Chocolate Chip Banana Bread Eggnog Muffins

We just happened to have some eggnog in the house do you? I saw this recipe and “oh my” it just sounded so yummy I had to try it! Just the name alone sounds scrumptious.

Chocolate Chip Banana Bread Eggnog Muffins
kevinandamanda.com

Muffins
1/2 cup butter, melted & cooled
1 cup white sugar
1/2 cup eggnog
3 very ripe bananas
2 eggs
1 tablespoon vanilla extract (or the seeds from one vanilla bean)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup chocolate chips

Cinnamon Streusel Crumb Topping
1/2 cup brown sugar
1/3 cup flour
1/2 teaspoon cinnamon
2 tablespoons cold butter, diced

Eggnog Glaze
1 tablespoon melted butter
2 tablespoon eggnog
1 cup powdered sugar

1. Preheat oven to 350 degrees F. Line a standard-sized muffin tin with liners. Add butter, sugar, eggnog and bananas to the work bowl of a mixer. Beat until well combined and bananas are mashed, about 2-3 minutes. Add eggs and vanilla and beat until well combined, another 2 minutes. Meanwhile, whisk together flour, baking soda, cinnamon, and salt. Add to wet ingredients and mix on low until just combined. Stir in chocolate chips. Pour batter into muffin tins.
2. To make the Cinnamon Streusel Crumb Topping, combine the brown sugar, flour, cinnamon and cold butter with a knife or pastry cutter until moist and crumbly. Generously sprinkle over muffins. Bake at 350 for 25-30 minutes, until a toothpick comes out clean or with moist pieces clinging to it.
3. To make the Eggnog Glaze, melted the butter with the eggnog, then whisk in 1 cup powdered sugar. Pour over warm muffins.

Tupps Tidbits ~ I used light eggnog to save on the calories, also you will need to fill the muffin tins to the top, do not worry they will still bake up wonderfully…also I used dark chocolate chips but you can use semi-sweet…which ever you prefer

These were exactly like I expected. They were moist & full of chocolate with a hint of eggnog & banana. They were unbelievable…I told Tupps we should market them…we will make this every year! YUMMY, YUMMY, YUMMY! Enjoy! KEEPER!

JELL-O Pastel Cookies

I like to try new Christmas cookie recipes each year and came across this one in a JELL-O cookbook.    I chose cherry gelatin to make the cookies look red for the holiday, but you can use any flavor/color.

JELL-O Pastel Cookies

Jell-0 cakes & cookies book

3 ½ cups flour

1 tsp. baking powder

1 ½ cups (3 sticks) butter or margarine, softened

1 cup sugar

2 pkgs. (4-serving size each) Jell-0 gelatin, any flavor, divided

1 egg

1 tsp vanilla

Preheat over to 400F. Mix flour & baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy.  Gradually add sugar & 1 pkg. of the dry gelatin, beating until light & fluffy.  Add egg, and vanilla; mix well.  Gradually add flour mixture, beating until well blended after each addition.

Shape dough into 1-inch balls.  Place 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass.  Sprinkle with remaining dry gelatin.

Bake 8 – 10 minutes or until edges are lightly brown. Remove from baking sheet & cool completely.

Tupps Tidbits ~ if you want to make up the dough & bake later -  you can freeze  the uncooked dough balls on wax paper covered baking sheets; freeze until firm and transfer to resealable freezer plastic bag, freeze up to 3 months. Thaw on baking sheets before baking

Even though the cookies turned out great and there is really nothing wrong with them, we decided we would probably not make these again. They are similar to a small butter cookie with just a little added flavor from the jell-o but nothing “special” really….. NOT A KEEPER!

Chex Mix with Steak Sauce

This time of year we are busy making different Chex mixes, Christmas cookies, “dishes to pass” & dishes to eat! Tis the season…right?!  One of my co-workers brought this unique mix into work one day and I loved it.

We had some left over cashews & peanuts & thought we would try making it ourselves.

