Foodie Fort

Oreo Cheesecake Tacos

Ingredients:

For the Taco Shells:

12 Oreo cookies, finely crushed
2 tablespoons unsalted butter, melted
For the Cheesecake Filling:

1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped cream or whipped topping
Additional crushed Oreos for garnish
Chocolate syrup or melted chocolate for drizzling (optional)
Directions:
The directions for preparing Oreo Cheesecake Tacos were not provided in the content retrieved. However, based on the ingredients listed, the general steps to create these delicious treats would likely include:

Mix the finely crushed Oreo cookies with melted butter to form the taco shells. Shape them into a taco shell form and bake until set.
For the cheesecake filling, beat the softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in the whipped cream or whipped topping.
Fill the cooled Oreo taco shells with the cheesecake filling.
Garnish with additional crushed Oreos and drizzle with chocolate syrup or melted chocolate if desired.
For the complete preparation method, please refer to the original recipe or similar recipes online.

Cream Puff Cake
Ingredients:

1 cup water
¼ teaspoon salt
½ cup butter
4 eggs
2 small packages instant vanilla pudding
1 cup flour
8 ounces cream cheese, very soft
3 ½ cups milk
8 ounces whipped topping, defrosted
¼ cup chocolate syrup
Instructions:

Preheat oven to 450°F and grease a 9×13" baking pan.
Boil together water, butter, and salt. Remove from heat and pour into a mixing bowl.
Add flour and beat by hand until it forms a ball or beat for a couple of minutes with an electric mixer until very well mixed.
Cool dough for 10 minutes.
Add eggs to dough and beat until thick and smooth. Dough surface should have a satin sheen.
Cool again for about 5 minutes.
Pour into a greased pan and bake for 15 minutes at 450°F.
Prick with a knife about 15 times in the center that is puffed up to allow air to escape. Reduce oven heat to 350°F and bake another 20 minutes.
Allow pan and dough to cool for about 30 – 45 minutes before adding cream filling.
Beat softened cream cheese in a mixing bowl.
Whisk together pudding and milk. Mix well. Add to cream cheese and mix slowly at first and then beat well. Pour over baked cream puff.
Cover with Cool Whip and drizzle with chocolate syrup. Store in the refrigerator.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Cooling Time: 1 hour | Total Time: 1 hour 55 minutes | Servings: 20

Caramel Pecan Delight Pie
Decadent Caramel Pecan Cream Pie
Ingredients:

2 cups rough chopped pecans
2 cups flaked coconut (optional)
1 stick butter
8 oz cream cheese, softened
14 oz can condensed milk
16 oz cool whip
1 jar caramel ice cream topping
2 graham cracker crusts (store-bought)
Directions:

In a skillet, lightly brown the pecans and coconut in the butter. Set aside to cool.
With an electric mixer, blend the cream cheese, condensed milk, and cool whip until smooth.
Divide the mixture evenly between the two pie crusts.
Top each pie with the pecan and coconut mixture.
Drizzle the caramel topping over both pies.
Refrigerate or freeze for at least 3 to 4 hours. For best results, freeze until solid.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 3-4 hours (including chilling) | Kcal: 650 kcal per slice | Servings: 16 servings (8 per pie)

Loaded Mashed Potato Bites

Crispy Loaded Mashed Potato Bites: A Bite-Sized Comfort Food Classic

Ingredients:

2 cups leftover mashed potatoes
2 tablespoons of flour
2/3 cup of shredded cheddar cheese
3 strips bacon
1/3 cup scallions, chopped
1 egg
1 ¼ - 1 ½ cups Italian bread crumbs
Oil for frying
Salt and Pepper
Ranch or Honey Mustard for dipping
Directions:

Let the mashed potatoes sit at room temperature for a few minutes to remove the chill.
Shred the cheese, chop the scallions, and cook then finely dice the bacon.
In a large mixing bowl, combine the mashed potatoes and flour. Then, add the cheese, bacon, and scallions, mixing well.
Form the mixture into small balls using about a heaping tablespoon for each. If the mixture doesn't hold its shape, add a little more flour.
Heat oil in a medium saucepan or fryer to 350-375 degrees F.
Whisk the egg in a small bowl, season with salt and pepper. Place the bread crumbs in another bowl.
Dip each ball first in the egg, then roll in bread crumbs until fully coated.
Test the oil with one ball; it should bubble and take about 1-2 minutes to brown and cook through. Adjust the temperature as needed.
Fry the balls in small batches for 1-2 minutes, until golden and cooked through. Remove with a slotted spoon and drain on paper towels.
Serve warm with your choice of dipping sauce.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 97 per bite | Servings: 24 bites

Quirky Butterfinger Bliss

Crunchy Creamy Butterfinger Balls: A Sweet Adventure

Ingredients:

2 cups of crushed Butterfinger candy bars (about 16 fun-sized bars)
8 oz. cream cheese, softened
2 cups semi-sweet chocolate chips
1 tbsp. optional vegetable shortening for smoother dipping
Optional: Butterfinger or chocolate sprinkles for decoration
Directions:

In a spacious bowl, blend together the crushed Butterfinger candy bars and softened cream cheese until well combined.
Form the mixture into 1-inch balls and chill in the refrigerator for 30 minutes to firm up.
Melt the semi-sweet chocolate chips, adding a tablespoon of vegetable shortening if desired for smoother dipping.
Dip the chilled balls into the melted chocolate, ensuring each one is fully coated.
Arrange the coated balls on parchment or wax paper and allow them to sit until the chocolate has set.
Optionally, sprinkle with Butterfinger or chocolate sprinkles for decoration before the chocolate sets.
Tips:

Ensure the candy bars are finely crushed for a consistent texture.
Refrigerate the shaped balls for 30 minutes to make dipping easier.
Add sprinkles for an extra touch of fun and flavor.
Variations:

Mix in a tablespoon of peanut butter for extra flavor.
Dip in white chocolate for a different look.
Coat in chopped nuts for a crunchy outer layer.
Prep Time: 45 minutes (includes chilling) | Cooking Time: 10 minutes | Total Time: 55 minutes

Kcal: Information not provided | Servings: Varies

Lemon Butter Baked Cod

Seaside Delight: Lemon Butter Baked Cod for a Refreshing Meal

Ingredients:

2 lb cod fillet (any white fish)
1/4 cup butter or margarine
2 tablespoons lemon juice
1/4 cup all-purpose flour
Dash(es) paprika
Salt & pepper to taste
Directions:

Cut fillets into serving sizes.
Melt butter in a saucepan or microwave. Add lemon juice to melted butter.
In another dish, mix together flour, salt & pepper.
Dip fish into the butter/lemon mix, coating well on all sides.
Dip buttered fish into the flour mix, coating well on all sides.
Place coated fillets in an ungreased baking dish.
Drizzle remaining butter mix over fillets.
Sprinkle the entire dish with paprika.
Bake, uncovered in a 350°F oven for 25-30 minutes. Fish should flake easily with a fork.
Garnish with parsley and lemon wedges.
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes

Kcal: Information not provided | Servings: 4 servings

Peanut Butter Cup Brownies

Decadent Peanut Butter Swirl Brownies: A Chocolate Lover's Dream

Ingredients:

3/4 cup granulated sugar
1/4 cup butter, softened
1 tablespoon water
1 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon baking soda
3/4 cup milk chocolate chips
3/4 cup creamy peanut butter
Directions:

Preheat oven to 350 degrees.
In a medium-sized microwave-safe bowl, combine sugar, softened butter, and water. Microwave on high for about 45 seconds or until butter is melted.
Stir in 3/4 cup semi-sweet chocolate chips until melted.
Add egg and vanilla extract, mix well.
Add flour and baking soda, stir until combined.
Allow the batter to cool to room temperature, then stir in 3/4 cup milk chocolate chips and the remaining 1/4 cup of semi-sweet chocolate chips.
Spoon batter evenly into muffin cups.
Bake for 13-15 minutes or until the top is set and a toothpick inserted into the center comes out slightly wet.
After brownies are out of the oven, wait for centers to fall. If not, tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir.
While brownies are still warm, spoon about a tablespoon full of peanut butter into the center of each brownie.
Top with the remaining milk chocolate and semi-sweet chocolate chips.
Cool completely in the pan.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 180 kcal | Servings: 12 brownies

