Grilled Bananas with Milk Chocolate

It doesn't get much simpler. Take you favorite milk chocolate candy bar, we went with a bar with nuts, and slit a banana down the middle. Stuff banana with chocolate. Let grill for just a few minutes. Whipped cream would take this to the next level, but even without it is absolutely delicious.

Grilled Bananas with Milk Chocolate
Serves 6

6 large bananas (don't use overly ripe bananas)
1 large bar milk chocolate, with or with out nuts

1. Slit bananas down the middle, leaving peel on. Stuff with pieces of chocolate.

2. Grill for a few minutes. When chocolate starts to melt, they are done! Serve with whipped cream.

Source: Adapted and inspired from Steamy Kitchen

{Linking up at these blog parties. Be sure to check them out!}

Toasted Almond Cocktail

Toasted Almond Cocktail
Makes 1 serving


1 part Amaretto
1 part Coffee liqueur
2 parts Cream

Traditionally bartenders just add the ingredients one after the other over ice. I prefer to add all three ingredients to a shaker, shake very well and then pour over ice.

Bread Nugat

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Just a quickie recipe that is super delicious and easy to throw together on a weekend morning. Enjoy! Ready for the recipe?

Bacon-Cheese Ring with Strawberry Preserves

Is this a Southern thing? A retro thing? I don't even know, but I think it would be good.

Bacon-Cheese Ring with Strawberry Preserves
12-16 servings

12 oz. bacon, cooked and crumbled
1 lb. shredded extra sharp cheddar cheese
1 bunch green onions, finely chopped
2 c. mayo
2 tsp. cayenne pepper (more or less to taste)
1 c. toasted slivered almonds
Strawberry preserves

1. In bowl, combine all ingredients except strawberry preserves. Mix well. Press mixture into a 7-cup ring mold that has been lined with plastic wrap extending over the edges. Refrigerate overnight. Unmold and place cheese ring on a serving platter. Place glass custard bowl filled with strawberry preserves in center. Spread cheese mixture on wheat thins and top with strawberry preserves.

Source: Not 100% sure but I believe it is from an Ann Lund cookbook

Bocci Ball Cocktail

Bocci Ball Cocktail
Makes 1 servings

1 1/2 oz. Amaretto
6 oz. OJ
club soda (if desired)

1. Fill a highball glass with ice. Add amaretto and OJ. Stir. Splash club soda on top (optional).

Carrot Pineapple Cake

It was delicious, let me tell ya. We omitted the pine nuts and almonds, which I would have liked actually, but my mom was not having any of that nut action, so we skipped them. Very moist, very delicious. Ready for the recipe?

Upside Down Pineapple Cake

Upside Down Pineapple Pound Cake
Makes about 8 servings

Pound Cake Mix (or you could find a recipe for sour cream pound cake and make it from scratch)
*Plus any eggs, oil, etc needed to prepare the pound cake mix
1/4 cup sour cream
3/4 stick melted butter (Use a whole stick if you want it extra yummy)
1/2 to 3/4 cup brown sugar (eyeball it)
1 can pineapple rings, or fresh
Whipped cream, for serving (optional)

1. Prepare the pound cake mix according to box instructions. Add sour cream and stir until incorporated.

2. Preheat oven to box pound cake instructions. Add butter and brown sugar to baking pan. Pop into oven for a minute to melt. Remove from oven and stir to combine.

3. Add pineapple rings to bottom of pan. Add pound cake batter on top.

4. Bake according to recipe instructions on the pound cake box. Serve with whipped cream.

Recipe from my mom!

North Woods Inn Red Cabbage Salad

Photos by a_sorense & Burger Baroness

North Woods Inn Red Cabbage Salad
4 servings

½ head red cabbage
½ cup vegetable oil
½ cup plus 2 Tbsp red wine vinegar
3 Tbsp sugar
2 tsp salt
1 tsp Lawry’s Seasoned Salt
¼ tsp black pepper
¾ tsp onion powder

1. Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.

