Best Banana Muffins

These muffins have become a family favorite.  I have made these 3 times in the last couple weeks and finally got a picture before we ate them all!

Ingredients
3-4 bananas, mashed (preferably ones a little brown/soft)
1/3 cup butter, melted
3/4 cup sugar, plus a little more for sprinkling
1 egg
1 tsp vanilla
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees.
2. In large bowl, mash bananas.
3. Add melted (and slightly cooled) butter, sugar, egg, and vanilla.  Mix well.
4. Add flours, baking soda, baking powder and salt.  Mix until ingredients are just blended.
5. Line muffin tins with cupcake liners and fill until 2/3 full.  Makes about 12.
6. Sprinkle each muffin with about 1/8 tsp with sugar
7. Bake for 16-20 minutes until muffin springs back on top.

Allow to cool a bit and eat!

Instant Pot (or Stock Pot) Cauliflower Soup

So, I haven't gotten any new kitchen gadgets in awhile.  But all this talk about the quick cooking you can do in an Instant Pot, I decided to try it out.  I've been pleasantly surprised, not always super quick (has to come to pressure first), but I can leave it and forget about it for awhile (which I seem to do often).  And it seems safer than the stovetop models.

Since we are low-carbing it here and I was craving a creamy soup, I created this one.  Hope you like it.  This also uses another fun gadget, my immersion blender too!

Ingredients

1 small onion, chopped

2 stalks celery, sliced

2 carrots, peeled and sliced
3 garlic cloves
1 head cauliflower

2 cups chicken stock

6 slices thick cut bacon, chopped

2 oz cream cheese

4 oz cheese (cheddar, colby jack, etc.), grated

1. Click "saute" on the Instant Pot.
2. Saute onion, celery, carrots and garlic (maybe add the garlic a few minutes into cooking) until onion is glassy.
3. Break up cauliflower into florets directly into pot and add 2 cups chicken stock.
4. Change setting to "manual" and "high pressure" for 3 minutes.
5. While veggies are cooking, cook bacon over medium on stove until crispy.
6. Quick release Instant Pot to remove pressure.
7. Open Instant Pot and add cream cheese and blend with immersion blender to desired thickness.
8. Serve with bacon and grated cheese on top!

Alternatively, you can saute the veggies and add the cauliflower and stock and cook until desired tenderness in a stock pot.

Bacon Brussel Sprouts

Well, brussel sprouts are not a vegetable I've had often.  But, my friend Vicki recommended making them with bacon.  Everything is better with bacon, right?   Here is my take on her recipe!

Ingredients
4 slices thick cut bacon, sliced
1 lb brussel sprouts, ends trimmed and sliced in half
salt and pepper

1. Cook bacon over medium heat until cooked.
2. Remove bacon and allow to drain on a paper towel.
3. Place cut brussel sprouts in bacon fat and cook over medium for 10-12 minutes (or until desired crispiness).
4. Season with salt and pepper.
5. Serve with bacon on top!

Yummy!  I may have to make this for Thanksgiving!!

Dilly Dip

We eat raw veggies with almost every meal.  I created this dip with just a few ingredients that I can throw together quickly!

Ingredients
8 oz sour cream
2 tsp dried dill
1 tsp garlic salt (we like Lawry's)

1. Combine all ingredients.
2. Serve immediately or allow flavors to meld 1-2 hours in fridge.

Cinnamon Swirl Banana Bread

Well, seems like we are enjoying these quick breads.  This one is yummy, with the nice crunch of cinnamon sugar on top!

Ingredients
4 over-ripe bananas, smashed
1/2 cup butter, melted
3/4 cup sugar
1 egg, beaten
1 tsp vanilla
1 tsp baking soda
dash of salt
1 cup all purpose flour
1/2 cup white wheat flour, scant 1 tbsp

Swirl Ingredients
1/4 cup sugar
1/2 tbsp cinnamon

1. Preheat oven to 350 degrees
2. Line loaf pan with parchment (preferred) or butter and flour.
3. Mix bananas, butter, sugar, egg vanilla, baking soda and salt.
4. Gently stir in flour until blended.  Try not to overmix.
5. In a small bowl, mix 1/4 cup sugar and 1/2 tbsp cinnamon.
6. Add 1/2 batter to loaf pan and sprinkle with 1/2 cinnamon sugar mixture.  Swirl with a knife.
7. Add the rest of batter, and sprinkle with leftover cinnamon sugar.
8. Bake 40-50 minutes or until desired doneness.

Zucchini Carrot Bread

Well, my kids request this all the time.  It is the snack of choice to take to school.  I love that it is full of veggies!

Ingredients
2 eggs, beaten
1/2 cup butter, melted (one stick)
3/4 cup sugar, plus extra for sprinkling
1 1/2 tsp vanilla
1 cup zucchini, grated and undrained (1-2 zucchini)
1 cup carrots, grated and undrained (3-4 carrots)
1 cup all purpose flour
1/2 cup white wheat flour (minus about a tablespoon)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon

1. Preheat oven to 325 degrees.
2. Grease loaf pan or line with parchment paper (my preferred method).
3. Combine eggs, butter, sugar and vanilla.
4. In another bowl mix flours, salt, baking powder, baking soda and cinnamon.
5. Add flour mixture to egg mixture.  Gently combine until mixed.
6. Lastly add zucchini and carrots and mixed until blended.  Mixture may be quite thick.
7. Place in loaf pan and sprinkle with sugar on top.
8. Bake 40-50 minutes, or until desired doneness.

Hope your family likes this as much as we do!