Fudgy Banana pops

As the weather is FINALLY warming up I have a hankering to make summer inspired treats for the boys.

...and for me too.....

So duly inspired by a few on-line recipes I went to work on getting the ingredients for these little gems...BUT, would you believe how hard it is to find a popsicle stick in my town?  Every store....no one had em.....so, I had to improvise with some old plastic sticks from a popsicle set I had.  I am sure you are wondering, "um Rose, why aren't you using the base of the popsicle set?.....Cause I want to use Dixie Cups!!!  So excited!!!

It is WAY easier to fill the bottoms of these little cups with chocolate, or peanuts, or fruit to make these fudgy treats more fun to eat.  That, and its also easier to get the popsicle OUT!  I hate it when it sticks in the mold and you have to pretty much melt them completely to get them out....Ok, enough with the rant...

Fudgy Banana Pops 

What you need:

3 Tbsp. white chocolate chips

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

1-1/2 cups cold milk

2 fully ripe bananas, mashed

 

 

The ingredients!

Sprinkle chocolate chips into the beloved Dixie Cups.

Combine pudding mix and milk.  Beat for two minutes.

If you have children, get them to mash the bananas.  Wear safety glasses as it gets a little crazy!!!

Combine the pudding and bananas

Mix well.

Divide into the Dixie cups and if you can FIND them...put in popsicle sticks.

These two are so excited!  They can't wait the five hours it will take to freeze!  

 

 In the freezer!

So yummy!  And with the addition of bananas....perfect!

THE BEST Herb bread

HELLO HERB!!  Whenever I make an Italian type meal I always need to have this recipe handy.  Why spend a tonne of moola on a pre-made Italian bread when you can whip up your own lickity split!

It's time to use up some of those herbs that are just sitting in their jars forlornly wondering.....when will she use me....Will today be the day?" (OKAY......awkward.....)

Apparently the herbs speak to me......

All right now:  On with the recipe.

You Need:

1/2 cup of hard margerine or butter, softened

2 1/4 teaspoons of dried parsley
   1    teaspoon of dried basil
   1    teaspoon of dried marjoram
   1    teaspoon of lemon juice
  1/4  teaspoon of garlic powder
  1/8  teaspoon of dried thyme

1 French Bread loaf

Let's get started!!!

In a medium bowl combine all the ingredients (EXCEPT the FRENCH BREAD!!!)  That would be crazy!!!  Anyways....Mix well.

Here I am adding the lemon juice.  Don't forget that part.  It adds a nice flavor to the bread.

There...all nicely getting along.

Cut French Bread horizontally in half.  Now spread filling on both halves of the French bread.

Put two halves together again and wrap up loaf with tinfoil.  Bake in a 375 degrees oven for about 25 minutes.  Take out and slice!  Enjoy with your favorite pasta dish.  These meatballs go fabulously with the herb bread.  My favorite meatballs

Cloudy with a Chance of MEATBALLS!

Well, it is looking like its Cloudy with a chance of......MEATBALLS!!

It seems at least two or three times a month I am rolling some delicious meatballs in my hands.  Me, who is adventuresome in my cooking and likes to try different recipes does have a few standby family favorites that DO get made often.  I know, its hard to imagine.

This recipe is one of those recipes.  I discovered this gem a few years ago as I began my foray into better cooking.  This was in fact one of the first recipes that my husband commented on as being "really good", and "you are getting better at cooking!"  Score one for me.....:)


So let me share this life changing recipe with you!

What You Need

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

2 lb. (1 kg) lean ground beef

1-1/4 cups water

2 eggs, lightly beaten

2 cloves garlic, minced

1/3 cup Parmesan Grated Cheese

 

Make It

 

PREHEAT oven to 400°F. Place all ingredients in large bowl; mix until well blended.
 

SHAPE into 24 meatballs, using about 1/4 cup of the meat mixture for each meatball.

 

LINE a cookie sheet with foil. SPRAY the foil with some cooking spray.  (VERY IMPORTANT - this makes the meatballs not stick!!!)

PLACE in single layer on the foil-lined 15x10x3/4-inch baking pans.
 
BAKE 20 min. or until cooked through.

 

 SERVE with your favorite pasta and pasta sauce.  And with Herb Bread....(a recipe soon to appear!)

Egg in the hole

So I have had a revelation!!!!!!  I was perusing one of my favourite foodie blogs....P-Dub....and I came upon a post about an "Egg in the Hole"....My curiosity was piqued.

  What was this hole with an egg in it?

 So I continued on reading and discovered that this dish was going to revolutionize my "in a hurry, need a quick meal that will satisfy my family and doesn't come in a blue box....I made it and the fellows enjoyed it immensely.  I phoned my mom and told her about these "egg hole thingys"  She informed me that I ate them as a child......oh....

