Banana Crumb Muffins

I'm always looking for different things to make for breakfasts on the weekends.  These muffins are outstanding! It's a great way to use those overripe bananas that are sitting on the counter.  The cinnamon and brown sugar crumb topping is what makes these so good.


Banana Crumb Muffins
Adapted from this recipe on Allrecipes.com

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 12

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. nutmeg
• 3/4 tsp. ground cinnamon
• 3 bananas, mashed
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp. vanilla
• 1 egg, lightly beaten
• 1/3 cup canola oil
• 1/3 cup packed brown sugar
• 2 tbsp. all-purpose flour
• 1/4 tsp. ground cinnamon
• 1 tbsp. butter

Directions:

1. Preheat oven to 375 degrees.  Lightly grease muffin cups or line with muffin papers.
2. In a large bowl, mix together flour, baking soda, baking powder, salt, nutmeg and cinnamon.  In another bowl, beat together the bananas, sugars, eggs and oil.  Stir the banana mixture into the flour mixture just until combined.  Spoon batter into muffin cups.
3. In a small bowl, mix together brown sugar, flour and cinnamon.  Cut in butter until mixture looks like coarse cornmeal.  Sprinkle topping over muffins.
4. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes & Suggestions:

These are best served the same day.  The topping starts to soften once they are stored in a container.  They are still tasty, just no longer crunchy on top.  

Walnuts could also be added to the muffin mixture or the topping mixture as well.

You could also use this batter to make banana bread.  One batch will make 2 mini loaves.  Bake at 350 degrees for 30 minutes.  

Chicken Spaghetti for a Crowd

Every year over Labor Day weekend, my extended family has a big get-together at the beach.  Each family is in charge of a dinner on a particular night.  This year I decided to make chicken spaghetti.  It's easy, makes a ton and it freezes well, which allowed me to make it ahead of time.  Also, it's very economical to make for a large group.  I was able to feed about 25 people for under $15.

Chicken Spaghetti for a Crowd

Adapted from this recipe on TasteofHome.com

Prep Time: 35 minutes

Cook Time: 50 minutes

Serves: 10-12

Ingredients:

• 4 cups cooked chicken, cubed
• 2 cans (10 3/4 oz.) cream of mushroom soup
• 2 1/2 cups chicken broth
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 ribs of celery, chopped
• 2 tbsp. dried parsley flakes
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 lb. Velvetta, cubed
• 1 package (12 oz.) spaghetti, cooked and drained
• 1 can (2 1/4 oz.) sliced olives, optional

Directions:

1. In a medium skillet, saute the green pepper, onion and celery in 2 tbsp. of butter or olive oil until tender, about 5 minutes.
2. In a large pot or Dutch oven, combine the sauteed veggies, cooked chicken, mushroom soup, chicken broth, parsley, salt, pepper and Velvetta over medium low heat.  Stir until cheese has melted.  Add the spaghetti, and olives is desired.  
3. Pour into a greased 11 x 13 baking dish.  Cover and bake at 325 degrees for 40 minutes.  Uncover and bake another 10 minutes.

Notes & Suggestions:

I used my Boiled Chicken recipe to make the chicken for this.  I was also able to reserve 2 1/2 cups of the chicken broth from the boiled chicken to use in this recipe.  I used the rest of the chicken broth to cook the spaghetti in, which gave it a lot of flavor.

I used 1/2 the amount of Velvetta the recipe called for because I had some people in the crowd that weren't big cheese lovers.  You can use any other kind of cheese if you don't like Velvetta.  It just may not be as creamy.

For a little kick, you can add in 1 can of Rotel.

This can be frozen for up to 3 months.  Make as directed but don't bake.  Freeze, then thaw in the refrigerator for 24 hours.  Bake as directed.

Ice Cream Freezer Pops

I made these for my niece's 1st birthday party a few weeks ago.  They were a bit hit with the kids (and the adults).  You could make so many variations of these using different candies, cookies and even fruit.  The possibilities are endless!


Ice Cream Freezer Pops

Inspired from this recipe on FoodNetwork.com

Prep Time: 10 minutes

Serves: 8

Ingredients:

• 8 Oreo cookies, crushed
• 2 cups vanilla ice cream, slightly softened
• 8 (3 oz.) paper cups
• 8 wooden popsicle sticks

Directions:

1. Add a spoonful of crushed Oreos to the bottom of each paper cup.
2. Place the ice cream and remaining crushed cookies into a large mixer bowl.  Mix gently with a paddle attachment until combined.
3. Spoon ice cream mixture into the cups and insert a popsicle stick into each cup.
4. Freeze until the ice cream is completely frozen.
5. Tear off the paper cups and serve.

Notes & Suggestions:

I also made an M&M version of these.  I used 1/4 cup mini M&M's with 2 cups of ice cream for 8 servings.   

I found that it works best if the ice cream is really soft (almost runny).  It makes scooping it into the cups a lot easier.  

For bigger kids or adults, you could use bigger paper cups.