Mary Neumann

Banana Crumb Muffins

by Mary Neumann · 1 Comment · Disclosure/Disclaimer · Privacy Policy

Today’s share is an awesome muffin recipe you will want to add to your recipe box – Banana Crumb Muffins!

Banana Crumb Muffins – Use your overripe bananas to make these awesome, super moist and delicious banana muffins. The crumb topping takes an already wonderful banana muffin over top! This is the best banana muffins recipe!

This awesome tried and true, oldie but goodie recipe can be found on allrecipes.com. A go-to banana muffin recipe for over a decade.

If you are looking for a great banana muffin recipe, look no further. These are simple to make, so good. You will be waiting around for your bananas to ripen just to make these muffins.

How to ripen bananas in a flash.

NOTE: This is not a sponsored post. I have no affiliation with Allrecipes, I am just a fan. When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

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Banana Crumb Muffins

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Ingredients

Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 overripe bananas, mashed
3/4 cup white sugar
1 egg lightly beaten
1/3 cup butter, melted

Crumb Topping

2 Tablespoons all-purpose flour
1/3 cup cup packed brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon butter

My Tips (optional)

add 1 teaspoon ground cinnamon to the muffin batter

Directions

For the directions to this wonderful recipe, please head to Allrecipes.com. While you are there, be sure to read the rave reviews!

Thanks for stopping by!

Cheers!

Impossible 5-Ingredient Chocolate Cake – Weekend Potluck 338

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck #338,

we are so happy you could join us!

Starting each Friday morning, stop by Sweet Little Bluebird for our Weekend Potluck party, a place where top food bloggers come to link up their best and latest recipes! Each week we feature the most viewed recipe from the previous party along with recipes that caught our attention. We also have a featured recipe from one of the hostesses.

Your Hostesses

The Country Cook~ Brandie

Sweet Little Bluebird~ Mary

Served Up With Love~ Melissa

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

Let’s take a quick peek back at last week!

The recipe with the most clicks was…

Impossible 5-Ingredient Chocolate Cake by South Your Mouth

Recipes that caught our attention ~

Sticky Chicken by With A Blast

3-Ingredient Crock Pot Pumpkin Cake by Dizzy Busy and Hungry

Featured Hostess Recipe ~

Nashville Hot Chicken by The Country Cook

Your Hostesses ~

The Country Cook~ Brandie
Sweet Little Bluebird~ Mary
Served Up With Love~ Melissa

FRIENDLY REMINDER TO BLOGGERS JOINING THE PARTY – In order for us to feature your recipes, please link back to our Weekend Potluck party. This can be done within the body of your post or in a linky parties page list. Each week we have wonderful recipes we would love to share but are not able to because there is no link back.

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.

An InLinkz Link-up

Tropical Orange Cake – Weekend Potluck 337

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck #337,

we are so happy you could join us!

Your Hostesses

Sweet Little Bluebird~ Mary

Served Up With Love~ Melissa

The Country Cook~ Brandie

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

Let’s take a quick peek back at last week!

The recipe with the most clicks was…

Tropical Orange Cake by Everyday Mom’s Meals

Recipes that caught our attention ~

Tomato Cracker Salad by 4 Sons ‘R’ Us

Carrot Pineapple Quick Bread by Pesto for Pennies

Featured Hostess Recipe ~

Easy One-Pot Chili Mac by Served Up With Love

Your Hostesses ~

Served Up With Love~ Melissa
The Country Cook~ Brandie
Sweet Little Bluebird~ Mary

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.

An InLinkz Link-up

Easy Tomato and Bread Salad (Panzanella)

by Mary Neumann · 2 Comments · Disclosure/Disclaimer · Privacy Policy

If you are looking for a terrific summer salad or have an abundance of tomatoes from your garden you need to use, today’s recipe share is a great one to have in your recipe box – Easy Tomato & Bread Salad…Panzanella!

Tomato & Bread Salad (Panzanella) – A tasty Tuscan salad made with tomatoes and day old crusty bread, tossed in oil, vinegar, basil and sometimes cheese. This popular summer salad is a delicious way to use some of those delicious garden tomatoes!

To learn more about Panzanella Salad (a versatile recipe), head to Bon Appétit.

For today’s tried and true, I decided to try Sunset Magazine’s recipe – Tuscan Bread and Tomato Salad. I had a baguette and a bunch of ripe tomatoes I needed to use…a quick google search and voila. End result, one delicious summer salad!

Don’t let the photo above fool you, this Panzanella tastes better than it looks. Before you dress the salad with the dressing, everything in the bowl is so pretty. After dressing, let’s just say…it’s not going to win a beauty contest. The balsamic vinegar (my favorite of all vinegars), turns the bread a brownish color, making it look like tofu. Despite its looks, this salad is absolutely delicious!!

Here are a few more Panzanella recipes with great reviews to check out:

Ina Garten’s Panzanella Salad

Pinch of Yum Panzanella Salad

Allrecipe’s Panzanella Salad

Serious Eats Classic Panzanella Salad

Epicurious Panzanella Salad

How to make Sunset Magazine’s Panzanella Salad:

Preheat oven to 350 degrees f.

