Just a quick post today for the tasty cheese ball I made. A simple dried beef and onion version. I did add a bit of horseradish just to zip it up and rolled it in some pecans. I divided mine into 4 pieces and made mini cheese balls but you could make one regular size one if desired.
1 package cream cheese
2 green onions ~ sliced
1 small jar dried beef ~ diced
1 Tbs horseradish
1/4 cup cheddar cheese
finely chopped pecans to roll ball in if desired
Combine all ingredients except for pecans. Form into one or several balls or roll into a log. Roll in pecans if desired or use a little extra green onion or maybe come extra dried beef to coat the outside. Serve with crackers or toasty bread.
I had a couple of very ripe bananas on my counter and couldn’t decide what to do with them. I saw a coffee cake recipe and just had to give this a try. I made a few changes and reduced the size of the recipe and came up with this amazing recipe. So moist like a crumb cake and the banana flavor was fantastic. I had a bite a couple of hours out of the oven and enjoyed it for breakfast as well! This recipe is definitely a keeper.
Banana Coffee Cake
1/4 cup butter
4 o.z. cream cheese
1/2 cup sugar
2 medium bananas
1/2 tsp vanilla extract
1 cup flour
1/4 tsp baking soda
1 tsp baking powder
1/2 cup chopped pecans
1 Tbs brown sugar
1/2 tsp cinnamon
Cream together butter, cream cheese, and sugar.
Slice bananas and stir in mashing up a bit.
Add vanilla and egg and stir together. Combine flour, baking soda, and baking powder; stir into banana mixture. In separate bowl combine brown sugar, pecans, and cinnamon. Stir half of this into banana mixture.
In greased 9 inch pie pan pour batter, top with remaining pecan mixture.
Bake at 375 degrees for about 20 – 30 minutes or until browned and toothpick inserted near center comes out clean.
I was flipping though a Betty Crocker cookie cookbook the other day and thought I’d adapt a toffee bar recipe to make a sweet treat for Charles and me. I scaled down a bar cookie recipe and made a few adjustments to create these toffee bites. Mini muffin liners worked perfectly to make the bite sized treats.
The most interesting thing I did find in this book though was the emergency substitutions chart. The “best substitution ever” was there; to substitute for one whole egg use two egg yolks …. now I hate to point out the obvious but if I haven’t an egg to begin with where on earth will I get the yolks in an “emergency”!
Homemade Toffee Bites
1/4 cup packed brown sugar
1/4 cup softened butter
1/2 tsp vanilla
1 egg yolk
1/2 cup flour
1/4 cup mini chocolate chips ~ more or less if desired
1/4 cup chopped pecans ~ or nuts of choice; as with chocolate chips use more or less if desired
Mix together brown sugar, butter, vanilla, and egg yolk. Stir in flour. Divide batter into about 2 dozen mini muffin paper liners; I just placed them on a baking sheet.
Bake at 350 degrees for about 10 minutes.
Immediately after removing from oven divide chocolate chips between crusts; sprinkle nuts on top and press down gently with back of a spoon to firm in place. Allow to cool on wire rack and refrigerate if desired.
This is my favorite banana bread recipe. It makes just one little loaf ~ I use the disposable mini loaf pan that measure about 5 1/2 X 3 X 2. It’s not too sweet and the addition of chocolate chips and pecans is optional; we just happen to like it this way. I sometimes make several loaves when I have lots of bananas; this freezes beautifully. This is especially great to make if the oven is already going and that lonely banana in the corner is threatening to draw fruit flies!
Mini Banana Bread
3 Tbs butter
1/3 cup sugar
1/4 tsp vanilla extract
2/3 cup flour
1/4 tsp baking soda
1 ripe banana
1/8 cup mini chocolate chips
1/8 cup chopped pecans
Cream together butter and sugar. Add egg and vanilla to creamed mixture. Stir together flour and baking soda and add to creamed mixture. Thinly slice banana and stir into batter. Gently fold in chocolate chips and pecans.
Pour into greased mini loaf pan. Bake at 325 degrees for about 50 minutes. Allow to cool for 5 – 10 minutes; remove from pan and cool completely on wire rack.
Apple salad is one of my favorites. I don’t eat nearly enough fruits so it is a good way to sneak in an extra bit of apple from time to time. I enjoy mine with pecans and raisins; but sometimes I use walnuts or grapes instead. The mayonnaise and marshmallows marry perfectly to make a deliciously creamy dressing.
2 Apples ~ I used Gala; just pick your favorite apple to eat
1/4 cup thinly sliced celery
1/4 cup raisins
1/4 cup chopped pecans
2 cups mini marshmallows
3/4 cups mayonnaise
Begin by pouring about a quart of water into a large bowl and adding the juice of 1 lemon. Chop celery, raisins and pecans and add to bowl of lemon water. Cut apples into quarters and remove core; dice apple into bite size pieces and add to bowl as well (the lemon juice will help keep the apples from darkening). Allow to soak for a few minutes. Drain well and add marshmallows and mayo. Mix well; refrigerate for at least and hour before serving. Makes about 5 cups.
With our busy schedules we enjoy snacking some evenings. Charles has some time off work so I’ve left him to do the creating. This was awesome. In fact with a little summer sausage or bacon pieces on the crackers too it’s even more amazing!
Tex-Mex Cheese Ball
8 o.z. cream cheese ~ softened at room temperature
1/4 tsp black pepper
1/4 tsp granulated garlic
1/4 tsp salt
1/2 tsp mexican oregano
1 chipottle pepper from can of peppers in adobo
2 o.z. shredded cheddar
2 o.z. shredded mexican cheese blend
2 tsp lemon juice
1 1/2 o.z. chopped pecans
Mix together everything except pecans. Form into ball and refrigerate for at least and hour. Roll and pecans and serve right away or refrigerate until ready to enjoy with your favorite crackers.