Mostly Homemade Mom

Spiced Butterscotch Banana Bread

October 20, 2017
This Spiced Butterscotch Banana Bread makes two loaves! Delicious moist banana bread with cinnamon and allspice, and lots of butterscotch chips. Keep one and give one to a friend!


Spiced Butterscotch Banana Bread






There is literally NEVER enough bananas in this house! We go through at least 2 bunches each week. It's one of those items that I don't even bother writing on my grocery shopping list because it's a given that it will be coming home with me. All three of our boys love bananas and eat them for snacks, breakfast, even tucked into their lunchboxes. My favorite healthy late-night snack lately has been sliced bananas mixed into light vanilla yogurt - it keeps me away from the ice cream. Well, at least most nights it does. ;)

One thing my 3 kiddos can't handle - brown bananas. They are so ridiculous with them. Once the small little brown spots start appearing on the banana peels, they're paranoid that they've gone bad. Like really? You guys eat stale french fries off the van floor and you're going to be picky about small brown spots on your bananas?


spiced banana bread







They will get to the point where they refuse to eat them and I was getting sick of just throwing away perfectly good bananas. About 3 months ago I started just putting them, peels and all, into a ziploc bag and sticking them in the freezer. I just about forgot they were in there when I realized I had this recipe to try out for you all! It worked fabulous and actually the super-brown bananas are super sweet and perfect in baked goods.

From frozen, just put each banana in the microwave 30 seconds at a time, turning over each time, to thaw. They don't even need to be completely thawed, just enough to be able to mix in with the batter. I hope this tip helps you with your picky eaters as much as it helped me!

Yield: 2 loaves

Spiced Butterscotch Banana Bread

This Spiced Butterscotch Banana Bread makes two loaves! Delicious moist banana bread with cinnamon and allspice, and lots of butterscotch chips. Keep one and give one to a friend!
prep time: 10 MINScook time: 1 hourtotal time: 1 hours and 10 mins

INGREDIENTS


  • 3 1/2 cups flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 4 - 5 bananas mashed (about 2 cups)
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/2 cup butter, melted and cool slightly
  • 1/2 cup milk
  • 12 oz butterscotch chips

INSTRUCTIONS


  1. In the bowl of a stand mixer, combine flour, baking powder, baking soda, spices and salt until well incorporated.
  2. Add in bananas, sugar, eggs, butter, and milk. Blend until well combined.
  3. Stir in butterscotch chips. Spread batter evenly into two greased loaf pans. Bake at 350 degrees, for 55 - 65 minutes or until a cake tester comes out mostly clean. Cool on wire racks before slicing and serving.
Created using The Recipes Generator





banana butterscotch bread





This bread is absolutely great for breakfast, dessert - I even put small pieces into the boys' lunch boxes this week as a treat. I'm sure they enjoyed this banana bread more than the "bad" brown spotted bananas I give them sometimes. 😑😑 Oh well!




banana bread with butterscotch chips





Slow Cooker Italian Pot Roast

October 17, 2017

This is a sponsored conversation written by me on behalf of Redpack. The opinions and text are all mine.

This Slow Cooker Italian Pot Roast is absolutely mouth watering! Seared roast beef slow cooks with crushed tomatoes and spices, and is served over pasta - perfect for both a weeknight meal or a holiday dinner!

Slow Cooker Italian Pot Roast


I realized as I was preparing this recipe that its been a LONG time since I made a pot roast for my family. I've been on a casserole kick lately, mainly because they're filling for at least 4 people, and I've had so many fun ideas to try out in hopes of sharing them with you all. 

Pot roasts are very easy to make and even before I become Crockpot-obessed, slow-cooking them was always my preferred cooking method. A large cut of beef like that is just made perfect and delcious cooked low and slow in a Crockpot. You might be tempted, however, to just throw the beef into the pot and go.

Don't do it!


Italian pot roast slow cooker

Caramel Apple Popcorn

October 16, 2017
This Caramel Apple Popcorn is so easy on the stove top! Classic caramel mixed with popcorn and dried apple and roasted in the oven - the perfect fall treat!


Caramel Apple Popcorn



Have you ever made homemade caramel popcorn before? It honestly never crossed my mind to try it - we always bought it or had it given to us in those Christmas tins. When I was a kid, this was a popular gift for pastor's families apparently! We would be given quite a few of those tins every year and they were always divided into three sections - regular butter popcorn, cheddar popcorn, and caramel popcorn. My brother, sister, and I devoured them all - ha!

