Frozen Chocolate Dipped Bananas

My husband loves the Frozen Bananas in Disneyland.
Here is our homemade version:

INGREDIENTS

6 Popcicle Sticks, or Skewers

3 ripe Bananas

2 cups Semi Sweet Chocolate Chips

2 Tbsp shortening

1 1/2 cups Pecans, coarsely chopped

DIRECTIONS

Peel bananas, cut each in half, insert wooden stick into each banana half, and place on waxed paper covered tray cover; cover. Freeze until firm.In microwave or in top of double boiler over hot (not boiling water), melt chocolate chips and shortening.Remove bananas from freezer just before dipping.Dip each piece into chocolate mix; cover completely and roll in pecans.Cover and return to freezer.

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STEP-BY-STEP IN PHOTOGGRAPHS


TO STORE

Place in Zip-Lock Freezer Bag or place into your choice of freezer container.

Cheesecake Pops

I have always wanted to make a batch of these little delights... and as you can see, I finally did. They were easier to create then I thought they would be. But just as yummy as I expected!

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INGREDIENTS
3 (8 ounce) packages cream cheese, softened

3/4 cup sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla

1/4 teaspoon salt

3 eggs

24 lollipop sticks
Semisweet Chocolate Chips
* and your desired decorative toppings
I used: Raw Sugar, Chopped Pecans, Sprinkles, Craisins, and Sliced Strawberries

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Beat cream cheese and sugar in a large bowl until smooth.
3. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl.
4. Add the flour, vanilla and salt and mix well.
5. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not over beat.
6. Pour batter into a 9-inch spring form pan.

7. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden.
8. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.

9. Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper.
10. Push a lollipop stick into each cheesecake ball.
11. Place the tray in the freezer until firm, about 30 minutes.

12. Melt the chocolate. Dip each cheesecake pop into the melted coating.
13. Then dip into one of the toppings. Place on waxed paper until coating is set.
14. Refrigerate until ready to serve. Store in refrigerator.
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STEP-BY-STEP IN PHOTOGRAPHS

Best Chocolate Chip Cookies Ever

I have tried so many different chocolate chip recipes and this one wins the blue ribbon! It hasn't failed me yet. The cookies have always come out perfect. And they stay fresh for days, even those I haven't put into an air proof container.

INGREDIENTS
1 lb butter, melted (not margarine)
1 box dark brown sugar (or 2 1/3 cups brown sugar)
1 1/2 cup sugar
3 eggs
2 Tbsp vanilla
6 cups flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 - 2 packages of chocolate chips (I perfer Guittard)


DIRECTIONS
Cream together melted butter, sugars, eggs and vanilla. Add salt, baking soda, and flour. Mix well. Stir in chocolate chips. Bake 10 minutes at 350 F. Do not over bake. (I take them out even if they do not look quite done, as long as the bottoms are golden brown.)
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STEP-BY-STEP IN PHOTOGRAPHS

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This recipe makes a large batch of cookie dough. Try dividing the dough in half and making two separate batches of cookies. If you're feeling a bit daring, make three or four smaller batches.

Here are some ideas to get you going:

Cherry Chocolate: add a cup of dried cherries to the dough, dip in milk chocolate after baking.

Rocky Road: add 1/2 cup mini marshmallows, and 1/2 chopped pecans to the dough, drizzle with milk chocolate after baking.

Chocolate Covered Raisin: add 1/2 cup raisins to the dough, dipped in chocolate after baking.

Cranberry Delight: add 1/2 cup craisins, and 1/2 cup white chocolate chips to the dough, drizzle with white chocolate after baking.

Tropical Paradise: add 1/4 cup chopped dried mango, 1/4 macadamia nuts, and 1/8 cup shredded coconut to the dough, dip in white chocolate after baking.

10 Most Requested Recipes

Grasshopper Pie

INGREDIENTS

1 envelope unflavored gelatin
1/3 cup green creme de menthe
2 cups low-fat milk
1/2 cup granulated sugar
3 large egg yolks

2 cups prepared light whipped topping, divided

1 9-inch ready-made chocolate cookie crumb crust

4 thin mint wafers, halved, for garnish

DIRECTIONS

In a small bowl, sprinkle gelatin over creme de menthe; let stand for 3 minutes. In a medium saucepan, combine milk, sugar, and egg yolks. Mix well. Cook, over medium heat, stirring constantly, until mixture thickens slightly, about 5 minutes. Stir in gelatin mixture. Cook, stirring constantly, for 2 minutes. Pour custard into a large bowl; chill for 30 minutes. Whisk 1 cup of whipped topping into custard. Pour the custard mixture into prepared crust. chill until completely set, at least 3 hours or overnight. Spoon remaining whipped topping, in dollops, on top of pie. Place mint halves on top of whipped topping. You could also spread whipped topping over the pie then drizzle melted semi-sweet chocolate over the topping.

