Squash Casserole

Ingredients:

3 pounds yellow squash, sliced

5 tablespoons butter or margarine, divided

1 small onion, chopped (about 1/2 cup)

1 cup (4 ounces) shredded sharp Cheddar cheese

2 large eggs, lightly beaten

1/4 cup mayonnaise

2 teaspoons sugar

1 teaspoon salt

20 round buttery crackers, crushed (about 3/4 cup)

Preparation:

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 4 tablespoons butter in skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Remove skillet from heat; stir in squash, cheese, and next 4 ingredients. Spoon mixture into a lightly greased 11- x 7-inch baking dish.

Melt remaining 1 tablespoon butter. Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.

Bake at 350° for 30 to 35 minutes or until set.

Note: To lighten, reduce butter to 3 tablespoons, using 2 tablespoons to sauté onion. Substitute 1/2 cup egg substitute for eggs and low-fat versions of mayonnaise, cheese, and crackers. Proceed as directed.

Squash Casserole

Baked Beans

4 slices bacon

1 onion, diced

2 (28 ounce) cans baked beans

3 tablespoons molasses

2 tablespoons prepared mustard

1/4 teaspoon salt

1/2 cup ketchup

3/4 cup brown sugar (1/2 cup)

1 tablespoon dry mustard (if don't have, use a little more prepared mustard)

Preheat oven to 350 degrees F (175 degrees C).

Place bacon and onions in a large, deep skillet until onions are very soft and translucent. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl combine beans, molasses, mustard, salt, ketchup, brown sugar, dry mustard, onions and crumbed bacon. Mix well and transfer to a 2 quart casserole dish.

Bake in preheated oven, covered, for 1 hour. Uncover and bake for 1 hour more. ** 2 hours is probably too long.  Check after 1 hour.  

Inspired by:   Mom's Baked Beans II

Creamy Orange Fruit Salad

1 (3.5 ounce) package instant vanilla pudding mix

1 cups milk (can use up to 1 1/2 cups)

1/3 cup frozen orange juice concentrate, thawed

1 - 8 oz. cool whip (used about 3/4 container)

1 (20 ounce) can pineapple tidbits, drained

1 Del Monte Very Cherry Mixed Fruit, drained

1 can pears, drained and diced

1 can peaches, drained and diced

1 can Mandarin oranges

Fresh sliced strawberries, add just before serving

Slice bananas, add just before serving

Grapes, optional

Place all fruits in a colander and let drain, occasionally gently stirring to drain well.  Put colander in a large bowl and cover with saran wrap; refrigerate overnight.  The next day, put the well drained fruit in a large salad bowl. 

In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Fold in cool whip.

Gently stir fruit and orange dressing together. Cover, and refrigerate for at least 2 hours. Optional:  add bananas, strawberries and/or grapes just before serving.  

Inspired by:  Orange Cream Fruit Salad

Oatmeal Cookies

**1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 3/4 cup (170 grams) unsalted butter, room temperature 1 cup (210 grams) light brown sugar 1 large egg 1 teaspoon pure vanilla extract 3/4 cup (95 grams) all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3 cups (260 grams) old-fashioned rolled oats **1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional)

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment  paper. To toast nuts: Place nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy  and smooth (about 2 - 3 minutes).  Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the  flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture  and beat until incorporated.  Stir in the nuts, oats, and dried cranberries or chocolate chips.  For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the  cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the  cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies  for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little  wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking  sheet before transferring them to a wire rack to cool. Makes about 20 - 24 large cookies *Use 1/2 cup pecans **Use 1/2 to 3/4 cup cranberries or raisins Oatmeal Cookies

Chocolate Chunk Oatmeal Cookies

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Directions

Preheat the oven to 350 degrees F.

In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.

In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.

With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.

Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.

When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.

Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

Chocolate Chunk Oatmeal Cookies

Candied Sweet Potatoes

1. • 3 pound large sweet potatoes, peeled and halved crosswise
   • 1 cup packed light brown sugar
   • 1/2 stick unsalted butter
   • 1/4 cup water
   • 1/4 teaspoon salt
   • 1/4 to 1/3 cup bourbon (maple syrup)
   • 1/4 tsp cinnamon

PREPARATION

1. 1. Preheat oven to 375°F.
   2. * Did not steam potatoes.                                                                                                                     Cut each potato half lengthwise into fourths. Steam potatoes on a steamer rack set over boiling water, covered, until just tender, 10 to 15 minutes, then cool, uncovered. Transfer to a buttered 3-quart shallow baking dish.
   3. Simmer brown sugar, butter, (maple syrup), water, and salt, stirring occasionally, until sugar is dissolved and syrup is thickened, about 5 minutes.  *Takes longer than 5 minutes.  Omitted:  Stir in bourbon to taste. Drizzle syrup over potatoes and bake in middle of oven, basting occasionally, until syrup is thickened, about 1 1/4 hours.

