BANANA BREAD BARS

From Prego & Mommy Chat

Ingredients:
Banana Bread Bars:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
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 15x10-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.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

MOIST CHOCOLATE CAKE

MOIST CHOCOLATE CAKE

Serves: 10-12 or about 30 cupcakes

Prep Time: 15 Min
Cook Time: 40 Min

Ingredients

CAKE

2 c all purpose flour
2 c sugar
1/4 c hershey's special dark cocoa
1/2 c regular cocoa
2 tsp baking soda
1 tsp salt
2 large eggs
1 c buttermilk
1/2 c melted butter
1/2 c vegetable oil
1 1/2 tsp vanilla extract
1 c boiling water

FROSTING

1/2 c butter

3 Tbsp hershey's special dark cocoa
1/3 c regular cocoa
2 Tbsp cocoa
+1 tsp cocoa
abt. 4 1/2 c powdered sugar
1/3-1/2 c half and half
1 tsp vanilla extract
1 pinch salt
2 Tbsp corn syrup, ligh

Directions

1 - Preheat oven to 300 degrees.  No, this is not a typo. This is a slow bake cake.

2 - Grease and flour one 9x13 or three 8" round cake pans. Use liners if making cupcakes.

3 - Put all the ingredients in a large bowl.

4 - Mix till smooth.

5 - Pour in pan(s).

6 - Bake one 9x13 cake, one hour.  Bake three 8" round cakes, 40 min. Bake cupcakes, 30-35 min.

7 - I have always had trouble with being able to consistently make a creamy chocolate frosting, until I found this tip on the internet... wait for it... melt the butter. lol  So, for the frosting, melt the butter ;

stir in the cocoa's till smooth

add powdered sugar and half&half alternately till smooth.

stir in vanilla, and salt. Add the corn syrup, stir till creamy.

This will frost an eight inch three layer cake, cut recipe in half for 9x13 or cupcakes

CHICKEN TORTILLA SPINACH CASSEROLE

CHICKEN TORTILLA SPINACH CASSEROLE

Ingredients

1 can(s) cream of chicken soup

1 7oz can(s) chopped green chili peppers

1 8oz c sour cream

1/2 c milk

2 1/2 c boneless chicken

1 md bell pepper, chopped

1 lg tomato, chopped (1 cup)

1 1/2 c cheddar cheese or mexican cheese blend

2 bx chopped spinach, unthaw & squeeze out water

8 (6 or 7 in) corn tortillas, cut in bite size pieces

Directions

1 - Preheat oven to 350 degrees

2 - In large bowl, add cream of chicken soup, sour cream, chopped chiles, milk, green pepper, tomato, corn tortilla's, salt & pepper, to taste, 1 cup of cheese, and chopped chicken. The one you buy already baked at the grocery store works good. Stir together and pour on half in a 9X13 pan that has been sprayed with cooking spray. Then layer the spinach over the top of the mixture and add remaining mixture on top of the spinach. I always add more cheese that the recipe calls for.

3 - Bake at 350 degrees for 45 to 50 minutes. Take out and top with remaining cheese and put back in the oven until the cheese melts and the casserole is bubbly.

4 - Makes apprx. 8 servings.

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

NO-BAKE CHOCOLATE PEANUT BUTTER BARS (TOLL HOUSE)

Ingredients


2 cups peanut butter, divided

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar, divided

3 cups graham cracker crumbs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided

Directions


GREASE 13 x 9-inch baking pan.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MELT remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

SLOW COOKER (CROCKPOT) BEEF STROGANOFF

Ingredients


• 2 pounds beef top sirloin steak, cut into thin strips (I used stew meat and cut it up into smaller pieces)

• 3 tablespoons olive oil

• 1 cup water

• 1 envelope (1-1/2 ounces) beef stroganoff seasoning for the slow cooker

• 1 pound sliced baby portobello mushrooms

• 1 small onion, chopped

• 3 tablespoons butter

• 1/4 cup port wine or beef broth (I used beef broth)

• 2 teaspoons ground mustard

• 1 teaspoon sugar

• 1-1/2 cups (12 ounces) sour cream

• Hot cooked egg noodles

• Minced fresh parsley, optional

Directions

• In a large skillet, brown meat in oil. Add water and seasoning mix, stirring to loosen browned bits from pan. Transfer meat and drippings to a 3-qt. slow cooker.

• In the same skillet, saute mushrooms and onion in butter until tender. Combine the wine, mustard and sugar; stir into the mushroom mixture. Add to slow cooker; stir to combine.

• Cover and cook on low for 6-8 hours or until meat is tender. Stir in sour cream. Serve with noodles. Sprinkle with parsley if desired. Yield: 7 servings.

CANDIED PECAN AND CRANBERRY CHEESE BALL

CANDIED PECAN AND CRANBERRY CHEESE BALL

Ingredients


- 1 c dried cranberries, chopped

- 1/4 c frozen orange juice concentrate, thawed

- 16 oz cream cheese, softened to room temp

- 1/4 c confectioners' sugar CARAMELIZED PECANS

- 3/4 c pecans, coarsely chopped

- 1 Tbsp butter

- 2 Tbsp sugar

Directions

1. Chop cranberries in a food processor or blender.

2. Add the cream cheese, OJ and sugar. Blend in the processor till all is creamed together.

3. Place onto a sheet of wax paper and shape in a ball the best you can. Let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder.

4. Directions for candied pecans: Melt butter in a pan on med heat add the pecans and sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn!

5. Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool.

6. When you are ready to eat the cheese ball take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese call till covered. Place cheese ball on a plate and serve!

POTATO BACON SOUP

POTATO BACON SOUP 

Ingredients
6-7 large potatoes, peeled and cut into bite size pieces
1 medium onion, chopped
2 can(s) chicken broth
1 can(s) cream of chicken soup
1 can(s) cream of celery soup
8 oz cream cheese, softened & cubed
1 tsp garlic powder - 1/2 stk unsalted butter
salt & pepper, to taste
1/2 c milk (for thinning, but i never use it. I like thick soup!)
- 1 pkg real bacon bits or cooked crumbled bacon (use the amount you like...we love bacon around here!)
- cheddar cheese, shredded
- green onions

Directions

Cook potatoes & onion in chicken broth along with just enough water to cover potatoes & onions. Cook until tender. (Once tender, I used a potato masher to mash a few to make the soup kinda thick. Don't mash ALL the potatoes because you still want chunks of potato in the soup!).

Add cubes of Cream Cheese.

Remove from heat until cheese is melted.

Return to low/medium heat. Add half the bacon, soups, butter, & spices.

Cook for another 10 or so minutes.

Garnish with shredded cheddar cheese & bacon pieces. I also used a little green onion to garnish.

** I added a small handful of shredded cheddar cheese to the soup when adding the bacon, soups, butter & spices....just because we love the cheddar taste! **** Serve HOT & Enjoy! :)