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!  

Cinnamon Oatmeal Muffins

Cinnamon Oatmeal Muffins

From http://www.savynaturalista.com

Makes 24 muffins 

2 Cups AP Flour

1 Teaspoon Salt

1 Teaspoon Cinnamon 

1 Tablespoon Baking Powder

2 Eggs

2 Tablespoons Vegetable Oil

1 Cup Honey

2 Cups Milk

2 Cups Old Fashion Oats

Preheat the oven to 375 degrees. In a small bowl, mix together the flour, salt, cinnamon, and baking powder. Set aside. In a medium bowl, mix together eggs, oil, and honey. Stir in milk, then the oats and let rest for 1-2 minutes. Stir in the dry ingredients. Line a muffin tin with muffin liners and fill each cup 3/4 full. Bake 20-25 minutes until the top is golden brown and a toothpick comes out clean when inserted into the center. Serve with butter and a cup of coffee. 

My parents are coming up this weekend and my mom is on a sugar free diet. So I thought I would make these healthy-ish muffins that have no sugar!  Cinnamon oatmeal muffins are a great way to start out your day... Or keep you going in the afternoon... Or satisfy your midnight snack cravings. 

Eggnog Cookies

Eggnog Cookies
makes 32 cookies 
from cookingclassy.com

2 1/4 Cups AP Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Nutmeg, Plus More For Garnish
1/2 Teaspoon Ground Cinnamon
3/4 Cup Unsalted Butter, Room Temperature
1/2 Cup Sugar
1/2 Cup Light Brown Sugar
2 Large Egg Yokes
1 Teaspoon Vanilla Extract
1/2 Cup Eggnog

Frosting:
1/2 Cup Butter, Room Temperature
3-5 Tablespoons Eggnog
3 Cups Powdered Sugar

Preheat the oven to 350 degrees.  In a mixing bowl, mix together flour, baking powder, salt, nutmeg, and cinnamon.  Set aside.  In the bowl of a stand mixture with a paddle attachment, whip together butter, sugar and brown sugar until pale and fluffy.  Mix in egg yokes, one at a time, blending until just combined after each addition.  Mix in vanilla extract and eggnog.  With mixer speed on low, mix in dry ingredients until just combined.  Scoop out the dough by heaping tablespoon full onto a baking sheet lined with parchment paper (dough will be very sticky and slightly lumpy).  Bake at 350 for 11-13 minutes.  Allow to rest for several minutes on baking sheet before transferring to a wire cooling rack.  Cool completely then frost with eggnog frosting and sprinkle on a dash of nutmeg.

For the frosting, whip butter with a mixer until light and fluffy.  Add 3 tablespoons eggnog and powdered sugar.  Add additional eggnog until reached desired consistency.

I've never actually had eggnog until a year or two ago.  We didn't have it growing up and it never really appealed to me... raw eggs in milk... not my idea of a good time.  When I finally did get around to trying it, I finally saw what I had been missing.  The richness!  The creaminess!  That's why when I found this recipe for eggnog cookies I knew they would be awesome.  Eggnog cookies are so tender and soft!  And they are a perfect addition to your Christmas cookie line-up!  

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! 

J's First Birthday Party

For J's First birthday we had a puppy theme birthday party!  Here's what was on the menu:

-Puppy Chow
-Vanilla Cupcakes 
-Dill Pretzels
-Fruit with Cheesecake Fruit Dip

Cheesecake Fruit Dip
from craftaholicsanonymous.net
makes a lot!

- (2) 8 oz. Packages Cream Cheese, Softened
- 1 Cup Powdered Sugar
- (1) 8 oz. Cool Whip

Beat cream cheese and powdered sugar until smooth.  Add in cool whip until combined. Refrigerate 45-60 minutes and serve with all of your favorite fruit!

Easy Overnight French Toast

Easy Overnight French Toast

from damndelicious.net
serves 6-8

3 Small Loafs French Bread, Cut Into 1/2 Inch Slices
1 1/2 Cups Milk
3 Eggs
1/4 Teaspoon Nutmeg
1 Teaspoon Ground Cinnamon
1/4 Cup Butter
1/4 Cup Brown Sugar
2 Tablespoons Maple Syrup
2 Tablespoons Powdered Sugar

Lightly coat a 9x13 baking dish with nonstick spray.  Arrange the bread in the dish so the pieces are upright.  Set aside.  In a small bowl, mix together milk, eggs, cinnamon, and nutmeg and evenly pour over the bread.  Cover and refrigerate overnight (or at least 2 hours).  Bake uncovered at 350 for 30-35 minutes.  While the french toast is baking, melt butter in a small sauce pan.  Add the brown sugar and maple syrup and cook until well combined and slightly thickened, about 2 minutes.  Pour evenly over the french toast when it is done baking and sprinkle with powdered sugar.  Serve immediately to your eagerly waiting house guests.

