Mini Egg Popcorn

Hey Everyone!

I wanted to share a fun twist on my Oreo Popcorn Recipe with an Easter version using the fun Micro Mini Eggs!

Ever since my kids were little I would make Oreo Popcorn and bag it up with a cute tag for them to share with their school friends. Sadly, Covid and my kids growing into teens killed being able to do those fun things for them—however, I now work with a group of amazing Educational Assistants who I get to treat! So I decided to try out a fun twist on Oreo Popcorn with a Micro Mini Egg version!

Doesn’t this look yom?

Micro Mini Egg Popcorn:

You will need:

1. 3-4 bags of butter flavored microwaved popcorn

2. 1 bag of white/vanilla Candy Melts

3. I larger bag of Micro Mini Eggs

4. Tinfoil to lay the popcorn out on so it can set

5. Plastic bags from the party section at your local big box store

Alternatively you could use regular Mini Eggs that you smash to bits. That is rewarding on its own.

Putting it together:

Microwave your popcorn and toss into a big big bowl. Melt the Candy Melts (I do use a double boiler but you can slowly and carefully melt them in the microwave). Add the melted chocoloate over the popcorn in two batches. I add about half of the chocolate, mix/shake the popcorn and then add the remaining chocolate. Add the Micro Mini Eggs in a similar fashion, making sure to get them distributed throughout the popcorn. Dump the popcorn out to ‘set’ and then bag up and enjoy.

Of course every bag needs a fun tag and the new Poppin’ By bundle by Stampin’ Up! was perfect for this fun little snack project. I created a bit of an oversized tag ( 4 3/4 x 2 inches) in my Grey Granite card stock. I stamped ‘enjoy’ randomly in the background.

The little popcorn friend is colored with the Stampin’ Write Markers in Strawberry Slush and Darling Duckling. These are two of our new In Colors being released in May.

I added the sentiment ‘No one’s butter than you’ in Summer Splash ink on Pool Party card stock. I love a good play on words!

And I dug into my retired ribbon stash to make the cute bow to attach the tag.

NOTE: I was able to make 13 of these bags using 3 bags of microwave popcorn to give you an idea—its a cost affordable and time efficient treat to make for friends, parties and more!

I hope you enjoy making this fun popcorn recipe and if you are inspired to make your own custom tags, please consider shopping with me! I love what I do :)

Brenda's Birthday Coconut Cupcakes

Hello friends! I am celebrating my 48th birthday by sharing my favorite cupcake recipe. This Coconut Cupcake recipe has been in my recipe book for at least 10 years and I believe it was originally one of Ina Garten, the Barefoot Contessa’s, recipes! I love coconut and these cupcakes are truly delicious!

If you find yourself with a few extra minutes, it really is worth it to make your cupcakes from scratch! They really are extra special!

COCONUT CUPCAKES:

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

5 large eggs

450 grams of shredded sweetened coconut

1 1/2 cups unsalted butter

2 cups of sugar

1 1/2 tsp vanilla

1 1/2 tsp almond extract

1 cup buttermilk

Directions:

Heat over to 350.

Sift dry ingredients together. Break the eggs into their own bowl and set aside. Using an electric mixer, cream the butter and sugar together until light and fluffy (approx 3-5 minutes).

With mixer running on low, carefully add the eggs, vanilla and almond extract. Mix in the sifted flour mixture and buttermilk by alternating 1 cup flour, 1/2 cup buttermilk—start and end with the flour. Add HALF of the shredded coconut and mix until incorporated.

Fill cupcake liners with 1/4 cup scoop of batter or until the liner is nearly full. Bake 25-30 min and let cupcakes briefly cool in pan before moving to a wire rack to cool.

While cupcakes cool, make the Coconut Cream Cheese Frosting.

Cream Cheese Frosting:

8 ounces of cream cheese, room temperature

1/2 cup of unsalted butter, cut into pieces, room temperature

1 cup icing sugar

1 tsp vanilla

Directions:

Place cream cheese in mixing bowl of stand mixer. Gradually add butter and use a spatula to scrape down the sides. Sift in the icing sugar and beat until smooth. Mix in vanilla.

