We had some overripe bananas to use up this weekend, which almost always means making banana bread. Just for fun, I threw in some carmel chips we had laying around — and it was such a hit!
The kids gobbled this down after dinner and again at breakfast. I’m thinking the rest of it will be great after dinner tonight with a scoop of ice cream, a few slices of fresh banana and a drizzle of chocolate sauce.
I use the recipe from my trusty Better Homes and Garden New CookBook, a slightly updated version of the book our moms and grandmas used.
- 1 3/4 c. all-purpose flour
- 2/3 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2-3 medium bananas
- 1/3 c. butter
- 2 tbs. milk
- 2 eggs
- 1/4 c. chopped nuts (which I subbed in this case for Kraft carmel chips)
- This is not in the book, but I also add 1 tbs. real vanilla for kicks
Combine 1 cup of the flour, the sugar, baking powder, baking soda and salt. Then add mashed banana, butter and milk. Beat on low until blended, then on high for 2 min. Add eggs and remaining flour; beat until blended. Stir in nuts (or carmel chips … or chocolate chips … or even blueberries or raspberries; all work great).
Pour batter into a greased loaf pan. Bake at 350 degrees for 55 minutes.
Cool and enjoy!
Yes, ’tis another recipe from Pinterest. We made this the other night. Simple and delicious!
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1 If fish fillets are large, cut into serving pieces.
2 Mix butter and lemon juice.
3 In another bowl, mix flour, salt and white pepper.
4 Dip fish into butter mixture; coat fish with flour mixture.
5 Place fish in ungreased square baking dish, 8x8x2 inches.
6 Pour remaining butter mixture over fish; sprinkle with paprika.
7 Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.
Hey, Arkie Mama here!
I know it’s still blistering hot outside, but I was in the mood for soup the other night. I found this on Pinterest and it was both easy and tasty! I used a Rotisserie chicken. I also used extra spices.
2 quarts chicken broth (I didn’t use that much!)
1/2 pound fresh mushrooms, chopped
1 cup finely chopped celery
1 cup shredded carrots
1 teaspoon chicken bouillon granules
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 can condensed cream of mushroom soup
1/2 cup dry white wine or additional chicken broth
3 cups cooked wild rice
2 cups cubed chicken
In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through. Yield: 14 servings (3-1/2 quarts).
My husband whipped up these blackened shrimp tacos for dinner one night this week (post-stove debacle) and they were FABULOUS! Pretty quick for a weeknight, too.
We added the bagged southwestern salad from the produce section at Kroger that’s kinda like Mexican coleslaw, and dinner was done in no time. It’s also a great match for a margarita, of course.
We adjusted the recipe a bit to account for our tastes/ingredients on hand, but check out the original from Cooking Light here.
that is the question…
Pete Wells, a food critic for The New York Times, has written a very interesting article raising the question of whether or not it is time to say adios to the tipping system.
“I could go on against tipping, but let’s leave it at this: it is irrational, outdated, ineffective, confusing, prone to abuse and sometimes discriminatory. The people who take care of us in restaurants deserve a better system, and so do we.”
He cites a handful of restaurants that are doing just that — eliminating the tip in exchange for elevated menu prices that go toward a higher salary for servers or instituting a surcharge that also increases the staff’s salary.
He also notes that the disparity between what servers make (the front of the house) and line cooks, bus boys and dishwashers (the back of the house) is also driving this change.
So what do you think? Should restaurants increase servers’ salaries and dump the tip? Or do you think the tipping system works just fine?
We LOVE shopping — especially for school!
We spent most of the day at the Promenade at Chenal’s Back to School Bash today and had a really great time! There were a ton of things going on and lots of sales on top of Arkansas’ sales-tax free weekend benefit.
There was also a Goodwill booth to drop off gently-used clothing your children have outgrown. If you missed it, here’s a list of donation centers in Little Rock. I always keep a running donation pile, and when a few bags pile up, we head to the Markham Park Drive location. Donating there is SUPER easy — you drive up and pop the trunk, they help you unload and hand you a tax receipt, then you’re on your way. It’s never taken me even 5 whole minutes.
The shopping was pretty great, too. First we hit up Justice, which has everything your tween (or kindergartener who thinks she’s a tween) could want.
Next up was Bravo!, where we used our free kids lunch coupon. I’ve never realized it was such a great place to take children before. They have both big kid and little kid selections, which was fabulous for our group. They even brought the girls out some dough to shape while we waited for our food, then baked it up later.
The Children’s Place was our next venture. I always forget just how good their prices are. We brought home quite a haul from there, including cheetah-print dress shoes that made Daddy cringe just a little bit. (They’re in!)
Crazy 8s is one of our go-to stores, so that was a mandatory stop. Always a good deal to be had there!
Watching Smurfs 2 was next on the agenda, thanks to our free kids movie tickets for the Chenal 9 Theatres. Surprisingly, no one was scared — even of Gargamel and his magic powers. I have a feeling that popcorn helped, along with all the catchy music in the movie. And so did the promise of free ice cream afterward. We LOVE Maggie Moo’s!
One last visit couldn’t be helped — the Nike store. I even picked up a pair of cushy sandals for me, tax-free!
The tax-free weekend continues Sunday, so head out and take advantage! Here’s the list of items included.
Note: This is a compensated post, but all opinions are my own!
Some family friends and their two little boys are coming to visit this weekend, which means there’s a lot of cleaning going on. And thinking about food, of course.
We always like to come up with a great breakfast spread for overnight guests. (Daddy’s mainly the breakfast chef in our house.) Anyone have a tried and true egg casserole to share? Or something fantastically sweet?
I’m thinking about trying these easy-sounding sausage-ball biscuits off Pinterest — yum, right? Get the recipe here.
I tried out this Pinterest recipe a few nights ago and it was heavenly. It calls for cheese tortellini, but I swapped in chicken & mushroom instead.
- 1½ pounds frozen cheese tortellini
- ½ cup oil packed sun-dried tomatoes, drained and thinly sliced
- 2 tablespoons of the oil from the sun-dried tomatoes
- 2 cups firmly packed fresh basil leaves
- ¼ cup shredded Parmesan
- Salt and pepper to taste
- Cook the pasta according to the package directions. Drain.
- Return it to the pot that it was cooked in along with the sun-dried tomatoes, sun-dried tomato oil, salt, and pepper.
- Place the pot over medium heat and cook just until heated through.
- Stir in the basil, sprinkle with Parmesan, and serve.
I found this smoothie recipe in Better Homes and Garden Magazine.
- 1 cup of yogurt (I used Yoplait Strawberry yogurt)
- 1 cup milk
- 1 banana
- 1 cup other fruit
- 1 teaspoon of peanut butter
Blend above ingredients until desired consistency.
I cobbled this together using two different recipes — one from Shape magazine and the other from Martha Stewart. Yummy!
- 1/2 pound orzo
- rotisserie chicken, shredded
- 1 pound chopped trimmed spinach
- 1/2 cup chopped fresh mint
- 1/2 cup crumbled feta cheese
- 1 to 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Coarse salt and ground pepper
- minced garlic
- In a large pot of boiling salted water, cook orzo according to package instructions.
- Saute garlic in olive oil. Add spinach.
- Pour garlic/spinach saute into large bowl. Add orzo and remaining ingredients. Toss well.