Recipes & Recipes

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

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 immediately.

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). 

Instructions

1. Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.

2. Pour peanut butter mixture into a 9 x 13 pan.

3. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.

4. Refrigerate bars for one hour. Cut while bars are still cool. Enjoy 

Directions:

Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9″ round pans. Bake for approximately 55 minutes.

SWEET POTATO MIXTURE

3 cups mashed sweet potatoes (can use canned to save time, just drain)

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

2 eggs (well beaten)

1/2 cup butter, melted (1/2 cup)

Directions:

1. Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

2. Preheat oven to 350 degrees.

3. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly.

4. Pour mixture into buttered baking dish.

5. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

6. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

Instructions:

Spray the inside of a 3-5 quart slow

cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.

In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low for 30 minutes longer.