I wish I had gotten a picture of the whole dish, but I was too impatient and was already on my second helping when I realized I had not yet taken the photo!  
If you're wondering what this food blogger's favorite food is, I will tell you - it is French Toast!  And this recipe is top-drawer... the best of the best!  Next time you are having a slumber party, whip this up and I promise you will not be disappointed!

Menu Planning

Menu Planning

Well it's cold here.  Really cold.  And when it's really cold I just like to stay inside.  That's why I decided to do weekly menu planning and only grocery shop once per week.  Not only am I saving myself multiple trips to the store, I'm also saving $$$ by decreasing my impulse buys.  This girl cannot make a trip to Target without spending at least $50!  Here's how I've had success with weekly menu planning:

-make the list!  I like to start my list the day before shopping day.  I search for a few different types of recipes, one that I know will make a lot so we can have lefties, one that I've been craving or meaning to try out, and one that takes a lot of pantry ingredients and less fresh ingredients to make at the end of the week.  I really only make about 3-4 meals per week since it's just M and me eating.  I also make sure we have lots of frozen veggies, breads, pizzas, and also from the pantry soup for easy sides and quick lunches if my meal planning gets off track (which it will!).  Things that also go on the list - breakfast items and whatever is on the running tally of things that we're out of that I update during the week.

-shop!  This part is easy.  Especially since I've got a great list!  One perk of menu planning is I can also look for coupons and sales since I'm planning ahead ~ saving more $$!!

-get cooking!  Now that I know what I'm making for dinner, the rest of the week is easy.  I don't have the 'it's 4 o'clock what should I make' problem anymore.  Stick to the menu plan as much as possible but if the leftovers didn't stretch as far as you thought they would or you just didn't have time to make stew today but you will tomorrow, there's the back up soup and pizza that you have ready to go!

Do you menu plan?  What are they keys to your mean planning wins?

Chicken Florentine Artichoke Bake

Chicken Florentine Artichoke Bake

from damndelicious.net
serves 6

8 Oz. Bowtie Pasta
1 1/4 Cups Milk
2 Eggs
3 Cloves Garlic, Minced
1 Teaspoon Italian Seasoning
1/4 Teaspoon Crushed Red Pepper
Salt and Pepper, To Taste
(1) 12.5 Oz. Can Chicken
1 1/2 Cups Shredded Pepper Jack Cheese
(1) 14 Oz. Can Artichoke Hearts, Drained and Roughly Chopped
(1) 8 Oz. Jar Sun-dried Tomatoes in Olive Oil, Drained and Thinly Sliced
(1) 10 Oz. Package Frozen Chopped Spinach, Thawed and Well Drained
1/4 Cup Shredded Parmesan Cheese

Preheat oven to 350 degrees.  Cook pasta according to package directions, set aside.  While the pasta is cooking, in a large bowl whisk to combine milk, eggs, garlic, and seasoning. Stir in chicken, pepper jack cheese, artichokes, tomatoes, and spinach.  Add in pasta when it is finished, stir to make sure all ingredients are well combined.  Pour mixture into a greased 9 x 13 baking dish and bake for 18-20 minutes until cooked through and golden brown.

Right now I'm all about easy one dish meals.  Maybe it's this cold winter weather that's making me crave comfort food.  Maybe it's because they are so easy and make the best leftovers! (AKA lefties)  

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!

Knoephla Soup

A guest post by my cousin, Hayley!

Knoephla Soup
makes 12 servings

For Dumplings –
3 cups flour
2 eggs
A little water
2 tablespoons oil (I use canola)
1 teaspoon salt

For rest of soup –
1 stick of butter
1 onion minced
4-5 peeled potatoes chopped into cubes
Optional carrots and/or celery chopped
32 ounces of chicken broth
5 cups of whole milk
1 cup of cream


1. For the dumplings fill a large soup kettle or dutch oven with water and a little salt and set the temp to boil the water. Add the dumpling ingredients together and just enough water to make the dough not sticky. Knead the dough. It may help to put some oil on your hands while tearing off small pieces of dough (bite sized) and place in boiling water. After placing all dumplings in boiling water, let boil 7 minutes. Drain dumplings and set aside.
2. Melt stick of butter in kettle
3. Add onion to butter and simmer til golden brown
4. Add potato cubes and optional carrots and or celery to mixture
5. Pour in a little chicken broth, stir and simmer. Keep adding chicken broth until all is used. Potatoes should be fork tender and all should simmer for about 10 minutes.
6. Add dumplings to potato/onion mixture
7. Add 5 cups whole milk and 1 cup of cream
8. Simmer mixture for 30-45 minutes uncovered
9. Serve with favorite bread and enjoy!

