Banana Muffins

My neighbor in Payson gave this to me and it is my go-to recipe for ripe bananas.  I love a good banana bread - and these can even be made into mini-loaves - but I really like these muffins!

And, you can tell that my recipe is well-used. 

So, enough with the grossness of my recipe card and on to the full recipe:

You can also get creative and add other things, such as chocolate chips, nuts, etc.  My favorite is butterscotch chips.  I love butterscotch chips though, and have even added them to apple pie!  You can mix your add-ins with the whole batter or you can try a layering effect:

Yes, I know it’s blurry, but it doesn’t change the fact that it’s yummy!

Divinity (Paula Deen's)

Yummy!

Ingredients

• 4 cups sugar
• 1 cup white corn syrup
• 3/4 cup cold water
• 3 egg whites
• 1 teaspoon pure vanilla
• 2 cups chopped pecans (opt)

Directions

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.

While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.

Fudge

4 1/2 cups sugar
1 stick unsalted butter
1 can evaporated milk

Hard boil 4 min until soft ball stage. Then mix in:

2 small jars (7 oz) (or 1 large) of marshmallow creme*
1 bag of semisweet chocolate chips

Pour hot fudge onto cookie sheet (with tall sides, jelly roll pan) lined with wax paper. Let cool. Cut into squared before it cools completely.

* I used both marshmallow jars completely and it wasn't as chocoaltey as I was hoping for, so next time I'll probably use a bit less than the recipe calls for.

Muddy Buddies

Ingredients:

9 cups Corn Chex cereal (or Rice Chex, Chocolate Chex, or a combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 t vanilla
1 ½ cups powdered sugar

Directions:

Into large bowl, measure cereal; set aside.

In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. (Or just leave it in the bowl, add powdered sugar & stir)

Spread on waxed paper to cool. Store in airtight container in refrigerator.

* I didn’t store mine in the fridge, and it was fine.
* This recipe is from the Chex cereal box

Peanut Brittle

Really easy and really yummy!

Peanut Brittle

2 c. white sugar

1 c. white corn syrup

1/2 c. water

1/2 tsp. salt

1 lb raw peanuts 

1 tsp. vanilla

1 tsp. baking soda

Cook sugar, syrup, water & salt at a hard boil for 3 min. Add raw peanuts and continue cooking until syrup turns a light amber (stir often). Take off heat and add vanilla & baking soda. Pour on a buttered cookie sheet. Pull out thin with forks. (Spread it between 2 cookie sheets.) Let cool then break into pieces.

Super Simple Peppermint Bark

Ingredients:

12 oz bag of semi-sweet chocolate chips
12 oz bag of white chocolate chips
½ teaspoon peppermint extract
5 candy canes

Directions:

Preheat oven to 250 degrees and line cookie sheet with foil (sprayed) or parchment paper.

Pour a 12 oz bag of semi-sweet chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until chips are almost melted.

Remove from oven, smooth with spatula or knife into a 9x13 rectangle. Place in refrigerator until cold and firm, about 20 minutes.

Next melt a 12 oz bag of white chocolate chips in a double-boiler. (I melted mine in the microwave for just over 1 minute). Stir until completely melted, adding ½ teaspoon peppermint extract at the end.  Let cool one minute. Pour this over chocolate layer.

Place 5 candy canes into a Ziploc bag and crush into small pieces (a great job for kids). Sprinkle candy cane pieces on top of the still warm white chocolate layer, press very lightly to make sure candy canes are stuck on.

Chill until both layers are firm then cut or break into 1-2 inch pieces.

YUM!

Quick tips: Don’t make the layers too thin and take the bottom layer out of the fridge a few minutes prior to spreading the top layer; if bottom is too cold, the top will set but may not bond completely with the bottom.

I am going to add 1 tsp of peppermint extract to make it a little stronger next time...but if you experiment with this soon, let me know!