Almost No Sugar Banana Muffins

1 cup all purpose flour

1 TBS baking powder

1/2 tsp baking soda

1/4 tsp salt

3 ripe mashed bananas

a little less than 1/4 cup sugar

1/4 sour cream

1 egg

1/2 tsp. vanilla extract

Preheat oven to 350 degrees. 

Mix together banana, sugar, egg and vanilla.

Stir in sour cream.

Add dry ingredients.

Scoop into muffin cups. (Makes 12.)

Bake for 15 minutes.

For best flavor, put in a ziploc bag overnight.

Easy Stick Buns

1 loaf of frozen bread dough, thawed

3 TBS butter, melted

1/3 cup sugar

2 tsp. ground cinnamon

1/2 cup raisins-optional

1/2 cup pecans-optional

1/2 cup powdered sugar

a dash of milk

On a lightly floured surface roll out bread dough into a cookie sheet sized (14 x 10) size.  Brush with butter.  Combine sugar and cinnamon, sprinkle with pecans and raisins if desired.

Starting from a long side, roll up tightly.  Seal seams.

Slice into 12 roll; place on a greased pan. (11 x 7 x 2)

Cover and let rise until doubled, about 45 minutes.

Bake at 350 for 25-30 minutes.

Cool for 10 minutes.

Make a glaze out of milk and powdered sugar and pour over top.

Caramel Layer Cocoa Squares

I found this recipe at Stephanie's 'barefoot in the kitchen' blog.
They are SO good.
Like 'eat the whole pan' good.
BEWARE!
(And that's why there is no photo...I will post one when I make them again!)

When I bring something to a party, I want to bring a sure thing, don't you?  Something you know everyone will love, something you know won't be wasted and something easy to transport and not have to keep warm.

I needed to bring an appetizer (brought my feta dip...gone in 10 minutes, didn't get a bite!) and a dessert...gone too, but I saved a whole row at home for me...which I ate for breakfast and lunch the next day just to be extra healthy.

Caramel Layer Cocoa Squares

1 14oz package of individually wrapped caramels, unwrapped

2/3 cup evaporated mik, divided

1 18oz package chocolate cake mix

3/4 cup butter, melted

1 cup semi-sweet chocolate chips

Preheat oven to 350.

In a heavy saucepan, combine caramels and 1/3 cup of evaporated milk.

Cook over low heat, stirring contantly, until smooth; set aside.

Grease a 9x13 inch pan.

In a large bowl, stir together cake mix, butter and a little less than 1/3 cup evaporated milk by hand until dough forms.

Press half of the dough into the prepared pan, reserving the rest.

Bake for 10 minutes in the preheated oven.

Remove from the oven and sprinkle chocolate chips over the crust, pour the caramel mixture evenly over the chips.

Crumble the remaining dough (it's ok if it's clumpy!) over the caramel layer and return to oven.

Bake for an additional 15 to 18 minutes in the preheated oven.

Cool in refrigerator to set the caramel before cutting into bars.

(I cut them into tiny fudge like squares so they go a long way.)

Shortbread Slice Christmas Cookies

These perfect little shortbread cookies are easy and so quick and avoid the mess of cookie cutters and frosting. 

Don't you hate that mess?

 (I know, I know...it's so fun.  But it takes me a LONG time to clean my kitchen afterwards!)

These are throw-together easy, and pop-in-the-mouth tiny which makes them perfect and fun and no calories...you know how that works.  I've assessed that about eating 20 of them=1 normal typical Christmas cookie which equals no guilt.

1 cup butter

3/4 cup powdered sugar

2 tsps. vanilla extract

Cream together.

Then throw in:

2 cups flour

1/4 tsp. baking powder

1/8 tsp. salt

Mix together and then divide into 3 8" long snakes...you know, like PlayDo?  (Have your kid do it...they'll do it better!)

Wrap these 3 long snakes in wax paper and put them in the fridge till you can slice them easily (about 4 hours.)

Cut each snake into about 20 cookies or so.  They will be little!

Take each little sliced unbaked cookie and press the top into a bowl of green or red sugar sprinkles. (Again...your kid will do this better than you!)
Place them on a lightly greased cookie sheet.

