Too many ripe bananas prompted me to make Banana Oatmeal Cookies, but with the additional of Chocolate Chips. This is a recipe of my Mother, Betty Smaha. She was such an excellent cook and I love making her recipes, bringing me back in time to the Smaha Farm and the sweet smell of her baking cookies, breads and pies.
Banana Oatmeal Cookies
3/4 cup butter, softened
1 cup sugar
1 cup mashed bananas
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp. salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1 3/4 cup old fashioned oats
Optional: 1/2 cup chopped nuts, 1/2 cup chocolate chips or 1/2 cup raisins.
Preheat oven to 375 degrees Fahrenheit. Grease cookie sheets
Beat egg in mixer; add softened butter and combine. Add sugar, combine. Add bananas, combine.
In a separate bowl, combine flour, baking soda, salt, cinnamon, nutmeg and oats
Add dry ingredients to sugar mixture. Combine well.
Stir in optional nuts, chocolate chips or raisins.
Drop dollops of dough to cookie sheets. Bake for 10-12 minutes until golden brown.
The grandkids love chocolate chip cookies as well as peanut blossom cookies, so this recipe was a ‘must make’ for the grandkids. They were delicious and a easy way to combine our favorite flavors of peanut butter AND chocolate.
Peanut Butter Chocolate Chip Cookies
2 1/2 cups (318 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 stick (113 grams) unsalted butter
3/4 cup (202 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed dark brown sugar
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla
2 cups (340 grams) semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to the brand of peanut butter. Add 2 tablespoons milk if that’s the case.
OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.
Beer Bread is so ridiculously easy and delicious. Friends tell me they made this years ago, so why have I never heard of it? It’s wonderful with soups and out of this world toasted! I’m not a beer drinker but had a few bottles in the frig from friend’s visits. Great way to use the beer and enjoy the tasty results! I love it toasted with peanut butter or jelly!
Unsalted butter, for greasing the pan
3 cups all-purpose flour (see Tip)
3 teaspoons baking powder
1 teaspoon kosher salt
2 tablespoons granulated sugar
1 (12-ounce) can beer (the blander the better)
2 tablespoons unsalted butter, melted (optional)
Heat oven to 375 degrees. Butter a 9-by-5-by-3-inch loaf pan and dust with cornmeal. For stovetop baking, use a heavy Dutch oven or similar pot that has been greased and dusted with cornmeal but not heated.
Mix flour, baking powder, salt and sugar and stir in the beer. Place batter in the pan. Oven baking will take about 35 minutes. For stovetop baking, cover the pan and place it on a heat shield over a low to medium flame and bake until a knife or cake tester comes out clean.
Remove from pan, drizzle with butter if desired and allow to cool completely before slicing. The bread has a texture similar to that of English muffins and tastes best toasted.
Three cups of self-rising flour can be substituted. Omit the baking powder and salt.
What smells more like fall than the roasting of Hatch Chiles? This easy pizza recipe is a real delight with an abundance of flavor. I love the Hatch Green Chile Cheddar Dip from the grocery store or Costco and decided to use it as the base for this yummy pizza. What fun to experiment with new toppings…get creative!
Daughter, Megan, an I made it again the other day and used Stonefire Pizza Crust (or any premade pizza crust). Megan suggested that fresh sweet corn would be a great addition, along with the yummy caramelized onions.
Pizza with Hatch Chiles, Bacon & Caramelized Onion
Pizza Dough (from your favorite recipe or available in grocery stores)
Hatch Green Chile Dip (Available at Grocery Stores or Costco)
Cooked Bacon (4-6 slices) broken into pieces
One Large Onion, peeled and thinly sliced
1 tablespoon olive oil
Roll the pizza dough to your baking pans dimensions. Sprinkle baking pan with cornmeal. Place dough on pan. Use fork to poke holes in pizza dough.
Prebake pizza dough for 5-6 minutes at 400 degrees.
Cook bacon until crisp.
Heat 1 tablespoon olive oil and add sliced onion. Cook slowly until onions are brown and caramelized.
Remove pizza dough from oven. Spread with Green Chile Dip. Sprinkle with bacon bits and onions.
Bake for another 5-10 minutes until dough is brown and cooked through.
A suggestion from my good friend, Maribeth, and addition of caramelized onions suggested by my daughter, Megan. We have a winning combination!
Peaches are one of my favorite summer treats. Living in Colorado, we are lucky to get juicy Palisade peaches in August, assuming there isn’t a hard spring freeze on the western slope. My daughters and I order a box of peaches from a local high school each year and they are always amazing. While I made my favorite peach recipes of peach salsa, peach raspberry cobbler, Dutch Baby Pancake with Peaches and raspberries, and others, I love trying new recipes. This recipe was delicious and I enjoyed it for breakfast/brunch and for an every dessert. You could top it with whipped cream or ice cream or even a dollop of Greek Yogurt.
