Smore Bread

6 tablespoons unsalted softened butter
1/2 cup granulated sugar
1 large egg
2 large ripe bananas
1/4 cup sour cream
1 cup all purpose Gold Medal Flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup Kraft Marshmallow Bits
2 full sheets graham cracker
2 full Hershey Bars



1.Preheat oven to 350 degrees F. and spray a 9x3x5 inch loaf pan generously with non stick cooking spray.
Place butter into a large mixing bowl and stir in sugar until well combined. Add egg, bananas and sour cream mixing until well combined. Stir in flour, baking soda, baking powder, salt and marshmallow bits until combined.

2.Pour half of the batter into prepared loaf pan. Layer with graham crackers then Hershey Bars.

 3.Top with remaining banana bread batter spreading evenly then bake for 50-55 minutes ( I cooked mine closer to 65 min)or until baked through.

4.Let cool for 30 minutes then remove from pan and let cool completely. Cut into slices and serve!  Garnish top of bread with additional marshmallow bits if desired.

* I got this recipe from picky-palate.com it took a while to cook but it tasted amazing. My kids ate this up fast. I cooked it closer to 65 min and the middle of the loaf was still a little squishy. But what was done was yummy 

Light and Fluffy Cheesecake

1 can of sweetened condensed milk ( I used fat free)
1 8 ounce tub of cool whip ( I used light)
1/3 cup of lemon juice
1 8 ounce package of cream cheese well softened. (I used light)
 premade or homemade crust

1.On the low speed of you hand mixer, blend cream cheese well until there are no lumps.Add in milk and cool whip mix again then add the lemon juice and blend well about 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust( I used a shortbread premade crust). Refrigerate for an hour to and hour and a half. Top with berries (optional)

* I got this recipe from piarecipes because this was so light and fluffy I would say it was more of a lemon cream pie then it was a cheesecake. But it still tasted great.

Boterkoek (Dutch Butter Cake)

1 cup butter softened
1 1/2 cups white sugar
2 eggs beaten
1/2 T almond extract
1 tsp vanilla
2 1/2 cups flour
2 tsp baking powder
almond slivers

almond paste (optional)

1.Preheat the oven to 350 degrees F . Grease two 8 inch round cake pans, or 9 inch pie plates.
2.In a large bowl, use an electric mixer to beat butter and sugar until light and fluffy. Add eggs, reserving just enough to brush over the tops, about 1 tablespoon. Stir in the almond and vanilla extract. Combine the flour and baking powder; stir into the batter by hand using a sturdy spoon. The dough will be stiff.

3.Press evenly into the two prepared pans. Press almond halves into the top where each slice would be. Brush the tops with a thin layer of the reserved egg. (if you are using the almond paste only put half the dough into the pans and then add a layer of the almond paste then add the top layer of dough to the pan)

4.Bake in the preheated oven for about 30 minutes, or until the top is golden brown. Cut into wedges to serve.

we cut ours into small squares so that everyone at the party could have a  sample of the cake.

* I made this for a large party so I doubled the recipe and baked it in a sheet cake pan. It turned out amazing and everyone loved it. The original recipe calls for 1T almond extract and no vanilla or almond paste. But I thought that my add ins made it so good. This is by no means good for you but a great treat and something different. 

Peanut Butter Cup Brownie Cupcakes

12-15 miniature peanut butter cups
1 box Duncan Hines Milk Chocolate Premium Brownie Mix
3 large eggs
1/4 c water
1/2 c oil

Icing:
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt

Topping
12-15 peanut butter cups
 Melted chocolate chips for the drizzle

1.Preheat oven to 350°F.
2. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside. Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter. Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely.

3.Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced.

4. Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

* I got this recipe from triedandtasty I changed a few things in the recipe to make it a little faster but other then that I stuck to the original. They tasted great.

Butterfinger Cupcakes

18-20 milk chocolate cupcakes - baked
five full size butterfingers (plus some to cut up on top if you would like)
1 stick butter (softened)
1/2 cup peanut butter
1 cup powdered sugar
2-4 TBS milk
orange gel food coloring (optional)(I used wilton orange gel about 1/4 tsp)

1.Unwrap your candy bars.Using a vegetable peelers, scrap the chocolate off the bars into a bowl, set aside for topping.
2.Finely crush the Butterfinger insides in a blender, Set aside.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
3.In the bowl of an electric mixer, beat the butter until soft and creamy. Then add in peanut butter, mix until combined well.
4.Dump in the crushed butterfingers crumbs. Mix until fully combined.
5.Slowly mix in powdered sugar.
6.If you would like to deepen the orange color, add in a few drops of orange food coloring until you reach a nice butter finer orange.
7.Once all is mixed well and desired color is achieved add in 1 TBS of milk until you have reached the desired consistency. (I used 2)

8.Top cupcakes with icing and sprinkle on chocolate shavings that were set aside. If desired cut up additional candy bars and place chunks on top. 

* I got this recipe from makebakecelebrate these cupcakes were amazing. I think that they are one of my favorites that I have made so good and so easy to put together. I topped half of mine with a mini butter finger and the other half with a mini butter finger cookie.

Jello Poke Cake

1 box (2 layer size) your favorite white cake mix
the oil, eggs and water to make the cake mix
1 3 oz box your favorite jello flavor – ( I used Mango flavor but I know most people use strawberry)
1 c boiling water
1/2 c cold water
1 8 oz tub cool whip ( I used sugar free)

1.prepare cake mix as directed on the package and bake as directed for a 9×13 in pan. cool cake in the pan for 15 min and then poke holes with a fork at 1/2 in intervals.
2.add the boiling water to jello mix and stir until completely dissolved; about 2 min. stir in the cold water and pour evenly over the cake. refrigerate 3 hours.

frost cake with cool whip. refrigerate 1 hour before serving.

Skinny Chicken Sour cream enchiladas

16 oz. fat free sour cream
1 can fat free cream of chicken soup
1 tbls. fresh chopped cilantro (1/2 tbls. dried)
2 1/2 cups cooked shredded chicken breast
1 can Mexican Rotel
1 cup chopped onions (optional)
 8 low carb tortillas
1 cup shredded pepper jack and colby cheese blend
1 can diced green chiles

In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent then mix a few minutes to blend the flavors and juices.

Warm the tortillas until flexible.
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese
Roll the tortilla up and place seam side down in a 8×11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese

Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.




Servings Per Recipe: 8
Amount Per Serving: Calories: 275; Total Fat: 8g;  Total Carbs: 30g; Protein: 14g

I got this recipe from
    skinnymom.com