Banana Bars with Cream Cheese Frosting!

 

We eat a lot of bananas at our house or really, I should say, my husband eats a lot of bananas.  Therefore, every time I want to make a recipe with bananas it's a struggle to keep them long enouigh to get good and ripe to bake with..  He will eat them up every time!   This recipe uses two very ripe bananas and I think I bought bananas three times to get two to use.   I am going to have to find a good hiding place for them next time!

When my husband finally got the finished product he loved these and was glad I made him leave the last two bananas.   If you love banana bread, these are even better!   They are also really easy which is always nice!   

Here is what you will need:

1/2 cup butter, softened
1  1/2 cups sugar
2 large eggs

1 cup sour cream
2 tsp. vanilla
1 tsp. cinnamon
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 tsp. salt
2 very ripe bananas, mashed
1 cup walnuts or pecans chopped (optional)

CREAM CHEESE FROSTING

1 (8 oz.) pkg. cream cheese, softened

4 Tbs. butter, softened

1 tsp. vanilla

4 cups confectioner's sugar

Preheat oven to 350 degrees.

In a large mixing bowl, with an electric mixer beat the butter and sugar until fluffy.

Add eggs, sour cream, cinnamon and vanilla, and beat just until incorporated.  

Combine the flour, baking soda, baking powder and salt.  

Gradually add to the wet mixture and mix with the mixer until well blended. Stir in the bananas.

 Fold in the nuts if you are using nuts!

Spray a 10" x 15"  jelly roll pan with nonstick baking spray and pour the batter evenly in the pan.   Bake for 20-25 minutes.   This bakes fast because it's thin so don't over bake.  Test with a pick at 20 minutes and if it comes out clean it's done.

Cool the bars completely before frosting.   While they cool makes your cream cheese frosting.  Beat the cream cheese and the butter until fluffy in a mixing bowl with an electric mixer.  Add the vanilla and gradually add the confectioner's sugar.   Frost the cooled bars!  

Cut in squares and serve!  These are great for breakfrast or brunch, an afternoon snack or dessert after supper!   

These won't last long, but what is leftover, store in the fridge overnight! 

Blueberry Cream Cheese Bars!

 

 



 I saw this recipe in the barbeque issue of this month's Taste of the South magazine.  It caught my attention because it had two of my favorite things in it...blueberries and cream cheese and I had both in my refrigerator.   It turned out to be a good recipe also and I only modified it with a little tweak here and there.  

 Here is what you will need: 

1  1/4 cups plus 2 tablespoons flour, divided
1 cup quick cooking oats
1 3/4 cups sugar, divided
3/4 cup butter, melted
2  (8 oz.) pkgs. cream cheese, softened
4 large eggs
1 Tbs. fresh lemon juice
1 tsp. vanilla
2 cups fresh blueberries
powdered sugar for garnish

Preheat oven to 375.

Spray a 9"x13" baking dish with nonstick baking spray with flour or butter and flour it.

In a mixing bowl, combine the 1  1/4 cups flour, melted butter,  3/4 cup sugar and oats. 

Lightly press this mixture in the bottom of the baking dish.   Bake for 15 minutes.  Remove and allow to cool.   Reduce the heat to 325 degrees.

While the crust is cooling prepare the filling.   In a mixing bowl beat the cream cheese and sugar together with an electric mixer.   Add in the 2 Tbs. flour, the eggs, vanilla and the lemon juice and blend just until mixed together.  

Sprinkle the blueberries evenly over the crust. 

Pour the cream cheese filling over all.   Bake for 35 to 40 minutes or until a knife inserted 1 inch from the center comes out clean or the center is firm to touch.   Remove and allow to cool for 2 hours.  Chill in the refrigerator for about 3 hours.  Remove and cut in squares.  Garnish by sprinkling each square with powdered sugar. 



Nana's Blondies!!!

