Banana Crunch Muffins

by penji1

I got this recipe from “The Barefoot Contessa” aka Ina Garten on the Food Network.  Everyone always loves them.

I heard that you could freeze bananas so before we went on vacation for spring break, I threw some bananas in the freezer that were just perfect for banana bread or muffins.  I used them making these muffins and they turned out just fine so in case you’re wondering, yes, you can freeze bananas!

3 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound (2 sticks) butter, melted and cooled

2 eggs

3/4 cup milk

2 teaspoons vanilla

1 cup (about 2) mashed ripe bananas

1 cup (about 1) diced bananas

1 cup chopped walnuts

1 cup granola

1 cup sweetened shredded coconut

dried banana chips, granola, walnuts or coconut for topping

Preheat oven to 350.  Line muffin cups with paper liners.  Sift flour, sugar, baking powder and soda and salt together.  Add butter and blend well.  In a separate bowl, combine eggs, milk, vanilla and mashed bananas and mix well.  Add to flour mixture and blend well but don’t overmix.  Fold diced bananas, nuts, granola and coconut into batter carefully by hand.  Scoop batter into paper liners, filling each to top.  Top with banana chips, granola, walnuts or coconut.  Bake 25 – 30 minutes or until tops are brown and toothpick comes out clean.  Cool slightly and remove from pan.

You can top these muffins with any of the suggested toppings but my favorite is the granola because it sort of caramelizes while it cooks and adds a nice sweet crunch to the muffins.

Nutty Chocolate Chip Picnic Cake

by penji1

Another Courtney favorite, it’s kind of like the coffee cake that she likes only chocolate.  One great thing about this cake is that it doesn’t require frosting so if you’re in a hurry, it’s the perfect recipe.  The recipe comes from Betty Crocker.

1/2 cup mini semisweet chocolate chips

1/3 cup packed brown sugar

1/3 cup chopped pecans or walnuts

1 devil’s food cake mix plus ingredients to make cake

Preheat oven to 350.  Grease bottom only of 9 x 13″ pan.  Mix chips, sugar and nuts together.  Make cake according to package directions.  Pour into pan then sprinkle with chip mixture.  Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.  Cool.  Store tightly covered.

Slow Cooker Italian Spaghetti Sauce

by penji1

a Courtney favorite! from Betty Crocker.

2 pounds bulk Italian sausage or ground beef

3 medium onions, chopped

2 cups sliced mushrooms (I leave these out)

6 cloves garlic, pressed

2 (14 1/2 oz) cans diced tomatoes, undrained

1 (29 oz) can tomato sauce (I add a little more tomato sauce, 1 – 2 of the small cans in addition to the large one)

1 (12 oz) can tomato paste

2 tablespoons dried basil leaves

1 tablespoon dried oregano leaves

1 tablespoon sugar

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon crushed red pepper

Cook meat, onion, mushrooms and garlic until meat is no longer pink.  Pour meat in crock pot and stir in remaining ingredients.  Cook on low for 8 – 9 hours.

Classic Minestrone

by penji1

First time making this one, looks and smells great!  The weekly pot of soup.  (Another recipe pulled from a magazine so long ago that I can’t remember which one.)

2 tablespoons olive oil

1 medium red onion, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

1/4 teaspoon red pepper flakes

1 teaspoon minced fresh rosemary or 1/4 teaspoon dried (I don’t care for the taste of rosemary so I left it out)

coarse salt and ground pepper

1 (14.5 oz) can whole peeled tomatoes, drained and finely chopped (I just used a can of diced tomatoes and did not drain them)

1 large potato, peeled and diced

1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced

1 (15 oz) can cannellini beans, rinsed and drained

1/2 pound green beans, trimmed and cut into 1″ lengths (I just used a can of green beans and didn’t drain them)

1 garlic clove, pressed

1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)

3/4 cup grated Parmesan cheese, for serving

1  In a large pot, heat oil over medium.  Add onion, carrots, celery, red pepper, rosemary, 1 1/2 teaspoons salt and 1/4 teaspoon pepper.  Cook, stirring occasionally, until onion begins to turn golden, 5 – 8 minutes.

