Roasted Banana Bars with Browned Butter Pecan Frosting

I had some over ripe bananas that I need to use up, so I made these delicious bars last night. They pair well with a strong, steaming cup of coffee.

Ingredients
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 Tbsp butter, chilled and cut into small pieces
2 1/4 cups cake flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 cup nonfat buttermilk
1 tsp vanilla extract
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs
Baking spray with flour

Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 oz) 1/3-less-fat cream cheese, softened
1 tsp vanilla extract
1/4 cup chopped pecans, toasted

Preheat oven to 400°
To prepare bars, combine banana, brown sugar, and 1 Tbsp butter in an 8" square baking dish

Bake at 400° for 35 minutes, stirring after 17 minutes

Cool slightly
Reduce the oven temperature to 375°
Lightly spoon cake flour into dry measuring cups; level with a knife

Combine flour, soda, & baking powder in a medium bowl

Combine banana mixture, buttermilk, & 1 tsp vanilla in another medium bowl

Place 1/2 cup butter & granulated sugar in a large bowl; beat with a mixer at medium speed until well blended

Add eggs to granulated sugar mixture; mix well

Add flour mixture to sugar mixture alternating with banana mixture, beginning & ending with flour mixture
Pour batter into a 13" x 9" baking pan coated with baking spray

Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean

Cool completely in pan on a wire rack

To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned

Cool slightly

Combine browned butter, powdered sugar, cream cheese, & 1 tsp vanilla in a medium bowl; beat with a mixer until smooth

Spread frosting over cooled bars

Sprinkle with pecans

Picture courtesy of cookinglight.com

Slow-Cooker Enchiladas

Courtesy of the Paula Dean Magazine January/February 2009. I've made a few changes to the original recipe.

Ingredients:
1 1/2 lbs ground beef
1 large onion, chopped
3 garlic cloves, minced
1 1/2 tsp dried oregano
1 tsp dried basil
1 (4 oz) can chopped jalapenos
1 tsp salt
1 tsp ground black pepper
12 (5") corn tortillas, cut into wedges
1 (28 oz) can enchilada sauce
2 1/2 cups shredded Cheddar cheese, divided
Garnish: sour cream, chopped fresh cilantro

In a large skillet, combine ground beef, onion, garlic, oregano, & basil
Cook over medium heat until beef is browned & crumbles; drain well
Stir in jalapenos, salt, & pepper
In a 4-6 quart electric slow cooker, place one-third of tortillas over bottom of slow cooker
Top evenly with half of beef mixture, half of enchilada sauce, & 1 cup cheese
Repeat layers once, beginning with tortillas & ending with cheese
Top mixture with remaining one-third of tortilla wedges
Sprinkle with remaining 1/2 cup cheese
Cover & cook on low for 5-6 hours, or until hot & bubbly
Garnish with sour cream & cilantro, if desired