I came across a simple recipe for homemade caramel popcorn and I really didn't know it was this easy to make. I'm telling you too, there is NOTHING that compares to the flavor of this batch homemade to anything you could buy in the store. You really don't realize how long those bags have been sitting on the shelf, but it really doesn't matter - they've been made to be shelf stable for a LONG time. 


caramel apple popcorn recipe


Crescent Roll Pumpkin Tarts

October 12, 2017
These Crescent Roll Pumpkin Tarts are wonderful for guests this fall! Fluffy pumpkin filling inside crescent roll mini shells and topped with sweet whipped cream!


Crescent Roll Pumpkin Tarts


Living here among many, many Amish farms in Pennsylvania, there are roadside stands all over my area. It's wonderful to be able to just pull the car over and grab some fresh grown produce and beautiful floral bouquets, often at a fraction of regular cost, whenever I get the whim. Right now, all the little roadside stands are filled with all sorts of pumpkins, gourds, Indian corn, and bright-colored mums.

Every single year I buy 3 or 4 pots of mums in different colors. And every single year I kill them. Every. Year.

It was one of the main reasons why I had labeled myself with a black thumb! Year after year I buy them, put them on my front stoop, and proceed to watch them go from bright and cheery to dry and crunchy in a matter of about 2 weeks. I've come to the realization this year though, that with so much success growing various vegetables in my garden, that mums are just not my thing! I'm still harvesting fresh salad greens, baby spinach, green beans, and tomatoes. Our small container of carrots should be ready for harvesting in a week or two. And I also have dwarf kale that is ready to be planted in the ground for some more late-fall greens that should tolerate frost pretty well. All of these plants, besides the tomatoes, I started from seed myself.


pumpkin tart recipe



But apparently, taking care of mums is beyond my realm of expertise!

It looks like I'll have to just enjoy these beautiful flowers from a distance in the fall. I'll have to just make a 2nd batch of these Crescent Roll Pumpkin Tarts to make myself feel better. ;) I spotted this incredibly easy recipe in my one of my favorite fall cookbooks, Fun Fall Foods (*my affiliate link). I highly recommend this one!

Yield: 48 mini tarts

Crescent Roll Pumpkin Tarts

These Crescent Roll Pumpkin Tarts are wonderful for guests this fall! Fluffy pumpkin filling inside crescent roll mini shells and topped with sweet whipped cream!
prep time: 15 MINScook time: 10 MINStotal time: 25 mins

INGREDIENTS:


  • 2 8oz cans refrigerated crescent rolls
  • 2 cups heavy whipping cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 15 oz can pumpkin
  • 8oz jar marshmallow fluff
  • 1/2 teaspoon pumpkin pie spice, plus more for garnish

INSTRUCTIONS


  1. Separate crescent roll dough into two halves. Press perforations to seal. Cut each half into 3 rows length-wise, and 4 rows width-wise to create 12 squares of crescent dough out of each half. Place each square of dough into the bottom of miniature muffin cups. Repeat the same process for remaining can of crescent dough, fitting, the squares of dough into another miniature muffin pan.
  2. Bake crescent tart shells at 350 degrees for 9 - 11 minutes or until golden brown. Remove from oven and allow to cool slightly. Using the back of a spoon or a small cap (I used a clean extract bottle cup), press into the bottom of each tart shell. Remove carefully from pans and cool completely on a wire rack.
  3. Place whipping cream, sugar, and vanilla into a stand mixer bowl with the whisk attached. Beat on high for a few minutes until thick and fluffy.
  4. In a separate mixing bowl, stir together pumpkin, marshmallow fluff, pumpkin pie spice, and 2 cups of the whipped cream until smooth.
  5. Scoop pumpkin filling into a large ziploc bag, snip off the end, and pipe into each tart shell. Scoop whipped cream into another ziploc bag, snip off the end, and pipe on top of the pumpkin filling. Dust tarts with extra pumpkin pie spice.
Created using The Recipes Generator


pumpkin tart



These little guys are SO GOOD, especially straight out of the refrigerator. You will probably have leftover pumpkin filling and homemade whipped cream. You're welcome. :)


crescent roll pumpkin tart







Spicy Baked Fettuccine

October 10, 2017

This is a sponsored conversation written by me on behalf of Classico. The opinions and text are all mine.

