Chocolate Peanut Butter Banana Pudding

Have you been searching for a delicious picnic treat???  If so look no further!!!  Peanut Butter and Chocolate always make any occasion a little sweeter and dreamier!!!  I love summertime because they come with promises for many picnic opportunities with my sweet hubby.  When we go on picnics I like to add a special cute dessert for each of us.  When I stumbled upon this recipe from Bakerella I knew I had found the perfect treat for our romantic picnic dessert!  Of course I made a few changes to the original recipe because I like to kick things up just a bit!  If you love these darling jar labels you can click on the link below recipe to get your copy from Bakerella.

PS.  This recipe makes 4 mini servings.  So eat one on your picnic and save one for later. Trust me you are going to want two all to yourself!!!  

Chocolate Peanut Butter Banana Pudding

30 vanilla wafers or Nutter Butters (the peanut butter cookies will give it more of a peanut butter kick, which I think is yummy!!!  you could also use half wafers and half Nutter Butters too)
3 Tablespoons melted butter
2 Tablespoons sugar

1- 1 1/2 cups mini chocolate chips
1/3 cup peanut butter, melted

2 – 3.4 oz packages vanilla pudding mix
2 cups cold milk
8 oz. container COOL WHIP Whipped Topping, thawed in refrigerator

4 oz cream cheese at room temperature (adding this to your vanilla pudding custard will make it that much better!!!)

Nutter Butters, about 16 broken in small pieces
3 medium bananas
lemon juice (place some juice in a spray bottle for easier use)

4 – 1 pint glass jars with lids (look for cute ones!!!)

Crush the vanilla wafers or Nutter Butters in a food processor or a blender.   Add sugar and melted butter and stir together until a little crumbly (mixture should not be dry, if it is add a little more butter).  Press the crumbs into the bottom of the cute glass jars.  

Slice bananas and spray them with lemon juice to help prevent them from turning brown too soon.  Layer the banana cookies over the crust.  

Make the pudding by combining pudding mixes with milk and softened cream cheese and beat with a mixer or wire whisk for two minutes.  (tip:  don't use your kitchen aid stand mixer for this because the whipping blade can't reach the bottom of the bowl leaving your cream cheese all clumpy)  Than slowly fold COOL WHIP Whipped Topping into the pudding. Don’t over mix.  Layer the pudding over the bananas. 

Melt peanut butter in the microwave until smooth (about 30 seconds). Sprinkle several mini chips over pudding and drizzle melted peanut butter on top of chips. 

Layer broken up Nutter Butters over peanut butter.  

Create one more layer starting with the bananas, pudding, chips, peanut butter and top with the Nutter Butters pieces. 

Refrigerate for a few hours before serving.

Notes:  For those of you who might not like something here or there in this recipe, go ahead and change it up to your liking.  This is a versatile recipe you can do anything with it! Add strawberries, eliminate the peanut butter, add more chocolate, use a different cookie, or omit the crust altogether.  Experiment and see what yumminess you can come up with!  If you don't want to mess with the mini containers you can layer this in a pretty trifle dish as well.  

Inspiration from Bakerella...Go to her pdf page to get the cute printable for the jar labels!!!  click here --> for labels

Bacon Broccoli Ranch Chicken Foil Packets

This is the perfect time of the year to get outdoors, pitch those tents, and start a camp fire.  Just because you're eating over a camp fire doesn't mean you have to eat like a beggar!  Today I'm sharing a recipe that will have the two of you eating in style.  Your spouse, taste buds, and tummies will be impressed!!!  

Bacon Broccoli Ranch Chicken Foil Packets
1 package Chicken Flavor Stuffing mix
3/4 cups Water
2 Boneless skinless chicken breast halves
2 cups Broccoli Florets
1/2 cups Shredded cheddar cheese (use more cheese if desired)
4 slices Cooked bacon; crumbled (to make crumbling easier cut bacon into small pieces before cooking)
8 tablespoons Ranch dressing divided
campfire half full of heated coals

Using heavy-duty foil tear 4 large square pieces.  Place two pieces on top of each other.  Spray the top two pieces with olive oil. 

