Banana Crunch Cake

Banana Crunch Cake

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A cross between banana bread and a coffee cake. We love it!

**I use a bundt pan instead of a tube pan. If you are using a bundt pan, you need to do the order opposite. So you spread the coconut mixture FIRST and end with batter. This way when you invert out of pan, the coconut mixture is on top. You do the opposite for tube pan.**

***IF you're at HIGH ALT like me (BASIN FRIENDS) you need to make a few changes - add 3 Tbsp. flour to your cake mix. Then when you bake for the first 30 min at 375, then down to 350 for another 20min and check.)

INGREDIENTS:

1/2 c. all-purpose flour

1 c. coconut

1 c. rolled oats

3/4 c. firmly packed brown sugar

1/2 c. chopped pecans

1/2 c. margarine or butter

1 1/2 c. (2 large or 3 medium) VERY RIPE bananas

1/2 c. sour cream

4 eggs

1 (1lb.) pkg. yellow cake mix

DIRECTIONS:

1. Heat oven to 350*. Grease 10" tube pan (I use bundt pan). In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

2. In large bowl, combine bananas, sour cream and eggs; beta at low speed until smooth. Add cake mix; beat 2 min. at high speed. Spread 1/3 of batter (or coconut for bundt users) in greased pan; sprinkle with 1/3 coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture (or batter for bundt users).

3. Bake at 350* for 50-60 min (SEE HIGH ALT ADJUSTMENTS ABOVE) or until toothpick inserted near center comes out clean. Cool upright in pan 15 min. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hr or until completely cooled.

(Found this recipe in Pillsbury cookbook)

ENJOY!

Salsa Chicken & Rice Burritos

Salsa Chicken Rice Burritos

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We love these chicken & rice burritos. These are salsa based burritos, make sure you use a salsa you LOVE!! We use our fav homemade salsa for these. These are burritos, they are not enchiladas, they don't have a sauce topping. They are for dipping in sour cream, salsa, guac, etc.

INGREDIENTS:

2 Tbsp. butter

1/2 c. chopped green onion

1 clove garlic, minced

7 c. shredded cooked chicken meat (I only did about 4 or 5 but kept everything else the same and we loved it)

1 Tbsp. chili powder

2 1/2 c. chicken broth, divided

1 (16oz) jar salsa, divided

1 c. uncooked long grain rice

1/2 c. sliced black olives (we omit these)

3 c. shredded cheddar cheese, divided (we use mexi-blend, or whatever's on hand)

12 (10") flour tortillas (Since we had half the amount of chicken we made like 7 or so)

**SUB WITH GLUTEN FREE TORTILLAS OR TORTILLA CHIPS FOR GLUTEN FREE VERSION**

DIRECTIONS:

1. To make chicken mixture: In a large skillet over medium heat, melt butter and saute green onion and garlic until soft; stir in chicken, chili powder, 1/4 c. broth and 3/4 c. salsa sauce. heat through, then set aside.

2. To make rice: In a large saucepan, bring rice and remaining 2 1/4 c. broth to a boil. Reduce heat, cover pan and simmer 20 min. Stir in remaining 1 1/4 c. salsa sauce, cover and simmer for another 5-10 min or until rice is tender.

3. Meanwhile, preheat oven to 375*.

4. To assemble burritos: Stir chicken mixture into rice, then add olives and 2 c. cheese. (I just scooped some of each, I didn't mix them together first.) Mix well. Spoon 1 c. filling each tortilla, off center. Fold sides and ends over filling, then roll up. Arrange filled tortillas in two 9x13" (we only needed 1 pan) baking dishes and sprinkle remaining cup of cheese on top.

5. Bake at 375* for 10-15 min. or until heated through.

THESE FREEZE GREAT!!! (Just reheat in oven to maintain crispyness!

The FILLING is gluten-free (always check your ingredients first), just fill in a gluten-free tortilla, or serve with tortilla chips!

(This recipe was found on allrecipes.com)

ENJOY!