Cut baguette into bite size pieces and place in large bowl. In a small pan over medium heat, melt butter, add olive oil (2 tablespoons, the remaining oil is to dress the salad later) and garlic, approximately 2 minutes. Drizzle melted oil/butter/garlic mixture over bread, coating evenly. Place bread on baking sheet in a single layer and bake on middle rack of oven for approximately 10-15 minutes, until bread starts to turn golden brown. When ready, remove and allow to cool. Once cool, pour bread back in large bowl and add the tomatoes and basil.

In a small bowl, mix remaining olive oil, balsamic vinegar, salt and pepper – mix well. Pour mixture evenly over bread, tomatoes and basil- toss, coating evenly. Serve at room temp and garnish with additional basil. Enjoy!

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PLEASE NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra step for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.

Easy Tomato & Bread Salad (Panzanella)

Recipe from Sunset Magazine

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Ingredients

7 tablespoons extra virgin olive oil
2 tablespoons butter
2 cloves garlic, chopped
1 – 12 inch length baguette, cut into bite size pieces (1/2 inch cubes)
2 tablespoons balsamic vinegar
2 teaspoons kosher salt or sea salt
1/4 teaspoons black pepper
8 very ripe tomatoes (assortement/variety) – approximately 3 pounds
1/2 cup fresh basil, torn into pieces or cut into ribbons

Directions

For the directions to this wonderful summer salad, please head to Sunset Magazine.

Tips

Fresh mozzarella would make a great addition to this salad
The blog, Stresscake, has a great way to use leftover Panzanella

Looking for more ways to use your garden tomatoes? Here are some favorites:

Thanks for stopping by!

Cheers!

Best-Ever Slow Cooker BBQ Beef Sandwiches

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Today’s recipe is one you’ll want to add to your recipe box – Slow Cooker Barbecue Beef Sandwiches! Simple to make, so good. The best ever!

BEST-EVER SLOW COOKER BBQ BEEF SANDWICHES – This fantastic, easy to make barbecue beef recipe is made with a chuck roast that’s slow cooked in a homemade tangy, zesty sauce. It takes just minutes to whip together, allowing your slow cooker to do most of the work, delivering the most tender, flavorful barbecue beef sandwiches! Perfect for a busy day, game day, parties, potlucks and more.

Slow Cooker BBQ Beef Sandwiches to the rescue!

School started in our neck of the woods of Georgia last week. I made these BBQ Beef Sandwiches for our youngest daughter’s first day of school. I haven’t made this recipe in years. Our oldest is not a big fan of beef, so I didn’t make a lot of beef dishes when she was in high school. Now that she’s away at college, beef is back in the house. And because it’s August in Georgia and hot as you know what, my slow cooker has been working overtime, rescuing me from a hot kitchen. I’ve been making all my greatest hits (see list below), allowing me to make great meals in a cool kitchen. I’m so glad I stumbled on this oldie but goodie in my recipe box, it’s officially back on regular rotation!

Ingredients Needed for BBQ Beef Sandwiches

Chuck roast, ketchup, Dijon mustard, Worcestershire sauce, red wine vinegar, liquid smoke, brown sugar, garlic powder, salt & pepper.

How to Make This Easy Slow Cooker Recipe

What I love about this recipe, it’s so darn easy! Simply spray your slow cooker with non-stick cooking spray, place roast in cooker. Mix the remaining ingredients in a bowl and pour over beef. Cook on low for 8 hours or on high for 4- 5 hours. When beef is ready, remove, cut into thin slices and place back in cooker for an additional 25-30 minutes on low until heated through. Done.

Serve on your favorite roll/bun and listen for the “oh, wow, this is so good.” And you’ll never hear complaints about serving this as leftovers, this is even better the next day.

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Note: I got this recipe from a friend when we lived in Ohio, so I am not sure where it’s originally from (I like to credit the original source). The same recipe can be found on Taste of Home and Allrecipes. Be sure to read the rave reviews, this oldie but goodie recipe is a keeper!

Best-Ever Slow Cooker BBQ Beef Sandwiches

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Ingredients

4 pounds boneless chuck roast, trim fat and discard
1 1/2 cups ketchup
1/4 cup brown sugar, packed
2 Tablespoons Worcestershire sauce
1/4 cup red wine vinegar
2 Tablespoons Dijon mustard
1 teaspoon liquid smoke flavoring
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
8-12 of your favorite rolls or buns for barbecue sandwiches

Directions

Spray slow cooker with non-stick cooking spray then place roast in cooker.

In a medium size bowl, mix the remaining ingredients – ketchup, brown sugar, Worcestershire, Dijon mustard, liquid smoke, red wine vinegar, garlic powder, pepper and salt, mix well and pour over roast.

Cook on low for 8 hours or high for 4-5 hours (cooking times may vary, adjust time according to your slow cooker). When ready, remove roast from cooker, place on cutting board and cut into thin slices, discarding fat.

