Coconut Pecan Banana Bread

I enjoy eating banana bread, however I never intentionally set out to make it. In fact, Banana bread is always made in an effort to use the bananas with lots of brown spots on them, typically in my house those bananas would be thrown in the trash. 

This recipe for banana bread is what I like to call a southern girls version for banana bread. Why, you might ask because southern girls love a good combination of pecans and coconut.
This recipe is really super simple. I made it before going to work one morning. 

Ttry it and let me know what you think.

 combine sour cream, egg, oil and bananas. 

Add wet ingredients to flour mixture and stir just until moistened. Do not over mix.

Pour mixture into prepared pan. 

Combine topping ingredients until crumbly 

sprinkle over batter.

Bake for 45-50 minutes or until a toothpick inserted in bread comes out clean.

Ingredients

1/2 cup sour cream

1 egg

2 or 3 medium bananas , mashed (about 1 1/3 cups)

1 tablespoon  vanilla extract

3 tablespoons vegetable oil

1 1/3 cup self rising flour

1/2 cup sugar

1/4 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped pecans

1/2 cup shredded coconut

Crumble Topping

3 tablespoons flour

3 tablespoons brown sugar

3tablespoons butter

2 tablespoons coconut

2 tablespoons pecans

Directions 

Preheat oven to 350 degrees. Grease a 9×5 loaf pan.

In a large bowl combine flour, sugar, baking soda, salt, pecans and coconut.

In a separate bowl, combine sour cream, egg, oil and bananas. 

Add to flour mixture and stir just until moistened. Do not over mix batter. Pour mixture into prepared pan. 

Combine topping ingredients until crumbly and sprinkle over batter.

Bake for 45-50 minutes or until a toothpick inserted in bread comes out clean.

Homemade Almond Milk

Okay, now I am too impressed with myself.  I just made homemade almond milk! In an effort to try and live a healthier lifestyle (I said try) :) I have made some healthy changes in my diet but, for some reason I just could not wrap my head around how you could get milk from an almond.  So I decided to try this out for myself and, now I am HOOKED! Creamy naturally-sweetened almond milk.  I use it in my smoothies, with my oatmeal and the other day I used it in a mac and cheese recipe.  Yes!!

Y'all try it out and let me know what you think.

 

 

Cover almonds with 2 cups of water and soak at least 8 hours. 

I usually soak my almonds over night.

 

after the soaking period is complete, drain the water and rinse the almonds.

 

Place the almonds, 3 1/2 cups of water and 2 dates (dates not shown in the picture) into the blender

Blend the ingredients for 2 minutes on high

 

 

I like using a mixing bowl with a strainer

 add  cheese cloth to strainer

 

Strain the milk through a cheese cloth - you can purchase this at the local dollar tree

creamy white almond milk at it's best.

 

Place the milk in a container with a tight fitting seal/lid for 7-10 days

I like the milk best when chilled

I purchased the container at the local dollar tree

 

 

Ingredients

1 cup whole raw almonds

3 1/2 cups spring water

2 pitted dates for sweetener

 

Directions

Cover almonds with 2 cups of water and soak at least eight hours. 

I usually soak mine almonds over night.

 

after the soaking period is complete, drain the water and rinse the almonds

 

Place the almonds, 3 1/2 cups of water and the dates (dates not shown in picture) into the blender

 

Blend the ingredients for 2 minutes on high

 

Strain the milk through a cheese cloth - you can purchase this at the dollar store.

 

Place the milk in a container with a tight fitting seal/lid for 7-10 days

 

 

 

Shrimp Boil Foil-Packets

Shrimp Foil Packets

I was really in the mood for a good ole fashion crawfish boil.  Unfortunately, crawfish “season” typically runs from March through about June.  While visiting the local farmers market about a week ago I purchased a bag of gulf shrimp.  The shrimp had been bought in from the Gulf, peeled and deveined, just the way I like them.  Fresh corn on the cob is on sale at all the local markets right now (September), I purchased 1 pound of smoked sausage at the market and got started on dinner. My prep time in the kitchen was 15 minutes.

My foil pack version of the southern classic brings together smoked sausage (Andouille sausage is another option), gulf shrimp, corn on the cob, baby red potatoes, garlic cloves, green onions and ole bay seasoning.

