Butterscotch Banana Bread

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone’s favorite “use up the bananas on the counter” recipe. 🙂

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone's favorite "use up the bananas on the counter" recipe. :)

Another Mom recipe! This time, for Butterscotch Banana Bread. In May 2003, when this recipe was first made, it was “very good.” And I was about to graduate from high school. #old

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone's favorite "use up the bananas on the counter" recipe. :)

I have no memory of the original baking of this banana bread, but I do know I’ve made it several times over the last nine years since Ben and I started dating, were engaged, and have been married. Ben looooves butterscotch flavored things, so I’m always looking for the next butterscotch treat to surprise him with! 🙂 In this banana bread, the caramel-y flavor of the butterscotch chips pairs perfectly with the classically spiced banana bread. What a great match! But let’s be real… is there ANYTHING that doesn’t mix in well with banana bread? Pretty much… no. 🙂 Enjoy!

one year ago: S’mores Bundt Cake
two years ago: Freezer Breakfast Burritos
three years ago: Strawberry Chocolate Chip Cookie Bars
four years ago: Applesauce Muffins
five years ago: Black Bean Soup Like You Mean It
six years ago:
Black Bean & Corn Quinoa Salad

Butterscotch Banana Bread

  • Servings: 12
  • Time: 75 minutes
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from my mom 🙂

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup ripe mashed bananas – about 2-3 bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 6 ounces butterscotch chips

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9×5 inch bread pan and set aside.

In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and nutmeg. In a large bowl, mix  bananas and sugar together. Add egg and butter, stirring until smooth. Alternate folding in flour mixture with milk, stirring until just combined. Stir in butterscotch chips, then transfer to prepared pan.

Bake for 60-70 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before cutting.

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Peanut Butter Honey Oatmeal Cookies

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for “just one more” over and over again!

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

My  mom has the cutest habit. Whenever she makes a recipe, she jots down a note on the recipe itself with her thoughts and the date. So no matter if it’s a recipe from a cookbook, a magazine, or printed out from the internet, she has a record of when she made a recipe AND what everyone thought of it. The worst recipes get thrown away or crossed out… but the best she sends on to her daughters. I have to admit that I don’t make all of the recipes she sends my way… but the best? Of course. 🙂 And since these Peanut Butter Honey Oatmeal Cookies, first made in February 2011, were “out of this world,” you know I HAD to make them.

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

Why wouldn’t they be out of this world? Let’s look at the ingredients: oats, peanut butter, honey, chocolate… these are a few of my favorite things! Aren’t they yours?

Delightful little chocolate-studded oatmeal cookies filled with lots of peanut butter and honey flavor. Everyone will sneak open the cookie jar for "just one more" over and over again!

I’ve made these cookies two ways, as you can see in the recipe below. The first way is with a combination of peanut butter and honey. Don’t use the straight up natural kind–there’s too much oil–but you can use the shelf-stable natural peanut butter. That works great! OR  you can use some of those fun peanut butters that blend honey and peanut butter together, or even use honey-roasted peanut butter. The possibilities are endless! Just be sure to use some sort of honey and peanut butter combo, because it’s the addition of honey that takes these oatmeal based cookies from ordinary to out of this world extraordinary! P.S. Crunchy peanut butter lovers take note–crunchy peanut butter is awesome here too! 🙂 🙂 🙂 Enjoyyy!

one year ago: Apple Peanut Butter Pancakes with Sautéed Cinnamon Apples
two years ago: Potato Rosemary Knots
three years ago: Lindsay’s Chicken Noodle Soup
four years ago: 60 Minute Sandwich Buns
five years ago: Mexican Chicken Alfredo
six years ago: Tomato Tortellini Soup

Peanut Butter Honey Oatmeal Cookies

  • Servings: 6 dozen cookies
  • Time: 1 hour
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from my mom 🙂

Ingredients:

  • 2 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup peanut butter – I used the Peter Pan Natural kind… any of the shelf stable “natural” peanut butters would be fine, or regular peanut butter. I wouldn’t use natural peanut butter that you have to refrigerate though. Creamy or crunchy peanut butter are both good options here. You can omit the honey below if you want to use a honey-peanut butter blend.
  • 1 tablespoon honey
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. In a medium bowl, stir together oats, flour, baking powder, and baking soda.

