Honey and Granola Muffins

Honey and Granola Muffins

Makes about 3 dozen mini muffins or 15 regular muffins.

This is not typically a muffin recipe that would jump out at me.  But it seemed like a good muffin to try for my weekly breakfast group.  The cookbook actually calls it a cupcake, and suggests frosting it with a cream cheese icing, but I thought it was perfect plain, as a muffin.  Something about the way it tasted actually reminded me of a cake donut.  The sweetness of the honey, and the light crunch of the granola made for a perfect match.   Don't avoid this one if it "doesn't sound like something you would like."  You might be surprised.
Source: Cupcakes from the Primrose Bakery cookbook

8 T. (1 stick) unsalted butter, at room temperature
1/2 c. packed light brown sugar
1/2 c. mild honey
2 large eggs
1-2/3 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. 2% reduced fat milk
1/2 t. pure vanilla extract
1/4 c. low-fat plain yogurt
2 1/2 c. granola (pick out any large whole nuts)

Preheat oven to 350 degrees

In a large mixing bowl cream the butter, brown sugar, and honey until the mixture is light an fluffy, which should take about 2-3 minutes using an electric hand mixer. Add the eggs, one at a time, mixing for a few minutes after each addition.

Sift the flour, baking soda, baking powder, and salt together into a separate bowl. Mix the milk, vanilla, and yogurt together. Add one-third of the flour mixture to the creamed mixture and beat well. Pour in one-third of the milk mixture and beat again. Repeat these steps until all the flour and milk have been added. Fold in the granola carefully to incorporate evenly.

Carefully spoon the mixture into cups, filling them about two-thirds full. Bake in the oven for about 24 minutes until golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes – it should come out clean.

Remove from the oven and leave the cupcakes in their pans for about 10 minutes. Serve warm with butter and honey.

Cocktail Party

Cocktail Party

Everyone loves a party.  Some people like hosting, some only like attending, and others, like myself, love both.  Here's a sample party to help give you ideas when you're planning your next party.

It's not a cocktail party without some cocktails:

Tequila-Thyme Lemonade:

Fireside Martini:

Or any other cocktail off my drinks section.

Scatter some fresh flowers throughout the party area:

Keep coasters available for guests' drinks and have some playing cards out in case anyone wants to start a game:

To me, a meat and cheese tray is a classic go-to party staple.  It's easy to put together for the host, and just as easy to grab and eat for the guests.  Plus, I think they look pretty:

Every party needs a dip, right?  Here's a hot spinach and artichoke dip, but any of your favorites will work just fine.

See that small bowl hiding behind the spinach and artichoke dip?  That's snack mix.  Make your own or buy it at the store.  However you get it, just do it, because it's another easy snack to have on hand.  And people will eat it.

Bacon-wrapped dates!  Yum:

Some chocolate chip cookies for the guests with sweet teeth:

And some reused candle jars as candy jars, because, let's be honest, most people will usually go for at least a bite of something sweet:

Enjoy the night and have a blast with friends!

Beef and Cheese Manicotti

Beef and Cheese Manicotti

Serves 6.

This is something I should always have in the freezer. It's such a great meal to have on hand, can feed a crowd, and is usually something everyone loves.  Plus, the only things you need to make it a complete meal are garlic bread and salad.
Source: Giada De Laurentiis

4 t. olive oil

1 medium onion, coarsely chopped

1 lb. ground beef

Salt and freshly ground black pepper

1 (8-oz. pkg.) manicotti

1 (15-oz.) container whole-milk ricotta

3 c. shredded mozzarella

1 c. grated Parmesan

2 T. chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c. marinara sauce

2 T. butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 t. of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 t. of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1-1/2 to 2 c. mozzarella cheese, 1/2 c. Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees F.

Brush the remaining 2 t. of oil over a 13"x9" glass baking dish. Spoon 1 1/2 c. of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 c. of mozzarella cheese, then the remaining 1/2 c. of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

Roasted Broccoli and Cauliflower

Roasted Broccoli and Cauliflower

Serves 4-6.

Here's an EASY way to eat and like your veggies.  I don't love raw cauliflower, but I loved this!  Plus, I think it's trending now... all the cool kids are making it.
Source: Bake, Eat, Repeat blog

1 large head broccoli

1 large head cauliflower

Olive oil

Salt and pepper

Juice and zest of one lemon

Shredded Parmesan cheese

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with foil.
Wash broccoli and cauliflower and then dry THOROUGHLY. Trim into mini trees.

