Chocolate Banana Snack Cake

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This easy-to-make snack cake has deep chocolate taste. For more banana flavor and a slight crunch, top the cake with crumbled banana chips before baking. You can sell the cake whole or package individual pieces.
16 servings (serving size: 1 piece)
1/2 cup unsweetened applesauce
1 cup granulated sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana
2 large eggs
1 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
Powdered sugar (optional)

Preparation

Preheat oven to 350°.

Spoon applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape applesauce into a bowl using a rubber spatula.

Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add applesauce and banana, beating until blended. Add eggs, 1 at a time, beating well after each addition. Beat in coffee and vanilla.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and remaining ingredients except powdered sugar, stirring well with a whisk. Add flour mixture to egg mixture; stir just until combined. Scrape batter into an 8-inch baking pan lined with parchment paper, spreading evenly. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on rack. Sprinkle with powdered sugar, if desired.

Dana McCauley
APRIL 2006

Nutritional Information

Calories 128
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 2.2 g
Monofat 1.1 g
Polyfat 0.2 g
Protein 2.3 g
Carbohydrate 22.5 g
Fiber 1.4 g
Cholesterol 34 mg
Iron 0.9 mg
Sodium 106 mg
natalieh8’s Review
Wonderful! I used a mix of half whole wheat flour and half all purpose. Used 1.5 large bananas. I skipped the coffee, and instead added 1/2 tsp almond extract for a nice nutty flavor. Served warm with reduced fat vanilla ice cream- WOW!!

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Cotija Crusted Tilapia With Avocado Cilantro Cream

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Ingredients
  • 4 tilapia fillets, cut into strips
  • 1/2 cup(s) Hill Country Fare Whole Wheat Bread Crumbs
  • 1/3 cup(s) finely grated Cotija cheese
  • 1 Tsp lime, zested
  • 1/4 Tsp pepper
  • 2 eggs, beaten
  • 1/2 Large Hass avocado
  • 1 cup(s) non fat plain Greek yogurt
  • 1/2 cup(s) cilantro
  • 1 Tbsp lime, juiced

Instructions

1

Rinse tilapia under cool water and pat dry with paper towels. Set aside.

2

Preheat oven to 400ºF. Line a baking sheet with foil and set aside.

3

In a medium size bowl combine bread crumbs, Cotija cheese, lime zest and pepper. Mix well.

4

Pour eggs into a shallow dish.

5

Dip tilapia in egg, turning to coat both sides. Gently shake off excess egg then dredge in cheese and bread crumb mixture. Toss until completely coated. Place on prepared pan.

6

Continue until all the tilapia has been breaded. Discard any remaining bread crumbs.

7

Bake approximately 15 minutes, turning half way through cooking.

8

Meanwhile, combine avocado, yogurt, cilantro, and lime juice in a blender or food processor. Blend until smooth.

9

Serve tilapia with avocado cream sauce.

Copyright © 2016 H-E-B

Quick-Fix Beef Burrito Skillet

  • 105217_640x428
    Ingredients
    1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
  • 1 can (15.5 oz.) no-salt-added red kidney beans, rinsed
  • 1 cup TACO BELL® Thick & Chunky Salsa
  • 1 cup water
  • 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
  • 1/3 cup BREAKSTONE’S or KNUDSEN Sour Cream
  • 1 large green onion, chopped

Directions

  • Brown meat in large nonstick skillet on medium-high heat; drain.
  • Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 min.
  • Stir in tortilla pieces; top with cheese. Remove from heat; cover. Let stand 5 min. or until cheese is melted. Top with sour cream and onions.
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    H.J. Heinz Company Brands LLC.
    All Rights Reserved

Cherry Topped Chicken

 

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  • Cherry-Topped Chicken Recipe

    TOTAL TIME: Prep/Total Time: 15 min.
    MAKES:4 servings
     Ingredients

    Directions

    1. Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
    2. Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.Yield: 4 servings.
    Credit  Originally published as Cherry-Topped Chicken in Simple & Delicious September/October 2006, p35 Taste of Home

10 Days of Kids Lunch ideas

Hello,  I found a blog with 30 lunch ideas for kids that are great. I would like to try all of these excellent recipes since I am a big fan of bento boxes. Here are a few ideas for you to enjoy!

Please visit this inspiring blog for the other 20 days of lunch ideas.

10 Days of  lunch ideas.No Repeats!

1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges

2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots

3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots

4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups

5. Graham crackers + cookie butter sandwiches, strawberries, yogurt

6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes

7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes

8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
9. Jelly sandwich cut-out, cheese stick, banana

10. Nut-free homemade granola (that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers.

Credit:Shared from blog http://www.peanutblossom.com and content is copyrighted.