Thursday, October 29, 2015

Pumpkin Banana Bread

I've made this bread twice in the last month and it is delicious! Super moist. Tastes like fall. It is definitely a new favorite at our house! It should be noted that this recipe makes a LOT of bread. Four loaves. Perfect for you and a few friends. 
Recipe from Ashlee at 


  • 3 mashed bananas (I use 4)
  • 6 eggs
  • 1 1/2 cups oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 large can pumpkin
  • 1 tsp. vanilla
  • 4 cups sugar
  • 3 tsp. baking soda
  • 1 tsp. nutmeg
  • 4 tsp. cinnamon
  • 1 tsp. cloves (I didn't use cloves and it was still delicious)
  • 3 tsp. salt
  • 1 1/2 cups chocolate chips and/or chopped nuts (optional)
  • 6 cups flour
Mix bananas and wet ingredients together. Beat well. Add dry ingredients and mix well. Pour into 4 large greased loaf pans or 10 small loaf pans. (I line the bottom of my pans with foil to keep it from sticking.)  Bake @ 350 degrees for 1 hour. (I usually have to bake mine for approx. 1 hr and 10 minutes to get the middle cooked. Also, if using a KitchenAid, you'll need to switch over to a big, huge bowl before adding in the flour as it won't fit. The dough will be VERY moist though so there shouldn't be a problem mixing it by hand for the last step.)
Note: You can substitute 1/2 of the oil for applesauce and some of the flour to whole wheat flour but they won't be as light and moist. If you want to add chocolate chips, then it tastes just like Great Harvest bread! These can be made into muffins and will make about 6 dozen muffins.

Sunday, September 27, 2015

Chocolate Chip Pound Cake

Recipe from, one of my favorite blogs.
Sounds easy to make and she says it is amazing!

1 box yellow cake mix
1 pkg. instant chocolate pudding (3.9 oz)
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz.) carton sour cream
1 c. semi sweet chocolate chips

Combine and whisk together all dry ingredients, add other ingredients and mix until smooth (but don't beat).

Stir in chocolate chips.

Pour into greased and floured bundt pan and bake at 350 degrees for one hour (plus or minus 10 minutes depending on the oven).

Tuesday, September 8, 2015

Cabbage Beef Soup

Okay, I know that a cabbage soup doesn't sound good, but trust me on this one. This soup is GOOD! Super easy to make and healthy too! I found the recipe online somewhere a few years ago, but we modified and changed it according to what we like. 

Cook Time: Approx. 30 minutes

One pound of ground beef, cooked
1 16 ounce can of kidney beans. un-drained
1/2 to 2/3 a head of chopped cabbage
1 28 ounce can chopped or stewed tomatoes (We used a "fennel and red pepper" can) 
2-4 bouillon cubes (We use the little jar of soup base found next to the bouillon cubes at the store. It is easy to add a little extra flavor without having to use another cube since it is liquid. 2-3 teaspoons of this base was perfect.)
Spices: Garlic salt, pepper, oregano, minced onions... and whatever else suits your fancy.
1-2 cans worth of water

Mix all of the ingredients together and cook until the cabbage is tender, approx. 20-30 minutes. (TIP: You can start everything else cooking while you cook the ground beef to save on time!) The great part about this recipe is it is so easy to add extra ingredients if you want more. Another can of tomatoes, extra beans, etc. Also, it re-heats very well so leftovers are still delicious!

Friday, August 14, 2015

Pumpkin Muffins

I found this online and it looks worth a try!

Tuesday, August 11, 2015

Indian Curry

I got this recipe from Rachel last week and it is wonderful! Not too spicy. Just the right amount of flavor, and sooo good! Approx. chopping and cooking time (if potatoes are pre-cooked) is 30 minutes.

