Banana Bran Muffins

These soft, steamy muffins, flavored with sweet brown sugar and honey, creamy chunks of banana, and delicious chopped dates serve as a perfect breakfast alongside fresh fruit, cottage cheese, or eggs. They're also a sweet way to end any savory meal! 

Ingredients:

• 1/2 cup of skim milk
• 1 vanilla pudding cup
• 1 1/2 cups crushed bran flakes
• 1/3 cup vegetable oil
• 2 egg whites
• 1/2 cup brown sugar
• 1 tsp. honey
• 1/2 teaspoon vanilla extract
• 1 cup flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/3 cup chopped dates
• 1/2 large banana, chopped

Pre-heat oven to 350 degrees and grease a 12-cup muffin tin.  In a large bowl, stir together pudding and skim milk.  Add bran flakes, stir until combined, and set aside.  In a separate bowl, whisk together oil, egg whites, brown sugar, honey, and vanilla, then add to bran mixture.  Sift together dry ingredients if needed, add to the bran mixture, and whisk until well-combined, then fold in the chopped banana and dates.  Bake for about 15-20 minutes, or until muffins are slightly brown and pass the "toothpick test".

*These make a dozen small muffins, but once in a while we like to double the recipe and fill the muffin cups all the way before baking for 30-35 minutes, or until brown on top, to make nice, large muffins!

Pesto Panini

Let this melty hot sandwich warm you up on those cold, winter days. Paired perfectly with your favorite soup, these paninis are full of flavor: zesty pesto, tangy sun-dried tomato, and gooey aged Swiss. It's not your granny's grilled cheese!

Ingredients:

4 extra sour, sour dough bread slices

Sliced aged Swiss cheese

Sun-dried tomato pieces

Margarine

For the pesto sauce:

1 cup of Fresh basil

2 cloves of garlic

1/4 cup of olive oil

The juice of 1/2 of a small lemon

Griddle pan

Pan press

Food processor

Combine fresh basil, garlic, and lemon juice in food processor. Pulse until chopped. Gradually add olive oil at low speed until  mixture is spreadable. 

Preheat the griddle pan on low.

Spread margarine on one side of each slice of bread. In a preheated griddle pan, place the two slices of bread margarine side down. Using a basting brush, dip the brush into the pesto and spread on each slice of bread. Add desired amount of sun-dried tomato pieces to one slice of bread--cover with two Swiss cheese slices. Allow the bread to heat until the cheese softens.

Place the half containing just the pesto over the half containing the sun-dried tomato and cheese. Turn heat up to medium high and place pan press on top of the sandwich. After a minute or two, use a spatula to carefully lift the sandwich and check the underneath for grill lines. When the lines are a dark golden brown, carefully turn the sandwich over and set press on top of the sandwich. Again, check the underneath for dark golden brown grill lines.

Honey Barbecue Bakin' Beans

Beans, beans, the musical fruit...

We promised and we delivered. Our recipe for Honey Barbecue Bakin' Beans is sure to be a favorite at your next summer party. Plump kidney beans, tender Great Northern beans, sweet honey and brown sugar, tangy barbecue sauce, baked down to a meal that's sure to stick to those ribs!

1 can of baked beans

2 cans of red kidney beans

1 can of Great Northern beans

Honey

1 tbsp. of brown sugar

BBQ sauce

Imitation bacon bits (or real bacon optional)

Black pepper

Preheat oven to 350 degrees. Combine beans in a large mixing bowl. Add 1 tbsp. of brown sugar. Add honey to desired sweetness. Add 3 tablespoons of Imitation bacon bits or 4 to 5 strips of real bacon. Add pepper to taste. Add BBQ sauce to desired flavor (approx 5 tbsp.) and mix well.  Pour bean mixture into a 12" cast iron skillet or medium sized baking dish. Bake for approx. 30 minutes. 

