Cream Cheese Filled Banana Bread

Cream Cheese Filled Banana Bread

from averiecooks.com 
makes 1 loaf, about 10 servings

Bread:
1 Large Egg
1/2 Cup Light Brown Sugar, Packed
1/4 Cup Sugar
1/4 Cup Vegetable Oil
1/4 Cup Sour Cream
2 Teaspoons Vanilla Extract
1 Cup Mashed Ripe Bananas (About 2 Large Bananas)
1 Cup AP Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt

Cream Cheese Filling:
1 Large Egg
4 oz Cream Cheese, Softened
1/4 Cup Sugar
3 Tablespoons AP Flour

Preheat the oven to 350 degrees.  Grease a 9x5 inch loaf pan, set aside.  For the bread - in a large bowl, whisk together egg, sugars, oil, sour cream, and vanilla extract.  Stir in bananas.  Add in flour, baking powder, baking soda and salt and stir gently until just combined.  Don't over mix.  For the cream cheese filling - in a separate large bowl beat together egg, cream cheese, sugar, and flour.  Pour 2/3 of the bread mixture in the loaf pan.  Evenly spread cream cheese mixture over bread mixture and top with the remaining 1/3 bread mixture.  Bake about 50 minutes until top is domed, bread is golden and a tooth pick comes out clean, or with a few moist crumbs.  Let cool in the pan for 15 minutes then transfer to a wire cooling rack and let cool completely before slicing.  

I am always craving a good banana bread, but throw in a cream cheese filling and I am sold!  

Baked Brie with Sun-dried Tomatoes

Baked Brie with Sun-dried Tomatoes

tasteandtellblog.com
serves 6 as an appetizer

-4 oz. Sun-dried Tomatoes, finely chopped
-3 to 4 cloves of garlic, minced
-1 (13.2 oz.) wheel Brie cheese
-1 to 2 tablespoons fresh parsley, chopped
-crackers (pita crackers, or other sturdy crackers), for serving

Preheat the oven to 350 degrees.  In a small bowl combine tomatoes, garlic and some of the oil from the tomatoes.  Place the brie on a parchment lined baking sheet.  Spoon the tomato mixture on top of the cheese and bake for 10 minutes until cheese is soft and melted.  Serve immediately with crackers.

If you want a super simple snack that looks very impressive and elegant, here it is!  Cheesy, fancy and delicious! 

Nutella Chocolate Chip Cookies

Nutella Chocolate Chip Cookies

from averiecooks.com
makes 2 dozen

1 Cup Unsalted Butter, Softened (2 Sticks)
1 (13 oz.) Jar Nutella
1 Cup Light Brown Sugar, Packed
1/2 Cup Sugar
2  Large Egg
4 Teaspoons Vanilla Extract
3 1/2 Cups Flour
4 Teaspoons Cornstarch
2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Bag Semi-Sweet Chocolate Chips


Cream together butter, nutella, sugars, egg, and vanilla extract using a stand mixer with a paddle attachment or a hand mixer until well combined, about 4 minutes.  Add flour, cornstarch, baking soda, and salt and mix on low for 1 minute, until combined.  Add the chocolate chips and mix by hand.  Form into 1/4 cup balls (about 1 1/4 inches) and flatten slightly.  Place dough on a tray, cover with plastic wrap,  and refrigerate at least 2 hours, up to 5 days.  To bake, preheat oven to 350 degrees and place dough on greased cookie sheet 2 inches apart.  Bake for 9 minutes until edges are set and center is just starting to set.  Let cool on cookie sheet for 10 minutes.  Serve with a big glass of milk!

These cookies smell amazing coming out of the oven.  But for some reason they break all the cookie rules - they are not good fresh out of the oven!  When I first tasted it I was so disappointed, but just an hour or so later, much better!  The best!  Make these cookies this afternoon.  If only just for the nutella!

Danish Apple Squares

Danish Apple Squares

serves about 20

family recipe

Crust:

3 cups flour

1 Tb. sugar

1/2 tsp. salt

1 cup shortening

1/4 cup butter

Combine dry ingredients, then cut in shortening & butter as like pie crust. 

1 egg yolk

milk

2 Tbs. butter

Put egg yolk into measuring cup & add enough milk to make 2/3 cup, mix well. Mix egg yolk/milk into flour mixture to make soft dough. Divide into 2 portions, one slightly larger than the other. Sprinkle more flour on pastry board & roll out larger dough portion first for the bottom crust. Place rolled crust into bottom & sides of a standard jelly roll pan (11 x 16 inches). Spread 2 Tbs. soft butter on bottom crust. Roll out the top crust. 

