My older son is headed into pre-finals week of his second semester of college, and when I think about studying, I think about comfort food and care packages. So, even though I personally hate all things banana, sometimes I have to take one for the team and make something that the men in my household love. “Dead week” is one of those times since both my boys LOVE this recipe – especially when you throw in some chocolate chips (of course, they think everything is better with chocolate chips, and they’re not wrong). If you are a banana lover, make this your go-to recipe for banana bread. The expert banana bread eaters in my family guarantee you’ll love it. ~Tracy
Ingredients:
1 ½ c. sugar
½ c. stick butter, softened
2 large eggs
1 ½ c. mashed ripe* banana (usually approx. 2 large or 3 medium bananas)
½ c. buttermilk
1 tsp. vanilla
2 ½ c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. mini chocolate chips
Instructions:
Preheat oven to 350 F.
Mash bananas in small bowl until they form a sticky paste – set aside.
Mix sugar and butter in a large bowl. Stir in eggs, one at a time, until well blended.
Mix in bananas, buttermilk, and vanilla. Beat until smooth.
Stir in flour, baking soda, and salt just until all ingredients are mixed together.
Gently fold in chocolate chips.
Pour mixture into two greased and floured loaf pans (8 ½ x 4 ½ x 2 ½).
Be sure oven rack is centered so that the tops of bread is positioned in the center of the oven. Bake on 350°F for approximately 1 hour, or until inserted toothpick comes out clean (I start checking mine after about 50 minutes). If tops begin to brown too much before done, loosely lay a sheet of aluminum foil over the top of the loaves until they finish baking.
When done, cool for approximately 10 minutes before removing from loaf pans. Cool completely before slicing.
*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.
Let me tell you a little story about how we stole a cheesecake from my sister. It was totally by accident, I swear. It was the day before Christmas Eve that we drove to my sister Tracy’s house for our side of the family’s Christmas celebration. Tracy lives about two and half hours from us so we’re talking about a fairly significant road trip here. When we got there, we put the food items we brought in their spare fridge in their garage. Fun was had, gifts were opened, food was eaten and then returned to the garage fridge until time to go home.
Fast forward to time to load the car. My husband grabbed our food from the garage fridge before heading home. We arrived home very late so we left the food in the car, since it was plenty cold outside. The next morning, we realized we had an extra cake carrier, containing a creamy, dreamy pumpkin cheesecake that was meant for Tracy’s in-laws Christmas that day. Oops! Luckily, Tracy found it hilarious that we accidentally stole her cheesecake… after the initial shock wore off.
My poor husband felt so bad that he offered to drive it all the way to their house. Tracy insisted it was not necessary but my nephew was not so easily consoled. He was looking forward to that cheesecake. (Can’t say I blame him…it was beyond delicious. I tried really hard to feel guilty as I ate it). As consolation, I offered to make him any cheesecake flavor he wanted for his upcoming birthday. That’s where this Lemon Cheesecake comes into play. This was the birthday cheesecake he chose.
His birthday was a month ago and I’ve made it again since then, plus I plan to make it for Easter as well. It’s the kind of dessert that’s both rich and refreshing at the same time…it leaves you wanting more! The crust is buttery, the filling is creamy, and the topping is an extra punch of sweet, tart lemon. Worth every bit of effort to make all three components. It’s sure to impress everyone who tastes it! In fact, I am impressed every time I make it, if I do say so myself. It’s hard to be humble. ~Erin
Lemon Curd Topping Ingredients:
The zest of 4-5 lemons
1 ½ c. sugar
¼ lb. (1 stick) real butter, room temperature
4 large eggs
½ c. fresh lemon juice
A scant 1/8 tsp. salt (a generous pinch)
Crust Ingredients:
3 c. finely crushed graham crackers (I crush them in a gallon baggie with a rolling pin.)
½ c. sugar
1 1/3 sticks of real butter, melted
Filling Ingredients:
24 oz. cream cheese, room temperature
1 ¼ c. sugar
3 eggs, room temperature*
The zest of 5 lemons (avoid the white pith)
¼ c. fresh lemon juice
½ tsp. pure vanilla extract
Instructions for Lemon Curd Topping:
In a medium sauce pan, combine the lemon zest with the sugar.
Cream the butter into the sugar/zest mixture.
Add the eggs, one at a time, until fully combined; then stir in the lemon juice and salt until combined.
