Broccoli Salad Recipe

2 bunches broccoli flowerets

1 lb bacon cooked and diced

1/2-1 cup raisins 

1 diced apple

1 1/2 c grated Jack cheese

1 1/2 c sunflower seeds (If desired) 

1/2 c purple onion diced 

Dressing:

1 1/2 c mayonnaise 

3 Tbs sugar

3Tbsp red wine vinegar

I attended a family luncheon after my Sister-in-law's funeral service.  It was so nice to gather as a family and enjoy having a meal together. We appreciate the service that was for our family.  As I thanked the ladies who served us, I asked for the recipe for the broccoli salad that was served.  It was soooo good.  

Banana Muffins (my favorite banana recipe)

 

I have lots of banana muffin/bread/bar recipes on this blog, and this, by far, is my favorite!  I found it on my Facebook feed and it came from this website:  

 https://sallysbakingaddiction.com/banana-muffins/

Ingredients

• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 and 1/2 cups (345g) mashed bananas (about 4 medium or 3 large ripe bananas)
• 6 Tablespoons (85g) unsalted butter, melted (or melted coconut oil)
• 2/3 cup (135g) packed light or dark brown sugar (or coconut sugar)*
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk*
• optional: 1 cup chopped walnuts, pecans, or chocolate chips

Instructions

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside. In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the melted butter, brown sugar, egg, vanilla extract, and milk. Pour the dry ingredients into the wet ingredients, then beat or whisk until combined. If adding nuts or chocolate chips, fold them in now. Batter will be thick.
3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes, give or take. (For mini muffins, bake 12–14 total minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
4. Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

5. Notes

• Make Ahead Instructions: For longer storage, freeze muffins for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
• Special Tools (affiliate links): Stand Mixer or Handheld Mixer | Glass Mixing Bowls | Whisk | 12-Count Muffin Pan | Muffin Liners
• Why the initial high temperature? The hot burst of air will spring up the top of the muffin quickly, then the inside of the muffin can bake for the remainder of the time. This helps the muffins rise nice and tall.
• Whole Wheat Flour: Feel free to substitute whole wheat flour for all-purpose flour or use a mix of both as long as you use 1 and 1/2 cups total. If using all whole wheat flour, add another Tablespoon (15ml) of milk.
• Frozen Bananas: You can use frozen bananas here. Thaw the frozen bananas. Drain off any excess liquid, mash, then use as instructed in the recipe. See How to Freeze & Thaw Bananas for Baking.
• Sugar: You can use 2/3 cup of packed brown sugar or coconut sugar. Or a mixture of these to yield 2/3 cup. If using 2/3 cup coconut sugar, the muffins won’t be as sweet. I find they taste best with 2/3 cup brown sugar or 1/3 cup of each. 2/3 cup of honey or pure maple syrup works too, though the muffins will taste a little more moist in the centers. I’m unsure about sugar substitutes, but let me know if you try any.
• Milk: Use your favorite variety of dairy or nondairy milk.
• Banana Bread: Here’s my favorite banana bread recipe. 🙂

Chocolate Chip Pudding Cookies

INGREDIENTS

• 1 cup butter softened
• ¾ cup packed brown sugar light or dark
• ¼ cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 package instant vanilla pudding mix (3.5 ounce)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semisweet chocolate chips

INSTRUCTIONS

1. Preheat oven to 375˚F.
2. In a large bowl, cream together the butter and sugars. 
3. Add eggs one at a time, mixing in between. 
4. Then stir in vanilla extract
5. In another bowl, combine the flour, pudding mix, baking soda and salt. 
6. Mix into the wet ingredients a little at time until completely incorporated.
7. Fold in the chocolate chips. 
8. Then use a medium cookie scoop (about 2 tablespoons) to place onto a cookie sheet.
9. Bake for 9-11 minutes or until edges are golden brown and center is just set.

This is my new favorite chocolate chip cookie recipe.   It popped up on my Facebook page and I decided to try it.  Yummy!  

After I made this for the first time, they were a little bit flat.  Because I live at a high elevation (Utah) I decided to add an extra 1/4 cup of flour.  I also put the cookie dough in the refrigerator for 1 hour before I cooked it.  It seemed to help the cookies not be so flat.  

Click here or on the link below to read it off the webpage:  

https://easyfamilyrecipes.com/chocolate-chip-pudding-cookies/