Spread broccoli and cauliflower over baking sheet and drizzle generously with olive oil (probably about 4-5 Tablespoons). Stir to coat. Sprinkle with a generous amount of salt and pepper, stir again.

Bake in the preheated oven for 20 to 25 minutes, or until vegetables begin to brown on the outside.
Remove from oven and immediately mix in lemon juice, lemon zest, and freshly grated Parmesan cheese. Serve immediately.

Asian Lettuce Wraps

Asian Lettuce Wraps

Serves 2-4.

A good friend of mine and I are recipe swapping today from each other's blogs.  Not only do I get to tell you about this fantastic lettuce wraps recipe, but I also get to introduce you to a pretty awesome blog.  Now, before you get all critical and tell me that her photography is better than mine, and that her writing shows much more thought and humor, please know that I already know that.  And I agree with you.  :)  So check out this recipe below, and then head on over to her blog to see which one of mine she chose. 
Source: Bake, Eat, Repeat blog

2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger
Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until turkey is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.  Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
Remove from heat and stir in cilantro.

For dipping sauce, whisk all ingredients together.

To serve spread lettuce leaves on plate. Place turkey mixture in the leaves, drizzle with sauce, and devour!

Roasted Brussel Sprouts

Roasted Brussel Sprouts

Serves 4 as a side dish.

This may be one of my new favorite sides. 

12 oz. package brussel sprouts, halved
3 slices bacon, chopped
Olive oil
Balsamic vinegar
salt and pepper

Toss brussel sprouts in olive oil and balsamic vinegar.  Spread on a baking sheet and season with salt and pepper.  Stir in chopped bacon.

Roast for 15-20 minutes, or until brussel sprouts and bacon are roasted crispy.

Crock Pot Chicken Pot Pie

Crock Pot Chicken Pot Pie

Serves 4.

My sauce wasn't as thick as I expected it to be.  Not sure if I did something wrong or if it was supposed to be like that, but this recipe did not offer the thick, creamy sauce of traditional pot pie.  But it's a convenient new option of making chicken pot pie in the crock pot.
Source: Real Simple

8 ounces cremini mushrooms, stems trimmed and halved if large

4 carrots, cut into 1-inch pieces

1 medium onion, chopped

1/3 cup all-purpose flour

2 sprigs fresh thyme

1 bay leaf

1 1/2 pounds boneless, skinless chicken thighs (about 8)

kosher salt and black pepper
1 package refrigerated biscuits

1 cup frozen peas

1 cup frozen green beans

1/3 cup heavy cream

In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, bay leaf, and ½ cup water. Place the chicken on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

Before serving, bake biscuits according to package directions.

Ten minutes before serving, add the peas, green beans, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the biscuits.

Bacon-Wrapped Dates

Bacon-Wrapped Dates

Makes 25-30.

Source: YumSugar

16-oz. package of bacon (regular thickness-not thick cut), cut into thirds
8-oz. package of pitted dates

Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.

Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.

Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.  Serve with toothpicks.

M&M Cookies

M&M Cookies

Makes about 3 dozen

Delish!  And so fun and colorful.
Source: Smashed Peas and Carrots blog

1/2 c. unsalted butter

1/2 c. butter flavored shortening
1 c. brown sugar
1/2 c. white sugar
1 1/2 t. vanilla
2 eggs
1 t. baking soda
1 t. salt
2 1/2 c. flour
2 c. M&Ms

Preheat oven to 350.

Cream the butter, shortening, both sugars and vanilla together with an electric mixer until fluffy.

Slowly add in each egg one at a time and mix together.

Then mix in the baking soda, salt and flour.

Add in the M&Ms and mix by hand until incorporated well.

Drop by spoonfuls onto a greased cookie sheet and bake for 11 minutes or until lightly golden brown. Let cool and store in an airtight container.

All-In-One Taco Dinner

All-In-One Taco Dinner

Serves 4-6.

Here's a tasty, easy-to-prep, make-ahead-friendly, freezer-friendly meal that you AND your kids will love.  And, it's pretty healthy, so that's a plus too.

1 lb. ground turkey
1 packet taco seasoning
1 (15-oz.) can black beans
1 (15-oz.) can diced tomatoes
1 c. frozen corn, thawed
1-1/2 c. shredded cheddar cheese (or Mexican blend)
Sour cream
Taco sauce
crushed tortilla chips (or 12 crunchy taco shells, crushed)

Preheat oven to 350 degrees.

