Banana Split Bread

1/2 cup butter, softened
1 cup sugar
1 egg
1 cup mashed bananas (about 2 large)
3 tablespoons milk
2 cups flour (some wheat is great too!)
1 tsp baking powder
1/2 tsp. baking soda
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

In a bowl, cream butter and sugar until light and fluffy.  Beat in egg.  In a small bowl, combine bananas and milk.  Combine the flour, baking powder and baking soda; add alternately with banana mixture.  Fold in chips and pecans.

Pour into greased bread pan.  Bake at 350 for 60-70 minutes.  Cool for 10 minutes before removing from pan.

*I had some cream that I needed to use up so I used that instead of milk and it was perfect.  I also didn't have any pecans so I just left them out.  It's still delicious without but it would have been a yummy addition!

Blueberry Streusel Muffins

Since I am pregnant and went so long without eating much and cooking even less, I am definitely making up for it now! I have a desire to cook and bake anything and everything.

1/4 cup butter, softened
1/3 cup sugar
1 egg, beaten
1 tsp. vanilla
2-1/3 cups flour (it calls for white, but some wheat will not take away from it at all)
4 tsp baking powder
1/2 tsp. salt
1 cup milk
1-1/2 cups fresh or frozen blueberries (I would highly recommend fresh if you can get your hands on them!)

Streusel:
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup cold butter

In a large bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries.

This makes about 12 muffins so once you have all of the batter distributed in your pan, top it with the streusel.

Bake at 375 for 25-30 minutes.

Note: If using frozen blueberries, do not thaw before adding to batter.

Cinnamon rolls

My friend had me over today to show me the ropes of cinnamon roll making. Our kids played great and got out every toy in her house while she and I mixed and measured and talked.

It was therapeutic.

And the end result was PHENOMENAL!!

I have made a lot of cinnamon rolls in my time, this recipe takes the cake. The roll part melts in your mouth and is unbelievably soft.

Usually, I frost cinnamon rolls to alleviate the dryness or denseness of the roll. These needed nothing!

I cant wait for next weekend, I have convinced my sister in law that WE NEED to make these while she is here.

2 cups scalded milk
1/3 cup butter
2 tsp salt
1/3 cup potato flakes
1/3 cup sugar
1 cup flour
2 eggs
1 T quick rise yeast
Pour in mixer and turn on med/high til smooth
Add:
2 1/2 - 3 cups flour
Let mix about 5 min. The dough will be very runny and sticky. It will look almost like cake batter.
Cover and let rise 1 hour
Roll out and cover with brown sugar and cinnamon
Cut into 12 pieces place on buttered pan and let rise 30 min.
Bake 400 12 - 15 minutes until golden brown.

Homemade Granola Bars

I found this recipe on a coupon ladys blog and I tried it today and it was pretty Yummy and very easy. I will post the origianl recipe and you can follow it, or you can tweak it however you want.
I don't really measure, I just eyeball things, but I think as long as you keep the wet to dry ratio the same they should turn out. You can also be creative with your add-ins.

2 1/2 Cups crispy rice cereal
2 cups old fashioned oats
2/3 cups packed brown sugar
2/3 cups honey
1/2 cup peanut butter
1 tsp. vanilla extract
1/4 tsp. cinnamon
1/2 tsp. salt
1/4 cup packed coconut
1/4 cup mini chocolate morsels (I just used regular chocolate chips)
1/4 cup mini peanuts ( didn't want peanuts, so I used marshmallows instead and it was good.)

In a lorge bowl combine the rice cereal and oatmeal. Grease or line a 9x13 pan.

Mix brown sugar, honey and peanut butter in a small sauce pan. Stir over medium heat until just boiling. Add to the cereal mixture along with the vanilla, cinnamon, salt, peanuts, coconut and chocolate chips.

Press into the prepared pan using a spatula, spoon, or your hands (like I do) Set aside to cool, then cut into bars.

The original recipe said that you could freeze these and put them in small zip lock bags, and then pull them out and they thaw within about an hour. So they are great for lunches.

Hot Fudge Sauce Cake

My mom used to make this for us all the time, it's delicious!

1 c flour
2 tsp. baking powder
1/2 tsp sea salt
2 tbs olive oil
3/4 c sugar
1 tsp vanilla
1/2 c milk
Mix well and pour into gresed 8x8 pan.

