Shirley's Banana Bread

May 13, 2019/3 Comments/in Breads, Breakfast, Recipes /by Carrie Groneman

Shirley’s Banana Bread

Don’t you hate dry, un-flavorful banana bread?

I can show you how to make banana bread that is BURSTING with flavor, extremely tender and I learned from the BEST – My Grandma Shirley. She taught me some tricks of how to make amazing banana bread that even people who swear they hate it, like mine.

To make this bread is very simple, just go to the next page and I’ll show you how.

Shirley’s Banana Bread

Ingredients:

1 cup granulated sugar

1 tsp. salt

1/2 cup shortening (butter flavor is best if available)

2 eggs

2 cups flour

1 1/2 Tbl. butter milk (best) OR 1 tsp. vinegar in 1 1/2 Tbl. milk (to make it sour)

1 tsp. baking soda dissolved in 1 1/2 Tbl. butter milk (best) OR dissolve soda in 1 1/2 Tbl. water

4 bananas WELL ripened and mashed *Notice from the

This picture shows how dark they are, and they really could have been a tad bit riper too.

Directions:
Preheat oven to 335 degrees (if your oven will not let you adjust to this temperature, 350 will work, just keep a close eye on the bread).
Prepare bread pans with cooking spray or parchment paper and cooking spray – this allows the bread to come out nicely and not leave chunks in the pan when cooked. You will get the following out of one recipe:
1 pan 9×4 or 2 pans 4×8 or 4 pans 3×5
Mix all the ingredients in a large bowl until well combined.

There will be bits of the shortening that do not mix in completely, but that’s ok.Pour the batter into the desired pan(s), tap gently a few times on the table or counter to release air bubbles, then place the pans into the preheated oven.

The cooking time will depend on the size of pans you use. If using smaller pans, the cooking time will be less, the larger pans will require a longer the cooking time. Basically, it will be anywhere from 20 minutes to 1 hour.

The trick is (besides the very ripe bananas and buttermilk) is to take the bread out of the oven when there is a little bit of the bread on the toothpick when you insert it into the middle of the bread. It must be a little bit of crumbs, not raw batter.

Let the pans sit on a cooling rack for 10 minutes or so, then tip out the bread and let it cool ALMOST completely.

Now either eat

OR wrap in plastic wrap or put it into a zip lock bag. This will help to retain its moisture making it wonderfully tender, moist and so delicious.

Enjoy in the next couple of days, or freeze for up to 3 months.Recipe and copyright by Carrie Groneman, A Mother’s Shadow, 2013 (recipe from Shirley)
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A cold pasta salad using rotini pasta that has grapes, celery, crisp apples, smokey Gouda cheese and toasted almonds. All topped with a creamy poppy seed mayonnaise dressing for a perfect dish

Best Chicken Pasta Salad

May 13, 2019/24 Comments/in Recipes, Salads, Sides, Soups /by Carrie Groneman

Carrie’s Chicken Pasta Salad

My husband and I love a really good pasta salad, so I tweaked and experimented and created the Best Chicken Pasta Salad, which I named after me:)

With it’s creamy perfectly balanced flavored dressing, crisp tart apples, smoky Gouda cheese, velvety avocado, crunchy almonds; combined with the other scrumptious ingredients, we think you will agree too that this is the Best Chicken Pasta Salad!

This will generously serve 4-6 adults with a loaf of crusty bread.

It’s a great recipe for a picnic, just be sure to keep it cold because of the mayonnaise and the chicken.

Carrie’s Chicken Pasta Salad

Salad Ingredients:

2-3 green apples, cored and cut into small bite-sized pieces; my handsome hubby prefers I peel the skin off, so that’s a personal preference too (the tart balances the other flavors and compliments the smokey cheese)

3-4 cups of cooked chicken, A rotisserie chicken is fabulous here and what I generally use.