The Blondie is sort of the brownie's less popular cousin.  However, I am not really sure why, because I love a good Blondie.  I guess it's the whole chocolate factor and how much most people really love chocolate. I am one of those people, but you can't eat chocolate for everything...can you?  Well, you could, but it gets sort of predictable.   This Blondie recipe is my mother's that she has been making for many years.  It's just very basic and easy and the thing I like about it is that you usually have all of these ingredients on hand.

Now if you look on Pinterest or on other food blogs, they have done just about everything to the poor little Blondie to dress her up and make her more exotic and fun and interesting.  There are M&M Blondie's, butterscotch Blondie's, Blondie's with caramel drizzled on them, Blondie's with white chocolate chips, and macadamia nuts.  There was even a Blondie with dark roots, which was a Blondie with chocolate on the bottom...lol.  Wasn't that just clever?  This is just a plain little Blondie and I think it's good enough as is with it's 1 cup of nuts, but feel free to add in whatever you like...white chocolate chips, dark roots, fancy schmancy nuts that cost a fortune, caramel drizzle...heck I think I might make some for Valentine's Day with those pink and red M&M's myself.

Here is what you will need for the basic Blondie:

1/2 cup butter, melted (1 stick)
2 cups light brown sugar, packed
2 eggs
1 1/2 cups self rising flour
1 tsp. vanilla
1 cup coarsely chopped nuts (walnuts or pecans are good)


Melt butter over low heat or in microwave.  Mix in the brown sugar.  Stir well.  Add in the eggs.  Gradually stir in the flour. Now add the vanilla and nuts.  Don't use an electric mixer, just a spoon.

Spread in a 9"x9" pan that has been sprayed with nonstick baking spray for 30 to 35 minutes in a 350 degree oven.
If you want thinner, chewier Blondie's, spread in a 9"x13" pan and bake for 20 to 25 minutes in a 350 degree oven.

Nana's Chewy Blondie's!





Peanut Butter Brownies!!!

If you are a peanut butter lover or bake for one, you must try these "Peanut Butter Brownies"!!!  They are amazing!!!  These turn out moist and yummy with just the right amount of peanut butter flavor.  This icing or actually it's just sort of a glaze is just perfect for these also!!!    Some refer to these as "School Cafeteria Peanut Butter Bars"!   I don't remember having anything like this during my school cafeteria days, but if you do and have been searching for the recipe,  here you go!!!  Here is what you will need:

1 cup butter (2 sticks)

1  1/2 cups peanut butter (I used smooth, but you could use crunchy if you like a crunchier texture)

1  1/2 cups sugar

1/2 cup brown sugar packed

4 large eggs

1 Tbs. vanilla

2 cups self rising flour*

Icing

1/4 cup smooth peanut butter

2 cups confectioners sugar

1/4 cup milk

1 tsp. vanilla

Preheat oven to 350 degrees.

Spray a 9"x 13" baking pan with nonstick baking spray.

Place the butter and 1 1/2 cups peanut butter in the microwave for about  1 minute to melt them.  With an electric mixer, cream in the white and brown sugars.   Add the eggs one at a time and mix.  Add vanilla.  Add the flour 1 cup at a time and mix just until it disappears and is mixed together.  Do not over mix at this point.  

*If you do not have self rising flour, add 2 tsp. baking powder and 1/2 tsp salt to all purpose flour before adding to the mixture.

Spread evenly in the baking pan.  This mixture will be thick.   Bake for 35 minutes.  Do not over bake, it should test, when you stick a pick in it, with moist crumbs.

Cool in the pan for about 30 minutes before icing.

To make the glaze, place 1/4 cup peanut butter in the microwave for 30 seconds.   Add the confectioners sugar vanilla.   Add the milk a little at a time until the mixture is thin enough to spread.  It should be thinner than regular frosting.  Spread over the brownies.  Let them sit for another 30 minutes for the glaze to set.  

Cut in squares to serve and get ready for these to disappear in no time!!!  

Kentucky Derby Bars!

