Weight Watchers Crusted Honey Mustard Chicken

Luke and I aren't in the habit of counting calories but I have to say that we have really enjoyed all of the Weight Watchers recipes we've tried. This recipe is from the Weight Watchers website and it's a great spin on fried chicken fingers. The crispy coating is made from crushed cornflakes and they are baked which cuts down the fat. They are also very simple- from start to finish they were done in under half an hour. I think next time I may try a ranch variation by substituting ranch dressing for the honey mustard just to try something new! 


Weight Watchers Crusted Honey Mustard Chicken

Ingredients:

• 2/3 cups lite honey mustard dressing   
• 1 pounds uncooked boneless skinless chicken tenders
• 1 cup cornflake crumbs  
• 1 medium uncooked scallions, finely sliced  
• 2 tsp dill, freshly chopped
• 1/8 tsp table salt   
• 1/8 tsp black pepper  

Directions: 

Preheat oven to 425°F. Coat a shallow pan with cooking spray.

In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions.
Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.
Bake until chicken is golden and no longer pink in center, about 15 minutes.

Adapted from: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeid=57621

Garlicky Baked Shrimp

Since shrimp is one of the few sea foods that Luke actually likes, I stay on the look out for any recipes that have shrimp as the main ingredient. I found this lovely one on Pinterest. I know I didn't get a great pic, but this is a fast, delicious dish! Serve it over some rice to make the shrimp go a little farther. If you really like garlic, you may want to increase the amount a little. Over and out!


Garlicky Baked Shrimp

Ingredients:

• 1 lb. raw shrimp, deveined and peeled
• 4 cloves garlic, minced
• 2 Tbsp. white wine
• salt and pepper
• 1/4 cup (4 Tbsp.) melted butter
• 1/2 cup Panko bread crumbs
• 2 Tbsp. fresh Italian-leaf parsley, chopped
• half of a lemon

Directions:

Preheat oven to 425 degrees F.

In a bowl, combine the shrimp, garlic, and white wine.  Stir to combine, then pour into a baking dish.  Spread out evenly, and then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined.  With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.

Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.


Adapted from: http://gimmesomeoven.com/garlicky-baked-shrimp/

Homemade Yum Yum Sauce (Shrimp Sauce)

I can't believe I finally have the recipe for this delicious sauce! I have to admit, this sauce is one of my favorite things about going to Hibachi restaurants.   It is so yummy on everything; shrimp, chicken, rice, veggies. We really liked it with this Crock-pot Honey Sesame Chicken recipe. It just adds some pizzazz to the meal! I have heard that there are many different versions of this sauce, so hopefully this is similar to the one you like. This one came pretty close to the kinds I've had. Also, I think next time I will try ketchup instead of tomato paste because I just hate opening up a whole can of it just to use a measly tablespoon. Plus, I don't always have tomato paste on hand. I'll probably just decease the water a little so the consistency stays about the same. 

Homemade Yum Yum Sauce (Shrimp Sauce)

Ingredients: 

• 1 Cup Low-Fat Mayonnaise
• 1/4 Cup Water
• 1 tbsp. Tomato Paste
• 1 tbsp. Melted Butter
• 1/2 tsp. Garlic Powder
• 1 tsp. Sugar
• 1/4 tsp. Paprika
• 1/4 tsp Cayenne Pepper 
• 1-2 tsp Soy Sauce

Directions: 

Whisk all ingredients together until the sauce is creamy. Do not add all the water at once. Add a little at a time until you get the consistency you want. Refrigerate over night. 