This Spicy Baked Fettucine is a wonderful weeknight dinner! Fettuccine tossed with garlic, spinach, pepperoncini, and a spiced tomato sauce and topped with grated pecorino romano and sliced mozzarella - you will think you're sitting down to dinner in Italy!

Spicy Baked Fettuccine


Our kids are getting a bit older now and the travel bug has bitten me! We went on our first big vacation this past May, first airplane flight for most of us, and I came home absolutely excited to plan out future travel plans. Italy is definitely one of my top goals on my bucket list for sure!


fettuccine tomato sauce



This recipe for Spicy Baked Fettucine is inspired by the Italian region of Molise, a place I absolutely cannot wait to visit. It is an area with various mountains in Southern Italy with the Adriatic Sea to the north. Pictures of Molise online are absolutely breathtaking!





I also find it so exciting that each region of Italy has a long list of foods that are typically made there. Molise is known for one of my absolute favorite Italian dishes of all time - Pasta e Fagioli - a white bean soup that is hearty and comforting in the winter time. In addition, Molise is also known for spicy pasta dishes, adding chilis and pepperoncini to dishes, as well as regional cheeses like Scamorza and Pecorino. 


fettuccine recipes



My take on a Molise inspired dish uses a few of these ingredients, along with Classico® Spicy Tomato & Basil sauce, for a simple dish that absolutely tastes gourmet in your own kitchen! The quality of the sauce and the cheeses in this dinner really "make" this meal - don't be tempted to skimp on this one, you'll thank me!

Yield: 4 servings

Spicy Baked Fettucini

This Spicy Baked Fettucine is a wonderful weeknight dinner! Fettuccine tossed with garlic, spinach, pepperoncini, and a spiced tomato sauce and topped with grated pecorino romano and sliced mozzarella - you will think you're sitting down to dinner in Italy!
prep time: 10 MINScook time: 20 MINStotal time: 30 mins

INGREDIENTS:


  • 16 oz fettuccine
  • 2 tablespoons olive oil
  • 1 cup fresh baby spinach
  • 2 cloves garlic, minced
  • 3 pepperoncini peppers, seeded and sliced thin
  • 15 oz Classico® Spicy Tomato & Basil sauce
  • 1/2 cup grated Pecorino Romano cheese, divided
  • 8 oz fresh mozzarella, sliced
  • dried basil & crushed red pepper flakes to taste

INSTRUCTIONS


  1. Cook fettuccine according to package directions. Meanwhile, in a deep skillet heat olive oil over medium high heat. Stir in spinach, garlic, and pepperoncini. Saute a few minutes until spinach is wilted and garlic is fragrant.
  2. Stir in Classico® Spicy Tomato & Basil sauce and simmer until fettuccine is al dente. Drain fettuccine and return to pot.
  3. Pour sauce mixture over cooked fettuccine, stirring to coat well. Stir in 1/4 cup pecorino cheese.
  4. Transfer half of fettuccine mixture to a round baking dish. Top with half of the sliced mozzarella. Repeat the layers with the remaining fettuccine and mozzarella. Top with dried basil and crushed red pepper.
  5. Bake at 350 degrees for 20 minutes. Allow to cool slightly before serving.
Created using The Recipes Generator




I can't even begin to tell you how wonderful these amazing ingredients taste when they all come together in this dish! This would be perfect with your favorite red wine - don't forget to offer additional grated Pecorino cheese and crushed red pepper to amp up the flavor and heat. If you're looking for more authentic-inspired Italian recipes, check out Food Network's site for Italian Cooking!


fettuccine pasta



Classico has very quickly become my family's favorite sauce for pasta dishes and this Spicy Tomato & Basil variety is by far my favorite! I love the combination of spices and the fact that this particular variety is also inspired by the mountainous Molise region of Italy. Fresh basil and red-ripe tomatoes are blended with red pepper flakes to create just the right amount of liveliness to the flavor of the sauce. If you try this variety, be sure to stop back here and let me know what you thought of it! I'm sure your family will absolutely love it, just like mine did!


fettuccine sauce

This is a sponsored conversation written by me on behalf of Classico. The opinions and text are all mine.