Tag Archives: food

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Chocolate Chunk Banana Bread

 

 

I made this yesterday and it turned out really well.

Chocolate Chunk Banana

Chocolate Chunk Banana Bread

  •  2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1 tablespoon milk
  • 1 teaspoon ground cinnamon, or to taste
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ light brown sugar (packed)
  • 2 tsp vanilla
  • 2 eggs
  • 1 cup semisweet chocolate chunks or chips

DIRECTIONS:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease a 9×5-inch loaf pan, preferably glass.
  3. Mix flour, baking powder, baking soda, and salt in a separate bowl. Blend well.
  4. Mash bananas until there are no lumps. Beat butter and sugar in separate bowl until light and fluffy. Add milk, cinnamon, vanilla and eggs one at a time while mixing.
  5. Stir in dry mixture until blended. Fold in chocolate chunks or chips until combined.
  6. Pour batter into prepared loaf pan.
  7. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Depending on your oven this can take an hour to an hour and a half. If the top starts browning but the inside is still not done, loosely cover with tinfoil and complete cooking process.
  8. Cool in the pan for 10 minutes before removing to cool completely on a wire rack before slicing.

Enjoy!

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Yummy Stuffed Mushrooms

Stuffed Mushrooms make a fantastic appetizer for Turkey Day. This recipe is absolutely scrumptious! 

stuffedmushroom1

What you’ll need:

  • 12 Fresh Mushrooms
  • 1/2 pound ground beef or ground sausage
  • 1 TBS Minced Onion
  • 1 Clove Garlic, Minced
  • 1 TBSP Butter
  • 1/4 Cup Bread Crumbs
  • Salt and Pepper to Taste
  • 1/4 Heavy Cream
  • 1/4 Cup Butter, Melted
  • 1 TSP Chili Powder
  • (Optional) Mozzarella Cheese

What to do:

  1. Preheat oven to 425 degrees F.
  2. Remove and chop mushroom stems.
  3. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain.
  4. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes.
  5. Remove from heat, and stir in cream.
  6. Dip mushroom caps in 1/4 cup melted butter
  7. Stuff generously with meat mixture.
  8. Arrange stuffed mushrooms in a baking dish.
  9. Sprinkle with chili powder.
  10. Bake for 20 to 25 minutes in the preheated oven.
  11. For an extra special treat, take out when there is 10 or so minutes left and top with Mozzarella cheese then place back in oven for remaining 10 minutes.
  12. Remove from heat and serve.

Enjoy!

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Pork Chops with Drunken Apples

Last night my daughter made the best pork chops! It was a wonderful break from the kitchen for me and the recipe was truly a keeper!

drunkenapplepork1 drunkenapplepork2

What you’ll need:

  • 5 thick pork chops
  • Cannola oil
  • 3 tbls brown sugar
  • Salt and Pepper to taste
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3 tbls unsalted butter
  • 3 granny smith apples (tart apples), peeled, cored and sliced.
  • Pecans (optional)

What to do:

  1. Preheat oven to 400 degrees.
  2. Heat a large skillet over high heat.
  3. Brush chops lightly with oil. Salt and pepper to taste. Place in hot pan.
  4. Cook each side 5-6 minutes.
  5. Transfer to glass baking dish and place in preheated oven.
  6. Cook for 20-25 minutes. Time may vary depending on thickness of chops. For thin chops time will be shorter.
  7. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg.
  8. Add butter to skillet and stir in brown sugar mixture and apples.
  9. Cover and cook over medium heat until apples are tender.
  10. Once chops are fully cooked, turn down the heat to 175 degrees.
  11. Remove chops from oven and top with apples. Place back in oven to keep warm until ready to serve.
  12. Once ready to serve, place on plate and top with pecans.

 

Enjoy!

 

 

 

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Pumpkin Pie Minis

Hi all!

Today I must be in the mood for baking, which means you get an extra recipe!

