CARROT CAKE WAFFLES

CARROT CAKE WAFFLES
These really tasted like carrot cake.  We had with cream cheese and syrup.  Yum!  Perfect dinner.  Makes 4.  I made the mixtures before going to work - made it for a quick dinner (didn't mix the flour with wet mixture until right before making)

https://www.healthyseasonalrecipes.com/carrot-cake-waffles/

• 3 large eggs
• 2/3 cup apple juice
• 1/3 cup avocado oil or organic canola oil (used avocado)
• 3 tablespoons dark pure maple syrup, plus more for serving
• 1 cup peeled and shredded carrots, about 2 medium
• 1 8 ounce can crushed pineapple, drained well
• 3 tablespoons raisins (Abagail didn't like the raisins)
• 3 tablespoons chopped toasted walnuts (used pecans)

---

1 1/4 cups white whole-wheat flour (used pastry)

¾ cup all-purpose flour

2 teaspoons baking powder

1 ½ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon nutmeg

whipped cream cheese, optional

CHOCOLATE BARK

MAGIC MINT CHOCOLATE BARK
I found this on the back of my favorite Winter Dark Chocolate & Mint Morsels package.  It was so easy and the kids had fun helping me make.  Tasted very good!

1 2/3 cup (10 oz pkg) chocolate chips (used dark chocolate & mint)
1/3 cup coarsely chopped oven-roasted or toasted almonds (or broken up pretzels)

Preheat oven to 325.  Line baking sheet with foil or parchment paper (I used silicon mat).

Arrange morsels so they are touching each other in a single layer (roughly an 11x9 rectangle).

Bake 1-3 minutes or until morsels are shiny.  Morsels will retain their shape.  Remove from oven to wire rack.  With tip of butter knife or wooden pick (I used a spachula) immediately swirl morself to create a swirled pattern.

Sprinkle with nuts (or other topping).  Hold up baking sheet 3 inches above the counter and drop to settle nuts into melted morsels.  Refrigerate for 1 hour or until firm.  Break into pieces and store in fridge.

CROCKPOT CINNAMON ALMONDS

CROCKPOT CINNAMON ALMONDS

Everyone really liked these.  Next time I would either cut back on the sugar or add more nuts (could add other beside almonds).  Took the yurts 2015.

INGREDIENTS

1. • 1 ½ C. Sugar
   • 1 ½ C. Brown Sugar
   • 3 Tbsp. Cinnamon
   • 1/8 tsp. Salt (omit if using roasted and salted almonds)
   • 1 Egg White
   • 2 tsp. vanilla
   • 3 Cups Almonds (can use roasted and salted; probably could have gone to 4 or 5 cups)
   • ¼ C. Water

PREPARATION

1. 1. In a medium sized bowl, mix together sugars, cinnamon, and salt. Set aside In another medium sized bowl, whisk the egg white and vanilla until it's a little frothy Add almonds. Make sure the almonds are thoroughly coated in the egg white mixture Add cinnamon mixture to the almonds and toss until coated Thoroughly spray with the stoneware of your crock pot with non-stick cooking spray and add the mixture of almonds and sugars Cook on low (with the lid on) 3-4 hours stirring every 20 minutes In the last hour, add the ¼ C. of water and stir well. This ensures a crunchy yummy coating. Make sure after you've added the water that you continue to cook the nuts for another 45 minutes to an hour You have to stir really well, especially as it gets later in the cooking process Line a baking sheet with parchment and spread the almonds flat to cool The almonds will be sticky at this point, so make sure you separate them a little and have no large mounds.

CONGO SQUARES

CONGO SQUARES
We ate these lots growing up.  They are super yummy!

3 eggs
2 1/3 c brown sugar (packed)
2 3/4 c flour
2 1/2 tsp baking powder
1/2 tsp salt
2/3 c oil
1 c nuts
6 oz. chocolate chips

Beat eggs well. Add sugar and dry ingredients.  Add oil, nuts and chocolate chips.  Pour into a 9 x 13.  Bake at 350 for 25 minutes.

LEMON CHEESECAKE

Rich Luscious Lemon Cheesecake Recipe

Abagail had the FHE treat.  We had lemons we needed to use and Abagail loves lemon.  We looked through quite a few recipes.  She couldn't decide between this recipe and lemon pie (same cookbook) so we took a vote.  This is what won.  It was very yummy!  Found this recipe Taste of Home pg. 224.  I also had some vanilla beans.  We used two of them for this recipe.

