Eggless Banana Bread

So when my youngest was first born he was allergic to eggs and milk. I had to figure out how to bake without eggs. That's where this banana recipe came from. I actually think it is moister without the eggs!


Eggless Banana Bread
Ingredients:

• 8 Tbs (one stick) softened
• 3/4 cup sugar
• 1 large banana, mashed
• 1 cup all purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup whole wheat flour
• 3 large ripe bananas, mashed
• 1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees, grease 9x5x3" bread pan.

2. Cream butter & sugar until light and fluffy. Add first large mashed banana, beating well after adding.

3. Sift all purpose flour, baking soda and salt together. Stir in whole wheat flour and add to creamed mixture, mixing well.

4. Fold in bananas and vanilla extract.

5. Pour misture into pan and bake for 50-60 minutes or until toothpick comes out clean. Makes one loaf.

You can also add walnuts if you like but I hate nuts in baked good so I never add them. They'd be added at the end when you fold in the bananas. Also I don't own a sifter. You think I would because I love to bake. I simply use a whisk to mix it together and have never had a problem.

Crockpot Chili with Corn Bread

I love Chili and I make it simple. Not many ingredients but still a yummy, hearty, meaty chili perfect for a cool fall day.


Crockpot Chili
Ingredients:

• 4 Tbs Chili seasoning (recipe follows)
• 2 cans kidney beans
• 1 can of tomato sauce (or tomatoes)
• 1 can of sliced potatoes
• 2 pounds of ground beef

Directions:
1. Brown ground beef until no longer pink and drain. place meat and all other ingredients in the crock pot and mix. Cook on low for 6-8 hours or high for 4 hours.

Homemade Chili Seasoning

Ingredients:

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

Directions

1. In a bowl, stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil and pepper. Store in an airtight container.

Golden Yellow Corn Bread
Ingredients:

• 1 cup yellow corn meal
• 1 cup sifted flour
• 1/4 cup sugar
• 3 tsp baking powder
• 1 tsp salt
• 1/4 cup oil
• 1 cup milk
• 1 egg beaten

Directions:
1. Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl.
2. Mix oil, egg and milk together and add to dry ingredients with a whisk just until uniform.
3. Bake in a freased 9x9x2 inch pan for 20 to 25 minutes

To make sweeter, moister cornbread change these items in the above recipe to the following amounts: Milk 2/3 cup; sugar 1/2 cup; oil 1/2 cup; eggs 2. Bake at 400 degrees for 20-25 minutes.



When I made the cornbread I used the sweeter, moister version and it turned out great! I also like to add cheese and sour cream to top off my chili. Perfect on a cool, fall day!

Grilled Marinated Steak with Macaroni Salad

I'm not a huge steak fan but my hubby loves them so I make them on the grill from time to time.


Homemade Steak Marinade

Ingredients

• 1 cup vegetable oil
• 1/3 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 3 tablespoons Worcestershire sauce
• 1 tablespoon freshly ground black pepper
• 2 tablespoons Dijon-style prepared mustard
• 1 onion, sliced
• 2 cloves garlic, minced

Directions

1. In a medium bowl, combine the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, ground black pepper, mustard, onion, and garlic. Mix together well, and use to marinate your favorite steak for at least 1 hour.

Macaroni Salad
Ingredients:
1.5 cups uncooked pasta
1 medium stalk of celery (optional)
1 small onion (optional)
1/2 cup of mayonnaise
2 tsp sugar
2 tsp vinegar
1/2 tsp yellow mustard
2 hard boiled eggs (optional)
salt to taste
pepper to taste

1. Cook pasta according to package directions. (I use whatever short pasta I have on hand. This time it was Eden organic shells) Drain pasta and allow to cool or rinse with cold water and allow to drain.

2. Mix remaining ingredients in medium sized bowl.

3. Add cooked pasta and stir until completely coated with dressing. Chill.


So a lot of the stuff in the mac salad is optional because it all depends on your taste! I have family members that don't like onions or celery so I leave those out if we are having a picnic or something.

