A while back, the library I work at had the fantastic idea of creating a cookie cookbook to help raise funds for our Friends of the Library group that helps finance some of the branch's activities, programs, etc.   They had everyone, patrons and coworkers alike, submit their favorite cookie recipes.  They then selected the favorites, and put them into a cookbook.  See it here:  Cookie Cookbook. 

Now, I know this isn't a cookie, but I sure am glad they included it in this cookbook.  My kids and I are in love with this brownie recipe.  It's super simple to make, and oh so yummy!   I have made a few adjustments here and there to suit my family's tastes.  I'll give the original recipe, and then put my adjustments in parentheses next to it.  The way I make them tends to have a denser end result.





Banana Brownies
as submitted by Laura Early:


Ingredients:

1/2 stick of butter
6oz chocolate chips (I just use a 1-cup measuring cup)
3/4 cup flour (I use whole wheat flour)
1/2 cup sugar (I use brown sugar)
1/2 cup chopped walnuts (hate walnuts, so omitted them)
1 small banana, mashed
1/2 teaspoon vanilla (I eyeball it)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg


Directions:

Note:  I like to have all of my ingredients ready to just throw into the pan.  To prepare, I put the butter and chocolate chips straight into the pan. In a larger bowl, I combine all dry ingredients.  In a smaller bowl, I mash the bananas, and then beat in the egg and vanilla.  When the butter/chocolate mix is melted and ready, I add the banana mix first, then stir in the dry ingredients.  
 
1.  Preheat oven to 350*F.
2.  Spray a 9-inch square pan with cooking spray. (I used a round one.. it's what was clean..)
3.   In a medium saucepan, melt the butter and chocolate chips over low heat, stirring occasionally.
4.  Remove pan from heat and beat in the remaining ingredients until thoroughly combined.
5.  Pour into prepared pan and spread evenly (batter is thick).
6.   Bake for about 30 minutes, or until center is set.
7.  Cool completely.

 Now please-  go check the book out from the library.  The cookies are delicious, and there is something to suit everyone in there!

Yeah... you read that correctly.  Are you salivating yet?  I know I am.   I've got a batch of it in the oven right now, and I can't wait to devour it, probably still hot from the pan.  If it's anything like last time, I will be too impatient, and will try to get it out of the pan while it's still too hot.  This will cause it to fall apart, which will of course require me to immediately devour it.  I mean, its broken, so it must be eaten right away, right??

I got the original recipe here:  Southern Living's Cream Cheese Banana Bread .  Since I can't stand walnuts or pecans in bread, I omitted those.  It's a delicious bread all on its own.  After I got comfortable with the recipe I began to play with it just a smidge; mostly by experimenting with add-ins.  Chocolate chips was the obvious place to start, and the kids loved it when I added a bunch of mini chocolate chips to it.  Then one day I was in the grocery store and stumbled upon These Bad Boys .  It just so happened I had been planning on making banana bread when we got home, and I was in that particular aisle to get just plain ol' chocolate chips.  When my daughter and I saw these, we knew our banana bread experience was about to reach a whole new level.  I mean, everyone knows that chocolate, peanut butter, and banana is just a exquisite ménage a trois.   We were so right. 

This bread seriously doesn't last a day in this house.  

Update 11/11/2024:  I usually make these as muffins now, so I'm adding the instructions for those.  Same ingredients and quantities. My family loves these, and they are often requested for get-togethers and potlucks.  I have even had them requested in lieu of a birthday cake!

*See the notes after the recipe for variations I use. 

Peanut Butter & Chocolate Banana Bread

makes: 2 loaves or 24(+) regular-sized muffins. 

time: a little over 1 hour for the loaves, and about 20-30 minutes for the muffins, plus cooling time

Ingredients:

3 cups flour 

1/2 teaspoonful baking soda
1/2 teaspoonful baking powder
1/2 teaspoonful salt
3/4 cup butter (or 1&1/2 sticks), softened
8oz cream cheese, softened
2 cups sugar 
2 large eggs
1&1/2 cups mashed banana 
1/2 teaspoonful vanilla
11oz bag of chocolate and peanut butter chips, or whatever add-in floats your fancy.

Directions:

Preheat oven to 350*F.   Prepare two loaf pans by spraying them with cooking spray, or oiling and flouring them. 

In a medium sized bowl, combine the flour, baking soda, baking powder, and salt.  Set aside.
3 cups flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt

In a large bowl, combine the butter and cream cheese.  Mix until creamy.  Add in the sugar and mix until well combined and fluffy.  Add in eggs one at a time and mix thoroughly.   Gradually add in flour mixture and mix until just combined.  The dough will get a bit thick here.   

