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.

Perfect Brown Rice

I love, love, love rice.  Recently, my husband and I started eating healthier, so we have made the switch to brown rice.  I tried several different methods to try to get it to cook up like white rice, but it was either not cooked enough (still crunchy) or too cooked (mushy).  So frustrating!  But then I came across this method. Success!


Perfect Brown Rice
Adapted from this recipe on Saveur.com

Cook Time: 40-45 minutes
Makes 2 cups


1 cup short, medium or long-grain brown rice
4-5 cups water


Rinse rice in a strainer under cold running water for 30 seconds.  Bring the water to a boil in pan with a tight-fitting lid over high heat.  Add the rice, stir once, and boil uncovered for 30 minutes.  Pour the rice in the strainer and drain for 10 seconds.  Return the rice to the pan, off the heat, and cover.  Set aside to allow the rice to steam for 10-15 minutes.  Uncover, fluff with a fork, and season with salt.

Fluffy French Toast

After using the same french toast recipe for a few years, I have now found a new favorite.  The flour is the secret.  Top with powdered sugar and maple syrup.  Soooooo good!


Fluffy French Toast

Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time:  10 minutes
Serves:  12

Ingredients:

• 1/4 cup all-purpose flour
• 1 cup milk
• Pinch of salt
• 3 eggs
• 1/2 tsp. cinnamon
• 1 tsp. vanilla extract
• 1 tbsp. sugar
• 12 thick slices of bread

Directions:

1. Place flour in a large mixing bowl and slowly whisk in milk.  Whisk in egg, cinnamon, salt, vanilla and sugar.
2. Heat a lightly buttered griddle or skillet over medium heat.
3. Place bread in the egg mixture and let soak briefly.  Cook bread on each side until browned.

Notes & Suggestions:

We used French bread, but this also works great with Texas Toast type bread.

Make sure you keep the egg mixture stirred up because the cinnamon will float to the top and the flour will sink to the bottom.

Place any leftover pieces in between pieces of wax paper and freeze.  For a quick breakfast, pop them in the toaster until heated through.

We like to add the zest of 1 medium orange to the egg/milk mixture.  It gives it a great orange taste.

Cajun Chicken Pasta

This is a wonderful Southern inspired dish that is sure to spice up the dinner table.


Cajun Chicken Pasta

Adapted from this recipe on ThePioneerWoman.com

Prep Time: 20 minutes
Cook Time:  15 minutes
Serves:  6


Ingredients:

• 3 boneless, skinless chicken breasts, cut into cubes
• 3 tsp. Cajun seasoning
• 1 lb. fettuccine or linguini
• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1/2 large red onion, sliced
• 1/2 cup sliced mushrooms
• 3 cloves garlic, minced
• 2 roma tomatoes, diced
• 2 cups chicken broth
• 1/2 cup white wine (or chicken broth)
• 1 cup heavy cream
• cayenne pepper, to taste
• salt and pepper, to taste

Directions:

1. Cook pasta according to package directions.  Drain.
2. Sprinkle 1 1/2 tsp. Cajun seasoning over the chicken pieces and toss to coat.  Heat 1 tbsp. butter and 1 tbsp. of olive oil in a skillet over high heat.  Add half the chicken pieces in a single layer (do not stir).  Cook for about 1 minute or until brown.  Flip and brown on the other side for an additional minute.  Remove and place on a clean plate.  Repeat with remaining chicken.  
3. With pan still on high heat, add remaining tbsp. of butter and olive oil.  Once heated, add peppers, onions, mushrooms and garlic.  Sprinkle with remaining Cajun seasoning.  Cook over very high heat, stirring gently for 1 minute.  Try to get the vegetables as brown as possible.  Add tomatoes and cook for 30 seconds.  Remove from the pan.
4. Pour the wine and chicken broth into the pan and cook on high heat for 3-5 minutes, scraping the bottom of the pan to deglaze.  Reduce heat to medium-low and add in the cream, whisking constantly.  Cook for a few minutes, until mixture starts to thicken.  Season to taste with salt, pepper, and cayenne.   
5. Add chicken and vegetables to the sauce, including all the juices from the plate.  Stir and cook 1-2 minutes or until mixture is bubbly and hot. Add fettuccine or linguini and toss to combine.

Notes & Suggestions:

If you don't want to mess with cooking the chicken, you could use 3-4 cups of chicken from a store-bought rotisserie chicken.  Just season it with the Cajun seasoning and add it in at the end.

Personally, I thought a pound of pasta was too much, so next time I will just make 3/4 of a pound.

I had a problem getting my sauce to thicken up so I had to add some flour to it.  I also added more Cajun seasoning to spice it up some more.  I like my food spicy!  :)

Boiled Chicken

This is a great basic recipe for boiled chicken.  It's so easy because there's not much prep involved.  My grocery store has whole chickens on sale for $.77/lb. about once a month, so I stock up my freezer.  I use boiled chicken for all kinds of casseroles and dishes, and as a bonus, I get several cups of chicken stock that I freeze for later use.


Boiled Chicken

Adapted from this recipe on Allrecipes.com

Prep Time: 10 minutes
Cook Time:  1 hour 30 minutes
Serves: 8

Ingredients:

• 1 (3 pound) whole chicken
• 1 large onion, halved
• 3 carrots, cut into chunks 
• 2 stalks of celery, cut into chunks
• 2 whole cloves of garlic
• 1 tbsp. salt
• 1 tbsp. whole peppercorns

Directions:

1. Remove any giblets from inside the chicken.  Rinse the whole chicken well.
2. Place chicken in a large pot along with the onion, carrots, celery, garlic, salt and peppercorns.  Add water to cover.  
3. Cover pot and bring to a boil.  Reduce heat to a gentle boil and cook for about 1 1/2 hours, or until meat is falling off the bone.  
4. Remove chicken, cool and remove meat from the bone. 
5. If desired, strain broth, cool and freeze for later use.

Notes & Suggestions:

Usually the chickens I buy are 4-5 lbs. so I just add 1 extra carrot, celery stalk and clove of garlic, along with an extra 1/2 tbsp. salt.   

This recipe also works well if you just want to boil chicken breasts or thighs and not a whole chicken.  

A hint - to ensure your chicken stays juicy and doesn't dry out, cool it in the broth before picking the meat off the bones.  

I usually measure out the chicken broth in 1 cup portions and then freeze either in small containers or Ziplocs. Then whenever a recipe calls for chicken broth, I defrost whatever I need.  It has so much more flavor than the box stuff.  

Tip: A Cool Way to Separate An Egg Yoke

Not only would this be handy in the kitchen, it also looks like it would be a great party trick.  :)