2 & 1/4 CUPS ALL PURPOSE FLOUR
2 CUPS LIGHT BROWN SUGAR (packed)
1 CUP PEANUT BUTTER
1/2 CUP BUTTER (room temperature)
1 TEASPOON BAKING POWDER
1/2 TEASPOON BAKING SODA
1 & 1/4 CUPS MILK
2 TEASPOONS VANILLA EXTRACT
Preheat your oven to 350 and grease and flour a 10 x 15 cake pan. In a large bowl, mix the first 4 ingredients with an electric mixer; blend at low speed until crumbly. Add the next 5 ingredients and blend at low speed until everything is wet, then beat at medium speed for 3 minutes.
Pour into prepared pan and bake, in the middle of your oven, for 35-40 minutes or until the toothpick test comes out clean.
Let the cake cool (in the pan) for 10 minutes, then spread the frosting on the hot cake (recipe follows) and sprinkle one cup of mini-chocolate chips over the frosting.
PEANUT BUTTER-HONEY FROSTING
1/2 CUP PEANUT BUTTER + 2 TABLESPOONS HONEY + 1 TEASPOON VANILLA EXTRACT + 2 CUPS POWDERED SUGAR + 4 to 5 TABLESPOONS MILK
Warm the peanut butter and honey in the microwave just until it gets soft and easy to stir, then add everything else and beat until smooth. Spread over hot cake and sprinkle with one cup of mini-chocolate chips.
NOTE: You might like to double the frosting — but still only use one cup of mini-chocolate chips.
I’ve got to try this!
- ½ cups Butter
- ⅓ cups Brown Sugar
- 1 teaspoon Vanilla
- 1 block (8 Oz. Block) Cream Cheese, Softened
- ½ cups Powdered Sugar
- ¾ cups Chocolate Chips
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.
Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.
Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels or a spoon.
12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy
2 tbsp of flour
5 tbsp of bread crumbs
2 tbsp of parmesan cheese
A dollop of olive oil, or cooking spray
Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!
This just looks Yummy!!
1 bag of miniature marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling
1-2 containers of sliced up strawberries
3-4 sliced up bananas
Other fruits can be substituted or added as desired
Best served chilled and same day due to nanner discoloration
If you would like to, you can follow me on facebook and twitter. I would appreciate it so much 🙂