buzzsitemr

These delicious banana bread brownies can be my favorite way to use ripe bananas, and are made extra moist with the addition of Greek yogurt. They’re topped with finger-licking brown buttercream frosting.

Other must-have recipes for using my ripe bananas are banana cake, banana bran muffins, or this delicious lean banana bread recipe.

• All you need is :

° 4 ripe bananas, mashed.

° 1 tsp pure Vanilla Extract.

° 2 large eggs.

° 1 cup of granulated sugar.

° 1 cup of sour cream.

° 4 tsps soft butter.

° 2 cups all-purpose flour.

° 1 tsp baking soda.

° 1 tsp salt.

+For hazelnut butter icing:

° 2 tsps butter.

° 4 cups powdered sugar.

° 2 teaspoons vanilla extract.

° 1/3 cup of milk

• INSTRUCTIONS :

Step 1:

I preheated the oven to 350 degrees F and spray a jelly dish with cooking spray.

step 2:

I beat the sugar, sour cream, butter and eggs with an electric mixer, add mashed bananas and pure vanilla extract.

Step 3:

Then I added flour, salt and baking soda and mix for more than 2 minutes.

Step 4:

I spread the dough evenly in the pan and bake for 20 to 25 minutes or until golden brown.

Step 5:

During this time I made the brown butter frosting, I heated the butter in a large saucepan over medium heat until it boils.

Step 6:

Then I added powdered sugar, milk and vanilla, whipped together until smooth, and poured it over the hot bars.

credit:allrecipes.com

This dish uses a classic preparation method of protein. It might not sound like much, but it’s a very satisfying dish, especially made with shrimp that’s shell-on. We eat the shrimp shell and all, as to not miss out on any flavor. It’s also a very kid-friendly dinner dish. Serve with lots of rice.

Ingredients

8 cloves garlic, chopped, or more to taste

2 tablespoons tapioca flour

2 tablespoons fish sauce

2 tablespoons light soy sauce

1 tablespoon white sugar

½ teaspoon ground white pepper

¼ cup vegetable oil, divided, or as needed

1 pound whole unpeeled prawns, divided

Directions

Step 1
Combine garlic, tapioca flour, fish sauce, soy sauce, sugar, and white pepper in a bowl; add prawns and toss to coat.

Step 2
Heat 2 tablespoons oil in a heavy skillet over high heat. Add 1/2 of the prawns in single layer; fry until golden brown and crispy, 1 to 2 minutes per side. Repeat with remaining oil and remaining prawns.

credit:allrecipes.com

My grandmother’s recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It’s funny. We nibble on the celery after.

Ingredients

1 (3 pound) whole chicken, giblets removed

salt and black pepper to taste

1 tablespoon onion powder, or to taste

½ cup margarine, divided

1 stalk celery, leaves removed

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C).

Step 2
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.

Step 3
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

credit:allrecipes.com

My Grandmother ‘Nanaw’ Rowan made the most delicious meatloaf in the state. When she passed away, she didn’t leave me her recipe, but she left me the desire to recreate it. I think this is it, in flavor and texture. Don’t let the number of ingredients discourage you. It’s part of the magic in creating a masterpiece!

Ingredients

Brown Sugar Glaze:

½ cup ketchup

¼ cup brown sugar

2 tablespoons cider vinegar

Meatloaf:

cooking spray

1 onion, chopped

½ green bell pepper, chopped

2 cloves garlic, minced

2 large eggs, lightly beaten

1 teaspoon dried thyme

1 teaspoon seasoned salt

½ teaspoon ground black pepper

2 teaspoons prepared mustard

2 teaspoons Worcestershire sauce

½ teaspoon hot pepper sauce

½ cup milk

⅔ cup quick cooking oats

1 pound ground beef

½ pound ground pork

½ pound ground veal

Directions

Step 1
Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.

Step 2
Preheat oven to 350 degrees F (175 degrees C). Spray two 9×5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook’s Note).

Step 3
Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.

Step 4
In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.

Step 5
Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.

Step 6
Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

by: allrecipes.com

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering.

Ingredients

2 large baking potatoes

½ pound lean bacon

¾ cup shredded mild Cheddar cheese

½ cup sour cream

¼ cup milk

2 tablespoons unsalted butter, melted

1 teaspoon dried chives

½ teaspoon salt

½ teaspoon ground black pepper

½ teaspoon garlic powder

¾ cup shredded mild Cheddar cheese

Directions

Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13-inch casserole dish.

Step 2
Poke a few holes into each potato using a toothpick.

Step 3
Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

Step 4
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.

Step 5
Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.

Step 6
Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.