Banana Nut Muffins

Adapted from onceuponachef.com 

Servings: 16 muffins

Total Time: 55 mins

Walnut Topping:

• 1 cup chopped walnuts
• 1 tablespoon honey

• 1 teaspoon cinnamon

For Muffins:

• 1⅔ cups all-purpose flour, spooned into measuring cup and leveled-off
• 1 teaspoon baking powder
• 1 teaspoon baking soda ( a little less)
• 1/4 teaspoon iodized salt
• 1 stick (½ cup) unsalted butter, at room temperature
• ¾ cup plus 2 tablespoons sugar (1 cup minus 1 tbsp)
• 2 large eggs
• 1 cup mashed bananas, from 2 to 3 overripe bananas
• 1 teaspoon vanilla extract
• ⅓ cup sour cream or plain Greek yogurt (low-fat is fine)

INSTRUCTIONS

1. Preheat the oven to 350°F. Line a 16-cup muffin tin with paper liners.


2. Make the walnut topping: In a small bowl, toss the 1 cup chopped nuts with 1 tbsp honey and 1 tsp cinnamon until the nuts are evenly coated (the mixture will be sticky). Set aside.
3. For the Muffins: In a medium bowl, whisk together the 1 2/3 cups flour, 1 tsp baking powder, almost 1 tsp baking soda, and 1/4 tsp salt. Set aside.
4. In a large bowl of an electric mixer, beat the 1 stick butter, and 1 cup sugar until fluffy, about 2 minutes.  At medium speed, add the eggs one at a time, beating until fully incorporated between additions. Add the mashed bananas, vanilla, and yogurt (or sour cream) and beat until blended (the batter will look grainy; that's okay). Add the dry ingredients and mix on low speed until well blended. 
5. Yellow scooper into the prepared muffin tin (the cups will be pretty full) and sprinkle evenly with the nut topping. Bake the muffins until the tops are golden and domed, 15-20 minutes. Let the muffins cool in the pan for 5 minutes, then turn them out onto a rack and let cool for at least 10 minutes before serving.

French Toast

Creme Anglaise
Makes: 1 cup (enough for French toast for 3 people, probably enough for 4 people if you don’t have two people who like to drink it)
Ingredients

• ½ cup whole milk
• ½ cup whipping cream
• 2 tsp vanilla extract
• 3 large egg yolks
• 3 tablespoons sugar

1. 1) Combine milk and cream in medium saucepan. Bring milk mixture to simmer. Remove from heat.

   2) Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Add 2 tsp of vanilla extract. Strain sauce into bowl. Cover and chill. (Can be made 1 day ahead.)

2. Strawberry Sauce

3. Makes: about 2 or 3 times the amount you need for 3 people

4. Ingredients

   •  

   • 16 ounces fresh strawberries, diced, or frozen strawberries
   • ½ cup granulated sugar
   • 1.5 tablespoons lemon juice
   • 1 tablespoons cornstarch mixed with 3 tablespoons cold water
   • ½ teaspoon vanilla extract

   
   

   
   

   Instructions

   1. In a medium saucepan over medium heat, combine the strawberries, sugar and lemon juice. Stir frequently, and bring to a low boil.
   2. In a small bowl, whisk the cornstarch with 3 tablespoons of cold water.
   3. Slowly stir the cornstarch into the strawberry mixture. Simmer until the homemade strawberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
   4. Use your immersion blender to puree strawberry mixture. (If you don’t have an immersion blender, use a regular blender or a food processor.)
   5. Remove from heat and gently stir in vanilla.

   French Toast
5. Ingredients

   • ▢8 – 1/2 inch slices hearty, sturdy bread (brioche or challah)
   • ▢1 cup half and half
   • ▢3 large eggs
   • ▢1  tablespoons maple syrup
   • ▢1 teaspoon ground cinnamon
   • ▢1/2 teaspoon vanilla extract
   • ▢1/4 teaspoon salt
   • 
     

   Instructions 

   • In a wide shallow bowl (I like to use a pie plate), whisk together the half and half, eggs, syrup, cinnamon, vanilla and salt.
   • Dip each bread slice in the egg mixture. Transfer to a baking sheet to allow the mixture to soak all the way through the bread.
   • Melt 1 tablespoons butter and spray of oil in a non-stick griddle pan over medium high heat. Place four slices of the bread in the pan and cook until golden brown, approximately 2-3 minutes. Flip the bread over and continue cooking for an additional 2-3 minutes or until golden. Transfer to a platter and cover with foil to keep warm. Repeat with remaining bread slices.
   • Serve immediately with powdered sugar, fruit or maple syrup, if desired

1. 
   

Mango Lassi

 Serving: 1

• 1/2 container greek vanilla yogurt (2.65oz)
• 1/2 cup mango nectar (Goya) (or fresh mango)
• 1 cup ice
• a little milk

Blend

Pizza

 1. Put rack at the bottom of oven

2. Preheat to 450f (try lower temperature)

3. Use dark baking sheet

4. Put dough into oven with nothing on it for 7-10 mins

5. Take pizza out put on sauce and toppings. Cook 7-5 more mins

Pumpkin Pie

Ingredients

• 1 can (15 oz) Pumpkin
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2 eggs
• 1 can (12 fl oz) Evaporated Milk
• Pie Crust (Recipe from Preppy Kitchen)
• Whipped Cream

Directions:

Don’t need to Prebake the premade pie crust. 

1. Preheat oven to 425F.
2. Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl.
3. Beat eggs in a large bowl. Stir in pumpkin and sugar- spice mixture.
4. Gradually stir in evaporated milk. 
5. Pour into pie shell.
6. Bake at 425F for 15 minutes. Reduce temperature to 350F; bake for 40-50 mins until knife inserted near center comes out clean. 
7. Cool on wire rack for 2 hours

Ingredients for Pie Crust for 2 pie crusts (Recipe from Preppy Kitchen)

• 3 cups all-purpose flour (360g)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes (227g)
• 4 to 6 tablespoons ice water (60-90ml)

Instructions

• In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.
• Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
• Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
• Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using. 
• Let out for 45 minutes from fridge before rolling.

Sheet Pan Pierogis & Brussel Sprouts

•  1 box of pierogis
• brussels sprouts, trimmed and halved
• 1 onion, cut into wedges/stripes
• 3 stripes bacons, diced

1. Preheat oven to 400F. Toss together pierogis, brussels sprouts, onions, 3 tablespoons oil, 1/4 tsp salt, and 1/4 tsp pepper. 
2. Spread on sheet pan (brussels sprout on one half/ pierogis on the other) and cook for 35 minutes, flipping after 20 minutes.
3. After 20 minutes add diced bacon. 

Brussels Sprouts are good with balsamic vinegar and honey.

Slow Cooker- Hot Dog Bar

Hot Dog Bar for 9 people

20 Hot Dogs- Put in crock pot- No water- Cook on High 2.5- 3 hrs.

No sweet relishes for Brian's family

Nacho cheese optional- cooked on low for 3 hours

Chili- Cooked on high for 3hrs

Sauerkraut- Only a small can- Cooked on high for 3 hrs

Salsa- not a lot- optional

Onions-

BBQ Sauce, Ketchup, Mustard

Only make half of the mac and cheese recipe- Low slow cook for 1hr then warm?

Buffalo Chicken dip

Veg Tray- tomatoes, celery, carrots, cucumber, grapes, & hummus

2 bottles of soda

Tortilla Chips