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Breakfast

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Chunky Monkey Banana Brownies

by 247tasty
written by 247tasty

Bananas and chocolates are two of my daughter’s favorite. Brownies, on the other hand, is a dessert that she seldom craves. She likes it though, but she prefers desserts with some fruits in it. That’s why she was thrilled when I made her this Banana Brownie. She fell in love the first time she tasted it. One bite and she’s hooked. I think it is way better than the classic chocolate brownie. It tastes different of course because of the banana in it. It’s deliciously different, still chocolatey, smooth, sweet but different. She brought some in school and I think all of her friends agreed that it’s the new brownie.

INGREDIENTS

2 cups of Gold medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 1/2 cups of brown sugar, packed
1/2 cup of white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
1/4 tsp. salt
2 teaspoons of vanilla
1/2 cup of banana, mashed with a fork (about one medium-large banana)
10 ounces of Hershey’s semi-sweet chocolate baking melts (or 12 ounces semi-sweet chocolate chips)
1/4 cup of Nestle’s chocolate chips for the top

How to make Chunky Monkey Banana Brownies

Step 1: Using an electric mixer, mix the butter, eggs, sugar, salt, and vanilla until incorporated.

Step 2: Pour the flour and add the mashed banana and baking melts or chocolate chips.

Step 3: Combine using a wooden spoon.

Step 4: Grease a 9 x 13-inch glass baking dish with a cooking spray.

Step 5: Empty the brownie mixture into the prepared greased pan.

Step 6: Use a knife or rubber spatula to smooth the top of the brownie mixture.

Step 7: Top with chocolate chips.

Step 8: Place inside the preheated oven and bake for 30-40 minutes just until lightly golden brown. To check the doneness, insert a toothpick in the middle, once it comes out clean it’s done.

Step 9: Let it cool completely. Then, cut into bars.

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All RecipesBreakfastDessert

Mississippi Mud Cake Recipe

by 247tasty
written by 247tasty

This mud cake is heaven! I just can’t get enough of it – it’s delicious, simply amazing, and very easy to make. This is like the dessert of my dreams with all the chocolate I can eat, the marshmallows, pecans, and chocolate icing.

Ingredients

Mississippi Mud Cake:

2 cups of sugar
1/3 cup of natural unsweetened cocoa powder
1/2 tsp. kosher salt
2 c. all-purpose flour
1 c. (2 sticks) butter, melted and cooled
3 large eggs
1 1/2 teaspoons of vanilla extract
2 cups of toasted pecans chopped
1 (10.5-ounce) bag miniature marshmallows

For the Chocolate Icing:

1/2 c. (1 stick) butter
2 tbsp. natural unsweetened cocoa powder
3 cups of confectioners sugar
1/4 c. whole milk
1 tsp. vanilla

How to make Mississippi Mud Cake Recipe

Mississippi Mud Cake:

Step 1: Prepare the oven by preheating it to 350 degrees F.

Step 2: In a medium bowl, whisk the sugar, cocoa powder, salt, and flour. Using a 2-cup measuring cup, combine the cooled and melted butter, eggs, and vanilla extract. Whisk until well-mixed. Carefully pour the egg mixture into the sugar and flour mixture. Stir until incorporated. Now, mix in 1 cup of toasted pecans.

Step 3: Empty the mixture into the prepared 9 x 13-inch baking pan. Place inside the preheated oven and bake for about 30 to 40 minutes. Insert a toothpick in the middle, when it comes out clean your cake is done.

Step 4: Remove the baking dish from the oven. Top the cake with mini marshmallows.

Chocolate Icing:

Step 5: Prepare the chocolate icing. Melt the butter and cocoa in a large saucepan over medium heat. And stir in the vanilla until well mixed.

Step 6: After removing the cake from the oven and topping it with mini marshmallow, it is time to pour the chocolate icing over the cake. Make sure to cover the edges of the pan with the icing. Then, sprinkle some more pecans on top.

Step 7: Let the cake cook. Slice and serve. Enjoy! If there’s any left, store them in an airtight container or under a cake dome and consume within 3 days.

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All RecipesBreakfast

3-INGREDIENT CRESCENT SAUSAGE BITES

by 247tasty
written by 247tasty

It has been gloomy for the past few days. The rain is pouring constantly and I think it has no plan to stop any time soon. I am not complaining because I love rainy days. Just sitting beside the window sipping a freshly brewed coffee and watching the rain, oh, such tranquility. And today, I plan on cooking a simple and very easy dish to spice things up. These 3-Ingredients Crescent Sausage Bites are always a hit during parties. But now I’m preparing it for dinner with a nice bowl of veggie soup. You can even have it for breakfast or brunch paired with some fruits. My daughter loves it so much especially because they’re just bite-sizes. She’ll put one slice inside her mouth, chew, and tell me how much it tastes good in between.