Baked Patata Skins Italiano

These skins are an Italian alternative to your traditional baked potato skin. And because of the tomato, we think you'll find this side dish a bit juicer, as well. These skins would be perfect to serve with a main course of chicken Parmesan, or even a white fish with a light sauce. And. like any Italian dish, wash it all down with your favorite bottle of wine. 


6 small russet potatoes
3 Roma tomatoes, sliced
Gorgonzola cheese crumbles
Mozzarella cheese, aged and shredded
1 bag of fresh spinach
2 garlic cloves
Olive oil
Ground oregano
  

Microwave potatoes for about 8 minutes. Remove potatoes from microwave and set aside.

On medium heat, add oil, garlic, and entire bag of spinach to a medium sauce pan. Sauté for a just a few minutes, or until spinach is fully cooked, and set aside. 

Slice potatoes in half, lengthwise. About a 1/4" from the skin, run the blade of a small paring knife around the inside of each potato half.  Use a spoon to carefully scoop out most of the insides of the potato halves. Be sure not to scoop out too much of the potato; leave a layer around the inside of the skin. Otherwise, potato skins become too thin.  Arrange skins on a greased baking sheet.

Take sauté spinach mix and evenly fill each potato skin.  Next, sprinkle a 1/2 to 1 teaspoon of gorgonzola cheese into each skin. Lay one to two slices of tomato on top of each skin. Sprinkle each skin with Mozzarella cheese and oregano.

Bake at 350 degrees for about 15 minutes.

Dreamy Strawberry Whipped Cream Cake

This cake, with its spongy, smooth vanilla texture provides two luscious layers, with juicy, sweet strawberries and fluffy, creamy whipped icing.  One bite of this soft, strawberry vanilla ecstacy will have you begging for more.  We promise it tastes even more heavenly than it looks!
Ingredients:

Cake

• 1 box white cake mix
• 1/2 tsp. baking powder
• egg whites
• vegetable oil
• water

Topping/Filling

• 16 oz. fresh strawberries, sliced
• 1 box whipped topping mix
• 1 cup skim milk
• 1 tsp. vanilla extract

Follow directions on the box of cake mix. Use egg whites instead of whole eggs, with one extra egg white than the number of eggs called for (if it calls for 2 eggs, use 3 egg whites).  Use the recommended amount of oil and water, and blend with cake mix and baking powder until smooth.  Transfer batter to two round 8" greased baking pans, and bake at 350 degrees for about 25 minutes, or until the cakes pass the "toothpick test". Cool completely.
While the cakes are cooling, rinse and slice the strawberries and place them into a bowl.  If the strawberries aren't sweet enough, you may sprinkle them with a tablespoon of sugar, give them a toss, and set aside while making the topping.  In a large bowl, pour in cold skim milk, vanilla extract, and two packages of whipped topping mix.  Beat with electric mixer on low speed until combined, then beat on high speed until the whipped topping forms stiff peaks.
Once cakes are completely cooled, transfer one of them onto a plate, flat side up. Cover with a layer of whipped topping, then add a nice layer of sliced strawberries. Spread whipped topping again until strawberries are covered, then place the other cake on top, rounded side up. Slather the rest of the delicious whipped topping all over the cake, then decorate with any remaining strawberries.

Baked Beans!

Beans, beans, the musical fruit! Plump kidney beans, tender Great Northern beans, honey, brown sugar, and barbecue sauce baked down to a meal that's sure to stick to those ribs-keep an eye out for our Honey Barbecue Bakin' Beans!

Hot Potato & Cauliflower Soup

This thick, creamy soup, with chunks of soft potato, tender cauliflower, zesty green onion, and Parmesan cheese makes a hot, satisfying meal any day of the week. A dollop of cream cheese gives it a lush texture and smooth, creamy flavor. 
This recipe makes a large pot of soup, so you may cut the recipe, if needed.

