Delicious Banana Bread Recipe

Banana bread has been becoming more and more popular this year and for good reason. It’s a super simple thing to make and makes such a great snack for the morning. This recipe is so moist and spongy it’s as if it could have been bought from any professional bakery! As for me, it’s usually my go-to treat for when I have visitors from out of town simply because this recipe is so dang good, everyone scarfs it down within the first day!

What’s also great about banana bread is you can really add whatever you want to it. My mom personally loves to add chocolate chips to it but something that is also very popular is to add walnuts. This recipe below doesn’t have any add in’s to it which means your taste buds can really guide you to whatever you feel is necessary. I personally think this recipe is so great on it’s own that it doesn’t really need much of anything else!

The Ingredients:

  • 3 ripe bananas
  • 2 Cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 Cup + 2 Tablespoons granulated sugar
  • 1/2 Cup vegetable oil
  • 2 tablespoon milk
  • 1/2 teaspoon vanilla

The Instructions:

  • Preheat oven to 325 degrees Fahrenheit and spray 9 inch loaf pan with cooking spray, set aside
  • Add flour, salt and baking soda to a small bowl, mix and set aside
  • In a separate bowl, mix together the egg, sugar and oil. Stirl until well combined
  • Add the dry ingredients in with the wet and stir well. The mixture will look very thick and dry which is good.
  • Off to the side, mash the bananas very well and then add into the mixture along with the milk and vanilla. Stir together very well
  • OPTIONAL: This is where you can add in anything you want. Whether it be chocolate chips or walnuts. I’ll be keeping mine plain but let your personal taste buds guide the way here!
  • Pour into prepared pan and bake for 1 hour and 15 minutes or until a knife comes out clean when checking. I suggest start checking at 1 hour but if it needs more time, like my oven requires, then definitely do so. (I usually need to go for the full 75 minutes)

After the banana bread is taken out of the oven, I suggest letting it cool for at least a few hours. I enjoy my banana bread the most after it’s been sitting for at least over night. To keep my banana bread soft, I VERY lightly cover it with foil to trap in some of the heat after it’s been taken out of the oven.

And that’s it!

Happy Baking!

Cheesy Southern Style Potatoes

If you’re like me, you usually pay so much attention to your main dish that you end up totally forgetting what to accompany your awesome meal with. It can be fun though trying to decide the perfect combination for you and your guests plate.

These potatoes are SO tasty and can pretty much go with any kind of dinner you have planned. I got this recipe from my mom and when I’ve made it for people, they say that these are called “funeral potatoes”. I never really cared for that name because (for obvious reasons) it’s kind of a downer! So since these are southern style potatoes, we’re changing the name.

What’s also so great about this dish is that it almost tastes even better the next day. My husband even says that he gets so full from these potatoes that he forgets to eat everything else on the plate!

The Ingredients:

  • 2 lbs frozen southern style hash browns
  • 1/2 Cup margarine (save 1/4 Cup for corn flakes
  • 2 cups sharp cheddar cheese
  • Dash of onion salt
  • 10 oz can cream of chicken soup
  • 1 Pint sour cream
  • 1 Cup Corn Flakes

The Instructions:

  • Preheat oven to 350 degrees Fahrenheit
  • Mix in all the ingredients listed above except for the Corn Flakes and the 1/4 Cup balance of margarine
  • Melt 1/2 Cup Margarine and put into a large bowl (keeping 1/4 Cup for Corn Flakes)
  • Put mixed ingredients into a 9×13 baking dish that has been pre sprayed with a nonstick spray.
  • Crush corn flakes (try not to make it into a dust consistency) and mix with melted 1/4 cup margarine
  • Drizzle over top of the potato mixture
  • Bake for 45 minutes to 1 hour. (or until it starts to bubble)

Happy Cooking!

Classic Tomato Soup For A Slow Cooker

Adding another recipe that can be used with a slow cooker is always so exciting for me. with this tomato soup recipe, you just throw everything together and leave it! I actually have never been a huge fan of tomato soup. That is, until I tried this recipe and boy have my tastes changed! This recipe is also great for those who are Gluten Free! (Just skip any sides of bread)

Usually this recipe is great for leftovers, but recently we haven’t had to much left due to everyone scarfing it down right away. I swear it’s that good. All you need is to whip up a side of grilled cheese and you have a perfect meal for the kids or light lunch with friends.

The Ingredients:

  • 2- 28 oz cans of diced tomatoes, (56 oz total)
  • 1 cup half & half
  • 2 cups vegetable broth
  • 4 tablespoons butter
  • 1/2 yellow onion
  • 1 cup diced carrots
  • 1/2 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 whole bay leaf

The Instructions:

  • Dice the yellow onion and carrots just a bit so you can evenly distribute it in the slow cooker
  • Add all of the ingredients into the slow cooker
  • Turn on the slow cooker and have it set on High for about 4 hours. if you are using the Low setting, cook for about 6-8 hours
  • When finished cooking, pour the ingredients into a blender to pulse into a smooth consistency, making sure there aren’t any chunks. You’ll most likely not fit it all in the blender, so do the first half and then the remaining that needs to be blended
  • Once all ingredients have been pulsed, place back into the slow cooker and serve right away, or keep warm for later.

Happy Cooking!

Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 738mg | Potassium: 473mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3310IU | Vitamin C: 20.2mg | Calcium: 108mg | Iron: 2.2mg