Banana Muffins

~ Shopping List ~

  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1 cup mashed bananas
  • 1/2 cup butter
  • 2 eggs
  • 6 tablespoons milk
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

~ What to do ~

Preheat oven to 350 degrees (F).  Mix flour, baking powder, baking soda, salt and cinnamon in a bowl and set aside.

In a separate large bowl cream butter and sugar.  Add eggs.  Mix until smooth.  Mix in milk and banana.  Fold flour mixture into liquid ingredients.  Fill muffin tins 2/3 full.  Bake for 25-30 minutes.

Substitutions:

Finding myself without white sugar (a very happy surprise on one hand, though adding difficulty to this recipe) on a holiday, I had to find a substitute.  Because of my husband’s adoration of maple syrup, it was an obvious choice.  Here’s what to do if you substitute the sugar for maple syrup:  Substitute 3/4 cup maple syrup plus 1/4 teaspoon baking soda for each cup of granulated sugar, and drop the milk back to 6 tablespoons (or eliminate all together depending on the consistency of your batter).

Peanut Butter Cornflake Candy

Watch out, you can’t eat just one and 20 make you sick!

~ Shopping List ~

1 cup sugar
1 cup corn syrup
1.5 cups peanut butter (smooth*)
5 cups cornflakes

*This recipe calls for smooth peanut butter, but there is no reason to exclude chunky if that’s your thing.

~ What to do ~

Bring sugar and corn syrup to a boil over medium heat (remove from heat as soon as it boils).  Move quickly.  Add peanut butter, stirring until peanut butter melts and mixture is creamy.  Stir in cornflakes.  The mixture will be stiff.  Spoon out and drop cookie sized pieces onto wax paper to cool.

If you can’t resist eating one before they cool, at least wait until they are only warm to the touch.  Trust me when I tell you hot sugar burns.

 

Peanut Butter Chocolate Oatmeal Cookies

~ Shopping List ~

1 stick butter (1/4 cups)
2 cups sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal

~ What to do ~

Mix butter, sugar, cocoa, salt and milk.  Bring to a boil (for 1 minute) then remove from heat.  While hot, stir in peanut butter and vanilla (the smell at this point is amazing!).  Mix well.  Add oatmeal mixing well.  Drop quickly onto wax paper (or greased cookie sheet).

Do not bake.

 

Broccoli Casserole

No matter where I find myself, this dish always reminds me of home.  Maybe one day I’ll be able to make it like my mom.

~ Shopping List ~

3 cups broccoli
1 medium onion
1 can cream of mushroom soup
2 cups grated cheese

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam broccoli and onion until tender (if boiled, drain water after it is cooked).  While waiting for broccoli to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When broccoli is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.

Do like the spicy side of life?  Try adding a little cayenne with the crackers.

Squash Casserole

~ Shopping List ~

3 cups squash, roughly chopped
2 eggs
1 medium onion
2 cups grated cheese (cheddar)
1 tablespoon milk
1 can cream of mushroom soup

1 tablespoon butter
2 cups Ritz Crackers

~ What to do ~

Boil or steam squash and onion until tender (if boiled, drain water after it is cooked).  While waiting for squash to cook, heat butter in frying pan, crush crackers and cook in butter until browned, set aside.  When squash is cooked, mix all ingredients except crackers together and pour into  a greased baking dish.  Top with crackers and bake in preheated 350 degree oven for 30-40 minutes.