Frozen Banana Bites

It’s Make That Pin week here at Crafting and Cooking! I’m making all those pins which I’ve put off for so long.

I don’t know why I’m doing frozen things when it’s so cold outside. But I am! This pin has been floating around Pinterest for awhile. The little banana sandwiches look so cute! Well… my attempt is sort of bordering on a Pin fail. It still tastes good, but…

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Most of them fell apart. You’ll see later on.

Frozen Banana Bites 1

It’s another three ingredient recipe: Five bananas, peanut butter and vanilla Greek yogurt.

Frozen Banana Bites 2

Mash one banana.

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Mix in 1/4 cup of the yogurt and a tablespoon of peanut butter. Now you can stop the recipe right here. I could have just eaten the bowl by itself. Now here’s where I think I started going wrong with this recipe. I think maybe cut the yogurt a little bit or up the banana or peanut butter. It’ll stabilize this mixture a bit more.

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Chop up the other four bananas. About half an inch slices. Or thinner. Thinner might be better so you don’t have filling squirting out. I could have used this banana slicer. Just kidding! Have you seen this before? The comments are absolutely hilarious.

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I used  a gallon bag as a piping bag. This is me trying to take a photo of me using the piping bag. As you can see, I was making a mess.

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I start putting the banana slice toppers on top and… the filling starts pouring out the middle and the toppers start sliding off. Boo. I put them into the freezer for two hours.

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I pull the pan out after two hours and I find this. Sigh. Only a couple stayed as sandwiches. But they were still tasty. I removed them from the freeze and put them in tuperware. I also put them in the fridge… I have a hard time chewing frozen things, so we’ll see how they hold up in the fridge too. (Overnight, this turned to brown mush. So leave them frozen!)

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Ham and cheese rollups

I was looking in my fridge and I was trying to find something simple I could make without needing to run out to the store. Here comes the ham and cheese rollups, or ham and cheese crescent rolls.

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Simple and the leftovers became both breakfast and snacks. Tastes good both warm and cold.

ham and cheese rollups 1

Ingredients: honey ham, swiss cheese slices, crescent rolls and dijon mustard

ham and cheese rollups 2

Start by unrolling the crescent rolls. Do this one at a time. Start by putting a dollop of dijon mustard onto the crescent roll and spreading it with the back of a spoon.

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Take one slice of swiss cheese and rip it apart and layer it on top of the mustard.

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Take a slice of ham and pile it on top of the cheese.

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Roll up the crescent roll and spread a little more dijon mustard on the outside of the crescent roll. Finish rolling them up and then bake the crescents according to the package details.

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The mustard will get crusty on the outside of the crescent rolls. The cheese will get all melty. It all perfectly pairs with the ham. So good. The only time I actually ate them warm was when they came out of the oven the first time. I then would grab one in the morning for breakfast as I was heading out the door.

Do you have any other crescent roll recipes you like to make? I’d love to hear about them! Share in the comments or head over to my Facebook page through the link at the right.

Totally Tasty Tuesdays Inside BruCrew Life

Banana bread

Don’t you hate it when you buy a bunch of bananas and you end up with one or two that look like this:

I always seem to buy too many bananas being in a one person household. I never remember I can make banana bread out of these beauties. I did this time! Perhaps it was because banana bread was what the bridal party was snacking on for brunch this past Saturday. It sorta got stuck in my mind.

Banana Bread
Adapted from allrecipes.com

2 ripe bananas, mushed
2 eggs
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup butter
3/4 cup brown sugar

Start by setting the oven to 350 degrees.

Mush your bananas! I added the two eggs to this and beat them together. In another bowl (I used a stand mixer), cream the butter and sugar together. Once they’re creamed, add in the egg/banana mixture.

Mix together your dry ingredients, then slowly add to the mixer. Don’t over mix. The dough should come together pretty quickly.

It should be a bit thick. Grease a loaf pan. I used vegetable oil, but you can use Pam or some other spray.

Pour the dough into the loaf pan. Stick it in the oven and bake for about an hour. Test the doneness with a knife or toothpick and make sure it comes out of the loaf clean.

Your banana bread should be golden brown and look utterly delicious. Yum! You could probably add chocolate chips or some type of nuts to this. I was very tempted to use chocolate chips. Next time! This does taste the best warmed up.

Homemade instant oatmeal packets

Adding to the premade breakfasts I can grab in the morning: instant oatmeal. I love the maple and brown sugar instant oatmeal packets, but they can be salty and expensive. Time to make my own.

Here’s the deal, I have scoured the internet, and couldn’t find a recipe for maple and brown sugar instant oatmeal that doesn’t involve a liquid extract or maple sugar, which means a trip to more of a specialty food store for the sometimes more expensive maple sugar. I’ve looked it up, the maple sugar at Trader Joe’s is almost $5 for a 6 oz. bag, which is a deal compared to some of the other sugars I found. I think if you really want the maple part of the maple and brown sugar oatmeal, drizzle some on after making the packet.

I just decided that brown sugar would work. So it’s a two ingredient plus baggie recipe.

It was also a great coincidence that the much bigger Quaker Oats container was on sale. All you need is the oats and the brown sugar.

Measure out a 1/2 cup of oats and two tablespoons of brown sugar. Stick it in the snack bag. You’re done!

