2 ripe bananas, mashed
1/2 c. peanut butter
1/3 c. honey
2 eggs
1 1/2 c. flour
1/4 c. oil
3/4 c. water
Frosting:
1 lb. potatoes, peeled and cut into 1" pieces
2 T. honey
1/2 c. plain yogurt or sour cream
2-4 T. water
12 small dog bone biscuits, optional
Preheat oven to 350. Line muffin tins with cupcake papers. Place first 4 ingredients in large bowl. Whisk well until smooth. Add flour, oil, and water. Whisk until smooth. Divide into tins, filling 3/4 full. Bake 22 minutes until top is golden. Cool 30 minutes before frosting. Boil potato pieces in water for 20 minutes until very, very soft and starting to crumble. Drain. Return to empty pot. Add yogurt, honey and 2 T. water. Beat with mixer for 1 minute. Increase speed until smooth and creamy. Add more water if needed. Transfer to piping bag (or use a ziploc bag with a corner cut off) and pipe on top of cupcakes. Top with dog bone as garnish. Store in airtight container in refrigerator.
Thursday, April 30, 2020
Crockpot Collard Greens
1 1/4 lb. smoked ham hocks, or you can use sliced smoked sausage, ham, or bacon
2 cans chicken broth
2 lbs fresh collard greens, washed and chopped with veins removed
1/2 c. sweet onion, chopped
2 T. light brown sugar
2 T. apple cider vinegar
2 t. salt
1 t. crushed red pepper
1/2 t. black pepper
Combine all ingredients in lined crockpot. Cover and cook on low for 9 hours. Remove ham hocks and all bits of bone before stirring greens. Cool ham hocks and remove all fat & bone. Return meat to crockpot. Stir and serve.
2 cans chicken broth
2 lbs fresh collard greens, washed and chopped with veins removed
1/2 c. sweet onion, chopped
2 T. light brown sugar
2 T. apple cider vinegar
2 t. salt
1 t. crushed red pepper
1/2 t. black pepper
Combine all ingredients in lined crockpot. Cover and cook on low for 9 hours. Remove ham hocks and all bits of bone before stirring greens. Cool ham hocks and remove all fat & bone. Return meat to crockpot. Stir and serve.
Oatmeal Molasses Chocolate Chip Cookies
1/2 c. butter, room temperature
1 1/4 c. sugar
2 eggs, room temperature
1/3 c. molasses
1 2/3 c. SR flour
1 t. cinnamon
2 c. quick oats
12 oz. chocolate chips
Preheat oven to 400. Place first 4 ingredients in bowl of stand mixer. Use paddle attachment until smooth. Add flour gradually. Add cinnamon. Stir in oats and chocolate chips. Use cookie scoop to drop dough onto parchment paper lined sheets. Leaving 2" between cookies. Bake 8-10 minutes or until lightly brown and center is almost done. You want them chewy, not crispy. Cool for 1 minute before transferring to wire rack and cooling completely.
1 1/4 c. sugar
2 eggs, room temperature
1/3 c. molasses
1 2/3 c. SR flour
1 t. cinnamon
2 c. quick oats
12 oz. chocolate chips
Preheat oven to 400. Place first 4 ingredients in bowl of stand mixer. Use paddle attachment until smooth. Add flour gradually. Add cinnamon. Stir in oats and chocolate chips. Use cookie scoop to drop dough onto parchment paper lined sheets. Leaving 2" between cookies. Bake 8-10 minutes or until lightly brown and center is almost done. You want them chewy, not crispy. Cool for 1 minute before transferring to wire rack and cooling completely.
Anti-Crabby Cake
20 oz. crushed pineapple, undrained, reserve 1/3 c. drained pineapple for icing
2 c. SR flour
1 1/2 c. sugar
2 eggs
8 oz. cream cheese, room temperature
1 stick butter, room temperature
2 c. powdered sugar
1 t. vanilla
2 T. milk
1/3 c. reserved pineapple, drained
Preheat oven to 350. Place pineapple, flour, eggs, and sugar in large mixing bowl and stir by hand. Pour into sprayed 9x13 dish. Bake 30-40 minutes until golden brown and baked through. Combine icing ingredients while cake is baking. Frost cake while still warm. Cool & refrigerate.
