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!

 

Texas Caviar

Happy New Year!

If you are not from the South, you may not know about the New Year's tradition of eating black-eyed peas.  As a matter of fact, you may not even know what black-eyed peas are.  I can hear Annette gasp as she reads that one!

I could go into some kind of explanation about WHY we eat black-eyed peas on New Year's, but in all honesty it would be information I got by way of "Google," because quite frankly I never have been worried about "why."  I just know we do it for good luck, and it is taken seriously!  When I "Googled" the subject, there were plenty of explanations, so Google to your heart's desire.

On to the food ~ black-eyed peas are a pretty fun subject to Annette and I.  We remember picking them as children/teens at various gardens.  For whatever reason, you apparently cannot plant a "few" pea plants - you must plant a million or so - rows and rows and rows...  So then of course you have to invite your friends over, because you have too many peas.  It was the friendly/neighborly thing to do.  I guess our parents had lots of friends. :)
They are of course ready to pick in the heat of the summer, so picking them was so much fun - NOT!  Now shelling them - that was FUN!  I would say that Annette and I feel we were "professional" pea shellers.  Daddy taught us how to do it efficiently, and it is a sweet memory of family time - everyone sitting in the living room, shelling bushel after bushel of peas.  I can still see Daddy smile and laugh as Annette tried to compete for who could shell more.

It is well-known in our family that Annette LOVES black-eyed peas.  Black-eyed peas and cornbread have always been a favorite for her.  You can see her previous post about how to cook them here:
Black-Eyed Peas!!

I, on the other hand, eat peas on New Year's, because that is what I am "supposed" to do.  So, I am sharing a recipe for a different way to enjoy them, called Texas Caviar.  If you can make something that goes with a chip, I am there!

Texas Caviar

Ingredients:
2 cans of black-eyed peas, drained and rinsed
OR 1 bag of frozen black-eyed peas, cooked according to package, cooled and drained1 small can yellow corn, drained and rinsed 
1/2 green bell pepper, diced
1/2 red bell pepper, diced
2 stalks celery, diced
1/4 cup purple/red onion, diced
1/8 cup chopped cilantro 
6-10 pickled jalapeno slices, chopped
1 garlic pod, finely minced
4 to 8 oz. Italian dressing
salt and pepper to taste

Cook and/or drain your black-eyed peas and set aside.
Chop your veggies:

CAUTION:  when chopping jalapenos, remember to avoid contact with eyes by taking every precaution possible (not that I have had a bad experience with this).  I use my handy-dandy chopper that I love oh, so much.

 TIP:  I like to use my kitchen shears to snip cilantro.  Seems easier than chopping.

Toss all ingredients until well mixed and chill for several hours or overnight.

VOILA!
Look how pretty :)

Serve with tortilla chips, pita chips, or even as a salad.

May your New Year be prosperous, and filled with health, love, peace, and joy!

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!!

 

Pumpkin Bars with Cream Cheese Frosting

Happy Thanksgiving friends!

Some of the fondest memories of our travels while my husband was in the U.S. Air Force were, of course, shared over food.  At the many events, potlucks, etc. I was able to try yummy foods and get recipes from dear friends from all over our great country.  The recipe I am sharing today came from my friend, Shelley Brock, from our time living in Colorado Springs, Colorado.  It is an easy recipe - perfect to whip up for a holiday potluck, or if you are traveling for the holidays and you want a sweet other than pie.

Pumpkin Bars

Ingredients:

4 eggs
2 cups sugar
1 cup oil
1 can pumpkin (15 oz.)
2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 cup nuts (optional)

*Beat the eggs, stir in sugar, oil & pumpkin. (I use a whisk, because it is easier/faster to mix!)
*In a separate bowl, stir together dry ingredients - flour, baking soda, salt, and cinnamon.

*Add the dry ingredients to the wet ingredients and mix well.
Note:  You should add pecans if your family likes them!  Sadly, my family does not... :(  

*Pour into a lightly sprayed 13 x 9 baking dish.

*Bake at 350 degrees for 35 - 40 minutes.

 (I put it in this particular pan, instead of a pretty one, because I wanted it to have a lid. :) )

*Cool completely and cover with cream cheese frosting.

LOL - could have cleaned up the pan before the picture - oops!  I was excited to cut into it.  I haven't made these in years.

While you CAN use store-bought cream cheese frosting, it is super easy to make and worth the few extra minutes, in my opinion.

Cream Cheese Frosting

3 oz. cream cheese
3/4 stick butter (That would be 6 TBS.)