3/4 – 1 cup celery, chopped into small pieces

8-12 oz. Gouda cheese, cut into small pieces (the package of sliced is the usually the most cost effective, just dice it up)

2-3 avocados, diced

2 cups seedless red grapes, cut in halves (they look pretty, but can use green grapes if they are sweeter and in season)

1 cup sliced almonds, toasted* and cooled

16 oz / 1 lb. package of Rotini style pasta (corkscrew type to hold all the good dressing in and sturdy enough for the other ingredients – use a GOOD brand or it falls apart when you add in the other ingredients. I prefer Barilla pasta)

Dressing Ingredients:

16-18 oz. light mayonnaise (2 – 2 ¼ cups), only real mayo here, please don’t use Miracle Whip. You can use regular if you’d prefer over light

1/2 cup light sour cream (you can use regular instead of light)

1 ½ Tbl. poppy seeds

2 Tbl. honey

5 Tbl. lemon juice (bottled or fresh)

3 Tbl. seasoned rice vinegar

1/2 tsp. Montreal Steak Seasoning

1/2 – 1 tsp. roasted garlic seasoning, optional, but balances the sweet nicely – I use McCormick Grill Mates Roasted Garlic & Herb

1/2 tsp. Emerill’s original seasoning

Directions:

First toast the nuts as shown below*

Cook pasta as directed on package.

When the pasta is al dente (not mushy or too soft), rinse and drain to remove the starch so it isn’t sticky and clumpy later after it sits.

While the pasta is cooking, combine the salad ingredients in a large bowl.

Combine all the dressing ingredients in a small bowl and mix well.

Pour the dressing ingredients over the salad ingredients and combine gently.

Gently toss in the pasta and fold till all mixed through.

It is best to serve this salad chilled for at least an hour. It sits well over night too.

*To toast nuts, pour them into a non-stick pan and cook over medium to high heat, stirring constantly until the nuts are a slightly browned.

It only takes a few minutes but it brings out a delicious deep flavor.

My Carrie’s BEST Chicken Pasta Salad would be perfect to take to a neighbor, friend or family member in need. If you’d like to know more, I have this post: What You Need To Know About Taking In A Meal They Will Want To Eat

And even more information at How Can I Help When Someone Is Sick And Show I Care?

Carrie’s Chicken Pasta Salad

Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

Copyright and recipe by Carrie Groneman, A Mother’s Shadow, 2013, 2018

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Raspberry Heaven Salad or Dessert

May 12, 2019/10 Comments/in Recipes, Salads, Sides, Soups /by Carrie Groneman

Raspberry Heaven

My friend Natalie brought this bowl of heaven to our book club and called it a salad, but I think it could be a dessert or midnight snack. It is absolutely amazingly light and delicious. I am so glad she brought this to share and allowed me to bring it to you!

Raspberry Heaven

Ingredients:

2 (3 oz each) boxes of Jello brand Tapioca pudding

1 small box Raspberry jello

3 cups water

8 oz. cool whip

12 oz. frozen raspberries or mixed berries

Directions:

Combine the water both boxes of tapioca pudding and jello in a saucepan.

Bring this to a boil stirring constantly; boil for 1 minute.

After the 1 minute, transfer to a bowl.

Cover with a lid or plastic wrap, then let it sit in the refrigerator for at least 4 hours.

Just before serving, fold in the cool whip and bag of frozen berries. (I poured the jello and tapioca mixture into a larger bowl for this step)

Serve and enjoy!

Recipe from Natalie Woll, Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Stay-Soft BEST Ever Rice Krispie Treats and Pop’s

May 5, 2019/0 Comments/in Desserts, Candy, Recipes /by Carrie Groneman

Easy, quick and delicious Rice Krispie Treats

One of the BEST things in life is a GOOD Rice Krispie treat! But it has to be soft, marshmallowey, a little gooey – but not real sticky, with great flavor.
If you love them too, I have the perfect recipe for you!
I’ll also show you this very simple and clever way to have fun eating them, or giving them away; along with the traditional bar of course.
Always a family favorite, very inexpensive to make up, and so simple; you’ll make them up often. It’s a terrific recipe to make with the kids or grand kids to!

