Mmm-Mmm Mondays: Frosted Banana Bars

Whenever I get burned out on the domestic-baking side of my life, I go out in search of a fabulous blog with awesome new recipes to experiment with.  I was not disappointed when I found this little gem.  Send some blogging-love over to Kentucky Girl, because she's got some really good recipes you'll want to try.  I know I'll be making this one for my kids after-school snack today.

FROSTED BANANA BARS

(source: allrecipes.com)

(the following is for the actual bars. cream cheese frosting recipe will follow below)

1/2 cup butter, softened

1 1/2 cups white sugar 

2 eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup mashed ripe bananas (which is roughly 2 large bananas)

1. Preheat oven to 350 degrees.

2. Grease a 10x15 inch jellyroll pan. (I wanted to save myself a bit of clean up time so I just lined my pan with aluminum foil and lightly sprayed it with cooking spray.)

3. In a large bowl, cream together the butter and sugar until smooth.

4. Beat in the eggs, one at a time.

5. Stir in the sour cream and vanilla.

6. In a separate bowl, combine the flour, baking soda and salt. Once combined stir this into the batter mixture.

7. Mix in the mashed bananas.

8. Spread evenly onto the prepared pan.

9. Bake for 20 to 25 minutes (at 350 degrees) or until a toothpick inserted into the center comes out clean. 

10. Allow bars to cool before frosting. 

CREAM CHEESE FROSTING

(the original recipe suggests using store bought frosting but I'm not a big fan of store bought frosting but you do have that option if you prefer it. You can use any cream cheese frosting recipe you have....below is the one I used.)

***This frosting is courtesy of one of the reviewers of the banana bars on allrecipes.com. Thanks Laura Jean for the suggestion!***



1 (8oz) block cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
splash of milk (just enough to thin out the frosting)



1. In a large bowl, cream together the cream cheese and powdered sugar until smooth.
2. Mix in the vanilla.
3. Mix in a splash of milk (enough to just thin it out).
4. Frost the banana bars once they have cooled (again, frosting the bars is optional)


You can store these in the refrigerator and they're great cold!

Thanks again, Kentucky Girl, for sharing this delish recipe with us today. I mean, really. Who doesn't love the welcoming smell of homemade banana bread when you come in the door? 

Phil the Crockpot Goes on Safari

Phil has been out of the country the last few weeks (I've missed you!), and is back today to bring you Mmm-Mmm Mondays with an African flavor.  After going on safari in Kruger National Park last week, he took a drive through some of the native townships in South Africa and tasted his first curry dish.  Of course, now he wants to share a little bit of that spice with you (although a much milder form--this one won't make your eyes water unless you want it to!)

African Beef Curry

2 lbs. ground beef, browned

2 onions, diced

2 green peppers, diced

2 15 oz. cans diced tomatoes

2 apples, peeled, cored, and diced

2-4 tsp. curry (or more to taste)

6 c. prepared rice

Add all ingredients except rice in slow cooker and mix well.  Cover and cook on high 4-6 hours, then serve over hot prepared rice. 

My family shocked and surprised me by loving this  (even my picky 3-yr-old complimented me!), so I have doubled the recipe for all of you.  I plan to do this the next time I cook this one up!

Mmm-Mmm Monday: Fiesta Pasta Salad

Meet Jessica from one of my new favorite blogs "Or So She Says".  She made this FABULOUS pasta salad that not only looks festive, it's a party in your mouth! 

It's on my menu for dinner tonight.... care to join us?

 

Fabulous Fiesta Pasta Salad

The ingredients for the salad: bow tie pasta,cherry tomatoes, olives, shoe peg corn, black beans, green onion and green pepper. (This is great with chicken too!)

The ingredients for the dressing: white vinegar, vegetable oil, taco seasoning and ranch dressing.

While the pasta is cooking, chop up all your pretty vegetables.

When the pasta has cooked, let it cool for about 20 minutes, then add all the vegetables,

and the corn and black beans.

Mix together the white vinegar, vegetable oil and taco seasoning.

Then add the ranch dressing. (However much you'd like)

Mix together and add to the pasta salad.