Chex Mix with Steak Sauce

~Provided by Marilyn Kuhlmann

2 cups Corn Chex

2 cups Rice Chex

2 cups Wheat Chex

1 can mixed nuts (11.5 oz) or about 2 cups of nuts

1 can French Fried Onions (2.8 oz.)

¼ cup butter, melted

1 Tbs. brown sugar

1 Tbs. steak sauce (preferably A-1, buy you can use any)

In large microwave safe bowl, combine cereals, nuts & onions.  In small bowl combine the butter, brown sugar, & steak sauce.  Pour over cereal mixture & toss to coat. Microwave on high for 5 – 6 minutes, stirring 3 times.  Cool on waxed paper and store in airtight container. (Makes 2 qts.)

Tupps Tidbits ~ I choose to do this in the oven versus the microwave because I have found that is makes the mix crispier & more evenly distributed

Sean decided to make this in the oven instead of microwave.  We baked at 250 degrees for 45 minutes, stirring it every 15 minutes. We decided this is definitely a KEEPER but will add a bit more of the steak sauce next time or try the A-1.

Smoky Grilled Shrimp

This looks like an easy quick appetizer that will be enjoyed by all.

 Hopefully they will taste as scrumptious as they sound!

Smoky Grilled Shrimp

tasteofhome.com

1 pound bacon strips

1-1/4 cups honey Dijon salad dressing

4 tsp. prepared horseradish

1 garlic clove

1 pound uncooked large shrimp, peeled & deveined

• Cut bacon strips in half lengthwise.  In a large skillet, cook bacon over medium heat until partially cooked but not crisp.  Remove to paper towel to drain.
• In a small bowl, combing the salad dressing, horseradish and garlic; set aside ¾ cup.  Brush remaining mixture over both sides of shrimp.  Wrap a piece of bacon around each shrimp; thread onto four metal or soaked wooden skewers.
• Moisten a paper towel with cooking oil.  Using long –handled tongs, lightly coat the grill rack. Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5 – 8 minutes or until shrimp turn pink, turning once. Serve with reserved sauce.

Tupps Tidbits ~ to save time, you could cook the bacon the day before

The shrimp grilled up wonderfully and we both thoroughly enjoy this dish. We did use an indoor electric grill , but we both felt that if we would have used the outdoor grill the bacon probably would have been crispier.  The reserved sauce was wonderful for dipping.  This recipe is a KEEPER in our house.

Butter Dream Cookies

We all have our favorite Christmas cookies that we make year after year but sometimes it is fun to try a new one and see if it becomes a tradition.  This little cookie sounds elegant, light & pretty.  I like how it uses the red cherries for decoration.

Butter Dream Cookies

~found somewhere on the internet and printed off to try later

• ¾ cup butter, softened
• ¼ cup shortening
• ½ cup sugar
• 1 teaspoon almond extract
• ½ teaspoon salt
• 2 ¼ cups flour
• 24 maraschino cherries (about one-half of a 10-ounce jar)

Directions

1. In a large mixing bowl, beat butter & shortening with a mixer on medium to high speed for 30 seconds.  Add sugar; beat until combined, combined, scraping sides of bowl occasionally.  Beat in almond extract and salt until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour; continue stirring until dough comes together, or use your hands to knead dough if necessary.
2.  Shape dough in to 1-inch balls.  Place balls about 1 inch part on ungreased cookie sheets.  Press your thumb into the center of each ball.  Drain maraschino cherries.  Pat cherries dry with paper towels.  Cut each cherry in half.  Place a cherry half, cut side down, in the indentation of each cookie.
3. Bake in a 350 degree F oven for 12 to 14 minutes or until bottoms are lightly browned.  Cool on cookie sheet 2 minutes.  Transfer cookies to wire racks and cool completely.  Makes about 48 cookies.

Tupps Tidbits ~ if you follow the blog or know us well, you know that “Tupps” is not cooking this one, Deanna does the baking….So this is Deanna Tidbits - you really need to watch the bottoms on this one, you want to pull the cookie out of the oven just after it is lightly brown, you might need to take them out and check them a few times, do not over bake

We found that this cookie reminded us a lot of a “Spritz” cookie.  So if you do not want to get out your Spritz gadget out this year… this the recipe for you.  They are very buttery & sweet and definitely a KEEPER in our house!  Enjoy and happy baking!

