Peanut Butter Banana Chocolate Delight Food

CHOCOLATE-BANANA-PEANUT BUTTER DELIGHT

Steps:

• Heat oven to 350°F. Grease and flour three 8- or 9-inch round cake pans. In medium bowl, beat 1/2 cup butter and 1 1/4 cups granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 2 eggs, one at a time. Beat in chocolate, 3/4 cup milk and 1 teaspoon vanilla. Beat in remaining chocolate cake ingredients on low speed, scraping bowl constantly. Divide batter evenly between 2 pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1/2 cup butter and 1/2 cup granulated sugar with electric mixer on medium speed, scraping bowl occasionally, until blended. Beat in 1 egg; beat 1 minute. Beat in bananas, 1/4 cup sour cream, 1/2 teaspoon vanilla and the banana extract. Beat in remaining banana cake ingredients on low speed, scraping bowl constantly. Pour into remaining pan.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter with electric mixer on medium speed until fluffy. Beat in peanut butter, 1/2 cup of the powdered sugar, 1/4 cup milk and 1/2 teaspoon vanilla. Gradually beat in remaining 3 1/2 cups powdered sugar, beating after each addition until smooth.
• Place 1 chocolate cake layer on serving plate; spread with 1/3 cup frosting. Place banana cake layer on frosted layer; spread with 1/3 cup frosting. Top with chocolate cake layer. Frost side and top of cake with remaining frosting. Garnish with peanuts and chocolate chips. Store in refrigerator.

PEANUT BUTTER CHOCOLATE DELIGHT

Steps:

• Combine first 3 ingredients; press into a 13-x 9-inch pan.
• Bake at 375 degrees for 15 minutes; cool.
• Combine cream cheese, 1 1/2 cups whipped topping, sugar, and peanut butter, stirring until blended.
• Spread over prepared crust, and chill.
• Beat pudding mixes and milk at medium speed with an electric mixer for 2 minutes.
• Spread over cream cheese layer.
• Spread remaining whipped topping over pudding layer, and chill.
• For Chocolate Delight, omit peanut butter, and substitute chopped pecans for peanuts.

PEANUT BUTTER BANANA CHOCOLATE DELIGHT

Steps:

• Spread peanut butter on flat bread and then place sliced banana, sugar, chocolate syrup and chocolate chips on bread.
• Fold in half and microwave for 10 seconds, just long enough to melt chocolate chips. Cut in half and serve.

PEANUT BUTTER DELIGHT

Steps:

• Cream butter, peanut butter, 1 c sugar and brown sugar.
• Add eggs one at a time, beating well after each addition.
• Combine flour, soda and salt, gradually add to creamed mixture.
• Roll into 1 1/2 to 2 inch balls then roll in remaining 1/2 c sugar.
• Place 2" apart on ungreased baking sheets.
• Using end of wooden spoon handle make an indentation in center of each cookie.
• In small mixing bowl beat Peanut Butter and cream cheese until smooth.
• Add sugar, egg yolk and vanilla and mix well.
• Spoon about 3/4t of filling into the center of each indentation.
• Bake at 350 for 12-15 minutes.
• Allow cookies to rest 1-2 minutes then transfer to wire rack and let cool.
• Melt chips in microwave and stir until smooth.
• Dip bottom of each cookie into chocolate, shake off excess then lay bottom up on waxed paper.
• Refrigerate until set.
• For topping, in a small sauce pan melt butter, whisk in powdered sugar and cocoa.
• Gradually add water, whisk until smooth.
• Stir in vanilla.
• Drizzle over cookies, chill until set.
• Store in air tight container, keep in refrigerator.

PEANUT DELIGHT

Steps:

• Bake crust as directed and cool before adding each layer in order.
• Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
• 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
• 2nd layer: Chocolate pudding.
• 3rd layer: Cool whip, cherried and chopped nuts.
• Enjoy!

PEANUT BUTTER STRIPED DELIGHT

Steps:

• Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
• Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
• Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
• Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
• Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
• Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.

BANANA DELIGHT

Steps:

• Mix flour, butter and 3/4 of the nut meal together.
• Press in bottom and sides of pan and bake 15 minutes 350*.
• Let cool and place in freezer.
• Mix together, conf.
• sugar, Cool Whip, cream cheese.
• When creamy, spread over crust.
• Mix 2 small boxes banana cream pudding, cold milk, pour over cream cheese layer.
• put remainder of Cool Whip over top.
• Sprinkle with remaining nut meal or chopped nuts.

PEANUT BUTTER CHOCOLATE PUDDING

Steps:

• In a small bowl, mix 2 tbsp milk with the peanut butter until smooth.
• Fold in 3/4 cup whipped topping; set aside.
• In another mixing bowl, beat pudding mix with the remaining milk until blended (about 2 minutes); let stand for 5 minutes.
• Spoon half of the pudding into six parfait glasses or bowls; evenly divide and top the chocolate pudding mixture with peanut butter mixture, and then with the remaining pudding.
• Garnish top with remaining whipped topping.

CHOCOLATE PEANUT BUTTER AND BANANA CAKE

Steps:

• Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
• Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.