Easy Banana Muffins

Came home yesterday from our Thanksgiving travels to 8 very ripe bananas. My mom has a wonderful banana bread recipe, and I called her for it but I never got the recipe. Oh well. So feeling semi Betty Crockerish but not really, I decided to experiment. The banana muffins turned out very well and happened to be super easy to make. I did a double batch so the kiddos could have muffins for breakfast or snack this week.

Easy Banana Muffins

- 1 spice cake mix
- 3 eggs
- 1/2 cup applesauce or 1/3 c. oil
- 4 ripe bananas, peeled

Preheat your oven to 350 degrees F. I put my peeled bananas into a zip-lock baggie to mash them up and then just snip the end off the bag and squeeze! Mix all the ingredients together and fill your muffin pan cups with liners 3/4 of the way full. Bake for 25-30 minutes or until the center muffins springs back when touched. The double batch made about 30 regular sized muffins.

Carrot Cake Protein Bars

I went to the grocery store today to try to find some protein bars. Ha ha, god luck on finding them without nuts! I know there are some out there without nuts I just need to find them. But in the mean time I'm going to experiment. I found this recipe this morning. It sounds pretty good, but I'm going to omit the maple syrup with an alternative sweetener. Also, I'm going to use mashed bananas instead. So we'll see how they turn out and if they are some what edible!

 

Oil-free Carrot Cake Protein Bars

 

Wet

• 4 eggs
• 1 cup mashed banana or ¾ cup unsweetened apple sauce
• ¼ cup maple syrup
• 2 tbsp non-dairy milk
• 1 tbsp pure vanilla extract or flesh from 1 vanilla bean

Dry

• ½ cup coconut flour
• ½ cup unflavored protein powder
• ¼ cup ground or milled flax seed
• 1 tsp ground cinnamon
• ¼ tsp baking soda
• ¼ tsp ground nutmeg
• ¼ tsp sea salt
• pinch ground cloves

Add-ins

• ¾ cup shredded carrots
• ¼ cup raisins

Topping

• 2 tbsp coconut butter, melted

Directions

1. Preheat oven to 375F and line an baking sheet with a silicon baking mat or parchment paper. Set aside.
2. Combine wet ingredients in a large bowl with a hand or stand mixer.
3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth.
4. Add shredded carrots and raisins. Allow to sit for 1-2 minutes to thicken up.
5. Scoop approximately ⅓ cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet, I found that was easiest.
6. Bake bars for 22-25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars or golden, and the tops are cracking slightly.
7. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack
8. Once cooled completely, top with a drizzle of coconut butter.

http://www.healthfulpursuit.com/2012/07/oil-free-carrot-cake-protein-bars/

Creamy Peas and Potatoes

The husband and I have been working in our garden a lot lately, getting it all ready for planting.  The peas and red taters are planted, along with several other vegetables.  But there is nothing like fresh peas and new potatoes in a cream sauce, just like Gram used to make. Love It!

Creamy Peas and Potatoes

1 pound small red potatoes

2-1/2 cups fresh or frozen  peas

1/4 cup butter, cubed

3 green onions, sliced

1/4 cup all-purpose flour

1/2 teaspoon season salt

Dash of ground black pepper or to taste

2 cups 2% milk

Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes until potatoes are tender. Add peas and cook 5 more minutes. Meanwhile, in a seperate large saucepan, melt butter. Add onions and saute until tender. Whisk in the flour, salt and pepper until blended; gradually add milk. Bring to a simmer. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce and serve! Nostalgia Bliss!

Roasted Cajun Taters

• 2.5 lbs potatoes
• 1/4 C vegetable/olive oil
• 2 shallots finely chopped
• 1 clove garlic, minced
• 1 t salt
• 1/2 t paprika
• 1/2 t cayenne pepper
• 1/2 t finely ground black pepper
• 2 T chopped fresh parsley

Preheat oven to 450° F.  Peel the potatoes, then rinse under cold running water and pat dry with a kitchen towel. Cut each potato lengthwise into 8 wedges.  In a roasting pan stir together the oil, shallots, garlic, salt, paprika, cayenne pepper and black pepper. Add the potatoes and, using a large spoon or by shaking the pan from side to side, coat them evenly with the oil mixture.

Roast the potatoes, turning them every 15 minutes, until tender and golden brown, about 45 minutes. Taste and adjust the seasoning.  Transfer to a serving dish, garnish with the parsley if desired and serve immediately.

Spicy Turkey Burgers

Spicy Turkey Burgers
A great item to grill up in the summer time, these burgers offer a nice change to beef burgers!

Sauce:

• 1/4 cup sour cream
• 1/4 cup Hidden Valley Ranch Mix
• 2 TBSP Mayonnaise
• 1/2 tsp dried parsley
• 1/8 tsp celery salt

Burgers:

·         1 pound ground turkey

·         ¼ cup minced onion

·         ¼ cup dried Italian bread crumbs

·         1 tablespoon chopped, seeded jalapeno pepper

·         1 large egg, lightly beaten

·         1 clove garlic, minced

·         ¼ teaspoon sea salt

·         ¼ teaspoon fresh ground black pepper

·         2 tablespoons hot pepper sauce (optional)

·         4 hamburger buns

·         4 slices Monterrey Jack cheese

·         4 lettuce leaves

·         4 to 8 tomato slices

Stir together sauce ingredients and chill until ready to serve.  Combine turkey with the next 8 ingredients and mix well. Shape into 4 patties. Cook burgers on hot grill coated with cooking spray for 8 to 10 minutes, turning once or until done. Serve burgers on buns with cheese, lettuce, tomato, and a heaping tablespoon of ranch sauce. Compliment with celery or carrot sticks and remaining ranch sauce. Enjoy!

7-Up Pork Spare Ribs

With the weather being so nice outside lately, it's time to really fire up the grill!

·         ¼ teaspoon onion powder

·         2-teaspoons oregano

·         ½ cup Extra Virgin Olive Oil

·         ½ cup 7-up

·         juice from 1 fresh lemon

·         sea salt & fresh ground black pepper to taste

·         2 to 3 pounds boneless country style pork spareribs

Combine all ingredients in a gallon zip lock bag and place in refrigerator overnight.  Preheat grill to medium.  Remove meat from bag and discard any remaining marinade.  Place meat on grill and cook for about 20 minutes turning often.

I Love Pancakes!

ORANGE WHOLE-WHEAT PANCAKES

·         1 cup whole-wheat flour

·         1 cup orange juice

·         ½ tsp salt

·         1 tsp baking soda

·         ½ cup vegetable oil

·         2 eggs plus 2 egg whites, whisked together

·         1 cup blueberries (optional)

In a medium-sized bowl, blend together flour, juice, salt and soda.  Slowly add the oil, mixing very well.  Blend in eggs.  Coat skillet with vegetable cooking spray and heat, medium high.  Pour on batter and sprinkle each pancake with blueberries.  Lower heat to medium and cook for about 2 to 3 minutes; flip pancakes over and continue cooking for another 2 to 3 minutes, until golden brown.  Serve with Honey Orange Butter.  Yields 10 large pancakes.

ORANGE HONEY BUTTER

·         ¼ cup orange juice concentrate

·         ¼ cup honey

·         1 cup butter, softened

Whip the orange juice and honey into the butter, mix thoroughly.  Cover bowl and refrigerate.  Make one day ahead to let flavors blend.