Banana bread

I don't know about you but my family just loves banana bread. I haven't made it other than a box before (haha...I know!). So I set out to make a loaf. I was going to use my bread maker for the whole thing. Instead I used it for the mixing part (don't bother...can do the same with a bowl and a hand mixer). The recipe I made turned out not to sweet and I didn't put nuts in it. 

Once it was done, I pulled it out and let it sit. My fur-baby was going nutso...mommy making something I MUST have!!!

Here is the recipe...

Banana Bread

Ingredients

3 large eggs, beaten
1/4 cup vegetable oil
1 tsp. vanilla extract
1 cup ripe and mashed bananas (took 1.5 large bananas for me)
2 cups all purpose flour
3 tsp. baking powder
1 tsp. baking soda
3/4 cup sugar
1/2 tsp. salt

Optional

1/2-3/4 cup of Walnuts

Directions

Mix all the ingredients together.

Preheat oven to 350 degrees and grease a loaf pan (9x5 is best)

Once all ingredients are mixed, pour them into the loaf pan.

Bake for 45-60 min at 350. Once the tester or toothpick comes out clean it is done. (My gas oven cooked for 45 mins)

Let cool for 10 minutes, then take it out of the pan and let it sit on a parchment covered wire rack. 

Enjoy!

Chocolate peanut butter mug cake

My youngest wanted me to make him something in a mug. He loves that he can pretty much make it himself and clean up is super easy. I like the fact that there isn't so much left over (although my hubby would love for there to be. 

My kids are on sugar restriction (one is allergic to sugar, the other well just to make my life easier only gets it every 5 days like the other). So I try to make it special when it does come to sugar day. Now they do have a choice of what they want, one wants candy the other cookies or whatever that is cool with me. Hence why I like the single serve mug things.

Chocolate Peanut Butter Mug Cake

Ingredients

Dry:
1/4 cup AP Flour
2 tbls sugar
2 tbls unsweetened cocoa
1/4 tsp baking powder

Wet:
1/4 cup milk
1/4 tsp vanilla
2 tbls butter melted and cooled

Extras:
1 tbls peanut butter (can use creamy or crunchy)
1 tbls chocolate chips (mini or standard)

Directions

1. Put the dry ingredients into a small bowl, whisk until all combined.
2. Add wet ingredients and mix until fully combined.
3. Scrap the bowl and put it into a mug (we used a 12 oz mug with a napkin under it in case it overflowed, it didn't though).
4. Mix the extras together until combined and then drop it into the center of the mug, push it down until it is level or covered by the chocolate cake.
5. Microwave for 1 minute, allow to cool for a couple minutes. Enjoy!

Crock Pot Chicken Enchiladas

My family loves enchiladas...me I love my crock pot! So for me this is a win-win!!

Crock Pot Chicken Enchiladas

Ingredients:

4 Chicken Breast (cooked and shredded
1 cup chopped onions
½ cup chopped green pepper
16 ounce can red kidney beans, drained
15 ounce can black beans, drained
15 ounce can corn, drained
1 - 14 ounce can Enchilada sauce
10 ounces cream of anything soup (not in powdered form)
¼ teaspoon black pepper
½ teaspoon cumin
1-1/2 teaspoon chili powder
3 cups shredded Mexican blend cheese/ shredded cheddar cheese (1 cup kept out separate)
6 Large flour tortillas


Directions:

Mix together the enchilada sauce, cream of anything soup (not powdered form), chili powder, cumin, and black pepper. Set aside. Mix together the black beans, kidney beans, corn, chopped onions and chopped peppers. Set it aside also.

1. Layer ½ of the chicken in the bottom of the crock pot.
2. Put 2 tortillas on top of the shredded chicken.
3. Put ½ of the bean, corn, onion and pepper mixture on the chicken. 
4. Pour ½ of the enchilada sauce and seasoning mixture on top.
5. Sprinkle half of the 1 cup cheese set aside on top.
6.Repeat the layering again (chicken, tortillas, beans & corn mixture, enchilada sauce mixture and remaining 1/2 cup cheese).
7. Place remaining 2 tortillas on top.
8. Top with shredded Mexican Blend cheese/cheddar cheese.
9. Cook on high 3-1/2 hours or low 6 hours. 

