I'm always looking for ways to use bananas. Once they start getting too ripe, I throw them in the freezer to wait for me until I have the time to make some banana bread. This time I decided to do something just a little different. These muffins are delicious! Light and moist, with a crunchy topping. I used frozen bananas for this, so if you have any in your freezer, thaw and use just like fresh bananas. I put them in a colander to drain the excess liquid, then peel and use right away.
These muffins would make a great addition to your Sunday brunch menu!
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
3 bananas, mashed
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/3 cup vegetable or canola oil
1 tsp. vanilla extract
Topping:
1/3 cup brown sugar
2 T all-purpose flour
1/4 tsp. ground cinnamon
1 T butter
Preheat oven to 375 degrees F. Lightly grease 12 muffin cups, or use liners.
In a large bowl, whisk together the 1 1/2 cups flour, baking soda, baking powder, nutmeg, cinnamon and salt.
In another bowl, beat together bananas, sugars, egg, oil and vanilla. Add the flour mixture to the banana mixture and continue beating just until moistened.
Spoon batter into prepared muffin cups.In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in for 18 to 20 minutes, until a toothpick inserted into the center comes out clean.
Makes 12 muffins.
This might be the last chance you get this season to make some Snow Ice Cream! Since the kids are out of school today, this would be a great activity for them to use up some of their spare time. I don't have the proper ingredients here in Florida for testing these recipes, so I'm leaving it up to all of you "snowbirds" to try them and let me know how they turn out.
Some of you might have seen this recipe before from Paula Deen on Food Network, but I thought it was worth mentioning again on a day like today.
8 cups snow, or shaved ice 1 (14-ounce) can sweetened condensed milk 1 teaspoon vanilla extract
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
This recipe I found over at Beliefnet.com from Valerie Reiss. It sounds delish, Valerie!
2-3 cups clean snow (I skimmed off the top of my freshly snowed fire escape) 2 TBs half-and-half 1 TB maple syrup 1 TB cocoa powder 1 dash pure vanilla
Add ingredients to medium-small bowl, smoosh with a spoon, serve and enjoy! Serves one or two depending on appetite.
I don't know how many of you have seen the 93 year old great-grandmother who has her own online cooking show on YouTube. She is so adorable! I can't help but think of my grandmother while watching her cook and listening to the stories of her childhood.
Clara Cannucciari grew up in Chicago during the Great Depression. She learned how to cook from her mother who, like everyone else at that time, had very little food to feed their families, often having to ration what they had and very little, if any, money for the necessities of life. Clara shows us in her videos the recipes she learned from her mother and how to make the most of what you've got. Through her stories, she makes you realize just how fortunate we really are, even in light of our economic situation today.
Along with her grandson, Christopher Cannucciari, not only does Clara make her cooking videos, she will also have a DVD out soon with all the episodes from her first series. She is also working on a cookbook which will contain all of her recipes from the series and more. Visit her website at Great Depression Cooking for details and also links to all of her cooking videos.
Clara, with all of her wisdom and energy, is truly an inspiration.
This recipe comes from crabplace.com. It really lives up to it's name. This is a delicious soup that everyone is sure to love... It's easy, quick, and delicious!!!
Visit The Crab Place today for fresh high quality Maryland seafood and great recipes like this one!
In medium bowl, blend flour, Hollandaise sauce mix, and dry mustard with two cups of half-and-half. Melt butter over medium heat in a 4-quart saucepan. Slowly add above mixture to melted butter, stirring constantly to ensure smooth consistency. As mixture begins to thicken, add remaining half-and-half, Old Bay seasoning, celery seeds, and whipping cream. Heat to simmer, stirring constantly. Reduce heat to low, add crab meat and sherry. Stir gently until heated through, and serve. Top each bowl with freshly ground pepper to taste.
These cookies will satisfy any craving for chocolate you might have. There are plenty of chocolate chips and the texture of the cookie is soft. I used milk chocolate chips in this recipe, but you can use your favorite flavor or for variety, use white chocolate or peanut butter chips.
