Chocolate Crescents

Heavenly in it's simplicity as well as a way to satisfy a sweet tooth, these Chocolate Crescent rolls are quickly becoming a family favorite at our house. 

If you enjoy chocolate and pasty together, then you will LOVE this delicious treat!

Chocolate Crescents

1 container Pillsbury crescent rolls

1 cup Ghirardelli semi-sweet chocolate morsels 

about 1/3 cup sugar

1/2 tsp. cinnamon

Get two small bowls. Put the chocolate morsels in one and mix the sugar and cinnamon together in the other. Open crescent rolls and line about 4 of them up with the triangle top pointing away from you. On the bottom end of the triangle, put about 1 Tbsp. chocolate morsels, pressing them gently into the dough. Sprinkle about 1/2 tsp. sugar mixture on each and and begin rolling up from the bottom towards the top. Sprinkle sugar  mixture on top. Bake according to package directions, 375 degrees for about 12 minutes.

These are best eaten warm. Wear shoes, because your socks will surely be knocked off.

                                

The Magical Pudding "Pie" Dessert

I used to make desserts and goodies all the time! I enjoyed making them and my Dad enjoyed devouring them! Since Dad passed away and I have put on a few pounds over the years, I don't make as many desserts as I used to.

A few weeks ago I was really craving some pie (so NOT on my diet!) when I ran across this recipe for a low cal pie and thought I would give it a try. So last week I decided to make The Magical Pudding "Pie" Dessert. What makes this dessert "magical" is after sitting the required amount of time, the saltine crackers taste just like a phyllo dough! It's an amazing dessert, and good for the dieter or non-dieter (my daughters gobbled it up!)

So here's the recipe...............I hope you enjoy it as much as we did (next time I'm going to make butterscotch, that was always one of Dad's favorites!)

Ingredients

1 (1.4 oz.) Package Sugar Free Chocolate Instant Pudding (or your favorite flavor)
2 Cups Skim Milk
32 Salted-Top Saltine Crackers
1 (8 oz.) Container Fat Free Cool Whip

Directions
Mix the instant pudding and milk together and place into the refrigerator 10 minutes.
Place 16 crackers in the bottom of an 8X8 pan.
Spoon half of the pudding mixture on top of the crackers, spreading evenly.
Place the other 16 crackers on top of the pudding, and then spoon the other half of the pudding mixture on top of the last set of crackers.
Top with the whole container of cool whip.
Cover with plastic wrap. Refrigerate for at least 24 hours.

Number of Servings: 6

(calories per serving=151, Total fat=1.7 g, Carbs = 21.4g)

~Sweet Treat for your favorite Valentine~

I made this treat at Christmas time, and thought it would make a wonderful Valentine treat as well!! It's SO simple to make and was a huge hit with my family and friends.

Makes a cute gift packaged many different ways. I put mine in celo bags, with ribbon tied around it. You could also put them in a cute tin, box or even an antique cup & saucer.

Peppermint Bark

1 pound of white chocolate, chopped

1 pound of bittersweet chocolate, chopped

1 box of peppermint candy canes (11-12oz)

1/2 tsp. pure peppermint oil

Break up peppermint candy canes in a plastic bag, setting aside 1/4 of the pieces.

Next melt the bittersweet chocolate until all pieces are smooth, then add in 1/4 tsp. of peppermint oil.

Pour onto a cookie sheet pan that has been lined with wax paper and spread evenly. Chill approximately one hour.

Now melt the white chocolate until all pieces are smooth, add 1/4 tsp. of peppermint oil and 3/4 of the the peppermint pieces.

Spread the white chocolate over the dark chocolate use a spatula and spread to the edge of the pan.

Sprinkle the top with the remaining peppermint pieces. Chill until hardened (about 4 hours or overnight) then break apart into bite size pieces and serve or package into gifts. Will keep in fridge for 5-6 weeks.

Candy Corn Cookies!

Look what I baked yesterday! I found the "recipe" in Country Living. Take refrigerated cookie dough (I used 2 rolls and got about 30 cookies) add orange food coloring (or red and yellow to make orange) Knead the dough until orange. Roll dough and cut cookies with candy corn cookie cutter (or you can use a triangle cookie cutter). Bake for 10 mins. Dip bottom of cookie in melted Baker's chocolate, and dip top end in melted white Baker's Chocolate. Freeze for 5 mins. to set.

Got Banana's?

If you're like my family, we LOVE banana's - yet they always seem to get too ripe before we can eat them all. But I'm starting to believe my family has a strategy - "if we don't eat the banana's - Mom will make banana bread!" and they LOVE my banana bread! So, while making a double batch yesterday, I thought I'd share my recipe with all of you!!

*Tip- you can freeze your ripe bananas if you're not ready to bake when they turn ripe, or if you don't have enough - I usually have a freezer full of bananas. Just remove the skins, and put the bananas in a zip-lock bag and place in the freezer - thaw when ready to make bread!



Banana Bread

1 1/4 cup sugar
1 stick (1/2 cup) butter
2 eggs
1/2 cup milk
3-4 mashed bananas
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 - 1/2 cup mini chocolate chips
walnuts if desired

Pre heat over to 350 degrees

Cream together sugar and butter, add eggs one at a time. Mix in milk, bananas and vanilla. Sitr in dry ingredients.

Pour into greased loaf pan. Bake for about 60 mins for regular loaf pan, or 30 mins for mini loaves.

ENJOY!

**I use Mexican Vanilla which makes this even more wonderful!! We used to carry it at The Country Junction. I'm going to add it to my list of things we need to reorder soon!!