Chocolate Chip Banana Bread

Chocolate Chip Banana Bread

1 cup granulated sugar

4oz butter, softened

3 bananas, mashed
2 large eggs
2 tsp vanilla extract
2 cups plain flour
1tsp baking powderi2
1tsp baking soda
1/2 tsp salt
1 cup milk chocolate chips

• Pre heat oven 170C, 325 F, Gas Mark 3

• Cream together the sugar and butter

• Beat in the bananas, eggs and vanilla

• In a separate bowl, combine the flour, baking powder, baking soda and salt

• Add the dry ingredients to the banana mix and stir until just moistened

• Fold in the chocolate chips

• Pour into two greased and floured 9x5x3 baking tins

• Bake for 40-50 minutes or until a skewer, when inserted, comes out clean

• Remove from the oven and cool for 10 minutes

• Remove from tin and leave until completely cool before slicing

You could separate this mixture into muffin tins.

I love this recipe as it is, but you could tweak it to your own taste, by using soft brown sugar, or adding 1/4 tsp cinnamon or chopped nuts.

Spiced Apple Waffles

So delicious. The apples bake inside the waffle, just like apple pie. Thank you Recipe Girl

3 large eggs
3/4 cup buttermilk, warmed
3/4 cup milk, warmed
1/2 cup unsalted butter, melted
1 medium Granny Smith apple, peeled, cored and grated
1 1/2 cups whole wheat pastry flour (or all-purpose flour is fine too)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1 cup toasted pecans (completely optional)
powdered sugar to sift on top

• Preheat waffle iron. 

• In large bowl, whisk together eggs, buttermilk, milk and butter. Stir in apple.

• In another bowl, whisk together flour, sugar, baking powder, spice, baking soda and salt. 

• Add flour mixture to egg mixture; whisk until smooth (some small lumps are okay).

• Sprinkle 2 Tablespoons pecans (if using) onto waffle iron. 

• Pour about 2/3 cup batter onto surface. 

• Cook waffles until golden brown, about 5 minutes. 

• Keep warm in 200°F. oven while cooking the remaining waffles.

• Serve with warmed maple syrup and a sprinkle of powdered sugar.

Breaded Parmesan Ranch Chicken

Adapted from the recipe at Five Little Chefs

1 (1 oz) pack ranch salad dressing mix  (I used my own homemade)
3/4 cup dried bread crumbs
3/4 cup grated Parmesan cheese
4 skinless, boneless chicken breast halves
1 egg, beaten

• Preheat oven to 350 degrees F. 

• Grease a 9×13 inch baking dish.

• Combine ranch dressing packet, dried bread crumbs, and Parmesan cheese in a shallow bowl.

• Dip chicken in egg then press in dry mixture on all sides until fully coated. 

• Place the coated chicken in the prepared baking dish.

• Bake for 45 minutes until chicken is no longer pink in the center and the juices run clear. The internal temperature of the chicken should be at least 165 degrees F.

Classic Crispy Top Macaroni and Cheese

This is basic mac and cheese at its best. Easy, cheesy and delicious with just the right amount of crusty topping, this recipe may easily be doubled and freezes well. Thank you The Fountain Avenue Kitchen

8 ounces pasta
1/4 cup butter
3 tablespoons all-purpose flour
1/4 teaspoon each salt and freshly ground pepper
1 level teaspoon Dijon mustard (resist the urge to use a heaping spoonful…a little goes a long way)
2 cups milk
2 cups (8 oz) grated mature cheddar cheese

TOPPING:
1 tablespoon butter, melted
1 cup coarse dry bread crumbs
1/2 cup (2 oz) grated Cheddar cheese

• Preheat oven to 350 degrees.

• First, make the topping by tossing the breadcrumbs with the melted butter in a medium bowl. Then mix in the cheese. Set aside.

• Cook the pasta according to the package directions, drain and cover.

• While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon.

• Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly.

• Reduce the heat to low, add the cheese, and stir until just melted.

• Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish and then sprinkle with the topping.

• Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.

Monster Cookies

No flour...but quick cook oats. Thank you Happy Hour Projects

3 eggs
1¼ c. brown sugar
1 c. granulated sugar
½ tsp. salt
1 tsp. vanilla
1½ c. peanut butter
½ c. shortening
2 tsp. baking soda
4½ c. quick-cook oats (not the same as instant oatmeal)
½ c. chocolate chips
½ c. M&M’s
½ c. raisins

• Preheat your oven to 350F.
• Cream your sugars, eggs, vanilla, peanut butter, shortening and salt together.
• Sift baking soda and oats together, and then stir it into your dough. 
• Add the chocolate chips, M&M’s, and raisins. 
• If you are going to omit any of the stir-ins, you should increase the other quantities to ¾ c. each for a total of 1½ cups of stir-ins.
• Line your pans with parchment paper  
• Drop by tablespoons and bake for 8-10 minutes. 
• This recipe yields 5 dozen cookies

Chocolate Valentine Kiss Cookies

Ideal for Valentines Day. Thank you The Kitchen is my Playground

 

1/3 c. cocoa powder
1/4 tsp. salt
8 T. (1 stick) unsalted butter, softened
2/3 c. sugar
1 egg yolk
2 T. milk
1 tsp. vanilla extract
3/4 to 1 c. assorted Valentine sprinkles
25 to 30 Hershey Kisses or Hugs candies, unwrapped

• Combine flour, cocoa, and salt; set aside.
• Beat butter and sugar until light and fluffy
• Add egg yolk, milk, and vanilla; mix until incorporated. 
• Add the flour mixture until just combined.
• Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
• Roll chilled dough into 1-inch balls and roll each ball in sprinkles, completely covering the dough ball with sprinkles. 
• Place balls about 2 inches apart on a baking sheet. 
• With your thumb, gently press down into the center of each ball to make a very small indentation. 
• Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.
• Bake at 350 degrees until set, about 12 minutes.
• After removing cookies from the oven, immediately place a Hershey Kiss or Hug in the center of each cookie. 
• Let cookies cool on the baking sheet for about 3 minutes, remove to a cooling rack to cool

Homemade Kit Kat Bars

Adapted from Paula Deens recipe, packed full of peanut butter, chocolate and butterscotch chips. Its so easy, you dont even have to turn on the oven.

  

75 Club crackers
1/2 pound (2 sticks) unsalted butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup granulated sugar
2/3 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1/2 cup butterscotch chips

• Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).

• Melt butter in large saucepan over medium heat. 

• Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. 

• Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. 

• Pour half of butter mixture over crackers in pan. Smooth surface with spatula.

• Arrange another layer of Club crackers over butter mixture. 

• Pour remaining butter mixture over surface. Smooth surface with spatula. 

• Arrange a third layer of crackers over top. 

• Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. 

• Melt over medium-low heat, stirring constantly. Spread evenly over crackers.

• Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. 

• Bars will keep for two weeks, stored in an airtight container in the refrigerator