Banana Pudding Cheesecake

For the crust:

4 oz vanilla wafers
2 oz butter, melted

1. Using a food processor, pulse the cookies until they turn into a fine crumb. Add the butter and pulse until a dough is formed.
2. Spread the cookies in the bottom of a 8 inch springform pan. Refrigerate the crust while making the batter.

For the batter:

2 ripe bananas
17.5 oz cream cheese
1/2 cup sugar
4 eggs
1 tsp vanilla extract
2.5 oz vanilla wafers

Instructions

1. Preheat the oven to 320ºF.
2. In the bowl of a stand mixer fitted with the whisk attachment, combine the cream cheese and the mashed bananas. Beat for 3 minutes.
3. Add in the sugar, beating for another 3 minutes.
4. Add the eggs one at a time, beating for one minute after each addition. Add in the vanilla extract.
5. Crumble the cookies with your hands and fold them into the batter.
6. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until the cake appears set, with the center jiggling only a little. Let the cake cool in the turned-off oven.

For the topping:

1 banana
2.5 oz vanilla wafers
1 cup whipping cream
2 tbsp sugar
vanilla wafers for garnish

1. Slice the banana and distribute it on one layer on top of the cooled cake. Place the cookies on top of the bananas.
2. Mix the cream and sugar until it forms stiff peaks. Spread it on top of the cake.
3. Top with additional crumbled cookies. Refrigerate overnight (or at least 6 hours) before cutting.

Source : sabor-pastel.com.ar

Broccoli Hash Brown Cups

INGREDIENTS:


2 medium potatoes
Pinch of salt and pepper
1 teaspoon olive oil
½ head broccoli
4 eggs
1/4 cup milk



DIRECTIONS:




Preheat the oven to 400°F.

Scrub the potatoes clean and grate them with a cheese grater.

Add the grated potato into a large bowl with a pinch of salt and pepper and the olive oil.

Stir the grated potato so it’s well covered with the oil and seasoning.

Evenly divide the potato between 8 muffin cup molds and press it down into the bottom of the cup and up the sides, covering as much of the inside of the cup as possible.

Place the grated potato cups into the preheated oven and bake for 15 minutes, until golden.

Meanwhile, wash the broccoli and chop it up into tiny pieces.


Place the broccoli into a microwave-safe dish with a little bit of water and steam in the microwave for around 4 minutes, until softened.

Crack the eggs into a medium-sized bowl and beat with the milk.

Remove the potato cups from the oven and evenly divide the chopped broccoli between them.

bay: http://mag.activewearusa.com/broccoli-hash-brown-cups/

TENNESSEE HUMMINGBIRD CAKE

3 cups plain flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 tablespoons cinnamon
• 3 eggs, beaten
• 1 1⁄2 cups cooking oil
• 2 teaspoons vanilla
• 2 1⁄2 cups chopped bananas
• 2 cups chopped nuts
• 1 (10 ounce) can crushed pineapple

1. Sift all dry ingredients.
2. Set aside.
3. Beat eggs,add oil and vanilla.
4. Add dry ingredients and beat about 2 minutes.
5. Add bananas,pineapple,nuts and fold in with a fork--don't beat.
6. Bake 50 minutes at 350 degrees.

Source : food.com

Slow Cooker Spaghetti Squash and Meatballs

Ingredients

1 medium spaghetti squash
1 1/2 cups crushed tomatoes
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp dried oregano
16 gluten-free chicken meatballs such as Al Fresco
2 tbsp butter or olive oil
Additional salt and pepper to taste



Instructions

Cut spaghetti squash in half, crosswise. Place in the bottom of a 6 quart slow cooker, cut-side down.
In a processor or blender, combine tomatoes, salt, garlic powder, pepper and oregano. Puree until smooth. Pour into bottom of slow cooker.
Place meatballs over tomatoes, around spaghetti squash. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.

Using tongs and kitchen gloves, remove spaghetti squash from slow cooker. Scoop out seeds and discard. Scoop out flesh into a sieve or colander and let drain a few minutes to reduce moisture. Transfer to a bowl and toss with butter or olive oil.
Divide between 4 plates and top with sauce and meatballs.


bay: http://alldayidreamaboutfood.com/2015/05/low-carb-slow-cooker-spaghetti-squash-and-meatballs.html

Apple Cinnamon Loaf

Elements

1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

Instructions

Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.

Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.

Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Strawberry Cobbler

2 cup milk
2 cup sugar
2 cup flour
3 cup strawberries
2 eggs

1 Mix flour sugar milk and egg together pour half into a 9×10 baking dish
2 Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
how to cook Strawberry Cobbler recipe
3 Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream

Mushroom Grilled Cheese Sandwich

Ingredients:

- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1/4 cup white wine or broth
- salt and pepper to taste
- 1 tablespoon parsley, chopped
- 1/2 teaspoon truffle oil (optional)
- 1 cup fontina or gruyere, shredded
- 1/4 cup parmigiano reggiano, grated
- 4 slices bread
- 2 tablespoon butter


Directions:

Melt the butter and heat the oil in a pan over medium heat.

Add the onion and saute until tender, about 5-7 minutes.

Add the garlic and thyme and saute until fragrant, about a minute.

Add the cremini mushrooms and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the wine, deglaze the pan and cook until most of the liquid has evaporated, about 2-3 minutes.

Season with salt and pepper, add the parsley and remove from heat and let cool a bit.

Mix the cheese into the mushrooms.

Butter one side of each slice of bread and place 2 in the pan buttered side down.

Top each with 1/2 of the mushroom mixture and finally the remaining slices of bread with the buttered side up.

Grill until the cheese has melted and the bread is golden brown, about 2-4 minutes per side.

Source : closetcooking.com