Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake

Banana Crunch Cake

This semi-homemade recipe is a true winner. A few simple ingredients are combined with a basic cake mix for a light and lovely dessert. Oats, brown sugar, and walnuts are combined to make a tasty crumble. While, eggs, sour cream, bananas, and a few extracts are combined with a basic cake mix to form a simple batter. I stock overly ripe bananas in my freezer for just such an occasion. All of these ingredients are layered into a tube pan to make a beautifully textured cake.

Banana Crunch Cake

½ cup flour

1 cup rolled oats

¾ cup firmly packed brown sugar

½ cup chopped walnuts

½ cup margarine or butter

1 ½ cups (2 large) very ripe bananas, mashed

½ cup sour cream

4 eggs

1 teaspoon butter extract

1 teaspoon vanilla extract

1 yellow or white cake mix

Heat oven to 350 degrees. Grease and flour a 10″ tube pan. In medium bowl, combine flour, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream, extracts and eggs; beat at low speed until smooth. Add cake mix; beat until fully combined. Spread 1/3 of batter in prepared pan; sprinkle with 1/3 of brown sugar crumble mixture. Repeat layers 2 more times using remaining batter and brown sugar mixture, ending with brown sugar mixture.

Bake for 45-50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, crumble side up. Cool completely before serving. Sprinkle with powdered sugar, if desired.

Advertisements
Posted in Baked goods, Baking, Bread, breakfast, Casserole, eggs

Sausage and Broccoli Quiche

I’m not sure how many of you use your library card on a regular basis, but if you do, your bound to find an endless array of options when borrowing items these days. One of my favorite library options is the online platform set up so that I can borrow books, movies, music, or magazines on my iPad. Recently, I borrowed the winter edition of the Taste of Home magazine (one of my all-time favorite magazines). One of the ads within the holiday edition depicted a festive page with a recipe for Sausage Quiche. I quickly bookmarked the page and added the required ingredients to my grocery list.

When I first made this simple recipe, I used a 2-quart, round baking dish that was quite deep. I followed the recipe exactly as written. When I served the quiche to my family, we thought the original recipe was a bit bland. When making another for a New Year’s breakfast, I added a bit of hot sauce and some broccoli. I also used my deep-dish pie pan.

This isn’t just for breakfast… I found my children grabbing a slice and munching on it cold. I also wrapped a wedge in cellophane and popped it into my husband’s lunch to be heated later. Served warm for brunch is also a great way to enjoy this dish. Happy New Year, Everyone.

Sausage and Broccoli Quiche

1 lb. package ground pork sausage, browned

½ cup onions, minced

1 cup broccoli, cooked and chopped

1 cup (4 ounces) shredded cheddar cheese

4 eggs

1 cup milk

1 cup half and half

2 tablespoons hot sauce

1 cup all-purpose baking mix

Preheat oven to 400°F. Place sausage in lightly greased 9” round, deep-dish pie plate (2 qt. baking dish); top with broccoli, onions and cheese.

Beat eggs, milk, half-and-half, hot sauce and baking mix with wire whisk until well blended. Pour over cheese.

Bake 30-40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Cut into wedges.

If you don’t have a 2-quart baking dish, you can substitute a 13×9” pan and bake for 20–25 minutes or until knife inserted in center comes out clean.

I’ve pasted the link for the original recipe below:

https://www.jimmydean.com/recipes/breakfast/sausage-quiche

Posted in appetizers/snacks, Canning, Crock pot, Gifts, holiday, slow cooking, Toppings

Slow-Cooker Bacon and Onion Jam

Every year, I try to identify a unique recipe to give to friends and relatives for the gift-giving season. I’m always looking for a recipe that highlights the deep rich flavor of our own homemade maple syrup. This year was no different… I found a great, sweet and savory recipe that sautés delicious ingredients that are eventually added to the slow-cooker, then left to reduce for several hours. Mix this delicious jam with a bit of cream cheese and spread on hearty crackers. Or, warm the jam to top a protein like a chicken breast or a beef burger for an extra boost of flavor. The bacon, grilled onions, maple syrup, and coffee combined together in the slow-cooker add a depth of delicious flavor. This is so good!

You can find this exceptional recipe here:

https://www.marthastewart.com/326881/slow-cooker-bacon-jam

Slow Cooker Bacon and Onion Jam

Adapted from the above recipe…

1 ½ pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small

3 garlic cloves, chopped

1/2 cup apple cider vinegar

1/4 cup packed brown sugar

2 heaping tablespoon pure maple syrup

3/4 cup brewed coffee

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.

Posted in Beef, Bread, Crock pot, Instant Pot

Instant Pot Italian Beef Sandwiches

I recently bought an Instant Pot as I had been hearing so many wonderful things about its quick cooking ability. I am a huge fan of the slow cooker so it’s taken me a while to accept this new appliance. I had a chuck roast in the freezer and felt trying my Italian Beef recipe using this new method. I usually cook the roast in the crock pot for several hours. The Instant Pot would allow me to have a meal on the table within 1 1/2 hours. I especially liked that I could sear the outside of the roast before adding the remaining ingredients to the same pot. This brings added flavor to the dish and is a step that can’t be accomplished in the slow cooker.

