Yankee Banana Bread

It’s a cold and very windy day here in South Dakota, making it the perfect day for some baking! This recipe was created by my grandpa, who was “crunchy” before “crunchy” was cool! He spent hours in the kitchen creating healthy recipes that also tasted great! My sister and I always got to lick the bowl when he was done too! Bonus!


Yankee Banana Bread

“The sweetness of molasses,

The whole wheat flavor’s zest

Join dates and ripe bananas

To make this loaf the best.”

2 Cups Whole Wheat Flour

1 Cup Yellow Cornmeal (I’m sure he would recommend non GMO now)

2 tsp Best Baking Powder (recipe to follow)

1/2 tsp Baking Soda

1 Cup mashed ripe bananas

1 Cup Buttermilk

3/4 Cup Molasses (There are carrying degrees of molasses. Black strap is going to be the darkest)

3/4 Cup Dates, cut up

1. In mixing bowl stur together flour, cornmeal, baking powder, and soda.

2. Mix together molasses, banana, and buttermilk.

3. Blend wet ingredients into dry mixture. Add dates.

4. Turn batter into three 5/12 x 3 greased and floured loaf pans, or four rouind one poind tin cans.

5. Bake at 350 degrees for 30-40 minutes or until tests done with toothpick.

6. After ten minutes remove from pans or cans and cool n rack. Enjoy!

Best Baking Powder

“Leavening that you can make;

It’s best for everything you bake!”

Best baking powder is low in sodium and free of aluminum compunds. Here is the formula:

2 parts cream of tartar

2 parts arrowroot powder

1 part potassium bicarbonate

Potassium bicarbonate can be found on amazon.

If you try it, let me know! I hope you enjoy it! ~Laura

My Homemade Granola Bar Recipe #TastyTuesday

My kids love granola bars…even my daughter who is picky about EVERYTHING! But when I read the list of ingredients on most store bought granola bars I do not feel love at all! Many granola bar ingredient lists include: corn syrup (in one form or another), sugar, and caramel color. All of which I prefer to avoid! What’s a mom to do?! Well I did a little research, tried a few recipes and then came up with one that both fit my list of “better for them” ingredients AND that my kiddos liked! It’s easy peasy with just a handful of ingredients! Try it…let me know what you think…then tweak it for your family and share with me!

Homemade Granola Bars


2 cups organic rolled oats

1/2 cup shredded coconut

1/2 cup organic honey

2 Tbs peanut butter

2 Tbs flax seed

1/3 cup raisins

1 tsp vanilla

1/8 tsp salt


Preheat oven to 325 degrees F. Grease a 9-inch square baking dish with butter. Spread the oats and coconut evenly across a baking sheet. Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl. Add flax seeds and raisins to mixing bowl too. Mix honey, peanut butter, vanilla extract, and salt in a small saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats/coconut mixture; stir to coat. Spread the mixture evenly into the buttered baking dish. Bake in preheated oven until beginning to dry, about 15 minutes for slightly chewy granola bars, a few minutes more if you like them crunchy. (Note: they will seem under done/super soft and chewy when hot.) Cool completely before cutting.

Sinless Cookies #Theyaretodiefor

WahmReviewer Melissa

Sinless Cookies

This cookie is a favorite not only from my own children but the children that attend my daycare. I have a couple children who have a dairy intolerance, and one that also has a gluten intolerance. Finding recipes that meet their needs is a challenge by itself but this cookie has been a favorite since I introduced it to them. Pssst….just don’t tell them it’s good for them!

2 ripe bananas

1 cup oats

1 heaping tablespoon of peanut butter

Add ins (your choice/optional): chocolate chips, chia seeds, walnuts, dried cranberries

Preheat oven to 350 degrees. Mix ingredients together. Use a spoon to drop them on a greased cookie sheet and bake them for 15 minutes. Enjoy.

Sinless cookies


#TastyTuesday with carrot and sweet potato #Bisque By Amanda Ripsam

 #TastyTuesday with Carrot and Sweet Potato #Bisque  By  Amanda Ripsam

Sweet Potato and carrot

1 large sweet potato

1lb baby carrots (I use a small bag of baby carrots)

½ cup unsweetened applesauce

¼ cup maple syrup

  1. Peel and chop sweet potato
  2. in a large stock pot, cover sweet potato pieces and carrots with water. Bring to a boil over high heat.
  3. Reduce heat and simmer for about 20-30 minutes, until very tender. Remove from heat and drain.
  4. Combine all ingredients and puree with an immersion blender or in a food processor or blender. The trick is to get it to the creamy texture of creamed soups or a smoothie.


(The recipe  that I follow says that the maple syrup optional, but being Canadian it is not optional). I find that it really makes the soup sand out. I also like to eat it cold because it has the consistency of a smoothie. Also it is perfect for moms who want to make something new for their little ones.

