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.

Best Cocoa Mix Ever!

This is the very best Hot Cocoa recipe out there. Nuff said. Don't argue with me over this. Just trust me. (This makes a lot, but once you try it, it won't be enough!)

HOT COCOA

10 2/3 cups instant nonfat dry milk
6 ounce jar powdered non dairy creamer
2 cups powdered sugar
16 ounce can instant chocolate drink mix

Combine all ingredients and mix well. Put in airtight container. Store in cool dry place for up to 6 months.

Roasted Ranch Potatoes

8-10 average sized red potatoes, washed and quartered
2 packets Hidden Valley Ranch Dressing Mix
2-3 TBSP olive oil

Pre-heat oven to 350 degrees F.  Wrap a cookie sheet in tin foil.  Arrange the sliced potatoes on the pan so that they are all lying down flat.  Mix the dressing mix and olive oil together in a separate bowl.  With a pastry brush, generously coat the potatoes with the mixture, until all the potatoes are coated.  Baked in the oven for about an hour until the potatoes are tender all the way through and the outsides are golden brown.  Serve hot!!!

Homemade Applesauce!

Start with approximately 20 pounds of fresh apples free of blemishes and bruises. Minor blemishing can be cut out but always make sure you are using high quality fruit.
Have ready a large water bath canning kettle, pint sized canning jars with brand new lids. You will also want a canning jar lifter and a candy thermometer.

Peel and core the apples.   Because it will take a while to get all the apples peeled have a large pan with about 1 gallon of water with 3/4 cup lemon juice in it. Put the apple slices in the lemon water as you work to prevent browning of the fruit.  After peeling, slice the apples.

Once all fruit is peeled and sliced drain it from the lemon water and add it to a large stock pot and heat on the stove over medium heat. Cover the stock pot, but check frequently to make sure that the fruit is not scorching on the bottom. Water will soon start cooking out of the fruit and this will protect against scorching after the first few minutes. Keep the pot covered so that the fruit simmers and steams. Check every couple minutes and stir the fruit. Depending on the firmness of the apple variety you selected, the apples should become noticeably softened in about 20 or 30 minutes. Once apples are softened and beginning to break apart when stirred, start mashing them with a potato masher. This speeds the saucing process. You can make the apples as smooth or as chunky as you want. Keep the applesauce cooking after you mash to cook out more liquid. You don't want the applesauce runny. Cook out the water until a thick sauce forms. During this time, you may add sugar and spice if you want.

Add, if desired:

2 cups white sugar

1/2 cup cinnamon

2 tablespoons cloves

1 tablespoon nutmeg

dash of salt

While you are cooking the apples, get the water bath canner and the jars ready. Wash your jars, and bands and fill the canner. Heat the water in the canner to at least 180 degrees F but less than boiling and submerge the jars completely. Use the candy thermometer to monitor water temperature. After the jars have been sterilizing for a couple minutes, shut off the heat to the canner and cover it. The water and jars will stay hot while you're finishing the applesauce.

Once the applesauce achieves a thick consistency without any puddles of excess liquid, remove from heat. Take the sterilized jars and lids out of the water and fill with applesauce. Leave 1/2 inch headspace in jars. Carefully clean and wipe dry the rims of the jars and put on the lids. Secure the lids with the jar bands and screw tight with your hand. You don't have to make it really tight. Just screw it on without forcing it.

Bring the water in the canner to a full boil and carefully add the filled jars with the jar lifter. Make sure at least 1 or 2 inches of water are above the tops of the jars. Keeping the water at a boil, process the pints for 25 minutes.

When processing time has elapsed, remove jars from water and place on a towel in a draft-free location. Do not disturb the jars for 12 to 24 hours while the seals cool and tighten. You may hear the lids pop down and make a seal within the first few minutes, but do not touch them.

The next day, remove the bands, wipe the jars and lids clean and store in a cool dark place for up to one year.

