Baking and Cooking

When I was in college I loved making banana bread. I made it all the time when I lived in off-campus in an apartment. I used a recipe from my Better Homes and Gardens New Cook Book similar to this one. I had a different version of the cook book then and the newer version changed their recipe some. But the truth is I changed their recipe as well. I like my banana bread to be moist and not dry, so I always add more milk. I decided to use up some bananas today and Hazel and I made some. I changed the recipe to make it healthier as well.

Mashing the Bananas

Hazel is a good banana masher as well as a pretty good mixer. She also loves adding the ingredients.

Mixing the dry ingredients

Beating the eggs

The completed batter

Banana Bread

Your Recipe

4PointsPlus Value

Prep time:  30 min

Cook time:  60 min

Serves: 16

Ingredients

	3 large banana(s), over ripe and mashed
	1 1/2 cup(s) whole wheat flour
	2 tsp baking powder
	1/2 tsp baking soda
	1/3 cup(s) sugar
	1 tsp ground cinnamon
	1/4 tsp ground nutmeg
	1 pinch ground cloves
	1/4 cup(s) ground flax seed meal
	1/2 cup(s) uncooked rolled oats
	1/3 cup(s) lard and vegetable oil shortening
	1 cup(s) fat-free skim milk
	2 large egg(s)
	1/4 cup(s) chopped walnuts

Instructions

• Preheat oven to 350. Mix dry ingredients. Mash bananas and set aside. Beat eggs, then mix in shortening and milk. Then add banana. Add liquid to dry ingredients. Mix well. Stir in walnuts. Pour into a sprayed bread pan and back for 1 hour. Let cool 10 minutes in pan and then let cool on rack. 

The consensus between Hazel, myself and our babysitter is that it came out great. We each had a few pieces. I think there is some left for Steve, but he worked late tonight. I don't know if he found it when he got home since I was leaving when he came home.

Then for dinner we put some chicken in the slow cooker. Since we had our usual Wednesday babysitter here, I didn't want to spend too much time cooking when I could be doing something else. We changed the salsa chicken recipe I have seen in cook books and heard at WW meetings. I wanted it a little more well balanced. I will serve this with rice tonight. Oh, and my chicken was frozen. Hopefully it cooks in time.

Hazel helped with this as well. I didn't let her touch the chicken, but she loved adding the vegetables, salsa and canned goods. And of course turning it on. Sorry I didn't take any pictures of this.

Salsa & Vegetable Chicken

Your Recipe

5PointsPlus Value

Serves: 6

Ingredients

	6 item(s) cooked boneless, skinless chicken breast(s)
	1 cup(s) fat free salsa
	2 cup(s) canned diced tomatoes
	1/2 package(s) frozen mixed vegetables
	1 1/2 cup(s) canned black beans

Instructions

• Mix all ingredients into slow cooker. Cook on low for 4 hours or if chicken breasts are frozen cook on high for an hour and low for 4 hours.

Again, we all liked it. This Steve did tell me was good as well. So it got four thumbs up. We had it with rice but you could also serve it in a taco shell or tortilla. My little kitchen helper loves to help prepare all meals. Of course her favorite thing is to chop the vegetables now that I got her a cutting board and chopper. We seem to be eating a lot of zucchini now that she is chopping since it is easy for her to cut. Unfortunately, it is not one of our favorite vegetables here, but we are learning to love it.

How do you let your kids help you in the kitchen?

Places I sometimes share.

Baking, Crafting, and Relaxing

Wow, I'm so excited. My followers moved to over 100 yesterday. Thank you!! I feel so honored especially since most of my followers are not my family and friends I met elsewhere--not from Crafty Moms Share. Also we have 90+ posts shared at Sharing Saturday. It is still open, so please go check it out and share something with us. I am always amazed at everything and love to see what wonderful things people are up to. I often try some of them with Hazel as well.

So this weekend, we baked some muffins. We made Banana Blueberry Muffins since we had some overripe bananas to use up. Hazel is a great banana masher.

She also did most of the mixing and helped scoop them into the muffin tins.

Our recipe is pretty low fat and healthy!!

Banana Blueberry Muffins

1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 cup oat bran or oatmeal
1/4 cup ground flax seed meal
2 teaspoons baking powder
1/2 cup non-fat milk
1 cup plain fat-free yogurt (I use Greek so it has extra protein)
1 egg
2-3 over ripe bananas, mashed
1 tablespoon olive oil
1 1/2 cups blueberries (fresh or frozen)

Preheat oven to 350 degrees F.  Line a muffin pan with foil liners or spray with non-stick spray. (The muffins are moist and will stick to paper liners.)

Combine the dry ingredients in a medium bowl.

In large bowl beat egg and then add milk, yogurt, bananas and oil and mix. Then add dry ingredients and mix well. Then add blueberries and stir.

Scoop into the prepared muffin tin. Bake for 20 minutes and then cool on rack for 10 minutes before eating.
Makes about 18 muffins.

We also did a craft of sorts. I had been saving a Tropicana juice bottle. I love the shape and thought it would be a fun playhouse for some of Hazel's dolls. I asked Steve to cut a door in it. Then we glued some double folded bias tape around the cut so there wouldn't be any sharp edges. Then we moved Hazel's Caillou figures into it. I think Hazel and I may decorate it more, but it at least gave her a playhouse for the figures.

I hope you are having a wonderful weekend! I know I'm excited to have my quilt done and have been working on Hazel's. And have been enjoying some family time.

Banana Oatmeal Cookies

So after being away, I realized my dear husband did not eat any of the bananas I left him. If he has cereal he wants a banana, but I never know when he will want cereal. Anyone else have a similar problem? So we had four very ripe bananas. Instead of making muffins or bread, I thought I would look for a cookie recipe. Well I did a google search and found several that looked good. I took them and combined, added and adapted to my recipe. Here are links to where I started: Oatmeal Banana Cookies, Old Fashion Banana Cookies, Banana-Walnut Chocolate Chip Cookies. And here is my recipe:
Banana Oatmeal Cookies
1/2 cup butter or margarine
1/2 cup vegetable shortening
1/2 cup brown sugar
1/2 cup sugar
3 eggs beaten
1 cup mashed ripe bananas (Mashing is a good job for a little one)
1 1/4 cup all purpose flour
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups rolled oats
1/2 cup flax seed meal
1 cup chocolate chips (I used mini since it was what I had) (optional)
1/2 cup chopped walnuts (optional)
1 cup raisins (optional)

1. In electric mixer beat butter, shortening and sugars.
2. Add eggs and mix well. Then add banana and mix well.
3. Combine flours, baking soda, spices, rolled oats and flax seed meal in a separate bowl. Then add to mixer and mix well.
4. Stir in chocolate chips, nuts and/or raisins.
5. When ready to bake, preheat oven to 375.6. Drop by the teaspoonful and place an inch apart on cookie sheets covered in parchment paper (for easy clean up). Bake 12-15 minutes watching carefully. Reduce heat if browning too quickly.

I find refrigerating helps to form balls and Hazel can form balls, but cannot drop by the teaspoon, but this dough was too mushy (I used more than a cup of banana since I had so many). The cookies are delicious though!If I make them again, I think I would leave out the chocolate chips. They takeover the taste.

Oh, and hopefully you will not have to clean up the mess I had. Poor Hazel fell off her stool taking with her most of the eggs. Luckily I had already cracked two and was able to save one, but egg is not fun to clean up off the floor.

Enjoy your day!