While browsing for great recipes I came across this one and I couldn’t resist. The person that had the recipe has to say this
” But what takes these bars to the next level and beyond is the brown butter frosting. I can’t really explain it, but this combination just works. More than works, actually. It’s like peanut butter and jelly, simply made for each other. Got me?
Please note, my description did, in no way, do these bars justice. You’ll just have to make them to see for yourself. Waistline, be warned .”about it
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
Brown Butter Frosting:
1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk
1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
I saw this recipe and looks yummy and who doesnt love cinnamon rolls.
Bundt pan, greased
12-18 Rhodes frozen rolls
1/4 cup sugar
1/4 cup brown sugar
3/4 tsp. cinnamon
Grease Bundt pan and add frozen rolls.
Add: 1/4 cup sugar, 1/4 cup brown sugar, and 3/4 tsp. cinnamon. Mix & sprinkle over frozen rolls.
I added a handful of chopped nuts~optional. Let rise.
Bake for approx. 20 minutes.
As soon as it is out of the oven, turn upside down on a plate.
** For frosting mix together:
4 cups powdered sugar, 1 stick of butter, 1 tsp. vanilla & enough milk to desired consistency.
**You can half this because you will have some left over for the next batch! Just freeze it!
Drizzle (pour!) over top while still warm.
** This part of the recipe I didnt like with all that sugar….eeks, 4 cups of sugar….lordy. Instead of making that sweet thick frosting I would make a orange glaze…wouldn’t you.
apple pie filling:
2 green apples (abut 2 heaping cups), peeled and diced
1 lemon, juiced
1/3 cup granulated sugar
3 1/2 tablespoons instant tapioca pearls
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/8 teaspoon salt
1 egg, lightly beaten
16 egg roll wrappers
sweetened cardamom whipped cream:
3/4 cup heavy cream
1/4 cup superfine sugar (granulated is fine)
2 teaspoons vanilla extract
½ teaspoon ground cardamom
1. Preheat oven to 375°F.
2. Place filling ingredients into a mixing bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.
3. Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
4. Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
5. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
6. Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
7. Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. Serve immediately with sweet cardamom whipped cream (recipe follows).
8. sweet cardamom whipped cream: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and cardamom and continue to whip until medium to stiff peaks form. Serve with baked apple pie egg rolls.
I love summer salads …dont you.??. Especially when they have fruit in them like strawberries combined with cream cheese and whipped cream. Who could resist this refreshing salad.
12 oz. whipped topping
1 small package of cheesecake pudding (powder)
3 (6 oz) strawberry yogurts (I use Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.
Dessert anyone….?? Time for dessert and I picked some of my faves from my favorite site “Betty Crocker”. I love that site becaus I love the format the recipes are written and the pictures are so mouth watering.
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 can (16 oz) creamy chocolate ready-to-spread frosting
1 bag (12 oz) white vanilla baking chips (2 cups)
1 can (16 oz) creamy vanilla ready-to-spread frosting
2 drops red food color
1/2 cup finely crushed peppermint candy
2 milk chocolate candy bars (1.55 oz each), chopped
1 Line 13×9-inch pan with foil so foil extends over sides of pan; lightly butter foil. In 3-quart saucepan, melt chocolate chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in chocolate frosting. Spread in pan. Refrigerate 20 minutes.
2 Meanwhile, in 3-quart saucepan, melt vanilla baking chips over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla frosting and food color until well blended. Fold in crushed peppermint candy.
3 Spread carefully over chilled chocolate layer. Sprinkle chopped candy bars over top; press in lightly. Refrigerate just until set, about 1 hour.
4 As soon as fudge is set, use foil to lift fudge from pan; remove foil. Cut into 13 rows by 9 rows. Store at room temperature
When I saw this recipe I couldn’t save it to my recipe box fast enough. Fist of all of I absolutely love sweet and sour dishes; chicken, pork, shrimp. As a double bonus it’s baked not fried. The only part that is fried is the fried rice but I live with it….so would my mouth.
The chicken coating:
3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
The sweet and sour sauce:
3/4 cup sugar
4 tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion 🙂