Homestyle Banana Blueberry Muffins

Yum

I would say that my Mom passed on her love of baking muffins to me.  She used an old recipe from a book that is completely falling apart from usage.  This recipe is the base for a homestyle muffin that's made with love.  It's an adaptable basic recipe that I still use today.

We are going to change up that basic recipe and make some exciting muffins this morning.  I always have an overripe banana in our house, just waiting for me to make a smoothie, banana bread, or as in today, a muffin. 

Since it's summertime we always have an abundance of fruit around as well.  Sometimes MGG goes way overboard with the fruit buying (that's another story!) which leaves us with bits and pieces of leftover various fruit.  Today I found a scant 1 cup of blueberries hidden in the frig that were just calling my name.

Blueberries and Bananas?  Yes ma'am!  The flavor of tart blueberries and sweet bananas pair so well together.  You are gonna love this flavor combination.  The banana lends a sweetness and makes a really moist muffin and there's nothing better than biting into a hot juicy blueberry.  What's better than a piping hot muffin spilling with berries fresh from the oven, made with love?  Nothing!


Enjoy!









Homestyle Banana Blueberry Muffins

1 large ripe banana, mashed
1 large egg
1/2 c 2% milk
1/4 c canola oil
1 1/2 c flour
1/2 c sugar
2 tsp baking powder
1/2 tsp salt
3/4 c fresh blueberries

Preheat oven to 400 degrees.  Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl mash the banana.  Add the egg, milk, and oil.  Mix together using a whisk to completely incorporate.

Add the flour, sugar, baking powder, and salt to the egg mixture.  Stir just until combined.  Do not over mix.  Fold in the blueberries.

Using a cookie scoop, add batter to the prepared muffin tins. Bake 18-20 minutes.  Remove from the oven and allow to cool 5-10 minutes in the tin.  Serve warm or at room temperature.

Easy Cinnamon Peach Cobbler (Family Sized)

Yum

We are hosting a huge summer bash in a couple of weeks for a bunch of friends and I've been researching and testing recipes.  The key is that they must feed a crowd but be simple to make.

Today is all about dessert!  I've been digging through our old family recipes again and came up with my version of a classic.  If you want a super easy and quick dessert to make look no further than this Easy Cinnamon Peach Cobbler.  I made this particular one family sized in an 8x8 pan for testing purposes, but just double the ingredients and place in a 9x13 pan for one that will feed a crowd.

There's nothing better than this southern dessert during the summer, especially when peaches are in season!  Oh! fresh peaches are the BEST!  We just picked up some delicious peaches that promised to be a 12 on the flavor scale (0-15, 15 being sweetest) and they sure were.  Juicy and sweet.  So make sure to use fresh ones if you can find good ones.  If not then frozen will work perfectly.

This is a cobbler that is cakey, instead of a biscuit topping or a pie crust.  You make a batter and pour it in the pan, then add the peaches on top.  The peaches sink down and the cake rises around the peaches to create a cake like cobbler. Yum!  I also added some cinnamon to the peaches to give it a little homey flavor which I adore.  Leave it out if you prefer just plain peaches.  This is excellent in taste, and couldn't be 

Bring a little South to your menu and enjoy this Easy Cinnamon Peach Cobbler (Family Sized) with a scoop of vanilla ice cream.  It can't be beat!

Enjoy!




Easy Cinnamon Peach Cobbler (Family Sized)

serves 6

1/4 cup butter

1 1lb. fresh or frozen peaches peeled and sliced

1 tsp. cinnamon
3/4 cups sugar, divided
3/4 cups self-rising flour
3/4 cups milk
1 teaspoon vanilla extract 

Add butter to a 8x8 baking dish and place into the oven as it preheats to 375º F to melt.

To a small bowl add peaches and 1/4 sugar.  Stir to combine.  Set aside.

In a medium bowl add remaining sugar, self-rising flour,  milk, and vanilla. Whisk until well combined.  Remove pan from oven and pour batter on top of the melted butter.  Top with the peaches and their juices.  Do not stir.

Bake until the cobbler is golden brown, about 35 minutes. Serve warm with a scoop of vanilla ice cream.

Garlic and Parmesan Crispy Oven Fried Chicken

Yum

Ever wonder how to get really, I mean REALLY crispy chicken in the oven?

Boy, I have a foolproof method to share with you today.  This recipe produces the crispiest oven-fried chicken you will ever make, straight from the oven.

The secret is in the method, so make sure you don't skip a step to ensure that extra crispy crust!  A few special ingredients ensure that crispy crust.