Bake at 350 for 10 minutes.
Makes about 6 dozen.

The Most Comforting Comfort Food That Has Ever Made You Comfortable

I will admit, when I first read this recipe, my first thought was..."ugh"...not very healthy.

But then, one morning, in desperation, I pulled it up (from Allrecipes by Janiece Mason) and threw it in my slow cooker.  That night my kids and husband couldn't get enough...EVERYONE sung it's praises.  I think maybe you could throw a bag of frozen peas in there and maybe that would be enough to offset the butter/soup/biscuit part?  I don't know...I'm just a happy I have another '7/7 loved it' recipe.

Slow Cooker Chicken and Dumplings

4 skinless, boneless chicken breast halves (I cut mine in half or quarters)

2 TBS butter

2 cans of cream of chicken soup

1 onion finely chopped

2 packages of refrigerated biscuit dough, torn into pieces

Place the chicken, butter, soup and onion in a slow cooker, and fill with just enough water to cover.

Cover and cook for 5-6 hours on High.  About 30 minutes before serving, place the torn biscuit dough in the slow cooker.  Cook until the dough is no longer raw in the center.

(I've served this as is, and with egg noodles too...both are great!)

Morning Smoothie

My morning ritutual:

One perfectly ripe banana.

A handful of frozen strawberries.

A cup of soy milk.

A hefty dash or two of OJ.

Blend.

Pour.

Share.

Sip while:

Making breakfast, packing lunch, finding homework, smoothing hair, changing diaper, changing moods!, watching time...

Cilantro, Black Bean and Corn Salsa with a side of White Cheese Dip

I'm so addicted to this salsa. It's so good with just chips, but I've also used it as a side to grilled chicken. You could also put some grilled chicken pieces in it, and serve it as a salad.

Cilantro, Black Bean and Corn Salsa
1 can of yellow corn drained
1 can of white corn drained
2 cans of black beans drained and rinsed
1 can of diced tomatoes
1 bunch of chopped fresh cilantro
5 green onions, sliced
1 small red onion, chopped
1 red bell pepper, chopped
2 avacados, diced
1 TBS minced garlic
1/4 cup lime juice
3 TBS olive oil
3 TBS honey
Mix them all together and YUM.
(Use good chips...they make all the difference.)

I also served this with this recipe and the kids LOVED it:
White Cheese Dip
1 pound of white American cheese, cubed
1/2 cup milk
1 TBS butter
1 4oz. can chopped green chilies
2 tsp cumin
2 tsp garlic powder
2 tsp onion powder
cayenne pepper to taste
Place cheese, milk and butter in a saucepan over low heat. Cook and stir until cheese has melted. Stir in the rest of the ingredients. Add a little more milk if it's too thick for you. Heat through and serve immediately.
(Take a good chip, dip in salsa, drizzle the cheese dip on top...and now you know that you too have a terrible addiction.)

Homemade Croutons and Ranch Dressing

Homemade salad dressing and croutons makes a good salad great. Once you can tell the difference (and there is a BIG difference) you can never use store bought again.

Last Minute Croutons
I also LOVE croutons...homemade of course. It's so easy! Take some bread, olive oil and seasoning. Heat up a frying pan on medium high heat, put a generous amount of olive oil in it (about 1/4 cup), cut up lots of bread and throw it in the pan, sprinkle with seasoning (I use the Greek Seasoning below), and stir and flip the bread cubes until they are lightly coated with the olive oil. Stir occasionaly until they are toasted. Sometimes I have to use them right away in my salad, but it's great if you can let them sit for awhile...they'll get nice and stale and crispy.

Besides my Greek Dressing (see the column on the right for recipe), here's another favorite.

Ranch Dressing
1 cup mayonnaise
3/4 cup sour cream
1/2 tsp. dried chives
1/2 tsp. dried parsley
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. ground black pepper
In a large bowl, whisk together everything. Cover and refrigerate for 30 minutes before serving.

