Banana Spice Cake with Vanilla Bean Glaze

You may have noticed that I took a little break from blogging (5 months to be exact). I decided that sharing my love of cooking and baking brings too much happiness and joy to my life (and my family's tummies) to continue this blogging break. I hope that my readers have stuck around and are still interested in following me on this journey through our family's kitchen.

There are so many amazing recipes that I have pinned from Pinterest and tried these past several months. I'm truly inspired by all the wonderful home cooks out in the world. I LOVE Pinterest and plan on adding my recipes to my Big Mama's Favorites board as I post them on the blog and Facebook.

Now, let's talk about this cake! This is a simple cake that uses a box mix that is dressed up with bananas and a scrumptious thick vanilla bean glaze.  It's very moist and full of flavor. I think this was the perfect dessert to welcome Fall, and the perfect ending to our cheese enchiladas last night. I'm ready for some cooler weather and can't wait to make all my favorite soups.

Cake Ingredients:

1 - Betty Crocker Super Moist Spice Cake Mix (15.25 oz)
3/4 cup water
1/2 cup canola oil
3 large eggs
4 large bananas (about 1 1/2 cups) mashed

Preheat oven to 350 degrees. Butter and flour a non-stick bundt cake pan.  In a large stand mixer, add the cake mix, water, oil, and eggs. Beat on medium speed for 3 minutes.  Add the bananas and mix just until combined.

Pour the cake mix into the prepared bundt pan. Bake for 42-45 minutes, or until wooden skewer comes out clean.  Let the cake cool in the pan for 5 minutes, then invert onto cooling rack.

Glaze:

1 1/2 cups powdered sugar
2 tsp vanilla bean paste
milk, enough to create thick glaze

In a bowl, stir together the powdered sugar and vanilla bean paste.  Add milk slowly until the consistency is a thick pourable glaze. Transfer the cooled cake to a plate and spoon or pour glaze over top.  Enjoy!

Southern Creamed Eggs over Biscuits

I grew up eating Creamed Eggs, and I'm from Texas. This is my Mimaw (Great Grandmother) and Meemaw's (Grandmother) recipe, and Meemaw would make it for us every time we visited her at home in Oklahoma City. My Mom would often make it for us on the weekends. It's my brother's absolute favorite breakfast...if you ask him what he wants for breakfast, this will always be his choice. So this is dedicated to my Big Bro Jason!

I'm posting this just in time for the weekend so you can enjoy a hot breakfast on a lazy Saturday morning. It's so easy to make and will fill you up until you figure out what's for lunch.

Ingredients:

8 hard boiled eggs, chopped
2 Tbsp butter
2 Tbsp flour
2 1/2 to 3 cups milk
2 tsp dry mustard
1/4 to 1/2 tsp salt
1/4 tsp black pepper

To make the eggs, in a medium sauce pan, add the eggs and cover with cold water. Cover and bring to a boil.  Turn off the heat and let sit for 12 minutes with the lid on. This will cook your eggs perfectly.

Run the eggs under cold water, tap them gently on the counter, and peel off the shells.  Chop up eggs and set aside.

In a medium sauce pan over medium heat, melt the butter.  Whisk in the flour and cook for 1 minute.  Pour in 2 1/2 cups milk and whisk often until thickened. Add dry mustard and salt and pepper to taste.  Carefully stir in the eggs and add more milk if too thick.

Serve over warm buttered biscuits. Enjoy!

Salisbury Steak with Mushroom Gravy

My hubby loves Salisbury Steak, but I can honestly say that I've never tried it before now. Let me tell you...I was missing out. It was tender and moist and the mushroom gravy took it over the top! This is a Sandra Lee recipe so it's fast and easy on the wallet.

Ingredients:

1 lb lean ground beef (93/7)
1 - 10 oz can cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, beaten
1/2 yellow onion, finely chopped
1 tsp McCormick Montreal steak seasoning
1 Tbsp canola oil
2 Tbsp butter, divided
1 - 8 oz pkg mushrooms, sliced
2 cups low sodium beef broth
1 packet brown gravy mix
1/2 sprig fresh rosemary, finely chopped
black pepper, to taste

In a large bowl, combine the ground beef, 1/4 can cream of mushroom soup, bread crumbs, egg, onions, and steak seasoning.  Form into 4 oval patties and set aside.

