Banana Chocolate Chip Cake

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Banana Chocolate Chip Cake is my sister-in-law's recipe. From the first time she made it, my family was hooked. The combination of bananas and chocolate is pure bliss, plus the cake comes out super moist from the use of mashed bananas. This is often requested for birthdays or holiday gatherings and it never disappoints. 

I made this one evening when I was bored (don't you bake when you're bored, too?) and realized that a 9x13" cake was way too much for Chris and me to devour on our own. He took half to work, and he said it was gone in minutes. At the request of his coworkers, he took the remainder the next day and again, it was gobbled up right away. I highly recommend this for a get-together or for a way to impress company. It's easy to make and is great both at room temperature or chilled. Enjoy!

Printable Recipe

Ingredients

• 3 cups flour
• 2 tsp. baking soda
• 1/2 tsp. salt
• 2 1/2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup sour cream
• 4 overripe bananas, mashed
• 2 tsp. vanilla
• 12 oz. semi-sweet morsels

Preheat oven to 350 degrees F (325 degrees F if using Pyrex).

Combine flour, baking soda and salt in a small bowl. Set aside.

In a large bowl, mix sugar and vegetable oil. Add in eggs, sour cream, bananas and vanilla. Stir to combine.

Slowly add in flour mixture. Stir until just combined. Fold in chocolate chips.

Bake in a 9x13" pan for 30 minutes (50 minutes if using Pyrex), or until a toothpick comes out clean.

Once cooled, cut into squares and serve. Store in an  airtight container.

Source: My sister-in-law

Pork Tenderloin with Olive-Mustard Tapenade

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Pork...the "other" white meat. I don't cook with it as often as I would like, but as soon as I do I always question what took me so long. Pork is extremely tender (if cooked correctly) and a healthy meat option. It can be grilled or seared on the stove top, but all it really needs is a little salt and pepper to make the flavor stand out.

This particular recipe is also easy to prepare. Simply season the pork with salt and pepper and brown it in a pan of a little oil. The tangy olive and mustard combination on top gives the pork some bite. Serve this Mediterranean-style dish with a simple vegetable side dish and you have yourself a healthy and low-carb dinner. Enjoy!

 

Printable Recipe

Ingredients

• 1/2 tbsp. vegetable oil
• 1 lb. pork chops 
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 cup chopped pitted kalamata olives
• 1/4 cup chopped pitted green olives or onion-stuffed green olives
• 1/2 tsp. dried parsley
• 1 tbsp. Dijon mustard
• 2 1/2 tsp. balsamic vinegar
• 1 tsp. garlic, minced 

Heat a large nonstick skillet over medium-high heat.

Season each cutlet with salt and pepper. Heat oil in pan. Add pork to pan; cook 4 minutes on each side or until done.

While pork cooks, combine olives and remaining ingredients. Serve olive mixture over pork.

Source: Adapted from Cooking Light

Cheeseburger Pie

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This was a staple in our household growing up. It's easy enough to whip together and serve a starving family after a full day of work/school/sports/activities. I know it was hard to get me to eat hamburgers for dinner when I was a child. I distinctly remember sitting at the kitchen table long after the rest of my family had left because I was not allowed to leave until I finished what was on my plate. And that was always a hamburger. Whenever my mom made this, however, there was no stopping me. Enjoy!

Printable Recipe

Ingredients

• 1 lb. ground beef
• 1 1/2 cup chopped onion
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cups milk
• 3 eggs
• 3/4 cup Bisquik
• 2 tomatoes, sliced
• 1 cup Cheddar cheese, shredded OR sliced American cheese

Preheat oven to 350 degrees F. Spray a pie plate with cooking spray and set aside.

Cook beef, onions, salt and pepper in a skillet until beef is cooked through. Drain and pour into pie plate.

Beat milk, eggs and baking mix until smooth. Pour over beef mixture and bake 25 minutes.

Remove from oven. Top with tomatoes and sprinkle with cheese. Return to oven and bake until cheese is melted and a knife inserted in the center comes out clean.

Source: My Mom

Sour Cream Coffee Cake Muffins with Streusel Topping

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When a recipe calls for some sort of crumb topping, I know right away it will be a winner. There's just something so special about the combination of brown sugar, butter and cinnamon. Just like in my favorite Old-Fashioned Crumb Cake, the crumbs are what makes the whole thing work. If you're like me, you'll be tempted to pick off all the larger crumbs and devour them on the spot. I won't judge you if you do.

Serve these for breakfast or brunch, or for an after-dinner treat with a cup of coffee. For the short time they lasted in our house, I took one for breakfast in the morning and it held me over until lunchtime. The hints of streusel layered throughout the muffin are also a welcome surprise when you bite in. Enjoy!

Printable Recipe

 

Ingredients

 

For streusel topping:

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 4 tbsp. butter, slightly softened and cut into pieces
• 1 tsp. ground cinnamon

For batter:

• 2 1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/3 cup (5 tbsp.) butter, softened
• 1/3 cup vegetable oil
• 1 cup sugar
• 2 large eggs
• 1 cup (8 oz.) light sour cream
• 2 tsp. vanilla extract

 

Preheat oven to 350°F. Grease muffin tin with cooking spray or line with cupcake liners.

 

Prepare the streusel topping by combining all ingredients in a small bowl, using a fork to cut the butter evenly into the dry ingredients until well incorporated (it should be the consistency of wet sand). Set aside.

 

In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.

 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil and 1 cup sugar on medium speed until well mixed. Add the eggs, one at a time, beating well after each addition.

 

Reduce mixer speed to low, and then gradually beat in the flour mixture, sour cream and vanilla just until combined.

 

Layer the batter and streusel in the prepared muffin tin by spooning a portion of the batter, then a sprinkle of streusel, topped by another portion of batter and a final sprinkle of streusel on top.

 

Bake muffins for about 15-20 minutes, or until a toothpick inserted comes out clean.

 

Remove muffins from oven and let cool in tin for 5 minutes before transferring to a cooling rack.

 

Source: Adapted from Just A Taste

Nutella Sandwich Cookies

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You didn't think I could stay away from it for that long, did you?

Nutella, I mean.

It's been a while since I've baked anything that included the chocolate-hazelnut spread, but after my obsession with Nutella Doughnuts, Nutella Oatmeal Thins, Nutella Peanut Butter Thumbprint Cookies, and No-Bake Nutella and Peanut Butter Cookies....well, I figured I needed to take a break.

But now I've relapsed. Looking through my old recipe collection, I spotted these Nutella Filled Sugar Cookies and started to drool a little. I had a hefty amount of cookies left after making Sugar Cookie Fruit Pizzas, so the only logical thing to do was transform the Nutella stuffed cookies into cookie sandwiches. They're easy to make a sure crowd pleaser. I couldn't get enough of these. Enjoy!

Printable Recipe

Ingredients

• Sugar Cookies
• Nutella
• Powdered sugar

Make sugar cookies as directed. Remove from oven and allow to cool completely.

Spread 1-2 tbsp. of Nutella in between the bottoms of two cookies. Sandwich the cookies together. Sprinkle with powdered sugar.

Store in an airtight container.

Source: SK Original