Apple filling:

5-8 large apples (Granny Smith, Braeburn, or your choice or combination of cooking apples)

2 Tbs.cornstarch

1 cup brown or white sugar

1 tsp. cinnamon

2 tsp. frozen lemonade concentrate

Peel & slice apples, making 6 to 8 cups. Mix sugar, cornstarch & cinnamon together, then mix into sliced apples & add lemonade concentrate & mix again. Spread apple mixture onto the buttered crust in pan. Cover with top crust. Patching & sealing crust with ice water as needed. Make a few slits on top crust.

Bake 375 degrees for about 55-60 or until crust is golden brown & apples bubble.

Glaze:

1 cup powdered sugar

1 tsp. frozen lemonade concentrate

1 - 2 Tbs. milk

Combine to make glaze pourable & drizzle over cooled pastry.

This recipe has been a family favorite for as long as I can remember but it was forgotten about until recently.  My mom has been leading the baking and we've been making these bars almost every weekend we go to the lake - either to bring to church Sunday morning or just to eat ourselves!  My mom came up with this recipe based on a Danish Apple Squares recipe she received "in the 80's".  But it's diverted so much for the original that she thinks it needs a new name.  Sisters Bars? (Since these bars are much easier when made with sisters/cousins/aunts!)  Marry Me Apple Bars (The men in your life LOVE them!)  Better-Than-Buckhunter Bars?  (The guys say they'll drop the rifles as soon as these come out of the oven!)  Whatever they're called, they are becoming our family's signature dessert!  

Peach Week/ Peach Salsa

I always get excited every late July/ early August.  Summer is at it's peak, Shark Week is on the Discovery Channel and the Elberta Peaches are in season!  Usually I buy a case and eat 4 a day, diced with a little sugar and a dash of heavy cream.  Except for this year we got adventurous - peach canning at my aunt's lake cabin with my mom, cousin, and aunt!  (And two baby boys watching)

Jars are prepped and ready to go.

Peaches going in for a blanch to remove the skins.

A lot of pots of hot water is required for canning!

Success!

We also made a Peach Raspberry pie with raspberries picked right outside the cabin!

Peach Raspberry Pie

Another new venture- a shrimp boil!  So much fun.  Boil everything all together than dump in on the patio table and pour over some hot melted butter!

Here's the link for the recipe for the shrimp boil. 

Then we made a traditional Peach Pie

For the finale of peach week I made a peach salsa.

Peach Salsa

from lemontreedwelling.com

serves about 6 as an appetizer

1 Cup Peaches, Chopped (About 2 Peaches)

1 Cup Tomato, Chopped

1/2 Cup Red Onion, Finely Chopped

1 Jalapeno, Minced

1 Tablespoon Lime Juice

2 Teaspoons Sugar

Mix all ingredients together and store in an airtight container in the fridge.  

Honey Lime Fruit Salad

Honey Lime Fruit Salad
makes about 8 servings
from cookingmadly.com

8 Cups Mixed Fruit (Berries, Grapes, Cantaloupe, Peaches, Kiwi, Etc.)
1/4 Cup Honey
2-3 Tablespoons Lime Juice

Cut up fruit into bite sized pieces and put in a large bowl.  In a small bowl, mix together honey and lime juice.  Combine fruit and dressing.

This beautiful, easy fruit salad is so refreshing for summer.  It is perfect as a side dish for a summer BBQ or just for breakfast in the morning.  I've made it with strawberries, blueberries, cantaloupe, and raspberries which is delicious, but I'm really looking forward to August when peaches are in season!

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins
from kaitlininthekitchen.blogspot.com
makes about 15 muffins

2 1/4 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2/3 Cup Brown Sugar
6 Tablespoons Butter, Melted
1 Cup Milk
2 Eggs
1/2 Cup Creamy Peanut Butter
3/4 Cup Milk Chocolate Chips

Preheat oven to 375 degrees.  In a large bowl, mix together flour, baking powder, salt, and brown sugar.  Set aside.  In a medium mixing bowl, mix together melted butter, milk, eggs (mix butter and milk together first, so the hot melted butter won't scramble the eggs), and peanut butter until smooth.  Pour milk mixture into flour mixture all at once and beat together until just combined.  Fold in chocolate chips.  Spoon batter into a greased muffin tin and bake for 17-20 minutes until a toothpick comes out clean when inserted in the center.  Enjoy with a tall glass of milk.

