Banana Bread Bars with Browned Butter Frosting

If you follow Triedandtruemoms on Instagram then maybe you’ve already tried this recipe. It is so amazing, and I don’t even really like banana bread but this combo of browned butter frosting is so dang good. I’ve made it so much I need to post it so I can stop looking for it every time I want to make it.

It’s the perfect fall dessert, perfect for sharing, perfect for taking it to a party, perfect for kids after school snack…it really is just pretty perfect.

1 1/2 cup sugar
1 cup sour cream
1/2 cup butter, softened
2 eggs
1 3/4 C smashed bananas
2 tsp vanilla
2 C flour
1 tsp baking soda
3/4 tsp salt

Beat sugar, sour cream, butter, eggs…add bananas, vanilla, mix last ingredients for 1 minute. Bake 350 in jellyroll pan for 27 minutes.

Frosting:

1 C butter
8 C powdered sugar
6 TBL milk
3 tsp Vanilla

Melt butter in saucepan until golden brown. Remove from heat, beat with remaining. Spread on top! Enjoy!!

Canned Tomato Salsa-SueEllen

This is such an easy salsa to make!

Instructions:
-2 28 oz can of whole peeled tomatoes
-1/2 large white onion
-1/2 bunch of cilantro
-2 juiced limes
3-4 cloves of garlic
1 1/2 T salt

This makes over a gallon of salsa, a half recipe is a perfect fit for my vitamix.

For the vitamix I add tomatoes whole with juice, top with cilantro leaves (no stems), but no need to chop leaves, simply quarter the onions and jalepenos ( I remove most of the seeds), and add everything else. Blend on 6 for about 30 second and you’re done! It gets a little hotter as it sits. I keep it in the fridge and I hear it lasts up to 2 weeks but ours is always gone by then.

Fast Rustic Bread

Ingredients:

-3 cups bread flour
-1/4 tsp yeast
-2 tsp salt
1 1/2 cups HOT water (if doing overnight, use cold water, let rest on counter 8-24hrs)

INSTRUCTIONS:

1. Combine flour, yeast, water and salt in large bowl.
2. Cover with plastic wrap and let stand at room temperature for 3 hrs.
3. After 3 hours dough will become puffy and dotted with bubbles.
4. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using scraper fold ought over 10-12 ties and share into a rough ball.
5. Place in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 30 minutes while you preheat oven with Dutch pan in it. 450 F
6. When preheated lift the parchment paper and dough from the bowl and place gently into the hot pot (parchment paper goes in the pot as well)
7. Cover and bake for 30 minutes.
8. After 30 minutes, remove lid and parchment paper. Return uncovered to oven and bake 10-15 more minutes. Let it cool at least 15 minutes before slicing.

FOR ROLLS:

Fold over with more flour about 10x
Cut into 8 sections, shape into balls ugly seam side down
Place on parchment and cover with towel 30 minutes and preheat 450
They will puff up but don’t double in size
Bake 25 min.

Salmon Salad-Wildflower chopped salad

We LOVE LOVE salmon and have it often up here in Alaska. We prefer to bake it at first and then we eat this salad for left overs. It gets eaten by all every time…family favorite for sure!

Base:
Arugula shredded

Toppings:
Cooked Salmon
Couscous/Quinoa/Rice
Freeze dried corn
Cranberries
Feta
Sunflower Seeds
Red Bell Pepper (I prefer uncooked)

Dressing:
Blend
1 cup Basil Leaves
1/3 Olive Oil
1/3 Mayo (I prefer plain greek yogurt)
2 tsp sugar
1 1/2 TBSP red wine vinegar
1/2-1 tsp salt

Instructions: Go to town on that arugula with scissors/pizza cutter. Mix ingredients to your liking (a little of this and a little of that). I put a little dressing on top at first and then have it available for others to put more on themselves.

Avocado Grilled Cheese-Roth Cheese

This has been our new favorite lately! So so easy and a spin on a regular grilled cheese sandwich (and you get to sneak in some greens!