Really Good Chicken Fingers

I love this recipe. I have a "thing" against frozen chicken nuggets and chicken fingers. I know they are popular but they just seem so processed and chemical-ridden to me and I don't want my kids eating all that crap they put in them. Here's an excellent, easy recipe that ALL my family loves. (I double the recipe when I make it.)
1 roll of Ritz crackers, crushed
1 cup of mayo
1 tsp. dried mustard
1 tsp. garlic salt
1 boneless, skinless chicken breast (or one container...you know what I'm talking about...usually about 1# and 1/2.)
Smoosh the crackers and set in one bowl.
Mix the next 3 ingredients together and set in another.
Cut up chicken in strips or nuggets.
Coat chicken in mayo mixture. (I usually get lazy and just dump all the chicken in the mayo bowl and mix up good.)
Then coat chicken piece by piece in Ritz crackers...be generous...this is the best part.
Set on a WELL OILED cookie sheet. (About 2 TBS.)
Bake for 20 minutes at 350 or till done.

Mexican Casserole

Everyone LOVED this.

1 pound lean ground beef
2 cups salsa (I used Paul Newman's)
1 16oz can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1/2 cup chopped green onion
1/2 cup chopped fresh tomato
1/4 cup chopped fresh cilantro
2 cups shredded Cheddar cheese

Preheat oven to 350.
In a large skillet, brown beef. Stir in salsa, reduce heat, simmer until liquid is absorbed (about 10 minutes depending on how thick your salsa is.) Stir in beans, and heat through.
Spray a 9 x 13 baking pan with cooking spray. Spread crushed chips in a layer on bottom and then add ground beef mixture. Spread sour cream on top. Top with onion, tomato, cilantro and cheese.
Bake for 30 minutes or until bubbly.

The Best Chocolate Chip Cookie Recipe Ever and I Would Know Because I've Tried Them All

Thanks, Stephanie, from Barefoot In The Kitchen ,for this recipe.
2 1/2 sticks of butter
1 1/4 DARK brown sugar
1 c granulated sugar
2 eggs
2 tsp. vanilla
Cream together.
Then add:
3 2/3 flour
2 T. corn starch
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. salt
a bag of semi sweet chips
Mix together.
Put in freezer for an hour.
But don't forget to eat the dough before it freezes. That's the best part.
Bake at 350 for about 10 minutes. Give or take.

Kid Won't Eat? This Works for Me!

Here's what I have always done for my 1/2 dayers over the years. When they get home it's lunch time, but they claim they "aren't hungry"...although the mood tells a different story.

Get a cute divided plate. Target always has them. Call it a "snack plate". No pressure to eat a whole meal.

Put anything and everything you can on toothpicks. Kids will eat anything with a toothpick stuck in it. Amazing.

No big sandwiches...just little healthy snacks.

Works every time.

Creamy Chicken and Mushroom Pasta

In your slow cooker, dump: (I love to use that word in recipes!)

1/4 tsp salt

1/4 tsp pepper

1/2 tsp paprika

1/4 tsp lemon pepper

1 tsp. garlic powder

6 skinless boneless chicken breast halves

10 oz. cream of mushroom (or chicken) soup

8 oz. sour cream

1/2 cup dry white wine or chicken broth (I use wine)

1/2 # fresh mushrooms, sliced

Stir it all together right in your slow cooker. Yes, it's messy, and if that bothers you, stir it in a separate bowl first.

Cover and cook on high 5 hours, or on high 1 hour and then on low 5-7 hours.

I serve this over egg noodles.

Even the kids who think mushrooms are disgusting eat them in this dish.

Beef Stroganoff

EASY PEASY!

AND DEFINITELY "BLOG-WORTHY"

1 8 oz. package of egg noodles

1 pound lean ground beef
1 can condensed Golden Mushroom soup

1 TBS garlic powder

3/4 cup sour cream

salt to taste

Cook egg noodles.

Brown ground beef.

Mix soup and garlic powder with ground beef and simmer for about 5-10 minutes.

Add noodles, beef and soup mixture and sour cream all together in a casserole dish, stirring well.

Ready to serve, or refrigerate and heat up later.

Chicken Pot Pie

This is so good and easier than it seems! I make it the morning, and set it in the fridge to bake later.

1 2-3 pound whole chicken (get one on sale for a couple dollars!)