Cook over low/medium heat until thickened (about 10 minutes), stirring constantly, or until it coats the back of a spoon. It may simmer slightly but don’t let it come to a boil.
Remove from the heat and allow to cool; transfer to the refrigerator to cool for at least 4 hours.
Run through a fine mesh strainer or cheesecloth if bits of egg are present in the curd.
Instructions for Crust:
Preheat the oven to 350°F.
In a large baggie, crush graham crackers a few at a time (I use a rolling pin to crush them) until you have approximately 3 cups.
Add to a medium bowl and stir in the sugar until well combined.
Stir in the melted butter until crumbs are well-coated.
Press graham crackers into the bottom and up the sides of a nine-inch spring form pan.
Bake for around 15 minutes.
Removed from the oven and set aside to cool.
Instructions for Filling:
In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer.
Add eggs, one at a time, thoroughly incorporating each one before adding the next.
Stir in lemon juice, lemon zest, and vanilla and combine thoroughly.
Add the filling to the crust and bake in the preheated oven for 50-55 minutes.
Remove from the oven an allow to cool for 30 minutes at room temp. Transfer to the fridge to cool for at least 4 hours. Removed the sides of the spring form pan and spread on the lemon curd topping before slicing and serving.
At my house, it’s definitely not close to being spring. I absolutely love the intermountain west, but this has been a LOOOONG winter. There is NO sign of green grass here. Seriously, we are still completely covered in snow!!! I start to crave warmer days and “summer food”. So until the snow is gone, these Coconut Lime bars are helping fill my need for warmth. Travel through food when necessary, I say! You can eat these bars as soon as they are done, but I highly recommend letting them chill several hours before devouring! ~Kathy
Ingredients for Bars:
1 stick butter, softened (8 oz)
1 1/3 c. light brown sugar, packed
2 eggs
½ tsp. vanilla
1/2 tsp. lime zest
2 1/8 c. flour
1 ½ tsp. baking powder
¼ tsp. salt
3/4 c. coconut toasted
3 oz. white baking chocolate, finely chopped
Ingredients for Frosting:
1 pkg. cream cheese, softened (8 oz)
¾ c. powdered sugar
2 tsp. fresh squeezed lime juice
1 tsp. lime zest
4 oz. white baking chocolate, melted and slightly cooled
½ c. toasted coconut
Preheat oven to 350°. Lightly grease a 9×13 baking dish.
Start by making sure butter is extremely soft, just shy of melting. Mix together softened butter and brown sugar in a large bowl. Add in eggs, one at a time. Stir in vanilla and lime zest.
In a small bowl, combine flour, baking powder, salt. Add to butter mixture and mix, just until combined. Gently fold in coconut and white chocolate.
Spread the batter into prepared pan. Bake for 19-23 minutes, until a toothpick inserted in the center comes out clean.
For the frosting, beat the softened cream cheese with an electric mixer until smooth. Add in powdered sugar and lime juice. Mix in zest and cooled melted white chocolate, combine well. Spread over cooled bars and top with toasted coconut. Chill 4 hours or overnight before serving.
Each year, I search and search for a recipe to send out with my Christmas cards. I found a similar recipe to this, tweaked it just a bit, and perfection was born. These have a ton of great flavor…they are a little sweet and a whole lot of delicious! You can use light or regular cream cheese for the frosting, add a little more or a little less orange zest, depending on your taste. Completely customizable to your tastes. Plus, they turn out really pretty. Great for a holiday cookie exchange, gifts to neighbors, or to devour yourself! They are ah-maz-ing!! ~Kathy
Blondie:
1 stick (8 Tablespoons) butter
1 1/3 c. packed light brown sugar
2 large eggs
½ tsp. vanilla extract
1 tsp. freshly grated orange zest
2 1/8 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/2 c. dried cranberries, coarsely chopped (this helps distribute them more evenly throughout
the batter)
4 ounces white baking chocolate, coarsely chopped or 1/2 2/3 cup white chocolate chips
Frosting / Topping:
1 package (8 oz.) cream cheese, softened (regular or light)
3/4 c. powdered sugar
Pinch salt
1/2 tsp. vanilla extract
2 tsp. freshly grated orange zest
4 oz. white baking chocolate, melted
1/2 c. dried cranberries, coarsely chopped
Instructions:
Preheat the oven to 350˚F and lightly grease a 9×13 inch pan with cooking spray.
