Auntie Anne’s Style Soft Pretzels

Auntie Anne's Style Soft Pretzels

Auntie Anne's Style Soft Pretzels
 
Nichole used to work at Auntie Anne's and have been making these pretzels for our family for years! They taste just like the real deal
Ingredients
  • 1 Bag of Kroger Brand Frozen dough - use 2 loaves to make about 10 pretzels (I think there are 4 or 5 loaves in a bag)
  • 1 stick of salted butter
  • 1 Cup of Cinnamon & Sugar Mixture
  • Pretzel salt or Large Kosher Sea Salt
  • 1 large Large Cookie Sheet
  • ½ cup of Baking Soda
  • 2 cups of Hot Water
Instructions
  1. Sit dough out and let it rise to about double its size. I use two loaves to make pretzels.
  2. Preheat oven to 400 and spray baking sheeting with pam
  3. Use a pizza cutter to cut dough and then roll it out in to pretzel shapes.
  4. You can use flour to work the dough and keep it from sticking. If you don't know how to roll pretzels you can do balls, or twists.
  5. HERE'S THE BIG SECRET!! ~ In a medium size bowl mix together warm/hot water with about ½ cup of baking soda. Keep a whisk handy to stir as the baking soda will settle to the bottom.
  6. After you roll your pretzels dip them one at a time in the baking soda mix then pat on a towel and place on your baking sheet. If you would like salted pretzels go ahead and salt them.
  7. Bake 8 minutes and turn the pan and bake for another 5 minutes.
  8. Depending on the size of your pretzels the time may vary. While they are baking go ahead and melt butter in a bowl (we use a shallow pasta bowl that is a little larger than our pretzels). We also use the same size bowl for our cinnamon sugar mixture
  9. After your pretzels are finished baking use spatula to loosen them from your pan and use tongs to dip them one at a time in the butter. If your making salted place them in a pan to drain...if you have a big roasting pan use that and place them on a rack and let butter drain into the pan.
  10. For your cinnamon dip them in butter then dip in cinnamon sugar and coat really well. Then place in the pan....your all done! You can also try different toppings: garlic powder, icing, etc.

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Cherry OH Cherry Bars

Cherry Bars

Cherry OH Cherry Bars
 
Holly says...*Note This is Not a Diet Recipe... Just wanted to Spoil the hubby a bit *
Ingredients
  • 1 cup of butter softened
  • 2 cups of sugar
  • 4 eggs
  • 1tsp vanilla extract
  • ¼ tsp almond extract
  • 3 cups all purpose flour
  • 1 tsp . salt
  • 2 cans of cherry pie filling
  • Glaze:
  • 1 cup of powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp almond extract
  • 2 tbs milk
Instructions
  1. Pre Heat Oven to 350 degrees
  2. Cream your butter and sugar. Add eggs and extract.. beat well
  3. Add your flour and Salt..Mix well
  4. Spread Approx 3 cups into a greased 13 x 9.. use a bigger one if you want them to be thinner...
  5. Spread Pie Filling over the batter
  6. Then randomly drop tablespoons of batter over the pie filling
  7. Bake for 35 min or until your toothpick comes out clean
  8. Enjoy~

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Paradise Bears

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Paradise Bears
 
OH MY Gosh!!!! How cute are these? What a cute Idea for any summertime get together!!!!
Ingredients
  • 1 box of Nilla Wafers ( Any Vanilla cookie will do)
  • 1 box Vanilla Pudding ( with 12 drops blue food coloring)
  • or you can use blue Jello.
  • Teddy Grahams bears
  • Air heads Xtremes (for the towel)
  • Drink Umbrellas
Instructions
  1. Make pudding according to package and while mixing add drops of food coloring to desired color for "water". let chill.
  2. top with crushed vanilla wafers .
  3. Add Air head Xtremes (towel)
  4. Top with teddy graham and add umbrella!!!
  5. (This recipe made 6 cups with the pudding .... there is plenty of all other ingredients to double recipe to 12 cups)
  6. ENJOY!!!
Notes
**Healthier alternative!!!!
Use plain Greek yogurt (colored) topped with Granola!!!!

