Tuesday, July 29, 2014

Chocolate Banana Nut Bread

It’s what’s for breakfast……..I made Chocolate Banana bread yesterday and tweaked to be gluten free and dairy free.  You would never know it by the taste.  This recipe made 3 small loaves.   


1 1/2 soy cups flour (You can use regular flour if you wish )
1 cup sugar
1/4 cup dark cocoa powder 
1 teaspoon baking soda
1/2 teaspoon Kosher salt
1/4 teaspoon baking powder
1 1/3 cup mashed ripe bananas (3 large bananas)
1/3 cup vegetable oil
1 egg
½ cup walnuts (optional)
1 cup dairy free mini semi-sweet chocolate chips (optional)

Combine the first six ingredients.  Combine bananas, oil and egg; stir into dry ingredients just until moistened. Fold in the nuts and/or chocolate chips. Spray small bread pans ¾ full. You can also use this to make muffins.  If making muffins fill paper lined muffin cups three-fourths full. Bake at 350° for 20 to 25 minutes or until muffins are done.

I did not put in the chocolate chips since I added nuts.  Next time I’ll do the chips for Saylor.  You don’t have to take my word for them.  Josh came home and ate a half a loaf and never knew it was gluten free.  

Have a great Tuesday, be happy and may God bless you and yours.

Thursday, July 10, 2014

Dried Beef Dip or Spread

Had a trip to my herb garden today and cut some fresh chives and parsley for this dried beef recipe.  I love this dip or spread and thought I’d share the recipe with you. You can play with it like I did or use this recipe.  I changed up on the original recipe and am happy with my changes. 



1 pkg. chopped dried beef
½ cup sour cream
1 tsp. garlic powder
1 tsp. onion powder
Pinch of pepper (no salt because beef if salty)
8 oz. whipped cream cheese
½  cup Mayo or salad dressing (I used Mayo)
2 tsp. fresh chives
1 tsp. fresh parsley

Using my kitchen scissors, I cut up the dried beef into small pieces.  I also used the kitchen scissors to cut the chives and the parsley.  Toss them all in a bowl and add the rest of the ingredients.  Fold together and sprinkle the top with a few chives for presentation.  Serve with crackers, crusty bread or bagels.

Works as an appetizer or great for a dish to carry to a pot luck.  Hope you enjoy it.  Be happy and may God bless you and yours.  

Sunday, July 6, 2014

Magic Bar Remake



Always looking for a simpler way or easier way to make a recipe. I remade this to suit my likes and simplified it.  First I’ll give you the recipe that caught my eye and then I’ll share my remake.  Warning:  They are extremely rich so cut your pieces small. 

2 cups crushed graham crackers or chocolate cookies
1/2 cup butter
2 cups chocolate chips
1 cup chopped pecans
1 ½  cup peanut butter/butterscotch or white chocolate chips
1 ½  cups shredded coconut
1 can sweetened condensed milk, 14 ounces

Preheat oven to 350°. Lightly spray a 9 x 13 pan with cooking spray, line with parchment paper fir ease in removing bars after baking for cutting.

Combine graham cracker or cookie crumbs and melted butter until evenly moistened. press crumb mixture into bottom of prepared pan to form the crust.  

Layer the chocolate chips, pecans, chips you have chosen, and then coconut evenly over entire pan.

Drizzle sweetened condensed milk over top of the coconut layer until completely covered and all of the milk is used.

Bake for about 25 minutes, just until coconut starts to turn golden on edges. Remove from oven and let cool completely before cutting into bars. Store in an airtight container.


Remake into Magic Pie 


2 chocolate pre-made pie crusts 
1 bag of your favorite chocolate chips
1 cup chopped pecans
1 bag of white chocolate chips
1 ½ cups shredded coconut
1 can sweetened condensed milk
Pinch of Kosher salt

Preheat oven to 350°.

Layer ½ of the chocolate chips, pecans, white chocolate chips, and coconut evenly over each pie crust. Then do the second pie crust.

Drizzle ½ can of sweetened condensed milk over the top of each coconut layer pie until completely covered and all of the milk is used on both. As a last touch, I'm sprinkling a pinch of Kosher salt on top to cut the sweetness just a bit.  That is optional.

Bake for about 20 to 25 minutes or until the coconut starts to turn golden on edges. Remove from oven and let cool completely before cutting.  Remember they are extra rich so cut 8 small pieces.  Store in an airtight container.


You can play with this and use butterscotch chips or even your favorite candy bars.  It is super simple for a dessert people won't forget.  A real plus is you don't have any dirty bowl or dishes to do.  Got to love that.

Hope you have a great Sunday.  Be happy and may God bless you and yours.