Author: Nancy Grossi

Banana Chai Chocolate Chip Muffins~Get Your Muffin On

I can’t stand wasting food so when I see any amount of bananas about to go bad on my kitchen counter.. it’s time to get my muffin on. Kids love muffins and especially when there’s a few chocolate chips involved.  They’ll eat copious amounts if I let them.

Today was the day.  Four very ripe bananas.  A new recipe I wanted to try.  Banana Chai Chocolate Chip Muffins.

Here’s what you need for success…..{full recipe below that you can print out}

Sift the flour, baking soda, brown and cinnamon together in a medium bowl and set aside.

Whisk the banana, oil, chai tea liquid, eggs, salt and vanilla in a bowl.

Mix the wet with the dry and add chocolate chips last.

Scoop in to muffin pan and bake.  SO good!  Not too sweet tasting, will go really well with a cup of java or tea..



























Banana Chai Muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 cups smashed bananas {I used 4}
1/2 cup canola oil
1/2 cup chai tea liquid
2 large eggs, room temp.
1/8 tsp fine salt
1/2 tsp vanilla extract
chocolate chips

Directions:
Preheat oven to 375 degrees.  Line muffin pan with liners or use non-stick spray.

Whisk the flour, baking soda, brown sugar and cinnamon together in a bowl and set aside.

Whisk the banana, oil, chai tea, eggs, salt and vanilla in a bowl.

Make a small well in the flour mixture and pour the wet mixture in.  Stir with a wooden spoon until moistened but still lumpy.  If you over-mix, your muffs will come out dense.  Gently stir in the chocolate chips.

Scoop batter in to muffin tin and bake at 375 for 20 minutes

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Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Banana Chai Chocolate Chip Muffins~Get Your Muffin On

I can’t stand wasting food so when I see any amount of bananas about to go bad on my kitchen counter.. it’s time to get my muffin on. Kids love muffins and especially when there’s a few chocolate chips involved.  They’ll eat copious amounts if I let them.

Today was the day.  Four very ripe bananas.  A new recipe I wanted to try.  Banana Chai Chocolate Chip Muffins.

Here’s what you need for success…..{full recipe below that you can print out}

Sift the flour, baking soda, brown and cinnamon together in a medium bowl and set aside.

Whisk the banana, oil, chai tea liquid, eggs, salt and vanilla in a bowl.

Mix the wet with the dry and add chocolate chips last.

Scoop in to muffin pan and bake.  SO good!  Not too sweet tasting, will go really well with a cup of java or tea..



























Banana Chai Muffins

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp baking soda
3/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 cups smashed bananas {I used 4}
1/2 cup canola oil
1/2 cup chai tea liquid
2 large eggs, room temp.
1/8 tsp fine salt
1/2 tsp vanilla extract
chocolate chips

Directions:
Preheat oven to 375 degrees.  Line muffin pan with liners or use non-stick spray.

Whisk the flour, baking soda, brown sugar and cinnamon together in a bowl and set aside.

Whisk the banana, oil, chai tea, eggs, salt and vanilla in a bowl.

Make a small well in the flour mixture and pour the wet mixture in.  Stir with a wooden spoon until moistened but still lumpy.  If you over-mix, your muffs will come out dense.  Gently stir in the chocolate chips.

Scoop batter in to muffin tin and bake at 375 for 20 minutes

.


Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

TT w/Linky: Hawaiian Chicken ~ Baked or Crock Pot Style

My kids LOVE Hawaiian pizza, so I figured they would easily go for some Hawaiian Chicken with out too much of a fuss.  My kids aren’t THAT picky of eaters but when ever I try something new, I know I’ll get the “look”….especially from Paige, the six year old….and the dinner battle ensues.   Soooo, after bribing them by dangling a glass of Chocolate Yogurt Mousse in front of their disappointed little faces when announcing Hawaiian Chicken was for dinner last night, they became extremely enthusiastic to eat the Hawaiian Chicken.
The bribery worked….this time.  They cleaned their entire plate, even the brown rice that was hidden underneath.  But they truly DID enjoy their meal.  I’ll be doing this one again.

Here’s what you need……plus salt {entire recipe below}

Mix the ketchup, Worcestershire sauce, mustard, crushed pineapple and brown sugar together.

Salt and pepper {if you wish} the chicken breasts and thighs and place in to a baking dish.  I used my Dutch oven……or you could totally prepare this in a Crock Pot as well.  Pour the mixed ingredients over the top of the chicken.  

Bake at 350 degrees, add pineapple chunks, bake some more.

