Forty Eighteen recipes Archives - Page 5 of 7

Knock, knock! Who’s there? Banana Bread!

April 4, 2014 in Kitchen

What is it with my family and bananas? When I buy them with a plan in mind, like a specific recipe or meal, they’re inhaled before I have the groceries put away. When I buy them just because they’re healthy and I think my family would enjoy eating them, they sit on the counter until they’re covered in brown spots and make everything around them smell like rotten banana.

Luckily, overripe bananas are perfect for baking, and I have the yummiest banana bread recipe ever. Of course, as soon as we’re down to two bananas that hang out and turn brown, Steve eats one of them out of a sense of duty and foils my plans. His upbringing of never wasting food no matter what doesn’t mesh well with my upbringing of always using the overripe bananas for banana bread.

This morning I found two brown bananas sitting on my counter, so I went into stealth mode and hid them away before Steve could add them to his cereal that tastes like cardboard. When Chuck got home, we rescued the bananas from their hiding spot and happily mashed away.

I love, love banana bread, and this is a fabulous recipe. I love big chunks of nuts, and I never measure how much I actually put in. I make small loaves, mini loaves, muffins, mini muffins… lots of shapes and sizes of this moist and delicious yumminess. Cooking times vary with size, so you’ll want to watch it so you don’t end up with banana nut charcoal

Banana Bread

3 eggs
1 c oil
1½ c sugar
2 c flour
1 tsp vanilla
1 tsp baking soda
1 tsp nutmeg
1 tsp salt
1 tsp cinnamon
1 c ripe bananas (about 2-4 depending on size), mashed
1 c milk
1 c walnuts (or more, if you’re like me and just want the bread to hold the nuts together), coarsely chopped

Mix the dry ingredients, then mix the wet ingredients, then combine them until well blended. Pour into your baking pans and bake at 375.

In a full-size loaf pan, bake for 45 minutes or until toothpick inserted in the center comes out clean. Muffins and mini loaves take 15-30 minutes, just keep an eye on them.

My sister couldn’t believe how HUGE my slices of banana bread are in this photo. I didn’t know what she meant until I realized she thought those were full-size loaves. These are just mini loaves, but now I totally want to make a full-size loaf and slice it super thick because that sounds a-maz-ing.

By the way, that knock knock joke about bananas? Chuck’s favorite joke.

Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Banana. Banana who?
Knock, knock! Who’s there? Orange. Orange who?
Orange you glad I didn’t say banana??? hahahahaha!

Number of times she told it while we were making banana bread? 11.

Sorry you missed it? Yep.

What do you do with your overripe bananas?

Tags: bread, recipes
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Sausage and Potato Pie

March 27, 2014 in Kitchen

You guys! You are going to thank me for this recipe. Seriously, it’s soooooo good.

My kids always get a little nervous when I pull out the pie plates because they think they don’t like pie. It’s true we’re not big fruit pie fans around here, but they love EVERY savory pie I have ever made.

I didn’t even scare them with the pie plate this time (because I am in serious need of a deep dish pie plate), but as soon as they heard “pie” in the name, they were just as scared. Mwahahaha! They kept asking me what I was making for dinner like the answer would change. “Maybe this time I ask, dinner won’t be pie!” Silly kids.

This Sausage and Potato Pie has a lot going for it. The Italian sausage and red peppers make it taste like a gourmet pizza. The zucchini makes you feel like you’ve had your veggies for the day. And the potato crust keeps it gluten free. Win, win, win!

Plus, it’s pretty.