Bruschetta Chicken Bake

We have been looking for a simple quick chicken dinner recipe & came across this Bruschetta Chicken at allrecipes.com.  What is Bruschetta you ask?  When it has been served to me, as an appetizer, it included a salsa type mixture placed on top of garlic toast with a bit of cheese.

Bruschetta Chicken Bake

Allrecipes.com

1 ½ pounds skinless, boneless chicken breast halves-cubed

1 tsp salt

1 (15 ounce) can diced tomatoes with juice

½ cup water

1 Tbs minced garlic

1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese

1 Tbs Italian seasoning

• Preheat oven to 400 degrees.  Spray 9x13 glass baking dish with cooking spray.
• Toss the cubed chicken with the salt in a large bowl.  Place the chicken in a layer into the bottom of the baking dish.  Stir together tomatoes, water, garlic, & stuffing mix in a large bowl; set aside to soften.  Sprinkle the cheese on top of the chicken, then sprinkle with the Italian seasoning.  Spread the softened stuffing mixture on top.

• Bake uncovered until the chicken cubes have turned white & are no longer pink in the center, about 30 minutes.

Tupps Tidbits ~ cut the chicken in similar size to ensure the chicken is cooked evenly

This was an extremely simple & quick meal to prepare & have on the table in about 45 minutes.  You can have everything cut up & ready to go by the time the oven preheats.  It was a delicious creative chicken meal that really mimicked the popular Italian appetizer.  Defiantly a KEEPER & one will we be making again & again! 

Also, just an FYI, we have been behind a few weeks in “posting “the recipes on the blog, but to ensure you, we are keeping up with our 2012 resolution in making/trying one new recipe a week.  Are you still working on your resolution?

Busy-Day Pork Chops

Looking at this Taste of Home recipe makes me think that it would be a substitute for making your own “shake-n-bake”.  All you need is to thaw out some pork chops & this would be a quick fix for them.

Busy-Day Pork Chops

Tasteofhome.com

¼ cup fat-free milk

¼ cup grated Parmesan cheese

¼ cup seasoned bread crumbs

¼ tsp salt

¼ tsp garlic powder

1/8 tsp pepper

4 boneless pork lion chops

Cooking spray

:

• Place milk in a shallow bowl.  In another shallow bowl, combine the cheese, bread crumbs, salt, garlic powder & pepper.  Dip pork chops in milk, then coat with crumb mixture.
• Place on baking sheet coated with cooking spray; spritz chops with cooking spray.  Bake at 375 for 9 -11 minutes on each side.

Tupps Tidbits ~ You must dip pork in the milk to get the crumb mixture to stick to the chop

This was an extremely simple meal to prepare & the mixture coated the pork chop every well but there was not any extra taste added to the pork chop. I do not believe any taste of home recipes we have experienced we have not enjoyed but this dish would need additional seasonings to make it a keeper…. and it is definitely NOT A KEEPER!

Recipes are coming......

Recipes are coming….please be patience with us!  We have been making, creating and trying them….just a little behind in posting…..Thank you!

Bake-tastic Butternut Squash Fries

Butternut squash recipe number 2 for the year coming your way….  I warned you, we might have a few of these.  Hungry Girl web site states that butternut squash is lower in carbs than a sweet potato but tastes just as awesome.   I have yet to find anything that compares to the taste of a fresh potato but we will try this one.

Bake-tastic Butternut Squash Fries

~hungry-girl.com

1 butternut squash (about 2 lbs – large enough to yield 20 oz. once peeled & sliced

1/8 tsp coarse salt, or more to taste

Optional dip: ketchup

• Preheat oven to 425 & spray 2 baking sheets with nonstick spray.

• Peel squash & slice off the ends.  Cut in half widthwise, just above the round section. Cut the round piece in half lengthwise & scoop out the seeds.