CRUST:

1-1/4 cups graham cracker crumbs (about 20 squares)
3/4 cup finely chopped nuts (comments said they did Blue Diamond glazed pecans)

14/ cup sugar

1/3 cup butter, melted

FILLING:

4 packages (8 oz each) cream cheese, softened

1 1/4 cup sugar

4 eggs

1 T lemon juice

2 tsp grated lemon peel

1 tsp vanilla extract

TOPPING:

2 cups (16 oz) sour cream

1/4 cup sugar

1 tsp grated lemon peel

1 tsp vanilla extract

In a bowl, combine the crumbs, nuts and sugar; stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside. in a large bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combined. Stir in the lemon juice, peel and vanilla; beat just until blended. Pour into crust.
Bake at 350° for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine topping ingredients; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. Yield: 12-14 servings.

CHOCOLATE CHIP COOKIE PIE

CHOCOLATE CHIP COOKIE PIE

This was Scott's request for Thanksgiving 2014. It was so yummy! Everyone liked it.  It was very easy to make.  Didn't add the nuts.

http://ourbestbites.com/2011/02/chocolate-chip-cookie-pie/

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn’t really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

MOM'S (not mine) NO-BAKE CRAZY COOKIES

MOM'S (not mine) NO-BAKE CRAZY COOKIES
These were super yummy!  Nice change from the normal no-bake cookies.  Perfect for a summer FHE treat.

Mom’s No-Bake Crazy Cookies of Incomparable Delight

Makes about 2 dozen cookies, depending on the size of your scoops

1 cup natural peanut butter
3 cups oatmeal 
2 cups of sugar
4 tbsp unsweetened cocoa powder (Dutch-pressed if you have it)
1 stick of butter
½ cup milk
1 cup nuts (optional – if using, try walnut or pecan pieces)
Whatever filler you like—coconut, M&Ms, chocolate chips, raisins. . .

Bring the sugar, cocoa, butter, and milk to a simmer in a large pan, stirring or whisking until the sugar is dissolved and the ingredients are combined. When combined, remove from heat and add in the rest of the ingredients, stirring until it all comes together. The “dough” will be sticky and smell like a dream come true. Scoop pieces of the dough big as you like onto waxed paper and let cool. When cool, they’ll be less sticky and quite easy to handle. Dangerously easy. Enjoy with a tall glass of milk while catching up with your loved ones.

In one of 24 cookies: 207 calories, 10 g fat, 10.6 mg cholesterol, 59 mg sodium, 23 mg potassium, 26 carbohydrates, 17.5 g cookies, 4 g protein.

HAWAIIAN BREAD

HAWAIIAN BREAD

This came from Heather Chapple. Super, super yummy! Everyone liked. I used one big loaf pan, Abagail's small pan and 12 small muffins.

1 Stick of Butter (1/2 Cup) softened---let it get room temperature naturally. DO NOT put in the microwave as this will make your bread crumbly.

1 1/3 Cups Sugar

2 eggs

1 tsp. vanilla

2 Cups flour

1 tsp. baking soda

1 tsp. baking powder

¾ tsp. salt

4 ripe bananas

1 cup sour cream

1 cup chopped nuts---I use walnuts

1 cup (or less) semi-sweet chocolate chips

Mix softened butter and add sugar, a little at a time. Beat in eggs, one at a time. Add vanilla, mashed bananas, and sour cream. Mix well. Sift flour, baking soda, baking powder, and salt: add to butter mixture and mix well. Stir in nuts and chocolate chips Pour into 2 lightly greased loaf pans. I don’t have a sifter so I shake the flour in the container first to make sure it is fluffy. Your cup of flour should be lightly packed. (I spooned and leveled)

Bake at 350 for 45 min to 1 hr. edges will start to look dry and toothpick method works great unless you put it in a mound of chocolate.

