Happy New Year~ my favorite recipes of 2012

Chicken enchiladas with avocado cream sauce

Marinated Sunday sammies

Denver egg muffins

 Trisha Yearwood’s crock pot candy

 Peppermint fudge

Crab & gnocchi gratin casserole

 

Dr.Don’s frosted banana bars

Chicken asparagus bake with basil mayo

Balsamic & basil chicken tortelini

Crock pot fajitas

Spinach & herb chicken salad

Gluten-free chili cheese dog bake

Mini buffalo chicken balls

 These were my favorite recipes of 2012. Thank you all for making my blog a success! It is such a blessing to be able to stay at home with my kids every day and do what I love! I have some really exciting changes & new things in store for 2013, including a total design make-over for my site!

Thanks for reading and Happy New Year!

 

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Banana chocolate chip cupcakes

The pictures say it all for these deliciously moist cupcakes. They were gone. Fast. Skip the frosting for breakfast muffins if you desire.

You will need:

Cupcakes

  • 1/2 cup butter
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 cups mashed, ripe bananas
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 cup chocolate chips
  • pinch of salt
Frosting
  • 3/4 cup butter
  • 12 oz cream cheese
  • 6 cups powdered sugar
  • 2 tsp vanilla
  • chocolate chips for garnish (optional)

Cream together butter and sugar. Beat in eggs, bananas, vanilla, baking soda and salt. Continue to mix and slowly add flour. Add chocolate chips and mix until incorporated. Pour into cupcake liners. Bake at 350 degrees for about 30 minutes or until a toothpick comes out clean from the center. Be sure not to over bake though.

Make frosting. Beat butter, cream cheese and vanilla together. *make sure butter and cream cheese are at room temp! Continue mixing and add powdered sugar 1/2 cup at a time. Frost cooled cupcakes. Sprinkle with chocolate chips.

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Dr. Don’s frosted banana bars

These are a family favorite of ours. It is our good friend and pediatrician Dr. Don’s recipe. They are everything you love about banana bread with a perfectly creamy frosting. We brought these for snack at school last time it was our turn and the kids loved them!

Dr. Don's frosted banana bars
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Ingredients
  • ½ cup butter
  • 2 cups sugar
  • 3 eggs
  • 1½ cups mashed, ripe bananas
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • pinch of salt
Instructions
  1. Cream together butter and sugar.
  2. Beat in eggs, bananas, vanilla, baking soda and salt.
  3. Continue to mix and slowly add flour.
  4. Pour batter in a greased 18x26x2 inch pan (if you can find it, otherwise a 1inch will work just fine).
  5. Bake for 25 minutes at 350 degrees, be sure not to over-bake!
Notes
I have used a cup of honey in place of 1 of the cups of sugar to cut back on the sugar. It turned out perfect! If you would like to try that way use 1 cup raw honey and 1 cup raw sugar in place of the 2 cups of sugar.

Cream cheese frosting
Print
Ingredients
  • ¾ cup butter
  • 12 oz cream cheese
  • 6 cups powdered sugar
  • 2 tsp vanilla
Instructions
  1. Beat butter, cream cheese and vanilla together.
  2. *make sure butter and cream cheese are at room temp!
  3. Continue mixing and add powdered sugar ½ cup at a time.
  4. Spread over cooled bars.

 

Enjoy! Thanks for stopping by! A big thanks to Dr. Don for sharing this wonderful recipe with us, and for being the best pediatrician anyone could ask for!

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Sunny side up toast with avocado slices

The other day I discovered the most delicious lunch and wanted to share it with you guys!

I made two pieces of toast, buttered them. Cooked two eggs, sunny side up, and put them on the toast. Sprinkled with salt and pepper. Topped the eggs with 1 avocado  pitted, peeled, and sliced. Then sprinkled some freshly grated sharp cheddar on top. Let me just tell you, it was amazing. Next time I would maybe add some diced tomatoes.

Anyway, that’s all for today! We are off to the library and some other fun adventures. Have a great day and thanks for stopping by.

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Avocado eggs Benedict with chipotle hollandaise

You will need:

  • 2 English muffins
  • 8 slices bacon
  • 1 avocado
  • Juice of half a lime
  • Salt and pepper
  • 4 eggs

For the Chipotle hollandaise sauce:

  • 2 egg yolks
  • Juice of 1 lime
  • Pinch of salt
  • 1 tablespoon chipotle in adobo puree
  • 1 stick of butter, melted
Do this ahead of time:
  1. {toast English muffins}
  2. {fry bacon}
  3. {mash avocado in bowl add lime juice and pinch of salt}

In a saucepan, heat 2 inches of water to a simmer. Spread the avocado over the toasted English muffin halves and top with the bacon.Crack 1 egg at a time into a separate small bowl or cup. Stir the simmering water with a spoon and gently pour the egg into the swirling water. Repeat with additional eggs. Cook the eggs for 2 1/2 minutes, until the whites are cooked through. Remove with a slotted spoon and let drain for a minute before placing on top of the bacon. Season each egg with salt and pepper, and top each serving with chipotle hollandaise.

Chipotle hollandaise sauce directions: Place egg yolks, lime, salt, chipotle and adobo sauce in the blender. Blend for 30 seconds before streaming in the melted butter. Serve immediately.

Recipe adapted from here.


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