• Cut squash into French-fry-shaped spears, using a crinkle cutter if you’ve got one. Thoroughly pat dry.  Lay spears on the sheets & sprinkle with salt.  Bake for 20 minutes.  Flip spears & bake until mostly tender on the inside and crispy on the outside, about 15 minutes more.

Makes 2 servings & each serving is only 125 calories!

Tupps Tidbits ~ The squash is easy to burn.  So make sure you don't over cook it.

What can I say?  I loved it, yes it was definitely squash and not baked potato but it was really good! We just dipped them in ketchup like a fry…totally shocking!  We made burgers on the grill & it became a nice dinner. I would recommend them.  They are not going to replace the French- fry in our house, just a healthier alternative some nights.  KEEPER!

Almond Bread

“A quick slice of heaven” is how this article reeled me in. Ok and if you know me, you know I love bread & it stated it had a quick bread for every taste. We choose the Almond Bread which called for a package of almond paste…what is almond paste?....neither of us had ever seen nor baked with before but the bread looked yummy!

Almond Bread

Cooking Light Magazine October 2012

1 ½ cups flour

1 ½ tsp baking powder

½ teaspoon salt

2./3 cup sugar

2 Tbs. butter, softened

2 Tbs. canola oil

1 (7-ounce) package almond paste

2 large eggs

½ tsp. vanilla extract

½ cup plus 1 Tbs. milk

Baking spray with flour

¼ cup sliced almonds

1/3 cup powdered sugar

Dash of salt

Preheat oven to 350 F. Combine flour, baking powder & salt, stirring well with a whisk & set aside.

Place sugar & next 3 ingredients (through the almond paste) in a large bowel; beat with mixer at medium speed until well combined (about 3 minutes).  Add eggs, 1 at a time, beating well after each addition; beat in vanilla.  Beating at low speed, add flour mixture & ½ cup milk alternately to butter mixture, beginning and ending with the flour mixture; beat just until combined.

Scrape batter in 9 x 5 metal loaf pan coated with baking spray; sprinkle with sliced almonds.

Bake at 350 for 50 minutes or until toothpick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack for 10 minutes.  Remove from pan; cool on wire rack.

Place powdered sugar in a small bowl.  Add remaining 1 Tbs. of milk & dash of salt; stir with a whisk until smooth.  Drizzle glaze over top of bread; let stand until set.

Tupps Tidbits ~ this week it is a “D” tidbit since I am the baker….most cakes/breads are done when toothpick comes out clean – for this one, you want remove it from the oven when the toothpick still has some moist crumbs attached so you do not over bake

For the package of almond paste we did find it in the baking aisle but it was in a “can” not a package.  It made this loaf so incredibly moist & dense, almost like a pound cake.  So pour yourself a cup of coffee and enjoy!  I feel it could have used a little more glaze to amp up the sugar/sweetness but it was still lovely bread. KEEPER!  

Whipped Squash

Fall is here!  Beautiful leaves, warm days, cool nights, pumpkins & squash! We had a healthy crop of butternut squash this year (.....not as much as John Liffrig).  Since Sean & I have not ever eaten his type of squash, you might be seeing a few recipes experimenting with it.  We are going to start out with a traditional one.

Whipped Squash

Tasteofhome.com

1 butternut squash (about 2-1/2 pounds), peeled, seeded and cubed

3 cups water

¾ tsp. salt, optional, divided

2 Tbs. butter

1 Tbs. brown sugar

1/8 tsp to ¼ tsp ground nutmeg

Directions:

• In a saucepan over medium heat, bring squash, water and ½ tsp of salt if desired to a boil.  Reduce heat; cover & simmer for 20 minutes or until squash is tender.
• Drain; transfer to a bowl.  Add butter, brown sugar, nutmeg and remaining salt is desired; beat until smooth.

Tupps Tidbits ~ I was able to use my vegetable peeler for this squash; after 15 minutes the squash was tender, so watch your boiling time

This was an excellent way to serve one of the season’s most delicious vegetables. We decided to make stuffed pork chops and if your oven is full it made it easy that this is as made on the stove top.   Its rich flavor & golden harvest color really came through in this vegetable side dish. We enjoyed the dish and it is definitely a KEEPER!

