Chocolate Chip Banana Nut Bread


1 3/4 cups flour

2/3 cup sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup applesauce

1 cup mashed very ripe bananas (about 2)

2 eggs, slightly beaten

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans

DSC01736Preheat oven to 350 degrees.  In a large mixing bowl, blend the first five ingredients:

flour, sugar, baking powder, salt and baking soda

DSC01738In a separate bowl, mash the bananas with a fork.  Add the applesauce.

DSC01739Beat the eggs separately.  Add it to the banana mixture.

DSC01740Blend it with the dry ingredients.

DSC01741In this variation of our original banana bread recipe, we decided to add chocolate chips and pecans.

Fold in to the bread batter.

DSC01742Prepare a large loaf pan by greasing with shortening or cooking spray.  Pour batter into the loaf pan.

Bake in preheated oven 55-60 minutes or until a toothpick inserted in the center comes out clean.

DSC01743Remove from the oven and allow to cool before cutting.

Baked Oatmeal with Fruit and Nuts

Our days start pretty early around here.  We made this baked oatmeal for a quick breakfast.  Just spoon out already-baked portions and warm in the microwave.  Add a little milk for a delicious warm breakfast!


3 cups quick cooking oatmeal

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon cinnamon or pumpkin pie spice

2 eggs, beaten

1 cup milk

1/2 cup butter, melted

1/3 cup dried apricots, chopped

1/2 cup dried cranberries

1/2 cup fresh blueberries

1/2 cup walnuts, chopped

DSC01712In a large bowl mix together dry ingredients; oatmeal, sugar, baking powder, salt and cinnamon.

DSC01713In a separate bowl mix together milk, eggs and melted butter.

DSC01715Add to the dry ingredients and mix all together.

DSC01716Chop the apricots and walnuts.  Add all the fruit to the oatmeal mixture.

DSC01718Pour into a greased square baking pan.

DSC01719Bake in a preheated 350 degree oven 35-40 minutes.

Pumpkin Biscotti

We have lots of fresh pumpkin puree on hand.  We added it to a basic biscotti recipe we have and it came out delicious!  The pumpkin gives the biscotti a nice color.


2 cups flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup unsalted butter at room temperature

1 teaspoon ground anise seed

1/2 teaspoon ground mace

2 large eggs

1/2 cup pumpkin puree

1 cup Heath Bar chips

DSC01675Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper.  Blend flour, baking powder and salt in a large bowl.

DSC01676In a separate bowl, using an electric mixer, beat sugar, butter, anise seed and mace until blended.

DSC01677Add eggs, one at a time to creamed mixture.  Blend in pumpkin.

DSC01678Add the flour mixture until combined.  Stir in Heath Bar chips.

DSC01679Transfer the dough to prepared baking sheet.  Form a log about 16 inches long and 3 inches wide.  Bake for 30 minutes.  Remove from the oven and allow to cool on the baking sheet for 30 minutes.

DSC01680Slice into 1/2 inch slices, then cutting in 1/2 with a serrated knife.  Place biscotti on their sides and bake another 15 minutes.

DSC01682Allow to cool, then enjoy! Great dippers in coffee, tea or hot chocolate.

Cranberry Bliss Bars

Here is a copy cat recipe we found for Starbuck’s Cranberry Bliss Bars.  We changed and tweeked the recipe a little to fit the ingredients we had on hand.  They are yummy!!!



1 cup butter, softened

1 cup brown sugar

`1/3 cup white sugar

3 eggs

2 teaspoons orange juice

2 teaspoons vanilla

2 cups flour

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

3/4 cup dried cranberries

3/4 cup white chocolate chips


3 ounces softened cream cheese

2 Tablespoons butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

zest from one orange


1/3 cup dried cranberries, chopped

1/3 cup white chocolate chips

1/2 teaspoon canola oil

DSC01668Preheat oven to 350 degrees.  Line a 10×15 baking sheet with parchment paper.  With an electric mixer, blend together butter, and sugars until light and fluffy.

DSC01669Blend in eggs, orange juice and vanilla.

DSC01670In a separate bowl, blend together dry ingredients before adding to creamed mixture.  Add in cranberries and chips.

DSC01671Spread batter onto the prepared cookie sheet.  The mixture will be very thick.  Bake 20-24 minutes until the edges are light brown.  Remove from the oven and allow to cool well before adding frosting.

DSC01672For the frosting, blend cream cheese and butters, then add in powdered sugar, vanilla and orange zest until creamy.

DSC01673Frost cooled bars.  Chop the dried cranberries and sprinkle over the bars.  Combine the white chocolate chips and oil and melt in the microwave in 15 minute intervals.  Drizzle over the bars.  Cut into triangles and serve.

Pumpkin Bread

Auntie Megan had fun cooking with Haley this week!  The girls made a delicious pumpkin bread recipe.DSC01625Ingredients:

1 -15 ounce can pumpkin

1 2/3 cups sugar

2/3 cups canola oil

2 teaspoons vanilla

4 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 cup pecans or walnuts

DSC01622Preheat oven to 350 degrees.  Spray 1 large loaf pan or 2 medium loaf pans with cooking spray.

Place pumpkin, sugar, oil, vanilla and eggs in a large mixing bowl.  Mix with an electric mixer until combined.

