Banana Cake with Cream Cheese Frosting


Banana Cake with Cream Cheese Frosting

yield: 12-16 SERVINGS

prep time: 15 MINUTES

cook time: 25 MINUTES

This Banana Cake with Cream Cheese Frosting is everything you want it to be, and more! Two moist layers of ‘from scratch’ Banana Cake, topped with a sweet Cream Cheese frosting!

INGREDIENTS:

FOR THE CAKE:

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 small bananas (about 1 1/2 cups mashed)
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp cinnamon

FOR THE FROSTING:

  • 1 cup unsalted butter, softened
  • 1 package (8oz) cream cheese, softened
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup heavy whipping cream

DIRECTIONS:

  1. Preheat oven to 350 degree F. Grease two 9-inch cake pans with shortening and flour. I like to use these Wilton’s Bake Even Strips. It keeps your cake layers level and flat, perfect for stacking (and the just slide right onto your cake pans)! Set aside.
  2. In a large mixing bowl, beat butter and sugar until creamy. Add in egg, vanilla, and bananas (you can mash them first, but I toss them in and it does the work). Add in flour, baking powder, baking soda and salt. Beat for a couple minutes until fully blended.
  3. Pour batter evenly between the two cake pans. Bake for 25 minutes. Remove from oven and cool in pans for about 10 minutes. Flip onto a cooling rack to cool completely before frosting.
  4. For the frosting, beat butter and cream cheese for 3-4 minutes, until light and fluffy. Add in vanilla, heavy cream, and powdered sugar. Beat an additional 3-5 minutes. scraping down the sides of the bowl periodically.
  5. To assemble the cake, lay one layer of cooled cake on a cake plate. Spoon frosting over middle layer generously. Top with second layer of cake. Spoon and spread frosting over cake evenly. ENJOY!

Cherry Dump Salad


Cherry Dump Salad

yield: 8+ SERVINGS

prep time: 2 HOURS, 5 MINUTES

INGREDIENTS:

  • 1 can (21oz) Cherry Pie filling
  • 1 can (15oz) crushed pineapple (don’t drain the juice)
  • 1 can (14oz) sweetened condensed milk
  • 12oz Cool Whip

DIRECTIONS:

  1. Dump all ingredients into a large bowl.
  2. Combine with a wooden spoon until ingredients are evenly blended.
  3. Cover and refrigerate 2 hours or more. Serve and enjoy.

Loaded Potato Salad


Loaded Potato Salad

yield: 12-16 SERVINGS

prep time: 15 MINUTES

cook time: 40 MINUTES

INGREDIENTS:

  • 3 lb red potatoes
  • 30oz jar Hellman’s Real Mayonnaise
  • 1lb bacon, cooked and crumbled
  • 1 cup shredded colby-jack cheese
  • 3 green onions, sliced
  • 2 tsp kosher salt
  • 1/2 tsp black pepper

DIRECTIONS:

  1. Boil potatoes in a large pot, covered, until fork tender. Remove immediately and the skin should pinch right off. Cool ten minutes, then dice the potatoes small (this keeps them from being mashed).
  2. In a large bowl combine diced potatoes, mayonnaise, bacon, cheese, onion, salt and pepper.
  3. Mix until blended. Refrigerate until ready to serve.

Butter Pecan Apple Skillet Cake with Bourbon Caramel


Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce

yield: 8

prep time: 15 MINUTES

cook time: 40-45 MINUTES

total time: 1 HOUR

One slice of this Butter Pecan Apple Skillet Cake with Bourbon Caramel Sauce and you’ll name this your favorite dessert ever eaten.

