A place where I post my culinary endeavors..or just plain 'ol good food.
 For now this will be in list form until I can find a better way to format it.

Whole Wheat Banana Muffins
This is from


Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

½ cup (1 stick or 4 ounces) unsalted butter
½ cup (3 ¾ ounces) packed light or dark brown sugar
¾ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
2 cups (8 ounces) whole wheat flour, traditional or white whole wheat (I found that 2 cups was closer to 10 ounces – guess my whole wheat is heavy)
½ cups (2 ounces) chopped walnuts

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.
Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan and let it rest at room temperature, uncovered for 10 minutes.
Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 to 15 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.

Be sure to use ultra ripe bananas for this. Their skins should be mottled black and they should feel soft to the touch. Using what you would normally consider to be ripe bananas will diminish the bread’s rich flavor.

King Arthur No Knead Whole Wheat Bread
This is from the King Arthur flour bag.  It can also be found on their website

1 cup lukewarm water
1/4 cup orange juice
1/4 cup melted butter or vegetable oil
3 tablespoons molasses, maple syrup, dark corn syrup, or brown sugar corn syrup
2 teaspoons instant yeast
1/4 cup Baker's Special Dry Milk or nonfat dry milk ( I didn't use it)
1 1/4 teaspoons salt
3 cups WW flour


1) Heavily grease an 8 1/2" x 4 1/2" loaf pan. This loaf tends to stick, so be sure to grease the pan thoroughly with non-stick vegetable oil spray.
  2) Combine all of the ingredients in a large bowl. Beat the mixture vigorously for about 3 minutes; an electric mixer set on high speed works well here. You should have a very sticky dough. It won't be pourable, but neither will it be kneadable. Scoop it into the prepared pan.
  3) Cover the pan with lightly greased plastic wrap, and let it rise for 60 to 90 minutes; it should just about rise to the rim of the pan, perhaps just barely cresting over the rim. While the dough is rising, preheat the oven to 350°F.
  4) Uncover the bread, and bake it for about 40 to 45 minutes, tenting it with aluminum foil after 20 minutes. The bread is done when it's golden brown on top, and an instant-read thermometer inserted into the center registers between 190°F and 195°F. Remove it from the oven, and after 5 minutes turn it out onto a rack. Brush with melted butter, if desired; this will keep the crust soft. Cool the bread completely before cutting it.

Quick and Easy Mac & Cheese

This is an easy stove top mac and cheese we enjoy at our house and it doesn't take much more effort than the box kind.  Feeds 6 as a main dish and more as a side. 


1 can evaporated milk
1bag of Velveeta shreds
1 bag of cheddar cheese
3-4 cups of elbow macaroni
coarse ground pepper

Cook macaroni as directed by package.
While macaroni is cooking combine the evaporated milk and cheeses in a medium sauce pan.
Heat contents of sauce pan on medium heat and make sure to stir every few minutes.
By the time your macaroni is finished you will have a yummy cheese sauce. ( Mine is usually the consistency of a thin pancake batter)
Drain water from macaroni and pour back into cooking pot.
Add as much cheese sauce as you would like. 
Add pepper if you desire.

If you have a smaller family you can cook just 2 cups of macaroni and save 1/2 the sauce for veggies or another batch of mac n cheese.  You can make this your own by adding in protein or veggies.

Tater Tot Casserole

This is our version of the recipe.  Our family of three can eat it for 2 meals.  Casseroles are great because you can easily make adjustments for your own tastes or diet).

1lb ground turkey (you could use beef)
1 can evaporated milk
1 can cream of chicken
1 can cream of mushroom
1 bag frozen tater tots
1 bag frozen/can of corn (whatever veggies you have on hand)

Preheat oven to 350-375 ( you know your oven best, mine tends to run high)
Brown ground beef in skillet.
If your corn is frozen throw it in the microwave or on the stove to heat.
In bowl mix cream of soups and evaporated milk.
Lightly spray a 13X9  baking pan with cooking spray ( butter, margarine, bacon grease, etc.)
Spread the ground beef on the bottom of the pan.
On top of the ground beef layer on the corn.
Next layer on the entire bag of tater tots.
The final step is adding the soup mixture.  Pour over the top of the ingredients evenly.
Place casserole in the oven.  Bake  for  45 min- 1 hr.