Monday, September 10, 2018

Banana Muffins

I have SO MANY bananas in my freezer--and before I put another bunch in, I took control and made muffins.  This recipe is wonderful!  I originally found it on allrecipes, but I've tweaked it to my liking.

2 cups whole wheat flour
2 cups all-purpose flour
2 tsp baking soda
2 tsp baking powder
2 cups sugar
shake of cinnamon (just a few shakes)--optional
shake of nutmeg (just a few shakes)--optional
6 ripe bananas
2 cups mayonaise
1 cup chocolate chips (optional)

1.  Preheat oven to 375.  Spray a muffin pan thoroughly.

2.  Add flours, baking soda, baking powder, sugar, and spices in a large bowl and mix/sift together.

3.  Mash bananas well.  Add mayonnaise and stir until combined.

4.  Add the wet ingredients to the dry ingredients until well combined.  At this point, add the chocolate chips (completely optional, and the muffins are delightful without the chocolate chips too).

5.  Add the batter to the muffin pan cups until each are apx. 2/3-3/4 full.  Bake for 20 minutes.

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Wednesday, June 28, 2017

Pecan Bars

My friend Patty brought these to church to share.  They were amazing and the family made yummy sounds as they shared some bites.  Thanks for the recipe!

1 box yellow cake mix
1 cup chopped pecans
1/2 cup melted butter
3 eggs
1 8oz. pkg. cream cheese, softened
1 lb. powdered sugar

1.  Preheat oven to 325*.  Lightly spray 9x13" pan.

2.  Mix dry cake mix, pecans, butter, and 1 egg until blended.  Press into bottom and up the sides about 1" of pan.

3.  In another bowl, beat eggs and cream cheese until light and fluffy.  Add powdered sugar until smooth.

4.  Pour over cake base. 

5.  Bake at 325* for 40 minutes or until set.  Sprinkle a little powdered sugar over the top.  Enjoy!

Thursday, September 8, 2016

Rice Dish (Use this instead of Rice-a-Roni--it's better!)

This is delicious and easy dish to make.  When you want an easy, yummy rice side...this is it!  

apx. 5 1/2 cups cooked rice

3 cups chicken broth
1 1/2 cups rice
2-3 dashes onion powder
4-5 dashes garlic powder
several sprinkles of salt 
few dashes of pepper
5 Tbsp. butter

1.  Preheat oven to 350 and spray a 9x13" pan with non-stick spray.

2.  Place rice and broth in the prepared pan.

3.  Sprinkle onion powder, garlic powder, salt, and pepper over top.  

4.  Cut the butter into 5 separate pieces and place pats of butter throughout the dish.

5.  Cover pan tight with aluminum foil.  Cook for apx. 40 minutes.

Autumn Fruit Salad

I've had this receipt for a while, and I love it.  It's good any time of year--as these ingredients are always available.  

2 medium granny smith apples
1 lime's zest
1 can (11 oz) mandarin oranges, drained
1 cup halved seedless grapes (red are best)
1 1/2 cup miniature marshmallows
1 cup vanilla yogurt (low-fat or non-fat)
2 Tbsp. chopped nuts (walnuts, pecans)

1.  Wedge apples, and cut into 1/2-inch pieces.

2.  Combine all the ingredients together.

3.  Refrigerate until ready to serve.

Wednesday, September 7, 2016

Baked Beans

We had this several years ago at a block party.  They were delicious.  I'm glad I came across this recipe and thought I'd better put it here...where I can find it!  Thanks Colin M. for the good memories and the delicious recipe!

3--28 oz cans pork and beans
2 lbs. seasoned sausage
1 large onion, diced
1 cup brown sugar
1 cup ketchup
2 Tbsp. dried mustard

1.  Brown sausage and onion, drain.  

2.  Heat in sauce pan: sugar, ketchup, and mustard. 

3.  Add meat and onions to beans.  Add sauce.  

4.  Cook at 300-degrees for 1-2 hours, covered.  

5.  Refrigerate overnight and reheat to serve.

Tuesday, September 8, 2015

Zucchini Muffins - Healthy & Delicious

I wanted something healthy and delicious to do with my garden zucchinis (or my friend's garden zucchini's).  This is IT!  Very yummy.  My family has been LOVING muffins lately--with school back in, it is a great option for a healthy school snack to take to school, a quick breakfast, a substitute for a sandwich in the lunch box, or a great after-school snack.  Muffins have been wonderful!

These are fabulous.  My first batch I added walnuts and just a small handful of chocolate chips, but it really didn't need it! This is like Zucchini Bread in a Muffin!  Yum!!

YIELD: 3 dozen muffins (normal cup-cake size)

3 cups whole-wheat flour
2 cups all-purpose flour
1 1/2 cups sugar
1 Tbsp. cinnamon
1 Tbsp. +  3/4 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt

4 1/4 cups (apx) shredded zucchini (apx. 1 large, 2 regular)
1 1/2 cup fat-free milk
6 Tbsp. oil
6 Tbsp. honey
3 eggs

Walnuts (a cup or so)
Chocolate Chips (1-2 cups)

1. Preheat oven to 400*F.  Prepare a muffin pan/stone with cooking spray--spray it thoroughly (or use cupcake liners).

2.  Mix all of the dry ingredients together in a large bowl, whisking until sifted through and combined.

3. Mix together the wet ingredients.  Pour into the large dry ingredient bowl--just until it is moist.  At this point, add any optional ingredients and stir in.

4.  Scoop batter into the prepared muffin pan, filling 2/3 full, and bake for 15 minutes.  Remove from muffin pan quickly.  Let cool. 

*Although I haven't (yet) frozen these, I have frozen muffins and zucchini bread in the past with much success!

this recipe was adapted from: Kathie's Zucchini Muffins

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Thursday, January 8, 2015

Crockpot Split Pea and Ham Soup

I love this recipe!  This is my "go to" for pea soups.  If you don't want ham in it, simply leave it out and add a little more salt (to taste).  Very yummy!

1 ham hock or shank*
1 onion, finely chopped
2 garlic cloves
2 carrots, diced
1 stick of celery, finely diced
3 bay leaves
500g dry split peas
1 1/2 litres water
1/4 tsp. ground pepper
1 tsp. salt (more to taste)

1.  Chop all the ingredients and place in your crock pot.

2.  Let cook on low for 8-10 hours or on high for 4-5 hours.  

3.  Remove ham hock/shank, let cool for apx 10 minutes.  Harvest the meat off the hock/shank, set aside.

4.  Peas and soup will be very soft and mushy.  With a potato masher, mash them to the desired consistency.  If you like a very smooth soup, you can use an immersion blender.  Add the ham back into the soup.  

Serve with a fresh loaf of bread, dinner rolls, crescent rolls, etc.

*Hocks or Shanks are sold in the store where you find the ham!  They are very inexpensive (under $3 for 2 hocks or shanks).  I have found shanks are meatier.  

*Shanks/Hocks can be found where you buy ham--there's usually a special ham case near the meat department.  Shanks/Hocks are very affordable $2-$3 for two!  I've found ham shanks have more meat than hocks do.  If you don't want to use a shank/hock, or if you like even more ham, add a small bag of the pre-diced ham you can buy in the deli or ham section of the store.  Yum!

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