2 c. SR flour
1 1/2 c. sugar
2 eggs
8 oz. cream cheese, room temperature
1 stick butter, room temperature
2 c. powdered sugar
1 t. vanilla
2 T. milk
1/3 c. reserved pineapple, drained
Preheat oven to 350. Place pineapple, flour, eggs, and sugar in large mixing bowl and stir by hand. Pour into sprayed 9x13 dish. Bake 30-40 minutes until golden brown and baked through. Combine icing ingredients while cake is baking. Frost cake while still warm. Cool & refrigerate.
Crockpot Italian Meatball and Pasta Soup
1 lb. frozen Italian meatballs
2 t. oil
2 stalks celery, diced
15 oz. cam diced tomatoes with garlic, oregano, and basil
16 oz. tomato sauce
3 c. beef broth
1 t. Italian seasoning
salt and pepper to taste
3/4 c. dry short pasta
Parmesan cheese, for serving
Place all ingredients except pasta and Parmesan cheese in lined crockpot. Cook on low for 6-8 hours. Add pasta during last 30 minutes. Ladle into bowls and top with Parmesan cheese. Serve with bread or crackers.
2 t. oil
2 stalks celery, diced
15 oz. cam diced tomatoes with garlic, oregano, and basil
16 oz. tomato sauce
3 c. beef broth
1 t. Italian seasoning
salt and pepper to taste
3/4 c. dry short pasta
Parmesan cheese, for serving
Place all ingredients except pasta and Parmesan cheese in lined crockpot. Cook on low for 6-8 hours. Add pasta during last 30 minutes. Ladle into bowls and top with Parmesan cheese. Serve with bread or crackers.
Crockpot Meatball and Tortellini Soup
1 lb. bag frozen Italian meatballs
1 lb. bag frozen tortellini or ravioli, your choice, I used mushroom ravioli*
2 cans beef broth
1 can cannellini beans, undrained
1 can Del Monte diced tomatoes with basil, oregano, and garlic, undrained
1 small onion, diced
2-3 cloves garlic, minced
2 stalks celery, diced
2-3 carrots, diced
1/2 T. Italian seasoning
salt and pepper, to taste
grated Parmesan, for serving
Place beef broth in bottom of lined crockpot. Add all ingredients except tortellini and Parmesan.
Cover and cook 6-8 hours. Add tortellini 30-45 minutes before serving. Allow to cook thoroughly. Ladle into bowls and top with Parmesan cheese. Serve with crackers or cornbread.
*Recently, I couldn't find mushroom ravioli so I used cheese tortellini and added sliced mushrooms, I used fresh, but you can also use frozen or canned. I added the mushrooms at the same time as the tortellini
1st picture: cooking in the crockpot. 2nd picture: ready to eat.
1 lb. bag frozen tortellini or ravioli, your choice, I used mushroom ravioli*
2 cans beef broth
1 can cannellini beans, undrained
1 can Del Monte diced tomatoes with basil, oregano, and garlic, undrained
1 small onion, diced
2-3 cloves garlic, minced
2 stalks celery, diced
2-3 carrots, diced
1/2 T. Italian seasoning
salt and pepper, to taste
grated Parmesan, for serving
Place beef broth in bottom of lined crockpot. Add all ingredients except tortellini and Parmesan.
Cover and cook 6-8 hours. Add tortellini 30-45 minutes before serving. Allow to cook thoroughly. Ladle into bowls and top with Parmesan cheese. Serve with crackers or cornbread.
*Recently, I couldn't find mushroom ravioli so I used cheese tortellini and added sliced mushrooms, I used fresh, but you can also use frozen or canned. I added the mushrooms at the same time as the tortellini
1st picture: cooking in the crockpot. 2nd picture: ready to eat.
Tuesday, April 28, 2020
Doubletree Hotel Cookies
2 sticks butter, room temperature
3/4 c. + 1 T. sugar
3/4 c. packed light brown sugar
2 eggs
1 1/4 t. vanilla
1/4 t. fresh squeezed lemon juice
2 1/4 c. SR flour
1/2 c. rolled/old fashioned oats
pinch of cinnamon
2 2/3 c. Nestle semi-sweet chocolate chips (I used milk chocolate)
1 3/4 c. pecans, optional
Preheat oven to 300. Cream butter, sugar, & brown sugar in a large bowl on medium speed for 2 minutes. Add eggs, vanilla, and lemon juice. Blend on low for 30 seconds, then on medium for 2 minutes, until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, and cinnamon, a little at a time, blending for 45 seconds. Do not overmix. Remove from mixer and stir in chocolate chips and pecans, if using. Use a scoop to drop 3 T. of dough onto parchment paper lined cookie sheet. Place 2" apart. Bake 20-23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool for 1 hour on cookie sheet.
