Butterscotch Banana Bread
Have some overripe bananas on your counter? Don’t know what to do with them? How about making a classic loaf of banana bread with a butterscotch twist? When the bread bakes the butterscotch chips make little pockets full of flavor throughout.
If you follow my blog you will know that I’m not a big baker. I’m getting better but I still prefer a quick no bake dessert over breaking out the cake pans. However this bread is so easy and comes out of the oven so perfect that I find myself making it over and over again. The inside ends up being soft and moist and the outside gets a slightly crunchy crust. This combination has me making this treat at least every other week.
Since I started making this banana bread recipe I’ve realized there is no better smell than something like bread baking in the oven. Sweet and buttery almost. Reminds me of growing up and my mom making big bowls and loaf after loaf of zucchini bread. While I can’t get my boys to touch the stuff they do love banana bread. They might eat it at night or even in the morning for breakfast with strawberries. Now on to the recipe.
You cannot go wrong with this simple recipe. With a fork mush the overripe bananas. In separate bowl melt the butter and whisk the egg. Add to the bananas. Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine. Finally add the butterscotch chips. Grease one loaf pan with butter or oil then add the batter.
Bake at 350 degrees for 1 hour. Sniff the air over and over again while it bakes. Serve warm with lots of butter. And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from I Wash You Dry
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pieces
|
- 2 bananas overriped
- 1/3 cup butter melted
- 1/2 cup sugar
- 1 medium egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cup flour
- 1/2 cup butterscotch chips
Ingredients
|
|
- With a fork mush the overripe bananas.
- In separate bowl melt the butter and whisk the egg. Add to the bananas.
- Now mix in the remaining ingredients: sugar, vanilla, baking soda, salt and flour then stir to combine.
- Finally add the butterscotch chips.
- Grease one loaf pan with butter or oil then add the batter.
- Bake at 350 degrees for 1 hour. Serve warm with lots of butter. Enjoy!
Under the Troll Bridge Pasties
In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food. I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty. So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.
When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties. In the post she defined residents of the Lower Peninsula as ‘Trolls’. I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy. So what better name to call these than ‘Under the Troll Bridge Pasties’.
For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth. Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago. Since then so many great breweries, delicious meals and of course awesome beer. I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of. Now on to the food!
For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar. It ended up being so flaky and buttery I almost had to pat myself on the back for this creation. Add all the ingredients into a mixer and let it come together in a ball. Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies. Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool. As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.
A serious shout out to Checkered Chef for the awesome stainless steel rolling pin, I love it!
Roll and cut the dough out into large circles. I used a cereal bowl and it worked out great to make 6 pasties. Add filling to one side then sprinkle with shredded cheese. After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes. Prepare the gravy if your a troll like me and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
pasties
|
- 3 cups unbleached flour
- 1 cup butter cut into 1/2 Tbs sections
- 1 tsp salt
- 2 tsp garlic powder
- 1/2 cup cold water adding 1/4 cup at a time
- 1-1/2 pound ground beef cooked and drained
- 1 small turnip cleaned, peeled and diced
- 3 potatoes cleaned, peeled and diced
- 3 carrots cleaned, peeled and diced
- 1 small white onion diced
- 1 cup shredded colby jack cheese
- 1 package brown gravy mix cooked according to package directions
- 1 Tbs butter
- 1 egg beaten
- Salt & Pepper to taste
Ingredients
Pasty Dough
Pasty Filling
|
|
- Add all the ingredients into a mixer and let it come together in a ball. Place the ball then onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
- While the dough is chilling clean, peel and chop all your veggies.
- Sautee them in 1 Tbs butter to soften them then put them into a bowl.
- Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool.
- Roll and cut the dough out into large circles.
- Add filling to one side then sprinkle with shredded cheese.
- After stuffing these full pinch the dough to crimp the edges.
- Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes.
- Prepare gravy mix to package directions. Serve on the side. Enjoy!
Turkey Meatballs with Balsamic Vinegar Glaze
It’s the first Mitten Movie Night of 2017! Woot, woot. How is yours going to far? Tonight I’ve got a great meatball recipe for you to start the year off right. Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.
The movie we’re watching is Bridget Jones’s Baby. I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing. My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it. I love cantaloupe but wasn’t sure how it was going to work in a beer. I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.
To say that I like meatballs is an understatement. I LOVE them. They are easy, very versatile and can come in many different combinations. You can serve them on noodles, potatoes, as an appetizer. In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time. I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking! With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.
First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan. Easy as that.
To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side. If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Balsamic Vinegar Glaze adapted from Shugary Sweets
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 pound ground turkey
- 1 egg
- 1/2 cup bread crumbs, original
- 1 Tbs oil
- 2 Tbs butter
- 1 small white onion chopped
- 2 cloves garlic minced
- 1/2 cup water
- 1/2 cup brown sugar
- 2 Tbs balsamic vinegar
- 2 Tbs soy sauce
- 1 Tbs Cornstarch
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
|
|
- First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
- Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
- Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
- To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
- Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
- Serve on top of mashed potatoes or noodles. Enjoy!