Cooks' note:

Sweet potatoes may be made 1 day ahead and chilled, covered. Reheat before serving.

Candied Sweet Potatoes

Notes:

First, I added 1/4 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the sauce, per other reviewers' recommendations. This definitely enhanced the flavor profile. Then, the day before Thanksgiving, instead of steaming, I assembled the sliced sweet potatoes and the simmered sauce in a covered casserole and baked covered for 45 minutes. Keeping the lid on had basically the same effect as steaming. I then cooled and refrigerated overnight, and on Thanksgiving day, I baked them uncovered for 45 minutes. Letting them sit overnight in the sauce allowed the potatoes to soak up all the flavors, and the uncovered baking caused the sauce to thicken, creating a very tasty dish overall. 

Grandma's Dumplings (Egg Dumplings)

1/2 cup shortening
1/2 cup boiling water
1/2 teaspoon salt
2 cups flour, additional flour needed
1 egg
1 chicken,  boiled and deboned (save broth)

Pour boiling water over shortening, add salt.  Whip until creamy.  Add egg and beat well.  Add flour.  Feel dough to make sure it is not too sticky.  When you pinch the dough, it should not stick to your fingers.

Roll out about 1/8 inch thick, give a very light dusting of flour on top and let set for 15 minutes.  **After rolling out the dough, let it sit until it starts drying out.  Will be longer than 15 minutes.

When ready to cut, sprinkle flour on the surface so it won't stick together in the pan.  Cut to size and place in a bowl that has been dusted with flour in the bottom.  When ready to cook, put in fast boiling chicken broth, reduce heat and cook for 8 to 10 minutes.

Sweet Potato Gratin

3 tablespoons butter

4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices

3/4 cup grated parmesan cheese

2 cups heavy whipping cream

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne

1. Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.

2. In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.

Old Fashioned Fig Preserves

Grandpa's trees had so many figs this year and Pete loves fig preserves.  We went on a quest to find a good recipe, and we wound up combining several recipes.  While some recipes say to cook the figs for less than an hour, we found the figs had to cook at least two hours.  They were done when they thickened and became dark brown in color.

My Mom never water- bathed figs so we didn't either. We just filled the jars with the hot preserves and sealed them up; put them on the counter to cool and listened for them to seal.

I've always used a 1:1 ratio of figs and sugar.  However, a couple recipes use about half that amount of sugar.  I would like to try this next time.

We heated the sugar and water before adding the figs as directed in the Preserved Figs in Syrup recipe.

=========================================================

Old Fashioned Fig Preserves

Prep Time:30 Min Cook Time:3 Hr

Yields 4

Ingredients

• 4 Cups whole figs
• 2 Cups sugar
• 4 Lemon slices, seeds removed (1 slice per jar)
• 3/4 to 1 Cup water
• 1 pinch salt

Instructions

• 1
  Rinse your figs in the sink really well and then drain. Remove the stems. Leave whole or cut in half–your choice.
• 2
  In a large, heavy pot, add all the above ingredients.
• 3
  Cook on low for about three hours, stirring occasionally so mixture does not stick or burn. DO NOT LEAVE POT UNATTENDED because burning happens quickly!
• 4
  Cook until very thick.
• 5
  Ladle hot preserves into hot, sterile jars, using canning funnel and oven mitt so you do not burn your hand.
• 6
  Process in boiling water bath for 10 minutes. Preserves may be stored in fridge for up to one month without the bath.

Notes

• Yields 4 half-pint jars.

======================================================

Old Fashioned Fig Preserves

Ingredients:

5 pounds fresh figs

5 pounds sugar

1 cup water (1 to 1 1/2 cups)

Directions:

1.  Wash the figs, then trim off the stem ends.  Put the figs into a large pot and cover with the sugar.  Allow them to sit at room temperature for 3 hours or so.

2.  Heat the figs, water and the sugar, stirring constantly, over moderate heat.  Once the sugar has dissolved, increase the heat to high and bring to a hard boil.

3.  Reduce the heat to medium-low and gently boil for 40 minutes, stirring frequently.

4.  The preserves are done when the foam that has formed on the surface dissipates and the syrup coats the back of the spoon.  Ladle the figs and syrup into hot,sterilized jars, leaving 1/4 inch of headspace.  Wipe the rims of the jars clean then place sterilized lids on top and screw on the rings.

