This truly is my Mama's recipe. I grew up eating it and it really is the BEST banana bread recipe I have ever tried! In fact, it's pretty much the only one I'll eat. I've had way too many slices of banana bread that are dry and grainy. This banana bread could almost be called banana cake. It's so dense, moist and desirable. Banana Bread Recipe 1/2 cup butter 1 cup sugar 2 eggs 1/4 cup milk 2 cups flour 1 cup mashed banana 1 1/2 tsp baking powder 1 tsp salt 1 tsp lemon juice Combined dry ingredients in a small bowl and set aside. Mash 1 cup of banana (usually 2-3 browned bananas). Cream butter and sugar together, add eggs and beat, add banana, milk & lemon juice. Stir in dry ingredients. Pour into lined or greased bread pans. Bake at 350° for 1 hour Place a pitched piece of tin foil over loaves halfway through cooking time to keep top from browning too much. xo Summer

This recipe is impressively simple, impressively quick and impressively delicious. I personally believe there is an entire street in heaven made out of toffee...well, in my heaven at least. 😜 Toffee Recipe: 2 cubes butter 1cup sugar 1/2 cup water 1/4 cup light corn syrup Add all ingredients to a sauce pan. Cook on medium heat stirring until it's a golden carmel color. Pour onto parchment paper or a greased pan. Spread thin and evenly. Sprinkle chocolate chips on top while it is still hot. Once melted, spread chocolate and top with nuts. Tip, it has to be real butter and I use salted butter. xo Summer

I make this once or twice a month. It's so nice to have protein ready to throw into any recipe. I don't really have measurements for this one. Just use as much beef is reasonable for your family, whichever veggies you have on hand/need to use up. (I've used bell pepper, cabbage, squash, broccoli) but zucchini and carrot is my favorite. Ground beef Beef bouillon/seasoning Onion Vegetables Blend onion and veggies in a blender or processor. Brown beef in a large pan. Once cooked, drain meat if necessary. Add beef seasoning to taste. Add shredded vegetables. Cook until everything is cooked through and veggies are soft. salt & pepper to taste Store in fridge and use in meals throughout the week. xo Summer

Mary has already posted this recipe on here...but she encouraged me to do a re-post.

I love this one...well, mostly because it's delicious! Ha! But I also love that it is a simple, one-bowl recipe! It's obviously a Christmas staple and a favorite all the rest of the year as well. I've even had requests for this as a birthday cake! Blueberries (fresh or frozen) work amazing too if you want a sweeter bread or if you don't care for cranberries. You can obviously leave out the nuts too. Big fan over here, though. 🙋🏼‍♀️ I believe it tastes even better the next day! And!... when refrigerated, it has a density almost similar to cheesecake. BOOM! Ingredients: 1 cup all-purpose flour 1 cup sugar 1/4 teaspoon salt 2 cups fresh or frozen cranberries 1/2 cup chopped walnuts 1/2 cup butter, melted 2 large eggs, beaten 1/2 teaspoon almond extract In a bowl, combine the flour, sugar and salt. Add cranberries and nuts; toss to coat. Stir in the butter, eggs and extract (mixture will be very thick if using frozen berries). Spread into a greased 9-in. pie plate. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean.

xo Summer

This was originally a mac-n-cheese recipe but I've used it just as much as a nacho and fondue dip. So now it's affectionately called cheesy anything sauce!

These beans are so creamy and dense. They taste amazing plain as a dip or placed inside a burrito. 

Ingredients:

3 cups dried pinto beans rinsed

7 cups of any flavor broth (or 7 cups water +

2 Tablespoons bouillon)

1 medium white onion diced

2 teaspoons garlic powder

2 teaspoons ground cumin

salt and pepper to taste

Directions:

Add all of the ingredients, except for the salt and pepper to the crock-pot. 

Cook on high for 7-8 hours. 

Beans will be soft.

Use a standing blender (or immersion blender) to puree the beans until smooth. Add more water if needed.

Season with salt and pepper to taste. 