Fiesta Pasta Salad

Ingredients
10 oz bow tie pasta

1 can black beans

1 can corn ( I prefer shoe peg)

1 1/2 cup cherry tomatoes

green onion

green pepper

(4 ck breasts)

Dressing

1/2 cup oil

1/2 cup white vinegar

1pkg. taco seasoning

ranch dressing (about 1/4 cup)

Directions

Cook the pasta until al dente. Chop up all the veggies. Mix together the dressing. Add as much ranch dressing as you like to the dressing- I did about 1/4 cup. Add the veggies, corn and beans to the pasta. Add the dressing and mix everything together. It's even better the next day!

S'more Brownie Tarts

I was having so much fun with the giveaway I forgot to post my Mmm-Mmm Mondays awesome recipe!  If you're craving s'mores, but don't have a campfire in the immediate area, give these sweet little things a try.  We loved them at our house!

The ingredients are so simple, it's a great recipe to make with kids or grandkids!

 Make the brownie mix as directed on the box, then fill the mini graham cracker pie crusts about half-way.  Can you tell which one my kids filled?

Bake at 350 deg. for 20-23 minutes.  Let them cool for 2 minutes, then top with a few mini-marshmallows and broil until golden.

 We broiled these for 90 seconds, which we found was a little too long!  Black tops, the kitchen filled with smoke, and my hubby laughing in the background at our ruined dessert.  Nice.

You know when your marshmallow starts on fire?  Yep, that's what they taste like.

This batch turned out perfect, broiling them for about 45 seconds.

What an fun and simple summer treat!

Ruth's Gardening Forum: "Growing Vegetable Soup" by Lois Ehlert

I can't believe I've been a mother for over 12 years and haven't read this little gem to my children.  If you have kids or grandkids that love watching a plant grow (like mine do), then reading this to them is a must.  With great illustrations, early readers can identify words and will want to read this over and over.  My favorite part is the recipe at the end--perfect for including your little ones in making this delicious soup!




I'd love to find other children's books about plants and gardening.  Any recommendations out there?

Crockpot Chicken Sandwiches

Hi everyone!

Phil the Crockpot is decked out and ready for the 4th of July with another easy recipe to feed a large group or even just a small family.  It's easy to adjust the quantity and you can always freeze the leftovers for up to 6 months. 

Italian Chicken

5 boneless, skinless chicken breasts

8 oz. fat free Italian Salad Dressing

8 oz. low-fat cream cheese

14 oz. chicken broth

1 can cream of chicken soup

1/2 tsp. rosemary

1/2 tsp. thyme

Put chicken in the crockpot and pour Italian dressing over it. Cook on low 8-10 hrs or high 4-5 hrs.  Remove chicken from crockpot and shred, discard remaining Italian dressing.  Melt cream cheese, broth, soup, and spices in together in saucepan.  Mix sauce with chicken in crockpot and cook 1 hour.  Spoon onto rolls, top with lettuce, tomatoes, cheese whatever you like.

To freeze:  Allow chicken to cool, spoon into ziploc freezer bags and freeze for up to 6 months.

p.s. This recipe is also great served over rice, pasta, or mashed potatoes!

This meal is always a big hit with kids and adults!

Mmm-Mmm Mondays: Red, White, and Blue Kabobs

Thank you to Whitney over at SistersStuff for this fun and easy 4th of July recipe.  I just had to try it with my kids to see if it was as easy as she said it was. 

Not only was it super easy, it was also fast and FUN!  So all 3 criteria were met for it to have a permanent home in my recipe book. 

   

So maybe ours didn't turn out as pretty as theirs, but they tasted 

just as yummy!

I had to change a few things on the Sisters Stuff recipe.  For the original CLICK HERE.


skewers
blueberries
white almond bark
red/blue decorator's sugar
strawberries
large marshmallows

Melt almond bark in microwave about 1 minute, then stir.  Dip marshmallows and fruit into melted almond bark, then dip again in sugar crystals.  Allow to cool and thread onto skewers with blueberries and strawberries.  

If you have a great 4th of July recipe, don't be shy!  Link to it in your comments below.  We'd love to try it!