Porcupine Meatballs and Zoodles
You know….I love carbs. I L-O-V-E them. Bread! Pasta! YUM! But I honestly don’t love them as much as I love zucchini. Oh, zucchini! Such a diverse veggie whether I fry it, put it in some muffins or making zoodles like these there are so many ways to make it delicious. How about adding one of my families favorites to it? Yes! So now we have a new recipe to add to our dinner routine, Porcupine Meatballs and Zoodles.
It’s funny to think that this was one of my very first recipes that I put on my blog. Looking back almost 8 months in I have realized how far I’ve come with my photos so I’m going through and giving them a fresher look. And this one needed it….badly! While the pictures were bad I will give myself a little credit in the fact that I had basically 0.2% experience in photography. Knew nothing about food styling (still working on that). Didn’t have a clue about blogging. I just knew that I wanted to share my food, family and what I enjoy. So I jumped in and here I am. Learning more every day about photography, writing and sharing. Really hoping that it will continue to grow from here. Ok, enough about me-on to the recipe that got this all started only with better pictures.
First, let’s start off with the meatballs. You can use any beef flavor rice you like or even shake it up with different flavors but I always stick to the beef flavored as I find it give the best taste. Cook the rice according to package directions then……and this is *Important*…let it cool! Not only could you burn your hands when mixing the meatballs together it could end up cooking the eggs. Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
At this time preheat the oven to 350 degree. Prepare your ‘zoodles’ using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet then put both the meatballs and the zoodles now go into the oven for 35 minutes.
In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles. Sprinkle with Parmesan and here you are…. 
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
This recipe has been updated with photos & recipe.
*Affiliate links are included in this post. Please read my Discloser Policy.
| Servings |
servings
|
- 1 pound ground turkey
- 1 pkg beef flavored rice cooked to package directions
- 1 small yellow onion chopped
- 1 green pepper chopped
- 3 cloves garlic minced
- 1 jar spaghettic sauce
- 1 egg
- 2 pieces bread toasted
- 2 medium zucchini
- 2 Tbs olive oil
- Parmesan for sprinkling
Ingredients
Porcupine Meatballs
Zoodles
|
|
- Cook the rice according to package directions then…...and this is *Important*…let it cool!
- Once it’s cooled add it to your turkey, and egg. Toast the bread and crush up into the meat mixture. Form into meatballs and put onto greased baking sheet.
- Preheat the oven to 350 degree.
- Prepare zucchini 'zoodles' using a spirilizer. Chop onions, garlic, green peppers. Add all of it into a bowl then top with olive oil. Put onto another baking sheet.
- Both the meatballs and the zoodles now go into the oven for 35 minutes.
- In the last 5 minutes of the meatballs and zoodles cooking heat up the spaghetti sauce to pour over the top of your meatballs and zoodles.
- Sprinkle with Parmesan. Enjoy!
Peanut Butter Candy Bar Blossoms #SnackWithSimply
Tonight for Mitten Movie Night we’re doing things a little different. My husband is actually away at a conference for work so it’s just me & the boys. We are hanging out in our PJ’s and baking up these sweet treats, Peanut Butter Candy Bar Blossoms!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
Sweets are a must have in our house. While I don’t consider myself a baker I do occasionally like to break out the cookie sheets and turn on the oven. So when I received this jar of Peter Pan® Simply Ground™ to try I wanted to see how it worked in my Peanut Butter Candy Bar Blossoms. I mean, doesn’t this look like a perfect combination?
The boys and I watching Monsters vs. Aliens while dunking our cookies in some ice cold milk. So gather your ingredients…..
Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt and then flour a 1/4 cup at a time. Once the cookie dough is all combined spoon the dough onto a greased pan. This will make 24 cookies.
Put into a preheated 375 degree oven. Bake for 8-10 minutes. While cookies are baking cut King Sized Hershey bar into 24 pieces. Once cooked place cookies on a sheet of wax or parchment paper. Place candy bar piece in center of cookie while still warm.
These turned out great! While I normally use creamy peanut butter for these cookies the Peter Pan® Simply Ground™ added a little ‘crunch’ to them that can’t be beat. And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy. I received Peter Pan® Simply Ground™ complimentary but all opinions stated in this post are my own.
| Servings |
cookies
|
- 2 cups unbleached flour
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup peanut butter I used Peter Pan® Simply Ground™
Ingredients
|
|
- Add butter, egg, peanut butter and both sugars to a bowl and combine using an electric mixer. Then baking soda, salt then flour a 1/4 cup at a time.
- Spoon out cookies onto a greased pan. This will make 24 cookies.
- Bake for 8-10 minutes.
- While cookies are baking cut King Sized Hershey bar into 24 pieces.
- Once cooked place cookies on a sheet of wax or parchment paper.
- Place candy bar piece in center of cookie while still warm.
- Let cool. Enjoy!