Ingredients:

1 avocado
2 cups baby spinach
1/4 fresh basil
1 garlic clove, optional
2 tablespoons olive oil
salt and pepper to tast
1 wedge Honey gouda shredded (I’ve used regular gouda and smoked gouda and they’ve been great)
**I haven’t found honey gouda, so I have put Mikes Hot Honey on the sandwiches in between the spinach mixture and cheese. It tastes amazing!
2 tablespoons unsalted butter
4 slices sourdough bread

**for my family we double the recipe

INSTRUCTIONS:

Pulse avocado, spinach, basil and garlic in the bowl of a food processor; season with salt and pepper to taste. While the food processor is running, stream the olive oil slowly until emulsified, keeping the mixture slightly chunky.

Place the slices of bread on cutting board. Add the avocado mixture evenly between two slices. Add the Hot Honey gouda cheese on top of avocado mixture.

Heat large skillet, panini press, toaster over and cook your sandwiches until golden brown!

Carrot Cake with Gingersnap Crunch

I haven’t made this cake yet because my friend always makes it for Easter so I’ve never had a need to, but it’s recipe to keep and not forget. It is AHHMMAAZZING!! Like so good you won’t ever want to make other Easter cake again!

Here’s the link

Simmer and Slice

Go-To Dinner Rolls

It’s funny to me when people post things like my go-to…I have some of those also but these rolls…they are the bomb! I’ve made lion house which I love, but my family loves these ones a little more. I’ve made these for dinners and they are so tasty, soft, fluffy…the perfect roll.

Recipe: Homegrown Traditions
Over at Homegrown Traditions she also uses this recipe for her cinnamon rolls. I’ll post how to do that as well. She has made them and refrigerated them and baked them the next morning. I’ve only tried that once with the cinnamon rolls and they were great, however I don’t think I brought them all the way to room temp so when I baked them the middle ones in the pan didn’t cook all the way so make sure you do that to avoid the same thing.

GO-TO DINNER ROLLS
Pin Recipe
Servings: 36 rolls
INGREDIENTS
1 cup butter melted & slightly cooled
2 cups warm water
2 Tbs dry, active yeast
1/2 cup sugar
2 eggs
1 tsp salt
1 tsp baking powder
6 1/2 cups all-purpose flour
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll each half into a large circle, using extra flour as needed. Slice each half into 16 equal slices. Roll each piece starting at the large end. Place on a greased or silicone mat-lined cookie sheet. Let rise an additional 30 minutes.
Bake at 400 degrees for 12 minutes.
Rub a cold stick of butter over warm rolls when they come out of the oven, if desired.
NOTES
* Make sure your yeast is fresh (I store mine in the freezer).
* To make whole-wheat dinner rolls, sub out half of the all-purpose flour with whole-wheat flour.

CINNAMON ROLL ADAPTATION

Filling
8 Tbs butter softened
1 cup brown sugar
2 tsp cinnamon
Frosting
1 stick butter (8 Tbs) softened
1 block cream cheese (8 oz) softened
3 cups powdered sugar
1 tsp vanilla
pinch salt
INSTRUCTIONS
Combine butter, water, yeast and sugar. Mix gently and let sit 3-5 minutes until bubbly.
Add eggs, salt, baking powder and 2 cups flour. Mix well. Add remaining 4 1/2 cups flour and mix until combined.
Cover bowl with plastic wrap sprayed with nonstick spray and let rise about 1 hour, or until doubled in size.
Divide dough in half and roll one half into a long rectangle (about 20″ x 10″).
Combine 1/2 cup brown sugar and 1 tsp cinnamon in a bowl.
Spread 4 Tbs of softened butter over the rectangle of dough. Sprinkle with the brown sugar mixture.
Roll the dough up longwise to form a log.
Using flavorless/cinnamon floss or fishing line or string, slide the floss under the log to the middle. Pull up both ends of the floss until they cross each other, cutting the log in half. Cut each of those halfs in half. Then cut each section into thirds, making 12 pieces.
Place rolls in a greased 9×13″ baking dish. Roll out your other half of the dough and repeat the process to make another pan of cinnamon rolls. Cover and let rise 30 minutes.
Bake at 400 degrees for about 12 minutes, until golden brown on top.
Add all frosting ingredients into a bowl. Beat together until smooth and creamy.
Frost cinnamon rolls after they’ve cooled for about 10 minutes.