Chicken & Broccoli Puffs

Chicken & Broccoli Puffs

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I got this recipe from a Pampered Chef Cookbook. Technically it's called chicken and broccoli braid, but as you can see, I didn't make a braid. I make this every time I find crescent rolls on sale. **The filling is gluten free, not the crescent rolls**

INGREDIENTS:

2 c. cooked chicken, chopped

1 c. broccoli, chopped (I've used mixed broccoli & cauliflower before too)

1/2 c. red bell pepper, chopped

1 garlic clove, pressed

4 oz sharp cheddar cheese, shredded (I always do medium cheese & more of it)

1/2 c. mayo

2 tsp. dill mix (or dried dill weed works too)

1/4 tsp. salt

~FOR GLUTEN FREE STOP HERE~

2 pkg. (8oz) refrigerated crescent rolls (keep refrigerated until need them or they get sticky)

1 egg white, lightly beaten

2 Tbsp. slivered almonds

DIRECTIONS:

1. Preheat oven to 375*. Mix chicken, broccoli and bell pepper in bowl. Press garlic over vegetable mixture.

2. Add cheese to vegetable mixture; mix gently.

3. Add mayo, dill, salt; mix well.

4. Scoop onto crescent rolls and roll up. You can make all kinds fancy shape, braids and stuff. I just put the large side facing the middle of my pan and the point hanging off the edge and scoop then fold the crescent inwards. I make 2 circles this way.

5. Brush with egg white and sprinkle with almonds (I skip this cause my family doesn't like it).

6. Bake 25-28 min. or until deep golden brown. Cut and serve.

**I bake this on my stoneware, if you're using a regular cookie sheet I'd watch the time, 5 min. before and after to see what the best time is.**

GLUTEN FREE VERSION: The filling itself is gluten-free, I add the filling on top of some gluten-free bread and toast it, like a hot chicken melt and Hailey loves it. You can also roll these in a gluten-free tortilla

ENJOY!

Jambalaya

Jambalaya

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We don't do Jambalaya very often, but when we do, this is our go-to. This IS Jambalaya, so it's spicy... adjust cayenne and pepper sauce to your tastes

INGREDIENTS:

1 can (14.5oz) diced tomatoes, undrained

1 can (14.5oz) chicken broth

1 can (6oz) tomato paste

2 medium green pepper, chopped

1 medium onion, chopped

1 celery rib, chopped

5 garlic cloves, minced

3 tsp. dried parsley flakes

1 1/2 tsp. dried oregano

1 1/4 tsp. salt

1/2 tsp. cayenne pepper

1/2 tsp. hot pepper sauce

1 lb. boneless skinless chicken breasts, cut into 1" cubes

1 lb. smoked sausage, halved and cut into 1/4" slices

1/2 lbs. uncooked medium shrimp, peeled and deveined (I used cooked, cause that's all I could find and it worked great)

DIRECTIONS:

1. In slow cooker, combine tomatoes, broth and paste.

2. Stir in green peppers, onion, celery, garlic and seasoning.

3. Stir in chicken, sausage and shrimp

4. Cover and cook on low for 4 hours or until chicken is tender. Serve with rice.

THIS IS GLUTEN FREE! (Unless your spices or broth have gluten in them, all the ingredients I use do not)

ENJOY!

Golden Oreo Truffles Recipe

These make SUCH a great gift and there is such an ENDLESS array of options! Decorations, flavors, etc!

So all you need is this:

1 pkg. golden oreo

1 8oz pkg. cream cheese

melting chocolate (I used almond bark)

& decorations (optional)

Or... This:

For Chocolate!

(Double Stuff is harder to work with, but if it's all you have, work it!)

First take your food processor, or heavy duty blender, or some strong arms a large gallon ziploc bag and a rolling pin and crush those cookies!

I use 36 cookies (we usually eat the rest or save for dipping!)

Mix, blend or roll until fine crumbs.

On a side note, isn't my new food processor BEAUTIFUL!?! (Thanks MOM! Christmas Gift :)

After you have fine crumbs, cut the cream cheese into chunks and add to food processor.

Then process. You will know it's all mixed when your fine crumbs turn into one GIANT BLOB!

It WILL be gooey! I take my food processor bowl, in the state and stick it in the fridge for a good 10-15 min to chill.

This isn't necessary for taste, but makes it MUCH easier to work with.

After done chilling. Roll into balls.

I use my cookie scoop, scoop and roll in hands then set on a cookie sheet lined with wax paper.

After I have all my balls I put this back in the fridge or freezer (if you have room). The colder you have the balls the easier it is to dip.

While they are chilling (about 30 min. in fridge or 10-15 in freezer), melt your chocolate.

You can use candy coating, almond bark, baker's chocolate (make sure it's SWEETENED), even chocolate chips.