INGREDIENTS:

FOR THE CAKE:

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar, divided
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/3 cup sour cream
  • 1 package (about 3 1/2 cups) Crunch Pak apple slices, peeled and diced
  • 1/2 cup chopped pecans

FOR THE CARAMEL SAUCE:

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar, packed
  • 3 Tbsp heavy whipping cream
  • 2 Tbsp Bourbon
  • pinch of salt
  • Butter Pecan ice cream, for serving, optional

DIRECTIONS:

  1. Preheat oven to 350 degree F. Grease a 9 or 12 inch cast iron skillet with shortening (unless your skillet is well seasoned already). Set aside.
  2. In a large mixing bowl, combine butter and 1 1/4 cup of granulated sugar (saving the remaining 1/4 cup for later). Beat together until pale and fluffy, about 3 -4 minutes.
  3. Add in eggs and vanilla, beat until well combined.
  4. Slowly add in flour, baking powder and salt. Mix until just combined. Beat in sour cream. Fold in apples and pecans.
  5. Pour batter into prepared skillet. Sprinkle with remaining sugar.
  6. Bake for 40-45 minutes. Allow cake to cool slightly in pan while making the caramel sauce. (or you can make caramel sauce while cake is cooking)
  7. For the caramel, in a saucepan, add butter and heat over medium heat until melted. Whisk in the brown sugar, heavy cream, salt, and bourbon. Heat over medium high heat until boiling.
  8. Boil for one full minutes and serve over warm cake with butter pecan ice cream. ENJOY.

Chocolate Chip Zucchini Brownies


Chocolate Chip Zucchini Brownies

yield: 24 BROWNIES

prep time: 15 MINUTES

cook time: 25-30 MINUTES

One taste of these Fudgy Chocolate Chip Zucchini Brownies with Chocolate Chip Frosting and you’ll agree they are the most wonderful brownie you’ll ever enjoy!

INGREDIENTS:

FOR THE BROWNIES:

  • 1/2 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 cup dark chocolate unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 2 cups finely shredded zucchini
  • 1 1/2 cups semi-sweet chocolate chips

FOR THE FROSTING:

  • 1/2 cup unsalted butter
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup heavy whipping cream
  • 1/2 cup mini chocolate chips

DIRECTIONS:

  1. Preheat oven to 350°F. Line a 13×9-inch baking dish with parchment paper. Set aside.
  2. For the brownies: in a large bowl combine all the ingredients together with a wooden spoon or rubber spatula. The mixture will be very dry. Allow to sit about 5-10 minutes to let the moisture from the zucchini incorporate into the batter. It’s okay if it still remains VERY dry.
  3. Pour into prepared baking dish and bake for 25-30 minutes. Remove from oven and cool completely before adding frosting.
  4. For the frosting: beat butter and powdered sugar with vanilla and cream for about 3-5 minutes, until fluffy. Fold in chocolate chips and spread over cooled brownies. Refrigerate and enjoy cold!

Butterscotch Blondies


Butterscotch Blondies

yield: 16 SERVINGS

prep time: 5 MINUTES

cook time: 35-40 MINUTES

total time: 45 MINUTES

Chewy and delicious, these brown sugar Butterscotch Blondies are the perfect dessert!

INGREDIENTS:

  • 1 cup unsalted butter, melted
  • 1 3/4 cup light brown sugar, packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 package (11 oz) Butterscotch morsels

DIRECTIONS:

  1. Preheat oven to 350 degree F. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a large mixing bowl, combine melted butter with brown sugar. Whisk until combined.
  3. Add in eggs, one at a time. Whisk in vanilla.
  4. Slowly add in flour, cornstarch, baking powder, and salt. Mix by hand until just combined. Fold in butterscotch morsels.
  5. Pour batter into prepared baking dish. Bake for 35-40 minutes. Cool completely. Slice and enjoy!

Coffee Cake Donuts


Coffee Cake Donuts

yield: 6 DONUTS

prep time: 15 MINUTES

cook time: 13-15 MINUTES

Tender, moist Coffee Cake Donuts with a chunky cinnamon streusel and sweet cinnamon glaze. Baked, not fried, and perfect for a delicious Saturday morning breakfast!

