Chocolate Chip Banana Muffins Monday, Jun 8 2009 

 

The other night I was really craving something sweet.  After fumbling around in the kitchen not finding anything that looked good, I decided to bake.  I had a few bananas that were just right for baking some banana bread.  One problem, I wasn’t excited about the usual whole wheat, very healthy banana muffins I usually make.  I wanted something CHOCOLATE!  I got on the web and found a few Chocolate Chip Banana muffin recipes.  I decided to take a little from here, a little from there and tweak it to my liking.  I did try to keep them semi-healthy! This is what I came up with.

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1 3/4 cups all-purpose flour
3/4 cup Splenda for Baking
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1 5oz container of Greek Yogurt (vanilla)
1 teaspoon vanilla extract
2 mashed ripe bananas
3/4 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined mini muffin cups two-thirds full. Bake at 350 degrees F for 15-17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

I will definitely be making these again!  They were a hit with the girls!

Barbeque Shrimp Thursday, May 14 2009 

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Since Memorial Day is right around the corner, I thought I would share one of my favorite shrimp dishes with you.  I love shrimp!  This is something fairly easy that can be prepared ahead of time and requires little effort so you can enjoy your guests.

  • 4lbs Unpeeled, large fresh shrimp without heads or 6lbs shrimp with heads
  • 1/2 cup butter                   
  • 1/2 cup olive oil                        
  • 2 lemons, sliced
  • 1/4 cup chili sauce         
  • 4 cloves garlic, chopped         
  • 1/2 cup Worcestershire sauce
  • 2Tbs Creole seasoning   
  • 2Tbs lemon juice                      
  • 1Tbs chopped parsley
  • 1tsp paprika                       
  • 1tsp oregano                               
  • 1tsp ground black pepper
  • 1/2 tsp hot sauce             
  • French bread

Spread shrimp in a shallow, aluminum foil-lined pan.  Combine butter and next 12 ingredients in a saucepan over low heat, stirring until butter melts, and pour over shrimp.  Cover and chill 2 hours, turning shrimp every 30 minutes.  Bake, uncovered, at 400 for 20 minutes; turn once.  Serve with French Bread.  Serves 6-8

I like to cook this on the grill instead of in the oven!