Chocolate Chocolate Chip Cookies
1/2 cup (1 stick) unsalted butter, room temperature 1/2 cup light brown sugar 1/4 cup white granulated sugar 1 large egg 1 tsp. vanilla extract 1 cup all purpose flour 1/4 cup unsweetened cocoa powder 1/2 tsp. baking powder 1/4 tsp. salt 1 1/2 cups chocolate chips or chunks
Preheat oven to 350 F and place rack in center of oven. Line two baking sheets with parchment paper. (waxed paper will do if you don't have parchment)
With a mixer, cream the butter and sugars until light and fluffy. Add the egg and vanilla and beat until incorporated. Sift together the cocoa powder, flour, baking powder, and salt and add to the butter mixture. Mix just until incorporated. Fold in the the chocolate chips.
Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, about 2 inches apart.
Bake for 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from the oven and let cool on baking sheet for 5 minutes (very important), then remove to a wire rack to cool completely.
This is a very easy, yet flavorful soup. Sometimes the best recipes come from a need to use up leftovers or scraps we don't want to throw away. I get the most from every part of a delicious ham. The dinner itself, sandwiches, scalloped potatoes and ham..... even after I'm done using every little bit including boiling all the flavor out of the bone, the dog has a go at it. By the time all is said and done, that ham is reduced to a few small bone fragments left in the carpet. Now that's what I call "getting your money's worth"!
Easy Ham Bone Vegetable Soup
1 ham bone 2 bay leaves water 1 medium onion, diced 2 cloves garlic, minced 2 ribs celery, diced 1/2 small head cabbage, sliced 1/2 tsp. dried thyme salt and pepper to taste 1 can diced tomatoes, undrained, 1 can navy beans, drained and rinsed 1 can lima beans, drained and rinsed 1 can whole kernel corn, drained 1 can cut green beans, drained 1 can mixed vegetables, drained 2 cups leftover ham, diced (or less if your ham bone was very meaty)
Place the ham bone and bay leaves in a large pot and cover with cold water. Bring to a boil, cover and reduce the heat to a simmer. Cook until the ham on the bone is falling off, maybe 2 or 3 hours. Add the onions, garlic, celery, cabbage and thyme. Cook until the vegetables are tender. Season with salt and pepper as needed. Add remaining ingredients and bring back to a simmer. Let simmer for 15 minutes. Discard bay leaves before serving. This is even better the next day!
You can certainly use any vegetables you like in this soup and also vary the amounts according to your taste and how much broth you have. The bone I used was very flavorful, so this made a large dutch oven full of soup. You can also use frozen vegetables instead of canned, I had an abundace of canned goods on hand that I needed to use, I normally prefer frozen vegetables.
Note: If your ham bone didn't give up enough flavor for your soup, you can give it a boost with some vegetable or chicken broth. I won't tell anybody!
Ahhh! Comfort food at it's best! What's not to like? Bacon...cheese...beef. No, it's not the healthiest, but we don't eat like this every day, right? (ahem) Right? At least it sits atop the bread to soak up some of the fat. Actually, when I made this, the bread stayed rather dry through the cooking process. But the meat was very juicy. This is delicious served with a side of mashed potatoes and a green salad. Bacon Cheeseburger Meatloaf
In a large bowl, combine the ground beef with the bacon, cheese, egg, soup mix, bread crumbs, pepper and 1/4 cup of the ketchup, mixing well.
Spray a 9 x 9 baking dish with cooking spray. Lay the 2 pieces of toast on the bottom. Form meat mixture into a loaf shape and place on top of the toast. Spread remaining 1/4 cup ketchup over the top of the loaf. Refrigerate for at least 1 hour.
Remove meatloaf from the refrigerator. Preheat oven to 350 degrees F. Bake for 1 hour. Let rest for 10 to 15 minutes. Transfer to a serving plate, removing the bread from the bottom of the loaf, if desired.
I'm always looking for ways to use bananas. Once they start getting too ripe, I throw them in the freezer to wait for me until I have the time to make some banana bread. This time I decided to do something just a little different. These muffins are delicious! Light and moist, with a crunchy topping. I used frozen bananas for this, so if you have any in your freezer, thaw and use just like fresh bananas. I put them in a colander to drain the excess liquid, then peel and use right away.
Posts