In a large deep skillet over medium high heat, add 1 Tbsp canola oil and 1 Tbsp butter.  Brown both sides of the patties and remove to a plate.

Add the remaining 1 Tbsp butter to the skillet and saute the mushrooms over medium heat until tender, about 8 minutes.  Add the beef broth, gravy mix, remaining cream of mushroom soup, rosemary, and black pepper to taste, and whisk until smooth.

Add the browned patties back to the skillet and spoon the gravy over top.  Cover with a lid and simmer for 20-25 minutes.  Serve with mashed potatoes.  Enjoy!

Recipe adapted from Sandra Lee

Classic Yellow Bundt Cake with Flavor Variations

This simple bundt cake can be combined with any of your favorite summer fruits and whipped cream to create gorgeous, satisfying desserts.  You can also use this base recipe and add some lemon or orange flavors for a brighter flavor.  Just look at my favorite combination...

This cake stays moist stored at room temperature in a cake carrier for several days and still tastes great. The longest it lasted at our house is 4 days...before it was all eaten.

Classic Yellow Bundt Cake:

3 cups all purpose flour
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, room temperature
1 Tbsp pure vanilla extract or vanilla bean paste
1 Tbsp fresh lemon juice
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
2 cups sugar
3 large eggs, room temperature
1 large egg yolk, room temperature

Preheat oven to 350 degrees.  Grease and flour a 12 cup bundt pan.

In a large bowl, whisk together the flour, salt, baking powder, and baking soda.

In a glass measuring cup, stir together the buttermilk, vanilla extract, and lemon juice.

In a large stand mixer, beat the butter and sugar until light and fluffy, about 5 minutes.  Add the eggs and egg yolk, one at a time, and beat until combined.

Reduce the mixer speed to low and add 1/3 of the flour mixture followed by 1/2 of the buttermilk mixture.  Repeat with 1/2 of the remaining flour mixture followed by the remaining buttermilk mixture. Add the remaining flour mixture and mix just until combined. Scrape down the sides as needed.

Pour the cake batter into the prepared bundt pan (batter will be thick) and smooth out the top with rubber spatula.

Bake for 50-60 minutes, or until long wooden skewer inserted into center comes out with a few moist crumbs attached.

Let the cake cool in the pan on wire rack for 10 minutes, then flip out onto wire rack to cool completely.  Sprinkle with powdered sugar while still warm.  Enjoy!

Flavor Variations:

Lemon Bundt Cake:
Increase the amount of lemon juice to 3 Tbsp and add 3 Tbsp lemon zest to the buttermilk and vanilla mixture.

Orange Bundt Cake:
Add 2 Tbsp orange juice and 2 Tbsp orange zest to the buttermilk, vanilla, and lemon juice mixture.

Marble Bundt Cake:
Melt 3 ounces semisweet chocolate, 2 Tbsp unsalted butter, and 2 Tbsp unsweetened cocoa powder together in microwave, stirring often until smooth, about 1 minute.  Divide the cake batter into 2 bowls and stir the chocolate mixture into one of the bowls.  Pour the plain cake batter into the bundt pan, then top with the chocolate cake batter. Use a butter knife to swirl the batters together.

Recipe adapted from The America's Test Kitchen Family Baking Book

Healthier Mini Banana Chocolate Chip Loaves

I make banana bread alot...seriously all the time. We just can't get enough of this quick bread. It's great for breakfast, afternoon snack, and dessert.This is a healthier version that uses apple sauce, just a little bit of butter, and a combination of white and whole wheat flour. These lovely mini loaves were moist, chocolaty, and delicious!

