Peanut Butter Chocolate Lasagna

When I finally got around to making this the company no longer makes Nutter Butter in 16 oz packages.  So you will kinda have to play around a bit with the measurements of butter and cookies. Keep refrigerated and covered and should keep a few days.  But I bet it won't last that long.

Ingredients:

• 1 16-ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 20 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
14. In a plastic bag, break up the remaining cookies.
15. Sprinkle cookies on top right before serving.

Snicker Apple Salad

My sister in law used to make this salad all the time.  It is so good but really  needs to be eaten the day it is made.  This salad does not keep.  My sister in law makes this with only three ingredients but I added the vanilla pudding to mine.  Just gives it a little something more.  So if you don't like the vanilla pudding just leave it out and it still takes great.

6 Small Granny Smith Apples
1 (12 oz) Cool Whip
1 (5.1 oz) Instant Vanilla Pudding Mix
1/2 cup milk
6 (1.86 oz) Snickers Bar, but into bite sized pieces

Whisk together pudding mix and milk in a large bowl.  Fold in cool whip. Fold in apples and chopped snickers.
Refrigerate until ready to serve.

Cool Whip Frosting

This recipe came from my sister Barb.  She makes the best cakes around.  She used traditional frosting but sometimes used this one also.

8 oz cool whip, thawed
3.5 oz package instant vanilla pudding mix
1 cup milk
1 tsp vanilla

Stir together pudding, milk, and vanilla until it looks like pudding and than fold in cool whip.

If you don't like vanilla you can always use chocolate pudding.   You could use what ever flavor you enjoy.

Strawberry Trifle

Don't let the name Trifle scare you away.  This really is an easy recipe and tastes OH SO GOOD.  The best part it is pretty easy and you can really impress your friends with the beauty of it.

Ingredients:

1 (10 inch) angel food cake

Before cool-whip on top.

1 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 tsp vanilla
2 (12 ounce) container frozen whipped topping, thawed and separated
1 quart fresh strawberries, sliced
1 3 oz strawberry Jello
1 cup sugar
2 cups boiling water
4-5 Tbsp cornstarch
water to make paste*

To make glaze:
Boil 2 cups water.  Once water is hot add sugar and jello and stir until dissolved.  Once sugar and jello is dissolved add cornstarch paste.  Stir until light in color and thickened.  Cool completely. 

Pudding mixture:
Beat the cream cheese and 1 cup sugar in a medium bowl until light and fluffy. Add vanilla.  Fold in 1 container of the whipped topping. 

Cut angel food cake into cubes.

Layer angel food cake on bottom of trifle bowl.  Next layer with pudding mixture.  Add sliced strawberries and pour glaze on top.  Repeat layers.  On top add other container of cool whip.  Put into refrigerate to cool. 

You can add the strawberries into the glaze for more strawberry flavor. 

*To cornstarch just add enough water to make white milky paste.

Cinnamon Rolls

We are stuck inside today due to a snow storm.  We were warned last night so my husband and I went off to the store to make sure that I had plenty of goodies on hand so I could bake.  There is nothing more that warms the house when it smells like fresh baked goods.  Today I baked cinnamon rolls.  I absolutely LOVE this recipe.  I have played with it till I was happy with it. 

Ingredients: 

1/2 cup warm Water

2 Tbsp Sugar

1 pkg Yeast

1 cup Milk

1/4 cup melted Butter

1 Egg

4 cups Flour

1 package Instant Vanilla Pudding dry

2 tsp Gluten

1 1/2 tsp Salt

In a small glass bowl, combine yeast and warm water. Sprinkle with sugar to "feed" the yeast. Stir to combine and let sit for about 10 minutes. The yeast should become foamy and bubbly. This means it's active.

Meanwhile, in the bowl of a stand mixer fitted with the dough hook attachment, add melted butter, milk, sugar, salt, egg and 2 cups of flour.