2. Whisk together vegetable oil, red wine vinegar, sugar, salt, seasoned salt, black pepper, and onion powder.

3. Toss the dressing with the cabbage.

4. Scrape the salad with the dressing into a zip-top bag or covered container and refrigerate at least 48 hours or until cabbage turns deep red, softens a bit, and flavors meld. It’s even better after 4 or 5 days.

North Woods Inn Buttermilk Blue Cheese Salad

Photos by a_sorense & Burger Baroness

North Woods Inn Buttermilk Blue Cheese Salad
Serves 4

For the Dressing:
1 cup buttermilk
1 cup sour cream
3 garlic cloves, minced
1 tablespoon sweet Hungarian paprika
1 teaspoon salt
¼ teaspoon sugar
⅓ cup crumbled blue cheese

shredded iceberg lettuce, 1 head

1. Combine all ingredients in a blender or food processor. Blend until smooth. Chill at least 3-4 hours to let flavors meld.

2. Add dressing to shredded iceberg lettuce and serve.

Kiddo Update - Spring 2011

Every so often I like to do an update of what my kids are up to. The time has finally come! While Jam Hands is primarily about food, I do have some readers from way back (all the way back to 2005) who have seen my kids since they were born.

Mr. Jack  - Almost age 2
Likes: Italian Food, especially pasta bakes with meat and cheese. Bolt and Finding Nemo. His favorite person is Dad. He likes running, climbing, bouncing, and is always on the go. It is exhausting to keep him out of trouble.

Dislikes: Wearing his glasses. Being told no. Holding still for any length of time at all. Not into fruit at all.

Favorite thing to do which he is not supposed to: Pushing buttons on the TV, computer. I can tell him 20 times to stop doing it, but he keeps on doing it. Running on the couch, which I have told him a million times is for sitting on only, not standing, not running, etc. He gives me a heart attack every time he accidentally launches himself off of it.

Miss Violet - Age 3
Likes:  Fruit and Carbs. This girl is a carb-o-holic! Not so much a fan of protein, it is a constant battle to get her to eat anything besides fruit, yogurt or carbs. Currently very interested in animals, robots (Futurama is a favorite, and she calls them Yo-bots), the alphabet, and vocabulary. Her favorite person is Mom.

Dislikes:  Bedtime. Being told no. Getting anything "gross" on her hands.

Favorite thing to do which she is not supposed to:  Teasing her brother with a toy he can't reach. Refusing to eat food. She does this all the time.

Quick Note:

Last week I featured a back log of recipes I've made but never posted as I didn't have pictures of them. I finally said enough is enough. So although they don't have pictures (darn it!), I'm posting them anyways because it would be a shame to not share them. Most of them are coming from my baby shower from my little girl. I cooked for about 20-30 people and made everything myself. It was very hot, very time intensive, and it was so much fun. Some day I'll put together a post with links of the menu I served for those looking for party food ideas.

North Woods Inn Garlic Cheese Bread

This is one of my very special, very secret recipes. When I was young my parents would take me to the North Woods Inn restaurant in California. With your meal you get a basket of garlic cheese bread, and a big family size bowl blue cheese salad and red cabbage salad. So much delicious food...it makes me want to take a nap just thinking about it. The cheese spread can also be added to a baked potato and put under the broiler.

North Woods Inn Garlic Cheese Bread
Makes many servings

• 1 pound grated Cheddar cheese
• 2 ounces grated Romano cheese
• 1-½ pounds butter, room temperature
• ¾ teaspoon garlic powder
• 1 teaspoon Hungarian sweet paprika
• ⅛ teaspoon hot sauce
• 2-¼ teaspoons Worcestershire sauce
• 2 loaves French or sourdough bread, sliced ½-inch thick
• Additional Hungarian sweet paprika for sprinkling
• *Tupperware containers for storage

1. In a kitchen aid style mixer, whip the room temperature butter for a few minutes, until nearly doubled in size and light in color.

