Easy Banana Muffin Recipe

I found a really easy recipe to make for breakfast or a snack that takes less than 40 minutes to make. When I like a recipe I usually put my own little twist on it to make it a little different and tasty. So today,  I will share with you a favorite recipe my whole family loves.

How many of you have bananas that you can’t eat fast enough? Don’t throw them away yet, my Banana Crumb Muffins are quick and easy to make and delicious.

Banana Crumb Muffins

1 ½ Cups all -purpose flour                         1 teaspoon baking soda

1 teaspoon baking powder                          ½ teaspoon salt

3 mashed bananas                                        ¾ cup sugar

1 egg, lightly beaten                                     1/3 cup of butter, melted

½ teaspoon cinnamon                                  2 Tablespoons brown sugar

Crumb Topping

1/3 cup brown sugar                                    2 Tablespoons all-purpose flour

¼ teaspoon cinnamon                                  1 Tablespoon butter

1.       First, take your melted butter and mix in your lightly beaten egg. Mix well.

2.       Take a little bowl and mash your bananas, then add to your melted butter and lightly beaten eggs.

3.       Next stir in your baking soda, baking powder, cinnamon, salt, sugar, and brown sugar. Mix well.

4.       Now add your flour and mix well.

5.       In a separate little bowl mix up your crumb topping. Take your un-melted butter and with a fork press it into your cinnamon, sugar and flour mixture. This should look like little pieces of crumbs.

6.       Next, take your twelve piece muffin tin and line them with muffin tins. If you do not want to use muffin tins just spray with non- stick spray. Filling your tins ¾ full.

7.       Next, with a spoon sprinkle your crumb topping on top of your muffin mixture.

8.       Bake at 375 degrees for 18 to 20 minutes. Placing a toothpick into the muffin to check if it is done. When the toothpick comes out clean your muffins are done.

9.       Enjoy while they are warm, or just reheat in the microwave for later.

10.   These muffins will keep in a sealed container for 3 to 4 days.

My whole family loved these muffins on Sunday for breakfast. Needless to say on Monday they were gone already. I hope my Banana Crumb Muffins grace your table soon from Suzie Homemaker.

Homemade Macaroni and Cheese

                Today I would like to talk to you about your favorite childhood lunch dish. How many of you loved macaroni and cheese? How many times a week did you have macaroni and cheese? Like most kids, we all love Kraft macaroni and cheese and it became a staple in our house. It was quick and easy to make and it didn’t cost too much.

                My youngest daughter came up to me the other day and said, mom that boxed macaroni is not very healthy for us can we try and make some homemade macaroni and cheese? I was shocked but happy that she wanted to eat more healthy foods. So we sat down and we looked up some family recipes and made a fear tweaks to the recipe. She really loved it and decided she wanted the real macaroni and cheese instead of the boxed Kraft macaroni and cheese. So today I will give you my recipe for homemade macaroni and cheese.

What You Need

                Macaroni, Colander, Sauce Pan, Spoon, Cheese, Milk, Butter, Flour, Salt, and Garlic

Homemade Macaroni and Cheese

                2 Cups Macaroni Noodles                                          2 cups Shredded Cheese any flavor

                2 cups milk                                                                    ¼ cup melted butter

                ¼ cup Flour                                                                   Salt and Pepper to taste

                1 Tablespoon Garlic minced (optional)

1.       Boil your 2 cups of noodles according to directions

2.   

    Drain your cooked noodles and put to the side.

3.   

    In your sauce pan, take your ¼ cup of butter and melt it over medium heat and add your ¼ cup of flour. Stir in the flour and butter to make a paste.

4. 

      Add your 2 cups of milk and two cups of shredded cheese to your butter and flour mixture. Stir until the mixture starts to thicken. If you like garlic add this while you are mixing and melting your cheese mixture.

5.       Take your noodles and add to your mixture. Add salt and pepper to taste.

We like to use sharp Cheddar cheese and the garlic to give it a little twist. This macaroni and cheese will come out very creamy and delicious. You can add just about anything to this recipe and it will be delicious. If you like it a little hotter try adding some green peppers for a little-added hotness.

I hope you like my daughters Homemade Macaroni and Cheese from Suzie Homemaker.

P.S. Suzie Homemaker and family have been very busy the last couple of weeks, we had a mama kitty disappear and she left behind some 2-week old kittens. We have been bottle feeding them and giving them wet cat food for the last two weeks every 3 hours. This week we will be giving them to the local Humane Society. So if anybody wants any kittens, check out the Appleton Humane Society.

Crock Pot Potato Soup

                How many of you work long hour and have to come home and cook dinner? If you are like most families this is a job that has to be done on a regular basis. What can I make in a hurry, but still be something the whole family will like. My husband would say whatever you make is fine, but my kids will look at the meal and make a face. Finding meals that everybody will like is very difficult, especially if you have kids. When my schedule doesn’t permit me to make a big meal, I will pull out the crock pot and put something together to be cooked over the day while I am at work. Crock pots are a god send when time is tight to get a meal on the table. This time of the year when it is cold is a great time for soups. So today I will give you an easy crock pot soup recipe that is hearty and healthy.

Crock Pot Potato Soup

                Chicken Broth 4 cups                                   1 ½ cups chopped onions

                5 cups diced russet potatoes                         3 Tablespoons cornstarch

                2 cups shredded American or cheddar cheese

                Spray your crock pot with non-stick spray.

Take 3 ¾ cups of chicken broth and pour into crock pot. Reserve ¼ cup of broth for later. Put your diced potatoes and chopped onions in with your chicken broth. Cover and cook on low for 8 hours. When you get home, take the remaining ¼ cup of broth and beat in your 3 Tablespoons of cornstarch.

Turn your crop pot up to high and pour in your cornstarch and broth mixture and cook for 10 to 15 minutes until soup starts thickening.

Stir in your 2 cups of cheese.

Now you have a delicious soup that is hearty and healthy.

                If you have the time just make this on the stove. Boil your potatoes and onions in the chicken broth for about 1 hour, now add your remaining ¼ cup of chicken broth and mix it with your cornstarch. Add to the soup and boil for about 5 minutes until the juice starts to thicken up. Add your 2 cups of cheese and stir into the soup. Now you have a delicious potato soup in about 2 hours.

                This is so easy to throw together before you go to work in the morning. This takes about 15 minutes to cut up the potatoes and onions and put into the crockpot. Now you can have a warm bowl of soup when you get home in less than 20 minutes. I love making soups this time of the year. I love using my crockpot and I will try to share some of my favorite recipes with you in future blog posts. I hope you like my potato soup recipe from Suzie Homemaker.