Adapted from: http://brandyscrafts.blogspot.com/2012/01/homemade-yum-yum-sauce.html





Since this was a short post, I have to throw in a cute picture of Luke and the pup "studying." What a couple of goobers ;-)

Crock-Pot Honey Sesame Chicken

With finals approaching fast, it seems like every class is trying to fit in a test before they start. So that means busy days spent studying and not much time for cooking. As usual, I turn to my trusty crock-pot to help me out. I found this recipe which is a copycat of the bourbon chicken served at the mall food court. I'd say it's even better and it is super easy to make. I will be making this recipe again and again. Luke's buds were over again and they give this recipe a big thumbs up! I served it with homemade Yum Yum Sauce, also know as shrimp sauce, like the kind from Hibachi Japanese restaurants. That stuff is so good on everything and I am so glad to have my own homemade version. I'll share that recipe with you all soon! 

Crockpot Honey Sesame Chicken

Ingredients:

• 1 lb. boneless, skinless chicken thighs, about 5
• Salt and pepper
• 1 cup of honey
• 1/2 cup of low sodium soy sauce
• 1/4 cup ketchup
• 2 tbsp. vegetable oil
• 2 cloves of garlic, minced
• 1/2 cup diced onion
• 1/4 tsp. red pepper flakes
• 2 tbsp. cornstarch
• 2 tbsp. cold water
• Sesame seeds

Directions:

Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crock-pot.

Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

When done, remove chicken from crock pot and cut into chunks. Prior to putting the chicken back in the crock pot, combine the cornstarch in the cold water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.

Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Adapted from: http://www.tablefortwoblog.com/2012/02/21/crockpot-honey-bourbon-chicken/

Brownie Baked Alaska

This past week we celebrated my hubby's Birthday! Instead of a Birthday cake, Luke always requests Baked Alaska. Before meeting Luke, I had heard of Baked Alaska but I never really knew what it was. Boy, was I missing out!! This version (his favorite) has a brownie base, ice cream center, and a toasted meringue top. The key to this concoction is to seal the ice cream layer with the meringue so that when you bake it, the meringue gets toasted like a marshmallow and  the ice cream stays nice and cold. It is really not a difficult thing to make, just plan ahead so that the layers each have time to set properly. I don't think we'll wait a whole year to make this again! 

Here are a couple of pics we took after our bellies were filled with Baked Alaska!

Brownie Baked Alaska

Ingredients: 

• Brownie mix plus any ingredients needed to prepare batter
• 1/2 gallon of vanilla ice cream (preferably block, not bucket)
• 6 egg whites
• 1/4 tsp. salt
• 1/4 tsp. cream of tartar
• 1 cup sugar

Directions: 

Bake brownie mix in pan as directed on package. Bake slightly less than usual. Cool. 

Cut ½ gallon of ice cream into 1"-thick layers and cover the brownie and refreeze.

To make the meringue, turn electric mixer on high speed, beat 6 egg whites (at room temp). Add ¼ tsp salt, ¼ tsp cream of tartar, and 1 cup sugar, gradually. Beat until stiff peaks form. To test if meringue is done, rub a little between fingers. If it feels grainy, continue beating. Spread meringue over ice cream and brownie, sealing to edges, leaving none of the ice cream exposed (*this is very important!!) and freeze 

To serve: Preheat oven to 500 degrees F. Bake 4-5 min until lightly browned. Serve immediately. 

Cheese and Onion Petite Quiche

Happy Easter everyone! I've got a tasty recipe that is perfect for Easter brunch or specialty appetizer. It is rich, delicious bite size quiche that is sure to be a crowd pleaser! Luke and I love those frozen petite quiche from the grocery store and we think I came pretty close to replicating them. The original recipe called for Gruyere cheese, but I'm a poor college student and can't afford $15 (FIFTEEN DOLLAR!!!) cheese, so I substituted it for Vermont cheddar. I thought the results were great, but if you can afford it, you might want to try the Gruyere. This recipe's filling is also very versatile. Adding broccoli, spinach, or bacon would be very easy and give them a bit more color and variety. Enjoy!