With an electric mix, beat together butter, peanut butter, and honey. Beat in sugars until light and fluffy, about 2 minutes. Mix in eggs until just combined, then fold in oat mixture. Stir in chocolate chips.

Cover and chill for 30 minutes.

Use a 1 tablespoon cookie scoop to scoop out the dough onto cookie sheets about 2 inches apart.

Bake for 10-12 minutes or until golden brown. Let cookies cool on cookie sheets for a few minutes before removing to wire racks to cool completely.

Mocha Oatmeal Cookies #FoodBloggerLove

What better way to celebrate Valentine’s Day than with some delicious, chewy mocha oatmeal cookies and a dose of food blogger love?

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

We don’t do very much for Valentine’s Day at our house… we usually make a special meal, but we don’t do extravagant gifts or anything like that. I think our tradition of a special dinner dates back to our first Valentine’s Day together in 2008. It was our third date, but we weren’t “official” yet. Ben actually cooked for me, one of his favorite meals using a mom recipe… and dessert was cookies that his mom had mailed to him. Aww! So since that time, I’ve always associated Valentine’s Day with cookies and a special meal. Therefore, it was only natural that when I signed up for #FoodBloggerLove, a day to celebrate other bloggers, that I would choose to make COOKIES for her! My #FoodBloggerLove assignment this year is Heather at Join Us, Pull Up a Chair. And fortunately, Heather likes cookies. 🙂

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For #FoodBloggerLove, our only “rule” was to celebrate our assigned blogger. You could make one of their recipes, Secret Recipe Club-style (for longtime readers who remember the SRC!), make a Valentine’s Day dish/treat, or make a recipe in the style of your assigned blogger. As you can see, I chose the latter. Heather has tons of great recipes on her blog. I’ve made a few in the past, including this Dijon Balsamic Orzo Salad (yum!). There were quite a few recipes I considered this time, like these Cranberry Orange Muffins, Valentine’s Day Popcorn, or Peanut Butter & Jelly Pretzel Bars. But when I realized that Heather probably has more cookie and cookie bar recipes than anything else on her blog, I realized I HAD to make cookies. I thought about Cranberry Vanilla Shortbread, Dark Chocolate Chip Quinoa Cookies, S’mores Cookies, or Peanut Butter Nutella Swirled Cookies… but ultimately decided to give Heather the gift of a new cookie recipe she just has to try… Mocha Oatmeal Cookies!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

These cookies are just as delicious as they look: deep, dark chocolate (with a little Nutella thrown in for good measure!), a hint of coffee flavor, hearty oats, and the perfect combination of crisp, soft, and chewy to make an addictive cookie that you’ll want to make over and over again for the ones you love! I hope you love them, Heather. You have so many delicious chocolate and cookie recipes on your blog that I thought these would be perfect for you! Even though they are mocha cookies, the flavor isn’t too intense so I think kids would be a-okay with them. Enjoy!

Mocha Oatmeal Cookies.. rich chocolate, hearty oats, a little coffee flavor... everyone will love these!

For more delicious recipes, please check out Heather’s blog at Join Us, Pull Up a Chair. You can also follow her on Facebook, Pinterest, Instagram, and Twitter.

one year ago: Tangy Sweet Potato Hash
two years ago: Spiced Fig Turkey Mini Meatloaf
three years ago: Sweet Potato Pork Quesadillas
four years ago: Chewy Peanut Butter Brownies
five years ago: Caramel S’mores Cups
six years ago: Bacon-Wrapped Feta & Almond Stuffed Dates

Mocha Oatmeal Cookies

  • Servings: 5 dozen cookies
  • Time: 1 hour
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from Sunday Supper

Ingredients:

  • 4 ounces unsweetened chocolate, melted
  • 2 ounces Nutella
  • 1 tablespoon instant coffee
  • 2 cups all purpose flour
  • 1 1/2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
Directions:
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpats and set aside.
In a small bowl, whisk together melted chocolate, Nutella, and instant coffee. In a medium bowl, stir together flour, oats, baking soda, and salt. With an electric mixer, beat together butter and sugars until fluffy, 2-3 minutes. Add eggs and vanilla and beat until smooth. Fold in the chocolate mixture, then stir in the dry ingredients until just combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes (or up to 3 days).
Use a small cookie scoop (2 teaspoons) to scoop out the dough onto cookies sheets about 2 inches apart.
Bake at 350 for 10-12 minutes, rotating the pans halfway through. Cool for 10 minutes on the pans before transferring to a cooling rack to cool completely.