My peanut butter loving husband didn't even mind the chocolate chips in these muffins.  I say "chocolate chips in muffins is ALWAYS a good idea!".  Especially with peanut butter.  Chocolate and peanut butter.  It's like a Reecee's Cup!  Reecee's for breakfast!  Side note: peanut butter, one word or two?  

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

from Better Homes and Gardens Cookbook
makes 12 muffins

Muffins:
1 3/4 Cups AP Flour
1/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1 Egg, Beaten
1/2 Cup Milk
1/4 Cup Cooking Oil (I used Vegetable)
3/4 Cup Bananas, Mashed
1/2 Cup Chocolate Chips

Streusel Topping:
3 Tablespoons AP Flour
3 Tablespoons Brown Sugar
1/4 Teaspoon Ground Cinnamon
2 Tablespoons Butter, Cold

Grease muffin tin.  Set aside.  In a medium bowl combine flour, sugar, baking powder, and salt.  Make a well in the center of the flour mixture.  Set aside.  In another bowl combine egg, milk, and oil.  Add all at once to flour mixture.  Fold in bananas and chocolate chips.  Fill muffin cups 2/3 full of batter    For the streusel topping, combine flour, brown sugar, and cinnamon in a small bowl.  Cut in butter until the mixture resembles coarse crumbs.  Sprinkle streusel topping over muffin batter.  Bake at 400 degrees for 20 minutes or until golden and a toothpick comes out clean.

Recently on facebook, a friend commented that she had just made banana bread and of course I immediately had to have some banana bread.  Somehow bread turned muffins.  But is there really a difference between banana bread and banana muffins?  At least with these little gems, I can freeze them and save some for later!  It was probably a good thing that I did freeze them right away, otherwise I would have eaten all of them.   

 

Spicy Mexicorn Dip

Spicy Mexicorn Dip
from tastykitchen.com
serves 15

2 (11 oz.) Cans Mexicorn, Drained
1 (4 oz.) Can Chopped Green Chilies, Drained
1 Whole Bell Pepper, Chopped
3 Green Onions, Chopped
1 Small Can Chopped Jalapenos, Chopped
8 Oz. Cheddar Cheese
1 Cup Mayonnaise
1 Cup Sour Cream

Combine all ingredients.  Chill before serving.  Great with Fritos or Triscuts and a Fresca!

This was a fun snack for a lake weekend.  Sweet, creamy, spicy, and salty all in one delicious bite!

Green Monster Smootie

Green Monster Smoothie
adapted from a bunch of smoothie recipes from Pinterest
makes one 16 oz. smoothie

1 Banana
1 6 oz. Container Vanilla Yogurt
About 1/3 of a Can of Pineapple Chunks (about 10 chunks), Plus a Few Tablespoons of Juice
A Handful of Fresh Baby Spinach
1 Tablespoon Chia Seeds

Blend all ingredients together with a blender or with an immersion blender.  That's it!

I've been having at least four of these bad boys a week for lunch for the past month.  They are so delicious and ridiculously easy!  If you've never tried a spinach smoothie before, I know it can be a little scary.  But I promise that if you didn't know there was spinach in there you would never guess it!  I sometimes switch it up with a different flavor of yogurt or use a different canned fruit like peaches.  This recipe is merely a guideline, make it your own!  

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins
from food.com
makes 18 muffins

For Cream Cheese Topping:
1 (8 Oz.) Package Cream Cheese, Room Temperature
1 Egg
1 Teaspoon Vanilla
3 Tablespoons Brown Sugar

For Muffin:
2 1/2 Cups AP Flour
1 1/2 Cups White Sugar
2 Teaspoons Baking Powder
2 Teaspoons Cinnamon
1/2 Teaspoon Salt
2 Eggs
1 1/3 Cups Canned Pumpkin
1/3 Cup Vegetable or Canola Oil
2 Teaspoons Vanilla Extract

Preheat the oven to 375 degrees.  Grease and flour a muffin tin and set aside.  For the topping, beat cream cheese until smooth.  Add egg, vanilla, and brown sugar.  Set aside.  For the muffin batter, sift together the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.  Make a well in the center of the flour mixture and gradually incorporate the 2 eggs, pumpkin, oil, and vanilla extract.  Beat together until smooth.  Fill the muffin  cups about 1/2 full of muffin batter and spoon about 1 teaspoon of the cream cheese topping on the batter.  Bake for 20-25 minutes.

