Banana Nut Muffins

 Holiday's are so much more fun with kids in the house.  This past Valentine's Day I asked my 3 year old what she wanted to make for breakfast...  She said banana muffins.  I pulled out a muffin cook book I won at bunco a few years back that I never had opened (I am NOT a baker, I love to cook, but I tend to ruin any baked goods!)  However, these turned out divine!  I even made some mini ones for my neighbor and she said that she thought I bought them!  Pretty great compliment for me since I really ruin 9 out of 10 things I try to bake! :)  So, these are pretty much fail proof!  You must try!

Ingredients:

1 Cup Flour

1 1/2 tsp Baking Powder

Pinch of Salt

2 1/2 Cups Superfine Sugar

Large Handful Coarsely Chopped Pecans

2 Large Ripe Banana's, Mashed

5 Tb Milk

2 Tb Butter, Melted

1 Large Egg, Beaten

1/2 tsp Vanilla Extract

1/4 tsp Almond Extract

1- Place 8 muffin paper liners in a muffin pan.  Sift the flour, baking powder, and salt into a bowl, add the sugar and pecans and stir to combine.

2- Place the mashed bananas, milk, butter, egg and vanilla and almond extract in a separate bowl and mix together.  Add the wet ingredients to the dry ingredients and gently stir until just combined.

3- Divide the batter evenly among the paper liners and bake in preheated oven, 375 for 20-25 minutes until risen and golden.  Remove the muffins from the oven and place them on a cooling rack.  Let cool completely before frosting them.  Once frosted sprinkle with chopped pecans.

Spinach Wrap

I am such a sucker for going to those high end bakery's and paying way too much money for this exact type of meal.  This creation reminds me of my favorite eatery in Virginia, The Joyful Spirit Cafe. So of course I was so pleased when I came up with this replica! If you have the right ingredients, you can eat like a queen everyday! :)

This chicken wrap is one of my favorite wraps.  You will thoroughly enjoy this one!

Ingredients:

Spinach Wrap Tortilla (found with the flour tortillas)

Baby spinach

Cooked cubed chicken

Diced Avacados

Low-fat cream cheese

Costco's Pineapple habenero salsa

Diced roma tomato

How to Assemble:

Layer softened cream cheese on open tortilla

Spread a little layer of the salsa on the cream cheese.

(warning, this stuff has quite the kick, start of with a smaller amount..)

A small layer of spinach (cut stems off)

The throw on the rest of the ingredients.

Roll up and ENJOY!

*I served this with my homemade tomato basil soup.  You can find that recipe in the side bar under the label of 'soup'...

Lemon Garlic Artichoke and Shrimp

Usually I stick to the veggies I am very familiar with, however, when I was last at the grocery store these artichokes were just calling my name.  I had no clue to to cook, let alone eat the whole artichoke, but I picked two up and when I got home googled how to cook them.  Lots and lots of recipes are out there but this one sounded the tastiest to me.  I had some shrimp in the freezer and made up a yummy marinade I will also share.  The meal was unique, but was filling and delicious!

Ingredients:

Minced garlic (I always use the pre-minced McKormic brand found by the spices.  Saves so much time and makes me use garlic a lot more in my cooking.)

Lemon Juice (again, I buy the lemon juice bottle from the produce section)

Thawed shrimp (take tails off)

Two whole artichoke's

Salt and Pepper

Olive Oil

(I also made up sauted mushrooms and onions for a side that complimented the meal wonderfully!)

One sweet onion

5 white mushrooms, diced

Artichoke:

1- Cut stem of artichoke so it is flat so that you can stand it up while cooking. Then cut the top point off, about 1-2 inches down.

2- Open up leaves and drizzle a tiny bit of olive oil, lemon juice and shove garlic down in to the pockets.

3- Wrap artichokes individually in foil and place on baking sheet.

4- Bake in oven for 1.5 hours at 425 degrees.

5- Unwrap the foil and enjoy! (the tips of the leaves are the edible parts and are delicious plain, or dipped in melted butter.  The heart of the artichoke is the best part, and that is in the center!  Have fun eating this!)