First off, you'll need a screaming hot baking sheet.  You just heat this up while the oven is preheating.  Then you melt butter on this sheet to cover it and provide a base for the chicken to cook.  It's really like frying in the oven with less fat.

Next you need to make sure to add breadcrumbs, and baking powder to you flour dredging mixture.  This gives the coating some lightness and plumpness while frying in the oven.

Beyond that these are prepared like your classic chicken strips.  The result though is a fabulous Garlic and Parmesan Crispy Oven Fried Chicken that will knock your socks off!  Kids will cry for more, so make a big batch, because they go fast!  Oh! and don't forget to serve it with a homemade ranch dip.

Enjoy!








Garlic and Parmesan Crispy Oven Fried Chicken

Serves: 6  

Ingredients

2 eggs
2/3 cup buttermilk
1 cup flour
⅔ cup grated Parmesan cheese
4 tablespoon bread crumbs
1 teaspoon baking powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon onion powder

1 teaspoon salt 
1/2 teaspoon ground black pepper
2 pounds chicken tenders
3 Tablespoons butter

Preheat the oven to 420°F.  Place a large baking sheet in the oven to heat.

In a pie pan or dish whisk together the eggs and the buttermilk.

In another pie pan or dish mix together the flour, Parmesan, breadcrumbs, baking powder and all spices through the black pepper together.  Mix to combine well.

Dredge the chicken pieces in the flour mixture, shaking off any excess.  Then dip the pieces into the egg mixture turning to coat.  Place the chicken pieces back into the flour mixture coating well.

Remove the baking sheet from the oven (careful, it's hot!)  Place the butter on the hot sheet and allow to melt.  Spread to coat.

Place chicken pieces on the baking sheet.  Bake for 10-12 minutes.  Remove from the oven and flip the pieces over.  Return to the oven and bake for another 5-8 minutes, or until completely cooked and golden brown.  If needed you can broil the pieces to deepen the browning for a few minutes.  

Baked Honey Soy Chicken Legs

Yum

Need a quick weeknight meal?  Let's make a quick hot meal using the oven.

Baked Honey Soy Chicken Legs is a weeknight wonder!  Just a few ingredients and some chicken legs and you'll have a tasty dinner on the table in no time.  One that the whole family will love.  

Tender, juicy chicken legs doused with a wonderful honey soy sauce served over a bed of fluffy rice.  What could be more comforting than that? 

Chicken legs are used hear as you can buy them cheaply and in bulk.  Everyone loves a good chicken leg!  They are the perfect vehicle for this mouthwatering sauce too.  They soak up the sauce perfectly while the chicken bakes and it gets in to all the nooks and crannies of the chicken, making for one boldly flavored chicken leg.

Enjoy!


Baked Honey Soy Chicken Legs

6 chicken legs
salt and pepper
1/4 cup Asian rice wine
1/4 honey
1/4 low sodium soy sauce

Pat the chicken legs dry with a paper towel and place them in a baking dish.  Sprinkle with salt and pepper.

In a medium bowl add the rice wine, honey, and soy sauce.  Stir to combine.  Pour over the chicken coating all sides.  Allow to marinate at room temperature for 30 minutes.  

Preheat your oven to 350 degrees while the chicken marinates.  Cover your pan with foil and bake for 30 minutes.  Remove from the oven and turn the chicken over.  Uncover and bake another 15 minutes until golden brown on top.  Serve warm over rice if desired.

Quick and Decadent Apple Butter Crescent Rolls

Yum

Let's talk breakfast.

Today I wanted to bring you a short but very informative post on a breakfast item that we adore!

QUICK AND DECADENT APPLE BUTTER CRESCENT ROLLS

This insanely easy dish will make your mouth water.  This fresh twist on the classic crescent roll has turned the basic into a breakfast extravaganza.  With nothing more that 2 ingredients you have luscious, hot pastries for your breakfast that will have everyone scrambling for seconds!

I've brought you several of these before such as these Pumpkin Citrus Crescent Rolls and Lemon Blueberry Crescent Rolls, but today we are focusing on fall flavors and bringing in apple butter to the mix. Tender crescent rolls fresh from the oven and bursting with hot apple butter.  Yes please!  These treats are the perfect breakfast pastry, snack, or even dessert.  Everyone will love the cinnamon apple flavor, and if you want to take it up a notch add some sautéed apples that have been finely diced!  Heaven in a can.

Enjoy!






Quick and Decadent Apple Butter Crescent Rolls

Makes 8

1 can of refrigerated crescent rolls (I used Pillsbury)
4 T of apple butter, homemade or jarred (I use this one) 

Heat oven to 375 degrees.