Cream cheese comes in 3 oz. sizes, but I always have the large ones on-hand.

Check out those fractions!

The teacher in me wants to remind you that cooking with your kids is not only special, quality time, but also provides valuable opportunities to practice real-world Math skills. DO IT!

1 TBSP cream (Milk works just as well.)
1 tsp. vanilla (Makes everything better.)
2 1/2 - 3 cups of powdered sugar (2 1/2 is plenty for me.)
pinch of salt

*Mix cream cheese, butter, cream/milk, and vanilla with a mixer until blended.
*Mix in powdered sugar a little at a time until well blended
Tip:  Do NOT add all of the powdered sugar at the same time or you will surely receive a surprise in the face... Don't say I didn't warn you :)

VOILA!

 
 My boys have dug into their second pieces already!! Yippee for Thanksgiving, family, and cooking (even better in pjs of course)!

Homage to the Potato (Oh So Simple Microwave Ranch Potatoes)

Hello from some of your favorite Texas cooking sisters!

In keeping with our "Homage to the Potato," I am sharing an original recipe I have been making for my family for several years.  The best part?  (Besides it's potatoes...)  There are only 4 ingredients!!
Who can resist a yummy potato recipe with only 4 ingredients??

 Oh So Simple Microwave Ranch Potatoes

8-10 medium Red Potatoes
Hidden Valley Ranch salad dressing mix packet
1/3 cup milk
1/4 cup butter

First, you need to wash/scrub down those potatoes.  I mean, they do come right out of the ground!

Now, please forgive me, but I just keep thinking of having young cooks in my home and how they have to be taught everything step-by-step.  If you are a pro and know how to cut up potatoes, skip down a bit, but for some reason I felt the need to show how I cut them up.

First, I slice them in half:

Then, cut those in fourths:

Finally, I cut THOSE in half:

One potato:

10 potatoes in a 2.5 quart casserole dish:

Not gonna lie - I used to get VERY worked up about them all being almost EXACTLY the same size, but then I realized I am no Gordon Ramsey!!  You do want all of your potato pieces to be close the same size so they will cook evenly, but please don't let your OCD overtake you here!

Next comes the hard part - HAHAHAHAHAHAHAHA - I crack myself up sometimes :)
You slice 1/4 cup (half a stick) of butter and just place the "pats" of butter around on top
Sprinkle that packet of Ranch Dressing mix over it all (or let your kids).

Then, pour the 1/3 cup of milk over all of it.

DON'T STIR IT - REALLY.  Just cover it and pop it in the microwave.

Depending on how many potatoes you have and how powerful your microwave is, you will cook them for 20-25 minutes on high.  Stir them every 5 minutes.

The potatoes are done when you are able to easily pierce them with a knife or fork, but don't cook them so long that they get "mushy."  Oh, what the heck, TRY THEM - check for doneness the way Gordon Ramsey would tell us to :)  The beauty of the microwave is that you can always pop them in for a few more minutes if you want.

You should have a yummy sauce covering your potatoes.  We have decided in our house that these do not need any extra salt, but of course you may want to add salt or other seasonings to taste.

VOILA!

Yes - part of a balanced diet!  Because you know each of us only ate that small portion - NOT!  We can never get enough of these.  EVERYONE goes back for more!  They also heat up well the next day!

There you have it ~ a Beth Original.
Annette and I hope you enjoy your POTATOES!!
As the Irish would say, May God Be With You.

Homage to the Potato ~ Not Just Another Scalloped Potato

Top O' The Day To Ya!

Hellooo Everybody!  As you can already see, we're keeping with our homage to the potato.  To not have full appreciation for potatoes seems, let's say...almost sinful! ;) Beth and I (Annette) want to make sure to stay true to our Irish heritage.  I'm sure there are quite a few Irish foods we could focus on, but, for some reason the potato just seemed to stand out. ;)
The recipe we will be sharing today is a typical potato favorite, but, I like to think I kick these Scalloped Potatoes up a bit. It's definitely one of my brother, Allen's favorite foods I make. (In all fairness, he's pretty easy to please food-wise). 
WARNING!! This is not the side dish you want to make if you're starting a diet. Just sayin'.
So, let's get this party started!