Ingredients:

• 1 head of cauliflower
• 5 small potatoes, peeled and diced
• 1 onion, chopped

• 2 stalks green onion, sliced

• 1 Tbsp. olive oil
• 10 cups of water
• Instant mashed potato mix (feel free to use flavored, like sour cream and chive!)
• 2-3 Tbsp. cream cheese

• 3-4 Tbsp. Parmesan cheese
• 1 Tbsp. chopped dill
• Salt (you can use onion or garlic salt, as well) and pepper, to taste

In a large pot, heat olive oil and sauté onion until soft.  Add the water, potatoes, and cauliflower and simmer for about 20-25 minutes, or until vegetables are fork tender. With a potato masher, mash the cauliflower and potatoes until chunky, but well-combined. Add a little of the mashed potato mix until the soup is thickened to your desired consistency. Ladle some soup into a small bowl and add the cream cheese.  Whisk with a fork until the cream cheese is melted and there are no lumps, then transfer back into the pot and stir in.  Stir in the green onion, Parmesan, dill, salt, and pepper.  Start with a just a little salt and pepper, then work your way up until the soup is to your desired taste.

Sun Dried Tomato and Black Olive Hummus

Hearty garbanzos, tangy sun dried tomatoes, garlic, fresh basil, and black olives blended into a smooth, creamy texture. This velvey hummus makes a wonderful dip for corn chips, crackers, pita, or toast bites, and offers a healthy, flavorful alternative to other dip recipes.

Ingredients:

• 2 cans of garbanzo beans (or chick peas, depending on where you're from)

• 2 tablespoons tahini

• 2 cloves of garlic

• 4 sun dried tomatoes, from jar
• 2 large basil leaves, finely chopped
• 3 tablespoons chopped olives
• Salt and pepper, to taste

Pour both cans of garbanzo beans in a food processor, omitting about half the juice from each can.  Add tahini, garlic, sun dried tomatoes, salt and pepper, and process until smooth.  Go easy on the seasoning at first, and add a little at a time until it's to your desired taste.  If the mixture seems too dry, just add a little water or oil from the jar of sun dried tomatoes while processing, and the hummus will become smooth.  Transfer to a bowl and fold in the olives and basil.



Chance's Chili

This thick, rich, hearty chili warms the stomach with a saucy combination of tender red kidney beans, sweet corn, tangy red onions, and juicy tomatoes. This chili cooks well with ground beef, or veggie taco meat to give it a rich, savory flavor and texture. Our easy, not-from-scratch cornbread, with it's velvety soft texture and sweet honey-butter flavor is the perfect companion to this robust dish.

Ingredients:

2 cups of ground beef, veggie taco meat,  or chopped unseasoned veggie patties

4 cans of Kidney Beans (not drained).

1 can of sweet corn or creamed corn (either works well)

2 red onions / sliced

2 large bell peppers (your choice of color; we like red and orange).

2 green onion stalks/sliced

Chili powder (to taste and /or preferred spiciness)

5 garlic cloves / chopped

Garlic/salt seasoning (to taste)

Large can of diced tomatoes / not drained

Olive oil

Pour a little olive oil  into a large stock pot and heat on low.  Add garlic and stir until brown.  Pour in the rest of the ingredients and mix well.  Let simmer for at least 2 hours, stirring every 15 minutes until done.

Cornbread:

1 package of cornbread mix (Marie Calendars Low Fat is the tastiest)

1 can of creamed corn

2/3 cup of water

Honey

12" Cast iron skillet or regular baking pan (oiled)

Combine cornbread mix, creamed corn, and honey--mix well. Preheat oven to 375 degrees. Place cast iron skillet in oven until hot; if using baking pan, skip this step . Pour all ingredients into preheated cast iron pan, or baking pan. Drizzle honey over the surface of the mixture. Place in oven for approximately 30 minutes. Bake until top is light golden brown and/or "toothpick test" is clean.

We smell chili cookin'!

Red kidney beans, sweet onion, tomatoes, bell pepper, and spices--all cooked down to a thick, hearty chili. Give us some soft, sweet, skillet-baked cornbread, and we've got the perfect meal on a cold, winter's day. Chance's Chili is on it's way!