Ice your cupcakes and sprinkle with remaining shredded coconut! When I made these for my Birthday Cupcakes & Cards class I even sprinkled some edible glitter on top! Enjoy!

Stampin' Up! Sugar Cookies

Its a cookie throwback over here! WHO remembers the cookie press from Stampin’ Up! ? Who still has theirs? We use ours all the time and I realize that I should share the recipe so that it can be accessible to everyone and I am less at risk to losing it! You just need to have a cookie press of some kind so that you can add a fun pressed detail to the top.

These are the perfect cookies to make for a fun Cookies & Cards evening!

Ingredients:

1 cup butter, room temperature

3/4 cup sugar

2 eggs yolks

1 tsp vanilla

1/4 tsp salt

2 1/8 cup flour

Directions:

Preheat oven to 350. Cream the butter and sugar and beat until fluffy. Add the egg yolks, one at a time, mixing well. Add vanilla, salt and flour. Mix well. Dough should be stiff and not sticky. If it is sticky add a bit more flour. Roll dough into 1 1/2 inch balls (I use the large Pampered Chef cookie scoop). Place cookies 2 inches apart on an ungreased cookie sheet and press with the cookie stamp/press. I have the best success if I press the stamp into some flour first to reduce the risk of the press sticking to the cookie. Bake 12-15 min or until cookie bottom is lightly browned. ENJOY!

No Bake Mini Egg Cheesecake

Happy Easter friends and family! For the past few Easters my kids have been requesting a Mini Egg cheesecake so I thought I would share the recipe that I have modified from a few Pinterest searches into the one my kids really love!

I use a 9.5 inch springform pan for mine, but you could really make this in any size (obviously the depth of the cheesecake would differ) or even in a basic rectangular cake pan. Because it isn’t cooked/baked I think the vessel in which you create it in is a little forgiving. And it will taste so good it won’t matter in the end!

Ingredients:

1 1/2 cup Oreo Baking Crumbs (you can also blend up full sized cookies in a food processor)

2/3 cup butter, melted

1 2/3 cup Mini Eggs, chopped into small bits

2 1/3 cup whipped cream

3/4 powdered sugar

2 x 250 gram cream cheese (full fat)

juice of half a lemon

Directions:

Mix the Oreo crumbs and melted butter together and press firmly into the base of your pan.

Whip the cream and then add in the icing sugar (if you have a sifter you can use it as it will help the sugar incorporate easier), cream cheese (I like to cut it into chunks as it makes blending it in easier) and lemon juice until nice and light.

Fold in by hand the Mini Eggs.

Add this mixture to the top of your crust and finish into a smooth surface. Chill for 3 hours or overrnight.

Topping:

1 1/4 cup of Mini Eggs

1 cup whip cream, whipped as garnish on side

I like to add Mini Eggs to the top and after cutting each slice add some whip cream to the side.

I hope your family enjoys this easy No Bake Cheesecake recipe!

Lemon Meltaway Cookies

Recently I hosted a fun stamping class where we made some cards using the Sweet Citrus Bundle—this was a Cookies & Cards class that I host once or twice a month. Because it was a citrus themed class I decided to try out a new recipe and its definitely a keeper! If you are a lemon lover you will really enjoy these simple and easy lemon cookies!

LEMON MELTAWAY COOKIES

Ingredients:

1 cup butter softened

3/4 cup sugar

1 large egg

1 lemon, zest of

2 cups of flour

1/2 tsp baking powderr

1/2 tsp salt

Lemon Cookie Glaze:

1 1/2 cups powdered sugar

2 tbsp fresh lemon juice

1 tbsp heavy cream

1/8 tsp salt

Instructions:

Cream the butter and sugar together. Mix in egg until well incorporated and add in lemon zest. Mix.

Add 1/2 cup of flour, baking powder and salt to the creamed mixture and combine. Continuing adding flour at 1/2 cup increments and it is all completely combined.

Use a small cookie scoop (I love the Pampered Chef scoops!) or tablespoon to measure dough and then form into balls and place on a cookie sheet with parchement paper. You can slightly flatten them with the palm of your hand.

