Tomorrow, our kids here in the Northeast return to school and that means packing 3 lunches by 6:30am! The kids look forward to the dessert and snacks at lunch (hopefully eaten after the healthy food)! Many years ago a friend shared this quickie peanut butter cookie recipe with me and I love that it can be made in minutes.
1 cup peanut butter
3/4 cup white sugar
Mix ingredients. Place small spoonfuls of dough on a cookie sheet and criss cross with a fork. Bake at 350 for 7-9 minutes (depending on the size of your cookies).
I look forward to blogging more again when September arrives! Our kids are still on summer vacation for another week, so life is bananas with school shopping and sports schedules. Speaking of bananas…. 🙂
I found overripe bananas in the fruit basket today and decided to make my go-to recipe for banana muffins. Sooooo easy!
3 ripe bananas
3 Tablespoons butter, softened
¾ cup sugar
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ¾ cups flour
½ cup chocolate chips
Preheat oven to 350. Mash bananas. Mix with sugar, egg and butter. Add remaining ingredients and blend well. (I often add more chocolate chips.) Spoon mixture into paper muffin cups. Bake for 20 minutes.
This dip is a summer-go-to with strawberries, bananas… any fruit at all! Enjoy and have a blessed week!
10 oz. raspberries (I use fresh, but frozen are fine if defrosted)
4 oz. softened cream cheese
1 cup vanilla yogurt
2 tablespoons cranberry juice
Place raspberries and juice in a blender. Add cream cheese. Blend on low speed until smooth. Add yogurt and blend until all ingredients are mixed and smooth. Serve chilled. Tip: if you add more yogurt, the dip is softer; adding more cream cheese makes it thicker. Note: color of dip will vary from the photo!
My family never tires of good, old-fashioned cracker bark! This recipe is easy and is always a hit at summer picnics!
1 sleeve or Saltine crackers – Club crackers may be used
1 package (12 oz.) semi-sweet chocolate chips
2 sticks butter
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 cup finely chopped walnuts – Heath toffee chips may be substituted for the walnuts
Kosher salt (optional)
Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or foil. Place crackers on the sheet in a single layer. Break up the crackers where necessary to fit the size cookie sheet you are using. In a saucepan, melt the butter, mixing in the brown sugar. Add baking soda and stir.
Pour the mixture over crackers and spread evenly. Bake at 350 degrees for 10 minutes. Remove from the oven and sprinkle the chocolate chips over the crackers. Place cookie sheet back into the oven for a few minutes to soften the chocolate chips. Remove from the oven and spread the melted chocolate chips evenly over the crackers. Sprinkle the walnuts over the warm chocolate. If desired, sprinkle a small amount of Kosher salt over the chocolate.
Place in the refrigerator to set the cracker bark. I have placed it in the freezer as well to speed up the firming process. When cooled, break or cut the bark into pieces and place on a platter.