Mix together:
1 c sugar
4 tbs cocoa
3/4 c hot water

Pour gently over the batter. Bake at 350 degrees for 30 minutes.

Absolute Best Potato Casserole

I got the idea for this recipe here. I altered it a ton, so it really isnt very similar. Here is my version.

(becca, this is for the potatoes we ate on Sunday. you asked for the recipe, here it is!)

Preheat oven to 375

6 - 8 potatoes, cubed and rinsed well. pour into a greased 9 x 13 pan and cover with sauce.

Sauce, prepare on stove top then pour over potatoes

1/3 cup butter
5 tablespoons all-purpose flour
dash of garlic powder
1/4 teaspoon pepper
2 - 2 1/2 cups milk
3/4 cup Cheddar cheese
3/4 cup Swiss cheese

melt butter in a medium saucepan over medium heat. Whisk in flour, garlic powder, salt, and pepper. Mix in milk, and stir constantly until thickened. Mix in Cheddar cheese and Swiss cheese, and continue to stir until smooth. When its smooth and creamy, pour over cubed potatoes.

Bake 375 for about 45 min.

As you can see on the original recipe, you can add ham or bacon and other veggies if you want. Seems like a pretty versatile recipe. Since we still have tons of potatoes, we will be eating this again!

Soaked granola

A while ago, Becca and I had a conversation about soaking grains. It was a concept I was just starting to learn about and since then, I have read 100s of articles about it.

It all boils down to this:

Whole grains have phytic acid in them (an enzyme inhibitor), which makes them hard to digest. The basic idea is if you soak your grains, it releases the phytic acid, therefore making the grains more easily absorbed by the body.

There is a certain method you have to follow when you soak grains and I have found that, while it adds to prep time, it is easily done. It just take a little thinking ahead.

My first attempt at soaking grains was in making granola.
Boy Howdy! This stuff is delicious and packed with nutrition! I have made 3 batches so far with one more soaking on the counter as I type.

I got the instructions for this granola from my blogging friend, Kara. When it comes to grains, this girl knows her stuff. Here is what she has to say about making granola at home:

Granola is great to have on hand for a filling, shelf stable snack and a quick breakfast cereal. Commercial boxed breakfast cereals are dangerously toxic. It is so sad that so many people are eating these every day, sometimes twice a day, most of the time doubling or tripling the serving size. The media and FDA have pushed these boxes as health food. Sadly, even the low sugar, color-free, natural and organic brands are making us sick. The problem is with the way that the grain is processed; high temperature, high pressure. This process of extrusion destroys nutrients and fatty acids and renders the amino acids toxic.

This food is easy to digest and the nutrients are easily absorbed because proper care is taken in the preparation. Do yourself a big favor and master the art of nourishing granola making.

I got started on my granola then snapped this shot of my ingredient line-up (which is missing quite a few things):
Everything I used was organic (minus 1 Tb cinnamon)

If you want Karas recipe, go here. This is my version and may I say it is mighty tasty! I wish everyone who reads this could stop by for a handful. It really is good stuff! (Becca I will have some for you next weekend!)



5 cups rolled grains
1/2 cup whole flax seeds
1/2 cup whole millet
1/2 cup kefir (vinegar or lemon juice)
5 cups water
1/2 cup coconut oil
1/4 cup brown sugar or coconut sugar crystals (I have tried both and prefer the coconut sugar)
1/4 cup honey
1 tablespoon cinnamon
1 cup shredded coconut, unsweetened
1 cup raisins (i added some craisins too)
1 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup wheat germ

In a large bowl, place rolled grains, flax seed and millet. Add kefir and water, mix, cover and let soak on counter for 12 to 24 hours. The mixture will become a bowl of mush. Place mixture in a mesh strainer and rinse well. In a large bowl combine oil, sugar, honey, cinnamon and salt. Fold in rinsed mush, coconut, raisins, seeds and wheat germ. Spread out in a thin layer on 2 lined baking sheets. Bake on lowest oven setting until dry, turning as needed. If you oven has a dehydrating setting, set it at 115 degrees to preserve the enzymes and turned about every 6 -8 hours for 24 hours. The higher the heat, the more you turn and the less time it takes to dry.