Banana Bars

Have you ever made something that you expect will be pretty good…

and then–to your surprise–find that is waaaaay better than that?

This sweet little Banana Bar is that kind of recipe. I made it and frosted it and set it on the counter, pleased in the assurance that it would be a happy little dessert, for later.

Then…something interesting happened.

I took a bite.

Umm….guys–we’ve stumbled on a banana heaven masterpiece here.

No, I mean it. The kind that you may not want to share unless you’re more mature than I apparently am.

Make it. You’ll see.

Banana Bars

Ingredients:

1/2 cup butter, soft

2 cups sugar

3 large eggs

1 tsp vanilla

2 cups flour

1 tsp baking soda

Frosting:

8 oz Cream Cheese

1/2 butter

4 cups powdered sugar

2 tsp vanilla

Directions:

Preheat  oven to 350. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add in bananas and vanilla. in a small bowl, whisk together flour, baking soda and salt. Stir into creamed mixture. Do not overbeat.

Spread batter into a greased 15×10 baking pan. Bake for 22 minutes. Cool in pan on wire rack.

For frosting:

Beat cream chees and butter until smooth and fluffy. Add powdered sugar and vanilla. Beat until well blended. Spread over cooled bars.

 

Banana Bars
 
:
Ingredients
  • ½ cup butter, soft
  • 2 cups sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • Frosting:
  • 8 oz Cream Cheese
  • ½ butter
  • 4 cups powdered sugar
  • 2 tsp vanilla
Instructions
  1. Preheat oven to 350.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs one at a time.
  4. Add in bananas and vanilla.
  5. In a small bowl, whisk together flour, baking soda and salt.
  6. Stir into creamed mixture. Do not overbeat.
  7. Spread batter into a greased 15x10 baking pan.
  8. Bake for 22 minutes.
  9. Cool in pan on wire rack.
  10. For frosting:
  11. Beat cream chees and butter until smooth and fluffy.
  12. Add powdered sugar and vanilla.
  13. Beat until well blended. Spread over cooled bars.

Egg Nog French Toast

After the holidays, I was surprised to find a perfectly preserved carton of Egg Nog tucked away safely in a back corner of the the refrigerator.

“Well, now,” I thought, “what will we do with this little lovely?” Somehow it seemed blasphemous to even think of drinking it–what with it being mid January and all. Felt wrong somehow.

Didn’t take much time to scoured around and find a nice little recipe for Egg Nog French toast. It would be like sneaking one more covert holiday into the calendar without telling anyone. Hee, hee.

Sounded glorious.

And with a couple of tweaky pinches of sugar and spice–that’s EXACTLY what it was.

Positively glorious.

 

 

Ingredients

8 large eggs
2 cups eggnog
1/4 cup sugar
1 ½ tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla or rum extract
12 slices day old bread
Confectioners’ sugar, optional
Maple syrup

Directions

In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
Cook on a greased hot griddle until golden brown on both sides and cooked through.
Dust with confectioners’ sugar if desired.
Serve with syrup and/or whipped cream.

Egg Nog French Toast
 
:
Ingredients
  • 8 large eggs
  • 2 cups eggnog
  • ¼ cup sugar
  • 1 ½ tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla or rum extract
  • 10 slices day old bread
  • Confectioners' sugar, optional
  • Maple syrup
Instructions
  1. In a bowl, beat eggs, eggnog, sugar, spices and extract; soak bread for a few seconds.
  2. Cook on a greased hot griddle until golden brown on both sides and cooked through.
  3. Dust with confectioners' sugar if desired.
  4. Serve with syrup.

 

Ebelskivers

One of our family’s favorite New Year’s traditions is to make a Danish filled pancake dish called Ebleskievers.

We love to fill them with jam or chocolate chips–for the sweet version…

…or fill them with bacon and scrambled eggs for the savory breakfast!!

Either way–

it’s kind of criminal to only make these lovelies once a year!

ebelskivers-0151

My mother bought the pan when I was a kid in the little Danish town of Solvang, California, but you’ll be happy to know that you can buy these pans almost anywhere–William Sonoma, Walmart, or even on Amazon. Now that’s not so scary, right?

ebelskivers-018

Ingredients:

4 eggs, separated
1 tablespoon sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup melted butter
2 cups milk

Directions:

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with butter and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease  ebelskiver pan with about 1/8 tsp. butter in each well.  Heat pan on medium. Fill depressions with about 1 tablespoon of batter. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.

When cooked on bottom, turn with skewers or two forks. Cook other side. Regrease pan between batches. If desired, dust with powdered sugar. Eat them before anyone catches you in the kitchen. heh, heh, heh.

You won’t be sorry.

