Favorite Recipe: Banana Bread Cookies

Banana Bread Cookies

Wow, haven't posted a favorite recipe in awhile!  To be honest, I love cooking but I really, really love baking.  Most of my favorite recipes involve baking or desert making of some kind, and summer weather just isn't good baking weather.  So now that it's officially fall I am putting on my apron and getting some serious baking done.


This recipe is yet another way to get rid of those few bananas that get forgotten about in the fruit bowl and although there is nothing wrong with them, no one will eat them because they are more than a little brown spotted.  These cookies are really close to banana bread but more like a really soft almost cake-like cookie.  Yum...

Banana Bread Cookies

1c. butter, softened
1c. sugar
2 eggs
1 tsp vanilla
2c. flour
1tsp baking soda
1tsp cinnamon
1tsp ground cloves
3 overripe, mashed bananas
2c. oats
1c. chocolate chips

1. In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs and vanilla.

2. Combine flour, baking soda, cinnamon, and cloves.  Add to creamed mixture and mix well. Stir in bananas, oats, and chocolate chips just until mixed.

The "dough" should be more like a really thick batter

3. Drop by spoonfuls onto greased baking sheets.  They spread alot so put at least 2 inches apart.  Bake at 375 degrees for 10-12 minutes until just golden and a little browned around the edges.  Remove to wire racks to cool.

Here they are again!

Enjoy!

Favorite Recipe: Magic Milkshakes

I know, I know it's a little late in the season to post a recipe for milkshakes.  And do you really need a recipe for milkshakes?

Well, I love milkshakes and so do my kiddos.  We make them all year round.  BUT we don't have ice cream available all the time and I hate to think how many calories and grams of fat I'm sucking up that straw.  Here's where the need for a recipe comes in.  During a recent internet search I stumbled upon a great website called Hillbilly Housewife.

The Hillbilly Housewife has all sorts of great low cost cooking from scratch ideas.  Among them a wonderful recipe for milkshakes that doesn't use ice cream!  The recipe uses ingredients that you probably already have in your pantry.  You can find the recipe HERE - just scroll down to find it.  It's between the Chai Tea recipe and the Instant Cafe Au Lait.  MMM...

Oh and here's some pictures of the most recent Magic Milkshakes we've made.

Chocolate

Strawberry

We also made chocolate banana, chocolate peanut butter, and vanilla.  All were thick, creamy, and delicious!

Enjoy!

Favorite Recipe: Peach Kuchen

It's peach season here in the Garden State!!  Although we missed the peach picking trip with our homeschool group last week (car trouble) we were able to get some delicious peaches from the farm stand and make our favorite fruit kuchen.  This recipe is really flexible and I use it for all kinds of fruits in season.  It's great with apples, plums, pears, and peaches!





Fresh Fruit Kuchen

1/4 c. butter, softened
3/4 c. sugar
2 eggs
1 c. flour
1 tsp. baking powder
1/4 c. milk
sliced fruit (in this case about 3-4 peaches)
1/2 c. brown sugar
2 tsps. cinnamon

1. In a medium sized bowl cream butter and sugar. Then beat in eggs. In a separate bowl combine flour and baking powder, add to the creamed mixture with milk.  Mix well.  Pour into a greased 10-inch springform pan.

2. Arrange fruit on top, gently press into batter.  Sprinkle with brown sugar and cinnamon.

3. Place pan on a baking sheet and bake at 350 degrees for 40-50 minutes or until top is browned and toothpick comes out clean.  Cool for 10 minutes in pan then run a knife around edge of pan and remove sides. Cool on wire rack.

Enjoy!

Garden Update: Zucchini

My biggest news from the garden this week is the zucchini!  I wasn't sure whether I was going to plant zucchini this year until the last minute.  Last year I planted too many zucchini plants and everyone was tired of zucchini after a few weeks.  Also I wasn't sure if a zucchini plant would fit in the square foot garden we started this year.  But I love zucchini, so I put one in.  This week we had two lovely zucchinis.  I sauteed one in olive oil for lunch one day and then Little M and I made some zucchini bread.  Keep reading for my favorite zucchini bread recipe.

(Sorry about the focus - Little M was helping and then the camera battery ran out)

Here is my recipe for zucchini bread:

1c sugar                           1c all purpose flour
2 egg whites                     1 tsp baking soda
1 whole egg                      2 tsps baking powder
1/2c apple sauce               1 1/2 tsp cinnamon
1/2c buttermilk                  1 tsp vanilla
1/4c vegetable oil              1 1/2c zucchini, shredded
1c whole wheat flour


1. Preheat oven to 350 degrees. Grease loaf pan.
2. In a large bowl mix dry ingredients (except sugar).  In a seperate bowl, mix eggs together with oil, buttermilk, applesauce, and sugar.  Beat well then add vanilla.
3. Make a well in the center of the dry ingredients and add wet ingredients, mix well.  Add zucchini and stir until mixed.
4. Pour batter into pan and bake 45-55 minutes or until a toothpick inserted in the center comes out clean.
5. Cool in pan for 10 minutes then move to cool on a wire rack.

