Breakfast

Banana Crumb Muffins

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I suck at making crumbled top anything muffins. I’m serious. Look at the top of my muffin?! Some of them had holes in the middle. My crumble looked like my batter. Honestly, I think it’s because of the butter I used. I know better, but I insist on dragging out the country crock. Honestly, I prefer butter-butter, but lately I’ve just been buying country crock, because it’s my favorite alternative. I use it for most stuff. Which I hate, but love. It’s funny, considering I’m so big on healthy options. Not saying country crock is unhealthy, but 100% butter is healthier. Make sense? Maybe….I don’t know.

I guess it doesn’t matter much, Cooper thought it was good. He loved them. Next time I make these I’m actually going to freeze some. A problem I have is I waste more than I’d like to waste. He eats them for two mornings and then the left overs get tossed. I was reading that you can freeze muffins, so I’m going to try my hand at it. I try to make muffins once a week, simply because I like to change up the recipe and use something new, but there are times that I’m just behind and in a hurry. This could turn out helpful for me. When I try freezing it, I’ll update this post.

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted, plus 1 tablespoon cut into bits

1/3 cup brown sugar

1/8 teaspoon cinnamon

preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat together bananas, white sugar, egg, and melted butter in a bowl. Stir banana mixture into flour mixture until just moist. Spoon batter into tin evenly. Mix together brown sugar, cinnamon, and the remaining flour into a small bowl. Add butter bits and stir with a fork until resembles coarse cornmeal. Sprinkle over the muffins. Bake until center is clean when you insert a toothpick. Generally 18-20 minutes.

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Breakfast, Uncategorized

Cinnamon Roll Casserole

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My kid has to be a sugar monster. I sometimes think if kids could get away with it, they’d eat pure sugar every day. If we didn’t say no, we all as adults would be CRAZY. Something about these processed sugars and even red food dye can mess with our children. My own personal experience is my child goes insane. He has the worst attitude and behavior if he has too much. My son is in cub scouts and even some of the other parents who come in always say “We have to be careful of the food dye and sugar. He doesn’t have an allergy, but…” I never realized how much of an issue it really is. What I’ve started doing is limiting the amount of processed foods we have. That way when we do have something like this mouth watering, stuff it in my face faster please cinnamon roll casserole, I don’t feel near as guilty. Generally, I only make things like this once a week, once every two weeks, or once a month. It’s really about what I find. However, as a general rule, my max is once a week.

2 tablespoons of melted butter

2 cans (12.4 oz each) refrigerated cinnamon rolls with icing

4 eggs

½ cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

¼ cup maple syrup + 1 teaspoon

Heat oven to 375 degrees. Pour melted butter in a 3 quart baking dish. Cut cinnamon rolls into 6 pieces each and put into the pan. Reserve the icing. In a bowl, mix eggs, cream, cinnamon, and vanilla. Drizzle over the cinnamon rolls. Drizzle with 1/4 cup of maple syrup. Bake for 25 minutes until golden brown. Allow to cool for 10 minutes. Remove the lids of the icing and microwave for a few seconds to thin the icing. Stir with the left over 1 teaspoon of maple syrup and drizzle over the cinnamon rolls.

Chicken, Uncategorized

No Peak Chicken

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We’ve all seen the easy peasy No Peek Chicken on Facebook. I found my recipe at Easy Recipes. Everyone raves about this recipe. I’ve had probably 20 people on my Facebook that posted about making it. Each and every one of these people raved how amazing it is. I decided to make it. This is actually the second time I’ve made it. My guys like it a lot. The only thing I’ve had to do is blend the cream of mushroom soup, because they wont eat the mushrooms. Other than that it’s not a lot of dishes to wash. That’s one of my favorite things about this recipe! Enjoy ya’ll.

1 box Uncle Ben’s Long Grain Wild Rice (original recipe I ACTUALLY USE 2 BOXES)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken Breasts
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing
Beef, Uncategorized

Beef Stew Round 3

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I don’t know why but different beef stew recipes leave me fascinated. I think they are so easy and hearty. They literally come in all different shapes, flavors, and countries. I’m particularly partial to Irish stews though. You’ll find I make them most whenever it’s St. Patrick’s Day. This particular recipe I had stuffed in my cookbook and I just hadn’t bothered to ever make it. I decided to pull it out and give it a try. I was pleasantly surprised at how much I liked it. I would change a few things though. Like for one, I’d cook the beef a little longer to make it even more tender.