One chopped onion
1 tsp chopped garlic (3-4 cloves)
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
3/4 cup coconut milk
1 1/2 TBSP curry powder (more if you want a stronger curry flavor)
1 TBSP chicken powder OR 3 bouillon cubes
3 raw chicken breasts cut into strips (or can use approx. three cups cooked chicken)
1/4 cup lemon juice
Cubed yellow squash 
Cubed potatoes- cook the potatoes beforehand or they will slow everything down)
Rice (I made 3 cups of rice, which was just the right amount for the curry sauce)

Saute the onions, garlic, and butter
Stir in the flour
Slowly stir in the milk and coconut milk (slowly, so you don't get clumps)
Add chicken powder and curry powder
Add chicken and potatoes. Let chicken cook by simmering for approx. 10 minutes
Once chicken is cooked, add in the lemon juice and squash
Simmer a few more minutes to lightly soften the squash. 
Serve over rice.

Wednesday, June 10, 2015

Mediterranean Chicken Wraps

These wraps are amazing! Plus, they take just a tiny bit of preparation time. We made these last week and are already thawing chicken to make them again.  This recipe was found on the inner lid of the Sabra brand humus container. =)

3 thawed boneless chicken breast 
Half a bottle of Italian dressing
lettuce (I use pre-washed spring mix)
humus (We like Sabra brand roasted garlic. Wal-Mart has it next to the take and bake pizzas.)
8-ish flour tortillas
optional: fresh cilantro, sliced tomato

Marinade the chicken and Italian dressing, overnight if possible.
Grill the chicken breast and cut into slices. 
Just like you would with a taco, put a layer of humus on your warmed tortilla. Lay on the lettuce, cilantro, chicken, etc. and roll it all up.
These really are soooo yummy... and pretty healthy too!

Wednesday, June 3, 2015


These cookies are amazing! They're from They remind me of Almond Joys, but in even better cookie form, which is why I keep singing "Almond JOY TO THE WORLD" every time I eat one and then another... which has happened five times sofar... 


Coconut Chocolate Oatmeal Cookies
Recipe by Our Best Bites
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted
1/2 cup Quaker 3-Minute Steel Cut Oats
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips
Preheat oven to 350 degrees.  Combine flour, baking soda and salt in a bowl and set aside.  In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil.  Mix until well blended and add in flour mixture.  When well combined, add in oats, coconut, and chocolate chips and mix until combined.  Use a cookie scoop to portion dough into balls and place baking sheets.  Bake for 9-11 minutes or until edges are set and centers still appear soft.  Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.  Yields: 2 dozen.

Sunday, May 3, 2015

Homemade Cinnamon Rolls

These cinnamon rolls are super easy to make and sooo good! I made two batches and it only took 30 to 45 minutes before they were ready to rise and go in the oven.
I've added my own input/variations, but this recipe is originally from (

Prep time: Approx. 1 1/2 to 2 hrs (includes rising time)
Cook time: 15-20 minutes at 350 degrees
Makes approx. 16 mid-size cinnamon rolls


STEP 1 (dough): 
1/4 cup water (room temp so as to activate yeast)
1/4 cup melted/room temp butter
1/2 package of instant vanilla pudding mix- 3.4 oz (I used a whole package as others suggested)
1 cup warm milk (again, warm but not hot to activate the yeast)
1 egg (best if at room temp)
1 TBSP white sugar
1/2 TSP salt
4 cups of bread flour
1 package of active dry yeast (I used approx. 3/4 of a TBSP from a jar of yeast)

STEP 2 (cinnamon mix) :
1/2 cup softened butter
1 cup brown sugar
4 TSP ground cinnamon
Optional: 3/4 cups chopped nuts

STEP 3 (frosting): 
4 ounces (1/2 a normal package) of softened cream cheese
1/4 cup of softened butter
1 cup powdered sugar
1/2 TSP vanilla extract
1 1/2 TSP milk


In your mixer, combine all of the ingredients from step one and mix at mid speed for approx. 5 minutes or until a good dough ball forms and yeast is activated.

Using a rolling pin, roll dough out on a lightly floured surface (My dough wasn't sticky so no flour was needed). Roll until your dough is approx. a 17x10 inch rectangle.

