2 cups flour (all purpose or whole wheat)
1 tsp baking soda
1/4 tsp salt
1/2 cup soft butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed banana (LOTS of banana, that's why it's so moist. Its about 6-8 regular sized bananas, over ripe)
Directions:
Preheat oven to 350F.
Lightly grease a loaf pan ( I never grease my pan, I use a stoneware pan).
In a large bowl combine flour, baking soda, and salt.
In separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended.
Stir banana mixture into flour mixture just to moisten.
Pour batter into loaf pan.
Bake in pre-heated oven for 70 -75 minutes (a long time because its so moist!) until a toothpick comes out clean. Let cool in pan for 10 minutes, then turn out onto wire rack.
Showing posts with label snacks. Show all posts
Showing posts with label snacks. Show all posts
Thursday, June 16, 2011
Wednesday, March 23, 2011
Buffalo Chicken Dip
3/4lb cooked chicken breast, chopped into bite sized pieces(I used the breast meat from a rotisserie chicken)
8oz cream cheese softened
1 cup blue cheese dressing
1 cup Frank’s Red Hot buffalo wing sauce
8oz package shredded mozzarella or cheddar
Preheat oven to 350F. Mix cream cheese, dressing, frank’s, chicken and shredded cheese in a bowl, transfer to shallow baking dish. Bake for 30 minutes or until hot and bubbly.
Can be made in advance and refrigerated until ready to heat up!
8oz cream cheese softened
1 cup blue cheese dressing
1 cup Frank’s Red Hot buffalo wing sauce
8oz package shredded mozzarella or cheddar
Preheat oven to 350F. Mix cream cheese, dressing, frank’s, chicken and shredded cheese in a bowl, transfer to shallow baking dish. Bake for 30 minutes or until hot and bubbly.
Can be made in advance and refrigerated until ready to heat up!
Friday, March 4, 2011
Deviled Eggs
6 hard boiled eggs, cooled and peeled
2 tsp black pepper
1/2 teaspoon pickle juice
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Smoked paprika
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Add the pepper, pickle juice, mayonnaise, mustard, and salt to the egg yolks and using a fork, stir to thoroughly combine. Spoon the mixture into each of the white halves. Garnish the top of each egg with smoked paprika.
Chill for at least 1 hour in the refrigerator before serving.
2 tsp black pepper
1/2 teaspoon pickle juice
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
Smoked paprika
Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Add the pepper, pickle juice, mayonnaise, mustard, and salt to the egg yolks and using a fork, stir to thoroughly combine. Spoon the mixture into each of the white halves. Garnish the top of each egg with smoked paprika.
Chill for at least 1 hour in the refrigerator before serving.
Doughnut Muffins
Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 to 1 1/4 teaspoons ground nutmeg, to taste
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups Unbleached All-Purpose Flour
1 cup milk
Topping
3 tablespoons melted butter
3 tablespoons Cinnamon-Sugar Plus or cinnamon sugar
Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).
9) Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.
10) Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
Roasted Garlic Hummous
1 head garlic
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil
Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.
Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.
1 can chickpeas, drained
1/8 tsp sesame oil
1 tbsp lemon juice
salt & pepper
Extra virgin olive oil
Heat oven to 375F. Slice off the very top of the head of garlic so all cloves are exposed. Drizzle with a little olive oil, wrap in foil, and place in the oven for 35-45 minutes or until nice and soft. Allow to cool until you can handle it safely.
Grab your food processor and toss in chick peas, roasted garlic (squeezed from the cooled head, sesame oil, lemon juice, salt and pepper. Process on high until all ingredients are combined. Slowly add olive oil until the hummous is the constancy and texture that you like (anywhere from 1/4 - 1/2 cup.) Spoon into a dish, drizzle with olive oil and serve with pita wedges.
Unbaked Cookies
I had a craving for these and whipped up a batch during E's nap this afternoon...
Ingredients:
1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut
Directions
Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.
Ingredients:
1/2 cup butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 tsp salt
1 tsp vanilla
3 cups rolled oats
1 cup coconut
Directions
Mix rolled oats and coconut together in a large bowl. Set aside. Mix butter, sugar, cocoa, milk, and salt together in a saucepan and bring to a boil. Boil for 2 minutes. Remove from heat and stir in vanilla. Add dry ingredients and mix. Drop by teaspoons onto wax paper and let cool.
Fiesta Shrimp
2 pounds cooked shrimp
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1 anaheim pepper, finely chopped
1/4 tsp cayenne pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.
To serve, drain the shrimp, discarding the marinade.
2 cloves garlic, minced
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons olive oil
2 tablespoons finely chopped green onion
1 anaheim pepper, finely chopped
1/4 tsp cayenne pepper
1 to 2 tablespoons snipped cilantro or parsley
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
In a heavy plastic bag set in a medium bowl combine garlic, lime peel, lime juice, olive oil, onion, anaheim pepper, cilantro or parsley, sugar, salt, and pepper; mix well. Place cooked shrimp in the bag; seal bag. Turn bag to coat shrimp with marinade mixture. Marinate in the refrigerator for 2 to 3 hours, turning the bag occasionally.
To serve, drain the shrimp, discarding the marinade.
Nuts and Bolts
1 box plain cheerios
1 box shreddies
1 box crispix
2 boxes cheese nips
2 bags pretzels
1 bag peanuts
1 1/4 cup butter - melted
3 tsp garlic powder
1 tbsp Worcestershire sauce
2 tsp onion salt
2 tsp celery salt
• Heat oven to 250.
• Mix cereals, crackers, peanuts and pretzels in a large roasting pan.
• Mix butter and spices. Pour butter mixture over cereals a little at a time, mixing well.
• Bake for about 1 hour, stirring twice. Cool completely and store in air tight containers.
• Should be made at least 4 weeks ahead for best flavour.
1 box shreddies
1 box crispix
2 boxes cheese nips
2 bags pretzels
1 bag peanuts
1 1/4 cup butter - melted
3 tsp garlic powder
1 tbsp Worcestershire sauce
2 tsp onion salt
2 tsp celery salt
• Heat oven to 250.
• Mix cereals, crackers, peanuts and pretzels in a large roasting pan.
• Mix butter and spices. Pour butter mixture over cereals a little at a time, mixing well.
• Bake for about 1 hour, stirring twice. Cool completely and store in air tight containers.
• Should be made at least 4 weeks ahead for best flavour.
Corn Salsa
2 cups corn (I used frozen that that I quickly defrosted under hot water)
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil
Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!
2 roma tomatoes, seeded and chopped
1/4 red onion, finely chopped
1 jalepono, finely chopped (seeds removed unless you want some heat)
Handful chopped cilantro
Zest & juice of 1 lime
1 tbsp white wine vinegar
2-3 tbsp olive oil
Toss together and serve with tortilla chips. Really yummy when paired with black bean dip!
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