There is a pie that has become quite famous associated with the Kentucky Derby called a "Derby Pie"!  These bars are very similar to that pie except in a bar form.  These are a delicious chocolate chip and pecan bar that are good served with a scoop of ice cream, a dollop of whipped cream or just by themselves!   

Here is what you will need for these:

Crust

1/3 cup powdered sugar

1  1/2 cups all purpose flour

1/2 cup butter (1 stick)

pinch of salt

Filling

3/4 cups butter, softened (1  1/2 sticks)

1 1/2 cups sugar

3 eggs

1/2 cup all purpose flour

1/4 tsp. salt

2 Tbs. bourbon (can substitute vanilla)

1  1/2 cups chocolate chips

1  1/2 cups chopped pecans

Preheat oven to 350 degrees.

Mix the powdered sugar, salt and flour in a mixing bowl.   Cut in the cold butter until combined. 

Press into a 13"x9" baking dish that has been sprayed with nonstick spray.   Bake for 10 to 13 minutes.

In a mixing bowl cream the butter and sugar together until fluffy.  Add in the eggs and beat.  Add the flour, salt and bourbon and mix.  Fold in the chocolate chips and chopped pecans.  Pour over the crust.  Bake for 30 to 35 minutes.  Remove from oven and cool.

Cut in squares and serve or

Serve with a scoop of vanilla ice cream or whipped cream!





Blueberry Cream Cheese Bars!

 



 I saw this recipe in the barbeque issue of this month's Taste of the South magazine.  It caught my attention because it had two of my favorite things in it...blueberries and cream cheese and I had both in my refrigerator.   It turned out to be a good recipe also and I only modified it with a little tweak here and there.

 Here is what you will need: 

1  1/4 cups plus 2 tablespoons flour, divided
1 cup quick cooking oats
1 3/4 cups sugar, divided
3/4 cup butter, melted
2  (8 oz.) pkgs. cream cheese, softened
4 large eggs
1 Tbs. fresh lemon juice
1 tsp. vanilla
2 cups fresh blueberries
powdered sugar for garnish


Preheat oven to 375.


Spray a 9"x13" baking dish with nonstick baking spray with flour or butter and flour it.


In a mixing bowl, combine the 1  1/4 cups flour, melted butter,  3/4 cup sugar and oats. 

Lightly press this mixture in the bottom of the baking dish.   Bake for 15 minutes.  Remove and allow to cool.   Reduce the heat to 325 degrees.


While the crust is cooling prepare the filling.   In a mixing bowl beat the cream cheese and sugar together with an electric mixer.   Add in the 2 Tbs. flour, the eggs, vanilla and the lemon juice and blend just until mixed together.
 

Sprinkle the blueberries evenly over the crust. 


Pour the cream cheese filling over all.   Bake for 35 to 40 minutes or until a knife inserted 1 inch from the center comes out clean or the center is firm to touch.   Remove and allow to cool for 2 hours.  Chill in the refrigerator for about 3 hours.  Remove and cut in squares.  Garnish by sprinkling each square with powdered sugar. 

S'Mores Bars!

 

 

There is nothing like making S'Mores when camping out.  They are so good!  Since it's way too cold to be camping out or cooking out right now here, these "S'Mores Bars" will be the next best thing.  They are ooey and gooey and good!  Here is what you will need for these:

 

1/2 cup butter (1 stick)

1 1/2 cup graham cracker crumbs

1 (14 oz.) can sweetened condensed milk (like Eagle Brand, not evaporated milk)

1 cup (6 oz.) semi sweet or milk chocolate chips

1 cup pecans or walnuts, chopped

1 cup miniature marshmallows

 

 

Preheat oven to 350 degrees.   Place the butter in a 9"x13" baking pan and place in the oven to melt.

Mix the graham cracker crumbs in with the butter and pat down to form a crust. 

 

Pour the sweetened condensed milk over the crust.   Sprinkle with the chocolate chips and the chopped nuts and press down with a fork. 

 

Place in the oven and bake for 25 minutes.  Remove from oven and sprinkle with the marshmallows.  Return to the oven.  Bake for 2 minutes more.  

