Banana Bread

my 1st time EVER!!! making banana bread..i'm sssooo
happy & excited about how it turned out..rich & moist..
still warm with a little peanut butter & honey..ooooooh

INGREDIENTS:
• ½ c. softened margarine or
unsweetened apple sauce
• 1 c. packed brown sugar
• 2 large eggs
• 3 ripe bananas
• tbsp. vanilla extract
• 2 c. bread flour or all purpose
• tsp. baking soda
• ¼ tsp. salt
• ½ tsp. nutmeg

INSTRUCTIONS:
Preheat oven to 325℉
1. grease & flour loaf pan(s) or use
cooking spray specifically for baking
that includes the flour in it
2. cream together margarine & sugar
or mix applesauce & sugar until the
sugar is mostly dissolved
3. add in the eggs & mix together with
the mashed bananas, nutmeg & vanilla
4. sift in the flour, salt & baking soda,
then combine
5. pour the batter into the greased loaf
pan(s) & bake for 30 min. then check to
see if the top and sides of the loaf have
browned, if so, loosely cover the top with
foil & continue baking for another 30 min.
until the middle of the loaf is completely
baked through
6. carefully remove the bread loaf from
the pan(s) *slathering the top(s) as soon
as it comes out of the oven is optional but
highly recommended* then allow it to cool

(SIDE NOTE:  using smaller/mini loaf, glass
or metal pans may vary the baking time)

Jumbo Chocolate Chip Cookies

can't ever go wrong with a chocolate chip cookie
....especially when it's JUMBO....GINORMOUS!!!

 INGREDIENTS:
• ¾ c. granulated sugar
• ½ c. brown sugar
• 1 c. softened margarine
• tsp. vanilla
• 1 egg
• 2 ¼ c. all-purpose
• tsp. baking soda
• ½ tsp. salt
• 3 c. chocolate chips/chunks
• 1 c. nuts (optional)

INSTRUCTIONS:
Preheat oven to 350°F
1. cream together sugars, butter/
margarine, vanilla & egg
2. mix in flour, baking soda & salt
3. add chocolate chips or chunks
and choice of nuts (optional)
4. drop tablespoons of dough 2 inches
apart OR ¼ cup for jumbo cookies at
least 3 inches apart
5. bake at 350℉ for 8-10 min depending
on size or until golden brown

(SIDE NOTE:  this recipe yields 10 jumbo cookies
& 3 dozen regular sized....take care when transferring
the larger cookies to a rack for cooling)

BBQ Cauliflower Bites

i've made the Buffalo Cauliflower Bites before and

they were DELICIOUS! even the kids thought they

were actually chicken..so i wondered if they would

be just as delicious with BBQ sauce.....YUP!!!

INSTRUCTIONS:

1 medium cauliflower crown
1 large egg
2 tbsp. water/buttermilk/or milk
½ tsp. onion powder
½ tsp. garlic powder
½ paprika
½ salt
½ black pepper
all-purpose flour
cooking spray
1 c. favorite BBQ sauce

INSTRUCTIONS:
Preheat oven to 425℉
1. wash cauliflower crown, pat dry & cut
into florets then place in a large bowl
(SIDE NOTE: placing the crown upside down
makes stems more visable and easier to cut)

2. in a small bowl, lightly beat the egg then mix
in the water, buttermilk or milk with the garlic &
onion powder, paprika, salt, & black pepper
3. add mixture to the florets & gently toss
together to coat

4. put enough all-purpose flour in a separate

bowl or bag to dip/shake to coat the florets

5. single layer coated cauliflower on a

greased baking sheet then spray the tops

with additional cooking oil

6. bake at 425℉ for 20-25 min. until golden brown

7. once the florets are cooked, cover them in the

BBQ sauce & put them back in the oven to cook

for another 10 minutes then serve

Honey Sriracha Chicken & Cheddar Scallion Waffles

i've always wanted to try Chicken & Waffles....