Ms. Q and I started some seeds indoors in preparation for late summer/ early fall planting.  We plan on doing cauliflower, broccoli, cabbage, peas, carrots, lettuce, and spinach.

On another note, I am having some problems in the garden lately. Here is a picture of some of my tomatoes.

I think it's chipmunks.  They've eaten 10 13 already!  I've searched the internet for ideas to keep them out of the garden.  The only way it seems is to trap them or kill them.  There's no deterring them evidently.  Anyone have any ideas?

Garden Update: Mulberries

Although it is not technically in our garden, I thought I would highlight the mulberry tree that hangs over our back fence from our neighbors yard.  The mulberry tree has a pretty short berry season lasting only a few weeks in June/July.  We were able to harvest "our" branches about three times this year.

We harvest the mulberries by placing old window screens on the ground under the tree and then hitting the branches with a long stick.  The berries then fall onto the screens and we pick them up and place them into bowls.

Mulberries taste alot like blackberries only sweeter.  We ate them plain, with whipped cream for dessert, and I used some to make my favorite muffin recipe.

When we first moved into this house my husband informed me that the berries in the yard were edible.  All I knew at the time about wild berries was that you shouldn't eat them because they might be poisonous.  So I didn't.  For years he kept telling me that they were safe to eat.  Well I'm sorry now that I didn't take his word for it because we were really missing out.  Can't wait for next season!

Favorite Recipe: Cake Bites

Last week I posted a picture from Ms. Q's birthday.  She did not have a cake but a strawberry shortcake trifle and chocolate covered cake bites instead.

I promised a recipe for those cake bites and here it is. 

Chocolate Covered Cake Bites

Ingredients

cake

frosting

candy coating or chocolate chips

First of all what is a cake bite?  This a really simple and delicious idea. I tried to frost a cake before I should have and it it started to crack and fall apart.  The kids started scooping up the mess with spoons and rolling it into balls to eat.  And viola - cake bites!  

Basically you bake a cake and when it is slightly cooled you crumble it up in a big bowl.  Then you add 2 cups of frosting and mix it all up. The warm cake will melt the frosting and make it easier to shape. Next use a small spoon to scoop out the mixture and roll it into balls.  Place in the refrigerator overnight (or at least 8 hours).

When balls are set, melt coating and dip balls.  Place on waxed paper and then into the refrigerator to harden.

You can use any combinaton of cake, frosting, and coating.  Use your imagination and your taste buds.

The cake bites I made for Ms. Q's birthday were strawberry shortcake cake bites.  Here are the ingredients I used for these.

Strawberry Shortcake Bites

cake - yellow cake

frosting - mixture of 8oz. cream cheese, 5.9oz vanilla pudding mix, 2c. milk

2c. sliced strawberries tossed with granulated sugar

coating - 2 bags of chocolate chips

Follow the directions above and enjoy!

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Favorite Recipe: Easy Bread Pudding

I think bread pudding is one of the easiest desserts you can make.  It was one of the first recipes I ever tried when I got my first apartment.  It's also a great way to use up any leftover bread from the bakery.  Traditionally it's thought of as a winter dessert - that warm goodness hot from the oven.  However,  I've been known to mix up a little fresh fruit compote to top off cooled bread pudding in the warmer months.  You can of course have it plain (with or without raisins) or serve with caramel, lemon, or chocolate sauce, whipped cream, fruit sauce, the list goes on and on. Experiment and enjoy the yummy combination of flavors!

So here is a quick and easy bread pudding recipe for you to try:

Ingredients


1 loaf bread, torn into small pieces
4 c. hot milk
3 eggs, beaten
1 1/2 cups white sugar
2 tablespoons vanilla extract
1 c. raisins (if desired)
3 tablespoons butter

Directions

1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, pour hot milk over bread. Blend eggs, sugar, and vanilla. Stir egg mixture into the bread mixture. Add raisins (if using). Mix well.

3. Melt the butter and pour into a 9x13-inch pan. Pour bread mixture over melted butter.

4. Bake for 50-60 minutes, or until firm and golden brown. Serve hot or cold, with toppings or without.

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Favorite Recipe: White Chicken Chili

I love a good chili. Sadly however, I don't really have a good recipe for chili in my recipe box.  I have tried alot of recipes.  Some were good, some not so much but not one that made me say "wow, that's it."  I know what I'm looking for - I want a chili with a nice chunky texture, an equal mix of beans and meat, a good flavored sauce, and a bit of a spicy kick. 

My search for the perfect chili recipe continues but in the meantime I do make a mean White Chicken Chili thanks to Rachel at Baked By Rachel. It's something a little different and totally delicious.