Spoon 1/3 of stuffing onto the center of each foil sheet.  Top stuffing with chicken breast half. Place 1 cup broccoli on top of chicken.  Sprinkle with 1/4 cup cheese (or a few pinches more if desired) and 1/2 of the crumbled bacon.  Drizzle with 4 tablespoons ranch.   Bring up foil sides, fold to seal creating a tent for heat to circulate inside, and place packets on coals.  Bake for 25 minutes and carefully un-tent a small section of foil to let the steam out. Check the chicken to see if it's cooked through.  If not, place back on coals for about 10-15 more minutes.   You can either eat it straight out of the foil or scoot it onto a plate, either way it's just as yummy!!!

If you're not camping and would like to make this delicious meal, follow directions below... 

Heat your oven to 400 degrees.  

*If you choose to make packets follow these instructions...

    Use one layer of tin-foil instead of two.  Fold and tent foils and place packets on cookie sheet.  Bake for 25-30 minutes.  Remove packets from oven and let stand for 5 mins.  Cut slits in foil to allow steam to escape before opening.  

*If you choose to place them in a casserole pan follow these instructions....

    Spray pan with olive oil.  Layer ingredients as directed above into a pan.  Cover pan with tin foil to allow heat to circulate.  Bake for 30 minutes.  Carefully uncover and bake for 5 more minutes to brown top.  Let stand 5 minutes before opening. 

    

Recipe inspiration from Best Life 4 Moms

Peanut Butter-Chocolate Chip-Bacon Cookies

Does your man love bacon?  If so this pretty cookie filled to the brim with yumminess is just what he wants for Father's Day.  Don't be scared by the thought of bacon in a cookie!!! It's surprisingly delicious!  Your hubby will love the sweet and salty combo.  I've made these for Father's Day on several occasions and everyone that has one goes back for seconds.   This Father's Day win the love of your man's stomach as well as his heart!  This recipe is definately a keeper!


Peanut Butter-Chocolate Chip-Bacon Cookies
by Tickled In Love

Ingredients
1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon
1/2 teaspoon Pinch of chipotle or ancho chile powder
1/4 teaspoon kosher salt
8 strips bacon thick cut double smoked bacon (good bacon is the key to the this recipe)
4 tablespoons unsalted butter, at room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
3/4 cup packed light brown sugar
2 large egg
1 teaspoon vanilla extract
1/2 cup roughly chopped honey- roasted peanuts
1/3 cup bittersweet or semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Combine the flour, baking soda, baking powder, cinnamon, chile powder and salt in a large bowl.

Cut the bacon into uniform pieces.  Then cook the bacon in a large skillet over medium heat until crisp, about 4 to 6 minutes. Transfer to a paper towel-lined plate; reserve 2 tablespoons of the drippings and set aside to cool. Crumble the bacon, discarding any chewy bits.

Beat the butter and reserved bacon drippings in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Beat in the peanut butter until combined, about 1 minute. Beat in the granulated and light brown sugar until creamy, about 4 minutes, then add the egg and vanilla and beat until light and fluffy, about 2 more minutes.

Reduce the mixer speed to low; add the flour mixture in 2 additions, scraping down the bowl as needed, until just combined. Stir in the peanuts and all but 2 tablespoons each of the chocolate chips and bacon.

Form the dough into 12 balls and arrange 2 inches apart on the prepared baking sheets. Flatten with your fingers (the cookies will not spread in the oven); press the reserved bacon and chocolate chips on top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container for up to 3 days.

***NOTE:   because of the bacon, the cookies don't keep as long as regular chocolate chip cookies; the bacon starts to taste a little gamey after a few days. Luckily, they never last that long, which might be why the recipe only makes 12 cookies.  If you have more people to feed make the balls into about 1 1/4 inch, making around 18 balls and pat them down to even size and height, so they bake evenly.  


Inspired by Food Network Magazine

S'mores in a Jar

S'mores are the way to anyone's heart!  You will fall in love with this ooey gooey madness.  This is a great alternative to those moments when you don't have an open fire to melt your marshmallows.  Now you can have smore's all year round!!!  Isn't this a very lovely way to end your romantic meal?

S'mores in a Jar


baby food jars or half pint jars
1 package of graham crackers
1/4 cup melter butter
1/4 cup brown sugar
2 large marshmallow or a two handfuls of small marshmallows
1 large hershey's chocolate or dark chocolate bar
1/4 cup toasted coconut
cookie sheet or cupcake pan

Preheat oven to 320 degrees.