2. Add Cheddar cheese, Romano cheese, garlic powder, paprika, hot sauce, and Worcestershire sauce to the whipped butter. Stir until combined, using either the kitchen aid mixer or a large spoon. Store in an airtight container in the fridge until ready to use. *I freeze half in a tupperware container, since it makes a ton of spread

3. Spread a thin cheese mixture on white bread slices. Place on foil lined pans.

4. Preheat oven broiler. Broil in batches until browned and bubbly.

Cherry Cream Cheese Tarts

I made these Cherry Cream Cheese Tarts for my baby shower when I was pregnant with my little girl, Violet. They were a last minute addition that are very quick to make and taste great.

On a side note, I must have been totally crazy for that baby shower. I cooked all the food myself, while I was about 7 or 8 months pregnant, and it was 100 degrees in the summer. It was exhausting, but it was a lot of fun to make all that yummy food. You don't get a lot of opportunities to cook for that many people, so I enjoyed it.

The vanilla wafers are simply placed in the bottom of a muffin liner and ta-da, you have your crust. Feel free to play around with the flavor of the pie fillings to suit your tastes. I love cherry but blueberry would also be great.


Cherry Cream Cheese Tarts
12 servings

2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 eggs
12 vanilla wafers
1 (21-ounce) can cherry pie filling or other pie filling

1. Preheat oven to 350 degrees F.

2. Place a paper cupcake liner in each cup of muffin pan. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1at a time, beating well after each addition. Lay a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with cherry filling on top, or pie filling of your choice.

Recipe from Allrecipes.com

Blueberry Cream Cheese Pound Cake

Another recipe from my baby shower, and boy is it a good one. This recipe for Blueberry Cream Cheese Pound Cake is awesome! Normally I am not the biggest fan of blueberries but this is one exception.

I would recommend making it to day before, reserving the blueberry juice in the fridge until you are ready to glaze the cake. This gives the pound cake a little extra time to moisten and develop the flavor.

Blueberry Cream Cheese Pound Cake
16 servings

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.

2. In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.

3. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a plate and cool completely.

4. Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Recipe from Allrecipes.com

Party Pinwheels

If you are in charge of bringing an cold appetizer to a gathering, these Party Pinwheels are a delicious option. Make sure to let them chill to develop the flavors before cutting and serving.

Party Pinwheels
Makes about 20 servings

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 green onions, minced
• 4 (12 inch) flour tortillas, flavored tortillas if you prefer
• 1/2 cup red bell pepper, diced
• 1/2 cup diced celery
• 1 (2 ounce) can sliced black olives
• 1/2 cup shredded Cheddar cheese

1. In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil.

2. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.

Recipe from Allrecipes.com

Fluffy Fruit Dip

This tasty fruit dip is for all the adults out there. It would be great for a bridal shower. Next time I think I'd cut down a bit on the amaretto just a tad. Either way it is delicious. 


Fluffy Fruit Dip
Many servings

2 (3 ounce) packages instant vanilla pudding mix
1 cup milk
1/2 cup amaretto liqueur
1 (16 ounce) container frozen whipped topping, thawed

1. In a medium bowl, mix together the vanilla pudding mix, milk and amaretto liqueur. Beat in the thawed frozen whipped topping. Chill 1 hour in the refrigerator before serving.

Source: Allrecipes

Pan Fried Onion Dip

It is hard to go wrong with an Ina recipe. I don't think I've made a recipe from her that I haven't enjoyed. This recipe for Pan Fried Onion Dip is one of my favorites. Caramelizing the onions adds a ton of flavor and depth. Serve with your favorite dipping chip or cracker.

Pan Fried Onion Dip
12 servings

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds. (You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.

2. Add the onions, cayenne, salt, and pepper and saute for 10 minutes.

3. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized. Allow the onions to cool.

4. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.

5. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

Recipe from Ina Garten

Milky Way Pain Au Chocolat

I saw this amazing recipe for Milky Way Pain Au Chocolat on Diary of a Crazed Mommy and I knew I had to try it out and share with you lovelies.

The chocolate glaze really isn't necessary -- this is pretty rich all on its own. Although, if you are a hardcore chocolate addict, I say go for it. I actually preferred this room temperature rather than piping hot. Either way the soft, gooey, chocolaty Milky Way tastes great.

Milky Way Pain Au Chocolat
Makes 4 servings

2 Milky Way Bars (2.05-oz.) bars
1 container Pillsbury Crescent Rolls

For the Glaze:
1/2 cup chocolate chips
1 Tbs. milk
1 Tbs. butter

1. Preheat the oven to 375 degrees, and spray a cookie sheet with nonstick spray. Chop the candy bars into 1/4-inch slices.

2. Break open the crescent roll container. The dough will be in two halves. Unroll dough and divide on the middle partition, taking care not to tear the diagonal perforations. There will be four rectangles of dough.

3. Place all four rectangles of dough on the cookie sheet with the narrower edges toward you. Sprinkle 1/4 cup of chopped candy bars on top of each rectangle, leaving a 1/2-inch border on both sides and a one-inch border on the end farthest from you.

4. Roll up the dough like a sleeping bag, beginning with the edge closest to you. If the diagonal perforations tear when rolling, gently pinch them together.

5. Repeat with the remaining three rectangles. Space them two to three inches apart. Bake 20 to 22 minutes, or until golden.

6. In a double boiler over medium heat, melt the chocolate chips, butter and milk and stir until smooth. Drizzle over the Pain Au Chocolat and serve warm.

Recipe courtesy of The Candy Bar Cookbook

Easy Pizza Wontons and Easy Pizza Nachos

Not a recipe exactly...but a darn good idea.

Easy Pizza Wontons -- Or, Easy Pizza Nachos!
Serves 2

1/2 package wontons
1 package pepperoni
1 package mozzarella cheese
1 bottle pizza sauce
oil for frying

For the Wontons:

1. Lay out a few wontons at a time and leave the rest of the package covered to discourage drying out. Add about 1 to 2 teaspoons of filling to each wonton. Be careful not to over fill. Wet all edges of the wonton with water and seal, forming a triangle.

2. Heat oil to medium-high. Fry until browned on both sides. This is a very quick process -- about 15 seconds on each side, approximately. Drain on paper towels. Serve with a side of pizza sauce.

For the Nachos:

1. Heat oil to medium-high. Fry wontons until browned on both sides. Drain on paper towels. Top with cheese, sauce and pepperoni. Microwave until melted and gooey.

Recipe by me. Submitted for Made By You Monday.

Corndog Muffins

I felt like trying out a silly little recipe this evening, so corndog muffins it was! I made a few changes. First I cut the recipe in half, only using 1 small package of corn muffin mix and 4 hot dogs. Second, I cut the hot dogs into small pieces.

Note: I used cupcake liners, sprayed with Pam, which was a mistake. Use a good non-stick muffin pan instead.

You can serve these with a little yellow mustard or ketchup if you'd prefer. Enjoy!

Corndog Muffins
Makes 18 muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
9 hot dogs, cut in half

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin tins.

2. Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.

3. Bake in a preheated oven 14 to 18 minutes, or until golden brown.

Pumpkin Dip

Wow this stuff is addicting. I just ate both those apples and am now wondering what I could possibly dip in this incredibly yummy pumpkin dip. Hmm...cookies? I'd better go try.

This would be perfect for a party alongside a tray of apples and misc. fruits to dip with. Better yet, it is kid friendly and a Cooking Light recipe!

Pumpkin Dip
12 Servings

3/4 cup (6 oz.) 1/3-less-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 tsp. maple syrup
1/2 tsp. ground cinnamon
24 apple slices

1. Place first 3 ingredients in a medium bowl; beat with a mixer at medium speed until well blended. (I whipped for about 2-3 minutes, to get it nice and fluffy) Add syrup and cinnamon, and beat until smooth. Cover dip, and chill 30 minutes. Serve with apple.

