Jess's Recipes

Alice’s Sour Cream Chocolate Chocolate Chip Banana Bread Makes 1 regular loaf, or 2 mini loaves Ingredients: 1 stick of salted butter, softened to room temp. 1/2 cup sugar 1 egg 2 large ripened bananas mashed ( or 2.5 small bananas) 1 tsp. vanilla 1 cup flour 1 tsp. baking soda 2 Tbl. cocoa powder 1/2 cup of sour cream 1 cup of mini chocolate chips (regular chocolate chips work too) *optional 1/2 cup of chopped walnuts Directions: Preheat over to 350 degrees. Lightly grease a 9×5 loaf pan, or 2 mini pans with non-stick spray. In a large bowl, cream butter and sugar together. Stir in egg, mashed bananas, sour cream, and vanilla until well blended. Add baking soda, cocoa, and flour. Mix everything until well incorporated (about 3 minutes in a Kitchenaid mixer). Add chocolate chips and nuts (if applicable). Pour batter into loaf pan(s) and bake for 50 minutes – 1 hr. Insert a tooth pick into the center of the loaf and check to see if it comes out clean when you pull it out. Remove from he...

Cocoa Brownies with Browned Butter and Walnuts From  Bon Appétit-February  2011 10 Tbls. (1 ¼ sticks) butter cut into pieces 1 ¼ Cups sugar ¾  Cups unsweetened cocoa powder (spoon into cup and level) 1 teaspoon vanilla extract 2 large eggs ½  Cup plus 1 Tbls flour 1 Cup walnut pieces Preheat oven to 325F.   Line an 8x8 pan with foil. Coat with spray.  Melt butter in a saucepan over medium heat. Cook until butter stops foaming and browned bits form on bottom of the pan, about 5 minutes. Remove from heat and immediately add sugar, cocoa, 2 teaspoons of water, vanilla and ¼ generous teaspoon of salt.  Blend. Let stand about 5 minutes.  Add eggs to hot mixture one at a time.  When mixture is thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Put in pan and cook about 25 minutes.

Easy Peanut Butter Cups From Martha  Stewart 4 ounces white chocolate chopped or white chocolate chips ½ Cup smooth peanut butter 12 oz. semisweet or bitter sweet chocolate chopped or chocolate chips 2 Tbls. Chopped nuts 1. Line a 24 cup mini muffin pan.  Melt white chocolate and the peanut butter in a microwave safe dish about 1-1 1/2  minutes until almost melted, stirring halfway through.  Set aside and cool slightly. 2. Melt chocolate in another  microwave safe bowl about 2-3 minutes, stirring once or twice. 3. Layer chocolate, peanut butter and chocolate into muffin cups.  Sprinkle with chopped nuts.  Put in freezer for about 15 minutes.

1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. (1 cupcake, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) For frosting, try 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea...

PER SERVING (1 slice, 1/12th of cake): 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein -- POINTS® value 4* Ingredients: One 18.25-oz. box devil's food cake mix One 15-oz. can pure pumpkin Directions: Preheat oven to 400 degrees. Mix the two ingredients together in a bowl. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Just keep on stirring until completely mixed. Transfer batter to a 9-inch cake pan sprayed with nonstick spray, and smooth out the top with a spatula or the back of a spoon. Place pan in the oven, and bake for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, and then cut into 12 slices. Enjoy! MAKES 12 SERVINGS There you go -- consider yourself CAKED! via Hungrygirl.com

Here you go, people -- totally simple, totally guilt-free vanilla cupcakes that you can make in your very own home. And, EXCITING NEWS, they're a bit larger and fluffier than the average HG cupcake. Let the vanilla begin! Ingredients: For Frosting 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix For Cupcakes Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix 3/4 tsp. baking powder 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature 1/2 tsp. vanilla extract 1/2 cup liquid egg whites or (about 4) raw egg whites For Topping 3 tbsp. rainbow sprinkles Directions: Preheat oven to 350 degrees. To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted. In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set ...

This recipe is mom's that she bakes in a bundt pan. Ingredients- MIX 4 Eggs 1 Cup Oil OR. ¼ C.oil and ¾ C. applesauce 2 Cups Sugar 2 Cups Pumpkin Sift & Add 3 Cups Flour 2 Tsp. Baking Soda 2 Tsp. Baking Powder ½ Tsp. Salt ½ Tsp.+ Cinnamon Add 1 Cup Nut Meats 6 oz. or more Semi-Sweet Chocolate Bits Directions- Preheat Oven 350 Grease and flour angel food cake pan. (or Bundt pan) Bake 1 ¼ Hour (75 minutes)

1 pkg cream cheese, softened 1/2 cup butter, softened 4 cups powdered sugar 1 T milk 1 tsp vanilla or almond extract Beat cream cheese and butter until smooth. Gradually add powdered sugar, milk and vanilla; beat until creamy From Pampered Chef

1 box Devil's Food Cake mix 1 can solid pack pumpkin (15 oz.) Mix the two ingredients together. Batter will be thick. Place in muffin tins lined with paper. Bake at 400 for 20-25 mins or for mini muffins 425 for 10-12 mins. Makes 24 muffins (2 pts each) or 72 minis (1/2 pt. each)

2 bags (16 oz each) Dole frozen strawberries (or another kind of berries) 1 box yellow cake mix 16 oz bottle of clear diet soda (like diet sprite) Heat oven to 400. Spread berries in 9x13x2 pan and allow to defrost slightly. Sprinkle dry cake mix over the berries evenly. Slowly pour diet soda over strarberry/cake. DO NOT STIR. Cover with foil, then bake for 30 mins. Uncover and then far for 30 more mins. Cool slightly before serving. Serves 12 (1/2 c servings) 2 pts. each.

