Hashbrown Casserole

INGREDIENTS:

• 32 oz frozen shredded hash browns , defrosted
• 1/2 cup melted butter
• 1 (10 1/4 ounce) can of cream of chicken soup 
• 1 pint of sour cream
• 1/2 cup onion finely chopped
• 2 cups grated colby and/or cheddar cheese
• 1/4 teaspoon pepper

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. Combine all ingredients in a large bowl reserving 1/2 cup of cheese for topping.
3. Place in a greased 9×13 casserole dish and top with reserved cheese.
4. Bake for 45-55 minutes or until hot and bubbly.

https://www.spendwithpennies.com/cracker-barrel-hashbrown-casserole-recipe/

Black Bean Brownies

Ingredients

• 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
• 2 tbsp cocoa powder (10g)
• 1/2 cup quick oats (40g) (See nutrition link below for substitutions)
• 1/4 tsp salt
• 1/3 cup pure maple syrup, honey, or agave (75g)
• pinch uncut stevia OR 2 tbsp sugar (or omit and increase maple syrup to 1/2 cup)
• 1/4 cup coconut or vegetable oil (40g) (See nutrition link for substitution notes)
• 2 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 cup to 2/3 cup chocolate chips (115-140g) (Not optional. Omit at your own risk.)
• optional: more chips, for presentation

Instructions

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture—and even the taste—will be much better in a food processor.) Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! Makes 9-12 brownies. If you make this recipe, don’t forget to leave a review! The trick with these: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!

Read more at https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/#7j8z2DQjUgQZI5QA.99


https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

Buttermilk pancakes

Ingredients

• 2eggs
• 2cups buttermilk
• 4tablespoons unsalted butter, melted
• 1⁄2teaspoon vanilla extract
• 2cups all-purpose flour
• 2tablespoons sugar
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1teaspoon salt
• 1 -2tablespoon vegetable oil or 1 -2 tablespoon cooking spray
• maple syrup, for serving

Directions

1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
2. Add the buttermilk, melted butter and vanilla and mix well.
3. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
4. You can also mix this together using a wooden spoon or whatever you have.
5. Heat lightly greased griddle at 350 degrees.
6. Pour about 1/3 cup of the batter onto griddle for each pancake.
7. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
8. Repeat with remaining batter.

These are Hyrum's favorite! Very fluffy

http://www.food.com/recipe/buttermilk-pancakes-66241

Moist Vanilla cupcakes

INGREDIENTS:

VANILLA CUPCAKES

2 1/2 cups (325g) all purpose flour
2 cups (414g) sugar
3 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup (240ml) hot water

DIRECTIONS:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners (can also bake in three 8 in rounds for 18-20 min).
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

http://www.lifeloveandsugar.com/2017/01/16/moist-vanilla-cupcakes/