PeaceMeal

This is the best banana pudding recipe, made popular by Paula Deen! We always make this on Cece's birthday, and usually once in the summer on vacation, too. It is rich and delicious. Make in the morning before serving it that night and ideally use bananas that aren't soft at all.   Ingredients 1 (12-oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream 1 (14-oz) can sweetened condensed milk 1 (8-oz) package cream cheese, softened 2 cups milk 1 (5-oz) box instant French vanilla pudding mix 6 to 8 bananas, sliced 2 bags chessmen cookies Directions Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blende...

We've made this before as our birthday cake for Jesus on Christmas Day with Christmas sprinkles on top. It is delicious and moist even after a week if stored well. Ingredients 1 box of chocolate cake mix 2 small boxes of instant chocolate pudding 1/2 cup of veggie oil 1 1/4 cups water  4 eggs 1 1/2 cups Nutella, divided 4 cups powdered sugar 1 stick butter, softened 3-4 splashes of milk Preheat oven to 350 degrees Grease a 10 inch bundt pan In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer.  Then mix in 3/4 cup Nutella.  Pour into prepared pan and bake 40-50 minutes or until toothpick inserted comes out clean. Let cake rest on counter in pan 10 minutes.  Then, invert the cake onto a serving plate to finish cooling. To make the frosting, combine powdered sugar, butter, milk and remaining 3/4 cup Nutella with electric mixer until creamy.  Spread on c...

1 (7oz.) jar marshmallow cream ½ cup sugar 2/3 cup heavy cream 4 tbsp. unsalted butter 1 tsp. instant coffee or espresso powder ¼ tsp. ground cinnamon ¼ tsp. salt 1 (12 oz.) bag semi-sweet chocolate chips DIRECTIONS 01 Line an 8” square baking pan with aluminum foil; set aside. In a 2 qt. saucepan, combine marshmallow cream, sugar, cream, butter, coffee powder, cinnamon and salt. Bring to a boil over medium heat, stirring constantly. Continue to boil 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips until smooth. 02 Pour into prepared pan. Cover and refrigerate at least 4 hours. Place on cutting board and cut into 36 squares. PHOTO and RECIPE Source:  Annie's Eats

Christmas Chocolate Peanut Butter Balls "A Peace family tradition.  The boys and Dad even got involved in this one.  They helped roll and dip them each year.  The recipe came from a dear sweet lady at Third Christian Church.  She gave this recipe to me at my wedding shower in 1975.  I have made them in my kitchen for 28 years now and plan to keep on!!    This is 2003."  -Elaine Peace   1-1/2 cups graham cracker crumbs 1 box powdered sugar 12 oz jar crunchy peanut butter 1 cup coconut ½ cup pecans – chopped 1 t vanilla 2 sticks melted butter Mix and roll into balls.   1 pkg. chocolate chips – small bag  ½ cake paraffin  wax Melt these together over low heat.  Dip balls in chocolate and let cool on waxed paper. 

GLUTEN-FREE CHOCOLATE CHIP PUMPKIN BREAD PREP TIME 10 mins COOK TIME 50 mins TOTAL TIME 1 hour Author:  Leah Monica INGREDIENTS 1 cup pumpkin puree (not pumpkin pie filling) ½ cup sugar ¼ cup light brown sugar ½ cup melted coconut oil 2 eggs ½ t. vanilla extract 1½ cups  all-purpose gluten free flour blend  (+ ¾ t. Xanthun gum if your flour blend doesn't include it) 1½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin pie spice mix 1 cup chocolate chips, plus more for topping INSTRUCTIONS Preheat your oven to 350 degrees and coat a 9inch x 5inch loaf pan with cooking spray or grease on all sides. In a bowl, combine sugar, oil, and pumpkin puree. Beat in egg. Mix in vanilla. In a separate bowl, combine flour, xanthun gum, baking powder, baking soda, salt, and pumpkin pie spice, then mix into wet ingredients. Stir in chocolate chips. Pour the batter into the loaf pan, and decorative...

