Banana Muffins

My sister-in-law, Brenda, made these for us when we were in Oregon last summer. They are really good and yummy and moist. Sadie loved them! Fortunately, they are super easy to make.

1 c. sugar
1/2 c. oil
1 egg
3 mashed bananas
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice

Mix sugar, oil, egg, and bananas. Stir in dry ingredients. Fill muffin cups (maybe 2/3 full?) and bake at 350º for 20-25 minutes.

Easy Cheese Ball

I've modified this enough to be completely unrecognizable from its original source so I'm calling it my own. Not that I make it very often because I don't, but when an occasion calls for a cheese ball, this is a good one!

8 oz. Neufchatel cream cheese (regular cream cheese is fine, too)

2 Tbsp. mayonnaise

1/2 c. shredded cheddar cheese

2 Tbsp. chopped green onion

1/2 tsp. Worcestershire sauce

1/8 tsp. garlic powder

1/4 tsp. garlic salt

1/4 tsp. season salt

1 c. sliced almonds, chopped

        Combine cream cheese and mayonnaise until smooth. Add in cheddar cheese, green onions, Worcestershire, garlic powder, garlic salt and season salt. Stir together until combined. Pour chopped almonds onto plastic wrap then roll cheese ball in almonds. Roll up into plastic wrap and refrigerate. When ready to serve, unwrap and place on plate. Serve with crackers. 

Oatmeal Peanut Butter Bites

Here's another easy recipe from Sadie's Food and Nutrition class. These yummy little balls have a good dose of protein and yumminess. 

1/4 c. peanut butter (can sub with almond butter)

2 Tbsp. honey

2 Tbsp. water

1 c. uncooked oats

3 Tbsp. mini chocolate chips or mini M&M's

1/2 scoop protein powder (optional)

        In a medium sized bowl, mix all ingredients with a spoon. Add 1 tsp. water, if needed, to help it stick together. Using a portion scoop, form into 1-inch balls and place on cookie sheet. If needed, roll the balls a little tighter between your hands. Store in refrigerator or freezer. 

Muddy Buddies

Yep, these are a classic and have been around for a long time. The original recipe can be found on the Chex website here, however I have made a couple of alterations. I don't use butter or margarine in my version and I use powdered vanilla which I mix in with the powdered sugar instead of stirring vanilla into the peanut butter and chocolate. These are always a favorite snack around here!

9 c. Chex cereal, or generic equivalent, any variety (I prefer Rice Chex)
1 c. semi-sweet chocolate chips
½ c. peanut butter
1 tsp. powdered vanilla*
1 ½ c. powdered sugar
        Measure cereal into large bowl; set aside. Microwave chocolate chips and peanut butter for 1 minute and stir. Continue to microwave, if necessary, in 30-second intervals until melted. Pour chocolate/peanut butter mixture over cereal in bowl, stirring evenly until coated. Put powdered sugar into a gallon-sized ziplock bag and add powdered vanilla. Shake to combine. Add cereal mixture. Seal bag; shake until well coated with powdered sugar. Store in airtight container (or in the same ziplock) in refrigerator.

(*If you prefer to use regular vanilla, stir it in after you microwave the chocolate and peanut butter. In my experience, the vanilla makes it really thick and harder to coat the cereal.)

Easy Chocolate Pumpkin Muffins

My friend, Mary, introduced me to these unbelievably easy and delicious muffins. Apparently the recipe is from Weight Watchers, but you'd never know it from how moist and indulgent they are. 

1 Devil’s Food Cake Mix (I prefer Duncan Hines)
One 15 oz. can pumpkin
1 c. water
½-1 c. chocolate chips (you can leave these out, but why?)

        Combine all ingredients in a bowl and mix well. Put paper baking cups in muffin pan. Fill each about 2/3 full (two cookie scoops of batter). Bake at 350° for approx. 30 minutes, until knife comes out clean.

Makes 24 regular-sized muffins, 85 calories each.

Mini Coffee Cakes

Going through my recipes to post on this site has helped me to remember our forgotten favorites. I haven't made these muffins in years, but that's an oversight I need to correct very soon. These would be perfect for some girl talk with hot cocoa and a Hallmark movie. 

1/3 c. butter or margarine, softened
¼ c. sugar
1 egg
1 ½ c. flour
1 small box instant vanilla pudding mix
1 Tbsp. baking powder
¼ tsp. salt
1 ¼ c. milk
½ c. chopped walnuts

Topping:
½ c. chopped walnuts
1/3 c. packed brown sugar
2 Tbsp. butter or margarine, melted
¼ tsp. ground cinnamon
        In a mixing bowl, cream butter and sugar. Beat in egg. Combine flour, pudding mix, baking powder and salt. Add to creamed mixture alternately with milk. Beat until blended. Stir in walnuts. Fill paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 375° for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Yield: about 1 dozen.

Homemade Baked French Fries

A yummy snack or side from my friend, JaNae.

