Chocolate Chip Banana Muffins

In my last co-op basket from www.bountifulbaskets.org, I got a lot of bananas.  I decided to use up a few bananas with this recipe for Chocolate Chip Banana Muffins.  The muffins turned out delicious with the soft, fluffy consistency of a cupcake.  Enjoy!

Chocolate Chip Banana Muffins

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup melted butter
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (I used 3 small bananas)
• 3/4 cup semisweet chocolate chips

 

Directions

In a large bowl, combine the flour, sugar, baking powder, baking soda, chocolate chips and salt. In another bowl, combine the egg, oil, yogurt, mashed banana and vanilla. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Overall

These muffins are the perfect breakfast on the go or snack or even dessert.  And with everything on hand, they’re very affordable to make.

Frugality

I had everything for these muffins on-hand.  It doesn’t get more frugal than that!

Look Forward To

I have some tomatoes and spinach to use.

Green Chile Corn Chowder

This is a great recipe for corn chowder with a little kick from green chiles.

Green Chile Corn Chowder

Ingredients

• 1 stick butter
• 1/4 cup diced onion
• 8 tablespoons all-purpose flour
• 1 32 ounce container vegetable broth
• 2 (15 ounce) cans creamed corn
• 1 (15 ounce) can whole kernel corn, drained
• ½ cup shredded or sliced carrot
• 1 cup half-and-half cream
• 2 cup milk
• 2 cans green chiles
• 2 small red potatoes, cubed
• 1/4 teaspoon ground black pepper
• 1 pinch salt

 

Directions

1.    In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.

2.   Stir in creamed corn, potatoes, corn, carrot, half-and-half, milk, pepper and salt. Simmer over low heat 20 minutes more or until potatoes are fork tender.

Overall

This is a great way to warm up on a cold day.  The green chile adds a slightly spicy flavor and the vegetable broth makes it taste like its been cooking all day.

Frugality

The onion was $1, the corn was 3 for $1.50, the half and half was $1.50 and the vegetable broth was $2.50 from Fresh and Easy.  Everything else was on-hand.  The total for this pot of soup is $5.50!

Look Forward To

I have brussel sprouts, broccoli and cauliflower to use.  

Grilled Veggie Lasagna

This recipe was created using the produce I had on-hand.  I had 2 small eggplants and 3 small zucchini.  I grilled the veggies and then cut them up and used them as the “meat” in this veggie lasagna.  The end result is a smoky tasting lasagna.  Enjoy!

Grilled Veggie Lasagna

Ingredients

¨            3 small zucchini

¨            2 small eggplants

¨            1 ½ jars of your favorite tomato sauce

¨            1 package of lasagna noodles

¨            2 containers of ricotta cheese

¨            1 teaspoon dried basil

¨            1 egg

¨            Salt and pepper to taste

¨            1 bag of mozzarella cheese

¨            ¼ cup of parmesan cheese

 

Directions

1.    Peel eggplant, cut into large circles about ½ inch thick.  Salt and let sit for 30 minutes to get rid of bitter juices.  Rinse to remove salt and pat dry with paper towel, coat with olive oil.

2.   Preheat oven to 350 degrees.

3.   In large bowl combine the ricotta cheese, salt and pepper, basil parmesan cheese and egg, set aside.

4.   Cut zucchini into long strips about ½ inch thick, coat with olive oil

5.   Cook zucchini and eggplant on grill over medium heat until soft.  About 7 minutes on each side.

6.   Allow veggies to cool slightly and cut into small pieces.  Add to ricotta cheese mixture.

7.   In 9X13 baking dish, put down a layer of lasagna noodles.  Cover with tomato sauce; add 1/3 of the ricotta cheese mixture.  Continue to layer until you run of out ingredients.  Your final layer should be cheese.

8.   Cook for 1 hour in oven.

9.   Allow to sit for 15 minutes before serving.

Overall

This lasagna was delicious!  The smoky flavors from the grill gave it a great flavor.  I will be making this again.

Frugality

The zucchini was $.77, the eggplants were $1 each from Sprouts.  The ricotta was $5 for both containers and the mozzarella was $2 from Fresh and Easy.  The lasagna noodles were $2 and the pasta sauce was $2.  The total for a big pan of delicious lasagna is $13.77. 

Look Forward To

I have some brussel sprouts and some green beans to use.

Baked Pasta

This recipe is for a baked pasta dish.  I make it for 2 people (with leftovers) so you might want to double for a whole family.  It combines the flavors of ricotta cheese, mozzarella cheese, pasta, your favorite red sauce and fresh basil.  Enjoy!

