Strawberry-Banana Smoothie

1 1/4 C orange juice
1 small banana, peeled and quartered
2 C frozen sliced strawberries

Place all ingredients in blender in order listed; blend on high until smooth.  Serve immediately.

The Best Chocolate Pudding

From: Mel's Kitchen Cafe

YIELD:  4 CUPS OF PUDDING

PREP TIME:  8 MINUTES

COOK TIME:  10 MINUTES

ADDITIONAL TIME:  4 HOURS

TOTAL TIME:  4 HOURS 18 MINUTES

INGREDIENTS

•  1/4 cup packed light brown sugar
•  3 tablespoons unsweetened cocoa powder (Dutch-process or regular)
•  3 tablespoons cornstarch
•  1/4 teaspoon salt
•  2 3/4 cups whole milk
•  1/4 cup heavy cream
•  1 cup milk chocolate chips (or 6 ounces bar milk chocolate chopped)
•  1/2 teaspoon vanilla extract

INSTRUCTIONS

1. In a large saucepan, combine the brown sugar, cocoa, cornstarch and salt, whisking lightly. Whisk in the milk and cream to the sugar mixture until it is smooth. Stir in the chocolate chips and bring the mixture to a simmer over medium heat, whisking or stirring occasionally. Once the mixture is at a simmer, reduce the heat to medium-low and cook, whisking constantly, until the mixture is thickened and large bubbles pop at the surface, 2 to 3 minutes. Take the pot off the heat and stir in the vanilla.
2. Transfer the pudding to a large bowl and cover with plastic wrap, pressing the plastic wrap directly onto the surface of the pudding to avoid a skin starting to form. Refrigerate the pudding until it is completely cool, at least 4 hours but up to 3 days, if it is stored in an airtight container. Serve with a dollop of whipped cream...or not.

Chocolate Peppermint Crinkle Blossom Cookies

INGREDIENTS:

1 stick (8 tablespoons, 4 ounces) butter, softened
1/2 cup (3.75 ounces) packed light brown sugar
2/3 cup (5 ounces) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 2/3 cups (8.25 ounces) all-purpose flour
1/2 cup (2 ounces) natural unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 ounces) mini chocolate chips
1/2 cup powdered sugar, for rolling
24 Hershey Kisses, unwrapped (highly recommend the Candy Cane variety)

DIRECTIONS:

Preheat the oven to 350 degrees F. Line two, large baking sheets (11X18-inches or so) with parchment paper or lightly grease with nonstick cooking spray.

In a large bowl with an electric handheld mixer (or in the bowl of a stand mixer fitted with the paddle attachment), cream together the butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes.

Add the eggs, vanilla extract, and peppermint extract. Mix until the batter has lightened in color, 2-3 minutes.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Toss in the mini chocolate chips.

Add the dry ingredients to the wet ingredients and mix until combined.

Place the powdered sugar in a bowl or shallow dish.

Scoop the dough into heaping tablespoon-sized balls (I use my #40 cookie scoop) and roll into a smooth ball shape (if the dough is too sticky, let it rest for 10-15 minutes or refrigerate for just a few minutes...I usually just scoop and roll right away because I'm too impatient).

Roll each ball in the powdered sugar, shaking off the excess, and place several inches apart on the baking sheets.

Bake for 9 minutes, until puffed and crackled. Remove the baking sheet from the oven. Immediately press an unwrapped Hershey's Kiss into the center of each cookie. Remove the cookies to a wire rack to cool completely.

Note:  I haven't actually made these yet, but I want to so I posted them on the blog so the recipe would be easy to find  :-).  This recipe is from Mel's Kitchen Cafe

Carmel Apple Cheesecake Bites

This is the dessert I made at Thanksgiving that I thought was excellent from "The Girl Who Ate Everything" blog.

Ingredients

Crust:
2 cups all-purpose flour
½ cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
¾ cup sugar, plus 2 tablespoons, divided
3 large eggs
1½ teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
½ cup quick cooking oats
½ cup (1 stick) butter, softened

Drizzle:
½ cup caramel topping for drizzling after baked (see note below_

Instructions
Preheat oven to 350 degrees F.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
In a large bowl, beat cream cheese with ¾ cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

Read more at http://www.the-girl-who-ate-everything.com/2010/09/caramel-apple-cheesecake-bars.html#OgSkcLsl9MrqoDeJ.99

****NOTE: for the caramel sauce I used the following recipe from www.carlsbadcravings.com:

INGREDIENTS
3/4 cup butter
1 1/2 cups light brown sugar, firmly packed
2 tablespoons water
1/4 teaspoon salt
1-2 - 3/4 cup evaporated milk
1 tablespoon vanilla extract

INSTRUCTIONS
Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts.
Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally.
Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency.

NOTES
Store in the refrigerator in an airtight container for 5-7 days.

This caramel reheats beautifully in the microwave or stovetop.

You can also freeze the sauce for up to 3 months. Just make sure to use an airtight container that's NOT glass because the milk expands when frozen and can rupture the glass. Defrost the sauce overnight in the fridge and warm gently before using.