 

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No Bake Raspberry Icebox Cake

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No Bake Raspberry Icebox Cake
 
A new twist on an old favorite!...
Ingredients
  • 3, 6 ounce pkgs. fresh raspberries, washed
  • 3¼ cups whipping cream, divided
  • ⅓ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • 20 whole Chocolate graham crackers
  • 2 ounces dark chocolate, finely chopped
Instructions
  1. Take out 32 of the best-looking Raspberries and set them aside for the garnish.
  2. With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners’ sugar, vanilla and whip to combine.
  3. Spread a heaping spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down 5 chocolate graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of raspberries; I did 8 rows of four. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Top with remaining Raspberries.
  4. To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
  5. Refrigerate for at least four hours, or until the crackers have softened completely. Top with remaining 32 raspberries.
  6. Enjoy~

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Butterfinger Cheesecake Pie

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Butterfinger Cheesecake Pie
 
**So easy**
Ingredients
  • 1 graham cracker pie crust (or chocolate)
  • 8 oz cream cheese, softened
  • 12 oz cool whip, thawed
  • 7 (2.1 oz) Butterfinger candy bars, crushed
Instructions
  1. Combine softened cream cheese, cool whip and 6 crushed Butterfingers.
  2. Spoon into prepared graham cracker crust.
  3. Top with remaining crushed Butterfinger.
  4. Chill at least 4 hours.

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Italian No Bake Cake

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Italian No Bake Cake
 
This NO BAKE CAKE is like heaven in your mouth!!! It's just that good!!! And you don't even have to turn on the oven to make it!! Easy and Delicious is always the best!!! Your going to want to share this one!!
Ingredients
  • 1 Box of Vanilla Wafers
  • 1 Can of Crushed Pineapples with Juice
  • ¼ cup Lemon Juice
  • 1 can sweetened condensed milk
  • 1 package of coconut
  • 1 (8oz) Container Cool Whip
  • 1 small jar of cherries
  • 1 cup of pecans (optional)
Instructions
  1. Layer the bottom of dish with Vanilla Wafers.
  2. Mix in a bowl the lemon juice and condensed milk, then add the pineapples and mix all together. Pour this over the vanilla wafers in the dish.
  3. Add another layer of the Vanilla Wafers on top of the pineapple mix.
  4. Then top with cool whip, and coconut and cherries.
  5. Refrigerate overnight. Serve and Enjoy!
  6. Note: You can replace coconut with pecans if you'd like.

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Italian Cream Cake

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Italian Cream Cake
 
Italian Cream Cake recipes are basically the same, and true to form. Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake. I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract. Take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It's a special cake for a special occasion.
Ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup 2 sticks salted butter, softened
  • 1½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 5 large eggs
  • 1 cup whole buttermilk
  • 14 oz package sweetened flaked coconut, divided
  • 1½ cup pecan pieces toasted, divided
  • Frosting:
  • 2 8 oz cream cheese, softened
  • 1 cup 2 sticks butter, softened
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • reserved coconut, toasted
  • ½ cup reserved toasted pecans
Instructions
  1. Preheat the oven to 350°F. Butter and flour 3 9 inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extract. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition.
  2. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  3. Mix in ½ of the coconut and 1 cup of toasted pecans by hand.
  4. Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  5. To make the frosting:
  6. Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
  7. Line the edge of the cake plate with wax paper strips. Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
  8. Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled. Yield: 12 pieces

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Peanut Butter & Chocolate Chip Cream Cheese Cookies

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Peanut Butter & Chocolate Chip Cream Cheese Cookies
 
They are soft and oh so good!!
Ingredients
  • 1 can seamless crescent rolls (or pinch together seams on a regular can, or make your own)
  • 8 oz cream cheese, room temperature
  • ⅓ cup sugar
  • 2 tsp vanilla
  • ¾ C mixed peanut butter and chocolate chips
Instructions
  1. Beat sugar, cream cheese and vanilla together until smooth and creamy.
  2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
  3. Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about ½ inch.
  4. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.
  5. Roll the crescent sheet up tightly and wrap in cling wrap.
  6. Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.
  7. When chilled preheat oven to 350°.
  8. Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
  9. Slice the crescent roll into ¼" slices. They won’t keep the precise round shape, but that is fine!
  10. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
  11. Cool on the parchment paper or wire rack.
  12. Enjoy!

 

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OATMEAL SCOTCHIES

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OATMEAL SCOTCHIES
 
Ingredients
  • 1 cup butter, softened
  • ¾ cup firmly packed light brown sugar
  • ¾ cup white sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups rolled oats, or as needed
  • 1 cup butterscotch chips, or to taste
Instructions
  1. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg.
  2. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about ½ cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about ¼ cup at a time, until dough is of desired consistency.
  3. Refrigerate the dough for 1 to 2 hours before baking.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets.
  6. Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.

