I don’t know about you, but I love peanut butter, chocolate and banana together. It is a delicious combination and if you like it too, you will probably like these muffins. They are easy to make and very tasty either warm, or cold.
Banana, Peanut Butter, Chocolate Almond Muffins
1 stick melted butter
3/4 cup sugar
1 tsp. vanilla
3 bananas mashed
1/2 cup creamy peanut butter
1-1/4 cups flour
3/4 cup ground flax seed
1 tsp. baking soda
1/2 tsp. salt
2 cups chocolate covered almonds (chopped)
Line muffin pan with paper liners, or spray with Pam cooking spray and set aside. In a mixing bowl, combine the melted butter, eggs, vanilla and sugar and mix together. Add the peanut butter and bananas. Add the remaining dry ingredients to the mixture. Add the chocolate covered almonds. Using a large spoon, drop the batter into prepared muffin tins. Bake at 350 degrees for 18 minutes. Makes 12-18 muffins.
In this blog, I wanted to share a recipe for Peanut butter Filled Chocolate Cupcakes. They are easy to prepare and quite tasty.
Peanut Butter Filling
1 -3 oz package Philadelphia Cream Cheese
1/4 cup Peanut butter
2 Tbsp. MilK
2 Tsp. sugar
1 Box Devils Food Cake Mix
1 cup water
1/3 cup oil
3 Cups Powdered Sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons milk
1 teaspoon vanilla
If you like potatoes and eggs, here’s a good recipe to try. I came across in the Spring 2013, Kraft Food & Family magazine. It is easy to make and would be good to do for a brunch or family gathering.
3 cups frozen has browns, thawed
1/4 cup butter, melted
1/2 cup milk
1/2 cup Breakstone’s or Knudsen Sour Cream
1-1/2 cups Kraft shredded triple cheddar cheese
4 green onions, sliced
Heat oven to 375ºF. Pat hash browns dry with paper towels; place in bowl. Add butter; mix lightly. Press onto bottom and up side of 9-inch pie plate. Bake for 20 minutes, or until golden brown. Meanwhile, whisk eggs and milk in medium bowl until blended. Stir in sour cream, then cheese and onions. Reduce oven temperature to 350ºF. Pour filling into crust. Bake 30 minutes, or until center is set and crust is golden brown. Let stand 5 minutes before serving.
If you like recipe’s, make sure you check out our cookbook, Indulge 101 Recipe Favorites.
Apparently it is National Margarita Day today! Who knew? I sure didn’t, but I am glad I found out. I don’t know about you, but I love margarita’s. They remind me of summer, or sitting on a Mexican beach. Something great to think about in mid-winter—especially for us Minnesotan’s, who just got several more inches of snow. Anyway—In honor of National Margarita Day, I thought I would post a margarita recipe my daughter passed along to me, which she found on Pinterest.
Here’s a good recipe to try. It is easy to make and very tasty.
Crock Pot Au Gratin Potatoes
2bs frozen hash browns (southern style thawed)
2 (10 oz.) cans cheddar cheese soup
1-13 oz. can evaporated milk
1 can fried onion rings
sal and pepper to taste
Mix first 3 ingredients and half can of onion rings. Pat in well greased crock pot. Cover and cook 8-9 hours on low or 4 hours on high. Top with the rest of the onion rings when ready to serve.
If you like this recipe, check out our cookbook for others.