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.