Homemade Pecan Sandies

Buttery Pecan Delights: A Classic Cookie Reimagined

Ingredients:

2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup granulated sugar
1 cup confectioner’s sugar (sifted)
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
1/2 cup granulated sugar (for decoration)
Directions:

Preheat the oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup granulated sugar, and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll the dough into 1-inch balls and roll each ball in the remaining granulated sugar.
Place the cookies 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
Remove from the cookie sheets to cool on wire racks.
Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 35 minutes

Kcal: Approximately 120 calories per cookie | Servings: Makes about 36 cookies

Chocolate Peanut Butter Pie

Decadent Chocolate Peanut Butter Dream Pie

Ingredients:

For the Crust:

25 Oreo Cookies
5 Tablespoons unsalted butter, melted
For the Ganache:

6 ounces semi-sweet chocolate
¾ cup heavy whipping cream
1 Tablespoon butter
For the Filling:

1 package (8 ounces) cream cheese, softened to room temperature
¾ cup creamy peanut butter
⅓ cup granulated sugar
1 cup (4 ounces) Cool Whip, thawed
Directions:

Begin with the Oreo crust by blending Oreos in a food processor until finely chopped. Gradually add melted butter and press the mixture into the bottom and sides of a 9-inch pie plate. Freeze while preparing the pie.
For the ganache, place chocolate in a heat-proof bowl. Heat the whipping cream and butter in a saucepan until it simmers. Pour over the chocolate, let stand for 2 minutes, then stir until smooth. Refrigerate for about 30 minutes.
For the filling, beat cream cheese, peanut butter, and sugar until well-combined. Fold in the whipped topping and spoon the filling into the frozen crust. Smooth the top with a spatula.
Chill the pie for 30 minutes. Then, pour the cooled ganache over the peanut butter filling, creating a smooth layer or a swirl design. Refrigerate for at least 2 more hours before serving.
Prep Time: 20 minutes | Cooking Time: 0 minutes | Total Time: 2 hours 50 minutes

Kcal: 515 kcal | Servings: 8 servings

No-Bake Banana Split Cake

Heavenly No-Bake Banana Split Cake: A Dessert Dream Come True

Ingredients:

2 cups graham cracker crumbs
1 cup (2 sticks) unsalted butter
8 oz. cream cheese, softened
2 cups confectioners' sugar
Pinch of salt
4 bananas
1 (20 oz.) can crushed pineapple, well drained
1 (8 oz.) container Cool Whip non-dairy whipped topping (or homemade whipped cream)
1/3 cup chopped pecans
1 (10 oz.) jar maraschino cherries, drained & patted dry with a paper towel
Instructions:

Melt 1/2 cup (1 stick) of butter and blend it with the graham cracker crumbs using a fork until the mixture is evenly moistened. Press this mixture firmly into the bottom of a 9x13-inch pan to form the base layer.
Using an electric mixer, blend the remaining 1/2 cup (1 stick) of butter with the cream cheese, confectioners' sugar, and a pinch of salt. Beat for 3 to 4 minutes until the mixture is fluffy. Spread this creamy mixture over the graham cracker crust.
Slice the bananas and arrange them evenly over the cream cheese layer; then top with the well-drained crushed pineapple.
Spread the Cool Whip (or homemade whipped cream) over the pineapple layer. Sprinkle with chopped pecans, and decorate the top with maraschino cherries.
Cover the cake and refrigerate for at least 2 to 3 hours, or overnight, to allow the flavors to meld and the cake to set properly before serving.
Enjoy this delightful No-Bake Banana Split Cake as a perfect end to any meal or as a sweet treat to brighten your day. With its creamy layers, fresh fruit, and crunchy nuts, this dessert is a crowd-pleaser that's sure to satisfy any sweet tooth without the need for an oven!