1 can of cream of mushroom soup

1 10 oz. package of frozen peas and carrots

2 cups of water

1 tsp chicken bouillon granules

Pillsbury refrigerated pie crust (the kind that comes rolled up in a box)

In a large pot, throw chicken and water to cover and bring to a boil, simmering for 30 minutes.

In a small saucepan, mix veggies, soup, water and bouillon. Simmer and stir till smooth.

When chicken is boiled and tender, pick meat off of bones, and put meat into soup mixture, stirring all together.

In a pie dish, roll out one pie crust, then pour soup/chicken mixture in. Cover with other pie crust and pinch edges. Cut a small steam hole.

Bake at 400 for 30-35 minutes.

I always serve this with mashed potatoes.

Traditional Chili in the Crock Pot

I LOVE this chili. It is mild so the kids aren't dying when they're chowing down. If you like SPICY chili, just add some more chili powder!

1 pound of ground beef, browned and drained

1 26 oz. jar of traditional Prego sauce

2 cans of undrained kidney beans

2 cans of chili-seasoned diced tomatoes

(you can use plain diced tomatoes...just add a little more seasoning to chili!)

2 TBS chili powder

2 TBS cumin

Dump all in a crock pot and mix together.

Cook on low for 6-8 hours.

Serve with chips, grated cheese and sour cream.

Melt in Your Mouth Peanut Butter Cookies

Mix together in bowl:

1 cup softened butter

1 cup creamy peanut butter

2 eggs

1 cup sugar

1 cup brown sugar

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

1 1/2 tsp baking soda

Roll or scoop into balls, and mash down lightly!!! with a fork...(boys are not so good at the lightly part??)

Bake for 8-10 minutes at 375.

I sprinkle them with a little sugar when they come out of the oven.

Which is really unnecessary given the amount of sugar they already have in them.

A little more won't kill ya.

Chicken Noodle Soup

In a crockpot:

1 boneless skinless chicken breast cut in small pieces

1 carrot sliced thin

1 small onion chopped

1 tsp dried basil

1 tsp dried oregano

1-2 tsp salt to taste

64 oz. of chicken broth (2 big square containers, or 8 cans)

egg noodles (about 1/2 a bag)

Keep on low for about 6-8 hours, or till chicken is done. (You can take the chicken out now too, and chop it up, if you were too lazy to cut it up before you put it in.)

Add noodles about 10 minutes before serving time.

Serve with lots of crackers.

Amazing Asian Salad

2 (3 oz.) packages ramen noodles, crushed

1 cup blanched slivered almonds

2 tsp. sesame seeds

1/2 cup butter, melted

1 head napa cabbage, shredded

(I add Romaine lettuce, sliced thin too!)

1 bunch green onions, chopped

3/4 cup vegetable oil

1/4 cup distilled white vinegar

1/2 cup white sugar

2 Tbs. soy sauce

1. Over low heat, brown ramen noodles, almonds, and sesame seeds

with melted butter or margarine. Once browned, take off heat and cool.

2. In a small saucepan, bring vegetable oil, sugar, and vinegar to boil for 1 minute.

Cool. Add soy sauce.

3. Add all ingredients in a large bowl and mix.

(If you are not serving right away, save noodles separately to add when tossed.)

Stuffed Chicken Roll-ups

ALL the kid's LOVE this recipe, so much so that I'm mighty sick of making it:

1 package stuffing mix (like Stove Top)

2 eggs-beaten

6 small chicken breasts, pounded (or just sliced thin) to 1/4 thickness

2 cans cream of chicken

3/4 cup milk

1 tsp. paprika

1.Combine stuffing and 1 cup of water. Let stand for 5 minutes. Stir in eggs.

2. Spread evenly over each piece of chicken.

3. Roll up chicken from one short end to enclose stuffing.

4. Place seam sides down in 13x9.

Mix soup and milk; pour over chicken .

Sprinkle with paprika.

Bake uncovered @ 400 degrees for 30 minutes.

I usually make a side of mashed potatoes...they all taste perfect together...no need for gravy, just use the soup mixture the chicken is baked in.

