Banana Cream Brownie Squares


1/4 cup slivered Almonds

1 package brownie mix (plus ingredients to make) 

3 medium bananas 

1 1/4 cups milk 

1 package (4 serving size) vanilla instant pudding 

1 container (1 1) Cool Whip, thawed 

12 strawberries 

1 square (1 ounce) semi-sweet chocolate for baking

Preheat to 350° F.

Prepare brownie mix according to instructions. Pour into square baker dish. Bake according to package instructions. Cool Completely.

Slice 2 bananas. Place in a single layer over brownie. In a bowl, whisk pudding mix and milk; beat until mixture just begins to thicken. Gently fold in cool whip. Quickly spread pudding mixture over bananas.

Refrigerate for 30 minutes. Sprinkle 1/4 cup almonds over pudding mixture.

Slice remaining banana and strawberries and garnish the top. To serve, cut into squares; garnish with whipped topping. Grate chocolate evenly over dessert. 

These are amazing, my kids think this is the best dish on earth.  They all request it on their birthday.  The truth is we all love them.  They can be used as a main dish or an appetizer. Either way your guests will be glad they came if these are on your menu. 

• 2 pounds boneless, skinless, chicken breasts (about 4 breasts)
• 1 pound package sliced bacon
• 2/3 cup firmly packed brown sugar
• 2 tablespoons chili powder

Directions:
Preheat oven to 350 degrees F.  Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in brown sugar and chili powder mixture. Bake 350 for 30 to 35 minutes or until bacon is crisp.  I like to use think cut bacon. 

I have had many people request these cupcakes they are really good.  I have one friend that thinks the frosting is the best ever.  If you like chocolate and peanut butter these are the cupcakes for you!

Cupcake Ingredients:
1 package Duncan Hines Dark Chocolate Fudge Cake Mix
2 tablespoons Dutch process cocoa powder
1/2 cup creamy peanut butter
1-1/3 cups water
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 package REESE’S Peanut Butter Cups Miniatures

Preheat over to 350 degrees. Line 20 cupcakes cups with paper liners sprayed with PAM. Place one Reese's Peanut Butter Cups Miniatures on the bottom of each paper liner.

Then, place the cake mix, cocoa powder, peanut butter, water, vegetable oil, eggs, and vanilla in a large mixing bowl. Blend for 30 seconds on low, then increase speed to medium for 1 minute and 30 seconds. 

I put a medium scoop of batter, then the Reese's Cup, then another scoop of batter.

Bake the cupcakes until they spring back when lightly pressed with your finger. Check them after 15 minutes. They may take 17 minutes, depending on your oven temperature.


Frosting Ingredients:
1 stick of butter (room temp)
1/2 cup shortening
4 cups confectioners sugar (sifted)
1 tsp vanilla
8 tbsp milk (may need a little more or less)
3/4 cup cocoa powder
1 cup peanut butter (creamy)


Put all ingredients into a bowl and mix with a hand mixer. Then, decorate your cupcakes! 

I love to cook and I love good food.  This is where I will post some of my favorite recipes.  I have a bunch I am excited to share.  I wish I could take beautiful pictures of my food like my friend Heidi.