so i went for it..putting my own little spin on it,

experimenting with flavors and once again my

twisted mind takes me off to a far away place

INGREDIENTS:
Waffles
• c. all-purpose flour
• c. milk
• 1 egg
• tsp. sugar
• ½ tsp. garlic powder
• ¼ tsp. salt & pepper
• tbsp. olive oil
• ¼ c. chopped scallions/green onion/chives
• ½ c. shredded cheddar cheese
--
• leftover/freshly fried chicken tenders
HERE'S THE LINK TO MY CHICKEN TENDER RECIPE (just omit the lemon garlic butter sauce)
--
Sauce
• sriracha
• honey
--
• fried egg (optional)

INSTRUCTIONS:
1. sift flour into a bowl with the sugar, garlic
powder, salt & pepper
2. in a separate bowl, whisk together milk, egg
and olive oil, then add to flour mixture & combine
3. add the scallions & cheese and mix well
4. prepare waffles per instructions of the
waffle maker (this recipe will yield 4 square
waffles or 1 large round quartered waffle)
5. in a small bowl, mix together as much
sriracha honey sauce as needed, adding
desired amounts of the sriracha & honey
according to your desired balance of heat
and sweet
6. coat the fully cooked chicken tenders in
the sauce, leaving a few tablespoons for
garnish over the entire dish, then place the
sauced tenders in an oven safe dish and
bake at 300℉ for 10-15 minutes just to glaze
the meat and thicken the sauce
7. prepare the egg(s) fried/scrambled/etc.
8. assemble your dish as desired & enjoy!

Apple Sausage Stuffed Acorn Squash

one way to introduce kids (and some adults)

to squash..stuffing it with yummy goodness!

INGREDIENTS:

• 3 medium Acorn Squash cut
into halves with seeds removed
• 1lb. pork sausage or sweet Italian sausage
• 2 medium Granny Smith apples peeled,
cored & cut into small cubes
• ½ c. finely chopped mushrooms
• half a red onion finely chopped
• 2 c. rice (cooked & drained)
• salt & pepper (to taste)
• ½ tsp. garlic powder
• ¾ c. shredded super sharp cheddar
• 2 tbsp. olive oil

INSTRUCTIONS:
Preheat oven to 350℉
1. place squash halves open side up on a
shallow baking pan, drizzle them with olive
oil and season with a pinch of salt & pepper
2. bake @350℉ for 35 minutes
3. while the squash is baking, thoroughly
cook the sausage in a pan, then remove
from the pan & set aside
4. add the mushrooms, onion, diced apples,
garlic powder, salt and pepper (to taste) into
the pan drippings and saute until tender
5. add the browned sausage crumbles back
into the pan along with the cooked rice and
cheddar cheese
6. after the squash has baked for 35 minutes,
remove from the oven and carefully stuff the
halves with your sausage filling then bake for
another 15-20 minutes

Baked Chipotle Lime Sweet Potato Fries with Creamy Avocado Dip

i love sweet potatoes and avocados..so why not

find a way for the two to compliment each other?

INGREDIENTS:

-Potatoes
• 2 medium sweet potatoes
• 3 tbsp. olive oil
• ½ tsp. sea salt
• ½ tsp. black pepper
• 2 tbsp. fresh lime juice
• 1 tsp. granulated garlic
• tbsp. chipotle powder
-Dip
• 1 avocado
• tbsp. fresh lime juice
• ¼ tsp. granulated garlic
• sea salt to taste

INSTRUCTIONS:
Preheat oven to 425℉
1. clean, cut & dry sweet potatoes
(with/without skin - optional)
2. place potato fries in a bowl, add olive oil,
seasonings and lime juice then mix well until
thoroughly coated
3. single layered on a lined cookie/baking sheet
and bake for 20-25 minutes, turning the fries
over half way through the baking process
4. remove the shell & pit from the avocado,
slice & place the avocado in a small bowl,
add lime juice, garlic & sea salt to taste then
mash avocado to desired consistency, serve
with the fries & enjoy!