Prepare crust by placing graham crackers into a chopper or blender.  Crush into fine pieces.

Pour crackers into a mixing bowl and add butter and brown sugar.  If crust mixture is too dense add a little more butter to give it a lighter consistency so it will stick together.

Pour crust into bottom of jars.  Top with coconut, chocolate cubes, and then marshmallows.

Place jars on top of cookie sheet or into cupcake holes.

Place the pan in the oven and watch closely.  This will only take a few minutes to melt marshmallows.

Once marshmallows have melted quickly turn on the broiler to toast your marshmallows.  Watch very carefully or you might end up with a fire in your oven!!!

Inspiration from phar-ma.com

Grilled Stuffed Zucchini

To the grill it is!  This is a colorful dish that adds a little spark to your grilled meal.  Serve this as an appetizer or as the main dish with a few light sides, such as a green salad and crusty bread.  This is a great dish to add a little bit of Italian romance to your night. 

Grilled Stuffed Zucchini
by Tickled in Love 

4 medium zucchini (about 10″)
10 oz Italian turkey sausage or Italian Chicken Sausage (If you can't find one of these lean meats with Italian flavoring then use ground turkey and once cooked sprinkle with Italian Herb Seasoning to taste.    If you aren't worried about fat content then use Italian pork sausage)
1/4 C diced red onion1/2 yellow bell pepper, diced (you can use the whole bell pepper if you don't want to waste it)
2 cloves garlic, minced
2 medium tomato (about 1 C diced)
2 T chopped fresh basil (or abt a teaspoon and a half of dried)
1 C Italian cheese blend 
2 T Italian style bread crumbs
kosher salt
black pepper
extra virgin olive oil

Slice zucchini in half length wise, leaving the tops on.

Scoop out the centers with a spoon.  Leave about 1/4 inch around the edges and bottoms.  If you have firm portions of the zucchini your scooped out, chop it up and use for the filling. 

Rub the zucchini with olive oil and sprinkle with salt and pepper, set aside. 

Preheat the grill.  

For filling mixture:  Brown the sausage until you no longer see pink. Add the onions, yellow bell pepper, garlic, and zucchini.  Cook until onion is tender and becomes clear.  Add tomato and basil, about 1/4 teaspoon salt, 1/4 teaspoon of pepper.  Remove from heat and set aside. 

Place zucchini on grill and the place them hollow side down.  Grill for about 5 minutes on medium heat.  Remove when they have charred marks and are tender on the inside. 

Add cheese and breadcrumbs to the filling mixture.  Stir to combine.  Scoop filling into hulled out zucchini.  Top each zucchini with about 2 Tablespoons cheese and sprinkle with 1/2 teaspoon bread crumbs.  Drizzle with a little evoo. 

Recipe inspiration from Our Best Bites

Hawaiian Pizzookie

This skillet looks a lot bigger then it really is, it's a mini cast iron skillet which is perfect for two.   For those of you who don't know what a pizzookie is, it's a pizza cookie covered with ice cream and your toppings of choice.  Dessert doesn't get much better then this!  Seriously this is sinfully good!!!

Hawaiian Macadamia Nut Pizzookie
by Tickled in Love

1 c unsalted butter, softened

¾ c sugar

¾ c brown sugar

1 t vanilla extract

2 eggs

2 ¼ c flour

1 t baking soda

12 oz white chocolate chips

1 c chopped macadamia nuts

Bryer’s French vanilla ice cream

Caramel sauce, for garnish

Crushed macadamia nuts, for garnish

Toasted Coconut, for garnish

Preheat oven to 375 degrees

Combine the first 4 ingredients.  Beat eggs, then stir into the butter mixture.

In a separate bowl, mid flour and baking soda and gradually add to dough.

Gently stir in white chocolate chips and macadamia nuts.

Spread dough in a 14-inch oven-safe skillet or pizza pan.  Place in oven for 25 minutes or until golden brown on top.

Remove skillet from oven and let cool 10 minutes before adding garnishes. 

Place scoops of vanilla bean ice cream in center of cookie.  Drizzle with caramel sauce, and top with crushed macadamia nuts.  Enjoy immediately.

Inspiration for recipe from the Bamboo Club Asian Bistro.  

