Yummy Banana Pancakes

My kids will eat bananas, yes, even my picky eater, Miss Leah. But every once in awhile they'll get tired of them real fast. I still want them to eat healthy, so I decided to find ways to sneak in fruits and veggies into things they normally eat. I made these pancakes the other day and my kids seriously kept asking for more! Love it when that happens! :)

• 1c. flour (I used white, but next time I wil do half whole wheat)
• 1 tbsp sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 egg, beaten
• 1 c. milk
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• 2 bananas, mashed

In a medium bowl, sift together the flour, sugar, baking powder and salt. In a separate bowl, mix together the egg, milk, oil and bananas. Use 1/4c. of the batter for each pancake.

Now time for some notes! ;)

If you have a bigger family you might want to double the recipe. I made this for me and the kids and we had it for breakfast 2 days in a row, with not a whole lot left. My kids asked for more though.

Instead of mixing this by hand, I blended it all in my blender. If not the batter will be lumpy because of the bananas. I wanted it all smooth...so much better!

Be careful not to cook the pancakes on too high of a heat, they can get dark really easily with the centers not be "done" all the way.

Chocolate Chip Cookies

My favorite cookies are Chocolate Chip Cookies. Nothing can beat it. What can I say? I'm a simple girl!

For, like, the first 2yrs of our marriage I only made these cookies. They are very, very good. But I really prefer flat and chewy over anything else. It took me a really long time to find my perfect chocolate chip cookie recipe. But I've found it and I don't use anything else now!! These don't last for very long when I make them, too!

Here you go! Enjoy!

2 1/4 c. flour (I use half whole wheat flour and half white.. but I usually end up using more wheat though. I love what it does to the texture to the cookie! Healthier, too!)
1 tsp. baking soda
1 tsp salt
1c. (2sticks) butter, softened (I always use salted for these cookies.. just my preference!)
3/4 c. white sugar
3/4 c. brown sugar
1 tsp. vanilla
2 large eggs
2c. milk chocolate chocolate morsels. (I've used semi-sweet and we like milk choc. better)

Preheat oven to 375 degrees.
Combine flour, baking soda, and salt.
Beat butter, sugars, and vanilla in mixer.
Add eggs 1 at a time. Gradually beat in flour mixture. Stir in morsels.
Drop by tablespoon-fuls on ungreased cookie sheets.
Bake 9-11mins (mine our done right at 9mins).
Cool a minute or two then transfer to wire racks.

Lime Chicken

My hubby really likes this chicken recipe. If you aren't a fan of limes (like me) then you don't want to try this one, lol. I think it's too lime-y, but my husband disagrees! Anyways, since Arlene asked me for this one, I thought I would just post it up here for every one else.

2tbsp lime peel
1/4c. lime juice
1/4c. olive oil
2 tbsp cilantro (I usually use more than this)
1/2 tsp sugar
1/2 tsp salt
1 small jalapeno chili seeded and chopped (I use 2 or 3)
1 clove garlic, minced
4 chicken pieces flattened to 1/4" thin (I use tenders or breasts)

I just throw everything into a ziploc bag and let it marinate pretty much all afternoon. I have tried cooking this in my crockpot and on the grill and we prefer the grill. I haven't tried the oven yet, but I'm sure once winter rolls around I will try it that way.

I think my blog is turning into a food blog!! Seems like all my posts have been recipes lately. Sorry.. it just seems like I don't have anything to blog about, or if I do, the time just gets away from me. October has been the craziest month this year for us. Is it like that for every one else??

Zesty Chicken and Rice Casserole

I guess I'm all about comfort foods right now. I recently found this recipe, but it has become a family favorite around here!!


1 box chicken flavored rice dinner
2 chicken boullion cubes with 2 cups boiling water or 1 1/2 cups chicken broth
2 cups cooked chicken
1 can cream of chicken soup
1 envelope "Good Seasons" Italian dressing mix
1/2 cup shredded Cheddar cheese
1/2 cup sour cream


Prepare rice dinner as directed.

In a mixing bowl, dissolve boullion, and add rest of the above ingredients and place in a 9x13 baking dish.

Bake 30mins, covered with foil, @ 350 degrees. Remove foil, bake another 5-10mins. Casserole will set-up as it cools.

--- My notes ---

This dish can get a little too salty if you aren't careful. I'd recommend using a low-sodium chicken broth and tasting it before you bake it.