Serve with your choice of toppings. We like sour cream, black olives and sliced avocado.

Moroccan Beef Stew

We (by that I mean me) like the family (with exception to my picky self) to try new things. =-)

This time it was a Moroccan Beef Stew. The boys weren't so sure about it I think as they saw the apricots sitting on the stove re-hydrating. In the end though it was two thumbs up from all 3 of them (hubby and the two boys). They really enjoyed it, wasn't to sweet they said. 

Moroccan Beef Stew (Pressure cooker)

Ingredients:

1 - large sweet onion (sliced thin)

2 garlic cloves (crushed or sliced) - if you don't have any fresh you can use dry garlic

1-1/2 lbs beef stew meat, cut into 1-1/2 inch cubes

2 Tbsp extra virgin olive oil1/2 tsp ground cinnamon

1/2 tsp kosher salt

1/2 tsp fresh black pepper

1/4 tsp turmeric

1/4 tsp saffron threads

1 cup dried apricots, soaked in hot water for at least 30 minutes, drained

Topping:

Sesame seeds (optional)

Directions:

Spread the onion and garlic in the pressure cooker bottom. Rinse the beef cubes and add them to the pot. Then add the olive oil, cinnamon, salt, pepper, turmeric, and saffron to the pot. Stir it all together. Place the lid on and lock it. Cook for 12 minutes on pressure. In the meantime, in a glass measuring cup, place 1 cup of dried apricots. Cover with water, and microwave on high for 3 minutes. Remove, and set aside to let the fruit re-hydrate.

Once the meat has come to pressure, quick release the pressure. Remove the lid carefully once it is done, add the apricots and cook for another 12 minutes. Make the rice or couscous at this time. 

Serve hot, over couscous or rice, top with sesame seeds. Enjoy!

Homemade Tortellini Soup

It is one of those things, to covet and enjoy on a cold day or hot day! Tortellini soup is one of my families favorites. I have a great recipe and it is easy to make too. TJ is Trader Joe's, we love them!

Tortellini Soup

Ingredients:

1 box of Trader Joe's tomato soup (for those without a TJ, you need 16oz of a tomato soup, either you make it or use condensed - if condensed you must add water, just fill up the two cans)

1 jar of TJ's Julienne Sun dried tomatoes - optional

2 tbls Olive Oil

1/2 tsp salt

1/2 tsp pepper

1 pint (2 cups) heavy whipping cream (you can use milk or half and half, it just won't be as rich tasting)

1 tbls Oregano

1 tbls Basil

1 tsp Onion powder

1 tsp Garlic Powder (or 2 garlic cloves)

2 cups Chicken or Vegetable Broth

1 bag of TJ Tortellini Pasta

Topping:

Parmesan cheese

Directions:

If you are using garlic cloves, put them in the pot first with the olive oil, if not add all but the noodles into the pot with the exception of the Parmesan cheese that is for the top. Bring to a boil, add pasta (use directions on the pacakge). 

Serve up in a bowl with some Parmesan cheese topped on it. YUMMY Enjoy!!!!

From Scratch/Homemade "Hamburger Helper" Cheesy Mac & Cheese Burger

My husband and kids love this! To make it Veg'n you just need to add a meat alternative. Super quick and easy to make. I had all the spices, milk already on hand, meat in freezer. 

