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!

 

The Perfect Hard-Boiled Egg

Good Day All!

One of those things you have to know how to do as a cook is boil an egg - Duh!  How else would we get Deviled Eggs???  (Maybe I will be able to get my darling daughter to do a guest blog on how she makes hers.  She will if she loves me - no pressure, Kelsi.)

Anyway, I have found that even these seemingly simple tasks can seem difficult if you have never done them.  There are a few tips to share on this subject.

1)  Apparently it is easier to peel OLD eggs... yep, buy your eggs a few days in advance.
     That's what I'm told.  Don't shoot the messenger.

2)  Place your eggs in a pan and cover with a few inches of COLD water.  It is important the water be COLD, because bringing your eggs to boil slowly will prevent cracking.  Some people suggest you add salt as well to make the eggs easier to peel, but I haven't ever done this.  I think I'll try it out. I never stop learning or trying new things in the kitchen.

3)  Turn the heat on high and bring your eggs to a rolling boil.

4)  Immediately turn off the heat and cover with a lid.
5)  Let the eggs stand for 20 minutes in the water.
6)  Pour out the hot water and cool the eggs in ice water.

7)  Enjoy right away, use them in your recipe, or store unpeeled for up to one week in the refrigerator.
     *Do not peel an egg until you are ready to eat/use it.

We keep these on-hand to throw in lunches or have for a snack.  They are a wonderful source of protein. 

If you are lucky enough to have a place to get fresh eggs, there is a huge flavor difference, so I would check that resource out. 

Simple, easy, and cheap - gotta love eggs!

Always in Our PJs,
Annette & Beth

"A HOLE IN ONE"!

Hi Everyone!

Let's start this day with a simple, endearing recipe that holds so many special memories ~ "A Hole in One" ~ AKA Bulls-eye, AKA Eggs in a Basket, and I'm sure a few more I can't remember or don't know.

When Beth and I were growing up our Daddy cooked quite often.  I have never been a big breakfast eater, (especially eggs) but have always loved these.  I can see my Daddy's face now with the occasional..."How would you like a Hole in One?  I always jumped to attention!  Beth and my older sister, Karen always loved them.  My little girl Bailey also LOVES them (not typically a big eater) so much she might eat 2 or 3.  Beth always did her cute squeal when Daddy offered up the occasional breakfast treat.  Like I told you before her squeals were quite often endearing, but, sometimes not so much. LOL.

So let's get started.

All you need is:

1 egg
1 piece of bread

You will need to get your non-stick skillet heated to medium.  If you don't have a non-stick pan be sure to spray your skillet generously with Pam.

Cut a round circle out of the middle (you will want to save the circle as that's a little treat) ;).  I use a small biscuit cutter.  Place your piece of bread in the center of the pan with the circle of bread you cut out placed off to the side.  Put your cracked egg in the middle.  I always season the egg with a little salt and a small amount of pepper. Let it cook for a few minutes until you can see the egg is adhering to the bread.  You need to gently flip your egg and the small circle you have off to the side (it should be slightly browned).  Watch your egg closely and take your spatula and check it off and on until you feel the egg in soft in the middle, but, the white is slightly hardened.

Take the small circle you have reserved (that has been browning with the egg process) and put a little butter or jelly on it.  Always a special treat.

Voila!

I know this sounds so simple and it is, but, we have found that so many people have never had one.  We hope you enjoy this family favorite as much as we have over the years.  Always something endearing about the "Hole in One"!

Cooking little things like this have proven to have the fondest of memories for the people in my life.

Beth and I hope you will make many fond food memories with your families.  Food...paired with family and friends always binds people together. We hope you take opportunities to share time in the kitchen and at your table with the people you love! Hoping you all have a wonderful day!

Always in Our PJs,
Annette & Beth