My friend's mom used to make knoephla growing up.  I had the pleasure of watching her make it once!  In college I was craving the soup and called her for the recipe.  I didn't make it myself but gave it to the cafeteria to make.  I was delighted they gave it a chance, but it still wasn't like Marla's!  Also, any time I make this for my family we are usually pretty sleepy after eating.  It is a good comfort food meal for those cold winter days.

Chicken Parmesan Bake

Chicken Parmesan Bake
from foodwishes.blogspot.com
serves 4

2 Tablespoons Olive Oil
1 Tablespoon Crushed Red Pepper Flakes
1 Pound Boneless, Skinless Chicken Breasts
2 Cups Marinara Sauce (About 2/3 of a 26 oz. Jar)
8 Oz. Shredded Mozzarella
4 Oz. Parmesan, Grated
(1) 5 Oz. Package Garlic Croutons, Crushed

Preheat oven to 350 degrees.  In an 8x8 baking dish, drizzle olive oil then sprinkle red pepper flakes.  Then layer chicken, marinara sauce, half of the cheeses, croutons, then on top the rest of the cheese.  Bake for 35 minutes or until chicken is 155 degrees in the middle.

This is one of my new favorite super easy meals!  It is all the flavor of Chicken Parmesan with practically zero effort.  You could serve it with pasta, but M is trying to eat fewer carbs, so we just ate it with a side salad which was just perfect!

Quinoa Week: Quinoa Blueberry Porridge

Quinoa Blueberry Porridge
from closetcooking.com
makes 2 servings

1/2 Cup Quinoa, Rinsed
1 1/2 Cups Milk
1 Teaspoon Maple Syrup
1/4 Teaspoon Vanilla Extract
Dash of Cinnamon Powder
1/4 Cup Blueberries

In a small saucepan, mix together quinoa, milk, syrup, vanilla, and cinnamon.  Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes until quinoa is tender.  Serve hot with blueberries.

Quinoa is a great start to the day!  A great alternative to oatmeal or cream of wheat that really sticks to your ribs.

Quinoa Week: Broccoli Quinoa Casserole

Broccoli Quinoa Casserole
from damndelicious.net
makes 6 servings

1 Cup Quinoa, Rinsed
1 Head of Broccoli, Finely Chopped
1 Tablespoon Olive Oil
1 Pound Boneless Skinless Chicken Breasts, Cubed
1 (1 oz.) Packet Ranch Seasoning
2 Tablespoons Butter
2 Tablespoons Flour
2 Cups Milk
1 1/2 Cups Cheddar Cheese, Shredded

Preheat oven to 350 degrees.  In a medium sauce pan cook quinoa according to package directions.  During the last 5 minutes before it rests, add the broccoli to steam.  Set aside.  Heat olive oil over medium-high heat in a large skillet.  Add chicken, ranch seasoning, and season with salt and pepper.  Cook chicken until the center is no longer pink, about 3-4 minutes per side.  Set aside.  In the skillet that the chicken was in, melt butter over medium heat.  Whisk in flour until lightly browned, about 1 minute.  Gradually whisk in milk, and keep whisking until thickened, about 3-4 minutes.  Add in cheese.  In a greased 9x13 pan, combine quinoa and broccoli, chicken, and cheese sauce.  Sprinkle additional cheese on top if desired.  Bake for 10 minutes until mixture is heated throughout and the cheese on top is melted.

This is definitely comfort food that is perfect for this cool fall weather.  And comfort food without all the guilt makes it even better!  

Quinoa Week: Autumn Quinoa Salad

Autumn Quinoa Salad
from twopeasandtheirpod.com
makes about 8 servings as a side dish

1 Cup Quinoa, Rinsed
1 Red Bell Pepper, Chopped
1/2 Red Onion, Chopped Finely
1 Package Ready To Steam Sweet Potatoes (About 2 Cups) Cubed
2 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
Salt and Pepper
3/4 Cup Dried Cranberries

Prepare quinoa according to package directions.  Let cool.  In a medium bowl combine cooled quinoa, red pepper, onion, steamed (and cooled) sweet potatoes, olive oil and vinegar.  Season with salt and pepper to taste.  Stir in dried cranberries.

This salad has such gorgeous fall colors!  Especially with the rainbow quinoa.  I think this would be a great dish to bring to a Thanksgiving potluck!  The onions are a little sharp (obviously) so I think this salad is better the next day after they get a chance to mellow and all of the flavors of the salad can get to know each other.  

