So easy…so delicious. Tastes like Banana Bread but better. I serve it with a dusting of powdered sugar for breakfast and with the frosting for dessert. You can’t go wrong either way! I jazzed up the original recipe found at ButterYum to include yummy chocolate and crunchy walnuts but you can leave them out if you prefer.
1 1/3 cup sugar
1 cup sour cream
4 tablespoons butter, softened
4 super ripe bananas
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/3 cup mini chocolate chips (optional)
1/3 cup chopped walnuts (optional)
1) Preheat oven to 350 degrees (375 if using a metal pan). Coat a 13×9 pan with cooking spray.
2) With a mixer, cream together sugar, sour cream, eggs and softened butter. Add bananas and vanilla and mix until well combined.
3) Add in flour, salt and baking soda; mix well.
4) Add in chocolate chips and/or walnuts; mix well.
5) Pour into prepared pan. Bake for 30-40 minutes.
2 tablespoons unsalted butter, softened
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
1) Cream butter and sugar together until smooth. Slowly add the heavy cream and vanilla. Spread on cooled cake.
I heart Paula Dean. Seriously. Not only does she remind me of my dear friend and former B&B owner, Mickie, from Annapolis, Maryland — but she also knows how to make good food without tons of time and effort. This Potato Soup is about as easy as you can get — great for a weeknight meal or a Sunday in front of the fire! I can’t decide what’s the best part — not peeling the potatoes or letting Crock Pot do all the work for you.
20 oz of frozen hash brown potatoes (I used the Southern Style cubes)
1 can Cream of Chicken Soup (I used 98% fat free)
3 cups Chicken Broth
1 small onion, chopped
1/3 teaspoon black pepper
8 oz cream cheese, softened
Garnishes: bacon, shredded cheddar cheese, chives, etc
In a Crock Pot, combine potatoes, broth, soup, onion and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; then cook an additional 30 minutes, stirring occasionally. Put into your favorite soup bowl and garish as desired. Enjoy!
I have a love hate relationship with sugar cookies. I love eating them but I hate baking them. The rolling, shaping, frosting, sprinkling…it just takes too long!
I found this recipe originally in a Gooseberry Patch cookbook but I have edited the directions a bit. This recipe also makes the perfect amount of cookies — about 24 — so its enough to satisfy your craving without all the labor. The recipe also moves along quick enough that my “helper” (i.e. Emma) didn’t lose interest.
1 box yellow cake mix (you could really use any flavor you like)
1/2 cup butter, softened
1 teaspoon vanilla
2 eggs beaten
1) Combine the first four ingredients in a medium sized bowl; stir until smooth. The dough will be very sticky.
2) Place batter onto a floured surface. Sprinkle additional flour on top of the dough. Knead flour into the dough until it is not so sticky and can be more easily worked with.
3) Roll dough to 1/4 inch thick. Cut out using cookie cutters.
4) Bake at 350 for about 10-12 minutes or until tops golden and sides are slightly brown.
5) Let cool before frosting with your favorite frosting and decorations.
For a new twist on your holiday party snacks and gift-giving ideas, try these super simple, delicious and addictive snack of Cinnamon Sugar Pretzels.
1 – 1 lb bag of pretzels (I found my holiday shaped pretzels at Sams Club — the giant container made 3 batches)
1/3 cup white sugar
2/3 cup vegetable oil
1 1/2 teaspoon cinnamon
- In a small bowl, combine the cinnamon, sugar and oil until well combined.
- Pour pretzels into a large microwave safe bowl. Pour cinnamon/sugar mixture over pretzels and stir.
- Cook the pretzels for 1 minute on high; remove from microwave and stir. Do this step two more times.
- Line a cookie sheet with foil or parchment paper. Pour warm pretzels onto cookie sheet in a single layer. I like mine extra sweet so I sprinkled a little more cinnamon/sugar over the pretzels while they cooled.
- Once they are cool, pour into an air tight container for safe-keeping.
You can get creative with the recipe and add pecans or drizzle with chocolate. Even dried cranberries would add a nice color and texture! Mix it up however you like!
This is also a great recipe to make with the kids — no sharp knives, nothing hot to the touch and not to messy (as long as you keep the sugar on the counter).
I have been searching for a great gluten free muffin recipe and finally I found one! By using a certified gluten-free oatmeal, this recipe gives allows everyone around the table a chance to enjoy a delicious bakery item. Feel free to add in your favorite dried fruit or nuts in place of the chocolate chips.
Banana Oatmeal Muffins- makes 12 to 16 muffins
- 1 cup plain Greek yogurt
- 2 eggs
- 3/4 cup sugar
- 1 1/5 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 ripe bananas
- 2 1/2 cups oatmeal
- 1/3 cup mini chocolate chips
- Preheat oven to 400 degrees. Spray muffin tin with cooking spray or use paper liners.
- Place all ingredients, except oats and chocolate chips, in mixing bowl. Using an electric mixer or food processor, combine all ingredients and blend until smooth. Gradually add the oats until well combined. Stir in chocolate chips.
- Divide batter between muffin cups filling each cup almost to the top. Bake for 15 minutes or until a toothpick comes out clean.
- Serve warm with butter or your favorite topping (peanut butter, almond butter, Nutella, etc.)
This recipe has been adapted from its original post on: http://chaseandem.blogspot.com.