We had ripe bananas we wanted to get rid of so these worked out perfect. They were super soft and moist and were kind of like mini banana breads!
Banana Nutella Cookies
Source: Chef in Training (LINK)
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Makes:
Prep Time: 10 min
Cook Time: 8-10 min
Ingredients:
1 1/2 cup flour
1 cup sugar
1/2 tsp salt
3/4 cup shortening (or butter)
2 large ripe bananas
1 egg
1 3/4 cup oats
1/4 cup Nutella
Instructions:
1. Preheat oven to 400 degrees. Sift flour, sugar, baking soda, and salt together in a large bowl. Cut in shortening.
2. Beat in mashed ripe bananas and egg. Mix in oats.
3. Take a spatula and slightly mix Nutella into batter (for swirl effect).
4. Spoon "drops" onto a greased cookie sheet. Bake for about 8-10 minutes. Let cool and enjoy!
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| Banana Nutella Cookies |
Marinara Sauce
Source: Tyler Florence (LINK)
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Makes: 4 servings
Prep Time: 10 min
Cook Time: 30 min
Ingredients:
2 tablespoons olive oil
medium onion, chopped
2 tsp garlic, minced
1 (28 ounce) can of crushed tomatoes
1 tsp oregano, dried
1 tsp basil, dried
1 whole bay leaf
1/2 tsp sugar
salt and pepper to taste
(I also added 2 stalks of celery)
Instructions:
1. Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs bay leaf, sugar, salt, and pepper. Also, add celery if desired.
2. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally.
3. Serve over pasta and sprinkle with Parmesan cheese.
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| Marinara Sauce |
A perfect spicy side dish to any Mexican meal!
Simple Spanish Rice
Source: Pioneer Woman (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min
Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.
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| Simple Spanish Rice |
A healthy and filling snack dip that is enough for about 2 medium sized apples.
Peanut Butter Yogurt Dip
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Makes: 1 1/2 cup
Total Time: 5 min
Ingredients:
1/2 cup plain Greek yogurt
1/2 cup crunchy peanut butter
3 tablespoons honey
1/4 tsp cinnamon
Instructions:
1. Mix yogurt, peanut butter, and honey in a bowl. Sprinkle with cinnamon and enjoy!
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| Peanut Butter Yogurt Dip |
