I’m sure we have all had a bunch of bananas sitting on our counter and after a week come to realize that no one has eaten any of them… and they’re all getting extremely ripe. So here is a great recipe for you to try….my family just love it! Grab a bunch of ripe bananas about 6 to 8… this is just perfect for this double batch of sour cream banana bread.
In one bowl beat together…
1 cup of sugar
2 teaspoon of vanilla or almond extract
10 heaping tablespoons of sour cream
2/3 of a cup of vegetable oil
After this is thoroughly mixed add in your 6 to 8 ripe bananas and whisk or I like to use an electric hand mixer to thoroughly mixed it together.
And then in the second bowl mix together…
2 teaspoons of baking soda
1 teaspoon of salt
4 cups of flour
Optional items that you can add could could be a half a cup of dried cranberries, dried blueberries, walnuts, or even chocolate chips.
Combine your dry ingredients with your wet ingredients and gently mix together.
Grease to 2 bread loaf pans, place them in a preheated oven on 350° for 45 to 50 minutes
Let stand for 10 minutes and pop out the banana bread from the bread loaf pans… Place on a plate cover until it cools off.
Make sure you lightly cover it even when it is still warm, so that the bread does not dry out.
Add a little butter… peanut butter… or your favorite fruit jam and enjoy this delicious homemade bread.
I decided to take on the challenge of dehydrating chili… And so many of my friends were critics that it couldn’t be done. So I sat and I googled ideas, of course there’s also Pinterest and YouTube videos to check into. And I found that it is something that can be done.
The people that I saw on YouTube were going backpacking or camping and so this was an idea that they would have to bring with them for a simple and easy meal to rehydrate. It might be something you want to use to keep in storage just for an extra meal, or if you live in an area where there’s frequent power outages due to weather conditions it’s something that’s a simple meal to make. For me I have a son with Autism and I don’t allow him to use the stove… So to have something that I make homemade, and he can add hot water to and rehydrate and have a nutritional meal that I prepared ahead of time …I think is fantastic.
I took my favorite chili recipe… then I let it cool in the refrigerator overnight to thicken up. Next I put it on my dehydrating trays. It took about 18 to 20 hours to dehydrate and it came out fantastic.
To rehydrate it all you have to do is to add 1 cup of hot water to 1 cup of dried chili let it sit for 10 minutes and you have a delicious meal.
You can use a Mylar bag with an oxygen absorber to keep it fresh for a long time until you need to use it.
Check it out… It might be something you would enjoy having on a cold winter night, by the fireplace… for when the power goes out.
Simple and easy is the way to go for a working mom or any busy person. We just love the smell of bread baking in our home and more importantly we love to eat a warm loaf of homemade bread!!! But how in the world do you find the time to bake it? #breadmachine
Years ago we purchased a bread machine and used it once or twice. I decided to dig it out a few months ago and try it again. We just love it. We are trying all new types of bread and are having so much fun.
Here is a simple and easy sandwich bread recipe for you to try! Whether a peanut butter and jelly or a yummy ham and cheese…..you will certainly enjoy this bread.
So let’s get started!!! What you will need is….
For a Large loaf (1 ½ to 2 pound)
1 cup of lukewarm milk
½ cup lukewarm milk
3 tablespoons of butter
3 ¾ cups of Flour (I use unbleached)
3 tablespoons of sugar ( I usually omit this and use Honey instead)
1 ½ teaspoons of salt
1 ½ teaspoons of active dry yeast or I use instant Yeast
And for a Small Loaf (1 pound)
2/3 cups of lukewarm milk
1/4 cup lukewarm milk
2 tablespoons of butter
2 1/2 cups of Flour (I use unbleached)
5 teaspoons of sugar ( I usually omit this and use Honey instead)
1 1/4 teaspoons of salt
1 teaspoons of active dry yeast or I use instant Yeast
How many times have you been left with bananas that you justdidn’t know what to do with, or you saw a good sale and wished you could buy abunch of them… no pun intended, and keep them for future use. I know somepeople like to freeze them for smoothies etc., but here’s another great idea.
Why not dehydrate them? I was blessed with a dehydrator forChristmas… So now I am in my kitchen trying things fast and furious to see howthey turn out.
This was one of my first attempts. I saw a lot of recipes whereyou could dip the banana slice in lemon juice, but I decided to go completelynatural and they are absolutely delicious.
Peel the skinsoff, and I also sliced off a little bit off of each end.
Then slice eachbanana into quarter inch slices.
Lay them on thetrays so that they are not touching each other, otherwise they will end upsticking together.
Depending on yourdehydrator’s instructions… Set your dehydrator to the correct setting forfruit. My dehydrator is just one setting. Or you can place them in the oven ona baking sheet lined with parchment paper. Turn your oven on to the lowestsetting and let it dehydrate that way.
My banana slicestook about 12 hours in the dehydrator and about eight hours in the oven todehydrate completely. From everything I understand they need to be dry, not wetto the touch, and leather like in feel.
They will stick alittle bit to your trays when they are done… but with a little tug they peelright off.
Store in anairtight container, a mason jar, or a storage bag.
A great way to have a healthy snack… Or add to your oatmeal inthe morning.
Comment below if you have ever hydrated bananas and what yourexperience has been. Have you done it with or without lemon juice… addedcinnamon or honey? I’d love to hear from you!
Need a quick and easy cookie swap idea or a holiday treat for your table… Try these truffles out. This was the first time I ever made them, and it definitely will not be my last. They were so quick and easy… and they were a complete hit at our Thanksgiving dessert table.