Caution: These cookies, really can jump start your labor if spice is your trigger for labor to begin! My husband has always loved ginger cookies, so a week before my due date I decided to make these cookies (recipe by Gale Gand ) for him as a thank you for putting up with my very pregnant, hormonal self. I made this in the morning and ate more than my fair share of both raw dough (yes, I know, shame on me) and baked cookies. I took a nap and when he came home from work, I went to the kitchen and grabbed the plate of cookies to present to him. Literally as I was walking toward him with the plate of cookies in my hand my water broke and we were off for the hospital. Since then I have passed this recipe onto a few friends and amazingly enough, it's started their labors too! Give these spicy ginger cookies a try and pack your bags. 2 1/2 c. flour 1 1/2 t. baking soda 3/4 t. cinnamon 1 t. ground ginger 1/2 t. ground cloves 1/2 t. salt 1/2 t. cayenne pepper 8 T. butter 1/2 c. sugar 1 c. ...

Submitted By: PANTHERA Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 55 Minutes Servings: 42 "I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away." Ingredients: 1 cup butter, softened 1 cup packed light brown sugar 1/2 cup white sugar 2 eggs 2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon salt 3 cups quick-cooking oats 1 cup chopped walnuts 1 cup semisweet chocolate chips Directions: 1. Preheat the oven to 325 degrees F (165 degrees C). 2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungre...

5 lbs. McIntosh or Macoun apples grated zest of 1 orange grated zest of 1 lemon 2 TBS freshly squeezed orange juice 2 TBS freshly squeezed lemon juice 1/2 cup granulated sugar 2 tsp ground cinnamon 1 tsp ground nutmeg For the topping: 1 1/2 cups all-purposed flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 tsp kosher salt 1 cup oatmeal 1/2 lb. cold unsalted butter, diced Preheat oven to 350F. Butter a 9x14x2 inch oval baking dish Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachments. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

2 egg whites 1/4 tsp salt 3/4 cup sugar 1/2 cup chocolate chips Preheat oven to 375F. Beat egg whites and salt until stiff. Slowly add sugar, fold in chips. Drop by teaspoons on greased cookie sheet. Turn oven off and let sit for at least 4 hours undisturbed. may add food coloring for festive appearance.

Makes about 4 dozen 2-inch cookies. Published March 1, 2001. From CooksIllustrated.com The dough, en masse or shaped into balls and wrapped well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room temperature before baking. Ingredients 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces) 1/4 teaspoon table salt 3/4 teaspoon baking soda 8 tablespoons unsalted butter (1 stick), melted and cooled 1/2 cup granulated sugar 1/3 cup packed light brown sugar 3 tablespoons light corn syrup 1 large egg yolk 2 tablespoons milk 1 tablespoon vanilla extract 3/4 cup semisweet chocolate chips (about 4 1/2 ounces) Instructions 1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of parchment paper; set aside. 2. In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated sugar, brown sugar, and corn syrup at low s...

right from the back of a Duncan Hines box 1 box mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs Preheat oven to 350F for metal or glass pans. 325F for dark or coated pans. Grease sides and bottom of each pan with shortening. Flour lightly (use baking cups for cupcakes). Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pans and bake immediately. Bake following the chart below. Add 35 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes. Cool completely before frosting. 2 8-inch ~ 35-38 min. 2 9-inch ~ 30-33 min. 13 X 9 inch ~ 35-38 min. bundt ~ 45-50 min. 24 cupcakes ~ 19-22 min. Lower fat recipe: Prepare and bake following the directions above except use 1 cup water, 1/3 cup unsweetened apple sauce and 3 eggs. Reduce baking time 1-2 minutes.

Recipe courtesy Gale Gand Prep Time: 20 min Cook Time: 1 hr 10 min Ingredients 1 cup vegetable shortening 2 eggs 1 1/2 cups sugar 1 teaspoon cocoa powder 2 ounces red food coloring 2 1/2 cups cake flour 1 teaspoon salt 1 cup buttermilk 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon vinegar White frosting, recipe follows White Frosting: 2 tablespoons flour 1 cup milk 1 cup unsalted butter 1 cup confectioners' sugar 1 teaspoon vanilla extract Directions Preheat oven to 350 degrees F. In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooli...

Submitted By: Rene Prep Time: 25 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 2 Hours 55 Minutes Servings: 18 "Easy to make and delicious too!" Ingredients: 1 (18.25 ounce) package chocolate cake mix 2 pints part-skim ricotta cheese 3/4 cup white sugar 1 teaspoon vanilla extract 4 eggs 1 (3.9 ounce) package instant chocolate pudding mix 1 cup milk 1 (12 ounce) container frozen whipped topping, thawed Directions: 1. Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside. 2. Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter. 3. Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan. 4. Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake. ALL RIGHTS RESERVED © 2009 Allrecipes.com

1/3 cup peanut butter 1/3 cup grape nuts 8 oz. cool whip lite 1 sm. pkg. sugar free, FF choc. pudding 8 oz. cont. Stonyfield choc. yogurt mix all ingredients Press into 8X8 pan freeze 2 hours 9 servings 2 pts each