Of course it wouldn't really be fall without a pumpkin recipe!  These moist little muffins are perfect on a chilly morning with a cup of coffee.  I was a little concerned when I was mixing the muffin batter that they would get too dry since all the wet ingredients are mixed in with the dry instead of mixed in a separate bowl  then incorporated into the dry but it turned out not to be an issue at all and then I didn't have to dirty an extra bowl!  Side note, these muffins freeze beautifully.  I just set them out in a covered container the night before and the next morning they are ready to go.  

Warm Spinach and Artichoke Dip

Warm Spinach and Artichoke Dip
adapted from Alton Brown's recipe on Foodnetwork.com
serves 6 as an appetizer

10 Oz. Frozen Chopped Spinach, Heated According To Package Directions
14 Oz. Can Artichoke Hearts, Drained and Chopped
6 Oz. Cream Cheese
1/4 Cup Sour Cream
1/4 Cup Mayo
1/3 Cup Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/4 Teaspoon Salt
1/4 Teaspoon Garlic Powder
Italian Seasoning, To Taste (Optional)

Preheat oven to 350 degrees.  Spray an 8 x 8 glass baking dish with non-stick spray, set aside.  In a medium microwave safe bowl, microwave cream cheese until hot and soft.  Stir in sour cream and mayo.  Add seasonings, spinach and artichokes.  Spread into the baking dish and bake for 15-20 minutes or until heated through.  Serve with tortilla chips, crackers, bread cubes, or veggies.

Happy New Year!  I thought I would make this classic appetizer to kick off 2012.  It breaks all the 'healthier you' resolutions, but I'm sure you could justify it if you use low fat everything and dunk carrots in it(it does have veggies in it!)  

Peaches and Cottage Cheese

Peaches and Cottage Cheese

I love canned peaches with a big scoop of cottage cheese.  My mom use to eat this all the time and I thought it was so gross - until I tried it.  It's definitely not everyone's cup of tea, maybe it's considered an acquired taste.  Of course you can try this with other fruits (pineapple or fresh strawberries are really good too!).  I like using canned because that syrup is so good with that cottage cheese! 

Lefse

Lefse
special family recipe

Equipment needed: Lefse board, Lefse turner, Lefse Grill

Equipment needed: I heart lefse apron. Use those muscles to mix

the potato mixture, flour, sugar, baking powder and salt!

Ready the assembly line

"Roll the balls thin enough so you can see the writing underneath!" says the Lefse Nazi

Carefully transport the lefse to the grill. Sometimes it sticks

to the board and tears... and we don't' like our lefse holey!

It's all in the wrist

Let it cook on the grill for a minute on each side till you see spots.

Butter and Cinnamon sugar are a must.

Roll it up and eat it!

Recipe:

8 Cups Red Potatoes

1/2 Cup Butter (1 Stick)

1/2 Cup Cream

Prepare as like whipped potatoes, cover, refrigerate overnight

Use:

3 Cups of Potato Mixture

1 1/2 Cups Flour

1 Tablespoon Sugar

1/2 Teaspoon Baking Powder

Dash of Salt

Use a pastry cutter and work dough till it comes together. Form into 1/4 -1/3 cup balls. Roll thin and bake on lefse grill at 450 - 500 degrees.

(With a strong ND accent) Up here in Nort Dakota we make lots a lefse for da holidays, ya! (End strong ND accent) I have lots of memories making lefse with my mom (the 'Lefse Nazi')and sister. Serve with butter and cinnamon-sugar mixture and embrace Norwegian heritage.

Roasted Cajun Chickpeas

Roasted Cajun Chickpeas
serves 2 as a snack

from steamykitchen.com

1 Can Garbanzo Beans

2 Tablespoons Olive Oil

Salt

Cajun Seasoning

Preheat oven to 400 degrees. Rinse beans under water. Line a baking sheet with aluminum foil and place the rinsed beans on the baking sheet. Drizzle olive oil on the beans and toss with your hands. Make sure they are spread out and bake for 30-40 minutes. Season with salt and Cajun seasoning to taste.

I'm all for snacks that taste good AND you can feel good about it.... this is beans for goodness sakes! And versatile beans, none the less. You can use any seasoning you fancy, even sweet seasoning! I did another batch with Ranch seasoning, but I think I prefer the Cajun. I dusted a little grated Parmesan on the Cajun batch and that was even better!