I like the whole oats in this recipe. Some other recipes do half whole oats and then half oats powder from a food processor. I tried a packet and it’s tasty.

I microwaved it with water for 1 minute 30 seconds. I eyeballed the water amount. Just the right amount of sweetness and oat-y-ness.

In less than 15 minutes, I made 10 packets and put them in what I’m calling my To-Go Basket. A basket filled with muffins, bagels and now instant oatmeal packets which I got for $1 at Goodwill.

Now all the easy to-go breakfasts I have available are right there on my table, easily accessible in the morning.

Mandy‘s Recipe Box

Pancake bites

I started a new job recently and it requires me to be out the door pretty early. I’m finding it hard to cook or craft now. Ok, part of that is because I actually commute to work now. I didn’t have to with my last job. My commute was to my couch or dining room table. So it was easy to walk to the kitchen for breakfast, grab a snack and cook some lunch with my laptop open.

Now, I have to pack breakfast and lunch. Plus, I have to wait half an hour after I wake up to eat or drink my coffee. I’m bringing two travel cups of coffee to work. Yes, there’s coffee at work, but my routine is with my Green Mountain Caramel Vanilla Cream K-cups to start the day. It’s really the only kind of coffee I drink unless I go to Starbucks (grande iced extra caramel, caramel macchiato) or Dunkin’ Donuts (medium iced mocha latte with whipped cream and sugar).

Lately I’ve been looking for recipes that I can make on Sunday or quickly at night so I’ll have something to eat while at work, like the Crockpot Chicken Tacos which lasted me a few days. I also need to remember not to just start working without putting my food in the fridge. Learned that the hard way when my lunch, which happened to be dairy-based, sat on my desk for 2.5 hours and then made me wary. Whoops.

Pancake Bites 1

I found these pancake bites and I love pancakes. Sticking them in the oven seems so much simpler than needing to cook them on the stovetop. Plus, much healthier since I’m not using gobs of butter.

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Ingredients
– Pancake mix, I just used a store bought brand and used the recipe on the back
– Toppings

That’s it. Sweet right? You need mini muffin pans too. I spooned the batter into my muffin pans using my 1 inch scooper that I use to make cake balls and such. But you basically just want to fill about 3/4ths full.

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And then put your toppings on. I wanted to try plain, chocolate chip and bacon.

I had some real bacon bits in the fridge, rather than cook bacon, I tried these. And those are mini chocolate chips. Those two flavors were awesome. I think the only thing with the chocolate chips was that they get super melty. Next time I might stir them into the mixture vs. just putting them on top. Otherwise your hands get all chocolately. I also might try bacon AND mini chocolate chip. Salty and sweet.

The plain pancake bites were ok. Might need syrup or butter.

After putting on your toppings, stick them in the oven for 12-14 minutes. Mine didn’t look done at 12, so I left them at 14. From experience, this pancake batter doesn’t really get that golden brown color. Other brands might so watch that. Don’t over bake.

Pancake Bites 2

And there you go. A yummy quick breakfast with leftovers for tomorrow. I’ll just be sticking them in the fridge.

Have any other quick or make ahead recipes for me to try?

Original pin

Cheesy scrambled eggs

Who knew that one of the things I would miss the most while traveling abroad would scrambled eggs? Ok, actually eggs in general. I am an egg lover. Hard boiled, over easy, fried, soft boiled, omelettes, poached and, of course, scrambled.

I don’t know if there is a different type of egg served in Europe or they are just cooked differently. I can’t believe I didn’t take a photo of them. They were a bit more dense, yet runny and I think a darker shade of yellow. I still had eggs for pretty much every breakfast. Any Europeans have the answer though? How do you cook your eggs?

But the bacon in London? OMG the bacon. It was amazing. I don’t usually make bacon at home, unless it’s turkey bacon and I microwave that. This bacon was more like Canadian bacon or just ham fried up. There were these sausages in Paris that were absolutely delish too.

Anyway, I’m rambling. Let’s get to my homemade cheesy scrambled eggs.

Ingredients

Ingredients: eggs, American cheese and butter

Ya, that’s it. I don’t put milk in. I use 4-6 eggs for a plate of eggs. It’s perfect for sharing too.

Scramble your eggs

Scramble the eggs in a bowl.

Butter the pan

I use about a tablespoon of butter. And I make sure it coats the entire bottom of the pan and the edges, so the eggs don’t stick.

Eggs into the pan

Pour your eggs into the pan and let sit.

Put your cheese on top

About three slices of American cheese. Rip them up and put on the cooking eggs. You can see the eggs are starting to cook in the bottom of the pan. This is when you start to stir.

Start stirring

The eggs should pull from the bottom easily. Constantly stir until you hit the consistency you like. Turn off the heat and put on a plate.

On the plate

Your eggs should be fluffy and cheesy. And it only takes about a minute. I’m one of those people who loves ketchup on eggs so:

Ketchup

Yum!

Btw, the best way to hard boil an egg: Stick your eggs in a pot of water. Heat the water until it boils. As soon as the water boils, shut off the burner and put the top on the pot. Let the eggs sit in the water for 10-12 minutes. Pull out of the pot and put into cold water. Wait until the cool enough for you to pull the shell off.

Anyone else have egg cooking tips?