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.