Ingredients:

1 cup all purpose flour
1/2 cup whole wheat flour
3/4 tsp baking soda
1/4 tsp salt
2 T unsalted butter, softened
1/3 cup light brown sugar
2 large eggs
1/3 cup unsweetened apple sauce
1 tsp pure vanilla extract
3 ripe bananas, mashed
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini loaf pan (8 cavity) with non-stick cooking spray.

In a bowl, whisk together the flours, baking soda, and salt.  Set aside.

In a large stand mixer bowl, cream together the butter and brown sugar.  Add the eggs and beat until well combined.  Mix in the apple sauce, vanilla and mashed bananas until thick.

Add the flour mixture and mix just until combined.  Add the mini chocolate chips and mix to incorporate.

Pour the batter into the mini loaf pan, filling each about 2/3 of the way (makes 8 mini loaves). Bake for 20 minutes, or until toothpick inserted into middle comes out clean.  Enjoy!

Adapted from Skinny Taste

White Chicken Enchiladas with Creamy Green Chile Sauce

Enchiladas are a favorite in our home. These are made using a rotisserie chicken and topped with a simple creamy green chile sauce. They are easy to make especially when you have your kiddos help roll them up.

Filling:

2 rotisserie chicken breasts, chopped
1 cup shredded monterey jack cheese
1 tsp cumin
kosher salt, to taste
black pepper, to taste
cilantro
Flour tortillas

Sauce:

3 T canola oil
2 garlic cloves, minced
3 T flour
1 cup low sodium chicken broth
1 cup 2% milk
4 oz can green chiles
4 oz (1/2 block) 1/3 less fat cream cheese, cubed
1/2 tsp cumin
kosher salt, to taste
black pepper, to taste

Topping:

1 cup monterey jack cheese
cilantro, as garnish

Preheat oven to 375 degrees.  Spray a large casserole dish with non-stick cooking spray (I use our big lasagna dish).

In a large bowl, combine chicken, monterey jack cheese, cumin, salt, and pepper.

In a medium sauce pan over medium heat, add the canola oil and saute the garlic for one minute.  Whisk in the flour and cook for another minute.  Add the chicken broth and milk and cook until thickened, whisking often.  Add the green chiles and cream cheese and stir until melted and combined.  Add the cumin, and salt and pepper to taste.  Turn off heat.

It's time to assemble the enchiladas.  Wrap flour tortillas (about 10) in wet paper towels and microwave for 30 seconds.  Take a flour tortilla, put some filling down the middle, and top with cilantro.  Roll up tight and place in prepared dish seam side down.  Repeat and lay them down side by side in dish.  Pour sauce evenly over top.  Sprinkle remaining 1 cup monterey jack cheese over top.  Cover with foil and bake for 20 minutes.

Serve up and top with cilantro and sour cream.  Enjoy!

Slow Cooker Shredded Chicken Tacos

There's nothing better than knowing dinner will be a breeze to put on the table for my hungry family. These shredded chicken tacos are cooked in the slow cooker with sliced peppers, onions, garlic, and spices. I found these fun little peppers at Super Target and picked them up for our dinner and fresh salads throughout the week. The big peppers are outrageously priced no matter the season, so until I plant some in my garden, these little peppers are perfect. I love how it has all three of my favorite sweet pepper colors in one package.

If you like your tacos spicy, you can add some chipotles in adobo into the slow cooker for even more flavor. When ready to serve, set out your favorite toppings and let your family create tacos their way.

Ingredients:

1 lb boneless skinless chicken breasts
2 packets low sodium taco seasoning
1/2 tsp black pepper
2 tsp cumin
1 cup low sodium chicken broth
1/2 yellow onion, sliced
1 cup Tri-color sweet peppers, sliced
3 cloves garlic, minced
2 chipotles in adobo, minced (optional)
Toppings of choice: sour cream, shredded cheese, avocados, jalapenos, sweet peppers, pico de gallo

Add the taco seasoning, black pepper, cumin, and chicken broth to slow cooker and stir.  Add the onions, sweet peppers, and garlic. Add the chicken breasts and nestle into the mixture. Cover and cook for 3 hours on high or 5 hours on low, or until chicken is cooked through. Remove chicken, shred, and return to slow cooker. Set out toppings and have fun creating your favorite tacos.  Enjoy!

