Banana Nut Muffins and Beef Stew With Barley

I made the banana nut muffins for the Wednesday night dinner at church tomorrow.  I love breakfast food for dinner!  Tonight's dinner, however was a Beef stew (I used pork) with barley.  I didn't take a picture of the muffins, but they looked like regular banana nut muffins anyway.

Banana Nut Muffins:

Prep: 10 minutes bake: 20 to 22 minutes

Ingredients:

1 1/2 cups all purpose flour

1 cup chopped walnuts

1/2 cup toasted wheat germ

1/2 cup brown sugar

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 ripe bananas, mashed

3/4 cup milk

5 tablespoons melted butter

1 egg

cinnamon and sugar optional

makes 1 dozen

1.  Preheat oven to 400 degrees.  Fit 12 muffin cups with paper liner.  Coat each with cooking spray. (I left out the paper liners and sprayed the pan, they came out fine)

2.  Mix; flour, walnuts, wheat germ, brown sugar, baking powder, cinnamon, salt and nutmeg in a large bowl.  Stir in bananas, milk, butter and egg.  Mix just until blended.

3. Using an ice cream scoop, fill muffin cups evenly with batter.  Sprinkle with cinnamon and sugar if desired. (I left this part out, because not everyone likes the add bakers touch to the top of the muffins.  I love the bakers touch to them though).

4.  Bake muffins until a skewer inserted into center comes out clean, 20-22 minutes.  Cool 1 minute, then remove from the muffin pan and cool on a wire rack.

I'm not sure where this recipe is from.

Beef Stew with Barley

I know this recipe is from some sort of magazine, but I don't recall which one.

large zip top bag

2 1/2 lbs boneless beef chuck roast

3 tablespoons flour

1 teaspoon pepper

2 tablespoons canola oil

4-5 petite red potatoes

1 large onion

4 celery ribs (we left these out)

8 oz. fresh cut carrots (we used baby carrots)

1 32oz. box of reduced sodium beef broth

1 14.5 oz can Italian style diced tomatoes

1 bay leaf (DON'T FORGET TO REMOVE THIS BEFORE SERVING)

1 cup quick-cooking pearled barley

1. Preheat large saute pan on medium-high 2-3 minutes.  Cut beef into 3 inch chunks.  Place in large zip top bag,beef,flour and pepper;seal and shake to coat.  Place oil in pan, then add beef; cook 2-3 minutes on each side until browned.

2. Cut potatoes into quarters.  Peel onion; cut into quarters.  cut celery into 1/2 inch pieces.  Place beef in slow cooker.  Add remaining ingredients (except barley); cook 4-6 hours on HIGH or 8 hours on LOW.
3. Stir in barley, about one hour before serving.  Do not replace lid; cook 1 hour, uncovered, or until barley and beef are both tender.  Remove bay leaf and serve. 

French Onion Soup

I was happily surprised when my husband said he liked it.  He was iffy at first, I'm glad too.  I've finally found a soup that my daughter will eat and so will I. A definite smiley face!

French Onion Soup

I think this recipe is from Publix

Prep: 15 minutes     cook: 35 minutes     Broil: 1 minute

1/4 cup butter

3 cups thinly sliced onions (3 large)

1 large sprig fresh thyme

1 sprig fresh thyme

1 sprig parsley

1 bay leaf

4 1/2 cups beef broth

1/4 cup dry sherry or dry white wine (I didn't add this I added water instead)

1 tablespoon Worcestershire sauce

1/2 teaspoon ground black pepper

4 slices French bread toasted

1 1/4 cups shredded Swiss (we used shredded mozzarella)

ONE heat a dutch oven to medium-low heat.  Add the butter and stir in onions.  Cook, covered, for 13 to 15 minutes or until tender, stirring occasionally.  Uncover; cook and stir over medium high heat for 3 to 5 minutes more or until onions are golden.

TWO meanwhile cut a square of 100 percent cotton cheesecloth.  In the center place thyme, parsley and bay leaf.  Gather cheesecloth around herbs and tie top with clean kitchen string.  Add to onions along with beef broth, dry sherry, Worcestershire sauce and pepper.  Bring to a boil; reduce heat.  Simmer, covered, for 15 minutes.  Remove cheesecloth bag and discard*.

