Square Pan Banana Bread

I've got a lot of recipes on here for banana bread, but recently discovered the Magnolia banana bread in their magazine/cookbook.  All of my recipes call for white sugar but this one calls for brown sugar and it makes a nice difference.  Miller isn't always crazy for banana bread but he liked it this way.  Her suggestion for baking in a square bake was also a welcomed suggestion.  We may never look back...

Square Pan Banana Bread

1 stick butter, melted and cooled
1 c. brown sugar
2 large eggs, beaten
1 ½ tsp. vanilla
3-5 ripe bananas, mashed
1 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
1-2 Tbsp. granulated sugar

Preheat oven to 350.  Grease a square 8x8 baking pan.  In a large bowl, beat butter, brown sugar, eggs and vanilla until well blended.  Add mashed bananas, mix until combined.

In a medium bowl, whisk together flour, baking soda and salt.  Add flour mixture to banana mixture and mix until just combined.

Pour batter into prepared pan and spread evenly.  Sprinkle desired amount of sugar all over the top.  (Makes a crunch layer.)

Bake 45 to 50 minutes or until toothpick comes out clean.  Cool in pan 5-10 minutes.  Eat warm or cool and store.  Keeps at room temperature for 2 days.  (But has it ever lasted that long?)

*Can add in pecans, chocolate chips or both.

Alabama Firecrackers

This is something that I've been making for the past year and just realized I've not shared it here when I was looking for the recipe just now.  These crackers are like magic, because the oil doesn't leave the crackers soggy.  Don't know the science behind it, but these are so addictive.  Perfect little snack for any tailgate or a dressed up cracker for soups.

Alabama Firecrackers

6 sleeves saltine crackers (not off-brand)
1 packet ranch dressing mix
1 3/4 c. canola oil
2 tsp. dill
1/2 tsp. crushed red pepper flakes

Remove crackers from sleeves and line up like dominos in an air-tight container with a lid.  In a small bowl, combine oil and seasonings, stirring well.  Pour mixture evenly over crackers.  Put lid on and immediately invert container upside down.  Every half hour continue flipping right side up and upside down.  Shake ever so slightly, if necessary.  Once all the oil is absorbed, the crackers are ready to eat.  Approximately two hours.  

**I renamed these Alabama firecrackers because I saw the same recipe referred to by Southern Living as Alabama instead of Texas.  What can I say...I'm an Alabama home-r.

Quick Pickled Brussels Sprouts

Quick Pickled Brussels Sprouts

10 Brussels sprouts
3/4 c. water
1/4 c. white vinegar
1 tsp. coarse kosher salt
10 black peppercorns
1/4 tsp. yellow mustard seeds
1 sliced garlic clove
pinch of crushed red pepper

Bring a large pot of water to a boil.  Trim and cut in half Brussels sprouts.  Boil for about 5 minutes, until bright green.  Drain and rinse under cold water.  Bring water, vinegar and salt to boil and simmer until salt is dissolved.  In a sterilized pint jar, combine peppercorns, mustard seeds, garlic and red pepper.  Place Brussels sprouts in jar; add hot vinegar mixture.  Cool completely to room temperature.  Cover with lid and chill 4 days before serving.  Store in refrigerator for up to one month.

Barbecue Chicken Apple Pizza

1 Tbsp. vegetable oil

1 tsp. unsalted butter

2 ½ c. onions, thinly sliced and halved (1 large onion)

2 large apples, peeled, cored and thinly sliced (I used granny smith)

1 pre-baked, purchased whole wheat pizza crust (11 inch round)

⅔ c. barbecue sauce

1 c. cooked boneless, skinless chicken breast, diced or shredded

¾ c. smoked Gouda cheese, shredded

¾ c. mozzarella cheese, shredded

additional barbecue sauce for drizzling over top, optional

Preheat oven (and pizza stone - I don't have one so I just used a cookie sheet) to 450 degrees.  In a large skillet over medium heat, heat oil and butter.  When they are hot, add onion slices; cover and cook, stirring frequently 10 minutes.  Remove lid, increase heat just slightly, and cook additional 7-10 minutes, stirring frequently, until onions have reduced in size and are soft and slightly golden brown.

Add apples and cook, stirring connately, another 2-4 minutes, until apples are just barely starting to soften.  Remove from skillet and Set aside apples and onions.  (I usually cook my chicken at this point in the same skillet that I cooked the apples and onions.)

Spread barbecue sauce evenly on pizza crust, and top evenly with chicken and Gouda cheese.  Spoon apple-onion mixture evenly over entire pizza, then sprinkle with the mozzarella cheese.  Bake 8 minutes or until the ingredients are hot and cheese is melted.  If desired, drizzle a very small amount of barbecue sauce over top.

Spinach Dip (Warm)

Speaking of Tossie and her church, I had the honor of going to her baby shower given by ladies from their Sunday school class. This was a phenomenal spinach dip. Now that I know what goes in it...NO WONDER!! Usually I prefer to make a cold spinach dip, which reminds me that I need to share that one. The only time I have ever had a warm spinach dip, it usually contains artichokes. I dont mind artichokes but this was a nice change for a warm spinach dip. It was so good that I could have easily eaten the whole bowl right then and there. I didn't want to embarass Tossie in front of her friend! HA! Maybe all of this enthusiasm for food is also why I now have a sign on my fridge saying "You are fat! Your clothes don't fit!" and one on my pantry "And you aren't buying new clothes, so suck it up!" I can still dream...

Spinach Dip from my Shower (Michelle Burns' recipe)

The recipe is doubled..
2 frozen chopped spinach
1 softened 8 oz. cream cheese
1 cup of mayo
2 cup of shredded mozzerella
1 cup grated parmesean
2 tbsp. of garlic salt

Stir together. Cook at 400 for 20 min. Voila!

Cheesy Ranch Chex Mix

I had so much leftover chex mix from when I made the White Trash, so I decided to try another easy snack that I could turn into a gift. This one is right off of the back of the box. Cheesy Ranch Chex Mix really can be made however you want. I did half rice chex and half corn chex. The recipe also calls for pretzel twists but I prefer pretzel sticks. As you can see from the picture below, I packaged it up in airtight containers. I don't know how airtight they really are, but these cute things came from the Dollar Tree so this is another economical gift!

I still have a good bit left, so I plan to bag it up for two of the cutest three year olds that I know who will be coming to visit me this weekend. I know My Buddy and May-May like to have these kinds of snacks. Instead of the store bought, they'll have to settle for the homemade variety at Diney's house!

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Isn't that Gingerbread house the cutest?! I won it last night at our office's dirty Santa. When you "ring" the doorbell, the gumdrops light up and "Dance of the Sugar Plum Fairy" plays. I love it!