 

Please check out all the #FoodBloggerLove recipes at the link below!

Interested in joining us next year, or in one of the other blogging events hosted throughout the year? Join our Facebook group!

Annette’s Layered Chicken Enchiladas

Cheesy, bubbly layered chicken enchiladas–so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist’s Bread and Wine!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

I’m not usually one to make recipes I find in books (unless they’re cookbooks, that is) but when I read Shauna Niequist’s Bread and Wine a couple years ago, I knew I HAD to make her friend Annette’s awesome enchilada recipe one day. And one day is here! These enchiladas were gifted to the author as a new baby meal–and having a little one myself, let me just say that I would have LOVED to receive this meal when #BabyVolde was small. What can be better then layered enchiladas and all that ooey, gooey cheese and that creamy verde sauce? Not much! I will say that we weren’t too deprived in our new parenthood exhaustion–we were the lucky recipients of many tasty meals from family and friends, and I also made a ton of freezer meals too. So we were set. But if YOU know someone having a baby soon, consider making this dish!

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

Normal enchiladas are great, but all that rolling can be sorta fussy sometimes. Though the presentation here is a little messier thanks to a few layers of sauce, cheese, chicken, and tortillas instead of neatly rolled tortillas, the taste is ALL there! One neat trick that makes this version of enchiladas different from others I’ve tried is that Annette (whoever she is) came up with GENIUS idea to dip the tortillas in warm chicken broth before layering them. This extra step helps the enchiladas get super soft but also adds a little extra flava! And can’t we all use that? 🙂

Cheesy, bubbly layered chicken enchiladas--so comforting and delicious. This dinner is super easy and can be made ahead or even frozen. Recipe from Shauna Niequist's Bread and Wine!

These enchiladas are filling and delicious… a great dish to make with love for your family or others in your life! Shauna Niequist’s whole point in her book is to embrace hospitality for the sake of love, community, and friendship–a messy hospitality of sorts. In my opinion, this recipe is the epitome of that! Hope you enjoy!

one year ago: Copycat Cinnabon Cinnamon Rolls
two years ago: Cheesy Molasses Chicken with Mushrooms and Homemade Rice a Roni Mix
three years ago: Champorado [Filipino Chocolate Rice Pudding]
four years ago: Hawaiian BBQ Pulled Chicken Sandwiches
five years ago: Hunter Fieri’s Chicken Salad
six years ago: Monkey Bars

Annette's Layered Chicken Enchiladas

  • Servings: 6
  • Time: 75 minutes
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from Bread & Wine by Shauna Niequist

Ingredients:

  • 1 cup sour cream
  • 1 – 28 ounce can green enchilada sauce
  • 2 – 4 ounce cans diced green chilies
  • 1 cup chicken broth
  • 12-15 small corn tortillas
  • 3 cups cooked, shredded chicken
  • 2 cups shredded Monterrey jack cheese
  • chopped cilantro
  • lime wedges

Directions:

Preheat oven to 350 degrees. Grease a 9×13 baking pan with cooking spray.

In a medium pot, simmer chicken broth until just warm, then remove from heat.

In a medium bowl, stir together sour cream, enchilada sauce, and green chilies to make the sauce. Spread about 1/4 of the sauce on the bottom of the baking pan. Dip tortillas in broth and layer over sauce, to completely fill the bottom of the pan. Tear tortillas if necessary. Top with half of the chicken and a third of the cheese, then repeat: sauce, tortillas in broth, chicken, cheese, sauce. Finish with tortillas in broth, sauce, and cheese.

Bake for 40-45 minutes, or until bubbly. You can broil for a minute or two at the end to make the cheese extra brown if desired. Let rest for 15 minutes before serving with cilantro and lime wedges.

