Tag Archives: peanuts

Fudge Pops with Bananas and Nuts

I recently got a Zoku Quick Pop Maker. BEST THING EVER ! I love making pops but hate the wait time. Now I have ‘em in 7-9 minutes 🙂 This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.

You can make any of these recipes in traditional pop makers – each pop here is 2 oz. so adjust accordingly. And if you love pops like me, then do yourself a favor and get a Zoku 🙂

I recently got a Zoku Quick Pop Maker.  BEST THING EVER !  I love making pops but hate the wait time.  Now I have ‘em in 7-9 minutes :)  This is one of the recipes I pulled from the Zoku book – of course, I’ve tweaked many of the recipes  to suit my own tastes, bring down calories, and to get creative with the pops, but some are in their original goodness.
Zoku Quick Pop Maker

6 servings
265 calories per serving

1 c water
2 1/3 oz. bittersweet chocolate (I used ghiradelli bittersweet morsels)
1/3 c sugar
1 pinch salt
1/3 c skim milk
1 T fat free half and half
½ c very thin banana slices
6 T Magic Shell chocolate shell for ice cream
3 T chopped peanuts

In a saucepan whisk chocolate, sugar, water and salt and cook until completely melted, about 5 minutes. Let cool about 10 minutes in the fridge and then whish in the milk and half and half. Then return to the fridge and cool completely (about ½ hour).

Working in 2 batches – Place bananas on the sides of the maker molds then pour in the mix. In 7-9 minutes you’ll have creamy, fudgy goodness with a bit of banana thrown in for interest 🙂

If you are using traditional molds, you can suspend the bananas by filling the molds half way. Freezing a bit, then adding the bananas and the rest of the mix. Or you can just let the drop to the bottom – it will still taste dandy ! Freeze 6 hours.

Peanut Butter Cupcakes

Decadent, Delicious, Moist, and just the right amount of peanut butter. These just could not have been any better !!

Peanut Butter Cupcakes
Peanut Butter Cupcakes

30 cupcakes
235 calories per serving

1 package super moist yellow cake mix
1 ½ c water
¼ c vegetable oil
3 eggs
¾ c creamy peanut butter
1 tub ready to spread chocolate frosting
¼ c creamy peanut butter
1/3 c chopped peanuts

Heat oven to 350 degrees . Line muffin cups with paper liners. Beat cake mix, water, oil, eggs and ¾ c peanut butter on low 30 seconds and then on medium 2 minutes. Fill cups 2/3 full with batter and bake 20-25 minutes. Cool completely. Stir together frosting and ¼ c peanut butter and frost cupcakes. Sprinkle with peanuts.

Homemade Chex Party Mix (Crock Pot)

Feel free to mix this up as much as you want – use only one type of Chex if you only like one….don’t like peanuts, leave them out and put in more pretzels – – make it your own and make it often ! 🙂

Homemade Chex Party Mix (Crock Pot)
Homemade Chex Party Mix (Crock Pot)

24 servings
155 calories per serving

6 T butter, melted
2 T Worcestershire sauce
1 t garlic powder
1 ½ t Lawry’s seasoned salt
3 c Corn Chex cereal
3 c Rice Chex cereal
3 c Wheat Chex cereal
1 c peanuts
1 c mini pretzels
1 c bagel chips broken into small pieces (or melba toasts)

Mix butter, Worcestershire, garlic, and salt. Gradually stir in the rest of the ingredients and mix well to evenly coat. Cook uncovered on low 3-4 hours stirring every 30 minutes.

If you don’t have a crock pot, you can bake these at 275 degrees for 1 hour, turning and stirring every 15 minutes.

Chocobutter Fudge Bars

How easy was that? Fudge in a snap ! Make up a batch and put it in a pretty container for a great holiday gift !

Chocobutter Fudge Bars
Chocobutter Fudge Bars

25 servings
140 calories per serving

1 pkg. (8 squares) Baker’s semisweet chocolate
3/4 c sweetened condensed milk
1/2 c cocktail peanuts, chopped
1 pkg. (6 squares) Baker’s white chocolate
1/4 c creamy peanut butter

Microwave semisweet chocolate and milk on high 1 minute. Stir and microwave another minute or until mostly melted. Then stir well and add nuts. Line the bottom of an 8 inch cake pan with foil and spread the mix in the pan. Microwave white chocolate on high 1 minute. Stir and microwave another minute or until mostly melted. Stir until completely melted. Add peanut butter and stir well then spread over the other layer and refrigerate 2 hours. Cut into 25 fudge squares.

Chocolate Caramel Bars

Fudgy layers of chocolate heaven !! First you have a chocolate chip cookie crust – then you add chocolate covered rice chex and peanuts. And as if that were not enough – you add a layer of caramel chocolate fudge to the top. OH SO GOOD !

