Best-Ever Banana Muffins

11/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 salt
1 egg
3/4 cup granulated sugar
1/3 cup butter
11/2 cups mashed bananas (3-4 ripe)
Combine flour, baking powder, baking soda and salt in mixing bowl. Thoroughly beat together egg, sugar, butter and mashed bananas. Add to dry ingredients. Stir just until moistened.
Fill greased muffin cups three-quarters full. Bake in preheated 375 IF oven 20 to 25 minutes or until top springs back when lightly touched. Makes 12.
I always double or triple recipe and sometimes add chocolate chips.
Enjoy!

Rum Balls

Vanilla Wafer Crumbs 3 cups
Finely ground almonds or pecans 1/2 cup
Cocoa 3 tbsps
Icing Sugar 1 cup
Corn Syrup 3 tbsps
Water 1/3 cup
Rum Flavoring 2 tsps

Icing sugar to roll the balls in
Mix first 7 ingredients well in a medium bowl
Shape into 1" balls
Roll balls in icing sugar
Store in covered container for several days before serving.

Frozen dirt that I needed to have for growing seeds! LOL
I'm sorry, but it's true!
Penny

That's hilarious!!

I'll bet it smells good :-)

BP

I have to share this - recently, I had a pampered chef party, and my rep sent me out to get the ingredients for this awesome dish, which we made as a ring instead of a braid. It's a bit of effort to get everything for this, but the result is SOOO worthwhile and incredibly tasty. Even my DH liked it!

Mediterranean Vegetable Braid

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Ingredients:

1 jar (6 oz/170 g) marinated artichokes, drained, chopped 1
1/2 cup red pepper, chopped 125 mL
2 green onions, thinly sliced 2
1/4 cup oil-packed sundried tomatoes, drained, snipped 50 mL
1/4 cup ripe olives, sliced 50 mL
2 oz feta cheese, crumbled (½ cup/125 mL) 60 g
4 oz shredded mozzarella cheese (1 cup/250 mL) 125 g
2 tsp Italian Seasoning Mix 10 mL
1 clove garlic, pressed 1
2 pkg (235 g each) refrigerated crescent rolls 2
1 egg white, lightly beaten 1
1/2 oz Parmesan cheese, grated (2 tbsp/30 mL) 15 g

Directions:

1. Preheat oven to 375°F/190°C. Chop artichokes. Chop red pepper and thinly slice green onions. Drain tomatoes on paper towels; chop as well.

2. In a bowl, combine artichokes, red pepper, green onions, tomatoes, olives, feta cheese, mozzarella cheese, Seasoning Mix and garlic pressed with Garlic Press. Mix well; set aside.

3. Unroll 1 package of crescent rolls; do not separate. Arrange longest sides of dough across width of cookie sheet or baking stone. Repeat with remaining package of dough. Roll dough to seal perforations. On longest sides of cookie sheet, cut dough into strips 1½ inches/3.5 cm apart, 3 inches/7.5 cm deep using a paring knife. (There will be 6 inches/15 cm in the centre for the filling.)

4. Spread filling evenly over middle length of dough. To braid, lift strips of dough across mixture to meet in centre, twisting each strip one turn. Continue alternating strips to form a braid. Tuck ends up to seal at ends of braid.

5. Lightly beat egg white; brush over top of braid. Grate Parmesan cheese over top. Bake 25-28 minutes or until deep golden brown.

Yield: 10 servings
(If you're lucky!!)