Nutty for Coconut!

Ever have those days as a parent where everything is going along fine, you feel like you're doing an acceptable job as a mother, and then WHAM-O!!! you realize that you have forgotten to teach your child about a very important part of life? It happens to me more than I would like, that's for certain!

I gave my 3-year-old an piece of an Almond Joy the other day.  He said, "What is this white thing in here?" I said, "That's called coconut."  He grins at me and says, "It's my FAVORITE!" 

Now the "WHAM-O" moment-- "My almost-4-year-old has never had coconut?  Are you kidding me?"

I realized where I had gone wrong--one of my older children didn't like coconut, so I hadn't thought to give it to my poorly-coconut-deprived youngest son! And to think he might have missed out on some of life's most delectable desserts (in my humble opinion).  So in honor of you, dear son, here is a well-loved family recipe from South Africa, filled with coconut and love!

Coconut Crunchies

2 c. rolled oats

1 c. sugar

1/2 c. butter

1 T. heavy corn syrup

1 tsp. baking soda

2 c. coconut

1 c. flour

pinch salt

1. Melt sugar, butter, syrup, and soda in a saucepan.

2. Mix oats, coconut, flour, and salt together in large mixing bowl.

3. Add melted mixture into dry ingredients, and mix until like fine crumbs.

4. Press into greased 9X13 baking pan.

5. Bake at 350 deg. for 15-20 min., or until golden brown.

6. Cut into squares immediately, then store in airtight container once cool.

Lemons, lemons, lemons...

Dear Friends,

A fresh bowl of lemons is like opening the kitchen window. Light and fragrant - the sweet taste of summer, just around the corner. You may want to pick a few lemons yourself and try this delicious Lemon Ice Cream Crumble. A family favorite - so pucker up and enjoy...

With memories in mind,
Ruth and Rose

Lemon Ice Cream Crumble

Crumble:
1 c. flour
1/4 c. brown sugar
1/2 c. chopped pecans
1/2 c. butter
Mix together, spread onto a cookie sheet, bake at 350 deg. 10-15min. until golden brown. Let it cool then crumble it.

Ice Cream Filling:
1/2 gallon vanilla ice cream
1/2 can frozen lemonade

Soften ice cream, then add in lemonade and beat together until well blended. Sprinkle half of crumble mixture into bottom of 9X13 pan, spread ice cream filling over it, then sprinkle remaining crumble over the top. Freeze 1-2 hours until set.

Recipes From Around the World

Dear Friends,
Even if you cannot afford to travel around the world, you can still take a memorable journey with your taste buds. A recipe we will never forget comes from the home of a wonderful Afrikaaner woman in South Africa. The taste of her "Milk Tart" transports you to another part of the world, and the warm aroma of cinnamon and pastry makes any dwelling place feel like home. We especially like this recipe because the ingredients are kitchen staples--easy to make at the last minute for unexpected company. We hope you will enjoy it as much as we have!

Milk Tart
1/4 lb. butter
1/2 c. sugar
1 egg
1 3/4 c. flour
2 tsp. baking powder
pinch salt
Cream together butter, sugar and egg. Mix together flour, baking powder and salt in separate bowl, then combine with first mixture. Press into 2 pie plates. Bake at 375 degrees for 10 min. or until light brown.
                                                                                                                                                               
Filling
4 c. milk
4 T. butter
4 eggs
1 c. sugar
1 1/2 T. flour (heaping)
2 2/3 T. cornstarch (heaping)
pinch salt
1/3 c. cold water
1 t. vanilla
1 t. cinnamon
Heat milk and butter in saucepan. Beat eggs and sugar until fluffy, and flour and cornstarch. Pour hot milk into egg mixture and beat until smooth. Pour back into pot and beat while bringing back to boil and mixture is thickening. Remove from heat and add cold water and vanilla. Pour into baked shell and sprinkle with cinnamon. Best eaten slightly warm.