Chocolate Caramel Bars
Chocolate Caramel Bars

36 servings
190 calories per serving

1 roll refrigerated chocolate chip cookies (18 oz.)
11 oz. semi sweet chocolate chips
18 oz. caramel apple dip
3 c Rice Chex cereal
1 c chopped peanuts

Heat oven to 350 degrees. Break up cookie dough and press it into the bottom of an ungreased 13×9 baking dish. Bake 15 minutes or until golden brown then cool 15 minutes. In a saucepan heat 1 c chocolate chops and 1 c caramel sauce. On medium heat stir and cook until smooth then remove from heat and stir in cereal and peanuts. Spread the cereal mix over the crust. In the saucepan heat the rest of the chips and caramel and cook until melted. Spread over the cereal mix then refrigerate ½ hour or so then cut into bars.

Jeweled Rice

This is a great recipe to use up leftover rice from the Chinese food take out order. Just place it in a colander and place the colander over a pot of steaming water for 5-6 minutes. That brings it back to life nicely 🙂 The veggies look like little jewels in a sea of rice. It’s a very pretty side dish !

Jeweled Rice
Jeweled Rice

6 servings
183 calories

1 c basmati rice (stickier than regular long grain rice)
2 c water
1/4 c roasted peanuts
1 shallot, sliced
2 T water
1 t minced fresh ginger root
3/4 c grated carrots
½ c corn
Salt to taste
¼ t cayenne pepper (double this if you like it spicy !)
3 T chopped cilantro

Add rice to water and bring to a boil on high heat then lower to a simmer, cover and cook 20 minutes or until water is absorbed (or use steamed leftover rice as mentioned above). Mash peanuts finely or puree in a blender. Heat a skillet and sauté shallots in a couple of tablespoons of hot water. Saute 5 minutes. Add more water if needed to keep them moist. Then add ginger, carrots, corn and salt. Turn to low and cook 5 minutes then stir in rice, pepper, cilantro and peanuts.

Rice Krispie Treat with Chocolate and Peanut Butter

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One would think you could not improve on the perfectly edible Rice Krispie Treat. But when you introduce peanut butter and chocolate you end up with a divine dessert that satisfies with richness, just the right amount of sweetness, and good old ‘snap, krackle and pop’. This is Rice Krispie treats for the adult crowd !

Rice Krispie Treat with Chocolate and Peanut Butter
Rice Krispie Treat with Chocolate and Peanut Butter

16 servings
247 calories per serving

3 T plus 1 t unsalted butter
4 c mini marshmallows
1/3 c creamy peanut butter
½ t kosher salt
6 c Rice Krispies
Pam
12 oz. semisweet chocolate chips, melted
¼ c chopped roasted, salted peanuts

Butter an 8×8 baking dish with 1 t of the butter (insert your hand into a baggy and use that as a glove to get good coverage). Mix marshmallows, peanut butter, butter and salt and cook on medium heat until all is melted then add cereal. Spray a spoon with Pam so the contents don’t stick to it and use it to press HALF of the mix into the buttered pan. Spread half the chocolate over the mix and then repeat the 2 layers. Finally sprinkle with peanuts.

White Chocolate Trail Mix

Sweet yet salty – a great snack that tastes indulgent but is not !

White Chocolate Trail Mix
White Chocolate Trail Mix

24 servings
80 calories per serving

10 c popped popcorn
1 c mini marshmallows
½ c dry roasted peanuts
½ c dried cranberries
6 squares Baker’s white chocolate, melted

Combine all ingredients except chocolate and toss. Add chocolate and mix well. Spread onto a baking sheet and refrigerate 10 minutes or until coating is firm.

Elvis’ French Toast

French toast with a peanut butter and jam filling – yummy ! You only get ½ of the sandwich for 236 calories, but this is a filling, sweet, satisfying dish and even at half a sandwich, you and your taste buds will be happy 🙂

Elvis' French Toast
Elvis' French Toast

6 servings
236 calories per serving

¼ c preserves
6 slices whole wheat bread
¼ c creamy peanut butter
½ c Egg Beaters
¼ c skim milk
Pam
1 large banana, sliced
1 T honey
1 T orange juice
1 T dry roasted peanuts, chopped

Spread preserves over 3 bread slices and peanut butter over the other 3 slices and make sandwiches. Cut the sandwiches diagonally and dip in a mix of milk and eggs. Spray skillet with Pam and on medium high heat cook the sandwiches 2 minutes or so per side. Combine banana slices, honey, juice and peanuts. Plate sandwiches and top with the banana mixture.

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