Prep Time: 20 minutes | Chill Time: 2-3 hours | Total Time: 2 hours 20 minutes - 3 hours 20 minutes

Servings: 12 servings

Buckeye Brownie Cookies

Decadent Buckeye Brownie Cookies for Chocolate and Peanut Butter Lovers

Ingredients:

1 box fudge brownie mix (19.5 ounce or family size)
1/4 cup butter, melted
4 oz. (1/2 block) cream cheese, softened
1 egg
1 cup powdered sugar
1 cup creamy peanut butter
4 blocks (about 4 ounces) chocolate Candiquik or your favorite chocolate
Directions:

Preheat your oven to 350 degrees. In a medium bowl, beat together the brownie mix, melted butter, softened cream cheese, and egg until well combined. The dough will be slightly sticky.
Using a spoon or cookie scoop, place the dough onto an ungreased cookie sheet, forming about 24 cookies. Smooth the edges of each cookie to create a round shape.
In a separate bowl, thoroughly mix the powdered sugar and peanut butter until completely blended. Form this mixture into 1-inch balls, ensuring you have one ball for each cookie. Set these aside.
Bake the cookies for 12 minutes. Keep an eye on them to prevent overcooking or undercooking.
Immediately after removing the cookies from the oven, gently press a peanut butter ball into the center of each cookie. It's okay if the peanut butter mixture softens slightly upon contact.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Melt the chocolate Candiquik (or your chosen chocolate) in a microwave-safe bowl for 45 seconds, then stir. If not fully melted, heat for an additional 15 seconds or until completely smooth and melted.
Spoon about 1/2 tablespoon of melted chocolate over each cookie, covering the peanut butter ball. Wait for the chocolate to set before serving.
Store the cookies in an airtight container to keep them fresh.
Enjoy these Buckeye Brownie Cookies as a perfect blend of chocolatey brownie and creamy peanut butter, topped with a smooth chocolate layer that makes each bite a delightful experience. Whether you're serving them at a party, as a treat for your family, or enjoying them by yourself, these cookies are sure to impress anyone who tries them.

Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Servings: 24 cookies

Mexican Chicken Spaghetti

Sizzling Mexican Chicken Spaghetti Delight

Ingredients:

1 lb boneless, skinless chicken breasts
1 lb Velveeta cheese, regular or Mexican
1 can Rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter
1 can cream of chicken soup, undiluted
1 can cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
Salt and pepper to taste
Directions:

Boil chicken breasts in a large pot, adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to the water.
Remove chicken when completely done, about 10 to 12 minutes.
Boil spaghetti pasta in the remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
Melt the butter in that same (empty) pot and sauté the onion and bell pepper.
Add tomatoes, soup, cooked chicken (cut into bite-size pieces), and spaghetti to the sautéed onion mixture, one at a time, and gently mix together.
Add cheese and stir together, mixing well. Add salt and pepper to taste.
Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Enjoy 😃

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 650 kcal | Servings: 6 servings

Ultimate Crab Cakes
Golden Delight Crab Cakes
Ingredients:

1 lb crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 egg, beaten
1/4 cup green onions, finely chopped
2 cloves garlic, minced
1/4 cup red bell pepper, finely diced
1/4 cup celery, finely diced
1 teaspoon Old Bay seasoning
Salt and pepper to taste
Vegetable oil for frying
Directions:

In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, Dijon mustard, beaten egg, green onions, minced garlic, red bell pepper, and celery. Gently fold in the Old Bay seasoning and season with salt and pepper to taste.
Form the mixture into 8 equal-sized crab cakes and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help them firm up.
Heat vegetable oil in a skillet over medium-high heat. Fry the crab cakes for about 4-5 minutes per side until they are golden brown and cooked through.
Remove from the skillet and drain on paper towels to remove any excess oil.
Serve hot with your favorite dipping sauce or a squeeze of fresh lemon juice.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Kcal: 180 kcal | Servings: 4 servings

Lemon Cream Cheese Bars

Ingredients for Crust:

1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
Ingredients for Filling:

8 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
Ingredients for Topping:

1/4 cup powdered sugar (for dusting)
Directions:

Preheat your oven to 350°F (175°C). Grease or line an 8x8-inch baking pan with parchment paper.
In a mixing bowl, combine the flour, powdered sugar, and softened butter until crumbly.
Press the mixture evenly into the bottom of the prepared baking pan.
Bake the crust in the preheated oven for 15-18 minutes, or until lightly golden. Remove and set aside to cool slightly.
In another bowl, beat the softened cream cheese until smooth.
Add the granulated sugar, eggs, lemon juice, lemon zest, and vanilla extract to the cream cheese. Beat until well combined and creamy.
Pour the cream cheese mixture over the partially baked crust.
Return the pan to the oven and bake for an additional 20-25 minutes, or until the edges are set and the center is slightly jiggly.
Remove from the oven and let it cool completely at room temperature.
Refrigerate the bars for at least 2-3 hours or until chilled and set.
Once cooled and set, dust the top with powdered sugar.
Cut into squares and serve these delightful Lemon Cream Cheese Bars!
Prep Time: 15 minutes | Baking Time: 40-45 minutes | Chilling Time: 2-3 hours | Total Time: Approximately 3 hours

Servings: Makes about 9-12 bars

Soft Molasses Cookies

Heavenly Spiced Soft Molasses Cookies

Ingredients:

3/4 cup unsalted butter, softened
1 cup granulated sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Additional granulated sugar for rolling
Directions:

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy.
Add the molasses and egg to the creamed mixture, beating well until combined.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Place additional granulated sugar in a small bowl for rolling the cookie dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the sugar until coated.
Place the sugar-coated dough balls on the prepared baking sheets, leaving space between each cookie.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 12 minutes | Total Time: 32 minutes

Kcal: 150 kcal per cookie | Servings: 24 cookies

Easy Low Carb Cheese Sauce (No Thickeners!)

Ingredients:

1 tablespoon butter
4 oz cream cheese or 1/3 less fat cream cheese (neufchatel)
1/2 to 3/4 cup almond milk
2 cups shredded extra sharp cheddar
1 cup shredded gouda
1/4 teaspoon onion powder
1/8 teaspoon ground mustard (optional)
High mineral salt, to taste (optional)
Directions:

In a saucepan over medium heat, melt together the butter and cream cheese using a whisk.
Add almond milk, cheese, onion powder, ground mustard (if using), and whisk frequently until the cheese is melted and the sauce is smooth.
Taste and add salt if desired.
The sauce will thicken slightly as it cools.
Note: For best results, use freshly grated cheese instead of packaged, pre-shredded cheese which has a coating to prevent clumping.

This creamy, dreamy cheese sauce is perfect for drizzling over your favorite low carb vegetables, using as a dip, or incorporating into casseroles. It's THM S, keto-friendly, and gluten-free, making it a versatile addition to your healthy eating plan.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes

Servings: 8

Nutrition Information (approximate per serving): Calories: 193.1, Total Fat: 16.5g, Saturated Fat: 9.6g, Trans Fat: 0g, Unsaturated Fat: 29g, Cholesterol: 54.4mg, Sodium: 413.4mg, Carbohydrates: 0.7g, Net Carbohydrates: 0.6g, Fiber: 0.1g, Sugar: 0.6g, Protein: 11.6g

Grandmother's Basic Pancake Recipe

Ingredients:

1 cup milk
2 tbsp. white vinegar (or substitute with an equal amount of buttermilk)
1 ½ cups all-purpose flour
2 tbsp. sugar
1 ½ tsp. baking powder (aluminum-free recommended)
½ tsp. baking soda
½ tsp. salt
1 large egg, separated
2 tbsp. melted butter
1 tsp. vanilla extract
Non-stick cooking spray
Directions:

Preheat your oven to 200 degrees. Place an oven-safe platter or cooking sheet in the oven to keep pancakes warm until ready to serve.
Combine milk and white vinegar, setting aside for at least 5 minutes to create a buttermilk substitute.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
Separate the egg yolk from the white. Beat the egg yolk lightly in one bowl and whisk the egg white to soft peaks in another.
Gently fold the beaten egg yolk into the egg white, maintaining the airiness.
Stir the melted butter and vanilla into the buttermilk mixture.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently combine without overmixing; small lumps are okay.
Let the batter rest for 15 minutes.
Heat a skillet or griddle over medium heat and spray with non-stick cooking spray. Pour ¼ cup of batter for each pancake.
When bubbles appear on the surface and a few have burst, flip the pancake. It's done when a gentle press with a spatula makes the pancake bounce back.
Keep finished pancakes warm in the oven until all are ready to serve.
Prep Time: 20 minutes | Cooking Time: Variable | Total Time: 40 minutes