Why didn't I remember these little gems?  Well, I know about them NOW!  Many of you may be shaking your heads at me thinking.....I've been making these for YEARS Roselyn!!!.  Or maybe you have never heard of them.  They do go by other names...Eggs in the basket for one....

So here is the simple recipe.  For those who knew about them...make them again for nostalgia's sake....For those who didn't know about them....GO BUY SOME EGGS AND BREAD AND MAKE THESE!!!

Eggs in the Hole

You need: 

Bread

Eggs

Butter

Salt and Pepper

First you take your bread and using a cookie cutter or even a glass make "the hole".

I am apparently too strong for my cookie cutter....

Then ya melt some butter in a pan

Place holey bread in melted butter and.......

Crack in the egg.  Let fry for a minute.  Don't forget to put the circle  piece of bread in to fry as it will be a tasty dipper.

Flip over and fry the other side.  Salt and pepper as desired. Cook another minute or so until bread is golden.  

Then Eat up!!!  Such a REVELATION!!!

White Chocolate Almond Apricot Biscotti

I don't know about you but I seem to always try new recipes when I am having company or bringing something for a potluck.  Heehee, at potlucks no one knows which one is yours if you mess up!!!  Well, my church's ladies group was having their spring banquet recently, and I decided to bring a casual dessert....biscotti.  You know, to go with the coffee while we visit.

So I decided to try White Chocolate Almond Apricot Biscotti.  Try saying that 10 times in one breath....wheesh!

Anyways,  this is a delightful biscotti.  I love the delicate almond taste, the sweetness of the white chocolate and the chewiness of the apricot.  Dunk these crispy cookies in tea or coffee and SAVOR!!!

adapted from Kraft Kitchens.



What you need:

1/2 cup non-hydrogenated margarine

1-1/2 cups sugar

2 eggs

3 squares Baker's White Chocolate, melted

1/4 cup orange juice

1 tsp. almond extract

3-1/4 cups flour

2-1/2 tsp. Magic Baking Powder

1 tsp. salt

3/4 cup coarsely chopped toasted whole almonds

3/4 cup coarsely chopped dried apricots

1/2 cup chopped white chocolate

HEAT oven to 350ºF. Beat margarine and sugar in large bowl with mixer until light and fluffy.  Blend in eggs, chocolate, juice and extract.

  Add flour, baking powder and salt; mix well.

On medium heat toast almonds.  Keep an eye on these. You don't want burnt almonds. Stir frequently. As soon as you smell an almondy smell remove the almonds to a plate to cool!

 

lookin' good!

Stir in remaining ingredients.

SHAPE 1/2 of dough into 15x2-inch log on centre of each of a parchment covered baking sheet.

BAKE 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices, place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min.

Remove to wire racks; cool completely.  

I finished off these treats by drizzling melted white chocolate on top.  Put in fridge for 10 minutes to harden chocolate.  (all the while start that pot of coffee and call a friend over)  Then Enjoy!!!

Lemon Poppyseed muffins and working on my photography.

I adore lemony things!  The color lemon yellow, lemon candles, lemony smelling cleaning products, but I ESPECIALLY love lemony tasting things, lemon loaf, lemony tea, and....lemon poppyseed muffins with lemony glaze!!

Yep today, I made Lemon poppyseed muffins with a delicious sweet, tangy glaze.  You all know of my dislike of hard, dry muffins, so when I found this recipe from Joy the Baker I was overJOYed to find another winner for the ol muffin repitoire.  I tweaked the recipe a bit to make it easier and more me!

Here is what you need:

2/3 cup granulated sugar
zest and juice of 1 lemon
1 and 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 cup melted butter or margerine
2 Tablespoons poppy seeds
2 Tablespoons granulated sugar (for topping the batter before baking)


For the Glaze:

1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice


Let's get started:

Pre-heat your oven to 400 degrees F.

 In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. 

This smells so amazing!!!!

Whisk in the flour, baking powder, baking soda and salt. 

 

In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla, melted butter and lemon juice.   

Combine wet and dry ingredients.  Do not overmix.

Add poppyseeds and combine until they are evenly distributed in the batter.

Scoop batter evenly into muffin tins.  Then sprinkle the tops with sugar. (this adds a delightful sweet crunch!)

Yahoo!

 Now bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean. 

Let cool in muffin pan for 5 minutes before removing and then let completely cool.  I know its hard to wait.....  But it will be worth it!!

Dallop some yummy lemony glaze on top and then lick your lips and ENJOY!!!

Now here's my question for you!  I have been practicing my food photography skills on this recipe and I would love some feedback.  Which photo do you like best of the finished muffin?

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Thanks for your input!!!!