3/4 cup (or 1&1/2 sticks) butter, 8oz cream cheese, 2 cups sugar, 2 eggs

Add in bananas and vanilla.  Dump in the entire bag of chocolate peanut butter chips (and / or whatever add-ins you chose) and mix until well combined. 
,mashed banana, 1/2 tsp vanilla, bag of peanut butter & chocolate chips 

For bread: Divide the batter between the two prepared loaf pans and bake for one hour. Check for doneness by inserting a toothpick into the middle of the pan. It should come out with very little wet dough, and the edges will be a bit browned. I have to let mine completely cool before removing them from the pan, otherwise they fall apart.  As mentioned before, this just gives me good excuse to start devouring it right away.  However, if you are wanting a prettier presentation, you may want to wait.  =) 

For muffins:  Follow directions above, but instead of using the loaf pan, lightly spay 2 regular size muffin pans with baking spray, or line with cupcake holders.   Divide the batter between the two pans, filling the tins approximately 3/4 full.  Bake for about 20 minutes, and then check for doneness by inserting a toothpick into one of the muffins toward the middle of the pan. It should come out with very little wet dough, and the edges will be a bit browned.   Remove pans from oven and let cool for 5-10 minutes before removing muffins to a cooling rack.  These can still be a bit crumbly if you remove them from the pan too soon, so try to let them cool completely.  

Enjoy!

Notes: 

I encourage you to play with this recipe to make it all your own, like I did.  Here is what I do / have done to give you an idea. 

Flour- I usually use a combination of 2 cups white all-purpose flour and 1 cup wheat flour. However, I've been known to switch those quantities up, or just use all white flour or all wheat flour.  

*I have never tried this with any sort of gluten-free flour, so I have no idea how that would turn out.  If you try it, let me know the results! 

Sugar- just like the flour, I usually divide this up as 1 cup white sugar and 1 cup lightly-packed brown sugar.  However, you can use all white sugar with delicious results.

*I have never tried this recipe using all brown sugar, or any sort of sugar alternative.  If you try it- let me know the results!

Banana- Feel free to adjust the amount of banana here. There is not a set amount needed. I typically just use whatever I have that is starting to get too ripe, usually around 2-3 bananas. Using more than 4 medium sized bananas may cause the dough to become a little too wet, so you may need to adjust the cooking time, or the amount of flour. 

Add-ins- as the title suggests, my go-to for this recipe is a bag of chocolate & peanut butter chips.  However, I've also used just chocolate chips, mini chocolate chips, dark chocolate chips.  Just add it until the batter looks like it has enough.  I also imagine you could stir in some nuts if you like that.  Follow your taste buds!

  Ok.  I can't say that this is the best thing I've ever put in my mouth, as the title suggests.  That's what I've just heard it called.   It's pretty damn good, though!  The blog I adapted it from calls it Parmesan Crusted Chicken.   However, since I didn't use just Parmesan cheese, I felt that was misleading, so kept with the OMG. It's more eye-catchy anyway.  =)

  This chicken is super simple- using only 4 ingredients you probably already have in your fridge and cupboards.  It's moist, uber cheesy, with a hint of crispness.   Overall, I think it's fabulous, and it will definitely be making it into the rotations often. I rarely actual measure things, so the amounts are approximated.  I think one of the lovely things about this recipe is the ability to kind of mix it up a bit and make it however suits your palate.  Play with the mayo part; I think Miracle Whip would work really well with this.  Try different types of cheeses.  

  I served it with a basic side salad and pasta. 


Ingredients: 

4-6 chicken breast halves
approximately 1 & 1/2 cups mayo, plain yogurt, sour cream, etc.   ( I used regular mayo)
1 bag cheese (the original recipe calls for just Parmesan.  I used a Italian six-cheese blend)
Italian style bread crumbs


Directions:

Preheat oven to 425*F.   Line a baking sheet with parchment paper (this part is optional, but it sure makes clean up a lot easier!). Place chicken breasts on prepared pan.

In a bowl, combine the mayo and cheese.  Adjust the cheese amounts to your cheesy preferences.  I, personally, think the cheesier the better.  =) 

Spread cheese mixture evenly over the top of the chicken.  Use all of it.  The thicker the better. =)

Sprinkle a liberal amount of breadcrumbs over top of the cheese mixture. 

Bake in heated oven for 20 minutes. 

  While trying to come up with ideas for what type of cookie to bring to a Taylor Swift themed birthday party, I tried to choose between Cowgirl Cookies or Smore's Cookies.  In the end, I decided to go with both!

  These cookies are more of a bar-type cookie.  They are very soft, and very sweet, so I would advise cutting them into smaller than normal portions!  They are very good, though, and that is the important part!   The only alteration I will make to them next time, and I will be making them again, is to crush up some extra graham cracker pieces and add it to the dough.  Other than that, delish!

