This is one of my favorite desserts.

Great for summer parties. Enjoy.

Raspberry Pretzel Dessert

INGREDIENTS  

CRUST:

• 2 cups crushed pretzels 
• 1/2 cup sugar 
• 1 cube melted butter 

* Mix and press into 9x13 pan. Bake at 350 for 6 minutes. cool before putting next layer on.

MIDDLE LAYER:

• 1 (8oz) cream cheese, softened 
• 1/2 cup sugar 
• 8 oz cool whip, 
• 1 cup drained crushed pineapple

* Mix cream cheese and sugar until smooth, fold in cool whip. then fold in pineapple. spread on pretzels. chill for 1- 2 hours

Top RASPBERRY JELLO LAYER:

• 2 cups boiling water 
• (6oz) raspberry jello box 
• 1 bag frozen raspberries.

* Boil water, add jello. Stir until dissolved. add raspberries and let cool for about 5-10 minutes. Pour onto cream cheese layer and chill until set.

Compliments of: Lindsey Brinton

SABAJON DESSERT

This classy dessert is absolutely irresistible. 

Featured on Market Street's menu, 

It's a rich, decadent, fancy, but simple dessert. Enjoy.

Sabajon

INGREDIENTS

• 1 pkg. Bird's Eye Vanilla Custard
• 1/3 to 1/2 cup Amaretto (almond liquor flavor)
• 1 pint whipping cream
• Fresh topping for garnish (raspberries, blueberries, strawberries, etc.)  
• Vanilla Bean ice cream
  

DIRECTIONS

1. Cook Bird's Eye Vanilla Custard according to directions on package.
   
2. Remove from heat & add amaretto. 
3. In a seperate bowl, whip the cream, then fold into the amaretto/custard mix. (If mixture is too thick, add milk).
4. Spoon over vanilla bean ice cream and top with fruit.
   

EXTREME BANANA NUT BREAD

Wonderfully dense, yummy, and definitely unhealthy banana nut bread.
Live a little. It's always a hit, and irresistible. Enjoy.

Extreme Banana Nut Bread 'EBNB'

INGREDIENTS

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter or margarine
• 2 cups white sugar
• 2 cups mashed overripe bananas
• 4 eggs, beaten
• 1 cup chopped walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
2. Sift the flour, salt and baking soda into a large bowl. In a separate bowl, mix together the butter or margarine and sugar until smooth. Stir in the bananas, eggs, and walnuts until well blended. Pour the wet ingredients into the dry mixture, and stir just until blended. Divide the batter evenly between the two loaf pans.
3. Bake for 60 to 70 minutes in the preheated oven, until a knife inserted into the crown of the loaf comes out clean. Let the loaves cool in the pans for at least 5 minutes, then turn out onto a cooling rack, and cool completely. Wrap in aluminum foil to keep in the moisture. Ideally, refrigerate the loaves for 2 hours or more before serving.
   
   Compliments of www.allrecipes.com

BROWNIE BATTER CUPCAKES + FLUFFY PEANUT BUTTER FROSTING

These cupcakes are ammmaazing!
If you love peanut butter and brownies, these are for you.
They're moist and stay delicious for days. Enjoy.

Brownie Batter Cupcakes

INGREDIENTS

• 1 (19.5 ounce) package brownie mix
• 2 eggs
• 1/2 cup canola oil
• 1/4 cup water
• 1 (18.25 ounce) package white cake mix
• 2 tablespoons canola oil
• 1 1/3 cups water
• 3 egg whites

DIRECTIONS

1. Preheat an oven to 350 degrees. Line 48 muffin cups with paper liners.
2. Whisk together the brownie mix, 2 eggs, 1/2 cup canola oil, and 1/4 cup water in a bowl. Stir just until fully incorporated, about 50 strokes; set aside.
3. Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 min.
4. Fill each cup 1/3 full with cake batter, then pipe the brownie batter into the center of the cake mix. Muffin cups should be approx 2/3 full.
5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes (DO NOT OVERCOOK!!! Brownie batter centers will still be gooey). Makes 48 servings.
   

Fluffy Peanut Butter Frosting

INGREDIENTS

• 3/4 cup butter, softened
• 1-1/2 cups creamy peanut butter
• 1/4 cup milk (or as needed)
• 3 cups confectioners' sugar

DIRECTIONS

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.