Naughty 'Nana Muffins

Pst...guess what today is? Banana Muffin Day.
Mmmm Banana Muffin with cream cheese icing. Want some?

Preheat oven to 350f
3 large well mashed bananas
3/4 cup white sugar
2 Tbs brown sugar
1 egg
1/3 cup melted butter
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder

Mix all ingredients (as little as possible) until combined.
Line a muffin tin with paper liners, fill with batter then pop in the oven. Bake for 20 minutes or until golden and the muffin springs back when lightly touched. Remove from tins immediately when done baking. Let cool.

Now for the good part.
The icing.

1 (8 oz) package of cream cheese, softened
1 (half cup) stick of butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Blend together cream cheese, butter and vanilla. Then add 1/2 cup powdered sugar at a time and mix until well combined.
Taste.
Mmmmm.....
Spread on top of cooled muffins.
Enjoy!

Love,
Queen of the Kitchen

Not Your Mother-in-Laws Chili

This chili is a conversation stopper. If the aroma isn't enough to make you stop and smell the spices, the taste sure will. It's one of those family meals that makes enough to serve everyone, but shouldn't be made if you're expecting to catch up over dinner. As you probably know, chili varies from region to region and even more so from household to household. This is one I've been making for my family for some time now. We use it as a soup and as a dip. Topped with some smoked Sharp cheddar and corn chips, this chili is sure to turn some heads!


YOU WILL NEED: ONE VERY LARGE POT!
72 oz Tomato Juice
1 (16+ oz) jar medium salsa
2 (15 oz) cans kidney beans, rinsed and drained
2 (15 oz) pinto beans, rinsed and drained
1 large red pepper, chopped into tiny bite sized pieces
2 package taco seasoning (any flavoring/heat scale will do)
3 Tbs brown sugar
1 tsp ground black pepper
1/2 tsp salt
3 Tbs butter
2 (13 oz) hillshire farms beef smoked sausage links

To do:
1. Place your sausages in the large pot, cover with water and bring to a boil. Turn off heat, drain water and remove sausages.
2. Cut your sausages into half inch thick coins and return to pot.
3. In your large pot, combine all ingredients and simmer and bring to a boil. once boiling, reduce to a simmer and let cook down to desired thickness. (about an hour)
Serve immediately.
Enjoy!

Love,

Queen of the Kitchen

Cozy Couch Coco

Craving that holiday feel but not interested in going all the way to the store to get it? Well now there's no need to! I'm going to show you how to make the absolute BEST hot coco you've ever had 100% homemade in LESS than 10 minutes! I can assure you, this recipe is assured to wow even the harshest of critics!

Needed:
3 Tbsp Coco powder *no clumps*
5 Tbsp Sugar
A shake or two of salt
3 Tbsp warm water
2 cups milk
1/4 tsp vanilla

Directions:
1. In a microwave safe 1 quart container mix sugar, coco, salt and water and microwave on high for one minute or until brought to a boil.
2. Add milk. Stir. Microwave on high for 2 minutes or until desired warmth has been reached.
3. Stir in vanilla and serve in mugs. Enjoy!
*makes 2 servings*


Love,
Queen of the Kitchen

Best Breakfast Ever Breakfast Sundae

I must admit that I have the biggest sweet tooth of anyone I know. I've also been known to eat last nights left over desert as an early bird breakfast. But that continues no more with my twist on my aunts 'breakfast sundae'. This was the special birthday and Sunday breakfast she turned to when celebrations started in the early morning and faded late into the night. Aunt Rachel was the spokes person for needless sugar treats in the mid-afternoon, but she also knew that starting off your day with such nontraditional breakfasts as cupcakes, Oreos and ice cream is not only unhealthy but unnecessary and sometimes even depressing. Who wants to be depressed on a day of celebration? With this recipe and a little bit of Aunt Rachel's wisdom, you can feel like you're indulging without the sugar induced crash and let down later.