 Not Just Another Scalloped Potato

Ingredients

4-5 medium to large potatoes
1/2 cup medium onion thinly sliced
4-5 thinly sliced garlic pods (gotta have our garlic)
1/2 Red Bell Pepper-diced small (adds color and a little crunch)
3 Tablespoons butter-cut into small cubes
2 cans Cream of Mushroom Soup
1 cup Half and Half milk
4 Velvetta slices (the kind you make grilled cheese sandwiches with)
1 cup Colby Longhorn Cheese-grated
1  1/2 cups of Italian style Panko bread crumbs with 3 Tablespoons of melted butter mixed together well
1 teaspoon Paprika
1 teaspoon Lawry's Seasoning Salt
2 Tablespoon Olive Oil

Here comes the story!

First peel your potatoes and cut into medium sized slices.  Place your potatoes into a medium saucepan with cold water and bring to a slight boil.  I like to add a small chunk of onion to the water to infuse the flavor into the potatoes while cooking.  Continue cooking until the potatoes are still a little firm.  Drain the water off the potatoes and discard the onion you used in the cooking process.  Set the potatoes aside for later.

In a separate non-stick skillet get your Olive Oil to a simmer.  Add your Bell Pepper, Sliced Onion and garlic and saute until vegetables are translucent. 

Then add your Cream of Mushroom Soup and Half and Half Milk until slightly warmed.

In a 2 quart baking dish spray with Pam.  Put just a little of your liquid mixture in the bottom.  Place half of your potatoes in your baking dish (be sure and be gentle so you don't break up your potatoes).  Tuck in your small cubes of butter in between the potatoes. Take your 4 Velvetta slices and break them up and place them on top of the potatoes. 

Pour Half of the liquid mixture with the sauted vegetables on top.  Put the remaining potatoes on with the rest of your liquid sauce.  Cover with the cup of Colby Longhorn cheese.

Now for my favorite part! :)

Take your Panko bread crumbs, Paprika, Lawry's Seasoning Salt and 3 Tablespoons of melted butter and mix them together well.  Sprinkle this crumble on top of the dish and distribute evenly.  This gives the whole thing that little somethin' somethin'!

Voila!

As I told you previously this is not a dish you make when you are watching your waistline.  This is the dish you make when you are having special company over or just want to make a home run with your family and friends. It's wonderful! It also will feed quite a few people and is great to warm up for another dinner. This is definitely one of those recipes you put a lot of your love into.

Well, Beth and I hope you all have a wonderful rest of your week!  We want to thank you for sharing this time with us!  Until next time...

Best Ever Meatball Sub

Hello and Howdy!

Sorry Annette and I have been gone for so long.  It doesn't mean we're not thinking of you, but it does mean sometimes life gets a little busy...We know you get that!

We'll try to get a few new recipes and ideas up this week to make up for lost time. 

My boys love a good meatball sub, so when I heard, "This is the BEST meatball sub EVER!" from my guys, I knew I had to blog about it.  It is nothing fancy at all I realize, but that's what Annette and I are all about.  We like to take a few ingredients and make a yummy favorite.  That way we can give you ideas and maybe you will take them and make them your own. 

Best Ever Meatball Sub

You will need:

French Bread (I use whole wheat loaves from Sam's.)
Italian Style Meatballs (Better yet, make your own if you have time.)
A jar of your favorite Pasta Sauce (Note: I think this one was on sale?)
Shredded Mozzarella Cheese (Best part)
Shredded Parmesan Cheese

First, cut out a triangular pyramid shape from the top of your bread (oh yeah, Math terms), and place it/them on a baking sheet lined with foil.  Just angle your knife and go for it - nothing perfect here.  I sliced one in half, because I knew I would only need to eat half (even though I wanted a whole one...).  Also, feel free to "dig out" some of the bread if you want less bread.

Sprinkle with a bit of Parmesan cheese and pop in the oven at 350 for about 5 minutes to warm/toast your bread.  You can make it as toasty or "not toasty" as you would like.

Meanwhile, in a covered saucepan, heat meatballs in the pasta sauce.
Insert mental image here, as your author failed to take a picture...???

Add your meatballs and sauce to that crevice in your bread:

Sprinkle with Parmesan Cheese:

Sprinkle with Mozzarella Cheese (oh, how I LOVE cheese):

Pop it under the broiler in your oven or back in the 350 until the cheese is melty (uh, yes, "melty" is a word).

Add a fresh, healthy salad and Voila!

Now I'm sure Annette would have added some cute garnish like fresh chopped parsley or some such thing, but this was one of those "on a whim" kind of recipes so no time for all that - lol. 

The thing that makes these "Best Ever" is the design - LOW MESS = NO MEATBALLS or SAUCE ON YOUR CLOTHES!!! Yippee! 

I hope this inspires you to try your hand at a meatball sub or other hot sandwich of your own.  Let us know if you come up with something we need to try.