5 Ingredient Banana Almond Butter Muffins

Pre-heat oven to 400 degrees

Combine:

• 1 cup almond butter
• 2 ripe bananas
• 2 large eggs
• 1 teaspoon vanilla
• 1 tsp. baking soda (I updated this from 1/2 tsp. because I found they raise better)
• Optional: I like to add 1/2 tsp. of salt

Blend 

Grease muffin tin 

Pour batter into muffin tins

Cook for 12-15 minutes (muffins should be fluffy all of the way through and should not sink or settle)

Makes about 10 muffins.

From: Today's Mama

Crock Pot Chicken

Ingredients:
2 pkg dry italian dressing
2 can Cream of Chicken soup
6 oz cream cheese
4-6 chicken breasts

Directions:
Put all ingredients in crock pot, cook for 4-5 hours.
Serve over rice.

Chocolate Mousse Cake

Makes 1 9" cake.

Serves: Serves 12

INGREDIENTS

• 1 C. Flour
• 1 C. Sugar
• ⅓ C.(heaping) Cocoa Powder
• 1 t. Baking Powder
• ¾ t. Baking Soda
• ½ t. Salt
• ½ t. Espresso Powder
• ¼ C. Coconut Oil(can sub vegetable oil)
• 1 Egg
• ½ C. Coconut Milk(can sub cows)
• 1 t. Vanilla
• ½ C. Hot Water
• 1 Recipe Chocolate Mousse (see below)
• 
  
• FOR GANACHE:
• 1 C. Dark Chocolate Chips
• ½ C. Heavy Cream
• 1 T. Butter
• ½ t. Vanilla
• 
  

INSTRUCTIONS

1. Preheat the oven to 350 degrees. Line the bottom of a 9" Springform pan with parchment(trace and cut to fit) and lightly grease.
2. Place flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a mixing bowl and mix until blended together.
3. Add the coconut oil, egg, coconut milk, and vanilla to the dry ingredients and mix just until combined.
4. Add the hot water to the mixture and mix until combined, 10-15 seconds.
5. Pour the batter into the prepared pan.
6. Bake for 15-20 minutes, or until the top of the cake is firm but springs back when touched.
7. Cool the cake completely.
8. Run a knife around the edge of the cake and remove the springform, simply to make sure it will come apart from the cake portion easily when unmolding the whole chilled mousse cake. Re-attach the springform to the cake portion.
9. Grease the sides of the pan lightly with oil or cooking spray.
10. Make the chocolate mousse according to directions.
11. Spoon the chocolate mousse on top of the cooled chocolate cake in the springform pan and smooth out the top so that its level.
12. Place the mousse cake in the fridge while you prepare the ganache.
13. Place 1 C. dark chocolate chips and ½ C. heavy cream in a microwave safe bowl and microwave for 1 minute.
14. Whisk the chocolate and cream together until smooth(microwave for an additional 30 seconds if there are lumps).
15. Add the butter and vanilla to the ganache and whisk until butter melts and mixture is smooth.
16. Pour the ganache on top of the chocolate mousse in the springform pan and spread across the top until level and smooth.(If your ganache hasn't set up too much, you can pour it on top of the mousse and just tilt the pan at different angles until it coats the entire top of the cake. This will give it a glossy, smooth finish)
17. Chill for at least 4 hours, or until the mousses are firmly set.
18. TO SERVE: Carefully unmold the mousse cake from the springeform pan. It should come off smoothly if you greased it well before adding the mousse. Cut the cake with a knife dipped in boiling hot water(then wiped off) for a smooth cut.

Chocolate Mousse

Ingredients

• 2 cups Heavy Cream
• 4 Egg Yolks
• 3 T. Sugar
• pinch of Salt
• 1 t. Vanilla Extract
• 7 oz. Semi-sweet Chocolate chips

Instructions

1. Heat 3/4 cup of cream in the microwave until hot. In a smaller bowl, whisk together the egg yolks, sugar and salt until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly until well blended. Transfer the mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the vanilla.
2. In a microwave safe bowl, melt the chocolate chips and stir until smooth.
3. Pour the custard through a small sieve into the melted chocolate chips. Stir the custard and chocolate until well blended and smooth. Let cool.
4. Whip the remaining 1 1/4 cups of heavy cream until stiff peaks form. Add 1/4 of the whipped cream to the chocolate custard and whisk in well to lighten the mixture. Add the remaining whipped cream to the lightened custard and very carefully fold in until the mixture is well combined.

Squash Medley

Ingredients:

1/4 c butter

Yellow Squash

Zucchini

Onion

2 Tbs Lemon Juice

4 tsp Chicken Bullion

Canned Parmesan Cheese

Directions:

Slice all veggies, melt butter in large saucepan.  Add all ingredients except parm cheese.  Cover and cook over medium heat till veggies are tender, stirring occasionally.  Sprinkle with parmesan cheese before serving.

FROM: MOM

Deviled Eggs

6 Hard Boiled Eggs

2 Tbs. Butter - softened

3 Tbs. Mayo

1 Tbs. Mustard

Salt & Pepper

*optional 1/4 c. grated cheese

Cut eggs in half lengthwise, remove yokes from eggs and mash.  Add all remaining ingredients to mashed yokes & spoon or pipe back into egg halves.  Sprinkle with paprika.

