The Best Banana Bread

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So I will start by saying this. I hate waste….I try our best to not par take in it. I purge, I sell, I donate….I used to compost but a dog and a toddler made it a little crazy.

I have been buying tons of fruit lately. 1. It’s super good right now-right? 2. It’s the one thing Row will eat. That being said it keeps spoiling and I hate having to eat watermelon day after day. So bananas. The are spoiling so fast and I’m always throwing them out. Last week I froze them. Introduce banana bread.

Let me first say I don’t like banana bread. I avoid it. Hubs doesn’t either but I thought let’s give it a go-what’s the worst that could happen?

I scoured the internet reading tons of banana bread recipes. I changed and tweaked and subtracted and added and the result? We-the banana bread haters-ate the whole thing. Of course Row didn’t because apparently a baked good with fruit in it didn’t seem right to her. So here it is…….

The Best Banana Bread Recipe-you’re welcome!

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Ingredients:

3-4 very ripe medium bananas-mashed

2 eggs

1/3 cup melted butter

1/2 cup sugar

1 3/4 cup all purpose flour

2 3/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons cinnamon

1 tablespoon vanilla

walnuts as desired-none for me. I can’t handle nuts in baked goods.

Preheat oven to 325. Spray your loaf baking dish with nonstick spray-I like the butter kind for baked goods. In a medium bowl combine the mashes bananas, eggs, butter, sugar, and vanilla. I loved having the bananas frozen!  Then I had them thaw for a couple minutes because they pretty much came out mushy. Mix thoroughly-and I mean thoroughly because if you don’t you’ll have big banana blobs in the baked loaf which look unappealing-believe me. Then add the dry ingredients. Flour, baking powder, salt, and cinnamon. Mix thoroughly-important again because the salt needs to be dispersed. Add walnuts if desired.

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Pour batter in baking dish and cook for about an hour to an hour and ten minutes.

Walah-you are done!

Banana bread!!!! #ontheblogsoon

Banana bread!!!! #ontheblogsoon

It was soooo good. Oh and now I can just freeze all those bananas!!!

Mini Omelets

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So I have this thing about Mini stuff-I sort of love it! Oh and breakfast-totally love breakfast. So when I cam across several recipes for mini breakfast omelets I decided to mix them all together and give it a go-for DINNER!

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Ingredients-

Tator tots-frozen

Cooking Spray

8 Eggs

1/4 cup milk

1/2 Cup Shredded Cheddar

Chopped onions, peppers and bacon

Spray your muffin pan with cooking spray and preheat the oven to 400 degrees. Place 3 tator tots in each muffin pan. Bake for 10 minutes. While those are cooking work on the following.

Chop all ingredients prior. I actually used frozen diced onions, cut a fresh pepper-but didn’t use it all-and bacon. If you want to save time you can get precooked bacon in a box. And ya’ll it’s actually pretty decent and great for going inside recipes.

In a bowl whisk 8 eggs well and add milk-whisk together.

Pull those tots out of the oven and change the temperature to 350 degrees. Smoosh the tots down with a glass.

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Once the tots are smooshed add in your peppers, onions and bacon-now of course you can change this up with precooked sausage etc… Pour your egg mixture over each muffin pan almost to the top and top of with a pinch of cheddar cheese.

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Bake for 20 minutes.

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These were really good! You can also freeze them after you’ve cooked them and zap them for easy breakfasts.

What I would change-I would try hash browns instead of tots next time. I would also add some more cheese on the inside and not just the top but overall I have added them to our recipe box!

What breakfast item do you love to have for dinner?

 

 

Funeral Potatoes Recipe

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I just want everyone to know that every time I type potatoes I think I’m spelling it wrong. Thanks Dan Quayle. Yes I am dating myself.

So funeral potatoes…. I have no idea why they call them that but my gal Jennifer says it’s because you could die they’re so good. And good they are! Funeral potatoes show up from time to time at our mom’s group breakfast and they are delish!

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Ingredients:

Frozen Southern Style Hash brown Potatoes-one bag-these are the ones diced into small squares

1 Cup Sour Cream

I Can of Cream of Chicken Soup

2 Cups Shredded Cheddar

1/2 Cup  Melted Butter-use the real stuff

1 Tsp. Garlic Salt

1 Tsp.Salt

Cornflakes-you read that right-a small box will do

Now before we begin this I want to say yes you can use low fat sour cream but don’t change the cheese or butter and sadly I have actually healthfied this recipe up more than the others you’ll find floating around the internet.

Pour the potatoes into a colander and let thaw and drain in your sink for about 30 minutes.

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Preheat your oven to 350 and have a 9×12 pan ready.

In a mixing bowl combine the sour cream and soup. Once combined thoroughly add in butter, garlic salt and salt. Once all is combined thoroughly mix in the potatoes and cheese fully. Pour the mixture into your pan-no need to grease it. Add cornflakes over the top of the mixture-covering completely.

Bake uncovered for 30-40 minutes. I say closer to 40 minutes to ensure all the potatoes are soft.

It’s amazing! Funeral potatoes are a great side dish and breakfast side dish as well. People love them! Try and you’ll die and see why!

I had to spell check potatoes at least five times during this post.