Jamaican Banana Bread

Borrowed and Shareing

JAMAICAN BANANA BREAD

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt 
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Recipe and photo credit: Sharon Fox

Oat Muffins

LOW FAT OATMEAL BLUEBERRY APPLESAUCE MUFFINS 

We all need a little help making life easier, and with mornings being super crazy, these tasty muffins do the trick.  I make them for my kids (and myself) as a grab-n-go healthy breakfast.  They down 2-3 of these and they are set till lunch.

Makes 12 muffins

Any Oats will work, use old fashion or steel cut oats for hardier texture.  Made with whole grains and very little fat, these muffins are a guilt free breakfast treat.

1-1/4 cp   whole wheat flour

1-1/4 cp   oats

1 tsp        baking powder

1/2 tsp     baking soda

1/4 tsp     salt

1/2 tsp     cinnamon

1 cp         unsweetened applesauce

1/2 cp      low-fat buttermilk

1/2 cp     firmly packed brown sugar

2 tbsp     coconut oil

1 lg egg,  lightly beaten

3/4 cp     blueberries (fresh or frozen)

Preheat oven to 375 degrees (F)

Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In a large bowl whisk together the flour, oats, baking powder & soda, salt and cinnamon.  Combine the applesauce, buttermilk, sugar, oil and egg in a med. bowl.  Make a well in dry ingredients and add liquid mixture, stirring until just moist (don't over mix).  The batter will be thicker than your average muffin batter.  Carefully fold in blueberries.

Spoon batter into cups and bake for 16-18 min.

Brown Eyed Baker Hatch Green Chili Mac & Cheese

Four years ago: Traditional Pavlova

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HATCH CHILE MAC AND CHEESE

yield: 8 servings

 

prep time: 20 minutes

 

cook time: 20 minutes

 

total time: 40 minutes

Wonderfully creamy macaroni and cheese made with seasonal Hatch chiles. Substitute poblano or Anaheim chiles if you can't get Hatch chiles.

INGREDIENTS:

For the Macaroni and Cheese:
16 ounces cavatappi pasta (or shaped pasta of your choice)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
6 ounces sharp cheddar cheese, shredded (about 1½ cups)
6 ounces smoked gouda cheese, shredded (about 1½ cups)
Salt and pepper, to taste
5 Hatch chiles, roasted, seeded and finely chopped

For the Topping:
2 ounces sharp cheddar cheese, shredded (about ½ cup)
2 ounces smoked gouda cheese, shredded (about ½ cup)
4 tablespoons unsalted butter, melted
1 cup plain breadcrumbs

DIRECTIONS:

1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.

2. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.

3. While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

4. Once the sauce comes to a simmer, stir in 6 ounces each of the cheddar and gouda cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.

5. Add the cooked, drained pasta and Hatch chiles to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.

6. In a small bowl, mix the melted butter with the breadcrumbs.

7. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.

8. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

Pork Enchilada From The Queen of Clean

Queen of Clean Linda Cobb

Do you have a busy week ahead? Looking for a quick and delicious meal? This is it!

EASIEST PORK ENCHILADAS – Let your slow cooker do the work

INGREDIENTS:

Choose a cut of pork that is well marbled (butt, shoulder, even ribs) Size dependent on number of people you are serving. 

One onion coarsely chopped

3 cloves chopped garlic

1 can Enchilada Sauce, red or green; spiciness to your preference

Tortillas

DIRECTIONS:

Scatter chopped onion and garlic in the bottom of the slow cooker
Place pork on top

Pour over Enchilada Sauce

Cook on low for 7 hours until tender and easily shredded
Remove for slow cooker with a slotted spoon and save the juice

To assemble, layer the shredded pork in the tortilla. Add a little of the juice from the slow cooker and roll.

At this point you can roll and place in a casserole , add additional enchilada sauce over the top, sprinkle on grated cheese. Bake at 350 degrees until hot, bubbly and the cheese is melted. Usually about 20 - 30 minutes.