Quinoa Week: Quinoa Fritters

Quinoa Fritters
from thehounoursystem.com
makes 12 fritters

1 Cup Quinoa
1 Cup Shredded Parmesan Cheese
6 Scallions, Finely Chopped
2 Eggs
3 Tablespoons Flour
1 Tablespoon Olive Oil

Cook quinoa according to package directions.  Let cool.  In a medium mixing bowl mix quinoa, Parmesan, scallions, eggs, and flour.  Heat olive oil in a medium skillet over medium high heat.  Pack quinoa mixture into 1/3 cup measuring cups.  Drop mixture into heated oil and press down so it makes a patty.  Don't overcrowd the skillet because the fritters are fragile.  Cook for 5 minutes per side.  Garnish with extra Parmesan and scallions, if desired.

These fritters are a great alternative to boring potatoes as a side or you can even have them for a light lunch with a salad.  Or throw them on a bun and call it a veggie burger!  I've been making a few at a time, keeping the extra "batter" in the fridge until we're ready for another batch!

Quinoa Week: Quinoa Chili

Quinoa Chili

from damndelicious.net
makes 8 servings

1 Cup Quinoa
1 Tablespoon Olive Oil
1 Onion, Diced
2 Tablespoons Garlic, Minced
2 (14.5 oz.) Cans Diced Tomatoes with Chilies
1 (15 oz.) Can Tomato Sauce
2 Tablespoons Chili Powder
1 Teaspoon Crushed Red Pepper Flakes
1 1/2 Teaspoons Sugar
1 (15 oz.) Can Kidney Beans, Rinsed and Drained
1 (15 oz.) Can Black Beans, Rinsed and Drained
1 (15 oz.) Can Corn, Drained
Chili toppings such as sour cream, shredded cheese, or avocado.

Cook quinoa according to package directions.  Set aside.  In a large pot or dutch oven, heat olive oil over medium-high heat.  Add garlic and onion, stirring frequently, until onions have become translucent, about 2-3 minutes.  Add in tomatoes, tomato sauce, chili powder, red pepper flakes, sugar, beans, corn, and cooked quinoa with 1 to 2 cups water. Season with salt and pepper.  Reduce heat to low, simmer until thickened, about 30 minutes.  Serve with your favorite chili toppings.

What a fun way to jazz up boring chili!  I made this for my mom when she came to visit and it was a hit!  This recipe made a ton so I made sure to freeze some for when M comes back from Wisconsin.  

Quinoa Week

I'd like to introduce you to my new best friend, quinoa!  Quinoa is always up for anything - salads, breakfast, main dishes, you name it!  Quinoa is a little fussy, she likes to take a little shower before she gets to work, but once that's done quinoa is a blast!  Quinoa is a grain that is all the rage on the food blogs recently.  You might be wondering if there's a difference between red, black, rainbow, or regular quinoa?  Answer:  Nope, no difference!  When you're shopping choose whichever color you think would look best with the dish.  I usually get the regular quinoa because it comes in the biggest bag at Target.  (I've been going through tons of it!)

Chick Pea Burgers

Chick Pea Burgers
from simply whole kitchen
makes about 6 burgers

1 Can Chick Peas (Garbanzo Beans) Rinsed and Drained
1 Zucchini, Roughly Chopped
1 1/2 Teaspoons Garlic Powder
1 Teaspoon Onion Powder
1/2 Teaspoon Cumin Powder
Salt and Pepper, To Taste
1/2 Cup Bread Crumbs
1 Egg
1 Tablespoon Olive Oil

Mix all ingredients in a food processor or blender and blend until almost smooth, but a few chunks.  Preheat a saute pan over medium-high with a tablespoon olive oil.  When the oil is hot, fry the patties for 4-5 minutes per side.  Serve with your favorite burger toppings.

While I was making these, I had a flash back to the last time I made vegetarian burgers when right in the middle of making them I panicked at thought if this doesn't work out I don't have a back up for dinner!  But just like the last time, these were a hit!  M has been wanting to eat healthier and I found these on Pinterest and thought I just had to make them.  

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!  

Ice Cream Pretzel Cake

Ice Cream Pretzel Cake
from Taste of Home
serves 16

1 1/4 Cup Crushed Pretzels
6 Tablespoons Cold Butter, Cubed
3/4 Cup Fudge Ice Cream Topping, Warmed
1 Cup Chocolate Covered Peanuts, Crushed
1/2 Gallon Vanilla Ice Cream, Softened
1/4 Cup Caramel Ice Cream Topping

In a small bowl, cut in butter into crushed pretzels.  Press into the bottom of a greased 9-inch springform pan.  Spread over fudge topping.  Freeze for 30 minutes.  In a large bowl, combine ice cream and peanuts.  Spread over pretzel crust.  Drizzle caramel on top.  Freeze at least 8 hours or overnight.

One time my mom made a homemade ice cream cake and for some reason it was a huge fail.  I can't remember if it was because the caramel was frozen solid or there was something wrong with the brownie crust.  So I was a little nervous making this cake.  But let me tell you, it was a definite win!  I may have even stirred in a little extra fudge and caramel into the ice cream for extra delicious-ness (it was worth it!).