Banana Oatmeal Muffins

I'm always looking for ways to use up over ripe bananas besides doing a banana bread. This is a quick and easy way and the whole family loves these moist breakfast muffins. This recipe comes from cooks.com.

1/2 c uncooked oatmeal

1/2 c milk

1/4 c butter, melted

1 egg

1 c mashed banana (about 2 bananas)

3/4 tsp nutmeg

1 tsp cinnamon

1/2 c sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

1 c flour

1/2 tsp salt

Line a muffin pan with 12 liners or spray well with cooking spray. Preheat oven to 425 degrees.

In a medium bowl combine oats and milk; set aside until milk is absorbed.

In a large bowl combine the dry ingredients and stir. Add butter, egg, and bananas to the oat mixture. Add the wet ingredients to the dry ingredients, stir until well moistened. 

Spoon mixture into muffin pan, filling each cup 3/4 of the way full. Bake for 15 minutes or until a toothpick in the center comes out clean. 

Potato Soup

This recipe is a childhood go too. It is so versatile and perfect for a cool fall day!

Original recipe -Bratten's Clam Chowder-

1 cup finely chopped onions

1 cup finely chopped celery (usually I just add 1 stalk)

2 cups finely chopped, peeled potatoes

2 cans or 1lb minced clams

3/4 cup butter

3/4 cup flour

1 qt half & half

Salt and pepper to taste

2 T red wine vinegar

In a large soup pot place all chopped veggies. Drain clam juice over then add water to just cover veggies. Bring to a boil to cook until tender. 

Meanwhile in a 2 qt saucepan melt butter, add flour and slowly whisk in half & half. Stir constantly until thick. Season with salt and pepper. 

After veggies are cooked stir in butter/flour mixture. Add clams and vinegar. Heat through. 

OPTIONS:

I am NOT a clam girl!! So instead of ham a lot of times I just omit them and add chopped ham instead.

I like to add chopped carrots with the potatoes. I use half a bag of mini carrots or 4 Tbs of dehydrated carrots. 

I also add half a bag of frozen peas to the cooked veggies, before I add the roux.

I use whatever kind of milk I have in the fridge.

The Ottley Version- Cheese Soup-

To the roux add 4-8 oz of Velveeta cheese, until melted thoroughly. 

Blueberry Muffins

I use this recipe from a bag of flour to make delicious homemade blueberry muffins. 

2 cups flour

1 Tbs baking powder

1/2 tsp salt 

1/2 tsp cinnamon

1/4 tsp nutmeg (I omit this from time to time)

Mix above in a large bowl. In a separate bowl combine the following mixing well:

2 eggs

1 cup buttermilk

3/4 cup sugar

1/2 cup vegetable oil

11/2 tsp vanilla 

Combine dry and wet ingredients until incorporated but do not over mix. Fold in 1 3/4 cup frozen or fresh blueberries. Spoon into lined or greased muffin tin, sprinkle each muffin with sugar and bake at 400 for 15-20 minutes. 

Rolo Peanut Butter Cookies

This sweet treat is one of my husband's favorites. What's not to love? It has a peanut butter cookie wrapped around a Rolo candy then baked. When you take a bite the chewy cookie is perfectly complimented with a creamy, gooey center of melted chocolate and caramel from the Rolo!

Cream together:

1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg

when mixed until creamy add:
1 1/4 cup flour
1/2 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp salt

The dough will ball up around the mixer paddle when its done. unwrap a bag of Rolo candy and set a side. Take about 11/2 tbs of dough, place a Rolo in the center and pinch the dough up around the candy, then roll between your hands to make a ball. Place 1/2 cup of white sugar in a bowl and roll the ball in it then place on a greased cookie sheet. Bake the cookies for 10-12 minutes at 375*.

Slow cooker Corned Beef and Cabage

This recipe is an easy way to prepare a traditional entree for St. Patrick's Day.
We always serve this with the Gentry Green Jello salad and a batch of Rainbow Cupcakes for dessert.

Ingredients

4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

Directions

1. In a 6-quart electric slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Add the contents of the seasoning packet that came with the corned beef. Scatter the potatoes over the top and along the sides.
2. Cover and cook on the High heat setting 4 hours. Remove the lid and scatter the cabbage wedges over the top. Cover and continue cooking on High 3 to 4 hours longer, or until the beef is tender. To serve, carve the beef into slices and serve with the cabbage and potatoes, with some of the cooking liquid spooned on top of the beef to keep it moist. Makes 6 to 8 servings.
Recipe originally came from Family Fin Magazine. http://www.babycenter.com/210_slow-cooker-corned-beef-and-cabbage-crockpot_3548.bc