I first found this recipe in a cooking magazine from a teacher that originally found it on her school lunch menu (believe it or not!). I modified a bit when we had Bills seasons tickets and I needed to come up with new and exciting tailgating food! Now I can’t go to a game without my friends asking for them. They are great b/c everything you need is in one neat ball, no utensils or condiments required!
Looking for something to put together with what I had in the house last night…I came up with this. I have to say it was incredibly good so I thought I’d share it. So easy and everyone liked it. This amount will serve 3-4 people (in a house full of boys maybe 2-3). Easy enough to double if you need to. One dish meal. Add a salad or side.
~ Makes 3 loaves ~
I don’t like Banana Bread…but this is outrageously good with a nice dense texture. If you don’t have 6 bananas cut the recipe…it’s forgiving.
This is a recipe, I tweaked a bit, from my friend Bonnie. These are awesome cookies but warning, once you make them you will have many requests to make them again. I mix these with my big Kitchen Aid mixer but use a spoon if you want a real workout. I usually double this recipe.
First let me say, I really don’t measure everything. These are the ingredients that I find make the best sauce, but sometimes I change it up. Sometimes I throw in finely chopped green peppers, this gives a different flavor. Sometimes I make meat sauce, sometimes sauce and meatballs (recipe below). If you don’t have fresh herbs use dried…it won’t be the same flavor but it will work. Some of my family throws in a couple of hard boiled eggs…I don’t because I find them disgusting…sorry Joe. You can add different meats to sauce to add to the flavor…a couple of ribs…whatever. Experiment, make the sauce your own.
Second, plan on spending a lot of time in the kitchen when you make this. But, remember…this makes a lot of sauce and it freezes very well.
I do not remember who I got this recipe from but it is delicious and definitely the easiest peanut butter pie to make.
I had this dish at Carmine’s in New York City and fell in love. We asked the waiter how it was make and then I tweaked it a little to my liking (and also tried to make it a little healthier). This is a very rustic dish that you can change up to use what’s in your pantry. Please note – I come from the “eye-balling” school of cooking so the measurements in this recipe may not be extremely accurate.
The Recipe Garden
I created this site to share recipes with family & friends. You may also notice my love of vintage kitchen items!
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