OVERNIGHT COFFEECAKE

Made this for Mother's 2014.  Was really yummy!  Didn't cook in the middle really well but could have been because I cooked it with egg casserole?

http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/

Overnight Coffeecake Recipe

Rating: 5

Yield: two 9-inch cakes

Ingredients

Streusel:
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 1 tablespoon cinnamon
• 1 cup pecans, almonds, or walnuts, chopped
Cake:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 3/4 cup sour cream
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 7 tablespoons unsalted butter, melted and cooled

Instructions

1. For the streusel: Use your fingers to mix together the sugars, flour, butter, and cinnamon in a medium bowl until it resembles coarse meal. Stir in the nuts and set aside.
2. Coat two 9-inch cake pans with vegetable oil spray. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the sour cream, sugars, eggs, and melted butter together until smooth. Gently whisk the egg mixture into the flour mixture until smooth and well combined, but do not over mix.
3. Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.
4. Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month.
5. To Serve: Preheat oven to 350. Unwrap the cakes and bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25-30 minutes if baking right away, 30-35 minutes if refrigerated, or 40-45 minutes from frozen (do not thaw first). Let cool on a wire rack for 15 minutes before serving.

Notes

Do not try to put all of the batter into one large cake pan because it will not bake evenly.

- See more at: http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/#sthash.KEyFEm0T.dpuf

SIMPLE CREAM SCONES

SIMPLE CREAM SCONES
http://fabulesslyfrugal.com/2013/05/simple-maple-pecan-scones-recipe.html
These were tasty!  Made for Mother's Day 2013.  We made the Maple-Pecan ones.  Used real maple syrup.  I didn't have any pecans so used walnuts.

Ingredients

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp salt
• 5 Tbsp unsalted butter, cut into 1/4-in pieces and chilled
• 1/2 cup currants (optional)
• 1 cup heavy cream

Instructions

Preheat oven to 450. Line a baking sheet with parchment paper or a silicone baking mat.

In a food processor, pulse the flour, sugar, baking powder and salt until combined. Scatter cold butter pieces over top and pulse until mixture has coarse crumbs and some slightly larger butter lumps remaining, about 12 pulses. Transfer mixture to a large bowl and stir in currants, if desired. Stir in cream until dough begins to form, about 30 seconds.

Empty the bowl onto a lightly floured surface. Knead by hand for about 5-10 seconds, until dough forms a rough ball. Press dough into a 9-inch round pan (10" worked). Flip dough out onto surface and cut into 8 wedges.

Arrange wedges on prepared baking sheet. Bake until tops are a light golden brown, 12- 15 minutes, rotating baking sheet halfway though. Move scones to a wire rack to cool slightly. Serve warm or at room temperature.

Cranberry-Orange Scones

Add 1 tsp orange zest to flour mixture with butter and sub 3/4 c dried cranberries for currants.

Maple-Pecan Scones

Omit sugar. Sub 1/2 c coarsely chopped, toasted pecans for currants. Whisk 3 Tbsp maple syrup into cream before adding to flour mixture. For glaze, whisk 6 Tbsp confectioners' sugar (measure accurate)and 2 Tbsp maple syrup together. Taste before putting on scones.  Then drizzle glaze over cooled scones.

Notes

The key to the perfect scone is to handle the dough as little as possible.

See Martha Stewart paper for more ideas.  Have tried the lemon-ginger and loved them.

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

APPLE PRALINE BREAD

Apple Praline Bread
This is super yummy - especially the praline sauce.  I covered the cooling rack with wax paper and sprinkled sauce on it.  I doubled the recipe and made 1 big loaf, 1 smaller loaf and Abagail's small loaf.  Only put nuts on one of the loaves.

Ingredients:
1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and ¼ cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan.
Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:

In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.

PUMPKIN-BANANA BREAD

http://nancycreative.com/2011/09/29/pumpkin-banana-bread-with-pumpkin-glaze/

I added a pumpkin glaze and chopped walnuts on top, and the glaze adds a nice extra touch of pumpkiny sweetness to the bread. If you’re watching your sugar intake, the bread is good without the glaze, too, and you can add chopped nuts to the batter instead of sprinkling them on top. Remember to grease and flour your pans well when you make this, and the bread will come out really easily. This recipe makes two 9×5? loaves…you can eat one now, and freeze the other for later! 

The loaves were really full - could easily do some muffins too.

