All posts by Sharon

Elvis Muffins – Peanut Butter Banana Nut Muffins

May 9, 2014 Sharon Leave a comment

This classic combination, made famous by Elvis – Peanut Butter & Bananas, come together in these delicious, moist muffins. These muffins are so good, you won’t want to stop eating them! Personally, I may never make regular Banana Nut Muffins again.

These muffins were my first time using my new Silicone Cupcake Liners. Love, love, love them! The muffins practically fell out of them and to clean them, I just turned them inside out and brushed them with a little soapy water. Super easy to clean. No kidding, you need to get a set of these. You’re welcome. 🙂

Recipe for Elvis Muffins – Peanut Butter Banana Nut Muffins

Preheat oven to 375º F. Prepare muffin pans by greasing them with cooking oil or non stick spray or line them with cupcake liners. (Silicone ones work the best! – See above.)

In one bowl, whisk together:

1 1/2 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon nutmeg
2/3 cup chopped pecans

In another bowl, whisk together:

1 egg
3 mashed bananas
3/4 cup light brown sugar
4 heaping tablespoons of peanut butter
1/4 cup cooking oil
1 teaspoon vanilla

Add flour mixture to wet ingredients. Stir just until combined. Don’t over mix. Batter should be smooth.

Spoon into muffin cups. Fill 3/4 full.

Bake about 15-18 minutes. Toothpick inserted in center of muffin will come out clean. Cool a few minutes before removing from pan.

*When I made these, there was some batter left over so I greased a small loaf pan and made a little mini loaf of peanut butter banana bread.

Pin it! Here’s the link: http://www.pinterest.com/pin/280278776784157161/

Sharon Springfield

Elvis Muffins – Peanut Butter Banana Nut Muffins

Desserts, Mousse, Pie

Peanut Butter Pie

May 8, 2014 Sharon Leave a comment

Peanut Butter Pie is a great dessert to take to a potluck. It’s a favorite that’s sure to disappear quickly. This Peanut Butter Pie Recipe is quick and easy to make. Give it a try!

Peanut Butter Pie

2 baked pie crusts
1 cup natural peanut butter **
8 oz. softened cream cheese
1/2 cup powdered sugar
1 sm pkg instant vanilla pudding mix
1 1/2 cups milk
1 container whipped topping
chopped nuts & chocolate syrup (optional for garnish)

Using a mixer, mix together the peanut butter, cream cheese and sugar. In separate bowl, whisk milk into the pudding mix until smooth. Stir pudding into peanut butter mixture and mix until well blended. Mix in half the cool whip.

Pour half the mixture into each pie crust. Chill for 2 hours. Spread remaining whipped topping over each pie. Refrigerate overnight before serving. You may freeze the peanut butter pies and thaw prior to serving.

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

Yum

Peanut Butter Pie

Ingredients

2 baked pie crusts

1 cup natural peanut butter **

8 oz. softened cream cheese

1/2 cup powdered sugar

1 sm pkg instant vanilla pudding mix

1 1/2 cups milk

1 container whipped topping

chopped nuts & chocolate syrup (optional for garnish)

Instructions

Drizzle with chocolate syrup and sprinkle crushed nuts on top of each slice when serving.

** If using peanut butter that is already sweetened, omit the sugar.

http://cookingwith.sharonspringfield.com/blog/peanut-butter-pie/

Sharon Springfield

Peanut Butter Pie

Casseroles, Side Dishes, Vegetables

Squash Casserole

May 7, 2014 Sharon Leave a comment

Squash Casserole

6-8 small yellow squash
1/4 cup diced onion
2 Tbs butter
1 egg
1/4 cup fat free half & half
1/4 cup shredded cheddar cheese
1/2 cup Panko bread crumbs or crunched up Ritz crackers
salt & pepper

Wash squash and cut up.

Melt butter in deep sided frying pan. Saute squash and onions for a few minutes on med-high heat. Add 2 Tbs water to the pan and cover with the lid.. Steam for 2 minutes then remove from heat.

Meanwhile, in a mixing bowl, whisk the egg, half & half and seasonings. Add squash and stir. Add cheese & bread or cracker crumbs and stir until combined. Pour mixture into 1 1/2 quart casserole dish. Top with additional cheddar cheese and crumbs.

Bake at 350º F for 20 minutes or until crumbs are crispy and cheese is all melted.

Squash casserole is a great side dish to most anything and is a great way to use up the plentiful supply of yellow summer squash.

Sharon Springfield

Yellow Squash Casserole

Chicken, Crockpot, Dump Recipes, Main Dish, Make Ahead, Poultry

Maple Chili Dump Chicken

May 6, 2014 Sharon Leave a comment

Dump recipes are so very simple and fast to prep. Just dump all the ingredients into a zip top bag, mix up, and dump it in your baking dish or crockpot. Great to make up a bunch of different flavors and freeze to cook later. Enjoy with your favorite side dishes.

Maple Chili Dump Chicken

1 1/2 lbs chicken pieces
1/2 tsp salt
1/2 cup maple syrup
1 tbs chili powder

To cook immediately:

Place all ingredients in a large baking dish, turn chicken to coat. Bake until juices run clear. (45-60 minutes for chicken pieces, 20-30 min for boneless breasts)

To freeze and cook later:

Place all ingredients in a large freezer bag. Lay flat in freezer. To thaw and cook: take bag out of freezer the night before.

Oven: Preheat oven to 350. Empty contents of bag into a large baking dish and bake as above.

Crockpot: low 6-8 hours, high 3-6 or until done.

On grill – cook over med heat until juices run clear.

Share on Pinterest! Here’s the link: http://www.pinterest.com/pin/280278776784142948/

Sharon Springfield

Maple Chili Dump Chicken Recipe

Casseroles, Main Dish

Mexican Chicken Casserole With Green Enchilada Sauce

May 5, 2014 Sharon 1 Comment

Mexican Chicken Casserole with Green Enchilada Sauce

This year for Cinco de Mayo, I made this yummy Mexican Chicken Casserole. It’s a casserole made with layers of Mexican flavored shredded chicken, corn tortillas, a creamy chicken green enchilada sauce layer, corn, black beans and loads of cheese. It’s really delicious so give it a try!

3 cups cooked chicken, shredded
1-12 oz. can chicken broth
1-10 3/4 oz can cream of chicken soup
1-12 oz. can corn (Mexicorn)
1-12 oz. can black beans, drained
1-8 oz. bottle green taco sauce or 1 can green enchilada sauce
1/2 cup fresh salsa
1/4 cup fresh cilantro leaves
15 corn tortillas
3 cups shredded cheddar cheese

In a large bowl, whisk together the soup and half the broth. Stir in the shredded chicken, green taco / enchilada sauce, corn, salsa, black beans, cilantro and 1 cup of cheese.

Layer 6 of the corn tortillas in the bottom of a 9’x13′ glass baking dish. Top with half of the chicken mixture. Repeat layers. Take the remaining tortillas and slice into rectangles. (I use a pizza cutter for this.) Sprinkle them on the top of the casserole. Top with the remaining cheese. Pour remaining chicken broth over the casserole.

Bake at 350º F for 20 – 30 minutes.

Serve with Salsa, Sour Cream, Guacamole, Jalapenos.

Pin It! Here’s the link: http://www.pinterest.com/pin/280278776784142403/