Fresh Salmon Burger

just because we've had some not so fantastic

experiences with store bought salmon burgers

INGREDIENTS:
• 2 lb. boneless/skinless salmon
• 4 slices whole grain bread or whichever preferred
• 1 large egg
• 3-4 stalks chopped green onion
• 2 tbsp. lemon juice
• tsp. garlic powder
• tbsp. onion flakes or ¼ medium onion chopped
• ½ tsp. cayenne
• ½ tsp. dill weed
•2 tbsp. parsley
• ½ tsp. salt
• ½ tsp. black pepper
• olive oil for pan frying

INSTRUCTIONS:
1. tear slices of bread into pieces and pulse in a good processor until in crumbs then set aside in a large bowl
2. remove bones/skin from salmon (if necessary) then cut into pieces and pulse in a food processor (in 2 batches) until finely chopped but NOT paste-like in texture
3. add the salmon, chopped green onion, lemon juice, seasonings and egg to bread crumbs then mix thoroughly
4. heat a shallow layer of oil over medium heat in a large pan
5. divide salmon mixture into even proportions according to desired size and pan fry until thoroughly cooked & golden brown on each side
6. serve with/without a bun & favorite toppings

Spinach & Mozzarella Chicken Meatballs

quick, easy & never fails to hit the spot!

INGREDIENTS:
• 1 pound ground chicken
• ½ c. chopped fresh spinach
• ½ c. shredded mozzarella
• ¼ c. finely chopped red onion
• 3 large mushrooms (sliced)
• tsp. smoked paprika
• 1½ tbsp. mild sausage seasoning
(or 1 packet of sausage gravy)
• olive oil (to lightly coat bottom of pan)
• 1 can cream of mushroom
• 1 c. water
• 1 pound of egg noodles
• 2 tbsp. butter
• 2 tbsp. dried parsley
• 2 tsp. granulated garlic
• tsp. black pepper

INSTRUCTIONS:
1. mix together ground chicken, spinach,
onion, mozzarella, paprika & sausage
seasoning then shape into meatballs
2. heat oil in a pan and add meatballs along
with the sliced mushrooms
3. after the meatballs are browned, add the
1 c. of water to loosen up all the goodness
in the bottom of the pan
4. add the cream of mushroom, simmer on low
5. boil/drain the egg noodles then add butter,
parsley, garlic, black pepper
6. toss the noodles into the pan with the meatballs

and sauce then serve

Buffalo Cauliflower

if you have a love for hot n spicy buffalo

wings..this is a healthy alternative...and

it actually tastes just like chicken..must

be the sauce!

INGREDIENTS:
1 head cauliflower
1 large egg
2 tbsp. water/buttermilk/milk
½ tsp. garlic powder
½ paprika
½ salt
½ black pepper
all-purpose flour
cooking spray
1 c. hot sauce
2 tbsp. melted butter
½ tsp. garlic powder

INSTRUCTIONS:
Preheat oven to 425℉
1. separate, cut off stems, wash & drain
cauliflower florets then place in a bowl
2. beat egg, mix with water, buttermilk or
milk then add to the florets
3. add in garlic powder, paprika, salt, and
black pepper to bowl and gently stir to coat
the cauliflower
4. put enough all-purpose flour in a separate
bowl to dip and coat the florets
5. single layer coated cauliflower on a
greased baking sheet then spray the tops
with additional cooking oil
6. bake at 425℉ for 20-25 min. until golden
brown
7. in a bowl, melt the butter then stir in the
garlic powder and hot sauce
8. once the florets are cooked, gently toss
them in the buffalo sauce & return to the
baking sheet to cook for another 10 min.
then serve with a preferred dipping sauce

Jalapeño Popper Quesadillas

wanted to do something different with a well

known finger food..with a little bit of inspiration

from Pinterest and putting my twist on it....

INGREDIENTS:
8 oz. softened cream cheese
2 thinly sliced jalapeños
½ c. finely chopped spinach
½ c. diced tomato (no seeds or pulp)
¼ c. finely chopped/minced red onion
2 stalks chopped green onion
¼ tsp. granulated garlic
salt to taste
6-8 small flour tortillas
olive oil OR cooking spray

INSTRUCTIONS:
1. in a bowl, combine cream cheese, jalapeños,
spinach, tomatoes, onion, garlic and salt
2. spread 2-3 tablespoons of the filling on half
of each tortilla then fold (if necessary, warm
the tortillas first to make them more pliable)
3. lightly grease a pan with either olive oil or
non-stick cooking spray on medium heat
4. arrange quesadillas single layered in the
pan to brown & crisp 1-2 min. on each side
5. allow quesadillas to cool a bit if cutting
them into halves before serving with desired
dipping sauce