Banana, Peanut Butter and Marshmallow Poke Cake


  • Cake 1 box  yellow cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk
  • 1/3 cup creamy peanut butter

  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1/3 cup creamy peanut butter
  • Sliced bananas


1- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5- Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.

6- Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.
By betty crocker

Red Velvet Rich and Creamy Cookies


  • 1pouch (1 lb 1.5 oz) sugar cookie mix 
  • 1/3cup unsweetened cocoa
  • 1/4cup butter or margarine, softened
  • 1/4cup sour cream
  • 1tablespoon red food color
  • 1egg
  • 3/4 to 1 cup  Rich & Creamy cream cheese frosting
  • 1/4cup chopped nuts


1- Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2- Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3- Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

4- Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Fettuccine with lemon tuna and capers


  • 400g dried fettuccine pasta
  • 1 lemon
  • 60ml (1/4 cup) olive oil
  • 1 x 400g can diced tomatoes
  • 3 shallots, ends trimmed, thinly sliced
  • 1 garlic clove, crushed
  • 1 x 425g can Italian-style tuna in oil, undrained, flaked
  • 2 tablespoons capers, rinsed, coarsely chopped
  • 1/3 cup chopped fresh continental parsley


Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, use a zester to remove rind from the lemon. (Alternatively, use a vegetable peeler to peel the rind from the lemon. Use a small sharp knife to remove the white pith from the rind. Cut rind into very thin strips.) Juice the lemon. Heat the oil in a large frying pan over medium heat. Add tomato, shallot and garlic. Cook for 2-3 minutes. Add the lemon juice, tuna, capers and half the parsley. Cook for 5 minutes or until the sauce thickens. Season with pepper.

Add the pasta to the tuna mixture and toss to combine. Divide the pasta mixture among serving bowls. Top with the lemon rind and remaining parsley to serve.


Keep a food regime with less fat and less saturated fats . There are two ways of food fats affect the development of cancer.First, tumor cells need low density lipo proteins to develop ( LDL cholesterol is bad! ) . Thus , a diet that lowers the LDL reduction also affects the growth of cancerous cells . Consumption of fat also increases the production of liquid solvent liver .If the majority is produced , the juice stays longer in the large intestine and turn to alcohol acid , a proven carcinogen .
Here are tips on how to eat less fat and proper:
Consume enough fats Not more than 20 % of daily calories should come from fats . This means that if nevojiteni 2500 calories a day , the amount of fat should not be more than 55gr .

Eat the right fats
Consumption of fats wrong is much worse than excessive consumption of fats . Scientific research highlighted this fact when they noticed that some populations with a diet rich in fat it as Eskimos and the Mediterranean have less cancer spread . 
Some types of fat not only have no negative impact but it appears that help to fight:
Unsaturated fats found in plant foods such as seeds , vegetables and beans
Olive oil , Lin , grape seeds , hemp seeds , walnuts and avocado ( the pressed in cold ) . Lliri oil has protective effect against breast cancer and pumpkin -seed oil has a positive effect in the prevention of prostate cancer in men .

Warning: these oils are not at all suitable for cooking !

The fish oil as sardelve , salmon , tuna . Even high quality supplements with omega 3 fats are an especially preventive alternative for colon cancer .

Do not consume harmful fats :
Avoid hydrogenated fats such as vegetable butter . Avoid refined fats such as vegetable seed oils , soy , palm , they are potentially carcinogenic ! Check the label of foods available , whether written " vegetable fats " ( vegetable oils ) , do not use ! These fats help increase the shelf life of the food .

Less fat , less cancer
Consume enough fats Not more than 20 % of daily calories should come from fats . This means that if nevojiteni 2500 calories a day , the amount of fat should not be more than 55gr .Consume enough fatsThe excess fat in the body is one of the main reasons the Brijuni cancer , especially the colon . Obesity is also because of breast cancer and prostate cancer .

Two ways to be free of excess fat are : food healthy diets and physical activity .

2-Increase consumption of plant fibers

Diets rich in fiber is especially useful for people who have the genetic predisposition to colon cancer . Fibers have some positive effects : they are processed by bacterial flora and produce protective substances , they climb itself cancerous substances and divert through stool leaving no longer in contact with the cells intestinal , they reduce the toxicity of the fluid of the liver as well as lower concentrations estrogen in the range of the digestive tract .
Good sources of fiber :

-Chickpeas , black beans
-Husk of grain, oat
-Fruits and vegetables

3-Replace meat with fish

Colon cancer is extremely common in people who consume red meat . It noted the type of meat consumed is he elaborated as salami and ham . The opposite happens with people who consume fish . The latter have a visible security assistance against colon cancer .