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Homemade Corn Nuts

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Homemade Corn Nuts
Serves: 3 servings
 
Get creative and use any spice you like. They would also be good tossed in some ranch seasoning mix.
Ingredients
  • 15 oz can chickpeas, drained
  • olive oil spray
  • ⅛ tsp kosher salt
  • ¼ tsp chili pepper powder
  • ¼ tsp ground cumin
  • ¼ tsp paprika
  • ¼ tsp curry powder
  • ¼ tsp garlic powder
Instructions
  1. Preheat oven to 375°F.
  2. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed. Leave them on the counter an hour to make sure they are very dry.
  3. Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes.
  4. All ovens are different so make sure they don't burn. They will be golden brown and crunchy on the inside when done, not moist.
  5. In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil.
  6. Immediately toss with spices while hot.
  7. Eat at room temperature.
Nutrition Information
Serving size: ⅓ cup Calories: 144 Fat: 1 gm Carbohydrates: 26 gm Sugar: 1 gm Fiber: 6 gm Protein: 8 gm

 
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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Homemade Granola

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Homemade Granola
 
Ingredients
  • 3 cups Old Fashioned Oats
  • ¼ c steel cut Oats
  • ¼ c sesame seeds
  • 2 Tbsp Chia seeds
  • 1 Tbsp Sesame seeds
  • ½ c nuts, chopped (your choice)
  • 1 tsp. ground cinnamon
  • ½ c coconut flakes
  • ¼ tsp salt
  • 2 Tbsp smooth peanut butter
  • 3 Tbsp. honey
  • ¼ c coconut oil
  • 2 Tbsp brown sugar
  • 1 cup mixed dried fruit
Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix first 9 ingredients together in a large bowl.
  3. Melt peanut butter with the honey in the microwave in a small bowl until a smooth mixture, approx. 20 seconds.
  4. Add oil to mixture, blend and pour over the dry ingredients.
  5. Spread on a cookie sheet pan in an even layer and cook for 10 minutes.
  6. Stir gently and sprinkle the BROWN SUGAR over the top of the hot granola.
  7. Continue cooking for 10-15 more minutes or until desired brown color.
  8. Remove and sprinkle the dried fruit over the top, do not stir in.
  9. Allow to cool on sheetpan, the mix will harden as it cools.
  10. Store in an airtight container and will keep for up to 2 weeks.

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Strawberry Heaven

Strawberry Smoothie

Strawberry Smoothie

Strawberry Heaven
 
Ingredients
  • 1 frozen banana
  • 8 frozen strawberries
  • ¾ cup water
  • ¾ cup almond milk (35 calorie one)
  • Low fat whipped cream (Optional)
  • Strawberry on top
Instructions
  1. Put all in ninja or blender and blend!
  2. Put some whip cream on top and add strawberry.
  3. Enjoy!

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Lemon Lime Frozen Yogurt Bites

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Lemon Lime Frozen Yogurt Bites
Prep time: 
Total time: 
Serves: 12
 
Ingredients
  • ½ cup graham cracker crumbs
  • 1 tablespoon Wildtree Organic Coconut Oil
  • 2 cups plain low fat yogurt
  • 2 tablespoons Wildtree Lemon Lime Cheesecake Blend
  • 1 pint raspberries
  • ½ cup blueberries
  • 1 kiwi, diced
Instructions
  1. Line a 24-cup mini muffin tin with paper liners.
  2. Combine graham cracker crumbs and Organic Coconut Oil.
  3. Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.
  4. Combine yogurt and Lemon Lime Cheesecake Blend.
  5. Fill each mini muffin mold with the yogurt mixture.
  6. Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.
  7. Freeze until solid.
Notes
So Refreshing!
Nutrition Information
Calories: 70 Fat: 2 gm Saturated fat: 1 gm Carbohydrates: 11 gm Sodium: 30 mg Fiber: 2 gm Protein: 1 gm

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Check out:  Lemon Lime Cheesecake Blend

Low Carb Cheesecake Cupcakes

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Low Carb Cheesecake Cupcakes
Serves: 24
 
Ingredients
  • 3 (8 ounce) packages cream cheese
  • 1 cup Stevia sugar substitute
  • 1½ teaspoons vanilla
  • 5 eggs, beaten
  • TOPPING
  • 1 cup sour cream
  • ¼ cup Stevia sugar substitute
  • 1 teaspoon vanilla
  • smuckers seedless sugar-free blackberry or strawberry jam
  • reynolds foil liners
Instructions
  1. Preheat oven to 300 degrees.
  2. Beat together until smooth; cream cheese, Stevia, vanilla and eggs.
  3. Fill foil baking cup ⅔ full, bake for 35 minutes.
  4. Remove from oven, let stand for 5 minutes.
  5. Mix sour cream, Stevia and vanilla.
  6. Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
  7. Remove from oven and cool then add a teaspoon of the jam.
  8. Garnish with strawberry.