Cook ground turkey in a large skillet until no longer pink.  Drain if needed, and then add taco seasoning, along with any water as directed on seasoning packet.

Stir in black beans, diced tomatoes, corn, and shredded cheddar.  Pour into a baking dish and top with crushed tortilla chips.

Bake for 20-30 minutes or until dish is piping hot and tortilla chips begin to brown slightly.

To serve, top with sour cream and taco sauce, if desired.

Crescent Breakfast Casserole

Crescent Breakfast Casserole

Serves 6-8.

How's THAT picture for a breakfast fail in the appearance department?  So here's what happened:  In an attempt to make the dish a little more healthy, I substituted some Egg Beaters for some of the eggs.  I wis
Slightly adapted from: Bakin and Eggs blog

8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
12 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Preheat oven to 400 degrees and prepare a 9 x 9 or 11 x 9 baking dish with cooking spray.

Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.

Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.

Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.

Turkey Empanadas

Turkey Empanadas

Serves 4.

Yeah, yeah.  Go ahead.  Make fun of me for that ugly slit in the middle of my empanada. Well maybe if the recipe had instructed me to let the turkey mixture cool before trying to assemble the empanada on the pie crust, it wouldn't have happened.  But instead, the hot mixture "burned" right through, faster than I could assemble.  It still tasted great... the wow factor, though, was definitely lost. 
Source: Real Simple

3 tablespoons olive oil

3/4 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 teaspoon cumin

1/3 cup raisins

1/2 cup pitted olives

kosher salt and black pepper
2 refrigerated rolled piecrusts, halved

Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, and cumin and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes. Stir in the raisins and olives; season with ½ teaspoon salt and ¼ teaspoon pepper. ***Let mixture cool!

Top the 4 piecrust halves with the turkey mixture; fold in half and seal the edges. Place on the prepared baking sheet and bake until golden, 20 to 25 minutes.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Makes about 3 cups.

Don't you love it when you make a recipe like this with a dish in mind to put it in, and then, upon completion, you find that it's a perfect fit?  It's the little things in life that excite me. 
And this dip should excite you.  It's a classic favorite.
Source: Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

The Road to Lost Innocence

The Road to Lost Innocence by Somaly Mam

At the time I am writing this, there are 37 reviews on Amazon, and all of them gave a 5/5 star review.  Wow!  Personally, while I found the first half to be gripping -- painfully gripping -- I started to feel a little bored during the second half.  And I feel bashful admitting that, because the second half chronicles all of her wonderful acheivements, and the movement she is making toward a greater good.  Overall, though, it opened my eyes to what women are subjected to abroad.

Amazon book description:

Born in a village deep in the Cambodian forest, Somaly Mam was sold into sexual slavery by her grandfather when she was twelve years old. For the next decade she was shuttled through the brothels that make up the sprawling sex trade of Southeast Asia. Trapped in this dangerous and desperate world, she suffered the brutality and horrors of human trafficking—rape, torture, deprivation—until she managed to escape with the help of a French aid worker. Emboldened by her newfound freedom, education, and security, Somaly blossomed but remained haunted by the girls in the brothels she left behind.

Written in exquisite, spare, unflinching prose, The Road of Lost Innocence recounts the experiences of her early life and tells the story of her awakening as an activist and her harrowing and brave fight against the powerful and corrupt forces that steal the lives of these girls. She has orchestrated raids on brothels and rescued sex workers, some as young as five and six; she has built shelters, started schools, and founded an organization that has so far saved more than four thousand women and children in Cambodia, Thailand, Vietnam, and Laos. Her memoir will leave you awestruck by her tenacity and courage and will renew your faith in the power of an individual to bring about change.

Turkey Sloppy Joes

Turkey Sloppy Joes

Serves 4.
Easy and quick for any busy weeknight.
Source: Real Simple

1 tablespoon canola oil

1 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 8-ounce can tomato sauce
1/4 cup dark brown sugar
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
kosher salt and black pepper
4 hamburger buns

In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, and garlic and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes.

Mix the tomato sauce, sugar, barbecue sauce, and Worcestershire into the turkey mixture; season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Serve the turkey mixture on the buns.

Roasted Red Pepper and Goat Cheese Flatbread

Roasted Red Pepper and Goat Cheese Flatbread

Makes 4-5 flatbreads.

I love making these for parties.  They are super easy, can be assembled ahead of time, and always get eaten.

