Banana Bread

There are probably a 100 million banana bread recipes out there that are ALL good, but I have to share yet another yummy one I happened to make!  In some random google search I came across this recipe and boy am I glad I did!

Tip: I used 2 - 8" loaf pans with perfect results.  You can also add 1 cup of toasted pecans if you wish.

Enjoy!

Banana Bread

1 Cup Butter, softened
2 Cups Sugar
4 Eggs
3 Cups Flour
2 Tsp Baking Soda
2 Tsp Salt
2 Cups Banana, mashed (approximately 5 bananas)
2 Tsp Vanilla
1 Cup Sour Cream

Preheat oven to 350 degrees and grease loaf pans.  Whisk flour, baking soda, and salt (and pecans if desired) together in bowl - set aside.  In separate bowl,  mash bananas - add sour cream and vanilla until combined.  With stand mixer, cream together butter and sugar until fluffy (3-5 minutes).  Add eggs, one at a time.  While mixer is running, add banana mixture and mix until just combined.  Stir in flour mixture by hand - making sure any batter on the bottom of the bowl is well incorporated.  Pour batter into prepared bans and bake for approximately 45-60 minutes.  Bread will be golden brown, with toothpick coming clean from the center.  Let bread cool for 20 minutes in pan before turning on wire racks to finish cooling.

Baked Ravioli

This probably doesn't classify as a recipe, but I'm going to share it anyways!  Thanks to pinterest I saw this idea.  I wanted to call is "Lazy Lasagna," but not everyone likes to admit they took the "lazy" way to supper! ;)  My kids went crazy over this dish and it literally took me less than 10 minutes to get in the oven!

Enjoy!

Baked Ravioli

1 Bag Frozen Ravioli (use whatever flavor you prefer - we used beef ravioli)
1 Jar Marinara Sauce
2 Cups Shredded Mozzarella
Parmesan Cheese

Preheat oven to 400 degrees.   Spray bottom and sides of 9x13" pan with cooking spray.  Take about 1/2-3/4 Cup of sauce and spread on bottom.  Put a single layer of ravioli over sauce.  Top with 1/2 of the remaining sauce and 1 cup of shredded mozzarella.  Repeat layer, starting with ravioli.  Sprinkle very top with parmesan cheese.  Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for additional 10-15 minutes - until bubbly and hot in the center.  Let cool for 10 minutes before serving.

Wee Bit Spicy Chili

I love a good hearty chili!  Especially on a cool fall day and even more so on a wintery day here in Minnesota!  I came across this recipe and after laughing for quite some time decided I must give it a try!  I gave it a few tweaks and love it so!  The green beans are an addition I've never had in chili, but they give it a wonderful depth of flavor.  FYI: as the title states, it is a wee bit spicy, so my kids didn't quite enjoy as much as the adults did.

Enjoy!

Wee Bit Spicy Chili

1 Tsp Basil Leaves
1 Tbsp Onion Powder
3 Tsp Chili Powder
2 Tsp Ground Cumin
2 Tsp Ground Cayenne Red Pepper
1 Tbsp Garlic Powder
2 Tsp Sugar
2 Tbsp Flour
1 - 29 oz Can Tomato Sauce
1 - 15 oz Can Tomato Sauce
1 - 14.5 oz Can Petite Diced Tomatoes
1 - 15 oz Can Light Red Kidney Beans, drained
1 - 15 oz Can White Beans, drained
1 - 14.5 oz Can Cut Green Beans, drained
1 - 14.5 oz Can Corn, drained
2 lbs Ground Beef
1/2 of a Sweet Onion (ie: vidalia), chopped
1/2 of a Green Pepper, chopped
3 Cloves of Garlic, minced
2 Tbsp Brown Sugar
Beer

In small bowl, mix together basil, onion powder, chili powder, cumin, cayenne red pepper powder, garlic powder, sugar, and flour to make seasoning.  In large pot, dump sauces, tomatoes, beans, and corn - set aside.  In skillet, brown hamburger with onion and garlic.  Add green pepper to hamburger when about 1/2 done and finish browning.  Drain hamburger mixture.  Add hamburger mixture to pot with tomatoes and beans.  Stir in brown sugar and about 1/2 a beer to pot and bring to a boil (enjoy the other 1/2 of the beer).  Once at a boil, cover and turn down to simmer.  Allow to simmer for as long as you've got - remembering to stir occasionally.

Serve with freshly shredded cheddar cheese, sour cream, saltines, or whatever is your favorite with chili!

Kinky Malibu Barbie Jello Shots

Just a little bit of adult fun being added to MCC today! :)  These were a big hit at a recent ladies night out event I brought them to! 

Enjoy!

Kinky Malibu Barbie Jello Shots

1 Box Peach Jello
1 Cup Boiling Water
1/2 Cup Kinky Liqueur
1/2 Cup Malibu Coconut Liqueur

Dissolve jello in boiling water, stir in kinky and malibu. Pour into desired shot cups. Chill. Serve.