Avocado Tomato and Mango Salsa

This takes a little time to make, but is so worth it. I swear I could eat this whole thing by myself. In fact, I think I did once. Make sure your mango is ripe...it's supposed to be soft like a peach. Same with the avocado.

1 mango, peeled, seeded and diced

1 avocado, peeled, pitted and diced

4 medium tomatoes, diced

1 jalapeno pepper, seeded and minced

1/2 cup chopped fresh cilantro

3 cloves garlic, minced

1 teaspoon fresh lime juice

1/4 cup chopped red onion

3 tablespoons olive oil

Throw all ingredients in a large bowl,

refrigerate for 30 minutes before serving.

Serve with any chips, but my favorite are the lime ones.

Southwest Salad

Perfect, quick salad for lunch:

Mix together:

1 package romaine lettuce (contains 3 hearts)

3 Roma tomatoes, chopped

1 can black beans, drained and rinsed

1 can sweet corn

1 cup grated Cheddar cheese

Optional: 2 cups diced cooked chicken

Dressing:

1 cup sour cream

3/4 cup chunky salsa

Mix dressing ingredients together, pour onto salad and toss.

I add crumbled tortilla chips.

Easy Giant Calzones

This recipe is for 3 BIG calzones, or enough to feed my family, plus some kid's friends.

Thaw, and let rise, 3 loafs of frozen bread dough. Give each a cookie sheet and remember to spray lightly with the non-stick spray.

1 lb. sandwich pepperoni

1 lb. cooked salami

1 lb. provolone cheese

1 bag of shredded mozzarella cheese

1 big tomato sliced thin

green and or red peppers sliced very thin

small onion sliced very thin

parmesan cheese

Italian seasoning

Once bread has thawed and risen, dump about 2 TBS olive oil over each one and smash down onto cookie sheet like you are making a pizza. Flip over a couple times to make sure olive oil is coated everywhere.

Down one long 1/2 layer ingredients with a single layer of each meat and then vegetables and then cheese.

(We make a boy's and girls...no veggies, extra meat for the boy's.)

Fold over and seal edges all around.

Ours always end up looking like a giant crescent.

Sprinkle top with Italian seasoning and parm cheese.

You can "paint" on an egg white to make the crust on top shiny and professional looking. Or not.

30 minutes @ 350 degrees

Feta Dip That's Been Around The Block TOO MANY TIMES! (and still no one tires of it???)

1 container of uncrumbled feta (I think it's about a pound)

1 bunch of green onions, sliced thin (a cup?)

2 plum tomatoes, chopped

1 cup of olive oil (not the "light" kind)

1 long, thin, baguette, sliced thin

Greek Seasoning (I use Cavendars, but any kind will do)

A sprinkle of salt

Wet a large platter with the olive oil.

Crumble feta onto platter.

Cover with onions, tomatoes and seasoning evenly.

Mix together lightly. Sprinkle with a little salt if you want.

Use bread for dipping, smooshing, piling.

Greek Dressing So Good You Could Drink It Straight

1 cup olive oil

1 cup red wine vinegar

2 1/2 tsps. garlic powder

2 1/2 tsps. dried oregano

2 1/2 tsps. dried basil

2 tsps. pepper

2 tsps. salt

2 tsps. onion powder

2 tsps. Dijon-style mustard

Mix together and shake well. Store at room temperature tightly covered.

Great Granola

4 cups old-fashioned oats (not quick oats!)

2 cups sweetened shredded coconut (and before you say yuck, trust me, you would never ever know there was coconut in this recipe)

3/4 cup chopped pecans

3/4 cup chopped almonds

3/4 cup chopped walnuts

3/4 cup canola oil

1/4 cup honey

Mix dry ingredients. In separate bowl, mix wet ingredients. Mix wet with dry. Lay on pans and bake at 325 for 25 minutes, stirring every 5 minutes. Let cool completely.

(Recipe thanks to my friend Ellen, who brought over a little container of this and got me craving it forever.)

Slow Cooker Chicken Fettucine

This is SOOOO good:

(Do I say this about everything? I think I might.)

boneless, skinless chicken breasts

1 packet of dry Italian dressing

1 can of cream of chicken dressing

1 bar or container of cream cheese

1 box of pasta (I prefer thin spaghetti)

In crock pot:

About 2 or 3 split boneless skinless chicken breasts.