I hope you all had a wonderful Easter with friends and family, remembering the awesome work that Jesus did on the cross for us nearly 2000 years ago. This was my favorite verse from a song we sung at church this morning, which sums it up nicely :-)


"And as He stands in victory
Sin's curse has lost its grip on me
For I am His and He is mine
Bought with the precious blood of Christ" (from the song In Christ Alone)




Cheese and Onion Petite Quiche 

• 2 9″ ready made pie crust
• 2 Tbsp Butter
• 2 Medium Onions, halved and finely sliced
• 2 Eggs
• 1 1/4 cups Heavy Cream
• 2/3 cup Vermont Cheddar Cheese, coarsely grated, divided in half

Preheat oven to 400 degrees F.

Roll out pie crust and cut into 2 1/2" round circles. Press into greased mini muffin tin.

Beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully fill each muffin cup with about a tablespoon of batter. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden.

Adapted from: http://www.mycookinghut.com/2008/11/01/cheese-onion-quiche/

Bacon and Cheese Breakfast Muffins with a Kick

I really love breakfast foods but I am not a fan of getting up early. That's why I tend to only make them on the weekends, then it doesn't matter if we have a late breakfast! This weekend I made these savory muffins with some left over bacon that needed to be used up. They were perfect for a quick morning breakfast, and I had all of the ingredients on hand (yay!). I did think that the recipe was a little heavy handed with the black pepper, I might half it next time. They are not very spicy, but have a little kick. I think these would also be good as a dinner side, served with some garlic herb butter.

Bacon and Cheese Breakfast Muffins with a Kick

Ingredients:

• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil
• 1 cup shredded cheddar cheese (we used sharp)
• 8 bacon strips, cooked and crumbled 
• 2 cups all purpose flour
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/4 teaspoon Kosher salt
• 1/8 teaspoon garlic powder
• 1/2 teaspoon cracked black pepper
• 1 teaspoon Cajun seasoning

Directions:

Preheat oven to 400 degrees F.

In a large bowl, beat the egg, milk and oil together.  Stir in the bacon crumbles and shredded cheddar cheese.

Add the dry ingredients, stirring as you go, incorporating just until blended.

Fill greased muffin cups 2/3 full. Bake for 15-20 minutes until cooked all the way through. Cool for 5 minutes and remove from the muffin pan, placing on a wire rack to cool. Best served when warm.

Adapted from: http://dineanddish.net/2012/02/bacon-and-cheese-breakfast-muffins-with-a-kick/

Symphony Bar Brownies

I almost hate to call this a recipe, but I also hate to keep this "recipe" to myself. These brownies are so simple, but oh so delicious! Basically, in the middle of the brownies is a Hershey's Symphony Bar, an almond toffee milk chocolate candy bar. My favorite time to eat them is after they have cooled and the chocolate in the center has hardened, so you have a moist brownie wrapped around a crunchy chocolate center... am I making your mouth water yet?? Good. You could also sub out the Symphony bar for any other flat candy bar. You can also use a homemade brownie batter recipe if you'd like, I just use the box for simplicity!


Annnnnd here's a picture of Abby playing 'cause she's a cutie. 

Symphony Bar Brownies


Ingredients:

• Brownie mix + any ingredients needed to make batter
• 3 Symphony bars

Directions: 

Prepare brownie mix as directed on box. Pour half of the prepared batter into a 9X13 baking dish. Lay Symphony bars flat on top so that most of the brownie batter is covered by chocolate bar. Pour the remaining brownie batter on top of the chocolate bars. Bake as directed on brownie mix box. 

Cornish Game Hens with Garlic and Rosemary

The last dish on our Hunger Games menu are these delicious Cornish game hens. They were actually very easy to make and turned out moist and flavorful. The hens went perfectly with mashed potatoes and carrots. Be generous with the seasonings, and make sure to get the underside! 


Luke and I had a lot of fun putting this meal together before seeing the movie. I hope you all are inspired to read the books and see the movie! Happy Hunger Games!

Cornish Game Hens with Garlic and Rosemary

Ingredients:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 3 tablespoons olive oil
• 24 cloves garlic
• 1/3 cup white wine
• 1/3 cup low-sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Directions:

Preheat oven to 450 degrees F.

Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown. Baste with pan juices every 10 minutes.

Transfer hens to a platter. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Bourbon Glazed Carrots

These boozy carrots are inspired by Haymitch, Katniss and Peeta's mentor, who has a bit of a drinking problem. These carrots are slightly sweet with a bit of a kick. They are baked first with the basic seasonings, then topped with the sweet bourbon glaze. And don't worry if you don't like the taste of bourbon, you can barely taste it at all. To speed up cooking time, use baby carrots.  


Bourbon Glazed Carrots


Ingredients:

• 1 1/2 pounds small spring carrots, tops trimmed, scrubbed but unpeeled
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• kosher salt
• Freshly ground black pepper
• 1/2 cup bourbon
• 1/4 cup dark brown sugar
• 2 tablespoons butter, cut into chunks
• 2 tablespoons freshly squeezed orange juice

Directions:

Preheat oven to 375°F. 
Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and black pepper. Roast for 30-40 minutes or until carrots are tender when pierced with a fork.

While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2-3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.


Adapted from: http://www.seriouseats.com/recipes/2011/04/spirited-cooking-spring-bourbon-glazed-carrots-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+seriouseatsfeaturesvideos+%28Serious+Eats%29&utm_content=Google+Reader

Herb & Goat Cheese Mashed Potatoes

The next item on our Hunger Games menu that I am sharing are these lovely Herb and Goat Cheese Mashed Potatoes. Inspired by Prim's goat cheese, these potatoes have a subtle goat cheese flavor that goes really nicely with the fresh herbs. They are simple and fresh and are the perfect side dish to so many things! 


Herb & Goat Cheese Mashed Potatoes

Ingredients:

• 3 lbs yukon gold potatoes, peeled and quartered
• 1/3 cup unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1/3 cup goat cheese, room temperature
• 1 tablespoon fresh thyme or other herb of your choice, finely chopped
• salt and pepper, to taste

Directions:

Place potato chunks in a large pot of salted water. Bring to a boil over medium-high heat, and boil until potatoes are fork tender, about 10 to 15 minutes. Thoroughly drain, and return cooked potatoes to low heat. Using a potato masher, mash and stir for 1 to 2 minutes, until smooth and remaining moisture has evaporated. Remove from heat.

Meanwhile, in a small saucepan, combine butter and cream. Stir over medium-low heat until butter is melted. Add hot cream and goat cheese to potatoes and stir until smooth. Add thyme and season with salt and pepper, to taste. Add more cream or butter as needed to acheive desired consistency. Serve immediately.

Adapted from: http://www.loveandoliveoil.com/2011/12/herb-goat-cheese-mashed-potatoes.html

Lime Cheesecake with Blackberry Sauce

So The Hunger Games movie premiered this weekend and, I have to say, it was fantastic! I left the theater feeling like the movie stayed true to the book and did it justice. It was awesome to see the book come to life. I can't wait to see it again! 


But before we saw the movie we made a special premier dinner inspired by The Hunger Games. I follow all of the recipes from the original post, except we nixed the margaritas and decided to make this Lime Cheesecake with Blackberry Sauce rather than the blackberry pie for our "Poison Berry Pie."  And I am glad I did! This pie is so, so, so delicious. It was our favorite thing on the whole menu. That's why I'm sharing it with you all first! Well, that and I am a "dessert first" kinda gal.  


This cheesecake has a perfect balance of tartness and sweetness. The lime cheesecake is light and refreshing. The tangy, sweet blackberry sauce on top  compliments it really well. I had some blackberries left over and I like to top my slices with those to give it even more blackberry flavor. This is a perfect summer time cheesecake!