Tip: 2 ounce condiment cups (usually come with lids like these) are great for preparing these!  I used 3 oz Solo cups and it was a bit much as a single shot.

Disclaimer: This recipe is intended for adults of legal drinking age.  Please do not drink and drive!

Baked Garlic Shrimp

I LOVE seafood and so does my family!  When I came across this recipe, I just KNEW I had to make up a batch (ok ok, a double batch) and give it a whirl!  It was SO easy and delicious!  I used frozen shrimp (thawed) to save some moola, but feel free to use fresh if it's available in your neighborhood!  Tip: remove tails before making this up - it makes inhaling eating the shrimp so much easier!

Enjoy!

Baked Garlic Shrimp

1 lb Raw Shrimp, peeled and deveined
4 Cloves Garlic, minced
2 Tbsp White Wine
Salt and Pepper
4 Tbsp Butter, Melted
1/2 Cup Panko Bread Crumbs
2 Tbsp Fresh Italian Parsley, finely chopped

Preheat oven to 425 degrees.  In large bowl, mix together shrimp, garlic, and white wine.  Pour into baking dish and spread out evenly.  Season with salt and pepper.  In another both, use fork to mix together butter, bread crumbs, and parsley.  Sprinkle mixture evenly over the top of the shrimp.  Cook for approximately 15-18 minutes, until shrimp turn pink and opaque.

Salted Caramel Mocha Cupcakes

This recipe is brought to you by Krysta and her cupcake craftiness!  She has contributed many other yummy recipes to MCC over the last couple of years and this one sure won't disappoint!  If you're a fan of chocolate, coffee, salted caramel, and cupcakes (who isn't?), you better whip up a batch of these!

Enjoy!

Salted Caramel Mocha Cupcakes


The Best Chocolate Cake Ever: (Adapted from kevinandamanda.com)
1 Devils Food Cake Mix (I used chocolate fudge)
1 Small Box Instant Chocolate Pudding
1 Cup Greek Yogurt (can substitute with sour cream)
3/4 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Almond Milk
1 Tsp Vanilla
2 Cups Mini Chocolate Chips
1 Packet Starbucks VIA Instant Coffee (I used caramel)

Preheat oven to 350 degrees F. In a very large bowl, mix everything together except the chips. Whip until somewhat fluffy. Batter will be THICK. Stir in chips and pour batter into cake pan of choice (I use cupcakes - it will make 24 cupcakes at LEAST).  Bake as directed on the back of the cake box (I use as a guide and usually add a few minutes - typically takes 22 min for cupcakes).

When cooled completely, use a sharp knife and cut in a circle around the middle of the cupcake to “core” the cupcake for the filling.

Salted Caramel Creme Filling:
1 Jar Archer Farms Salted Caramel Fudge Dessert Topping (bought at Target)
1/2 Pint Heavy Whipping Cream

Whip dessert topping in mixer 2-3 minutes until fluffy - slowly add whipping cream and whip until stiff peaks form. Put into gallon ziploc bag and refrigerate for 10 minutes.  Cut the corner off the bag and pipe into cored cupcakes.


Espresso Buttercream Frosting: Makes enough to frost 12 cupcakes (double this recipe)
1 cup (2 sticks) Unsalted Butter, at room temperature
2½ Cups Powdered Sugar
1½ Tsp Vanilla Extract
1½ Tsp Espresso Powder (I used 1/2 packet starbucks VIA caramel)

Mix the espresso powder into the vanilla until dissolved; set aside.  Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Kelly's Buffalo Chicken Chowder

To say I have a family of GREAT cooks is an understatement!  It should be no surprise I learned most of my skill from my mother, grandmother, and all the other wonderful cooks and bakers we enjoy in our family.  My cousin Kelly is no exception!  She lovingly shared this recipe for all of you today!  The recipe below serves 4 - feel free to double, triple, or more as needed!  She also pre-made the soup and then warmed in a crock-pot the next day.

Enjoy!

Kelly's Buffalo Chicken Chowder
Adapted from Closet Cooking

2 Tbsp Butter
1 lb Chicken, cut into bite sized pieces
1 Cup Onion, diced
1 Cup Celery, cut into small pieces
1 Cup Carrot, cut into small pieces
2 Cloves Garlic, chopped
2 Tbsp Flour
3 Cups Chicken Stock
*Hot Sauce, to taste (I used 1/4 cup Franks Red Hot sauce)
1 Large Yukon Gold (or other boiling potato), peeled and cut into bite sized pieces
Salt and Pepper, to taste
1 Cup Heavy Cream (I used half and half)
1/4 Cup Blue Cheese, crumbled

Melt the butter in a large sauce pan over medium heat.  Add chicken and saute until golden brown, about 8-10 minutes.  Add onion, celery and carrots and cook until tender, about 10-15 minutes.  Add garlic and flour and cook until fragrant, about a minute.  Add the chicken broth and deglaze the pan. Add hot sauce and potatoes, bring to a boil, reduce heat and simmer for 20-30 minutes.  Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

As soon as fall rolls in and I start looking through my recipes, I gravitate right towards anything with pumpkin in it!  I came across this recipe awhile back and was finally able to bake up a version in my kitchen.  So yummy and every bit of fall with the lovely mix of spices! I used frozen pumpkin puree I had on hand, but you could also use canned pumpkin puree.  I left my icing a little thicker and just spread it with a spatula the best I could.  If you want a little thinner and "drizzly" go for it!

