BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

THE BEST CHEWY OATMEAL RAISIN COOKIE

THE BEST CHEWY OATMEAL RAISIN COOKIE

From Lucy Reid (passed along by Dale McClure)

Original Source: The Girl Who Ate Everything

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes

 2 cups all-purpose flour

 ½ teaspoon baking soda

 ½ teaspoon salt

 ¾ cup unsalted butter, melted (1 ½ sticks)

 1 cup packed brown sugar

 ½ cup white sugar

 1 tsp. cinnamon

 1 Tablespoon pure vanilla extract

 1 egg

 1 egg yolk

 1 ½ cup old fashioned oats

 1 heaping cup raisins

 ½ cup chopped walnuts or pecans (optional)

 Preheat the oven to 325 degrees. Line cookie sheets with parchment paper.

 Melt butter and let cool slightly.

 Mix flour, baking soda and salt; set aside.

 In a medium bowl, cream together the melted butter, brown sugar and white sugar until

well blended. Beat in the cinnamon, vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. 

Mix in the flour mixture until just blended. 

Add the oats, nuts, and raisins - mix until just blended.

Place ¼ cup balls of dough onto parchment line cookie sheet and bake for 14-16 minutes. 

Do not overbake. (I’m at sea level so if you aren’t you may need longer.)

The edges should look brown and the center still slightly soft. Let the cookies rest

on the cookie sheet for a couple of minutes before transferring to a cooling rack.

Make sure when you measure your flour that you don't pack it into the measuring cups. Spoon the flour into your measuring cup. This can make the difference between a fluffy and a chewy cookie.

If you make smaller cookie; bake less time.

HOT FUDGE SAUCE

HOT FUDGE SAUCE

From Lucy Reid (Grandma Stevenson)

1/2 cup butter
4 squares bitter chocolate
3 cups sugar
1/2 t. salt
1 large can evaporated milk 

Melt butter over low heat.  Add chocolate and melt.

Add sugar gradually, stirring continuously.  Add salt.

Slowly stir in milk.

Continue to stir until all the sugar has dissolved.

Makes 1 quart.  May be kept for weeks in the refrigerator.

BUTTERSCOTCH SAUCE

BUTTERSCOTCH SAUCE

From Lucy Reid (Grandma Stevenson)

2 cups brown sugar
1/2 cup canned milk
1/4 t. salt
1/3 cup light corn syrup
1/3 cup butter

Combine all and bring to a boil, stirring all the time.

Cook rapidly for 3 minutes or to 220 degrees on a thermometer.

Makes 2 cups.

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.