Dessert is important to our wellbeing… I’m sure!
2 C Rice Krispies cereal
2 C Cocoa Rice cereal
4 C mini marshmallows
1/2 C peanut butter
3 TBS butter
1/2 C peanut butter chips
1/2 C chocolate chips
1/2 C crushed Reese’s Peanut
Grease an 8×8-inch baking pan with butter. In a microwaveable bowl, heat marshmallow and butter in microwave for 1 minute or until marshmallows become puffy. Mix peanut butter and marshmallows. Add 4 cups of rice cereals and mix well with a spatula. Scoop cereal mix into greased baking pan and pat down with a plastic bag. Place in freezer for 10 minutes to cool quickly.
Melt peanut butter chips and chocolate chips in microwave in two separate microwaveable dishes for 2-3 minutes on 50 percent power, stirring every 30 seconds until melted. Pour melted peanut butter and melted chocolate into two separate zip lock bags. Cut a small piece off the corner of each ziplock bag. Sprinkle Reese’s onto top of cereal mix. Then begin drizzling chocolate and peanut butter on top. Once chocolate and peanut butter have hardened you can slice it.
Chocolate cream cheese pie
2 small boxes (3.9 oz.) chocolate instant pudding
1 12-oz. can evaporated milk
12-oz. pkg. cream cheese, room temperature
1 8-oz. container of Cool Whip; more for topping, optional
26 Oreo cookies including filling
6 TBS butter, melted
FOR PIE CRUST:
Using a food processor, pulse cookies, including filling, until you have finely crushed crumbs. Pour cookie crumbs in a medium bowl. Melt butter in microwave and add to crumbs. Mix with a fork until combined and press into a 9-inch deep-dish pie plate. Refrigerate for about 45 minutes to an hour, or until set.
FOR NO-BAKE CHOCOLATE PIE FILLING:
In a large mixing bowl, beat pudding and evaporated milk together. Mixture will be thick. In a medium mixing bowl, beat cream cheese on medium speed for three minutes. Add cream cheese to pudding mixture and beat on low speed until combined. Spoon Cool Whip into pudding mixture and beat on low speed until mixed well. Spoon pudding into prepared pie crust and put in fridge until set. Before serving, top each piece with a scoop of Cool Whip and chocolate shavings.
Cream cheese banana bread
1/2 C butter, softened
3/4 C sugar
4 oz. cream cheese, softened
1/2 C milk
1 tsp. vanilla
2 tsp. baking powder
1/4 tsp. salt
2 C flour, divided
4 small ripe bananas (2-3 if large)
Cream together butter, sugar and cream cheese. Add eggs, milk, vanilla, baking powder and salt, and mix until well combined. Add in 1-1/2 cups of flour and stir until well blended. Mash ripe bananas, then add them to the mixture with remaining 1/2 cup of flour. Mix until well combined.
Butter 4 mini-bread loaf pans. Sprinkle a little flour in each, and shake to spread flour along edges. Use 1-cup measuring cup to scoop batter into mini-loaf pans. Bake at 350 degrees for 35 minutes, or until a toothpick comes out clean in the center.
Sign at U.S. National Park – “Please do not feed the animals. They become dependent and will soon want cell phones!”
If you would like to share a recipe with me, just send it to the J-T or email it to me. (Melanie Behrens – firstname.lastname@example.org)
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