Tuesday, November 7, 2017

Moistest Banana Bread Ever

This has become my go to banana bread recipe.  I love it.  Seriously, the moistest banana bread ever.

2 cups sugar
1 cup softened butter
5 eggs
2 cups flour
6 T buttermilk (or regular milk will work too)
2 t. baking soda
1 1/2 cups ripe bananas (4-5 bananas)
1 t. vanilla

Optional:  I usually throw in some chocolate chips too.  Maybe 3/4 cup or so.

Mix all the ingredients together until just blended.  Cover the mixture and place it in the refrigerator for an hour.  Pour mixture into a greased bundt pan.  Bake for 40-55 minutes at 350, until a toothpick comes out clean when checking near center.  Let cool and then invert onto a plate.

Kerry's Beans

I can't even tell you the number of times my sister and I have asked and texted this recipe back and forth.  It's the BEST and I am finally writing it down!

8 small cans of pork and beans (may slightly drain if there is a lot of juice)
1 can kidney beans, drained
1 can garbanzo beans, drained
1 lb hamburger browned with 1/2 cup chopped onion
1 lb bacon, cooked and crumbled
1/2 cup BBQ sauce
2 T mustard
2 T vinegar
1/3 cup brown sugar

Mix the BBQ sauce, mustard, vinegar and brown sugar together.  Then mix everything together in the crockpot.  Put it on low to warm it through and enjoy!

Thursday, October 13, 2016

Crockpot Tamale Pie

This is a super easy meal and my kids love it!

1 lb. cooked ground beef.
1 t. cumin
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (11 ounce) can of corn, drained
1 (10 ounce) can enchilada sauce
2 green onions, chopped
1/4 cup fresh cilantro (optional)
1 (8 1/2 ounce) package corn bread mix
2 eggs
1 cup cheese
Sour cream

Combine the first 11 ingredients (cooked ground beef through cilantro, if using) in a crockpot.  Cook covered on low for 6-8 hours.  In a small mixing bowl combine the cornbread mix and eggs.  Spoon this mixture over the beef mixture and again cover and cook for 1 hour to 1 1/2 hours on low, until the cornbread is cooked through.  Then sprinkle with the cheese and let it stand covered for 5 minutes to melt the cheese.  Serve with desired toppings.

Friday, April 22, 2016

Easy BBQ Pulled Pork Sandwiches

1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (about 14 ounces) BBQ sauce (I usually add a little more because we like it saucey)
1 T. Fresh lemon juice
1 T. Brown sugar
1 medium onion, chopped
8 buns

Place roast in the crock pot and cook for 10-12 hours on low or 5 to 6 hours on high. Remove the pork and shred. Discard any liquid in the crock pot. Return the shredded pork to the crock pot and add in the BBQ sauce, lemon juice, brown sugar and onion. Cover and cook on low for 2 more hours or on high for 1 more hour. Serve on the buns.

Monday, April 18, 2016

Candied Pretzel and Apple Salad

In this recipe the term "salad" should be used loosely. It is more of a dessert and reminds me of a version of snickers salad. But I really liked the salty, candied pretzels in it instead of the candy bar. It is super easy and my kids gave it two thumbs up. 

Sugared Pretzels:
  • 1 cup chopped pretzels 
  • ½ cup chopped pecans
  • ¾ cup brown sugar
  • ¾ cup butter, melted
Cream Cheese Mixture:
  • 8 oz softened cream cheese
  • 3 cups diced apples (I used 2 large apples Braeburn apples, I think Granny Smith would be good too.)
  • ½ cup caramel sauce, plus some for presentation 
  • 8 oz tub cool whip

For the candied pretzels, preheat oven to 400 degrees. Mix the brown sugar and butter together until combined. Then mix in the chopped pretzels and chopped pecans. Spread the mixture on a large jelly pan (or baking sheet with sides). Bake for 7 minutes.  Let the mixture cool and then break into small pieces.

For the cream cheese mixture, beat the cream cheese until it's smooth. Then beat in the caramel sauce. Fold in the cool whip. Stir in the sugared pretzels and chopped apples. Drizzle some caramel sauce over the top for presentation. 

Baked Creamy Chicken Taquitos

Makes 12 Taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 T. Lime juice
1/2 t. Cumin
1/2 t. Chili powder
1/2 t. Onion powder
2  cloves garlic, minced
3 T. chopped cilantro
3 T. Sliced green onion
2 cups of cooked chicken, shredded
1 cup shredded cheese
12 tortillas

Preheat oven to 425. Combine all ingredients (except tortillas) in a mixing bowl. Warm tortillas in the microwave if needed to make them easier to roll. Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla and roll the tortilla up tight. Place the rolled tortilla seam side down on a baking sheet. Continue with the remaining tortillas. Much sure the tortillas are not touching each other and spray them with a little cooking spray. Bake for 15-20 minutes until crisp and lightly brown. Serve with sour cream, salsa and/or guacamole.

Saturday, April 2, 2016

Monkey Bread

cup granulated sugar
teaspoons cinnamon
cans Pillsbury™ Refrigerated Buttermilk Biscuits
tablespoons butter
cup packed brown sugar

1/2 cup butterscotch chips
  • Preheat the oven to 350°F. Grease a 12-cup fluted tube pan or bundt pan. 
  •  Mix the white sugar and cinnamon in a 1-gallon bag. Separate the dough into biscuits and cut each biscuit in quarters. 
  • Shake the biscuit quarters to throughly coat each piece.  Place 1/3 of the biscuits in the pan. Sprinkle half of the butterscotch chips over the biscuits. Place the second 1/3 biscuits in the pan. Sprinkle the remaining butterscotch chips over the biscuits and top with the last 1/3 of the biscuits. 
  •  In a small saucepan, bring butter and brown sugar to a boil over medium-high heat. Boil the mixture for one minute while stirring constantly. Pour over the biscuit quarters in the pan. 
  •  Bake for 30 to 45 minutes or until golden brown. Let it cool for 5 minutes and then turn over onto a large plate. Pull apart to eat. Be careful, the biscuits may be very hot.