A twist on Banana Bread

When the bananas were starting to turn this time around, I went to cooks.com and found an easy banana bread recipe that did not disappoint. I thought it was fun that it was for bars...and even though I didn't have a jelly roll pan, I followed those instructions. It wasn't super sweet, but made a great, quick breakfast for a few days.


EASY BANANA BARS

3 lg. over ripe bananas (or 4 small)
3/4 c. sugar
2 eggs
1/2 c. nuts
2 c. flour
1/2 teaspoon salt, optional
1 teaspoon baking soda
Mix all ingredients. Put in 5 x 9 inch loaf pan that has been greased with shortening.
Bake at 325°F degrees for 1 hour OR

BANANA BARS: Pour mixture into jelly roll pan, bake until toothpick comes out clean (sides will pull away from pan). Make a sugar (confectioners') and water mixture and drizzle over the top when cooled. Cut into squares.

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Do you have a favorite banana bread recipe? If so, please share! I'd love to try more! :)

A Priceless Keepsake: Craft “Recipe”

I rarely {ok, NEVER} post anything on my domestic little blog that isn’t a recipe. But, when I did this little craft, I knew that I MUST share. …Once again, this idea is NOT my own, but I can’t remember where I found it. Regardless, the finished product is now one of my favorite things in my home…   See….isn’t it beautiful! I can’t wait to make many more
in the future…

Here are the step by step instructions…

1. Take a picture of your child’s silhouette. It doesn’t have to be anything spectacular…print it out as a 5x7. (or desired size) 2. Take an 8x10 sized canvas and paint the entire thing. with metallic white paint. Allow to dry completely! 3. Tape the silhouette picture of your child on top of the contact paper and carefully cut out silhouette with contact paper. 4. On dry canvas, adhere the contact paper silhouette to the center of the canvas. (Making sure all edges are stuck down) 5. Have your child paint the canvas with desired colors. Make sure to cover all of the white. (Tip: You may want to start by painting around the edges of the silhouette to give it an extra bit of “glue!”)6. Let dry completely!

7. Carefully remove silhouette.

8. Make touch ups, if needed.

9. Take skinny sharpie to write child’s name and date under silhouette!

10.Hang on the wall and admire!

Here’s a picture of the one that Q made for Mammer & Slickpaw for Christmas. They LOVED it! And, the one on my mantle I made a few months ago. Thiers is glued to a pre-printed canvas I found at Hobby Lobby. And, mine is glued on top of a really ugly print inside a vintage frame I found at a little shop in Abilene. Your possibilities are endless. And, I think it would make a beautiful wall collage if you have multiple kids! :) And, here’s one more fun idea…give this as a gift! All of the supplies are fairly inexpensive and the friend that I gave it to was the perfect recipient. She has three kids and I know she’ll enjoy making these sweet keepsakes! Happy creating!

Mexican Pot Pie

I recently clipped this recipe out of a magazine and am SO glad I did. It was EASY and was a hit. While we were eating it, Matt said, "so is this like a Mexican Pot Pie?" And, I thought it was the perfect description. Yum...and good leftover too! :) ...The only thing is that I think I could have sealed my crust better. It all kind of came out the sides... Fiesta Chicken Casserole
{I halved this recipe and made it in a much smaller dish...and, it only took one pie crust to lay over the top!}
1 package (15 ounces) refrigerated pie crust (2 crusts)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1 package (24 ounces) frozen whole kernel corn
2 cans (9.75 ounces each) White Chunk Chicken Breast in Water, drained
1 can (about 15 ounces) black beans, rinsed and drained

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface. Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Yucky Ingredient...Yummy Appetizer

I recently found this fun recipe from my friend Cara's blog. And, these babies were a hit when I made them for a bunch of people that came over for the Texas game. I must admit, the miracle whip made me nervous, but even I loved them...and I HATE miracle whip!

Toasted Cheese Confetti Crackers
1 Family Size box of Triscuits
1 cup shredded mozzerella cheese
1/2 cup Miracle Whip Dressing or Real Mayonnaise

1/2 cup green onions, finely chopped
3 tbsp. chopped red pepper

Mix all ingredients together EXCEPT for Triscuits. Take a teaspoon of the mixture and place on top of the Triscuits. Place the topped Triscuits into the oven & broil for 2-3 minutes, or until bubbly. Watch carefully as they cook so they don't burn.

A Tangy Secret Salsa

I've never tried making my own salsa. It always seemed like too much trouble, But, when I saw this recipe in my new Southern Living, I had to try it...and, it is GOOD! My husband, the picky salsa eater extraordinaire, even approves. He's actually requested that I make it again...for all of his football watching friends the other night! ... And, I took that as a serious compliment! :) You should try it!!! ...If the picked okra turns you off, don't let it! It just gives it a little extra something...it's YUM!

