Banana Crunch Muffins

Banana Crunch Muffins

Ingredients

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola, or shredded coconut, optional

Directions

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. (I usually do this with 24 regular size muffins) Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. (I have also sprinkled a cinnamon/sugar mixture on top.) Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Ina Garten, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Read more at: http://www.foodnetwork.com/recipes/ina-garten/banana-crunch-muffins-recipe.html?oc=linkback

Veggie Pasta Carbonara

VEGGIE PASTA CARBONARA

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6 Ounces bow tie pasta farfalle pasta
3 slices of bacon
1 cup coarsely chopped red bell peppers
2 cups chopped broccoli florets
2 teaspoons flour
1/4 teaspoon salt
3/4 cup half and half
1/4 cup grated Parmesan cheese
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Cook pasta as directed on package. Drain and keep warm. In a large frying pan cook bacon until crisp. Drain, reserving 1 tablespoon in the pan. Saute bell pepper and broccoli in the dripping for 3-5 minutes, or until vegetables are tender-crisp. Crumble bacon add pasta and bacon to the vegetables in the pan and cook 3-5 minutes longer, stirring frequently. Combine flour, salt, pepper, half and half, in a small bowl. whisk with a wire whisk until smooth. add to mixture in skillet, and cook, stirring constantly, until thickened`. Add Parmesan cheese and stir. makes 6 servings.

The Best Lemon Bars

My boys love lemon bars!  Who am I kidding, me too!  I've tried lots over the years and this is the one we've decided on for our taste.  I think the real butter makes it the best.

Crust
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

Filling
4 eggs
1 1/2 cups white sugar
1/4 cup all-purpose flour
2 lemons, juiced (or 2-4 Tbsp.)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9x13 inch pan.  Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. 
3. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. 

Tip:For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Classic Sugar Cookies

The Classic Sugar Cookie

When I have time to wait for the dough to chill, this is the recipe I always reach for.  It's a classic for rolled cut out cookies and stiff enough that the kids can decorate them without breaking.  I like the zip that the almond extract and cream of tartar give them.

Cookies

1 1/2

cups powdered sugar

1

cup butter or margarine, softened

1

teaspoon vanilla

1/2

teaspoon almond extract

1

egg

2 1/2

cups  all-purpose flour

1

teaspoon baking soda

1

teaspoon cream of tartar

White Glaze

2

cups powdered sugar

2

tablespoons milk

1/4

teaspoon almond extract

Sprinkles

Red edible glitter or red sugar, or whatever you like                                       

1. In large bowl, beat 1 1/2 cups powdered sugar and the butter with electric mixer on medium speed, or mix with spoon. Stir in vanilla, 1/2 teaspoon almond extract and the egg. Stir in flour, baking soda and cream of tartar. Cover and refrigerate about 2 hours or until firm.
2. Heat oven to 375°F. On lightly floured cloth-covered surface, roll half of dough at a time 1/8 inch thick. Cut into desired shapes. On ungreased cookie sheets, place 2 inches apart.
3. Bake 7 to 8 minutes or until light brown. Remove from cookie sheet to cooling rack. Cool completely.
4. Mix glaze ingredients until smooth and desired spreading consistency, adding a few extra drops milk if needed. Spread glaze over cookies. Sprinkle with sugars.

Makes About 5 dozen cookies

Chicken Broccoli Alfredo

Chicken Broccoli Alfredo

A one pot winner from Campbellskitchen.com.

 

 

prep: 15 minutes

total cook time: 35 minutes

serves 8

 

            

 

What You'll Need

1 package (1 pound) linguine
2 cups fresh or frozen broccoli florets
3 tablespoons butter
1 3/4 pounds skinless, boneless chicken breast halves, cut into cubes
1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup milk
1 cup grated Parmesan cheese
1/2 teaspoon ground black pepper

How to Make It

• 1 Prepare the linguine according to the package directions in a 6-quart saucepot.  Add the broccoli during the last 4 minutes of the cooking time.  Drain the linguine mixture well in a colander.
• 2 Heat the butter in the saucepot over medium-high heat.  Add the chicken and cook until well browned, stirring often.
• 3 Stir the soup, milk, cheese, black pepper and linguine mixture in the saucepot and cook until the chicken is cooked through, stirring occasionally.  Serve with additional Parmesan cheese.

Potato-Crusted Pork Cutlets with Peas

Potato-Crusted Pork Cutlets with Peas

Everyone was sure to be at the table for dinner, the night I made this!  Thanks again, Rachael Ray.

 

 

Makes: 4 servings

Prep: 25 mins

Cook: 20 mins 

 

 

           Ingredients

• 3 eggs
• 1/4 cup flour
• Salt and pepper
• 2 pounds baking potatoes
• 1 pound boneless pork loin, sliced into 4 cutlets pounded 1/4-inch thick
• 1/2 cup vegetable oil
• 3 slices bacon
• 1 clove garlic, minced
• 1 10 ounce box  frozen peas, thawed
• 1 cup applesauce

Directions

1. In a shallow bowl, beat the eggs with a fork. In a second bowl, mix the flour with 1/4 tsp. each salt and pepper. Using a box grater or a food processor with a shredding disk, shred the potatoes. working in four batches, wrap the potatoes in a clean kitchen towel and squeeze out as much moisture as possible; transfer to a large bowl. Season with 1 tsp. salt and 1/4 tsp. pepper.
2. Working with one cutlet at a time, dredge in the flour, shake off excess, dip in the egg, then press the shredded potato onto both sides of the cutlet to coat. Repeat with remaining cutlets.
3. In a large, heavy skillet, heat the oil over medium-high. Fry 2 cutlets, turning once, until the potatoes are crispy and brown, about 8 minutes. Drain the cutlets on paper towels and tent with foil to keep warm. Repeat with the remaining 2 cutlets.
4. Wipe the skillet clean and cook the bacon over high heat until crisp; transfer to a plate. Discard all but 1 tbsp. bacon fat from the skillet. Add the garlic and cook over medium-high heat, 1 minute. Add the peas and cook until hot, about 3 minutes. Roughly chop the bacon and stir it into the peas; season. Serve the cutlets with the peas and applesauce.                 

 

Slow-Cooker Beef & Potato Stew

 

Makes: 4 servings

Prep: 45 mins

Slow Cook: 4 hrs

Ingredients

• 1 pound beef chuck, cut into 1-inch cubes
• 3 onion, thinly sliced
• 2 tablespoons butter
• 3 cloves garlic, crushed
• Salt and pepper
• 3/4 cup chicken broth                        
•  a few splashes of Worcestershire sauce
• 1 3/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 3 carrots, peeled and cut into 1-inch chunks
• 2 tablespoons coarsely chopped fresh parsley, or 1 Tbsp. dried parsley                       

Directions

1. Heat a large skillet over medium-high. Pat the beef dry, then cook until browned on all sides, 8 to 10 minutes. Transfer to a slow cooker.
2. Add the onions to the hot skillet and cook 2 minutes without disturbing. Add the butter and garlic. Season and cook, turning occasionally, until the onions are softened, 10 minutes. Stir in the stock and beer and simmer for 2 minutes; transfer the mixture to the slow cooker along with the potatoes and carrots. Cook on high for 4 hours or on low for 8 hours; season. Sprinkle with parsley before serving.