Spread 1/2 cup of softened butter from step 2 over the dough. Combine the cinnamon and brown sugar (and nuts, if desired) from step two in a bowl and sprinkle/spread over the dough. (If you press the cinnamon mixture into the dough and butter a little after spreading it will help it not all fall out when you do the cutting.)

Butter a 9x13 inch baking pan.

Roll the dough into a big "tube". Cut into 16 one inch slices and place in the buttered pan. Cover and let rise in a warm spot for approx. 45 minutes, or until the rolls have doubled in size. (I sat mine in the sun on the deck and that really helped it to rise faster.) 

Preheat oven to 350 degrees.
Bake rolls for 15 to 20 minutes, until lightly browned. (Our oven runs hotter than most but it still took about 17 minutes.)

FROSTING: Mix together ingredients from step three. Spread frosting over top of warm rolls. 

Eat and Enjoy! 

Thursday, April 30, 2015

Smothered Sweet Pork Burritos

I haven't tried these yet, but based on the comments these are pretty amazing! Must save the recipe here- I found it on Mel's Kitchen Cafe! OH, but I like my cilantro-lime rice better than any others so I'll post that here too!

Smothered Sweet Pork Burritos
You'll get more flavor if you use a pork roast that has a bone in - it can easily be removed once the pork is done cooking; however, this could also be made with boneless pork loin or a leaner cut of pork. Just keep in mind that it might not be quite as tender as a roast that has darker meat also. A note about the enchilada sauce, not all brands are created equal. I love the Herdez brand of green salsa or enchilada sauce (which I use interchangeably) so make sure you find a brand that tastes good (with a heat level you prefer).
    For Burritos:
  • 2 1/2 pounds pork roast like pork shoulder or butt roast
  • Salt and pepper
  • 1 tablespoon oil
  • 1-2 teaspoons liquid smoke
  • 1/2 cup water
  • 1/2 cup packed light or dark brown sugar
  • 2 (15-ounce each) cans green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Dash of hot sauce (optional)
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup chopped cilantro
  • 8 ounces Monterey Jack or cheddar cheese (or a combination), grated
  • 6-8 whole wheat or white flour tortillas, burrito-sized
  • For Cilantro Lime Rice:
  • 1/2 tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • juice and zest of 1 lime
  • 2 tablespoons chopped cilantro
  • 1/4 teaspoon cumin
  1. Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
  2. In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker.
  3. Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.
  4. While the pork is cooking, prepare the rice. In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.
  5. Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if needed, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.
  6. Stir in the beans, rice and cilantro to the pork mixture.
  7. Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.
  8. Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).
  9. Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.
  10. Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

Recipe Source: adapted from my bestest friend and old roommate, Kate (added a few more spices, salt and pepper, subbed in cilantro lime rice for regular white rice and a few other changes).

This version of rice is my favorite! found on

Our Version of Cafe Rio’s Cilantro-Lime Rice

  • 1 c. uncooked rice (long-grain, white rice)
  • 1 tsp. butter or margarine
  • 2 cloves garlic, minced
  • 1 tsp. freshly squeezed lime juice
  • 1 can (15 oz) chicken broth
  • 1 cup water
  • 1 Tbsp. freshly squeezed lime juice
  • 2 tsp. sugar
  • 3 tablespoons fresh chopped cilantro
  1. In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Chicken Taco Casserole

This recipe is amazing. Easy, pretty quick if you pre cook the chicken in the crock pot with taco seasoning, and really tastes delicious! It's from Six Sister's Stuff. 

Chicken Taco Casserole
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup  
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 or 2 cans of corn (It doesn't call for this in the recipe but it totally makes it awesome and more filling!)
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded (I put frozen chicken in the crock pot in the morning on high, with some taco seasoning from a packet. Then after it's all cooked and shreds easily, just make the casserole early and keep in fridge until ready to bake.)
2 cups cheddar cheese

Preheat oven to 350 degrees.  Lightly grease a 9×13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Recipe adapted from Plain Chicken