INGREDIENTS

1 lb. hot sausage (pork or turkey)
1 (8 oz.) package cream cheese
2 packages of crescent rolls
Dash salt & ground black pepper

HOW TO MAKE 3-INGREDIENT CRESCENT SAUSAGE BITES

Step 1: Saute 1 lb hot sausage in a pan until brown. Drain any excess fats. Add a pinch of salt and pepper, then, mix in the cream cheese. Blend until the cream cheese melted.

Step 2: On a baking sheet, unroll one package of crescent roll and using your finger, carefully press the seams together to seal them. Pour the sausage mixture over the crescent roll dough and spread evenly. Make sure to leave at least half an inch border along the edges.

Step 3: Place on top of the sausage mixture the remaining package of crescent rolls. Seal the edges and gently press the seams together.

Step 4: Place inside the preheated oven and bake for 15-29 minutes at 375 degrees or until the dough is golden brown.

Step 5: Once baked, remove from the oven. Use a pizza cutter (if any) and cut the enchiladas into small squares. Serve and enjoy!

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All RecipesBreakfastDessert

Red Velvet Gooey Butter Cake

by 247tasty
written by 247tasty

Red Gooey Butter Cake takes the Ooey Gooey Butter Cake that’s already sweet and makes it sweeter (and denser) by replacing the vanilla with a red velvet cake. In a gooey cake, there are two different layers. This cake is red and a cream cheese layer on the bottom.  The lower layer should be a bit firm, but the upper layer is slender in the mouth. These Red Velvet Gooey Butter Cookies are perfect not only to celebrate the entire year but also so easy.

They are cake bars, so the list of ingredients is very short, so they don’t take a lot of hands-on time. Then, put them on the plate, dig in and enjoy or share them with your neighbors, and wait until everyone asks for this recipe. These red velvet gooey butter cake are made with a few simple ingredients that mix the red velvet cake with the brownie base and the simple ingredients for the buttery cream cheese.

Ingredients:

For the crust:

1 box of red velvet cake mix
1/2 cup unsalted butter, melted
1 egg

For the filling:

1 (8-ounce) block cream cheese, softened
2 eggs
1/2 cup unsalted butter, melted
4 cups powdered sugar
1 tsp vanilla extract

Directions:

1. Preheat the oven at about 350 ° F and spray the 13×9-inch baking dish with a nonstick cooking spray.

2. In a big bowl, mix the cake mixture, butter, and egg to make the crust. Press it at the bottom of the pan uniformly.

3. Use a blender in another big bowl to smoothly beat the cheese. Stir and mix well with the eggs. Stir well and add the butter. Add the powdered sugar gradually, then mix. Mix the vanilla. Fill the crust with the filling mixture.

4. Bake for 40 to 50 minutes, or to the ends firm but slightly tight at the center. Cool completely before you cut into squares.

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All RecipesAppetizersBreakfast

Easy Blueberry Pie Bars

by 247tasty
written by 247tasty

These pastry bars are my favorite frozen blueberry recettes all-time! They have the flavors you love in the blueberry pie, but with homemade pie crust, you don’t have to mess around. If you want, you can make these easily with fresh blueberries rather than frozen. Blueberry pie is a classic, but I’m not a pastry maker. I am indifferent to cakes and to make a pie just like too much work to eat. The crust mix is twice as high as the crumbling surface.

Ingredients:

For Crust and Topping:

1 1/2 cups all-purpose flour
1/2 cup sugar
pinch salt
3/4 cup of cold butter (cubes)

For the filling:

2 eggs
1 cup of sugar
1/3 cup all-purpose flour
1/2 cup sour cream
pinch salt
3 cups fresh blueberries (you can use frozen as a substitute)

Directions:

1. Sprinkle a 9×13 non-stick spray glass baking dish. Set aside.

2. Preheat oven at about 350 degrees.

3. Combine the flour, sugar, salt, and cubed butter beat until mix and crumbly. Do not overmix.

4. Remove a cup of flour and set aside.

5. Take the remaining mixture and press firmly to cover your baking dish.

6. Bake for 10-12 minutes and until firm when touching but not brown on the sides. Bake continuously after adding the toppings.

7. Beat the eggs in a large bowl

8. Add salt, sugar, and sour cream.

9. Place in blueberries gently. if you use frozen, don’t fold in the blueberries until your the pie crust is ready. Also, don’t let the color of your batter turns to blue.

10. Remove from the oven and add filling slowly on top of the crust.

11. Sprinkle with the rest of the crust mixture.

12. Bake for 1 hour, or until the top is slightly browned.

13. Cool for 10 minutes before serving

Note:

1. Do not overmix as it destroys the texture and consistency of the dough. You can use an electric mixer or pastry cutter, mix just until its crumbly.