2  Add tomatoes, cook until some of the liquid evaporates about 1 minute.  Add potato, cabbage, beans and 7 cups water (I used eight) and bring to a boil.  Stir in green beans.

3  Reduce to a simmer and cook until all the vegetables are tender, about 20 minutes.  Season with salt and pepper, stir in garlic and basil.  Serve sprinkled with cheese and torn basil.  Drizzle with more oil if desired.

S’More Cups

by penji1

A brand new Pampered Chef recipe from their brand new cookbook, “Simply Sweet”.

I am the Girl’s Camp Cook again this year and I made these treats for our camp kickoff tonight.

7 whole graham crackers (about 1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 (1.55 oz each) bars milk chocolate candy, divided (or use dark chocolate!)

12 large marshmallows

1  Bake cups and top with chocolate.  Preheat oven to 350.  Place graham crackers into a large resealable plastic bag.  Finely crush into crumbs using Baker’s Roller.  Combine crumbs, sugar and butter in Small Batter Bowl.  Using Small Scoop, place a scoop of crumb mixture in each cup of Mini Muffin Pan.  Press crumbs to form shallow cups with Mini Tart Shaper.  Bake 4 – 5 minutes or until edges are bubbling.  Break 2 of the candy bars into rectangles.  Remove pan from oven and place one rectangle in each cup.

2  Top with marshmallows and bake again.  Cut marshmallows in half crosswise using Professional Shears dipped in cold water.  Place one marshmallow half, cut side down, into each cup.  Return to oven 1 – 2 minutes or until marshmallows are just slightly softened.  Remove pan to Cooling Rack and cool 15 minutes.  CAREFULLY remove cups from pan and cool completely.

3  Dip into melted chocolate.  Break remaining candy bars and place in Prep Bowl.  Microwave on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 20 seconds.  Dip the top of each marshmallows in melted chocolate.  Turn top side up and let stand 40 minutes – 1 hour or until set.

(I had leftover chocolate so I dipped the remaining marshmallows in the chocolate to serve alongside the cups – don’t want to waste chocolate!)

Easiest Pulled Pork Ever!

by penji1

I had been experimenting with different pulled pork recipes but could never find the flavor that I liked.  One day I tried this as an experiment,  not expecting much since it seemed too easy and of course found the flavor I was looking for.

Take one pork loin about 3 – 4 pounds and place in crock pot.  Top with one bottle of barbeque sauce.  My family likes Kraft Spicy Honey but you could use any variety, any brand depending on your taste preference.  Cover with lid and cook on low all day, for at least 8 hours depending on your crock pot.  Remove pork from crock pot, reserving sauce, and shred with 2 large forks.  Pork should shred easily.  When shredded, top with as much sauce as desired.  Serve over rice or on rolls.  The picture shows the pulled pork on a Costco sweet roll, yummy!  (Told you it was easy!)

Black Bean and Rice Soup

by penji1

A Johnson family favorite, this week’s pot of soup and one of my “go to” recipes.  The recipe came in a cookbook with out first crock pot.

1 medium onion, chopped

3 carrots, thinly sliced

2 stalks celery, thinly sliced

4 cloves garlic, pressed

1/2 teaspoon ground cumin

1 1/2 teaspoons dried basil

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

2 (16 oz) cans black beans, drained and rinsed

1 (14 1/2 oz) can crushed tomatoes

1 (14 1/2 oz) can diced tomatoes with liquid

3 (14 1/2 oz) cans chicken broth (or vegetable broth for vegan)

1 1/2 cups cooked rice

Combine all ingredients except rice in crock pot.  Cook on low 8 – 10 hours or on high 3 – 4 hours.  Add cooked rice and serve.

