April 2020

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Sloppy Joe Casserole Recipe

Ingredients

1 pound ground beef

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 clove garlic, chopped

1 (14.5 ounce) can petite diced tomatoes

1 cup ketchup

1 tablespoon brown sugar

1 teaspoon yellow mustard

salt and ground black pepper to taste

2 cups frozen whole-kernel corn

1 (16 ounce) package penne pasta

1 1/2 cups shredded Colby-Jack cheese

Directions

Preheat the oven to 350 degrees

Heat a large skillet over medium heat. Cook and then. stir beef, green bell pepper, red bell pepper, onion, and garlic in a heated skillet until the beef is completely browned and crumbly, for about 7 minutes.

Stir the brown sugar, mustard, salt, pepper, ketchup, and tomatoes into the ground beef mixture. Now, reduce the heat and simmer until heated for about 10 – 15 minutes.

Place a big pot of lightly salted water to a boil and then cook corn into boiling water until cooked for about 6 minutes and drain.

Bring a large pot of gently salted water again to a boil. Add penne and cook, stirring occasionally until tender, yet firm for about 12 minutes and drain.

Mix the pasta, corn, and colby-jack cheese into the ground book mixture. Pour into a 9 x 13 baking dish. Bake in a preheated oven until heated through and the cheese is melted, for about 20-minutes.

Sloppy Joe Casserole Is a Fantastic, Easy Supper

Rebecca Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Casserole, Dinner, Lunch, etc…) To SAVE it for later… Ingredients 1 pound ground beef 1 small onion, chopped 1… Main Dish Recipes Sloppy Joe Casserole Is a Fantastic, Easy Supper European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

Ingredients

• 1 pound ground beef
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 clove garlic, chopped
• 1 (14.5 ounce) can petite diced tomatoes
• 1 cup ketchup
• 1 tablespoon brown sugar
• 1 teaspoon yellow mustard
• salt and ground black pepper to taste
• 2 cups frozen whole-kernel corn
• 1 (16 ounce) package penne pasta
• 1 1/2 cups shredded Colby-Jack cheese

Instructions

Preheat the oven to 350 degrees

Heat a large skillet over medium heat. Cook and then. stir beef, green bell pepper, red bell pepper, onion, and garlic in a heated skillet until the beef is completely browned and crumbly, for about 7 minutes.

Stir the brown sugar, mustard, salt, pepper, ketchup, and tomatoes into the ground beef mixture. Now, reduce the heat and simmer until heated for about 10 - 15 minutes.

Place a big pot of lightly salted water to a boil and then cook corn into boiling water until cooked for about 6 minutes and drain.

Bring a large pot of gently salted water again to a boil. Add penne and cook, stirring occasionally until tender, yet firm for about 12 minutes and drain.

Mix the pasta, corn, and colby-jack cheese into the ground book mixture. Pour into a 9 x 13 baking dish. Bake in a preheated oven until heated through and the cheese is melted, for about 20-minutes.

An apple fritter in one little box is like a fall celebration. Sweet doughy treat, full of tender apples, also, the sugary glaze on top of the bread adds to its taste. For you, we have an option that hits the same notes, but which is much easier to share and make at home – Apple Fritter Pull-Apart Bread.

Ingredients:

For the Filling:

(1) heaping cup of sliced apples

1/3 cup sugar

1/4 tsp cinnamon

small pinch freshly grated nutmeg

2 tbsp cornstarch

2 tsp water

1/2 cup brown sugar

1/2 tsp cinnamon

For the Cake:

1/3 cup butter

3/4 cup sugar

1/2 cup applesauce

1 tsp vanilla

(2) eggs

2 1/4 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup greek yogurt, if desired: you can use plain yogurt or sour cream

For the Glaze:

2 cups powdered sugar

1 tsp vanilla

6 tbsp milk

Directions:

For the Filling:

Combine apples, sugar, tea, cinnamon, and cornstarch into a small saucepan to make your fill. Cook for 5 to 7 minutes over low heat, stirring continuously until the sauce is thickened and the apples are a little soft. Set aside and let it rest to cool. Add and mix brown sugar and cinnamon in a bowl until well combined and set aside.