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CINNAMON APPLE CAKE

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CINNAMON APPLE CAKE
 
Ingredients
  • ½ c sugar
  • ½ c softened butter
  • 2 eggs
  • 1½ c flour
  • 1½ t vanilla extract
  • 1¾ t baking powder
  • ½ c skim milk
  • 1 apple, peeled and chopped
  • ¼ c brown sugar (not packed)
  • 1 t cinnamon
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 5"x 9" loaf pan.
  3. Bowl #1: In a bowl, mix cinnamon and brown sugar... Set aside.
  4. Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time... Blend well... Beat in vanilla and set aside.
  5. Bowl #3: Mix flour and baking powder
  6. Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples... Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix... Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter.
  7. Bake for 30-40 minutes or until an inserted toothpick comes out clean. Enjoy!
Notes
Delicious served warm!

 

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Low Carb Peppermint Patties

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Low Carb Peppermint Patties
Serves: 24
 
Ingredients
  • Peppermint layer ingredients:
  • ¾ cup melted coconut butter (put jar in pan of boiling water to melt)
  • ¼ cup finely shredded coconut
  • 1 tablespoon coconut oil melted (put jar in pan of boiling water to melt)
  • Chocolate layer ingredients:
  • 2 tablespoons coconut oil melted (put jar in pan of boiling water to melt)
  • ½ teaspoon pure peppermint extract(or any other extract for more flavors)
  • 1-2 tablespoons cacao powder (depends on how chocolatey you like it)
  • ½ packet of stevia
Instructions
  1. Peppermint Layer Instructions:
  2. )Mix together melted coconut butter, shredded coconut, 1 tablespoon of coconut oil and peppermint extract.
  3. )Pour coconut butter mixture into mini muffin tins by filling only half way
  4. )Place in refrigerator and allow to harden for about 15 minutes
  5. Chocolate Layer Instructions:
  6. )Mix together 2 tablespoons coconut oil, stevia, and cacao powder
  7. )Remove muffin tin from refrigerator and top each tin with cacao mixture
  8. )Return to refrigerator until the chocolate has set.
  9. )To remove from tin put on the counter to thaw. use a knife to pop out the patties and store in a ziplock bag.
  10. )When ready to eat, simply set the peppermint patty cups on the counter for about 5 minutes
Nutrition Information
Serving size: 1 Calories: 40 Carbohydrates: 3.5 gm Protein: .44 gm

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Easy Strawberry Shortcake

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Pkg of Ladyfingers
1 can of Reddi-Whip
Strawberries

Wash strawberries and cut in half or slices
Open the ladyfingers and spray the Reddi-Whip all over the bottom half.
Place a layer of strawberries on the whipped cream
Place the other half of the ladyfingers on top of the strawberries
Spray Reddi-Whip on the top half, and layer with strawberries

Do not make ahead of time if you are using Reddi-Whip as it will not hold up. Just make them as you want to eat them.

Serviing size is 2 ladyfingers
Calories 80, Fat 8 g, Fiber 1 g, Carbs 13 g, Protein 1.25 g,
3 WW Points Plus

 

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Nutty Monkey Nutella Sandwich

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Nutty Monkey Nutella Sandwich
 
Ingredients
  • 1 Apple Cored
  • Crunchy Peanut butter
  • Nutella spread
  • 1 banana
Instructions
  1. Core and slice apple, (Med Apple will get yield about 6 slices)
  2. Slice thin cuts of banana.
  3. Spread peanut-butter on one half, add slices of banana.
  4. Then add Nutella on other half and lay on top of other half with banana.
  5. Enjoy!
Notes
Of course, You may omit the nutella, use creamy peanut butter, change it up however you choose. The possibilities are endless.

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CHOCOLATE MAYONNAISE CAKE

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CHOCOLATE MAYONNAISE CAKE
 
Do not gross out! You can NOT taste mayonnaise in this cake!! It just makes it very moist! A moist chocolate cake with yummy peanut butter frosting!
Ingredients
  • CAKE
  • Ingredients:
  • •2 cups of all-purpose Flour
  • •2/3 cups of unsweetened cocoa powder
  • •1¼ teaspoon of baking Soda
  • •1/4 teaspoon baking powder
  • •3 eggs
  • •1⅔ cup sugar
  • •1 teaspoon vanilla
  • •1 cup of Mayonnaise
  • •1⅓ cups water
  • PEANUT BUTTER FROSTING:
  • Ingredients:
  • 3 cups powdered sugar
  • ⅓ cup peanut butter
  • 1½ teaspoons vanilla, if desired
  • ¼ to ⅓ cup milk
Instructions
  1. For the cake:
  2. Mix all wet items first in a mixing bowl till well blended. Add all dry items but the flour and cocoa, once well blended add the flour and cocoa a little at a time. Once it is well blended pour batter into a greased baking pan and bake at 350° for about 30 or/and a tooth pick comes out clean. Let cake completely cool before adding frosting.
  3. For the frosting:
  4. Mix powdered sugar and peanut butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and ¼ cup milk. Beat until smooth and spreadable. If necessary, stir in additional milk, ½ teaspoon at a time.

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