Living Outside the Stacks

Navigating through life away from the library

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Banana Bread with Cranberry Trail Mix Crust {On the Table}

My kids love bananas. In fact, they love them so much that bananas rarely last long enough for me to make banana bread. So on those rare occasions when the bananas do start to get overly ripe, I jump at the chance to put some bread in the oven. Only this time I didn’t have any baking soda or baking powder… What to do? What to do? How about use what you have on hand?

So, here you go, Banana Bread using self~rising flour…

 Banana Bread with Cranberry Trail Mix Crust {Living Outside the Stacks}

What Ya Need

  • 6 Very Ripe Bananas, mashed
  • 3 cups Self~Rising Flour
  • 4 Eggs
  • 1 Stick of Butter
  • 2 tsp Vanilla
  • 2 cups Sugar
  • 1 cup Cranberry Trail Mix

What Ya Do

  1. Preheat oven to 325º
  2. Cream together butter, eggs and sugar until smooth.
  3. Add bananas and vanilla. Beat well.
  4. Pour into a bread pan (this makes 2 loaves).
  5. Sprinkle with trail mix.
  6. Bake in oven for 1 hour.

Now Ya Eat

  • Can be eaten warm
  • My daughter puts peanut butter and honey on hers

If you make it, let me know how you like it!

 
 

 

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Homemade Potato, Corn and Shrimp Chowder {On the Table}

Have you ever wanted to eat something so badly that you thought about it all day long? That’s how I was the other night. I wanted Shrimp and Grits with Fried Chicken. Desperately. So I quickly drove home and, guess what? No grits anywhere in the house. So I started thinking and thinking and thinking and when I finally accepted the fact that I wasn’t going to get in my car and drive back in to town just for some grits, I decided to make chowder. Best decision ever. Here’s the recipe, I hope you agree. Potato Corn and Shrimp Chowder {Living Outside the Stacks} What Ya Need

  • 1/2 lb Shrimp, peeled and deveined
  • 2 cans Corn, drained
  • 6 strips Bacon, crumbled
  • 4 cups Red Potatoes, peeled and cubed
  • 1/4 cup Onion, chopped
  • 1/2 cup Butter
  • 1/2 cup All Purpose Flour
  • 3 cups Chicken Broth
  • 4 cups Milk
  • 1 tbs Lemon Juice
  • Salt and Pepper

What Ya Do

  1. Place potatoes, corn and onions in a large pot with the chicken broth. Bring to a boil, reduce heat and simmer until potatoes are tender.
  2. While potatoes simmer, combine butter, milk and flour in a saucepan over medium~low heat and cook until smooth and thick. Stir constantly.
  3. Pour milk mixture into the cooked vegetables, add the bacon and shrimp. Cook until the shrimp is no longer opaque.
  4. Remove from heat. Add lemon juice. Salt and pepper to taste.

Now Ya Eat

  • Can be eaten as is or you can add shredded cheddar cheese

If you make it, let me know how you like it!

 

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Yummy Spoon Bread {On the Table}

I’m not a big baker. It’s a time thing. But i do love myself some bread. And I do I love to cook. I especially love to try new recipes. This hasn’t always been true, when the hubs and I first got married, I couldn’t boil water. Not kidding. Could not boil water. At all. As in I actually burned the pot that I was boiling the water in because I forgot about it. Then one day, I woke up and it was like I was seeing the stove for the first time…

Anyway, the other day I was planning to make some cornbread to go with our ribs and got to thinking, how about what if I do a little something~something to it? This is what I came up with…

Yummy Spoon Bread

What Ya Need

  • 2 boxes Jiffy Cornbread Mix
  • 2 Eggs
  • 2 cans creamed corn
  • 2/3 c milk
  • 1/2 c Shredded Cheddar Cheese
  • 1/2 c Shredded Colby Cheese

Spoon Bread Ingredients {Living Outside the Stacks}

What Ya Do

  1. Preheat oven to 400°
  2. Mix all the ingredients in a bowl. Stir until ingredients are wet, the batter will be lumpyDon’t over mix.
  3. Pour into a greased cast iron pan. Maybe I should have said that first, before you start on this recipe, make sure you have a cast iron panThey are the best pans ever.
  4. Let sit in the pan for about 10 minutes before putting in oven for 25 minutes or until the top is golden brown.

 

Spoon Bread {Living Outside the Stacks}

Spoon Bread {Living Outside the Stacks}

Now Ya Eat

  • Serve warm. With a spoon. Because, well, it’s Spoon BreadGet it?
  • After it cools, you can slice it and serve just like cornbread.

Spoon Bread {Living Outside the Stacks}

It really is delish. Do you eat Spoon Bread? Have you ever made it before? What did you do differently?

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