Skinny Treat ... Banana Split Bars (WW+ 4 Pts)

With the season to eat upon us I thought I'd share a yummy recipe that was lower in calories and a GREAT treat.  I LOVE Skinny Taste she has the best recipes and they are ALL weight watcher friendly if you do that program.  I don't but I like to use her recipes to make sure we're eating healthy.  This recipe for Banana Split Bars was a real treat so good that I was eating more then the one you get for 4 points, so I sent them to my bestie's house ... lol.  That is what friends are for bring treats right?

Ingredients:

• 1/3 cup quinoa, rinsed well
• 1/2 cup water
• 2 cups quick rolled oats
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 tsp fine sea salt
• 1-1/2 cups very ripe mashed bananas
• 1 large egg, beaten
• 1/4 cup raw honey (or pure maple syrup)
• 1 tbsp virgin coconut oil
• 2 tsp vanilla extract
• 1/2 cup dried cherries (or craisins)
• 1/3 cup chopped toasted walnuts or pecans
• 1/4 cup mini semi-sweet chocolate chips

Directions:

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.

Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

ALEXIS NOTES: I used Agave Nectar instead of Honey, I really like the taste of it I have the light so the calories are a little better also.

Enjoy a light treat with all these calorie filled days to come.

Thanks for Stopping by!

Don't forget to see the parties I link up to HERE.

Nanner's are the Thing ... Banana-Chocolate Chip Cookies

Continuing on my banana theme this week I show these super yummy Banana Chocolate Chip Cookies on My Gourmet Connection.  These cookies were so yummy that they had to leave my house right away.  My bestie got these in her house.

• Ingredients:
• 2 cups all-purpose flour, sifted
• 1-3/4 cups old-fashioned oats
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1-1/2 teaspoons salt
• 1/2 teaspoon cinnamon
• 1/4 lb (1 stick) butter, softened
• 1 cup sugar
• 1/4 cup plain Greek yogurt
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1-1/2 cups mashed ripe bananas (3 medium)
• 1 cup semi-sweet chocolate chips

Preparation:
Preheat the oven to 375°F.

Combine the flour, oats, baking powder, baking soda, salt and cinnamon in a large bowl.

Cream the butter and sugar together until smooth, then add the yogurt, eggs, vanilla and mashed bananas. Beat until smooth with an electric mixer on medium speed, about 1-1/2 minutes.

Add the wet ingredients to the dry and combine thoroughly. Fold in the chocolate chips.

Drop by rounded tablespoonfuls onto parchment-lined cookie sheets, about 2-inches apart. Bake until firm to the touch and very lightly browned, 12 to 15 minutes. Cool on wire racks.

Makes 3-1/2 to 4 dozen

Thanks for stopping by

Don't forget to see the parties I link up to HERE. 

Nanner's are the thing ... Banana Bread with Cream Cheese Frosting

Next on my Banana list is a favorite from growing up.  Banana Bread ... well I couldn't just send it out naked I had to top it!  I made this and out the door it went to my best friend's house and the old tutor got to take one home also.  I went on the search and found 2 recipes and merged them together for this amazing recipe!  Ok so I may have gone a little overboard with the frosting but I can't help it, I'm a frosting girl!

First recipe was a Banana Bread recipe I found on The Food Network.

Ingredients
1 cup granulated sugar
8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 ripe bananas
1 tablespoon milk
1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Directions
Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Then I went on a search for frosting.  I found an amazing Cream Cheese Frosting on Sally's Baking Addiction. Her bread looks amazing, I would have made it if mine hadn't already been in the oven.

CREAM CHEESE FROSTING

• 4 ounces cream cheese (112g), softened to room temperature
• 1/4 cup (60g) unsalted butter, softened to room temperature
• 1 cup (120g) powdered (confectioners') sugar
• 1 Tablespoon (15ml) milk
• 1/8 teaspoon salt, or as needed

Directions:

Make the frosting: beat the softened cream cheese and butter together on medium speed for 2-3 minutes until soft, creamy, and combined thoroughly. Add powdered sugar and beat until thick and combined. Add milk and beat on medium speed for 2 more minutes. Add more powdered sugar until desired thickness is reached. Add salt to taste. I a quick shake of salt to cut the sweetness.

Spread the frosting on the cooled banana bread. There may be some frosting leftover depending how thick you layer it on top. 

*ALEXIS NOTE: See you would have extra frosting but I'm all about the overload of frosting. It was either put it on the bread or I sat down with a spoon  and ate the left over.  I figured my pants along with my instructor at the YMCA would agree I would best if I put it on the bread so I did!

This was an amazing dish that reminded me of my mom. Hope you enjoy!

Thanks for stopping by

Don't forget to see the parties I link up to HERE. 

Chocolate Marshmallow Banana Surprise Cookies

I made some fun cookies for the boys and girls club workers and volunteers.  My chocolate was a little too thick and I didn't have time to make it rich and smooth, so mine aren't as pretty as Anna's on Cookie Madness. But I had so many of the helpers come up to me wanting me to make them again so that told me they must have been a hit!

