Category: American

Cranberry Banana Bread

This is a delicious traditional Banana Bread that features a twist of Cranberry tartness for your holiday celebration. I love the fragrance of this homemade bread and this loaf bakes sweetness into the atmosphere of your home, I have made many different dessert types of bread and I have to say my family loves this one too. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is. 

Watch the video and follow the instructions below to have this gorgeous warm cranberry banana bread on a dish in the center of the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. This is another bread that is perfect in the morning with a nice cup of hot coffee, if you have any leftovers. Thanks for visiting and see you again soon.

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Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper). Smash the ripe bananas using a fork or potato masher.

Add sugar, eggs, vanilla extract and mix. Add melted butter and mix. 

In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

Combine wet and dry ingredients together. Mix until well combined. 

Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). 

Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). 

Transfer the batter to the loaf pan. 

Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

Slice

Enjoy!

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Cranberry Banana Bread

Cranberry Banana Bread is moist and delicious with the perfect balance of sweet meets tart.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Baked Goods, Bread
Cuisine American
Servings 8
Calories

Equipment

  • 9" x 5" Loaf Pan

Ingredients
  

  • 3 small ripe bananas
  • 1 cup fresh or frozen cranberry
  • 1 ½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 large eggs room temperature

Instructions
 

  • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
  • Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
  • In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 
  • Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
  • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

Slice & enjoy!

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    Slow Cooker Apple Cider

    Are you ready to start a new family tradition? I can think of no easier way to create a fall memory than having the kids put out the fall decorations while preparing this seasonal treat. The simmering apples create a seasonal perfume rich with cinnamon and a hint of citrus. Cups of steaming hot cider will have your kid’s mouths watering as they go for each and every stolen sip. This hot apple cider recipe will soothe and warm everyone on the cool fall days. My family draws to the serving bowl without invitation asking for the first cup. See the pictures below and the video to be on your way to making your very own fall memories at home with those you share your life with.

    Forget the store bought apple cider, this recipe is so easy and only requires a few ingredients. Once you make this you’ll never want to cheapen your fall home experience with store bought apple cider again. 

    Serve this up as you admire the fall decorations together and you will create a childhood memory that will forever be tied to the aromatic scent of this fall classic. Checkout the recipe below to see how convenient this satisfying hot apple cider is to create.

    Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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    Clean the apples and cut into quarters (4 pieces); leave the core and seeds. Peel the orange and cut into quarters (4 pieces). Place the cut apples, orange, cinnamon, cloves, nutmeg, brown sugar and water into the pressure cooker or slow cooker. Put the lid on. 

    Cook on high for 3-4 hours or low for 6-8 hours.

    Remove the lid and use a potato masher or wooden spoon to mash everything together. Place a fine mesh strainer in a big bowl or pot. Scoop out the contents of the cooker and place in the fine mesh strainer. Use a wooden spoon and press against the strainer to remove all the juice from the mashed cider mixture. Once thoroughly strained, discard remains.

    Transfer the fresh and hot apple cider to a jar or pitcher that has a sealer/top. The cider will keep refrigerated up to one week. The Cider will keep up to 3 months in the freezer. 

    Add more sweetener if you prefer and garnish with cinnamon, oranges or apples. Serve & enjoy!

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    Slow Cooker Apple Cider

    Forget the store bought apple cider, this recipe is so easy and only requires a few ingredients. Once you make this you’ll never want to cheapen your fall home experience with store bought apple cider again. 
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 3 hours
    Total Time 3 hours 10 minutes
    Course Drinks, Holiday
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Slow Cooker (6QT or larger)

    Ingredients
      

    • 12 apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious)
    • 1 orange
    • 4 cinnamon sticks
    • 10 cups filtered water
    • ½ cup brown sugar
    • 1 tsp whole cloves
    • ½ tsp ground nutmeg

    Instructions
     

    • Clean the apples and cut into quarters (4 pieces); leave the core and seeds. Peel the orange and cut into quarters (4 pieces).
    • Place the cut apples, orange, cinnamon, cloves, nutmeg, brown sugar and water into the pressure cooker or slow cooker. Put the lid on.
    • Cook on high for 3-4 hours or low for 6-8 hours.
    • Remove the lid and use a potato masher or wooden spoon to mash everything together. Place a fine mesh strainer in a big bowl or pot. Scoop out the contents of the cooker and place in the fine mesh strainer. Use a wooden spoon and press against the strainer to remove all the juice from the mashed cider mixture. Once thoroughly strained, discard remains.
    • Transfer the fresh and hot apple cider to a jar or pitcher that has a sealer/top. The cider will keep refrigerated up to one week. The Cider will keep up to 3 months in the freezer.
    • Add more sweetener if you prefer and garnish with cinnamon, oranges or apples.