Yield: Approx. 1 dozen medium pancakes

4 Ingredient Banana Muffins

Simplistically Delicious Banana & Peanut Butter Muffins

Ingredients:

2 large overripe bananas
1 cup smooth peanut butter (or any nut butter)
1/4 cup maple syrup
1 cup rolled oats
Directions:

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin liners or greasing it well.
In a mixing bowl, mash the bananas until smooth.
Add the peanut butter and maple syrup to the mashed bananas and mix until well combined.
Fold in the rolled oats until the mixture is evenly mixed.
Divide the batter evenly among the muffin tin cups, filling each about 3/4 full.
Bake for 15-20 minutes, or until the tops of the muffins are set and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: Varies | Servings: 12 muffins

Mini Carrot Cake Loaves

Charming Mini Carrot Cake Loaves for a Sweet Treat

Ingredients:

3 cups grated carrots (approximately 6 carrots)
2 cups all-purpose flour
1 cup granulated sugar
1 cup chopped walnuts
3/4 cup vegetable oil
3 eggs
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
Directions:

Preheat the oven to 350°F (175°C). Grease and flour a 6-cavity mini loaf tray.
In a large bowl, mix together the carrots, flour, sugar, walnuts, oil, eggs, baking soda, baking powder, cinnamon, and salt until combined.
Pour the batter into the prepared tray, filling each loaf cavity 3/4 full.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 to 10 minutes, then transfer the loaves to a wire rack to finish cooling.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: Varies | Servings: 6 mini loaves

The Old Fashioned Custard Pie

Classic Homestyle Custard Pie

Ingredients:

1 unbaked pie shell (recommendation: Marie Callendar’s deep dish)
3 large eggs
½ cup of sugar
½ teaspoon of salt
½ teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract
Directions:

Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, slightly beat the eggs. Add sugar, salt, nutmeg, and milk to the beaten eggs. Mix well.
Pour the mixture into the unbaked pie shell.
Bake in the preheated oven for 35 to 40 minutes, or until the custard is set and the crust is golden brown.
Remove from the oven and allow to cool.
Sprinkle the top of the pie with fresh ground nutmeg and serve.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: Varies | Servings: 8 servings

Texas Roadhouse's Rolls

Heavenly Soft Texas Roadhouse Rolls with Honey Cinnamon Butter

Ingredients:

1 cup warm milk
1 package or 2 1/4 teaspoons active dry yeast
1/3 cup sugar
3 1/2 cups all-purpose flour, plus more for the board
1 egg
1/3 cup butter, melted plus 1/4 cup butter, melted (optional)
1 teaspoon salt
Honey Cinnamon Butter:

1/2 cup softened butter
1 teaspoon cinnamon
2 tablespoons honey
2 tablespoons powdered sugar
Directions:

In a cup or small bowl, stir together the warm milk, sugar, and yeast. Allow the yeast to proof and begin to activate while you prepare the other ingredients.
Using a stand mixer or food processor, combine the flour, egg, 1/3 cup melted butter, and salt. Gradually add the yeast mixture until a dough forms.
Knead the dough on a floured surface until smooth, then place in a greased bowl, covering it to rise until doubled in size, about 1 hour.
Punch down the dough and turn it out onto a floured surface. Divide into rolls and place on a baking sheet. Let them rise again until doubled.
Preheat the oven to 350°F (175°C). Bake the rolls for 15-20 minutes or until golden brown. Brush with the remaining 1/4 cup melted butter if desired.
For the Honey Cinnamon Butter:

Combine the softened butter, cinnamon, honey, and powdered sugar in a bowl. Mix until smooth and creamy.
Prep Time: 1 hour 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour 50 minutes

Kcal: Varies | Servings: Varies