2 cups all purpose flour (9 oz)

1 teaspoon baking soda

1 stick (4 oz) butter, room temperature

1/2 teaspoon vanilla

3/4 cup plus 2 tablespoons granulated sugar

2 ripe bananas

1 large egg, room temperature

10 marshmallows, cut in half or use 20 marshmallows and just trim them a little**

Frosting

3 cups confectioners’ sugar

6 tablespoons salted butter

1/4 cup plus 2 teaspoons unsweetened natural cocoa powder

1/4 cup whole milk or use lowfat milk with a little cream mixed in

1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F. Have ready two cookie sheets lined with parchment.

Stir together flour and baking soda and set aside.

Using high speed of an electric mixer, cream the butter, vanilla and sugar for about 3 minutes. Add the banana and beat it with the butter/sugar mixture until it’s fully mashed. Beat in the egg. Using lowest speed of mixer or by hand, stir in the flour mixture. Drop by heaping tablespoons onto cookie sheets and bake at 350° F for about 11 minutes or until cookies just start to appear set. Remove pan from oven and press a marshmallow half into center of each cookie. Return to oven and bake for 2 to 2 ½ minutes or until marshmallow begins to melt (puffs). Remove from oven and let cool completely. Prepare frosting.

Prepare frosting. Put the confectioners’ sugar in a mixing bowl. In a small saucepan or in a large microwave-safe measuring cup, melt the butter and cocoa. Pour the melted butter/cocoa mixture into the sugar and stir well (I did it while it was hot), then stir in the milk and vanilla, stirring until smooth. Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

Makes 20 cookies

These cookies really did smell amazing :)!

Thanks for stopping by

Don't forget to see the parties I link up to HERE.

MY new obsession ... Won-ton Wrappers!

I have been on a HUGE won-ton wrapper recipe kick.  I knew how usual they could be and how they make a simple meal fun and and interesting!  Here are two of my newest recipes I found using won-ton wrappers. 

Here's a peak at what I made:

First off from my favorite site Emily Bites she has TONS of recipes using won-ton wrappers. My newest try of her's is the Cheeseburger "Cupcakes".  It was a simple recipe to make on a family favorite.  I didn't have mustard so I added in a tsp of relish to give it a little kick.  Click on the link for the recipe.  You can do it my way and skip mustard or leave it in!

Next on the list to make was one I've seen over and over but haven't made until tonight.  It was a HUGE hit with Cole and my dinner guest loved it too.  This Chocolate-Banana Wonton was found on the Weight Watcher Website, Click on the link for the recipe.  This was a super simple recipe to make.  I used regular chocolate chips since I didn't have mini's on hand.  I also used banana's that were either be bread or trash.   It was a simple 3 ingredient recipe that was so yummy!

I hope you fall in love with Won-ton Wrappers like I have!  Have a wonderful day!

Wait don’t throw out those bananas …

I must admit I LOVE LOVE banana bread but since I’ve been dieting (and just to finally say it I’m down a little over 21 lbs!!) I haven’t been eating a lot of my favorite foods.  BUT thank you Pinterest I have found yet another amazing recipe.  AND it’s only 1 point for you weight watcher people!  And heck the kids loved it of course with some butter but heck they need the calories!

Ingredients:

• 3 bananas, mashed
• 1 cup Splenda sugar substitute
• 1/2 cup natural applesauce
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking soda

Directions:

Preheat oven to 350 degrees.

In a mixer, mash bananas, add Splenda and mix.

Mix in rest of indgredients.

Pour ingredients into a bread pan sprayed with non-stick spray.

Bake for 50 to 60 minutes; cake tester should come out clean when done.

Remove from pan and cool on a wire rack.

*If using a dark coated pan, bake at 325 degrees and bake a little longer; cake tester to should come out clean when done.

I used an organic strawberry applesauce packet that the boys love (I didn’t have any other and it worked perfect).

YUMMY and you can even have 2 pieces!! Enjoy, have a wonderful Monday!

Weekend Wrap (Kid Clinic & Caden’s 4th Birthday)

Sorry gang I’m still sick as a dog and trying to kick this stupid head cold.  I’ve had to deal with drama all around and I just want to scream I’m sick come back next week … lol.   Another quick post, hoping I feel better soon … Thank you SO MUCH for all the well wishes and prayers they mean a LOT to me!

Saturday was a good day to do fun things (then Sunday I woke up sick and it’s all gone down hill from there).  We hit a Lowe’s Kid Clinic!

We went to my parents house to celebrate Caden’s Birthday.  Lot’s of yummy food and a ice cream cake!

The boys wanted to go swimming and we didn’t have suits so in their undies they went .  Mom got in with them too and yes that is a mommy ducky and her ducklings coming to visit the boys.

Sunday was a day I didn’t move either did the dog, yup he got his surgery to neuter him.  We were a pair this weekend.  Rick took over dinner … lol BBQ but hey I didn’t have to cook.  He worked on the dogs run in the backyard so we can put the pool up.  I also made cupcakes for Caden, most went over to my lovely neighbor that let’s the kids play during the day in her yard.