 

Pumpkin Pie Cupcakes

 

Pumpkin Pie Cupcakes

 

What you’ll need:

  • 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda

Directions:

  1. Preheat oven to 350 degrees.
  2. Line 12 cup muffin tin with silicone liners or foil liners sprayed with cooking spray. Alternatively, just spray the cups with cooking spray. Do not use paper liners as they will make removal of cupcakes difficult.
  3. Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  4. Add flour, pumpkin spice, salt, baking powder and baking soda.
  5. Fill each muffin cup with 1/3 cup of the mixture.
  6. Bake for 20 minutes.
  7. Remove from oven.
  8. Let cool for 20 minutes.
  9. Remove cupcakes from pan.
  10. Chill in the fridge for 30 minutes.
  11. Top with whipped cream and a sprinkling of spice.

Makes 12 cupcakes.

Enjoy!

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Sweet! Bloomin’ Onions.

New week, new recipe!

Here’s one for a Bloomin’ Onion:

BloominOnion

What you’ll need:

For Dipping Sauce

  • 1/2 cup mayonnaise
  • 2 tsp ketchup
  • 2 tsp creamed horseradish
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/8 tsp dried oregano
  • 1 dash black pepper
  • 1 dash cayenne

For Seasoned flour

  • 2 cups flour
  • 4 tsp paprika
  • 2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp cayenne

For Batter

  • 1/3 cup cornstarch
  • 1 1/2 cups flour
  • 2 tsp garlic, minced
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 24 oz beer
  • 4 Vedalia onions

Directions:

  1. Mix all ingredients for dipping sauce well, cover and place in refrigerator for at least two hours.
  2. Combine all ingredients Seasoned Flour – mix well.
  3. Mix all dry ingredients for batter – until blended.
  4. Add beer to dry mixture and mix well.
  5. Take each onion and cut about 3/4 inch off top then peel.
  6. Cut onion into 12-16 vertical wedges. Be careful not to cut through bottom root end.
  7. Remove about 1 inch of petals from center of onion.
  8. Place cut onions in cold water for a couple hours to open up.
  9. Once they’ve opened sufficiently remove from water, drain them well.
  10. Dip in seasoned flour, gently shaking to remove the excess flour.
  11. Separate petals to coat thoroughly with batter.
  12. Gently place in a fryer basket and deep fry at 375-400 degrees for 1 1/2 minutes.
  13. Turn over and fry another 1 1/2 minutes or until golden brown.
  14. Drain on paper towels.
  15. Place onion upright in a shallow bowl.
  16. Remove center core with a circular cutter or apple corer.
  17. Serve hot with dipping sauce.

Enjoy!

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Pizza Pork Chops

It’s Friday…how about some pizza or pork chops…or both!

 

pork chop1

What you’ll need:

  • 5 boneless pork chops
  • 1 pinch salt and ground black pepper to taste
  • 5 slices tomato (1/2-inch thick)
  • 1/4 cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 5 slices mozzarella cheese
  • Disposable aluminum pan and tin foil
Directions:
  1. Heat your outdoor grill to medium.
  2. Season chops with salt and black pepper.
  3. Arrange the chops in the bottom of a disposable aluminum pan
  4. Top each with one tomato slice.
  5. Divide the basil, oregano, and garlic between the chops.
  6. Drizzle with olive oil.
  7. Cover the pan with aluminum foil.
  8. Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. (An instant-read thermometer inserted into the center should read 145 degrees F or 63 degrees C).
  9. Remove the pan from the grill.
  10. Top each pork chop with a slice of mozzarella cheese.
  11. Replace the aluminum foil over the pan and wait allow cheese to melt 3 to 5 minutes, before serving.
Enjoy!
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How about Steaks?

garlicsteak

As a last hurrah of the summer BBQ season, how about a delish Garlic Marinated Steak?