Ingredients: 

1 package graham crackers, broken into squares
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
11 tablespoons butter, softened
1 cup brown sugar
1/2 sugar
2 eggs
1 teaspoon vanilla
1/2 cup chocolate chips
1 cup mini marshmallows


Directions:

Preheat oven to 375*F.  Line a 9x13-inch baking pan with parchment paper.  Arrange graham crackers to cover as much of the bottom of the pan as possible. 
Whisk together flour, baking soda, salt, and cinnamon in a bowl.   Set aside.
In a large bowl, cream together butter and sugars until light and fluffy.  Add eggs and vanilla.  Mix thoroughly.
Add flour minx to sugar mix and combine well.
Fold in chocolate chips and marshmallows.
Drop by tablespoons over graham crackers and press down to cover and spread evenly.
Bake for 15 to 20 minutes. 

  A friend of mine's daughter was turning 10, and wanted a Taylor Swift theme for her birthday party.  Her request of me was to bring cookies.   I wanted to come up with a cookie that would somehow fit the theme, without taking too much effort, since I would be short on time to make them.  I decided on these cookies, which pretty much have that "everything thrown in" feel, and Smore's Cookies.   Both make me think of cowboys and cowgirls,  of sitting on hay bales around a bonfire in cowboy boots and skirts, of lightly strummed guitars while the stars twinkle overhead.

Ingredients:

1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
3 cups flour
1 cup chocolate chips
1 cup butterscotch or peanut butter chips
1 cup broken pretzel pieces

 Directions:

Preheat oven to 350*F.  Line a cookie sheet with parchment paper.
Combine the butter and sugars.  Beat until smooth.
Add eggs and vanilla and mix well.
Dissolve baking soda in hot water. 
Add baking soda water and salt to butter mixture and stir until blended.
Add flour, one cup at a time, mixing well between additions. 
Fold in the chocolate chips, butterscotch chips, and pretzel pieces.
Drop by tablespoons onto prepared pan and bake for about 10 minutes.

   I had decided on the menu plan to make chicken drumsticks for tonight's dinner.  As I went into the kitchen to get it started, I realized I had absolutely no idea as to how I wanted to prepare them.  I knew I wanted something tasty, not fried, and not horribly difficult to make.  I took a look around the kitchen to see what we had, and decided to try my hand at just throwing some stuff together that sounded good.  What I came up with was perfect!  I am pretty dang proud of myself, because it is very rare that I pull something out of thin air.  I am usually a play-it-by-the-recipe cook, and it's almost always from a recipe! 

 The chicken came out slightly sweet, but with a hint of earthiness and bite that made it easy on the taste buds.  (It looked pretty, too, but I had to take a picture with my daughter's Ipod, since the camera is currently out of the area while my boyfriend is away.)  Here's what I did, with a guesstimate on the quantities, since I just threw stuff in without measuring:

Ingredients:

• Package of chicken drumsticks, skinned (about 1 pound's worth)
• 1/3-1/2 cup honey
• 1/4 cup Dijon style mustard (or two very large tablespoons)
• The juice from one medium orange
• 1 tablespoon rosemary, crushed
• 3 cloves garlic, finely minced
• 1/4 teaspoon ground red pepper (I'm a bit of a wuss with spicy... adjust to your taste!)

Directions:

1.   Arrange chicken in a baking pan.  (I used a glass 9x13-inch pan, and did not have any need to grease it.)
2. Over low-med low heat, stir together honey and mustard until melty and combined.  Add remaining ingredients.  Adjust spices as desired to suit your tastes.  *Note:  The sauce on the stove tasted much sweeter than it actually turned out on the chicken.
3. Once well combined, pour over chicken.  (I let mine sit, covered, for a couple hours, but I don't believe this is actually necessary.  I just already had stuff in the oven!)
4. Bake at 375*F for 45 minutes, or until meat no longer pink and juices are clear. 

I served this with rice and corn.  My kids actually both liked it!  Score one for me!

  I bought some zucchini at the store a week or so ago, and never figured out what I wanted to do with it.  Since I was having company over today, I wanted to have something a little sweet, but not overly so.  Zucchini bread entered my head, but then this recipe popped up on Pinterest and I figured it sounded good enough to try.  I am glad I did!   They turned out delicious!  My children and I are not big pineapple fans, but the pineapple lent just enough sweetness without being overpowering.  I may even add a little bit more next time!

 Ingredients:

4 eggs
1&1/2 cups sugar
2 teaspoons vanilla
1 cup oil
1&1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
2 cups grated zucchini
1 cup crushed pineapple
3 cups flour
1 teaspoon salt
1&1/2 teaspoons baking powder
1&1/2 teaspoons baking soda



Directions:

1. In a large bowl, combine eggs, sugar, vanilla, oil, cinnamon, and nutmeg until well blended and smooth. 
2. Stir in zucchini and pineapple.
3. In another bowl, combine flour, salt, baking powder, and baking soda. Add gradually to egg mixture until completely combined.
4. Pour into greased or paper-lined cupcake pan, filling about 3/4 full.
5. Bake at 350* for 20 minutes.