For the Cake:

Preheat oven at about 350 degrees. Grease and flour a baking dish 9×13. Set aside.

Add and cream the butter and sugar for about 3 minutes, until light and fluffy. Add vanilla and applesauce and mix until combined. Beat the eggs, one at a time, and beat well after each addition.

Sift the ingredients together to dry. Add the dry ingredients into the batter in three parts alternating with the yogurt in two parts, starting with the dry ingredients and ending with them. Beat well until combine.

Spoon half the batter into the prepared casserole. Carefully spoon the cooled mixture of apples over the batter and spread as evenly as possible. Sprinkle 2/3 of brown cinnamon sugar mixture over apples and cover with the remaining batter. Sprinkle over top of the remaining brown sugar-cinnamon mixture.

Bake for 45-55 minutes until the toothpick inserted in the center comes out clean.

For Glaze:

Create the glaze when the cake bakes. Mix the powdered sugar, vanilla, and milk in a bowl, until you reach the consistency you like. When the cake comes out of the oven, pour out onto the hot cake immediately but carefully.

Try pouring in as evenly as possible. Tilt the cake to spread the glaze uniformly. I even poured out a few that pooled at the corners and repoured the top. Let the cake sit there for a while to set the glaze.

APPLE FRITTER CAKE

Rebecca An apple fritter in one little box is like a fall celebration. Sweet doughy treat, full of tender apples, also, the sugary glaze on top of the bread adds to… Main Dish Recipes APPLE FRITTER CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.3/5

( 6 voted )

Ingredients

• For the Filling:
• (1) heaping cup of sliced apples
• 1/3 cup sugar
• 1/4 tsp cinnamon
• small pinch freshly grated nutmeg
• 2 tbsp cornstarch
• 2 tsp water
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• For the Cake:
• 1/3 cup butter
• 3/4 cup sugar
• 1/2 cup applesauce
• 1 tsp vanilla
• (2) eggs
• 2 1/4 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cinnamon
• 1 cup greek yogurt, if desired: you can use plain yogurt or sour cream
• For the Glaze:
• 2 cups powdered sugar
• 1 tsp vanilla
• 6 tbsp milk

Instructions

For the Filling:

Combine apples, sugar, tea, cinnamon, and cornstarch into a small saucepan to make your fill. Cook for 5 to 7 minutes over low heat, stirring continuously until the sauce is thickened and the apples are a little soft. Set aside and let it rest to cool. Add and mix brown sugar and cinnamon in a bowl until well combined and set aside.

For the Cake:

Preheat oven at about 350 degrees. Grease and flour a baking dish 9x13. Set aside.

Add and cream the butter and sugar for about 3 minutes, until light and fluffy. Add vanilla and applesauce and mix until combined. Beat the eggs, one at a time, and beat well after each addition.

Sift the ingredients together to dry. Add the dry ingredients into the batter in three parts alternating with the yogurt in two parts, starting with the dry ingredients and ending with them. Beat well until combine.

Spoon half the batter into the prepared casserole. Carefully spoon the cooled mixture of apples over the batter and spread as evenly as possible. Sprinkle 2/3 of brown cinnamon sugar mixture over apples and cover with the remaining batter. Sprinkle over top of the remaining brown sugar-cinnamon mixture.

Bake for 45-55 minutes until the toothpick inserted in the center comes out clean.

For Glaze:

Create the glaze when the cake bakes. Mix the powdered sugar, vanilla, and milk in a bowl, until you reach the consistency you like. When the cake comes out of the oven, pour out onto the hot cake immediately but carefully.

Try pouring in as evenly as possible. Tilt the cake to spread the glaze uniformly. I even poured out a few that pooled at the corners and repoured the top. Let the cake sit there for a while to set the glaze.