We made this for the first time during Thanksgiving week 2017. Avery and I were reading Cranberry Thanksgiving  as our homeschool book for the week and a main character makes her famous cranberry bread for Thanksgiving. We made this instead! What a delicious, moist cake and so beautiful! INGREDIENTS For the cake:  12 tbsp. (6 oz.) unsalted butter, at room temperature 1/3 cup packed light brown sugar 3 cups fresh or frozen cranberries 2½ cups all-purpose flour 2½ tsp. baking powder ½ tsp. baking soda 1 tsp. salt 1½ cups granulated sugar Zest and juice of 2 lemons, divided 1½ tsp. vanilla extract 3 large eggs ¾ cup buttermilk For the glaze:  1 cup confectioners’ sugar 1½ tbsp. lemon juice DIRECTIONS 01 Preheat the oven to 350˚ F. Grease a bundt pan with butter. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries over the sugar. In a medium bowl, combine the flour, baking powder, baking soda and salt; wh...

Christmas 2016 We started making this during the winter of 2016-2017. Everyone agrees its the best! It is easy to halve and especially good with whipped cream and sprinkles, or with a splash of peppermint schnapps.  Ingredients 2 (14 oz) cans of sweetened condensed milk 2 (12 oz) bags of semi-sweet chocolate chips 1 gallon of milk (I used 2%) 1 teaspoon vanilla Marshmallows and candy canes to garnish, optional For easy clean up, use a slow cooker liner.   In your slow cooker, layer in your sweetened condensed milk and chocolate chips. Turn slow cooker to high and stir every 15 minutes for the first 30 minutes (this will help it melt faster).  Once your chocolate chips have melted, whisk in your milk and vanilla.  Cover and continue to cook on high as you serve this cocoa for the next 3 to 4 hours.  Continue to stir periodically.  Garnish with marshmallows and candy canes if you like. Source: Mix and Match Mama

Apple Crumble Pie yield:   1 PIE   prep time:  3 HOURS (INCLUDES DOUGH CHILLING) total time:  6 HOURS, 50 MINUTES (INCLUDES COOLING) Ingredients: Homemade Pie Crust  (my recipe makes 2 crusts; you can halve the crust recipe or freeze the 2nd half) 5 large apples, cored, peeled, and sliced into 1/4-inch slices 1  (approx 8-10 cups total - use a variety for better flavor, such as Pink Lady or Fuji and Granny Smith) 2 Tablespoons (30ml) lemon juice 1/4 cup (31g) all-purpose flour 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 and 1/2 teaspoons ground cinnamon 1/2 cup (100g) granulated sugar 1 teaspoon vanilla extract Crumble Topping 1/2 cup (100g) packed light or dark brown sugar 1 teaspoon ground cinnamon 3/4 cup (94g) all-purpose flour 3/4 cup (95g) chopped walnuts, such as Diamond of California 1/3 (75g) cup unsalted butter, melted and slightly cooled Directions: The cru...

Salted Caramel Apple Pie Bars yield:   12-16 BARS prep time:  25 MINUTES total time:  3 HOURS, 20 MINUTES Ingredients: Shortbread Crust 1/2 cup (115g) unsalted butter, melted 1/4 cup (50g) granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup (125g) all-purpose flour ( spoon & leveled ) Apple Filling 2 large apples, peeled and thinly sliced (1/4 inch thick) 1 2 Tablespoons all-purpose flour 2 Tablespoons granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Streusel 1/2 cup (40g) old-fashioned oats 1/3 cup (70g) packed light or dark brown sugar 1/4 teaspoon ground cinnamon 1/4 cup (30g) all-purpose flour 1/4 cup (60g) unsalted butter, cold and cubed homemade salted caramel sauce  (step-by-step photos included) Directions: Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with alum...

I started making these in the fall of 2016, and Cece and I both have fallen in love with them! Every time I need a dessert for her I know what to make finally! S'MORES BARS YIELD: 9 large or 16 small bars PREP: 30 minutes COOK: 12 minutes TOTAL: 45 minutes INGREDIENTS: For the Graham Base : Graham cracker crumbs (from 18 whole graham crackers blended up) ½ cup (99 grams) light brown sugar ¼ teaspoon salt 14 tablespoons (198 grams) unsalted butter, melted For the Chocolate Layer : 12 ounces milk chocolate, finely chopped 1 (14-ounce) can sweetened condensed milk For the Marshmallow Layer : 36 full-size marshmallows (about one 10-ounce bag) DIRECTIONS: Preheat oven to 325 degrees F. Line an 8×8 baking pan with foil and spray foil with non-stick cooking spray. Make the Graham Base : In a medium bowl, stir together the graham cracker crumbs, brown sugar, salt and melted butter until all of the crumbs are evenly moistened. Turn out into t...