2. You can wear frozen blueberries, but don’t thaw them or your hands turn blue but not appealing though it’s delicious.

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All RecipesAppetizersBreakfast

Honey Oat Quick Bread (no yeast, no knead)

by 247tasty
written by 247tasty

This bread is filled and sweetened with oats and white wheat flour. Fatty low yogurt, fatty milk, and canola oil add moisture. And although it is like a loaf of sandwich bread, it is different in texture and flavor, as it does not contain yeast. It’s a quick bread and not sandwich bread. This bread has a lot to do with it-with its fine crumb, is tender and somewhat dense.  The bread from the oven or heated in your toaster is fabulous. Spread with sea salt, honey, jam, or some butter on top. It is perfect with a bowl of soup or a salad that results in a fantastic breakfast toast.

Ingredients:

1 cup plus 2 tbsp of old fashioned or quick oats, divided
1 1/3 cups of white whole wheat flour
1 cup all-purpose flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
1 scant cup plain yogurt
1 large egg
1/4 cup canola or vegetable oil
1/4 cup of honey divided, additional 1 tbsp
3/4 cup milk

Directions:

1. Preheat oven at about 375 ° F. Grease a 9×5-inch pan generously. In the pan, sprinkle 1 tbsp of oats. Tip the bottom of the pan and back to coat with oats.

2. Stir white whole wheat flour, baking powder, all-purpose flour, baking soda, and salt into a large bowl.

3. Use a fork to beat 1 cup of oats, yogurt, egg, oil, and 1/4 cup of honey in a separate saucepan. Mix the milk. Stir the yogurt mixture gently in the flour mixture, but do not overmix. Spread the batter in the pan, evenly spread on the borders.

4. Bake the loaf for 30 to 45 min in the middle of an oven until a golden brown on top and removed the toothpick inserted into the middle is clean. Take it out from the oven and put the pan on a wire rack. While the bread is warm, brush the top with 1 tbsp of honey carefully. Sprinkle on top 1 tablespoon oats. Allow slightly to cool. Serve warm.

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All RecipesAppetizersBreakfast

CHEDDAR CHEESE QUICK BREAD

by 247tasty
written by 247tasty

One of my favorite foods was always bread. Not the ho-hum loaves, but soulful craftsmanship made with love in bakeries and homemade kitchens, are the most popular in the grocery stores. I ‘d bake bread each day if I had the time. Time is something that I will never have enough and probably bread is something I shouldn’t eat every day. Quick bread is great for whatever they may be in last-minute bread needs. It only takes minutes to set up. No rise, no kneading – just blend and bake. However, quick bread and yeast bread are certainly different. A quick bread sometimes gets dense, humid, and even crumbly – more along the lines of a tender biscuit. A yeast bread in the taste & texture is lighter and more complex.

This bread is marvelously eaten or a generous butter smear. I serve it as a snack or with a big soup bowl or a hearty meal. This bread goes completely with so many soups, it is very tender. For cheese lovers like me, this bread is truly a treasure that we could never deny.

Ingredients:

2 cups all-purpose flour
4 tsp baking powder
1 tbsp sugar
1 1/2 tsp garlic powder
1/2 tsp salt
1 1/2 cups shredded cheddar
1 cup milk
1 large egg beaten
2 tbsp butter melted

Directions:

1. Preheat oven at about 350 degrees. Grease a loaf pan

2. Mix flour, baking powder, sugar, garlic powder, and salt in a big mixing bowl. Stir the cheese from the mixture. Set aside

3. Mix milk, egg & butter in a separate bowl.

4. Combine the dry ingredients with liquid ingredients. Stir until mixed. Make sure to not overmix.

5. In the loaf pan, pour the mixture.

6. Bake for 45-50 minutes until the loaf turned golden brown ought to be the top.

7. Let it cool in the wire rack, then when it cools completely remove it from the loaf pan. Slice and serve.

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All RecipesBreakfastDinnerLunch

Slow Cooker Sausage and Potato Casserole

by 247tasty
written by 247tasty

As the days and nights start to cooler, many of us are looking forward to a fast, comfortable weekend meal. This slow cooker sausage and potato pottery perfectly match the bill with all of this cheesy, gooey quality. I love a good slow cooker food that can be prepared ahead of time because I know it’s a good day and I don’t have to hurry about trying to get the meal on the table in the evening. Moreover, only six simple ingredients are used to make it super fast to put together.

