Happy to share!

Chocopeanut Banana Pudding

Ingredients
4 Ripe bananas
1/2 Cup peanut butter
1/3 Cup unsweetened cocoa powder
2 Teaspoons vanilla extract
1 Teaspoon espresso powder (optional)
1/8 Teaspoon chili powder (optional)
1/4 Cup honey
4 Teaspoons sugar
3 Tablespoons milk (or soy milk, coconut milk, etc)

Directions
Combine all ingredients in a electric blender until smooth and ultra creamy. Refrigerate for 30 minutes before serving. Try not to eat it all in one sitting!

Okay! Here's my recipe!

Cake
2 Cups flour
1 Tablespoon baking powder
1 Teaspoon salt
1 Cup sugar
1/2 Cup cocoa powder
1 Teaspoon espresso powder (optional)
1 Teaspoon chocolate extract (optional)
1 Cup milk
2 Teaspoons of vanilla
3 Eggs
1/2 Cup vegetable oil

Flan
1 14oz can of evaporated milk
14 Ounces sweetened condensed milk*
4 Ounces cream cheese, softened
4 Eggs
2 Teaspoons vanilla extract

Plus 1/2 cup caramel sauce for topping

Directions
1. Preheat oven to 350 degrees. For the cake, mix all dry ingredients & set aside, mix all wet ingredients, then combine wet & dry for one minute using an electric mixer. Prepare a large bundt pan with non stick spray, then pour in the caramel sauce. Spoon in the cake batter over the caramel.

2. Mix all flan ingredients for 1 minute in a blender, then pour over the cake batter. Place your bundt pan into a larger pan, then pour in some very hot tap water into the larger pan to about an inch from the top of your bundt pan. Bake for about 60 minutes, or until a toothpick comes out clean. Cool completely before unmolding.

*Recipe for Homemade Sweetened Condensed Milk:

Ingredients
1 Cup instant nonfat dry milk
1 Cup sugar
1/2 Cup boiling water
2 Ounces butter

Directions
Combine all ingredients in a blender and blend on high for one minute. It's that easy!

Best of luck! I'd love to hear how it turned out!

Gladly! Here's my recipe:

Ingredients

2 Ripe avocados, peeled and diced
1/2 Cup unsweetened cocoa powder
1/4 Cup honey
3 Tablespoons sugar
2 Teaspoons vanilla extract
1 Teaspoon ground cinnamon, or to taste (don't omit this!)
1 Teaspoon espresso powder (optional
1/4 Cup cream (other choices: lowfat milk, almond or coconut milk)

Directions
Combine all ingredients in a electric blender until smooth and ultra creamy. Refrigerate for 30 minutes before serving.

Oh yes, I've had thoughts on this subject my entire cooking life! Even during the times when I can buy whatever I want, I still work hard at getting everything possible out of my food money.

Planning meals ahead of time, making larger batches, less meat, more veggies are the way we roll in my kitchen! I cook for a lot of people each week, and need to keep the costs down.

You can also identify items on your shopping list that add significant cost, and start making those things at home. For me, it's been homemade yogurt instead of store bought, homemade vanilla & other extracts, homemade soups, homemade sweetened condensed milk for baking, homemade espresso powder for baking, homemade sugar cubes, etc. I've saved hundreds of dollars over the last few years by making adjustments like that, and the homemade stuff tastes way better than store bought. It's also really rewarding to know you made it yourself, you saved money, and it's delicious!

One last thought: look around at different stores in your area for deals. For instance, I buy most of my spices, fruit, fresh garlic and chilies at the Latin market down the street because they're fresher and cheaper. I don't run myself crazy driving all over town for the best prices, but I do plan ahead of time and shop at a few places when it's convenient.

Good luck!

I use my crock pot to make quick breads all the time, and they turn out quite delicious! An added bonus is that during warm weather you don't have to heat your kitchen up by using the oven.

Here's one of my favorite recipes:

Orange Cranberry Cake
Serves 3 - 4

Ingredients
2 Cups flour
1/2 Teaspoon salt
2 Teaspoons baking powder
1/2 Cup sugar
2 Eggs
1/4 Cup butter
1 Teaspoon vanilla extract
2 Teaspoons orange extract
1/2 Cup orange juice
1 Teaspoon grated orange zest
1/2 Cup milk
1/2 Cup sour cream
1/2 Cup dried sweetened cranberries
Glaze: Mix 1/4 Cup powdered sugar, 1/2 teaspoon vanilla and 2 teaspoons water.

Directions
1. Combine the flour, salt and baking powder in a medium sized bowl.
2. In a separate bowl beat the eggs & butter until fluffy. Add the vanilla & orange extracts and beat for 30 seconds. Pour in the orange juice, milk, sour cream & orange zest, beat for an additional 30 seconds, then gently fold the cranberries into the batter.
3. Prepare the crock pot with non-stick spray, then fold three long strips of foil over several times to create long strips. Place them crosswise in the pot, extending over the top sides. These will be used to remove the cake when it's done.
4. Carefully pour the batter into the slow cooker pot. Cover and cook on high for 1 1/2 hours, then on low for 1 hour. Serve either warm or at room temperature. If desired, serve with glaze.