Banana Sour Cream Muffins

My house smells so good this morning! I've got some of these baking in the oven right now.

This wonderful recipe comes from my Mother-in-law Jean. She made these for us while I was up with my children visiting. They are so delicious!

1/2 cup butter

(room temperature)

1-1/4 cups sugar

2 eggs

1/4 cup sour cream

1 tsp. baking soda

2 bananas, mashed

1-1/2 cups flour

1 tsp. vanilla

1/2 tsp. salt

350 oven. Line muffin tin with paper baking cups.

Cream butter and sugar. Add eggs; beat well. Stir in next 5 ingredients.

Fill muffin tins 2/3 full.
Bake 20 to 25 minutes or until tops spring back when lightly touched.

QUICK TIP from Grandma Jeano:

I like to place the muffin tin with the filled paper cups (unbaked) in the freezer.

When frozen put filled baking cups in an air tight freezer bag

and return to freezer.

Freeze up to 3 months.

To bake - return frozen cups to muffin tin.

Bake as directed below, increasing baking time by 5 min.

What a SMART idea for a BUSY morning!

Craisen Salad

1 head red leaf lettuce

2 heads boston/bibb/butter lettuce

1 large can mandarin oranges, drained (or fresh if you have them)

1 cup craisens

1 cup grated mozzarella cheese

1 cup sliced almonds

1 Tbsp. butter

2 Tbsp. maple syrup(or agave, but I like maple syrup best!)

Saute almonds over medium heat with butter and maple syrup, stirring constantly until light brown (be careful not to burn). Remove from pan and set aside. Toss all remaining ingredients together. Add nuts and dressing right before serving.

**Again I like to taoos a small amount of dressing on each individual salad so you can save the leftover salad and it's not soggy.

**Because this is a homemade dressing without fillers a little goes a long way!

**Also when I made this I only did one head of each red and butter lettuce and it was still tons! One head of lettuce would be plenty for a family of 6.

recipe from green smoothie girl... My HERO!

Craisen Salad Dressing

It doesn't have any craisens in it but it is a beautiful purple/red color, and yummy on the craisen salad!

This batch makes over 2 cups. So freeze half for a salad later!

1/2 cup raw honey

1/2 cup apple cider vinegar

1 Cup extra virgin olive oil

1 Tbsp. mustard (I used brown)

1 tsp. sea salt

1 small red onion cut into fourths

1 Tbsp. poppy seeds

Blend all ingredients except poppy seeds in a high powered blender until all onion is pureed. Add poppy seeds and pulse a couple of times.

I made this while my parents were in town with the Craisen Salad and everyone loved it!

The BEST Ranch Dressing

1 cup buttermilk

1 cup sour cream

1 Tbsp. dried parsley

1 Tbsp. dried chives

1 tsp. sea salt

1 tsp. ground black pepper

1 tsp. onion powder

1 tsp. garlic powder

Blend briefly in a high-powered blender until just mixed. Pour into a jar, and put in the fridge for a few hours to meld flavors. If you want more of a ranch dip just use 2 cups sour cream instead of the buttermilk. This would last longer too!

There you have it! No MSG, preservatives, and YUMMY!!! My kids love it:)

Spinach Orzo Ensalada Salad

Spinach Orzo Ensalata

1 cup uncooked whole-wheat orzo pasta (boil it approx. 6-7 mins and rinse well)

10+ cups spinach (about 2 10-oz. bags), chopped

1 pkg. fresh basil, cut into ribbons

2 tomatoes, diced small

1 can black olives, sliced

2 oz. capers (half a 4-oz. jar), drained

1/2 cup raw pine nuts (optional: toasted)

optional: shaved/grated Parmesan to taste

Toss all ingredients except optional Parmesan. Add ZESTY DILL dressing (below) to taste and toss. Top each plate with shaved Parmesan and serve.

I personally like to top each salad with their own dressing so the salad doesn't go to waste if it's not all eaten that day.

I also usually make 1/2 this because it's large. But it does store well in the fridge for a few days.

recipe from green smoothie girl

Tangy Dill Dressing

This is so yummy on the Spinach Orzo Ensalata salad. I think it would also be yummy on veggie wraps.

*One little tip about fresh juice: juice a bunch of lemons, limes, or oranges and put the juice into ice cube trays. Each cube is equal to 2 Tbsp.(1/8 cup) Pop out a couple of cubes and let defrost and you can whip your dressing up in a snap!

