Frozen Banana Bites

If it is hot and almost unbareably muggy where you are, you wont want to miss this treat!
      Okay okay... there are much more humid climates. But you see, Utah is supposed to be dessert.  And for the last few weeks the humidity levels have been abnormal to say the least.  Example: I walk outside turn the hose on, stand there holding the hose watering my hopeless veggie plants that I transplanted from the old house to the new house drinking my Diet Pepsi and before I know it I've got what seems to be a river running down my back, my hair is almost instantly wavy from the sweat on my neck, and now I need yet another pointless shower for the day.
Anyways... Here is a super simple treat for you to make that may just help you through those rivers.

You will need:

• 4 large bananas
• 3/4 cup milk or dark chocolate chips depending on your preferance
• 3/4 cup peanut butter
• Optional- course sea salt, coconut flakes, Oreo baking crubms

Melt chocolate and peanut butter together stirring freaquently to avoid burning the chocolate.
Lay a piece of parchment paper on a plate that will fit somewhere in your freezer.
Peel and cut the bananas into bite sized pieces or about a 1/2 inch.
Using your fingers dunk each banana piece into the melted goodness and set on the parchment paper.  When all of the pieces are covered lick your fingers! Don't burn yourself like I did though!.

Spoon the remaining chocolate over the top of the bananas, you wouldn't want to waste in now would you.
 If you have any optional ingiedients to sprinkle over the top now is the time to do that. 
Now place in the freezer.  You will want to let them freeze for 2-3 hours.

I will love having these babies in my freezer from now on!  I get a serious sweet tooth just before bedtime and a couple of these will be perfect.

Tuna Noodle Casserole

This is one of those meals that I throw together when all of the sudden out of nowhere the clock says 5:45 PM and I haven't given supper the teeniest tiniest thought.  It is very fast to prepare and doesn't really need to bake for too long at all.  Just about anyone would have every one of these ingredients at any given time as well.

You will need:

•  2 1/2 cups Egg Noodles (If I don't have egg noodles I just use whatever kind of pasta I have and it works just as well)
• 4 Tablespoons Butter
• 4 Tablespoons Flour
• Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 2 cups Milk
• 2 cups Colby Jack Cheese
• 2 or 3 cans (small cans) Chunk White Tuna
• Plain Potato Chips Or Ritz style Crackers, Crushed

Preheat oven to 400. Boil noodles until nice and tender. 
In a medium sauce pan on medium heat melt the butter then add the flour and whisk well.  Be sure to incorporate them as soon as you put the flour in. Then add the other seasonings and continue to whisk.  Once well incorporated, pour in the milk, increase heat a medium high and whisk some more.  -I sound like a broken record I know but it truly is important, you want the butter, flour, and milk to become one ingredient and it will also burn quickly-
Once the mixture starts to boil it will start to thicken.  Once thick remove from heat and stir in cheese and tuna. 
Drain noodles and pour into a sprayed 9x9 baking dish. Pour the cheesy tuna mixture over the top and mix through it a little. 
Now, crumble an even layer of potato chips or crackers over the top and bake uncovered for about twenty minutes or so. 
Serve with a green salad and garlic bread.

...

I think this crazy chapter in my life is slowing down (((KNOCK ON WOOD))) and I hope to get back to some of the things I enjoy. 

I have accutally been making my family decent meals!  This is something that truely makes me happy.  A local grocery store had a killer deal on chicken wings, thighs, and drumbsticks so I got 5 packages.  Which means I had to do some recipe searching because I have never cooked with any of these cuts before.  I made the obvious Fried Chicken on Tuesday night.  I used the recipe out of  The Pionee Woman's cookbook. I also made these delicious Popovers they were so easy and good.  They are like my Hoot-N-Nanny Pancakes but a dinner roll vergan.  YUM

For those of you Utahians I am thinking about hosting a few Food Canning/Preseving classes. Leave me a comment if you might be interested or know someone that would be.

I have so many things I need to sew and so many things I want to make for my new home but so little time.  My list is getting longer and longer.  Here are some ideas that are on my list...

Knot So Hard Flip Flops

Drunken Gummie Bears

I am also going to be making very easy shmeazy citronella oil out door lanterns for my new patio... My next tutorial.  COMING VERY SOON!!!

Hoot-N-Nanny Pancakes

These fun delicious pancakes have several different names... My husband's family calls them Hoot-N-Nanny Pancakes. I call them Magic Pancakes, well because I could never remember what my in laws called them and I had no idea they had any other name AND because they really really are MAGIC.  Apparently they are also called German Pancakes. No offence to any Germans (my ancestors are German) but this is a little boring compared to the later options. 