Chocolate Chip Cookies

I love this recipe from Toll House. I use it every time! My kids love these for an after school snack.


Chocolate Chip Cookies
Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) of milk chocolate chips (or semi sweet if you prefer)

Directions:
1. PREHEAT oven to 375° F.

2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

Free Root Beer Float at A&W

If you go HERE you can print off a coupon for a free Root Beer Float at A&W. (Some are A&W and Long John's).

And coming up next, chocolate chip cookies!

Microwave Apple Crisp

So fall is the time for juicy apples. I love apples. Especially baked. Any kind of baked apple is good for me! My grandma is coming up today to visit and she is bringing dinner so I am making dessert. If you are in a hurry this is a great recipe for you! You can bake this if you wish but you can also microwave it!


Microwave Apple Crisp
Ingredients:
4-5 medium tart cooking apples peeled and sliced (I got an apple corer/slicer/peeler from pampered chef for my birthday and I LOVE it for this!)
1/2 cup butter or margarine
3/4 cup brown sugar
3/4 cup quick cooking oats
1/2 cup all purpose flour
1 tsp cinnamon
1/2 tsp allspice

Directions:
1. Spread apples evenly in an 8x8x2 inch baking dish.

2. Place butter in a small glass misin bowl. Microwave on high approx 30 seconds until softened. Add remaining ingredients. Mix until crumbly. Spread over apples.


3. Microwave on high fo 10-12 minutes or until applesare tender.  If you would like to bake it in the oven you can bake at 400 degrees for 20-25 min.

Crock Pot Stuffed Peppers with Mashed Potatoes

I try and use my crock pot on Sundays. It makes it easier when going to church to have something yummy to eat for lunch after! I usually put it in Saturday night. Stuffed Peppers I get ready the night before and put them in first thing in the morning.

Crock Pot Stuffed Peppers
Ingredients:
6 green bell peppers
salt and pepper to taste
1.5 pounds of ground beef
1 small chopped onion
1 can (14.5 oz) whole peeled tomatoes, chopped
1 tsp Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup of shredded cheese of your choice
2 (10.75 oz) cans of condensed tomato soup

Directions:
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers and remove the seeds. Cook peppers in boiling wate for 5 minutes; drain. Sprikle salt insde each pepper, and set aside.

2. In a large skillet, saute beef and onions until beef is browned. Drain off excess fat, , and season with salt and pepper. Sir in the tmatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, andsimmer for 20 min. Remove from heat. Mix in cheese.
3. Place a little bit of cheese in the bottom of each pepper. Stuff each pepper with meat mixture. Place peppers in crock pot. Pour tomato sauce over peppers. Cook on high for 4-5hrs or on low for 8-9hrs. Place more cheese on top last 20min of cook time.

I have used many different cheeses depending on what I have on hand. I've used cheddar, mozzeralla, farmers, provolone and they've all tasted great!


Mashed Potatoes
Ingredients:
5-6 large potatoes
milk
butter
salt

Directions:
1. Peel potates and cut into approximately 1 inch pieces. Put into pan and cover with water. Bring to a boil until potatoes are tender 15-20 min. Drain potatoes.

2. Place approximately 1 cup of milk in microwave safe dish with 2Tbs butter. Microwave on high for 20 seconds. Slowly add 1/4 cup at a time to potatoes and mix with mixer. (make sure all the butter goes in). Add salt to taste. Keep mixing until potatoes are at desired consistency.

OK I always just eyeball milk and butter for my potatoes. I mix in a bit at a time (although I add all the butter) until my potatoes are where I want them. Also, heating the milk and butter helps keep the potatoes warm! You can put sauce from the peppers on the potatoes or add butter to them. Whatever you wish!

Sweet Tea

I love sweet tea. I especially love Southen sweet tea. My aunt used to live in Florida and worked in a restraurant and made the best southern sweet tea. I have my own version although I don't make it as sweet. (I'm trying to cut calories!)