5 Naan flatbreads
1 small package goat cheese, crumbled
1 jar roasted red peppers, chopped
Balsamic glaze

Top flatbreads evenly with crumbled goat cheese and roasted red peppers.  Drizzle with balsamic glaze and cut into slices to serve.

For a dinner entree option, add chicken:

Reusing Candle Jars

Reusing Candle Jars

Here's a way to reuse your Yankee Tumbler Candles: fill them with your favorite candies!  Or snacks!  Or whatever makes your heart happy.

Once you've burned through the life of your candle, stick it in the freezer.  Once it's frozen, use a knife to pop out the "leftover" candle wax.  It should come out pretty easily.

Peel off the label(s) and wash the container.

Dry and fill!

Cinnamon Rolls

Cinnamon Rolls

Makes about 40 rolls.

This Christmas, for the first time ever -- GASP!!! -- I made the Pioneer Woman's cinnamon rolls.  I konw, shame on me for not trying them earlier (or posting this earlier...).  I had HEARD how good they were.  I had HEARD they were the only cinnamon rolls I should make.  I had HEARD that EVERYONE was making them.  Why it took me so long, I'm not sure.  But, I must say, I'm glad I didn't wait another day.  These are fabulous.  Absolutely amazing.  Sorry, PW, I had to substitute the traditional cream cheese frosting that just screams (and completes) cinnamon rolls. 
Source: Pioneer Woman blog

1 quart Whole Milk
1 cup Vegetable Oil
1 cup Sugar
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
1 teaspoon (heaping) Baking Powder
1 teaspoon (scant) Baking Soda
1 Tablespoon (heaping) Salt
Plenty Of Melted Butter
2 cups Sugar
Generous Sprinkling Of Cinnamon

For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.

Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
Preheat the oven to 375°F.

To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.

Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.

Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Repeat the rolling/sugar/butter process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

(You can also freeze before baking.  They freeze very well.  Thaw overnight and bake as directed.)

Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened

3 cups confectioners' sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

Beat cream cheese and butter in a mixing bowl.  Add in salt.  Slowly beat in confectioners' sugar until well blended.  Serve over warm cinnamon rolls.

Kroger Comforts for Baby

Kroger Comforts for Baby

I was pretty excited when this BzzKit arrived (another BzzAgent testing opportunity).  My how life has changed in that I get excited about wipes, sippy cups, and diapers.  Macey can't even use the sippy cups yet, but I'm still excited for when she can.  We've tried, and she understands the point of them, but the flow of liquid is still too fast for her. So I can't review those at this time.

The wipes...  I wasn't too impressed with the wipes.  They were extra thick, but surprisingly dry for their thickness.  You would expect a thicker wipe to be more moist, but these just seemed to be coarse and not flexible enough.  Wouldn't buy these again.  Even in a pinch, I think I'd try another brand.  It's hard to say that about something, but they just weren't impressive.

Look at these cute diapers:

Not bad looks for a store brand!  Upon taking them out of the package, they felt thinner than I was expecting.  I decided to try one as an overnight diaper.  And it held through -- even after an early bedtime (6:45pm - 7:45am) -- and her PJs were dry in the morning.  Yay!

I'd buy the diapers but pass on the wipes.  Can't wait to try the sippy cups in the future.  I love that they have a flippable lid that covers the spout.  Perfect for on-the-go cleanliness.

Reeses Peanut Butter Banana Bread

Reeses Peanut Butter Banana Bread

Makes 1 loaf.

Pinterest: Making banana bread that much better.  This won't replace my go-to banana breads: my long-time recipe and my "healthy" recipe, but it will definitely find its place in the rotation.
The original recipe calls for Mini Reese's Cups -- the ones you find near the chocolate chips in the baking aisle.  If you use my method, use the small foil-wrapped ones and cut each into four pieces.
Also, next time, I might reduce the oven to 325 halfway through and just extend the baking time if necessary.
Source: Cookies and Cups blog

3 very ripe bananas, mashed

1/2 cup peanut butter

1/4 cup oil

1 egg

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 cups of all purpose flour

1/2 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp salt

8 oz bag of Reese’s Mini cups (Instead, I used 1 cup of quartered mini Reeses - the ones in the foil wrapping.  It's about 16 cut into fourths)

Preheat oven to 350 degrees.
Grease your 8x4 loaf pan with butter or shortening.
In a medium bowl whisk together your flour, baking soda, baking powder and salt, set aside.
In a large bowl stir together your bananas, peanut butter, oil, egg and sugars.
Pour your dry ingredients into your wet ingredients and stir until just combined. Batter will be lumpy.
Fold in your Reese’s Mini cups and spread batter into prepared pan.
Bake for approx 1 hour or until toothpick inserted into center comes out clean.
Let cool in pan for 10 minutes, then loosen the edges of the pan with a knife and remove from loaf pan, transferring bread to a cooling rack.