Recipe courtesy of Cooking Light Annual Recipes 2004

Baby Bluebird Cupcakes

Do you have an upcoming Easter party to attend? How about a baby shower? These Baby Bluebird Cupcakes would be a perfect, and completely yummy addition!

If you are making these for a baby shower, you could very easily make the chicks pink for a girl, or stick with blue chicks for a boy. They do require a bit of work, but nothing is technically advanced. Practice making the chicks, and the beaks, on a piece of wax paper first and you'll get the hang of it in no time. Ready for the recipe?

Crazy-Addictive Diner Sliders

I came across an awesome food site the other day, The Culinary Sherpas. What I instantly was in love with was their cooking videos. And to be totally honest, I also loved all the tattoos. The site isn't pretentious, or puffed up to sound ultra "foodie." Real people, real food, and you can really learn a lot if you pay attention. Check em out!

I watched a great video at The Culinary Sherpas featuring Crazy-Addictive Diner Sliders. They truly are addictive!

Crazy-Addictive Diner Sliders
Makes 12 sliders


2 lbs ground chuck (not sirloin, not 80% lean, just plain old ground chuck)
1 sweet onion, sliced thin (use a mandolin, if you have one)
12 slices sharp cheddar cheese
12 potato rolls
1 tbsp canola oil
sea or kosher salt and freshly ground black pepper

1. In a saute pan, over medium heat, add the canola oil and the onions. Saute the onions until just starting to brown, then set aside to cool.

2. Form the ground chuck into 12 equal sized balls and season with salt and pepper.

3. Heat a large cast iron skillet over medium heat (cast iron is non-negotiable) and place the balls into the skillet. You should hear a loud instant sizzle. If you do not, pull those bad boys back out and wait for the pan to be hot enough.

4. Top each ball with sauteed onion, season with salt and pepper, and mash the ball flat with a spatula. After 2 minutes, turn the sliders over preserving the onions as you flip, mash flat with the spatula and cook for 2 minutes longer.

5. Carefully remove the sliders from the skillet, so that you don’t lose the onions, and place inside of the potato rolls.

6. Top each slider with the cheddar cheese, place on a baking sheet, and heat in a preheated 400 degree oven for about 5 minutes to melt the cheese and crisp the rolls. Remove from oven and enjoy

Recipe from The Culinary Sherpas

Smith and Wesson Cocktail

Without a doubt this is my favorite alcoholic beverage. The amounts are a little hard to nail down. I just eyeball it when I make it and it always turns out great.

Pay attention to the instructions and the pouring order. The reason for this is that if you were to add the soda at the very end, it foams up the milk/cream and leaves a nasty residue all over your glass. You want to pour the soda over the ice, let it settle then gently add the remaining ingredients. The result is a smooth, bubble free cocktail that tastes amazing.

Smith and Wesson Cocktail
Makes 1-2 servings

1 part Coffee liqueur
1 part Vodka
1 part Cream or milk
1/2 up to 1 can Cola or Pepsi (I used diet and it tasted awesome)

1. Fill a tall glass with Ice and add Cola. Let the drink settle until the bubbles are gone, then gently pour in Coffee Liqueur, Cream, and Vodka. Stir to combine and enjoy.

Chili and Lemon Chicken Burgers

A juicy piece of chicken breast marinated in chili flakes, lemon, and garlic is fresh and totally delicious. To make it extra special, brush the buns with butter or olive oil and grill in a skillet until lightly browned. The result is a healthy burger that is perfect for summer: light, fresh, and juicy.

The key to chicken is to not overcook it. Once it is too dry, the flavor is totally gone.

