Banana Snack Cake

I recently purchased the tasteofhome simple & delicious cookbook at Target ($16, cheaper on Amazon) and I tried my first recipe: Banana Snack Cake.

I always have bananas that need used up so I thought I'd give this cake a try. I doubled the ingredients and placed it into a 9x13 pan. I only increased the baking time by 5 extra minutes (40 min total) and it wasn't enough to get it cooked through in the middle. It will need longer next time, or I will need to bake it per the recipe in the 8x8 pan.

You can find the recipe here: Banana Snack Cake. If this recipe doesn't appeal to you there are many other banana cakes to try. They made my mouth water and made me wish I had more ripe bananas on hand.

Happy Snacking!

Pizza Roll-ups!

For a quick & easy lunch or snack, try:

Pizza Roll-Ups

Ingredients:

½ lb ground beef
1 can (8 oz) tomato sauce
½ C shredded mozzarella cheese
½ t dried oregano
2 tubes (8 oz each) refrigerated crescent rolls

In a skillet, cook beef over med. heat until no longer pink; drain. Remove from the heat. Add tomato sauce, mozzarella cheese and oregano; mix well. Separate crescent dough into eight rectangles, pinching seams together. Place about 3 tablespoons of meat mixture along one long side of each rectangle. Roll up, jelly-roll style, starting with a long side. Cut each roll into three pieces. Place, seam side down, 2” apart on greased baking sheets. Bake at 375 degrees for 15 min or until golden brown.

Serving: 2 dozen
Recipe Given By: Quick Cooking J/A 2000 p. 41

**Sorry, my picture is blurry. There is a better picture on the Quick Cooking link above.

Biscuit Barbecups

These make a great winter lunch when the kids are home!

Biscuit Barbecups

Ingredients:
1 lb. ground beef
½ C prepared barbecue sauce
1 T. minced onion or ¼ C chopped onion
1-2 T. brown sugar
1 (10 oz) can Hungry Jack Flaky Biscuits
2 oz. (1/2 C) shredded cheddar or American cheese

Heat oven to 400 degrees. Grease 10 muffin cups. Brown ground beef in large skillet; drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors, stirring constantly. Separate dough into 10 biscuits. Place 1 biscuit in each greased muffin cup; firmly press in bottom and up sides, forming ¼ in. rim. Spoon about ¼ C of meat mixture into each biscuit-lined cup. Sprinkle each with cheese. Bake 400 degrees for 10-12 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

Hint: Tip: To make ahead, prepare as directed above. Cover; refrigerate for up to 2 hours. Bake as directed above or just cook burger up ahead of time & use later.

Serving: 4
Recipe Given By: Quick-Cooking M/J ’99, p. 61

Coated Cookie Drops

Sara at make music from your heart is hosting a Christmas cookie recipe exchange! I'm looking forward to seeing what treats are shared, and hopefully, I can try a few out on my family and friends this year.
Here's my contribution:

Coated Cookie Drops

Ingredients:

1 pkg (20 oz) oreos
1 pkg (8 oz) cream cheese, softened
@ 24-30 oz candy coating, coarsely chopped for dipping (I use chocolate)
1 or 2 pkg of candy coating, coarsely chopped for drizzle (I use red/green)

Place the cookies in a food processor; cover and process until finely crushed. In a small bowl, beat cream cheese and crushed cookies until blended. Roll into 3/4-in. balls. Cover and refrigerate for at least 1 hour.

In a small saucepan over low heat, melt candy coating for dipping, stirring until smooth; dip the balls to completely coat. Place on waxed paper until hardened.

Melt and drizzle remainder candy coating over balls. Store in the refrigerator.

Yield: about 7-1/2 dozen.
Recipe Given By: Taste of Home

Working together...a favorite Christmas baking tradition!

The final product! Maybe not too tidy done our way, but very tasty!

May Your Hearts & Tummies be full!

Crunchy Bacon Coleslaw

Although coleslaw is usually a warm weather food, I've still included it here. This is a unique crunchy twist on regular coleslaw. You can save it away for a picnic sort of day.

Crunchy Bacon Coleslaw

Ingredients:

¾ C mayonnaise
1 T. sugar
1 ½ T. cider vinegar
4 C shredded green cabbage
1 C shredded red cabbage
½ C chopped peanuts
4 slices bacon, crisply cooked, crumbled

Mix salad dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.

Shortcut: Prepare as directed, substituting 1 pkg. (8 oz) coleslaw blend for shredded green and red cabbage. Substitute 1 can (3 oz.) real bacon bits for bacon slices.

Serving: 10
Recipe Given By: Kraft (They've changed up the measurements a little. Both are probably delicious.)

Breakfast Burrito

In August I came across this recipe on Pioneer Woman's site.

We don't have Sonic restaurants where we live, but I've enjoyed the Sonic in my daughter's college town a few times.

I love the ingenuity of Pioneer Woman to make her own version of the SuperSonic Burrito so I thought I'd give it a try with my own spin on it - deleting all the ingredients I don't like in a breakfast burrito.

We always have leftover tortillas in the fridge so this is a handy way to use them up. After warming the tortilla I added scrambled eggs, a piece of bacon, shredded cheese and tater tots.

I had a small addiction to these tasty breakfast treats and made them several days in a row!

Surprise your family with a breakfast burrito soon!