Grilled Cabbage with Spicy Cilantro Lime Dressing

This dish looks a lot prettier then I was able to capture.  This dish is meant to be eaten on those pretty dishes.  Pair this with a piece of grilled meat and dinner is ready.  This is such a fresh, light, and healthy addition to your dinner for two.  The limes and cilantro add a nice little kick that will leave you asking for seconds!

Grilled Cabbage with Spicy Cilantro Lime Dressing
by Tickled in Love

Juice of 3 limes (about 1/4 cup)
1/4 cup extra virgin olive oil
2 garlic cloves, roughly chopped
1/2 cup cilantro leaves
1/2 teaspoon salt
1/2-1 teaspoon cayenne
1/4 teaspoon sugar
Lime wedges, to serve
1 head green cabbage
Grapeseed or canola oil

Heat oven to 350.  Blend the limes, olive oil, garlic, cilantro, salt, cayenne and sugar in a small chopper until the sauce is thin and everything is pulverized. Set aside.

Remove the outer leaves.  Cut into thin wedges.  Do not remove stalk or inner core.  Lightly brush the wedges with oil.  Place wedges on foil lined cookie sheet and place in oven for 15 minutes. 

Preheat grill to medium-high heat before removing wedges from oven.  Place the wedges on the grill and cover. Cook for 10 minutes, or until the edges of each layer are blackened and the cabbage is beginning to soften. Flip each wedge over, cover the grill, and cook for an additional 10 minutes on the other side. Remove the cabbage when it is wilted and cooked through.  If necessary, turn the heat down or move the wedges to a cooler part of the grill so they don't burn. Don't be alarmed by the blackened edges.  The grill and char marks on the cabbage will give it a smoky flavor.  

Remove cabbage from the grill and arrange the wedges on a romantic serving dish.  Drizzle the dressing over the top and serve immediately with lime wedges to garnish. 

inspiration for recipe from thekitchn

Strawberry Fields Sponge Cake

If you present this for your wife on Mother's Day she will love you forever and ever!  I know it looks really fancy but it's easier then it looks and tastes even better then you can imagine!  Isn't this soo pretty???  This was my wedding cake.  I made several types of shortcake the weeks before my wedding day, about the week of the big day I found this sponge cake that was heavenly!   I was a little worried when I first made this because there is no liquid in the recipe.  The density and moistness of this cake is perfect, turns out wonderful, and the cake presents so pretty.  The night before I got married this is what I made with my mom.  The day of I sliced, filled, and decorated my cake before the ceremony.

Strawberry Fields Sponge Cake
by Tickled in Love

6 large eggs, separated

1 ¼ c granulated sugar

2 large egg yolks

1 large egg

1 ½ t vanilla extract

1 ¾ c cake flour

¼ t salt

Simple syrup, recipe follows

Sour Cream Whipped Topping

1 1/2 cup sour cream

1 c thawed cool whip whipped topping (I make my whip cream)

1 T powdered sugar

1 t vanilla

2 cups strawberries, sliced

Roses for garnish, if desired

Grease two 9” pans; line with parchment and dust with flour.

Whip 6 egg whites to soft peaks.  With mixer running, add ¾ c of the sugar gradually.  Transfer to a large wide bowl.

In the mixer bowl, beat the eight egg yolks and whole egg to the ribbon stage.  With the mixer running add remaining ½ c sugar gradually.  Beat in vanilla.  Scrape the yolk mixture into the bowl with the beaten whites.  Begin to fold them together.  Sift the flour and salt over the mixture and finish folding the batter together.  Spread evenly into the prepared pan.  Bake at 400 degrees F. for 7 to 10 minutes.  (if baked in round pans, fill pans no more then half full.) 

To keep moist, brush with flavored simple syrup.

Simple Syrup

Equal parts water and sugar.  Place in saucepan until melted and cool.

Sour Cream Whipped Topping

Mix sour cream, whipped topping, sugar, and vanilla.  


Assemble Cake:  Cut sponge cake horizontally in half. Place bottom half on plate; lay sliced strawberries over surface of sponge cake, then spread with half of the sour cream mixture.  Cover with top of sponge cake, remaining sour cream mixture and strawberries.  Decorate with roses and petals.  Store in refrigerator.