Stay-Soft BEST Ever Rice Krispie Treats & Pop’s

Ingredients:
4 Tablespoons butter (1/2 stick)
10 oz. mini marshmellows (or large ones in a 10 oz. bag)
5 1/3 cup of rice krispie dry cereal
*Additional 1-4 Tablespoons of additional butter
Optional: Biscuit cutter, melting chocolate buttons or chocolate chips, sprinkles, parchment paper, cellophane bags, -use the right sized cutter with the bag:), ribbon

Directions:
Using some of the additional butter (1-2 Tablespoons), lightly butter either a 9″ x 13″ cake pan or a jelly roll pan that has sides; depending on how thick you want to make your treats.

Easy, quick and delicious Rice Krispie Treats

Pre-measure your rice krispie dry cereal into a bowl. Set it aside.
If making Pop’s lay a piece of parchment out near you, but not in your way of working.
In a large saucepan, melt the 4 Tablespoons butter (1/2 stick) over low heat.

Easy, quick and delicious Rice Krispie Treats

Add in the marshmallows and stir continually.

Easy, quick and delicious Rice Krispie Treats

Keep stirring until they are completely melted – being careful not to burn them.

Easy, quick and delicious Rice Krispie Treats

Remove the pan from the heat and gently stir in the rice krispie cereal.

Easy, quick and delicious Rice Krispie Treats

Folding in until it is completely covered.
Easy, quick and delicious Rice Krispie Treats
Spread the mixture into the buttered pan of your choice. Using buttered hands (with the rest of the butter), pack it down firmly if you are going to cut out shapes.
Allow the mixture to cool completely in the pan.
Cut them into bars for the original treat.
Store in an airtight container to keep them soft and perfect.
Easy, quick and delicious Rice Krispie Treats
To make the POP’S, using a muffin or biscuit cutter (or anything that is round and will go through the depth of the mixture and cut) push through to the bottom, using a firm pushing down motion.
Easy, quick and delicious Rice Krispie Treats
Take your circle out and push a craft stick into the center of one end to make a POP.
Do this with all of your POP’s until you cannot cut anymore shapes out.
Put your melting buttons or chocolate chips into a microwavable bowl. Heat for 30 seconds and stir.
Easy, quick and delicious Rice Krispie Treats
Repeat this process until the chocolate is completely smooth and warmed through, but not hot.
Easy, quick and delicious Rice Krispie Treats
Dip one of the POP’s into the chocolate, helping with a spatula, spoon, or another utensil to cover up as far as you desire, and also to help scrap off the backside and make the chocolate layer more even all around.
Easy, quick and delicious Rice Krispie Treats
Cover with sprinkles (or heath bits as shown) while with chocolate is still wet on the POP.
Easy, quick and delicious Rice Krispie Treats
Lay on the prepared parchment paper and allow the POP’S to set up.
Easy, quick and delicious Rice Krispie Treats
To make them even more presentable for gifts, etc. have cellophane bags that are larger than the POP’s.

Put the POP end into the bag first so the stick may sticking out of the bag; depending on the length.

Now tie with ribbons, or whatever you desire. Makes a great gift, take-home treat- so many uses for this delish treat.
Copyright Carrie Groneman, A Mother’s Shadow, 2019
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A nice plate with a moist flavorful gluten free chocolate cake. A decadent glaze of melted chocolate drizzled over the cake with chocolate chips sprinkled on top

Best Gluten Free Chocolate Lovers Dream Cake

May 4, 2019/14 Comments/in Desserts, Candy, Recipes, Special Diets, Preserving, Miscellaneous /by Carrie Groneman

Best Gluten Free Flavorful Chocolate Moist Cake

This really is THE Best Gluten Free Chocolate Lovers Dream Cake.

Can a Gluten Free chocolate cake be moist, flavorful and really good?

YES!

For health reasons, or as a lifestyle choice, do you eat Gluten Free, but then feel cheated in taste?