Chicken Bacon Ranch Freezer Subs

Chicken Bacon Ranch Freezer Subs

Makes 6.

Remember this post?  Well here's another "recipe" to add to your box if you have found you (or your spouse!  or your kids!) likes having subs at-the-ready in the freezer.  The Mister seems to be pulling these faster out of the freezer than I can keep them in there!

6 hoagie buns
2 large chicken breasts (about 1 lb.), thinly sliced
6 slices Swiss cheese
12 slices cooked bacon
Ranch dressing

Assemble sandwiches by spliiting hoagie buns and topping with:
-cheese
-sliced chicken
-Ranch dressing
-bacon

Fold sandwiches closed, wrap in plastic wrap, and freeze for later use.
When ready to eat, remove from freezer and thaw in refrigerator before warming in oven.
If you are in a rush, you can also remove from the freezer and prepare using the defrost setting on your microwave.

Killer Garlic Bread

Killer Garlic Bread

Makes 12-16 "slices."

Here's some yum to accompany your pasta dish, a bowl of soup, or a big green salad.
Source: Shutterbean blog

Ciabatta loaf
1 stick salted butter
5 cloves garlic, finely chopped
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don't burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!

The Particular Sadness of Lemon Cake

The Particular Sadness of Lemon Cake by Aimee Bender

Here's a book that I'm glad I read once, but wouldn't want to read again.  It intrigued me and pulled me in.  And I found that I really enjoyed reading it... in the sense that I looked forward to picking up the book and losing myself in the pages for a half hour here, twenty minutes there, ten minutes even, if I could.  But it was dark.  And depressing.  And made me feel kinda strange inside.  So would I recommend it?  Yes.  But read it on a sunny day, and only if you're looking for a little darkness.

Amazon review from Publishers Weekly:

Taking her very personal brand of pessimistic magical realism to new heights (or depths), Bender's second novel (following An Invisible Sign of My Own) careens splendidly through an obstacle course of pathological, fantastical neuroses. Bender's narrator is young, needy Rose Edelstein, who can literally taste the emotions of whoever prepares her food, giving her unwanted insight into other people's secret emotional lives—including her mother's, whose lemon cake betrays a deep dissatisfaction. Rose's father and brother also possess odd gifts, the implications of which Bender explores with a loving and detailed eye while following Rose from third grade through adulthood. Bender has been called a fabulist, but emerges as more a spelunker of the human soul; carefully burrowing through her characters' layered disorders and abilities, Bender plumbs an emotionally crippled family with power and authenticity. Though Rose's gift can seem superfluous at times, and Bender's gustative insights don't have the sensual potency readers might crave, this coming-of-age story makes a bittersweet dish, brimming with a zesty, beguiling talent.

Kir Royale

Kir Royale

Makes 1 drink.

Here's a fancy - yet very simple - champagne cocktail.  Chambord is a raspberry liqueur.
Source: Maran Illustrated Bartending

1 oz. Chambord
4 oz. champagne
maraschino cherry

Pour Chambord into a champange flute.  Top with champage and a maraschino cherry. 

Sip.  Enjoy. Repeat if desired.  :)

Pasta Bolognese

Pasta Bolognese

Serves 4-6.

Great meaty pasta dish!
Source: Taste and See That the Lord is Good: Promise Choir 2011 cookbook

1 box penne pasta
1 medium carrot
1 celery stalk
1 small onion
2 garlic cloves
1 T. olive oil
1 lb. ground beef
1 c. white wine
2 T. tomato paste
28-oz. can tomatoes or spaghetti sauce

Finely mince the vegetables.  Heat oil in a large Dutch oven, add processed or chopped vegetables, sweat until clear.

Add ground meat and cook, stirring well to break up meat.  Brown.
Add wine, bring to a simmer, stirring occasionally until all liquid is evaporated (20-30 minutes).
Stir in tomato paste, combine for one minute.

Add tomatoes, salt and pepper to taste.  Bring to a simmer and reduce heat to medium low, cooking for 15 minutes, or until thickened.

Serve over prepared pasta.