Shrimp:

1- Mix 3 cloves minced garlic, 1/4 cup lemon juice, and 3TB olive oil and place in a baggy.

2-Thaw shrimp and marinate in a baggy for 30 or more minutes.

4- Place shrimp on baking dish and bake at 350 degrees for 7-10 minutes.

Onions and Mushrooms:
This is one of my favorite side dishes or snacks out there!
So easy too.
1- Dice up mushrooms and onions.
2- Place in frying pan and add a small amount of olive oil and salt and pepper.
3- Cook on medium heat, stirring often, until onions are tender.

Bon Appetite!

Creamy Tomato Basil Soup

Have you ever been to Zupa's and tried their delightful Tomato Basil soup???  Well, I have and I am a little bit more than obsessed with it.  I literally could eat it every week.  I am happy to say that I have found an exact replica of this yummy soup!

Ingredients:
1 bottle of v8 tomato juice
1 cup heavy cream
1 cube butter
2 cans whole tomatoes (drained)
20-30 basil leaves.
Salt and pepper

Directions:
1-  Simmer Tomatoes and Juice in stock pot on medium heat for 30 minutes.
2- Slowly add tomato mix to blender and puree until smooth.
3-  Puree the basil leaves in as well until smooth.
4-  Put mixture back in the stock pot and stir in the heavy cream and butter.
5-  Continue simmering on medium heat until the butter is melted.  Make sure not to boil, it will burn the soup.

Every one I have made this for raved about its delicious flavor!
Enjoy!

Spicy Chicken Avocado Chicken Enchilada's

I have always LOVED chicken enchilada's but never found a recipe that I have found and made that has been a keeper at our house.  A big thanks to Ruthie, a blogger I follow, for sharing a unique blend of shredded chicken, cilantro, avocado  cheese and a spicy topping.  A lighter, fresh take on the expected chicken enchilada.

I didn't have all of the listed ingredients, so I improvised a bit, but loved the result, so I'm pretty sure I will stick to the way I made it, was a bit easy too, with less steps.  Check out her original recipe on her site, www.ruthiehart.com, I will list my altered one.




Ingredients
For the sauce
I jar Pace's Garlic & Lime Salsa Verde
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1/4 cup chopped cilantro
1/2 cup fat free sour cream

For the enchiladas
2 Cans Kirkland shredded chicken
1 cup colby jack cheese
1 cup spicy jack cheese
3 avocados, peeled and chopped into bite sized pieces
10 whole wheat tortillas (I always use whole wheat for my mexican dishes.  They are healthier, and more substantial to hold all the yummy stuff.)

1. In large bowl mix together chicken, cheese, avocados and add a little salt and pepper, mix and then layer in center of whole wheat tortilla, roll up and place in sprayed dish.  Line up as many as you can fit in baking dish.
2. Mix sauce ingredients together and pour over tortillas.
3. Top with a little more cheese to your cheesy likeness. :)9. Top with remaining sauce and cheese
10. Bake at 375 for 20 minutes

Favorite Italian Pasta Salad

This has been a favorite of mine for years and years!  Any time I bring this to a party I always get asked for the recipe, and laugh, because I always use the 'Suddenly Salad' boxed recipe mix.  Then I doctor it up with some yummies and it is always sure to be a hit!

I usually do 4 boxes at a time for parties, some for it and save some for my family.

Ingredients:

Suddenly Salad Classic Italian

1/2 cup Kraft Caesar Salad Dressing

1 can black olives

1/2 pack sunburst tomatoes (the orange grape size)

1/2 cup matchstick carrots

1 -1 1/2 cup broccoli flowerette's

3 diced white mushrooms

2 roma tomatoes

diced pepperoni (optional, my husband loves them included)

cubed mozzarella cheese 

Follow directions on box.

Mix the boxed dressing together with the caesar dressing.

Dice up veggies.

Mix the noodles with the veggies.

Slowly add the dressing mixing little by little.

Chill for at least 2 hours before serving.

*If it seems a little dry and need a little more dressing before serving, try the caesar italian dressing by kraft.