The gratifying volume and moistness of the brownie, the old-mode, homey taste of banana bread, and the high sky of the banana cake. Whenever I’ve got ripe bananas that we don’t immediately use, I peel them, cut and freeze them, and so our freezer’s almost always stashed on them while I don’t always have fresh ripe bananas in hand. See the following tips to cook with frozen bananas when doing the same thing.

Bananas offer baked goods natural sweetness, happiness, family flavors, and humidity. You’ll love how they seamlessly blend in those blondies with the other ingredients. Furthermore, the bananas are packed with fiber and potassium.

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Banana Bread Brownies Recipe

Ingredients:

1-1/2 c. sugar

1 c. sour cream

1/2 c. butter softened

2 eggs

1-3/4 (3 or 4) of ripe bananas, mashed

2 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking soda

3/4 tsp. salt

1/2 c. chopped walnuts (optional)

Brown Butter Frosting:

1/2 c. butter

4 c. powdered sugar

1-1/2 tsp. vanilla extract

3 tbsp. milk

Directions:

Preheat oven at about 375 degrees. Grease and flour 15 x10-inch jelly roll pan. Add sugar, savory cream, butter, and beat eggs together in a large bowl for the bars. Banana blend and extract vanilla. Combine flour, baking soda, salt, and mix for 1 minute. Stir walnuts.

Spread the batter into a pan evenly. Bake until golden brown for 20 or 25 minutes.

In a large casserole, heat butter for frosting until it is boiled over medium heat. Let the butter becomes brown and immediately remove it from the heat.

Add sugar, vanilla extract, milk, and powdered sugar. Smoothly whisk together (thicker than a glaze, but thinner than frosting). Spread the brown butter over the warm bars with a spatula (it will be easier to frost while the bars remain warm).

Tip:

Store brownies for 4 days at room temperature in an airtight storage container.

In an airtight freezer-safe storage container, place brownie in the freezer until 3 months (frost or unfrosted). Let cool down overnight in the fridge.

Banana Bread Brownies

Rebecca The gratifying volume and moistness of the brownie, the old-mode, homey taste of banana bread, and the high sky of the banana cake. Whenever I’ve got ripe bananas that we… Main Dish Recipes BANANA BREAD BROWNIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1-1/2 c. sugar
• 1 c. sour cream
• 1/2 c. butter softened
• 2 eggs
• 1-3/4 (3 or 4) of ripe bananas, mashed
• 2 tsp. vanilla extract
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. salt
• 1/2 c. chopped walnuts (optional)
• Brown Butter Frosting:
• 1/2 c. butter
• 4 c. powdered sugar
• 1-1/2 tsp. vanilla extract
• 3 tbsp. milk

Instructions

Preheat oven at about 375 degrees. Grease and flour 15 x10-inch jelly roll pan. Add sugar, savory cream, butter, and beat eggs together in a large bowl for the bars. Banana blend and extract vanilla. Combine flour, baking soda, salt, and mix for 1 minute. Stir walnuts.

Spread the batter into a pan evenly. Bake until golden brown for 20 or 25 minutes.

In a large casserole, heat butter for frosting until it is boiled over medium heat. Let the butter becomes brown and immediately remove it from the heat.

Add sugar, vanilla extract, milk, and powdered sugar. Smoothly whisk together (thicker than a glaze, but thinner than frosting). Spread the brown butter over the warm bars with a spatula (it will be easier to frost while the bars remain warm).

Tip:

Store brownies for 4 days at room temperature in an airtight storage container.

In an airtight freezer-safe storage container, place brownie in the freezer until 3 months (frost or unfrosted). Let cool down overnight in the fridge.

You would have been hard-pressed to find a better way to feed a crowd that is craving for sweets than with a sheet cake. They come in countless delicious combinations, and it makes it more than easy to love them because they are so easy to produce.

It is the best chocolate sheet cake I ever had, and the best thing is that it can easily adjust to other recipes. In the cookbooks and on the web are several editions of the recipe for the texas chocolate sheet, but they use all of the same ingredients, such as flour, sugar, butter, eggs, buttermilk, and cocoa. These are also known as a sheet cake, sometimes called a sheath cake, butter cake, etc.