We like it really cheesy, so I add a bit more! :)

This doubles just fine in a 9x13 dish.

Hot Chicken Salad Casserole

This recipe is my ultimate favorite comfort food dish! I hardly ever get to eat it, since my hubby is a very big picky eater. If I left out all the ingredients he didn't like, it would't be the same!!

-1 cup rice, cooked according to package directions.
-4 cups chopped, cooked chicken
-1 can cream of chicken soup
-1 small onion, chopped
-1/2 tsp salt
-2 tsp lemon juice
-3/4 cup chopped celery
-1 can water chesnuts, chopped
-1/2 cup mayo
-2 hard-boiled eggs (I use 3 or 4, depending on my mood. I love eggs!)
-8oz. Cheddar cheese, grated
-about 2 cups of crumbled Lays potato chips (enough to cover the dish)

Combine all ingredients, except cheese and chips, and mix well. Spoon into a greased 9x13 casserole dish. Top with grated cheese and refrigerate. Preheat oven to 350 degrees. Sprinkle crumbled chips on top of casserole and bake for 35mins.

I usually skip the refrigeration step. Not sure why the recipe tells you to do that, but I really don't think it's necessary. I just added it in there for you recipe followers out there, hehe.


** shout out to my sister for passing along this yummy recipe! Love you, Marie!! **

Things I love Thursday - Pizza Chips

I'm not much of a chip person. I'd rather eat cookies and cake. But, hand me a bag of Japanese chips and I'll eat the entire bag! Sadly, I have never seen these pizza chips in the States. Whenever my Mom sends me package from Japan, she always includes several bags of these delicious chips. They seriously taste better than any pizza I have ever eaten. The best part of these chips is the chunks of goodness on each chip. If you take a closer look at the bag, they even show you a close-up. *drool*

Check out what other people are lovin' at thediaperdiaries!

Whole Wheat Waffles

Pictures taken -5/04/09

Money Saving Mom's Favorite Whole-Wheat Waffles

Yields 6-8 waffles.

1 3/4 cup whole wheat flour

2 Tablespoons sugar

1 Tablespoon baking powder

2 eggs

1 3/4 cup milk

1/2 cup oil or melted butter

1 teaspoon vanilla

Mix together dry ingredients in one bowl. Lightly beat together wet ingredients in another. Add egg mixture to dry ingredients and stir just until moistened. Pour batter onto lightly-oiled waffle iron and bake until done.

These really are delicious! We love them. I usually double the batch and then freeze the waffles. When we're ready to eat some, I take it out and pop them in the microwave. As you can tell from the pictures, Miss Leah enjoys them a whole lot, too! ;)

chat

I just feel like chit chattin' for a second. Is that okay?

I made this soup for dinner the other night. It was really, really good. It was almost like a dip, but it was still delicious!! Kyle especially loved it.. he had 2 bowls the first night!! Next time I think I will add in some black beans or some other filler like corn. I didn't use as much water as it called for. And I also didn't make the Pico de Gallo.

The girls and one guy @ The Sisterhood of Shrinking Jeans are giving away SEVEN copies of Jillian Michaels' DVD, 30 Day Shred! Go here to enter for yourself!

My face has looked like one of a 15yr olds these past few months. I really don't know what is going on. It's super frustrating though. I have tried Acne Free and even ProActiv and still am broken out. I need to make an appt. with a dermatologist, but I'm still unsure of how to do that. You know 'cause we're military and I'm just the spouse. I need to figure it out and maybe can get prescribed something to help! *sigh*

I am still working out! I feel really good about myself. I've been going 5 days a week and yet have gained 2lbs. If I gain another pound, I think I'll cry. Actually, I know I will.

Leah is now 13 months old and she is still nursing. When I took her in for her 1yr check-up. Her pediatrician told me I deserved an award for breastfeeding her this long. He even told me "you rock!" haha. It was great. We are down to 2 feedings a day, so I know it won't be too much longer until it's over.

We have found a really great church. We have been church-hoppin' for quite some time now. I had an issue with them 2yrs ago (it was about their nursery and not anything to do with their beliefs or doctrines).. and I am now ok. The 1st Sunday we went there, I told the nursery workers about what happened with Kyle and I think they understand. I still make a note when I sign her in, just in case. This is the first church that Kyle really enjoys. He doesn't cry at all when we drop him off, so that's a good sign, right? :)

Speaking of Kyle, he's going to be turning three next month (or this month, depending on when you are reading this). I am not prepared whatsoever!!! I always tell him that he's my baby and he says to me "No, Mommy, me Kyle!" hahahaha. What a goofball!