 Ingredients:


3-4 C chicken
3/4 C green bell pepper
1 jalapeno
1 1/2 tbsp garlic
1-2 tbsp olive oil
3 1/2 C chicken broth
3 -15oz cans northern white beans
1/2 C onion
1 1/2 tsp oregano
1 1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne pepper
1/2 tsp red pepper flakes
1 C Monterey Jack cheese, plus additional for topping
sour cream, optional

1. Mince garlic, dice jalapeno and chop green pepper. Cut up chicken into bite sized cubes.
 
2. In a large skillet, heat 1-2 tbsp olive oil. Add chicken and cook over medium heat until cooked through. Add garlic, green pepper and jalapeno. Continue cooking and stirring until veggies are tender, 5 minutes or so. Transfer to a clean bowl.
 
3.  Pour chicken broth into slow cooker. Add spices. For a less spicy version, only add half of the cayenne and no red pepper flakes. Drain and rinse beans, then add to the liquid and spices. Add chicken mixture to slow cooker. Gently stir. Lastly, toss in onions and give one more gentle stir. Cover and let cook for 6 hours on low.
 
4. Serve warm topped with additional cheese or sour cream and jalapeno slices if desired.
 
Makes approximately 6 full servings.
 
Bake up a pan of corn bread and this is just great - It's a Keeper!
 

 
 
 
 
 
 
 
 

Crafty Craft: Play Dough

My kids absolutely love play dough.  It is the one thing that they can sit down with, side by side, and play with for hours.  I have searched for and experimented with many different recipes of homemade play dough over the years and have never found one that felt "right" and was easy to make.  Until this one.  Seriously, if you need a good play dough this is it.  It doesn't have that chemical smell of store bought play doughs, doesn't dry out easily, won't mush perminently into the rug, and if your kids (or dogs) tend to eat and play that's perfectly fine (given no problems with wheat or gluten).  We have had this yellow dough for almost 8 months now and it is still going strong.  Granted there is much less of it and some other colors have been mixed in here or there but overall it is still working great.




So here it is:

The Best Play Dough Recipe

3c. flour
1 1/2 c. salt
3c. water
2 tbsps oil (vegtable or olive works best)
1 tbsp. cream of tartar
food coloring
glitter (optional)

Mix all ingredients in a saucepan and cook over medium-low heat, stirring constantly.  Continue to stir mixture until it comes away from the sides of the pan and is difficult to stir.  Remove from heat and cool.  When cooled, knead 3-4 times and place in an air tight container (tupperware containers work well as do resealable plastic bags).  Play and enjoy!!

Favorite Recipe: Berry Cream Muffins

This is one of our family's favorite and my most versatile muffin recipe.  You can use any kind of berry that is in season or any kind of frozen berry.  If you use frozen berries DO NOT thaw before mixing into the mixture.

2 c. flour
1 c. sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. berries
2 eggs
1 c. sour cream
1/2 c. vegtable or olive oil
1/2 tsp. vanilla

1. Preheat oven to 400 degrees, grease muffin tin.
2. Combine flour, sugar, baking powder, baking soda, and salt. Add in berries and toss gently.
3. In a seperate bowl, combine eggs, sour cream, oil, and vanilla. Stir into dry ingredients until moistened.
4. Spoon into muffin tin and bake 20-25 minutes. Cool 5 minutes before removing from tin to cool on wire rack.

For this muffin I used frozen raspberries but I have made these successfully with blueberries, blackberries, strawberries, and even frozen cranberries.  These muffins freeze really well and will keep in the freezer for up to six months.  To defrost either pop in the microwave for 30-60 seconds or leave on the counter (in a plastic bag to retain moisture) over night. Enjoy!

 

Recipe of the Day

I love to cook with my kids.  I don't mind the mess or the extra time it takes.  I think the lessons learned while cooking together are worthwhile and the time spent together is priceless.  Little M made one of our family's favorite recipes for desert today.  Very few of the recipes we use are of my own making, some recipes in my recipe box I have just jotted down over the years and have no idea where they came, but I know where this recipe came from and you can check out the site with the link below.  Let me know if you try the recipe out and what you think.





From the website Favorite Brand Name Recipes:

No-Bake Banana Peanut Butter Fudge Bars

Ingredients:
1 ripe banana
2/3c. butter
2 tsp. vanilla extract
2 1/2 c. rolled oats
1/2 c. packed brown sugar
1 c. semisweet chocolate chips
1/2 c. peanut butter

1. Finely chop banana. Melt butter in large skillet over medium heat: stir in vanilla. Add oats and brown sugar. Heat and stir 5 minutes. Set aside 3/4c. oat mixture. Press remaining oat mixture into greased 9-inch square baking pan. Sprinkle banana over crust.

2. Melt chocolate and peanut butter together over low heat. Pour and spread over banana. Sprinkle with reserved oat mixture; press down lightly. Chill 2 hours before cutting. Store in refrigerator. Makes 24 bars


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