The sandwiches tasted great! I’ll be using this pressure cooker much more as I continue to experiment and discover new recipes.

Instant Pot Italian Beef Sandwiches

1 chuck roast (approximately 3 lb.)

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup beef broth

8 oz. sliced pepperoncini peppers with juice

6 sandwich rolls

Slices provolone cheese

Season roast with salt and pepper. Drizzle one tablespoon canola oil in the Instant Pot. On sauté setting, sear roast on all sides. Remove roast, add beef broth. With a wooden spatula, scrape bits of beef from the bottom of the pot. Return beef roast to pot and top with pepperoncini peppers with juice.

Place lid on Instant Pot, turn vent to SEALING position, and hit PRESSURE COOK for 70 minutes. Pot will take a few minutes to come to pressure, then cook for 70 minutes; listening for final beep. Allow 10 to 15 minutes natural release, then do quick release to release remaining pressure

When pin drops, open lid, and shred or slice beef. Return meat to pot to soak up more juice, or spoon over sandwiches. Top beef with provolone cheese and mild Italian giardiniera mix.

Posted in appetizers/snacks, Canning, Food, Home Food Preservation

Garlic & Dill Refrigerator Pickles

This is one of our absolute favorite pickle recipes. I make them year round, using pickling cucumbers during the growing season and English cucumbers during the winter months. Recently, I started adding a mild spicy pepper to the jar for an added kick. When making pub burgers, potato salad, or a vegetable tray, these pickles are always a great accompaniment to the dish.

Garlic & Dill Refrigerator Pickles

Note: The ingredient amounts listed in this recipe are for a single one quart jar. Make as many quarts as you like by doubling or tripling ingredient amounts to fit your need.

3-5 pickling cucumbers or 1-2 English cucumbers per jar

1 mild flavored pepper, sliced

1 1/4 cups water

1 cup vinegar

1/4 teaspoon mustard seed

1/4 teaspoon whole allspice

1/4 teaspoon celery seed

1/4 teaspoon dill seed

1/4 teaspoon red pepper flakes

1/4 teaspoon whole cloves

1/4 teaspoon whole pepper corns

2 crushed fresh garlic cloves

Several small sprigs of fresh dill – to taste

1 teaspoon sugar

1 tablespoon kosher salt

Prepare jars by washing in warm soapy water. Also, wash rings and bands; let air dry.

In a medium saucepan combine water, vinegar, salt, and sugar. Heat on high, stirring until salt and sugar are completely dissolved. Turn off heat; cool completely.

To prepare cucumbers; wash, trim ends, and slice to desired size. Crush garlic and add to jars with dried spices and fresh dill. Firmly pack cucumbers and pepper slices into jars, leaving about an inch of headspace.

Add cooled liquid to jars until the spaces surrounding the cucumbers are filled, leaving 1 inch head space. Place the jars in the refrigerator and let sit for 5 to 7 days; each day giving the jars a light shake to redistribute the spices. After 7 days, enjoy the crispy crunch of these delicious pickles. These will keep in the refrigerator for up to a month.

Posted in Baked goods, Baking, breakfast, Brunch, Casserole, Casseroles

Green Chili Bake

We had an office brunch this past week. Everyone was asked to contribute a dish. My secretary baked this simple, yet delicious casserole made with eggs, cheese and chilis. Everyone raved over the wonderful flavors so I immediately requested the recipe.

This weekend, all of our kids have come home for the holiday. Trains, planes, and automobiles have brought them in from other states. I am one proud Mama! I so enjoy having everyone back under one roof. My husband had been traveling in Germany for work all week; he too, flew home for the reunion.

This morning, I woke early to assemble a buffet of breakfast fare… sausage, bacon, pancakes, homemade maple syrup and a selection of fruit rounded out the menu. I also threw together the Chili Egg Bake to add to the mix. Once again, everyone loved the dish. Creamy, smooth and spicy… a great combination.

Happy holiday week to all. This girl is truly thankful for a simply wonderful life!

Green Chili Bake

3 eggs beaten

1 small can green chili’s (I use mild)

1 8 oz pepper jack cheese

1 8 oz sharp cheddar cheese

Shred cheeses. Mix with three beaten eggs and green chilis. Pour into a greased 9×9″ baking pan. Bake 30 minute at 350 degrees or until set. Cool slightly and cut into squares.

Here’s the original recipe…

Posted in Baked goods, Baking, Bread, breakfast, Brunch

Gingerbread Waffles

A couple of weeks ago, my daughter took the train in for a weekend visit. On this crisp fall weekend, she decided to rise early to make a bountiful breakfast for the family. The Gingerbread Waffle recipe was on the menu. The aroma in the kitchen was enough to pull everyone out of bed saying, “What is that delicious smell coming from the kitchen?” Sure enough, she had a tall stack of delicious looking waffles perched on the kitchen counter and ready for the taking. Eggs, coffee, and hash browns rounded out the meal. It’s always fun to have M come home for the weekend! She’s an excellent cook and we so enjoy seeing her.

