Peanut Butter, Banana & Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup smooth peanut butter at room temperature
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
2 bananas1 tablespoon milk
1 teaspoon vanilla extract
1 cup chocolate chips
For rolling dough: 3 tablespoon sugar
Sea salt, for sprinkling

Directions Preheat oven to 350° F. In a large bowl, combine the flour, baking soda, baking powder and the salt. Set aside.
Combine the bananas, milk and the vanilla extract together in a separate bowl. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the banana mixture and mix well. Add the flour mixture and beat thoroughly. Stir in the chocolate chips.

Place sugar in a bowl. Drop by rounded teaspoonfuls into the sugar, then onto un-greased cookie sheets, leaving several inches between for expansion. The dough for these cookies is very sticky but it's worth dealing with. I let mine sit in the fridge for a little bit (and between batches that were in the oven) but there isn’t too much you can do, it is just sticky dough. Sprinkle the top of the cookies with sea salt. Bake for 10 to 12 minutes. Do not over bake. Cookies may appear to be underdone, but they are not. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

From Delightful Bitefuls

The dough is super creamy and sticky. It was a lot better to handle after they sat in the fridge for a few hours.

Strawberry Whipped Sensation

Ingredients:
4 cups fresh strawberries, divided
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
8 OREO Cookies, finely chopped
1 Tbsp. butter, melted

LINE 9x5-inch loaf pan with foil, with ends of foil extending over sides. Mash 2 cups berries in large bowl. Add milk, juice and 2 cups COOL WHIP; mix well. Pour into prepared pan.

MIX chopped cookies and butter. Spoon over COOL WHIP mixture. Cover with ends of foil; gently press cookie mixture into COOL WHIP mixture. Freeze 6 hours or until firm.

INVERT dessert onto plate when ready to serve; remove pan and foil. Frost dessert with remaining COOL WHIP. Slice remaining berries; arrange over dessert. Freeze leftovers.

Substitute: Prepare using an 8x4-inch loaf pan.

Note: Be sure to leave enough foil extending over sides of pan so that there is enough to completely cover dessert.

Meatloaf

1 lb hamburger
1 egg
1/2 package Stove Top Stuffing
1/2 c water

Mix all ingredients together and put in pan as a loaf (can use a bread pan). Bake 375 for 45 min. Mix 1/2 c ketchup and 1/2 c brown sugar together and put on top of the meat loaf and bake 15 min longer.


I usually cook for about 30 min and then put the ketchup mixture on, depending on if the meatloaf is almost done.
This makes really good meatloaf sandwiches the next day

Chicken Cordon Bleu Casserole

4 Boneless, skinless chicken breasts, cooked and cubed
4 slices ham, cubed (about 2 cups)
Swiss cheese, shredded
Corn Flakes crushed (or use bread crumbs)
Rosemary, Thyme, Salt & Pepper
Sauce:
1 pint sour cream
2 cans cream of chicken soup
2 Tbsp lemon juice (to taste)

Cook the chicken until cooked through, and cube into medium size pieces. Cube the boneless ham into small cubes. Place the cubed chicken and ham in the bottom of a 9x13 pan. Mix together sauce in a bowl. Season sauce with some rosemary, thyme, and salt & pepper. Pour over chicken and ham. Spread shredded Swiss cheese (about 1 1/2 c) over the cream mixture. Sprinkle crushed corn flakes or bread crumbs over the top of the casserole dish and bake at 350 for 30 min (or until bubbly). Sere casserole over warm rice.

From Deals to Meals

Fiesta Beef Bowls

1 1/2 lbs boneless beef top round steak
1 can (10 oz) diced tomatoes and green chilies
1 medium onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt
1/4 tsp pepper
2 cans (15 oz) pinto beans, rinsed and drained
3 cups hot cooked rice
1/2 cup shredded cheddar cheese
6 tbsp sliced ripe olives
6 tbsp thinly sliced green onions
6 tbsp guacamole

Place round steak in a 3 qt slow cooker. In a small bowl, combine the tomatoes, onion, garlic and seasoning; pour over steak. Cover and cook on low for 8-9 hours or until meat is tender. Remove meat from slow cooker. Add beans to tomato mixture. Cover and cook on high for 30 min or until beans are heated through. When cool enough to handle, slice meat. In individual bowls, layer the rice, meat and bean mixture. Top with the cheese, olives, onions and guacamole.

Recipe from Simple and Delicious

Mountain Dew Cupcakes

1 cup butter
2 cups sugar
4 large eggs
3/4 cup mountain dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 tsp lemon extract
2 3/4 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt

Beat butter on medium for 30 sec. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy. Add eggs one at a time, scrape sides of bowl in between additions. Whisk together flour, baking powder, and alt in a bowl. Add to mixer bowl. Turn on low for 5 seconds. Add the Mountain Dew, lemon/lime juice, and lemon extract. Mix to combine. Scoop into cupcake papers about two-thirds full. Bake for 18-20 min at 350/

Mountain Dew Buttercream

1 cup butter
4-5 cups powdered sugar
2 tbsp Mountain Dew
Juices from half of lemon and half of lime
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 tsp lemon extract
neon food coloring (yellow and blue if you don't have green)

Sift powdered sugar into a bowl or onto parchment. Beat butter at medium-high speed until creamy. Add half of the sugar, turn mixer on low for 5 seconds. Add the Mountain Dew, zest, lemon/lime juice, and lemon extract. Beat until combined. Add food coloring to the desired color. Gradually add remaining sugar until you get to the consistency and sweetness you like.

These are super yummy! They were a big hit at Bryans work. They have a nice lemon/lime taste. I got the recipe from allthingscupcake.com