Ebelskivers
 
Ingredients
  • 4 eggs, separated
  • 1 tablespoon sugar
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup melted butter
  • 2 cups milk
Instructions
  1. Beat egg yolks; beat in sugar.
  2. Combine dry ingredients.
  3. Add alternately with butter and milk.
  4. Beat egg whites until stiff, but not dry.
  5. Fold into batter.
  6. Grease ebelskiver pan with about ⅛ tsp. butter in each well.
  7. Heat pan on medium.
  8. Fill depressions with about 1 tablespoon of batter.
  9. Add a half teaspoon of jelly, fruit, or chocolate and cover with a bit more batter.
  10. When cooked on bottom, turn with skewers or two forks.
  11. Cook other side.
  12. Regrease pan between batches.
  13. If desired, dust with powdered sugar.

 

Cheesy Potato Egg Bake

Prepare yourselves, my dearies–because this little cheesy, hammy, egg-y, potato-y bit of Heaven is a breakfast dream come true!!

I’m all about anything that is easy and quick to toss together, in the first place. But to know that this is a wholesome, protein-packed day starter is a huge plus. Pretty sure the littles will even eat this one.

And get this–you can throw everything together the night before–if that floats your boat! Just put all the ingredients into the pan, cover it with foil and poof! Ready for the morning. It does take about 40 minutes in the oven, but you know that’s how long it takes to get all those kiddos ready anyway, right? Of course, right.

Oh, one last thing. Four ingredients.

Un-huh. That’s what I said.

Frozen, shredded hash browns…

grated cheese…

and diced ham or cooked, crumbled sausage…

and of course, eggs.

Simple, right?

Yeah. You ow me big.

Amish Cheesy Potato Egg Bake

Ingredients:

4 cups frozen, shredded hash brown potatoes (Don’t use a different kind of potatoes–or it won’t work the same way. )

4 cups– plus a handful for topping–shredded cheese (cheddar, mozzarella, or Swiss-or a mixture of two)

1 cup diced cooked ham, cooked sausage, or cooked and crumbled bacon

7 large eggs

Put frozen, shredded potatoes and shredded cheese in a large bowl.
Add ham and toss to mix thoroughly.
Whirl eggs in the blender with a pinch of salt and pepper.
Pour eggs over the other ingredients and mix well till the egg is distributed evenly.
Pour into a greased 9×13 pyrex baking dish.
Bake for 35 minutes at 350 degrees.
Sprinkle a bit more shredded cheese on top and bake for 5 more minutes.
Allow to settle for about 5 minutes before serving.


Amish Cheesy Potato Egg Bake
 
:
: Breakfast
Ingredients
  • 4 cups frozen SHREDDED hash browns
  • 4 cups shredded cheddar cheese
  • 1 cup diced ham
  • 7 eggs
Instructions
  1. Put frozen, shredded potatoes and shredded cheese in a large bowl.
  2. Add ham and toss to mix thoroughly.
  3. Whirl eggs in the blender with a pinch of salt and pepper.
  4. Pour eggs over the other ingredients and mix well till the egg is distributed evenly.
  5. Pour into a greased 9x13 pyrex baking dish.
  6. Bake for 35 minutes at 350 degrees.
  7. Sprinkle a bit more shredded cheese on top and bake for 5 more minutes.
  8. Allow to settle for about 5 minutes before serving.

 

Evil Fudge Balls

Here’s a sinful little thing that traditionally, we save for Christmas time. But since we have way too many treats and goodies to make in December, I decided to stretch out the bliss. So we’re making these little devils for Valentine’s Day. We should be spreading out the holidays any-who. Don’t you agree?

I never thought I’d share this one–because, well because I’m actually very selfish at heart. Or maybe it’s because I’m certain that when the whole world reads this recipe–there will be an incredible run on the Symphony bar market…and there won’t be enough to go around…for me. Either thing is true.

Ok, ok…I’ll risk it.

This is a pretty darn simple recipe. So get ready for some complete decadence that there is no excuse for. I mean it.

Evil Fudge Balls

Ingredients:

2 lbs. Symphony bar chocolate

8 oz. frozen Cool Whip

Vanilla Wafers–crushed

Directions:

Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl. Cool slightly. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it. Mix on medium speed until well blended.

It will most likely be way too soft to roll,  but if you have a small scoop like mine–you could still do it.  If not, refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.

Drop each fudge ball into a bowl of  crushed Vanilla Wafers and coat thoroughly.

Refrigerate in an air tight container and refrain from telling anyone that you made these. I mean, seriously…they’re worth beating somebody up for.

And you don’t want that somebody to be you.

Trust me on this.

Evil Fudge Balls
 
Ingredients
  • 2 lbs. Symphony bar chocolate
  • 8 oz. frozen Cool Whip
  • Vanilla Wafers–crushed
Instructions
  1. Melt chocolate over a double boiler being careful not to even get one teensy tiny drop of water in the bowl.
  2. Cool slightly.
  3. Spoon the frozen cool whip into a mixing bowl and pour the chocolate over it.
  4. Mix on medium speed until well blended.
  5. Refrigerate for about 1 hour or until the chocolate is firm enough to spoon and roll into balls.
  6. Drop into crushed Vanilla Wafers and coat thoroughly.
  7. Refrigerate in an air tight container