Share Worthy Banana Bread

A few years ago my sister in-law gave me a Mickey Mouse cookbook.  The only recipe I ever used was the banana bread.  It was super easy and got rave reviews.
Last week it was time to make more since I needed room in my freezer.  Bananas seem to ripen faster than we can eat them so I freeze them when they get over ripe and use them for banana bread later.  It takes about 5 thawed bananas to make 2 cups of mashed bananas for the recipe.
Mickey's recipe called for so much butter that I wanted to experiment and see if I could reduce the fat a little.  I had about a cup of Light Sour Cream in the fridge and tried substituting sour cream for butter.  I also used granulated AND brown sugar this time.  I thought the brown sugar would add a little somthin' somthin'.  The recipe made 2 loaves and as soon it was done and out of the pans I took a warm loaf over to my new neighbor.  I am so lucky I have great neighbors that don't mind being my baking guinea pigs. Anyway, I put the bread on her counter and when I came back 2 minutes later I found that she wasted NO TIME to try the bread.  When I asked her how it was she said "Girl, this is the best banana bread I've ever had, you could sell it!"  I was speechless and so excited!
So, try this and see how it works out for you.

Pre heat oven to 350 degrees

1 Stick of Butter, Melted
1 C Light Sour Cream
1 C Granulated Sugar
1 C Brown Sugar
2 Eggs
2 C Mashed Bananas
1/4 tsp Vanilla Extract
3 C Flour
1/2 tsp Salt
2 tsp Baking Soda
1 C Walnuts or Pecans, Chopped (optional)


Sift together flour, salt and baking soda.  Set aside.
Mix melted butter and granulated and brown sugars until well blended.  Add eggs one at a time, mixing well after each.  Add bananas and vanilla. Fold in flour mixture and nuts until batter is moist.
Grease 2 loaf pans and divide batter equally between the 2 pans.

Bake for 1 hour or until the center of the loaf is firm and a toothpick inserted in the center comes out clean.  Let cool on cooling racks for at least 10 minutes before removing from the pan.  Then continue cooling on the cooling racks.

By all means cut it while warm!  Yummy

Tupperware Quick Chef Pro System

OK... I planned on making a post about the Tupperware Quick Chef but time got the better of me and I never had the chance.   Wouldn't you know it they made a bigger and better one!  I received it a couple of weeks ago and I am just in love!

This one has a bowl that is a little bigger and an attachment that has three YES THREE cutting blades.  I was happy with the two blade version but three is fabulous!  I can chop onions and other veggies much finer.  I love this because my daughter doesn't notice them in sauces like before.  Mom's have to be sneaky you know!

I also like the new basket attachment that allows me to rinse and spin dry fresh herbs and small salads.  If you're into making your own sauces and dressings there is also a paddle whisk and pour spout.  I love the new design.  It's ergonomic that makes turning the handle easier and the lid now fits snugly without having to lock and it still has the non skid bottom.

There are other choppers out there where you have to pound the blades.  I used to like that one until I found the Quick Chef.  There is no pounding to scare the kids and it holds more veggies.  In the Quick Chef, I can make home made salsa and guacamole all in the same bowl.  I have a fancy food processor that I like a lot but it takes up a lot of space.  My Quick Chef chops, whips and spins just as well and it stores so much easier.  It also comes with a lid to store unused veggies etc. in the fridge.

I just can't say enough about it.
Check it out!  It's a must have in your kitchen!

BBQ Chicken Wings

I know it's probably not wise to post a recipe without at least a picture but I made these wings last night and they were gone before I could get the camera ready.  I will definitely make these again.  Like the crock pot wings they are started in the oven, but these are finished in the oven too.

1/2 bag of frozen wings (thawed)
1/2 Cup of your favorite BBQ sauce

Pre-heat oven to 350 degrees

I rinsed and dried the wings thoroughly then arranged the wings skin up on a cooking rack that I placed over a cookie pan.  This allows the grease to drip off during cooking.  After 20 minutes turn them and cook another 10 minutes.  Then brush them with BBQ sauce and cook another 10 minutes.  Turn them again and apply more BBQ sauce.  After the second coat of sauce I put them in the oven for a few minutes to kind of set the sauce.

I was afraid they would be over cooked but I kept a close eye on them and they were perfect.  My husband and my daughter and her friend practically inhaled them.

Pot Luck BBQ Meatballs

This is a super easy recipe that is GREAT to take to pot lucks or to make for game day parties.  I actually got this recipe from a friend of mine who was hosting a pot luck scrapbook party.  I couldn't stop eating these darn little bites.  I had to have the recipe and about passed out when I found out how easy they were to make.


1-2 Bags of Frozen Italian Meatballs
1-2 18oz Bottles of KC Masterpiece BBQ Sauce (or your favorite)
1/2 12oz Jar Apricot Pineapple Preserves


Combine 1 bottle of the BBQ sauce and the preserves in the bottom of a crock pot.  Taste test and add more BBQ or preserves as needed.  Add meatballs and stir to coat.


Cook on low 4 hours or until piping hot!

The recipe can also be used with little smokies sausages too!  YUM

Sweet Potato Fries

I've been making these since Elizabeth was able to eat "real" food and not pureed baby food.  These are so good my husband and I love them too.  This picture doesn't do them justice.  When I make them again I'll post a better picture.

Pre-heat oven to 375 degrees

1-2 Sweet Potatoes or Yams, peeled and sliced 1/4 inch thick
2-3 T Olive Oil
Cinnamon and Sugar to taste

Place potato slices in medium bowl and drizzle with olive oil.  Place on baking sheet and use pastry bush to make sure each slice has some olive oil on it, they should NOT be swimming in olive oil though.  Bake for 20 minutes or so.  Stick with fork to test for tenderness.  The fork should slide in easily.  Remove from pan and sprinkle lightly with sugar and cinnamon.  These are so good the sugar and cinnamon is not necessary.