Bootybella Bakes

Yummy Dummy Banana Bread...

2010-05-19T09:26:00.000-07:00

I always seem to have 3 or more bananas that hit the dust before the get eaten. The solution: A fresh loaf of banana bread every week in our house! Here is the recipe I use and no one in this house seems to complain!!!

Banana Bread
1/2 cup melted butter
1 egg
1 cup white sugar
4 mashed ripe bananas
1 1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla
1/2 cup Skor bits or nuts
1/2 cup chocolate chips or peanut butter chipits

Mix all ingredients together, adding chipits & nuts last. Grease loaf pan.
Add batter and bake at 350 degrees F. for 1 hour & 15 minutes (less time if you want it more on the gooey-er side)

A Nice (& Somewhat Heathy) Appetizer For the Holiday Season

2009-12-09T15:36:00.000-08:00

I make this appetizer for alot of different events ~ it is super delish and minus the spread, all healthy for you!! Enjoy!!!

Vegetable Pizza

2 pkg. crescent dinner rolls

2-8 oz pkg. cream cheese

1 pkg. Hidden Valley Ranch Dressing Mix

1 cup mayo

Broccoli, cauliflower, red onions, carrots, radish, onion & green pepper (shredded/finely chopped)

½ cup shredded cheese

Press rolls onto pizza pan. Bake for 10 minutes at 400 degrees F. Let cool. Mix cream cheese, mayo & ranch dip mix, spread on cooled crust then sprinkle with shredded veggies & cheese. Cut & serve.

Some More Stuff To Rot Yer Teeth This Christmas!!!

2009-12-09T14:24:00.000-08:00

Ranch Party Mix - YUMMIE

1 envelope (approx. 1 ounce) Ranch salad dressing

2 tablespoons dried dill weed

6 cups cereal, a combination of wheat, corn, and rice (Chex, Shreddies etc.)

1 package (10 ounces) oyster crackers

1 bag Fritos

1 cup bagel chips, garlic or plain, broken up

1/2 cup vegetable oil

1/4 cup melted butter

Combine dressing mix and dillweed; add cereal, crackers, fritos and bagel chips. Combine well. Mix oil and butter, then drizzle over cereal mixture, tossing to coat well. Place mixture in a large paper bag and let stand for about 2 hours, gently shaking from time to time. Store in an airtight container.

Makes about 17 to 18 cups.

Pillows

1 cup chocolate chips

1 T. shortening

Melt together. When completely melted and smooth add:

3 T. powdered sugar

1/2 cup peanut butter.

Melt completely over low heat.

1 box spoon sized shredded wheat...dip each piece into chocolate mixture then while still warm roll into finely chopped peanuts.

Cool on parchment and store in airtight container.

Noo-Noo’s Party Mix

1 packet vermicelli, broken into very small pieces

1 cup of butter

1 tsp. ground cardimum

1 can of Eagle Brand Milk

1/2 cup pistachios (crushed/chopped)

1/2 cup almonds (crushed/chopped)

Heat butter on medium heat with the cardimum till it melts and you can smell the frangrance of cardimum. Add the small pieces of vermicelli in the heated butter. Stir continuously for about 5 minutes or till the vermicelli turns medium brown. Add the whole can of condensed milk and turn the heat to medium low. Add all the nuts. Stir continuously till you cannot see the white of condensed milk. Pour out the mixture and level it in a dish (buttered glass dish-for thin 9X11). Let it cool and then cut in diamond pieces.

Ho Ho Hash

2 Cups peanuts

1 box Peanut Butter Captain Crunch

1 bag mini marshmallows (white)

2 lbs. white chocolate (almond bark)

1 cup of corn syrup

½ cup brown sugar

½ cup margerine

Combine peanuts and Captain Crunch in large bowl. Set aside. Melt corn syrup, butter, and brown sugar together till a rolling boil. Coat Captain Crunch, peanuts, and marshmallows in this mixture – spread out on wax paper lined cookie sheet. Melt chocolate in microwave and drizzle over mixture. Let stand until chocolate is set, break into chunks and package to eat or freeze.

