Banana Blueberry Muffins

With our family it seems like bananas are always an issue.  Either we can't keep enough around and we run out, or we buy too many and they ripen and get thrown out.  Thrown out?!  NO WAY!
Those mushy, brown bananas have the most flavor and should be used!
Also with the 4th of July only a few days away, blueberries are on sale! SCORE!!

Therefore, I found this yummy recipe to use up my bananas in danger of going "yucky" and take advantage of the abundance of blueberries that are in season right now.

Note:  Blueberries are one of the top "brain foods"!  Don't believe me?  Google "brain foods" and you'll see. Not sure if you feel like you need "brain foods," but know I certainly could use all the help I can get! 

Having company this summer?  Whip up a batch of these!  While it is a fairly basic recipe, they taste SO MUCH BETTER than pre-packaged, store-bought.  They also keep well for a few days (IF they last that long).

Banana Blueberry Muffins
 

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries (frozen may be substituted, but you should sit them out to thaw while prepping)

Directions:

*Preheat oven to 375 degrees.
*Gather all of your ingredients and supplies.  Take pictures of them (optional)
But seriously - gathering and organizing everything first can really save you time when assembling a recipe. (They even say that on Master Chef, so it must be right!)

*Line 12 muffin cups with paper liners.
  My secret for less mess:  Use a cookie scoop!

*Mash the bananas, melt your butter, (I use a microwave safe measuring cup), and beat your egg slightly. 
*In a separate bowl, combine the flour, baking soda, baking powder and salt.

*Mix bananas, sugar, and egg in a mixing bowl until well combined. 
*Stir in the melted butter.
*Stir dry ingredients into the wet ingredients. 
*Gently stir in the blueberries. 
 Remember with any muffin mix, you don't want to over-mix - just mix until everything is well-combined.  Be careful with that delicate fruit - that's why we do that part last.

*Transfer the batter to the prepared muffin tin. (Remember to use your scoop if you have one.)

*Bake 20 minutes, or until a toothpick inserted in a center muffin comes out with moist crumbs attached.

 *Transfer to a cooling rack

To be honest, I didn't let them cool long...

I was so excited that they did not stick to the paper! (I'm easily amused.)
Look at this yummy goodness!!!
VOILA!  YUM!

In case you want the recipe with instructions in the same place:

Banana Blueberry Muffins
 

3 large ripe bananas
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted butter
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups fresh blueberries (frozen may be substituted, but you should sit them out to thaw while prepping)

Directions:

Preheat oven to 375 degrees.
Gather all of your ingredients and supplies. 

Line 12 muffin cups with paper liners.

Mash the bananas, melt butter, and beat the egg slightly. In a separate bowl, combine the flour, baking soda, baking powder and salt.
Mix bananas, sugar, and egg in a mixing bowl until well combined.
Stir in the melted butter.
Stir dry ingredients into the wet ingredients until well-combined.
Gently stir in the blueberries.
Transfer batter to the prepared muffin tin. 

Bake 20 minutes, or until a toothpick inserted in a center muffin comes out with moist crumbs attached.

Transfer to a cooling rack

ENJOY!

 

Easy Peasy Pumpkin Muffins

Have you been just dying to try that post on Facebook / pin on Pinterest?  You know, the one with only 2 ingredients - a yellow cake mix and a can of pumpkin.  Well, I HAVE, so I DID!  I am happy to report it was a huge success with my family and guests.

OMG - I CANNOT BELIEVE IT WAS THIS EASY!!!

 Easy Peasy Pumpkin Muffins

Ok, so you've got the 2 ingredients:

1 box of yellow cake mix
1 can of pumpkin

OK, OK, OK - True confessions time -- I couldn't do it...
I just had to "kick it up", just the tiniest bit ;)
However, if you don't want to "kick it up," I am CERTAIN these two ingredients will make awesome muffins!  These ingredients did not alter the consistency one bit!

So here are my few still "easy peasy" additions:

1 tsp. cinnamon
1 tsp. nutmeg
mini CHOCOLATE CHIPS!!! :)

Teacher note:  Save those Box Tops for Education for your kids' school(s), or your grandkids' school(s), or your neighborhood school, but DON'T THROW THEM AWAY - that's like throwing money away!! Thank you :)

First, either spray your muffin pan, or line with cupcake liners.
Of course I picked liners, because that means easier clean-up!

