What better way to use over ripe bananas than to turn them into these YUMMY bars! You will thank me. They are SCRUMPTIOUS!
1/2 c. butter, softened
2 c. sugar
3 eggs
1 1/2 c. ripe bananas, mashed (about 3-5)
1 t. vanilla
2 c. flour
1 t. baking soda
1/2 t. salt
1. Cream butter & sugar; beat in eggs, bananas, and vanilla.
2. Combine dry ingredients; add to creamed mixture.
3. Pour into greased jelly roll pan (or greased rimmed baking sheet, or 2- 9x13 pans). Bake @ 350) for 25 minutes. Cool, then frost with... and keep refrigerated.
CREAM CHEESE FROSTING
1/2 c. butter, softened
8 oz. cream cheese, softened
4 c. pwd sugar
2 t. vanilla
1. Cream butter & cream cheese. Add sugar & vanilla; beat well.
2. Spread over cooled bars. Optional- sprinkle with chopped walnuts.
Monday, April 5, 2010
cheesy spinach & bacon dip
This is one of my FAVORITE dip recipes! I love it with tortilla chips!
Prep: 10 minutes
Total: 15 minutes
1 pkg (10-16 oz.) frozen chopped spinach, thawed & drained (bag size depends on how much spinach you want in your dip; I prefer the 16 oz.; if you like it cheesier, use 10 oz.)
1 lb. Velveeta cheese product, cut into 1/2" cubes
4 oz. cream cheese, cubed
1- 10 oz. can Rotel diced tomatoes & green chilies, undrained
8 slices bacon, crisply cooked & crumbled
1. Combine all ingredients in microwavable bowl.
2. Microwave on HIGH 5 minutes, or until cheeses are completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips and cut-up veggies.
Yield: 4 cups
Prep: 10 minutes
Total: 15 minutes
1 pkg (10-16 oz.) frozen chopped spinach, thawed & drained (bag size depends on how much spinach you want in your dip; I prefer the 16 oz.; if you like it cheesier, use 10 oz.)
1 lb. Velveeta cheese product, cut into 1/2" cubes
4 oz. cream cheese, cubed
1- 10 oz. can Rotel diced tomatoes & green chilies, undrained
8 slices bacon, crisply cooked & crumbled
1. Combine all ingredients in microwavable bowl.
2. Microwave on HIGH 5 minutes, or until cheeses are completely melted and mixture is well blended, stirring after 3 minutes. Serve with tortilla chips and cut-up veggies.
Yield: 4 cups
Cupcake Cones
The kids picked these out of the "Cake Mix Dr" cookbook so we made these "little man's" birthday party.
Makes: 24 cones, + 10 cupcakes
Prep: 15 minutes
Baking: 20-25 minutes
Assembly time: 15 minutes
24 good-quality flat-bottom ice cream cones
**1 pkg white or yellow cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
1 t. vanilla
**Can use devil's food cake mix instead, and substitute 1/2 t. cinnamon for the vanilla.
1. Preheat oven to 350*. Wrap a small square of aluminum foil around the base of each of the empty ice cream cones, and stand the cones in ungreased muffin baking pans. Set pans aside. (Make sure the cones with foil are FLAT on the bottom, or they'll tip over.)
2. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend wiht a mixer on low for 1 minute. Scrape down sides and mix on medium for 2 minutes. Spoon approx. 1/4 c. of the batter into each ice cream cone, filling it a little more than 1/2 full.
3. Carefully, place the pans in the oven and bake until cake springs back when lightly touched with your finger, 20-25 minutes. Remove the pans from the oven and cool for 30 minutes.
4. Meanwhile prepare frosting.
Buttercream Frosting:
8 T. (1 stick) butter, at room temperature
3 3/4 c. pwd sugar
3-4 T. milk
2 t. vanilla
a. Place butter in large mixing bowl, and blend for 30 seconds. Add sugar, milk, and vanilla and beat for 2 minutes. Blend in 1 T. milk more if the frosting seems too stiff.
5. Remove the foil from the base of each cone and frost the tops with frosting. (I put the frosting in a sandwich bag, cut off the corner and swirled the frosting on so it looks like a soft-serve ice cream cone.) Decorate with sprinkles soon after frosting (so the sprinkles stick to the frosting). Serve on a platter, or as I did- arrange 2 cones each in each muffin tin. (BAKE ONLY ONE in each tin, not 2 as I have it displayed.)
Makes: 24 cones, + 10 cupcakes
Prep: 15 minutes
Baking: 20-25 minutes
Assembly time: 15 minutes
24 good-quality flat-bottom ice cream cones
**1 pkg white or yellow cake mix
1 1/3 c. water
1/2 c. oil
3 eggs
1 t. vanilla
**Can use devil's food cake mix instead, and substitute 1/2 t. cinnamon for the vanilla.
1. Preheat oven to 350*. Wrap a small square of aluminum foil around the base of each of the empty ice cream cones, and stand the cones in ungreased muffin baking pans. Set pans aside. (Make sure the cones with foil are FLAT on the bottom, or they'll tip over.)
2. Place the cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend wiht a mixer on low for 1 minute. Scrape down sides and mix on medium for 2 minutes. Spoon approx. 1/4 c. of the batter into each ice cream cone, filling it a little more than 1/2 full.
3. Carefully, place the pans in the oven and bake until cake springs back when lightly touched with your finger, 20-25 minutes. Remove the pans from the oven and cool for 30 minutes.
4. Meanwhile prepare frosting.
Buttercream Frosting:
8 T. (1 stick) butter, at room temperature
3 3/4 c. pwd sugar
3-4 T. milk
2 t. vanilla
a. Place butter in large mixing bowl, and blend for 30 seconds. Add sugar, milk, and vanilla and beat for 2 minutes. Blend in 1 T. milk more if the frosting seems too stiff.