5.  Put the filled jars into a canning pot and cover with water at least 2 inches over the jar tops.  Bring to a boil and boil for 15 minutes.  Use tongs to carefully remove the jars from the water; place on a kitchen towel.  Allow the jars to cool completely before moving them.

Fig Preserves

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Preserved Figs in Syrup

Directions:
1.  Wash figs and trim stems.

2.  Combine water and sugar in a large saucepan and bring to a boil.

3.  Reduce heat to medium-low and add figs.  Cook until turns a dark brown and thickens.

Preserved Figs in Syrup

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Fig Preserves (Emeril Lagasse)

Ingredients :
1 lb figs, washed and stemmed                      5 lbs figs
1 cup sugar                                                     5 cups sugar

In a medium saucepan, mix figs and sugar together and cook on low heat, uncovered, about 30 minutes.

If processing, pour hot preserves mixture into a hot sterile 1-qt or 2 (1 pint) glass canning jars, filling jar; seal jar with lid.  Put jar in water-bath canner and cover with hot water by 1 to 2 inches.  Process, covered, 5 minutes.   Store in a cook, dark place.

*I would add some water.

Fig Preserves

======================================================================

         
5 lbs sugar = 10 cups

1 lbs sugar = 2 cups

Peanut Butter Cornflake Crunch Bars

Ingredients:

1 cup corn syrup

1 cup white sugar

1 cup peanut butter

7 - 8 cups cornflakes (without added sugar)

Directions:

Cook syrup and sugar until it comes to a boil.  Stir constantly; do not overcook.

Remove from heat; add peanut butter and stir until smooth.  Pour mixture over cornflakes in a large bowl.  Mix until cereal in thoroughly coated.

Spread into a buttered 9 x 13 buttered pan and press down lightly with buttered hands.  Cool and cut into bars.

*Pour mixture out onto waxed paper.

Peanut Butter Cornflake Crunch Bars 

Jalapeño and cheese breakfast casserole

Ingredients:
4 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 cup shredded Monterey Jack cheese (4 ounces)
1 cup shredded sharp cheddar cheese (4 ounces)
1/4 cup unsalted butter, room temperature
1 4-oz. can chopped green chilies or
2 jalapeños, stems and seeds removed, diced
Salsa for serving

Directions:
Preheat the oven to 350 degrees. Lightly grease an 8x8 casserole dish or baking pan.

In a large bowl, beat the eggs. Stir in the flour, dry mustard, baking powder and salt. Stir in the cottage cheese, Monterey Jack cheese, cheddar cheese, butter and jalapeños, and mix until incorporated.

Pour the eggs into the casserole dish, and bake for 20-25 minutes or until the top is lightly browned and the center is firm. Serve warm with salsa.

Yield: 4-6 servings

 Egg Casserole

Bread & Butter Pickles

Ingredients

• 8 cups water
• 1/2 cup pickling salt
• 1 1/2 cups thinly vertically sliced yellow onion
• 5 lbs pickling cucumbers (thin skinned), cut into 1/4-inch thick slices
• 4 1/2 cups white vinegar
• 3 cups sugar
• 2 1/2 Tbsp mustard seeds
• 1 1/2 tsp celery seeds
• 1 1/2 tsp turmeric
• jalapeno peppers, optional

Combine water and salt in a large container and stir. Add onion and cucumber and let stand at room temperature for 3 hours. Drain brine and rinse with cold water.

Combine vinegar and remaining ingredients in a large pot. Bring to a boil. Add the cucumber mixture and bring to almost a boil. Using a slotted spoon, remove the hot cucumber mixture and divide into 6 (1-pint) hot, sterilized jars. Divide the hot vinegar mixture among the jars, filling to 1/2 inch from the top.

Remove air bubbles and wipe jar rims. Cover with metal lids and screw on bands. Process in boiling-water bath for 15 minutes. Remove jars from water bath. Cool completely, checking for a proper seal.

For best flavor, allow 2 weeks before eating. Store in a cool, dark place for up to 1 year.
 
