Yup…that time again. I am happy that I only have to plan for four dinners this week as we are heading out to see my in-laws for the long Easter weekend. It’s not a vacation per se, but I’ll take any excuse to stay in a hotel with a pool and not have to cook for 3 days!
Tuesday: Grilled Hamburgers, New Potatoes (simply boiled and served in skin with butter!) Baked Beans, Veggies and Dip
Wednesday: Homemade pizza (we never did get our pizza made last week!)
Thursday: Clean out the fridge night or Breakfast for Supper!
I’ll also be doing a bit of baking this week to take along in the car with us – Banana Chocolate Chip Muffins and Best Big, Fat, Chewy Chocolate Chip Cookies!
Here’s the recipe we like for Banana Chocolate Chip Muffins. It makes 1 dozen medium/regular size muffins and 1 dozen mini-muffins. I think I got it from a “Company’s Coming” cookbook of my mom’s but I didn’t write the source down (now I know better!)
Preheat oven to 400 degrees fahrenheit. Grease 12 regular muffin tins and 12 mini-muffin tins, or use paper cupcake liners.
1 3/4 cups flour
1/2 cup sugar
3 teaspoons baking POWDER
1/2 teaspoon salt
3/4 cup chocolate chips
1/4 cup oil
1/4 cup milk
3 mashed bananas
Place first 5 ingredients in large bowl, mix well and set aside.
Beat egg then add in oil, milk and bananas. Pour this wet mixture into the dry mixutre. Combine only to moisten…batter will be very lumpy!
Fill muffin tins 3/4 full. Bake at 400 degrees for 20 minutes.
Depending on your oven’s hotspots and the way it behaves, you may have to take the mini-muffin tin out 3 or 4 minutes early. Watch for the muffins to get a light golden brown, then check for doneness with a toothpick and take out of oven.
We love these for snacks anytime, but especially for road trips!!! They freeze and pack well. Enjoy!
And make sure to check out all the best menu plans and recipes on http://www.orgjunkie.com/