Creating Me

Do you have bananas that are just a little too ripe to eat? Seems like we always end up with one or two from the bunch that ripen up before we can eat them. So I’ve been storing them in the freezer to use for baking or in smoothies. You don’t even have to peel them – just stick them in the freezer until you’re ready to use them. If you’re using the banana in a smoothie, pop it in the microwave for a few seconds, peel, and add to your blender. If using them in baking, let them come to room temperature (it won’t take long) and peel – they will be quite mushy which is just what you want for baking!

I found this recipe for Chocolate Chip Banana Bread with Peanut Butter Icing here via Pinterest. I mean chocolate, banana, peanut butter…all together in one tasty bread!! Of course I had to try it!

All mixed up and ready to go…

Golden brown and fresh from the oven…

Look at that yummy peanut butter icing…

Sliced and ready to serve…

I cut the slices thick and then cut each one in half – but of course you don’t have to do that, you can just eat a whole slice. 🙂

This is a great twist on the traditional banana bread recipe…and you probably have everything you need to make it in your kitchen!

Thanks for stopping by,

Anita

Chicken things. That’s what we called them when we were kids. As in “Hey Mom, can you make those chicken things for dinner?” I’ve seen different takes on this recipe over the years, but this is the one that my Mom got from a friend… well, let’s just say a long time ago. 😉

Savory Crescent Chicken Squares

• 3 ounces cream cheese – softened
• 3 Tbsp melted margarine (or butter)
• 1 to 1 1/2 cups cooked shredded chicken (or 2 cans chicken)
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 Tbsp milk
• 1 Tbsp finely chopped onion
• 1 (8-count) can crescent rolls
• 1/4 cup seasoned breadcrumbs (I use Italian)

Preheat oven to 350° F. Blend cream cheese with 2 Tbsp melted margarine until smooth. Add chicken, salt, pepper, milk, and onion. Mix well. Separate dough into 4 squares, pressing perforations to seal. Put 1/4 of the chicken mixture in the center of each square. Pull the corners up over chicken mixture and pinch together to seal. Brush tops with remaining margarine. Sprinkle with breadcrumbs. Place on a baking sheet. Bake 20 to 25 minutes until golden brown.

Here’s what the filling looks like…

All ready to put in the oven…

Golden brown and ready to eat…

I prefer to cook fresh chicken breast rather than using canned chicken. Simply boil your chicken in water to cover for about 20 minutes or until no longer pink. Cool and shred.  One chicken breast will usually be enough to yield the amount of cooked chicken you will need. But if you are in a hurry, they are just as tasty with canned chicken.

This is an easy recipe to double if you need more than 4 chicken squares to feed your family – or if you want extras for lunch tomorrow! I have to admit that I’ve even eaten them cold and they are still yummy. 🙂

Happy eating!

Thanks for stopping by,

Anita