banan chocolate chips muffins

Yield: 20-24 muffins

The Best Banana Muffins  Mel Kitchen Cafe Thank You

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

• 2 cups (10 ounces) all-purpose or whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon salt
• 2 to 2 1/4 cups mashed bananas (17-18 ounces, about 4-5 medium bananas)
• 1 cup (7.5 ounces) light brown sugar
• 1/2 cup (4 ounces) melted butter or neutral-flavored oil
• 1/4 cup sour cream or plain yogurt
• 2 tablespoons milk
• 2 large eggs
• 1 1/2 cups add-ins (chocolate chips, nuts, etc)

Instructions

1. Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
3. In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.
4. Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don't over mix or the muffins might be tough and dry in texture.
5. Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.
6. Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.m

Notes

Half Batch: this recipe can easily be halved to make 10-12 muffins. As a sidenote, the baked and cooled muffins freeze great.
Applesauce: I haven't tried replacing the butter/oil with applesauce, but you could experiment.

https://www.melskitchencafe.com/banana-muffins/

Meatloaf

The Best Glazed Meatloaf

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Ingredients

Meatloaf:

• 1 cup crushed saltines (25-30 crackers)
• 1/3 cup milk
• 1/4 to 1/2 cup minced fresh parsley
• 2 large eggs, lightly beaten
• 2 teaspoons onion powder (see note to use fresh onions)
• 3 garlic cloves, finely minced or 1 teaspoon garlic powder
• 1 tablespoon Dijon mustard
• 3 tablespoons Worcestershire sauce
• 1 1/2 teaspoons salt (I use coarse, kosher salt - use slightly less for table salt)
• 1/2 teaspoon black pepper (I use coarse black pepper - use slightly less for finely ground)
• 2 pounds ground meat (I use half ground beef/half ground pork - see note)

Glaze:

• 2/3 cup ketchup or BBQ sauce (or a combination)
• 2 tablespoons brown sugar
• 2 tablespoons apple cider or red wine vinegar

Instructions

1. For the meatloaf, in a large mixing bowl, add the crushed saltines and milk and let the mixture sit for 5-10 minutes. Add the parsley, eggs, onion powder, garlic, Dijon mustard, Worcestershire sauce, salt and pepper. Mix well.
2. Add the ground meat and mix until evenly and well combined. (You can use a food processor for all of the above if you want a an even more well combined spice and meat mixture.)
3. For the glaze, combine the ketchup (or BBQ sauce), brown sugar, and vinegar and whisk to combine.
4. Preheat the oven to 375 degrees F. Line a baking sheet with foil and lightly grease with cooking spray.
5. Pile the meat mixture in the middle of the prepared pan and shape into a loaf about 9 inches long and 4 inches wide (it doesn't have to be perfect; just try to get it an even thickness throughout).
6. Spoon the glaze over the meatloaf. Bake for 45-50 minutes until an instant-read thermometer registers 160 degrees F in the center of the meatloaf.
7. Loosely tent with foil and let the meatloaf rest for 10-15 minutes before slicing and serving.

Notes

Meat: I prefer using half ground beef and half ground pork for this recipe. You could also try using 100% ground beef or ground turkey (or half ground beef/ground turkey). 
Glaze: if you want to serve some of the glaze on the side, double the ingredients and reserve half to serve after the meatloaf has baked (if desired, you can simmer the reserved glaze and serve warm). 
Onion: over the years, we've come to prefer onion powder over fresh onions since several of my kids don't like onion pieces in the cooked meatloaf; however, if you want the flavor of fresh onions, make sure they are very finely chopped and/or precook them in a skillet to make sure they are tender when the meatloaf is finished cooking.

https://www.melskitchencafe.com/the-best-glazed-meatloaf/

Double Tree Signature Cookie (Chocolate Chip Cookies released during Coronavirus)

DoubleTree Signature Cookie Recipe

Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.