Banana Muffins

This recipe is no-fail. I tried a bunch of different recipes for banana loaf and/or muffins once upon a time, but they never worked for me until this one! Ingredients:

• 1 cup sugar


• 1/4 tsp salt


• 1 egg


• 1 tsp soda


• 1/2 cup oil


• 1 cup bananas (2 bananas)


• 1.5 cups flour


• 1 tsp baking powder

Directions:

• Mix ingredients (I usually mix all but the flour first, and then add the flour. It mixes a little nicer that way). Scoop into muffin tins and bake at 375 for 20 minutes.


• Makes 12 muffins.

Strawberry-Coconut Tres Leches Trifle

• 1 lb fresh strawberries
• 3 pkg (3 oz each) soft ladyfingers ( I used an angel food cake)
• 1-14 oz can sweetened condensed milk
• 1-14 oz can unsweetened coconut milk, divided
• 1- 250ml container sour cream
• 1-1lb container frozen whipped topping, thawed, divided
• 1 pkg vanilla instant pudding
• 1 tsp cinnamon

1. Set aside one strawberry for garnish. Hull and slice remaining strawberries. Cut ladyfingers into 1 inch pieces; set aside

2. Whisk together 1/2 cup of the condensed milk, 2/3 cup of the coconut milk and sour cream in large bowl. Add ladyfingers and toss gently.

3. Combine pudding mix and remaining coconut milk; whisk until thickened. Add remaining condensed milk and cinnamon; whisk until incorporated. Set aside 1 cup whipped topping for decorating; fold remaining whipped topping into pudding mixture.

4. To assemble, place half of the ladyfinger mixture into trifle bowl; top with half of the strawberries. Spread half of the pudding mixture over strawberries. Repeat layers. Pipe whipped topping over top. Garnish with strawberry fan.

*The trifle bowl I used was a bit too large for the amount of trifle that it gave. This recipe comes from Pampered Chef. If I had their trifle bowl I am sure the picture would be a lot better :)

Pumpkin Bars

This fall my grandma shared some of her pie pumpkins with me. She told me how to bake them in the oven and puree them to put in the freezer, for baking at a later date. It was pretty easy and now I have a freezer full of pumpkin. So...pumpkin cake it is!

• 4 eggs
• 1 2/3 cups sugar
• 1 cup vegetable oil
• 1 (15 oz) can pumpkin (2 cups)
• 2 cups flour
• 2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt

In a bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15 x 10 inch baking pan. Bake at 350 for 20-25 minutes. Cool completely. Ice with cream cheese icing.

Black Bottom Banana Bars

These bars stay very moist and their rich banana and chocolate flavor is even better the second day.

• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups mashed banana (about 3 medium)
• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 cup cocoa

In large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla. Stir in bananas. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well.

Divide batter in half. Add cocoa to half; spread in greased 9 x 13 inch baking pan. Spoon remaining batter on top and swirl with a knife, if desired.

Bake at 350 for 25 minutes or until toothpick inserted near the middle comes out clean.

*We like this cake with either a butter or cream cheese icing. :)

Fettucine Alfredo

A simple, yet delicous meal. And calorie free, of course!

• 8 ounces of fettucine
• 2 tbsp butter
• 1 cup whipping cream
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• 1/2 cup freshly grated parmesan cheese

Cook pasta. Meanwhile, melt butter in a large saucepan. Add cream, salt and pepper. Bring to boiling; reduce heat. Boil gently, uncovered, for 3-5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine.

*Add chicken, shrimp, ham or whatever your family loves with their pasta.

Schwarties Hash Browns

This is one of my all time favorite casserole dishes for many reasons. Cheesy, oniony goodness, it freezes well, mixes up in a snap and is great for buffets.

• one bag hashbrowns (1 kg)
• 500 ml container sour cream
• 2 tins mushroom soup
• 1/2 cup melted butter/margarine
• grated onion to taste (I do one whole medium onion in food processor)
• salt to taste
• 2 cups grated cheddar cheese
• parmesan cheese

Thaw potatoes slightly for easier mixing. Mix first 7 ingredients in 9 x 13 baking dish. Pat down into dish. Sprinkle with parmesan cheese on top. Bake at 350 for 1 to 1 1/2 hrs.

Serves 8-10.

*I like to add ham and broccoli to make this a complete supper casserole.

Pumpkin Pie Cake

Don't you just love pumpkin recipes? I do! After a visit to a pumpkin patch yesterday, I was inspired by all those orange globes to try a recipe I got from my Grandma a couple weeks ago. She says she hesitates to make it because then people ask for the recipe and she's tired of writing it out! Lol.

• 1 white or yellow cake mix

Remove one cup of dry mix and set aside.

To remainder of mix add:

• 1/2 cup melted margarine
• 1 egg.

Press into 9 x 13.

Beat together:

• 3 cups pumpkin
• 3 eggs
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 2/3 cup evaporated milk
• 1 1/2 tsp cinnamon

Pour over base.

To one cup dry mix add:

• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1/4 cup soft margarine

Mix together and use as a crumb topping. Bake at 325 for 60 minutes. Garnish with whipped cream. Enjoy!