BANANA PUDDING BROWNIES

 

Ingredients:

• 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature
• 1¾ cups granulated sugar
• 3 large eggs
• 2½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mashed overripe bananas
• 1 can (14 ounces) sweetened condensed milk
• 1 tub (8 ounces) whipped cream, for that glorious topping

Optional:

• Dark chocolate chips for a deeper, richer flavor
• ½ cup sour cream for added moistness
• Chopped nuts or additional chocolate chips for an extra crunch

Instructions:

Preheat and Prep: First thing’s first, set your oven to 350°F (175°C). Grease a 9×13 inch baking pan and dust it lightly with flour. This ensures that your brownies slide right out, like a dream!
Butter & Sugar Symphony: Take a large mixing bowl and blend together your melted butter and granulated sugar. Ah, the sweet alchemy of butter and sugar! It should look light and fluffy when you’re done.
Egg-cellent Addition: Crack the eggs into the bowl one at a time, mixing well after each one. This ensures even distribution, making your brownies uniformly tender.

Banana Mashup: Now, fold in your mashed bananas. The riper they are, the more flavor and natural sweetness they’ll bring to your brownies.
Dry Ingredients Meet Wet: In another bowl, sift together your all-purpose flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to your wet mix. Gentle mixing is key here; we don’t want to overwork the batter.
Milk It: Time to pour in that luscious sweetened condensed milk! This is the secret ingredient that makes these brownies irresistibly moist and rich.
Into the Pan: Pour your batter into the prepped baking pan and smooth it out evenly.
Baking Time: Pop it into your preheated oven for 30-35 minutes. You’ll know it’s ready when a toothpick inserted in the middle comes out clean. Allow it to cool completely because we have one more step.

Creamy Finish: Spread a generous layer of whipped cream on top of your cooled brownies. This adds a light, airy contrast to the dense brownies, making each bite a heavenly experience.
Quick Tips:
Choose Ripe Bananas: The riper, the better for maximum flavor and sweetness.
Butter Temperature: Make sure your melted butter is cooled to room temperature to prevent cooking the eggs prematurely.
No Overmixing: Mix your batter just until combined to avoid tough brownies.
Customize with Extras: Dark chocolate chips, chopped nuts, or a half-cup of sour cream can personalize your batch.
Prep Your Pan: A well-greased and floured pan ensures brownies will slide out effortlessly.
Test for Doneness: A toothpick inserted in the middle should come out clean. Don’t overbake!
Cool Completely: Wait until the brownies are fully cooled before adding the whipped cream topping.
Whipped Cream: Use an airy whipped cream to add a delightful contrast to the dense, moist brownies.
Storage: These brownies keep well, making them a great make-ahead option.
Serving Ideas: They’re versatile enough for casual get-togethers, birthdays, or even holiday gatherings.
Happy baking, my friends! 🍌🍫👩‍🍳

MEXICAN TACO LASAGNA

 

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 1/4 cup water
• 1 can Ro*Tel diced tomatoes with chiles, drained
• 1 can Nacho Cheese Soup
• 1/4 cup sour cream
• 1 cup grated cheddar
• 12 8-inch soft tortillas
• guacamole, cilantro, sour cream for topping, as desired

How To Make Mexican Taco Lasagna

Preheat oven to 350 degrees. Spray a 9×9 baking dish with non-stick spray.
Add the beef to a large skillet over medium heat and crumble as it cooks. Drain grease when cooked through.
Add the taco seasoning and water to the skillet and cook for 2 minutes.
Dump the tomatoes, cheese soup, and sour cream into a medium mixing bowl. Stir in the cooked meat.
Place 3 tortillas in the bottom of the prepared baking dish. Top with 1/3 of the meat mixture.
Repeat layers, ending with a layer of tortillas on the top. Sprinkle the cheese over the top.
Bake for 20 minutes or until hot and melty.
Serve sprinkled with chopped cilantro, guacamole, and extra sour cream, as desired

Taco Stuffed Bell Peppers

 

Ingredients

• 4 medium green peppers, halved
• 1.5 lb ground beef, browned
• 1 packet taco seasoning mix, or seeking good eats homemade taco seasoning recipe
• 3/4 cup water
• 1-1/2 cup cheddar cheese
• 1 cup sour cream
• 1/2 cup salsa

Instructions

Preheat oven to 350° F. Wash peppers then slice lengthwise in half through the middle and remove seeds. Place in a casserole dish with 1/4 cups water. Cover and microwave 7 to 10 minutes, or until peppers are soft. Check periodically for doneness.
In the meantime, brown the ground beef until cooked through. Add the taco seasoning and water and cook according to recipe or packet instructions. After the meat is cooked, mix in sour cream, salsa, and 1 cup of the cheddar cheese.
Spray a 13 x 9 baking dish with nonstick spray. Place cooked peppers inside dish and generously stuff with meat and cheese mixture. Top with remaining cheese. Bake 350 ° F for 20-30 minutes until peppers are heated through and cheese is melted. Serve with your favorite taco ingredients and a side of salsa. Enjoy!