In a microwave-safe bowl, melt the butter.
Stir in the brown sugar until well-combined.
Whisk in the eggs, vanilla extract and orange zest.
Stir in the flour, baking powder, salt and cinnamon until well combined; then fold in the cranberries and white chocolate.
Spread the batter evenly in the prepared pan.
Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean or with moist (not gooey) crumbs. Do NOT over bake!!!
Let the bars cool completely in the pan.
For the frosting, using an electric mixer (handheld or stand mixer), beat the softened cream cheese, powdered sugar and salt together until light and fluffy (about 2-3 minutes).
Mix in the vanilla.
Add about half of the melted chocolate and mix until creamy.
Spread the frosting onto the cooled bars.
Sprinkle with cranberries and orange zest and drizzle the remaining white chocolate over the top. Refrigerate until the chocolate is set.
I bake cookies. Often. OK, too often. Actually, I take that back – it’s always a good time for cookies! I definitely have my favorite recipes, but often, when I try something new, I’m left a little disappointed that I didn’t make one of my standard favorites. So, this time, I decided to create my own recipe combining some of my favorite things (there’s a song in there somewhere, I think). The result was this plate of cookie perfection! This cookie is the perfect blend of chewy and chocolatey, while including the perfect hint of tart flavor with the dried cranberries. Even for folks who don’t like raw coconut, the toasted coconut in these cookies provides the perfect amount of nuttiness. Try ‘em today! ~Tracy
Ingredients:
1 c. stick butter, softened to room temperature
¾ c. brown sugar
½ c. granulated sugar
2 eggs
1 tsp. vanilla
1 ½ c. all-purpose flour
1 tsp. baking soda
½ tsp. salt
2 ½ c. quick cook oats
1 c. dried Cranberries
4 oz. semisweet chocolate, chopped into small chunks
1 ½ c. toasted coconut (see note)
Instructions:
Preheat oven to 350 degrees.
Beat eggs and sugars together until creamy.
Add eggs and vanilla.
Combine flour, baking soda, and salt. Pour into butter mixture and mix well.
Stir in oatmeal and cranberries just until mixed into cookie mixture.
Gently stir in the toasted coconut to avoid breaking it up.
Drop by generous tablespoons full onto sprayed or parchment lined cookie sheet.
Bake approximately 10-12 minutes (cooking times vary by oven).
Cool on rack before serving.
Note: To toast coconut, thinly spread coconut in medium skillet. Cook on medium to low temperature until coconut begins to brown slightly. Stir coconut occasionally until all turns a golden brown color. Watch the coconut closely and adjust temperature to avoid burning. Once most of the coconut is toasted and golden (you may have a few pieces that stay somewhat white), remove from skillet and spread on wax paper or parchment paper and allow to cool before use.
Electric pressure cookers are the new-fangled popular kitchen gadget, aren’t they? Do you have one? I do, and I like it a lot — but I haven’t used it as much as I should. Okay, technically, mine is not an Instant Pot, it’s a Power Cooker XL. Instant Pot is the Kleenex of the facial tissue world. People use the brand name and product name interchangeably. What can ya do?
Lately, I’ve been making an attempt to use my electric pressure cooker more. It’s handy, so I might as well take advantage of its speed & versatility. Recently, I’ve seen a lot of fruit “butter” recipes on the internet. Many of them are crockpot recipes. Well, these led me to wonder if I could do the same thing with my pressure cooker. Turns out I can! I decided to put my own seasonal spin on the fruit butter trend by making this Cranberry Butter. It came out perfect on the very first try; I kid you not! It’s tart but sweet with warm spices. I think my eyes rolled back in my head the first time I tasted it on a cinnamon bagel with cream cheese If you like cranberry, you’ll love this. ~Erin
Ingredients:
1 (12 oz.) bag fresh cranberries, washed
1 c. water
1 lemon or small orange, washed & cut in half
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
1 T. cornstarch
½ c. sugar (or sweetener of choice)*
Instant Pot Instructions:
Place the cranberries, sugar, water, lemon (cut side up), cinnamon, and cloves in the electric pressure cooker.
Pressure cook for 30 minutes; quick-release pressure.
Remove the lid and allow to cool slightly.
