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.

Garlic Chicken Thighs with Green Onions and Lime

Recently I did one of those searches where I could find a recipe based on ingredients I had on hand to use them up.  Miller enjoyed this so much; I thought I better put it here to save it.

Garlic Chicken Thighs with Green Onions and Lime

1 ½ lbs. bone-in, skin-on chicken thighs
salt and pepper, to taste
1 Tbsp. canola oil
1 bunch green onions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
juice of one lime
1 Tbsp. soy sauce
1 c. water

Season chicken with salt and pepper on both sides.  Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.  Add chicken, skin-side down and cook until chicken is crisped and the fat has begun to render, 8 to 10 minutes.  Flip chicken, skin side up and cook until golden brown 4 to 6 minutes.  Remove chicken to a plate.  Thinly slice 2 green onions and set aside.  Add both halves garlic, cut side down into the rendered fat in Dutch oven.  Add remaining, whole green onions to pot and toss to coat in fat.  Cook until lightly blistered and brown.  Add grated garlic and stir a minute, being careful not to burn.  Add lime juice, soy sauce and water, scraping all the bits off the bottom of pot.  Add chicken back to pot and be sure to coat both sides with liquid mixture.  Bring to a simmer and partly cover.  Cook until chicken is completely cooked and sauce has reduced by ½.  Discard garlic halves and sprinkle chopped green onions over chicken before serving.

Brisket and Black Bean Chili

I cut this recipe from Southern Living recently and Jason really enjoyed it.  Brisket isn't a cheap cut of meat, so I think these same flavors could be developed with stew meat.  I asked the butcher to cut just the right size I needed instead of buying way more meat than I needed.

Brisket and Black Bean Chili

3 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. salt
1 tsp. dried oregano
2 lb. beef brisket, trimmed and cut into 1 inch cubes
4 Tbsp. olive oil, divided
2 (16 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can fire roasted diced tomatoes, drained
1 (orange, red or yellow) bell pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 to 1 ½  c. beef broth

Combine first 5 ingredients and toss brisket cubes in mixture until coated.  In Dutch oven, heat 2 Tbsp. oil and brown half of the brisket cubes until browned on all sides.  Remove to a plate.  Repeat with remaining oil and brisket cubes.  Remove to a plate.  Pour half a cup of beef broth in and scrape the bottom of the pot clean.  Add onions and pepper and cook until tender.  Add minced garlic and stir until fragrant.  Add beans, tomatoes, remaining broth and brisket into pot.  Simmer on low about 4 hours until brisket is tender.

This chili tasted even better the second day.

Cracker Toffee

This has been such a quick and easy food gift that I've made the past two Easters.  It can easily be made with chocolate and any other toppings you want to celebrate all the holidays.

Cracker Toffee

1 c. butter

1 c. brown sugar

1 - 2 stacks of saltine crackers

1 (16 oz.) pkg. white almond bark

desired toppings (sprinkles, nuts, etc.)

Preheat oven to 325.  Line a cookie sheet with aluminum foil.  Place in a single layer the saltine crackers.  In a saucepan, melt butter and brown sugar.  Boil for about 3-5 minutes until completely combined, stirring constantly.  Pour all over the cracker layer and spread out as needed.  Bake at 325 for 8 minutes.  While baking, melt almond bark according to package directions.  Once baking time is up, spread almond bark all over the top of the crackers.  Sprinkle with sprinkles.  Allow to cool completely.  Break into pieces and package up for teachers, friends and family. 

Oreo Cake with Oreo Buttercream

This was Miller's cake request this year and it was delicious!  If you have an oreo lover in your house, this is the cake for you.

Oreo Cake

1 box white cake mix
1 c. flour
1 c. sugar
¾ tsp. salt
1 ⅓ c. water
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1 c. sour cream
2 eggs
10 oreos, crushed

Preheat oven to 325.  In a mixer, combine cake mix, flour, sugar and salt.  Add water, vegetable oil, vanilla and sour cream.  Mix well.  Add eggs, one at a time.  Add crushed cookies and blend well.  Evenly distribute batter into cake pans prepared with Baker's Joy.  Bake for 16-20 minutes or until toothpick comes out clean.  Allow to cool in pans for 5 minutes then move to a wire rack to fully cool.  Top with oreo buttercream.

Oreo Buttercream

15 oreos, processed to a fine powder
1 ½ c. butter, room temperature
4 ½ c. powdered sugar
1 ½ tsp. vanilla
3 Tbsp. heavy cream
pinch of salt

Mix butter and powdered sugar until combined.  Add vanilla and heavy cream and mix well until good consistency.  Add pinch of salt and oreos and blend well.  Spread over cooled cake.