Chocolate Chip Bars

INGREDIENTS

• 2 1/8 cups (10 1/2 ounces) all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
• 1 cup (7 ounces) light brown sugar
• 1/2 (3 1/2 ounces) cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups chocolate chips (use your preference of semisweet, bittersweet, milk, white, peanut butter…the options are endless!)

DIRECTIONS

1. Preheat the oven to 325 degrees. Adjust the oven rack to lower-middle position. Line a 9X13-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch so you can grab those edges and pull the brownies from the pan after they have baked. Spray the foil-lined pan with nonstick cooking spray.
2. Mix the flour, salt, and baking soda together in medium bowl; set aside. Whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix. Fold in the chocolate chips and turn the batter into the prepared pan, smoothing the top with the spatula.
3. Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 24-28 minutes. Cool on a wire rack to room temperature. Remove the bars from the pan by lifting the foil overhang and transfer them to a cutting board. Cut into 2-inch squares and serve.

Oatmeal Peanut Butter Chocolate Chip Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup (8 tablespoons) butter, softened
• 1/3 cup peanut butter, creamy or crunchy
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup peanut butter chips
• 1 cup chocolate chips, semisweet, bittersweet or milk

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.

Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup packed light brown sugar (5 ounces)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter (9 ounces)
• 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
• 1 1/2 cups (9 ounces) chocolate chips
• 1 teaspoon baking soda
• 3 cups quick oats (12 ounces)
• 1 cup M&M's (7 ounces)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Blueberry Lime Cream Cheese Pound Cake

ingredients:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
4 oz PHILADELPHIA cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons lime zest
1 cup fresh blueberries

PHILADELPHIA cream cheese frosting:
4 oz cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract

Raleigh's Notes: I just made this and Daniel was a big fan. I've had to start making fruity things because he doesn't like chocolate. Its been tough since I'm a huge chocolate fan! 

The recipe is actually for a lime/blueberry cake but that sounded kind of weird to me so I just did lemon instead. Fun recipe for summertime!

Microwave Caramel Sauce

Ingredients

• 1/4 cup salted butter, melted
• 1 cup light brown sugar
• 1/2 cup heavy cream
• 1/2 tsp kosher salt
• 1/2 tsp vanilla

How to Make

1. In a 4 cup microwave safe glass bowl (or larger) combine melted butter, brown sugar and heavy cream, whisking until blended and there are no lumps.
2. Heat mixture in microwave on high for 2 minutes and remove to stir. Return to microwave and heat for 2 more minutes until bubbly and slightly thickened.
3. Stir in salt and vanilla and allow to cool until warm, not hot. Mixture will thicken as it cools.
4. Serve warm.
5. If caramel cools completely reheat by placing in microwave for 20-25 seconds.

Notes

Microwave time might vary slightly, as microwaves aren't all the same wattage. Store in the refrigerator for up to 1 week

(recipe from Cookies & Cups)

Sticky Toffee Pudding

Prep Time:  25 minutes
Cook Time:  30 minutes
Servings:  9

Ingredients:
1 3/4 cups pitted, chopped dates
1 tsp baking soda
1/3 cup butter
3/4 cup white sugar
2 eggs, beaten
1 1/8 cups self-rising flour

3/4 cup packed brown sugar
1/3 cup butter
2/3 cup evaporated milk
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees.  Grease an 8-inch square baking dish.
2.  In a small bowl combine the dates and baking soda.  Pour enough boiling water over the dates to just cover them.
3.  Cream 1/3 cup of butter with the white sugar until light.  Beat in the eggs and mix well to combine.
4.  Add the flour and date mixture (including water) to the egg mixture and fold to combine.  Pour the batter into the prepared baking dish.
5.  Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes.  Let cool slightly and prepare the sauce.
6.  To make caramel sauce:  In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk.  Cook over medium heat and bring to boil.  Turn heat down and simmer for 5 minutes, stirring occasionally.  Remove from heat and stir in the vanilla.  Pour the sauce over individual servings of warm cake.

Source:  allrecipes.com

Apple Sauce Stack Cake

1 C butter
2 C sugar
4 eggs
2 T milk or cream
4 or 5 C flour
4 tsp baking powder
2 tsp vanilla

Cream butter and sugar.  Add eggs and beat well.  Add flour, baking powder and vanilla.  Mix all together.

Make into 8 balls--same size.  Bake in round cake pans.  Put a ball of dough in pan and use hand to press the ball out to fit the pan.  Cook about 12 to 15 minutes at 350 degrees.  Remove from pans and cool. Spread applesauce between layers.  Make cake four layers high.  The applesauce should be thick.

by:  Velma Tyler Glenn

Pumpkin Bundt Cake

1 package yellow cake mix

1 package (3.4 oz) instant butterscotch pudding mix

4 eggs

1/4 C water

1/4 C vegetable oil

1 C canned pumpkin

2 tsp pumpkin pie spice

whipped cream, optional

In a large mixing bowl, combine the first seven ingredients.  Beat on low speed for 30 seconds; beat on medium for 4 minutes.  Pour into a greased and floured 10 inch fluted tube pan.  Bake at 350 degrees for 50-55 minutes or until a wooden toothpick inserted near the center comes out clean.  Cool in pan for 15 minutes before removing to a wire rack to cool completely.  Serve with whipped cream if desired.