INGREDIENTS:

FOR THE DONUT:

  • 1/3 cup granulated sugar
  • 4 Tbsp unsalted butter, softened
  • 1 large egg
  • 1/3 cup milk
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt

FOR THE STREUSEL:

  • 1/2 cup all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter, melted

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 350 degree F. Spray donut pan with non stick baking spray. Set aside.
  2. In a large mixing bowl, begin making the donut batter. Combine the sugar with butter and beat until blended. Add in the egg. Mix in the milk, flour, baking powder, cinnamon, and salt. Beat until combined (about 1-2 minutes).
  3. Once it’s all combined, spoon it into a large ziploc bag and snip off the corner. Then squeeze into each donut cavity, evenly distributing the batter between donuts.
  4. For the streusel, combine flour, brown sugar, cinnamon and melted butter with a fork. Spoon over batter.
  5. Bake for 10-13 minutes, until lightly browned. Remove from oven and cool in pan about 10 minutes. Remove and cool completely on wire rack.
  6. For the glaze, whisk together the sugar, milk, and cinnamon until smooth. Drizzle over cooled donuts and allow to set, about 5 minutes. ENJOY!


M&M Frosting

yield: 12-15 CUPCAKES

prep time: 15 MINUTES

cook time: 15-18 MINUTES

INGREDIENTS:

FOR THE CUPCAKES:

  • 1/4 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder (dark chocolate)
  • 1/4 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup brewed coffee (stronger the better)
  • 1/4 cup buttermilk

FOR THE FROSTING:

  • 1/2 cup unsalted butter, softened
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 Tbsp milk
  • 10 oz package m&m candies

DIRECTIONS:

  1. Preheat oven to 350 degree F.
  2. For the cupcakes, combine flour, cocoa powder, salt, baking soda, and baking powder in a small bowl. Set aside.
  3. Mix brewed coffee with milk in a small measuring cup. Set aside.
  4. In a large mixing bowl, beat butter with sugar for 5 minutes until fluffy. Add in egg. Slowly add in dry ingredients, alternating with coffee mixture (about 3 additions). Beat for 2-3 minutes after final addition, scraping down the sides of the bowl.
  5. Scoop batter into paper lined cupcake tins. Bake for 15-18 minutes. Remove and cool completely on wire rack before adding frosting.
  6. For the frosting, beat butter for 2 minutes. Add in powdered sugar, vanilla and milk and beat on medium high until fluffy, about 4-5 minutes. Fold in candies. Use a large scoop to add frosting to cupcakes! ENJOY.
**I used regular milk chocolate m&m candies. But the baking bits would be a great option too!

Peanut Butter Buckeyes


Peanut Butter Buckeyes

yield: 4-5 DOZEN

prep time: 1 HOUR, 20 MINUTES

Classic candy from Ohio. Peanut Butter Buckeyes. Soft peanut butter filling dipped in chocolate! Be sure to make a batch for you next party!

INGREDIENTS:

  • 3/4 cup unsalted butter, melted
  • 3 1/2 cup powdered sugar
  • 1 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 12 oz chocolate candy coating (Ghirardelli melting wafers, chocolate)

DIRECTIONS:

  1. In a large mixing bowl, blend melted butter, powdered sugar, peanut butter and vanilla extract until fully combined.
  2. Scoop balls and roll them into your hands, making about a 1-1/2 inch sized ball. Place on a parchment paper lined baking sheet and repeat until all filling is used.
  3. Refrigerate for about one hour.
  4. Melt chocolate according to package directions. Using a toothpick, dip bottoms into melted chocolate (leaving some of the peanut butter tops exposed). Place on parchment paper and allow to set.
  5. If desired, when chocolate has set, pinch the toothpick marks closed and pat until smooth. Store in an airtight container for up to two weeks. ENJOY.
**Chocolate candy coating is also known as chocolate almond bark or chocolate Candiquik

Peanut Butter Buckeyes: a soft peanut butter filled candy famous in Ohio. Make a batch today!

Make your own French Vanilla Coffee Creamer


French Vanilla Coffee Creamer

yield: ABOUT 1/2 QUART

prep time: 5 MINUTES

total time: 5 MINUTES

Easy French Vanilla Coffee Creamer recipe with only 3 ingredients!

INGREDIENTS:

  • 1 can (14oz) Fat Free sweetened condensed milk
  • 1 1/2 cup fat free milk (skim)
  • 2 tsp vanilla extract

DIRECTIONS:

  1. Combine all three ingredients in a large mason jar (quart size).
  2. Add lid and shake vigorously. Use within one week. ENJOY.