5 cups of chicken broth

1 lb beef stew meat

1 onion, chopped

1 tablespoon canola oil

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

3 tablespoons all purpose flour

2 teaspoons tomato paste

3/4 cup dry red wine

1 lb Yukon gold potatoes, cut into pieces

1 lb carrots

Combine beef, onions, oil, salt, and pepper ina  dutch oven. Over medium heat cook. Brown meat. Stir in garlic and thyme. Cook until fragrant. This is about 30 seconds. Stir in tomato paste and flour. Cook about 1 minute. Stir in wine. Stir out lumps. Stir in beef broth. Cover. Reduce to simmer for 30 minutes. Add potatoes and carrots and cook until tender.

Pork, Uncategorized

Halloweenies

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I wanted to post this earlier in the week, but it’s been crazy in my little world. I’ve had a lot going on, which I’ll tell you about another day. For now, enjoy!

Bwahahaha…it’s time for goblins and ghosts. Ok folks, I wasn’t really ever into doing the Halloween thing. Like ever. I enjoyed to go get candy, but the holiday in general, was one my family simply never really believed in. When Coop was born, we decided that we’d allow him to trick or treat, but only at trunk or treat locations, with a church. I’ve waivered from that a little as he’s gotten older, but we’ve made it clear it’s just not a tradition we particularly believe in. However, I want him to have memories and I want him to experiences. The second rule we have is you can’t be scary. So he’s not allowed to have gore and tons of blood. This year he was a pirate!

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Ignore the shoes in the floor. Kids! You can’t get them to do what you ask for nothing. He had a lot of fun. He got a lot of candy. I’m really happy for him. I didn’t get to participate for long with him going out. I really felt bad. Luckily, I wasn’t sick! Anyway, on the these spooky mummy halloweenies. Cooper told me the morning of Halloween, that he wanted to have hot dogs, because they are halloweenies. I figured he got it from one of those nick tv shows. It’s still funny either way though. Sure enough, he did get it from iCarly. Anyway, so I decided to take it a step further. I decided to make them into mummies. I had seen a while back on pinterest, there were LOTS of people using crescent rolls to make them, so I figured easy enough. It’s true. It’s easy. Here’s how you do it!

1 can crescent rolls

1 pack of hot dogs, I used Oscar Meyers

Unroll the rolls and pinch together perforated seams. Cut into small narrow strings. Take and roll around the hot dogs. Make sure to leave room for the eyes. Bake for about 15-20 minutes until browned and done. Use ketchup or mustard to put eyes on the hot dogs. Enjoy!!

Bread, Uncategorized

Cherokee Fry Bread

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My family is from all over. I’m literally a mixed mutt. Most of us are these days. My mom’s family are Cherokee. My dad’s family has Cherokee too, but most of it comes from my mom’s side. Most of the time my great grandmother said she was black dutch. This is because most times back in those days, you didn’t want to be associated with being any type of black or native American. Native American’s that lived outside of the reservation usually said they were white if they could get away with it, or if they couldn’t, they’d claim black dutch. It’s better than being an Indian in their minds. People treated you differently. I recently learned to make fry bread. It’s not something I grew up with, unless I was in Cherokee. This recipe is pretty authentic. It could have been changed over the years, but I know not of this. I received it from someone I know on the reservation.

2 cups all purpose flour

1/2 teaspoon salt

1/2 cup water

1/2 teaspoon baking powder

1/2 cup instant dry milk

2 cups shortening

Add all the dry ingredients. Add water until a soft ball forms. In your deep frying pan heat shortening until flour bubbles. Pull off a palm sized mound of dough. Roll into a ball. Flatten into a disk shape. Cook until brown. Turn with tongs.

 

Pork, Uncategorized

Hawaiian Pork Stir Fry

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I always wanted to go to Hawaii. The idea of BBQ of a whole hog, the salty smell of the breeze, and the hula dancers doing their dance. I type this and I can literally feel the sun touching my face. It’s such a wonderful dream. I really don’t know if this will become my reality one day or not, but I think it would be one of the best vacations, ever. What a perfect dream. Then reality sits in. The heat I’m feeling, it’s really only the heat from my stove eye. and that breeze I thought I was feeling, that’s the suction of my vent. Oh well.

1/2 cup brown rice

6 oz pineapple juice

2 tablespoons rice vinegar

2 teaspoons cornstarch

2 tablespoons brown sugar

1 tablespoon dry sherry

1/4-1/3 teaspoon Siracha

1/2 teaspoon kosher salt

2 tablespoons canola oil

pork tenderloin, trimmed, cut into large chunks and seasoned with salt and pepper.

1 tablespoon ginger

1 tablespoon garlic

pieces of pineapple

Cook rice according to directions.

Whisk juice, vinegar, cornstarch, sugar, sherry, siracha, and salt.

Heat oil in a skillet.  Sear pork until rich brown. Pour off drippings. Return to the burner. Add garlic and ginger and cook until fragrant.  Pour in mixture and heat.  Add pork and cook. Add cubed pineapple. Serve.