This is by far one of my favorite breakfasts.  BY FAR!  I also love it for dinner too but my hubby doesn't necessarily like breakfast for dinner.

Are you ready for the MAGIC???




No. Really, are you ready?





Okay,  I warned you!

 Isn't it B-E-A-U-T-I-F-U-L???

 LUSCIOUS?

 Okay, the finger just ruined it...

 OH, NO... I'm SO sorry!  This is the kind of crap I have to put up with... all - of - the - time!
This is my brother in law trying to get his face on my blog... It worked.

And here is the recipe cause by now I know your mouth is watering.

Preheat oven to 425 degrees.

For a 9x9 baking dish you will need:

• 4 tablespoons of butter
• 6 eggs
• 1 cup milk
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon vanilla
• Maple Syrup & Powdered Sugar (Optional)

When I took these pictures I made it in a 9x13 baking dish and doubled the recipe so if your amounts of ingredients look a little different don't worry.

Place butter in a microwave safe mixing bowl.

Melt it in the microwave.  It only takes about 20 seconds or so.

 Crack eggs into the butter and whisk.  Then add the dry ingredients.

 Now the milk and vanilla.  Now beat really well.

 Spray your baking dish well and dump the very thin and runny batter into dish.  Place in oven for about 30 minutes.  Be sure the middle isn't too jiggly when you take it out of the oven.

 NOW, MAKE SURE YOU LET THE KIDS SEE THIS!  IT IS MAGIC YOU KNOW~

"Comfort Basket"

My dear sister in law's mom passed away this last week.  My husbands family wanted to do something for her, my bro in law, and the little hooligans and also her dad, but didn't really want to do the flower thing... So we came up with this idea.

This first basket is for her dad that is a diabetic.  We tried to find "good" individually wrapped snacks for him.

All of the hard candy on the bottom is sugar free.

And this one is for the not so diabetic... As you will see

So here is how we decided to put it all together:

First decide on you basket and buy all of your "comfort" food and snacks.  You will also need green floral foam, shredded paper you know the kind you fill baskets with, wooden skewers,  & a hot glue gun with plenty of extra sticks.  You can't see but both of these baskets have a 2 liter bottle of soda in the back. 

Place the foam in the bottom of the basket.  You may need to cut it with a kitchen knife to get it to fit properly with the shredded paper over the top then glue some of your larger items to a skewer and stick them in the foam.  You can then fill in any holes with smaller items.  We then dropped our small hard candies on top of the shredded paper, which really put the finishing touch to the basket.

We also decided something like this would be such a cute Center Piece for any party!!!



Mountain Man Breakfast

This is an all time favorite of mine. Come to think of it, it is a favorite of just about anyone I know that has ever had it. Ummm.... This is so good! I grew up eating it every time we'd go camping. It's always so good on a nice cool morning cooked in a well seasoned Dutch Oven over hot coals. BUT, I've decided it's just as amazing when my husband wakes up and makes it for us on any Sunday morning of any month of the year. You can even make it into a breakfast burrito with just one extra ingredient, tortillas.

Now, before you go on and read the ingredients let me tell you this is a HEARTY meal! And NOT in any way heart healthy. Also, these amounts will feed 8-10 people. But you can easily alter the amounts of the ingredients about however you want and it will still turn out good. You can use one of both meats, less or more hashbrowns, less eggs... You get it right.

Ingredients:
1 lbs bacon, cut into one inch pieces
1 lbs breakfast sausage
1 lbs hashbrowns
12 eggs
1 lbs cheese
Optional: onion, peppers, tortillas

In a large Dutch Oven or pan over medium high heat begin by cooking the bacon pieces. When the bacon is about half way cooked add the sausage. Stir frequently so it does not stick or burn. When the sausage is browning add the hashbrowns to the meat. The bacon and sausage grease in the pan will keep the hashbrowns from burning and also give them great flavor. Stir together well and cover, still stirring often. As the hashbrowns begin to brown crack the eggs into the mixture and stir. When the eggs are cooked through mix half of the cheese in and top with the other half. Then, ENJOY! I like mine just plain but my husband and kiddos like theirs with sour cream and salsa.

Light Crisp Waffles

Makes about eight four inch waffles.

3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
4 eggs, separated
1 cup milk
1/2 cup butter, melted

In a large bowl, combine the flour, baking powder and salt. In a small bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened.

In a small bowl, beat egg whites on medium speed until soft peaks form. Fold into batter.

Cook as you would any waffles on a waffle iron. Top with whatever you like. Fresh friut, syrup, powdered sugar, or my favorite peanut butter then hot syrup to melt it... So Good!

MUFF NUTZ or French Breakfast Puff

The name Muff Nutz you ask? Simple... Its a Doughnut & a Muffin mixed, but not fried.

