the very best banana bread muffins

 

This recipe came from Pam of For the Love of Cooking, who got it originally from Shelley from AllRecipes. I basically followed Pam's recipe, but I was generous with my spice measurements and lazy in my preparation (and I made muffins instead of loaves). Still, they turned out AMAZING!! Seriously, my favorite banana bread recipe so far! Buttery and moist without being too dense or greasy... fantastic rising... perfection. I will definitely be making these again...and soon!

RECIPE: The Very Best Banana Bread Muffins

Ingredients:

1/2 c butter, softened

3/4 c (packed) brown sugar

2 eggs

4 overripe bananas

1 tsp vanilla

2 c flour

1 tsp baking soda

2 tsp cinnamon

1/4 tsp salt

1/2 tsp nutmeg

Preheat the oven to 350F.  Grease your muffin tin(s). In a large bowl {or Kitchenaid mixer!} beat together the butter, sugar, eggs, bananas, and vanilla until creamy. Then add the dry ingredients and mix (don't over mix). Pour/spoon the batter into your muffin tin(s). Bake for 25ish minutes or until a toothpick inserted in the center comes out clean. Enjoy!

** Links to original recipe(s):

http://www.fortheloveofcooking.net/2011/02/banana-banana-bread.html

http://m.allrecipes.com/recipe/20144/banana-banana-bread

green chili chicken enchiladas

Thanks to my sister Tori for this yummy (and surprisingly easy) recipe!! I feel like a true New Mexican now. And you'd better believe I used only Hatch green chilis and sauce!! 

RECIPE: Green Chili Chicken Enchiladas

Ingredients:

1 lb chicken, grilled 

     Garlic powder

     Onion powder

     Lowry's

     S&P

8 oz cream cheese

1 can diced green chilis

10-12 corn tortillas 

1 can green enchilada sauce

1-2 c "fiesta blend" cheese (shredded)

Directions:

Preheat oven to 375F. Season and grill chicken (on grill, George Foreman, etc). Shred chicken. 

Melt cream cheese with green chilis on the stovetop. Mix with shredded chicken.

Pour a teeny bit of enchilada sauce in the bottom of your pan. Roll the enchiladas, putting the chicken mix in each corn tortilla and rolling. Place rolled enchiladas in the pan. Dump remaining enchilada sauce on top, then sprinkle with shredded cheese. 

Bake, uncovered, at 350F for 20 min or until cheese is bubbled and browned. Serve warm, with a side of beans! Yum!

Note: Tori uses a 9x13 pan. I used a smaller one, not super sure of the dimensions. But look how well the tortillas fit in my pan?! Is it sad that this fact made me super happy? :)