 

Here is what you will need to get started

Chop sausage.

Chop red potatoes.

Chop corn.

Chop green onions.

Wash shrimp.

 Evenly distribute sausage, corn,

red potatoes and shrimp 

between heavy-duty foil sheets (approximately 12x18)

Add green onions and garlic.

Add old bay seasoning.

Add 1 lemon slice.

 Tightly seal foil packets by folding up the sides over the content

 and tightly folding up the ends over the seam.

Place the foil packets on a cookie sheet.

Bake on 375 for 25-30 minutes.

be careful opening the packets to check for doneness, the steam inside is very hot.

  

Ingredients

1 Lb. smoked or Andouille sausage  sliced (I use ½ Lb.) for 2 packets

4-8 pieces of corn on the cob (2 full cobs cut in 4 pieces)

2 red potatoes, washed and cubed

1Lb. bag  medium uncooked shrimp (peeled and deveined)

1 teaspoon in each packet Old bay seasoning

Green onions 1 stalk of green onion in each packet

1 lemon

This recipe makes 2 packets-double the recipe for 4 packets (and so on) :)

Directions

Heat oven to 375 degrees

Chop sausage, corn, red potatoes, green onion, garlic and lemon (slice lemon)
Evenly distribute sausage, corn, red potatoes, shrimp, green onions, and garlic between heavy-duty
foil sheets (approximately 12x18)

• I use 6-7 medium shrimp per packet
• I use 1 chopped green onion stalk per packet
• I use 1 lemon slice to each packet

Season evenly and generously to taste with old bay seasoning

Tightly seal foil packets by folding up the sides over the content and tightly folding up the ends over the seam.
Bake for 25-30 minutes or until potatoes are tender.
And walla!!!!! Just like that it's finished. Be careful opening the packets to check for doneness, the steam inside is very hot.

 

 

Homemade Pumpkin Coffee Creamer

 

I love drinking coffee with a girlfriend and having a good kitchen table chat.  Some of you may be too young to understand what a kitchen table chat is.   Well, “back in the day” when Keurig cups and Keurig machines were not around, and Starbucks did not exist, we had coffee makers.  Some of you may remember …..Mr. Coffee Coffeemaker J There were a lot on the market but, when I was a young girl my Mama had one and I just thought it was everything.   We would “put on a pot of coffee”, (that’s how my Mama would say it) grab the cream and sugar and visit while enjoying our coffee.

While in the market shopping for coffee creamers, I was not aware that one of the ingredients in my favorite coffee creamer was Vegetable Oil!  Yes, Vegetable Oil! Well, that did it for me.  As I continued to read, there were other ingredients that were not pleasing to say the least I decided to do some research and make my own.

I know, it sounds like a big deal to make coffee creamer, but it’s not!  It is so easy to make. Once you try it you will be hooked.

Your prep time in the kitchen should be about 15 minutes or less.

Here is what you will need to get started. half & half or heavy whipping cream. 

I use the one that I have in the fridge when I am ready to make my coffee creamer.

 They are both delish!

Add Heavy whipping cream or Half & Half.

Add  Sweetened Condensed milk.

Add pumpkin puree

Add Pumpkin pie spice

Add cinnamon.

All the spices have been added.

Add vanilla extract

 all of the ingredients piled into my magic bullet

 

                  This recipe can fill about 3, 8 oz. mason jars with Homemade Pumpkin Coffee Creamer

 

Ingredients

1 cup half and half or whipping cream (I have used both)

1 Can Sweetened Condensed milk

3 tablespoons Pumpkin puree

3 teaspoon Pumpkin pie spice

1 tablespoon pure vanilla extract

¼ teaspoon cinnamon

Instructions

Combine milk, condensed milk, pumpkin puree, pumpkin pie spice, vanilla extract and cinnamon in a mixer.  I use my magic pullet.  Mix for about 30 seconds.  If you are using whipping cream be careful not to mix too long because the mixture thickens.

You can also mix these ingredients together in a bowl.  If mixing in a bowl I would recommend using a whisk. Whisk to combine all ingredients.

• Store in a mason jar in refrigerator
• Shake well before each use. 
• Good for 7 days

 

Enjoy