Next time, I will substitute fresh raspberries for the blueberries, a fruit marriage blessed by the Gods! Perhaps I’ll also substitute almond extract for the vanilla. Now that’s living on the edge.
Peach and Blueberry Greek Yogurt Cake
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
2 oz butter softened
1 cup sugar
½ teaspoon vanilla (or almond extract)
½ cup Greek yogurt
2 peaches sliced into wedges
6 oz blueberries (or raspberries)
1 teaspoon granulated sugar
Use 9×3-inch springform pan.
Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9×3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.
In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.
Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.
Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.
If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.
Breakast for dinner is a thing. I fondly remember my Mother making pancakes and sausage for dinner on occasion and we loved it. My oldest grandson loves breakfast for any meal and typically requested breakfast for all three meals on his birthday. One day he was at my house and asked for breakfast for dinner and what to make? I found this easy, yet delicious recipe, and we both enjoyed our unusual dinner. Eggs in Hole it is!
Sheet Pan Egg in a Hole
1 dozen eggs (I made 1/4 of a recipe)
12 slices bread
seasoning like fresh-ground salt, pepper, onion powder, garlic powder
1 bag shredded cheese
Preheat your oven to 350 degrees.
Lay the non-stick silicone baking mat in your large baking sheet and spray the edges of your baking sheet with cooking spray (as the bread and cheese will touch the ends).
Lay your slices of bread on the silicone baking mat and puzzle piece so they fit tight and nicely.
Use the edge of your teaspoon to make a rectangle in the bread, pressing down hard to create a “well” where the egg will lay once cracked. Press down in the well to ensure the bread is as flat as possible, providing the egg as much room as it needs.
Using a small basting brush, spread softened butter on the bread edges that weren’t pressed. The butter adds a wonderful flavor and helps the cheese stay on the bread.
Season your bread all over.
Crack an egg into each well for every piece of bread.
Season lightly over top.
Generously add the shredded cheese to all the buttered parts of the bread.
Bake in the preheated oven on the top rack for 15-20 minutes.
Place the pan on the bottom rack for 5-10 more minutes depending upon how you’d like your egg cooked.
Irish Potato Casserole is a favorite recipe shared with me by my sister-in-law, Betty, many years ago. I have served it often as a side with Prime Rib or with Baked Ham with many compliments. This is a wonderful potato dish that you can prepare the day before and have ready for the oven before your guests arrive. Over the years, I’ve substituted low-fat cream cheese and sour cream with equally good results. It’s a winner, winner chicken dinner kind of recipe!
I’ve shared a photo of the casserole before baking. Every time I make this, I am in such a hurry to serve the meal, that I forget to take a picture after. The after picture would be very similar but with a browned top….never said I was a professional blogger!
This Christmas we will again, have the Irish Potato Casserole with Prime Rib and other family favorites!
IRISH POTATO CASSEROLE
8 to 10 medium potatoes, peeled
8 ounces cream cheese
8 ounces sour cream
1/2 cup melted butter
1/4 cup chopped chives
1 clove garlic, minced
1 teaspoon salt paprika
Cook potatoes in boiling water until tender. Drain and mash.
Beat cream cheese until smooth. Add potatoes and all other ingredients (except paprika) and beat until well combined.
Spoon into lightly buttered casserole and sprinkle with paprika.
Cover and refrigerate overnight. Remove from refrigerator 1 hour before baking. Uncover and bake at 350 degrees for 35-45 minutes or until thoroughly heated.
Eggplant is my favorite vegetables! Each year I grow eggplant in my garden, finding success with Japanese Eggplant varieties. Instead of just roasting eggplant (which I love), I wanted to try this Eggplant pasta dish and loved it!
EGGPLANT TOMATO AND MOZZARELLA PASTA BAKE
Kosher salt and freshly ground black pepper
1 pound rigatoni
1 medium eggplant, diced
1 pint grape or cherry tomatoes
4 tablespoons extra-virgin olive oil
One 24-ounce jar marinara sauce
2 cups fresh mozzarella, cut into 1/2-inch cubes
Nonstick cooking spray, for the baking dish
3 tablespoons grated Parmesan, plus more for serving
6 fresh basil leaves, chopped
Bring a large pot of water to a boil. Season aggressively with salt. Add the rigatoni and cook 3 minutes less than the package directions. Reserve 1/2 cup pasta water and drain.
Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Toss the eggplant and tomatoes with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes. (Leave the oven on.)
Toss the rigatoni with the eggplant, tomatoes, about 1/4 cup pasta water and the marinara sauce in a large bowl. If it looks dry, add the remaining pasta water. Stir in 1 cup mozzarella.
Spray a 9-by-13-inch baking dish with nonstick spray. Transfer the pasta to the baking dish and top with the remaining cup mozzarella and the Parmesan and drizzle with the remaining tablespoon olive oil.
Bake until the cheese is melted and golden brown, 20 to 25 minutes. (Turn the
broiler on at the end if you want the cheese to brown more.) Garnish with additional Parmesan and the chopped basil and serve.