Apple Bread

2 cups homemade cinnamon applesauce
1 pkg spice cake mix
4 eggs

Preheat oven to 350 degrees. Combine ingredients together, mix well. Pour into greased loaf pans. Bake 30-40 minutes, or until springy in the center. Pop out of loaf pans and cool. Serve with butter and enjoy!!!

Spinach Artichoke Dip

2 14-oz cans artichoke hearts, drained and sliced
5 packages of cream cheese
8 oz mascarpone cheese
1 cup Parmesan cheese, shredded
1 tsp thyme leaves
1/2 tsp crushed red pepper
3-4 garlic clove, minced
10 green onions, finely chopped
Salt and Pepper to taste
2 10-oz pack frozen chopped spinach, thawed

Mix all ingredients together in your crock pot. Turn crock pot on low for 6-7 hours or on high for 3-4 hours until bubbling and center is hot. Serve hot with baguette slices or your favorite crackers. This recipe make a lot of dip, which is great for tail-gate parties, family get-togethers and so on!

Fried Green Maters

I love tomatoes! As I am patiently waiting for my tomatoes to turn red in my garden, I've decided to pluck a few and fry some up!

4-6 tomatoes
Cornmeal
Salt and Pepper
Vegetable Oil

Heat Oil in a frying pan. Slice washed tomatoes into 1/4 inch slices. Salt and Pepper to taste. Cover tomato slices in cornmeal. Once your oil is ready, fry each slice of tomato for about 3 minutes on the first side and gently turn over and fry for an additional 3 minutes or until a nice golden brown. Serve hot and Enjoy!

Fruit Pizza

1 cup flour
1/2 cup confectioner's sugar
1/2 cup melted butter
1 (8oz) package cream cheese
1/2 cup sugar
2 1/2 cups sliced strawberries
4 ripe kiwis, peeled and sliced
1 cup assorted berries (raspberries, blackberries etc)
1 package Junket Strawberry Danish Dessert Mix
water

Preheat oven to 350 degrees. In a medium bowl, mix together
the flour and confectioner's sugar. Stir in melted butter.
Press the mixture evenly into a 12 inch pizza pan. Bake in
oven for 15 minutes. Let cool. In a small bowl, beat together
the cream cheese and sugar until smooth. Spread over cooled
crust. Arrange strawberries over cream cheese layer. Combine
the danish mix and water accoring to directions in a small saucepan. Bring to a
boil, stirring frequently. Boil and stir 1 minute. Pour
mixture over fruit layer. Chill before serving.

Flourless Chocolate Cake

3 TBSP egg replacer with 1 cup water(Ener-G)
1 cup rich, dark cocoa (16% cocoa or more)
1/2 cup margerine, melted and cooled slightly
1 1/4 cups granulated sugar

Preheat the oven to 325 degrees.

Mix egg substitute, until thouroghly mixed. Melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa. Add the sugar and cocoa and beat in. Slowly add in the melted margerine while still mixing ingreients. Continue beating until mixed. Scrape the batter into the pan.

Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Top with raspberry sauce, or even just sprinkle with powered sugar.

Strawberry Time!

Here's my favorite strawberry recipe! This goes great with vanilla ice cream, angel food cake or even a nice twist on strawberry shortcake! Just remember, these berries need to chill in the fridge for at least 20 minutes. I prefer over night, but 20 minutes will work in a pinch!

Balsamic Strawberries

1 lbs fresh strawberries, hulled and sliced into quarters
2 TBSP Balsamic Vinegar
1/4 Splenda or Agave Nectar

Mix vinegar and sugar together. Toss in strawberries. Cover and place in refrigerator for at least 20 minutes or longer. Serve and Enjoy!

Lime Cheesecake

I'm waiting for summer. I can't wait! This winter has been long and cold. Welcome to Idaho I guess! I've enjoyed having a real winter again, but it has been long! I've been thinking of summer, sitting on the back porch, smelling fresh cut grass, hearing the kids playing and drinking a nice cold lime-aide or a lime rickey. Better yet knoshing on a smooth slice of Lime Cheesecake! There's something about limes that just say summer! So Summer, I'm waiting!