Corn Pudding #SundaySupper
Living in a rural Michigan you can’t drive very far without passing a corn field. In the summer these fields produce sweet, amazing food. In the fall the stalks make for a perfect corn maze that we chase our kids through while drinking apple cider. Today for Sunday Supper I’m sharing my Corn Pudding. Easy to make and the perfect compliment to your dinner plans any time of year.
Just a few items and you are on your way to corn perfection. So gather your ingredients….
First, shuck your corn. I have to admit that I am not sure what the ‘perfect’ way to do this since I almost always end up picking the silk out for way longer than I have to. But I’m excited tonight at 7PM EST you can join us on Twitter for our #SundaySupper chat. I have a feeling that some of the best cooks I know will spill their secrets on how they do it. Follow the #SundaySupper hashtag to join in the fun. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
After your corn has cooked set aside to cool. Trust me you do not want to handle hot corn! Once it has cooled take a knife and remove the kernels from the ear. The next part is so easy. Add your dry ingredients to a bowl. Add your wet ingredients, cheese and corn. Mix.
Transfer to a greased baking dish. I use a nice small one with a lid to cover it if there’s leftovers. Bake at 375 degrees for 18 minutes. And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you so much to this Sunday Supper host Ellen Folkman from Family Around the Table. Now that Michigan Sweet Corn is at it’s peak here are 35+ more recipes to try.
Appetizer
- Bacon and Corn Chowder by Latin Meet Lagniappe
- Cajun Baked Shrimp and Corn Dip by The Weekend Gourmet
- Cheesy Corn Tomato Tartlets by Sunday Supper Movement
- Cheesy Grilled Corn Dip by Helpful Homemade
- Crab & Jalapeno Hush Puppies by Simply Healthy Family
- Grilled Corn Salsa by A Mind “Full” Mom
- Indian Cheese Corn Toast: Popular Vegetarian Recipe by Easy Cooking with Molly
- Roasted Corn and Tomato Bruschetta by Monica’s Table
Breakfast
- Blueberry Masa Harina Pancakes by Magnolia Days
Salad
- Grilled Corn Ravioli Caprese Salad by Food Lust People Love
- Griled Corn and Avocado Salad by Garden Matter
- Grilled Tri Tip and Roasted Corn Salad by The Freshman Cook
- Healthy Corn, Edamame & Avocado Salad by Food Done Light
- Summer Vegetable Salad by That Skinny Chick Can Bake
Main Dish
- Black Bean Corn Casserole by Cindy’s Recipes and Writings
- Cornbread Waffles with Pulled Pork by Renee’s Kitchen Adventures
- Fresh Corn Fettuccine by Sew You Think You Can Cook
- Fresh Corn Polenta with Summer Vegetables by Caroline’s Cooking
- Pasta with Creamy Corn Sauce and Summer Vegetables by Delaware Girl Eats
- Polenta Stuffed Peppers by Culinary Adventures with Camilla
- Shrimp Corn Chowder by Feeding Big and More
Side Dish
- A-maize-ing Maple Cornbread by Family Around The Table
- Blueberry and Corn Skillet Bread by Wholistic Woman
- Corn Pudding by Bottom Left of the Mitten
- Corn Pudding with Jalapenos and Chiles by Hezzi-D’s Books and Cooks
- Easy Addictive Corn by Fantastical Sharing of Recipes
- Galey iyo Qumbo (Somali Corn in Coconut Sauce) by Tara’s Multicultural Table
- Honey Cornbread Muffins by Life Tastes Good
- Mealie Bread (South African Sweetcorn Bread) by Curious Cuisiniere
- Jalapeno Popper Cornbread Muffins by The Crumby Cupcake
- Peruvian Grilled Street Corn by Cupcakes & Kale Chips
- Skillet Corn with Bacon by Cosmopolitan Cornbread
- Skillet Fried Corn by New South Charm
- Skillet Jalapeno Cornbread by Grumpy’s Honeybunch
Dessert
- Blackberry Cornbread Buckle by Pies and Plots
- Brazilian Corn Cookies by What Smells So Good?
- Easy Cornmeal Budino with Blueberry Marmellata by Cooking With Carlee
- Mais Con Hielo-Corn on Ice by Asian In America
- Margarita Popcorn by The Redhead Baker
- Sweet Corn Ice Cream by Baking Sense
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
pieces
|
- 2 ears corn
- 1 box (8.5 oz) Jiffy corn muffin mix
- 1 egg
- 1 Tbs Cornstarch
- 2 Tbs butter, melted
- 1/3 cup milk
- 2 Tbs sugar
- 1/4 cup sharp cheddar cheese, shredded
- 1/2 tsp salt
Ingredients
|
|
- First, shuck your corn. Once your corn is naked, add some water to a large pot and boil for around 15 minutes.
- After your corn has cooked set aside to cool.
- Once it has cooled take a knife and remove the kernels from the ear.
- To a bowl add dry ingredients. Then add the wet ingredients, cheese and corn. Mix.
- Transfer to a greased baking dish.
- Bake at 375 degrees for 18 minutes. Enjoy!
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