Sweet Potato Banana Bread

Ingredients:

- 1 cup mashed sweet potatoes

- 1 cup mashed ripe bananas

- ½ cup granulated sugar

- ½ cup brown sugar

- ½ cup vegetable oil

- 2 large eggs

- 1 tsp vanilla extract

- 1½ cups all-purpose flour

- 1 tsp baking soda

- ½ tsp baking powder

- ½ tsp salt

- 1 tsp ground cinnamon

- ½ tsp nutmeg (optional)

- ½ cup chopped nuts or chocolate chips (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

2. In a large bowl, combine the mashed sweet potatoes and mashed bananas until well blended.

3. Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mixture. Mix until smooth.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).

5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.

6. If desired, fold in the chopped nuts or chocolate chips.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 70 minutes | Total Time: 85 minutes

Kcal: 210 kcal | Servings: 10 servings

Tips:

For a more intense flavor, roast the sweet potatoes before mashing.

Store the bread in an airtight container to keep it moist for longer.

The best chocolate chip cookie recipe Ever

 

**INGREDIENTS:**

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed light brown sugar

• 2 large eggs

• 2 teaspoons pure vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 2 cups chocolate chips (I use a mix of semi-sweet and milk chocolate)

**INSTRUCTIONS:**

Preheat your oven to 350°F and line a baking sheet with parchment paper.

Beat the softened butter with both sugars until it's light and fluffy, about 3 minutes.

Add the eggs one at a time, then the vanilla. Mix until everything's smooth and creamy.

In another bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture. Mix until just combined.

Fold in the chocolate chips. Don't be shy with them.

Scoop rounded tablespoons of dough onto your baking sheet, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, until the edges are golden but the centers still look slightly underdone. They'll firm up as they cool.

Let them cool on the pan for 5 minutes before moving them to a cooling rack.

Try to wait until they're cool enough to not burn your mouth. I never can.

These disappeared so fast I had to hide a few in the back of the pantry for myself. Would you be able to stop at just one?

Crockpot Garlic Butter Chicken with Red Potatoes & Carrots

 Crockpot Garlic Butter Chicken with Red Potatoes & Carrots

Ingredients

2 boneless, skinless chicken breasts, cut into large chunks

1½ lb red potatoes, halved or quartered

3 cups baby carrots

4 tbsp butter, melted

4 cloves garlic, minced

1 packet Hidden Valley Ranch Seasoning Mix

1 tsp black pepper

½ tsp salt

1 tsp dried parsley

Instructions

Place the red potatoes and baby carrots in the bottom of the crockpot.

Season the chicken with black pepper and salt, then arrange it over the vegetables.

In a small bowl, whisk together the melted butter, minced garlic, ranch seasoning, and dried parsley.

Pour the garlic butter mixture evenly over the chicken and vegetables.

Cover and cook until the chicken is tender and the potatoes are cooked through, stirring gently once near the end if desired.

Spoon the chicken, potatoes, and carrots onto plates with plenty of the buttery garlic sauce.

 

Bacon Cheeseburger Grilled Sandwiches with Bang-Bang Sauce

There’s something irresistible about the combination of a juicy bacon cheeseburger, buttery toasted bread, melted cheese, and a creamy, slightly spicy sauce. These Bacon Cheeseburger Grilled Sandwiches bring all those classic flavors together in one incredibly satisfying meal—and they come together surprisingly quickly.

I originally planned to make regular burgers, but with ground beef already thawed, I decided to take a shortcut: cook the beef and bacon together, layer everything between slices of bread, and grill it like a classic grilled cheese. It turned out to be one of those simple ideas that tastes far better than expected.

The bacon becomes perfectly crisp, the seasoned beef stays juicy, and the cheese melts into every layer. The homemade bang-bang sauce adds a creamy sweetness with just enough heat to make every bite even more flavorful. It’s an easy, indulgent dinner that the whole family will love.

Ingredients

For the Sandwiches

• 1 lb ground beef
• 6–8 slices bacon, chopped
• 8 slices cheese, such as cheddar or American
• 8 slices sandwich bread
• Butter, for grilling
• Salt and black pepper, to taste

For the Bang-Bang Sauce

• ½ cup mayonnaise
• 2 tablespoons sweet chili sauce
• 1 tablespoon sriracha, or more to taste
• ½ teaspoon garlic powder

Instructions

1. Prepare the sauce: In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, and garlic powder until smooth. Set aside.

2. Cook the bacon: Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of bacon grease in the skillet.

3. Cook the beef: Add the ground beef to the same skillet. Break it apart with a spatula and cook until browned and completely cooked through. Season with salt and black pepper.

4. Combine the filling: Return the crispy bacon to the skillet and stir it into the cooked beef. Remove the skillet from the heat.

5. Assemble the sandwiches: Spread the bang-bang sauce evenly over one side of each slice of bread. Place four slices sauce-side up and layer each with a slice of cheese, a generous portion of the bacon-beef mixture, and another slice of cheese. Top with the remaining bread slices, sauce-side down.

6. Grill the sandwiches: Carefully wipe out the skillet. Add a small amount of butter and heat over medium heat. Place the sandwiches in the skillet and cook until the bread is golden brown and crisp and the cheese has melted.

7. Flip and finish: Add a little more butter if needed, then carefully flip the sandwiches. Grill the other side until equally golden and crisp and the cheese is completely gooey.

8. Serve: Remove from the skillet, slice each sandwich in half, and serve immediately while hot.

Recipe Notes

For extra crunch and tang, add a few thinly sliced dill pickles before grilling. If you prefer a more classic bacon cheeseburger flavor, keep the filling simple and let the bang-bang sauce provide all the extra flavor.

These sandwiches are best served immediately, while the bread is crisp, the cheese is melted, and the filling is hot and juicy.