Peanut Butter Banana Bread {Foodie Friday}

Peanut Butter Banana Bread

INGREDIENTS:

2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon salt

3 medium bananas, mashed

½ cup creamy peanut butter

½ cup granulated sugar

½ cup light brown sugar

⅓ cup buttermilk

¼ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F. Grease an 8x4-inch loaf pan and then line with parchment paper so that it hangs over the two long sides.

2. In a large bowl, whisk together the flour, baking soda and salt; set aside.

3. In a separate large bowl, whisk together the banana, peanut butter, sugars, buttermilk, oil, eggs and vanilla extract until smooth.

4. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined and there are no spots with raw flour. Gently stir in the chocolate chips.

5. Transfer the batter to the prepared loaf pan, smoothing the top into an even layer. Bake until the loaf is golden brown and a toothpick or thin knife inserted into the center comes out with just a few moist crumbs, 1 hour to 1 hour 15 minutes. If your bread appears to be browning too quickly, place a tented piece of foil over it (I did this at the 45-minute mark).

6. Allow the bread to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. The cooled bread should be wrapped tightly in plastic wrap; it can be stored at room temperature for up to 5 days.

Source:  Brown Eyed Baker

Hot Fudge Pudding Cake {Foodie Friday}

These were the scraps from the pan folks. I had approximately 30 seconds to snap a picture before my husband snarfed this plate down. He told me I should just take a picture of the empty pan and tell you that it was so good there was none left to take a picture of.

Sausage Bake {Foodie Friday}

Sausage Bake

This is a family favorite. We eat this every year for Christmas morning breakfast!

Ingredients
1 lb sausage - we use 'country mild'
10 slices bread cut in cubes
10 oz cheddar cheese
10 eggs
4 cups milk
2 tsp salt
1 tsp dry mustard
hot sauce (optional)

Directions
Brown sausage in a skillet over medium heat. Drain any fat off well. Put bread in the bottom of a 9x13 pan. Top bread with ground sausage, then the cheese. Mix the eggs, milk, salt, mustard, and a couple drops of hot sauce. Pour the egg mixture over the bread and sausage. Refrigerate overnight. 
Preheat oven to 350 degrees and cook for 60 minutes or until eggs are cooked through.

Buttermilk Banana Bread {Foodie Friday}

Buttermilk Banana Bread

INGREDIENTS

• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup mashed bananas (I use about 3 average sized bananas)
• 4 tablespoons buttermilk
• 1/2 teaspoon vanilla
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon baking soda

DIRECTIONS

1. Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch) or whatever combination of pans you'd like (several commenters have said this recipe works great made into muffins or smaller loaf pans).
2. In a large bowl, cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla until the batter is well mixed. Add in the flour, baking powder, salt and soda. Mix until well combined. Pour batter into prepared pan and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean.

Source: Mel's Kitchen Cafe

Bacon and Egg Mini Muffins

Bacon and Egg Mini Muffins

4 slices of bacon, cooked and diced
6 eggs
salt
pepper
2 TB water
1 cup flour
1/2 cup yellow cornmeal
2 TB sugar
2 1/2 tsp baking powder
1 cup milk
1/4 vegetable oil
1/2 cup shredded cheddar cheese

Preheat oven to 400 degrees. Grease a mini muffin pan. For scrambled eggs: in a small bowl beat four of the eggs, 2 TB water, and a dash each of salt and pepper. Cook eggs in a hot skillet over medium heat without stirring until eggs begin to set on bottom and around the edges. With a spatula, lift and fold for the uncooked portion to flow underneath. Cook until set but still moist. Transfer to a bowl and set aside.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Combine milk, oil and remaining two eggs in a small bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full)
Spread the pieces of bacon evenly over the tops. Bake 5 to 7 minutes or until light brown and a toothpick inserted in the center comes out clean. Cool slightly in the pan on a rack. Run a table knife around the edges of muffins to loosen; remove from pans. Serve with maple syrup if desired.

Makes 24 mini muffins.

Source: BHG.com

Dutch Oven Crusty Bread {Foodie Friday}

I have long admired people who make their own bread. It has this connotation of being a long and arduous process. I am here to break those misconceptions. You don’t have to have any fancy equipment to make great bread. I mean it would be nice ;) But it’s not required. I don’t have a dutch oven, so I used a casserole dish with a lid. Use what you have. If you only have something small, then break the dough into two pieces and cook them separately. I stirred up the dough quickly before I went to bed one night, let it rise over night and well through the next day and then popped it in the oven when I got home from work. The result was this amazingly good looking crusty bread with a soft delectable inside. I love to eat it with oil and seasoning, but you can eat it as a sandwich or as garlic bread.

Dutch Oven Crusty Bread

Ingredients

·         3c unbleached all-purpose flour
·         1t yeast
·         1t salt
·         1-1/2c warm water (100°-110°)

Instructions

1.      In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
2.      Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
3.      Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

Source: Alaska from Scratch

I'm linking up at: Your homebased mom, Thirty Handmade Days The Best Blog Recipes, Tatertots and Jello, Whipperberry,  Buns in My Oven, Today’s Creative Blog, Design, Dining and Diapers, Iheartnaptime, Home Stories A to Z Home-Styled, Real Coake, Create, Craft, Love, Mostlyhomemade mom, Six Sisters’ Stuff, A Peek into My Paradise, A Bowl Full of Lemons, Love Grows Wild, The DIY Show off and Shabby Creek Cottage.

Chicken Pot Pie -Revamped

I'm publishing this now, because I need access to this recipe on the fly! I make this all the time!

Chicken Pot Pie

Ingredients

1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/3 tsp salt
1/4 tsp pepper
1- 14 oz can chicken broth
1/2 cup milk

2 recipes basic pie dough
1 pkg. California blend frozen vegetables, thawed--any other veggies just sitting around
2 breasts chicken, cooked and shredded or cubed.


Preheat oven to 400 degrees. Roll out one pie crust and line in 9 inch pie pan. In 2 quart saucepan, melt the butter over medium heat. Add onion and cook about 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Cook 2 to 3 minutes, stirring constantly. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in the chicken and thawed mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pie plate. Roll out second pie crust (or cut into strips for a lattice top) and place the second crust on top. Seal edge and flute. Cover crust edge with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 45-60 minutes or until crust is golden brown. Let stand 15-20 minutes before serving.

Pumpkin Whoopie Pies {Foodie Friday}

WE finally made it to dessert!  If you are already working on a Thanksgiving menu--or even if you're not, give these a shot. I made them bite size and so they were utterly irresistible. You will have to hide them from yourself. Promise.

Roasted Pumpkin seeds {Foodie Friday}

Here's a quick and easy snack that will keep you noming all month long. I had my first experience with cooking a pumpkin in my oven. I froze the insides and cooked the seeds. Truth be told, I had never had pumpkin seeds before the time I made these. Clearly I was missing out, because they tasted so good. Caroline had a taste too. She liked them, but we all had a hard time sharing. ;)

Pumpkin Butter {Foodie Friday}

I love the cool crisp mornings that we have been having. It's nice to sit around on a Saturday morning and enjoy it. Toast with pumpkin butter really just puts the icing on the cake. It's not just good on toast though (that's just my favorite way). You can stir it into oatmeal, eat it on crackers or yogurt! It will also make your house smell like fall so enjoy it!