You won’t with this BEST Gluten Free Chocolate Lovers Dream Cake. A piece of this will take you to the moon and back on a CHOCOLATE carpet ride!

I asked my friend Dorthy for a great recipe, who must eat gluten free, and that girl loves chocolate.

She didn’t disappoint.

I’m telling you, talk about decadent! I would describe this Gluten Free Chocolate Lovers Dream Cake somewhere between a molten lava cake, a brownie and a really good piece of chocolate all rolled into one.

You can serve this BEST Gluten Free Chocolate Lovers Dream Cake with confidence for those who needed gluten free foods so they won’t feel separated as guests in your home, and even to those who don’t eat gluten free because EVERYONE will enjoy this delicious dessert.

Thank you Dorthy for this luscious recipe!!!

For another yummy gluten free treat check out my BEST and EASY White Chocolate Puff Corn, Corn Pops or Corn Puffs

Best Gluten Free Chocolate Lovers Dream Cake

Ingredients:

22 oz. gluten free chocolate cake mix (King Arthur is preferred)

1/2 cup chocolate milk

1/3 cup melted butter

12 oz. package semi-sweet chocolate chips, Guittard gold & red bag are gluten free, Non GMO and Peanut Free (and very reasonably priced)

16 oz. sour cream

small package (4 serving box) of KRAFT chocolate fudge instant pudding

3 eggs

Directions:

Generously grease a 12 cup bundt pan with cooking spray.

Mix all the ingredients together except the chocolate chips until well blended.

The batter will be very thick.

Mix in the chocolate chips.

Pour into the bundt pan.

Bake at 350 degrees for 55-60 minutes or until it tests done with a toothpick (mine cooked about 15 minutes longer), and the top springs back when touched lightly in the center.

Cool in the pan for 10 minutes.

Turn the cake onto a serving plate and let cool completely.

To make the glaze.

Ingredients:

1/2 cup semi-sweet chocolate chips, Guittard gold & red bag are gluten free, Non GMO and Peanut Free (and very reasonably priced)

2 Tablespoons butter

2 Tablespoons corn syrup

1 teaspoon water

Combine all the ingredients together in a pan over low heat.

Stir frequently until mixture is smooth and the chocolate chips are melted.

Directions:

Drizzle the glaze over the cake.

Serve.

Adapted by Carrie, Copyright Carrie Groneman, A Mother’s Shadow, 2015, 2018

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Easy Strawberry Freezer Jam

May 3, 2019/16 Comments/in Recipes, Special Diets, Preserving, Miscellaneous /by Carrie Groneman

Best Easy No Cook Strawberry Freezer Jam

Easy Strawberry Freezer Jam

Have you ever wondered how to make strawberry freezer jam?

Well, I have taught so many people how to make freezer jam that I’ve lost count now, and I can teach you too!

This type of homemade Freezer Strawberry Jam is so delicious because it uses fresh fruit; making the taste absolutely phenomenal.

Seriously, there’s no comparison to the purchased type. As you spoon or slather on the taste of summer strawberries, you’ll think of relaxing sunshine and unwind while you enjoy,

It’s best to make this recipe when the strawberries are peak freshness, in season and inexpensive and economical.

I like to store the prepared jam in small individual freezer bags so I have it available anytime of the year. The containers and baggies I double protect by placing them in a larger bag, before storing in the freezer.

Here’s a nifty trick: I keep a shoe box in my freezer where I place the freezer jam filled baggies which prevents them from sliding around and getting lost in the shuffle of any other food in the freezer. It also makes them easy to find and rotate

Another idea, is to make up batches of the easy no cook strawberry freezer jam, pour it into small containers with tight fitting lids, and freeze it (as directed on the package) to give as gifts for Mother’s Day, Father’s Day, birthdays — or just because. Click HERE for the free labels I had made just for you!

This delicious Easy Strawberry Freezer Jam would be so yummy on my moist homemade CornBread or for a special treat on the No Sour Dough Start Artisan Bread , now that would be amazing! Let’s make jam!!!

No Cook Strawberry Freezer Jam

Ingredients:

1 box of pectin.

