Weekly Recipes For Your Inbox!

Powered by
Easy Automatic Newsletter Lite v2.7.2
Nov 252015


A large glass of milk or a cup of hot coffee is needed here!

A large glass of milk or a cup of hot coffee is needed here!

Hello again everyone as I have been very lax in the kitchen area of late. But I do have some things up my sleeve for the near future and I just wanted to wish all of you a very Happy Thanksgiving! It’s gonna be a little quiet here tomorrow, just Husband, daughter and myself. Kenny’s daughter and family were gonna come down from up north and that got cancelled. One granddaughter and her family will be going to her hubby’s family this year and our other granddaughter is on the verge of having her second son, Niklaus who at least will be joining us for the Christmas holiday!

tomato soup cookies 003

Some time ago I posted our family’s Tomato Soup Cake that my grandma and mom made every year for Thanksgiving. Follow the same recipe for the cookies by going to the link I provided on tomato soup cake. The only difference here is that you make them by dropping a tablespoonful onto a greased cookie sheet and bake them in a 350 degree oven for 10 to 12 minutes. As you can see by the picture, I baked some to the point I thought they were done enough and the second batch a little longer and they came out a little darker. The darker, more well done cookies were the choice of us all, but you can decide for yourself according to your preference. Our choice was based on the crunchiness of the cookie while they still retained their chewiness. I had been wanting to try this for quite some time now and my sister who also makes this cake every year, thought it was a great idea also; can’t wait to tell her tomorrow when we talk……………..  Well again, Happy Thanksgiving to all our friends out there and good vittles are right around the corner, YEAH, my kind of holiday!!!!


Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes!

Apr 162015

Banana Breakfast Muffins

This past weekend while we were hitting the Fleas Across Florida, I came upon something my husband chicken door and monkey 018has been wanting ever since this love of bananas and his need for potassium, a banana hanger! Don’t know how he walked right by it unless it was because it was something like we had never seen before, a monkey banana holder! It was marked $2 and when we offered a buck, the lady said sure As soon as I got home, I searched the net to see if I could find another but to no avail, so if anyone out there has one or has seen one, let me know……. He now sits proudly on our counter top holding a bunch of bananas which brings me to today’s recipe.

I still had just enough basic muffin mix (which I provided the link to here), to make these moist and tasty treats to go with our coffee in the morning and of course, there’s always ripened bananas in the freezer ready to be cooked up in our treats.

Speaking of coffee, yesterday was a trip to the store to buy a new coffee maker as ours said so long…like our microwave did a couple of weeks ago. Tired of having to buy today’s disposable appliances that you keep having to buy new, UGH!      What ever happened to appliances that lasted?

As often as we eat our bananas, there always seems to be one that gets a little too mushy to eat on our cereal or on my sandwich for lunch. So the strays get to sit on the counter until good and ripe (the riper the better for flavoring nut breads and muffins), and then they get tucked away in deep freeze until needed in a recipe like today’s………..

spinach salad and muffins 007

Perfect with a cup of coffee in the mornings…And Kenny just loves his Monkey!!  ;-)


Banana Breakfast Muffins
  • ½ cup butter
  • 2 eggs, beaten
  • 1 teas vanilla
  • Dash of nutmeg
  • ½ teas cinnamon
  • 2 very ripe bananas, mashed, about a cup
  • ½ cup milk
  • 3 cups basic muffin mix
  1. Melt butter, let cool slightly.
  2. Add the beaten eggs, vanilla, bananas, and milk and mix well.
  3. Combine the basic mix with the nutmeg and cinnamon in a large bowl.
  4. Add the butter combination and mix just until combined.
  5. Spoon into paper lined muffin tins and bake in a 375 degree oven for 15 to 20 minutes or until muffins test done with a toothpick.
  6. Let cool slightly in tins and turn out onto wire racks to cool completely before storing.
  7. This batch will make 1-1/2 dozen and freezes well.

Hope you enjoy our monkey and these muffins………….Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

I just had to share this old commercial…Gotta love it!

Related Posts Plugin for WordPress, Blogger...