Remove & discard the lemon.
Blend the cranberries with an immersion blender until smooth.
Add cornstarch and continue to blend until well combined.
Simmer, uncovered for 10 minutes, until thickened.
Cool and serve on toast or bagels with cream cheese, in oatmeal, etc. Keep Refrigerated.
Stove-top Instructions:
In a medium stockpot, stir together the cranberries, water, sugar, spices and juice from half a lemon (instead of the whole lemon as in the Instant Pot instructions).
Bring to a boil, reduce heat to low and simmer for 30 minutes, uncovered.
Return to the heat and simmer over low heat, continuously stirring, 3 – 4 minutes until mixture is thickened.
Cool and serve on toast or bagels with cream cheese, in oatmeal, etc. Keep Refrigerated.
WW Freestyle Info.: This makes about 1 1/2 cups of cranberry butter. With regular sugar, 1 Tablespoon is 1 point. With a zero point sweetener, this could easily be zero points per serving.*
*I have not tested this recipe with a sugar substitute so I suggest adding it gradually, after blending in cornstarch, and taste-testing for desired sweetness.
Need an immersion blender? Check out our Four Sisters Favorite Things post for a recommendation. Plus enter to win one of our favorite kitchen gadgets! This can also be blended in a regular blender but you have to cool the mixture almost completely to room temp before blended. Never blend hot liquids in a regular blender!
My sisters and I have a love for all things cranberry. I even love the cranberry ‘sauce’ that you must carefully remove from its can so that it retains that perfect can shape. With the holiday season about to be in full swing, I’m already planning which family get-together (or rare weekend at home) can be an excuse to make one of my favorites. This Christmas Cranberry Cobbler is the perfect combination of tart cranberries and a sweet cobbler topping. It’s great by itself or topped with a couple of scoops of your favorite vanilla ice cream. I’ve even been known to eat it for breakfast….cranberries are fruit, after all. ~Tracy
Ingredients:
2 12 oz. bags of fresh cranberries
½ c. + 2 T. granulated sugar
½ c. packed brown sugar
zest from 2 med. oranges
juice from 2 med. Oranges
2 tsp. Corn starch
Ingredients for topping:
1 ½ c. all-purpose flour
⅓ c. brown sugar
⅓ c. granulated sugar
½ tsp. cinnamon
1 ½ tsp. Baking powder
½ tsp salt
1 stick butter
⅓ c. boiling water
Ingredients for sprinkle on top:
¼ tsp. Cinnamon
1 T. granulated sugar
Instructions:
Rinse cranberries and transfer to a large mixing bowl.
Add orange zest and juice to cranberries. Stir in sugar, brown sugar, and cornstarch and combine the entire mixture. Set cranberries aside.
In a separate medium mixing bowl for topping, combine flour, cinnamon, both sugars, salt, and baking soda.
Chop the butter into small pieces and use a pastry cutter to combine it with the flour mixture until all is crumbly.
Add boiling water and mix with the flour mixture until forms a thick doughish batter.
Spoon the cranberries in a 9×13 casserole dish that you have sprayed with cooking spray. Be sure to transfer all of the juices.
Dollop spoonsful of the batter over the top of the cranberries covering the top.
Combine the ¼ tsp. of cinnamon and the tablespoon of sugar and sprinkle evenly over the top of the batter.
Bake in a preheated oven at 375 for approximately 40 minutes.
Allow to stand and thicken for approx. 15 minutes before serving.
This summer, Tracy’s oldest son turned 18. Instead of cake, he asked for a dessert smorgasbord (a kid after my own heart) so he could have a dessert sampler-platter of sorts. Here is the birthday boy with his buffet!
The four of us girls and our Mom each made a different dessert, based on his request. Side note: there is no discussion needed when desserts are requested around us!! Anywho, Mom and I were talking about pecan pie recipes, we made them slightly different, so we combined the two versions and this recipe was born. It is seriously, without a doubt, the best pecan pie known to a pecan pie lover. So, if you have a hankering, or if you need a knock-your-socks-off pecan pie, this will be your go-to from now on! ~Kathy
Ingredients:
1 (9”) deep dish unbaked pie crust
4 eggs, plus one egg yolk
1 c. dark brown sugar
¾ c. light corn syrup
3 T. pancake syrup
1 tsp. vanilla
½ tsp salt
4 T. butter, melted
1 ½ c. pecans, chopped
½ c. pecans halves
Instructions:
Preheat oven to 400˚F.