Chili and Lemon Chicken Burgers
Serves 4

1 tsp. dried chili flakes
1 c. lemon juice (fresh)
4 cloves garlic, crushed
1/2 c. olive oil
sea salt and cracked black pepper
4 burger buns, halved
4 chicken breast fillets, trimmed and butterflied (I didn't butter fly mine, you could pound them a bit thinner if your fillets are too thick)
4 iceburg lettuce leaves
mayonnaise, to serve

1. Place the chili flakes, lemon juice, garlic, olive oil, salt and pepper in a bowl and stir to combine. Place the chicken in a separate bowl and pour over half the marinade. Cover and refrigerate for 30 minutes.

2. Heat a char-grill pan or barbecue over high heat. (I used a saute pan) Brush the burger bun halves with some of the reserved marinade and char-grill or barbecue for 1-2 minutes or until toasted. Set aside. (I used regular butter as I had forgotten to set aside half of the marinade) Char-grill or barbecue the chicken for 4 minutes each side, or until cooked through. Top the buns with the lettuce, mayonnaise and chicken and spoon over remaining marinade to serve.

Recipe from Donna Hay magazine, Issue 37.

Marshmallow Fruit Salad

I had this delicious fruit salad a lot growing up. A typical 5 Cup Fruit Salad is very similar, but this fruit salad utilizes fresh strawberries and bananas, and omits the coconut. Totally delicious and comforting.

I am using my best guess on amounts for this recipe. Please use your best judgment and increase or decrease the fruit amounts listed to suit your tastes.

Marshmallow Fruit Salad
Makes 8-12 servings

• 1 large can pineapple tidbits - drained
• 2 small cans mandarin oranges - drained
• 2 large sliced bananas
• 1 pint sliced strawberries
• 1 package mini marshmallows
• 1 small container sour cream (8 oz)

Note: You can use more or less than a package. It all depends on how much you love mallows.

1. Mix all ingredients and let it sit in the fridge for a short while so flavors can develop.

Recipe from my mom. Posted at Sweet As Sugar Cookies.

Extra Moist Chocolate Chip Banana Bread

Katie from the now defunct Good Things Catered came up with this recipe for Chocolate Chip Banana Bread, which utilizes a package of vanilla pudding mix, giving the bread a lot of moistness and great flavor. It is my new favorite recipe for banana bread.

Extra Moist Chocolate Chip Banana Bread
Makes 12 servings


1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe banana

1. Preheat oven to 350 degrees and prepare loaf pan.

2. In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

3. In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.

4. In bowl of stand mixer, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes.

5. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then banana mixture, and combine well.

6. With mixer on low, add flour mixture until just combined then fold in chocolate chips.

7. Spread into loaf pan, tap to remove air pockets, and place in oven to bake. Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean. Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely

Recipe from Good Things Catered

Moscow Mule

Moscow Mule
Makes one serving


2 ounces vodka
1 ounce lime juice
4 ounces ginger beer

Use vodka that has been stored in a freezer. The ginger beer and fruit should have been stored in a refrigerator. Stir vodka and juice together well in a copper mug or a chilled Collins glass. Add fresh cracked ice and a swizzle stick; top with ginger beer. Garnish with a lime wedge.

Variation: Ginger ale may be substituted for ginger beer.

Calico Beans

Normally I am not a bean eater. I have texture issues with them. That being said, I loved this. Sweet, savory and smoky. I am not certain what combo of beans I used, I think I substituted 2 cans white beans for the kidney beans and pork and beans. Just use whatever beans you like.

This soup was to die for when paired with Cornbread Supreme. In fact, there is no way I'd make this dish without also making a batch of Cornbread Supreme. I was eating leftovers of both for a few days it was so good!

