Category: RECIPES

BANANA UPSIDE DOWN CAKE

I found this recipe for BANANA UPSIDE DOWN CAKE over at TrickNTreat. I love banana in any type of cake, but this recipe takes bananas to a whole other level. The caramel topping is truly the “icing” on the cake!  I added a small amount of cinnamon to help enhance the flavors.

BANANA UPSIDE DOWN CAKE Yield 8 servings

TOPPING
3 small VERY RIPE bananas, cut lengthwise
4 tablespoons butter
½ cup brown sugar

  • Melt butter in a skillet, remove from heat and add brown sugar, stir until sugar is melted.
  • Pour butter mixture onto 8 in pan, arrange banana, cut into 2 lengthwise  on top of sugar mixture.

CAKE
1 ½ cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup milk
2 VERY RIPE bananas mashed
¾ cup sugar
½ teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla
8 tablespoons butter
1 LARGE egg

  • Preheat oven to 350°.
  • Spray an 8×8 baking dish or a loaf pan with non-stick spray.
  • Sift flour, cinnamon, baking powder and baking powder.
  • Beat butter and sugar until creamy.
  • Add salt, vanilla and egg.
  • Fold  in half of the flour, mixing well.
  • Add mashed banana, milk and remaining flour, stirring until well incorporated.
  • Spoon batter over sliced banana topping and spread evenly.
  • Bake for 40-50 minutes or until a tester inserted comes out clean.
  • Cool in pan for 10 minutes.
  • Invert into a serving plate and serve.

NOTE: IF you prefer a different look, the bananas can be cut into chunks or rounds instead of lengthwise. I PREFER a lot of small rounds myself.

While I’m glad I tried this recipe and it was good, I really prefer my regular Banana Nut Bread.

SALTY MILK CHOCOLATE CARAMEL BLONDIES

SALTY MILK CHOCOLATE CARAMEL BLONDIES
6 tablespoons unsalted butter, melted and cooled
1 cup PACKED brown sugar
1 LARGE egg
2 teaspoons PURE vanilla
1 cup AP flour
¼ teaspoon fine sea salt
¼ teaspoon QUALITY cinnamon
4 ounces milk chocolate, coarsely chopped
½ cup KRAFT caramel balls
¾ cup toast walnut pieces
½ teaspoon flaky sea salt

  • Preheat oven to 350°.
  • Line an 8×8 baking dish with parchment paper (leave plenty of paper hanging over the edge to use as handles) and then spray with non-stick spray and flour.
  • Whisk together the flour, fine sea salt and cinnamon. Set aside.
  • In your mixer bowl beat the melted butter and brown sugar on medium until combined.
  • Add vanilla and egg, beating 2 minutes until smooth and creamy.
  • Gradually add flour mixture to the mixer, beating JUST until combined.
  • Fold in the milk chocolate, caramel balls and nut pieces.
  • Spoon batter into pan.
  • Bake 20-22 minutes until lightly browned and BARELY set. Add flaked sea salt after 10 minutes.
  • Let cool 1 hour.
  • Remove from pan and cut into squares.
  • Store in airtight container.

FRENCH Onion Potato Soup

FRENCH Onion Potato Soup serves 2
3 tablespoons butter, divided 1 + 2
1 small Vidalia onion, halved root to tip and sliced thin
2 sprigs FRESH thyme, minced
FRESH ground sea salt and black pepper, to taste
2 cloves garlic, minced
1/4 cup white wine
1 large russet potato, peeled and diced small
2 cups beef broth
1/4 cup heavy cream
4 slices baguette, buttered
1 cup grated gruy’ere cheese

  • Melt 1 tablespoon of the butter in saucepan.
  • Add onions, thyme, salt and pepper. Cook, stirring occasionally until onions are tender and light golden brown, 10-15 minutes.
  • Add garlic, cooking a minute or two until fragrant.
  • Add wine and cook until almost evaporated.
  • Stir in potatoes and broth.
  • Season to taste.
  • Cook, stirring occasionally until potatoes are fork tender, 10-15 minutes.
  • Using an immersion blender puree the soup.
  • Stir in the heavy cream and remaining butter until melted and well blended.
  • Preheat broiler.
  • Pour soup into oven proof boils.
  • Top with baguette slices.
  • Sprinkle with grated cheese.
  • Broil until cheese is bubbly and starting to brown, 2-3 minutes.

