EASY Banana Walnut Bread Recipe

Probably one of the easiest recipes I have ever made, and definitely one of the tastiest. A friend of mine passed this recipe down to me, and now I {and everyone else} in my family has been hooked. Now, the great thing is that even if you don't like walnuts---you don't have to add them. If you want to add a different fruit? That works! This recipe is one of those that you can just start throwing stuff in and it would taste great regardless. Even chocolate chips.

Ha.

Okay, but really, I did not mean to be one of those people that starts to write a novel for a recipe. I love that people have stories behind the recipes that they make and all, but I'm just not one of those people. All I care about is that it tastes good, scratch that, phenomenal.

This. This recipe is that good.

But as my husband likes to say.... it's better to say "it's okay" rather than it's great. Because then you are pleasantly surprises.

So...

It's okay.

Ingredients

1 stick of unsalted butter {or 1/2 cup as they like to say}, melted
3/4 cup brown sugar
2 cups of flour
1/2 cup walnuts
1 tsp baking soda
1/4 tsp salt
2 cups of bananas mashed {about 5 bananas on average---but do measure}
2 eggs, beaten

Directions

1. Mix your flour, baking soda, and salt together in one bowl.
2. In another bowl, mix your melted butter and brown sugar. Add in the beaten eggs, and then mix in the bananas. Throw in walnuts {or any nut that you prefer} at this time.
3. Now add the wet mixture to the dry {flour, baking soda, and salt}. Only stir to mix in the dry, and be sure to stop once it is mixed in. Over stirring may cause the bread to become too hard in the oven.
4. Bake at 350 for 60-65 minutes. Take out of oven, let sit for 10 minutes, then serve!


As easy as pie.
Except it's bread.

Homemade Taco Seasoning

Recipe adapted from here.

1 tablespoon of chili powder

1/4 teaspoon of garlic powder

1/4 teaspoon of minced onion {original recipe used onion powder}

1/4 teaspoon or red cayenne pepper {original used red pepper flakes}

1/4 teaspoon of dried oregano

1/2 teaspoon paprika

1.5 teaspoon of dried cumin

1 teaspoon sea salt

1 teaspoon black pepper

Mix all ingredients! Makes one ounce {similar to one package bought from store}

Pumpkin Bars Recipe; My New Signature Fall Dish

10.06.12

Guys. Girls. Everyone. Listen up. I am in love.

I have a whole list of scheduled posts that probably, definitely, should be posted prior to some recipe... but guess what? This recipe was so-finger-licking-good I just couldn't wait to share.

And lucky for you, because now you can make this recipe and lick your fingers as well. All ten of them.

I made these earlier this week. The husband? When he came home? Could barely keep his hands off of them. And we hadn't even started eating dinner. I literally had to push him out of the way. And then the next day, I did the unthinkable... I sent half of it off to work with him. Just so I wouldn't eat it all. Because believe me friends, I would.

4 large eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
6 ounces cream cheese
6 tablespoons butter, softened
3 cups confectioners' sugar
Directions:

Preheat oven to 350°F.
Grease and flour one glass 9 x 13 inch pan.
In a mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly.
Spread into prepared pan.
Bake at 350° for 25 to 30 minutes.
Remove from oven and allow to cool.


For the frosting: beat together the cream cheese, butter and confectioner's sugar.
Evenly spread over bars after they have cooled.

Source of Recipe: Food.Com

Potato Soup Recipe

Image Source

1 package of bacon
1 onion
1 stalk of celery

8-10 potatos

1 {26 ounces... give or take} of Chicken Stock
2 tablespoons of butter
1 carton {1/2 pint} of heavy cream
1/4 cup flour
salt and pepper to taste

----------------------------------------------------------------------------

I originally got this recipe off all Allrecipes.com.  And ever since I made this a few months ago, it has quickly become a favorite in this household.

Now, we will make it about once a month, simply due to the fact that it is probably not the healthiest of choices out there. But delicious, none-the-less.

Often times, we don't even have any to freeze because we devour it so quickly, and every last bit of it.

1. Cut the bacon in tiny bite size pieces. Heat the skillet on medium heat and cook the bacon {you can either do a whole package, or we have done half a package before. I think 3/4 would probably be best}.  Drain the bacon, but save the bacon grease.

2. Then, in a big stockpot {3.5qt} I grease the bottom with the bacon grease, and add the veggies to saute. Once the onion clears, I add the garlic for a couple of minutes.

3. Next, add the potatoes and mix it around with all the ingredients for about 3-4 minutes. Add the remaining bacon to the pan and cover it with the chicken stock. Cover and simmer and potatos are tender.

4. In a separate pan, melt the butter over medium heat. Whisk in the flour. Cook stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste. 

------

And then enjoy!

Chicken Noodle Soup Recipe

Image Source

I know I have mentioned, on more than one occasion, my love for chicken noodle soup. Homemade chicken noodle soup. There is nothing out there like it. The best kind of soup. The best kind of combination of chicken, veggies, and noodles. The best kind of lunch.

And the great thing about it? E loves it too. LOVES. So naturally, I make it at least once every 2 weeks. At least. And when I make it? It's a large pot full. Large. Enough to last us a couple of days, plus I freeze it for later. Win, win.

Ingredients needed: {Fills 3/4 of a 3.5 gallon pot}

2 tablespoons of butter
2 medium size onion, peeled and chopped
8-12 carrots {I like carrots, so often times I use even more}, peeled and cut in small pieces {I like to pre-cook this}
1 stalk of celery {I like to pre-cook this with the carrots}
3-4 chicken breasts cut into bite size pieces {cooked... I boil mine in water} 
1 package of egg noodles {cooked}
2 49.5oz containers of chicken broth {or if you want low sodium, I like to just use 1 container, then fill the other one with just water}
2 tablespoons of dried parsely
2 teaspoons dried basil
2-3 bay leaves
Salt and Pepper to taste

Directions

1. Put butter in the 3.5 gallon pot. Once melted, put in the onion. After a couple of minutes, and the onion has been browned, go ahead and add the rest of your veggies {I like to precook my carrots and celery, so that they are already softened prior to placing them in the large pot... but you can do either or}

2. Now add your chicken broth. You can either add both large cans, or I substituted mine with just 1 large can and then I fill that can with water {less sodium for the kiddo}.  Sometimes I may go ahead and add another half a can of water, depending on how much of the chicken and veggies I use.

3. If you have pre-cooked your veggies, then you can now put in your cooked noodles and cooked chicken. If you have not, then cook on medium until the veggies are softened. Once softened, add your chicken and noodles {again, preferably cooked}. For the noodles, sometimes I use the whole package, sometimes 3/4 of a package.... just depends on how much you have of the other ingredients, and how "soupy" you like your soup. Either way, you can't go wrong.

4. Add your parsley, basil, bay leaves and salt and pepper to taste. {I don't add the salt, because again, I don't want added salt. I do however add a little salt to my bowl later on. So if you have kiddos, you can use that as an option. Obviously, E, can't tell the difference! And I've tried it myself... and as a salt lover, gotta say, it wasn't too bad. But mama loves her salt}

5. Change your heat to the lowest setting, cover with lid, and let simmer. I like to let it simmer for 3 hours. However, I have done as low as 30 minutes, and it's been just as good! Make sure to take out the bay leaves, do not eat them :)

--------
This makes, I kid you not 20+ servings. We freeze a lot of it, and it makes for an easy lunch in the future!

We make this soup about once every two weeks... it's seriously a HUGE hit.

ENJOY!
Pin It