5. Remove the foil from the base of each cone and frost the tops with frosting. (I put the frosting in a sandwich bag, cut off the corner and swirled the frosting on so it looks like a soft-serve ice cream cone.) Decorate with sprinkles soon after frosting (so the sprinkles stick to the frosting). Serve on a platter, or as I did- arrange 2 cones each in each muffin tin. (BAKE ONLY ONE in each tin, not 2 as I have it displayed.)
Saturday, March 20, 2010
isn't it about ... time?
Time passes quickly.
Many parents say that it seems like yesterday that their children were born.
Now those children are grown, perhaps with children of their own. '
Where did the years go?' they ask.
We cannot call back time that is past, we cannot stop time that now is,
and we cannot experience the future in our present state.
Time is a gift, a treasure not to be put aside
for the future but to be used wisely in the present.
- Thomas S. Monson
Saturday, March 13, 2010
let love abound
"Let us lower our voices in our homes.
Let love abound and find expression in our actions.
May we walk the quiet ways of the Lord,
and may prosperity crown our labors."
- Gordon B. Hinckley,
Sunday, February 28, 2010
2nd annual soup night 2010
Friday night we had an all-adult dinner party (thank you to Grandma & Pap for having the kids overnight) with Josh's high school buddies and spouses/friends. It was so much fun!
We did this about a year ago and decided to make it an annual occurrence, or possibly BI-annual occurrence. There were 11 of us total, everyone brought something.
Josh made his delicious chili (which I'd post if he'd write it all down for me; he kinda "cooks from the hip"), I made my "too easy clam chowder", and our friends brought their chicken corn chowder. We also had spring rolls and veggies and dip as appetizers, I made Italian sodas for everyone (recipe to follow). We also had yummy bread from Panera to go with our soups, along with double vanilla bean cupcakes and strawberry pie for dessert. We were all STUFFED by the time we were done eating.
Great job everyone! Soup night 2010, part 1, was a big success!
Italian sodas
Serves: about 15
16-20 oz. red party cups
Ice
3 liters club soda
3 bottles of flavoring (aka non-alcoholic martini/cocktail mixers; found in the sodas/water/drinks isle)
6 pts. half & half
2 bottles whipped topping
bendy straws
1. Fill 1 party cup 1/2 full of ice.
2. Then, fill 1/2 full with club soda.
3. Pick your flavoring and fill cup 1/4 more with flavoring.
4. Fill the last 1/4 of your cup with half & half. Stir with a straw.
5. Remove straw. Spray on whipped topping and add straw.
ENJOY! You too can do this simple, yet fancy addition to your next special occasion.
PS: My favorite flavor is MANGO, although we've also tried Pear, Wildberry, and Pomegranate (which was probably my 2nd favorite).
We did this about a year ago and decided to make it an annual occurrence, or possibly BI-annual occurrence. There were 11 of us total, everyone brought something.
Josh made his delicious chili (which I'd post if he'd write it all down for me; he kinda "cooks from the hip"), I made my "too easy clam chowder", and our friends brought their chicken corn chowder. We also had spring rolls and veggies and dip as appetizers, I made Italian sodas for everyone (recipe to follow). We also had yummy bread from Panera to go with our soups, along with double vanilla bean cupcakes and strawberry pie for dessert. We were all STUFFED by the time we were done eating.
Great job everyone! Soup night 2010, part 1, was a big success!
Italian sodas
Serves: about 15
16-20 oz. red party cups
Ice
3 liters club soda
3 bottles of flavoring (aka non-alcoholic martini/cocktail mixers; found in the sodas/water/drinks isle)
6 pts. half & half
2 bottles whipped topping
bendy straws
1. Fill 1 party cup 1/2 full of ice.
2. Then, fill 1/2 full with club soda.
3. Pick your flavoring and fill cup 1/4 more with flavoring.
4. Fill the last 1/4 of your cup with half & half. Stir with a straw.
5. Remove straw. Spray on whipped topping and add straw.
ENJOY! You too can do this simple, yet fancy addition to your next special occasion.
PS: My favorite flavor is MANGO, although we've also tried Pear, Wildberry, and Pomegranate (which was probably my 2nd favorite).
too easy clam chowder
We LOVE this recipe! It's a hit every time!
It's so easy, I almost feel bad taking credit for it. :)
1 small onion, diced and sauteed in 1 T. butter
3 - 10 3/4 oz. cans cream of potato soup
2 - 10 3/4 oz. cans New England clam chowder
1/4 c. butter, cubed
1 pt. 1/2 & 1/2 (regular or fat-free, makes NO difference in taste)
2- 6 1/2 oz. chopped clams, rinsed thoroughly
1 T. dried parsley
1/4 t. salt
1/4 t. thyme
1/8 t. pepper
1. Combine all ingredients in slow cooker.
2. Cover, and cook on LOW for 3-4 hours.
It's so easy, I almost feel bad taking credit for it. :)
1 small onion, diced and sauteed in 1 T. butter
3 - 10 3/4 oz. cans cream of potato soup
2 - 10 3/4 oz. cans New England clam chowder
1/4 c. butter, cubed
1 pt. 1/2 & 1/2 (regular or fat-free, makes NO difference in taste)
2- 6 1/2 oz. chopped clams, rinsed thoroughly
1 T. dried parsley
1/4 t. salt
1/4 t. thyme
1/8 t. pepper
1. Combine all ingredients in slow cooker.
2. Cover, and cook on LOW for 3-4 hours.
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