With memories in mind,
Ruth and Rose

Don't Leave Out the Spice

Dear Friends,

None of our family members will ever forget Granny Ella ( 'Granella' to her grandchildren) and her memorable baking. She was famous for her special Spice Cake with maple and walnut frosting. She was also famous (in her later years) for leaving out the baking soda... But no matter, it was all cake to us and we loved her for it. Her recipe has a special place in the family cookbook - a love note from our Canadian grandmother.

Granny Ella lived a life full of her own particular spice, stories of her abound and make us laugh to this day. I suspect there's one in your family too, so here's her Spice Cake recipe to celebrate all the spicy souls we love. Those who've passed on and those who remain. Let's love them for all the flavor they bring into our lives. Thank you, Granny Ella, for more than just your wonderful cake. You will always be an inspiration. Enjoy.

Spice Cake


3/4 cup butter or margarine
1 cup sugar
2 cups Purity flour
1 tsp. baking soda
1 egg
1 cup sour milk
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 cups raisins

Cream butter until it is soft and creamy and gradually add sugar. Beat until light and fluffy. Add flour and cut in with a pastry blender or two knives until mixture is like coarse cornmeal. Reserve one cup of this crumb for top of cake. To the remainder add sifted baking soda and spices and blend thoroughly. Beat egg until foamy, add sour milk and continue beating until well blended. Add spiced crumb and mix quickly, stirring until batter is fairly smooth but do not over mix. Spread carefully into well greased 8 inch square pan and sprinkle reserved cup of crumbs on top. Press crumbs into surface of batter and bake in moderate oven (350ºF) for about 40-50 minutes. Allow baked cake to set for 15-20 minutes before removing from pan.

Maple Walnut Frosting
Ingredients

*Container vanilla frosting
*1 tsp. Maple Extract
*1/2 c. halved walnuts
Directions

1. Stir together maple extract and frosting. Spread over cake. Top with walnuts, placed in circular fashion around the top of the cake.





With memories in mind,
love Ruth and Rose

Food for Thought

Dear Friends,

Isn't it peculiar that our sense of taste and smell is so attached to our childhood memories? The
smell of woodshavings makes me feel eight again. I am waiting for my father to bring in a new puppet theater or small table and chairs from his woodshop. I can still feel the anticipation. The smell of aged sheet music takes me back to my grandmothers organ bench, instantly I'm there watching her fingers move across the keys.

And then there's the heaven of all taste and smell, grandmother's kitchen. There are those days when I need to feel her in my kitchen, to feel her a part of my family's life. I think that's why I search for her recipes and find them with such joy. Like meeting an old friend with a quaint German name. 'Hello Kuchen, how nice to see you again after all this time. You haven't changed a bit...'

So in the spirit of finding all our old recipes and bringing them back to life- maybe for the first time in your kitchen and mine - I want to share Grandmother Rose's LebKuchen recipe with you. This German cake is rich and chewy, fills the house with wonderful smells, and my children love it just as I loved it as a child. I believe that making good family food is a love language all of its own, and it is one I hope we all continue to share.

With memories in mind,


Ruth and Rose

German LebKuchen (loaf cake)

3 Eggs 3-1/2 C. Flour 2 tsp. Cinnamon Powdered Sugar 2 C. Brown Sugar	1 tsp. Baking Soda 1/4 C. Honey 1 tsp. Salt 4 T. Lemon Juice
Cooking Instructions:
Beat eggs until foamy. Add brown sugar and honey. Mix and sift flour with baking soda, salt, cinnamon, add to first mixture. Mix well. Pat into greased and floured jelly roll pans, 16x11 inch. This makes a stiff dough, so wet hands and pat even. Bake at 350 degrees for 10 to 15 minutes. While hot heat lemon juice and stir in enough powdered sugar to make thin icing. Drizzle over cake. Cool, cut into squares.

Mmm-Mmm Mondays

Honey Pork Chops

Dutch Oven Chuckwagon Bread

Phil the Crockpot with Delicious Turkey

Phil the Crockpot with Cowboy Stew
Red, White and Blue Kabobs 
S'more Brownie Tarts

 Baked Goods

Grandmother Rose's LebKuchen

Granella's Spice Cake

Lemon Ice Cream Crumble

Milk Tart

Coconut Crunchies 
Dutch Oven Chuckwagon Bread