Nutritional Information
Serves 24 ~ serving size about 1/3 cup
Per serving: 42 Calories, 0.1 g, 1 g Protein, 11 g Carbohydrate, 1 g Fiber, 0 mg Cholesterol, 0 mg Iron, 194 mg Sodium, 17 mg Calcium

Bread and Butter Pickles
Source: Cooking Light August 2014, adapted from The Foothills Cuisine of Blackberry Farm

Triple Chocolate-Covered Peanut Clusters

• I made this for the first time Christmas 2013 after rediscovering the recipe among recipes I had collected on the www.myrecipes.com site.  These are a great addition to Christmas goodies- easy and tasty.
• 
  
• 1 (16-ounce) jar dry-roasted peanuts
• 1 (16-ounce) jar unsalted dry-roasted peanuts
• 18 (2-ounce) chocolate bark coating squares, cut in half
• 2 cups (12-ounce package) semisweet chocolate morsels
• 1 (4-ounce) package German chocolate baking squares, broken into pieces
• 1 (9.75-ounce) can salted whole cashews
• 1 teaspoon vanilla extract

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  

Combine the first 5 ingredients in a 3 1/2- or 4-quart slow cooker. Cover and cook on LOW 

2 hours or until melted (may take less time).  Stir chocolate mixture.  Add cashews and vanilla, 

stirring well to coat cashews.  Drop nut mixture by heaping tablespoonfuls onto wax paper. 

Let stand until firm. Store in an airtight container or freeze up to 1 month.

*Makes 5 pounds or about 60 clusters

• 
  
• Triple-chocolate Covered Peanut Clusters

Chocolate Fudge

After being on vacation and eating fabulous fudge, I went on a quest to find a recipe for my favorite Christmas treat- fudge.  I'm not sure this would always work out but I found a video on you tube showing how to make fudge.  I actually went through and wrote down the recipe and directions from the video.  It is great.  Just make sure to make fudge and other candies on a low humidity day or you may have to eat it with a spoon!

3 3/4 cup sugar

4 oz. unsweetened chocolate, coarsely chopped

1 1/2 cup heavy cream

1 tsp salt

3 Tbs corn syrup

1 tsp butter

1/2 cups chopped pecans, or walnuts

1 tsp vanilla, optional

3 Tbs cold unsalted butter (use later)

Butter the sides of a 3 qt. saucepan with 1 tsp. butter.  Add all ingredients except butter; stir until combined over medium heat.  Gently stir until the mixture comes to a boil.  A wooden spoon works well.  After it boils, cover with a lid for 2 minutes (traps steam in the pot to wash down the sides) and do not stir after this to avoid sugar crystals forming.

Rub the face of a thermometer with butter.  Cook until 236 degrees is reached. Remove pot from heat.  Add 3 Tbs. butter but DO NOT STIR.  Cool to 110 degrees (takes 1-2 hours).  Line a 8 x 8 pan with foil and butter the foil.

Pour mixture into mixer bowl.  Attach flat beater to mixer.  Turn to Speed 2 and mix (can take 20-25 mins) or until fudge stiffens and loses its gloss.  Quickly turn to Stir Speed and add nuts, mixing until just blended. Spread in buttered pan; cool to room temp.  Cut into squares when firm.

Apple-Cranberry Casserole

INGREDIENTS:2 c raw cranberries3 c apples, peeled and chopped1 1/2 c sugar1 1/2 c quick oatmeal, (uncooked)

1/2 c brown sugar

1/3 c flour

1/2 c pecans, chopped

1/2 c margarine or butter, melted

1 Tbs cornstarch

DIRECTIONS:                                                                                                                                           In a 2-quart casserole that has been sprayed with cooking spray, combine apples, cranberries, cornstarch and sugar. Mix oats, brown sugar, flour, pecans and melted butter in bowl and place on top of apple/cranberry mix. Bake in 325 degree oven for about 45 minutes or until bubbly and brown.                                                            *Next time thaw the cranberries.  Use 2 Tbs cornstarch.

Light, Crisp Waffles

I have been hungry for waffles lately and couldn't find the recipe I had previously used.  Before heading out of town last Friday, I found the perfect recipe that I wanted to try Sunday morning. 

I had read over the recipe prior to Sunday morning to ensure that I had all the ingredients listed.  To get a crisp outside coating on waffles, recipes state you should get a 'screaming hot waffle iron.'  The way I achieved this was to heat my waffle iron up as I mixed my 'first' batch of waffles.

I carefully measured 3 1/2 cups of flour followed by other ingredients and didn't realize anything was amiss until after I added the wet ingredients into the dry ingredients and had the consistency of cookies!  Quickly looking over the recipe, I immediately spotted where I had gone wrong.  The very first ingredient listed is 3 1/2 oz. flour... which is about 3/4 cup of flour and not the 3 1/2 cups that I had so carefully measured out!

So, after flinging the 'cookie waffle dough' into the trash I mixed up another batch that was delicious.  The trick was to follow the directions and pour onto my extremely hot waffle iron.

I saw a couple of recipes that called for cornstarch in the waffles and was curious to read about cornstarch.  While I knew that cornstarch was used as a thickener, I did not know that until 1850 it was used to starch laundry and had industrial uses as well!  Hmmm...