Potatoes
Olive oil
Braggs seasoning
        Cut potatoes into wedges. Coat lightly with olive oil. Spray with Braggs and/or other seasoning. Cook in oven at 400º for 30 minutes. You can broil them for a few minutes after baking to make them toasty!

Texas Caviar

This is a unique "salsa," but it is so addicting and delicious. That's a good thing since it makes a LOT!

2 cans black eyed peas, 14 oz. each

1 can white hominy, 15.5 oz.

2 medium tomatoes, chopped

2 cloves garlic, minced

one medium green pepper, chopped

one jalapeno pepper, chopped (optional)

½ cup red onion, chopped

½ bunch fresh cilantro, chopped

One 8 oz. bottle Italian dressing

Drain beans, mix with remaining ingredients. Pour dressing over all and marinate overnight. Serve with tortilla chips.

Layered Taco Dip

This is great to take to a potluck or to serve at a small party. 

Spread a large can of refried beans in a 9x13 glass baking dish. (I microwave the beans right in the pan so they are warm and easy to spread.) Next add browned ground beef prepared with taco seasoning. Cover with a layer of picante sauce or salsa, whatever chunkiness/texture/spiciness you like. Then spread sour cream, stirred smooth, over that. It gets a little messy, but it’s okay if the salsa and sour cream get mixed. Sprinkle the top with grated cheese. You can add diced tomatoes on top, or onions, olives, whatever you like. Dip/shovel with tortilla chips. It makes a great grazing or lunch snack.

Crispy Caribbean Veggie Wraps

I could eat these all day! They have the most delicious flavor and they are pretty healthy, too. One of Jeff's colleagues brought these to a department gathering years ago and I was hooked. I suggest you double the recipe to use up an entire package of wonton wraps. You'll be glad you did. These are so good warm and crispy right out of the oven, but honestly, I eat the leftovers cold out of the fridge. Yum!!

1 medium sweet potato

½ cup canned black beans, rinsed and drained

¼ cup chopped red onion

2 Tbsp. minced fresh cilantro

1 Tbsp. lime juice

1 tsp. salt

1 tsp. ground cumin

1 tsp. chopped jalapeno pepper (Optional. I usually leave it out.)

1 garlic clove, minced

22 wonton wrappers (double the recipe if you want to use the whole package of wonton wraps)

    Scrub and pierce sweet potato. Microwave for 12-14 minutes or until tender, turning once (or just select Baked Potato setting on microwave). Cool. Slit potato and scoop pulp into a small bowl. Mash pulp, stir in the beans, onion, cilantro, lime, spices and garlic.

    Lightly brush water on all four edges of one wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Spread 1 Tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling. Place seam side down on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375º for 15 minutes or until golden brown. Serve warm, plain or with salsa.

Grandma's Dilly Dip

This yummy dip tastes like a visit to Grandma's house. I always remember it paired with Chicken in a Biskit crackers, but others in my family think of Wavy Lay's potato chips. Either way, this dip is so good and terribly addicting. Unfortunately, I didn't get the recipe from my grandma, but with input from my aunt and my sister and plenty of experimenting myself, what I've come up with tastes exactly the way I remember it!

4 oz. cream cheese (Use more if you want it thicker with a slightly more subtle flavor)

1 heaping Tbsp. mayonnaise

1 Tbsp. chopped fresh onion

¼ to ½ of a good sized green pepper

2 medium dill pickles (or ~1/2 cup dill pickle slices)

Blend in blender or use immersion blender. Add a splash of pickle juice if needed for consistency. Serve with Chicken in a Biskit crackers or wavy potato chips.

Sweet Popcorn

This is delicious. My favorite is the Christmas peppermint popcorn. I make it for my kids, telling myself I'll have just a little, but it's like eating Lay's potato chips - "No one can eat just one" - and before I know it, I've eaten half the bowl. 

1 package Microwave popcorn

Vanilla almond Bark (2-4 oz.)

m&m’s , sprinkles or colored sugar (optional)

Microwave the popcorn according to package directions. When cool, place popcorn in large bowl and remove any unpopped kernels. Melt almond bark in microwave safe bowl in 30 second intervals, stirring between each, until smooth. Pour almond bark over popcorn and stir to coat. You can stir in candies, sprinkles, etc. if desired for a colorful snack. Yummy, salty and sweet. Christmas variation: Stir in ~1/3 c. crushed candy canes while almond bark is still “wet” for a subtly minty, super delicious treat. Use ‘Movie Theater Butter’ popcorn for the best flavor.

Hot Buttered O's

These will always and forever remind me of my dad, even though he liked his slightly burnt and I like mine barely brown. :) 

6 c. Cheerios or store-brand equivalent

4 Tbsp. butter

Salt
          In a 5 qt. saucepan, melt butter over medium heat. Add Cheerios and stir constantly until they start to look toasty (or keep them on the heat longer if you like them a little darker like my dad.) Add salt, to taste, as you stir.
          For a super delicious salty/sweet variation, melt 4-6 oz. of vanilla almond bark and stir it into prepared Hot Buttered O's. Or try a sprinkle of garlic salt for a more savory snack.