Baked Pasta

Ingredients

• ½ pound rotini pasta, cooked according to directions.
• ¼ cup fresh basil, chopped
• 8 ounces of ricotta cheese
• 1 egg
• ½ jar of your favorite red pasta sauce
• 1 bag mozzarella cheese

 

Directions

1. Preheat oven to 350 degrees F. 
2. In medium bowl, combine ricotta cheese, egg and basil.  Add pasta and sauce, stir to combine. 
3. Pour mixture in 8-inch square baking dish.  Cover evenly with mozzarella cheese.
4. Bake 25-20 minutes or until the cheese is melted to suit your taste (I like mine well done).

Overall

This is a great go-to recipe for baked pasta.  You could add vegetables like peas or artichokes if you like or just keep it simple.  I’m serving mine with Smart Sausages Italian Style.

Frugality

The pasta was $1, the pasta sauce was $2, the ricotta was $2, the mozzarella was $2 and the egg and basil were on-hand.  The total for this dish is $7.

Look Forward To

I’m not sure what’s on the menu to come…

Chocolate Cake

This was a recipe I found online for chocolate cake and an accompanying chocolate frosting.  It turned out moist and delicious with great texture and simple to make.  Enjoy!

Chocolate Cake

Ingredients

• 2 cups white sugar
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup softened butter
• 2 teaspoons vanilla extract
• 1 cup boiling water

 

Directions

1. Preheat oven to 350 degrees F.  Grease and flour two nine inch round pans.
2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, butter and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

Chocolate Frosting

Ingredients

• 1 cup butter (no substitutes), softened
• 4 ½  cups confectioners' sugar
• 1 ¼ cups baking cocoa
• 1 teaspoon vanilla extract
• ½  cup milk

 

Directions

1.   In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.

Overall

This was a delicious recipe for simple chocolate cake from scratch and a perfect frosting match!  I will be making this again. 

Frugality

I had all the ingredients for this cake and frosting on hand so this recipe was virtually free.  J

Look Forward To

I bought the ingredients to make baked pasta for tomorrow night.

Minestrone

This is one of my favorite recipes.  It’s a great combination of some of the greatest flavors:  onion, tomato, basil, zucchini, potato and pasta.  The longer you cook this soup, the better it tastes.  You will definitely enjoy this one!

Minestrone

Ingredients

¨            2 large cans of stewed tomatoes with basil

¨            2 large onions, chopped

¨            Extra virgin olive oil (enough to coat bottom of soup pot)

¨            3 red potatoes, cleaned and cubed

¨            5 medium zucchini, peeled and sliced

¨            1 bunch of swiss chard, cleaned and torn into pieces

¨            ½ pound rotini pasta, prepared according to directions

¨            ¼ pound parmesano reggiano, cut into ½ inch cubes

¨            Salt and pepper to taste

 

Directions

1.    In large soup pot, coat bottom of pan with olive oil.  Heat and add onions, cook over medium heat for about 10 minutes. 

2.   Add canned tomatoes and 2 cans of water.  Heat for about 15 minutes.

3.   Add potatoes and cook until fork tender.

4.   Add zucchini and cook until fork tender.

5.   This is the point where you should cook as long as possible.  I usually let this mixture simmer for at least 3 hours.

6.   About 20 minutes before you are ready to serve, add swiss chard, 1 more can of water, the pasta and the cheese.  Cook until swiss chard is softened and slightly darkens.

7.   Serve with Parmesan cheese over the top of your soup.

Overall

This is a lengthy, time-consuming recipe that is worth every minute.  The result is a full pot of deliciousness.  This is my interpretation of a classic Sicilian recipe passed down in my family for years.

Frugality

The onion was $.88 for the pound, the swiss chard was $1.29, the zucchini was on sale for $.77, the potatoes were $1.50, the canned tomatoes were each $1.89, the cheese was about $5, and the pasta was $1.50.  The total for this entire pot is about $14.50.  Well worth it!

Look Forward To

I still have a broccoli to use and there’s a shopping trip in my near future.

Chocolate Chip Nutella Cookies

I found this recipe on http://blog.e-mealz.com/2011/10/4-ingredient-nutella-cookies/.  The only change I made was I added half a bag of chocolate chips and added a second egg.  These are simple to make and taste good.  Enjoy!

Chocolate Chip Nutella Cookies

Ingredients

¨            1 cup nutella

¨            2 eggs

¨            ½ bag chocolate chips

¨            1 cup flour

¨            ½ cup sugar

 

Directions

1.    Preheat oven to 350 degrees.

2.   Place everything in the mixer and mix until well blended.

3.   Form into 1 inch balls and place on cookie sheet with a few inches in between the balls.

4.   Use the bottom of glass or jar to press down on cookies.

5.   Bake 8 minutes, cool on wired rack before storing.

Overall

These cookies are just the right combination of soft on the inside and crispy on the outside.  Very easy to make and delicious.  I will be making these again.

Frugality

The nutella was $3 and everything else was on hand. 

Look Forward To

I still have a broccoli to use and there’s a shopping trip in my near future.