Cream Cheese Banana Nut Bread with streusel topping

Once I found this banana bread recipe I haven't made another since! It is so moist and the topping finishes the bread off. We like to substitute whole white wheat flour for the white flour.

Recipe adapted from Southern Living

3/4 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
2 lg. eggs
3 c. whole white wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 c. mashed ripe bananas (about 4 medium)
1 c. chopped pecans (my favorite!)
1/2 tsp. vanilla extract

Streusel topping:
1/2 c. brown sugar
1 Tbsp. flour
1/8 tsp. cinnamon
2 Tbsp. chilled butter
1/2 c. pecan pieces

Make the streusel topping by combining the brown sugar, 1 tablespoon flour and cinnamon. Cut in the butter until crumbly then add the pecan pieces and stir together; set aside.

For the bread beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Combine the flour and next 3 ingredients (powder, soda and salt); gradually add to butter mixture, beating at low speed just until blended. Stir in bananas, pecans and vanilla. Spoon batter into 2 greased and floured loaf pans. Top with streusel topping and bake at 350˚ for 1 hour or until a long wooden pick inserted in center comes out clean and sides pull away from pan, covering with aluminum foil last 15 minutes to prevent over browning, if necessary. Cool bread in pans on wire racks 10 minutes. Remove from pans, and cool 30 minutes on racks before slicing.

Impossible Ham-n-Swiss Pie

I grew up with this dish, I remember having it for breakfast or dinner...it's quite yummy!

2 c. cooked ham, cubed
1 c. shredded Swiss cheese
1/3 c. green onion, cut up
Cooking Spray
4 eggs
2 c. milk
1 c. Bisquick
1/4 tsp. salt
1/8 tsp. pepper
veggies of choice

Preheat oven to 400˚. Spray an 8x8-inch baking dish with cooking spray. Lay first three ingredients in the baking dish. Set aside

In a large bowl combine the eggs through to veggies (if using) and mix well. Pour into baking dish and bake for 35 to 40 minutes or until golden brown.

Elaine's Blueberry Muffins

My sister-in-law Elaine made these for us when we came to visit, we really liked the texture and that there isn't a ton of sugar in them...they are really yummy! Sometimes I replace the milk with whipping cream for an even richer muffin. Remember that the secret to the texture is the mixing technique.

2 c. all-purpose flour
3 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 c. fresh or frozen blueberries
1 c. milk (I like whipping cream)
1 egg
4 Tbsp. butter or margarine, melted and cooled

Pre-heat oven to 450˚. Grease a muffin pan and set aside.

In a bowl, sift together flour, sugar, baking powder and salt; add the blueberries and mix. Make a well in the center of the flour mixture and set aside.

In another bowl pour milk, egg and butter; blend well. Pour liquid all at once into the flour mixture. Making 12 to 15 full circular strokes that scrape the bottom of the bowl (this method allows you to mix the batter with fewer strokes, avoiding over stirring) stir until most of the dry ingredients are moistened. Batter will be lumpy and will have some dry spots. Fill each prepared muffin cup with batter.

Bake at 425˚ for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on the bottom of the cups and muffins become soggy). Makes about 12 muffins.

Brunch Punch

I like to serve this punch when I make Savory Ham-n-Swiss Breakfast Pie.

1-46 oz. can pineapple juice
3 c. orange juice
2 c. cranberry juice
1/3-1/2 c. powdered sugar (depending on how sweet you like it)
1/4 c. lime juice

Stir together all ingredients and chill at least 2 hours. Stir just before serving.

Makes about 3 quarts.

Pumpkin Pancakes

We love this recipe when the weather turns cold!

1 c. flour
2 tsp. baking powder
3/4 tsp. ground cinnamon
1/8 tsp. salt
1/8 tsp. ground cloves
1/4 c. packed dark brown sugar
1 c. milk
1/2 c. pumpkin puree
1 Tbsp. vegetable oil
1 lg. egg, lightly beaten
Pecans or Walnuts
Cooking spray or nonstick griddle

In a large bowl, combine the dry ingredients (flour through sugar); mix well and set aside.

In a separate bowl combine all the wet ingredients (milk through egg); mix until well blended. Pour pumpkin mixture into the dry ingredients, add nuts and mix until well incorporated. Pour onto hot griddle and cook until bubbly, flip and cook until centers are no longer wet. Serve with Maple Syrup.

Savory Ham-n-Swiss Breakfast Pie

This is a favorite brunch recipe!

1 2/3 c. water
1 c. whipping cream
2 garlic cloves, pressed
2 Tbsp. butter
1 tsp. salt
1/4 tsp. pepper
2/3 c. uncooked quick-cooking grits
1 1/4 c. (5 oz.) shredded Swiss cheese, divided
8 eggs
1/2 lb. cooked ham, diced
4 green onions, chopped
1/2 c. milk

Bring first 6 ingredients to a boil (water through pepper); gradually whisk in grits. Cover and reduce heat, simmer whisking occasionally for 5-7 minutes. Remove from heat. Add 1/2 cup cheese, stirring until cheese melts; let stand 10 minutes.

Lightly beat 2 eggs and stir into grits mixture; pour into a greased 10-inch deep dish pie plate and bake at 350˚ for 20 minutes; remove from oven. Increase temperature to 400˚.

Sauté ham and onions in a nonstick skillet over medium-high heat for 5 minutes or until onion is tender. Layer ham mixture evenly over grits crust. Whisk together milk and remaining 6 eggs; pour over ham mixture. Sprinkle remaining 2/3 cup cheese evenly over egg mixture.

Bake at 400˚ for 35 minutes. Let stand 10 minutes then cut into wedges.