This week’s Cook of the Week is Gracie Durden. Gracie is the 8-year-old daughter of Whitley Clifton and David Durden. She attends Twin City Elementary School and is in Miss Teresa Hatcher’s third grade class. In her spare time, Gracie enjoys spending time with family, ziplining, dancing, gaming, pranking her older brothers and dabbling in her mom’s closet and makeup bag. Her favorite color is blue, she loves animals, and she always loves a good challenge – especially a cooking challenge. Here are three recipes she would like to share. Enjoy!
Mocha Frappe
• 3/4 c. strong brewed coffee
• 1 Tbsp. granulated sugar
• 1/2 c. milk
• 1 Tbsp. chocolate syrup
• Whipped cream (optional)
Pour your brewed, and slightly cooled coffee into an ice mold. Freeze solid, roughly 3 to 4 hours. Place frozen coffee cubes, sugar, milk, and chocolate syrup in a blender. Blend at a medium/high speed for two minutes. Pour into a glass and top off with whipped cream.
Breakfast Banana Splits
• Bananas
• Greek yogurt
• Almond slices
• Granola
• Blueberries
• Raspberries
• Blackberries
• Chocolate chips
Split bananas in half carefully with a knife. Add 1/2 cup Greek yogurt to each. Top with sprinkles of almond slices, granola, chocolate chips and berries.
No Bake Peanut Butter Pie
• Premade graham cracker pie crust
• 3/4 c. peanut butter
• 4 oz. cream cheese softened
• 1 c. confectioners’ sugar
• 8 oz. Cool Whip
Pie Toppings
• 4 oz. Cool Whip
• Salted peanuts
• Chocolate Syrup
In a bowl, combine cream cheese, peanut butter, and confectioners’ sugar. Whip until smooth. Fold in 8 oz. Cool Whip whipped topping and combine well. Pour into pie shell to fill. Top with an additional 4 oz. Cool Whip and smooth to edges. Refrigerate for at least two hours before serving. Top with salted peanuts and chocolate sauce, if desired.