We’ve made this recipe several times over the last couple of weeks. They are great to keep in the fridge to microwave for weekday mornings. Top them with homemade apple butter for an autumnal treat!

This recipe is from the cookbook entitled, Best Recipes from American Country Inns and Bed & Breakfasts, by Kitty and Lucian Maynard. I’ve made some changes to the recipe to add a little more flavor and of course, to substitute our own homemade maple syrup; removing the corn syrup in the original recipe.

My daughter doesn’t have a waffle iron of her own… So, guess what Santa may be bringing to her this year? Ho,ho,ho… gingerbread waffles!

Posted in Baked goods, Baking, breakfast, Brunch, Casserole, Casseroles, eggs

Simple Crustless Mexican Quiche

I really try to keep my carb intake to a minimum. Here’s a great recipe that fits the bill when I want something flavorful, fluffy and delicious to start my day. After this casserole has slightly cooled, I slice the dish into 3” squares so that I can quickly pop a portion into my lunch bag or to have as a mid-morning snack. My family can slip a square or two between two slices of wheat toast for a tasty little sandwich.

Simple Crustless Mexican Quiche

10 eggs, beaten

2 tablespoons flour

1 tablespoon baking powder

1/2 cup butter, melted

1 (7 ounce) can green chilies

2 cups cottage cheese

1 lb. Pepper Jack cheese, grated

Using a whisk, beat the first four ingredients until smooth. Stir in melted butter. Mix in remaining ingredients. Pour into a lightly greased, 9 x 13″ baking dish. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 30 minutes.

Slightly adapted from Kitty and Lucian Maynard’s recipe list below. One of my favorite cookbooks, Best Recipes from American Country Inns and Bed & Breakfasts

Posted in Baked goods, Baking, breakfast, Brunch

Scrumptious Granola Clusters

We recently took a weekend visit to Northern Ohio. We wanted to spend time with family, watch our nephew play some amazing high school football, and enjoy the rolling hills and colorful treelined byways while visiting a few local Amish community shops.
When in Ohio, I try to take the opportunity to stop at Marc’s, a local discount store that can offer some amazing deals. It’s “hit or miss”, but I often stock up on coffee, staples and seasonal trinkets that are placed on entry area shelves listed at rock bottom, close-out prices. 
After carefully searching the bountiful shelves, I ended up buying a few color coordinated cutting boards, silicone trivets, and pin-striped double oven mitts to give as Christmas gift sets this holiday season. I often pair kitchen items with wholesome baked goods for a more personal holiday gift. I also bought large boxes of flavored k-cups, cereal, and oatmeal.
I purchased several boxes of this low-sugar cereal with this granola recipe in mind… Kashi Original GoLean has lots of fun shapes and textures nestled within the box.
I also use our own maple syrup to sweeten the mix and it’s sticky properties help to form the crunchy granola clusters. Pair this delicious granola with Greek yogurt and sweet crunchy apples for an awesome breakfast combination. What a way to start the day!
Scrumptious Granola Clusters
4 cups dry, sugarless breakfast cereal ( I use Kashi GoLean Original pictured above)
1 cup chopped walnuts
1/2 cup sunflower seeds
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
2/3 cup dried fruit (optional)

Preheat oven to 325 degrees and line a large, jellyroll pan with aluminum foil or parchment, lightly sprayed with cooking spray. In a large mixing bowl, combine the cereal, nuts and seeds. Stir to blend.
In a small saucepan, combine the oil, maple syrup and/or honey, cinnamon and salt. Bring to a boil, remove from heat and stir in vanilla. Pour hot mixture into dry cereal mixture. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 18 to 20 minutes, stirring halfway. The granola will continue to crisp up as it cools.
Let the granola cool for 10 minutes before breaking it into pieces and stirring in the (optional) dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer.

Posted in Baked goods, Baking, Bread, Food

Easy Chocolate Chip Banana Loaf

This week, I scheduled a community meeting that was to take place at a local library. After rechecking my calendar invite, I realized that I had arrived a bit early, so I took this opportunity to stroll through a selection of cookbooks that had been carefully selected for a main aisle display. My eyes immediately fixed on an older book showcasing recipes from quaint country inns and bed & breakfast establishments. Thumbing through the pages, so many of the recipes seems quick, easy, and scrumptious. Knowing that my meeting would be starting soon, I grabbed my library card and borrowed the book entitled Best Recipes from American Country Inns and Bed & Breakfasts by Kitty and Lucian Maynard.

Returning home, later that day, I realized that I wanted to make so many of the recipes, I simply had to purchase the book. I typed the title of the cookbook into the Amazon search bar… low and behold, they had several used copies for purchase (priced very low). I bought the first and second editions and I am waiting on their arrival.

This recipe comes from the page pictured below. The only change that I made was to add a handful of chopped walnuts to the already simplistic ingredients. I am always looking for recipes that will help to use up the stash of overly ripe bananas that I have tucked in my freezer. This one fit the bill. Lots of flavor with very little fuss…

This is a great loaf to freeze or slice and package. My daughter was heading back to Chicago on the train, so I sliced her a few pieces to nibble on throughout the week.