Light, Crisp Waffles

 

3-1/2 oz. (3/4 cup) bleached all-purpose flour
1 oz. (1/4 cup) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1/4 cup milk
6 Tbs. vegetable oil
1 large egg, separated
1 Tbs. sugar
1/2 tsp. vanilla extract 

 

---

Heat the waffle iron.
Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl. Measure the buttermilk, milk, and vegetable oil in a  measuring cup; mix in the egg yolk and set aside.

In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.

Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.

Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown .  Eat and enjoy with maple syrup or try the Brown Sugar Syrup recipe.

Light, Crisp Waffles

Brown Sugar Syrup

Granola

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup walnuts, diced
• 1/3 cup shredded sweet coconut
• 1/8 cup plus 1 tablespoons dark brown sugar
• 1/8 cup plus 1 tablespoons maple syrup
• 1/8 cup vegetable oil
• 1/4 teaspoon salt
• 1/2 cup raisins

Directions:

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.
In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto sheet pan. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

*Use in Banana Coconut Breakfast Muffins

Inspired by Alton Brown:  Granola

Banana Coconut Breakfast Muffins

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted butter, melted and cooled
• 2 extra-large eggs
• 3/4 cup milk
• 2 teaspoons pure vanilla extract
• 1 cup mashed ripe bananas (2 bananas)
• 1 cup medium-diced ripe bananas (1 banana)
• 1/2 cup small-diced walnuts
• 1 cup granola
• 1 cup sweetened shredded coconut
• Topping (optional)  granola or shredded coconut                                                    

Directions:

 

Preheat the oven to 350 degrees F.

Line 24 muffin cups (regular size pans, not mini size) with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. In another bowl, combine the eggs, milk, vanilla, and the melted butter.  Pour wet ingredients into the mixing bowl, blend together but don't over mix.

*If making the night before, cover bowl with plastic wrap and refrigerate.  In the morning (batter will be cold and stiff), continue directions:

Mash two bananas and add them to the batter.  Fold the diced banana, walnuts, granola, and coconut into the batter.  Spoon (or scoop using an ice cream scoop) the batter into the paper liners, filling each one to the top. Add topping, if desired.  Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Inspired by Ina Garten:  Banana Crunch Muffins

Italian Pasta Salad Recipe

Ingredients:

• 1/2 teaspoon salt, plus more for seasoning
• 1 pound bow tie pasta
• 1 cup store-bought balsamic vinaigrette dressing
• 1/4 cup mayonnaise
• 1/2 tsp sugar
• 2 cups halved cherry tomatoes or slicer tomatoes, diced
• 2/3 cup pitted kalamata olives
• 1/2 diced green bell pepper
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup thinly sliced red onion or green onions
• Grated Parmesan, for topping or mozzarella

Directions:

Bring a large pot of salted water to a boil over medium heat. Add the pasta cook it according to package directions.

While the pasta is cooking, in a small bowl, whisk together the balsamic vinaigrette, mayonnaise, and sugar.
Drain the pasta well, transfer to a large serving bowl, and let cool. Add other ingredients. Pour the dressing over the salad and toss to combine. Sprinkle with the cheese, toss lightly, and serve.

*Mushrooms, optional

Inspired by Paula Deen:   Italian Pasta Salad

Paula Deen's Smothered Chicken

• 1 cups all-purpose flour
• 1/2 teaspoon garlic powder
• Salt and black pepper
• 1 whole chicken (3 1/2 pounds), cut up, rinsed, and patted dry
• 4 tablespoons (1/2 stick) butter
• 1 small yellow onion, chopped
• 1 small green bell pepper, chopped
• 1 1/2 cups whole milk 

 In a wide, shallow bowl, whisk together the flour, garlic powder, and 1/2 teaspoon each salt and black pepper. Lightly sprinkle the chicken all over with salt and pepper. Dip each piece of chicken in the flour mixture, shaking off any excess flour. (Set any leftover flour aside to use in step 3.)

In a large skillet with a lid, melt the butter over medium-high heat. Add the chicken and cook, turning occasionally, until golden brown all over, 8 to 10 minutes. Transfer the chicken to a paper towel-lined plate to drain.

Add the onion and bell pepper to the skillet and cook, stirring, until softened, about 5 minutes. Stir in 3 tablespoons of the reserved flour mixture and cook, stirring, for 1 minute. Slowly whisk in the milk and 1/2 cup water. Simmer until the sauce has thickened and is nice and creamy, about 5 minutes.

Return the chicken to the pan. Cover and simmer on low heat until the chicken is tender, about 30 minutes, adding water as necessary.