    Serve & enjoy!

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      Air Fryer Baby Potatoes

      Crispy skin with moist and tender filling, these Baby Potatoes save time and are simple to make. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

      Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      Preheat the air fryer basket 400°F. In a bowl: combine potatoes, olive oil, salt, garlic, black pepper and mix.

      Cook for 30 minutes

      Shake the potatoes after 15 minutes.

      Serve with your favorite dip.

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      Air Fryer Baby Potatoes

      Baby Potatoes are crispy skin with moist and tender filling. Quick, easy and simple to make.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 30 minutes
      Total Time 35 minutes
      Course Appetizer, Side Dish
      Cuisine American
      Servings 4
      Calories

      Equipment

      • Air Fryer

      Ingredients
        

      • 1 ½ lbs baby potatoes
      • 1 tbsp extra virgin olive oil
      • 1 tsp salt
      • 1 tsp garlic powder
      • ½ tsp black pepper

      Instructions
       

      • Preheat the air fryer basket 400°F.
      • In a bowl: combine potatoes, olive oil, salt, garlic, black pepper and mix.
      • Cook for 30 minutes (shake the potatoes after 15 minutes).

      Serve with your favorite dip.

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        Creamy Chicken & Corn Chowder

        Creamy Chicken & Corn Chowder is made using natural ingredients in a time honored method of cooking in a simple one pot style recipe that is absolutely delicious. For this recipe, I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade Chowder like this recipe.  The bacon adds a natural excitement and delicious juices into the Chowder that can only be released through a proper well attended simmer. Each spoonful of this Creamy Chicken & Corn Chowder is full of delicious broth, meat and tender moist vegetables. The chowder is naturally thickened using mashed potatoes and a  bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a old fashioned style chowders, especially those that contain bacon, and this sweet comforting dish was an instant success at our dinner table.  Take the time to make this home cooked classic rustic Creamy Chicken & Corn Chowder today and feel the reward of a well-fed family.

        In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the Creamy Chicken & Corn Chowder with richness and fresh herbal notes. The comforting fragrance from the vegetables that blend with the luscious notes of bacon, herbs, broth and filling sweet corn will bring the hungry tummies to the table once you remove the lid.  Best served with warm fresh bread and hot from the pot, this Creamy Chicken & Corn Chowder  will become a tradition in your home once you serve it the first time. Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin. Thanks for visiting and I hope you enjoy this simple to prepare tasty meal! 

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        Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼” cubes. Cover & set aside. 

        Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink.

        Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds.

        Add cube potatoes, corn and mix. Pour chicken broth the pot.

        Add cream cheese, thyme & rosemary. Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb. 

        Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt) 

        Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed. 

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        Creamy Chicken & Corn Chowder

        Creamy Chicken & Corn Chowder is simple to make, very filling and absolutely delicious.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 35 minutes
        Total Time 45 minutes
        Course Main Course, Soup
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 1 ½ lbs boneless skinless chicken thighs
        • 4 cups unsalted or low-sodium beef broth/stock
        • 2 cups fresh or frozen corn
        • 1 cup heavy whipping cream
        • 2 tbsp butter
        • 2 tsp salt
        • 1 tsp black pepper
        • 3 large russet potatoes
        • 1 onion chopped
        • 3 garlic minced
        • 3 sprigs thyme
        • 1 sprig rosemary
        • 2 oz cream cheese

        Instructions
         

        • Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
        • Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
        • Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
        • Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
        • Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.

        Optional: add cooked bacon & chopped cilantros. Serve with bread and enjoy!

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          Mini Pumpkin Cheesecake

          Delicious mini Pumpkin Cheesecake is the perfect finger sized creamy treat that is seasonally delicious. This seasonal dish is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. These delicious treats are perfect for next fall festival or family gathering. These are gorgeous and make for nice decorations on any table or serving tray. My teenagers are learning self control at the table but struggled mightily to not look like they were in an eating contest to see who could eat the most of them. These are almost bite sized and shareable. They have a festively appeal and a seasonal flavor that could become a family tradition.

          Watch the video and follow the simple instructions below to have these delicious Mini Pumpkin Cheesecakes ready to to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Mini Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

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          Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

          In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth.

          Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.

          Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.

          Bake for 18 – 20 minutes or until the top of the cheesecake is set. Remove from the oven and let set at room temperature for 2 hours.

          Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

          Garnish with cinnamon or pumpkin spice atop the whipping cream.

          Enjoy!

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          Mini Pumpkin Cheesecake

          Quick and easy Mini Pumpkin Cheesecake is smooth, creamy and absolutely delicious. Full of seasonal flavors that everyone will enjoy, this little snack/treat is perfect for your fall celebrations.
          5 from 1 vote
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 28 minutes
          Total Time 38 minutes
          Course Dessert
          Cuisine American
          Servings 12
          Calories

          Equipment

          • 12 Muffin Tins

          Ingredients
            

          Crust

          • 8 – 9 full sheets graham cracker about 1 ½ cups of crumbs
          • ¼ cup brown sugar
          • ¼ cup melted unsalted butter

          Pumpkin Cheesecake

          • 12 oz cream cheese room temperature & softened
          • 1 cup pumpkin puree
          • ½ cup brown sugar
          • 2 tbsp sour cream room temperature
          • 1 tbsp cornstarch
          • 2 tsp pumpkin spice
          • 2 tsp vanilla extract
          • ¼ tsp salt
          • 2 large eggs room temperature

          Homemade Whipped Cream

          • 1 cup heavy whipping cream
          • 2 tbsp confectioner sugar/ powdered sugar

          Instructions
           

          • Preheat the oven to 325°F. Place 12 muffin paper liners in the muffin tins.

          Crust

          • Use a food processor to crush the crackers (or buy prepared graham cracker crumbs). Add the brown sugar & melted butter to the food processor and pulse until the crumbs have become moist. Place approximately 2 tbsp of crumbs in each muffin tin. Then, press the crumbs to pack them into the bottom of the pan (use the bottom of a measuring ¼ cup to help press down). 
          • Bake for 10 minutes. Remove the tin from the oven and let completely cool for 15-20 minutes.

          Cheesecake

          • In a medium size bowl: add softened cream cheese and whip until smooth. Add brown sugar, sour cream, vanilla extract, salt, pumpkin puree, pumpkin spice and whip/beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add cornstarch into the bowl and mix until smooth. Add 1 egg and whip until smooth. Continue to add the other egg and continue to whip until smooth.
          • Divide the cheesecake batter evenly in each muffin tin. Then very gently jiggle the pan to help them level.
          • Bake for 18 – 20 minutes or until the top of the cheesecake is set.
          • Remove from the oven and let set at room temperature for 2 hours. Then, cover with an air tight container or saran wrap. Refrigerate for 6 hours or overnight.

          Whipping Cream

          • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag. Then decorate each bar with cream just prior to serving. 

          Garnish with cinnamon or pumpkin spice atop the whipping cream. Enjoy!

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            Slow Cooker Apple Honey Spiral Ham

            Slow Cooker Apple Honey Spiral Ham is a simple two step process that is very delicious. The ham is slow cooked and saturated with brown sugar, honey and fresh apple cider flavors that creates a sweet holiday feast that everyone will enjoy. I love to remove the lid of the slow cooker and watch the steam filled aroma of succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

            Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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            Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker. Rub brown sugar all over the ham.

            Pour in apple cider & honey. 

            Cover with lid. Cook on low for 3-4 hours or until warm.

            Remove ham and place in a serving plate. Tent the ham with aluminum foil. 

            Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half. 

            Brush or basting the sauce all over the ham. 

            Serve & enjoy! Place leftovers in the refrigerator.

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            Slow Cooker Apple Honey Spiral Ham

            Sweet and tender slow cooker Apple Honey Ham is deliciously simple and absolutely perfect.
            No ratings yet
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            Prep Time 5 minutes
            Cook Time 3 hours
            Total Time 3 hours 5 minutes
            Course Main Course
            Cuisine American
            Servings 8
            Calories

            Equipment

            Ingredients
              

            • 7-8 lbs bone-in spiral ham
            • 1 cup fresh apple cider
            • 1 cup brown sugar
            • 1 cup honey

            Instructions
             

            • Remove spiral ham from the wrap. Discard the glaze packet. Place spiral ham (on the sides) in the slow cooker.
            • Rub brown sugar all over the ham. Pour in apple cider & honey.
            • Cover with lid. Cook on low for 3-4 hours or until warm. Remove ham and place in a serving plate. Tent the ham with aluminum foil.
            • Transfer the apple ham liquid from the slow cooker to a sauce pan. Simmer for 15 minutes or until the liquid is reduce in half.
            • Brush or basting the sauce all over the ham.

            Serve & enjoy! Place leftovers in the refrigerator.

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