Tag: Coat

Banana Peanut Butter Chocolate Chip Muffins

by Pam on November 11, 2012

I had a couple of ripe bananas to use up so I went in search of a recipe. I found a tasty muffin recipe on Baked Perfection^[1] that looked delicious and I had all the ingredients on hand – I love that! They were simple to make and both of my kids LOVED them. My son said “they are a keeper” and my daughter said “they are the BEST”. I have a feeling these muffins will be requested again and again.

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean.

Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Print^[2]

Banana Peanut Butter Chocolate Chip Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 13-15 min.

Total Time: 23-25 min.

Ingredients:

1 cup all-purpose flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 ripe bananas, mashed
1/2 cup creamy peanut butter
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1 egg
1/4 cup unsalted butter, softened
1 cup milk chocolate chips
1 tbsp turbinado sugar

Directions:

Preheat over to 375 degrees. Coat a muffin tray with cooking spray.

Mix together the flours, baking soda, baking powder, and salt together in a small bowl. In a second bowl beat sugars and softened butter. Add the mashed bananas, peanut butter, vanilla, and egg. Stir the flour mixture into the banana mixture until just combined; add 3/4 cup of chocolate chips to the batter and mix. Spoon batter evenly into the prepared muffin cups. Sprinkle the tops of each muffin evenly with the remaining chocolate chips and turbinado sugar.

Bake in preheated oven for 13-15 minutes, until a tester inserted into the center of a muffin comes out clean. Remove from the oven and let cool for a few minutes before removing from the tray and placing on a wire rack to finish cooling. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Baked Perfection

References

^{^} Baked Perfection (www.bakedperfection.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

by Pam on October 21, 2012

My best friend flew in for the weekend and I wanted to make a simple yet comforting meal to greet her with. I decided on lasagna roll ups with turkey Italian sausage and and ricotta cheese. They were fairly simple to make and they tasted fantastic… they were a big hit with all of us especially my dear friend. These roll ups are a great recipe to serve dinner guests because they always turn out delicious and they look beautiful.

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan, egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Print^[1]

Turkey Italian Sausage and Ricotta Lasagna Roll Ups

Yield: 6

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

6 links of turkey Italian sausage, removed from casing
1/2 tsp of fennel seeds, crushed
Dash of red pepper flakes
2 cloves of garlic, minced
8 lasagna noodles, cooked per instructions
1 15 oz container of ricotta cheese
2 tbsp basil, chopped finely
1 1/4 cups of mozzarella cheese, (divided)
1/4 cup of Parmesan cheese, (divided)
1 egg
1/4 tsp fresh nutmeg, grated
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Remove the turkey Italian sausage from the casing then add it to the pan. Add the crushed fennel seed and crushed red pepper flakes to the sausage. Break up the meat using a potato masher and cook until crumbly and cooked through, about 5 minutes. Add the minced garlic, and cook for 1 minute, stirring constantly. Remove from the heat and let cool.

Preheat the oven 350 degrees.

Cook lasagna noodles per instructions then lay them out on top of some parchment paper.

Combine the ricotta, mozzarella, Parmesan egg, nutmeg, basil, parsley, sea salt and freshly cracked pepper, to taste, together in a large bowl; mix until well combined. Spoon a thin layer of the ricotta mixture down the entire length of the lasagna noodle. Repeat with the remaining noodles. Next, place spoonfuls of the turkey sausage on top of the ricotta; repeat with the remaining noodles. Starting from one end, roll up. Repeat.

Coat a baking dish with cooking spray then spoon a layer of the marinara sauce in the bottom of the baking dish. Place the lasagna rolls, seam side down, into the baking dish. Cover each roll with sauce then add a bit of mozzarella cheese and Parmesan cheese to the top of each roll.

Cover with tin foil, and cook for 15 minutes. Remove the tin foil and continue baking for 5-10 minutes or until the cheese is melted. Serve immediately. Enjoy.

Recipe and photos For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Incoming search terms:

German Roasted Potato Salad

by Pam on October 7, 2012

We had friends over for an Oktoberfest celebration and I decided to make a German potato salad. I found this recipe on Use Real Butter^[1] that looked simple yet tasty. I liked the idea of roasting the potatoes and using a vinegar base instead of a mayo or mustard base. It was a snap to make and it was light and delicious. It went really well with the brats, cabbage salad, fondue, and German beers.

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat it well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Print^[2]

German Roasted Potato Salad

Yield: 8

Prep Time: 10 min.

Cook Time: 40 min.

Total Time: 50 min.

Ingredients:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks
1 yellow onion, diced
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste
8 pieces of lean bacon, cooked & crumbled
3 tbsp fresh parsley, chopped
1/4 cup of white vinegar
3 tbsp sugar
2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.

Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.

While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.

Combine the vinegar, water, and sugar together then mix until well combined. Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Serve warm.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Use Real Butter

References

^{^} Use Real Butter (userealbutter.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)