Archive | March, 2012

Banana Bars with Cream Cheese Frosting

I got this recipe from a close family friend a few years ago.  Our mom’s have known each other for over 30 years and we grew up as neighbors, also becoming the best of friends.  Andrea made these awesome banana bars at one of our little get-togethers and I just had to have the recipe.  She so kindly gave it to me, hopefully it’s not a family secret recipe because I am going to share it with you all!  The recipe calls for a 10×15 pan, but I used a 9×13.  Still tasted great, just a little thicker.  I was also excited to use some beautiful and tasty brown sugar brought all the way from Guyana from my special friend Kristin.  Enjoy!

Banana Bars with Cream Cheese Frosting

2 c. flour

3/4 c. brown sugar

1/2 c. white sugar

1 t. salt

1 t. vanilla

1/2 c. shortening

2 eggs

1/2 c. buttermilk

2 ripe bananas

Combine all and beat for 2 minutes.  Turn into a greased 10×15 jelly roll pan.  Bake at 350 degrees for 30-35 minutes.  Cool before frosting.

Cream Cheese Frosting

3 oz. cream cheese, room temp

1 1/3 c. butter, room temp

1 T. milk

1 t. vanilla

2 c. powdered sugar

Beat all but sugar till creamy.  Stir in sugar until smooth.  Spread over bars.  Enjoy!

Veggie Omelet Cups

I found this recipe in an issue of Martha Stewart Everyday Food.  It called for ham, but I opted for all veggies.  This is an easy, delicious weeknight meal.  And you could easily change up the filling to suit your tastes.  Enjoy!

Veggie Omelet Cups:

4 cups frozen hash browns thawed

4 T butter melted


Preheat oven to 475 degrees.  Spray 4-6 ramekins or a 6 spot large muffin tin.  Mix thawed hash browns and butter in a bowl.  Add in a dash of salt/pepper to taste.  Place 1/4 cup of hash brown mixture into prepared ramekins, firmly pressing into bottom and up sides of each cup.  Bake 15 minutes.

1 T olive oil

1/4 cup chopped red peppers, onions, mushrooms, green peppers, jalapenos, etc…

3/4 C grated cheddar cheese

4-6 large eggs

Meanwhile, in a skillet, saute 1 T olive oil and any chopped veggies or meat you decide to use.  Cook until softened, about 5 minutes.  Divide veggie mix evenly among cups.  Top with 3 T of grated cheddar cheese.  Crack 1 large egg onto the top.  Season with salt/pepper.  Bake until whites are set, 8-10 minutes.  With a small spatula, remove from cups and serve immediately.  Enjoy!

Homemade Soft Pretzels

The last time I made soft pretzels was in home economics class in 7th grade.  I found this recipe in the winter issue of Phyllis Hoffman Celebrate and thought it would be fun to make after church today.  It calls for you to make it in a stand up mixer with a dough hook, but my mom does not have one of those at her house, so I just used a spoon and my hands to kneed it.  They worked well and were very tasty.  Have fun!

Soft Pretzels:

1 1/2 cup warm milk (110 to 115 degrees)

1 T honey

3 t kosher salt, divided

1 package active dry yeast

2 1/2 cups all purpose flour

2 cups bread flour

1/4 cup butter, melted

2 T water

1 egg yolk

In the bowl of a stand mixer, combine milk, honey, 2 t salt and yeast.  Stir to combine.  Allow mix to stand for at least 5 minutes or until mixture begins to foam.  Add all purpose flour, bread flour and butter.  Using the dough hook attachment, mix on low speed until combined.  Increase speed to medium and mix until dough pulls away from sides of the bowl, about 4-5 minutes.  Cover bowl with plastic wrap or towel and place in a warm place.  Let stand until doubled in size, about 1 hour.  Preheat oven to 450 degrees.  Spray 2 baking sheets with cooking spray.  Turn dough out onto a lightly floured work surface.  Divide into about 16 equal portions.  Roll each into a 12″ rope.  Shape into a pretzel shape (or any shape you like) and place on prepared baking sheet.  In a small bowl, whisk together egg yolk and water.  Using a pastry brush, coat pretzels with egg mixture and sprinkle with remaining salt.  Bake for 12-15 minutes, or until a deep golden brown.  Remove and enjoy!

Sweet & Spicy Ham & Turkey Sliders

I found this recipe in the winter issue of Phyllis Hoffman Celebrate.  It’s been snowing here all day and I was craving something warm and comforting tonight.  I loved these, they really hit the spot.  They were super easy to make and would be great for a super bowl party or appetizer party.  Enjoy!

Sweet & Spicy Ham & Turkey Sliders

2 (12 piece) packages Hawaiian rolls

1/2 cup butter

2 T sliced green onions

2 T seeded and chopped jalapeno peppers

2 T deli mustard

1 t sugar

1 t Worcestershire sauce

3/4 lb thinly sliced deli turkey

3/4 lb thinly sliced deli ham

6 slices provolone cheese (or Velveeta, which is what I used)

Preheat oven to 350 degrees.  Without separating, slice rolls horizontally.  Set aside.  In a small saucepan, combine butter, jalapeno peppers, mustard, sugar and Worcestershire sauce.  Cook over medium heat for 5 to 8 minutes, until butter is melted.  Brush melted butter mixture on both sides of the rolls.  Layer ham, turkey and cheese on rolls.  Add some of the sliced green onions.  Close rolls.  Brush tops with extra butter mixture.  Wrap rolls in tinfoil.  Bake for 15 minutes or until cheese is melted.

Addison {3 Year Session}

I had the pleasure of taking Addi’s 3 year pictures today.  Mom actually wanted some pictures of her two kids together and we got a few of those too.  But I am going to post each part separately.  I have been friends with Mom since middle school, and we make sure to see each other at least once per month.  Thanks for letting me play with you all this morning.  Enjoy!