1 cup water

1 packet of dry Italian dressing mix

Mix together.

Cook till done.

(High two hours, Low four)

In saucepan, mix a bar of cream cheese with a can of cream of chicken soup, till all melted together.

When chicken is done in slow cooker, pour the cheese/soup mixture on top and cook another couple hours.

Make a box of thin spaghetti pasta, and spoon chicken mixture over top on individual plates.

Awesome and Easy Chicken Enchiladas

2-4 split boneless skinless chicken breasts

2 cans of red enchilada sauce

1 can refried beans

1 box of Spanish rice...any brand (optional)*

1 big bag of cheddar cheese

Fixings: lettuce, tomato, onion, guacamole, sour cream.

Throw boneless chicken breasts in the slow cooker with a can of red enchilada sauce and cook on high till chicken is easily shredded. (About 6 hours.) Shred chicken up in the sauce.

Make up box of rice according to directions.

Lay out about 6-8 medium sized tortillas.

Divide chicken, refried beans, rice and cheese between each tortilla.

Roll up and lay side by side in sprayed glass 9x12 pan. Top with second can of enchilada sauce and cheese.

Cook at 350 for about 30 minutes.

*Rice is good as a side too, if preferred.

Best Banana Bread

3 soft ripe bananas, mushed up
1 cup butter
1 cup sugar
2 eggs
1/2 tsp baking soda
1/2 salt
2 cups flour

Mix together.
Divide into 2 buttered loaf pans.
Bake at 375 for 40 minutes.

Cool and remove from pans.

My Apple Pie

Here is my "famous" apple pie recipe. It is very good, I will take credit for that, but I think making a pie is EASY! It is! And this is just a regular old recipe.

The only reason why this pie tastes good, is because NO ONE makes homemade pies anymore. So make one, and you too, will have a hit!

(And here's a secret to make it even easier...if you don't have time to make the crust, use the roll out Pillsbury refrigerated kind. No one can taste the difference, trust me on this one.)

And don't wimp out.

Use AT LEAST 10 apples, and a great deep dish, or extra wide glass pie plate.

The Filling

10-12 apples (I usually use Macintosh, but it DOESN'T matter...really!) Peel and slice and put in large bowl.
1 cup sugar

1 TBS. cinnamon

2 TBS. flour

1/2 tsp ground nutmeg

1 tsp lemon juice

1 TBS butter

Mix together.

Pie Crust

2 cups flour

1 tsp salt

3/4 butter

6 TBS cold water

Smash together with fork till doughy. Split in two balls, and roll out on floured countertop, with rolling pin.

Lay one crust in pie plate that has been buttered or sprayed.

Dump filling indredients in.

Lay other crust on top and seal the edges.

You don't have to be fancy. It tastes the same whether there are nice little fluted edges or NOT. The kids love when there is extra crust left and they can make designs...monograms, leaves, Sponge Bob...we've had it all.

Important Part:

Take about 2 TBS milk and brush over crust before baking, then sprinkle about 1 TBS sugar over top. This makes it look really good.

Bake at 425 for 45 minutes.

Halfway through, lay a piece of foil over top so crust doesn't get too brown.

A piece of foil in the bottom of the oven makes it easier to clean up too.

Pamela's Most Addicting Caramel Corn

1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 baking soda
1 tsp vanilla extract
5 quarts (or about 2 big bowls of popcorn)
Preheat oven to 250.

Melt butter in saucepan.
Once melted add brown sugar, corn syrup and salt.
Gently boil, stirring, for about 4 minutes.
Take off heat and add soda and vanilla.
Pour over popcorn in bowls and mix to spread evenly.

Put popcorn onto two big baking sheets (either cooking sheets or 9x12 dishes) that are sprayed.
Cook in oven, stirring about every 15 minutes for an hour (or less...30 minutes and it still tastes great!)
P.S.
If you need to break your addiction, just decide to make this for neighbors and friends for Christmas. After about 10 batches, it starts to seem less appealing.