Warm Nutty Caramel Brownies

by penji1

A Pampered Chef recipe for my sister-in-law Mary;  I have never made these myself (yet!) but have eaten them and they are delicious!

1 teaspoon vegetable oil

1 (12 oz) package semi-sweet chocolate chips, divided

1 (18 – 21 oz) package brownie mix, plus ingredients to make cake like brownies

3/4 cup packed brown sugar, divided

1 cup salted mixed nuts, divided

5 (1.7 oz each, 40 pieces total) rolls milk chocolate covered chewy caramels, divided

1  Preheat oven to 375.  Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush.  Chop 1 1/2 cups chocolate chips using Food Chopper.  In Classic Batter Bowl, combine brownie mix, water, oil, eggs and 1/4 cup of brown sugar and mix well.  Fold in chopped chips and pour batter into pan, spreading evenly with Small Mix N Scraper.

2  Chop nuts using Food Chopper.  Combine half the nuts and remaining 1/2 cup brown sugar and sprinkle evenly over batter.  Bake 20 – 22 minutes or until toothpick inserted in center comes out clean.

3  Meanwhile, using Utility Knife, cut 16 caramels into quarters.  Place remaining 1/2 cup chocolate chips in Prep Bowl and microwave on high 1 minute or until melted, stirring after each 20 second interval.  Spoon melted chocolate into reasealable plastic bag and set aside.

4  Remove pan from oven to Stackable Cooling Rack.  Immediately press remaining 24 caramels evenly into brownies in 4 rows of 6 caramels each.  Sprinkle quartered caramels and remaining nuts over brownies.  Trim corner of chocolate filled bag and drizzle chocolate evenly over brownies.  Cut into squares and serve warm.  And just a tip for an easy way to cut brownies – use a plastic knife, not a metal one, and the brownies will be much easier and less messy to cut!

Easter Nest Treats

by penji1

Chocolate Nests

Here are a couple of easy Easter treats for all my mom friends out there,  2 different versions!

Version #1 – Chocolate Nests

6 oz semi sweet baking chocolate or semi sweet chocolate chips

1 cup butterscotch chips

2 cups chow mein noodles

1 cup mini marshmallows

Microwave chocolate and butterscotch chips on high 2 minutes or until chocolate is almost melted.  Stir until chocolate is completely melted and mixture is well blended.  Add noodles and marshmallows and mix well.  Spoon onto wax paper lined tray or cookie sheet.  Indent center slightly to resemble a nest.  Refrigerate 1 hour or until set.  Fill center with candy eggs or jelly beans.

Easter Nest Treats

Version #2 – Easter Nest Treats

12 oz butterscotch chips

1/2 cup peanut butter

1 cup Spanish peanuts

5 oz Chinese noodles

Melt chips then add peanut butter then peanuts then noodles.  Form into nests on wax paper.  Cool in refrigerator.  Add candy of your choice.  (I used Easter Milk Chocolate M&M’s.)

Chicken and Black Bean Tostizzas

by penji1

We love black beans at our house so you will see a lot of recipes using them on this blog.  This Pillsbury recipe is quick, easy and tasty!

1 (17.3 oz) can large refrigerated flaky biscuits

1/2 cup thick and chunky salsa

1 cup diced cooked chicken (I just use a can of Costco brand chicken)

1 cup canned black beans, drained and rinsed (I just use the whole can)

1/4 cup chopped fresh cilantro

1/4 teaspoon cumin

2 green onions, chopped

1/2 cup green and/or red bell pepper strips

1 1/2 cups shredded cheddar cheese

sour cream and/or guacamole to garnish

Heat oven to 350.  Separate dough into 8 biscuits.  On ungreased cookie sheets, press or roll each biscuit into 5 1/2″ circles.  Combine salsa, chicken, beans, cilantro and cumin.  Spread evenly over biscuits to within 1/4″ of edges.  Top evenly with onions, peppers and cheese.  Bake 20 – 24 minutes or until biscuits are golden brown and cheese is melted.  Top with sour cream and guacamole.