I found this recipe on The Pioneer Woman's blog.  When I find something I like or want to make I normally find a few other similar recipes and take a little something from each and put it together how I want it... Well I just couldn't see anything I wanted to change with this one, it is pe pretty much perfect in every way. REALLY! Okay except I do like to add more Nutmeg, but you can be the judge of that.
Please take my advice though and double or triple the recipe while you're making it now because these babies are good and they freeze wonderfully after they are cooled completly.  When you're ready for one just nuke it for 30 seconds or so.

Ingredients:
3 cups Flour
3 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Ground Nutmeg
1 cup Sugar
⅔ cups Shortening (Crisco)
2 whole Eggs
1 cup Milk
Coating:
1-½ cup Sugar
3 teaspoons Cinnamon
2 sticks Butter

Preparation Instructions
Preheat oven to 350°. Grease 12 muffin cups.
In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.
In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again.
Add flour mixture and milk alternately to creamed mixture, beating well after each addition.
Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.
In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.


Goes great with Hot Cocoa or Coffee!

Tater Tot Casserole

This is another very easy and fast dinner that ANYONE can do. It's one that I grew up on as well. I would have to call my best friend every time my mom made this so she could come over for dinner. It was her favorite.

You will need:
1 lbs ground beef
1/2 medium onion or dehydrated onion
2 cream of mushroom soup
1 lbs frozen tater tots
1/2 cup milk
pepper
1 cup colby jack cheese

Preheat oven to 400 degrees.

 Brown 1 lbs of burger with onion on a medium heat.  If you have a dutch oven or pot that can be used on the stove and baked in the oven that would be best!  If not no worries.  Use whatever pan you normally brown burger in.

 While still on the stove stir in Mushroom Soup.

 Then dump the Tater Tots in.

 Now have your three year old man cub stir it really really really good (if you don't have a three year old man cub use some kind of substitution,  this is what works best at my home!)

 Okay stir a little better that this picture shows.  Cover and place in oven.  Bake for about 30 minutes or until Tots are thoroughly hot. 

Sprinkle cheese over the top, let melt, and serve. 

If you enjoy this only half as much as my dear friend does, you will love me!

Orange You Happy You Are Going To Make This Delicious Banana Orange Bread

 This is my Great Grandmothers' Banana Bread Recipe that I've spiked with orange flavoring... I was a little worried about this experiment but I am SO happy I tried it... It is DELISH!  And for a twist on your Plane Jane bread loaves I've decide to bake it in canning jars for a fun way to gift them, this also allows you to bake more at a time if you'd like.

You will need:

• 1/2 cup of vegetable shortening
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 cups flour
• 3 medium ripe bananas
• 4-5 teaspoons orange zest
• 4-5 wide mouth pint canning jars

First preheat your oven to 350 degrees.  Cream the shortening, sugar, and brown sugar.  Then add the eggs one at a time and mix well.

Measure in baking powder, baking soda, & salt.  Slowly while mixing add the flour.

 And mix well.

 Next peel and break up the bananas into a bowl.

 With a fork mash the bananas well.

 Wash and zest an orange with micro grater or the smallest holes on your cheese grater.  I like my micro grater! 

 Dump bananas and zest into mixture and mix again.

 Spray your clean canning jars with Pam or Crisco spray.  You will need 4-5 jars for this recipe.

 Fill them 1/2 full with the batter...DO NOT FILL FULLER!  Wipe off the threads and top of the jar so they are clean.

 Now place in your preheated oven directly on the oven racks.  They may not bake evenly if you bake them on a cookie sheet.  Just make sure there is space between them.  Bake for about 40 -45 minutes.  Be sure to use a toothpick to check them.  While baking, start simmering the canning jar rings and lids. 

I am not taking any other picture of the inside of my oven... It's as clean as I could get it, I promise and it's probably twenty years old.

Once your bread is cooked take them out of the oven and immediately place lids and rings on the hot bottles.  This should seal them as they cool. 

Once cooled complelty decorate till your little hearts desire.  (Mod Podge cute paper around them, wrap with a ribbon and put a bow on top,... whatever you can imagine.) 

Stick a gift tag on it and gift it away.

But don't forget to keep one for yourselft!!!


They will slip right out of the jar with no problem.

Stuffed French Bread

This is something my mom made growing up and now I make for my family.  It is easy & pretty fast as long as you're not having a night like I did making this... you will see I had a few issues.

Ingredients needed:

1 loaf of French Bread (the fatter the better!)

1/2 medium Onion, chopped

1 Tablespoon butter

1 lbs. Ground Beef

Garlic Powder to taste

Season Salt to taste

Pepper to taste

1 can Cream of Mushroom Soup

1/2 cup Evaporated Milk

1 can Mushrooms (OPTIONAL!!!)