Ingredients:

For the Cake:

1 cup salted butter

1 cup of water

3 tbsp cocoa powder

2 cups all-purpose flour

2 cups white sugar

1/2 tsp salt

1/2 cup buttermilk

(2) large eggs

1 tsp baking soda

1 tsp vanilla extract

For the Frosting:

1/2 cup unsalted butter

6 tbsp milk

3 tbsp cocoa powder

1 tsp vanilla extract

2 cups confectioners’ sugar

Directions:

Preheat oven at about350 degrees F (175 degrees C). Grease and flour a 10×15 inches cake pan.

For the cake, mix butter, sugar, and cocoa powder over medium heat in a saucepan. Cook until butter melts and mixture boils. Remove from heat and refrigerate slightly.

Also, in a large pot, mix the flour, sugar, and salt. In a separate cup, beat the buttermilk, eggs, baking soda, and vanilla extract.

Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until combined thoroughly. Pour into the cake pan made ready.

In a preheated oven, bake it for about 20 minutes until the toothpick inserted in the center comes out clean. Remove the cake from the cake and transfer it in the wire rack, let it cool for 5 minutes

In a saucepan, mix butter, sugar, cocoa powder, and vanilla extract for frosting, stir over medium heat, mix until the butter has melted. Add and whisk in the powdered sugar. Add and spread the frosting over the chilled cake.

Grandma's Chocolate Texas Sheet Cake

Rebecca You would have been hard-pressed to find a better way to feed a crowd that is craving for sweets than with a sheet cake. They come in countless delicious combinations,… Main Dish Recipes Grandma’s Chocolate Texas Sheet Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Cake:
• 1 cup salted butter
• 1 cup of water
• 3 tbsp cocoa powder
• 2 cups all-purpose flour
• 2 cups white sugar
• 1/2 tsp salt
• 1/2 cup buttermilk
• (2) large eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• For the Frosting:
• 1/2 cup unsalted butter
• 6 tbsp milk
• 3 tbsp cocoa powder
• 1 tsp vanilla extract
• 2 cups confectioners' sugar

Instructions

Preheat oven at about350 degrees F (175 degrees C). Grease and flour a 10x15 inches cake pan.

For the cake, mix butter, sugar, and cocoa powder over medium heat in a saucepan. Cook until butter melts and mixture boils. Remove from heat and refrigerate slightly.

Also, in a large pot, mix the flour, sugar, and salt. In a separate cup, beat the buttermilk, eggs, baking soda, and vanilla extract.

Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until combined thoroughly. Pour into the cake pan made ready.

In a preheated oven, bake it for about 20 minutes until the toothpick inserted in the center comes out clean. Remove the cake from the cake and transfer it in the wire rack, let it cool for 5 minutes

In a saucepan, mix butter, sugar, cocoa powder, and vanilla extract for frosting, stir over medium heat, mix until the butter has melted. Add and whisk in the powdered sugar. Add and spread the frosting over the chilled cake.

Notes

Per Serving: 259 calories; 12.3 g fat; 36.3 g carbohydrates; 2.3 g protein; 47 mg cholesterol; 170 mg sodium. Prep 15 m Cook 30 m Ready In 45 m servings 24.

These tasty mini muffins are the right issue to eat for a fast breakfast, for a snack, or perhaps as a fun sweet. They’re thus flavourful and style similar to pie in quick bread type. These breakfast muffins are easy to create and style even higher with the cheese frosting! They ‘re the right amount of sugar without being distracting. You should eat them first thing in the morning without getting over-indulgent.

These Pecan Pie Muffins are very easy to throw together with only five ingredients. Tammy swears, if you just bake them, they taste like a pecan pie, and she’s right. They have crisp, chewy edges and a soft center of gooey. When you’re afraid of chocolate, you should just back away right now. Just say in it.’ The only way you can mess them up is not to clean the pan properly. Baker’s Joy spray is working very well here. Make a lot of these mini pecan pie muffins and save them for a week to eat. This makes it easy to eat them on the go or to pop in your mouth for a quick snack. And they’re also making a delicious dessert. They ‘re so flexible!