PUMPKIN-BANANA BREAD by NancyCreative (adapted from About.com)

4 cups all-purpose flour (I used unbleached flour)
2 teaspoons baking powder
2 teaspoons baking soda
2 to 2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon salt
1/2 teaspoon ground allspice
1 3/4 cups canned pumpkin from a 15-ounce can (you’ll use the remaining pumpkin for the Pumpkin Glaze)
1 1/2 cups (3 large) ripe, mashed bananas
1 1/3 cups (or 12 ounces) vanilla yogurt
1/2 cup canola oil (I used applesauce)
4 large eggs (I did 2 flax)
3/4 cup granulated white sugar
3/4 cup packed brown sugar
1 cup finely chopped walnuts or pecans (optional–I didn’t add nuts to my batter)
Pumpkin glaze (see recipe below)
1/2 cup coarsely chopped walnuts or pecans (for sprinkling over glaze)
Preheat oven to 350 degrees. Grease and flour two 9×5? loaf pans and set aside.

In medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and allspice until combined; set aside.

In large bowl, mix pumpkin, mashed bananas, yogurt, oil, eggs, sugar, and brown sugar until smooth. Add the flour mixture–half of it at a time–and mix until ingredients are combined. Fold in walnuts or pecans (optional).

Divide batter between the two prepared loaf pans and bake at 350 degrees for 50 to 55 minutes, or until toothpick inserted in center comes out clean. Let the loaves cool for about 10-15 minutes in the pans, then remove from pans and cool completely before adding glaze.

PUMPKIN GLAZE

2 Tablespoons whipping cream
1-2 cups powdered sugar (start with one cup and add more if you want a thicker glaze–I just used one cup, but think I’ll add a little more next time)
Remaining pumpkin from your 15-ounce can (which should be about 2 Tablespoons)
1/4 teaspoon cinnamon (optional)
In small bowl, whisk whipping cream and powdered sugar together until well-blended. Add pumpkin (and cinnamon, if desired) and blend until smooth. If your mixture has any lumps, just put it in the microwave for 10 to 15 seconds, and then mix again, and it will be nice and smooth. Drizzle glaze over cooled loaves with a spoon, and let glaze set before slicing.

BUTTERNUT SQUASH BREAD

Butternut Squash Bread Recipe

This was really good.  Would be good with pumpkin too.  Abagail didn't like the walnuts.

http://whatscookingamerica.net/Bread/ButternutSquashBread.htm

Recipe Type: Quick Bread, Butternut Squash
Yields: 1 loaf
Prep time: 20 min
Cook time: 60 min

Ingredients:

1 1/2 cups all-purpose flour - did 1/2 whole wheat
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1 cup butternut squash puree*
1 cup granulated sugar (only added 3/4 c. -it was plenty)
1/2 cup vegetable oil - would like to try applesauce or Greek yogurt
2 large eggs, beaten - did one flax
1/4 cup water
1/2 cup toasted chopped walnuts or pecans (or your favorite nuts) - didn't toast

* To Make Butternut Squash Puree:  Cut butternut squash in half lengthwise and remove seeds. Place squash, cut side down, in a shallow pan on aluminum foil or Silpat-lined baking sheet. Bake at 350 degrees F. until squash is soft, approximately 45 to 60 minutes (depending on the size of your squash). Remove from oven and let cool. When cool, scoop out the cooked flesh/pulp (discarding the shell), place the pulp in a food processor and process until smooth. Measure out the amount you need for this recipe, and reserve any remaining pulp (either in the refrigerator or freeze) for other uses. NOTE: This Butternut Squash Puree may be substituted in any recipe that calls for pumpkin puree.
Preparation:

Preheat oven to 350 degrees F. Place oven rack in center of oven. Generously grease a 9x5-inch loaf pans.In a medium bowl, sift together the flour, baking soda, salt, cinnamon, cloves, nutmeg, allspice, and ginger; set aside.
In a large bowl, combine butternut squash puree, sugar, vegetable oil, eggs, and water until well blended. Add the flour mixture and stir until just blended. Lightly stir in the chopped nuts.

NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperatures are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done. 

Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes 1 loaf.

NORTH POLE COOKIE DOUGH

NORTH POLE COOKIE DOUGH
http://www.bhg.com/recipes/recipedetail.jsp?recipeId=R153917
http://www.recipegoldmine.com/chrgift/north-pole-cookie-dough.html

These are so, so so, good.  We just did a pizza cookie (1/2 recipe just right for one pizza stone)

A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-size ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don't forget to add a festive tag with baking instructions!

North Pole Cookie Dough recipe

1 1/2 cups semisweet chocolate chips
1 2/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows

Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10 to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.