I prefer these:

But if you live in the Basin good luck finding them! You can order them but they usually melt. However if you find yourself in SLC or Orem, pick some up! I like them better because they melt faster, easier, and they taste better. But the almond bark does better than chocolate chips. But use whatever you have. Just be careful to melt slowly and stir frequently!

You can melt in a double boiler (safest method) but not everyone has one, a small pot will work, but melt on LOW and stir frequently to prevent scorching. You can also melt in the microwave, but only melt for 30 seconds at a time, stopping and stirring in between. If you don't you will end up burning sections of the chocolate and then when you mix, it's all ruined.

(Trust me, I've done it!)

And P.S. make sure all your pans, bowls, utensils are dry, any liquid will solidify the chocolate defeating the purpose.

Now this part lacks pictures because you got to work quickly!

As soon as your chocolate is melted, remove your chilled dough balls and dip in chocolate. I say dip, but that's not what I do. I usually use one spoon to hold the ball (on the tip) and another to poor the chocolate over the top. I've heard of people using two forks, but when I tried that half my dough ended up in the chocolate. I've also actually painted the chocolate on which worked well but was pretty tedious. So whatever you feel most comfortable with. But these balls are gooey, as soon as the feel heat they start to get doughy again so whatever you do, do it quick.

I melted white almond bark and after I did some in white I added a few drops of red food coloring to make pink. Dipped some more, and then added even more food coloring for a darker pink. Add your sprinkles right after or they won't stick to the chocolate.

I used 16oz of chocolate (8 of the 2oz squares), and had some leftover. But that's always good. Cause there's always something that tastes better dipped in chocolate, like strawberries or pretzels, or remember those extra oreos?

mmmmm

This recipe is so universal. You can use any flavor oreos, like mint, or even nutter butters for a peanut butter flavored truffle. You can use any flavor melting chocolate, and any kind of decoration, for flavor or color.

Oh, the possibilities!!!

Enjoy!

Gluten Free Blueberry Pancakes

Gluten Free Blueberry Pancakes

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These pancakes are just as good as non-gluten free!

INGREDIENTS:

1 c. rice flour

3 Tbsp. tapioca flour

1/3 c. potato starch (NOT potato FLOUR!)

1/2 tsp. xanthan gum

2 eggs

3 Tbsp. canola oil

2 Tbsp. vinegar, enough milk to make 2 cups liquid

1/4 c. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 c. blueberries (if desired)

DIRECTIONS:

1. In a bowl, mix together rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt and xanthan gum.

2. Stir in eggs, milk and oil until well blended and few lumps remain.

3. Fold in blueberries (don't mix).

4. Heat a large, well-oiled griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form.

5. Flip and continue cooking until golden brown.

Serve with blueberry syrup (GLUTEN FREE TOO!)

Blueberry Sour Cream Pancakes

Blueberry Sour Cream Pancakes

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This recipe is our favorite pancakes! They really are best served with blueberry syrup, but just butter or maple syrup work too!

INGREDIENTS:
2 c. all-purpose flour

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. salt

2 eggs

1 1/2 c. milk

1 c. sour cream

1/3 c. butter, melted

1 c. fresh or frozen blueberries

DIRECTIONS:

1. In a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients; just until moistened. Don't overmix. Fold in blueberries, DON'T MIX! If you mix your batter will turn purple. You want more of a swirl, like this:

If you do turn the batter purple, don't stress, they taste just as good.

Pour batter by 1/4 cupfuls onto greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry syrup.

We make a ton of these for dinner and then freeze for quick breakfasts during the week, just pop them in the toaster!

ENJOY!

Blueberry Syrup

Blueberry Syrup

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This is our FAVORITE to go with blueberry sour cream pancakes. It's also great on ice cream, pound cake, anything that needs a sweet blueberry topping! :)

INGREDIENTS:

1/2 c. sugar

2 Tbsp. cornstarch

1 c. cold water

4 c. fresh or frozen blueberries

DIRECTIONS:
1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth.

2. Add blueberries.

3. Bring a boil over medium heat; cook and stir for 2 min or until thickened. Remove from the heat; cover and keep warm.

That's IT! Super easy and delicious!

This keeps well in the refrigerator in a sealed container. We've kept it for at least a week and a half and it tastes just as great, just warm and serve.

NATURALLY GLUTEN-FREE! :)

ENJOY!