Chocolate Brownies gone BANANAS

• 1/2 cup butter, melted, cooled
• 1 cup sugar
• 3 tablespoons baking cocoa
• 2 eggs, lightly beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup mashed ripe bananas (2-1/2 to 3 medium)
• 1/2 cup chopped walnuts
• Confectioners' sugar, optional
• In a bowl, combine butter, sugar and cocoa. Stir in eggs, milk and vanilla. Blend in flour, baking powder and salt. Stir in bananas and nuts. 
• Pour into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until brownies test done. Cool on a wire rack. Just before serving, dust with confectioners' sugar if desired.   
• Can double and put in large jelly roll pan.
• discovered in Taste of Home

Meatballs with a hint of cheesy-ness

2.5 lbs of ground beef (can be combo of ground pork and or turkey/chicken but at least 1/2 beef)
1 small onion of choice chopped finely
1/3 c favorite bread crumbs
1/2 c milk or combo of red wine and milk....empty the leftovers, if any
1 egg, whisked
2 T chopped parsley, oregano, thyme, basil and any other favorite flavor (ok to use dried, reduce to 1 tsp)
1/2 c parmesan or favorite Italian cheese finely grated


favorite marinara sauce

• shape the meatballs to desired size, evenly
• preheat oven to 400 degrees
• brown in a skillet
• place on a cookie sheet
• bake for 8-15 minutes depending on size
• place in marinara sauce and heat together for 20-30 minutes on simmer
• serve as an appetizer or with favorite pasta

created in partnership with my British friend, Lynn

My next chapter.....

PROJECTCOMINGHOME.blogspot.com


my nephew, Alec is the creator

Grilled Shrimp & Marinade

2-3 lbs of jumbo shrimp, peeled and deveined

1 c white wine

1/2 c soy sauce or tamari

2 T Old Bay seasoning

Put all ingredients in a ziploc.  Marinade for an hour or more.

Grill and serve with remoulade sauce!

Peanut Butter Pie AKA "Decadence"

1 refrigerated pastry for 9-inch single-crust pie (1/2 of a 15-oz. package) (gluten free is my preferred choice)

1/2 cup semisweet chocolate chips 

3 tablespoons whipping cream 

3/4 cup firmly packed brown sugar 

6 tablespoons butter or margarine 

1/3 cup milk 

3/4 cup smooth peanut butter 

1 carton (8 oz.) frozen whipped topping, thawed 

1. Gently fit pastry into a 9-inch pie pan. Fold excess pastry under and flush with pan rim. Pinch pastry rim to flute decoratively. Prick dough all over with a fork. 

2. Bake in a 375[degrees] oven until golden brown, about 15 minutes. Let cool at least 15 minutes. 

3. Meanwhile, in a microwave-safe bowl, combine chocolate chips and whipping cream. Heat in a microwave oven at 50% power, stirring every 30 seconds, until chocolate is soft, about 1 minute total. Stir until mixture is smooth; pour into crust, covering the bottom evenly. 

4. Rinse bowl, wipe dry, and add brown sugar and butter (cut into chunks). Heat in a microwave oven at full power (100%), stirring every 30 seconds until butter melts and sugar dissolves, 1 to 2 minutes total. Let mixture cool slightly about 10 minutes. 

5. Add milk and peanut butter to bowl. Beat with a mixer on medium speed to blend well. Add whipped topping, stir to mix, then beat until well blended, scraping bowl often. Scrape peanut butter mixture evenly over chocolate in crust. 

6. Cover and chill at least 2 hours or up to 2 days. Cut into wedges.

shared by my dear friend Lori D

Guac Guac Guacamole

3 avocados, smashed

2 juicy juicy limes squeezed

2 T chopped cilantro

1/4 c finely chopped white onion

1 green pepper chopped pretty fine

1 jalapeno finely chopped

1 tsp salt

top with fresh fresco or cojita crumbled......feta decent sub

Mix thoroughly with a fork and tweak as needed.

Options:  chopped tomato seeded, additional jalapeño

Serve with favorite tortilla chips.

Patrice's (sister, Patty's) Famous Hummus

2 cans of garbanzo beans, drained but KEEP the juice
2 lemons juiced, additional lemon if not lemony enough to taste
1 garlic clove minced or more if you love garlic (TJ's 1 frozen cube)
1/3 c tahini (sesame paste)
1-2 tsp salt.....start with 1 tsp salt and add as needed
12 quick dashes of tabasco
bean juice as needed for desired consistency

Food processor or blender or Vitamix.....add ingredients and puree away!  Taste and tweak as needed.

Refrigerate....ok to make a couple days ahead.

Delicious served with fresh carrot sticks, cucumbers and my fave is yellow peppers.  Also loved with pita chips, crackers, tortilla chips or whatever carb floats your boat!

borrowed from Ina Garten and slightly adjusted