Bake at 375 degrees for 8-9 minutes until the center is set. The cookies will not brown at the edges and will remain light in color. Let them sit for a couple of minutes on the sheet and then transfer to cool on a wire rack. You will be icing the cookies on this rack so you can place paper towel beneath to catch any drips.

It is important that the cookies are completely cool before you add the glaze.

To make the Lemon Cookie Glaze:

Whisk the powdered sugar with the cream, lemon juice and salt until smooth. Use a spoon to add a teaspoon or more of the glaze to each cooled cookie. Let the glaze set before you transfer the cookies to a container. They taste great at room temperature but even better straight from the fridge!

I was able to make 24 cookies from this recipe! I hope you enjoy!

And for fun, here is the lemon card we created that inspired my cookie recipe!

Coconut Rice

Hi friends! I wanted to share my Coconut Rice recipe here for easy access for my family and friends. It is one of the best side dishes and one that my entire family loves. It does make a generous amount, however I have had other friends tell me they do double this recipe. So its up to you depending on the rice lovers in your household!

Coconut Rice

Ingredients:

2 cups of Basmati Rice

1 can of coconut milk

2 1/4 cup water

1 tsp sugar

1 tsp salt

1/4-1/2 cup of sweetened shredded coconut (this was my own addition to this recipe, I think it makes this rice extra awesome)

Directions:

Soak the rice in cold water for 30 min. Drain water. Saute the rice in the butter. Add all of the other ingredients except the coconut. Bring to boil and reduce temp for approx 20-25 min. Halfway through cooking, or prior to the water being absorbed add the shredded coconut. Mix well and finish cooking. Enjoy :)

Oola-la French Toast

Years ago our friends Bailey and Jeremy gave Reese a Star Wars cookbook for Christmas. This French Toast recipe has been made so many times the page is covered in eggs and batter and then basically fell out of this cookbook. What makes this recipe perfect is it makes french toast for ONE!! So in the mornings when my kids would be like “I want french toast” I would pull this out and it would make about 3 pieces of french toast which is perfect.

When you want to make a family batch, I usually quadruple the recipe and off we go!

Ingredients:

1 egg

1/4 milk

1 1/2 teaspoon sugar

1/8 teaspoon vanilla extract

1/4 teaspoon cinnamon

3 bread slices

3 teaspoons butter

confectioners’ sugar

strawberries or other fruit you enjoy

maple syrup

Directions:

Preheat frying pan/skillet.

Break your egg into a shallow bowl and add the milk, sugar, vanilla and cinnamon. Beat with a whisk until blended.

Add bread slices one by one into the egg mixture. Let each piece sit for a bit to absorb the mixture on both sides.

Add butter to your frying pan or skillet and add bread. Fry until golden brown on the underside, aprox 3 min. When ready flip the bread and repeat on the other side.

Once cooked you can add all of your favorite toppings! Enjoy

Haystacks, Fiddle Diddles, No Bake Cookies Oh My!!

These are one of my kids favorite things! Shepard and I just made a big batch together and I realized that I should add this recipe here so it can be logged as one of our Family Recipe’s. At least my kids will all know how to bake when they leave home—KD, Ichiban and baking—they are covered! hahaha!

This recipe also has several names as I have discovered. These No Bake cookies remind me of being a kid, but this was a recipe shared with me by an old friend who got it from her mom.

Ingredients:

1/2 cup butter

2 cups sugar

1/2 cup milk

6 TBSP Cocoa

3 cups rolled oats (not quick oats)

1 cup shredded sweetened coconut

1 tsp vanilla

pinch of salt

Directions:

Put butter, sugar and milk into a saucepan. Heat on medium, stirring often until it comes to a boil. Remove from heat. Add all remaining ingredients. Stir well. Drop by tablespoon onto waxed paper. Place in fridge to set. Also taste great straight from the freezer! Enjoy!

Best Ever Bruschetta

Years ago I got this recipe from a friend and I recently pulled it to make some for a girls board game night! It is a recipe that is easier to make and serve in your own kitchen as this Bruschetta is toasted in the oven! It is delicious and is a recipe everyone who enjoys wants me to share, so here it is!