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.

Favorite Graham Cracker Crust

1 c. graham cracker crumbs
1/4 c. butter, melted
1/3 c. brown sugar (or 1/3 c. white sugar for less sweet)

Combine crumbs, butter and sugar.  Stir well until combined.  Spray pie plate and press crumbs into pie shell.  Bake at 350 for 8-10 minutes.

*The original recipe didn't call for spraying pie plate and my crust stuck pretty bad, so I'm going to try spraying next time to keep it from sticking.

Crunchy Romaine Toss

Crunchy Romaine Toss

1 c. walnuts or pecans
1 pkg. ramen noodles, uncooked and broken into pieces (discard flavor packet)
4 Tbsp. butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed and cut or torn into pieces
4 green onions, chopped
1 c. Sweet & Sour Dressing (recipe below)

Brown nuts and noodles in butter; cool on paper towels.  Store in ziploc bags until ready to use.  Mix broccoli, romaine and onion in salad serving bowl.  Before serving, toss lettuce mixture and noodle mixture together with 1 c. sweet and sour dressing.  (Original recipe says start with 1 cup.  I started with ½ cup and added as needed.  I probably used about ¾ cup.)  Toss to coat well.  Serve with remaining dressing for guests to add as they prefer.

--

Sweet & Sour Dressing

2/3 c. olive oil
1 c. sugar
1/2 c. balsamic vinegar
3 Tbsp. soy sauce
salt & pepper, to taste

In a mason jar, mix all ingredients together and shake well until all ingredients are combined.  Continue to shake periodically until all (or most) of the sugar has dissolved.  Refrigerate remaining dressing.


--

I recently had some friends from church over for supper and this salad was a hit.  When I first tasted the dressing by itself, I was worried that it wasn't going to be good because the dressing seemed a little too strong.  Mixed with all the other ingredients and it was delicious!  I served it alongside Sausage & Zucchini Pie and for dessert we had Nutella Pie with a graham cracker crust.

Cucumber Salad

I make a cucumber salad for my dad that has cucumber, tomato and onion.  I was looking for something a little different because it isn't my favorite.  I apparently love the vinegar a pickle offers, so this salad has hit the spot and made me enjoy eating the cucumbers from my garden.  I've only stumbled on using jalapeño pepper because that is what I had and threw it in there.  I love Famous Dave's pickles, so this accomplishes that without the trouble of canning pickles.  If you don't like heat, just use dill.

Cucumber Salad

4 cucumbers (I only used 2 because my cucumbers are a loooong variety), peeled and thinly sliced
1 onion, thinly sliced
1 jalapeno, seeded and finely diced
1 c. vinegar
½ c. water
¾ c. sugar

In a small saucepan, bring vinegar, water and sugar to a boil until sugar is dissolved.  Pour over thinly sliced vegetables and chill.

**I've also just remembered that I do like taziki sauce, so maybe I like cucumbers more than I realize.

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.

Apple Cheese

Recently I had a crowd of grandparents to feed and I decided to try this recipe on them.  It sounded so interesting to me, but I'm not the biggest of fruity desserts so I knew they would make good guinea pigs.  All of my guests loved it.  I served it straight out of the oven and unless you plan to serve it with ice cream, I would suggest giving it time to sit and cool slightly before burning their tongues off.

Apple Cheese

1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling

Preheat oven to 375.  Butter 9x13 inch baking dish.  In a large bowl, combine softened butter and flour.  Mix in sugar.  Toss the grated cheese into the dough, stirring gently.

Pour the cans of apple pie filling in bottom of baking dish.  Sprinkle the lumps of dough evenly over apple pie filling.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional 15 minutes, or until dough turns golden brown.

Marsala Carrots

Marsala Carrots

2 Tbsp. olive oil
2 Tbsp. butter
1 clove garlic, minced
¼ c. shallots, minced
1 pound carrots, peeled and sliced
1 tsp. salt
¼ tsp. black pepper
¼ c. marsala cooking wine

In a large skillet, over medium-low heat, melt the butter and olive oil.  Saute the shallots and garlic until tender.  Add the sliced carrots and salt and pepper.  Turn the heat to low, cover and cook, stirring occasionally until the carrots are tender, about 20 minutes.  Add Marsala wine and cook about 3 minutes more.

**This is how I would make them if you were coming over for dinner.  During the weeknights and as a regular side for my family, I omit butter and wine.  I also use onion instead of shallots, unless I have some on hand.  Basically, it would just be sautéed carrots.  It's my favorite way to eat carrots...outside of carrot cake!  HA!