What you’ll need for 4 steaks:

  • 1 cup Balsamic Vinegar
  • 1/2 cup Soy Sauce
  • 1/4 cup and 2 tbsp Minced Garlic
  • 1/4 cup Honey
  • 1/4 cup Olive Oil
  • 1 tbsp and 1 tsp Ground Black Pepper
  • 2 tsp Worcestershire Sauce
  • 2 tsp Onion Powder
  • 1 tsp Salt
  • 1 tsp Liquid Smoke
  • 2 pinches Cayenne Pepper
  • 4 Rib-eye Steaks

In a bowl, combine all wet and dry ingredients. Mix very well.

Next, place steaks in shallow glass dish. Pour marinade over steaks. Flip steaks, making sure to get marinade on both sides. Rub into steaks. Cover and place in refrigerator for 1 to 2 days. Grill as desired. Discard leftover marinade.

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Tasty Carmelitas!

Carmelitas

Oh don’t these look tasty!

Carmelitas

  • 32 caramel squares, unwrapped
  • 1/2 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 cup flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8×8″ pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you’re pinched for time. They shouldn’t be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**If you want to use homemade or store-bought caramel sauce in place of the caramel/cream mixture, use 1 1/4 cups of sauce.
***To make a 9×13″ version, simply double the amounts.

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Triple Dipped Fried Chicken

Fried Chicken

You know what I’m in the mood for?? Fried chicken!

What you’ll need:

First Bowl ~

  • 3 cups all-purpose flour
  • 1 1/2 tbsp of garlic salt
  • 1 tbsp ground black pepper
  • 1 tbsp paprika
  • 1/2 tsp poultry seasoning

Second Bowl ~

  • 1 1/3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 egg yolks (beaten)
  • 1 1/2 cups beer or water (may need to add a bit more beer or water if mixture is too thick)

1 quart canola oil

chicken pieces of your choice

Heat oil to 350 degrees for frying. Moisten each piece of chicken with a bit of water before beginning. Then dip each in first bowl (dry mixture). Shake off excess. Dip in second bowl (wet mixture).  Dip one more time in first bowl (dry mixture).

Place chicken in hot oil. Be careful as oil with be HOT!

Fry for 15 – 18 minutes or until well golden brown. Remember, smaller pieces will not take as long to cook and larger pieces may take longer! When done, remove from oil and drain on paper towels before serving.

Enjoy!

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Yummy Turtle Cheesecake Bars

Turtle Cheesecake

Turtle Cheesecake Bars

Turtle Cheesecake Crust:

  • 3 cups finely chopped pecans
  • 1 stick unsalted butter, melted
  • 1/3 cup sugar
  • 1/4 teaspoon salt

Cheesecake Filling:

  • 24 oz cream cheese, softened
  • 1/4 cup full-fat Greek yogurt or sour cream
  • 3/4 cup sugar
  • 1 tablespoon vanilla
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Toppings:

  • 1 cup coarsely chopped pecans, toasted
  • 1 11-oz bag caramel candy, unwrapped
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoons milk, divided

Preheat oven to 300 degrees. Line a 13×9 pan with parchment paper, so parchment extends over long side of pan. In a bowl, mix crust ingredients together with a fork; press mixture onto bottom of prepared pan. Bake crust for 20 minutes; while crust bakes, prepare filling.
Cream together cream cheese, yogurt or sour cream, sugar and vanilla. Beat in eggs, one at a time. After crust bakes, remove from oven and immediately sprinkle on 1 cup of semi-sweet chocolate chips. Pour filling over chocolate chips and return to oven; bake for 50 minutes.

Allow cheesecake to cool for about hour, then place in refrigerator to chill overnight.

When ready to serve, remove cheesecake from pan using parchment paper and place on serving platter, then prepare toppings:
Toast pecans in oven for 10 minutes at 350 degrees. Unwrap caramels and place in a microwave safe bowl, along with 4 tablespoons milk.
Microwave in 30 second intervals until caramels have melted and sauce is smooth. Pour caramel sauce over cheesecake and immediately sprinkle on toasted and chopped pecans. Place chocolate chips in a microwave safe bowl, along with 2 tablespoons milk, and microwave in 30 second intervals, about 2 minutes total. Stir until smooth and drizzle over caramel-pecan topping.
Allow chocolate to set before serving.