Best Ever Bruschetta

1/2 cup Mayo

1 cup grated mozza

2 medium tomatoes, seeded and diced

1/4 cup fresh parmesan

1 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon basil

butter or margarine

1 long baguette

Directions:

Mix first 8 ingredients in a small bowl. Cut the baguette into 1 inch slices and butter each slice on one side. Arrange, butter side up, on a baking sheet. Divide mixture evenly amongst slices.

Bake at 350 for 15 minutes until hot and cheese is melted.

Enjoy!

Best Ever Guacamole!

Years ago in my pre-kid life, my awesome friend Kelsey shared her Guacamole recipe with me. It’s actually quite simple to make and tastes so delicious. I recently made it again by request for my niece and realized after searching for the scrap of paper I wrote it on, that I really needed to be recorded somewhere more permanent so everyone can enjoy it! You can thank me later!

Easy Guacamole

4 ripe avocados

1/4 cup seeded and diced tomatoes

3 Tbsp freshly squeezed lime juice (seriously, go for fresh, it makes a big difference!)

2 cloves of fresh minced garlic

1/4 chopped white onion

1 tbsp of cilantro

Salt and Pepper to taste

MIx and mash everything together! Enjoy with taco chips!

Peanut Butter Chip Cookies

This recipe has a special place in my heart as it reminds of some cookies that my auntie used to make when I was a little girl. I think that is what is special about recipes is they can serve a conduit for us to remember events and emotions and experiences.

This is a recipe I originally found in a Company’s Coming Chocolate Everything cookbook that I modified. I almost always double this recipe too as they don’t last long!

Peanut Butter Chip Cookies

1/2 cup hard margarine or butter

1 cup brown sugar, packed

1/2 cup cocoa, sifted

1 large egg

1 teaspoon vanilla

1 cup all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup peanut butter chocolate chips

Directions:

Cream margarine, brown sugar and cocoa in a large bowl until smooth. Beat in egg and vanilla until fluffy.

Add the remaining 5 ingredients. Mix well. Drop by rounded tablespoons onto a greased cookie sheet. Flatten slightly with fingers.

Bake at 350 for 10 to 12 minutes. Let sit on baking sheet for a couple of minutes before transferring to a rack to cool. Enjoy!

Spinach Dip Extraordinaire!

Last holiday season I had a girls potluck and my awesome friend Jessica brought this AMAZING spinach dip. Of course I convinced her to share the recipe and now it’s become my go to appetizer to bring to events. We are even enjoying it on Christmas Eve. What I love about it is how simple it is! You only need 4 Ingredients!

Spinach Dip:

1 pkg (10 oz) frozen chopped spinach, thawed and drained

1 cup sour cream

1 cup mayo

1 pkg Knorr Vegetable Soup Mix

Directions:

Add all ingredients to a large bowl with a lid. Mix together and let sit for a couple of hours in the fridge so the flavors can blend.

Serve with your favorite crusty bread!

Peanut Butter Cheesecake

Recently my son Reese turned 16 and he requested a favorite dessert of his, Peanut Butter Cheesecake! Of course this mom can’t say no and I also suspect that it this recipe could become a family favorite of yours as well! I do enjoy making cheesecakes and they are not as difficult as you might think. I hope you enjoy this recipe. I have been making it for a few years and originally found it on Pinterest from OMG.Chocolate. Desserts.

For the Crust:

2 cups Oreo Crumbs (I used the pre-crushed in the box, but you can smash up your own Oreos if you don’t have these on hand)

4 tbsp butter—melted

Peanut Butter Cheesecake Filling:

4 blocks of cream cheese—softened (32 oz)

1 1/3 cup sugar

4 large eggs

1 cup smooth peanut butter

2 tsp. vanilla

1/3 cup whip cream

1 1/4 cups mini chocolate chips

For Chocolate Ganache:

1/2 cup whip cream

1 1/2 cups of chocolate chips

For Garnish:

1 bag of mini Reese’s Peanut Butter Cups, chopped in half

How to make this delicious cheesecake:

The Crust:

1. Mix Oreo crumbs with melted butter and stir until evenly moistened.

2. Press the mixture into the bottom of your springform pan and set in the fridge to set while you make the filling.

The Filling:

1. Preheat oven to 350 F.

2. Beat cream cheese with sugar until smooth in a stand mixer.

3. Mix in peanut butter, heavy cream and vanilla.

4. Add eggs, one a time, beating after each egg just to combine. Do no overmix.

5. Stir in mini chocolate chips and spread the mix over the chilled Oreo crust.

6. Place the springform pan on a baking sheet and bake for 55-70 minutes until the cheesecake is set around the edges and slightly loose in the center.

7. Set the cheesecake on a cooling rack and let sit for a least 5 hours to overnight.

Ganache:

1. When the cheesecake is completely cooled, run a knife around the edge of the springform pan to loosen and release the pan. Place on a serving plate.

2. On medium heat, bring whip cream to boil. Place half the chocolate chips in a bowl and pour the cream over top stirring constantly until chocolate is completely melted. Add the remaining chocolate chips and stir until melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.

3. Spread the ganache over the top letting some drip down the edges.

4. Add chopped Reese’s Peanut Butter cups to the top.

5. Place in the fridge to set and ready to serve.

I am going to believe its this cheesecake making Reese so happy in this picture!

Turkey Lasagna

Hello friends! I wanted to share another family favourite recipe with you as today feels like a lasagna kind of day. Its a little bit gloomy outside and I think lasagna is one of those comfort foods. This is a recipe my friend Leslie gave me years and years ago. We have made it an infinite number of times since. If I am remembering correctly, I think it was originally a Weight Watchers recipe! However, with the amount of cheese I put in…well I doubt it still is! I hope you enjoy making this with your family too!

Turkey Lasagna

2 tsp of olive oil

1 package of ground turkey breast

1 onion, chopped

1 28 oz can of diced tomatoes (I like the type with Italian spices)

1 6 oz can of tomato paste

2 cups of Cottage Cheese

half a small jar of salsa (I use mild, you do you!)

1/4 cup of grated parmesan (I typically do not measure this, more cheese is always better)

1 tsp basil

1 tsp oregano

1/2 tsp sugar

12 lasagna noodles (I use the ready to go version)

1 cup of mozzarella (I also do not measure this!)

Directions:

Heat oil and add turkey and onion and mix together and cook until turkey isn’t pink, approx 5 minutes. Stir in tomatoes, paste and salsa. Add in the basil, oregano, sugar and parmesan cheese. Bring to a boil. Reduce heat and simmer for another 5 minutes.

Assembly:

Spoon 1/3 of sauce on bottom of 9 x 13 baking pan, top with noodles, half of cottage cheese and top with more noodles. Repeat layering ending with sauce on top. Sprinkle on mozzarella.

Bake, covered, for 1 hour at 350. Bake uncovered for 10 minutes. Let stand for 10 minutes before serving.

Enjoy with some yummy garlic toast!

Does’t this sauce look delicious? Sometimes I made the sauce and top it on spaghetti or other noodles instead of turning it into a full lasagna!

I can usually divide this lasagna into 8 servings. It is perfect for our family of 5 as there is some left over for lunches!

Heather's Harvest Pumpkin Bisque

Years ago I was on a scrapbook retreat with some of my girl friends and my friend Heather brought, in her crockpot, this Pumpkin Bisque soup for us to try…Now if you have met me, you know I am a tad picky so at first I as like NO WAY, but I am so glad I did! It is truly one of the most DELICIOUS soups of all time. I look forward to making it each fall as it uses fresh pumpkin (I have cut and frozen pumpkin to make it in the dead of winter) and it makes your whole house smell so amazing while its simmering. It also calls for homemade croutons so I will share those too. So happy Heather was insistent I try this so aptly the name of this is now Heather’s Harvest Pumpkin Bisque.

