Recipe: Banana, Peanut Butter, Chocolate Almond Muffins



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.

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Banana, Peanut Butter, Chocolate Almond Muffins

1 stick melted butter
2 eggs
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.

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If you like recipe’s, make sure you check out and purchase our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org

Enjoy!

Barb

 

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Posted in Cooking in your kitchen on May 14th, 2013 by Barb | | 0 Comments



Recipe: Peanut Butter Filled Chocolate Cupcakes



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

Cupcake Batter
1  Box Devils Food Cake Mix
2 eggs
1 cup water
1/3 cup oil

Frosting
3 Cups Powdered Sugar
3/4 cup unsweetened cocoa
1 stick butter, softened
3 – 4 tablespoons milk
1 teaspoon vanilla

Mix together the Philadelphia cream cheese, peanut butter, milk and sugar in a mixing bowl. Set the filling aside. Follow the directions on the cake mix and mix the ingredients in a mixer, until smooth. Fill cupcake tins half full with the cake batter. Add a spoonful of peanut butter filling on top of each one. Add the remaining cake batter over the filling.
Bake the cupcakes at 350 degrees for 18-20 minutes. Remove from the oven and cool.
Prepare the frosting by mixing all of the ingredients together. Spread over top of each cooled cupcake and serve.
If you like recipe’s, make sure you check out our cookbook, Indulge 101 Recipe Favorites for others. Keep in mind that profits from the cookbook will be donated to www.healinghaiti.org
Enjoy!
Barb
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Posted in Cooking in your kitchen on April 12th, 2013 by Barb | | 0 Comments



Recipe: Potato-Crusted Quiche



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.

Potato-Crusted Quiche

3 cups frozen has browns, thawed
1/4 cup butter, melted
3 eggs
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.

Enjoy!

Barb

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Posted in Cooking in your kitchen on March 22nd, 2013 by Barb | | 0 Comments



Recipe: Tropical Margarita’s



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.

Tropical Margarita’s

3/4 cup lime juice, freshly squeezed
1/4 cup sugar (1/2 cup if you like it sweet)
3/4 ice cubes
1 cup tequila
1/2 cup cointreau or Grand Marnier
2 cups freshly squeezed orange juice
1 (16 oz.) bag of frozen fruit (mango, pineapple & strawberry)
lime half for moistening glass rims (optional)
coarse salt for the rim of glass (optional)
In a blender, mix the lime juice, sugar,  3/4 c. ice cubes, tequila, Cointreau, orange juice, and frozen fruit until well blended.  Pour into glasses and serve.  Garnish with fruit if you like. If you like salt on the rim of your glass, moisten the rims of three 6-oz. martini glasses with the cut side of a lime half. Spread coarse salt on a small plate, then dip the glasses into the salt to crust the rims.  Pour blended mixture into glasses and serve.
Find other margarita recipe’s our cookbook,  Indulge 101 Recipe Favorites .
Enjoy in the winter snow, or summer sun, or whenever you want to feel a touch of the tropics!
Barb
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Posted in Cooking in your kitchen on February 22nd, 2013 by Barb | | 0 Comments



Recipe: Crock Pot Au Gratin Potatoes



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.

Enjoy!

Barb

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Posted in Cooking in your kitchen on January 26th, 2013 by Barb | | 0 Comments



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