A new twist on an old favorite! Banana bread is a great snack, or an easy breakfast. In our house it doesn't last long.
2 c flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
2 eggs
1 c sugar
1/2 c cooking oil
5 medium bananas ~ mashed.
Grease 2 9x5x3 loaf pans and preheat your oven to 350*. Beat eggs, sugar, oil & bananas. Mix remaining ingredients. Add egg mixture to dry mixture, stirring until moistened. Spoon batter into prepared pans. Bake 45-55 min or until toothpick inserted near center comes out clean. Cool in pan for 10 min, remove & cook completely on a wire rack.
Some notes ~ originally when I found this recipe it was to bake it in one pan. But then I always ended up with the edges to brown, or the middle not quite done. It drove me nuts. So splitting into 2 pans made it cook all the way thru ~ I just shortened the baking time (as noted in the directions!) And a bonus it made it easier for little hands to pick up a slice!
Thursday, January 10, 2008
Stuffed Shells (with out the cheese!!!)
Well seeing that Buddy can't have cheese and the rest of us aren't HUGE fans all those recipes for stuffed shells stuffed with cheese have never been anything we've made. And then in a church cookbook I found this recipe for stuffed shells that calls for a min. amount of cheese that can easily be eliminated! YES! These are great to make in 2 8x8 pans and freeze one pan for later. (This recipe is on my list of things to make and freeze before the baby is born!)
1pk large pasta shells
1lb ground beef (or turkey)
1 sm onion, chopped
1 egg
1/2 c Italian seasoned bread crumbs (see note below)
1 4 oz pk of Mozzarella cheese, shredded
1 lg jar spaghetti sauce
Cook shells until just tender ~ otherwise they are miserable to work with. Drain & set aside. Cook burger & onion until done. Let cool for 20 min. Add egg, bread crumbs & cheese and 1/2 c of spaghetti sauce. Mix all together. Fill shells with burger mixture. Put into a 13x9 pan (or 2 8x8 pans). Cover shells with remaining sauce. Bake at 350 for 30-45 minutes.
Some notes ~ I make my own bread crumbs with leftover bread in my mini-prep, and then sprinkle with Italian seasoning to taste. These also make great leftovers for hubby to take to work the next day!
1pk large pasta shells
1lb ground beef (or turkey)
1 sm onion, chopped
1 egg
1/2 c Italian seasoned bread crumbs (see note below)
1 4 oz pk of Mozzarella cheese, shredded
1 lg jar spaghetti sauce
Cook shells until just tender ~ otherwise they are miserable to work with. Drain & set aside. Cook burger & onion until done. Let cool for 20 min. Add egg, bread crumbs & cheese and 1/2 c of spaghetti sauce. Mix all together. Fill shells with burger mixture. Put into a 13x9 pan (or 2 8x8 pans). Cover shells with remaining sauce. Bake at 350 for 30-45 minutes.
Some notes ~ I make my own bread crumbs with leftover bread in my mini-prep, and then sprinkle with Italian seasoning to taste. These also make great leftovers for hubby to take to work the next day!
Tuesday, January 8, 2008
Pesto Chicken & Veggies
This is the January new recipe of the month. I knew that the kids would not be thrilled with Pesto, so they just had chicken & noodles. (Smart mama that I am!)
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
On a scale of 1-10 Hubby gave this one an 8. He said it needed one more veggie ~ which the original recipe called for but I was out of (sometimes you just have to wing it)
2 sheets foil
2 boneless skinless chicken breast halves ~ I pounded mine to make them thinner
Pesto seasoning (I used Tastefully Simple)
1 med. zuchinni, sliced
4 red bell pepper rings, 1/4" thick
Salt & pepper to taste (I omitted the salt)
Place one chicken breast half on each sheet of foil. Sprinkle pesto seasoning over chicken (add as much or as little as you like) Arrange veggies beside chicken. Top with any extra pesto as you desire. Sprinkle with salt & pepper.
Wrap up foil to make a packet leaving room for heat circulation.
Grill on med-high for 10-12 minutes or bake for 20 min or so (Sorry I lost track of time) in 400 degree oven until chicken is done.
Some notes: I used zuchinni that I had sliced and froze earlier in the summer and it was spectacular. It probably would be a little 'crisper' to use fresh zuchinni, but the flavor was still great!
The Easiest Cinnamon Rolls
These really are the easiest cinnamon rolls. I stumbled across this website one morning when I asked DH 'Whatcha want for breakfast?' and cinnamon rolls was his reply. I was thinking "yeah right, like I have time to make cinnamon rolls" No really I do!!!!!
Filling:
2/3 c brown sugar
1/3 c gran. sugar
2 tsp cinnamon
1 T unsalted butter melted (I use marg and it works just fine)
Combine and set aside
Rolls:
2 c flour
1/2 tsp salt (I use just a pinch)
2 tsp baking powder
1 T granulated sugar
1/2 c (1 stick) unsalted butter, melted (again I use Marg)
3/4 c whole milk (rice milk and or soy work great!)
Combine in a large bowl until just smooth ~ do not over work the dough or it will become too sticky. Just trust me on this one.
Turn out onto a well-floured surface (think 1/2 c for the bottom 1/2 c for the top) and roll into an aprox 9x16 rectangle. Evenly distribute the filling mixture on top. Starting at one end roll up dough until you almost reach the end. At the end, press the seam in order to seal.