 

Remove and allow to cool slightly, but not completely.  Cut in bars and remove from pan when they are still a little warm.  If you let them cool too much, they are hard to get out of the pan. 

 

  These make a great after school snack for the children!





Lemon Crumb Bars!

 

 

As I have said before, I love any lemon dessert and these little "Lemon Crumb Bars" were especially tasty.  They have a unique tart sweet and salty flavor, because you use crushed saltine crackers in them.  It gives them a great taste.  I love sweet and salty.    Here is what you will need for these:

 

1 box lemon or yellow cake mix

1/2 cup (1 stick) butter, softened

1 egg

2 cups finely crushed saltine cracker crumbs

1 (14 ounce) sweetened condensed milk (Eagle Brand)

3 egg yolks

1/2 cup lemon juice

2 tsp. lemon zest

1 tsp. vanilla

 

Preheat oven to 350 degrees.

 

Spray a 15"x10"x1" baking pan with nonstick spray.   In a large mixing bowl, combine cake mix, butter, and 1 egg.  Mix well.   This will be very crumbly.  Stir in the cracker crumbs.   Take two cups out and reserve it.   Press the rest in your baking pan firmly.  Bake for 15 minutes.

 

In a medium mixing bowl.  beat the egg yolks, sweetened condensed milk, lemon juice and lemon zest until well blended.  Stir in the vanilla.   Spread over the baked crust and then top with the reserved crumb mixture.

 

Bake in a preheated 350 degree oven for 20 minutes or until the seem firm.  Don't over bake. Remove and allow to cool. 

 

 Cut in bars and serve!

 

These make a great after school snack or a little something sweet with your afternoon coffee!

 

 





Strawberry Brownies!

These are so easy you won't believe it.  They are called 'brownies' mostly because of the texture, because they are not chocolate or brown, but they are very much a strawberry flavored brownie.  I love the pretty pink color and can imagine them being great to serve for various holidays and events where pastels are appropriate...baby showers, Easter, Valentine's Day, little girl's parties!!! 

A recipe for these has been floating around the internet for some time now, but I had to modify it some to come out moist and a little more tasty.  

 Here is what you will need:

1 box strawberry cake mix (I used Duncan Hines Strawberry Supreme)

3 eggs

1/2 cup oil

1 cup confectioners sugar

1 1/2 Tbs. milk

1 tsp. strawberry flavoring (optional, but makes them much tastier)

Preheat oven to 350 degrees.

In a bowl, mix the cake mix, eggs, and 1/2 cup oil with a large spoon.  There is no need to beat this with a mixer, and it's better if you do not.  

Spray a 9"x9" or an 11"x9" baking pan with nonstick baking spray.    Spread the batter in the pan and smooth to the edges.   This batter is really thick and sticky so you will have to work it to the edges of the pan some.   Place in a 350 degree oven and bake for 14 -15 minutes or until set.  Do not over bake these, just like brownies, they are best a little chewy. 

Remove from the oven and allow to cool for about 10 minutes.  Combine the confectioner's sugar, milk and strawberry flavoring until smooth.  Pour over the brownies to glaze. 

 Allow to set until cool enough to cut in squares...if you can wait that long!!!

  These are so good with a cold glass of milk or a good cup of coffee!!!





Cheesecake Brownies!

1 Family Size pkg. brownie mix, plus ingredients called for (for the 9"x 13" pan)

1 (8 oz.) pkg. cream cheese, softened

3 Tbs. butter, softened

1 Tbs. cornstarch

1 (14 oz.) can sweetened condensed milk

1 egg

2 tsp. vanilla

1 (16 oz.) can milk chocolate frosting

Preheat oven to 350 degrees.

Prepare brownie mix as directed on the package.  Spread into a 9"x 13" baking pan that has been sprayed with nonstick baking spray.

In a large mixing bow, beat the cream cheese, butter and cornstarch until its fluffy.  Beat in the sweetened condensed milk.   Beat in the egg and the vanilla until smooth.    Pour the cheesecake mixture evenly over the brownie batter.