From: Mom

Mustard Sauce (for ham)

1/2 c. mustard (prepared)

1 Tbs. dried mustard

1 c. sugar

4 Tbs. flour (rounded)

1 Tbs. corn starch

1/2 c. apple cider vinegar

1/2 c. boiling water

1 tsp. horseradish

1 c. whipping cream

1 cube butter

Mix dry ingredients together, add to boiling water in pan with vinegar. 

Boil until thick, stirring constantly.

Add prepared mustard and horseradish.  Add butter and simmer until butter melts.

Refrigerate overnight.

Whip cream and fold into mustard sauce 1 to 2 hours before serving.  Store in refrigerator.

FROM: Mom

Fresh Salsa

1 large can whole tomatoes
1 small can petite diced tomatoes
or substituted above for 2 cans diced tomatoes
2 peppers - green, orange and/or red pepper
1 small onion
1 small can jalapeños (can substitute 1 can green chilis or leave out)
3 buttons garlic
1/2 - 1 bunch cilantro
1/2 cup vinegar
1/2 c sugar
2 tsp salt

Blend in vitamix until desired consistency.

FROM:  Heather Allred

Chocolate Mousse

Ingredients:

4 large egg yolks

1/4 C sugar

1 C heavy whipping cream

1 C semisweet chocolate chips

1 1/2 C heavy whipping cream

Directions:

Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored.  Gradually beat in sugar.

Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.

Gradually stir at least half the hot cream into egg yolk mixture, then stir back into hot cream in saucepan.  Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil.)

Stir in chocolate chips until melted.  Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.

Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff.  Fold chocolate mixture into whipped cream.  Pipe or spoon mixture into dessert dishes or stemmed glasses.  Refrigerate until serving.  Store covered in refrigerator.

For White Chocolate Mousse:  Substituted white baking chips for the chocolate chips.

FROM:  Betty Crocker's Cookbook

Chili

Ingredients:

1 lb. ground beef

1/2 c. onion, chopped

1 15 oz. can black beans

1 15 oz. can chili beans

1 15 oz. can diced stewed tomatoes

1 8 oz. can tomato sauce

1 c. V-8 juice

1 Tb. chili powder

1/4 c. ketsup

1 Tb. Worcestershire sauce

2 Tb. brown sugar

Brown beef and onion, drain excess fat.  Add all cans and juices.  Boil and simmer.

From:  Kallie Gibbons

Overnight Cinnamon & Sugar Sweet Rolls

Ingredients: 

Dough:
• 4 1/2 cups (22.5 ounces) all-purpose flour
• 2 tablespoons instant yeast
• 1/3 cup (2.5 ounces) granulated sugar
• 1 1/2 teaspoons salt
• 4 large eggs (7 ounces)
• 1 1/4 cup hot water
• 8 tablespoons (4 ounces) butter, melted
Filling:
• 4 tablespoons (2 ounces) butter, melted
• 1/2 cup (3,75 ounces) granulated sugar
• 1 1/2 teaspoons ground cinnamon
Glaze:
• 1 cup (4 ounces) powdered sugar
• 1 tablespoon melted butter
• 2 tablespoons milk, plus more if needed
• Splash of vanilla extract

Directions:

1. In a large bowl (to allow for about 7-8 cups of dough to double in bulk), whisk together the flour, yeast, sugar and salt. Make a well in the center of the dry ingredients.
2. In a 2-cup liquid measuring cup, whisk together the eggs and pour them into the well. Use the same measuring cup for the hot water. Pour it around the edges of the well (not directly on the eggs) and then add the melted butter to the bowl. Use a large spoon to mix the ingredients together until a soft, rather wet dough is formed. It won't look like traditional cinnamon roll dough; it will be much softer and it's ok if it looks a bit lumpy. Magic happens overnight, I promise.
3. Cover the bowl with greased plastic wrap and refrigerate overnight or for 8-10 hours. 
4. Using about 1/4 - 1/3 cup flour (more or less), dust a clean countertop. Lightly punch down the chilled dough and roll it out on the floured counter to a long, skinny rectangle (about 24-inches long and 7 or 8-inches wide). 
5. Spread the 4 tablespoons melted butter on the rectangle. It will solidify and be easier to work with as you spread it on the chilly rectangle of dough. Combine the sugar and cinnamon and spread it on top of the butter, lightly pressing it in. 
6. Fold one long edge of the rectangle up to meet the other long edge so the dough is folded in half. Use a pizza cutter or knife and cut the dough into 1-inch strips. With each strip, hold an end in each hand and twist it up several times and roll it around the center into a circle (see pictures below for a visual). Place on a large, rimmed baking sheet (11X17-inch) lined with parchment paper (about 12 per tray). 
7. Cover the trays with greased, plastic wrap and let the rolls rise until puffy and doubled, an hour or so. 
8. Bake at 375 degrees F for 12-14 minutes until just barely golden on top (don't overbake or they'll be dry). 
9. For the glaze, whisk together the powdered sugar, butter, milk, and vanilla. Add more milk as needed until the glaze is thick but pourable. Let the rolls cool for 5 or so minutes before drizzling with glaze.

From: Mel's Kitchen Cafe