Sour Cream Banana Bread

I always have the problem of my banana bread taking forever to bake, but the middle still being gooey. By the time it's fully cooked the bread starts drying out. So I found a new recipe, then tweaked it because I didn't like how it mixed up the first time. The batter smells like vanilla pudding... and you might just want to start eating it! But don't... bake it into a delicious loaf of banana bread.

1/2 cup butter, softened
1 cup sugar*
2 eggs
1 tsp vanilla extract
1/2 cup sour cream
2 medium bananas, mashed
1-1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Grease a loaf pan.

In a large bowl, cream together the butter and sugar. Add the eggs and vanilla and mix well. Add in the sour cream, and then the mashed bananas - mixing between each.

Combine the flour, baking soda, and salt - then fold into the wet ingredients. Spread evenly in pan.

Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before removing to cool completely (or eat warm like we do!).


*The first time I made this I did not have enough sugar. I used 1/2 cup sugar and ~1/2 cup honey. It was delicious, but browned a bit more than using all sugar.

Buffalo Chicken Pasta Bake

My family LOVES buffalo chicken - wings, dip, tacos, etc. This dish is like taking the buffalo chicken dip that I make and mixing it with pasta... then baking with more cheese. Delicious!

16 oz penne pasta
12oz cream cheese, softened
1 cup ranch dressing
1/2 cup Frank's RedHot sauce
2 cups chicken, cooked and shredded
1-1/2 cups shredded mozzarella cheese, divided
1/2 cup cheddar cheese

Preheat the oven to 375. Spray a 9x13 casserole dish with nonstick spray.

Cook the pasta, al dente, according to directions.

Stir together the cream cheese, ranch, and hot sauce until creamy. Add the chicken, then combine with the cooked pasta. Stir in 1/2 cup mozzarella cheese. Put into casserole dish, and top with remaining cheese.

Bake for 20 minutes, or until cheese on top is melted.


For a freezer meal, cover with plastic wrap and then foil and do not bake. Thaw in refrigerator and bake as directed.

Cheesy Potatoes

Happy Easter! This is a famous side dish for holiday gatherings in my family. One of those yummy traditions that I'm sure my own kids will carry on!

32 oz bag southern style hash browns
16 oz sour cream
10.5 oz can cream of chicken soup
1/2 cup butter, melted
2 cups sharp cheddar cheese
salt and pepper, to taste

Preheat oven to 375. Thaw hash browns for a few hours, if possible (it will just be harder to mix, but you can use them frozen). In a large bowl mix together all the ingredients (I like to save 1/2 cup of the cheese for the top). Put into a greased 9x13 casserole dish. Bake uncovered for an hour.

"Unstuffed" Egg Rolls

I was introduced to this recipe by my client, and it has become a regular meal in my own house. Super simple, minimal ingredients, lots of flavor. It is basically the inside of an egg roll! (Feel free to halve the recipe... I have a large family!)

2 lbs ground beef
10 oz bag shredded carrots
small head of cabbage, chopped
2 tsp salt
2 tsp garlic powder
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp ginger
2 tbsp soy sauce*

In a large pot brown the ground beef. When it is almost brown add the carrots. When the carrots start to soften, mix in the cabbage. Cover with a lid to help it soften. After about 5 minutes add all the spices and soy sauce. Cook about 10 more minutes, stirring often, until cabbage is softened.


*For gluten free, be sure to use tamari or coconut aminos

Creamy Baked Mac-n-Cheese

I have made so many varieties of mac-n-cheese, but the possibilities are endless! I came across a recipe that used cream cheese and sour cream in the sauce and thought hmmm.... I changed up the cheeses used and added more spices. It was SO GOOD. Especially with our smoked pulled pork! I used penne pasta since it was in my pantry, but you could use another pasta.

16-oz package penne pasta
2 oz cream cheese, softened
1/2 cup sour cream
1/2 cup butter, melted
1 egg yolk
1 tsp salt
1/2 tsp black pepper
1/2 tsp ground mustard
1/2 tsp paprika (I used smoked)
1/4 tsp garlic powder
1/4 cup grated parmesan*
1/4 cup crumbled feta*
1/2 cup monterey jack*
2 cups mild cheddar*, divided
1 cup milk

Preheat oven to 375 degrees. Spray a 9x13 casserole dish with nonstick spray.

Bring a large pot of water to a boil. Salt, then cook pasta until almost cooked through. Drain.

Mix the cream cheese, sour cream, butter, egg yolk, and spices in a bowl. Add the cheeses (only 1 cup of the cheddar) and stir. Gently stir in the milk.

Mix the sauce with the pasta and pour into dish. Top with remaining cup of cheddar cheese. Bake in preheated oven until heated through and cheese has melted, about 15 minutes. I also like to broil to brown the cheese on top a bit!


*Feel free to use your favorite cheeses, just use a total of 2 cups in the sauce. This combo had a fantastic flavor!