Heather’s Harvest Pumpkin Bisque

4 cups peeled fresh pumpkin, cut to 1 inch cubes

6 cups chicken stock

4 Tablespoon butter

1 large onion, largely minced

2 cloves garlic, minced

1 1/2 teaspoon salt

1 teaspoon EACH thyme and ginger

4 Tablespoons brown sugar, packed

2 Tablespoons of fresh squeezed lemon juice

black pepper to taste

1 cup whip cream

Directions:

1. Simmer the pumpkin in the chicken stock until soft and tender, about 25 min

2. Mash the pumpkin to a course puree or transfer to a food processor with a slotted spoon. Return pumpkin to the simmering stock

3. In a skillet heat the butter to bubbling over med-high heat. Add the minced onion and sauté, stirring until translucent and pale golden. Stir in garlic and sauté for 1 more minute

4. Add the salt, thyme, ginger, and brown sugar. Mix

5. Add this mixture to the simmering stock. Whisk in the lemon juice and liberal grindings of black pepper to taste

6. Heat through, uncovered, over medium heat for 25 minutes

7. Stir in the whip cream and simmer for another 10 minutes. Taste and correct for seasoning

8. Serve with Nutmeg Thyme Croutons

Nutmeg Thyme Croutons

6 Tablespoons butter

2 Tablespoons veg oil

2 1/2 cups bread cut into 1/4 cubes

1 Tablespoon dried thyme

ground nutmeg to taste

seasoning salt to taste

Directions:

1. Heat the butter and oil in a large skillet over medium/high heat until sizzling

2. Add the bread cubes and toss quickly to coat. Fry, stirring until golden brown and crispy on all sides

3. Remove from heat and toss in a large bowl filled with the thyme and a light sprinkling of seasoning salt and nutmeg

4. Cool to room temperature and serve with the Pumpkin Bisque

Harvest Bounty Cheesecake

I realize that it has been a while since I have shared a recipe! Well I could not miss the opportunity to share one of my favourite cheese cake recipes with you just in time for Thanksgiving! I have been making this recipe since Michael and I got married from a cookbook called Treasuring of Baking. I haven’t kept too many actual cookbooks over the years but this is one that I reach for a lot!

This is a great alternative to a classic pumpkin pie! I hope you try it and begin a new tradition with your family.

Harvest Bounty Pumpkin Cheesecake

Crust:

1 package Duncan Hines Spice Cake Mix

1/2 cup butter, melted

Filling:

3 packages cream cheese (8 oz packages)

1 14 oz can sweetened condensed milk

1 16 oz can solid pack pumpkin

4 eggs

1 tablespoon pumpkin pie spice

Topping:

2 1/2 oz sliced almonds

2 cups whipping cream

1/4 cup sugar

Directions:

1. Preheat oven to 375

2. For Crust: combine cake mix and melted butter in a large bowl; press into a 10 inch ungreased spring form pan

3. For Filling: combine cream cheese and sweetened condensed milk in a large bowl. Beat at high speed with an electric mixer for 2 min. Add pumpkin, eggs and spice. Beat at high speed for 1 min. Pour over crust in pan. Bake at 375 for 60-70 min until set. Loosen cake from sides of pan with a knife. Refrigerate for 2 hours and then remove from pan

4. For Topping: preheat oven to 300. Toast almonds on baking sheet for 4-5 minutes or until golden brown. Cool completely. Beat whip cream in a medium bowl until soft peaks form and gradually add sugar. Spread over chilled cheesecake and garnish with almonds. Refrigerate until ready to enjoy!

Aunty Carolee's Chilli

I think what I love most about recipes is the story behind them. A few years ago I earned the Stampin’ Up! Incentive trip which was a Mediterranean cruise and my amazing aunty agreed to come and watch our kids so Michael and I could enjoy this trip together. While she was with the kids she made them chill, which they loved! So I got her recipe and over the years Michael has modified it a bit but it will always be known as Aunty Carolee’s chilli :)

Aunty Carolee’s Chilli:

1 pound of ground beef or turkey

1 onion finely chopped

3 cloves of garlic, pressed

2 cans of Chili Spiced diced tomatoes

1 can tomato paste

2 cans of Maple Baked beans

2 cans of beans in tomato sauce

1/2 cup brown sugar

chill powder to taste

worchestire to taste

Sautés the onion and garlic in a large pot, add in the ground beef or turkey to brown. Add all other ingredients and let simmer for approx 45 min. Stir occasionally.