SLOW COOKER CHICKEN & STUFFING

Those of you that know me, know that I SCRATCH cook. Every now and then hubby begs, yep actually begs, for something like Stove top stuffing or Kraft Mac and cheese or an occasional canned good. This recipe is the PERFECT comfort food for an easy weekend meal that’s full of flavor and checks all his boxes!

SLOW COOKER CHICKEN & STUFFING

1 1/2-2 pounds boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/2 teaspoon poultry seasoning
1 cup shredded Monterey Jack cheese
1 can Campbell’s cream of celery soup
1 can Campbell’s tomato soup
2/3 cup half and half
1/2 cup sour cream
2 boxes Stove Top savory herb stuffing
3/4 cup butter, melted
Parsley, for garnish

  • Coat slow cooker insert with non-stick cooking spray.
  • GENEROUSLY season the chicken with FRESH ground sea salt, black pepper and poultry seasoning.
  • Place chicken in the bottom of slow cooker.
  • Sprinkle with cheese.
  • Whisk together the soups, sour cream and half and half.
  • Pour over cheese.
  • Sprinkle stuffing mixes evenly over the soup.
  • Pour the melted butter over the stuffing mixes.
  • Cover and set on Low for 4 hours.

NOTES:

  • This recipe works best in the rectangular flat slow cooker by crock pot.
  • If using chicken tenders decrease time to 3 hours.

SHORT RIBS ala INSTA POT with CREAMY POLENTA

SHORT RIBS ala INSTA POT serves 4
2 pounds bone-in short ribs
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
2 small carrots, chopped
2 large green onion, sliced
1 large stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cups chardonnay or merlot
14 ounce can crushed tomatoes
1 teablespoon Worcestershire sauce
1/2 cup beef broth
1-2 sprigs thyme

  • Pat short ribs dry.
  • GENEROUSLY season with FRESH ground salt and pepper.
  • Set INSTA POT to saute’.
  • Add avocado oil.
  • Brown short ribs on all sides.
  • Transfer short ribs to plate.
  • Add carrots, celery, onions and garlic, stirring often 5-6 minutes until tender and fragrant.  Generously season with FRESH ground sea salt and black pepper.
  • Arrange vegetables around edges and add tomato paste to the center, cooking a minute or two until browned.
  • Add wine and simmer 10-15 minutes until reduced to about 1/4 cup.
  • Stir in tomatoes, Worcestershire sauce, chicken broth and thyme.
  • Return short ribs to the INSTA POT.
  • Press cancel.
  • Lock lid and cook on HIGH 30-35 minutes.
  • Use natural release for 10 minutes.
  • Remove meat from sauce.
  • Discard thyme and any loose bones.
  • Skim off any fat.
  • Reserve 3/4 cup of vegetables.
  • Use an immersion blender and puree’ remaining vegetable into sauce until smooth.
  • Cut beef into large pieces or shred and return to the sauce.
  • Serve over polenta.

NOTE: Original recipe called for red wine, red wine and I don’t like each other much. I substituted the chardonnay and even hubby loved it so I think this was a win-win!

POLENTA
2 cups WHOLE milk
2 tablespoons unsalted butter
1/2 teaspoon salt
scant 3/4 cup polenta (4 ounces)
1/4 cup finely grated Asiago cheese

  • Bring milk, butter and salt to a boil in a sauce pan.
  • Whisk in polenta.
  • Cook, stirring constantly 3-4 minutes, until thick and creamy.
  • Stir in cheese, adding 3-4 tablespoons of water if too thick.
  • Serve short ribs and sauce over polenta.

COCKTAIL CRAB DIP

When we were detoured back home at Thanksgiving time, our friend’s graciously included us in their Thanksgiving dinner. Heather served a dip we had never had before, but instantly fell in love with. I’ve adapted this from my memory, but think I’ve come close.