DSC01623Mix dry ingredients in another bowl: flour, baking soda, cinnamon, pumpkin pie spice and cinnamon.

DSC01624Combine the wet and dry ingredients plus the nuts.

DSC01626Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the middle comes out clean.

DSC01631Cool on baking racks before removing from the pans.


Preheat oven to 350 degrees.  Coat 1 large loaf pan or 2 medium loaf pans with cooking spray.  Mix together in a large bowl; pumpkin, sugar, oil, vanilla and eggs.  Combine the dry ingredients in a separate bowl.  Mix the two together and add the nuts.   Pour into loaf pans and bake 50 minutes to 1 hour until a toothpick inserted in the center comes out clean.  Remove from the oven and cool on racks before removing from the pans.

Ham and Pepper Quiche

We love quiche for a light dinner or lunch.  Pair it with a cup of soup for a delicious meal.



1 pie crust (store bought or home made)

1 cup cubed ham

1 red or yellow bell pepper or 6 mini peppers, chopped

1 cup grated Swiss cheese

6 eggs

2 cups half and half

1 teaspoon salt, pepper to taste

1/2 teaspoon grated nutmeg


Preheat oven to 375 degrees.  Grate the Swiss cheese on a box grater.


Spread cubed ham and chopped pepper over the bottom of a prepared pie crust.


Sprinkle grated cheese over the top.


In a medium bowl, beat the eggs, half/half , salt,pepper and nutmeg together.


Pour egg mixture into the pie plate.


Place in the oven for 45 minutes or until a knife inserted in the center comes out clean.


Dinner is ready!

Easy Pumpkin Pie

Like I said in an earlier post, Megan loves pumpkin.  Everything pumpkin!  This week we are making pumpkin pie.  We had fresh pumpkin puree on hand, but canned is just fine.


2 eggs, slightly beaten

2 cups pumpkin puree

3/4 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 1/2 cups evaporated milk

1 single pie crust

Preheat oven to 425 degrees.  Beat eggs and pumpkin puree together

Add the sugar and spices to the pumpkin mixture.

Pour in the evaporated milk and mix all together well.

Pour into a single, unbaked pie crust.

Place in the preheated oven at 425 degrees for 15 minutes.  Reduce heat after 15 minutes to 350 degrees for 45 minutes to 1 hour, until a knife inserted in the middle comes out clean.


Breakfast Burritos

Meg likes making a similar breakfast sandwich using flatbread.  We have some delicious homemade tomatillo salsa made from the tomatillos in our garden.  We decided to make a breakfast burrito, and I think she has a new favorite breakfast!


1 flour tortilla

1 egg

1 sausage link

1 tomato, chopped

1 mini yellow or red pepper, chopped

splash of milk

tomatillo salsa

1/2 cup cheese of your choice

salt and pepper to taste

Cook the sausage in a small saute pan.

Break the egg into a small bowl, add milk, salt and pepper.

Whisk all together.

Pour the eggs into the saute pan heated to medium-high.

Add the chopped tomatoes and peppers and cook until done.

Soften the tortilla in the microwave for a few seconds.  Chop the sausage and place down the middle of the tortilla

Add the eggs, sprinkle grated cheese and top with tomatillo salsa.

Fold in the sides of the tortilla.

Then roll it up!

You can serve it with some sour cream and salsa on the side.

Deviled Eggs

We’re making deviled eggs this week.  We looked in our Masterchef Cookbook for making the perfect hard boiled egg.  The deviled eggs are our creation and they were yummy!


6 eggs

2 Tablespoons mayonaise

1 Teaspoon olive oil

2 teaspoons dijon mustard

1 1/2 teaspoons lemon juice

salt and pepper

Paprika, chives and capers for garnish

Place the eggs in a saucepan and cover with one inch of cold water.

Place on the stove on medium-high heat.  Bring to a boil.

Turn off the heat, cover the pot and let it sit 10 minutes.

Fill a bowl with ice water.  Remove the eggs with a slotted spoon and place in the ice water.  Allow to sit 5 minutes.

Gently crack and peel the shells off.


Cut the egg in half lengthwise and scoop out the yolk.  Place the in a bowl and smash with a fork.

In the bowl, add mayonaise, olive oil, mustard, and lemon juice.  Mix together well, add salt and peper to taste.

Gently fill each egg white with the filling.  Add optional garnish of capers, chopped fresh chives and sprinkle paprika over all.

Ham and Asparagus Quiche

We had a lot of honey baked ham left from Easter dinner!  We are using some of it in this quiche, some in split pea soup, the rest in the freezer.



1 ready made pie crust

1 cup cooked, cubed ham

1 cup asparagus, chopped

1 cup swiss cheese, grated

4 eggs

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon grated nutmeg


Unroll the pie crust into a 9 inch pie plate.

Crimp the edges, then press down with a fork around the edge.


Cut the woody ends off the asparagus, then chop into bite-size pieces.

Place the ham evenly over the bottom of the unbaked crust.

 Add the chopped asparagus and spread around

Grate the cheese


 Add it on top of the ham and asparagus

 Crack the eggs into a bowl.

 Pour half and half into the eggs….

Add the salt, pepper and nutmeg…

 Whisk together well…


Pour egg mixture into the pie shell.

 Place in preheated 350 degree oven for 1 hour or until a knife inserted in the center comes out clean.