4-Switch from animal diets in that plant

What has changed in the diet of mankind is significantly greater consumption of animal products . This may be linked to the increasing occurrence of cancer in recent decades .

5-Eat more beans

6-Eat foods rich in calcium

Studies show that populations consuming sufficient calcium as Sweden , have fewer cases of colon cancer . Calcium controls cell growth mucous bowel epteliale . When these cells grow at great speed they can be converted into malignant cells ! Calcium is also linked to cancer acids that are produced by the liver and digestive fluid permits them not to cause irritation in the cells of the colon walls . Making enough considered 1200mg / day .

7-A diet rich in antioxidants to fight cancer

There are many claims about the effects of antioxidants against cancer but , to prove they are a combination of vitamin C , E and beta carotene . Fruits and vegetables are the best source of these antioxidants.
Their effect consists in :
Protection of intestinal cells .
To neutralize free radicals that induce cell disorders and DNA
Prevent metabolic deformities that predispose a cell to become cancerous .

8-Meet the seed Lin

Lin seeds contain two potent ingredients , omega 3 fatty acids and fiber , " Lignans " . Both reduce the risk of colon cancer breast cancer he trashed . From this aspect , the seeds are preferable to abandon oil .

9-Drink less alcohol

Alcohol increases the risk of cancer easily colon he trashed related type is more beers ! It contains nitrozamina , a carcinogen that is activated in the intestine. Even tannins contained , wine, coffee and tea promoter constitute a kind of negative , so wine lovers should make carefully if risk of colon cancer , it is best to eat only red grapes .

10-Anti - cancer fruit

-wild blueberries
-Citron ( red )
-Strawberries (preferably organic )
-Eat the right fatsEat more beans


  • 500 g plain flour , plus extra for greasing
  • 4 teaspoons ground ginger
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 250 g treacle, golden syrup or light molasses
  • 75 g light brown sugar
  • 125 g unsalted butter , plus extra for greasing
  • 200 ml milk
  • 1 tablespoon crème fraîche
  • 1 orange
  • 1 tablespoon brandy
  • 2 large free-range eggs

  • strawberries
  • golden rum
  • icing sugar
  • vanilla ice cream slab


Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.
Chicken and Cashews Recipes


1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.


  • 1 kg of powdered sugar
  • 1/2 kg of butter at room temperature
  • 1 kg of maize flour (cornmeal)
  • 7 eggs


First of all, note that the dough comes out better if you use a large copper bowl that, warming up as you knead, helps the dough becomes smooth and creamy.

Preheat the oven to 170°C.Cut the butter into cubes in a container and add the powdered sugar. Cream the butter with the sugar until light and frothy. Add the eggs one at a time while continuing to stir. Finally, add the sifted cornmeal, a handful at a time, while continuing to knead the dough.

Let the dough rest for about 15-20 minutes. Next test the dough: make a relatively large ball (15 cm in diameter) and put it into the oven. If you see that the ballokume stretches too much, becoming very flat, then add another handful of corn meal to the mix. Proceed by forming many small balls of about 15 cm in diameter and placet well spaced on a baking sheet, buttered and floured. Bake for about 30-40 minutes, until golden.

Bananas are infected ?

A few weeks ago a news which is spread in social networks that , bananas and oranges are infected with HIV . This is the latest in internet insanity and as such is even more contagious because , you see different people make "share " alarmed and angry .

A question : you can seriously believe such scenarios ?

This is one of the greatest absurdities that have circulated recently , an urban legend that tells the "flow " of social networks . A banana was corrupted from within and takes it means that the color is simply spoiled by microbes that have it work , to feed as they can. HIV , not breastfeeding and can not live outside the human body . In addition , this virus up only through body fluids , from person to person .

Therefore , be more selective in the information you read or share , please !
Chicken with Sun-Dried Tomato Cream Sauce - Crisp-tender chicken in the most amazing cream sauce ever. It's so good, you'll want to guzzle down the sauce!


  • 8 bone-in, skin-on chicken thighs
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or more, to taste
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup julienned sun dried tomatoes in olive oil, drained
  • 1/4 cup freshly grated Parmesan
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup basil leaves, chiffonade


Preheat oven to 400 degrees F.

Season chicken thighs with salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil.

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.

Serve immediately, garnished with basil, if desired.


