt
7 oz. jar of marshmallow cream
½ cup shortening
1/3 cup powdered sugar
½ tsp. vanilla


In a large bowl cream the margarine, brown sugar, sugar, molasses, vanilla, and eggs.
Combine the flour, salt, baking soda, and cinnamon and add to the creamed mixture.
Mix in the oats.  Drop by the tablespoon onto an ungreased cookie sheet and bake at 350º for about 11 minutes.  Be careful not to burn them. (SET A TIMER if you are anything like me!)  They will still look moist, but you want this rather than overcooked.  Remove cookies to a cooling rack to make sure they don't continue to cook on the hot pan.
     As the cookies are baking, you will want to prepare the cream filling.  First, in a small cup, dissolve the the salt in the hot water.  Set aside to cool.  Combine the marshmallow cream, shortening, powdered sugar, and vanilla in a mixing bowl.  Mix on high until fluffy.  Mix in the cooled salt water.
     When the cookies have cooled slightly, you will want to spread the flat side of half the cookies with the cream filling.  Take the other half of the cookies and press into the filling to make a "sandwich."  Makes about 18 pies.