Calico Beans
6-8 servings


1/2 lb. bacon, cut into pieces
1/2 large onion, chopped and cooked
1 lb ground beef, browned
1/3 cup ketchup
1 tsp. salt
1 tsp. mustard
2 Tbsp. molasses
3/4 cup brown sugar
2 tsp. vinegar
1 tsp. liquid smoke
2 cans white beans
1 can butter beans (do not drain)

1. Preheat oven to 375-f degrees. Cook onion and bacon in a skillet, then add all other ingredients together and mix in a large roaster. Bake for 40 minutes. (I will note that when I was given the recipe a temperature was not indicated for the oven. I would say anything from 350-425 should be fine. Really, you are just heating everything through, so there is some leeway.)

Recipe from a family member.

Cornbread Supreme

Cornbread Supreme. Oh Lordy. I think we've made this dish 4 or 5 times in the last two months. It is so gooooood. Especially with Calico Beans. Mmm. I think I may have to make it again this week. I'm getting cravings...Mmm.

Cornbread Supreme
Makes one 9" x 13" pan

1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream style corn
16 oz. container sour cream
4 eggs, slightly beaten
1 cup margarine or butter, melted
2 boxs Jiffy cornbread mix (7 1/2 oz. each)
2 cups shredded cheddar cheese (optional)

1. In a large bowl, combine cornbread mix, sour cream, butter, whole kernel corn, cream style corn, and eggs. Place in a lightly greased 9" x 13" baking dish and sprinkle with 2 cups shredded cheddar cheese. Bake at 350-f degrees for 45 to 50 minutes or until golden on top and cooked through. (My oven is old and I would say I cook it for 55-60 minutes)

Gouda and Sun Dried Tomato Cheese Spread

Technically, this is a cheese ball or a cheese log, but I read a very in depth article about how cheese 'balls' and 'logs' (heh) are not in style and they turn people off. So, I went with 'spread' instead.Who cares, really, it tastes delicious and that is all that matters.

Gouda and Sun Dried Tomato Cheese Spread
Makes about 3 cups


1 (8-ounce) package soft cream cheese
2 cups shredded gouda cheese or Colby (8 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced oil-packed sun dried tomatoes, drained
1/4 teaspoon garlic powder
3/4 cup chopped walnuts (or pecans)
Assorted cracker, if desired

1. Mix cream cheese and Gouda cheese in medium bowl until blended. Stir in chives, tomatoes and garlic powder.

2. Shape mixture into 1 large or 2 small balls or logs; roll in walnuts. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours but no longer than 2 weeks. Serve with crackers.

Recipe from DVO.com

Bacon Tomato Dip

Bacon Tomato Dip
Makes 3 cups


1 cup sour cream
1/2 cup mayonnaise
4 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese
1/4 cup chopped onions
1/4 cup diced green peppers
1 large tomato, seeded and diced
1 lb bacon, cooked crisp, cooled and drained (I used good quality bacon bits to save time)
1/2 teaspoon garlic powder
black pepper, to taste
shredded lettuce (to garnish) (optional)
crackers and bread cubes for dipping

1. In medium bowl, with mixer, blend sour cream, mayonnaise, cream cheese, cheddar cheese, chopped onion and green pepper, garlic powder, and black pepper.

2. Crumble bacon into small pieces and add to mixture. Add chopped tomato and stir well. Garnish with shredded lettuce just before serving, if desired.

3. Serve with Townhouse crackers or Wheat Thins. Also good served in a bread bowl with bread cubes to dip.

Chocolate Stout Shake

Delish.What more can I say? I came up with this recipe after seeing a picture of a 'beer milkshake' and immediately my husband told me we should try it with chocolate stout. It is awesome!

Tip: For a twist on this recipe, substitute chocolate ice cream for vanilla, and add 1 Tbsp. malted milk powder.

Chocolate Stout and Vanilla Ice Cream Shake
1-2 servings


2 heaping cups of vanilla or chocolate ice cream
1/2 cup chocolate stout (or add as needed to thin)
1 shot of vanilla vodka, or regular vodka
whipped cream and cherry, for garnish

1. Blend first three ingredients. Pour into chilled glass. Top with whipped cream and cherries. Serve with a bendy straw.

Recipe by me