So I know it’s been a LONG time since I last posted a recipe…it’s not that I stopped trying new things, but just got busy with wedding things, being sick, working, etc, essentially, just life in general. But, last night at a friends 50th birthday party I ran into a friend of mine that was faithfully following this blog and she told me how disappointed she was that I hadn’t updated in a long time, but was still posting on facebook what I’ve been making and sometimes some pictures. So I promised her that today I would sit down and add two new recipes. And on this very dreary day I decided I’d add some sweets to the blog. Something about this weather always makes me want to bake, however with my attempt at losing weight before the wedding, it’s not always a good thing to want to do haha. The two recipes I’ve going to add, one is a no bake recipe, super simple and super delicious!!! and the other is a quick bread.
- 1 package regular sized marshmallows
- 3/4 c. milk (I used skim)
- 2, 8 oz bricks of cream cheese
- 1 tub whipped topping
- In a good sized bowl beat the cream cheese until it’s whipped really good. Set the bowl aside.
- In a sauce pan, over medium-low heat, melt the marshmallows and milk together. This is a long and tedious task, but be patient. Stir the marshmallows pretty frequently to prevent them from burning.
- When the marshmallows are finally melted, take the sauce pan off of heat and let them cool to room temperature.
- Once they are cool, pour the marshmallows into the cream cheese and beat until fluffy.
- Fold in the tub of whipped topping and then pour mixture into a prepared crust.
- Chill for about a half hour, to 45 minutes or longer until set.
When I made this, it made more than I needed for one crust, maybe not quite enough for 2, but probably pretty close to enough filling for 2 cheese cakes. If you use a graham cracker crust, and then drizzle chocolate syrup over the cheesecake it’s like a s’more cheesecake…so delicious!!! This is also very light, I’m thinking next time I made this I’ll try using the strawberry cream cheese instead of regular cream cheese, to make it a strawberry cheesecake. I’m sure you could use any of the flavors of cream cheese to give this a different flavor, and I bet it will be delicious!!! If any of you try it with the different flavors of cream cheese, please let me know what flavor and how it turned out!!!
Apple Banana Bread
- 3 apples, peeled and grated
- 3 ripe bananas, mashed
- 1 stick of butter, softened
- 2 cups of sugar
- 2 eggs
- 3 cups of flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/3 tsp salt
- 1 tsp vanilla
- Sprinkle the apples with some lemon juice if you’d like, it’s not necessary to do, but will prevent them from browning. Cream together the butter, sugar, and eggs in a large sized bowl.
- Mix in the fruit. Add the dry ingredients and the vanilla. Stir just till combined.
- Pour into 2 prepared loaf pans
- Bake at 350 for 50-55 minutes, until gold brown and a toothpick comes out clean.
Side note: When it says 2 loaf pans, I’m not 100% sure that if you use two regular sized loaf pans that they will fill the pans completely. The last time I made this I made one regular sized loaf pan (from Pampered Chef) and one small loaf pan and they were perfect sized. So it may take some experimenting on how much this actually makes. But let me tell you, the trial and error will be worth it!!! This is by far the best bread I’ve made. The apples help to keep the bread extra moist and add in a little extra sweetness. Brandon has even said it’s better than his mom’s and my dad’s banana bread….but ssshhh don’t tell anyone 😉
So, now that I’ve started this up again, trust me, I will not disappear again! I may not blog every week, but I’ll try!!!