I am so excited to get this recipe up for y’all! I have seen tons of variations on cake mix cookies all over Pinterest, so now I’m taking my stab at the idea. These are so easy to make and … Continue reading
I know summer is winding down, but I want to make it last just a little longer so I thought I’d share a recipe that always takes me back to some of my favorite summer memories.
Every summer I spent about a week visiting my grandparents around my birthday. As I’ve said before, my grandfather had one of the most amazing vegetable gardens I’ve ever seen. At its peak, his garden had corn, okra, tomatoes…the list goes on. One other thing he always grew was yellow squash (or as he sometimes called it “crook-neck squash”) and my grandmother always prepared some of it for us to eat when I visited. I’ll admit to being something of a picky eater when it came to vegetables in my younger days, but I always ate this. When I make it now, my girls eat it with no complaints, so it would seem that this is a pretty kid friendly dish. I hope you give it a try and enjoy it as much as I do.
2-3 yellow squash, depending on size
1 onion (I use a regular yellow onion, though you could also use a Vidalia if you want.)
1/4 cup of butter (As per usual, I use unsalted.)
1 tsp. sugar
Slice the yellow squash (using a mandolin will probably make this go faster, but isn’t necessary) and set aside, then chop your onion.
Add the onion to a large pan on medium/medium-low heat and then sprinkle the sugar over it. Stir the onion in the pan until it is beginning to become translucent.
Add the butter to the pan and let it melt before adding your squash.
Lower the heat, and cover the pan, stirring occasionally until all the squash is cooked.
Some days it’s a quick breakfast or no breakfast. On those days I find it easiest to drink my breakfast. Much more portable if need be. This is something I came up with myself for days when I need something fast and filling. Most of these measurements are approximations (I usually just eye everything when I make it) and, of course, everything can be adjusted to your own personal needs and tastes.
- 1-2 very ripe bananas, depending on size
- 1/4 cup creamy peanut butter
- 2 rounded tsps. chocolate powder
- 1-1 1/2 cups old-fashioned oatmeal (depending on how thick you want it)
- 1-1 1/2 cups of milk (I use whole milk. Again adjust depending on desired thickness of your shake.)
- 1 tsp. vanilla
Throw everything in a blender, mix it up, and enjoy! That’s it. I usually start on the “puree” setting and then switch to “liquify” after the blender has been on for about 30 seconds. Then it’s just pour and go. Seriously, it’s that easy, and in these portions, you will definitely be full until lunch. And like I said, feel free to tweak this to your own personal needs. My version is by no means the healthiest version of this that could exist. So go ahead. Give it a try, see what you think, and then tweak away!
Confession: I had meant to write this post and get it up a few days ago, but alas, life happened, so blogging didn’t. Mea culpa! Hopefully you enjoy it now.
A few posts ago, when I went on my baking binge, I mentioned that I made muffins and a batch of my tried and true banana bread. I promised to post the recipe for the banana bread, so here it is. I’ve been using this recipe for years. It is my go-to when I want banana bread but don’t feel like trying out a new recipe. I originally found it in my bridal edition of the Betty Crocker Cookbook (Note: In my opinion, a bridal edition cookbook is an AWESOME wedding gift), however the recipe is also available on their website here. Seriously, I LOVE this recipe. There’s a reason I come back to it again and again. I hope you give it a try and enjoy it too!
- 1 1/4 cups of sugar
- 1/2 cup of butter, softened (I use unsalted)
- 2 large eggs
- 1 1/2 cups very ripe, mashed bananas (About 3 medium sized ones, though you can use 4 for some extra banana flavor)
- 1/2 cup buttermilk
- 1 tsp. vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup chopped nuts, if desired (I use walnuts)
Move your oven rack so the tops of your loaf pan will be in the center of the oven. Preheat oven to 350°F. Grease two loaf pans 8 1/2 x 4 1/2 or one 9 x 5 with shortening. (The original recipe calls for only greasing the bottoms of the pans, however I have found that life is easier when it comes releasing the finished loaf if both the bottom and sides of the pan are greased AND floured. Also, even using a 9 x 5 loaf pan I usually end up with enough batter for two loaves, so plan accordingly.)
In a large bowl, mix butter and sugar. Stir in the eggs until well blended. Stir in bananas, buttermilk, and vanilla, beating until smooth. Stir in flour, baking soda, and salt until just moistened. Fold in nuts. Divide batter between pans.
Bake for 1 hour to 1 hour 15 mins. or until a tester stick inserted to the center comes out clean. Cool for 10 mins. on a wire rack in the pans, then remove the loaves from the pans and allow to cool on the wire rack for another 2 hours or so, until cooled completely.
Tweaks and Overall Review
Other than the tweak I make to the greasing process, the only major change I make to the recipe is to add some cinnamon (about 1 tsp.) and some nutmeg (just a pinch) to my batter. However, this is a personal taste, so feel free to omit them if you choose. If you do want to add spices, I typically add them to my dry ingredients and let them be mixed in with them. (I usually have a smaller bowl with my dry ingredients blended together separately and then I stir in the whole lot of them into my wet ingredients.)
Have I mentioned before how much I love this recipe? I love the flavor, I love the texture, I love how the house smells when it’s baking. It’s moist and flavorful, partially from using buttermilk, and has always been a success when I make it for a potluck or send some off to work with Hubs. Yeah, I’m seriously attached to this recipe.