OR

You can make them your own by adding one or more of the following things: rice, well drained and rinsed black beans, drained corn, green onions etc. Roll, place in casserole and bake as above. 

Before serving sprinkle on green onions or black olives 

I love to add brown rice in them to absorb all the yummy broth the pork cooked in. Green chilies are also good in them.

Be sure and save the slow cooker juice for leftovers. When re-warming the pork, add some of the juice to keep it moist.

For a speedy clean up use a throw away pan. I get the Steamer pans, which are closed to 9 x 13, at the warehouse store.

pumpkin Cheesecake Snickerdoodle Cookies

Borrowed and Shareing

Recipes Galore

Pumpkin Cheesecake Snickerdoodles (adapted)

Ingredients
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. freshly-ground ground nutmeg
1 cup unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

Filling Ingredients:
8 ounces pumpkin spice cream cheese 

Cinnamon-sugar coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Instructions
In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a kitchenaid mixer with a paddle attachment, beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill dough for an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Note: if you cant find the pumpkin spice cream cheese,
make the cream cheese filling, by blending 8 oz cream cheese, 1/4 cup sugar and 2 teaspoons vanilla together. Chill for an hour.

courtesy of: http://bit.ly/RQwqu5

Pumpkin Cupcakes

Lisa Cummings Brooks with Lacy Lacy and 2 others

OMG!

Pumpkin Cupcakes With Cinnamon Cream Cheese Frosting

Yields 24 Cupcakes with Frosting

Ingredients

Cupcakes:

1/4 Cup Butter, Softened

3/4 Cup Unsweetened Applesauce

1 Cup Granulated Sugar

3/4 Cup Brown Sugar, Packed Firmly

2 Large Eggs

3/4 Cup Fat Free Milk

1 Tablespoon Lemon Juice

1 (15 Ounce) Can Pumpkin Puree

2 1/3 Cups All Purpose Flour

1 Tablespoon Pumpkin Pie Spice

1 Teaspoon Ground Cinnamon

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/2 Teaspoon Ground Ginger

Frosting:

1 (8 Ounce) Package Reduced Fat Cream Cheese (Not Fat Free!)

1/4 Cup Butter, Softened

4 Cups Confectioners Sugar

1 Teaspoon Vanilla Extract

2 Teaspoon Ground Cinnamon

Preheat oven to 350 degrees. In a large mixing bowl, add in butter, applesauce, sugars, and eggs and beat over medium speed until combined. Add in pumpkin and continuing beating until thoroughly incorporated. In a liquid measuring cup, combine milk and lemon juice and set aside. In a medium bowl, combine remaining dry ingredients. Slowly, over medium speed, add the dry ingredients to the pumpkin mixture, alternating with the milk mixture, beating well after each addition. Line cupcakes trays with paper liners and then spray lightly with a non-stick cooking spray. Fill cupcake liners 3/4 of the way full and bake for 22 minutes or until a skewer inserted into the middle comes out clean. Remove from oven and allow to cool.

To make frosting, combine all ingredients in a medium mixing bowl and beat over medium speed until ingredients begin to combine, slowly increase speed and continue beating until a frosting is formed. Once cupcakes cool completely, frost as desired and enjoy!
Thanks to http://www.dulcedelicious.com/pumpkin-cupcakes-with-cinnam…/ for the great cupcake recipe

Borrowed and Shareing

Sausage Gravy Breakfast Pizza

Rusty Bearce with Patricia Bryant and Nancy Bryant

"Sausage gravy breakfast pizza"

Borrowed and Shaering

Ingredients
2 packages crescent rolls
1 package Jimmy Dean cooked sausage crumbles
1 envelope country gravy mix
6 eggs
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
8 oz shredded cheddar cheese
4 oz shredded pepper Jack cheese

Directions
1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown.
2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside.
3. In a small bowl, whisk together the eggs, milk, salt and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and cheese is melted. Cut into wedges.