Yes, it’s very cold outside (19 degrees F) but it’s also SUNNY! Looking at the weather for the week we’re in for rain/sleet/possibly snow – ah, yes . . . Michigan in March/April.
Managed to finish the Granny Square afghan yesterday and now I’m down to NO PROJECTS! Been looking at several patterns, just can’t seem to decide on ‘what’s next’. (not the best photo but I tried . . . )
Banana Upside Down Cake
2/3 C. brown sugar, packed
4.5 T. unsalted butter, cut into
pieces
about 3 bananas, sliced into 1/4 – 1/3
inch rounds
Cake:
1/3 C. unsalted butter, softened
3/4 C. granulated sugar
1 1/2 tsp. vanilla
1/3 C. plain Greek yogurt (or sour
cream)
2 large eggs
2 overripe bananas, mashed (about 1 C.)
1 C. flour
3/4 C. whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
dash of salt
1/2 tsp. ground cinnamon
Caramel Glaze:
1/4 C. brown sugar
1/4 C. heavy cream
4 T. unsalted butter
1/4 tsp. salt
*see below for suggested optional
toppings
=
Preheat oven 350 degrees F.
Spray a 8 X 8 X 2” , or 9 X 2″ cake pan
with nonstick cooking spray. (Pan
must hold 8 Cups in volume. Cake will
overflow a 8 X 8″ square pan.
Spread 2/3 C. brown sugar in bottom
of pan & scatter the pieces of butter in
the pan.
Place the pan in the oven 5-7 minutes (unless
butter has melted). Remove from oven & stir
butter/sugar – spread evenly on bottom. Arrange
sliced bananas to cover the bottom.
Cake Batter:
In a large bowl stir dry ingredients.
In another large bowl cream 1/3 C. butter &
3/4 C. sugar. Add eggs & vanilla – mix to
combine. Add yogurt & mashed bananas – mix
to combine.
Using elec. mixer on Low, add dry ingredients
to wet – mix just to combine – pour batter over
bananas, smooth top.
Bake30 minutes.
Reduce oven temp. to 325 degrees.
Bake an additional 25-35 minutes until a toothpick
inserted in center comes out completely clean.
Let cake cool in pan completely (OR) at least until
the bottom is barely warm, before inverting onto
a serving plate. Use a knife to loosen the edges from
the pan. Place a plate upside-down on top of the
cake pan then invert cake.
Caramel Glaze:
In a saucepan combine butter, brown sugar, heavy
cream & salt – bring to boil over medium heat,
stirring constantly. Simmer 2-3 minutes then remove
from heat & let stand 1-2 minutes. Pour 2/3rds of
glaze over banana layer. Reserve leftover glaze for
serving. (the glaze thickens as it cools & pales in
color)
*When serving, reheat leftovers of glaze & drizzle
on each slice. Sprinkle top with toasted chopped
pecans, if desired. You can also top each slice with
a scoop of vanilla ice cream or whipped cream.
(recipe: omgchocolatedesserts.com)
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Crockpot Pesto Lemon Pepper Chicken
12 chicken drumsticks (legs)
3/4 C. pesto
2 tsp. lemon-pepper seasoning
3 lemons, divided
=
Place chicken in crockpot. Juice 1 lemon &
drizzle juice over chicken; sprinkle chicken
with lemon/pepper seasoning. Brush pesto
over chicken.
Slice 2 remaining lemons – place them on top
of chicken.
Cover & cook 4-6 hours.
Serves 6
NOTE: If you want crisper skin – after
cooking in crockpot; place them on a
foil-lined cookie sheet & broil for a
few minutes.
(recipe: recipesthatcrock.com)
————————-
Crockpot Mashed Potatoes
3 lb. russet potatoes, peeled/ cut
into chunks
2 C. milk
1/2 C. butter, cut into pieces
1 T. minced garlic
1 tsp. salt
1 tsp. black pepper
=
Place potatoes in crockpot with
1 C. milk, salt/pepper, garlic &
butter.
Cover & cook on High 4-5 hours
until potatoes are slightly soft.
EITHER: Remove potatoes to a
mixing bowl (OR) mix in your
crockpot if it has a ceramic liner
(DO NOT mix in a non-stick liner as
it will scratch it)
Using elec. mixer, mix potatoes well.
Sligthly add in last 1 C. milk until
potatoes are the consistency you want.
Serves 6
(recipe: eatingonadime.com)
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Mushroom Risotto
2 C. baby Bella mushrooms (crimini, sliced
(can also use portobella, porcini, shiitake, white
button or a combination of all 4)
1 clove garlic, diced
2 C. arborio rice
1 tsp. olive oil
3 tsp. butter
2 shallots, minced
1 C. white wine
8 C. vegetable or chicken stock/broth
kosher salt/black pepper
1/2 C. grated Parmesan cheese
4 T. chopped parsley
=
In a small pot, heat stock/broth – keep on
Low heat.