Enjoy!

Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

Cake:
3 Cups Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
1 Tsp Salt
2 Tsp Cinnamon
1/2 Tsp Ginger
2 Tsp Nutmeg
1 Cup Butter, softened
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 Cup Milk
1 Cup Pumpkin Puree (put the whole 15oz can of pumpkin puree in, if it's what you have on hand)

Preheat oven to 350 degrees.  Grease and flour bundt pan, set aside.  In medium bowl, whisk together flour, soda, baking powder, salt, cinnamon, ginger, and nutmeg - set aside.  Cream together butter and sugars until fluffy.  Add eggs one at a time and then milk and pumpkin puree until well combined.  Slowly add in flour mixture - beat for 2 minutes.  Pour into prepared bundt pan and bake for 50-60 minutes (until cake tester comes out clean).  Let cool for 15 minutes before inverting.  Continue to cool another 10-20 minutes before icing.

Icing:
1/3 Cup Butter, softened
4 oz Cream Cheese, softened
2 Cups Powdered Sugar
1/2 Tsp Cinnamon
1 Tsp Vanilla
1/4-1/3 Cup Milk, depending on preference

With a mixer, blend together butter and cream cheese until fluffy.  Add powdered sugar, cinnamon, and vanilla.  Slowly add in milk until icing is to desired consistency.  Pour/spread over you cake!

Peanut Butter Candy Corn M&M's Cookies

 

You see those up ^^^ there??  They're pretty amazing!  They totally gave me the inspiration for today's recipe!  Candy Corn M&M's were out last year for Halloween season and due to my love of white chocolate, I snatched up a bag right away!  Last week when I was out doing my weekly cruise around Target, I noticed they were back out in the Halloween aisles.  The wheels immediately started turning because they belonged baked in something yummy!  Then it hit me...PEANUT BUTTER COOKIES!  To say they turned out amazing is an understatement!  The combo of yummy peanut butter chewy, yet crispy cookie with a punch of white chocolate is so yummy!

This is a GREAT base peanut butter cookie recipe and are yummy all on their own!  They have a very similar texture to Mrs. Field's famous peanut butter cookies.  And when Candy Corn M&M's aren't in season, substitute with your favorite white chocolate chip! :)

Enjoy!

Peanut Butter Candy Corn M&M's Cookies

2 1/2 Cups Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, softened
2 Cups (1 - 16 oz container) Peanut Butter
1 1/4 Cups Sugar
1 1/4 Cups Brown Sugar
3 Eggs
2 Tsp Vanilla
1 Bag Candy Corn M&M's

Preheat oven to 325 degrees.  In medium bowl, whisk together flour, soda, powder, and salt - set aside.  With mixer, cream together butter, peanut butter and sugars until nice and fluffy.  Add eggs, one at a time, and then vanilla.  Slowly add in flour mixture until combined (don't over mix).  Stir in M&M's.  Cover bowl and refrigerate for at least 15 minutes.  Drop dough by rounded teaspoonfuls (I use a standard cookie scoop) and then flatten with the back of the scoop in the middle (I keep my dough in the refrigerator between batches).  Bake for 16-20 minutes (mine were perfect at 17.5), until edges are just starting to brown - do NOT over bake.  Let cookies cool on pan for 5 minutes before transferring to cooling rack.

*Yield: Approximately 6 Dozen Cookies

Chicken Taco Soup

Who doesn't love a meal that practically makes itself?!  I first had this wonderful crock-pot meal over a year ago at a women's retreat and have been making it ever since.  I finally remembered to snap a few pictures quick so I could share with all of you over here!

Enjoy!

Chicken Taco Soup

1 Onion, chopped
1 - 16 oz Can Chili Beans
1 - 15 oz Can Black Beans
1 - 15 oz Can Corn, drained
1 - 8 oz Can Tomato Sauce
1 - 12 oz Bottle/Can Beer
2 - 10 oz Cans Diced Tomatoes with Green Chilies (Rotel)
1 Packet Taco Seasoning
3 Whole Skinless and Boneless Chicken Breasts
Optional Toppings: Shredded Cheese, Sour Cream, Crushed Tortilla Chips, etc

Put onion, beans, corn, tomato sauce, beer, diced tomatoes, and taco seasoning in crock-pot.  Stir until blended, then lay chicken breasts on top, pushing down until just covered by soup mixture.  Turn crock-pot on low, cover, and cook for at least 5 hours.  Remove chicken breasts and shred with 2 forks and put back in crock-pot, stir and cover.  Continue cooking on low for at least another 30 minutes to 2 hours.  Served topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips if desired.