Using a sharp knife cut into 12 pieces (for some reason I never can manage to cut 12...I get 11 go figure)
Place in a greased 9" sqare (or round or whatever) baking pan.
Bake at 375 for 25 min or until firm and golden.
Optional icing:
I say optional because many times I make these without and they are just as good. I say leave the icing off and save your sugar. But if you are a fan of icing:
2 T of Water
1 C of Confectioners Sugar
Whisk together to form a creamy drizzle. Once rolls have cooled for 5 minutes evenly drizzle over rolls.
Some notes: I have to make a double batch of these, for my small family of four. Why? Well each of the children eat a minimum of 2 for breakfast. There goes 4 out of the 12 (11) leaving 8 (7) Hubby has 3, I may have 2 or 3...that leaves on a good day one or two left in the pan. Means no extra for a snack later on or breakfast the next morning. They are just as good (if not better) on day 2!
Recipe found on the Boston Globes website
Filling:
2/3 c brown sugar
1/3 c gran. sugar
2 tsp cinnamon
1 T unsalted butter melted (I use marg and it works just fine)
Combine and set aside
Rolls:
2 c flour
1/2 tsp salt (I use just a pinch)
2 tsp baking powder
1 T granulated sugar
1/2 c (1 stick) unsalted butter, melted (again I use Marg)
3/4 c whole milk (rice milk and or soy work great!)
Combine in a large bowl until just smooth ~ do not over work the dough or it will become too sticky. Just trust me on this one.
Turn out onto a well-floured surface (think 1/2 c for the bottom 1/2 c for the top) and roll into an aprox 9x16 rectangle. Evenly distribute the filling mixture on top. Starting at one end roll up dough until you almost reach the end. At the end, press the seam in order to seal.
Using a sharp knife cut into 12 pieces (for some reason I never can manage to cut 12...I get 11 go figure)
Place in a greased 9" sqare (or round or whatever) baking pan.
Bake at 375 for 25 min or until firm and golden.
Optional icing:
I say optional because many times I make these without and they are just as good. I say leave the icing off and save your sugar. But if you are a fan of icing:
2 T of Water
1 C of Confectioners Sugar
Whisk together to form a creamy drizzle. Once rolls have cooled for 5 minutes evenly drizzle over rolls.
Some notes: I have to make a double batch of these, for my small family of four. Why? Well each of the children eat a minimum of 2 for breakfast. There goes 4 out of the 12 (11) leaving 8 (7) Hubby has 3, I may have 2 or 3...that leaves on a good day one or two left in the pan. Means no extra for a snack later on or breakfast the next morning. They are just as good (if not better) on day 2!
Recipe found on the Boston Globes website
Saturday, January 5, 2008
Not Just Peanutbutterandfluff
Welcome to Not Just Peanutbutterandfluff. A place where you'll find the recipes we're trying for 2008 ~ one of the goals I have for the year. I'll share with you the great ones (and the not so great ones). In addition I have a myriad of family recipes that I'm sure you would love to try.
Some notes about our recipes:
Buddy can not have dairy or soy ~ so for milk I substitute rice milk. I'll warn you sometimes it works, and well sometimes not so much. If a recipe calls for cheese because of his inability to stomach either of the items I make his n*ked. N*ked pizza, chicken nachos, etc. He thinks it's wonderful because there is usually some veggie all over his anyway.
There are many recipes that I have that are family recipes. Yummy things passed down from my grandmother. She had 5 children and so she cooked from scratch a LOT. One of her gifts to her grandchildren was making a family recipe book for all of us. I treasure those recipes (I actually have 2 copies of the book!!). I've even started a recipe book of my own to hand down to my children and grandchildren.
And then there will be those recipes that I've stumbled across on-line that I've found over the years that are just WONDERFUL. Like the EASY cinnamon rolls I found a month ago. Or the Chicken Nacho's I made tonight. There's the bread recipe that I use every week to bake bread for the family. The mocha brownies I made this week for small group (are you drooling yet?) And then the profiteroles that are just oh-so-good with a little hot-fudge drizzled on them. YUMM!
Ok now I'm hungry...time to re-fill the plate with chicken nachos :)
Some notes about our recipes:
Buddy can not have dairy or soy ~ so for milk I substitute rice milk. I'll warn you sometimes it works, and well sometimes not so much. If a recipe calls for cheese because of his inability to stomach either of the items I make his n*ked. N*ked pizza, chicken nachos, etc. He thinks it's wonderful because there is usually some veggie all over his anyway.
There are many recipes that I have that are family recipes. Yummy things passed down from my grandmother. She had 5 children and so she cooked from scratch a LOT. One of her gifts to her grandchildren was making a family recipe book for all of us. I treasure those recipes (I actually have 2 copies of the book!!). I've even started a recipe book of my own to hand down to my children and grandchildren.
And then there will be those recipes that I've stumbled across on-line that I've found over the years that are just WONDERFUL. Like the EASY cinnamon rolls I found a month ago. Or the Chicken Nacho's I made tonight. There's the bread recipe that I use every week to bake bread for the family. The mocha brownies I made this week for small group (are you drooling yet?) And then the profiteroles that are just oh-so-good with a little hot-fudge drizzled on them. YUMM!
Ok now I'm hungry...time to re-fill the plate with chicken nachos :)
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