  • 1 tbsp. extra-virgin olive oil
  • 4 bone-in skin-on chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tbsp. butter
  • 1/4 c. dry white wine
  • Juice of 1 lemon
  • 2 tbsp. capers
  • 1 lemon, sliced
  • Chopped fresh parsley, for garnish


In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook chicken thighs until golden and no longer pink, 8 minutes per side. Transfer chicken thighs to a plate. Discard half the chicken juices from skillet and reduce heat to low.
To skillet, add garlic, butter, white wine, lemon juice, and capers and bring to a simmer. Add lemon slices and return chicken thighs to skillet. Let chicken simmer in sauce for 5 minutes, then garnish with parsley and serve.
By Dish


  • 4 skinless boneless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 Tablespoon olive oil
  • 1 cup chicken broth (I recommend reduced sodium)
  • 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp)
  • 1/4 cup finely chopped onion
  • 1 Tablespoon chopped cilantro
  • 1/2 teaspoon red pepper flakes1
  • 3 Tablespoons heavy cream2
  • 2 Tablespoons unsalted butter, cubed
  • optional: lime wedges and more cilantro for garnish, steamed asparagus for serving


Preheat oven to 375°F (190°C).

If the chicken breasts are uneven in thickness, pound them down so they're all even. This way all the breasts will cook through similtaneously. Sprinkle each with salt and pepper.

In a large ovenproof skillet, heat the oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set chicken on a plate and cover tightly with foil until step 5.

Remove skillet from heat and add the broth, lime juice, onion, cilantro, and red pepper. Return to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to a boil. Allow to boil gently, uncovered, for 10 minutes or until the liquid is reduced to around 1/4 cup. (During this time you can steam some veggies to have on the side, like asparagus.) Reduce heat to medium-low, then add the cream and butter. Stir until butter has melted.

Add chicken to the sauce and place the skillet in the preheated oven. Bake until the chicken is completely cooked through, about 5-10 minutes.

Serve chicken with sauce spooned on top and any of the listed optional garnishes. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
Recipe for salt-and-pepper chicken with spring quinoa pilaf.


  • 1/4 c. olive oil, divided
  • 8 small bone-in, skin-on chicken this (weighing about 1 1/2 pounds total)
  • Kosher salt
  • Freshly ground pepper
  • 1 c. quinoa, rinsed
  • 2 tbsp. unseasoned rice wine vinegar
  • 4 scallions, sliced
  • 3 radishes, halved and thinly sliced
  • 1/4 c. Fresh basil leaves, torn


Preheat oven to 450 degrees F.

Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Cook skin-side down, in batches, until the skin is golden and crispy, 5 to 7 minutes. Return all of the chicken to the skillet, skin-side up, and transfer skillet to the oven. Roast until the internal temperature of chicken reaches 165 degrees F, 18 to 22 minutes.

Meanwhile, cook quinoa according to package directions. Whisk together vinegar and remaining 2 tablespoons oil in a bowl. Add scallions, radishes, carrot, feta, basil, and quinoa and toss to combine.

Serve chicken over quinoa pilaf.

Chocolate avocado cakeIngredients

For the cake :
  • a little dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
For the frosting :
  • 85g ripe avocado
  • flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate


Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.


  • 2 aubergines
  • 3 cloves of garlic
  • ½ a bunch of fresh basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried chilli flakes
  • olive oil
  • 1 tablespoon baby capers
  • 1 tablespoon red wine vinegar
  • 1 x 400 g tin of plum tomatoes
  • 320 g dried wholewheat spaghetti
  • 50 g pecorino cheese
  • extra virgin olive oil


Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Heat a splash of olive oil in a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally (you may need to do this in batches).

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the spaghetti in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the spaghetti, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the spaghetti to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between your bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

By jamieoliver


  • 2 tablespoons plain flour
  • 100 g fresh, fine breadcrumbs
  • 1 large free-range egg
  • 4 x 120 g higher-welfare pork fillets
  • 300 g udon noodles
  • 1 small carrot
  • ½ an Asian or pointed cabbage
  • low-salt soy sauce
  • vegetable oil
  • mustard
  • 1 fresh red chilli , optional


Put the flour on a large, flat plate, then season. Place the breadcrumbs on another and beat the egg in a shallow bowl.

Bash the pork fillets until 1cm thick. Dip each in the flour, shaking off any excess, then in the egg and lastly coat in the breadcrumbs.

Cook the noodles in a pan of boiling water according to the packet instructions.

Shred the carrot (or very finely slice with a speed-peeler), finely shred the cabbage, then place in a bowl.

Drain and toss through the noodles, then season with soy sauce to taste. Transfer to bowls.

In a large frying pan over a medium heat, add a good lug of oil, heat until sizzling, then add the pork fillets. Cook for 3 to 4 minutes on each side, until golden brown. You will probably have to do this in batches.

Drain on kitchen paper, then slice. Top the noodles with sliced pork and serve immediately with extra soy sauce, mustard and finely chopped chilli (if using).