Mommy Made From Scratch

Tuesday, January 24, 2012

Apple Cinnamon Banana Bread

I love sweet breads. Banana. Coffee cake. Zucchini. Pumpkin. All amazing to me and super simple to make for breakfast, brunch or simple snacking.

One day a few weeks ago we had some bananas that were really ripe so I decided to make banana bread the next day with them. To my surprise, when time came to make the bread there was only one banana left. In all fairness, I never told my husband that I had plans for them so he ate all but one. He's off the hook, I guess.

Dying for banana bread, I came up with this solution to my lack of bananas and created a super yummy fruit bread that my whole family loved. This will probably only encourage my husband in the future to leave only one banana behind.


Apple Cinnamon Banana Bread
1 ripe banana, mashed
applesauce, less than 1 cup
1/2 cup sour cream
1/4 cup vegetable oil
2 eggs
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
chopped walnuts or pecans (optional, I didn't include them)

Preheat oven to 325 degrees F. Grease 9x5 inch loaf pan then set aside.

After you've mashed the banana, put in 1 cup measuring cup then fill the rest up with applesauce.

Mix together banana/applesauce mixture, sour cream, oil and eggs in large bowl.

In another bowl, mix together flour, baking soda, baking powder, salt and cinnamon.

Add dry ingredients slowly to wet ingredient mixture until just combined. Fold in nuts, if desired.

Pour batter into pan then bake for 1 to 1 hour 15 minutes or until toothpick inserted in middle comes out clean.

Let cool in pan for at least 5 minutes before removing.

Check out my Amazon store for a set of bakeware, including the pan you'll need for this recipe here!

Linked to tatertots & jello's Weekend Wrap Up Party

Tuesday, January 17, 2012

Overnight Delight Egg Casserole

I'm always trying to come up with new and inventive breakfast recipes that are quick, easy and will work for a decent sized group of people. I'm involved in a few groups in which I am periodically responsible for bringing in a breakfast dish. My dish of choice over the past few months has been Overnight Baked French Toast Casserole. It's simple and quite possibly the best french toast recipe I have ever eaten in my life! I have gotten compliment after compliment every time I've taken it to any function. So how do I top that?!

Last week I was one of many women to bring in a dish for my MOPS group at our meeting on Tuesday. I didn't want to bring in the same thing I've been bringing for the past two months so I came up with Overnight Delight Egg Casserole which I adapted from a recipe from Kraft. It's simple, delicious and healthier than many other egg casseroles out there. I hope I was able to come at least semi-close to the success of the french toast. The ladies in my small group seemed to enjoy it. I hope you do too!

Overnight Delight Egg Casserole
9 medium eggs
3 cups milk
1/2 tsp ground black pepper
1/2 loaf French bread, cut into cubes (approximately 8 cups)
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
12 slices turkey bacon, cut into small pieces
1/2 cup ham, diced
1 (8 oz.) package shredded sharp cheddar cheese

Preheat oven to 350ºF.

Whisk together eggs, milk and pepper in a large bowl until combined. Add the bread cubes.

Fold in spinach, turkey bacon, ham and 1 1/2 cups shredded cheese until evenly combined. Make sure as much of the liquid in the spinach has been removed as possible to avoid creating a soggy casserole. This can be time consuming but will be well worth the effort!

Spray a 13x9 inch baking dish with cooking spray then pour mixture into dish. Top with remaining cheese.

Cover with foil and stick in the refrigerator overnight or leave the foil off and bake immediately.

Bake for 48 to 50 minutes or until casserole is solid and golden brown.

Look how cute....


Linked to:

Monday, January 9, 2012

Munchkin Mondays: Squid Dogs

Over my short little hiatus from blogging after Christmas, one of the ideas I came up with for this blog is Munchkin Mondays. I'm always looking for creative ways to get my picky 4 and 2 year old kids to eat. Each Munchkin Monday recipe will feature a recipe specifically for kids. Today's recipe, Squid Dogs, is one of the easiest and cutest lunch ideas I have come across to easily feed your little munchkin.

Let me tell you a little bit about how I found this recipe:

I love Target. Plain and simple. When they began their dollar section a few years back I fell in love even more. My husband hates the dollar section because it's next to impossible for me to enter without leaving with at least one thing out of there.

One day I came across a little 24 page cookbook for kids titled, Disney Family Fun: Cooking with Kids: Everyday Fun Foods. I'm pretty sure it's a condensed and maybe updated version of this cookbook. For such a small cookbook it sure packs a lot of fun food ideas! Here's a recipe for one of my favorites, Squid Dogs, that I adapted to make a little healthier.

Squid Dogs
4 hot dogs (you can buy nitrate free versions by Oscar Mayer)
thin whole wheat spaghetti, about 60 pieces

Cut hot dogs into 3-4 sections each. Spear each hot dog portion with dry spaghetti as shown in the picture below.

Boil the hot dog-spaghetti pieces until the pasta is tender, about 6-8 minutes. Serve alone or with ketchup or butter for dipping.

Tatiana singing and swinging her squid dogs while wearing her favorite Christmas gift...

Asher laughing at what his sister is doing...

Hope your kids enjoy these as much as mine do!

Linked to Melt in your Mouth Mondays at Make Ahead Meals for Busy Moms

Friday, January 6, 2012

Chase-the-Chills-Away Chicken Noodle Soup

I've never been much of a soup person but on occasion, especially in the fall and winter, I get a real hankerin' (picture me chewing on a piece of straw or wheat or whatever farmers stereotypically chew on) for a nice, warm bowl of soup.

This is the first soup I have made apart from chili and chowder. From childhood all the way up into young adulthood I always just assumed that people ate their broth based soups from a can like I did. I'm so glad to find out otherwise.

This soup is full of fresh vegetables that are tender but have the perfect amount of crunch left in them. The broth has a bit of a kick to it with the addition of pepper making it so much better than canned soups.

It's been cold around here lately. This is the perfect soup to warm you right up! Enjoy!

Chase-the-Chills-Away Chicken Noodle Soup
3- 14 oz. cans chicken broth
1/2 tsp ground black pepper
1 cup sliced carrots
1 stalk celery, sliced
1 cup uncooked extra wide egg noodles
2 chicken breasts, cooked and shredded with a fork

Heat broth, black pepper, carrots and celery in a 3 qt. pot over medium-high heat until it reaches a boil.

Stir the noodles and chicken into the pot. Reduce the heat to medium. Cook for 10 minutes or until the noodles are tender, stirring occasionally.