Serve with shredded cheese.

xo Summer

 This is our favorite salsa! It's thick, simple and perfect.  It's Samuel's favorite "meal". (Hence the name) 😅

Ingredients

1 aneheim pepper 1-2 Limes

1 Handful of cilantro

1 Medium white onion

Lots of roma tomatoes

salt

Place quartered-cut tomatoes in food processors / blender. Pulse until desired consistency. I like finally diced / crushed but not fully pureed. More blending will create more foam/liquid. Pulsing in short bursts will help minimize this. 

Shake tomatoes over sink in a strainer to remove liquid. 

Cut onion in quarters and separate layers. Rinse under hot water with lots of salt. Rinse at least 3 times. This mellows the strong flavor by removing the sulfur compound and fresh onions. The onions also won't leave you bloated or treating onion for days. 🙌🏼 

Remove seeds from Anaheim pepper, chop roughly and place in blender along with cilantro & rinsed onions. Blend the heck out of them. 

If you like more spice, add some seeds from the pepper.

Combine onion mixture with crushed tomatoes.

Squeeze lime and sprinkle salt over bowl. Mix again. 

Enjoy! 💃

xo Summer

It's time to level up the quesadilla game! Say hello to party mode quesadillas! If you're looking for a quick, delicious lunch, snack, dinner, whatev... Try these! 

You can make them with flour tortillas. They just don't have the same crisp, wonton-like crunch as corn tortillas give you. 

If you don't have chicken or don't like cilantro or lime . . . Leave it out! 

I originally just made these with plain cream cheese and they are excellent! (This is the upgraded Fiesta version. 💃)

You can also make a sweet-tooth version with cinnamon sugar and cream cheese. 🤤 Use lots of oil and crisp those babies up. 

Ingredients:

1 box Cream cheese

Cooked chicken

1 bunch of Cilantro 

1 Lime

Tortillas

Oil for frying 

Directions:

Finely chop cilantro and cooked chicken. 

Soften cream cheese by microwaving for 30-60 seconds.

Combine cilantro & chicken to cream cheese bowl. Mix well. 

Add juice of half a lime. Mix well again. 

Heat a pan on medium-high and thoroughly coat with oil.

Fill half of a tortilla with cream cheese mixture, fold and place in pan to fry. 

Flip once crisp/golden and cook on other side. 

Eat as is or dip in sour cream/salsa.

xo Summer

 I make these all of the time and people always ask me for the recipe. It takes under 30 minutes to whip up, making it the perfect week night meal. It's easy to double, triple, etc, making it perfect for feeding large groups. 

It's completely versatile. 

Don't have meatballs? ... use chicken. 👌🏼

Don't have apple cider vinegar? ... use rice, wine or white vinegar. 👌🏼

Don't have brown sugar? ... use white or real maple syrup. 👌🏼

Don't have rice? ... use quinoa, pasta, roasted veggies or a bed of lettace. 👌🏼

Any brand/flavor of any ingredient can work. 

I guess what I'm saying is ... you almost can't mess this one up! 

(with the exception of over boiling)

Due to the brown sugar ... over boiling with result in crystallized sweet and sour sugar candy. 😬 

Recipe:

1 full baking sheet of meatballs (I prefer Kirkland brand)

1 cup brown sugar

1/2 cup vinegar

2 tsp. mustard

1/2 cup BBQ Sauce

2 tsp. Soy Sauce

Cook meat according to package instructions.

Combine all other ingredients in a sauce pan over medium heat. Stir constantly while bringing it to a light boil. Sauce will thicken quickly once boiling. Do Not Over Boil! Turn/take off heat just before sauce has reached desired consistency. 

Mix meat into sauce and coat thoroughly. 

Serve over rice

xo Summer

This is one of my favorite weekly meal prep recipes. Quick and easy to make and store. It's just enough of a spice rub to give a yummy, flavor but subtle enough that you can throw it in to any recipe and it doesn't disrupt the flavor profile. 