Next, skim fat from sauce in cooker (sauce will be thin) and discard. Return sliced beef to cooker with the sauce, stirring and coating beef, then cover and cook on low for an additional 25-30 minutes, until beef is heated through.

When ready, use tongs to serve the barbecue beef on rolls/buns. Top with your favorite condiments and serve with your favorite sides – baked beans, coleslaw, potato salad, french fries, veggies and more.

Tips

Don’t skip the liquid smoke (Taste of Home states optional)

I never brown my roast for this recipe, but you can – browning always adds great flavor.

To reduce fat, trim the excess fat from your roast before cooking or skim well after cooking.

Toast your rolls/buns if you like.

I like this barbecue beef as is, no condiments, it’s good on its own. My husband always tops his with his favorite barbecue sauce.

Thanks for stopping by!

Cheers!

Orange Cream Cake – Weekend Potluck 336

by Mary Neumann · Leave a Comment · Disclosure/Disclaimer · Privacy Policy

Welcome to Weekend Potluck #336,

we are so happy you could join us!

Your Hostesses

Sweet Little Bluebird~ Mary

Served Up With Love~ Melissa

The Country Cook~ Brandie

**SIMPLY CLICK ON THE PHOTO (RECIPE) YOU LIKE BELOW AND IT WILL TAKE YOU TO THE BLOGGER’S POST WITH THE RECIPE**

Let’s take a quick peek back at last week!

The recipe with the most clicks was…

Orange Cream Cake by Big Rigs ‘n Lil’ Cookies

Recipes that caught our attention ~

Kicked Up Spaghetti Sauce Out of a Jar by Soulfully Made

Cinnamon Swirl Zucchini Bread by Delightful E Made

Featured Hostess Recipe ~

Chocolate Peanut Butter Crazy Cake by Sweet Little Bluebird

Your Hostesses ~

Sweet Little Bluebird~ Mary
The Country Cook~ Brandie
Served Up With Love~ Melissa

Linky Guidelines:

We only have ONE simple rule to be a featured recipe:

LINK BACK HERE from your post so that others can find the fun. FOOD RECIPE posts only. NO RECIPE ROUNDUP POSTS.

An InLinkz Link-up

Chocolate Peanut Butter Crazy Cake

by Mary Neumann · 4 Comments · Disclosure/Disclaimer · Privacy Policy

Today I am adding another Crazy Cake flavor to my Crazy Cake collection – Chocolate Peanut Butter Crazy Cake!

Chocolate Peanut Butter Crazy Cake – A vintage, Depression era cake, also known as Wacky Cake, Depression Cake, Poor Man’s Cake, War Cake and more. A super moist chocolate cake topped with a dreamy peanut butter frosting, sure to cure that chocolate peanut butter craving! Best of all, it’s budget friendly, made with everyday items found in the kitchen. This is also a fun activity to do with kids! And if you’re looking for an egg-free option, add this one to your recipe box, there are no eggs in this delicious cake!

This cake combines my family’s favorite chocolate cake (Crazy Cake, No Eggs, Milk, Butter Or Bowls) and my favorite peanut butter frosting, making one amazing dessert!

Unlike all of my other crazy cake flavors, that do not call for eggs, milk or butter, the frosting for this cake calls for milk and butter. If you are looking for a dairy-free or vegan cake, please check out the dairy-free/vegan peanut butter frosting options below, in the tips section.

Looking for wonderful cakes that are egg, dairy free and vegan? Be sure check out my Crazy Cakes page with all my Crazy Cake flavor options!

My girls thought this cake should be called Buckeye Cake because it tastes like a Buckeye in cake form…but being from Michigan, that was never going to happen. GO BLUE!

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One thing is for sure, if you love peanut butter and chocolate, you will love this cake!

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Chocolate Peanut Butter Crazy Cake

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Cake

Ingredients

1 1/2 cups flour (all-purpose)
3 tablespoons cocoa (unsweetened)
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 tablespoon vegetable oil
1 cup water

Directions

For a step by step photo tutorial on how to make Crazy Cake, head over to my Chocolate Crazy Cake post.

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with the Peanut Butter Frosting below!

Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Peanut Butter Frosting

Frosting recipe from Allrecipes.com – Fluffy Peanut Butter Frosting

Watch a step-by-step video

Ingredients

1/2 cup butter, softened to room temperature (be sure to use real butter, not margarine)
1 cup creamy peanut butter, at room temperature
3 tablespoons milk, at room temperature
1 teaspoon vanilla extract (optional)
2 cups confectioners’ sugar

Directions

*Very Important – before making, be sure all ingredients for the frosting are at room temperature.

Place butter and peanut butter in a medium to large size bowl, beat using an electric mixer until smooth and creamy. Next add two cups of confectioners’ sugar, beat until blended well and it begins to thicken, then add vanilla (optional) and 1 tablespoon of milk at a time (3 tablespoons total) – mix for approximately 3 minutes, until it’s lighter, fluffy and spreadable. If frosting is too thick, add a little more milk and beat. When ready, frost cake – enjoy!

Tips

If you are looking for dairy-free or vegan peanut butter frosting to make this cake, here are a few great options: