Strawberry Banana Muffins

Strawberry Banana Muffins

• 1 stick unsalted butter, softened
• 1 c sugar
• 2 eggs
• 1 1/2 c flour
• 1 tsp baking soda
• 1 tsp salt
  
• 2 bananas, mashed
• 1/2 c sour cream or yogurt
• 1 1/2 tsp vanilla
• 1 c strawberries, roughly chopped

Preheat oven to 350 degrees. Put liners in a standard muffin pan or jumbo like I used above. With a mixer beat the butter and sugar until creamed and then add the eggs one at a time until well combined. Combine the dry ingredients together in a small bowl and whisk until light and mixed well. Add slowly to the butter mixture and mix well. Add the banana, sour cream and vanilla until just mixed together. Fold in the strawberries. Divide amongst the muffin pan filled about 2/3 full. Bake 35 minutes or until toothpick has some crumbs clinging.
Great served warm!

Breakfast Burritos

So my lovely chickens are finally laying eggs! I have been really excited about it actually and above is a photo of my first carton of eggs. I decided I would make some lighter breakfast burritos with ingredients from my garden and fresh eggs! They turned out pretty yummy so I thought I would share. Sausage or bacon would be a good addition but I left them without, we did have breakfast sausage on the side though, can't be too vegetarian in my house:)
Enjoy!

Breakfast Burritos

• 4 flour tortillas


• 1 c grated cheddar cheese


• 1 Tbs butter
  


• 4 green onions, chopped


• 2 Tbs red bell pepper, chopped
  


• 2 Tbs cilantro, chopped


• 6 eggs, beaten to a froth
  


• Salt and pepper to taste

In a medium nonstick skillet over medium heat melt butter. Saute green onion and bell pepper until tender. Add the seasoned eggs and stir occasionally until cooked but not dry. Add the cilantro and stir till combine and remove from heat. Lay out your tortillas on a platter and divide cheese amongst them evenly. Place int he microwave for 30 seconds to melt the cheese. Divide your eggs between the tortillas and roll up burrito style. Serve with salsa, and sausage links on the side if you wish!

Strawberry Shortcake Trifle

Well for LaPine this year over the 4th I made this for dessert and it turned out well and could be expanded well for a crowd. It was also fairly light which is nice when it is really warm outside. This is versatile because you could use any fruit really. I also made it in 13X9 pans in a single layer and it worked great for picnic fair.

Strawberry Shortcake Trifle

• 1 loaf pound cake sliced, homemade or I used store bought frozen at LaPine
• 2 cups vanilla wafers
• 2 pints Strawberries, hulled and sliced
• 4 Tbs sugar, divided
  
• 1 pint heavy cream
• 1 large box of vanilla pudding, prepared and chilled to set

Combine your strawberries with 2 Tbs sugar and set aside. Whip the cream to soft peaks and add remaining sugar then whip to stiff peaks. In your trifle dish you will make 2 full single layers in the following order.

Pound cake, Strawberries, Pudding, Vanilla Wafers, Whipped Cream

Layer together and I garnished with more sliced strawberries and mint. Make sure you can refrigerate it for at least an hour before serving.

Strawberry Salad

Strawberry Salad

With the Strawberry season here I have been doing a lot with them! I will be posting a few different ones but this one is good for starters. An easy salad for a side with dinner or would be a great alternative for an ice cream topping.

• 1 pint Strawberries, cleaned and quartered



• 1 Tbs balsamic vinegar



• 1/4 tsp cracked black pepper



• 1 Tbs fresh mint, torn

Combine all ingredients in a small bowl and let stand at room temperature for 10 minutes. It is delicious, simple and not your usual strawberry recipe!