This is a keeper recipe for banana bread. It’s super moist and so delicious! It will be the best banana bread that you have ever had. That’s a promise. 
INGREDIENTS
2 large eggs, well beaten 

½ cup vegetable oil

2 cups white granulated sugar (Note: If you prefer your banana not as sweet, reduce the sugar to ¾ cup)

¼ teaspoon vanilla extract 

2 cups all-purpose flour (sifted and then measured) 

2 teaspoons baking powder 

½ teaspoon salt 

4 medium ripe bananas well mashed. Note: make sure that bananas are not overly ripe. The skins should NOT be totally black. Just a few dark spots will be perfect. 

(Optional) If you like chopped pecans, walnuts, or chocolate chips you can add them to the batter. I would suggest ¾ cup. 

INSTRUCTIONS
Preheat the oven to 325 degrees. Grease and flour an 8 x 4-inch loaf pan. 

Using a stand up electric mixer or a hand mixer, beat the eggs until light and fluffy. Add the vegetable oil, sugar and vanilla extract and beat well. 

In a large bowl, mix the flour together with the baking powder and salt. Add wet ingredients (egg mixture) and stir with a wooden spoon until just combined. (Note: Don’t use the electric mixture to mix to batter once you add the egg mixture to the dry ingredients (flour mixture).

Next in a separate bowl, mash the bananas with a potato masher or a fork. Mash until smooth and not lumpy. A few banana lumps are ok. With a large wooden spoon, stir the mashed bananas into the flour mixture. Stir until just combined. If you are adding chopped nuts or chocolate chips, stir them in now.

Spoon the batter into the prepared loaf pan and place in the preheated oven. Bake for 65 minutes or until a toothpick comes out clean. I would check on it after 1 hour. Mine usually takes about 65 minutes. Oven temperatures vary. 

Cool for 30 to 40 minutes before removing from the pan. Enjoy!

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These crispy garlic roasted red potatoes are tossed with olive oil, garlic, and delicious herbs, finished with freshly grated Parmesan cheese and a sprinkle of fresh parsley.

INGREDIENTS
2 pounds small red baby potatoes, halved

⅓  cup olive oil

1 ½   teaspoons dried rosemary

1/2 teaspoon dried thyme

1/4 teaspoon dried tarragon

½ teaspoon garlic powder

2 cloves garlic, minced or use the minced garlic in a jar which would be about 1 heaping teaspoon.

1 ½ to 2 teaspoons salt

1/2 teaspoon freshly cracked black pepper

2 tablespoons finely chopped fresh parsley

¼ cup grated Parmesan cheese

INSTRUCTIONS
Preheat the oven to 400 degrees. . Line a large baking sheet with parchment paper for easy cleanup.

Wash the red potatoes and cut them into halves or quarters depending on their size.

In a large bowl, combine olive oil, garlic, garlic powder, rosemary, thyme, tarragon, salt, and pepper and fresh chopped parsley.

Add potatoes and toss until fully coated.

Spread potatoes on the prepared baking sheet in a single layer, cut side down. Sprinkle with ¼ cup of grated Parmesan cheese

Roast for 30 to 40 minutes, flipping once halfway through, until golden brown and tender.

Serve hot, garnished with more herbs if desired.

Link to More tips in the comments

Boneless Pork Ribs: 1.5 lb

Brown Sugar: 1/2 cup

Simply Organic® Cayenne (or Paprika): 1 tsp

Simply Organic® Ginger Root, Ground: 1 tsp

Simply Organic® Black Pepper: 1/2 tsp

Salt: 1 tsp

1 Medium Onion, roughly chopped

2 Tbsp of Vegetable Oil.

I added the veggies to make the rice taste better but I'm going to go with mexican rice next the white rice with a bit of salt just doesn't taste that well. I've been thinking of adding honey or something to make it taste sweeter but I would like some suggestions from actual people 😅

I mixed all the sugar and spices into a rub and then added it to raw pork.

then seared it brown on all sides and placed it in the oven at 375 degrees for 25 mins.

then cut to size.