Unroll crescent rolls and separate each triangle.  Brush apple butter over each triangle.  You can use more or less to your taste. (Make sure not to use too much or it will ooze out!)  Roll up starting from the wide end and creating a crescent roll.

Place on a baking sheet with parchment paper.  Bake 8-10 minutes until golden brown.  Serve hot.

Easy Country Blueberry Pancakes

Yum

Mom loved to gather recipes.  It was a hobby that she and all of her female relatives spent doing in their leisure time.  I remember mom talking with my aunt and grandma about a great recipe and writing them down on recipe cards.  I even remember mom getting recipe cards in the mail of treasured recipes from a distant relative like Aunt Grace who lived in Ponca, Oklahoma.

I spent a lot of time with mom re-writing all of those heirloom family recipes and want to share one with you today.

It's Sunday morning and the sun is trying to peak out.  Time for something hearty like eggs and bacon, but let's throw in some pancakes for good measure.  So I'm in the mood for something simple to make, but one that has been passed down.  Off to the recipe box to pull out my mom's Aunt Grace's recipe for Easy Country Blueberry Pancakes.  

EASY COUNTRY BLUEBERRY PANCAKES

The ingredients are basic and readily available from your pantry, but the end result is an outstanding, country fresh pancake that is light and fluffy and bursting with blueberries.

Make sure to do yourself a favor and your family as well and make these this weekend.  One bite and you will be sold on the classic flavor and tender goodness this pancake has.  

Thanks to mom's Aunt Grace for an excellent family recipe that I'm proud to share with all of you.

Enjoy!

Easy Country Blueberry Pancakes

by Aunt Grace

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
2 eggs (use large) 
1 1/4 cups milk (use whole milk) 
4 tablespoons unsalted butter, melted
1 cup blueberries 
butter for the pan

In a medium bowl, add the flour, baking powder, salt, and sugar.  Whisk to combine.  Add the eggs, milk, and melted butter.  Stir together until just combined.  Add the blueberries, and lightly fold in.  

Heat a non-stick skillet or griddle over medium heat until hot.  Add a dab of butter to the skillet and spread around.  Pour batter for pancakes and allow to cook until bubbles form and the bottom is golden brown.  Flip pancakes over and cook until cooked through and golden brown, about 1 minute.  Serve with syrup.

3 Last Minute Halloween Treats

Yum

I have to tell you that my co-workers really get in to Halloween.  The other day I walked in and there were hanging bats, twinkling skulls light, cobwebs, and even a rat or two lurking around the aisles.

I love Halloween myself, especially the costumes and the make-up.  I was once a "cat" character from the play Cats.  I love doing the make-up on that one.  I also remember one year as a unicorn.  So many good times celebrating Halloween.  These days it has a totally different memory associated as it's also my and MGG's dating anniversary.  So our celebrations have taken a little different turn than the usual boo-fest!

This year my co-workers decided to have a potluck, with all Halloween treats.  Sugar heaven for sure!  So I went on to Pinterest and chose 3 treats that I could make quickly, but would be totally cute and wow my co-workers.

Treat #1:   Sweet and Salty Halloween Crackers
Found on Pinterest here.  This is an easy treat to make using store bought (bright) orange peanut butter crackers, black candy melts, and Halloween sprinkles.  Just melt the candy in a bowl according to the package directions.  Dip one corner in the candy mixture and place it on a sheet pan lined with wax paper.  Add sprinkles and allow to dry.  Simple!

Treat #2:  Frankenstein Monster Cookies
Found on Pinterest here.  This is a totally sweet treat.  Buy some chocolate wafer cookies, neon green candy melts, chocolate sprinkles, and candy eyes.  These are really fun and easy to prepare.  Just dip the wafers in the melted green candy and place on a sheet pan lined with wax paper.  Then sprinkle chocolate sprinkles on the top 1/4 to make the hair.  Add 1 or 2 eyes, then add another chocolate sprinkle for the mouth.  Allow to dry and then you have a cute treat to share!

Treat #3:  Savory Spiders
Found on Pinterest here.  I really like this one, and think it was the easiest to make.  Buy Ritz crackers, peanut butter, pretzel sticks, and candy eyes.  To make just take one Ritz cracker and add some peanut butter to the inside.  Break three pretzel sticks in half and add them horizontally to each side so they are sticking out like legs.  Add more peanut butter to the inside of another cracker and place on top of the one with the pretzels.  Push together so they adhere well.  With another dab of peanut butter add two candy eyes on the top cracker.  Repeat, repeat, repeat!


These will all be a big hit at the party.  They are almost too cute to eat!
Happy Halloween!