Sausage and Potato Pie

2 lb olive oil
1 large sweet red pepper – cored, seeded, and cut into strips 1/4″ wide
1 medium-size zucchini, thinly sliced
2 tsp minced garlic
1/2 tsp black pepper
1/4 c minced fresh basil OR 1/4 c minced flat-leaf parsley mixed with 2 tsp crumbled dried basil
1 lb sweet Italian sausage, casings removed, or diced kielbasa or ham
3 large potatoes, peeled and very thinly sliced
1 c grated Parmesan cheese
2 c shredded mozzarella, Monterey Jack, fontina, or cheddar cheese

Start by making the filling. Heat 1 Tb of oil in a skillet. Add the red pepper and zucchini and saute, stirring occasionally, for about 5 minutes. Then add the garlic, pepper, and basil and saute another few minutes. Add the sausage and cook until browned and you have no pink left. No one wants to eat raw sausage.

Remove your skillet from the heat and set it aside while you slice your potatoes. Make sure they’re thin or they won’t cook through. No one wants to eat raw potatoes either. Toss the potatoes with the other 1 Tb of oil.

If your cheese isn’t grated yet, this would be the time to do it.

Now it’s time to start assembling your pie. I use an oval 3-quart casserole dish, but a deep-dish pie plate should work great, too. Just don’t try to fit it all in a standard pie plate or you’ll be sorry. Unless you want an extra excuse to clean your oven – in which case, definitely opt for the smaller dish.

Make sure you spray some non-stick cooking spray in there so you can get the food out when it’s time.

Layer 1/4 of the potatoes in your dish, overlapping slightly. Spread 1/3 of the sausage mixture on top of that and then 1/3 of the cheeses. Spread another layer of potatoes and then press the layers down slightly.

Repeat those layers again, starting with the sausage, and then again, pressing down each layer and finishing with a top layer of potatoes. (I had to slice another potato because I misjudged how much I needed on each layer.)

Cover it with foil, toss it in the oven, and bake at 425 for 40 minutes. Then remove the foil and bake another 5-10 minutes more until the potatoes are crisp and cooked through.

When you remove it from the oven, let it stand for 10 minutes at room temperature. If you have a lot of fat swimming around (I didn’t), pour it off and then you’re ready to serve.

My kiddos inhaled their first servings and then asked for more. They still think they are afraid of pie, but I’m one delicious meal closer to convincing them that’s simply not true.

Today is the last day to enter to win a family photo session from Laura Hawkins Photography. If you’re a Utah local, be sure to enter! (Click on the image for more info and to enter.)

What is your favorite pie? Do you prefer sweet or savory?

Tags: pie, potatoes, recipes, sausage
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Stuffed Meatloaf Muffins

March 6, 2014 in Kitchen

If left to fend for himself, Steve claims he would starve to death. According to him, it’s because I set the standard so high, he wouldn’t want to eat anything that’s not as good as what he’s used to finding on our table.

I suppose that’s a good way to butter me up so I will keep feeding him delicious food.

Knowing I would be out of town for a week when I take the kids to grandma’s house for spring break, and not wanting to come home to a husband who had literally starved to death, I whipped up a batch of these babies to load the freezer. I know, I’m pretty much the nicest wife ever. That lucky guy…

We absolutely love comfort food around here, and meatloaf is no exception. This Stuffed Meatloaf is one of his all-time favorite meals, and the kids all love it, too. I actually get cheered when I make it for dinner. It’s pretty simple, too.

Stuffed Meatloaf

3 lbs ground beef
1 can cream of mushroom soup
1/2 medium chopped onion
1 long package soda crackers, crushed (I have used Saltines, Ritz, and Club and they have all worked great.)
1 small apple, grated (no need to peel it)
1 envelope onion soup mix, crushed
2 c grated cheese

Sauce:

1/2 c ketchup
1/2 c brown sugar
1/2 tsp lemon juice

Mix everything except the cheese and sauce. You can dig your hands and just go for it, or my favorite way to mix it up is to use a potato masher.

Spread out the meat mixture on waxed paper to form a rectangle about 1/2 inch thick. Spread sauce and sprinkle cheese over the meat and roll it up like a jelly roll. Place on a baking sheet and cover with more sauce. Bake at 350 for 1 hour or until done.