Okay, it's bed time for me now!! Goodnight ya'll!!

Potato Soup

My husband loves Outback's Potato Soup, so awhile back ago I went on a hunt to find a potato soup that he would enjoy. We love, love, love this soup. It is very tasty and a whole lot cheaper! ;)

Ingredients
8 potatoes
4 cans of chicken broth
1 small onion, diced
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
3/4 cup all-purpose flour
2 cups cold water
1 1/2 cups heavy cream
1 cup butter, or 2 sticks
1 1/2 cups colby-monterey jack cheese
1/4 cup bacon bits
1/4 green onion

DIRECTIONS.
Potatoes,diced and boiled; save till the end.
In pot, add broth, onions, salt, pepper, and water simmer 20 minutes.
In small pot, melt 2 sticks butter and 3/4 cup flour together and add to broth slowly.

Add approximately 1 1/2 cups of heavy cream slowly to thicken.
Simmer 20 mins, add potatoes and serve.
Garnish with Colby-Monterey Jack cheese, bacon bits, and green onions. Enjoy!!

Chewy Milk Chocolate Oatmeal Cookies

After Christmas, I got a TON of candy on sale for dirt cheap.. as in, like, $.20 a bag! Well, I got a bunch of M&M's not only because those are one of my favorite types of candy, but because you can make some awesome cookies with them. I love, love, love Paula Deen's Monster Cookies, but I decided to try something new with the M&M's. I went to the M&M site and was pretty amazed at all the desserts you can make! I ended up making these cookies and now they rank high on my favorite cookies list .. well, if I had one of those, right? ;)

Ingredients
1 1/4 cups butter or margarine, softened

3/4 cup firmly packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 1/2 teaspoons vanilla extract

3 cups quick-cooking or old-fashioned oats, uncooked

1 1/2 cups all-purpose flour
1 teaspoon baking soda

1 teaspoon salt

1 3/4 cups M&M'S® Brand Milk Chocolate Mini Baking Bits (I just used the regular-sized ones)

Directions
Preheat oven to 375°F. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla. In medium bowl, combine oats, flour, baking soda and salt; blend into creamed mixture. Stir in M&M'S® Brand Milk Chocolate Mini Baking Bits. Drop by rounded tablespoon about 2 inches apart onto ungreased cookie sheets. Bake 8 to 9 minutes or until set. Do not overbake. Cool 1 minute on cookie sheets; transfer and cool completely on wire racks. Store in tightly covered container. MAKES ABOUT 4 DOZEN COOKIES.

Slow Cooking Thursday

Decadent Chocolate Delight

Prep time: 5-10mins

Cook time: 6 to 8hrs on Low OR 3 to 4hrs on High

1 package (about 18 ounces) chocolate cake mix

1 cup (8 ounces) sour cream
1 cup chocolate chips

1 cup water

4 eggs

3/4 cup vegetable oil

1 package (4 serving size) instant chocolate pudding mix

1. Grease the inside of the slow cooker stoneware with butter or non-stick cooking spray.

2. Combine all ingredients together, mix well, and place in prepared stoneware.

3. Cover and cook. Serve hot or warm with ice cream.

I was going to post a picture of this. But, uh, I couldn't wait long enough to snap a photo and now I'm too embarassed to show just how much of it I ate!!! :( It was delish!!

If you would like to participate in Slow Cooking Thursday, or just want to check out some yummy recipes, go on over to Sandra's blog!!

What do YOU call it?

Muddy Buddies? Puppy Chow? Dog food? Something else?

My friend Rebekah made a batch this weekend and she called it Muddy Buddies. I had no idea what on earth she was saying! I have never, ever heard it being called that. I call it puppy chow. Around the blogosphere I've seen people calling it different things-so my curiosity has been sparked and now I wanna know what YOU call this great yummy tasting stuff! No idea what I'm talking about? Go here. ;-)

Easy Fudge

Easy Fudge

• one 8x8 pan
  
• WAX paper for the pan


• 1/2 stick of butter


• 1 can of sweetened condensed milk


• 3 cups of chocolate chips (1 and 1/2 bags)

Melt the last three in the microwave for 1 minute and 30 seconds, stir, then microwave for another minute. Make sure you stir in the middle, don't burn it. Pour into a wax paper lined pan. Use the wax paper!! You need to use the wax paper, if you don't use the wax paper, you are really going to regret it. Don't forget the sides either. Refrigerate for a couple of hours, cut, and enjoy.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Very easy for variation.