White Chocolate Cranberry Cookies with Macadamia Nuts

I'm trying to increase my cookie recipes and I found this one to be so good.  It's a perfect little cookie for the holidays.  I sent it to school several weeks ago for a teacher appreciation lunch.  I usually send cookies to Jason's office in Texas every Christmas and I'm thinking of adding this one to the stash.

White Chocolate Cranberry Cookies with Macadamia Nuts

3 c. all purpose flour
¾ tsp. baking soda
¾ tsp. salt
¾ c. sugar
1 c. brown sugar
2 sticks butter, room temperature
2 eggs, slightly beaten
1 Tbsp. vanilla
1 c. white chocolate chips
1 c. dried cranberries
1 c. macadamia nuts

Preheat oven to 350.  In a bowl, whisk together flour, baking soda, and salt.  In large mixer, cream both sugars and butter until light and airy.  Add in eggs and vanilla until combined.  On low, incorporate the flour mixture slowly.  Scrape bowl down and give one last mix.  Stir in white chips, nuts and cranberries.

Drop by rounded tablespoon (or cookie scoop) and bake for 10-12 minutes or until just set.  Remove to cooling racks.  Keep dough chilled in between batches to keep them from spreading.

Double Decker Candy Bar Rice Krispy Treats

This is a great way to use up leftover Halloween candy and share with friends.

Double Decker Candy Bar Rice Krispy Treats

6 Tbsp. butter
2 (10 oz.) bags mini marshmallows
2 tsp. vanilla
pinch of salt
12 c. rice krispies
2 Tbsp. coconut oil
1 c. chocolate chips
30 pieces mini candy bars (snickers, milky way, twix), cut into pieces

First, you are going to make 2 separate batches of rice krispy treats.  First batch will be bottom layer, covered with chocolate and candy bars and then covered with second batch of rice krispy treats.  It's easier to work in two batches instead of making both at once.

In a saucepan, heat 3 Tbsp. butter until melted.  Add in 1 (10 oz.) bag of marshmallows and stir constantly until melted and smooth.  Once melted, stir in 1 tsp. vanilla and pinch of salt and remove from heat.  Stir in 6 c. rice krispies.  Pour into greased 9x13 pan (with as squared an edge as possible like a cake pan) and press firmly into pan.  (I found using my silpat makes this job the easiest.  You could also try wax paper or parchment paper.)  In a microwave safe bowl, heat chocolate chips and coconut oil for 1 minute.  Stir until smooth.  (This will feel a little more liquid-y than you think is right.)  Spread chocolate over first layer of rice krispy treats.  Sprinkle chopped candy bars over top of melted chocolate.

Prepare next batch of rice krispy treats, using same directions as bolded above.  Spread over candy bars and press firmly into pan.  Allow to cool completely.  Once cool, flip out of pan and cut into squares.

Carne Asada

We recently had some friends over for supper and enjoyed a taco bar.  Sometimes you need meat other than ground beef and this Carne Asada recipe was just the thing and so delicious.

Carne Asada 

2lb flank or skirt steak
2 yellow onions, halved and sliced
1 red pepper, cut into strips
1 yellow pepper, cut into strips
About 2 cups beef stock

-for the rub-
4 teaspoons chili powder
2 teaspoons cumin
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon brown sugar
½ teaspoon granulated onion
½ teaspoon granulated garlic
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Allow beef to sit at room temperature for 10 minutes, then using a meat mallet, tenderize the meat by pounding a little to break down the connective tissue. Cut the meat in half lengthwise so it will fit in your pot if necessary.

Preheat oven to 325F. In a small bowl, combine the ingredients for the dry rub. Rub both sides liberally with the seasoning mix, using all of the rub. Over medium-high heat, preheat an oven-safe pan, dutch oven, or enameled braiser (with a tight-fitting lid) swirled with oil. Sear the meat on both sides until a dark crust forms. If you had to cut the meat in half to fit in your pan, then sear in batches. Remove meat from pan and set aside. Pour in ½ cup of the stock, stirring to loosen the bits on the bottom of the pan. Then add the onions and peppers, stirring to cook for a few minutes. Using a utensil, divide the veggies to make a center spot for the meat to lay. Lay the meat in the pan, nestling it down between the vegetables. Pour the rest of the beef stock in the pan. The stock should come up the sides of the meat without covering the top. Cover with lid and cook in the oven for 2.5 hours. Turn oven off and let continue to cook (without peeking) for another 30-60 minutes. Remove from oven, and shred meat in the pan with two forks, stirring the shredded meat and the vegetables together. Serve in warmed tortillas, and garnish with shredded cheese, guacamole, and lime wedges

Scalloped Ham and Potatoes

Scalloped Ham and Potatoes

3 lbs. russet potatoes, washed
2 Tbsp. olive oil
1 onion, diced
3 c. diced ham
3 c. half-and-half
¼ c. flour
2 c. grated white cheddar
pepper to taste

Preheat oven to 350.  Butter a large casserole dish.

