Banana Muffins

Banana Muffins

Modified from this recipe

Yields: 12 muffins

1/3 C. butter, softened

3/4 C. white sugar

1 egg

3/4 C. all-purpose flour

3/4 C. whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 Tbls. ground cinnamon

1/4 tsp. allspice

1/4 tsp. nutmeg

3 bananas, mashed

Crumb topping:

1/3 C. packed brown sugar

2 Tablespoons flour

1/8 tsp. ground cinnamon

1 Tbls. butter

1. Preheat oven to 375 degrees.  Lightly grease or line 12 muffin tins with muffin papers.

2. In a large bowl, cream together butter and white sugar.  Add egg.  Add remaining dry ingredients.  Stir the bananas into the mixture until moistened.  Spoon the batter into the muffin tins.

3. In a small bowl, combine brown sugar, flour, and cinnamon.  Cut in butters until mixture resembles course cornmeal.  Sprinkle over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted in center of muffin comes out clean.

Commentary:

This is our favorite way to use bananas that we have forgotten about.  With just the three of us here, I usually end up freezing half of them just so they stay fresh, but we easily went through all 12 in one day with visitors.

Oatmeal Peanut Butter Cookies

Oatmeal Peanut Butter Cookies

(modified from this recipe)

Yields: 12 cookies

1/2 C. butter, softened

1/2 C. chunky peanut butter

1/2 C. white sugar

1/2 C. brown sugar

1 tsp. vanilla

1 egg

3/4 C. flour

1/2 tsp. baking soda

1/4 tsp. baking powder

1/2 tsp. salt

1 C. oats

1 1/2 Tbls. butter, softened

1/2 C. powdered sugar

1/4 C. smooth peanut butter

1 1/2 Tbls. milk

1. Preheat oven to 350 degrees.

2. Cream together butter, peanut butter, white and brown sugar, and vanilla.  Add egg and beat well.

3. Combine flour, baking soda and powder, and salt.  Add to creamed mixture.  Stir in oats.

4. Drop by teaspoons onto a greased baking sheet.  Flatten to 1/4 inch thick.  Bake in preheated oven for 10 minutes, or until lightly browned.

5. Cream together butter, powdered sugar, peanut butter, and milk.  Apply a layer to cooled cookie and combine with another cookie to form a sandwich.

Commentary:

These are my new favorite peanut butter cookies.  I love that they also have oats in them...makes them feel slightly healthier.  From the original recipe, I cut the filling in half, you don't need much for them to be great.  Note: If you have more than 3 people eating them, you may want to double the batch.  However, if you are worried about your diet, it's best to make fewer, that way you're forced to restrain yourself from eating more, they are than delicious!

Parmesan Chicken

Parmesan Chicken

(modified from recipe found at allrecipes.com)

4 (4 ounce) boneless, skinless chicken breasts halves (2 breasts cut in half)

1/2 cup seasoned bread crumbs

1/4 C. shredded Parmesan cheese

1/2 tsp. dried basil

1 Tbls. butter

1 Tbls. olive oil

1 egg

(Prep directions have been modified from the original recipe)

1. Preheat oven to 375 degrees.

2. In a shallow bowl, combine bread crumbs, Parmesan cheese, basil, butter, and oil.  In another bowl, beat the egg.  Dip the chicken into the egg, then coat with crumb mixture.  Place in a greased baking dish and bake, uncovered, for 30 minutes in the preheated oven.

Commentary:

This recipe is great!  The only difference from the original version is that I baked the chicken instead of frying it in a skillet (I'm sure that when you bake it, you could reduce calorie/fat content by omitting the butter and olive oil, but I haven't tried that version yet).  I have made this twice now and it's come out perfect each time, very moist.  It's very simple to prepare and we all love it (Kennedy and Mike gobbled it right up).  I served it with pasta and marinara sauce one night, and the other night I served it with rice and carrots.  I also think it would be fantastic on a sandwich (that will have to be another time).