Best "seller" is butterscotch, which is simply taking 2 cups of chocolate chips and 1 cup of butterscotch chips.

Mini M&Ms are another good substitute.

You can use flavor extracts like mint or orange.

Cover the top with coconut flakes.

Substitute 1 cup of walnuts for 1 cup of chips.

Normal recipe, plus 1/2 c. chopped walnuts and 1 c. mini marshmallows, folded in after the mix is well blended and ready for the pan = Rocky Road Fudge

Normal recipe, minus butter, plus 1/4 c. peanut butter = extreme peanut butter fudge.

Pepper Beef Goulash

I made this for dinner last night and it was just too yummy not to share! I have to thank Mari at My Little Corner of the World for sharing this slow-cooker recipe (and Sandra for hosting Slow Cooking Thursday!). It was so easy to throw together and the meat was so tender and was just falling apart.

Pepper Beef Goulash

1/2 cup water
1 can (6 ounces) tomato paste
2 tablespoons cider vinegar
1 envelope sloppy joe seasoning
2 - 2 1/2 pounds beef stew meat
1 celery rib sliced
1 green pepper, cut into 1/2" chunks
Hot, cooked noodles

In a 3 quart slow cooker, combine the water, tomato paste, vinegar and sloppy joe seasoning. Stir in the meat, celery and green pepper. Cover and cook on low for 5 hours. Serve over noodles. Enjoy!

*Since the only green veggie my hubby will eat is green beans, I omitted the celery and green pepper. I also threw the noodles into my slow cooker 10mins before we ate. The only thing I would change is next time I would actually throw a little bit of pepper in it.*

Cheesy Chicken Spaghetti

To check out other slow cooking recipes, stop by Sandra's place!

Cheesy Chicken Spaghetti

Serves - 12 (1 cup each)

Ingredients:

16 oz. dry spaghetti, cooked

1 lb. Velveeta Light cheese, sliced

12.5 oz. can chicken breast, drained and flaked

10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted

10 3/4 oz. can 98% fat free cream of chicken soup, undiluted

10 oz. can diced tomatoes and green chilies (Rotel)

4 oz. can mushroom stems and pieces, drained

1/2 cup water
1 small onion, diced

1 medium green pepper, diced

salt & pepper, to taste

Directions:
Spray slow cooker with non-stick cooking spray.
Combine all ingredients in slow cooker and stir to mix well.
Cook on LOW for 2-3 hours. Stir again just before serving.

*I just use enough boneless, skinless chicken breasts for the three of us, cooked and chopped.
** You can control how spicy you want this to be. I never use the whole can of Rotel, it is too spicy for me!

To Die for Crock Pot Roast

To browse other slow cooker recipes or to participate, head on over to Sandra's place where she hosts Slow Cooking Thursday!

1 beef roast, any kind
1 (1 1/4 oz) pkg. brown gravy mix, dry
1 (1 1/4 oz) pkg. dried Italian salad dressing mix
1 (1 1/4 oz) pkg. ranch dressing mix, dry
1/2 C. water

Place beef roast in crock pot.
Mix the dry mixes together in a bowl and sprinkle over the roast.
Pour water over top.
Cook on low for 7-9hrs.

My sister has made this twice since I've been here at her house and I absolutely love it. I can't wait to get home to make it for my hubby! I am sure it would be great with veggies added in, too.

Chocolate Drop Oatmeal Cookies

I've made this twice in the past week.. my family loves it and it goes very fast (there are 7 of us here right now though). That's the reason I don't have a picture to show. Just take my word for it, these are yummmmmy!

• 1 Stick butter
• 2 c. Sugar
• 1/2 c. Cocoa
• 1/2 c. Milk
• 2 1/2 c. Quick-cooking oats
• 1 tsp. Vanilla
• 1/2 c. Creamy peanut butter
  

Bring butter, sugar, milk, and cocoa to a rolling boil. Remove from heat and blend in peanut butter, vanilla, and oats. Drop by teaspoonfuls onto waxed paper and let cool. Enjoy!