Mini Banana Bread Loaves

So I had to come up with a hostess gift for a good friend of mine but this friend is on a low carb diet.   I found this wonderful recipe from Kraft's Food & Family magazine for Banana Bread Minis and altered it to be sugar-free and/or low carb.  I picked this recipe because it intrigued me as it used a yellow cake mix.


I've never used a cake mix in a bread recipe before.  Will it work?  Will it be too moist? I've got to find out!


So off to the store I go to purchase sugar-free cake mix and sugar free pudding mix.  This really makes the bread low carb.  About 8-10 carbs per serving.  I found that the sugar free ingredients didn't change the texture or rising of the bread. They were moist, a little cake like, but very delicate with a wonder banana flavor.  They were beautiful and tasted so yummy!


I made 5 mini loaves with this recipe.  2 for my girlfriend, and I gave 2 to MGG to share with the guys that work for him, and kept the last for myself.  Ha Ha!


You certainly can try the full carb/sugar version.  Just substitute regular yellow cake mix and pudding mix for the sugar free ones.  

Hope you all try this recipe and let me know if you enjoyed it!


Let's get baking.


You will need:  1 box sugar-free yellow cake mix (Pillsbury), 1 small box of vanilla or banana sugar free pudding mix, eggs, water, oil, 2 large bananas, and some pecans.

Take your cake mix, pudding, eggs, water, and oil and place in a large mixing bowl.  Using a mixer, blend all ingredients until smooth.

Mash your bananas.

Add bananas, and chopped pecans to the batter.

Mix until incorporated.

Pour in to 5 prepared mini loaf pans. (You can use the tin foil ones!)  I used this Wilton Loaf Pan, which I LOVE, and they came out perfectly. 

Cook in a preheated oven at 350 degrees for 35 to 40 min. 


Cool on wire rack and then serve!


See how cute they turned out!  My friend will love me forever!

Mini Banana Bread Loaves

prep time 10 min

total time 50 min

makes  20 servings or 5 loaves, 5 servings each

Ingredients:

1 pkg. sugar-free yellow cake mix

1 pkg.  Vanilla Flavor Sugar-Free Instant Pudding

4 eggs

1 cup  water

1/4 cup oil

2 large mashed ripe bananas

1/2 cup chopped pecans

Directions:

Heat oven to 350 degrees.

Beat first 5 ingredients in a large bowl with a mixer for 2 min. or until well blended.  Add bananas and nuts, mix just until blended.

Pour into 5 mini loaf pans sprayed with cooking spray.

Bake 35-40 min. or until toothpick inserted in the centers come out clean.  Cool completely on a wire rack.

Italian Roasted Fries

I love, love, love French Fries!   I have to say that they are one of my favorite foods...so much that I'd be completely satisfied to eat the fries and leave the hamburger.  Is that bad?

Growing up mom always made homemade french fries.  You know, the kind from real potatoes and deep fried in a pan...none of those frozen fries which were not very good back then.

But in my attempt to eat healthier I had to devise a way to lighten up the french fries and still get the same result.  Roasting is a great technique that creates a nicely crispy on the outside frie, pretty brown, and they look like french fries!  Honestly, I love these just as well as the original fried version.  As a matter of fact I only make these type of fries cause they are easy, tasty, and much healthier!  Oh yea, and tasty..did I say that already?

This version jazzes up the fries a little with some Italian flavorings.  Let me know how you like them!  

Here's how to make 'em.

You will need:  russet potatoes, olive oil, garlic powder, and Italian seasoning.

Peel potatoes and cut lengthwise in to planks.  Cut each plank in to long fries (sticks).

Place fries on a baking sheet in a bundle and drizzle with olive oil.  You will want a light coating so don't overdo the olive oil!  About a couple of tablespoons at most. Toss the fries in the oil to coat.

Spread the fries out evenly on the sheet so they are not touching.  Sprinkle with garlic powder to taste.

Sprinkle with Italian seasoning to taste.

Bake in a preheated oven at high heat - 450 degrees so they roast up really nice.  Bake for 15 min.

Take the pan out and turn each of the fries over ( I know this is a little bit of a pain...) and return to the oven.

This browns the other side.  Bake for another 10-15 min. until nicely browned all over and potatoes are done.

My these look good!

Italian Roasted Fries

Serves 4

Ingredients:

2 large russet potatoes

Olive oil

Garlic powder

Italian seasoning

Directions:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plan into fries.

Place fries on a baking sheet.  Drizzle with olive oil.  Just enough to lightly coat.  Toss fries in oil.

Separate fries out on the pan so they are not touching.

Sprinkle with garlic powder.

Sprinkle with Italian seasoning mix.

Bake at 450 degrees for 15 min.  Take fries out and turn them over so they brown on the other side. Return to oven and bake another 10-15 min. until crispy.

Mom's Beef Stew

Anyone like comfort food?  Anyone having cold weather?

I've got a great solution for both.....Mom's Beef Stew!

This dish is hearty, warming, and brings such a sense of satisfaction!  It's been a family favorite for generations.  It's now a favorite of MGG's as well.  As a matter of fact, it was the first meal I ever made for him.  Such good memories!

Now, this stew takes several hours to cook.  Kinda low a slow, to really create the flavors.  So take some time on the weekend, during these cold winter days, and warm yourself up...make Mom's Beef Stew!

Here's what you need:  stew meat, onion, water, carrots, celery, a can of diced tomatoes, several potatoes, and some salt and pepper.

Cut the stew meat in to bite size pieces.

Cut an onion in to slices.

Add both onion and stew meat to a soup pot or dutch oven, adding water 3/4 of the way to the top.  Add salt and pepper.  Bring to a boil.  Turn down and simmer 1 - 1 1/2 hours.

This is going to make a great broth.  If you loose too much water, just add more, but remember to season the broth again.

Meanwhile, cut the celery and carrots in to small slices.

Add to the pot.  Cook 1 hour.

Add tomatoes and more salt and pepper.  Cook 30 minutes to develop the flavors.

Meanwhile, peel potatoes and cut in to bite sized chunks.

Add potatoes and let them cook another hour.  Taste for seasoning.

Serve and enjoy the warmth and deliciousness!

Mom's Beef Stew

½  lb of stew meat, cut in to bit sized pieces

1 medium onion, sliced

water

3-4 carrots, peeled and sliced

2-3 stalks of celery, sliced

1  14oz can diced tomatoes

3-4 medium sized russet potatoes, cut in to medium chunks

Salt and pepper

In a 5qt stock pot add meat, onion, and enough water to cover 2-3 inches above the meat.  Heat over high heat to boiling and then reduce to simmer.  Add salt and pepper. (you will need to layer your seasonings)  Cook at a simmer for 1 to 1 ½ hrs.  This is going to make your broth.  If you loose too much water, turn your temp down, and add some water.

Add carrots and celery.  Cook 1 hour.

Add tomatoes, more salt and pepper.  Cook 30 min to develop the flavors.

Add potatoes.  Cook 1 hour.  Taste and season as necessary.

Serves 6.