Banana Chocolate Chip Muffins with Peanut Butter Glaze

from I Wash...You Dry

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed bananas (about 3 medium bananas)
4 TBS buttermilk
1/2 tsp. vanilla
1-3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp baking soda
1 cup chocolate chips

Glaze:

2/3 cup powdered sugar
1 TBS peanut butter
4 tsp. water (or more)

1.  Preheat oven to 350℉.  Line muffin tins with liners and spray them with nonstick cooking spray.

2.  Cream butter and sugar together.  Add eggs, buttermilk, vanilla, and bananas; mix well.

3.  Add flour, baking powder, baking soda and salt.  Mixed until combined.  Stir in chocolate chips. 

4. Pour in muffin tins filling them about 2/3 full.  Makes about 18 muffins.  Bake for about 20-25 minutes or until toothpick inserted comes out clean.

To Make Glaze;

1.  Stir powdered sugar, peanut butter and water together in a small bowl until smooth.  Add more water if you want a thinner consistency.

2.  Drizzle warm muffins with glaze.

Spaghetti Seasoning Mix

from the Make-A-Mix Cookery

1 TBS minced dried onions
1 TBS parsley flakes
1 TBS cornstarch
1-1/2 tsp. salt
1/4 tsp. minced dried garlic
1 tsp. sugar
3/4 tsp. Italian seasoning
2 tsp. green pepper flakes (I left this out because I can't find it)

1. Combine all ingredients in a small bowl.  Put in a labeled snack size bag until ready to use.  Store in a cool dry place.  Use within 6 months.  Makes 1 package (1/3 cup) spaghetti seasoning mix.

Spaghetti Sauce:
1 lb. ground beef
2 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste
2-3/4 cups tomato juice, V8 or water
1 package spaghetti seasoning mix

1.  Brown ground beef in a medium skillet over medium-high heat.  Drain excess grease.

2.  Add tomato sauce, tomato paste, and tomato juice.  Stir in spaghetti seasoning mix.

3.  Reduce heat and simmer for 30 minutes stirring occasionally.

Bread Bowls

Adapted from Allrecipes

1 cup warm water (70 to 80℉)
2 TBS yeast
4 TBS sugar
2 cups warm milk (70 to 80℉)
4 TBS butter, softened
3 tsp salt
8 cups flour
1 egg white, beaten optional

1.  In a small bowl mix water, yeast, and sugar together and let it froth and raise.

2.  In mixing bowl using the dough hook mix warm milk, butter, and salt together.

3.  Add yeast mixture and beat until well combined.  Add flour and mix until dough is smooth about 5 minutes.  Cover and let raise until doubled in size (about an hour).

4.  Divide dough into 8-10 portions.  Form dough portions into balls and place on 2 greased cookie sheets.  Cover and let rise in a warm place until doubled (about 30 minutes).  Brush with egg white if desired and bake at 375℉ for 20-25 minutes or until golden brown.  Cool on wire racks.

5.  To make the bowl, cut the top off of bread; carefully hollow out bottom of each leaving a 1/4 inch shell (discard removed bread or save for another use.)  Serve filled with your favorite soup or stew.

Fruit and Almond Granola

from Brown Eyed Baker

5-1/2 cups old fashioned oats (not quick oats)
1 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. salt
3/4 cup light brown sugar
3/4 cup applesauce (I used natural, unsweetened)
1/4 cup honey
1-1/2 cups sliced or slivered almonds
1-1/2 cups dried fruit (cranberries, cherries, blueberries, raisins, apricots, etc)

1.  Preheat oven to 325℉.  Line a baking sheet with parchment paper or Silpat.

2.  In a large bowl mix together oats, cinnamon, ginger, and salt.  Set aside.

3.  In a bowl whisk together brown sugar, applesauce, and honey until well combined.

4.  Combine wet and dry ingredients and stir together until oats are coated.  Pour evenly on prepared baking sheet.  Bake for 30 minutes.  Remove from oven and use a wide spatula to gently turn granola over in parts.  Bake for 10-15 more minutes until golden and crisp.

5.  Let cool completely on baking sheet.  Break up the granola into chunks and add almonds and fruit.  Store in an airtight container.

REALLY!

Anyone know the recipe for SPRING?  I am tired of winter.

TWIX Ice Cream Cake

from Life as a Lofthouse

1 (1.5 quart) vanilla ice cream
1 jar (16 oz.) caramel ice cream topping
1 cup milk chocolate chips
1/2 cup butter, softened
2 TBS sugar
1/4 cup brown sugar
1 cups flour
1/2 tsp. vanilla

1.  Let the ice cream slightly soften and then press it evenly into a 9x13 inch dish.  Cover and put in freezer.  Let it set up for about 2 hours.

2.  While ice cream is hardening, make cookie layer.  Preheat oven to 350℉.   Cream butter and sugars together.  Add flour and vanilla and mix well.  Press into a foil lined 8x8 inch pan.  Bake for about 15 minutes or until lightly browned.  Let cool completely.

3. When ice cream has set up and cookie layer is cool pour caramel sauce evenly over ice cream.  Crumble cookie into pieces and spread evenly on top of caramel.

4.  Melt chocolate chips in microwave.  Stirring after each 30 seconds until smooth.  Drizzle over cookie layer.

5.  Recover and place back in freezer for at least 6 hours.  Cut into squares and enjoy.