1 1/4 cups Graham Cracker Crumbs
1/4 cup butter, melted
3 packages Philadelphia Light Brick Cream Cheese Spread, softened
3/4 cup sugar
2 limes, zested and juiced
3 eggs
3/4 cup thawed cool whip Light Whipped Topping

Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.

Chocolate Caramel Pie

I have discovered a new, wonderful, decadent dessert this weekend. My wonderful Mother-In-Law introduced me to the fine points of Chocolate Caramel Pie. Oh the Bliss!!! Warning, this recipe is not for the calorie watchers!

Caramel Pie

2 cans Sweetened Condensed Milk
2 cups Milk Chocolate Chips
1 9" graham cracker crust
1 container thawed Cool Whip

In a large pot, place the cans of sweetened condensed milk with the label taken off, in the pot and cover with water. Cook on high until water comes to a boil, then turn on medium/high for 4 hours, only adding water to keep the cans covered.
Pour Chocolate chips into the bottom of the pie crust. Once the milk is ready, carefully open cans and pour into pie shell. Cool pie in refrigerator. When completely cooled, top with frozen whipped topping. Serve and Enjoy!

"La Brea Tar Pit" Chicken Wings

So we've survived the epic move. One week of packing, moving in with my aunt for a week, and then moving into an apartment a week later. All I have to say is wow. But we made it and we're settled in somewhat until we find our forever house. Here's one of my favorite chicken wing recipes, just in time for Super Bowl Sunday! Go Green Bay!

4 pounds chicken wings, split at joint and wing tips discarded
1 cup soy sauce
½ cup dry red wine
½ cup plus 1 tablespoon sugar
¼ teaspoon ground ginger

• Put a rack in middle of oven and preheat oven to 400°F.
• Arrange wings in one layer in a large roasting pan.
• Combine remaining ingredients in a small saucepan and heat over moderately low heat, stirring, until sugar is dissolved. Pour evenly over wings.
• Bake for 45 minutes. Turn wings over and bake until sauce is thick and sticky, 1 hour to 1 hour and 10 minutes. Transfer wings to a platter and serve with ranch or bleu cheese dressing.

I Hate Packing!

Due to circumstances out of our control, we are moving sooner than expected. This is a good move, but I do have to say, I hate packing. We have one week to pack and move out of this place in Rigby. Thank goodness we have a place to live until we find and close on a house. I've loved this apartment that we've been living in since May. But, I must keep reminding myself, this is OK, after we find our house, it'll be the last move for a really long time. Then I'll be able to have a home again. I guess I just feel like I'm in limbo at the moment and maybe just a little bit of stress and pressure.
I'm also reminded that this is not so bad. Yeah there are some unknown factors, but not as bad as my pioneer ancestors. Moving to a new land, settling a wild place and not knowing what lay over the horizon. Packing all their possessions into a wagon or a handcart. Starting from scratch, literally. They faced a lot of unknowns from every side it seemed. But somehow, a lot of them made it work.
In packing up my recipe books today, I found one of my favorites, called "Cooking in Wyoming." this recipe book has a collection of recipes used by the women who help settle the state of Wyoming. Included are recipes like Wild Buffalo Berry Catsup, Head Cheese, Suet Pudding, Home Cured Pork, Bear Steak,Deviled Deer Burgers and Mulligatawny Soup. There is one recipe that cracks me up every time that I'd like to share with you.

Wood Chuck Pot Pie

The animal should be 1/2 to 3/4 grown. Disjoint meant and soak an hour in cold water containing 1/2 vinegar and 1/2 teaspoon soda. Salt and Pepper the pieces, roll them in flour and put into hot fat in which you have previously browned a small clove of garlic. When meat is browned on both sides put cover on heavy skillet or Dutch oven and simmer until tender. Add a little water as needed. Just before serving, season with Worcestershire sauce and chunks of butter.

This wild game recipe was submitted to a local Wyoming paper by Mrs. Sam Young.

:)