Party food
It was another chilly weekend when I made this bread. I was not sure what I wanted to make but with all the cold air we have been having, anything that sounded like a little bit of summer sounded like a good thing to make! I found this recipe on Pinterest. I did make a couple slight changes and would certainly make this recipe again! Lots of flavors in this bread!!
INGREDIENTS
2/3 cup shortening or butter
1 1/4 cup sugar
4 eggs
3 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed banana (about 4 medium)
2 (8 ounce) cans crushed pineapple, drained
1 cup semi-sweet chocolate chips
1 ( 10 ounce) jar red maraschino cherries, drained and chopped
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degree’s. In a large bowl cream shortening (or butter) and sugar until light and fluffy. Add eggs one at a time beating well after adding each one. Combine flour, baking powder, baking soda and salt. Give this mixture a little whisk to get any lumps out. Add this mixture a little bit at a time to your creamed butter/sugar mixture alternating adding the mashed banana’s and pineapple. When you have that well combined, stir in the chocolate chips, cherries and walnuts. Pour into two well greased 9 x 5 loaf pans and bake for 60 -65 minutes or until a toothpick inserted into the center comes out clean. Cool for ten minutes before removing the loaves to a cooling rack.
Enjoy,
I just love Pinterest! I have been finding a lot of inspiration there lately! This simple appetizer was on my must make soon list! These were very tasty. I also really liked that I can make them ahead and keep them in the fridge until I am ready to bake them!
INGREDIENTS
1 Package of puff pastry (you will only use one sheet for this recipe)
2 cups freshly grated Parmesan Cheese
1 cup Sun dried tomatoes, drained and chopped
Fresh basil, torn
Red chili flakes to taste
1 egg, beaten for glazing
DIRECTIONS
Preheat oven to 400 degree’s (when ready to bake). Roll out the pastry into a thin rectangle. Spread the chopped sun dried tomatoes evenly over the pastry leaving a gap around the edges. Scatter the cheese over the top, followed by the basil and the red chili flakes. Season with salt and pepper. Brush one of the long ends with a little bit of the beaten egg. Now from the opposite side that you brushed with the egg, roll the pastry up like a long sausage until completely rolled. Place on a baking sheet and place the baking sheet in the fridge for about an hour. This will make it much easier to slice. After an hour or so remove from the fridge, brush the roll with the beaten egg. With a sharp knife cut into slices about 1 inch thick, place them on a baking sheet and bake for 15-20 minutes watching close to not burn.
Enjoy!
I first had these delicious bites a number of years ago when a close friend gave them to us for the holidays. I am not sure what reminded me of them this week but as soon as I thought about them, I went to the kitchen to whip up a batch! Great for any party or get together and you can make as big or small of a batch as you like. I like to buy the Ghiradelli bag of chocolate so I can use as much or as little as I like and reseal the bag for later!
INGREDIENTS
Round buttery crackers such as Ritz
Your favorite peanut butter (I used creamy Jiff)
melting chocolate
any decorations you might like to add on top
DIRECTIONS
Start by making peanut butter crackers. Simply spread a small amount of peanut butter in between two crackers and set aside. When you have the desired number of crackers set aside you are going to want to place a cooling rack over a baking sheet and spray with non-stick baking spray. Melt your chocolate until smooth and creamy. Dip the crackers in the chocolate one at a time covering the entire peanut butter crackers. Let the excess chocolate drip off and place on the cooling rack. Decorate with any small decorations you may be using and continue until all of the crackers are covered. Cool in the fridge until chocolate is set. Remove from fridge and serve or place in clear bags to give as a gift!
Enjoy!
This cinnamon chip bundt cake became an instant favorite of both Robby and Mr. MCYM! I liked it, but I am not a HUGE fan of cinnamon BUT let me tell you these two boys devoured this cake. They ate it warm from the oven, cold for a late night snack and warmed up a piece for breakfast! Yup, cake is gone! not a crumb can be found! I know they will be asking for this again soon and thankfully it is super easy to make!
INGREDIENTS
3 cups plus 2 Tablespoon of all purpose flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces sour cream
4 eggs
2 teaspoons vanilla extract
1 1/4 cups butter (2 1/2 sticks)
1 10 ounce package Hershey’s Cinnamon Chips
Powdered sugar
DIRECTIONS
Preheat oven to 350 degrees. Grease a bundt pan and set aside. Combine 3 cups flour, sugar, baking powder and salt in a large bowl. Beat sour cream , eggs and vanilla with a whisk in a medium bowl until smooth. Add butter and then to the flour mixture add the sour cream mixture a little bit at a time. Beat on low speed until thoroughly combined. Beat one minute on high speed. Stir together the cinnamon chips and the two Tablespoon of flour. Stir the cinnamon chips into the batter until well combined. Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool for at least twenty minutes before turning onto a platter.
Dust with powdered sugar.
Enjoy!
This recipe can be found at www.theidearoom.net
If you’re looking for a meatless Monday dish, or in my case, I made this on a Thursday and boy did I take some heat. The two boys in the house were looking for the meat in the dish, but they did not find it here. I will say for all the complaining I took for a meatless dish on a Thursday, they went back for seconds. Even Robby, who claims he does not like onions. ate this without any complaining after the first bite! I have to say I was a little worried about baking this at a high temperature and it not burning but no worries… this onion tart came out fantastic! This would make a great brunch item for any occasion!
These are my caramelized I onions before adding to the tart!
INGREDIENTS
1 Tablespoon olive oil
2 1/2 pounds of onions, sliced
2 Tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 package of refrigerated pie dough (14.1 ounce)
1/2 cup shredded Swiss cheese
1 egg, lightly beaten
DIRECTIONS
Preheat oven to 425 degrees. Heat oil in a skillet over medium high heat, add onions, thyme, salt and pepper. Cook 20 minutes stirring occasionally. Roll dough out on parchment paper lined baking sheet. Put half of the Swiss cheese in the center of the dough leaving an inch and a half of border. Top with onions and top with remaining cheese. Fold pie crust boarder up and slightly over the onion mixture, pleating as you go leaving about a six inch opening in the center. Combine two Tablespoons of water with the egg and brush the egg wash over the dough. Bake for 25 minutes or until golden brown. Cool for ten minutes and slice.
Enjoy!
This recipe is slightly adapted from www.myrecipes.com
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