When the kids come to visit, we always have leftover bananas. Try this delicious twist on the usual banana bread or cupcakes…..Banana Cookies! Soft, chewy and delicious. You may make them before the kids arrive!
1/2 cup butter softened
1 cup granulated sugar
1 ripe smashed banana
3.4 oz package banana cream instant pudding mix
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
Preheat your oven to 350*F
Line baking sheets with parchment paper.
Combine flour, baking soda and salt, then set aside.
Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix together until smooth.
Combine dry ingredients into the mixing bowl with banana mixture.
Add the white chocolate chips.
Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.
Bake at 350*F for 10 minutes or until slightly golden.
Cool for several minutes on the cookie sheet before transferring to a cooling rack.
Summer should get a speeding ticket! I honestly don’t know where it went! Looking forward to sweater weather has never been my thing, so I still hold on to summer as long as I can….and my white jeans. I was elated when the Today Show fashion consultant said that your white skinny jeans can be a fall staple this year. Not that I needed the affirmation, but it was good to hear.
The end of summer has left us a bounty of juicy peaches to enjoy! Searching for great peach dishes through collections of cookbooks and recipes, I have found that although the “plus-it-ups” are fun, many of the old basics and “Mom Recipes” are still the “Blue Ribbon Winners!” This peach recipe can be made in an 8×8 casserole or individual ramekins. Hot out of the oven, serve it up with some cool & creamy vanilla ice cream. Life is good…..and here it is…..easy & delicious…..
MOM’S PEACH CRISP
4 cups sliced fresh peaches
1/2 C. Flour
1/2 C. Brown Sugar
1/2 C. Cold Butter
1 tsp. ground cinnamon
1/4 tsp. salt
1 C. Rolled Oats
Pre-heat oven to 350*
Arrange peaches evenly in an 8×8-inch baking dish or stack the peaches halfway up in a ramekin.
Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled.
Fold oats into flour mixture; sprinkle and press topping into peaches.
Bake in the preheated oven until topping is lightly browned, about 30 minutes.
Cheers to summer, cheers to peaches and cheers to doing what makes you happy! Until next time…