Serve with shredded cheese and bread of any kind. Because we know bread is delicious.

I love how my kids will ask for Aunty Carolee’s chilli

Brenda's Banana Bread

If you have came to a stamp class or worked with me for a while at lululemon, than you have probably tried my banana bread! I thought I would share the recipe with you as I have had a few requests for it recently! I typically make my recipe into these individual servings using this Pampered Chef Brownie Pan. You can however cook it as a loaf and I will include bake times for both. I don’t know what is better in life than some warm banana bread with butter on top! And also note, I do add chocolate chips into my banana bread recipe from time to time and that is what is pictured below.

Brenda’s Banana Bread:

1/2 cup of butter

1 cup sugar

2 eggs, beaten

4 bananas, mashed

1 1/2 cup flour

1 tsp baking soda

1/2 tsp salt

1/2 vanilla

optional: chocolate chips

Grease your chosen loaf pan (hint, if I don’t have spray I take a paper towel into my butter dish and use that to grease my pan). Add butter to sugar and cream; add the beaten eggs and bananas and combine. I use my potato masher to blend this all together. Separately, sift together the flour, baking soda and salt. Add to mixture and combine. Stir in the vanilla. At this point you can add a generous handful of chocolate chips into your batter if you like.

Bake Time: 60 minutes at 350 if you are using a normal loaf pan

Bake Time: 25 minutes at 350 if you are using making smaller loaves

Tropical Chicken Salad

So if you didn’t know, I am from Saskatoon, and one the awesome things about Saskatoon is they still have a Fuddruckers! So its a tradition to try and eat there when we go home for a visit. This salad is a spin on the Hawaiian Chicken Salad that they serve there. I am always excited when BBQ season rolls around so I can start making this salad again! I thought it would be a fresh and yummy salad for you to whip up. Really, you can mix up the ingredients to anything you want. Don't have almonds, fine, use walnuts! Get it? There are also no measurements because its a salad, you can’t go wrong!

Tropical Chicken Salad:

Romaine lettuce, washed and roughly chopped

Grilled Chicken breasts (I usually just season with a lemon pepper spice, but I have glazed them with teriyaki sauce too which is also super yummy)

sliced cucumbers

diced tomatoes

canned, sliced mandarin oranges, drained

toasted coconut (spread coconut on a baking sheet and toast at 300 for about 5-8 minutes)

chopped nuts (in this salad I used raw almonds as that is what I had on hand, but I have used walnuts and cashews in the past)

shredded marble cheese

Put all the ingredients into a large bowl, drizzle with poppyseed dressing (there is a photo of my favourite below), toss and enjoy with some garlic toast or bread of any kind. Because as we have established, bread is just good.

Tropical Chicken Salad

I can usually find this dressing at Safeway (in Canada) in the US I was able to find it at Walmart for a third of the price I might add. When I went on my girls trip back in August I bought 3 bottles! Hahahaha!

Scratch-My-Back Cowboy Cookies

or AKA Michael’s favourite cookies. The other day Summer and I wanted to do something nice for her dad so we decided to pull out his favourite cookie recipe. Michael was watching a cooking show where they made these cookies and he wrote down the recipe while they were making them. This was pre-internet people! Can you even remember a time! Since then, they have been referred to in our house as Dad’s Favourite Cookies but in my recipe box it still reads Scratch-My-Back Cowboy Cookies.

Dad’s Favourite Cookies:

3/4 cup butter

1 cup brown sugar

1 egg

1 1/4 cup flour

1 teaspoon vanilla

1/2 teaspoon salt

1 cup rolled oats (not quick oats!)

1 cup coconut (I always use sweetened flaked coconut)

A good sized handful of chocolate chips (this was our variation to add in, as chocolate makes everything better)

Preheat oven to 350. Mix butter, sugar and egg. Add remaining ingredients and mix. Drop by teaspoon onto baking sheet and bake 10-15 minutes until slightly browned on the bottom