In medium skillet saute garlic in 1 tsp. olive
oil. Add mushrooms, salt & pepper – cook
1 minute. Add 1/2 C. stock/broth & let
mushrooms cook 4 minutes. Add butter to pan
& increase heat to medium-low. Add shallots &
saute 1 minute. Add rice, mixing until well coated
& translucent, about 2 minutes. Add wine, salt/
pepper & mix well until absorbed into rice.
Ladle 1 C. stock into rice & mix until all stock is
absorbed – add another ladle & continue adding/
stirring until all broth is absorbed (20-25 minutes).
You will know risotto is done when the center of the
rice is no longer white. Cooked risotto should be
al dente & fully cooked, yet still somewhat firm to
the bite. Add mushrooms, Parm. cheese & parsley –
mix well & serve. Serves 6
(recipe: skinnytaste.com)
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Spicy Honey Mustard Green Beans
serves 2
1/2 lb. fresh green beans, trimmed
1/4 C. thinly sliced red onion
2 T. spicy brown mustard
2 T. honey
1 T. snipped fresh dill (or 1 tsp. dried)
=
In large saucepan bring 6 C. water to a
boil. Add beans – cook, uncovered 3-4
minutes until just crisp-tender. Drain &
immediately drop into ice water; drain
& pat dry, transfer to a small bowl.
In another bowl combine onion, mustard,
honey & dill – pour over beans & toss to
coat. Serves 2
(recipe: tasteofhome.com)
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Crab & Cream Cheese filled Crescent Roll Appetizers
1 tub crescent rolls
6 oz. cream cheese, softened
1/4 C. mayonnaise
1 C. crab meat – cooked/can use
imitation
2 green onions, chopped
1/4 tsp. cayenne pepper
1/8 tsp. salt
=
Preheat oven 375 degrees F.
Unroll crescents – pinch the perforations
to seal. Roll out dough into an even
rectangle – cut into 24 smaller squares.
In a bowl mix cream cheese, mayo, crab
meat, green onions, cayenne pepper & salt –
mix well. Distribute mixture evenly in middle
of each dough square. Overlap opposite
corners of squares over mixture & pinch
closed. Place on a cookie sheet.
Bake 10-15 minutes until golden brown.
Makes 24
(recipe: Mama’s Favorite Recipes – FB)
———————–
Hearty Amish Chicken Soup
10 C. chicken broth
4 potatoes, peeled/cut into quarters
1 small onion, cut into 1-inch chunks
2 stalks celery, cut into 1/2 inch chunks
1 carrot, peeled/sliced thin
2 tsp. salt
1/2 tsp. black pepper
12 oz. bowtie pasta
1 rotisserie chicken, skinned/boned/
shredded (about 3 C. meat)
=
In a large soup pot over medium-high
heat, combine broth, potatoes, onion,
celery, carrot, salt/pepper – bring to a
boil & cook 10 minutes.
Stir in pasta – cook 8 minutes. Add chicken &
cook 4-5 minutes until chicken is heated
through. Serve immediately.
Serves 6
NOTE: This soup will thicken up as it sits,
you may want to add additional water when
you reheat leftovers.
(recipe: mrfood.com)
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Soft Batch Double Chocolate Cookies
1 C. flour
2/3 C. cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
10 T. unsalted butter, softened
(1 stick + 2 T)
3/4 C. brown sugar, packed
1/4 C. granulated sugar
1 large egg
1 1/2 tsp. vanilla
1 C. chocolate chips
=
In medium bowl whisk flour, cocoa,
baking soda & salt.
In a large bowl using elec. mixer beat
butter & sugars until fluffy. Add egg &
vanilla, continue mixing until combined.
Turn off mixer & scrape down bowl. Slowly
mix in dry ingredients on Low speed until
incorporated. Turn off mixer & stir in choc.
chips (NOTE: poster usually reserves 1/4 C.
choc. chips to sprinkle on top of cookies).
Cover bowl with plastic wrap & chill
in fridge at least 3 hours & up to 48.
When ready to bake,
Preheat oven 350 degrees F.
Line 2 baking sheets with parchment
paper. Remove dough from fridge & allow
10-15 minutes for it to warm up slightly.
Form dough into 3 T. sized balls & place
3 inches apart on baking sheets (OR)
form into balls of 1 – 1 1/2 T. size & place
2 inches apart on sheets).
Bake 11-13 minutes until tops are just
set (8-10 minutes for smaller cookies).
Remove from oven & let cool on tray
10 minutes before transferring to a
wire rack to cool.
(Optional: when cookies are fresh from
oven, dot tops of each cookie with a few
extra chocolate chips).
Makes 14 cookies
(recipe: yummly.com)
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Hope you’re having a GOOD DAY!
Hugs;
Pammie
Pammie's Place 