A Yummy Xmas Snack...

2009-12-09T12:34:00.000-08:00

With the holidays just around the corner, I have found myself doing alot of "baking" of, let's just say, NON - NON - Fattening Items!!! After all, this is the season to be jolly isn't it?

Just wanted to share this amazing recipe for snacking on through the season...

Cinnamon Bun Caramel Popcorn

12 C popped popcorn (about 1/2 C kernels)

1 C pecan halves, roughly chopped

1 C brown sugar

3/4 t cinnamon

1/4 C karo syrup (or honey makes a good substitution)

1 stick real butter (1/2 C)

1t vanilla

1/2 t baking soda

3 squares almond bark (about 4 oz)

Preheat oven to 250 degrees

Place popcorn and chopped pecans in a large bowl and set aside.

Combine brown sugar and cinnamon in a 2 liter capacity microwave safe bowl. Mix well. Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds and then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.

Remove from microwave and add in vanilla and baking soda. Stir to combine. Mixture will foam and rise. Pour caramel mixture over popcorn and pecans and stir very well so everything is well coated.

Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.

Remove from oven and spread out on a large piece of parchment, waxed paper, or foil.

Melt almond bark according to package instructions. Drizzle over popcorn mixture. When almond bark is hardened and popcorn is cool, break into chunks and enjoy!

Pumpkin Cheesecake Made Easy...

2009-10-07T15:38:00.000-07:00

With Thanksgiving coming up this weekend, I thought it would be great to share a "holiday appropriate" recipe!!!! I have to admit that this is usually one meal that I am not looking forward to dessert!!! But lo & behold, cometh the.....

Pumpkin Cheesecake

1 graham cracker crust

1 - 12oz pkg. of cream cheese, softened

1/2 cup of sugar

1 1/2 tsp. pumpkin pie spice

1 cup of pumpkin puree

2 eggs

Mix the cream cheese, sugar & pumpkin pie spice on medium speed in electric mixer. Stir in pumpkin. Add eggs and mix until well blended. Pour into crust. Bake at 350 degrees F for 40 minutes. Cool & refridgerate for at least 3 hours. Serve topped with fresh whipped cream.

DEEE....lish!!!

~MWAH!

Macadamia & Chocolate - All You Need In Life!

2009-08-23T13:39:00.000-07:00

My ultimate favorite cookie is a white chocolate macadamia nut cookie - so what better than that? Throwing it all into a pan and not having to tediously roll out cookies!!!!

White Chocolate Macadamia Nut Bars

3/4 cup butter or margarine

1 1/2 cups packed brown sugar

1 tbsp. vanilla

2 eggs

2 cups all purpose flour

1 1/2 tsp. baking powder

1 cup coarsely chopped macadamia nuts

1 cup white chocolate chipits

1 tsp. shortening

Heat oven to 375 degrees F. Grease 9 x 13" pan with shortening.

Heat butter and brown sugar in a 3 quart saucepan over low heat for about 5 minutes, stirring occasionally, until butter is melted; remove from heat.

Beat vanilla and eggs into sugar mixture with electric mixer. Beat in flour and baking powder. Stir in half of the nuts and half of the chipits. Pour into pan. Sprinkle with remaining nuts and chipits. Bake 25-30 minutes or until top is golden brown and center is set. Cool for about 30 minutes.

For 48 bars, cut into 8 rows by 6 rows. Enjoy!!

MWAH~

2009-07-13T08:06:00.000-07:00

Now I am about to share my ultimate, favorite recipe for a sweet & salty snack...I think the people at Old Dutch called it something like..."Popcorn Twist Caramel Corn"....but I simply call it....

Caramel Corn Crack

Preheat oven to 250 degrees F. Pour 1 bag popcorn twists (large blue bag) in large roaster.