From Scratch/Homemade "Hamburger Helper" Cheesy Mac & Cheese Burger

Prep Time: 2 minutesCook Time: 15 minutesTotal Time: 20 minutes

Yield: Makes 4-6 Servings

Ingredients:

• 1 lb ground beef

• 2 1/2 cups milk

• 1 1/2 cups hot water

• 2 cups macaroni (I use Trader Joe's Elbow Noodles)

• 1 tablespoon cornstarch

• 2 teaspoons garlic powder

• 1 teaspoon sugar

• 1 teaspoon salt

• 3/4 teaspoon paprika

• 1 tablespoon chili powder /caynenne pepper *Optional (I don't use it)

• 2 cups shredded cheddar cheese

Directions:

• Heat a large skillet over medium-high heat. Add ground beef, brown until cooked thoroughly. Drain any fat. Add the pasta, milk, water and spices and stir to combine. Bring to a boil and turn the heat down to simmer. Cover and cook for 10-12 minutes, or until the pasta is Al Dente. Add the cheese and stir to combine. Serve immediately.

Until Later...

Vanilla Coffee Creamer...

My husband loves the International Delights French Vanilla Coffee creamer, but boy is that stuff expensive! So I set out to make him some. I asked him do you like it milk consistency or thicker. He said thicker, eyeing me and says "Are you making me creamer?!" I told him I was because he was out and didn't want to go to the store. I mean come on how hard can this be? I make all our own bread, buns, instant oatmeal packs, etc.

Vanilla Coffee Creamer

1 qt mason jar
1 1/2 cups milk or half and half or whipping cream (use combinations of one or the other depending on the consistency you like!)
1 can sweetened condensed milk
1 tbls vanilla *if you don't want vanilla you could use other flavorings*

Put all the ingredients into the mason jar and shake very well! Every time you use it shake it. Lasts two weeks in the fridge!

Watching your weight or calorie intake, use skim milk, and low fat sweetened condensed milk (green wrapper on the can).

Until later...

Chicken Salad Wraps

Kids are always complaining they don't want the same things over and over, well OK sometimes they do. I am not the adventurous type when it comes to eating. I was and am the PICKY eater. That being said, I have always encouraged my children to do the two bite rule or even just try something new. 

I came up with these Kid approved Chicken Salad Wraps (hubby approved too). I give a variety of options in the recipe. What I used this time was apples, cranberries  and celery. I put chips, pickles and carrots on the side. I also gave them a fruit snack. My kids are healthy eaters, and if they didn't SEE veggies (not just mixed in, oh and lots of them) they would have been griping! 

Chicken Salad Wraps

Ingredients:

1 cup shredded/cut up, cooked chicken

1/3 cup "something crunchy" (celery, apple, radishes, pickle slices or a combo)

1/4 cup mayonnaise/Veganaise (or plain yogurt)

Kosher salt and freshly ground black pepper

2 Wraps (you can use tortillas, buns, rolls, or whatever you have on hand)

Optional - Onions - 1 scallion or 1/4 small red onion, chopped

Directions:

Mix shredded/cut up chicken, the "something crunchy," and mayonnaise/Veganaise (or yogurt) together until evenly coated. Season with salt and pepper, to taste.

Evenly fill the wraps (can use buns, rolls, or whatever you have on hand) with the salad mix.

PB Banana Smoothie

I was looking for something to snazz up the lunches for the kids on Fridays. We are really tired of the hum drum same things. I came across a recipe for a PB Banana smoothie, personally I hate PB but my kids and hubby love it! I thought OK we shall see. While I was on her site, I came across smoothie frozen pop molds that are reusable! I was super excited! They look like the ones from the Jolly Llama my favorite frozen pop (which I am making on my own...in another post that will be coming up we will go over it). Kids and hubby enjoyed it immensely! (It went too fast, no pic right now. LOL)

Without further ado...

Ingredients:

1/3 cup milk
1/3 cup apple juice
1/3 cup peanut butter
1-2 bananas
1 cup frozen (or fresh**) berries (I used frozen strawberries)
**If using fresh berries use 1 to 1 1/2 cups of ice

(Optional) For fun you can add 1/2 cup of vanilla ice cream.

Instructions:

Use the smoothie option on your blender or blend up until mixed if you don't.

Serve cold!

Original Post: http://www.100daysofrealfood.com/2010/06/11/recipe-pbj-smoothie/

To use the frozen pop molds, or any pop mold just pour it in and freeze!



