Peanut Butter Cup Banana Bread

Peanut Butter Cup Banana Bread:

3 cups Flour

2 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

4 very ripe Bananas, mashed

1/2 cup Peanut Butter

1 cup Sour Cream

2 Eggs

1/4 cup Oil

1 cup packed Brown Sugar

1 tsp Vanilla

1 1/2 cups chopped Peanut Butter Cups, or bite sized Peanut Butter Cups

1/2 cup chocolate chips

Preheat oven to 350 F.

In a large bowl, whisk together flour baking soda, salt and cinnamon; set aside.

beat the bananas, peanut butter, sour cream, eggs, oil, brown sugar and vanilla until well blended. Spoon the flour mixture into the banana mixture and beat on low speed until just blended. Stir the peanut butter cups and chocolate chips into the batter.

Divide the better evenly between 2 greased loaf pans. ( Although I like to use parchment paper) Bake for 50 minutes, or until a toothpick inserted into the middle comes out clean. Cool for 10 minutes before removing from pans. Cool completely before slicing.

Optional: My daughter Presley likes to eat the banana bread with butter.

Texas Brownies

Texas Brownies:

2 cups flour

2 cups sugar

1 cup margarine

1 cup brewed coffee or water

1/4 cup cocoa

1/2 cup buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla

 

Combine flour and sugar. In a saucepan combine margarine, coffee and cocoa. Stir and heat to boiling. Pour mixture over flour and sugar. Add milk, eggs baking soda and vanilla. Mix well. Bake in greased cookie sheet at 350 F for 15-20 minutes.

 

Frosting:

1/2 cup margarine

2 tbsp cocoa

1/4 cup milk

3 1/2 cups icing sugar

1 tsp vanilla

 

Bring to boil the margarine, cocoa and milk. Add vanilla and icing sugar(I usually do 1 cup at a time). Stir until smooth. Pour over warm brownies as soon as you take them out of the oven.

Cheeseburger Pie

 Cheeseburger Pie:

2x Double Pie Crust Dough ( recipe link below )

2 lbs ground beef

1 cup diced onions

1/2tsp minced garlic (I like to use the stuff in a jar with oil)

1 can tomato soup

1/2 cup ketchup

1-2 tsp italiano

1 tbsp parsley flakes

salt and pepper to taste

1 can mushrooms,drained (optional)

2 cups shredded marble or mozzarella cheese

For filling: Brown the beef with the diced onions and garlic. Stir in mushrooms, tomato soup and spices. Simmer for at least 5-10 minutes.
Meanwhile, roll out dough for 2 double pie crusts. Put a single crust on the bottom of 2 pie plates. Divide and spread the meat mixture onto the 2 pie crusts. Top generously with shredded cheese of choice. Cover with top pie crust; pinching the edges to seal. Bake at 375 F for at least 30 minutes or until edges are golden brown.

* Add 1/2 a package of diced and fried bacon and sprinkle on top of the shredded cheese to turn it into a BACON CHEESEBURGER PIE!!!

** This meat mixture can easily be doubled to make 4 pies to make use of all the pie dough if you are using the recipe in the link below.
https://countrygal33.blogspot.com/2020/03/never-fail-pie-dough.html?m=1

Fruit Salsa with homemade Cinnamon Chips

Fruit Salsa:

4 kiwi, peeled and diced

1 apple, peeled, cored and diced

1 cup blackberries or raspberries (or both) cut in half

2 cups diced strawberries

1 cup diced pineapple

2 large mangoes or peaches, peeled and diced

1 cup diced grapes

1 tbsp lemon juice

4 tbsp fruit jelly ( I used raspberry)

1 tbsp brown sugar

2 tbsp white sugar

Mix all the fruit together in a large bowl with the lemon juice to prevent browning. In a separate bowl, mix the sugars into the jelly. Add jelly to the fruit. Mix well. Cover and chill in the refrigerator for at least 15 minutes. This is best when made and eaten on the same day because as it sits the fruit gives off a lot of juices and it gets quite runny. However, if I have leftovers I add more fruit into it before I serve it again.

Cinnamon Chips:

8 large flour tortillas

melted butter or margarine

1 cup white sugar

2 tbsp cinnamon

Preheat oven to 350 F. Brush melted butter onto the top side of each flour tortilla. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange on a cookie sheet in a single layer. Bake 8-10 minutes; being careful not to over bake. Allow to cool. Serve with chilled fruit salsa OR Cheesecake Dip(recipe also found in  my blog).

Root Beer Cookies







My nephew Jake liked the finished product!

Chase and niece Hanna were my helpers.

Root Beer Cookies:

1 cup butter/ margarine

2 cups brown sugar

2 eggs

1 cup buttermilk*

1 tsp Root Beer flavour

4 cups flour

1 tsp baking soda

1 tsp salt

 

Icing:

3/4 cup butter/ margarine

3 tbsp water

3 1/2 cups icing sugar

1 1/4 tsp Root Beer Flavour

 

Cream butter and sugar. Mix in eggs. Slowly add buttermilk and then the Root Beer flavour. Sift together: flour, baking soda and salt. Add flour mixture, 1 cup at a time. Cookies may be dropped by spoonful onto greased cookie sheet. But, I prefer to chill cookie batter at least 30 minutes in the refigerator to harden it which allows me to shape cookie dough into 1 - 1 1/2 inch balls with well greased handsand place onto cookie sheet. Flatten just a bit. Bake at 350 F for 8-10 minutes. Cool completely before spreading icing on top. These cookies are a hit with both children and adults.

 

* To make a substitute for buttermilk; simply put 1 tbsp of vinegar OR lemon juice in a 1 cup measuring cup. Fill the rest with milk. Let it sit for a few minutes.



Lemon Bars

Lemon Bars

2 cups flour

1/2 cup icing sugar

2 tbsp cornstarch

1/4 tsp salt

3/4 cup butter

4 eggs, lightly beaten

1 1/2 cups sugar

3 tbsp flour

3/4 cup lemon juice

1/4 cup  milk

 

 

Preheat oven to 350 F. In a bowl combine the 2 cups flour, icing sugar, cornstarch and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into a greased 9 x 13 metal baking pan. Bake 18-20 minutes or until edges are golden.

 

Meanwhile, for filling, in a medium bowl stir together eggs, sugar, 3 tbsp flour, lemon juice and milk. Pour filling over hot crust. Bake for 15-20 minutes more or until center is set. Cool completely. Sift with additional icing sugar. Cut into bars. Cover and store in refrigerator.