Reese’s Explosion Banana Bread

Reese’s Explosion Banana Bread

Ingredients

• 3-4 ripe bananas (approx 1 1/2 cups mashed)
• 6 Tbls butter softened
• 3/4 c light brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/4 c flour, divided
• 1 tsp baking soda
• 1/4 tsp salt
• 8 oz bag of Reese's Minis
• 1/2 cup chocolate chips
• 1/2 cup Reese's Peanut Butter Chips
• For topping:
• 10 Reese's Miniatures, roughly chopped
• 1/4 Reese's Peanut Butter Chips, melted
• 1/4 chocolate chips, melted

Directions

• Preheat the oven to 325 degrees. Peel and mash the bananas.
• Add in the egg, butter,brown sugar and vanilla and mix until well combined.
• Combine 1 cup of flour and remaining dry ingredients, reserving 1/4 cup of flour. Add the dry ingredients and stir just until combined. Do not overmix.
• Combine Reese's Minis, Reese's Peanut Butter, Chips, and chocolate chips in a bowl. Sprinkle remaining 1/4 cup of flour over the candy and gently coat the candy and chips with flour.
• Add to batter and mix just until combined.
• Grease and flour a bread pan and the pour the mixture in.
• Let the bread bake for 65-70 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 10 minutes before removing.

Crescent Veggie Christmas Tree Recipe

Crescent Veggie Christmas Tree Recipe

Ingredients:

• 2 cans of Pillsbury Crescent Rolls
• 8 oz cream cheese, softened (I used light)
• 1/2 c sour cream (light)
• 1 tsp dried dill weed
• 1/4 tsp garlic powder
• 3 c finely chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)

Directions:

• Preheat oven to 375 degrees. Removed the dough from the can without unrolling. Cut each can into sixteen slices (8 from each roll).
• Place the slices on a lightly greased cookie sheet to form a tree. One slice at the top, two slices in the next row, three in the next, then four slices, and five slices for the last row. There will be one remaining slice that can be used for the trunk. After you have formed the tree, lightly roll out to flatten a little bit. I didn’t do this and the crescent was a little too thick after it was baked.
• If you are making two trees, refrigerate the other tree while the first one bakes. Baked for 11-13 minutes or until golden brown. Let it cool for 1-2 minutes and then carefully loosen from the sheet and move to a cooling rack. Bake the second tree.
• Move the cooled tree to your serving platter prior to decorating.
• Combine the sour cream, cream cheese, dill, and garlic. Mix until smooth. Spread the mixture over both trees and decorate with the veggies.
• I used a yellow bell pepper to cut out a star – too cute! Keep refrigerated until it’s time to serve. The slices will pull apart from the tree so one tree has 16 servings.