*Next, mix all those ingredients together until smooth 

BONUS ARM WORKOUT included at NO CHARGE - You're welcome ;)

It's pretty sticky, so I used a scoop to fill each muffin cup.

Since it was an experiment, I only put chocolate chips in half.  Of course those were the first ones gone - BIG SHOCKER!

Bake at 350 degrees for 20-25 minutes.

VOILA!

My husband recommends popping them into the microwave to warm them once they have cooled -

20 seconds should do it.  YUM!

I've seen on Pinterest where some people use Spice Cake Mix, Devil's Food Cake Mix, etc.

Experiment and make it your own.  

Whip these puppies up for a quick dessert, breakfast muffin, or an afternoon treat with coffee or tea.

Thank you to whoever originally posted this trip, because I'm loving how "Easy Peasy" it is!!

 

Melt In Your Mouth Jalapeno Cornbread (Really)

Well it's been forever since we've been in touch with you all!  What can I say...life gets busy sometimes. The recipe I'm (Annette) sharing with you today is a TRUE family favorite.  Beth loves loves loves it when I make this cornbread for her.  She's not as big of a cornbread fan as I am, but, makes exception when it comes to this recipe.

First, I have to give you a little background story.  As Beth and I have told you in previous conversations, we originally came from the country.  Cornbread was a big staple in our household.  I learned how to make it homemade when I was 11 years old. I'm 8 years older than Beth, so many nights I cooked our dinner when we came in from school. The poor child had many nights of cornbread and black-eyed peas, canned from our garden. It's a wonder she will even entertain the thought of cornbread cooking in her presence.  Anyway, she's always excited when I whip up a pan of this hot skillet of goodness. One of the biggest tricks to great homemade cornbread is a good, seasoned cast iron skillet.  I have had the same skillet for let's just say many years. ;) When we grew up and left home our Daddy made sure we left with a sharp knife and a cast iron skillet.  Kind of a unique parting gift, but, very normal coming from our sweet Daddy. ;) He made sure we left with something that would be memorable and useful. He was right.
Now this recipe has a few semi-homemade products in it, but, requires a lot of love put into it.  Maybe that's why mine is so good.  I love food a lot! ;) I feel this is a must-do recipe so please give it a try.  Your family and friends will rave over it! Well, here goes! 

 Melt In Your Mouth Jalapeno Cornbread

Ingredients

1 Box Jiffy Cornbread Mix
1 Bag of Martha White (Gladiola) Mexican Style Cornbread Mix
1 1/3 cup of Buttermilk
2 Lg Eggs
1 can (15 oz) cream style corn
1/4 cup whole kernel corn (I use frozen corn as it seems a little more crisp.)
1 lg finely chopped jalapeno
4-5 cloves thinly sliced garlic (this will literally melt during the cooking process)
8 slices of cooked bacon (I cut the bacon up in small pieces with my scissors and fry them in a small sauce pan.  Then I drain off the excess fat.)

Now for the story...

Preheat your oven to 400 degrees.

In a large bowl whisk your eggs and buttermilk together. Then add your 2 cornbread mixes and combine until it's fairly smooth (it will have a few lumps in it).

Add your garlic, cream style corn, whole kernel corn, jalapeno and bacon to your bowl.  Take a paper towel and generously grease your cast iron skillet.  Pour your cornbread mixture into your skillet and cook for approximately 25 minutes or until top is good and brown.  When you take it out of the oven let it rest for about 5-6 minutes before you cut it.

Voila!

I sure hope you enjoy this recipe as much as we do!  It's one of those recipes that goes with lots of different meals, and as my Daddy would say...it will stick to your ribs! LOL! I certainly hope to hear how you all enjoyed the cornbread.  Please take some time and let us hear what you think.
As always, Beth and I hope you and your family have an awesome week! Please take that much-needed time to sit down at the table and enjoy good food and conversation with the ones you love the most.  Until next time...

Sister Schubert's Rolls ~ Yummy Product Alert

HOWDY!
(Thought an Aggie greeting was appropriate, since Texas A&M AGGIES were the only team to beat the National Champions this season!  WHOOP!!!)

