Guilt-Free Ice Cream


Ingredients:
  • 4 large very ripe bananas
  • 2 tablespoons peanut butter
Directions:
  1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.
  2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.
  3. *Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices. Make sure you use a powerful food processor or blender!
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Chocolate & Balsamic Roasted Beets


Ingredients
  • 1 Pound red Beets
  • 3 Tablespoons Olive Oil
  • ½ Cup Balsamic Vinegar
  • ¼ Cup Sugar
  • ¼ Cup cocoa powder
  • ½ Teaspoon vanilla extract
  • ¼ Teaspoon Salt
Instructions:
  1. Preheat the oven to 400 degrees.
  2. Trim and peel the 1 pound of red beets, reserving the beet greens. Then cut the beets into wedges.
  3. Rinse the greens, remove the large stems and set aside to dry.
  4. Place the beets in a small baking dish, cover with 2 tablespoons of olive oil, mixing them so that all slices are coated.
  5. Cover the dish with tinfoil and bake the beets for about 45 minutes, or until a knife can easily pierce the largest piece.
  6. In a small sauce pan, combine 1/2 cup of balsamic vinegar, 1/4 cup of both sugar and cocoa, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt. Warm it over a medium heat until the mixture combines and thickens.
  7. In a small saute pan, add the chopped beet greens along with 1 tablespoon of olive oil and cook it over a medium-low heat just so that the greens wilt.
  8. The beets should be done by the time you have finished the chocolate-balsamic glaze and cooked the greens. Remove them from the oven, letting cool slightly. Then toss them with the glaze.
  9. Serve the chocolate & balsamic roasted beets over the beet greens.
  10. Enjoy!
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Places i wat to visit!


Snowy Night, Edinburgh, Scotland




Mt. Adams between Yakima and Vancouver, Washington  


Bora Bora, French Polynesia


Strasbourg, Alsace. France 

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Francuska Trzydzieści | Warsaw, Poland 


White Chocolate S’mores Gooey Cake Bars



Ingredients
  • 1 box yellow cake mix
  • 1 large egg
  • 1 stick (1/2 cup) unsalted butter, softened
  • 4 1/2 full graham crackers
  • 10 ounce bag white chocolate chips
  • 2 cups mini marshmallows
  • 1/2 cup sweetened condensed milk
Instructions:

1. Preheat oven to 350 degrees F. and line an 8×8 inch baking pan with tin foil that’s been generously sprayed with cooking spray. Make sure foil goes all the way up and over the edges for this one. It will be a full pan

2. Place cake mix, egg, and butter into a large mixing bowl. Mix with hands until a nice dough forms. similar to a cookie dough. Press half of the dough into the bottom of the prepared pan. Layer with graham crackers, white chips then marshmallows. Top with remaining half of dough pressing evenly. Drizzle sweetened condensed milk over top then bake for 28-33 minutes, until cooked through and golden brown on top. Remove from oven. Let cool for 5 minutes then take a plastic knife and run along edges to loosen marshmallow (this will make your life easier when pulling foil out of pan to remove bars Let cool completely then remove bars from pan with foil edges. Cut off all edges if desired, about 1/2 inch each side. I save the edges to snack on too. Cut bars into squares and serve. They are delicious room temperature or chilled.

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Everything Christmas!


Merry Christmas


Cranberry-Orange Bread 


Jingle bell with ribbon. so easy and cute!


Christmas Tree 


Holiday Ice Lanterns 

Pecan Pie Bars


Ingredients
Crust:
  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 2/3 cup unsalted butter, cold (10 2/3 Tablespoons)
Filling:
  • 3 eggs
  • 1 cup light corn syrup
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 2/3 cups chopped pecans
Instructions
  1. Preheat oven to 350 degrees. Line a 9X13 baking dish with heavy foil and spray with cooking spray.
  2. In a large bowl, stir together the flour, 1/3 cup sugar, and salt. Cut in 2/3 cup butter until mixture resembles coarse crumbs. You can use a pastry blender or just two knives. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
  3. Bake for 20 minutes in the preheated oven.
  4. While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1/2 cup white sugar, 1/2 cup brown sugar, 2 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
  5. Bake for 25-30 minutes in the preheated oven, or until set. I usually like things on the rare side and a little gooey but these you want cooked all the way through so make sure the middle is set. If the top starts getting to browned cover with aluminum foil.
  6. Allow to cool completely on a wire rack before slicing into bars with a sharp knife.

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Reese’s Peanut Butter Mini Cheesecakes


Ingredients
  • 16 Reese's peanut butter cups, regular sized (and additional for topping if desired)
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1/4 cup sour cream
  • 3/4 cup creamy peanut butter
Toppings:
  • 1/4 cup semisweet chocolate chips
  • 2 Tablespoons butter
  • (optional) whipped cream
  • (optional) additional chopped peanut butter cups
  • (optional) sprinkles (preferably any sprinkle besides nonpareils)
Instructions
  1. Preheat oven to 325 degrees.
  2. Place paper liners in a cupcake tin. Place one peanut butter cup in the bottom of each liner.
  3. In a large bowl beat the cream cheese and sugar until fluffy.
  4. Add the eggs, sour cream, and peanut butter and beat until combined. Fold in sprinkles if desired.
  5. Pour batter on top of each peanut butter cup filling each tin 3/4 of the way.
  6. Bake for 18-22 minutes or until set.
  7. Cool in the pan and then chill in the refrigerator for 1-2 hours.
  8. Melt the chocolate chips and butter in the microwave and stir until creamy. Drizzle mixture on top of cheesecakes. You can either do this right before serving or ahead of time. If drizzled ahead of time place in the refrigerator to set. Serve with whipped cream and additional chopped peanut butter cups.
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