Frozen pop molds:

http://www.amazon.com/dp/B0036B9KHO/?tag=100dayofreafo-20

Chicken Enchilada Chili

I was looking for something new to cook for the family. I don't eat meat and I am super picky, so I went to the best website for crock pot recipes "A Year of Slow Cooking". I stumbled upon Chicken Enchilada Chili, the mere sound of it to the family made their mouths drop and water! They said "YES! THAT!"

The only thing I did was change the cooking style...I used a pressure cooker on high for 9 mins (also used it to cook the chicken prior). Pictured below is recipe I made.

I topped it with cheese (was going to use sour cream but it was frozen, thanks to the back of the fridge), you could top with olives too. I just used what I had.

Man and kids approved!

Here is a link to the original post:
http://crockpot365.blogspot.com/2010/01/enchilada-chicken-chili.html

Busy Baking Home Day!

Whew what a busy baking day! Best memories for me...watching the people I love fawn and fight over my baked goods!!

Here is a picture of the bread....mmmmm (no sorry I don't share the recipe!). I will update with a photo of it sliced later. 

If you live in West Texas or Austin, TX we could hook you up with bread! My mom bakes too...

I also baked up some pretzels (cinnamon & sugar and Butter and salt), Oatmeal Butterscotch cookies, Oatmeal Cinnamon Muffins (those were last weekend though, also no recipe being given out for those). I might post the recipes later for those so keep an eye out here. 

Not sure what I will be making next but as always I am sure it will be kid and husband approved!

Until later...

Yummy chewy and soft granola bars

I wanted something tasty for the whole family, something that wouldn't break the bank! I think this recipe is so versatile! You can literally come up with all kinds of combinations!

Husband & Kid Tested and Approved!

Ingredients:

2 1/2 c of old fashioned oats
1/2 c fine or coarsely chopped nut - your choice (I used pecans this time, could use peanuts, walnuts, almonds or no nuts - I like mine finely chopped)
1/3 c honey (liquid)
1/4 c unsalted butter, cut up
1/4 c light brown sugar (packed tightly)
1/2 tsp vanilla extract (I might try maple next time)
1/4 tsp salt
1/2 c fine or coarsely chopped dried fruit (I like mine finely chopped)
1/4 c chocolate chips chopped up (you can use mini - I prefer bits to minis)

Instructions:

1. Heat oven to 350 degrees. Line the pan, bottom and sides of an 8" square pan with parchment paper (I use parchment rather than aluminum foil and spray - use what you have on hand).
2. Toast oats and nuts (if you used any) for 5 minutes in the oven, stir then toast for another 5 minutes.
3. Put oats and nuts in large bowl and set aside.
4. Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.
5. Pour butter mixture in to bowl with toasted oats and nuts (if you used any). Mix well. 
6. Let cool about 5 minutes then add fruits of choice and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. They act as glue and help to hold the bars together).
7. Transfer oat, nut, fruit mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard for about 1 minute.
8. Optional - Sprinkle the remaining chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. 
9. Cover then refrigerate at least 2 hours.
10. Remove granola mixture and parchment paper from pan. Cut into 12 bars. Serve and enjoy!

**Bars can be stored for up to one week in an airtight container. For firmer bars, store in fridge otherwise room temp counter will be just fine.**

Until later...

Broccoli Cheddar Cheese Soup from scratch

How this recipe came to be...I wanted something like I had before out in the world, but without all the additives etc. I searched and searched but nothing really seemed like it would work. Then I just decided to start somewhere.

I used my pressure cooker but you can use the stove and or combo of some sort.

Makes about 20 cups

Ingredients:

1 cup butter
1 tablespoon onion powder (or 1 1/2 small onions)
1 tablespoon of garlic powder (or use whole garlic cloves minced up)
3 heads of broccoli (I steamed mine in the pressure cooker to make it faster and soft)
6 cups of veggie stock (chicken would also work)
2 lbs of cheddar cheese
3 cups of whole milk
1 cup water
3/4-1 cup corn starch

Directions:

1. In your pressure cooker or pot, steam the broccoli.








2. Add butter and melt it, keep stirring (I kept the pressure cooker on simmer and did everything after steaming broccoli).