THREE meanwhile place toasted bread on baking sheet;sprinkle with 3/4 cup of the shredded cheese.  Broil about 4 inches from the heat for 1 to 2 minutes or until cheese melts and turns light brown.  To serve, ladle soup into bowls and float bread atop.  Sprinkle with remaining cheese.

FRENCH ONION SOUP WITH BEEF

prepare as above, except add 4 ounces 1 cup cooked beef, cubed with the beef broth (we used deli sliced)

Oven Fried Chicken Parmesan, Blackberry Breakfast Bars and Andes Suprise Pillow Cookies

Oven Fried Chicken Parmesan
This recipe is from a magazine I'm not sure which one.
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
2 large egg whites, lightly beaten
3/4 cup panko (japanese breadcrumbs)
4 6 ounce skinless, boneless chicken breast halves
2 tablespoons olive oil, divided
cooking spray
1/2 cup jarred tomato-Basil pasta sauce
3/4 cup mozzarella cheese

1. Preheat oven to 450 degrees.
2. Combine first 3 ingredients in a shallow dish; place egg whites in a bowl.  Place bread crumbs in a shallow dish.  Dredge 1 breast half in flour mixture.  Dip in egg whites; dredge in breadcrumbs.  Repeat procedure with remaining chicken, flour mixture, egg whites and bread crumbs.
3. Heat 1 tablespoon oil in a oven proof skillet over medium-high heat.  Add chicken to pan; cook 2 minutes.  Add remaining 1 tablespoon oil.  Turn chicken over; cook 2 minutes.  Coat chicken with cooking spray; place pan in oven.  Bake 450 degrees for 5 minutes.  Turn chicken over; top each breast half with 2 tablespoons of pasta sauce and then the cheese.

Blackberry Breakfast Bars
This recipe came from www.oregon-berries.com
2 cups blackberries fresh or frozen
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup butter melted
For the filling in a medium saucepan combine berries, sugar, water, lemon juice and 1/2 teaspoon cinnamon.  Bring to a boil.  Reduce heat, simmer, uncovered for about 8 minutes or till slightly thickened, stirring frequently.  Remove from heat.
In a mixing bowl stir together flour, oats, brown sugar, 1/4 teaspoon cinnamon and baking soda.  Stir in melted butter till thoroughly combined.  Set aside 1 cup of the oat mixture for the topping.  Press remaining oat mixture into an ungreased 9x9x2-inch pan.  Bake in 350 degree oven for 20-25 minutes.
Carefully spread filling on top of baked crust.  Sprinkle with reserved oat mixture.  Lightly press oat mixture into filling.  Bake in 350 degrees oven for 20-25 minutes more or till topping is set.  Cool in pan on wire rack.  Cut into bars.

Andes Surprise Pillow Cookies
This recipe is from Andes Creme De Menthe
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp. vanilla
3 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
49 Andes creme de menthe
Preheat oven to 400 degrees.  In a large mixing bowl, combine sugar, butter, egg and vanilla.  use electric mixer on medium speed to beat until light and fluffy.  Add flour, baking powder and salt.  Beat at low speed until soft dough forms.
Divide dough in half.  On well floured surface, roll half of the dough into a 14x9inch rectangle.  Arrange mints evenly on dough, forming 7 rows of 7.  Between two sheets of wax paper, roll remaining dough into a second 14x9 inch rectangle.
Remove top sheet of wax paper and discard.  Carefully turn second rectangle over mint topped dough, matching edges.  Remove remaining wax paper.  Using a pizza cutter or a pastry wheel cut dough evenly between the mints.  Gently press edges to seal.
Place pillows two inches apart on ungreased cookies sheets.  Bake for 7 to 10 minutes or until edges are light brown.  Cool completely before storing.