Tangy Dill Dressing

1/4 cup fresh lemon juice

1/4 cup fresh orange juice

1/2 cup extra virgin olive oil

2 Tbsp. Bragg’s Liquid Aminos

1/4 cup apple cider vinegar

2 Tbsp. raw honey

2 garlic gloves

1 Tbsp. dried (or 1/4 cup fresh) dill weed

Blend all ingredients in a high-powdered blender. Makes 1 1/2 cups. Can be frozen.

This recipe comes from Green smoothie girl

Smoked Salmon Spread

We served Smoked Salmon spread on toasted baguettes. I toasted the baguettes in the oven with a little olive oil on top.

Smoked Salmon Spread
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and crackers or toasted baguettes.


If you can find it,try Norwegian salmon; it's drier and less salty than other smoked salmon.

Pann Cotta with Balsamic Strawberries

Yesterday we decided to try Strawberries with balsamic vinegar! Ther berries tasted amazing served with the Panna Cotta! We saw this on The Barefoot Contessa and thought it was time we tried it! It is delicious - Who ever thought up balsamic vinegar and strawberries? Plus we made another one of Ina's recipes - Smoked salmon dip. I'll get that posted later today. - Enjoy!


Panna Cotta with Balsamic Strawberries

1/2 packet (1 teaspoon) unflavored gelatin powder
1 1/2 tablespoons cold water
1 1/2 cups heavy cream, divided
1 cup plain whole-milk yogurt
1 teaspoon pure vanilla extract
1/2 vanilla bean, split and seeds scraped
1/3 cup sugar, plus 1 tablespoon
2 pints (4 cups) sliced fresh strawberries
2 1/2 tablespoons balsamic vinegar
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
Freshly grated lemon zest, for serving
Directions
In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.


Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.


Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.


To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.

Bacon and Blue Cheese Compound Butter

I've found that useing the Grill Mates Montreal Steak Seasoning for when I'm grilling Steaks makes all the difference in how juicy and tasty a steak can really be! Today I was watching the food network and saw a recipe for "Compound Butter" It looked so fabulous I had to try it for topping our Steaks we were serving tonight for dinner! I've been marinating my steaks for at least a half hour in the Grill Mates marinade. Enjoy!



BACON and BLUE CHEESE Compound Butter

1 stick of butter, at room temperature
2-4 oz. of blue cheese, crumbled
5 slices smoked bacon, cooked until crisp and finely chopped
2 teaspoons chopped fresh chives
In a large bowl, using a rubber spatula, mix the buter, blue cheese, bacon and chives together until combined.Keep out the butter you think you'll use for topping your steaks. Then, dollop butter onto a piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for later use.
I served this steak with french cut green beans, a green salad with lemon vinaigrette , and crusty french bread.
(Recipe from 5 Ingredient Cooking - Food Network)

Cauliflower Pasta

8 T butter
1 cauliflower head, cut into florets
Coarse sea salt and freshly ground pepper (to taste)
1 pound linguine
10 fresh sage leaves or ½ teaspoon dried sage
2 T fresh thyme or ½ teaspoon dried thyme
1 T minced garlic
¾ cup chopped fresh parsley
½ cup freshly grated Parmesan

Optional: ½ cup breadcrumbs & more Parmesan to serve at the table

Boil large pot of water for pasta. In a large skillet, melt 2 T butter over medium-low heat. Add cauliflower florets and 1/4 teaspoon salt and sauté for 10 minutes. Add 1/4 cup water; cook until cauliflower is tender when pierced with a sharp knife, about 5 minutes. Cook linguine in salted boiling water until al dente, about 10 minutes. Drain pasta, reserving 1/2 cup pasta water.
In pasta pot, melt remaining 6 T butter over medium heat. Stir in sage, thyme, and garlic; cook until butter is golden brown, 3 minutes. Add pasta, cauliflower, parsley, and Parmesan; season with salt and pepper. Toss to combine and add reserved cooking water if pasta seems dry. To serve, sprinkle with breadcrumbs and more Parmesan.

Homemade Cheese Ball

8 oz cream cheese, softened
1 cup cheddar cheese, shredded
1/4 cup buttermilk ranch ( I like Litehouse brand)

1/4 t fresh cracked pepper
1/4 t sea salt
1/4 t garlic powder
1/4 t celery seed
1/4 t parsley
1/4 t onion powder
1 cup chopped or sliced almonds

Mix all ingredients together except almonds.
Mold mixture in desired shape and cover with almonds.
Enjoy! Serve at room temperature.