Recipe can be made up to 24 hours before baking. It’s also a great meal to freeze and bake when ready to eat!

Simple Sheet Pan Chicken Fajitas

Simple sheet pan chicken fajitas – I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

Yup, hopping on the sheet pan meal train. I even have a whole Pinterest board dedicated to them. Because seriously… they are a #weeknightdinner savior.

My oven died a few weeks ago, and I was utterly devastated. Fortunately, it was just the heating element–a pretty inexpensive repair–but I did freak out quite just a bit, especially since this happened after I prepped English muffin bread dough AND lasagna so I couldn’t bake either. Bummer. But on the bright side (if there is a bright side to a non-functional oven), I salvaged the dough by making individual English muffins on the stovetop. Phew! But back to sheet pan dinners. They are the best cause they are eeeeeeeasy! I mean, seriously. Chop, cut, slice a few things, throw it on a pan with some seasonings… bake bake bake, and presto! Dinner. Kinda like a casserole, except without the weird cream ‘o soup sauce. And now I can make ALL THE sheet pan meals and casseroles I want ’cause my oven is back in action! Hooooray!

Simple sheet pan chicken fajitas - I think you are going to want these in your mouth, like, last night for dinner. They bake ALL BY THEMSELVES in the oven but still have a bit of that smoky flair you love. A great weeknight dinner that the whole family will enjoy!

My sister introduced me to this fabulous recipe over the summer, and I can’t tell you how many times I’ve made it. The fajita seasoning is absolutely mouthwatering and is full of simple seasonings you probably already have in your spice rack. The veggies come out perfectly crisp-tender, and the chicken is sizzling hot. I like to dress my fajitas with plenty of lime juice and cilantro, and not much else–maybe a little bit of sour cream or avocado if I’m feeling it. But like with most Tex-Mex recipes, everyone can customize their plate as desired. #WIN! This recipe makes great leftovers–enjoy it the first night in tortillas, the second day for lunch over Mexican rice or lettuce, and the third day in a quesadilla! Don’t be frightened by the one hour time mentioned in the recipe below. Most of it is cooking, promise! If I can make this after work with a baby in tow, so can you! 🙂

one year ago: White Bean Sriracha Dip
two years ago: Homemade Turkey Sausage Patties
three year ago: Flourless Peanut-Chocolate Cookies
four years ago: Buffalo Pretzels
five year ago: Chicken Noodle Soup
six years ago: Mediterranean Tuna Salad

Sheet Pan Fajitas

  • Servings: 8
  • Time: 60 minutes
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slightly adapted from Budget Bytes

Ingredients:

fajita seasoning

  • 2 tablespoons chili powder
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • dash of cayenne powder – omit if you don’t want a lot of spice
  • freshly ground black pepper, to taste – I’m pretty liberal with black pepper 🙂
  • 1 tablespoon cornstarch

fajitas

  • 1 large onion – I like sweet onions or red onions
  • 4 bell peppers – I like to use a combination of colors
  • 1 1/2 pounds chicken breast
  • 3 tablespoons olive oil
  • juice of 1 lime
  • tortillas, rice, sour cream, avocado, cilantro, pico de gallo, etc. – for serving, as desired

Directions:

Preheat oven to 400 degrees F.

In a small bowl, stir together all ingredients for the fajita seasoning and set aside.

Slice the onion and bell peppers into 1/4-1/2 inch wide strips. Place on a large sheet pan [or divide between 2 9×13 baking dishes]. Cut the chicken breast into thin strips and add to sheet pan with the vegetables.

Sprinkle the seasoning over the chicken and vegetables, then drizzle the olive oil on top. Toss together [your hands are great for this!] and spread into an even layer.

Bake for 20 minutes, then stir everything and return to oven, baking for another 15-20 minutes. Sprinkle lime juice over fajitas, then serve in tortillas or over rice with sour cream, avocado, cilantro, and pico de gallo. Enjoy!

Pro Tip: Make your life easier by making this ahead! Make the seasoning, then cut chicken and veggies and put everything in a ziptop bag. Then pour the olive oil into the bag and shake. Let it marinate in the fridge up to 24 hours before baking.