COCKTAIL CRAB DIP
8 ounces cream cheese, softened to room temperature
3/4 cup cocktail sauce
8 ounces Krab, chopped or shredded
1 small bunch green onions, chopped, greens and whites divided
1 cup shredded Mozzarella cheese
1 small can chopped olives

  • Toss crab in cocktail sauce and then let drain through a small colander.
  • Whisk cream cheese smooth.
  • Spread cream cheese in serving dish.
  • Spread strained cocktail sauce over the cream cheese.
  • Sprinkle Mozzarella cheese over cocktail sauce.
  • Toss together the Krab pieces, onion white and olives.
  • Layer Krab mixture over cheese.
  • Top with green onion tops.
  • Serve with wheat thins or Ritz crackers.
  • Sprinkle Krab mixture over cheese.

BBQ HOISIN BRISKET ala SLOW COOKER

This is one of the tastiest AND the simplest of recipes.  The combination of the BBQ sauce and the Hoisin sauce is well paired for a bit of salty AND spicy with JUST a hint of sweet in every bite.

BBQ HOISIN BRISKET ala SLOW COOKER for 2-4
2 pound brisket*
2 cups Hoisin sauce
1 cup Sweet Baby Ray’s Original BBQ sauce
1 cup Beef Broth

  • Whisk together the Hoisin sauce, BBQ sauce and beef broth.
  • Spray the crock insert with non-stick cooking spray.
  • Place brisket in insert, fat cap up.
  • Pour Hoisin mixture over top.
  • Cover and set on low for 7-8 hours.

NOTES:

  • I buy a 4 pound brisket, cut it in half and freeze half for the next time. It seems impossible to find a brisket under 4 pounds anyway.
  • Buy a cut with the largest fat cap you can find – they are the MOST flavorful!

CHOCOLATE PRETZEL PB SQUARES

The beauty of this recipe is that there is NO baking involved!  This is a new favorite recipe that we will be making again and again!  You can cut them any size so they make the perfect addition to any goodie plate.

CHOCOLATE PRETZEL PB SQUARES
2 cups pretzels, crushed into crumbs
1 ½ cups powdered sugar
1 ¼ cups peanut butter
¾ cup butter, melted
1 ½ cups milk chocolate chips
½ cup Heath bit pieces

  • Spray 13×9 baking dish with non-stick cooking spray!
  • In a large bowl mix together the pretzel crumbs and powdered sugar until well blended.
  • Mix in melted butter and 1 cup of the peanut butter.
  • Press mixture evenly into the bottom of the baking dish.
  • Sprinkle evenly with Heath Bit pieces.
  • In a microwave safe bowl melt combine the remaining peanut butter with the milk chocolate chips. Heat at 30 second intervals, stirring after each until melted and smooth.
  • Spread over the layer in the baking dish.
  • Garnish with Heath bit pieces and broken pretzel bits.
  • Chill at least 1 hour before cutting.
  • Store in airtight container  in the refrigerator.

MUSHROOM CREAM CHICKEN

This recipe originally called for bone-in chicken and was for a slow cooker, but we MUCH prefer not to deal with bones and I wanted it to be a week night easy recipe, so we I have adjusted it to a boneless version. Plus hubby doesn’t care for mushrooms so it makes it easy to serve this way and I get ALL the mushrooms. 😀

MUSHROOM CREAM CHICKEN serves 4
4 boneless, skinless chicken breasts or 8-10 tenders
1 ½ teaspoons herbs de Provence
FRESH ground sea salt and black pepper
¼ cup WONDRA flour
1 tablespoon butter
1 tablespoon avocado oil
1 cup chicken broth
½ cup white wine
2 tablespoons flour
8 ounces sliced mushrooms
1 leek, halved lengthwise and chopped
½ cup heavy cream

  • Generously salt and pepper each chicken breast.
  • Combine flour and herbs de Provence.
  • Dredge chicken in Wondra flour mixture.
  • Heat butter and avocado oil in large skillet over medium high heat.
  • Sear chicken pieces 4-5 minutes on each side until golden.
  • Remove chicken pieces and keep warm.
  • Add leek pieces and mushrooms to skillet and sauté’ until golden.
  • Using a slotted spoon remove onions and mushrooms to the platter with the chicken.
  • Whisk together the chicken broth, white wine and 2 tablespoon of flour.
  • Add to skillet and bring to a SLOW boil.
  • Reduce heat and simmer 10 minutes.
  • Add heavy cream and whisk until well blended and you reach desired consistency.
  • Return chicken, leeks and mushrooms to pan and turn to coat with sauce.
  • Serve over mashed potatoes or pasta.