*unbaked cookies may be frozen. No need to thaw. Preheat oven to 300 and place frozen cookies on cookie sheet 2" apart and bake until golden brown and center is soft.
3/4 c. + 1 T. sugar
3/4 c. packed light brown sugar
2 eggs
1 1/4 t. vanilla
1/4 t. fresh squeezed lemon juice
2 1/4 c. SR flour
1/2 c. rolled/old fashioned oats
pinch of cinnamon
2 2/3 c. Nestle semi-sweet chocolate chips (I used milk chocolate)
1 3/4 c. pecans, optional
Preheat oven to 300. Cream butter, sugar, & brown sugar in a large bowl on medium speed for 2 minutes. Add eggs, vanilla, and lemon juice. Blend on low for 30 seconds, then on medium for 2 minutes, until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, and cinnamon, a little at a time, blending for 45 seconds. Do not overmix. Remove from mixer and stir in chocolate chips and pecans, if using. Use a scoop to drop 3 T. of dough onto parchment paper lined cookie sheet. Place 2" apart. Bake 20-23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool for 1 hour on cookie sheet.
*unbaked cookies may be frozen. No need to thaw. Preheat oven to 300 and place frozen cookies on cookie sheet 2" apart and bake until golden brown and center is soft.
Homemade Hummus
15 oz. can chickpeas, drained, reserve 1/4 c. liquid
15 oz. can great northern beans, drained
reserved chickpea liquid
2 T. lemon juice
2 T. olive oil
1 garlic clove, minced
1 T. sesame seeds
1 t. salt
roasted red peppers, (optional)
black beans, drained (optional)
Place first 8 ingredients in a blender or food processor in order listed. Blend until smooth in 30 second intervals, taking time to scrape sides and blades. Remove from blender and serve with raw or grilled veggies, naan or pita bread, crackers or chips.
15 oz. can great northern beans, drained
reserved chickpea liquid
2 T. lemon juice
2 T. olive oil
1 garlic clove, minced
1 T. sesame seeds
1 t. salt
roasted red peppers, (optional)
black beans, drained (optional)
Place first 8 ingredients in a blender or food processor in order listed. Blend until smooth in 30 second intervals, taking time to scrape sides and blades. Remove from blender and serve with raw or grilled veggies, naan or pita bread, crackers or chips.
Mini Apple Cinnamon Roll Cobblers
8 ct & 5 ct. cinnamon rolls with icing
1 can apple pie filling, I used caramel apple pie filling*
Place cinnamon rolls inside sprayed brownie pan. Add spoonfuls of pie filling. Bake at 400 for 20 minutes. Cool slightly before adding icing on top. Top with ice cream if desired. I topped with salted caramel ice cream. Very sweet!
*May use other flavors of pie filling instead.
**Next time I make this I might try using only half a roll. These rose so much that they spilled all over the sides of the brownie pan. (Or I'll make them in muffin tins instead!)
1st picture: after baking, before adding icing. 2nd picture: ready to serve with ice cream
1 can apple pie filling, I used caramel apple pie filling*
Place cinnamon rolls inside sprayed brownie pan. Add spoonfuls of pie filling. Bake at 400 for 20 minutes. Cool slightly before adding icing on top. Top with ice cream if desired. I topped with salted caramel ice cream. Very sweet!
*May use other flavors of pie filling instead.
**Next time I make this I might try using only half a roll. These rose so much that they spilled all over the sides of the brownie pan. (Or I'll make them in muffin tins instead!)
1st picture: after baking, before adding icing. 2nd picture: ready to serve with ice cream
Thursday, April 23, 2020
How to Steam Broccoli without a Steamer
2 lbs. broccoli, stems removed, cut bite size
water
Place bite-size pieces of broccoli in microwave safe bowl. Add 3 T. water for each lb. of broccoli. Cover with plastic wrap or lid and microwave on high for 3-4 minutes until tender. Drain water.
1st picture is before steaming. 2nd picture is after steaming.
water
Place bite-size pieces of broccoli in microwave safe bowl. Add 3 T. water for each lb. of broccoli. Cover with plastic wrap or lid and microwave on high for 3-4 minutes until tender. Drain water.
1st picture is before steaming. 2nd picture is after steaming.
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