These are the amazing Banana Cupcakes with Brown Sugar Cream Cheese Frosting.  I’m glad to hear they were a hit over there.  And again a Big thank you to Kristen who puts up with the kids, you my friend will be the receiver of many yummies this summer! Big Hugs!

Happy Wednesday everyone I think I’m going to go pass out and hope that when I make up my head is clear or as I said last night on FB I would be happy with a clear nose at this point .

Manic Monday Meals ~ 2 Treats for Humans & 2 Treats for Dog Children

It's a banana day here .... well except one recipe :). We love banana's here and I'm always trying to use them in different recipes. Here are a few I came across and loved, well the one's we ate the puppy loved his treats as always.

***REMEMBER TO CLICK ON RECIPE TAB TO SEE THE RECIPE AND DIRECTIONS****

I found this one on Cooks.com, skipped the whipped cream since I never have this on hand. Remember to bake your pie crust before putting it all together ... YES I'm not perfect and forgot to do that, scooped it all out and let's just say it wasn't pretty :).

Next on the list was some yummy cupcakes with frosting! I found this recipe on Food.com but didn't have all the ingredients for the frosting so I used the recipe from Allrecipes.com and tada I'm done :).

Now for some more left over banana's I turn to dog biscuits for the puppy. I know he is spoiled homemade dog biscuits and a new flavor each time :). What can I say it's easy to do and I'm cheap :). I found these on Doggy Dessert Chef she has the coolest cookie cutters this one she did in the shape of a squirrel. I looked and couldn't find a squirrel in my 101 cookie box (I know you would think with all those it would have one but no) so I turned to my dog bone cutter :).

Next on the dog biscuit list was a great recipe from Pet Sugar these turned out great the dough needed a little extra flour but it was easy to work with and made a large batch that will probably last us a week in an air tight container. It would probably last longer but he sure does love them :).

Happy Monday everyone, tons to do today hope to see you around and you find something you like!

YUMMY Treats to tickle your belly!

OH goodness it has not stopped snowing here since yesterday, the kids are stuck in the house while I'm trying to work and I may pull all my hair out soon! So oh yes good times, on that note I'm making this a quick one just incase we loose power :(.

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Banana Breakfast Club Sandwich

by Rather Be Baking

Peanut streusel:

1/4 cup light brown sugar, packed
1/4 cup old-fashioned oats
2 tablespoons flour
2 teaspoons cinnamon
1/4 cup creamy peanut butter

Sandwiches:

8-ounce package cream cheese, softened
1/4 cup sugar
1 teaspoon grated lemon peel
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract
6 eggs, beaten to blend
1/3 cup milk
12 slices firm white or egg bread
3 to 4 bananas, sliced 1/4-inch thick
Ground cinnamon
Maple syrup, optional

For streusel, combine brown sugar, oats, flour and cinnamon. Add peanut butter. Work into mixture using 2 forks or your fingers, until blended and crumbly. Set aside.

Blend cream cheese, sugar, lemon peel, lemon juice and vanilla in a medium bowl. Beat together the eggs and milk in a large, flat dish.

Spread 1 1/2 tablespoons cream-cheese mixture on each bread slice. Top a slice of bread with sliced bananas. Place second slice of bread with cream cheese side down on bananas. Repeat for remaining bread slices.

Spray 2 (13-by-9-inch) glass baking dishes with nonstick cooking spray. Dip a sandwich in the egg mixture, turning to coat each side. Repeat. Place 3 sandwiches in each dish; sprinkle with cinnamon.

Have oven heating to 375 degrees.

Sprinkle about 2 1/2 tablespoons streusel topping over each sandwich, pressing lightly to make it adhere to the bread slice.

Bake at 375 degrees for 25 minutes. Let stand 5 minutes. Slice in half, corner to corner, for each serving, and serve with maple syrup, if desired.

Makes 12 (half-sandwich) servings

ALEXIS NOTES: I used whole wheat bread, neufchatel cream cheese (1/3 of the fat), Whole wheat flour. I didn't have a lemon so skipped the peel.

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Carmel Apple Cookies

by Rather Be Baking

Caramel Apple Cookies

Makes 2 dozen cookies

1/2 cup margarine, softened
1/4 cup dulce de leche or melted caramels
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup diced Granny Smith apple (from 1 large apple)

Heat oven to 375°F. Mix margarine, caramel, sugars, egg, and vanilla thoroughly. Blend dry ingredients and stir in. Stir in apples.

Round teaspoonfuls of dough with your hands and place on an ungreased baking sheet about 2 inches apart. Bake 5 minutes and then flatten cookies slightly with the bottom of a glass. Bake for 7 to 10 minutes more (12 to 15 minutes total) or until set. Cool on the sheet for about 3 minutes before transferring to a wire rack and cooling completely.

ALEXIS NOTES: I used leche in a can, sugar substitute and I added white chocolate chips :). I also made them as a bar instead of cookies, I was being lazy.

I'm linking up to Tempt My Tummy Tuesdays and Tasty Tuesdays.