Applesauce Cake

1 Yellow Cake  Mix
1 can applesauce (about 1 3/4 cups)
3 eggs

1/3 cup sugar
1 T cinnamon

Combine and mix the cake mix, applesauce and eggs.  In separate bowl combine sugar and cinnamon.  Grease only a bundt pan.  In bundt pan, layer the 2 mixtures starting with the sugar mixture and ending with the cake mixture.  Bake at 350 degrees for 35 minutes.  Let cool in pan.  Remove and serve.

Cherise gave me this recipe many years ago.

Chocolate Bundt Cake

12-15 ServingsPrep: 10 min. Bake: 55 min. + cooling

Ingredients

• 1 package chocolate cake mix (regular size)
• 1 package (3.9 ounces) instant chocolate pudding mix
• 3 tablespoons baking cocoa
• 1-3/4 cups milk
• 2 eggs
• 2 cups (12 ounces) semisweet chocolate chips
• Confectioners' sugar

Directions

• In a large bowl, combine the cake and pudding mixes, cocoa, milk and
• eggs. Beat on low speed for 30 seconds. Beat on medium for 2
• minutes. Stir in chocolate chips.
• Pour into a greased and floured 10-in. fluted tube pan. Bake at
• 350° for 55-60 minutes or until a toothpick inserted near the
• center comes out clean. Cool for 10 minutes; remove from pan to a
• wire rack to cool completely. Dust with confectioners' sugar if
• desired. Yield: 12-15 servings.

Terrific Truffles

18 oz. package of oreos
8 oz cream cheese softened
Dipping chocolate (candy coating chocolate)

1. Crush oreos in a food processor or by hand with a rolling pin in a ziplock bag.

2. Using a fork, and then I just used my hands, mix the oreo crumbs with the cream cheese in a large mixing bowl.

3. Roll mixture into 1 inch balls, and put on a baking sheet.  Put in the freezer for 2 hours.

4. Put dipping chocolate (the candy coating kind in the baking section) in a microwave safe bowl.  Heat until chocolate is melted.

5. Use a toothpick to dip the frozen balls in the melted chocolate. Place on wax paper to harden. Store truffles in an air tight container in the fridge.

Snickerdoodles

1 C shortening
1 1/2 C sugar
2 eggs
2 3/4 C flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Cream shortening and sugar. Add eggs and beat. Sift flour, soda and salt. Mix into shortening mixture. Shape into balls and roll in 2 T sugar, and 2 tsp cinnamon. Bake at 350 degrees for 8-10 minutes.

Lemon Bars

2 C flour
1 C butter
1/2 C powdered sugar

Mix as for pie crust. Pat into greased and floured 9x13 inch pan.
Bake for 20 minutes at 350 degrees.

Meanwhile beat:
4 eggs
1/3 C lemon juice
2 C sugar

Then add:
1/4 C flour 1/2 tsp. baking powder

Pour over crust and bake 20-25 minutes. Do not overbake as lemon mixture will be too dry. Sprinkle with powdered sugar while warm. Cool and cut into bars.

Moist Chocolate Cake

Maryl Whittaker's recipe in the Kimberly 1st ward cookbook:

3 C flour
2 C sugar
1/4 C cocoa or more
1 tsp. salt
2 tsp. baking soda
1 C salad oil
1 C sour milk (add 1 T vinegar to milk and let stand 5 minutes)
2 eggs

     Sift flour, sugar, cocoa, salt and soda together and add oil, milk and eggs. Beat well. Add 1 Cup boiling water and beat 1 minute at medium speed. Bake at 350 for 35 minutes.

Pumpkin Cake

Cream together:
1 C oil
4 eggs (1 at a time)
2 C pumpkin
3 C sugar

Add:
3 1/2 C flour
1 tsp cinnamon 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1 1/2 tsp salt
2 tsp soda dissolved in 2/3 C quite warm water

Beat thoroughly and add 1 1/2 C chocolate chips and 1/2 C butterscotch chips. Bake for one hour at 350 degrees in 9x 13 greased pan, and an 8x8 greased pan. Frost with cream cheese frosting.

Mrs. Fields Cookies

Cream together:
1 C butter
 1 C sugar
1 C brown sugar

Add:
2 eggs
1 tsp vanilla

Mix together:
2 C flour (plus 1/2 C for high altitude)
2 1/2 C oatmeal ( can blend in blender until it turns to powder)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Mix together all ingredients:

Add:  12 oz chocolate chips (or whatever looks right)
          1 1/2 C nuts

Bake on ungreased cookie sheet. Make golf-ball sized cookies, place 2 " apart. Bake at 350 degrees for 8-10 minutes.