Serve over your favorite rice.  I used brown rice.  Really good and I think there’s some left over today for lunch!







Hawaiian Chicken

Ingredients:
6 boneless, skinless chicken breasts and or thighs
1/2 cup ketchup
1/2 tsp. Worchestershire sauce
1 tsp. Dijon mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar
1 can pineapple chunks…your choice on size

Directions:
Mix all ingredients together except the pineapple chunks.

Salt and pepper the chicken, place in a baking dish and pour the mixture over the chicken.  Bake at 350 degrees for 45 minutes.  For the last 20 minutes of cooking time, add the pineapple chunks, without juice.  Cook the remaining 20 minutes.

Serve over rice.

If you go the Crock Pot route, cook for 4-6 hours.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
 

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

TT w/Linky: Hawaiian Chicken ~ Baked or Crock Pot Style

My kids LOVE Hawaiian pizza, so I figured they would easily go for some Hawaiian Chicken with out too much of a fuss.  My kids aren’t THAT picky of eaters but when ever I try something new, I know I’ll get the “look”….especially from Paige, the six year old….and the dinner battle ensues.   Soooo, after bribing them by dangling a glass of Chocolate Yogurt Mousse in front of their disappointed little faces when announcing Hawaiian Chicken was for dinner last night, they became extremely enthusiastic to eat the Hawaiian Chicken.
The bribery worked….this time.  They cleaned their entire plate, even the brown rice that was hidden underneath.  But they truly DID enjoy their meal.  I’ll be doing this one again.

Here’s what you need……plus salt {entire recipe below}

Mix the ketchup, Worcestershire sauce, mustard, crushed pineapple and brown sugar together.

Salt and pepper {if you wish} the chicken breasts and thighs and place in to a baking dish.  I used my Dutch oven……or you could totally prepare this in a Crock Pot as well.  Pour the mixed ingredients over the top of the chicken.  

Bake at 350 degrees, add pineapple chunks, bake some more.

Serve over your favorite rice.  I used brown rice.  Really good and I think there’s some left over today for lunch!







Hawaiian Chicken

Ingredients:
6 boneless, skinless chicken breasts and or thighs
1/2 cup ketchup
1/2 tsp. Worchestershire sauce
1 tsp. Dijon mustard
1/2 cup crushed pineapple with juice
1/2 cup brown sugar
1 can pineapple chunks…your choice on size

Directions:
Mix all ingredients together except the pineapple chunks.

Salt and pepper the chicken, place in a baking dish and pour the mixture over the chicken.  Bake at 350 degrees for 45 minutes.  For the last 20 minutes of cooking time, add the pineapple chunks, without juice.  Cook the remaining 20 minutes.

Serve over rice.

If you go the Crock Pot route, cook for 4-6 hours.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
 

For more farm life posts, visit http://www.TheWifeOfADairyman.blogspot.com

Pinot Shredded Beef Burritos

If your kids are like mine, you can wrap {or hide} just about anything in a burrito and they’ll eat it up.

We have burritos quite often in our house…chicken, black bean, barbecue chicken, ground beef or turkey but just a few days ago I discovered,…

Pinot Shredded Beef Burritos

If your kids are like mine, you can wrap {or hide} just about anything in a burrito and they’ll eat it up.

We have burritos quite often in our house…chicken, black bean, barbecue chicken, ground beef or turkey but just a few days ago I discovered,…

Barbeque Bacon Meatloaf

We are down to a few roasts and a whole lotta ground beef in our freezer.  Our current herd of Pasture Raised natural beef will not be ready for harvest until June so between now and then I need to get creative with what we have.

Honestly, th…

Barbeque Bacon Meatloaf

We are down to a few roasts and a whole lotta ground beef in our freezer.  Our current herd of Pasture Raised natural beef will not be ready for harvest until June so between now and then I need to get creative with what we have.

Honestly, th…

Rainy Day Date~Healthy Strawberry Yogurt Muffins

Oh, if you like sweet, moist, juicy berry muffins, I think you may like these.  

Made with Greek Yogurt, they are dense and go well with a cup of java in the morning.  They are not overly sweet tasting, as there’s only 1/2 cup of sugar i…

Rainy Day Date~Healthy Strawberry Yogurt Muffins

Oh, if you like sweet, moist, juicy berry muffins, I think you may like these.  

Made with Greek Yogurt, they are dense and go well with a cup of java in the morning.  They are not overly sweet tasting, as there’s only 1/2 cup of sugar i…