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Pecan Pie Muffins Recipe

Ingredients:

1 cup of chopped pecans.

1 cup of firmly packed brown sugar.

½ cup of flour.

2 large eggs.

½ cup of melted butter.

Directions:

Preheat the oven at about 350 degrees. Place the baking cups in muffin pans.

In a big bowl, add the pecans, brown sugar, and flour.

Beat the eggs completely and add the milk. Over the dry ingredients, pour the egg mixture and blend until fully coated.

Spoon the batter into 2/3 cups and bake for about 20-25 minutes

Move to the racks after baking

Simple, peasy, and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give’em a chance, you will like’em too!

PECAN PIE MUFFINS

Rebecca These tasty mini muffins are the right issue to eat for a fast breakfast, for a snack, or perhaps as a fun sweet. They’re thus flavourful and style similar to… Main Dish Recipes PECAN PIE MUFFINS European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 26 voted )

Ingredients

• 1 cup of chopped pecans.
• 1 cup of firmly packed brown sugar.
• ½ cup of flour.
• 2 large eggs.
• ½ cup of melted butter.

Instructions

Preheat the oven at about 350 degrees. Place the baking cups in muffin pans.

In a big bowl, add the pecans, brown sugar, and flour.

Beat the eggs completely and add the milk. Over the dry ingredients, pour the egg mixture and blend until fully coated.

Spoon the batter into 2/3 cups and bake for about 20-25 minutes

Move to the racks after baking

Simple, peasy, and sweet! Sometimes I make these pecan pie muffins for breakfast, my children love them so much. Give'em a chance, you will like'em too!

Loaded Baked Potato Salad looks like a pleasant summer side dish that is always a hit on vacation! The easy recipe can be made for large gatherings, because during the critical few minutes before serving it does not take a burner on your stovetop or an oven spot and tastes stunning. Moreover, you have no big potato bowl and no five small bowls of cushions to be added to the party.

For two reasons, this recipe differs from traditional potato salad. First of all, the potatoes are baked rather than boiled, making it even easier for you because you don’t have to look at boiling water. Second, this potato salad bakery is more dressed like you would like to top a potato: sour cream, salt and pepper, cheese, ointments, and bacon instead of tossing it in a mayo/mustard, pickles and hard-baked egg, as you would with traditional potato salad.

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Baked Potato Salad Recipe

Ingredients:

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

Directions:

Wash the potatoes and cut them into bite-sizes. Cover with water and boil for 20-25 minutes until fork-tender. Do not overcook it!

Drain the potatoes and let it cool. Once they cooled enough, transfer it in another bowl and refrigerate it to cool completely. This gives the dairy ingredients an excellent texture and prevents it from warming up or melting the cheese. You don’t need to cool potatoes if you serve this salad hot, just skip this step.

In a bowl combine mayo and sour cream. Add the onion, chives, and cheese to the potatoes. Add salt and pepper to taste (I’m using a pepper grinder, a sea salt grinder for ALL. I think the taste is far better than using regular salt and pepper).

Add extra cheese and bacon before serving

LOADED BAKED POTATO SALAD

Rebecca Loaded Baked Potato Salad looks like a pleasant summer side dish that is always a hit on vacation! The easy recipe can be made for large gatherings, because during the… Main Dish Recipes LOADED BAKED POTATO SALAD European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.4/5

( 5 voted )

Ingredients

• 8 medium Russet Potatoes
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 package of bacon, cooked and crumbled
• 1 small onion, chopped
• Chives, to taste
• 1 1/2 cups shredded cheddar cheese
• Salt and Pepper to taste

Instructions

Wash the potatoes and cut them into bite-sizes. Cover with water and boil for 20-25 minutes until fork-tender. Do not overcook it!

Drain the potatoes and let it cool. Once they cooled enough, transfer it in another bowl and refrigerate it to cool completely. This gives the dairy ingredients an excellent texture and prevents it from warming up or melting the cheese. You don't need to cool potatoes if you serve this salad hot, just skip this step.