Soft Valentine Sugar Cookies

This is my favorite all time best Sugar Cookie recipe with wonderful cream cheese frosting!

Soft Sugar Cookies
1 cup butter
1 t salt
2 cups sugar
1 t baking soda
2 eggs
4 t baking powder
1 cup sour cream
4 ½ cups flour
1 t pure vanilla extract
Cream butter and sugar. Add eggs, sour cream and vanilla. Mix dry ingredients in separate bowl and combine with wet ingredients. Roll into ball. Refrigerate. Roll out and cut into shapes. Bake at 350° F for 10-12 minutes. (Thicker cookies longer.) Cool and frost.

Cream Cheese Frosting
8 oz cream cheese (room temp)
1-2 t milk
8 T butter (room temp)
1 t pure vanilla extract
3-4 cups powdered sugar
Beat cheese and butter. Add milk, and vanilla. Slowly add sugar until the consistency you want. Beat until smooth.

Black Bean Corn Salsa - Great for Game Day!

1 Can Black Beans drained
3 tbsp Olive oil
4 tbsp Lime Juice Fresh
1 Can Corn
1 Tomato chopped
2 Avacadoes chopped
1/2 purple onion finely diced
1/2 green pepper diced
1 tsp cumin
1/2 cup chopped cilantro

Mix together and serve with chips or it tastes really great on fish!

Broiled Salmon with Rosemary

I made this yummy South Beach Diet Salmon tonight for dinner! It was super easy to make! I broiled mine and I'm always amazed at how fast Salmon cooks! I will definitely make this again!! To make clean up easier, I just placed tinfoil on my broiling pan and then brushed a little olive oil on the foil so it wouldn't stick. After you're done cooking, just throw away the foil and you don't have to wash the broiling pan! :)

Ingredients:

• 1 pound salmon
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• 2 cloves garlic, minced
• 2 teaspoons fresh rosemary leaves, chopped, or 1 teaspoon dried, crushed
• Fresh rosemary sprigs (optional)
• Capers (optional)

Directions:

• Cut the fish into 4 equal-size portions.
• Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
• To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4-6 minutes per 1/2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
  
• To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired

Buffalo Chicken Macaroni and Cheese

Buffalo Chicken Macaroni and Cheese
Food Network Magazine

7 Tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley

Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

Buffalo Chicken Macaroni and Cheese
Food Network Magazine

7 Tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup Frank's Buffalo Wing Sauce, divided
2 Tablespoons all-purpose flour
2 teaspoons dry mustard
2-1/2 cups half-and-half
1 pound extra sharp cheddar cheese, shredded
8 ounces pepper jack cheese, shredded
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 Tablespoons chopped fresh parsley

Preheat oven to 350 degrees and butter a 9 x 13 baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 Tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top. Put the remaining 2 Tablespoons butter in a microwave safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving. Drizzle with some wing sauce for color.

Garnish with even more wing sauce, blue cheese and sour cream if you like!

The BEST Buttermilk Waffles

The BEST Buttermilk Waffles
1 3/4 c flour
1 t baking powder
1 t baking soda
1 t salt
1 t sugar
2 c buttermilk
1/3 c canola oil
2 eggs
Beat all ingredients together and drop batter on hot waffle griddle. Serve with buttermilk syrup, whipped cream and fruit!

BUTTERMILK SYRUP
1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
Directions
1.In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Thanksgiving Puff Pancakes

Thanksgiving Puff Pancakes

4 T butter
5 eggs
1 ¼ c milk
1 ¼ c flour
1 t salt
1 T sugar
1 t vanilla
Preheat oven to 425 degrees. Melt butter in 9x13 glass baking dish in oven while waiting to preheat. Mix all ingredients and add batter to baking dish. Bake for 20-25 minutes. Serve with fresh fruit (we like fresh strawberries with a little sugar and lemon juice!) and powdered sugar.

"Dixie" Pomegranate Salad

DIXIE POMEGRANATE SALAD
From Down South in St George!

1 cup miniature marshmallows

1/2 cup crushed pineapple, drained

1 1/2 cup pomegranate seeds

1/2 cup chopped pecans

1 1/2 cup diced apples

Cool Whip OR vanilla yogurt

METHOD:

Mix the ingredients together with just enough Cool Whip, yogurt or both to coat. Serve chilled.

.