In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.
Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month.

When giving as a gift, attach following baking instructions:

Preheat oven to 350°F (175°C). Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon.
Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.
Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.

Makes 3 "pints" of dough or 2 dozen cookies.

BANANA BREAD

BANANA-CHOCOLATE BREAD
My family LOVES this recipe.  Came from Martha Stewart FOOD magazine. Greek yogurt will work instead of sour cream.  Can also substitute pureed cauliflower if you don't have enough bananas.  I usually do flaxseed meal for one of the eggs.  Last time I made it instead of coating the pan with flour I used cocoa.  It tasted better and worked better than flour.

Ingredients

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan (used 1/4 c. applesauce 1/4 c. butter - couldn't taste the applesauce once it had cooled)
• 1 2/3 cups all-purpose flour (spooned and leveled), plus more for pan (I like to use cocoa powder instead of flour)
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/4 cups sugar
• 2 large eggs, room temperature (1 flaxseed)
• 1 1/2 cups mashed overripe bananas (3 to 4) (can use some pureed cauliflower if you don't have enough bananas)
• 2 tablespoons sour cream
• 1 teaspoon pure vanilla extract
• 6 ounces bittersweet chocolate, chopped

Directions

1. Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch loaf pan. In a medium bowl, whisk together flour, baking soda, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugar on medium-high until fluffy, 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down bowl as needed. Beat in bananas, sour cream, and vanilla. Beat in flour mixture and chocolate on medium. Pour batter into pan. Bake until a skewer inserted in center of loaf comes out clean, 50 to 60 minutes.
3. Let bread cool in pan 10 minutes. Remove bread from pan and let cool completely on a wire rack.

Cook's Note

Store tightly wrapped in plastic, up to 3 days, or freeze, up to 3 months.

Chopped or Chips?
For this loaf, we like the variety of sizes we get from chopping. Tiny bits of chocolate flavor the bread beautifully, while larger ones provide big hits of deliciousness.

Kitchen Tip
If your bananas aren't quite ripe enough, put them in a 300-degree oven, unpeeled, for 15 minutes to soften.

BANANA BREAD
This recipe came from The Little Big Book for Moms.  My family liked it.  I liked the hint of lemon in it.

2 cups flour
1 T baking powder
1/2 c butter (softened)
1/2 c honey or brown sugar (used honey)
1 grated lemon peel
2 eggs (used one flax seed)
2 c banana pulp (about 3)
1 c chopped walnuts 
1/2 tsp ground nutmeg
1/2 tsp vanilla
1/2 tsp cinnamon

Preheat oven to 350.  In a large bowl mix flour and baking powder.  In a separate bowl blend butter, honey and lemon rind until smooth.  Beat in eggs and add mixture to the flour.

Mix in banana, walnuts, nutmeg and vanilla.  Put in 9x5x3 pan and sprinkle with cinnamon. (I made the struessel topping from Deceptively Delicious pg. 50- see below) 

Bake for 1 hour.

TOPPING:
mix all together:
2/3 c old-fashioned oats
1/4 c brown sugar
1 tsp cinnamon
add:
2 T butter, melted

Sprinkle on top of bread and then bake.

Amy Grant's Banana Nut Bread

http://parade.condenast.com/295951/parade/amy-grants-banana-nut-bread/

We really liked this banana bread.  So easy to make and I liked how it had such few ingredients.

Banana Nut Bread

• MAKES

  1 loaf (10 to 12 servings)

• ACTIVE TIME

  20 min.

• TOTAL TIME

  2 hr. 20 min.

• SAVE RECIPE
• PRINT

INGREDIENTS

• ½ cup butter, softened
• 1 cup sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• Dash of table salt
• 4 small bananas (about 2 cups), sliced
• ½ cup coarsely chopped toasted pecans - didn't add, but would be good

DIRECTIONS

1. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Combine flour and next 2 ingredients; gradually add to butter mixture, beating at low speed just until blended. Stir in bananas and pecans. Spoon batter into a greased and floured 9- x 5-inch loaf pan.
3. Place pan in a cold oven. Set oven to 300°F. Bake for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from the pan. Shield bread with aluminum foil after 1 hour to prevent browning, if necessary. Cool bread in pan on a wire rack 10 minutes; remove from pan, and cool 30 minutes on wire rack before slicing.