NOTES
To make rolls the night before, complete instructions through placing them in the greased baking dish. Then cover the dish and place in the refrigerator. In the morning, pull your baking dish out of the refrigerator when you turn the oven on. Once the oven is preheated, your rolls should be warmed enough to go right in the oven and bake as directed! You’ll likely need to add 3-5 minutes to the baking time, but just watch for golden brown tops.
You can also make the frosting in advance, but it will harden in the refrigerator overnight, so pull it out at the same time you get the rolls out so that it can soften up while they’re cooking.

Easy Quiche

I had a Galantine’s brunch this past February and made this quiche for the first time and it was the perfect savory dish to accompany all of the sweet treats we had. It was more of a crowd pleaser than I thought and I was asked for the recipe by more than one person. I don’t want to forget it so I have to post it.

The Website I got it from has some great information on making quiches so I’m just going to post the link. But definitely if you are looking to cook to impress go here and make it. Don’t be scared to make it either, a quiche sounds more intimidating than it really is.

I chose to use onion, ham, and spinach. Great combo! Enjoy!

Craving Home Cooked

Beef and Broccoli

We are big fans of beef and broccoli and this is a delicious, easy recipe. It’s always gobbled up and there are never any leftovers.

1 1/2 pounds flank steak thinly sliced against the grain
1 tablespoon oyster sauce
1 tablespoon corn starch
1 tablespoon Water
1/4 teaspoon baking soda
3 cups broccoli florets
1 tablespoon canola oil

For The Sauce:
1/4 cup soy sauce low sodium
1 tablespoon brown sugar
1 tablespoon oyster sauce
6 cloves garlic minced
1 tablespoon fresh ginger grated
1 tablespoon toasted sesame oil
1/2 cup beef broth
2 teaspoon cornstarch
Instructions
Slice the flank steak thinly against the grain. in a large bowl, whisk together the 1 tablespoon of oyster sauce, 1 tablespoon corn starch, 1 tablespoon water and 1/4 teaspoon baking soda. Add the sliced meat and toss to fully coat, set aside.

Whisk together the ingredients for the sauce, set aside.
Heat a large skillet over medium high heat. Add 1 tablespoon canola oil (or oil of choice). When oil is hot, add the flank steak. You may need to work in batches to avoid crowding the pan. Cook until beef is browned on the bottom, about two minutes. Stir and continue cooking until beef is browned, 2-3 more minutes.
Add broccoli and sauce to pan, stir to coat everything, and cover. Allow to cook until broccoli is bright green crisp-tender, about 3 minutes.
Remove from heat, stir again to coat in sauce and serve.
Notes
If you don’t have oyster sauce, you can sub 1 tablespoon soy sauce + 1 tablespoon brown sugar. It won’t have quite as much umami flavor, but will do in a pinch.
Be sure to cut flank steak AGAINST the grain. See which direction the muscle fibers are running, then slice across it.
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

Recipe: Fox and Briar

No Churn Key Lime Ice Cream

My little Rocco just turned 7 and he asked for something lemony or limey so we made this lime ice-cream and it was so delightful! Even Ernie who is a chocolate fan really liked it. And it’s super easy and it’s ice-cream you don’t have to have an ice-cream maker to make!! WIN WIN WIN!!! I probably only had it in the freezer for about 4 hours.

Ingredients
2 cups heavy cream
1 14 oz can sweetened condensed milk
1/2 cup fresh key lime juice
2 tsp key lime zest

For the graham cracker crust:
3 graham cracker sheets
1/2 TBS sugar
2 TBS melted butter

Instructions
Preheat your oven to 350 degrees.
Grind your graham crackers to make a fine crumb. Mix them with your butter and sugar and pack into the bottom of a 8×8 baking pan and place in oven and bake for 10 minutes.
Pour heavy cream into a large mixing bowl and whip over high speed until stiff peaks form (about 12-15 minutes).
Combine your sweetened condensed milk, lime juice and lime zest in a large bowl.
Pour your whipped cream on top of your condensed milk mixture and fold together till thoroughly mixed.
Pour 1/3 of your ice cream into a 3 qt container. Scoop about 1/4 cup of your pie crust and sprinkle over the ice cream. Repeat with another 1/3 of your ice cream and another 1/4 cup of pie crust. And the final bit of ice cream and pie crust.
Cover tightly and place in your freezer for at least 6 hours, up to overnight.

Recipe from: Like Mother Like Daughter