Hearty Chicken Tequila Soup (Crockpot)

Colder fall days are here & it is soup making weather!  I love being able to put the ingredients in the Crockpot in the morning and it is ready for you at the end of your day. 

Hearty Chicken Tequila Soup (Crockpot)

www.sparkpeople.com   & recommended by Karla

1 cup frozen corn, thawed

1 medium onion, chopped

2 Tbs. Tequila

1 can rotel (diced tomatoes & chilies)

2 cups chicken broth

3-4 chicken breasts

2 cloves garlic

Cover bottom of Crockpot with onions, rotel, garlic & corn.

Put chicken on top.

Mix chicken broth & tequila in small bowl.

Pour mixture over chicken.

Cover & cook on low for 8-10 hours.

Makes 2-4 servings.. 

Tupps Tidbits ~ we chopped/diced up the chicken, added carrots & served with corn bread muffins

I was surprised at the little kick this soup had to offer. Sean probably slipped in a habanero pepper when I was not looking!   I am assuming the chilies being heated all day made a difference to their flavor.  I was disappointed that the soup was not very “hearty” as in its name, but it still was good.  We both enjoyed the soup but not sure if we would make it again.  NOT a Keeper, sorry Karla!

Fay Elberta Freezer Peaches

Earlier this summer, when peaches were in season, we decided to try our luck at freezing them.

We picked up Fay Elberta peaches from California.  As peaches begin to ripen, they change from green to yellow in color.  They are ready to eat, can or freeze when they have both a yellow skin & flesh.  You can also check for ripeness by squeezing them in the palm of your hand.  When the peaches give to light pressure and smell sweet they are ready to eat. 

Fay Elberta Freezer Peaches

(Recipe comes from the fruit-fresh container)

4 cups Fay Elberta Peaches

2 tsp Ball Fruit-Fresh Produce Protector

3 Tbs. water

Peal peaches after dipping in boiling water for approximately 1 minute or until the skin slips off. Then, place peaches in cold water and remove the skin. Cut peaches in half and remove the pits.  Cut peaches in cubes.  Mix 2 tsp of fruit-fresh & 3 Tbs. water & toss with 4 cups peaches.  Freeze in airtight container for storage.

Tupps Tidbits ~ fruit fresh prevents browning & protects flavor of fresh-cut produce, you can sprinkle ½ tsp on 1 cup of produce anytime and refrigerate in air tight container for longer storage

Well we did not wait until winter to try this (only a few weeks).   One night, we took them out of the freezer at dinner time and slightly thawed them.  Added a dollop of cool whip and they were amazing for dessert!  The taste was just a sweet as when we first got them.  This will definitely be a keeper in our house to make every summer!

Potato Ham Skillet

In searching for a ham & potato recipe that did not use the oven for cooking,

I came across this in Spark People.

Potato Ham Skillet

www.Recipes.sparkpeople.com

1.5 Tbs. butter

6 small red potatoes, sliced thin

½ tsp. salt

¼ tsp pepper

7 green onions, chopped

½ cup green pepper, diced

2 cups diced ham (fully cooked)

¾ cup egg substitute

½ cup 2% shredded cheddar cheese

Melt butter in 10 in skillet over medium heat.  Layer half of the potatoes, salt, pepper, onions, green pepper and ham.  Repeat layers.  Cover and cook over medium heat until potatoes are tender. 10 – 15 minutes.

Pour egg substitute over the top.  Cover and cook 3-5 minutes until eggs are almost set.

Sprinkle cheese over top & cook an additional 3-5 minutes until cheese is melted & eggs are set.

Cut into 6 wedges & serve. 

Tupps Tidbits ~ recommend non-stick large frying pan

Even though this dish has eggs, we did enjoy it for dinner this past week.  The red potatoes make the meal of course.  We used turkey ham & reduced fat shredded cheese to keep the calories down & it came out great. We both enjoyed it & also had leftovers for the next morning.  KEEPER in our house!