This recipe makes a ton. It does call for 3 pounds of ground beef, after all…So it’s a great freezer meal because you can divide the meat mixture, make more than one loaf, and freeze some for later. I have also been known to make mini loaves by measuring 1 cup of meat mixture per mini loaf.

I don’t like ketchup. Is that too un-American to admit?

I used to think I just didn’t like meatloaf, but I’m such a carnivore that didn’t make any sense. I finally realized it was just the sauce I had a problem with. So I started putting sauce only on half of the meatloaf. The girls aren’t huge ketchup fans either, and half of them prefer the non-sauce loaves while the rest like to eat it with the sauce. Honestly, it’s easy to make this work for your family however you would like!

My absolute favorite way to make it – especially when I’m going to freeze it for later – is to ditch the full-size meatloaf in favor of little meatloaf muffins. They’re so simple to make, a great serving size, and absolutely delicious! And it’s so easy to pull a few out of the freezer for a quick meal or to keep my husband from wasting away while I’m out of town.

Stuffed Meatloaf Muffins

Fill each muffin cup half full with meatloaf mixture. Top with sauce (if you’re a sauce person) and sprinkle with cheese. Then cover with enough meat mixture to fill the cup completely. Top with more sauce and bake 20-25 minutes or until done.

Any way you serve this meatloaf will be delicious! And you just might get cheered.

March is National Frozen Food Month, so I have been thinking a lot about my dream of filling my freezer full of delicious meals all ready to heat up and eat. I still haven’t figured out how to make that dream a reality, so I’m working on it this month a little at a time.

Do you have a great meal that freezes well? Pleeeease share. Leave me the recipe or a link!

Tags: beef, freezer friendly, recipes
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Whole Wheat Buttermilk Pancakes with Caramel Syrup

March 4, 2014 in Kitchen

I am a HUGE fan of breakfast for dinner. Honestly, I prefer dinner leftovers for breakfast and breakfast food for dinner. But if the dinner is breakfast food… then wouldn’t the leftovers be breakfast, too? Hmmm…

We have an old family recipe for the greatest pancakes ever.

Greatest. Ever.

Buttermilk pancakes made with whole wheat flour and topped with warm caramel syrup — that’s just about as good as pancakes get.

Seriously, these are so good. And they’re pretty healthyish – as far as pancakes are concerned – because they’re full of whole grain flour and no sugar.

We like to mix in fruit and nuts, too. Try mixing in bananas, pecans, and mini chocolate chips. You will think you have died and gone to heaven. Strawberries and peaches are divine, too.

So here’s what you do…

Whole Wheat Buttermilk Pancakes

2 c whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
2 c buttermilk (or 1 c milk + 1 c buttermilk)
2 Tb melted butter

Mix the dry ingredients with a whisk – that’s the flour, baking soda, baking powder, and salt. Or you could sift the flour, but whisking is so much easier and works just as well.

Then mix in the wet ingredients – eggs, milk, and butter. I generally opt for the half milk – half buttermilk option, but you can do either one. Be sure to mix out all the lumps, and you’re done! Simple!

You can add more milk as needed to make them them as thick or thin as you want. I tend to like mine a little thinner, but lately I’ve been keeping them thick and they’re growing on me.

Now, not to brag or anything, but I have to admit, I am the pancake master. My pancakes are perfect every time. So I’ll let you in on my secrets…

I always use an electric griddle when I’m making pancakes at home. I set it to 350 and wait until it’s hot.

I use a 1/4 c measuring cup to scoop my pancake batter. This makes the pancakes a great size, but more importantly, they’re all the same size. That’s important because when they’re all the same size, they take the same amount of time to cook. I can fit 8 perfect pancakes on my griddle.

Wheat pancakes take a bit longer to cook than what you may be used to, but the principle is the same. Wait until you see the bubbles form on the top and start to pop. Then it’s time to flip them. The second side doesn’t take quite as long as the first. And then you’re done.

