REESES PEANUT BUTTER BANANA BREAD

REESES PEANUT BUTTER BANANA BREAD 3 ripe bananas, mashed ½ cup creamy peanut butter ¼ cup Canola oil (Vegetable oil will also work) 1 egg ½ cup granulated sugar ¼ cup brown sugar 1½ cups of all purpose flour ½ tsp baking soda 1½ tsp baking powder ½ tsp salt 8 oz bag of Reese’s Mini cups See a Sausage Alfredo Recipe Preheat oven to 350. Grease your loaf pan (I used an 9″ x 5″ loaf pan) with butter or shortening. In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside. In a large bowl stir together your bananas, peanut butter, oil, egg and sugars. Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy but try not to over mix or it will change the texture. Gently fold in your Reese’s Mini cups and spread batter into prepared pan. Bake for approx 1 hour or until toothpick inserted into center comes out clean. Keep an eye on the bread and if you notice the it browning too fast on top, lower the temperature down to 325° and loosely cover with foil. I always do this. Let cool in pan for 10-15 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack to cool completely before cutting into.

OREO CREAM PIE

OREO CREAM PIE 1 1/2 Cup half and half 1 large Box Vanilla instant pudding 1 8oz Cool Whip Pack of Oreo cookies 1/4 Cup butter Crush roughly half pack of Oreos and add the melted butter to it. Press down in pie pan to form crust. Whisk together pudding mix and half and half for about 2 mins. Let set for a few minutes. Crush other half of cookies and fold them and cool whip into pudding mixture. Spoon into our crust and spread evenly. Garnish pie as desired Chill in fridge or freezer for about 4 hours before

CHOCOLATE PEANUT BUTTER PIE

CHOCOLATE PEANUT BUTTER PIE One 9-inch pie shell 2/3 cup sugar 1/3 cup cornstarch 1/2 teaspoon salt 4 egg yolks 3 cups milk 2 tablespoons butter or margarine, softened 1 tablespoon vanilla extract 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided Sweetened whipped cream or whipped topping (optional) Bake pie shell; cool. Stir together sugar, cornstarch and salt in 2 quart saucepan. Combine egg yolks and milk in container with pouring spout. Gradually blend milk mixture into sugar mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Add 1-3/4 cups chocolate chips; stir until chips are melted and mixture is well blended. Pour into prepared pie shell; press plastic wrap onto filling. Cool. Refrigerate several hours or until chilled and firm. Garnish with whipped cream and remaining chocolate chips, if desired. Makes 8 servings. Frosting 1 cup of creamy peanut butter, and extra crunchy peanut butter 2 tablespoons on butter Powder sugar to taste And milk to thin and smooth....add tablespoon at a time.

Pineapple Delight

Pineapple Delight 1 14oz. can crushed pineapple 1/2 cup butter or margarine, softened 2 cups graham cracker crumbs 1/2 cup butter or margarine, melted 1 egg 1 tsp. vanilla 2 cups whipped cream (prepared from a small carton of whipping cream, Cool Whip, or Dream Whip) 1 and 1/2 cups icing sugar Preheat the oven to 325 degrees F and place rack in the centre of the oven. In a medium bowl, combine the graham cracker crumbs and 1/2 cup melted butter/margarine. Press the mixture into an 8x8" or 9x9" baking pan. Bake for 10 minutes, then cool completely on a wire rack. In a separate bowl, mix together the 1/2 cup softened butter/margarine, icing sugar, egg, and vanilla with an electric mixer until smooth. Spread this mixture over the crust once it has completely cooled. Bake for 15 minutes, then remove and cool completely on a wire rack. Prepare your whipped cream of choice. If using a carton of whipping cream, beat the cream in a medium bowl until it is thick and stiff. You may want to add 2 Tbsp. of white sugar and 1 tsp. vanilla extract for sweetness and flavour. Drain the juice from the canned crushed pineapple. Mix the whipped cream and pineapple together and spread evenly over top of the cooled butter filling. Garnish the dessert with a sprinkle of graham cracker crumbs. Keep chilled and serve cold.

Princess Pie

Princess Pie (Coconut Cream Pie) crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake. Layer two: 8 ounces cream cheese, room temperature 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust. Layer three: 1 small package coconut cream instant pudding 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier) Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

PORK CHOP CASSEROLE

PORK CHOP CASSEROLE 4 boneless pork chops 1 (10 1/2 ounce) cans cambells cream of mushroom soup sliced onion potato, sliced 1/4-1/2 inch thick layer potatoes onion and porkchops. add soup (add no water or milk). cover and bake 350 for 45 minutes to an hour

Crunchy honey garlic pork chops

Crunchy honey garlic pork chops And you can use chicken 6-9 pork chops (not too thick, you can use boneless pork loin) 2 eggs 4 Tbs water 2 cups flour 1 tsp. salt 1 tsp. black pepper 1 tsp. garlic powder Canola or vegetable oil for frying chops Glaze: 1 1/2 cups honey 1/2 cup brown sugar (I added this) 1/2 tsp. ginger dash of cayenne pepper (to your taste) 1/2 cup soy sauce 1 Tbs chopped garlic 2 Tbs butter Whisk the eggs and 4 Tbs. water together in a shallow dish. Mix the flour, salt, pepper, and garlic powder in another shallow dish. Dip the chops in the flour, then over into the egg. Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9"x13" baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over. Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through