Pumpkin Cream Cheese Roll-up

•3 Eggs
•1 cup Sugar
•2/3 cup Pumpkin
•1 teaspoon Lemon juice
•3/4 cup All-purpose flour
•1 teaspoon Baking powder
•2 teaspoons Cinnamon
•1 teaspoon Ginger
•1/2 teaspoon Nutmeg
•1/2 teaspoon Salt
•.
•Filling:
•8 ounces Cream cheese -- softened
•4 tablespoons Butter -- or margarine
•1 cup Powdered sugar
•1/2 teaspoon Vanilla
Preparation:
In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Ghost Chili

Ghost Chili

1 lb chicken breast cut in 1"cubes (3 breasts)
1 med. white onion, chopped
1 Tbsp. garlic powder
14 oz. chicken broth
1 - 15 oz.cans Great Northern beans
2 - 4 oz. cans chopped green chiles
1 tsp salt
1/2 - 1 tsp cumin
1 tsp oregano
1/4 tsp pepper
1/4 tsp cayenne (opt)

Saute chicken breast, chopped onion and garlic powder together in a little oil. Add the rest of the ingredients and simmer for 30 minutes. Then add 1/2 cup milk or cream plus 1 cup sour cream. Enjoy!

Taco Soup

Taco Soup

1 lb hamburger meat
salt and pepper to taste
2 – 16 oz cans kidney beans
1 large can tomato juice
2 large cans whole kernel corn
1 package taco seasoning mix
Garnishes:
Shredded cheddar cheese
sour cream
olives
chopped onions
corn chips (I like Doritos best)

INSTRUCTIONS
In a skillet brown hamburger meat and salt and pepper to taste. In a large sauce pan combine hamburger with kidney beans, tomato juice, corn, and taco seasoning. Bring to a boil and let simmer. Serve with desired garnishes

PRETZEL HUGS

Idea #1

Idea #2

This is a great quick treat for parties or to put in bags to deliver to friends!

PRETZEL HUGS

1 bag pretzels
1 pkg. M&Ms
1 pkg. Hershey "Hugs"

Place pretzels (We used the square kind) on baking sheet. Place a Hug on each pretzel and bake at 200 degrees for about 8 minutes (just watch for the Hugs to melt). Remove from oven and promptly place a couple of M&Ms on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. You can put them in the refrigerator to speed up the process.

So fun even for young children to make!

YUMMY Corn Chowder

Chipotle Corn Chowder

■2 slices Bacon, Cut Into 1/2-inch Pieces (or Smaller)
■2 Tablespoons Butter
■1-½ whole Yellow Onion, Diced
■4 Cups frozen corn that you buy from Costco.
■2 whole Chipotle Peppers In Adobo Sauce, Finely Diced
(With children i suggest maybe a half of a pepper in adobo sauce
but the pepper really makes this so awesome!)
■1 whole 4-ounce Can Diced Green Chilies
■32 ounces, fluid Chicken Broth
■1-½ cup Heavy Whipping Cream (I used 2 cups )
■½ teaspoons Kosher Salt (more To Taste)
■3 Tablespoons Corn Meal(I used 5 tablespoons)
■¼ cups Water
Preparation Instructions

Cook bacon and onion till bacon is done.
Add bacon pieces to a pot or dutch oven over medium heat. Cook for a couple of minutes. Add butter and melt. Add corn. Stir and cook for one minute. Add both kinds of chilies and stir.

Pour in chicken broth and cream. Add salt. Stir and bring to a boil. Reduce heat to low.

Combine cornmeal (or masa) with water. Stir to combine, then pour into the chowder. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of cornmeal mixed with water. Cook for another ten minutes.

Serve with crusty sourdough bread from Kneaders! Soooooo Good!

This recipe is from Pioneer Woman Blog! Its a great recipe!

PUMPKIN CAKE

Yummy Pumpkin Cake with Cream Cheese Frosting

Mindy Powell

2 c white granulated sugar
2 c flour
1 t baking powder
2 t baking soda
2 t cinnamon
2 t nutmeg
1 t salt
4 eggs
1 1/2 c oil
1 29 oz can pumpkin

Preheat oven to 350 degrees F. Mix together dry ingredients and beat slowly. Add wet ingredients and beat together until mixed well. Place in a well-greased 9x13 pan and bake for 50 minutes. Let cool and add cream cheese frosting.

1 8 oz package cream cheese
1/4 c butter
2 t milk
1 t vanilla
4 c powdered sugar

Let butter and cream cheese come to room temperature. Beat cream cheese, butter, milk & vanilla on low. Add powdered sugar on low slowly until smooth.