2 quarts of strawberries *disclaimer: If any of the berries look like you will have to trim off spots, or areas that are not ripe, buy a bit more. If you have extra berries….nummy, you get to eat them! (check on the box/instructions of pectin for amount to be sure)

4 cups of white sugar (again, check the box/instructions of the pectin)

Containers with tight fitting lids (disposable or even glass jam jars would make darling gifts) that hold 1/2 cup to 2 cups / zip lock freezer baggies.

Directions:

Wash and dry the containers you have chosen; not necessary with new freezer baggies.

est Easy No Cook Strawberry Freezer Jam

Cut the strawberries into large chunks, if you like some texture to your jam.

If you like a smooth jam, simply chop the berries really small.

Now, with the chunked berries, mash them a little with a potato mashers IF you like little bits of fruit in your jam.

Best Easy No Cook Strawberry Freezer Jam

In a separate bowl measure the exact amount of prepared fruit as called for in the recipe – don’t be tempted to add or decrease.

In another bowl measure the exact amount of sugar no less or no more – the exact amount called for.

This step prevents mistakes!

Best Easy No Cook Strawberry Freezer Jam

Stir the sugar into the prepared fruit, mix it well and let it stand for 10 minutes stirring frequently – no cheating here!

Pectin, which is what causes the jam to set up, is in the box along with the instructions.

Take out the packet and pour it into a small saucepan adding in the required amount of water (which you will find on the instruction sheet in the box).

The mixture will start out lumpy, but keep stirring until it comes to a boil on high heat.Stir CONSTANTLY!!! It burns easily and you don’t want to waste it.

Boil, still stirring for 1 (ONE) full minute.

Remove the pan from the heat and stir the pectin mixture into the fruit.

Stir constantly until the sugar is COMPLETELY DISSOLVED and no longer grainy, about 5 minutes.

This is very important or your jam will ‘sugar’ and be grainy, very distasteful to eat.

Notice my little trick of lining a measuring cup with the baggie so I can fill it easily,

Pretty snazzy, right!

Fill whatever containers you desire.

Disposable, baggies, glass… Make sure to date and label them.

IMPORTANT STEP: You must let the jam, in the baggies or containers sit at room temperature for 24 (count ’em 24) hours.

This allows time for the sugar to completely dissolve and the pectin to do its work.

AFTER 24 hours, the jam is ready to eat, put in the freezer and take to someone who could use a little happiness.
Note: When the jam is in the freezer, it never completely sets up hard because of the sugar content, so don’t worry when it’s not solid.
When taking the jam out of the freezer, allow it to thaw in the refrigerator.
Refrigerated jam will last up to 3 weeks and in the freezer for 1 year.
This jam is amazing in homemade shakes, on waffles or pancakes (click HERE for my recipe) on toast, you name it!

TAGS & LABELS

I hope you enjoy these labels or tags I had created just for you to use with your Freezer Strawberry Jam. You will find them HERE

You can easily gift this Freezer Strawberry Jam in a basket with biscuits, such as these my very favorite ones that stay tender and moist. They are so easy to make and you can find them in my Cookbook, Carrie’s Cooking For Keeps, which is HERE and HERE

Be creative when thinking about what to put your jam in. Jars from the Dollar Store make adorable containers for this Homemade Freezer Strawberry Jam.

Baked frozen roll dough, a filled cute jar with an attached label you can get HERE would make anyone feel extra to receive your delicious homemade Strawberry Freezer Jam.

Spread the sweetness and make someone’s day better as you gift a bit of your yummy, easy to make homemade Freezer Strawberry Jam.

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Almost Trifle Stuffed Angel Cake

May 2, 2019/24 Comments/in Desserts, Candy, Recipes /by Carrie Groneman

Fresh Strawberries with Angel Food Cake make this a trifle and a dessert in one!

What do angels eat? I dare say this would be it!

I mean seriously, look at this extraordinary dessert!!! It’s beautiful and don’t you want a slice…plate of it now?