In a small bowl, beat eggs and egg yolk until combined but not foamy.
Add brown sugar, mix well. In large mixing bowl, combine corn syrup, pancake syrup, vanilla, salt and melted butter.
Pour in egg mixture and combine well.
Evenly distribute chopped pecans into bottom of pie shell.
Arrange pecan halves over the top of the chopped pecans.
Slowly pour corn syrup mixture over pecans, not disturbing the pecans as much as possible.
Bake for 10 minutes at 400˚F.
Lower the oven temperature to 325˚ and bake an additional 40 – 45 minutes until center is completely cooked through.
Our mom makes this at many holiday meals. If you are from the South (or the Midwest, as we are) this is considered a side dish. Let’s be honest though, it’s a dessert that’s socially acceptable to eat along with your meal. What’s not to like about that?! Whether you choose to enjoy this as a side or as a dessert, you’ll find no judgement here. It contains fruit, so it makes sense it could be either one, right?! Right. ~Erin
Ingredients:
1 (6 oz.) container plain non-fat Greek yogurt
1 (20 oz.) can pineapple tidbits packed in juice, drained
1 (23.5 oz.) jar mandarin slices, packed in juice, drained
8 T. unsweetened coconut flakes
2 ounces (1/4 of a regular sized container) of Fat Free Cool Whip
1 ½ c. mini marshmallows
Instructions:
Mix Greek yogurt with pineapple tidbits.
Gently stir in mandarin oranges, coconut, Cool Whip and mini marshmallows.
Serve immediately.
Tip: If not serving immediately, set aside marshmallows and stir in just before serving.
WW Freestyle Info.: This recipe makes 7 half cup servings. Each serving is 4 points.
The first time our Mom made this cake and told me that it had butternut squash in it, I must admit I was extremely skeptical. But, it’s cake, and not even what I thought was a strange ingredient was going to keep me away (notice that I did not think the bourbon was a strange ingredient). I make this cake every Fall now. It seems to be the perfect start to weather that lends itself to sitting under blankets with a sweet treat and a cup of coffee. And don’t worry, the alcohol in the bourbon cooks out…because you don’t want to skimp on this sauce! ~Tracy
Ingredients for the cake:
1 large butternut squash
2 c. all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
½ tsp. baking soda
2 tsp. ground ginger
½ tsp. ground cloves
1 ½ c. brown sugar
½ c. + 2 T. butter, softened
2 eggs
½ c. orange juice
Ingredients for the sauce:
4 T. butter, softened
¼ c. bourbon
½ c. brown sugar
1 c. heavy cream
1 c. powdered sugar
Instructions:
Preheat oven to 400°F.
Split butternut squash in half lengthwise and lay face down on a parchment lined or sprayed baking sheet.
Roast for 45-60 minutes until fork tender (time will vary with the size of squash).
Set the squash aside and allow to cool completely.
Gently scoop out the seeds and stringy seed area and discard.
Scoop out the squash and puree to a smooth consistency.
Set pureed squash aside 1 ⅓ cup.
In large bowl combine ½ cup + 2 T. of softened butter and 1 ½ c. brown sugar. Mix until creamed together.
Add eggs one at a time until combined.
Add orange juice and squash puree mixing just until all are combined.
Gradually add in flour mixture and mix on medium speed until all is incorporated into squash mixture.
Pour into 9” bundt pan that has been sprayed with baking spray.
Bake at 400 for approximately 40 minutes or until toothpick comes out clean.
Cool for 20 minutes and turn out of bundt pan.
Instructions for sauce:
Combine 4 T. softened butter, ½ c. brown sugar, and ¼ c. bourbon in a medium saucepan.
Bring to a boil.
Remove from heat and add heavy cream and powdered sugar while whisking.
Return to heat and boil again, whisking continually.
Reduce heat to a low simmer and slowly whisk while cooking approximately 8 more minutes or until mixture begins to thicken slightly.
Cool to room temperature before pouring over cake. You can poke a few holes in the top of the cake using toothpicks to help the sauce absorb into the cake.
Reserve a small amount of sauce to pour over each slice.
*Bananas are best for banana bread when the skin begins to blacken slightly and the bananas begin to feel somewhat mushy.