ROASTED APPLE PIE

ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

  • Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
  • Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

  • Preheat oven to 375°.
  • Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
  • Toss apples in sugar mixture.
  • Line a baking sheet with a silicone mat.
  • Pour apples out onto silicone mat.
  • Bake 30 minutes until tender.
  • Cool 30 minutes.
  • Transfer apples to large mixing bowl.
  • Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
  • Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

  • Unwrap 1 dough disk and turn out onto a lightly floured surface.
  • Roll out a 1/8-1/4 inch thick round.
  • Fit into a lightly greased 9″ pie plate.
  • Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
  • Spoon filling into pie plate.
  • Dot with butter slices.
  • Arrange top crust or pieces as desired.
  • Chill pie 30 minutes.
  • Preheat oven to 375°.
  • Whisk together egg and water.
  • Brush crust with egg wash.
  • Place on lower rack.
  • Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
  • Cool on rack 2 hours before serving.

GINGER ORANGE GLAZED CHICKEN

GINGER ORANGE GLAZED CHICKEN
4-6 ounce boneless, skinless chicken breasts, fat removed
¹⁄³ cup WONDRA flour
FRESH ground sea salt and black pepper
2 tablespoons unsalted butter
1 tablespoon avocado oil
2 green onions, minced, tops reserved for garnish
1 ½ cups orange juice*
2 tablespoons brown sugar
1 teaspoon FRESH ground ginger
2 teaspoons Dijon mustard (optional – see note)
1 orange, zested and sliced

  • Place chicken breasts between two sheets of wax paper or plastic wrap and using a rolling pin flatten to even thickness.
  • Heat large skillet over medium heat.
  • Add butter and oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge breasts in flour.
  • Add chicken pieces to skillet and sear 4-5 minutes.
  • Flip and sear second side 3-4 minutes until browned and cooked through.
  • Transfer chicken pieces to platter and keep warm.
  • Pour off most of the excess fat.
  • Add green onions, ginger, orange juice, brown sugar and mustard if using. Blend well, scrape up any bits from the bottom of the skillet and cook 5 minutes until thickened and slightly reduced.
  • Adjust seasoning as necessary.
  • Return chicken breasts to pan, turning to coat in glaze.
  • Arrange orange slices on platter.
  • Top with chicken.
  • Top with orange zest and green onion tops.

NOTE:

  • I list it as optional because I’m deathly allergic to mustard and don’t use it when I’m also eating the recipe, but am assured by my mustard loving husband that it is a must when he’s eating it. 😀
  • I like to use pineapple orange juice to zing up the flavor sometimes.

TEX MEX CHICKEN STEW ala SLOW COOKER

TEX MEX CHICKEN STEW ala SLOW COOKER serves 4
1 small onion, diced
1 tablespoon tomato paste
2 cloves garlic, minced
¾ teaspoon chili powder
½ teaspoon QUALITY honey
1 can ROTEL tomatoes, undrained
15 ounce can diced tomatoes, undrained
2 ounces pickled jalapenos or pepperoncinis
½ cup chicken broth
2 teaspoons WONDRA flour
1 tablespoon avocado oil
1 tablespoon boneless, skinless chicken thighs, cut into bite sized pieces
1 can white shoepeg corn
1-3 ounces cream cheese
1 bunch green onions, sliced for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Blend together the onions, garlic, canned tomatoes, pepperoncinis or pickled jalapenos.
  • Whisk together the chicken broth, honey, garlic, tomato paste and chili powder. Blend the mixture into the slow cooker.
  • Whisk together the avocado oil and flour into a paste. Blend the paste into the slow cooker mixture.
  • Fold in chicken pieces so they are submerged.
  • Cook on low for 6 hours.
  • Add corn and cook another hour on HIGH.
  • Whisk cream cheese with ½ cup of broth from slow cooker.
  • Stir cream cheese mixture into slow cooker, cooking for 15 minutes more.
  • Serve with warm tortillas.
  • Garnish with green onions.