Banana Cake

I have always been a fan of coffee cake.  The combination of nuts, cinnamon, and brown sugar smells fantastic while its baking.  A close second in this category is banana bread.  Making a cake that blends these two tastes is just deliciousness waiting to happen.  And the perfect recipe to use two lonely bananas about to rot on my counter top.  Hours later and my house still smells heavenly!

Ingredients:

Cake Batter:
1 cup butter
1 cup sugar
2 ripe bananas
2 eggs
1 tsp. vanilla
2 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
3 cups flour
2 cups sour cream (or vanilla yogurt)

Filling:
1/3 cup brown sugar
1 Tbs. cinnamon
1 cup chopped nuts (walnuts or pecans)
1 cup chocolate chips

Cream sugar and butter together.  Mix in eggs, vanilla, and bananas.  Mix in sour cream (or yogurt). In a separate bowl mix dry ingredients until blended.  Slowly add in dry ingredients with the wet.

In a separate bowl mix filling ingredients.

In a greased 9x13 pan pour half of the cake batter, then a layer of half of the filling.  Pour the rest of the cake batter then top off remaining filling mixture.

Bake in a preheated 350 degree oven for 45 minutes or until toothpick comes out of center clean.

Taco Seasoning

As I get ready to put everything in the crock pot for some Salsa Chicken later I have realized after a lengthy search through my cabinets that I am all out of taco seasoning.  And since we have had a little snow over night I am in no rush to head out to the store for one ingredient.  So then off to use the collection of spices sitting my my pantry to make my own packet of taco seasoning.  Which in the long run I am sure will be a lot healthy then a store bought packet with names of ingredients I cannot pronounce or the unnecessary sodium I do not need.  And I think since I have some time this morning I will double this recipe and wash out a glass jar so that I have some on hand.

Ingredients:

• 6 teaspoons chili powder
• 5 teaspoons paprika
• 4.5 teaspoons cumin
• 2.5 teaspoons onion powder
• .5 teaspoons garlic powder
• .125 teaspoons cayenne pepper
• 1 teaspoon salt (or to taste)
• .5 teaspoon black pepper

Mix all ingredients in a bowl and store in an air tight container.  7 teaspoons will equal one packet of taco seasoning.  

Butternut Squash Stew

 

I believe I have mentioned it before, but during our honeymoon my husband and I decided to eat dinner one evening in a Moroccan restaurant.  I think we would both agree it was one of our favorite meals.  Not only was the food surprisingly delicious, the belly dancer was very entertaining also.  I think we were drawn in with the intoxicating aromas that accompany the food.  Even as I made this I was in love with the way my kitchen and then house smelt as this simmered on the stove.  Something at the combination of spices blending sweet, spicy, and savory.  It just satisfies all the senses. This was also a great meal to use on our meatless Monday on a bitter cold winter evening.  I think the only thing missing from the meal was the exotic music and belly dancer!

Ingredients:

2 tablespoons olive oil
1 medium onion diced
1 medium sweet potato, chopped into cubes
1/2 medium butternut squash peeled and chopped into cubes
2 teaspoons ground cumin
2 teaspoons coriander
2 teaspoons of garlic powder
1/4 teaspoon ground ginger
1 teaspoon of cinnamon
1 teaspoon of red pepper flakes
1 teaspoon of salt to taste
3/4 cup of broth (chicken or vegetable) separated
2 tablespoons of lemon juice
1 cup dried apricots, chopped
1 cup of pitted dates, chopped
1/2 cup dried figs, chopped
1 can of chickpeas drained and rinsed
1/4 cup of fresh cilantro chopped

(this can be served over rice, couscous, or quinoa)

Heat oil in a dutch oven.  Saute onion and sweet potatoes for about 3-4 minutes.  Add in the butternut squash and stir.  Add 1/4 cup of broth, all of the spices and salt, stir, cover and cook 5 minutes.  Remove cover and add the remaining broth, apricots, dates, beans, and lemon juice.  Continue to cook about another 10 minutes until the potato and squash are soft.  Top with fresh cilantro. 

Mini Hand Apple Pies

There is nothing better then warm apple pie with a scoop of vanilla ice cream.  This upcoming week I have two evenings of company coming for dinner.  I wanted to have a delicious desert to serve my guests.  The dilemma then started of what to make.  A cake, a pie?  Both usually great ideas but then do I have to make two?  If not then I would be serving the second evenings guests a half eaten cake, that would not be good.  So knowing my that my guests enjoy fruit based deserts I knew I wanted to make pie but again I did not want to be rude and serve a half eaten pie, and to make two would just mean that there would be way too much temptation and extra pie leftover in my house.  My thighs do not need that!  So it was decided little mini individual pies would be the way to go.  I played around with the shapes to find what worked best and decided on this round one using a cut piece of dough on top and one on the bottom.  My next dilemma being I do not own cookie cutters.  Looking around my kitchen I settled on using a wide mouth mason jar lid to cut my pie crusts. They are the perfect serving size!