Bake for 45 minutes or until the top is just starting to brown.   Remove from oven and allow to cool. 

Spread with the frosting.  Cut into bars and serve!





Butterscotch Blondies!

I love anything butterscotch and I also love Blondies, so I knew these "Butterscotch Blondies" would be a winner.  They are also so easy to make!  These are delicious with a big glass of milk or a good cup of coffee. 

Here is what you will need:

6 oz. butterscotch chips

6 oz. white chocolate chips

1/2 cup butter (1 stick)

1/2 cup vegetable or canola oil

1/2 cup brown sugar

1/2 cup white sugar

4 eggs

2 cups self rising flour***

2 tsp. vanilla

1 or 2 Tbs. shortening or butter

6 oz. chocolate chips

***If you do not have self rising flour, substitute all purpose flour, 1 Tsp. baking powder and 1 tsp. salt.

Preheat oven to 350 degrees.

Combine the butterscotch chips, white chocolate chips, butter and vegetable oil in a saucepan over low heat and heat until chips melt.  Stir to blend.  Or you can do this in the microwave 1 minute at a time until chips melt.    Stir in the brown and white sugars and stir. 

Add the eggs and stir.  Add the flour and mix just until well combined.  Stir in the vanilla.

Spray a 9"x13" baking pan with nonstick baking spray.  Pour the batter into the prepared pan and place in a 350 degree oven for 40 minutes.   Remove and allow to cool.

Melt the chocolate chips with the tablespoon of shortening or butter and stir.  Drizzle over the cooled bars in the pan.

Cut in bars and serve! 





German Chocolate Bars!

If you love anything German Chocolate, like I do, then these "German Chocolate Bars" will be right up your alley!  These are like a really gooey German Chocolate brownie bar and they do start with a German Chocolate cake mix so they are not hard to make at all.  Here is what you will need:

1 pkg. German Chocolate cake mix

3 eggs, beaten

3/4 cup butter, melted

1 (14 oz.) can sweetened condensed milk

1/2 cup water

1/3 cup semisweet chocolate, melted

1 tsp. vanilla

16 oz. caramel candies, melted

1 cup white chocolate chips

1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the cake mix, eggs, butter, 1/2 of the sweetened condensed milk, water, the melted semisweet chocolate, and the vanilla in a bowl.   Mix well.   Spread 1/2 of this mixture in a 9"x13" pan that has been sprayed with nonstick baking spray. 

Bake at 350 degrees for 12 minutes.

Melt the caramels in the microwave or in a saucepan combined with the remaining sweetened condensed milk.   Pour over the baked layer.   Sprinkle with the white chocolate chips and pecans.   Spread the remaining cake batter over all.

Bake for 20 additional minutes.  

Allow to cool completely, cut into bars and serve!





Easy Cheesy Lemon Bars!

These "Easy Cheesy Lemon Bars" are so simple to make, but they are delicious.  You just use a few ingredients in these for those of you who fuss about recipes that have too many ingredients. They are sort of a combination of a lemon cheesecake and a bar cookie.   Here is what you will need:

1/2 cup butter, melted (1 stick)

1 lemon cake mix

3 eggs, divided

1 (16 oz.) container lemon frosting, divided

1 (8 oz.) cream cheese, softened

1 tsp. vanilla

Preheat oven to 350 degrees.

In a mixing bowl combine the butter, cake mix and 1 egg until the cake mix is all moist.

Spray a 9"x13" baking pan with nonstick spray or grease it with butter.   Pat the cake mix mixture into the bottom of the pan.

In a mixing bowl beat the cream cheese, 1/2 of the lemon frosting, the other 2 eggs, and the vanilla for about 3-4 minutes.  It should be light and fluffy when you finish. 

Spread this over the cake mix in the pan.  Bake in a 350 degree oven for 30-35 minutes. 