Mix on a medium speed to combine.

Add the yeast mixture and continue to mix, slowly adding the remaining 2 cups of flour. Mix for about 3 minutes, until a dough forms around the hook.

Remove dough to a lightly floured surface and knead by hand for about 5 minutes.

Form the dough into a ball and place in a well-greased bowl.

Cover the bowl with a damp towel, and set the bowl in a warm, dry place for 1 hour, or until the dough almost doubles in size.

Remove the dough from the bowl onto a floured work surface and punch it down, releasing the air bubbles.

Using a rolling pin, roll the dough into a 9 x13" rectangle.

Filling:

1/4 cup butter, softened

1 cup brown sugar
1 1/2 Tbsp Ground Cinnamon

Once the dough is rolled out, use a pastry brush to cover the dough rectangle with softened butter.

Evenly spread the brown sugar across the dough.

Dust with cinnamon.

Starting from the edge of dough closest to you, roll from the bottom up, like a jelly roll.

Trim the ends, and then slice the roll into 1-1 ½-inch pieces with waxed dental floss, yielding 12-14 rolls.

Place each piece into a greased 9x13" baking dish or 2 round pans.

Cover the pan once again with a damp towel and return it the warm, dry place for another 30 minutes, or until the dough is risen.

Preheat oven to 350 degrees F.

Bake cinnamon buns for 30-35 minutes, or until light-golden brown.

Frost once completely cool. 

Poppy Seed Lemon Bread

This is one of the best and easiest lemon poppy seed bread recipes out there.  It is so moist and easy.

Ingredients:

1 box yellow cake mix
1 pkg instant lemon pudding (3.4 oz)
4 eggs
1/2 cup oil
1 cup warm temped water
1/4 cup Poppy Seed

Directions:

Preheat oven to 350 degrees. Grease and flour a Bundt pan or 2 bread loaves pan. Combine dry cake mix and dry pudding mix. Add eggs, water and oil and stir until well blended. Stir in poppy seeds.   Pour mix into Bundt pan. Bake for 45 minutes at 350 degrees F. If top of cake looks wet after that time, turn oven off and let it bake a few more minutes. Remove cake from oven and let it cool at room temperature for 15-20 minutes, then invert into serving plate.

Two Tone Dessert

My sister Barb is very famous for this dessert.  She has made it as far back as I can remember.  When we all get together my brother in law Bill always requests this dessert.  I believe this recipe comes from the Jello Company WAY back in the day. 

For the bottom crust - Mix together
1 cup flour
1/2 cup butter
1 cup finely chopped  nuts (whatever you prefer)

Pat into bottom of a 9 x 13 pan.  Bake at 350 for 10-15 min, Let cool.

While the crust is baking take:
8 oz  package of cream cheese
1 cup powdered sugar
8 oz. of Cool Whip
Beat cream cheese and powdered sugar until light and fluffy.  Fold the cool whip by hand into the cream cheese mixture.  Spread on cooled crust. Refrigerate.

Mix:
2 1/2 cups of milk
2 small packages of instant pudding. (I use both chocolate).
Mix pudding and milk until thoroughly mixed.
Spread on top of cheese layer refrigerate.

Spread another 8 oz cool whip onto chocolate layer then sprinkle with 1/2 cup chopped nuts.

Refrigerate till ready to eat.

Banana Bread

WOW time sure does go by fast.  I didn't realize that I hadn't posted in so long.  I have been cooking but really haven't made anything great so I haven't blogged.  But last night I tried a new recipe and boy was it good.  I will post my recipe and also post the link of the original recipe.  Of course I can't just try a recipe and not put my own twist on it.  Here you go.  This recipe makes two loaves so in one loaf I put nuts and the other I put mini chocolate chips.  I will say I didn't measure the chips or the nuts.   I just put in what I thought looked good.  Sometimes I cook like my Grandma Lucy did - just throw in until it looks good or tastes good. Enjoy - with butter or without!!