Needed:
1 Banana, cut in half
1 Greek yogurt cup, in any of your favorite flavors
2-3 Tbs of your favorite all natural granola
1 Tbs Honey
1 Fresh strawberry, sliced
bowl


Directions:
1. In your bowl, lay banana across the bottom.
2. Top your banana with yogurt.
3. Sprinkle your granola over your yogurt.
4. Drizzle the honey over your granola.
5. Delicately top off your Breakfast Sundae with your sliced strawberry. Enjoy!



Love,
Queen of the Kitchen

Italian Pasta Salad

Definitely a family favorite

Needed:
1 link kielbasa
2 Tbs butter
1 sixteen ounce package of tri-color (garden) rotini cooked and cooled
1 cup Italian salad dressing (approximately-more or less to taste)
1 cup steamed broccoli
1 can sun dried tomatoes, drained and chopped
1 can quartered artichoke hearts, drained
1 can pitted black olives, drained
1 tsp Italian seasoning
salt and pepper to taste
Skillet
Large Bowl
Medium Bowl

Directions:
1. Cut kielbasa into coins and pan fry in butter on medium heat until golden brown, set aside to cool
2. In your large bowl, combine pasta, broccoli, tomatoes, artichoke hearts and olives then set aside
3. In medium bowl stir together Italian dressing, Italian seasoning, salt and pepper and pour over your pasta mixture.
4. Add cooled kielbasa to the pasta and fold together. Enjoy!


Love,
Queen of the Kitchen

Puppy Chow with a POP!

Love classic puppy chow? Try it with a twist

Needed:
8 cups rice chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla extract
2 cups confectioners (powdered) sugar
1 cup butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above!
one large ziplock
two large bowls
sauce pan
cookie sheets covered in wax paper

Directions:
1. Measure chex into your bowl and set aside.
2. Measure sugar into your zip lock and set aside.
3. Heat chocolate, peanut butter and butter in sauce pan until just melted/smooth. Add vanilla.
4. Pour chocolate mixture over the chex and fold chocolate in with a spatula until heavily coated.
5. Transfer your chocolate covered chex from the bowl to the zip-lock and shake till coated.
6. Pour the coated chex mix onto the cookie sheets and allow to cool.
7. Allow the mixture to cool for about fifteen minutes or until cool to the touch.
8. Put all of your mixture into your second large bowl and fold in your cup of butterscotch chips, mint chocolate chips, your choice of nuts, dried cranberries, M&Ms OR all of the above! Enjoy!



Love,
Queen of the Kitchen

Ready, Set, Raspberry Pound Cake!

This is one of those recipes that is so easy to make, I keep all of the ingredients in my freezer "just in case". Just in case we have company and I forgot to buy desert, or just in case I need something quick and easy for the potluck, or just in case I have a really sweet tooth and want something delightfully fresh!

Needed:
9x9 baking dish
Electric hand beater
1 Thawed pound cake
1 Jar Raspberry Jam/Preserves
1 cup Heavy Whipping Cream
2 tsps Vanilla extract
2 Tbsp Sugar
Lemon zest


Directions:
1. Slice pound cake into one inch slices and set aside.
2. Whip your whipping cream, vanilla, sugar and lemon zest till thick, about 5 minutes. Start on a low setting and as your mixture gets thicker you can whip it at a faster setting. You will know the whipping cream is done when you can form soft peaks with it and the tips of these peaks "bend over". Set aside. If your whipping cream seperates, you've gone too far-but congratulations, you've made butter! Though butter won't do for this recipe, so you will have to throw it out and start over.
3. Layer the bottom of your baking dish with your pound cake slices. Then smear a layer of your raspberry jam across the tops of your pound cake. Scoop out a nice helping of your whipping cream and-you guessed it- coat it across the top of your raspberry pound cake slices! Repeat this once more, or untill you've used all of your ingredients.
4. Chill for about ten to fifteen minutes in the fridge then serve!
Enjoy!


Love,
Queen of the Kitchen