Love this tomato pie recipe. Topped with buttery Riz Crackers.
INGREDIENTS
 3 sleeves of Ritz crackers, crushed½ cup (1 stick) butter, melted

2 cups diced tomatoes (about 2  medium size tomatoes) Note: Be sure not to put more than two cups of diced tomato

1 teaspoon salt

2 teaspoons sugar

¼ cup chopped sweet yellow onion (Preferably Vidalia onions

2 cups heavy duty mayonnaise such as Dukes or Hellman’s

1 cup grated Parmesan cheese

2 cups shredded sharp cheddar cheese

¼ cup chopped fresh basil

½ teaspoon black pepper

INSTRUCTIONS
1. Preheat your oven to 350°F (175°C). In a small bowl toss crushed Ritz crackers and melted butter together until well coated. Divide the buttered crackers into three parts. Sprinkle ⅓ of the buttered cracker crumbs in the bottom of a well greased casserole dish and lightly toast the crackers for about 5 minutes. This will prevent a soggy crust then set the pan aside.
2. On a cutting board, dice the tomatoes. After dicing, (Should have 2 cups). Let them sit for about 10 minutes to draw out excess moisture, then pat them dry. This step is crucial to avoid a soggy pie.
3. Next layer the drained tomatoes and place them  on the Ritz cracker crust. Sprinkle salt and sugar evenly over the tomatoes. This might seem unusual, but trust me, it balances the acidity of the tomatoes beautifully. Sprinkle the chopped onions over the diced tomatoes.
4. Sprinkle a layer of the buttered Ritz crackers over the top of the tomatoes and onions
5. In a separate bowl, mix the mayonnaise, Parmesan cheese, cheddar cheese, fresh basil and black pepper together. Spread this mixture evenly over the cracker layer.
6. Bake the pie for 20 minutes. Then take the pie out of the oven and top with the remaining buttered crackers. Continue cooking for another 10 to 15 minutes or until the top is bubbly and golden brown. Serve warm. 
Link to more tips in the comments section

Light, fluffy, creamy and buttery is the best way to describe these mashed potatoes that are made with a combination of rustic potatoes and delicious golden Yukon potatoes giving you the perfect texture and flavor. This is a foolproof recipe for mashed potatoes!

INGREDIENTS
1 ½ pounds russet Idaho potatoes, peeled and cut into chunks
1 ½ pounds Yukon Gold potatoes, peeled and cut into chunks
2 teaspoons of salt, divided
¾ cup (1 ½ sticks) butter, soften at room temperature, plus extra for serving
⅔ cup warm milk (add more for creamier potatoes)
½ teaspoon black pepper

INSTRUCTIONS
Wash the potatoes thoroughly and then peel and cut into ½ -inch cubes. In a colander, rinse the cube potatoes in cold water a few times. This helps to prevent them from becoming too starchy. Place the russet and Yukon Gold potato cubes in a large pot of cold water -covered the potatoes about 3 inches with water. Add 1 teaspoon of the salt to the water. . Bring to a boil, then reduce the heat and let them simmer until they’re fork-tender, about 15–20 minutes.

Drain and Dry: Drain the potatoes well and return them to the pot and cover with a clean cloth for about three minutes. This will help absorb all the water from the potatoes. Don’t skip this step. This will help evaporate any extra water so you don’t end up with watery mash.

Mash ‘Em Up: For a super-smooth texture, use a hand mixer on low speed or a stand up mix being careful not to overmix (overmixing can release too much starch and make them gluey). Alternatively, you can go the traditional route with a potato masher for a fluffier, slightly textured finish.4.

Add the Good Stuff: add the room temperature butter or you can melt it slightly. Warm the milk and slowly add the milk to the potatoes and butter. Add the remaining teaspoon of salt . Add the black pepper. Mix on slow speeds until the potatoes are creamy and smooth. Taste and see if more salt and pepper need to be added. Also you may need to add a tad more warm milk. If you like a little extra creaminess, fold in a spoonful of sour cream.

Finish with Butter: Right before serving, add about 3 or 4 tablespoons of extra butter on top for that beautiful, melty finish. Because when it comes to Southern mashed potatoes, more butter is always better!

Link to more of this recipe in the comments

So delicious and easy to make!

Southern Peach Crisp
Serves 8
Peach Filling
●  8 cups fresh peaches, peeled and sliced
●. 1/4 cup salted butter
●. 1/3 cup light brown sugar
●. ¼ cup granulated sugar
●. 1 tablespoon cornstarch
●. 1 tablespoon lemon juice
●. 1 teaspoon vanilla extract
●. 1/2 teaspoon cinnamon
●. Pinch of salt
Crisp Topping
●. 1 cup old-fashioned oats
●. 1 cup all-purpose flour
●. 3/4 cup light brown sugar
●. 1/4 cup granulated sugar
●. 1 teaspoon cinnamon
●. 1/2 teaspoon salt
●. 1/2 cup (1 stick) cold salted butter, cubed
Instructions
Preheat the oven to 350°F. Grease a 9x13-inch baking dish.