Crispy Chicken Bites

Crispy Chicken Bites
I'm not sure where the recipe is from.
1/2 cup buttermilk
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups whole grain cereal flakes, crushed
1 1/2 lb. boneless, skinless chicken breasts cut into 3/4 inch pieces

1.  Heat oven to 425 degrees.  Line baking pans with parchment paper (I used cooking spray).
2. In a medium bowl, combine buttermilk, salt and pepper.  Place the crushed cereal in a small bowl.
3. Dip in the buttermilk, letting excess drip off then coat in the cereal then place on prepared baking sheet.  Bake until the chicken is golden brown and cooked through,  10 to 12 minutes. 

Vanilla Sponge Cakes with Filling

I wasn't sure how these were going to turn out since I didn't have a rectangular pan.  I made cupcakes instead.  These were kid tested and approved, so it got a smiley face.

Vanilla Sponge Cakes with Filling

Recipe came out of either Woman's Day or Family Circle

CAKE:

1 1/2 cups all-purpose flour

1/4 teaspoon salt

3 large eggs

1 1/2 teaspoons baking powder

5 tablespoons unsalted butter

1 cup plus 2 tablespoons sugar

1/2 cup water

1. Heat oven to 350 degrees.  Grease and flour pan and set aside(I use cooking spray).

2. Combine flour, baking powder and salt in small bowl.  Whisk to blend.  Heat water and butter in a small sauce pan until the water just boils and the butter melts.  Remove from heat.

3. Beat the eggs with electric mixer on high for 2 minutes.  Gradually add the sugar and beat until thick and golden, 4 to 5 minutes longer.  Fold in the flour mixture until just blended.  Add the water and melted butter stir until just blended.

4. Divide half the batter evenly among the prepared pan indents.

5.  Bake until cakes are golden and a toothpick inserted in center comes out clean, about 15 to 17 minutes.  Invert cakes onto wire rack and cool completely.

FILLING:

6 tablespoons unsalted butter, softened

2 cups confectioners sugar

1 to 2 tablespoon milk

1. Beat butter in medium size bowl until light and fluffy.  gradually add confectioners sugar.  Add 1 tablespoon milk and beat 5 minutes until almost white and light.  Add extra milk if filling is too stiff..  Spoon filling into a pastry bag fitted with a small round tip.  Remove cakes from pan.  Insert the tip of the pastry bag in center of the flat side and squeeze.Repeat for the remaining cakes.



Kisses Chocolate Chip Cookies

These are really neat.  I've never made cookies where I had to hide candy inside.  I thought that the kisses would make a melty center, but the Kisses stayed pretty much in one piece.  These are very rich, but sooo good.  Here's the recipe:

Kisses Chocolate Chip Cookies

Recipe by: Hershey's

48 Hershey Kisses unwrapped

1 cup (2 sticks) butter, softened

1/3 cup granulated sugar

1/3 cup light brown sugar

1 tsp. vanilla extract

2 cups all-purpose flour

1 1/4 cup Hershey's mini semi sweet chocolate chips (I use Nestle Toll House Instead)

1 tsp. shortening

1.  Heat oven to 375 degrees.  Beat butter, granulated sugar, light brown sugar and vanilla in a large bowl until well blended.  Beat in flour.  Stir in 1 cup semi-sweet chocolate chips.  Mold scant tablespoon dough around each Hershey's Kisses, covering completely.  Shape into balls; place on ungreased cookie sheet.

2.  Bake 10 to 12 minutes or until set.  Cool slightly; remove from cookie sheet to wire rack.  Cool completely.

3.  Melt remaining 1/4 cup chocolate chips and shortening; drizzle over each cookie.  Makes 4 dozen.

All-American Burger Recipe

This is what I fixed for dinner.  It was good another one with a smiley face yay!

All-American Burger Recipe

This recipe is either by French's or Tennessee Pride

1lb. Tennessee Pride Real Country Sausage any flavor

2lbs ground beef (we used ground turkey)

2 tablespoons Worcestershire sauce

1 clove garlic, minced or 1/2 onion, minced optional

MIX: all ingredients; shape into burgers.

GRILL: 15 minutes until cooked in center.

SPLASH: on more Worcestershire sauce to taste.