So simple - I can't believe I didn't think of how to make these sooner?!
Ingredients:
Russet potatoes
butter
bacon crumbles
shredded cheddar cheese
green onion
Preheat oven to 400 degrees
Cut potato into 1/4" slices. Brush both sides of potato slices with butter; place them on an
ungreased cookie sheet. Bake in the oven for 30-40 minutes or until lightly browned on both sides, turning once.
When potatoes are ready, top with bacon crumbles, shredded cheddar cheese, & green onion; continue baking until the cheese has melted! Can add a dollop of sour cream also - YUM!
MINI CORN DOG BITES
How fun to make this with your kids or to just bring out the kid in you!!
Mix up an 8.5oz box of corn muffin mix, divide batter into the
Mini-Muffin Pan and add hot dog slices. Bake for 10-12 minutes at 375°.
Enjoy this fun way to serve corn dogs with "flair!"
Banana Bread Brownies
Ingredients:
1-1/2 c. sugar
1 c. sour cream
1/2 c. butter, softened
2 eggs
1-3/4 (3 or 4) ripe bananas, mashed
2 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)
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).
Yield: 2 dozen large bars