3. Add onion and garlic powder (if using raw, use some of the butter and saute them first).
4. Add milk slowly, mixing it up.

5. Add cheese in (if loaf cheese, cube it first), mix until melted.









6. Mix in a bowl corn starch and water, then stir into the soup.


















7. Keep stirring until it thickens up, about 10-15 min.
8. Serve and eat!

Until later...

Yummy Homemade Black Bean Soup

It is a cold crisp (not raining!) type of day. The kids are bored with the lunch menu as of lately (been pretty slim choices due to the holiday and being sick) so I decided to come up with something they might enjoy...a soup! Yes I know sound boring also but it wasn't! They were smacking their lips begging for more and the best part was that it was so simple and easy my kids could have done it!! Recipe below.

Black Bean Soup (Serves 2 - 1 1/2 c each)

Ingredients
1 1/2 c broth (chicken or veg - homemade or store bought)
1 can black beans (or 16 oz of homemade black beans)
1/4 c salsa (homemade or store bought)
2 oz Velveeta cheese or 2 slices of Kraft cheese (Experiment with various cheeses!?)

Directions
Blend the broth, beans and salsa in the blender (I used the soup option on mine) until smooth.
Transfer to a 1qt or more pot, cook for 5 minutes or until starting to bubble.
Add cheese, stir until melted.
Serve and enjoy!

It was so simple my oldest wanted to do it so he could have seconds! =-)

Until later...

Sloppy Joes with Homemade buns

Have masses to feed? Ok so I don't really the masses to feed, but I do feed 2 growing boys and a husband! I made homemade buns for our sloppy joe recipe. I was told last night that "This is the best meal you have ever made mom!" by my oldest. So not only hubby approved but kid(s) approved. These can be made veg'n (as I am veg'n), rather than using ground meat use tempeh or Veggie crumbles (I prefer Quorn crumbles).

Sloppy Joes

Ingredients

• 1 lb ground meat (turkey, beef or if veg'n use crumble or tempeh)
• 1 tablespoons mustard
• 1 can of tomato paste
• 12 ounces of water (use the tomato paste can, fill it twice)
• Choice of herbs (I used onion powder, garlic powder, parsely and oregano)
• Pinch of sugar
• salt & pepper to taste
• Cheese of choice

Directions

• In a large pan, fry meat with spices you like (if using tempeh or crumbles add a smidge of oil to keep it from burning cook per instructions on package).
• Once meat is cooked and drained (no need to drain if using tempeh or crumbles) add the mustard, tomato paste, water, choice of herbs (yes I lightly season the meat then add more herbs for the sauce), pinch of sugar, salt & pepper.
• Lower heat and simmer for about 8-10 minutes.
• Scoop onto buns and add cheese of choice.
• Enjoy!

Homemade buns!

Now that things are semi dying down. I still homeschool, help with a Co-op, make most of my families foods, sugar flowers, cakes and crafts lol.

I wanted to make buns, seriously the cost of buns at Whole Foods or Trader Joes is just plain expensive. I refuse to put high fructose corn syrup and all the preservatives in our bodies. So that led me on the hunt for a bun recipe!

It took a few attempts finding one that I wanted. I wanted it to be quick, you know the kind you mix and bake pretty much. I scored! Below is the recipe I found and my family loves!


I went with the following recipe from Taste of Home, I did find another that uses a mix (wheat and white) that I might try but for now this works!

Homemade Buns 

Here is a picture of the buns cooling...they were devoured shortly after!

Prep: 20 min. + resting Bake: 10 min.

Yield: 12 Servings      

10 30

Ingredients

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable or olive oil
• 1/4 cup sugar or honey
• 1 egg or egg replacement
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions

• In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.

Yummy Yummy Creamy Cheesy Scalloped Potatoes

It has been a while, summer and another project I am working on has kidnapped me! So anyways...

