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!

Easy-Peasy Pudding Cake

Easy-Peasy Pudding Cakepuddingcake1

What you’ll need:

For the Crust

1 cup  chopped pecans or peanuts
3 tbsp sugar
1/2 cup butter
1 cup flour

Cream cheese layer

  • 1 – 8 oz package cream cheese
  • 1 cup powdered sugar
  • 1 cup whipped cream or cool whip

Vanilla pudding layer

  • 1 – 5.1 oz package instant vanilla pudding 
  • 3 cups milk

Chocolate Pudding layer:

  • 1 – 5.1 oz package instant chocolate pudding 
  • 3 cups milk

Last layer

  • 2 cups whipped cream or cool whip
  • shaved Baker’s milk chocolate

What to Do:

  1. Preheat oven to 350 F degrees.
  2. Spray a 9×13 inch baking dish with cooking spray.
  3. Combine all crust ingredients in a medium sized mixing bowl. Mix thoroughly.
  4. Press the mixture into baking dish.
  5. Bake for about 20 minutes.
  6. Once done remove crust from oven and let cool.
  7. While crust is cooling prepare the vanilla and chocolate puddings in separate bowls as per each package instructions.
  8. In another medium bowl, combine cream cheese layer ingredients.
  9. Mix with mixer until light and fluffy.
  10. Once cool to the touch, spread cream cheese mixture over the crust evenly.
  11. Spread the chocolate pudding over the creme cheese filling.
  12. Spread the vanilla pudding over the chocolate.
  13. Top with whipped cream and sprinkle with the chocolate slivers.
  14. Refrigerate for a couple hours to allow pudding layers to set up.
  15. Serve cold.

Enjoy! 

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!

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!

 

 

 

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!

Harvest Sweet Potatoes

Fall is in the air. How about some wonderful Harvest Sweet Potatoes –

HarvestSweets

What you’ll need:

  • 5 large sweet potatoes (about 5 lb. worth)
  • 3 Golden Delicious apples
  • 1/4 cup fresh lemon juice
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup honey
  • 6 tbsp unsalted butter
  • 1/4 cup bourbon
  • 1 tsp ground cinnamon
  • 1/2 tspn ground ginger
  • 1/2 tsp salt
  • 2/3 cup coarsely chopped pecans

Directions:

  1. Wash sweet potatoes. Place on a baking sheet and prick with fork. Bake at 400° for 1 hour or until almost tender. Remove from oven. Let stand 45 minutes or until cooled.
  2. Peel and core apples. Slice apples into 1/3″ thick wedges.
  3. In a bowl, toss apple slices with half of lemon juice, set aside.
  4. Once potatoes are cooled, peel and slice to 1/3″ thick.
  5. In a greased 13″ x 9″ baking dish, arrange apples and potatoes alternating slices.
  6. Pour second half of lemon juice over potatoes and apples.
  7. Combine brown sugar, honey, butter, bourbon, cinnamon and ginger in a saucepan. Stir well.
  8. Bring to a boil over medium heat, stirring occasionally; boil 2 minutes or until slightly thickened. Remove from heat.
  9. Promptly pour glaze over potatoes and apples.
  10. Bake, uncovered, at 400° for 30 minutes.
  11. Remove from oven.
  12. Baste tops with the glaze from the bottom of dish.
  13. Sprinkle nuts across top.
  14. Bake another 14 -16 more minutes or until apples look roasted.
  15. Baste one more time right before serving.
  16. Serves 10 – 12

Enjoy!

Courtesy: Christmas with Southern Living 2008, Oxmoor House 2008

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!

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!

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.