Monday–Make It, Bake It, or Fake It

Make It

It’s a snow day at our house today!  No school due to snow and high winds…2 days until spring? Yeah, right!!!

For today’s baking class is all about banana muffins.  They are easy to make, taste delicious, and can be changed around easily to your liking.  Which means, you can add fun things like chocolate chips, pecans, fruit, or other such fun things to them to jazz them up a bit.  The other great thing about banana muffins is that the ingredients are super simple and generally already in your cupboards.  And who doesn’t end up with a few bananas that are just a bit past their prime that you just don’t want to throw away!  Let’s get baking!

Banana Muffins

Baking 101

Level: Easy

Ingredients (Makes 12): 

  • 3/4 cup all purpose flour  (I used 1 cup of Pamela’s Gluten Free Baking and Pancake Mix in place of all the flour in this recipe)
  • 1/4 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup mashed bananas
  • 1/4 cup sugar
  • 1/4 cup applesauce 
  • egg
  • 1/2 tsp vanilla extract
  • Pecans, chocolate chips, fruit (optional)  (I used 2 tbsp of pecans and 1/4 cup of chocolate chips today)

Utensils Needed:

  • Mixing bowl and mixer(I use my Kitchenaid mixer, but you can use a hand mixer or mix by hand)
  • Small bowl for dry ingredients
  • Measuring cups/spoons
  • Spatula
  • Muffin tins
  • Spoon


Preheat oven to 350 degrees, and grease muffin tin. Combine flour, baking soda, baking powder, and salt. In another bowl, beat the bananas, sugar, egg, and vanilla. Stir in flour mixture. Pour into muffin tin, and bake 15-20 minutes.

1. I used a mini muffin tin which I greased and a regular sized muffin tin with paper liners.

2. Mix all dry ingredients together in a small bowl


3. Mix rest of ingredient together in a larger mixing bowl.  I used my Kitchenaid mixer.


4. Add in nuts, chocolate chips, fruit, etc. and do a quick stir by hand. Make sure to scrap the sides of the bowl to make sure everything is mixed well.


5. Spoon the batter into your muffin tins.  Fill about 3/4 of the way full.


6. Notice how I didn’t have enough batter for 6 regular muffins?  No worries, just fill the extra spot with a little water so the muffin bake evenly.


7. Bake the muffins in a 350 degree oven for 15-20 minutes.  I found that the minis were done at the 15 minute mark and the regular sized muffins were done at 20 minutes.  Make sure to keep an eye on them.


8. We usually eat them right away with a dab of butter.  Leftovers can be stored in a covered container or a zippy bag.


Sorry about the grainy pics, I tried using my Ipod camera instead of my camera.  Not a good idea!

Freezer Meal Day

I found this great blog with a bunch of Freezer Meals (Gluten Free at that) and I decided today is a good day to give it a whirl.  Jaima at Ring Around the Rosies has put together a great list of freezer meals that look great and are super easy (will let you know for sure when I am done!).

I feel like it is a constant battle to come up with healthy meal that all of us will be happy to eat.  With Luke having a gluten intolerance, I feel like we are very limited in our choices and I am sick of the foods we have been eating.  I picked several of the meal ideas from Ring Around the Rosies and set out for Walmart early this morning to get all the ingredients.  $110 later, I have all the ingredients to make a HUGE mess in my kitchen!

Today I will be making:

Teriyaki Chicken

Medium – Large bag of carrots
Red Onion into Large Chunks
2 large cans pineapple (undrained)
4 Garlic Cloves
4 Chicken Breasts
1 cup teriyaki sauce

Follow directions above, and split everything into two gallon freezer bags. shake it up, seal, label and put in the freezer. Instructions for Bag: Add 1/4 cup teriyaki sauce to crock pot, Cook on low 8 hours or high 4 hours. Serve over hot rice


Lazy Day Stew

4lb cubed stewing beef
4 cups baby carrots
4 cups baby red potatoes (cut in half)
2 medium onions, chopped
10 oz package dried lima beans (optional)
2 cups celery, chopped
4 tsp quck-cooking tapioca
2 tsp salt
1 tsp pepper
1 15 oz can tomato sauce (1/2 in each bag)
2 cup water
2 Tbs brown sugar

Follow directions above, and put everything into two one gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, Eat as a soup, or serve over hot noodles or rice. I add a li’l bit of shredded cheddar or mozzarella.



Sausage & Peppers

6 Italian Sausage (or chicken sausage)
2 green peppers
1 red pepper
1 large red onion
4 cloves garlic, minced
2 cans italian diced tomatoes
drizzle olive oil
1 Tbs Italian seasoning

Follow directions above, and put everything into two gallon freezer bags, shake it up, seal, label and put in the freezer. Instructions for Bag: Cook on low 8 hours, or grill. After cooking, serve over hot pasta or on hollowed out, buttered crusty bread.


Mini Gluten Free Pizza Cups (20)

  • Gluten Free Bisquick

  • Your favorite tomato sauce

  • Cheese

  • Mini Pepperonis (I know, these have nitrates in them, but we have them so rarely that I didn’t mind using them)

Prepare biscuits according to Bisquick directions, double the batch to make 20, or use canned biscuits if you do not have a gluten intolerance.

Place in muffin tins, top with sauce, cheese, then pepperoni.

Bake at 350 for 15 minutes.


Mini Meatloaf Cups


  • 2lb ground beef (I like to use 93%)

  • 1/2 of a large bell pepper, chopped

  • 1/2 of a large onion, chopped

  • 2 cloves garlic, minced

  • 1 egg

  • 1/2 to 1 cup of milk

  • 3 shakes of worshechire sauce

  • 1.5-2 cups of gf breadcrumbs (make your own if you can’t find them)

  • 1 can your favorite tomato sauce

  • salt and pepper to taste


mix all ingredients together (except only use 1/2 can tomato sauce). scoop into muffin tins, create a little well with your fingers, top w/ remaining sauce. bake at 350 for 25-30 minutes.


Now keep in mind, I have never made any of these meals before so I cannot guarantee how tasty they will be, but I will keep you posted in the future!  Hopefully they are amazing and I can keep making these freezer meals.  If this can help eliminate the dull meals at our house, I will be very grateful!!