I was on the hunt for a scalloped potato recipe. I am all about what I can make (easily & quickly) without compromising our budget (also without the additives from boxed stuff). That being said, I just couldn't find one I liked so I just decided to go for the gusto! This made quite a bit, but I would double it and freeze half of it for another night!

(excuse the missing spot down there...they were just too yummy to not taste before dinner! HAHA!)
Creamy Cheesy Scalloped Potatoes

Preheat oven to 350°F.

Ingredients

5 cups sliced thinly Potatoes (I used the mandolin to do this, you can use the food processor)
4 tablespoons Butter
4 tablespoons All-Purpose Flour
2 cups of Heavy Whipping Cream
1 1/3 teaspoons salt
Dash of ground Pepper
2 cups shredded cheddar/monterrey jack - reserve 2/3 cups for the topping*
1/3 teaspoon Paprika

Directions

Boil potato slices in salted water for 10-15 minutes.**

In small sauce pan, melt butter and blend in flour.
Let the mixture sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and pepper.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in 1 1/3 cups of cheese.

Place a half of the sliced potatoes in a lightly greased casserole dish (I used a rectangular pan)

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining 2/3 cups of cheese on top.

Top with some paprika for color.

Bake uncovered for about 30 minutes at 350°F.**

Let stand for about 5 minutes and then enjoy!

*You can use all cheddar but I didn't want it greasy.

**You could skip the boiling and cook for 1 hour at 350°F.

Until later...

Another creative weekend!

This past weekend I made pancake bites. Of course I don't think there was as many to freeze as when I started!

I made six to start. Blueberry, plain, cinnamon (which turned into apple cinnamon), banana pecan, chocolate chip (vegan and non-vegan). After the sample run, I ended up making plain, cinnapple and nana-pecan (fun names we came up with). The pancake bites were very easy to do. I made a quadruple batch of pancake batter and just kept filling a mini muffin pan over and over! Now one thing to note...after I did the same runs (which were all mixed in the bowl) I started making the batches in the blender! In all I froze (after they had breakfast and then snacked on them!!) 8 servings of 6 bites each.

Big and little boy tested and approved!

Until later...

More accomplished...

I just am not as cool as the others who can do it all in one day! I seem to be spreading my cooking out over every weekend! That is ok. Just more messes to clean up. I find it is easier for me too, especially with my back pains.

So this past weekend I made mac and cheese (YUMMY) and froze it. I froze 10 cups of it. I also made the hotpockets which I had to make samples for the boys to try (read hungry boys!)! All the boys loved them younger and oldest (other half lol)! I ended up with about 10 servings of 4 pockets each serving. Rolling out the dough and filling it was not an easy task but I was fine with it but I didn't like the sauce one pouring out! I made turkey pepperoni pockets, beef and cheese (american and cheddar types), turkey and cheese (american and cheddar types) and pizza sauce and beef pockets with cheese (VERY messy)!

Until later...

Mmmm mmmm good (read: exhausting! - but well worth it)

So the next day I set out to make food to feed ARMIES! I accomplished that...boy did I ever.

In total I ended up with 52 servings of waffles (2 per serving, 26 buttermilk and 26 vegan); 9 cups of chili; 9 cups of pinto beans; 6 lbs of ground beef cooked; some peppers and onions for fajita/taco kits and 18 tortillas (which were gobbled up before I could use them!).

I packed up the waffles, the chili (we ate some before I packed it too) and the beans (again some was eaten prior!). I packed up the ground beef up, using some for sauce, some for hot pockets and some for burrittos. The beans will be used for burrittos and just plain old beans and rice (YUMMY!). The peppers and onions we didn't use for fajitas were packed up.

I couldn't do the hot pockets, burrittos or sauces on Sunday because I ended up doing to much! I was caring for my youngest last week (he had the flu) and I think I might have gotten a bit of it. It seems to be gone no more fevers (started having them Monday morning...joy!). I have to do all my stuff between everything else...you know me time (what the heck is that?!) I mean THEM time. I think I will tackle the rest this weekend when they are gone doing baseball etc.

Until later...