Basic Banana Muffins

 

These banana muffins are  buttery, moist 

and packed with that 

great banana flavor.  

 

The muffins won’t taste banana-y enough if over-ripe bananas aren’t used, the ones with brown spots on the peel. 

 

It's Sausage Gravy and Biscuits Time

 

I remember the commercials on TV with the catchy little song way back when we’d visit Mom and Dad after they retired and moved back to Ohio:  

“Bob Evans, down on the farm..."

 

Easy Baked Sugar-free Chocolate Cake Donuts

 

Mom loved Krispy Kreme donuts, 

so did my boss at work.  

I didn’t get it ~ seemed to me ~ might as well 

eat a cup of sugar.

Even mini chocolate chip calories can add up quickly.  Recently, I was happy to discover Lily’s chocolate chips, a mere 50 calories per tablespoon.

Homemade Baked Cinnamon "Sugar" Donuts

Lately, (like the last 5 years) I’ve seen a plethora of bloggers praising how good their baked donuts ~ I secretly wondered ~ how good are they, really?  

The food blogger side of me is just a touch embarrassed to admit I’m more than a little late in hopping on the baked-donut-band-wagon.

Mom's Golden Fried Mush w/Sausage

It’s groovy how certain foods can trigger childhood memories…

Food brings forth strong emotions and seeing a favorite dish on a menu or hearing someone talk about a certain dish can transport us back to being young.  

That’s what fried cornmeal mush does for me…

When Mom or Grandma made it, it was a huge treat.  The aroma of it sizzling in the skillet was mouth watering.  

Hot from the skillet, placed on the plate with a dollop of butter and a swirl of maple syrup, it was heaven - delicious beyond words ~ and it still is to this day!
 

Mom usually served plain mush; meatless.  In later years, she started adding crumbled fried sausage to the batter, or maybe, crumbled fried bacon.  So many options…

If you’ve never experienced fried mush, I hope you give this a try!

Now, you tell me:  what is your favorite childhood food, what food brings back memories for you?  

Mom’s Golden Fried Cornmeal Mush
Printable recipe

Ingredients:

2¾ cups boiling water

1 teaspoon salt
1 cup cornmeal

1 cup cold water

1 pound pork sausage, fried and crumbled*

Vegetable oil or non-stick cooking spray

Flour for dredging

Method:

Mix cornmeal and 1 cup cold water. 

Gradually add to boiling water and salt, stirring constantly.

Add cooked crumbled sausage.

Cook, about 15-20 minutes, covered, on low heat until thick, stirring frequently.

Grease or spray loaf pan with non-stick cooking spray.

Refrigerate over-night.

Next morning, place small amount of oil in skillet.

Cut cornmeal loaf in slices.

Roll in flour and fry in oil until golden.  

Serve with butter and maple syrup or powdered sugar.

*Omit sausage, it’s delicious plain ~ or add fried crumbled bacon, that’s good also.

ENJOY!

Breakfast w/ Potatoes, Mushrooms and Onions…

I love breakfast ~ early morning ~ the aroma of that first cup of coffee...  It’s my favorite meal of the day, that I would gladly eat, any meal of the day!

It’s about crispy bacon, fried eggs over-easy, home fries, whole-wheat toast with cherry preserves, and a cup of strong steaming black coffee. But then, I’ve been known to eat a slice of apple pie for breakfast also…

This morning, I had fresh mushrooms and leftover baked potatoes on hand --- diced the potatoes with the skin on, tossed them into the skillet, added a chopped onion, and fried it all to a crispy-deep-golden-brown.  I used to fry them in bacon grease, but those days are gone, using as little oil as possible now.

                                                                                                                                               

It’s a delicious savory side dish for breakfast ~ it’s heaven to me!                           

I always have to have breakfast before I can leave the house…

How about you, are you a breakfast lover? 

Home fries with Mushrooms and Onions

Ingredients:

1 pound mushrooms, sliced

3 baked potatoes, diced with skin on

1 onion, diced

Salt and pepper, to taste

Oil

Method:

In a large skillet, over high heat, pour enough oil to coat bottom of pan.

When a slight amount of smoke appears, add mushrooms to skillet.

Season with salt and pepper.

Cook and stir until they develop a dark golden sear.

Remove from pan, set aside.

Add enough oil again, to coat bottom of skillet.

When hot, add potatoes, reduce heat to medium-high.

Fry potatoes until crispy and they start to stick together.

Add onions.

Season with salt and pepper, and combine.

Reduce heat and simmer until onions are soft and golden.

Add mushrooms to the mixture, heat through.

Serves 4-5

 

Simply perfect!

Spanish Paella Frittata

Mmmm!  Nothing quite beats a simple rustic frittata!

Paella is of Spanish cuisine, originating in Valencia.  It’s traditionally made with rice, meats and vegetables; it’s cooked in a large pan called paella:  a broad shallow dish with sloping sides, 13-inches in diameter, or larger.   

Frittata is of Italian cuisine and similar to an omelet, usually prepared in an iron skillet.  It generally starts on the stovetop and ends in the oven, being baked or broiled.  Eggs are combined with meats, vegetables and cheeses; the possibilities are endless.

