Do not be deceived this box has multiple layers of bananas. I love my bananas!
Well yesterday I had some great finds while I was grocery shopping. The first was Bananas, 40 lbs for $6.00! They aren't even over ripe.. half of them still have green. They will last quite a while and when they are too ripe we will freeze them up and use them for banana bread. I like using frozen bananas for making banana bread. Once they are thawed you just cut the tops off with some scissors and their gooey slippery disgustingness just squirts out of the skin, and they are much easier to mash. Although I do my banana bread in a food processor so that isn't the most important benifit. This is my banana muffin recipe. You could easily make it into loaves as well. Just a note: I don't do the topping on these but I'm sure they would be great that way too!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Emma's pushing the mushrooms down into the food processor. She is such an amazing helper!!!
The next good deal was mushrooms. I bought four kgs of them and Emma and I washed them and slicee them all up to be frozen. I love having stuff on hand. It's about half the price to buy the mushrooms when they are on discount and my food processor cuts them up in no time.
It always feels good to see the bounty that God provides! That's a whack a'mushrooms!
I like to use mushrooms in a lot of things. On pizza, in eggs, in soup and I also make mushroom soup. Here is my mushroom soup recipe.
4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley
1/2 cup sour cream
My other good find was deodorant. This is the second time I've found deodorant in the discount bin at Super Store. They had all natural deodorant which is usually 6.00 for 98 cents. I bought a bunch of those and they had some mens as well so I got that for Dalen, not the all natural though. That would just be silliness.
Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.
God's blessings on your day!