Super versatile - eat as is or throw into soup, casserole, fajitas, pasta sauce, chicken salad, quesadillas, etc.

Refrigerate for the week or freeze for months. Always have a quick way to throw protein into any meal. 🙌🏼

Ingredients: 

4-5 lbs Chicken Breast, raw

2 tbsp Olive or Avocado oil or canola oil can work too

2 tsp Salt

1 tsp Pepper

2 tsp Garlic Powder

2 tsp Paprika

1 tsp Oregano

Directions:

Preheat oven to 450 degrees.

Remove chicken breasts from package or brine and pat dry with a paper towel. Place in a large bowl, add oil and spices. Rub spices and oil into meat very well with hands. If using a spoon/tongs instead of hands, make sure it is distributed very well.

Place chicken on a foil line baking sheet. Transfer to the oven and cook for 25 minutes, or until internal temperature reaches 165 degrees. Thinner breasts will need less time, thicker breasts might need a little more time in the oven.

For crispier and browned chicken breast turn your oven to broil for the last 3-4 minutes of the cooking time. 

Remove chicken from oven and set aside. Let the chicken rest for 10 minutes before slicing into it.

xo Summer

These are easy to whip up, yummy, and keep for a long time!

 Ingredients:

1/2 cup raw sugar or brown sugar

 1 1/4 cup honey

1/3 cup coconut oil

1/4 teaspoon sea salt

 1 cup crunchy peanut butter

 2 teaspoons vanilla extract

4 cups crisp rice cereal

 2 2/3 cups old fashioned oats

 2/3 cup ground flaxseed

mini chocolate chips (measure those babies with your heart)

Directions:

In a large bowl, combine your oats, Crispy rice cereal, and ground flaxseed. Stir with a large spoon until well combined. Set aside.

Measure out sugar, peanut butter, honey, coconut oil and salt and place in a saucepan over medium heat. Bring it to a boil. Stirring the whole time...boil for EXACTLY 1 minute so mixture combines and sugars dissolve.

Take pan off the heat and add in the vanilla extract. Stir until smooth. Pour over your oats / rice crispy mixture. Stir until well combined. 

If the mixture is too soft, let it sit for about 5 minutes. Meanwhile, grab a large baking sheet or add some parchment paper.

Pour out granola bar mixture onto baking sheet. Press onto pan. Tip! Smash down by placing the bottom of a second baking sheet on top and pressing flat. Immediately spread your chocolate chips on the top and press again. Let it cool. 

Once the bars have cooled completely take a knife and cut the bars into the size of your choosing.

I individually wrap the bars in plastic wrap and store in a Tupperware for three-four weeks...if they last that long.

xo Summer

 Here is a great dessert for St. Patrick's Day that literally tastes like a rainbow of Skittles.

 

Ingredients:

6 (3 ounce) packages Jello in rainbow colors

1 tub (8 ounce) Cool Whip

 

Instructions:

For each layer, add 1 cup of boiling water to the package of Jello. Stir and dissolve Jello.

Pour 1/2 cup of it into a small glass measuring cup. Add 3 Tablespoons cold water to it. Stir.

Using a whisk, stir 1/3 cup Cool Whip into the other half of the Jello (the half that has the boiling water in it). Stir until combined. 

Pour the creamy Jello layer into your dish. Put in freezer for 12-15 mintues or until the layer is set. 

When the first layer is set, pour second layer on it. Return to freezer for 12-15 minutes.

Repeat process for remaining packages of Jello. Pour creamy layer first and then the clear layer. You should end up with 12 layers. 

Add Cool Whip on top for a dash of "cloud."

Hint: if your freezer is not perfectly level and you end up with a funky first layer, you have two choices... 1) just roll with it by keeping the dish the same each time it goes in the freezer so you end up with perfectly even layers except for that first layer. 2) Rotate the dish each time it goes in the freezer so you end up with a pattern of thick and thin layers. I've done both. I now prefer choice 1 for the rainbow pattern. I might do choice 2 next time I make this with just pinks and reds for Valentines day for a fun twist.