This recipe combines both, containing rice, sausage, shrimp and vegetables.  I imagine cooks in Italy, flip their frittatas ~ I’ve done that, but find it’s much easier to finish by covering it with a lid and cooking on low heat on the stovetop until cooked through, or broiling it on a low setting, or just baking it in the oven for a short time. 

It’s a simple rustic dish that is easy to prepare with deliciously toasted bottom!

Spanish Paella Frittata

Ingredients:

2 cups rice

1 pound sweet Italian sausage

1 small onion, chopped

1 small red bell pepper, chopped

1 pound medium raw shrimp, shelled and deveined

8 eggs

½ teaspoon salt

1 teaspoon seasoned pepper

1 teaspoon smoked paprika

Method:

Prepare rice according to package directions; let cool for 5 minutes.

In a 12-inch non-stick skillet, sauté sausage, breaking into small chunks while it cooks.

Add onion and bell pepper and cook until softened and meat is fully cooked.

Add shrimp and rice to skillet and mix well.

Remove from heat.

Beat eggs in a bowl and add salt, pepper and paprika.

Place under broiler and cook until center is set or bake in the oven at 400 degrees for 10-15 minutes until knife inserted in center comes out clean.

Let set for 5 minutes, cut into wedges and serve.

Serves 4

ENJOY!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Overnight French Toast...

As I’m cooking and eating dinner, I’m on to “what do you want for breakfast?” 

I never thought I would, but I’ve turned into my mother ~~~ It’s always about the next meal…

And for me, the next meal is the best meal, my favorite meal:  BREAKFAST!

It makes me happy when there’s a “crowd” around for breakfast; I like to cook a big one for everyone.  And for these breakfasts, I sometimes lean towards serving a casserole dish like this one.

This recipe is put together the night before, and then popped in the oven the next morning. It’s a sweet treat for breakfast that pleases everyone with its good flavors and its bit of crunchiness.

Top it with whatever floats your boat ~ fresh fruit, confectioner’s sugar, or whipped cream; I myself, like it with a pat of butter and maple syrup. 

With a side of crisp bacon, it’s heavenly!  And, maybe a fried egg---over easy, whole-wheat toast, hash browns, a couple of sausage patties, a bear claw, some melon, or berries, and my home-made cherry jam… 

Are you hungry yet???

Overnight French Toast

Ingredients:

12 (3/4-inch) slices Tuscan or French bread

5 eggs

1¼ cups milk

¼ cup half and half

2 tablespoons sugar

2 tablespoons maple syrup

½ teaspoon cinnamon

2 teaspoons vanilla

¼ teaspoon salt

 Method:

Arrange bread in a 9-by-13-inch baking dish that has been coated with cooking spray.

Do not crowd bread.

In a large bowl, beat remaining ingredients.

Pour over bread.

Cover and refrigerate overnight.

In the morning:

Preheat oven to 400 degrees.

Turn bread slices over to make sure they are coated well with egg mixture.

Bake for 15 minutes.

Turn over and bake for another 15-20 minutes until golden brown.

if not brown enough, broil for a minute, if you desire.

Serve with maple syrup, confectioner’s sugar or fresh fruit.

Serves 6

Tell me ~~~ have you turned into your mother?

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Oatmeal Pancakes the Loser Way

More snow and howling winds…

God with a snowblower drives along top of a cloud, sending snow down...  Robert Mankoff

 

We got another 8-inches of snow yesterday.  It’s snowing now, this morning, with another 1 to 3-inches in the forecast for today, and more predicted for tomorrow and Friday!

OK, enough already, snow and wind gods!

It’s a good morning for pancakes and this recipe intrigued from the minute I heard about it.  I really like oatmeal and cottage cheese, but pancakes made with those ingredients ~ couldn’t imagine.  

It was surprising!  They were actually pretty tasty!

Of course, I put a pat of butter and drizzled a little syrup over the top.  I don’t know if that’s “The Biggest Loser” way or not, but after all, they’re pancakes!  And I’ll make them again!

By the way, you should seriously consider purchasing a Ninja Master Prep, if you don’t already own one.  Over the years, I’ve bought more food processors than I care to mention, and very rarely use any of them. 

Then, Bubba, my older son, gave me a Ninja one day, telling me I wouldn’t believe how great it is. He was so right!  It's set of double blades allows it to  evenly chop, mince, blend, dice, and puree in an instant, without turning food into mush, and crushes ice in a flash.

It’s powerful, just like a Ninja, easy to use and clean.  It has a permanent spot on my kitchen counter, taking up little space, unlike any food processor I own. The Ninja Master Prep is now my favorite hassle-free kitchen gadget!*

Ninja Master Prep

Oatmeal Pancakes 
Adapted     

Ingredients:

6 egg whites

1 cup rolled oats, dry

1 cup 1% cottage cheese

2 teaspoons Splenda

1 teaspoon ground cinnamon

1 teaspoon vanilla

Method:

In a blender, blend all ingredients until smooth.

Heat a griddle or skillet over medium-low heat and coat with non-stick cooking spray.

For each pancake, pour ¼ cup batter into skillet.

Flip when they start to bubble.

Cook until golden brown.

Serve

Makes about 10 pancakes

ENJOY!!!

*This is just my opinion of the product.

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!