Do you like Angel food cake? It’s at the top of my favorite desserts list. It could only get better when you combine it with sweet strawberries and whipped cream. Now THAT my friend’s is paradise, which is why I say angels ask for it:)

I’ll show you how to make this stunning cake. You’ll look like a professional baker with my easy to follow, step-by-step tutorial pictures on the following pages, so let’s make one together!

Stuffed Angel Cake Delight

Ingredients:

1 store bought angel food cake *I used a large one, about 22-26 oz.

14 oz. can sweetened condensed milk *can use low fat or fat free

3 Tbl. lemon juice

2 tsp. almond extract

1 Tbl. vanilla extract

16 oz. prepared topping, such as Cool Whip *can use low fat or fat free – I normally prefer fresh whipped cream, however prepared whipped cream such as cool whip holds up longer and performs better in this particular recipe

1 lb. fresh strawberries

3 oz. sliced almonds, optional

Directions:

Dry toast the almonds in a fry pan over medium heat.

Stir constantly, watching closely and take the pan off the heat as soon as the nuts begin to turn brown.In a medium mixing bowl, combine the sweetened condensed milk, lemon juice, almond extract and vanilla extract.

Mix well.Stir in the prepared topping.Chill for 10-15 minutes.

Meanwhile, using a serrated bread knife, cut 1-inch off from the top of the cake.Carefully remove the top layer and set it aside.

Then, with the tip of the knife, cut into the cake along the inner and outer edges, leaving a 1-inch border of the cake intact; creating a tunnel.

Using your fingers, carefully hollow out the cake between the two cuts, using care not to remove the bottom of the cake.

Tear the hollowed out pieces into a little larger than bite sized pieces and place into a medium bowl.Hull the stems off the tops of the strawberries; cut into bite sized pieces. Set aside.

Pour approximately 1 – 1 1/4 cups) of the chilled whipped topping (such as cool whip) mixture into a bowl,

Leaving the rest in another bowl.Combine together the angel food cake chunks, the cut up strawberries and the approximately one cup of the whipped cream mixture.

Spoon the whipped topping and strawberry mixture into the tunnel of the cake, packing in as needed to make it level on the top.On a serving plate, put pieces of waxed paper that can be pulled out easily after the cake is decorated.

Place the cake on top of the waxed paper pieces.

Place the top of the angel food cake back in its place.

Use the remaining whipped cream mixture to frost the entire cake.Sprinkle with the cooled toasted almonds.

Gingerly pull out the pieces of waxed paper for a clean area around the cake.Chill until ready to serve.

Make and serve the same day. The reason to make and serve the same day is because fresh berries ‘weep’, meaning they release their own liquid; which will cause the cake to go soggy or break down.Recipe adapted slightly from butterwithasideofbread.com.

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Pumpkin bars with lots of chocolate chips

BEST Pumpkin Chocolate Chip Bars

November 5, 2018/7 Comments/in Desserts, Candy, Recipes /by Carrie Groneman

Pumpkin Bars loaded with Chocolate Chips

Do you like pumpkin? How about chocolate?

Then you are in for a real treat if you do.

Because I found the PERFECT match…finally!

These really are the BEST Pumpkin Chocolate Chip Bars.

Not dry crumb in the batch, quicker than cookies and YUMMY.

The spices make it flavorful, the butter makes it scrumptious and using canned pumpkin means they make up quick anytime of the year.

I found this recipe at Mels Kitchen Cafe and they are so good, that the pursuit for the perfect pumpkin bar is over; because these really are the BEST Pumpkin Chocolate Chip Bars!

BEST Pumpkin Chocolate Chip Bars

Ingredients:
2 1/3 cups flour
1 Tablespoon pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 cup butter (2 sticks) at room temperature
¾ cup granulated sugar
¾ cup brown sugar, packed
1 large egg
2 teaspoons vanilla
15 oz. pure pumpkin puree (do not use the canned pie filling)
11 – 12 oz. chocolate chips

Directions:
Heat oven to 350 degrees.