Sweet Tea
First I put about 1-2 cups of water in a small pan. Then I add 1-1 1/4 cups of sugar. (you can add more or less sugar depending on how sweet you like it) I heat on high stirring frequently until it just starts to boil. I add 6 teabags and remove from heat. Then I put a lid on it and let it steep. It should steep for at least 30min. I've let mine go up to 2-3 hours. Then I put it in my gallon container, rinse the pan with cold water and pour that in as well. Last fill it to the top with fresh cold water and stick it in the fridge. I make fresh tea every 2 days because it is pretty much all I make. I make decaffeinated but you can use any kind of tea bags you want. So simple and so delicious!

Mine looks really dark in this picture. I must've let it sit for a long time this round!

Burgers with potato salad

Last night I decided to take it easy on myself! We just had burgers. You can dress burgers up quite a bit but I was tired so we had plain cheese burgers! I did make homemade potato salad with the potatoes left over from my mom's garden.


Old Fashioned Potato Salad
Ingredients:
5-6 potatoes
3 hard boiled eggs (optional)
1 cup chopped celery (optional)
1/2 cup chopped onion (optional)
1/2 cup sweet pickle relish
1/4 tsp garlic salt
1/4 tsp celery salt
1 Tbs prepared mustard
pepper to taste
1/4 cup mayonaise (I use light)


Directions:
1. Chop potatoes into bite size pieces. Cook potatoes in boiling water until tender but still firm, about 15 minutes. Drain and cool.


2. In a large bowl combine the mayo, mustard, celery salt, garlic salt, and pickle relish. After mixing add the celery, onions and eggs. Add potatoes and mix well. Chill and then serve!


 I peeled my potatoes, but you certainly don' t have to. Also, when my mother in law or step dad come to visit I take out the celery and onions because they don't like them. And you can really add and additions you would like. I've added bacon, corn, shredded carrots and things like that before.



And altogether with carrots my mom and I canned last year from her garden.

Beef Stew with Cuban bread

OK, This is really a winter food but I had the ingredients and wanted to use up the fresh veggies my mom gave me from her garden. Beef stew is usually pretty explanatory and most people know how to make up. Here's how I make mine complete with homemade seasoning!

First I use 2lbs of stew meat because my hubby really loves the meat. I also put in extra veggies because I love the veggies! I coat the meat in flour and fry up until it's a little brown. I stick that in the crock pot. Then I cut up my veggies which are usually, one large onion, 5 medium potatoes, 5 medium carrots, and 2 stalks of celery but you can really use whatever you want.

Next is the recipe for beef stew seasoning.

Beef Stew Seasoning
Ingredients:
2 cups all-purpose flour
4 tsps oregano
2 Tbs basil
4 Tbs salt (you can adjust this. I usually put in 3ish)
4 Tbs black pepper (same as above!)
4 Tbs paprika
1 tsp cayenne pepper (optional)
2 Tbs celery salt
4 Tbs onion powder
2 tsp rosemary

Directions:
Mix all ingredients well in a bowl. Pour into a jar or container with tight fitting lid.
To use:
Add 2-3 Tbs per 2lbs of meat.

I know it seems like you are using a lot of spices but this lasts for quite a while and can be used for beef stew and I use it for seasoning roasts as well!





For some reason it didn't thicken up like it normally does. I think I added too much water (3 cups) and then all the water from the veggies made iit more watery! Still delicious. Just not as thick.


I also love Cuban bread because it is a fairly easy bread to make. There is no preheating needed and it ony takes about 1.5hrs from start until it's hot and ready on your table. If it still seems like too much work I highly reccommend Artisan Bread in Five Minutes a Day. It truly is an easy way to make bread with NO KNEADING!!