My kids are hugs fans of Mickey pancakes, so we make those all the time. I still use the same 1/4 c measuring cup to scoop the batter, but this time I only pour out about 1/2 to 2/3 of it to make the head. Then the rest becomes the ears. The pancakes in that linked photo aren’t wheat pancakes, but they’re pretty good Mickeys with a pancake mix. (By the way… that links to my Instagram account if you want to follow me.)

Now these are great with regular ol’ maple syrup or blueberry syrup or strawberry syrup…. pretty much if you have a favorite syrup, it will work with these. But my all-time favorite is this amazing caramel syrup.

Caramel Syrup

1/2 c butter
1 c buttermilk
1 c sugar
1/2 tsp baking soda
2 Tb light corn syrup
1 tsp vanilla

You need to use a large pot because this foams and gets big as it boils. I tend to make a double batch (and a double batch of pancakes) for my big family, so we definitely use a big pot.

Mix the butter, buttermilk, sugar, soda, and corn syrup in the pot and bring to a boil. Let it boil for about 7-10 minutes until it thickens slightly. It will get a little darker, too. The last batch I made looked like this right before I took it off the heat.

Confession: I never actually time it, so I’m not sure if that 7-10 minutes is accurate. I just know that’s what the family recipe says. I just watch for the thickness and color I want.

When it’s the right color/thickness for you, remove from the heat and add 1 tsp vanilla. It will thicken a bit more as it cools.

Pour over pancakes and enjoy. Or scoop it up with your fingers, eat it with a spoon, dip cookies into it… I have used this syrup as a topping on cheesecake and ice cream before, and it’s amazing as a dessert topping, too. However you eat it, it’s so, so good.

Do you like breakfast for dinner?

Tags: bread, breakfast, recipes, sauces and dips
9 Comments »

Brown Sugar Carrots

March 3, 2014 in Kitchen

I remember hating cooked carrots as a kid. Of course, I wasn’t a huge fan of raw carrots either, but cooked carrots were a special kind of torture.

Luckily for me, my girls LOVE cooked carrots, so I don’t have to go through the ordeal that my mom did to try to get me to eat them. My girls request cooked carrots all the time and actually cheer when they find out we’re having them.

So I figure that either means they’re starving and just thrilled that I’m actually feeding them. Or they REALLY love these carrots.

I suppose it may have something to do with the brown sugar we add… but hey, they’re still happily eating vegetables!

These carrots that my girls absolutely adore are so simple, it’s a little bit embarrassing. They’re so simple, in fact, that they don’t even require an actual recipe. But they’re just so good, I couldn’t NOT share.

Brown Sugar Carrots

Cook up a mess o’ carrots. You can use whole baby carrots, but I like to go old school with the whole carrots, peeled and sliced at an angle.

Cover them with water – add a bit of salt – and boil them until tender. Then take them off the heat, drain off the water, and return the carrots to the pot.

Now here’s where it gets good. You need a pat of butter, a handful of brown sugar, and a few shakes of dill weed.

Yes, yes, it’s all very technical.

Melt the pat of butter over the carrots and stir to coat each piece of carrot in yummy, melty butter.

Toss in the handful of brown sugar and a few shakes of dill weed.

It should look something like this.

Then just stir it up until the brown sugar has dissolved and voila! Cooked carrots that your kids will beg for.

How do you get your kids to eat their veggies?

Linked up at Not Just a Housewife and Home Stories A to Z, as well as several ink parties you can find in the left sidebar.

Tags: recipes, veggies
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Forty Eighteen

You are browsing the Blog for recipes Archives - Page 5 of 7 - Forty Eighteen.

Knock, knock! Who’s there? Banana Bread!

Sausage and Potato Pie

Stuffed Meatloaf Muffins

Whole Wheat Buttermilk Pancakes with Caramel Syrup

Brown Sugar Carrots

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