Thursday, November 23, 2017

Spiced Banana Bread with Butterscotch Chips

This was quick and easy to make. I needed a quick treat for Sunday and this was very good.
Spiced Banana Bread with Butterscotch Chips

3 1/2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon cinnamon
1/8 teaspoon salt
4 - 5 bananas mashed (about 2 cups) I thawed 5 frozen bananas 
1 1/2 cups sugar
2 eggs
1/2 cup butter, melted and cool slightly
1/2 cup milk
12 oz butterscotch chips

1. In the bowl of a stand mixer, combine flour, baking powder, baking soda, spices and salt until well incorporated.

2. Add in bananas, sugar, eggs, butter, and milk. Blend until well combined.

3. Stir in butterscotch chips. Spread batter evenly into two greased loaf pans. Bake at 350 degrees, for 55 - 65 minutes or until a cake tester comes out mostly clean. Cool on wire racks before slicing and serving.

Wednesday, November 22, 2017

Chocolate Chip Cookies with Nutella

I made a double batch of these cookies for Don's lunches and am glad I did! They are delicious!

Chocolate Chip Cookies with Nutella

1/2 cup unsalted butter, softened to room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
1 teaspoon vanilla extract
1/2 cup Nutella, divided  Stir well!   When doubling, use 1 13 oz jar
2 and 1/3 cups all-purpose flour
1 and 1/4 teaspoons baking soda
1 teaspoon cornstarch
1/2 teaspoon salt
1 semi-sweet chocolate chips
sea salt, to taste

1. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats.

2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed until combined. Beat in 1/4 cup of Nutella until combined.

3. Whisk the flour, cornstarch, baking soda and salt together in a large bowl. On low speed, slowly mix into the wet ingredients until combined. Add 1 cup of chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Turn the mixer off and add the remaining Nutella. Beat for 5-10 seconds so the Nutella streaks through the cookie dough and is not fully mixed. Dough will be a little crumbly, that is OK.

4. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. The warmth of your hands will help them come together. Bake the cookies for 10 minutes, until slightly golden brown around the edges. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Finish each with a sprinkle with sea salt.Beth forgot to do this. Transfer cookies to a cooling rack to cool completely.

Tuesday, November 21, 2017

Hungarian Paprika Pork Chops

I got a good deal on pork chops and grilled these for Don and me. They are juicy, delicious and easy!

Hungarian Paprika Pork Chops

4 6 oz. boneless pork loin chops
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground ginger
1 tsp. garlic powder
1/4 tsp. dry mustard

Remove all visible fat from the chops.

Combine the paprika, salt, pepper, ginger, garlic
powder and mustard and rub onto all sides of
each chop.

Grill 6 minutes on each side, or until temperature is 140.

Monday, November 20, 2017

Spiced Krispie Treats

My cousin Jimmy said this was his favorite way to make Rice Krispies. I took these to a Halloween get together. They were tasty, but I thought a little dry. I had some patriotic Rice Krispies so I used those.

Spiced Krispie Treats
Jimmy Humprey

6 T butter
cooking spray
2 t ground cinnamon
1/2 t nutmeg
1/2 t ground allspice
1/2 t ground cardamom
1/4 t ground ginger
1/4 t kosher salt
1 10 oz bag marshmallows
6 c Rice Krispies
1 t sea salt

Lightly butter an 9 x 13 baking pan.

In a saucepan, melt the butter over medium high heat.  Cook for 2-3 minutes after it has melted until it is browned and has a nutty aroma.

Remove the pan from the head and add the spices.  Stir to coat, return to heat and toast slightly.

Add the marshmallow and cook until they melt.

Put the Rice Krispies in a large bowl and add the marshmallow mixture to the bow.  Stir well.  Spread the mixture into the pan and press evenly.  Sprinkle with sea salt.  Let cool and cut into pieces.

Sunday, November 19, 2017

Baked Chicken Tenderloins

I made these on Halloween to have for quick lunches. This was easy and very good!
Baked Chicken Tenderloins
Adapted from

8 boneless, skinless chicken tenders
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

Preheat oven to 375 degrees. Pound chicken breasts lightly so they are of even thickness.

In a small bowl, whisk together salt, pepper, garlic powder, onion powder and chili powder. Sprinkle the seasoning mixture over both sides of the chicken and pat in with your hands. Place chicken side by side, making sure there is no overlap.

Bake in a preheated oven for 20-30 minutes, until juices are clear or a meat thermometer reads 160-170 degrees.

* Cover with foil and allow to rest for 5-10 minutes while the juices settle before slicing.
Serve hot.

Saturday, November 18, 2017

French Bread Rolls

I made these for Don to have shredded beef on. They were easy to make. I cut the recipe in half and made in the bread maker.

French Bread Rolls 
Adapted from

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
1 teaspoon salt
4 cups bread flour
1 beaten egg white
1 T water

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour. Beth put all ingredients, except the egg white and 1 T water, into a bread machine and set for dough setting. I also cut the recipe in half.

3. Deflate the dough, and turn it out onto a lightly floured surface. Beth took dough from bread machine and then followed the rest of the directions. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

4. Brush rolls with egg white mixed with 1 T water.

5. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Friday, November 17, 2017

Brownie Monster Cookies

Jenna made these for a quick dessert. Make SURE to use the parchment paper. We found out the hard way by not using it for the first 2 pans and they stuck! They tasted very good.
Brownie Monster Cookies

1 box (1 lb 2.3 oz) Betty Crocker™ fudge brownie mix
1/2 cup quick-cooking oats
1/2 cup butter, melted
1 tablespoon water
1 egg
3/4 cup M&M's™ chocolate candies
1/2 cup peanut butter chips
1/2 cup semisweet chocolate chips

Heat oven to 350°F. Line cookie sheets with cooking parchment paper.

In large bowl, stir together brownie mix and oats. Add melted butter, water and egg; stir until well blended. Stir in candies and chips.

Shape dough into 2-inch balls. Place on cookie sheet 3 inches apart. Press each ball slightly to flatten.

Bake 12 to 14 minutes or until tops of cookies are no longer wet looking. Cool 5 minutes; remove from cookie sheets to cooking rack