In a bowl combine mayo and sour cream. Add the onion, chives, and cheese to the potatoes. Add salt and pepper to taste (I'm using a pepper grinder, a sea salt grinder for ALL. I think the taste is far better than using regular salt and pepper).

Add extra cheese and bacon before serving

We are the kind of people that look forward to autumn throughout the year. In fresh-baked treats, we love the bright colors of fall, the crispness to the air, and the warm spices. Of course, we also love anything flavored with pumpkin, which is why this recipe for pumpkin bread does hit the spot. I already made various versions of pumpkin bread in the past, with fruit or nuts baked in the loaves. But the classic moist pumpkin bread doesn’t get any better than any version.

It’s easy to make — just a bit of mixing and stirring, pop it in the oven, and you’ll have a house smelling of sweet autumn spices and two delicious pumpkin bread. The next time you need to heal a pumpkin spice craving, grab a slice of this tasty bread – you will never regret it.

Ingredients:

1 cup brown sugar

(2) eggs

1⁄2 cup vegetable oil

1⁄3 cup water

(1) (15 oz) pumpkin puree

1 3⁄4 cups plain flour

1 tsp baking soda

1⁄2 tsp baking powder

1 tsp salt

1⁄4 tsp nutmeg

1 tsp cinnamon

1 tsp pumpkin pie spice

For the Topping:

1 tbsp butter

1⁄4 cup brown sugar

3 tbsp milk

1⁄4 cup pecans, chopped

Directions:

Add and beat the eggs in a medium-sized bowl and mix them with sugar, butter, water, and pumpkin.

Add and combine the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and spice pumpkin pie into another bowl. Just mix wet ingredients with dry ingredients before the merge. Do not overmix.

Pour into a floured, greased loaf pan. This bread recipe fits perfectly in a loaf pan of 8.5 x 4.5. Bake in the oven for 50-60 minutes at about 325-degree.

For the topping: Add and mix the butter, brown sugar, and milk in a small saucepan. Boil only for 2 1/2 minutes, while constantly stirring.

Drizzle immediately over the loaf. Sprinkle with chopped pecans and lightly squeeze pecans into the top.

Wrap in and store for serving until the next day, it will keep the humidity inside. If the bread “sweats” while being wrapped, it is okay.

Moist Pumpkin Bread

Rebecca We are the kind of people that look forward to autumn throughout the year. In fresh-baked treats, we love the bright colors of fall, the crispness to the air, and… Main Dish Recipes Moist Pumpkin Bread European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 cup brown sugar
• (2) eggs
• 1⁄2 cup vegetable oil
• 1⁄3 cup water
• (1) (15 oz) pumpkin puree
• 1 3⁄4 cups plain flour
• 1 tsp baking soda
• 1⁄2 tsp baking powder
• 1 tsp salt
• 1⁄4 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• For the Topping:
• 1 tbsp butter
• 1⁄4 cup brown sugar
• 3 tbsp milk
• 1⁄4 cup pecans, chopped

Instructions

Add and beat the eggs in a medium-sized bowl and mix them with sugar, butter, water, and pumpkin.

Add and combine the flour, baking soda, baking powder, salt, nutmeg, cinnamon, and spice pumpkin pie into another bowl. Just mix wet ingredients with dry ingredients before the merge. Do not overmix.

Pour into a floured, greased loaf pan. This bread recipe fits perfectly in a loaf pan of 8.5 x 4.5. Bake in the oven for 50-60 minutes at about 325-degree.

For the topping: Add and mix the butter, brown sugar, and milk in a small saucepan. Boil only for 2 1/2 minutes, while constantly stirring.

Drizzle immediately over the loaf. Sprinkle with chopped pecans and lightly squeeze pecans into the top.

Wrap in and store for serving until the next day, it will keep the humidity inside. If the bread "sweats" while being wrapped, it is okay.

Notes

Nutrition Info: Per Serving: 360 calories; 17.7 g fat; 48.9 g carbohydrates; 3.6 g protein; 0 mg cholesterol; 257 mg sodium.