My Best Banana Bread

I’ve tried a lot of different banana bread recipes over the years, and this one is about as close to my grandmother’s version as I can get. I cannot remember when or where I found this recipe, but I’ve been using it for some time now. I don’t usually put walnuts in, because I find more people prefer the bread without them. However, you can add in about 1/2 cup of chopped walnuts if you want to.

Ingredients:

• 2 c flour
• 2 tsp salt
• 2 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp cinnamon
• 1 c butter
• 2 c light or dark brown sugar
• 2 c mashed, over-ripe bananas
• 4 eggs, beaten

Directions:

• In a large mixing bowl, blend together flour, salt, baking soda, nutmeg and cinnamon.
• In a separate bowl, cream together the butter and sugar until smooth. Stir in the eggs and bananas and mix well.
• Mix into dry ingredients and stir until just blended.
• Pour into lightly greased pans.
• Bake at 350°F for 60 – 70 minutes in regular sized bread pans, or 30 – 40 minutes in small loaf pans.
• Cool about 10 minutes, then turn out onto cooling rack.
• Wrap and refrigerate once completely cooled.

Best Easy Meatballs

At the bottom of the recipe, I have added several other ways to make and preserve these meatballs. My “usual” method is the no-browning, direct-to-freezer method. These are very easy to make and to cook. I usually do NOT brown them at all, and I always freeze them before cooking. I also put 2 servings in each freezer bag, because there are only two of us in the house. If we have company, it’s simple just to add 1 or 2 more bags of meatballs, since they are already portioned out!

1 pound ground beef
1 pound Italian sausage (hot or sweet – your preference)
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 cup bread crumbs
1 Tbsp oregano
2 Tbsp dehydrated onion (or 1/4 cup fresh chopped onion)
1/4 cup grated Parmesan cheese
2 eggs
1/2 cup chopped parsley

1. In a large bowl, combine all ingredients completely. Roll into golf ball sized balls.
2. Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour.
3. Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer.

When wanting to cook:

1. Place frozen meatballs in slow cooker, cover with marinara, and heat on low for 3 hours.
2. OR .. Place frozen meatballs in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

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ALTERNATE COOKING/SAVING METHODS:

For use immediately:

• If desired, brown the meatballs in a couple tablespoons of olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Bake in 350°F oven for 15 to 20 minutes until cooked through. 
• OR .. Place in slow cooker, cover with marinara, and cook on high for 2 to 2 1/2 hours
• OR .. Place in large pot on stove top, cover with marinara and simmer on low to medium-low for about 45 to 60 minutes. 

For use later: 

• If desired, brown the meatballs in olive oil in a fry pan or saute pan on the stove top. (Not a necessary step.)
• Place meatballs 1/2-inch apart on baking sheet, and place in freezer for 1 hour. 
• Remove from freezer, and place in freezer bags. Put 6-8 (2 servings) meatballs in each bag. Return to freezer. 

To cook later:

• Place in slow cooker, cover with marinara, and heat on low for 3 hours. 
• OR .. Place in large pot on stove top, cover with marinara, and simmer on low to medium low for about 1 1/2 to 2 hours.

Peppermint Patty Cheesecake

Making this RIGHT NOW for tomorrow’s Thanksgiving dinner!

Adapted from a similar recipe, but with some changes I felt were necessary to improve the taste and visual appeal!

• 6-one ounce peppermint patties, snack size (or 6 ounces total)
• 3-8 oz. packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 1 1/2 teaspoon vanilla extract
• Graham cracker or chocolate crumb crust for a 9″ spring form pan*

Place peppermint patties in freezer. Prepare crust according to package directions. (or use ready-prepared graham crust) Preheat oven to 350°F. With electric mixer or in food processor, combine cream cheese and sugar until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Spread a thick layer into the crust. Chop cold peppermint patties and sprinkle over batter in the crust. Spread the remaining batter over the top, smoothing it out as you go. Bake 40 to 45 minutes or until just set. Cool on wire rack, then chill several hours or overnight. Makes about 8 servings. If desired, cut a few more peppermint patties into halves, and use to decorate the top after it is cooled.

*Can use 9-inch round cake pan, if you prefer, but do not try to remove from pan except to serve; the crust may crumble! Or you can use a chocolate graham pie crust, but I would suggest using 2 store-bought crusts as the filling may be too much for one.

Chocolate Mud Pie

INGREDIENTS:

• 22 vanilla wafer cookies, crushed (about 3/4 cup)*
• 1/2 cup finely chopped pecans* (optional-if omitting, add 1/2 cup MORE of crushed cookies)
• 2 Tbsp. butter, melted*
  {{MAY USE STORE-BOUGHT GRAHAM OR COOKIE CRUST INSTEAD OF ABOVE INGREDIENTS}}
• 1 pkg. (8 oz.) brick cream cheese, softened
• 3/4 cup powdered sugar
• 2  cups thawed frozen Whipped Topping, divided (like Cool Whip)
• 1 pkg. (5.9 oz.) chocolate instant pudding mix
• 2-3/4 cups cold milk
• 1/4 to 1/2 cup mini chocolate chips

DIRECTIONS:

• PREHEAT  oven to 375°F.
• MIX  wafer crumbs, nuts and butter; press onto bottom and up side of 9-inch pie plate.
• Bake 10 min.; cool.
  {{OMIT ABOVE STEPS IF USING STORE BOUGHT CRUMB CRUST}}

• BEAT  cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 1 cup frozen whipped topping; spread onto bottom of crust. Sprinkle more of the mini chocolate chips over this layer.
• Beat pudding mix and milk with whisk 2 min.; set aside approximately 3/4 cup of the prepared pudding. Spoon the rest of the pudding over cream cheese  and mini chocolate chips layers.  Set in freezer to begin chilling.
• Whip together the reserved pudding and the remaining whipped topping. Place in freezer until slightly thickened. When it has thickened, spread this mixture over the pudding layer of the pie. Sprinkle with mini chocolate chips.
• REFRIGERATE  or freeze for several hours or until firm. Top with additional frozen whipped topping or real whipped cream topping just before serving.

Nutella® Cheesecake

UPDATED!!!!
(original post April 18, 2008. Updated December 7, 2014)

Desserts
Difficulty Rating – 2
Source: yahudi2 (me!)(original source unknown)

This recipe is for Nutella® lovers and chocolate lovers alike. This is VERY rich, so cut into small slices.
Servings: 8 – 10

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 (13 ounce) jar chocolate hazelnut spread (Nutella®)
1/4 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust

In a large bowl, beat cream cheese and sugar until smooth. Blend in Nutella and vanilla until no streaks remain. pour into crust. Refrigerate for at least 4 hours before serving.

NOTE FROM SUSIE: As stated above, this is VERY rich! I first made this for Christmas 2002, when I found the recipe. I made two of these cheesecakes, and they went over soooo well! Also, I had to microwave the cream cheese to soften it and microwaved the Nutella for a few seconds at a time so I could get it all out of the jar… When you’re done, just make sure you are refrigerating it long enough to set.

UPDATE!!!
December 7, 2014:

Since the posting of this recipe, Reese’s® has come out with a chocolate-peanut butter spread that is much the consistency of Nutella®. My brother made this recipe using the Reese’s Spread in place of the Nutella, and it was an awesome hit! I think we now have a new favorite dessert for the holidays!