Cuban Bread
Ingredients:
5-6 cups all-purpose flour (you can also substitute 1-2 cups of whole-wheat. That's what I do)
2 Tbs dr yeast
2 Tbs sugar
1 Tbs salt
2 cups hot water (120-130 degrees)
1 Tbs sesame seeds (optional)

Directions:
Mix 4 cups of the flour with the yeast, sugar, and salt. Pour in hot water nd beat 100 strokes or 3 min with mixer (with dough hooks). Put the remaining flour (one cup at a time) on a flat surface. Knead in flour until it is no longer sticky. Knead 8 minutes. Place the dough in a greased bowl and cover with a warm, damp towel. Let rise 15 minutes. Punch down. Divide into two pieces. Shape into two round loaves, and pace on a greased baking sheet. Cut an X 1/2 inch deep on top with a sharp knife. Brush with milk and sprinkle with seeds. (optional) Place in the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 35-45 minutes until deep golden brown.

Everyday with Rachael Ray Magazine for $4.99/yr!

Go HERE to get this great magazine for only $4.99 a year! That's $19 off the normal price! Use the code everyday.

Busy Day Pork Chops with Never Fail Scalloped Potatoes

Well,  had a busy day yesterday. Much busier than I anticipated! So I needed something that didn't take too long to prepare.

Busy Day Pork Chops
Ingredients:
1/4 cup fat free milk
1/4 cup grated pamesan (or the stuff in the plastic shaker works!)
1/4 cup seasoned bread crumbs (I made 2pcs of toast and then crumbled it up)
1/4 tsp garlic powder
salt and pepper to taste
4 boneless loin chops (although you can really use any cut)
cooking spray

Directions:
1. Preheat over to 375. Place milk in a shallow bowl. In another sallow bowl, combine the cheese, bread crumbs, garlic powder, salt and pepper. Dip pork chops in milk, then coat with crumb mixture.

2. Place on a baking sheet coated with cooking spra: sprits chips with cooking spray. Bake at 350 degrees for 30-40min  or until meat thermometer reads 160 degrees.

Now I only had 3 chops but this recipe is for 4 and can be doubled as well. Also I can always find good deals on chops. Our local store often has family packs on sale and I divide and freeze as necessary and they've even run a buy one get one free sale at times.



My mom brought me some potatoes from her garden and I wanted to use them so I decided to make Never-Fail Scalloped Potatoes.

Never-Fail Scalloped Potatoes
Ingredients:
2 Tbs butter
3Tbs all-purpose four
1 tsp salt
1/4 tsp pepper (or to taste on salt and pepper)
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced, (about 5 medium) and you can leave the peel on if you like
1 medium onion, halved and thinly sliced (optional)

Directions:
1. Preheat oven to 350 degrees. In a small nonstick sillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add the milk. Bring to a boil. Cook and stir for 2 minutes oruntil thickened. Removefrom the heat; stir in cheese until blended.

2. Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.

3. Cover and bake at 350 degrees for 40-50 minutes. Uncover; bake 10-15 minutes loger or until bubbly and potatoes are tender.

TIP: to shorten bake time boil potaoes for 2-3 min then place in dish to bake. While I sliced the potatoes I had the water on so it would be boiling and I could simply put the potatoes in right away.



I quickly prepared the chops (mine were frozen and I microwaved them on high for 4 minutes to slightly dethaw) and put them in the oven. I then started the potatoes. They baked together for about 20 minutes then I removed the chops and finished out the potatoes. My chops kept hot.

Here is the final product with green beans from the garden to finish it off.

Welcome to Frugal Fantastic Homemade!

This is all about feeding and maintaining a home with a largish (I don't necessarily consider a family of 7 large!) family with 6 hungry men on a budget. I am trying to do frugal, healthy, homemade meals. And I am decorating my home by sewing my own curtains, pillows, etc. So as I go through this I want to share with you cheap, but stylish ways you can feed and maintain your home while on a budget! I hope you'll come back often as I try and turn my family around from processed food to healthy Frugal Fantastic Homemade!