Annette and I were lucky to have had fresh, homemade bread for dinner most nights growing up.  They were also a part of every holiday meal.  Our Grandma Britton, who lived with us for quite some time, could really make rolls!  She and our mom could make awesome homemade biscuits and of course, cornbread.  I  did not appreciate that as a child, but I certainly do now!

Shout out to Grandma for being an AWESOME bread baker!!

Unfortunately, since I took it for granted, I never took the time to really learn to do it for myself.  I do remember that it was time consuming.  I remember seeing her let the dough rise in that old silver bowl.  I think there was punching involved - lol - that always looked fun.  I remember seeing her flouring the counter, and I know there's flour and yeast and stuff.  I also know there are plenty of recipes and "how to's" our there, but WHO HAS THE TIME??

I'm sure you all know there are some great frozen bread products out there.  When my dear sister, Annette, introduced me to Sister Schubert's Parker House Style Yeast Rolls, I was hooked!  I haven't used any other rolls since.

They are super yummy and couldn't be easier.  They are also small, so you feel you can eat more of them - Who's with me??  HaHa!  My son eats as many as he can get away with, so I normally have to make lots and remind him to make sure everyone gets some. :)

You find them in the freezer section and they look like this:

 

There are even directions for "IF YOU HAVE TIME TO THAW," and IF YOU ARE PREPARING FROM FROZEN."   Let's face it, we've all looked up and said, "Oh no, I forgot to thaw the rolls..."  If you haven't, please just let me believe we are all imperfect in the kitchen.

So, I know many if not all of you are thinking, I KNOW about Sister Schubert's rolls - DUH!  

Well have you tried her other products?  Like....

THESE??:

 Sausage Wrap Rolls AKA Pigs in a Blanket!  Same amount of easy for a quick breakfast treat! 

Or what about, WAIT for it....

THESE??:

Cinnamon Yeast Rolls!!!  I only discovered these in December and you bet I grabbed them.  It was Pigs in a Blanket and Cinnamon Rolls with our coffee on Christmas morning!  Everyone was happy - especially Annette and I, because we didn't have to slave over anything and we had yummy treats!

Each of these products take 15-20 minutes in a 350 oven if preparing when thawed.  I hope if you have not tried these products and can find them in your area, you will check them out.

Annette and I enjoy sharing the products we love in order to make your cooking and EATING experience more relaxed and enjoyable!

Always in Our PJs,

Beth & Annette

Cornbread and Cast Iron

Good Morning!

We want to let you into our lives a little each time we write, sharing not only food, but memories, love, and lots of laughter along the way. (Always in our PJs of course)

Cornbread was on our table on a regular basis when we were children.  It was one of those items that was just "there."  Growing up on a ranch in Texas meant great food -- sometimes not the "fanciest" food, but DELICIOUS food -- all homemade. 

A vivid memory of my childhood was coming home from school, and Annette cooking blackeyed peas and cornbread for us.  You see, we are the youngest in a large blended family, and Annette did lots of "taking care" of me. (I believe I was her personal living doll she could play with and take care of. Haha)  Her favorite food was blackeyed peas, and she apparently came out of the womb knowing how to cook cornbread - lol.  So...we ate it a LOT!

I'm not the expert, so I'll let her tell you how it's done.

I'm glad she recognized my cornbread making skills. :)

Ingredients

1/2 cup butter
2 tablespoons sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

To make cornbread the TRUE way a cast iron skillet is a must!  It needs to be seasoned (that's something you need to know more about)  If Beth was standing here...which she isn't :) She would make me explain. ;)We will address the seasoning process in a future blog.Always put your skillet of choice into the oven and get it very hot before you put your batter in. (That keeps it from sticking) So here goes.  This is where the magic happens! ;)

Preheat your oven to 375 degrees.  Grease skillet with oil.

Remove from heat.

In a separate bowl melt butter then add your sugar.  Quickly add eggs and beat your mixture until well blended. Combine buttermilk with the baking soda and stir into your mixture. Stir in cornmeal, flour, and salt until only a few lumps remain. Pour your batter into your hot skillet.

Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
 

 

 

I (Beth) recently inherited the cast iron skillet in the picture above when our Daddy went to be with Jesus.  It holds many memories of wonderful food and lots of love. 

We pray you all take some time to cook with and eat at home with your families.  Time in the kitchen and time around the table builds treasured memories that last a lifetime!

Always in our PJs,
Annette & Beth