1 1/2 cup Mozzarella Cheese

Preheat your oven to 350.  Start out by Sauteing your Onion in the butter over a medium high heat.  Once you have the onions going good add your burger and start breaking up.  When it starts browning season with Garlic Powder, Season Salt, & Pepper.

While the meat is cooking cut the end off of the French Bread then with your fingers begin to hallow it by pulling out the insides.  The entire loaf needs to be empty.  This is why the fatter the loaf the better.  This loaf was not so thick so I ended up cutting it in half to be able to hallow it entirely.

When the meat is fully cooked mix in the Cream of Mushroom Soup, Evaporated Milk, & Mushrooms if you wish... I DO NOT WISH.  Also, break up some of the bread's guts you have pulled out and mix them in the meat mixture.

 I will tell you something that I wish my family did not know about me... I have a phobia.  Apparently it is called Mycophobia, it is the fear of mushrooms.  Why do I wish my family didn't know about this??? Because they are ruthless and chase me around with them or stick them in my face to make me cry... this does NOT help with my fear, it only makes it worse.

 Now, please, please, please add the cheese! I forgot to add the cheese and started stuffing the bread.  But I did notice and had to dump it out into the pan, add the cheese, and re stuff the bread.

 This is when you will want to start stuffing the loaf.  Use a large spoon, it's not too hard.

 This is what you don't want to see! My husband made a MESS in my oven (I know it's gross!) and I forgot about it.  There was smoke billowing out of the vent and door... So, I turned the oven off, opened a window, and started the BBQ.

Now once the loaf is stuffed wrap it in tinfoil and stick it in your oven (or BBQ).  You're not cooking it you're just warming the bread. 

 While it's in the oven clean up... start out with what is left in the pan.

It's quite yummy so make it disappear!

Yep, lick the spoon.

Viola!

About 10 -15 minutes is good in the oven.  Serve with some cooked veggies!

Turkey Pot Pie

Okay, the first pot pie recipe I ever tried to make was The Pioneer Woman's pot pie.  Yes, I do like her... I really really do! ALOT!  I've never tried a recipe I didn't love of hers.  So this is very close to her recipe, though it does have a few variations.  I will be making this in single serving pie tins this time. But the recipe is perfect for a 9" pie dish or an 8x8 baking dish. 
Before you get too carried away with the pot pie... what will you do for a crust?  You have a couple options, I guess you could buy an already made crust in the freezer section of your supermarket or  you could make an amazing crust that you could really be proud of.  And here is how... The Perfect Pie Crust (click on this link).

You will need:

• 3 celery stalks, finely diced (about 1 1/2 cups)    
• 3 medium carrots, peeled & diced
• 1 large onion, diced
• 5 Tablespoons butter
• 1/2 cup frozen peas (optional)
• 2-3 cups fully cooked turkey, shredded or cut into bitesized pieces (I like more than less)
• 1/4 cup flour
• 2 cups chicken broth
• 1 chicken bouillon cube
• 1 cup heavy cream
• 1 teaspoon ground thyme
• salt to taste
• pepper to taste
• Perfect Pie Crust

1. Preheat your oven to 400 degrees.
2. Melt the butter in a large skillet over medium heat.  Saute your diced celery, carrots, onion, & peas until they start turning translucent.  This should take just a few minutes.
3. Add the turkey and stir to combine.  Sprinkle the flour over the mixture evenly and stir to combine.  Cook for a few minutes stirring gently.
4. Pour in chicken broth stirring constantly, add the bouillon cube. This will make a gravy.
5. Stir in cream and reduce your heat to low.  Allow the cream to thcken your mixture for 4-5 minutes.  Season with Thyme, Salt, & Pepper.  Remove from heat and make sure it is adequately seasoned especcially with salt.
6. Now pour into a pie dish.
7. Roll out the crust about an inch larger than the pie dish.  Place ontop of chicken, tuck excess dough underneath, and press into dish along the edges a little. 
8. Cut slits into crust to vent while baking.  I like to make hearts or other shapes.
9.   Remove from oven when crust is golden brown, about 30 minutes. 
10. Let stand for ten minutes and serve.

Note: Double this recipe to make two seperate pies. Line two pie dishes with plastic wrap, 2 layers puts me at ease.  Assemble pies as usual.  Instead of baking, freeze.  When pie is completely frozen remove pies from dishes with help from the plastic wrap.  Wrap pies with more plastic wrap and place in seperate gallon freezer bag and freeze for another day. Don't forget to use a marker and write the contents of the bag and the date on the bag.