Cake Ball Sundae Cones

We spent St. Patrick's Day making these fun Cake Ball Sundae Cones from my new book Cake Pops Bakerella.  

We used a boxed strawberry cake mix and vanilla frosting for the cake balls, and vanilla coating for the outside.  Fun sprinkles and a skittle on top made them look so cute.  My girls loved them as you can tell from their big smiles.

Ingredients:

1 box cake mix, plus water, oil, and eggs per box instructions
1 can vanilla frosting
2 or 3 bags Wilton candy melts (I used white and pink vanilla flavor)
sprinkles and skittles

Bake cake in a 9x13 pan per box instructions.  Let cool.

Crumble cake into a large bowl, then add the frosting.  Stir well until it all comes together. Refrigerate for 30 minutes.

Roll the cake into large balls just large enough to cover the ice cream cone opening.  Freeze for 1 hour.

You will need a place to set the cones upright for the melted chocolate to set up.  I used a wire cooling rack balanced on top of two plastic cups.  You can also use some styrofoam or empty egg carton with holes punched big enough for the bottom of cone to balance without falling over.

In the microwave, melt one bag of the candy melts in a deep bowl.  Dip each cake ball in the melted chocolate, then use a spoon to carefully set on top of cone.  You want the chocolate to drip down the sides of cone (this will seal it). Decorate with sprinkles. Place into your drying station so the chocolate can set up.  Repeat with all cake balls, melting more chocolate as needed.

Melt the other bag of candy melts in contrasting color.  Spoon over each dried cake ball and add a skittle on top.  Let chocolate set up.  Enjoy!

These can be stored at room temperature, but are best eaten the same day as the cones will lose their crispiness and become very chewy.

Mint Chocolate Pudding Cups

Happy St. Patrick's Day weekend! On my hubby's day off work, he picks up our girls from school. I like to surprise them with a special snack when they get home before we go outside to play. These Mint Chocolate Pudding Cups are layered with instant chocolate pudding flavored with mint extract, triple double chocolate Oreos, chocolate mint marshmallows, and frozen Cool Whip that is scooped like ice cream.

Jordyn helped me assemble the pudding cups, then we hid them in the refrigerator for the girls to find. Let's just say they were pleasantly surprised by this chocolate sweet treat and practically licked the cups clean!

Ingredients:

5.1 oz. box Jell-o instant chocolate pudding
3 cups cold 2% milk
1/2 tsp pure peppermint extract
8 triple double Oreos, cut into quarters
16 chocolate mint marshmallows
8 scoops Cool Whip Lite

In a medium bowl, whisk together the chocolate pudding mix with milk and peppermint extract until thick, about 5 minutes.

In 4 glasses, layer the ingredients:

mint chocolate pudding
Oreos
scoop of frozen Cool Whip
mint chocolate pudding
Oreos
scoop of frozen Cool Whip
chocolate mint marshmallows

Serve immediately and Enjoy!

Bacon, Tomato, Swiss, Guacamole Grilled Cheese

We make fancy sandwiches for dinner quite often.  My kids love them and the possibilities are endless.  So get out your griddle and fire it up...these grilled cheese sandwiches aren't just for kids.

Ingredients:

Sourdough sliced bread
2 avocados
2 T cilantro, chopped
1/2 lemon, juiced
kosher salt
black pepper
garlic powder
1/2 lb thick cut bacon, cooked
roma tomatoes, sliced
swiss cheese slices

Preheat griddle over medium low heat.  Butter one side of the sourdough bread.

In a small bowl, mash up the avocados.  Stir in the cilantro, lemon juice, kosher salt, black pepper, and garlic powder (to taste).

Assemble the sandwiches by spreading a layer of guacamole on the inside of each slice of bread.  Add a layer of cooked bacon, roma tomatoes, and swiss cheese.  Grill until toasted and the cheese is melted.  Serve immediately.  Enjoy!