Tropical Pineapple Coconut Banana Bread I’ve made many kinds of banana bread recipes, but this remains my absolute favorite. It’s also one of the more popular recipes on my blog. If you’re looking for a very moist, dense cake with loads of bananas… this is your recipe. Tropical Pineapple Coconut Banana Bread – The Recipe Ingredients: 1 stick of butter, melted and cooled1/3 cup organic cane sugar1/3 cup dark brown sugar2 eggs1 1/2 cups white flour1/2 cup whole wheat flour1 teaspoons salt2 teaspoons baking powder5 very ripe bananas, coarsely mashed6 oz. canned crushed pineapple, drain liquid5 oz. canned cream of coconut (not coconut milk – however I have used coconut milk when I couldn’t find cream of coconut and I added a 1/4 tsp of vanilla)1 teaspoon vanilla1/2 cup of roughly chopped and toasted macadamia nuts Method: Preheat oven to 350F. Toast the nuts in the oven for about 10 minutes Cream butter, 2 of the mashed bananas and sugars in a large bowl. Mix in eggs. In a separate bowl, mix the remaining dry ingredients
Chicken & Avocado Enchiladas I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
Banana Bread Bars with Brown Butter Frosting . Well, that weekend FLEW by! I can't believe it's Monday already, I feel like I just left the office on Friday. What the heck... But I guess that would indicate a good weekend, huh? Robbie and I had another lovely couple of days, very laid back and relaxed. On Sunday, Robbie and I got our hair[s] cut together and then hung out with the pups at home for the rest of the day. Anywho, what do these Banana Bread Bars have to do with anything? You may recall the Banana Cake I made just a bit ago and say to yourself "what's the diff?". These bars? Please note, my description did, in no way, do these bars justice. My Notes: When browning the butter, make sure to pay close attention. Ingredients: Banana Bread Bars: 1-1/2 c. sugar 1 c. sour cream 1/2 c. butter, softened 2 eggs 1-3/4 c. (3 or 4) ripe bananas, mashed 2 tsp. vanilla extract 2 c. all purpose flour 1 tsp. baking soda 3/4 tsp. salt 1/2 c. chopped walnuts (optional) Brown Butter Frosting: 1/2 c. butter 4 c. powdered sugar 1-1/2 tsp. vanilla extract 1.
Summer Pineapple Strawberry Cooler | Tri-Cities | MOM Magazine I am ready for summer! This recipe just puts me in the summer mood. Come-on sunshine! Pineapple juice, limeade and club soda make a refreshing drink that goes beautifully with all kinds of summer fruit. And with strawberries in season right now, they make a perfect match. Ingredients 1 12-ounce can frozen pineapple juice concentrate, thawed 1 6-ounce can frozen limeade concentrate, thawed 4 cups cold water * 1 liter club soda, chilled Ice cubes Fresh strawberries (optional) Short (6-inch) wooden skewers Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs Directions In a large pitcher combine pineapple juice concentrate, limeade, and water. Serve with Fruit Swizzle Sticks, if desired. Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Sit back, soak up the sunshine sipping a sweet drink and enjoy summer.
Spicy Chicken Tortilla Roll-Ups When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. And best of all, they are always a big hit. Spicy Chicken Tortilla Roll-UpsAdapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts1 can Ro-tel diced tomatoes, drained12 oz cream cheese, softened1 cup shredded cheddar or monterey jack cheese1 clove garlic, minced3 tsp ancho chili powder1 tsp cumin1/2 tsp cayenne pepper1/2 tsp garlic salt (I like Lawry's)1/4 cup cilantro, chopped6 scallions, white and green parts, chopped6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions.
Ding Dong Cake | Chocolate Recipes | txstayathomemom Prepare and bake cake as directed on box. (2 round cake pans) EXCEPT USE MILK INSTEAD OF WATER AND ADD ONE EXTRA EGG AND MELTED BUTTER INSTEAD OF OIL. Filling: Mix and cream the butter and cream cheese. Add powdered sugar 1 cup at a time and fold in cool whip. After cake is completely cooled split layers and spread filling on each layer and stack, do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing. Then frost entire cake with the chocolate frosting. ok. for the record I tried the recipe using milk, extra egg and butter and while I liked it the day it was made the cake has dried out really bad since (the leftovers).
Crockpot Chicken Tacos I'll keep this short and sweet: this is one of my all time favorite recipes. If there is one crockpot recipe you need in your repertoire, this is it. But truthfully, after making it once you won't even need the recipe because it's just so darn easy. Three ingredients and almost zero work. You can easily put together a great tortilla soup with the leftovers from the chicken. **As a side note, I am SO grateful to everyone who has made this recipe and/or commented on the post. Crockpot Chicken TacosRecipe from Tasty KitchenServes: ~12 people 1 1oz Envelope Taco Seasoning*6 Boneless, Skinless Chicken Breasts, thawed1 16oz jar Salsa* Dump all ingredients into a crockpot and give it a little stir to blend the seasoning with the salsa. For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and/or sour cream. *I use Old El Paso Reduced Sodium for the seasoning. Here is the tortilla soup recipe from one of the readers.
Cheezy Broccoli Fritters Fabulous Fritters. Fabulous Fritters. Fabulous Fritters. These Cheezy Broccoli Bean Fritters are tender and moist on the inside, crisp crumbly crust on the outside. The bright green broccoli is rustic and hearty, yet minced into tiny velvety bits that caramelize as they cook. Healthy Fritters! My fabulous fritter kick continues. Ingredients Note: Many of you have asked about nutritional yeast. For the hemp seeds, the same is true - Whole Foods carries them. Substitutions? Cheezy Broccoli Bean Frittersvegan, makes 7-9 fritters 4 cups minced broccoli (from whole florets) 1 1/2 cups cannellini beans, drained from one can 1/4 cup vegan Monterey Jack (or cheddar) cheese shreds 1/3 cup nutritional yeast 2 Tbsp hemp seeds 1 Tbsp apple cider vinegar 1 Tbsp hot sauce 1/2 tsp garlic powder salt and pepper to taste for frying: 1/4 cup safflower oil bread crumb coating: panko or fine plain bread crumbs To Make: 1. 2. 3. 4. 5. 6. 7. *Store in the fridge and reheat in the oven if desired.