Lime Cheesecake with Blackberry Sauce

Ingredients:

For the crust:

• 2 cups graham cracker crumbs
• 6 tbsp. sugar
• 6 tbsp. unsalted butter, melted
• For the cheesecake:
• 3 (8 oz.) packages cream cheese
• 1 cup sugar
• 3 large eggs
• Juice of 2 limes
• Zest of 2 limes

For the blackberry sauce:

• 6 oz. blackberries, rinsed and drained
• 2 tbsp. sugar
• 1½ tsp. cornstarch
• 1½ tsp. cold water

Directions:

To make the cheesecake, preheat the oven to 325 ˚F.  


Combine the graham cracker crumbs, sugar and butter in a medium bowl.  Stir together until well combined and moistened.  Press the crumbs into the bottom of a 9-inch springform pan.  In the bowl of an electric mixer, beat the cream cheese on medium-high speed until smooth.  Gradually mix in the sugar.  Blend in the eggs one at a time, beating well after each addition.  Beat in the lime juice and lime zest until well combined.  Pour the filling over the graham cracker crust.

To minimize cracking, place a shallow pan half full of hot water on the bottom rack of the oven during baking.  Bake for 55-65 minutes or until the center is set.  Turn the oven off and prop the door open about 4 inches.  Let the cheesecake stand 30 minutes.  Remove from the oven and transfer to a wire rack.  Let cool 10 minutes.  Carefully remove the sides of the pan and let cool to room temperature on the rack.  Cover and refrigerate for at least 8 hours before slicing and serving.

To make the blackberry sauce, combine the blackberries and sugar in a medium saucepan set over medium-high heat.  Cook, stirring occasionally, until the berries begin to release some of their juices and the mixture is simmering.  Combine the cornstarch and water in a small bowl; whisk until smooth.  Add the cornstarch mixture to the blackberries and mix well.  Reduce the heat to medium and let cook, stirring occasionally, until the mixture comes to a low boil and thickens slightly.  Remove from the heat and press the mixture through a fine mesh sieve to remove the seeds.  The sauce will thicken slightly as it cools.

Drizzle the blackberry sauce over the cheesecake before serving.

Adapted from: http://annies-eats.com/2011/03/09/lime-cheesecake-with-blackberry-sauce/

Strawberry Cool Whip Pie

Happy Pi day!! 3.14! I didn't have a lot of time to spend making a fancy pants pie this week so I made this Strawberry Cool Whip Pie. This pie is so easy to make and tastes delicious. If you want to make it even easier you can buy a pre-made graham cracker pie crust. It was really good made with regular graham crackers, but I think next time I will make it with chocolate graham crackers. I love the combo of chocolate and strawberries! This recipe is also very versatile. You could really use any flavor of Jell-O and have good results. For summer, I might try using lime Jell-O and mix in chopped, fresh strawberries to make sort of a play on a strawberry limeade, one of my moms favorite drinks!  Happy Pi Day, it's been a real slice! 

Strawberry Cool Whip Pie

Ingredients

   Crust

• 3 Tbsp sugar
• 1 1/4 graham cracker crumbs
• 1/3 cup melted butter or margarine 

   Filling

• 2/3 cup boiling water
• 1 package (4 serving) strawberry Jell-O
• Ice cube
• 1/2 cup cold water
• 1 tub (8 oz) lite whipped topping, thawed

Directions

To make the crust, combine the sugar and graham cracker crumbs in a medium bowl. Add the melted butter and mix. Poor into a pie pan and press against the bottom and up the sides. Refrigerate while you make the filling.  

To make the filling, stir boiling water into dry Jell-O in large bowl for at least 2 minutes, until completely dissolved.

Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. 

Add whipped topping; stir with wire whisk until well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.

Spoon into crust.

Refrigerate at least 4 hours or until firm. 