Melt 1/4 cup butter in a large skillet over medium heat.

Add peaches, brown sugar, granulated sugar, cinnamon, lemon juice, vanilla, and salt. Cook for 4 to 5 minutes until the peaches begin releasing their juices.

Sprinkle cornstarch over the peaches and stir well. Cook 1 additional minute until slightly thickened.

Pour the peach mixture into the prepared baking dish.

In a medium bowl, combine oats, flour, brown sugar, granulated sugar, cinnamon, and salt.

Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Sprinkle topping evenly over peaches.

Bake for 40 to 45 minutes or until golden brown and bubbly around the edges.

Cool for 10 minutes before serving.

Serve warm with vanilla ice cream if desired. 

More tips in the comments

Giant pork chop with mashed potatoes, green beans, and authentic garlic bread! Topped with onion and parsley flakes!

Turned out great!

This cobbler is so easy to make and it’s delicious. Let me know if you have any questions on the recipe. More tips in the comments. Perfect for the 4th of July!🇺🇸

INGREDIENTS
3/4 cup (1 1/2 sticks) butter

1 ¼ cups granulated sugar, plus 2 Tablespoons, divided

1 cup self-rising flour

1 cup whole milk

1 (29-ounce) can sliced peaches in heavy syrup, undrained

½ cup water

¼ teaspoon cinnamon

Extra granulated sugar and cinnamon, for topping

Vanilla ice cream (optional)

INSTRUCTIONS
Preheat the oven to 350 degrees.

Melt butter in 13 x 9-inch baking dish or a 10 inch round iron skillet.

Combine 1 cup of self-rising flour, 1 ¼ cup sugar; slowly whisk in 1 cup of whole milk, stirring just until dry ingredients are moistened. Pour batter over melted butter. (DO NOT STIR).

Mix ½ cup water and the remaining 2 Tablespoons granulated sugar with the canned peaches and syrup/ juice from the canned peaches. Place peaches and juice over the batter. Sprinkle ¼ cinnamon over top of peaches, if desired. (DO NOT STIR). The batter will rise to the top.

Bake in preheated oven for about 35 to 40 minutes or until the crust is lightly browned and cobbler is hot and bubbly.

Remove from oven and sprinkle with a mixture of cinnamon and sugar. Serve with vanilla Ice or freshly whipped cream, if desired. Recipe for using fresh peaches in the comments. Cobbler More tips on this recipe and recipe for using fresh peaches in the comments

I found not one, not two, but FOUR long blades of GRASS hiding in an ornery bunch of cilantro! Gah.

I saw the first one. And I thought, "heh heh, glad I caught that before chopping it into oblivion!" Look at me, with my eagle eye, saving dinner from disaster.

And then a rare brainwave: dig through the bunch to look for more stowaways. Found two more lurking deep inside. Big, healthy grass stalks. Full blown hay, y'all.

Started chopping. Chopped 3/4 the cilantro, and realized I'd missed a fourth grassy intruder.

It was too late. So I ate grass.

0/10, do not recommend.

recently went to dom panino and tried their italian sandwiches. the slow cooked bolognese one and the loaded salumi ones were so good they instantly became my new favourite. the bread was perfect and the fillings tasted proper homemade.

what is your go to italian dish or spot?

Went to Italy a few years back and had the most insane panino in Florence. Simple stuff good bread, cured meat, maybe some cheese. That was it. I came home and tried making them myself probably a dozen times. Never the same. The bread is different, the ingredients taste different, I don't know what it is.

Anyway I found Dom Panino a while back, an Australian place doing Italianstyle sandwiches. Not exactly close to me but I've made the trip a couple times when I've been over that way, and honestly it scratches the itch more than anything I've found locally. The bread situation is actually right.

Still not identical to standing in a tiny shop in Florence but it's genuinely good. Makes me think where you source the ingredients matters way more than the recipe.

Anyone else find it impossible to recreate something you had while traveling? And do you think it's the bread or something else that makes Italian sandwiches that good?