Ingredients: (dozen mini pies)
3 large apples peeled and diced (I used two granny smith and one gala)
1 heaping teaspoon of cinnamon
1 tablespoon of sugar- 1 tablespoon to top pies with also
1 tablespoon of brown sugar
juice of half a lemon
1 1/2 boxes refrigerator pie dough (I used Pillsbury)
1 egg
1 tablespoon water

Preheat oven to 375 degrees. In a medium bowl mix the apples with the brown sugar, cinnamon, lemon juice, and 1 tablespoon of sugar.  Roll out the pie dough on a floured surface and cut circles.  Place circles on a parchment lined baking sheet.  Fill center of circles with apple mixture. place second circle of dough on top.  Fold and crimp edges closed with a fork.  Make an egg wash with beaten egg and water.  Brush on top of pies and sprinkle with a little sugar.  Score two little slits in top of pies.  Bake for 20-25 minutes or until golden.  Cool on a wire rack.  Serve warm with vanilla ice cream.

Now where is that Vanilla Ice-Cream and a spoon!

Sunday Brunch: Couscous Salad, Baked French Toast, Mini Fritattas

Sometimes there is nothing better then a get together with just the girls.  For some being able to leave the little ones behind and get some grown up time with friends is very much needed.  For others its a great excuse to catch up with each other.  Sunday brunch for me is something that is always delicious.  Something about that combination of the best breakfast items with lunch food is outstanding.  I found a wonderful mix of items for today's brunch.  My menu was as follows: Ham & Asparagus Mini Fritattas,  Couscous Salad, French Toast Bake, Tropical Fruit Salad, mini muffins and mini Bagels.

I think brunch food should be laid back and easy.  Mini muffins and mini bagels allow everyone to have a bite or two without filling up so that they can enjoy the full array of all that is offered.

Couscous Salad:  (adopted from McCormick Gourmet)

3 green onions
7 tablespoons olive oil
1 can (14.5 oz) chicken broth
1 teaspoon Cinnamon
1/2 teaspoon black pepper
1/4 teaspoon red pepper flake
1/2 teaspoon cumin
1 package (10oz) pearled couscous
3 tablespoons of white wine vinegar
3/4 teaspoons salt
1 can of rinsed/drained chickpeas
1 cups shredded carrots
1 cup dates pitted and chopped
1 cup of apricots chopped
1/4 cup pines nuts toasted
2 tablespoons chopped fresh cilantro

Finely chop white part of green onions.  Slice green parts: reserve for later.  Heat 1 tablespoon of the oil in medium saucepan on medium heat. Add white onion pieces, cook for 5 minutes.  Stir in chicken broth, cinnamon, cumin, 1/4 teaspoon of black pepper and red pepper.  Bring to a boil. Add couscous: cover.  Remove from heat and let stand.

Mix remaining 6 tablespoons of olive oil, vinegar, and 1/2 teaspoon of salt in small bowl with a whisk until well blended.

Fluff couscous with fork, spoon into a large bowl.  Toss in sliced green onions, chickpeas, dates, carrots, apricots, pine nuts, and salt and pepper.  Add vinaigrette toss. Serve with fresh cilantro on top.

Cinnamon Roll French Toast Bake:

1/4 cup melted butter
2 cans refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy cream
2 teaspoons ground cinnamon
2 teaspoons of vanilla
1 cup chopped pecans
3/4 cup syrup

Preheat oven to 375 degrees.  Pour melted butter in ungreased baking pan.  Separate buns putting icing to the side.  Cut each bun into 8 pieces.  Place pieces on top of butter in pan.  In a medium bowl beat eggs.  Then beat in the heavy cream, cinnamon, and vanilla.  Gently pour over the bun pieces.  Scatter chopped pecans over the top. Drizzle maple syrup over the top.  Bake for 20 to 28 minutes or until golden brown and center is set.  Cool for a few minutes.  Microwave icing on medium for 10-15 seconds and drizzle over the top of French Toast Bake.  Serve with additional maple syrup.

Ham and Asparagus Fritattas:

8 eggs

1/2 cup milk

salt and pepper to taste

1/2 lb. asparagus

1/2 cup chopped ham

1/2 cup shredded cheddar cheese

Preheat ove to 350 degrees.  Spray muffin tins with nonstick spray.  Boil water and blanche asparagus. Chop asparagus and ham.  Beat eggs in medium bowl and add milk beat with wire whisk.  Add in asparagus and ham.  Add salt and pepper.  Mix in cheese.  Ladle egg mixture prepared muffin tins until full.  Bake 20-25 minutes until set and golden.

Homemade Power Cleaner

I have tried numerous floor cleaners, one pricier then the last. I have given up my search and now make my own. It's easy, a lot cheaper, and smells so clean. Other cleaners sometimes smell too harsh. I use this to clean all my floors.

In a bucket mix:

1 cup baking soda
1 cup vinegar
1 tablespoon of dish soap
2 gallons hot water

And mop floors

Homemade Microwave Popcorn

Making microwave popcorn at home is easy and doesn't have all the "other" stuff in it as the boxed brands.  This is air popped taste out of the microwave.  And all you need is a brown paper lunch bag and popcorn kernels.  The fun part comes after its popped when you can add any kind of flavors you like.  My personal favorite combination is olive oil, garlic powder, onion powder, and ancho chili powder. My mouth is watering.

In a brown paper lunch bag add a 1/4 cup of kernels.  Fold top of bag over a few times and microwave for about 2-2 1/2 or until popping slows careful not to burn.  Open bag and toss with either melted butter or olive oil and your favorite seasonings, or just leave plain.