Then, in large pot - heat the following -
1 cup butter (not margarine)
1 cup brown sugar
1/2 cup corn syrup

Heat to bubbling, and then let bubble slowly for 1 minute. Take off heat and add 1/2 tsp. baking soda. Mixture will foam up. Pour mixture over popcorn twists and stir until all popcorn twists are coated.

Bake in oven for 45 minutes, (if you want it softer, bake 30 minutes) stirring every 10 minutes. When finished, spread on two large cookie sheets, cool, and break apart. Now see how long this will last in your house ~ I dare ya!!! I bag mine in ziplocs and freeze with good intentions, but clearly nothing short of a lock on the freezer will save this stuff!!!

2009-07-13T07:57:00.000-07:00

This is a hit at my house, whenever I can get around to making these!!!! They will knock your socks off!!!!

Toffee Tarts
Shells
· ¼ c brown sugar
· 2 c flour
· 1 c softened butter
· pinch of salt

Mix well and press ~ 1 tsp in the bottom of mini-muffin or mini-tart pan as thin as possible. Bake at 350F for 10-12 minutes (until starting to brown on edges). Cool for a minute in the pan then move to cooling racks. If you wanna go all homemade, definitely use this recipe - otherwise buy pre-made tart shells in the frozen section of your grocery store if you are in a rush...which I usually am!!!!)

Filling
· 5 boxes of Macintosh Toffee (or two bags of individual toffees - but then you have to unwrap each one - yeash!!!!)
· ½ c evap. Milk
· 1 tbsp butter

Melt down, stirring constantly over medium heat and fill tart shells – I use a turkey baster to do this – it makes life considerably easier than trying to use a spoon! Look out calories cause here they come!!! These are simply delish!!!!!

Blue Suede...Muffins?

2009-07-03T12:10:00.000-07:00

This is a fun favorite muffin of mine ~ it goes great with soups, salads, or as a side to a steak dinner!

Whatevah ya like!!!

Blue Cheese Muffins

3 1/2 oz. crumbled blue cheese

1 cup finely sliced green onions

2 eggs

1/2 cup of milk

2 tsp. horseradish sauce

2 tbsp. oil

1/2 tsp. salt

A couple good dashes of black pepper

1/2 cup self rising flour

1 cup rye flour

1 tsp. baking powder

Preheat oven to 400 degrees F. Grease muffin tins. Thouroughly combine the first 8 ingredients (wet mix) then add the last 3 ingredients (dry mix) and stir just until both are combined. Transfer the batter into greased muffin tins and bake for 20-25 mins. This makes 10-12 muffins.

MWAH~

Cupcake Queen

2009-06-25T20:54:00.000-07:00

Good evening all....thought I would share a favorite recipe of mine to start out this blog tonight.
My friends of all friends, know me for my cupcakes ~ I love em to pieces (the cupcakes but I guess my friends come in on a close second!! LOL!!!)

The Most Moistest Lemon Cupacakes Evah
1 pkg. white cake mix
1-4 serving pkg. Lemon Instant Pudding
1 cup water
4 egg whites
2 tbsp. oil
3 3/4 cups icing sugar
1-250g. pkg. of Cream Cheese, softened
1/4 cup butter, softened
2 tbsp. lemon juice

Preheat oven to 350 degrees F. In mixmaster, beat cake mix, dry pudding mix, water, and egg whites on low speed until moist. Batter will be thick. Beat on medium for 2 minutes. Spoon batter evenly into 24 lined cupcake tins.
Bake 21 to 24 minutes or until toothpick in centre comes out clean. Let cool on wire racks.
To frost:
Beat sugar, cream cheese, butter and juice with mixmaster until well blended. Frost each cupcake and sprinkle with lemon zesty peel.
These cupcakes are sooooo yummy - I use this recipe as a base for alot of my cupcakes, changing out the lemon pudding for vanilla or chocolate or coconut....get the drift????
The hardest part of this recipe is restraining yourself from eating them all!!!!!
MWAH~