Mint Brownies

What is a family gathering without the good ol' Mint Brownie? You know the infamous mint brownies I'm talking about. If you don't want to make the trip to BYU or your local Macey's bakery, try this recipe I found. Equally yummy.

Cake Layer:
INGREDIENTS
1 cup flour
1 cup sugar
1 can Hershey's syrup (16 oz)
1/2 cup margarine
4 eggs

DIRECTIONS
Mix together and pour into 9x13 inch pan. Bake at 350 for 25-30 minutes. Cool completely before next layer.
*
Mint Creme Center:

INGREDIENTS

2 cups powdered sugar
1 Tbsp water
3 drops green food coloring
1/2 cup margarine
1/2 tsp mint extract
DIRECTIONS

Layer on the cake and chill for about 30 minutes.
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Chocolate Topping:
INGREDIENTS

6 Tbsp margarine
1 cup chocolate chips

DIRECTIONS
Melt and cool slightly then pour over cake. Chill at least one hour.

Better Than Rollerskating Cake

You probably know this by another name, shame on you! When my girls were younger they didn't like hearing the "S" word, so I used Rollerskating instead. Even now, with them being older, we still call it Better than Rollerskating Cake. Probably better that way. :)

INGREDIENTS
1 pkg. German chocolate cake mix

1 can sweetened condensed milk

1 jar caramel, butterscotch or fudge ice cream topping

1 (8 oz.) Cool Whip

1 Heath candy bar, grated

DIRECTIONS

Bake cake as directed on package (9 x 13 inch pan) and let cool. With a wooden spoon handle, punch holes about one inch apart over entire cake. Pour whole can of sweet milk into holes. Pour entire jar of topping over cake. Pour entire container of Cool Whip over the topping. Spread grated Heath bar over all.

Peanut Butter Cups with Heart

This is a variation on the basic Peanut Butter Cup recipe. The only thing I did differently was use a heart shaped ice cube tray instead of a mini muffin tin.

INGREDIENTS
1 cup creamy peanut butter

1 cube butter

2 cups powdered sugar

1 package of milk chocolate chips (I use Guittard)
DIRECTIONS
Mix together peanut butter, powdered sugar and softened (not melted) butter. Roll into balls. Melt chocolate chips. Put chocolate into bottom of molds. Add peanut butter balls and flatten until covered by chocolate. Refrigerate until set, about 15 minutes.

German Chocolate Cake

In celebration of my dad's birthday, I have to share a delicious German Chocolate Cake recipe. I can remember many birthdays my dad has celebrated with a German Chocolate Cake, with creamy chocolate frosting, and a marciano cherry smack dab in the middle of it. Wonder what he'll have this year? "Happy Birthday Dad, I Love you!"

INGREDIENTS
Cake:
1 1/2 cups cake flour
1 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup butter, softened
3/8 cup buttermilk
1 teaspoon vanilla extract
4 (1 ounce) squares German sweet chocolate
2 eggs
3/8 cup buttermilk
Frosting:
2/3 cup flaked coconut
1/2 cup packed brown sugar
2 tablespoons cream
1/4 cup chopped walnuts 1/4 cup butter, softened
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square cake pan. 2. Sift the cake flour, 1 cup white sugar, baking powder, baking soda, and salt together.
3. Cream 1/3 cup of the butter or margarine. Stir in 1/4 cup plus 2 tablespoons buttermilk and 1 teaspoon vanilla. Blend in the flour mixture and beat with an electric mixer on medium speed for 2 minutes. Add the melted and cooled German sweet chocolate, eggs, and the remaining buttermilk. Continue to beat at medium speed for another minute more. Pour batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 40 minutes. Cool in pan for 15 minutes then frost.
To Make Frosting: Combine the coconut, brown sugar, cream, chopped nuts, 1/4 cup butter or margarine. Mix until of a spreadable consistency. Spread over top of baked cake. Broil 3 inches from heat until browned (about 3 minutes). Serve cake warm or cold.

Homemade Tagalongs

(a.k.a. Peanut Butter Patties)

INGREDIENTS

for Cookies

1 cup butter, soft

1/2 cup sugar

2 cups all purpose flour

1/4 tsp baking powder

1/2 tsp salt

1/2 tsp vanilla extract

2 tbsp milk

DIRECTIONS
Preheat oven to 350F. In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies. (Alternatively, you can use a cookie cutter, as described in the post above).Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set.Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookieCool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

INGREDIENTS
for Filling

1 1/2 cups creamy peanut butter (natural or regular)

3/4 cup confectioners’ sugar

*generous pinch salt

1/2 tsp vanilla extract

about 8-oz semisweet chocolate

DIRECTIONS
In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft.

ASSEMBLE

Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”. Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm. Melt the chocolate in a small, heat-resistant bowl. This can be done in a microwave (with frequent stirring) or on a double boiler, but the bowl of melted chocolate should ultimately be placed above a pan of hot, but not boiling, water to keep it fluid while you work. Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.