They are done when the top is just starting to brown and sides start to pull away from the pan.  Don't over bake them or the edges will be hard.  Allow to cool completely and then frost the top with the rest of the can of frosting.  There is just enough frosting to put a thin layer on them and that is all they really need. 

Cut in bars and serve!  

Refrigerate any leftovers!



Chocolate Peanut Chews!

If you are like me and you love the flavors of chocolate and peanut butter and love them even more when combined, these little bars are going to be right up your alley.   These are so easy to make and most of the time we have the ingredients on hand that you need for these.   

This is  also a good beginner recipe to have the children help with since the prep is fairly basic.  Children always enjoy food they help cook so much more than food they are just served and the memories they make in the kitchen will always be with them every time they smell certain foods or see certain recipes.  

Let's make some memories this holiday season in the kitchen! 

Here is what you will need for these yummy bars:

3/4 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup granulated white sugar

3/4 cup brown sugar

2 large eggs

2 tsp. vanilla

1  1/2 cups all purpose flour

1  1/2 cups quick cook oats (not instant)

1 tsp. baking powder

1/2 tsp. salt

12 oz. semi sweet chocolate chips

Glaze

3/4 cup creamy peanut butter

2 cups confectioners sugar

6 Tbs. milk

1 cup chopped peanuts, chopped

Preheat oven to 325 degrees.

In a large mixing bowl, cream the butter, peanut butter, white sugar and brown sugar until light and fluffy.   Add eggs one at a time, mixing after each addition.  Add vanilla.

In another bowl combine the flour, oats, soda and salt.  Add to the creamed mixture and mix well.

Pour into a well greased 15"x10"x1" pan or what is considered a jelly roll pan.  Bake for 18 to 20 minutes or until a pick inserted in the center comes out clean.  Do not over bake. 

When you remove from oven, immediately sprinkle the chocolate chips over the top.  Let them sit a few minutes to soften and then spread the evenly over the top.   You can speed the melting by sliding the pan back in the oven that has been turn off for about a minute or two...not long though.

Next, prepare the glaze by beating the peanut butter with the 2 cups confectioners sugar until smooth, add the milk 1 Tbs. at a time just until the glaze is spreading consistency. 

Drop the glaze by spoonful over the top of the bars and then carefully spread it to cover without it mixing too much with the chocolate chip layer.   Sprinkle the chopped peanuts evenly over the top. 

Allow to cool and cut in 1"x2" bars.   Store in an airtight container. 





Dulce de Leche Bars!

 

 

These yummy bars are a mixture of cookie and candy.  Remember the old recipe for the 7 layer magic cookie bars? 

 This recipe is sort of taking that old favorite and kicking it up or putting it on steroids.  This one has more than seven layers and the blend of ingredients is just wonderful.   They are also really easy to make.   I saw the original recipe on the Pillsbury website and then I adapted it quite a bit from there.   

So here is what you will need:

 

1   1/2 cups graham cracker crumbs

1 cup pecans, chopped fine

1/2 cup butter, melted (1 stick)

1  1/2 cups Dulce de Leche Cheerios cereal

1 cup pretzels, crushed

1 cup white chocolate chips

1 cup milk chocolate chips

1 cup peanut butter chips

1 cup flaked coconut

2  (14 oz.) cans sweetened condensed milk (like Eagle Brand)

 

Preheat oven to 350 degrees.

 

Combine the graham cracker crumbs and pecans with the melted butter.   Press in the bottom of a 9"x13" baking pan. 

 

Spread the Cheerios and the crushed pretzels over the graham cracker crumbs.  If you aren't familiar with the Dulce de Leche Cheerios or if you cannot find them in your area, you could use honey nut Cheerios or even plain Cheerios.  The Dulce de Leche ones are really very good though.   This is what the box looks like:

 

 



Sprinkle the three cups of various chips over the pretzel and cereal layers.  Sprinkle the coconut last.

 

 

Pour the two cans of sweetened condensed milk evenly over all.

 

Bake for approximately 25 minutes or until just starting to brown.  Cool for about 45 minutes and then cut into 1"x2" bars.