Pickled Okra Salsa

5 whole pickled okra sliced
1/2 cup chopped sweet onion
4 tsp chopped fresh cilantro
1 tsp fresh lime juice
1/4 tsp salt
1/8 tsp freshly ground pepper
1 (14.5 oz can) diced tomatoes with mild green chilies, drained

Pulse first six ingredients and half of the tomatoes in a food processor 4 to 6 times or until thoroughly combined. {Stir in remaining diced tomatoes....or, pulse them all if you want a less chunky salsa!} Serve immediately or cover and chill. Store in refrigerator up to seven days. If refrigerated, let stand at room temperature for 15 minutes before serving.

Mimi's Specialty

These pictures got lost in the shuffle and I never posted one of my VERY favorite recipes. ...I'll never forget my first Poe Thanksgiving when I tried these for the first time!!! Mimi's Apricot Bars are always the most coveted item on the Thanksgiving menu. I seriously can't imagine Thanksgiving without them and Mimi always makes a TON to appease all of her fans. ...It's a tradition that will continue for always and a recipe that will ALWAYS make my mouth water!

Mimi's Famous Apricot Bars

1 box of graham crackers
(1 cup of graham crackers, finely crushed)
3/4 cup butter or margarine
1 cup sugar
1/2 cup milk
1 egg, slightly beaten
1 cup flaked coconut
1 cup pecans, finely chopped
3/4 cup dried apricots, finely chopped
1/2 teaspoon vanilla


Line a 13 1/2 by 8 1/2 pan with 15 squares of graham crackers. Melt butter in a saucepan. Stir in sugar, milk and egg. Cook, stirring frequently, until mixture is slightly thickened. (about 5 minutes.) Stir in graham cracker crumbs, coconut, pecans, apricots and vanilla. Spread over crackers in pan. Top with another layer of crackers. Glaze with powdered sugar glaze and let stand until glaze hardens. Cut into bars.

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Apricot Bar Glaze

2 cups powered sugar, sifted
2 lemons, juiced
2 tablespoons butter, melted

Blend all together thoroughly.

Childhood Memories

Chow-Chow was something that I can vividly remember having as a kid. Matt had never heard of it...as like most people, I'm sure. But, it's good...kind of "pickly"...a relish with a bit of a kick. And, the time I remember it the most was when we ate our Black-Eyed Peas & cornbread on New Year's Day. So, this year, I tweaked an old favorite recipe by adding black-eyed peas and topping it with chow-chow. YUMMMMMYYYY! Matt didn't like the Chow-Chow, but Quinn did...and, he ate his entire helping of sausage and black-eyed peas! I was impressed.

New Year's Day Edition of Beans & Rice with Sausage

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1 package of Beef Smoked Sausage

1 can of red beans

Nature's Seasoning

white rice

salt

pepper

Chow-Chow

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Grill smoked sausage. (I use my trusty George Forman.) Cook rice. Heat beans with Nature's Seasoning. Cook rice and serve it topped with beans and cut up sausage. Top with Chow-Chow. Salt and Pepper to taste!

Christmas Dinner Favorite

  Our Christmas Day menu was nothing fancy this year…definitely not gourmet. But, it was traditional and GOOD! It contained many of our favorites and made for great leftovers the day after.

Christmas Day Menu
Ham
Lemon Pepper Roasted Chicken
Broccoli & Cheese Rice
Mashed Potatoes 
Fruit Salad
Creamed Corn
Crescent Rolls
 
By far my favorite part for as long as I can remember has been the Broccoli & Cheese Rice. I could eat it and nothing else! SO YUM! So, I thought I’d share….it’s a great addition to that traditional meal…

Broccoli & Cheese Rice

2 lbs. Frozen Broccoli (cooked)
1 cup of white rice (cooked)
1 cup of milk
Cream of Mushroom
Cream of Broccoli
Velveeta
Salt & Pepper

Cook broccoli and drain. Cook rice. Combine broccoli and rice in large pot and add soup, milk and Velveeta. Cover and simmer on low for 15-20 minutes. Check often to make sure it isn’t sticking. Add salt & pepper as desired.

Santa's Fancy Cookies

This year, I decided to try a new recipe for Santa that I found in my Southern Living. And, I LOVED them!!! Apparently, Santa liked Chocolate Chip better, but I might disagree! :)
Chai Tea Eggnog Cookies

Makes: 2 dozen ---Hands on Time: 20 minutes


1 chai tea bag
1 (17.5-oz.) package sugar cookie mix
1/2 cup melted butter
1 large egg
4 tablespoons eggnog, divided
Parchment paper
Cinnamon sugar
1 cup powdered sugar
1/2 teaspoon nutmeg

1. Preheat oven to 350°. Remove tea leaves from tea bag; discard bag.

2. Stir together tea leaves, cookie mix, butter, egg, and 2 Tbsp. eggnog until well blended.

3. Drop dough by tablespoonfuls onto parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in cinnamon sugar.

4. Bake at 350° for 8 to 10 minutes or until lightly browned. Remove from baking sheet to a wire rack, and cool completely (about 10 minutes).

5. Whisk together powdered sugar, nutmeg, and remaining 2 Tbsp. eggnog until smooth. Spoon over cooled cookies.