Stuffed Pepper Soup

 

Ingredients

• 1/2 lb Italian sausage
• 1/2 lb lean ground beef
• 1 small finely chopped onion
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 cloves garlic, chopped
• 4 c low sodium beef broth
• 2 cups low sodium chicken or vegetable broth
• 1 can (14.5 oz) salsa tomatoes
• 3/4 cup raw rice (I use jasmine)
• kosher salt and fresh ground black pepper

How To Make Stuffed Pepper Soup

In a pot or casserole over medium heat, brown the Italian sausage and ground beef; separating as you go.
In the middle of browning, add onions and peppers; stirring several times. During the last minute of browning, reduce heat to medium-low and add chopped garlic, stirring constantly. Drain the excess fat.
Add the beef broth, chicken broth and tomatoes to the salsa and simmer. Simmer for 15 minutes or until the peppers begin to soften.
Add the rice and coat well. Cover and cook for 5-7 minutes or until the rice is tender. For best results, serve quickly. Season with kosher salt and freshly ground black pepper to taste.

Pumpkin Pie Fudge

 

Ingredients

• 1/4 cup pure pumpkin puree not pie filling
• 1 can sweetened condensed milk 14 oz.
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter cut
• 24 oz. white chocolate chips

Instructions

Line an 8×8 pan with parchment paper. You can also line it with foil, then spray the foil with non-stick cooking spray.
Add the pumpkin, spice, vanilla, and condensed milk to a medium saucepan then stir to combine. Over low-medium heat, bring just to a boil while you are constantly stirring. This will take about 5 minutes. Remove from heat and then stir in the white chocolate chips and butter until the mixture is completely melted, smooth and creamy.
Once you have your smooth and creamy mixture, pour it into the prepared pan and spread. Cover and refrigerate overnight or until the fudge is completely set. You can also freeze it in an airtight container for 2 hours, which is my preference.
Once the fudge is set, use the parchment or foil to lift it out of the pan. Using a sharp knife, cut the fudge into 1-inch squares. *see notes

Delicious Beetroot and Lemon Juice Cleans Colon Waste and Loses Weight

 

Ingredients:

2 medium-sized beetroots
1 lemon
Water

Method:

Wash and Peel the Beetroots: Start by washing and peeling the beetroots to remove any dirt or debris. Cut them into small, manageable pieces.
Prepare the Lemon: Roll the lemon on a hard surface, applying slight pressure. This will make it easier to extract the juice. Cut the lemon in half and remove the seeds.
Blend It All: Place the beetroot pieces and lemon halves (without seeds) in a blender. Add a cup of water to facilitate blending.
Blend Until Smooth: Blend the ingredients until you achieve a smooth, vibrant-colored juice. If the consistency is too thick, you can add more water.
Strain (Optional): If you prefer a clearer juice, strain the mixture through a fine sieve or cheesecloth.

How to Incorporate the Cleanse:

Timing: It’s generally recommended to consume this cleanse in the morning on an empty stomach or at least 30 minutes before a meal.
Frequency: You can enjoy this cleanse 2-3 times a week or as desired. It’s essential to listen to your body and not overdo it.

Benefits of the Beetroot and Lemon Cleanse:
Colon Cleansing: Both beetroot and lemon have natural cleansing properties that help flush toxins and waste from the colon, promoting digestive health.
Weight Loss Aid: The fiber in beetroot promotes a feeling of fullness, reducing overall calorie intake. Lemon’s diuretic effect can help shed excess water weight.
Nutrient Boost: This cleanse is rich in vitamins and antioxidants, providing essential nutrients for overall health.
Improved Digestion: The combination of these ingredients supports better digestion by stimulating the production of digestive enzymes.
Enhanced Immunity: The vitamin C content in lemon strengthens the immune system, helping your body fight off illnesses.

Important Considerations:

Allergies: Be mindful of any allergies you may have to beetroot or lemon.
Stomach Sensitivity: Some individuals may experience stomach discomfort if they consume beetroot juice on an empty stomach. If this happens, try diluting the juice with more water.
Hydration: Ensure you stay adequately hydrated throughout the day, as both beetroot and lemon can have mild diuretic effects.

In Conclusion:

The beetroot and lemon juice cleanse is a delightful and refreshing way to support your colon health and aid in weight loss. It’s important to remember that while this cleanse can be a valuable addition to your routine, it should complement a balanced diet and overall healthy lifestyle. As always, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions or concerns. Enjoy this vibrant juice and embark on your journey towards a healthier you!

CREAM CHEESE COOKIES

 

INGREDIENTS

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• Powdered sugar, for dusting

How To Make Cream Cheese Cookies

Preheat oven to 375°F and line a baking sheet with parchment paper.
In a large bowl, cream the butter and cream cheese with an electric mixer.
Add sugar and beat 1 minute. Add egg and vanilla and mix until combined.
In three additions, add baking powder, flour, and salt, and mix to combine.
Cover dough and chill 1 hour.
Once chilled, dust hands with flour and roll dough into balls between 1-2 inches.
Set out on prepared baking sheet 2-inches apart and flatten gently with your fingers.
Bake 9-11 minutes. The top should remain pale while the bottoms should be golden.
Transfer to a wire rack to cool, then dust with powdered sugar to serve. Enjoy!