JAMAICAN BANANA BREAD

 Ingredients:

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/4 cup plain low-fat yogurt (or pina colada flavored!!)

3 tablespoons dark rum OR apple cider

1/2 teaspoon vanilla extract

1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut

1/2 cup powdered sugar

1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.

Add eggs, 1 at a time, beating well after each addition.

Add banana, yogurt, rum, and vanilla; beat until blended.

Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.

Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread.

Cool completely on wire rack.

Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 

Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Cranberry Honey Butter – A Sweet and Tart Spread for Any Occasion

 Ingredients

1 cup unsalted butter, softened

1/2 cup dried cranberries

1/4 cup honey

Zest of 1 orange (optional, for added flavor)

Directions

Prepare the cranberries: If the cranberries are too dry, soak them in warm water for 5 minutes, then drain well.

Blend the butter and honey: In a mixing bowl, beat the softened butter and honey together until smooth and creamy.

Add cranberries: Stir in the dried cranberries and, if using, the orange zest. Mix until evenly distributed.

Chill the butter: Transfer the cranberry honey butter to a container and refrigerate for at least 1 hour to let the flavors meld.

Serve: Bring to room temperature before serving for easy spreading.

Scalloped Potatoes

 INGREDIENTS

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Berrylicious Strawberry Crunch Cheesecake

 

Ingredients

For the Crust:

2 cups crushed graham crackers (or vanilla wafer cookies for extra flavor!)

½ cup melted butter (to bind the crust together)

For the Cheesecake Filling:

2 cups whipped cream (homemade or store-bought like Cool Whip)

1 cup cream cheese, softened (room temperature for smooth blending)

½ cup powdered sugar (for just the right sweetness)

1 tsp vanilla extract (adds warmth and flavor)

For the Strawberry Crunch Topping:

1 cup crushed Golden Oreos (or vanilla wafers)

½ cup freeze-dried strawberries, crushed (for intense strawberry flavor)

3 tbsp melted butter (to bind the topping together)

For the Strawberry Topping:

1 cup fresh strawberries, diced (or strawberry pie filling for a shortcut!)

¼ cup granulated sugar (to macerate the berries for a syrupy effect)

½ tsp lemon juice (enhances the natural sweetness of the strawberries)

 Instructions

Prepare the Crust

In a medium bowl, mix the crushed graham crackers and melted butter until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of a 9-inch springform pan or pie dish.

Place in the refrigerator to set for at least 15 minutes while preparing the filling.

2. Make the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy.

Add the powdered sugar and vanilla extract, and mix until well combined.

Gently fold in the whipped cream using a spatula until fully incorporated.

3. Assemble the Cheesecake

Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula.

Refrigerate for at least 2 hours, or until set. (For best results, chill overnight!)

4. Prepare the Strawberry Crunch Topping

In a small bowl, mix together the crushed Golden Oreos and freeze-dried strawberries.

Drizzle in the melted butter and toss to coat evenly.

Set aside until ready to use.

5. Prepare the Strawberry Topping (Optional but highly recommended!)

In a bowl, combine diced strawberries, sugar, and lemon juice.

Let sit for 10–15 minutes, allowing the strawberries to release their natural juices.

6. Decorate and Serve!

Remove the cheesecake from the fridge and sprinkle the strawberry crunch topping evenly over the top.

Spoon the strawberry topping over the cheesecake, or serve on the side for extra freshness.

Slice and serve cold!

How To Make Icebox Pickles

 

Ingredients:

6 cups sliced, unpeeled cucumbers

1 cup sliced red onion

1 cup sliced green bell pepper

1 Tablespoon celery seed

1 Tablespoon salt

2 cups white sugar

1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.

Spinach And Feta Cheese Muffins

 

INGREDIENTS

½ pound frozen spinach, thawed and drained

1 (8 oz) package feta cheese, crumbled or cubed

2 eggs, beaten

⅓ cup olive oil

1 ⅓ cup milk

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

PREPARATION

Preheat oven to 350°F. Line muffin tin with cups or grease with cooking spray.

Place thawed spinach into a dish towel or paper towels and squeeze out excess water.

Cut feta cheese into cubes, or crumble with a fork for smaller chunks.

Mix flour, baking powder, and salt in a bowl.

In a separate bowl, combine eggs, milk, oil and spinach. Gently mix in feta cheese.

Slowly add dry ingredients into wet.

Divide batter evenly into baking cups. Bake for 18-20 minutes.

Cool slightly before removing muffins from baking tin. Serve warm and enjoy!