Peel and thinly slice potatoes.  Boil for about 7 minutes to help take the bite out.  (You can skip this step, but sometimes when I make gratin my potatoes stay a little crunchy and this helps with that.)  In a large skillet, heat olive oil and cook onion until tender.  Add cubed ham and cook until heated through.  Set aside.

Microwave half-and-half for a minute or so, until no longer cold.  In a small bowl, combine flour with a little of the milk to make a slurry and whisk into remaining milk.  (Helps with clumps to do it this way.)  Add pepper to taste.  No need to add salt since ham is already salty.

Layer ⅓ of potatoes in casserole dish.  Sprinkle with ⅓ ham mixture, then ⅓ cheese.  Pour ⅓ milk mixture on top.  Repeat two more times, ending with cheese.

Cover and bake for 40 minutes.  Remove foil and bake an additional 20 minutes, or until bubbly.

BBQ Hash

I love a dish that can all be thrown into one pan to cook.  This recipe doesn't have to be followed exactly.  That's the good thing about a hash.  It would be a great way to use up leftovers.

BBQ Hash

1 lb. flank steak
2 c. dry red wine (or beef broth)
1 Tbsp. whole black peppercorns
1 bay leaf
½ tsp. salt
½ tsp. pepper
½ tsp. chili powder
12 oz. Yukon Gold potatoes, cut into ½ inch cubes
1 Tbsp. olive oil
1 c. chopped green onions
1 (15 oz.) can unsalted great northern beans, rinsed and drained
favorite BBQ sauce

In a small saucepan, bring red wine, peppercorns and bay leaf to a boil.  Boil for 10 minutes or until reduced by half.  Remove from heat and allow to cool.  Marinate steak in marinade and place in fridge for at least 4 hours.

In a pot, bring cubed potatoes to a boil.  Reduce heat and simmer 10 minutes.  Drain.

Remove steak from marinade and sprinkle with salt, pepper and chili powder.  Cook in hot skillet until desired doneness.  Remove from skillet to carving board and allow to rest for five minutes.  Cube meat.

In a large skillet, heat oil over medium high heat.  Add potatoes and onions, cook 4 minutes (do not stir).  Stir in beans and steak; cook 2 minutes.  Remove pan from heat and pour favorite BBQ sauce over the top.  Can be served with a fried egg on top.  Garnish with sour cream.

Buffalo Chicken Sandwiches

This has become a go to crockpot meal for Sunday lunch.  Super easy!

Buffalo Chicken Sandwiches

4-5 chicken breasts
1 envelope ranch dressing mix
regular size bottle of buffalo wing sauce (17ish ounces)

Place chicken in bottom of crockpot.  Sprinkle with dressing mix.  Pour half of the wing sauce over the chicken and cook on low for 7 hours.  Shred in crockpot and serve on favorite bread choice.  (I love any of the King Hawaiian breads.)  I find that half of the sauce is plenty, but add more sauce to your preference.

Coconut Refrigerator Cake

Ever since I received this recipe, I always make this cake in the spring for Easter. 

Coconut Refrigerator Cake

1 box white cake mix

14 oz. can cream of coconut (I usually find it in a squeeze bottle on the aisle where you find margarita mix)

1 can sweetened condensed milk

16 oz. cool whip, thawed

8 oz. pkg. flaked coconut

Bake cake according to package directions in 9x13.  Once baked and while still hot, poke holes all over the top of the cake.  Mix together the cream of coconut and condensed milk, making sure there are no clumps.  Pour over warm cake.  Let cake cool completely.  Frost with cool whip and top with flaked coconut.

Mississippi Roast

Have I said before that we get home from church so late?  Well, we do and we are all usually starving!  I love to use the crockpot on Sunday and my go to was always this roast.  Recently, I made something with onion soup mix and Jason had the unfortunate experience of catching a stomach bug after eating.  He has banned anything with onion soup mix until further notice.  I've been sad to not be able to make roast in the crockpot because it is so easy and a great meal to come home to.  I've seen this Mississippi Roast all over the internet, so I decided to finally give it a try.

Mississippi Roast

1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers

In crockpot, place roast.  Sprinkle with ranch dressing mix and au jus gravy mix.  Place one stick of butter on top.  Then spread around the pepperoncini peppers.  Do not add any liquid.  Cook on low for 8 hours.  I also add potatoes and carrots to the crockpot and let them all cook together.  It was all very good and I'm glad to have a crockpot recipe again.

This pot roast still remains my all time favorite.