Banana Oatmeal Bread

Banana Oatmeal BreadWelcome! Welcome! To this special back to school round up of The Secret Recipe Club! That’s right, the kids are back and they need food in their little bellies. So we all got together, with the same rules, to bring you all sorts of goodies. From easy dinners, lunch box favourites or after school snacks , we’ve got you covered. WE all got an assignment, but this time it is the whole club! I was assigned Little Bit of Everything, and the name describes it perfectly. She has, well, a little bit of everything. So I was well covered and had a load of options. This pumpkin oatmeal, would be a delightful before school breakfast, nice and hearty to fill up for kids on the go! These Cinnamon Roll Cookie Bars, are a bit of an easier take on a classic flavour. My kids would love to eat this easy to put together Taco Bake for a fast dinner, when the extracurriculars start popping back into the schedule. I went with the classic banana bread  with the addition of nutritious oatmeal. ANY kid would be more pleased to come home to a loaf of this. With three kids, two of them teenagers, this loaf was devoured. It lasted a total of two days in the house. So yes, it was a hit!

  • 1 c. packed brown sugar
    7 Tbsp. canola oil
    2 eggs
    1-1/3 c. mashed ripe bananas (about 2 large, defrosted if frozen)
    1 c. regular oats
    1/2 c.  milk
    1 tsp. vanilla
    2 c. all-purpose flour
    1 Tbsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. salt
    1/2 tsp. cinnamon
  1. Beat together brown sugar, oil, eggs and banana.
  2. Add oats, milk and vanilla. Then remaining ingredients. Pour into greased loaf pan.
  3. Bake for 65 minutes at 350 degrees. Use toothpick to make sure it is cooked all the way through. You may need to add 5 minutes extra cook time.
  4. Let cool. Slice and serve with butter.
  5. Eat and enjoy!

Springy Egg Salad

Egg SaladCan I just say I love a good egg salad sandwich. I usually just toss stuff in there, no measuring, just mixing. Sometimes it turns out ideal, sometimes it doesn’t. This really is the beauty of measuring. Especially when you find the perfect recipe. I tried this one from Natural Noshings , because it’s Secret Recipe Club time! It was the perfect egg salad. I would have never thought of putting in vinegar. It added a delightful little tang. The radish, again a new ingredient for my egg salad, added a great little crunchy peppery goodness. It really is the ideal egg salad. I had a great time looking through my assignment this month, that had oodles of health recipes. A few of my other possibilities were Hot Maple Oat Bran, Cocoa Kissed Chia Energy Balls, and Smoky Broccoli Salad ! I am glad I went with the egg salad. What a perfect spring or summer lunch!

  • 4 hardboiled eggs, peeled and chopped
    2 scallions, chopped
    3 radishes, small diced
    3 Tbsp. Mayo
    1 tsp dijon mustard
    salt and freshly ground black pepper to taste
    1 tsp apple cider vinegar
  1. Combine ingredients. I like to use a generous amount of salt and pepper. Add as you go tasting, your way through. Place in fridge until well chilled.
  2. Serve on bread, or with crackers, or on lettuce to make lettuce wraps.
  3. Eat and enjoy!

Pumpkin Cranberry Bread Machine Loaf

BreadAh, bread. One of my favourite things to eat. I totally realize that pumpkin is usually reserved for those lovely cool, fall nights. Not in this house! Especially when my Secret Recipe Club assignment came in, and I started looking. Many great recipes can be found at My Whole Food Family . I really went back and forth this month trying to decide what to make. The crummy weather sealed my decision to make this lovely fall bread . A few of my other options, looked absolutely delicious too. I wavered between Anzac Biscuits, which would have been lovely as my blog assignment hails from Australia. Christmas Rice Salad would be a nice addition to any dinner, and although it has Christmas in the title, it would make a great side form a summer BBQ as well. My daughter voted for the Nutella Brownie Bites which will definitely be happening sometime in the future. The bread really was an excellent choice though, even hubby (who thinks there is an excess of pumpkin recipes in this house) admitted that it was really delicious. Warm from the bread machine, with a bit of butter and a side of soup made for a simple lovely cold weather dinner.

200ml water
1 Tbsp. melted butter
1/2 cup mashed pumpkin
1 tsp. salt
1 Tbsp. brown sugar
1 cup wholemeal flour
2 1/2 cups white bread flour
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 Tbsp. dry milk powder
1 1/4 tsp. instant dried yeast

  1. Place ingredients in bread machine in order listed. Start on basic cycle.
  2. Eat and enjoy!

Chocolate Chip Scones

Chocolate Chip SconeHi guys! After a full and very busy fun weekend, I also now get to share with you this month’s round up of  The Secret Recipe Club! An always fun portion of the month. This month I absolutely loved my assignment. I had the pleasure of perusing Table for Seven ! I pinned more than my fair share of recipes, and I am sure eventually I will get around to making at least a few more of them. Some of my possibles ranged from Chicken Taco Egg Rolls all the way to Cookie Dough Brownies . Yes, I had appetizers, desserts, and everything in between picked as maybes. What did I make. Not surprisingly, I chose scones, because I love them, and these ones had mini chocolate chips, which I also love. A lovely afternoon treat for the family, that came together quickly and had the whole family’s seal of approval. So without further ado, I bring you Chocolate Chip Scones

 

  • 2 cups flour
  • 2 TBSP sugar
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 6 TBSP butter
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup mini chocolate chips
  • for topping:
  • 1 TBSP milk
  • sprinkling of coarse sugar
  1. Combine first 4 dry ingredients. Cut in butter until mixture is crumbly. You don’t want any butter left, bigger than a green pea. Stir in egg and milk with fork until just combined. Then chocolate chips.
  2. Using hands form into a disc about 1 1/2 inches thick, using your hands to fold any flour that has not quite mixed in.
  3. Place on greased baking dish. Brush with 1 Tbsp. milk, and sprinkle with sugar. Cut into 8 equal sized triangles.
  4. Bake for 10 minutes at 350 degrees.
  5. Eat and enjoy!