Adapted from: http://www.kraftrecipes.com/recipes/cool-n-easy-pie-53370.aspx

Guinness Pot Roast

Well, it's almost St. Patrick's day, so in celebration I made this hearty Guinness Pot Roast. I have to say, it may become a staple in our house! It was simple to make and had a great flavor. I made this for dinner when Luke had some friends over to study and it was a huge hit. Abby liked the scraps she got too :) 


I had to change the original recipe a little bit since I don't have a  dutch oven, but if you do have one, you can do all the cooking in it rather than transferring things from the skillet to the roasting pan. I used the extra stout Guinness, and Luke said he really liked the extra stout flavor. Also the original recipe calls for cabbage, but I wasn't feeling it. If you want cabbage, just add it when you add the other veggies. 


In other news, my home town, Rolla, Mo, is celebrating the 104th St. Pat's Day parade this year. If any of you know much about Rolla you know that during St. Patty's Day, it's the place to be. Every year is the "Best Ever." They start selling sweatshirts for the event more than 6 months in advance. The streets are painted green, people carry shillelaghs, and rubber snakes are "killed". Anyways, it's always a lot of fun and full of tradition! Hope you have a happy St. Patty's Day!


Guinness Pot Roast


Ingredients

• 1 3-4 pound chuck roast
• 2 cups beef broth
• 16 oz Guinness (or other dark-colored stout)
• 2 medium onions, diced
• 3 cloves garlic, minced
• 4 carrots, peeled and sliced into 2″ pieces
• red potatoes cubed
• 2 tbsp olive oil
• kosher salt
• black pepper
• 3 tbsp cold water
• 2 tbsp cornstarch

Directions

Preheat oven to 450 degrees. Season beef generously with salt and pepper. Heat oil in large skillet over medium-high heat for 2 minutes.  Place roast in pan, and sear well on both sides until nice and brown. Remove roast to plate and set aside. Add onions to the skillet and cook, stirring often, until the onions are starting to brown on the outsides. About 4 minutes. Add garlic and cook for an additional minute. Put the cooked onions, garlic, beef stock, and beef into a roasting pan. Cover, and cook for 1 hour.

Reduce oven temperature to 350. Remove the roast from the oven and flip the roast. Add the stout, re-cover, and cook for an additional 1 hour 15 minutes.  Remove roast again and flip. Add the vegetables and re-cover. Cook for an additional 45 minutes.

To make the gravy, remove the roast and place on a platter. Then, remove the various vegetables and arrange them on the platter as well. Cover it with aluminum foil to keep warm while you make the gravy. Using a fine mesh strainer, pour the braising liquid into a medium saucepan. Combine the cornstarch and the cold water in a small dish, then add to the gravy. Cook over medium heat, stirring constantly, until the cornstarch works it’s magic and the gravy thickens.

Cut the roast into large chucks. And poor the gravy over the beef and veggies! Mine had gotten a little cold by the time I made the gravy and cut up the beef, so I just threw it back in the roasting pan and warmed it in the oven for a few minutes. 

Adapted From: http://tideandthyme.com/pot-roast-with-stout-gravy/

PB Chocolate Covered Banana Bites

I made these yummies as a special treat in honor of mine and Luke's 9th month-iversary! I was looking for something quick and delicious, and these seemed perfect! If you like chocolate covered banana, you have to make these. After you try it, you'll ask yourself "why didn't I think of that?" Adding the peanut butter is so simple, yet it takes the chocolate covered banana to a whole new level. This is more of a "how to" rather than a recipe, but hopefully you'll find it helpful! Happy Friday!


PB Chocolate Covered Banana Bites


Ingredients

• 2 bananas
• 1/4 cup peanut butter
• 4 squares of chocolate almond bark (~1 cup)

Directions

Line a cookie sheet with parchment or wax paper. 

Cut banana into 1/2" slices.

Smear a dollop of peanut on top of each one.

Next, melt the almond bark according to package directions. 
Place the banana on a fork and drizzle chocolate on top until completely coated. 

Place on lined baking sheet.

 Freeze for at least 3 hours. Remove from baking sheet and serve. 

Adapted from: http://nomnomnomblog.com/2011/05/11/a-taste-of-summer-and-a-new-video/