{FROZEN} Chocolate & Peanut Butter Banana Bites

{FROZEN} Chocolate & Peanut Butter Banana Bites

I think that I have an addiction to chocolate. Actually, I know I do. I will basically eat it in any form . . . and not a day goes by that I don't eat it. I don't feel as guilty eating these banana bites (at least I tell myself that!) because they are a fruit, right?! RIGHT? :) Oh well, healthy or not, this is my favorite way to eat bananas. :)

-3 large bananas
-1/2 cup chocolate chips (either semi-sweet or milk chocolate)
-1/2 cup peanut butter (I used creamy, but crunchy would work too! It would just have chunks in it . . . obviously)
-Toppings (optional)- I used crushed peanuts and coconut . . . but anything goes!

1. Set out a pan (I used a small cookie sheet) with a piece of wax paper on it.
2. Cut up the bananas into good-sized chunks. Each banana should give you around 6-8 pieces.
3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
4. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you've "covered" them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
5. Top with toppings (if you want them!). Transfer to the freezer for about an hour until hardened.
6. You can enjoy them like this (but they really aren't frozen yet -- and when they're frozen, the banana tastes like vanilla ice cream) . . . I suggest then covering with some plastic wrap (or in a Tupperware/Rubbermaid container) and let freeze overnight.

Jamba Smoothie Recipes

Jamba Smoothie Recipes

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

 

One scoop is a rounded old traditional ice cream scoop and the enlightened base is a low Cal dairy sweetner liquid mix- soymilk can work! The concentrate is much stronger, try frozen concentrates with less aster than called for, JAMBA!  

SNICKER SALAD

 SNICKER SALAD

(tastes like a yummy carmel apple with nuts and chocolate)

Ingredients:
Cool whip
one package of instant vanilla pudding (small box)
one cup of milk
Snickers (frozen or cold - easier to chop)
green apples (tart, with a little sweet and lots of juicy)

1.Add instant pudding into mixing bowl and pour in 1 Cup cold milk. Mix well and let chill while chopping candy.

2.Chop Snickers bars into bite size pieces (I usually use about 2 bags of mini sickers or more - I like A LOT or about 10-15 king size). I have added Milky way bars and Rolos in with the Snickers before or you can omit the Snickers and just add Rolos and Milky Way bars if there is a peanut allergy.

3.Chop green apples into bite sized pieces (I use about 8-10)

4.Fold in one 8 ounce container of Cool Whip (or more if you think it needs more. I usually buy the 16 ounce container just in case) into the pudding.

5.Combine candy and apples in bowl with pudding mixture.

6. ENJOY!! Be sure and control yourself or you might just eat the whole bowl yourself!

Root Beer Float Cookies

Root Beer Float Cookies

To be honest, we don't drink a lot of carbonated drinks around here . . . in fact, my kids call carbonated drinks "spicy drinks". Ha ha! But every once in a while, I just get such a strong craving for Root Beer (and Elyse has been having crazy pregnancy cravings for Root Beer and pizza, so it must run in our family!). I came across these cookies and knew that I had to try them. They are super soft and moist and the frosting on top is what makes the cookie! It doesn't use actual soda pop, but instead uses just a little bit of Root Beer extract (or concentrate) and it adds the perfect amount of root beer flavor.

If you love Root Beer, you will love these cookies!

Root Beer Float Cookies
Makes about 3 dozen large cookies or 4 dozen medium cookies (depending how big you like 'em!)


Cookie Ingredients:

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

1 tsp. root beer extract or concentrate

4 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting Ingredients:

4 cups powdered sugar (or icing sugar)

3/4 cup butter, softened

3 Tbsp. milk

1 tsp. root beer extract or concentrate

 
Directions:

Preheat oven to 375º.

In a mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and root beer extract. 

Combine dry ingredients; gradually add to creamed mixture. 

Drop by tablespoonfuls onto ungreased baking sheets. Bake at 375º for 10-12 minutes or until lightly browned. Remove to wire racks to cool. 

In a mixing bowl, combine all frosting ingredients. Beat until smooth. 

Frost cooled cookies.

Enjoy!

Beer Battered Onion Rings

Beer Battered Onion Rings

Recipe courtesy Guy Fieri

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

10 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

4 cups canola oil or peanut oil

1 cup sour cream

3/4 cup mayonnaise

3 tablespoons sun-dried tomatoes

1/4 cup red bell peppers, roasted

1 tablespoon lime juice

1 1/2 teaspoons pepper, fresh cracked

2 teaspoons salt

3 tablespoons white wine

1 tablespoon garlic, minced

2 yellow onions, sweeter the better, Vidalia or Texas sweets

2 cups buttermilk

2 cups all-purpose flour, divided

1 teaspoon garlic, granulated

12 ounces beer, medium body

3 tablespoons grated Parmesan

Directions

In a Dutch oven heat oil to 350 degrees F.

In a food processor combine sour cream, mayonnaise, sun-dried tomatoes, red bell peppers, lime juice, 1/2 teaspoon pepper, 1 teaspoon salt, white wine and minced garlic, cover and refrigerate for 1 hour.

Cut onions 1/2-inch thick, remove dark exterior of onions, separate into rings and soak in buttermilk for 1 hour.

Combine 1 cup of flour, remaining salt, pepper, and garlic, mix thoroughly. In a medium bowl combine beer and 1 cup of flour, mix thoroughly.

Remove onion rings from buttermilk, shake off excess, dredge in flour, shake off excess, then dip in beer batter. Drop some onion rings in oil and continue process, being sure not to crowd rings as they will stick together. When golden, remove and let drain on paper towels.

Garnish with Parmesan.

Ro*Tel Famous Queso

I fell in LOVE with this dip...it's sooo way easy give it a try...

you'll love it too!

 ~~~~~~~~~~~~~~~~~~~~~~~

 

Ro*Tel Famous Queso

 

 

 

A creamy, cheesy and spicy dip made with just 2 ingredients--a Ro*Tel signature recipe!

Hands On: 10 minutes   |   Total: 10 minutes   |   Makes: 2-1/2 cups or 20 servings (2 tablespoons each)

Ingredients

• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 pkg (16 oz each) Velveeta® Pasteurized Prepared Cheese Product, cut into cubes

Directions

1. Combine undrained tomatoes and cheese in medium saucepan.
2. Cook over medium heat 5 minutes or until cheese is completely melted and mixture is well blended, stirring frequently.
3. Serve warm as a dip with tortilla chips or crackers.

Cook's Tips

To make in microwave, combine undrained tomatoes and cheese in 1-1/2 quart microwavable dish; cover. Microwave on HIGH 5 minutes or just until cheese melts, stirring after 3 minutes. Remove from microwave; stir until mixture is well blended. Serve as a dip with tortilla chips or crackers. CAUTION: Dish will be hot; use hot pads.

Pumpkin Cheesecake

Recipe courtesy Paula Deen, 2007

Prep Time:

15 min

Inactive Prep Time:

4 hr 15 min

Cook Time:

1 hr 0 min

Level:

Easy

Serves:

8 servings

Ingredients

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.