Babsaliscious Recipes

I decided to be very ambitious in the snack department for Sally Jean's San Diego classes.  Since joining Pinterest...I have discovered so many fun recipes that I wanted to try out and what better way than to experiment on Sally's students! 

Our morning snack came from one of Sally's students at the Art & Soul Retreat...this is the best one I've ever tasted...

Banana Bread

3 bananas

1 cup sugar

1 egg beaten

1/2 stick butter, melted

1 1/2 cups flour

1 tsp salt

1 tsp baking soda

1 cup (or more) of butterscotch chips

Directions:

 Mash bananas in a large bowl.

add sugar, egg, melted butter, flour, salt and baking soda and mix well

Stir in the butterscotch chips.

Pour into oiled and floured loaf pan

Bake at 325 for 1 hour

but check often

done when tooth pick inserted in middle comes out clean

Let cool for 15 min.

It freezes well, but is usually devoured hot out of the oven.

Our afternoon snack was made by my sister, Stacey...

Double Chocolate Mocha Trifle

from Pampered Chef

1 (18 1/4 ounce) package brownie mix (and ingredients to prepare per package directions)

1 3/4 cups cold milk

2 (3 1/2 ounce) packages instant white chocolate pudding and pie filling mix

1/4 cup warm water

4 teaspoons instant coffee granules

2 cups frozen whipped topping , thawed

3 (1 1/2 ounce) chocolate-covered english toffee bars , coarsely chopped

Directions

  Prepare/Bake brownies according to cake-like directions.

Cool completely.

In separate bowl, whisk pudding mix with milk until it begins to thicken or mix with mixer.

Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.

Fold in whipped topping.

Cut brownies into 1 inch cubes.

Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.

Repeat layers 2 more times.

Chill 30 minutes before serving.

Enjoy!