A bag of Oreo cookies or similar
One 8 ounce block of room temperature cream cheese
Candy melts of your choice of color
How to assemble:
Take about 30 to 35 Oreo cookies and crush them in a bowl or chop them up in a food processor to the consistency of cookie crumbles.
Add in room temperature cream cheese and mix together
Place in refrigerator for about 30 minutes to chill
Take mixture and roll into small balls on a cookie sheet layered with wax paper
Please entire cookie sheet with rolled balls on top of the wax paper into the freezer for about 15 minutes
In the meantime melt down your “candy melts”
Remove the cookie sheet from the freezer and dip each ball into the melted chocolate’s and place back on the cookie sheet.
Add sprinkles to the top of each chocolate covered truffle
Let cool for about 20 minutes… And it will be either ready to eat or ready to package up.
A side note… I totally dipped most of them in the melted chocolate and only a handful did I swirl chocolate on the top of the chocolate balls. Unanimously it was voted that the truffles that were completely dipped in chocolate came out the best.
I absolutely love having turnip at our Thanksgiving meal and or Christmas holiday dinner table. This year I found some nice large turnips at one of the Amish farms, and as much as I love turnip I dreaded the thought of having to cook it once again.
So this year I decided to give it a try in the Instant pot. Never again will I boil it on the stovetop for what seem to be an endless amount of time.
A cold night…you are just coming home from work or a long day… and you want a nice warm bowl of soup? That’s what I like to do on a Fall or Winter evening. But normally I find that I don’t have the time to whip something up on the day that I want it. So instead I make large batches of soup 4 – 6 times a year and freeze them for when I need a quick hot meal with not a lot of fuss.
Onion Soup….so simple to make and so simple to enjoy!
Here is my recipe that I make…I hope you enjoy this!
(BTW this recipe is very forgiving….so a little more of this and a little less of that, based on what you have in your pantry is fine)
2 bag of onions (3 – 5 lbs)
2 containers of Beef Broth (homemade is better if you have some stashed in your freezer)
Salt and pepper to taste
½ stick of butter
2 cloves of garlic
2 tables spoons of parsley or basil (your choice)
My secret ingredient is Marmite – one heaping teaspoon
1 cup water
2 bay leaves
Melt butter and garlic in a sauce pan
Once melted, add onions (slice onions very thin)
Add spices to onions
Sauté onions until a gold brown
Pour onion mixture into crock pot and add broth and bay leaves for 2 hours on high or on stove top on low for 2 hours.
Take out the Bay Leaves
Grab a bowl, pour in some soup, get some bread or crackers and enjoy!
I happened to see this recipe on “Jamerrill Stewart” YouTube channel the other day and it looked yummy so I decided to give it a try.
I wasn’t sure about making pasta in the instant pot… But she said her kids liked it so I figured why not try.
I will leave the recipe below… And pictures of each step I took. I will tell you my husband had three bowls of it, and my youngest son who is a very picky eater… came out said “this is to die for”. So I guess if you were to ask me if it was good… There is your answer!
2 pounds of macaroni
2 cans of evaporated milk
8 cups of water
Salt and pepper to taste
4 cups of cheese – of your choice
1 stick of butter
Stewed Tomatoes – optional
1. Pour 2 pounds of macaroni into the instant pot.
2. Add 8 cups of water
3. Add salt and pepper to taste
4. Close lid, set to seal, set on manual for 5 minutes.
5. As soon as it is done… Do a quick release
6. Open immediately
7. Stir in your two cans of evaporated milk, one stick of butter, and your 4 cups of cheese. Stir gently until it is all mixed together.
8. Add one can of stewed tomatoes if you like an extra yummy taste… And any extra salt and pepper you need.
9. Grab a big bowl and spoon and enjoy!
This is definitely designed for a large family meal… or if you have a small family like mine you’ll have lots of leftovers for snacks and an extra meal or two during the week.
At one point we became members of a 4H group… for a fund raiser they would make pumpkin pies to sell at a annual fall festival. People swarmed over to our table to get these homemade pumpkin pie’s as if they were something really special. Being new to the group I couldn’t figure out what was so interesting about these pies… since it didn’t looked any different from any other pumpkin pie I’ve seen in the local supermarket. So I had to ask them what the secret was… and they shared it with me, it was Hubbard Squash.
First of all I have never heard of that style squash… and when I went to look for it here in New Jersey I had a hard time finding it. One fall afternoon we were in Pennsylvania… and I spotted this weird looking blue colored squash, when I asked them what the name of it was lo and behold it was “the Hubbard squash”. Absolutely overjoyed that I found it… I picked it up for just a couple of dollars and brought it home.
At first glance I thought I would just cut it into chunks and cook it down like I would for a pumpkin. There was no way in the world unless I got an axe that I could actually cut into this thing. So I decided to put the whole thing in the oven and cook it down and it took about 12 hours. So I have continued doing this for the past 12 years or so.
One of our favorite outings is to go to Pennsylvania and hit the Amish farm markets in the Fall. There I can get a 5 to 7 pounds Hubbard Squash… anywhere from $3 to $5 dollars. This is a good size to make several loaves of bread, muffins, soup and or cookies. It freezes well… And taste just like pumpkin but even better!
Here are a few pictures of it going into the oven, what it looks like coming out of the oven, cutting it open and scooping up the pulp etc. I will put it in freezer bags… and freeze it for when I need to bake. Check out this funny looking squash… try it out and taste and see how delicious it is! Let me know if you have any good pumpkin bread recipes to share!
Before going in the oven…
After cooking on 200 for about 10 hours…
The first cut before cleaning out the pulp…
Cleaning out the seeds….
all cleaned out….
yummy pulp for pumpkin pie, bread, soup, muffins and cookies….