These muffins were not only easy to make but delicious! Taste of Home recipes never disappoint! I made one very small change by using pecans instead of walnuts. Not only did we enjoy these but I shared some with my neighbors and they were just as happy with them as I was! I will make these muffins again soon. I used a mini muffin tin but full size works just fine just adjust the oven time.
INGREDIENTS
1/2 cup of butter, softened
1/2 cup of sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 cups mashed banana’s, about 3 large
3 teaspoons vanilla extract
2 cups all purpose flour
3 teaspoons baking soda
1 cup chopped walnuts or pecan
1 cup semi sweet chocolate chips.
DIRECTIONS
Pre heat oven to 350 degrees. Cream butter and sugars. Beat in eggs, banana’s and vanilla. In another bowl combine flour and baking soda, add to creamed mixture and mix until just combined. Stir in walnuts and chocolate chips. Fill greased muffin cups 2/3 full.
Bake until a toothpick comes out clean, 20-25 minutes. Cool for five minutes before removing muffins to a wire rack.
Enjoy!
We have been doing a lot of cooking over our fire pit as it has an adjustable cooking grate. We have made pizza’s, chicken and these Brussel sprouts to just name a few things. The cooking time may differ depending on how hot your fire is. These can also be roasted in the oven!
INGREDIENTS
1 pound of Brussel sprouts, cleaned and halved
2 Tablespoons of vegetable oil
Pinch of salt
Pinch of pepper
Reduced balsamic vinegar, I buy the already reduced vinegar in the small bottles but you can easily reduce your own.
DIRECTIONS
Light the coals in the fire pit about 25-30 minutes before cooking.
Place the cleaned and halved Brussel sprouts in a cast iron pan. Drizzle with oil and sprinkle with salt and pepper. Mix to combine.
Add the pan to the grate on the fire pit and roast, stirring occasionally for 25-30 minutes or until desired doneness. Just before taking off the fire drizzle with reduced balsamic vinegar.
Serve warm.
Enjoy!
I came across this recipe on Pinterest from “The gluten free gathering” and I’m so glad I did! This bread is not only easy to make but it’s absolutely delicious! Jim, Robby and I devoured this bread. It was delicious warm from the oven or room temperature with a cup of coffee or tea!
I made this in 3 mini loaf tins as I usually share with friends and neighbors but no way did we share this, after one bite we all knew this lemon strawberry loaf was all ours!
INGREDIENTS
1/2 cup vegetable oil
1 cup granulated sugar
1 lemon , zested
1/4 cup fresh lemon juice, 1 large lemon
2 eggs
1/2 cup milk, I used fare life
2 cups gluten free flour, I used 1 for 1 that includes xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt
1 cup of chopped strawberries
Sprinkle of raw sugar on the top if desired
Note-this would be great with a lemon drizzle on top. Powdered sugar mixed with lemon juice
DIRECTIONS
Pre heat oven to 350 degrees. Spray or line a 9×5 loaf pan or 3 mini loaf pans and set aside.
Zest the lemon into a large bowl, juice the lemon also adding it into the bowl. Add the oil and sugar to the bowl the. Add eggs one at a time and mix until smooth.
Add the milk and mix.
Add the gluten free flour, baking powder and salt mix until combined.
Add the chopped strawberries into a bowl with 1 teaspoon of gluten free flour, mix to coat the strawberries. This will keep the strawberries from going to the bottom of the loaf.
Fold the berries into the batter.
Pour the batter into your prepared loaf pan or pans.
Top with turbinado/raw sugar if desired.
Bake in the middle rack for 65-75 minutes if using a large loaf pan or 30 minutes if using the mini loaf pans. If you are making the larger loaf and the top starts getting to brown you can cover the loaf with tin foil.
Allow loaf to cool in pan for 30 minutes if using larger pan or 10 minutes using mini loaf pans.
Remove from pan and let cool on a wire rack.
Enjoy!
I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
While in Well’s, Maine we could not resist stopping by Congdon’s After Dark food pod and beer garden! Congdon’s after dark is located next door to Congdon’s doughnut’s on 1090 post road, you can’t miss it, just follow the traffic! Congdon’s after dark opens daily at 4 pm and stay open until 8pm. We went on a Saturday night and let me say it was packed! Lots of food trucks and lots or people but that did not deter us at all, Jim, Naz and I were up for the challenge and the food!
When you walk to the food truck area the aroma from all the trucks is incredible, you are pulled in so many directions with the smells and sights of what everyone is having. I opted to go to the Knew Potato Caboose food truck. This truck is a dedicated gluten free truck, they have all of the French fry goodness you could possibly ask for. I got a dish called Little Red Rooster. It starts with hand cut fries and is topped with grilled chicken, sweet baby rays bbq sauce, bacon, ranch dressing , scallions and I added cheese curds for good measure! This was not only hearty and full of flavor it was amazing! The fries really stood up to all of the added ingredients. The bbq sauce was full of punch but the ranch tamed it down. Jim, Naz and I loved this dish! I would go back for this dish!
Jim went to the Crepe Elizabeth food truck. He had the ham and cheese crepe. This dish did not disappoint it was cheesy and full of ham. Crepe Elizabeth has both sweet and savory crepes. Jim finished his crepe and helped me finish my loaded fries!
Congdon’s after dark is family friendly, dog friendly with plenty of parking. They do close on bad weather days and the food trucks vary nightly so be sure to check Congdon’s After dark website and Facebook page for food truck listing and any updates they have.
We could not leave wells, Maine without going to Congdon’s Doughnuts! They have lines down the road each day so getting there early is the key as they do run out of doughnuts.
Congdon’s doughnuts is known for its doughnuts of course but you can also go inside and have breakfast, but we were not there for that. We came strictly for the doughnuts! They have raised doughnuts, filled doughnuts, chocolate doughnuts, plain doughnuts, fritters as well as Gluten free Doughnuts that they source for a gluten free bakery. Jim got a variety of doughnuts along with some gluten free doughnuts for myself and to take home to Robby.
There were six doughnuts in that box but one of them did not make it out of the parking lot! These doughnuts were delicious, I now understand the hype and following Congdon’s Doughnuts have!
Even the gluten free doughnuts were fantastic! They are smaller than a regular doughnut but just as delicious!
All in all Congdon’s After Dark and Congdon’s Doughnuts we’re both Fantastic and worth the drive!
We are looking forward to another visit before summer is over.
Check both Facebook pages for hours , menu’s and updates!
Enjoy!
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