 
Ingredients:

• 2-1/2 cups all-purpose flour
• 1-1/4 cups sugar
• 2 packages (3.4 ounces each) instant banana cream pudding mix
• 1-1/4 teaspoons baking soda
• 1 tsp baking powder
• 1 teaspoon salt
• 5 eggs, lightly beaten
• 2 cups mashed ripe bananas (4 to 5 medium)
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or chocolate chips, optional

Directions

•In a large bowl, combine the first five ingredients. In another large bowl, whisk the eggs, bananas, oil and vanilla. Stir into dry ingredients just until moistened. Stir in nuts if desired.

•Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 325° for 80-90 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

I changed the pudding flavor, omitted the cinnamon and exchanged 1/2 cup buttermilk instead of all oil.  I believe buttermilk helps add to the moisture.  Other than that I followed the recipe.  I believe mine took around the whole 65 minutes to bake.  Put a toothpick in the middle - when it comes out clean than it is ready. 

Here is the link to the original recipe - try both and let me know what you think. http://www.tasteofhome.com/Recipes/Moist-Banana-Bread

Banana Cream Supreme

This is one of my daughters favorite desserts. I used to be a Pampered Chef demonstrator and loved to make this dessert as it is so easy but oh so delicious.  Enjoy De Anna :0)

16 (2 1/2) graham cracker squares (approximately 1 1/4 cups crushed)
1/4 cup melted butter
3 Tbs spoon sugar
1 (12 oz) container cool whip
1 cup sour cream
1 package (3.4 oz) banana cream or vanilla instant pudding and pie filling
3 medium bananas (sliced)

Finely crush graham crackers in resealable plastic bag; place in bowl and add butter and sugar.  Mix well.  Press crumb mixture onto flat bottom of spring form pan.  In another bowl whisk together the cool whip and sour cream. Add pudding flavor and whisk until mixture is well blended and smooth.  Spread half of the filing over crust.  Slice bananas and arrange over filling.  Spread remaining filling over bananas.

If you don't want to make a graham cracker crust - you can make it even easier on yourself and just go buy a premade graham cracker crust.  Not as good but just about!!

Lucky You Mint Pie

1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk,
1 tablespoon butter
1 prepared 9-inch (6 ounces) chocolate crumb crust
1 pkg. (3.4 ounces) vanilla instant pudding and pie filling mix
1/3 cup water
1 teaspoon peppermint extract
3 to 4 drops green food coloring (optional)
1 container (8 ounces) frozen whipped topping, thawed, divided
Additional Nestlé Toll House Semi-Sweet Chocolate Mini Morsels, fresh mint sprigs (optional)

1.MICROWAVE 1 cup morsels and 1/3 cup evaporated milk in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir until smooth. Stir in butter; pour into crust. Refrigerate for 20 minutes or until cool to the touch.

2.MEANWHILE, BEAT remaining evaporated milk, pudding mix, water, peppermint extract and 3 drops food coloring in medium bowl until combined. Gently stir in 2 cups whipped topping and additional drop of food coloring, if desired. Spoon over chocolate layer.

3.REFRIGERATE for 2 hours or until set. Sprinkle with additional morsels. Spoon remaining whipped topping in center of pie. Garnish with fresh mint.

Monkey Bread

16 frozen white dinner rolls
3 oz butterscotch cook and serve jello
1/2 cup brown sugar
1/2 cup butter
1/2 cup chopped nuts (optional)
1 tsp cinnamon

Spray bundt pan.  Place frozen rolls in pan.  Put pudding mix, brown sugar, cinnamon in a small bowl.  Scatter over the dough.  Melt butter and pour over top.  Let rise at room temperature overnight.  In the morning, cook at 350° for 30 minutes.  Allow to cool for 5 minutes.   Turn pan onto a serving platter to serve.  Serve by pulling apart in chunks.