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Nutter Butter Ghosts

Posted by Holly on June 17, 2008

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Dip the nutter butters in white chocolate and use mini-chocolate chips for the eyes and mouth

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Cinnamon Swirl Banana Bread

For the bread: 3 over-ripe ananas, smashed up 1/3 cup melted butter 3/4 cup sugar 1 egg, beaten 1 tsp vanilla 1 tsp baking soda dash of salt 1 1/2 cups flour For the swirl: 1/3 cup sugar 1 Tbs cinnamon Preheat oven to 350. Butter and four a loaf pan. Mine was 9 x 5, but you could use any sort, I suppose. Just keep a close eye on it in the oven, and adjust the time as needed Mix bananas, butter, sugar, egg, and vanilla together. sprinkle baking soda and salt around on top of the banana mixture. Then gently stir in flour. Be careful not to over-mix! In a small dish, mix together the 1/3 cup sugar and 1 Tbs cinnamon. Add 1/2 of the batter to the loaf pan and then sprinkle half, or a little more than half of the cinnamon-sugar mixture all over the batter in the pan. Add the rest of the batter, and then sprinkle the leftover cinnamon-sugar on top. Bake for 50-60 minutes, but remember, if you’re using a different-sized loaf

Texas Roadhouse Loaded Mashed Potatoes

8 medium to large Red Potatoes scrubbed & boiled with the skins on 1 cube butter 1/2 container sour cream 1/2 lb bacon cooked & crumbled Shredded cheese to taste Mix all. This makes a large batch, feeding approx. 14-16 people depending on serving size. Recipe from {Mom}

Orange Dreamsicle Fudge

2 1/2 c. sugar 2/3 c. evaporated milk 1/2 c. butter, cubed 1 pkg (10-12oz) white baking chips 1 jar (7 oz) Marshmallow creme 3 tsp. orange extract 12 drops yellow food coloring 9 drops red food coloring 1. Line a 9x13 pan with foil and coat with cooking spray. Set aside. In a small heavy saucepan combine the sugar, evaporated milk and butter. cook and stir over low heat until sugar is dissolved. Bring to a boil, cooking and stir for 4 min. Remove from the heart, stir in chips and marshmallow creme until smooth. 2. Remove 1 c. and set aside. Add extracts food coloring to the remaining mixture & stir until blended. Pour into pan. Pour marshmallow mixture over the top, cut through mixture with a knife to swirl. Cover and refrigerate until set. 3. Store in an airtight container in the refrigerator. Cut into 1 inch squares. Recipe from {Juleen Moss}

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