Fall is my favorite season since you will have plenty of comfort food such as this slow cooker sausage and potato casserole together in your house with your family. This delicious slow cooker casserole can also be served to the breakfast on a crisp fall morning with egg and a hot cup of coffee. This Slow Cooker Casserole is a comfort meal that you can serve for breakfast, lunch, or dinner!

Ingredients:

1 – 32 oz. bag of hash browns (substitute with fresh diced potatoes)
14 oz. kielbasa cut into small pieces
1 small onion diced
2 1/2 cups shredded cheddar cheese
10.5 oz can of cream chicken or mushroom soup
1 cup milk
salt and pepper to taste

Directions:

1. In a grated slow cooker combine hash browns, kielbasa, onions, and two cups of cheese.

2. Combine cream of chicken, milk, salt, and pepper in a separate bowl.

3. Place the hash brown mix over the cream of chicken mixture.

4. Sprinkle with the remaining cheese on top.

5. Cook for 6 hours at low or 3 to 4 hours at high. It’ll be ready once potatoes and onions are cooked. Make sure that the potatoes not overcook.

Note:

You probably have to add more to your cooking time if you replace fresh diced potatoes by frozen. This dish is made once you have cooked your potatoes and onions.

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All RecipesBreakfast

Christmas Breakfast Sausage Casserole

by 247tasty
written by 247tasty

I learned to cook this sausage casserole a few years ago. It was almost Christmas when I vacate my parent’s house and moved to my place. I was very happy and my parents were super proud. It’s the best Christmas present ever! And to give thanks, I invited my family and friends over on Christmas eve. In the morning I found my Mom in the kitchen, preparing breakfast. She asked me to help her and in return taught me how to make this breakfast sausage casserole. I love this even as a child, although, my Mom for some reason only prepares this during Christmas. It’s a simple, flavorful, easy to make a breakfast meal that will always have a special place in my heart. Now even if I’m away from the place where I grew up, I kinda feel like I’m still home with my family because of this casserole.

Ingredients

1 pound ground pork sausage
1 teaspoon of mustard powder
½ teaspoon of salt
4 eggs, beaten
2 cups of milk
6 slices white bread, toasted and cut into cubes
8 ounces mild Cheddar cheese, shredded

How to make Christmas Breakfast Sausage Casserole

Step 1: In a medium skillet, crumble the sausage. Cook the sausage over medium heat until evenly brown. Drain any excess fat.

Step 2: Mix mustard powder, salt, eggs, and milk in a medium bowl. Stir in the cooked sausage, bread cubes, and cheese. Combine well until incorporated.

Step 3: Empty the mixture into a greased 9 x 13-inch baking dish. Don’t forget to cover before placing it inside the fridge. Chill for 8 hours or overnight.

Step 4: When ready to bake, preheat the oven to 350 degrees F to 175 degrees C.

Step 5: Remove from the fridge. Place inside the preheated oven, still covered. Bake for 45 to 60 minutes. Then, bake uncovered for another 30 minutes over 325 degrees F or 165 degrees C.

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All RecipesBreakfastDessert

Root Beer Float Cake I

by 247tasty
written by 247tasty

When I first made this root beer float cake, I was so happy because it turned out great! My husband and kids loved it so much. The cake is super moist and the glaze is perfect! Normally, I doubled the glaze for a more root beery flavor which is terrific! And I think this is one of the easiest recipes for a cake that I’ve known. I made this for my son’s birthday last month. And it was a hit! I topped each slice with a scoop of vanilla ice cream. Delightful! And everyone loved it! My friends even asked me for the recipe. I’m pretty sure I’ll be making this again soon.

Ingredients

1 (18.25 ounce) package yellow cake mix
1 (12 fluid ounce) can or bottle root beer
¼ cup of vegetable oil
3 eggs
½ cup of confectioners’ sugar
3 tablespoons of root beer

How to make Root Beer Float Cake I

Step 1: Prepare the oven by preheating it to 350 degrees F or 175 degrees C.

Step 2: Meanwhile, grease and flour a 10-inch Bundt pan.

Step 3: Stir the cake mix, 12 ounces root beer, oil, and eggs in a medium bowl until smooth.

Step 4: Pour the batter into the greased and floured pan.

Step 5: Place inside the preheated oven and bake 35-40 minutes. Check the doneness by inserting a toothpick in the middle of the cake, when it comes out clean, it’s done.

Step 6: Don’t remove the cake from the pan, let it cook first for 15 minutes, then, transfer the cake to the wire rack to cool completely.

Step 7: Use a skewer to poke holes in the cake at 2-inch intervals. And evenly pour the Root Beer Glaze over the cake. Slice and serve with a scoop of vanilla ice cream on top. Enjoy!

Step 8: How to make the Root Beer Glaze: Mix the confectioner’s sugar and 3 tablespoons of root beer in a small bowl. Whisk until smooth.

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