How I came across the recipe.

I was diagnosed with a slow digestion disorder called gastroparesis over two years ago.

That is when I started to really dive into blogging, eating healthier and taking my health seriously.

I know how difficult it can be to figure out what and how to eat while living with gastroparesis. I even at one point took suggestion of baby foods from some friends in online support groups.   I figured I could save the embarrassing grocery shopping trips and make much more of the foods I liked out of recipes that I find online and make them my own to fit my own needs.

I made this soup and everyone in my house loved it. In fact when I make the soup the kids come back for more. I think it has to do with the maple syrup flavor.

Decreasing the meal size can help with some of the fullness, distention and pain that I often have experienced with regular meals so I look for soups, smoothies and bland mushy foods . I also add a scoop of vanilla protein powder on days where I need to make soup my main meals.

I am on a low fat low fiber diet and I love this carrot and sweet potato soup. I enjoy it hot as a soup with some low fat sour cream on top or I will eat it cold and have it like a desert. For the desert part I add extra maple syrup.

If you don’t have a stomach disorder like I do, you can enjoy it between meals for a well balanced snack between breakfast, lunch or dinner. I also like to serve it to the family as an appetizer with some crackers.

Let me know what you think of the soup, and post pictures of when you make it in the Facebook commenting section below. I would love to see how yours turns out.

Wisconsin Cheddar Cheese soup – #MeatlessMonday

Hi, this is Kathy Crow and today I fixed a wonderful soup for Meatless Monday. Several years
ago I had a cup of Wisconsin Cheddar Cheese soup at one of my favorite eateries. It became a
“must have” every time we ate there. It was so very rich and creamy with little bits of vegetables
that just melted in your mouth. Then one day we went in to eat and my dear soup was gone. No
longer did they carry Wisconsin Cheddar Cheese soup.
Recently I was just very hungry for soup and for Cheddar cheese soup. Not Broccoli/Cheddar
just cheddar cheese. I began searching at first for Wisconsin Cheddar Cheese but I just couldn’t
quite get the feel of them recipes until I found this one that Emeril Lagasse used. So, I tried it
and with just a few adjustments I made it my own.
Here it is:
•4 tablespoons butter
•1 large onion, finely chopped
•1/3 cup finely chopped red bell pepper
•1/3 cup finely chopped green bell pepper
•4 cloves garlic, minced
•1/2 cup all-purpose flour
•2 cups chicken stock
•1 1/2 cups whole milk
•1 1/2 cups heavy cream
•12 ounces sharp yellow cheddar cheese, grated (about 4 cups)
•1/4 teaspoon cayenne pepper
•Crumbled bacon, salsa, or creme fraiche, chopped parsley leaves, optional for garnish

Cheese Soup Ingredients

Add Checked Items To Grocery List
In a large, heavy saucepan melt the butter over medium heat. Add the chopped onion and peppers
and saute until vegetables are soft, about 4 minutes. Add garlic and saute for 2 minutes. Add
flour and cook, stirring constantly, for 2 minutes.
Cheese Soup ingredients in a Skillet
Slowly whisk in the stock, milk and heavy cream. Bring soup to a low boil and reduce heat so that
the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about
20 minutes. Add the grated cheese in 1/2 cup increments, stirring after each addition until completely melted and
smooth. Do not allow soup to boil. Season with salt and cayenne pepper, to taste.
Cheese Soup - added Cheese to Pan
Serve in shallow bowls, topped with some crumbled crispy bacon bits, a dollop of salsa or creme
fraiche, and chopped parsley, as desired.
Plated Cheese Soup
Recipe courtesy of Emeril Lagasse, 2003
The changes I made were to use Half and Half for all of the milk products, added more cheese
(you can use a mild cheddar for a portion of the cheese if you prefer a milder taste) and to add
some pimento for garnish. The chicken stock can be increased if the soup is too thick for your tastes

Baby it’s Cold Outside, try this Southwestern Slow Cooker Chicken and Potato Soup Recipe to Warm you Up

Wahm Reviewer Cecily

This is actually a recipe I found a long time ago in a weight watcher forum. I usually make it up a few times in the winter months when it gets really cold outside when we need something to warm us up. Its easy, healthy and super tasty. We often add sour cream, cheese and corn or tortilla chips too.

Picture from Picture from

Southwestern Slow Cooker Chicken and Potato Soup

3/4 pound uncooked boneless, skinless chicken breast, cut into 1-inch cubes
2 medium sweet potato(es), peeled, cut into 1-inch cubes
1 large onion(s), chopped
29 oz canned diced tomatoes, salsa-style with chiles, undrained
14 1/2 oz fat-free chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1 1/2 cup frozen corn kernels, not thawed
Mix all ingredients, except corn, in a 4-quart or larger slow cooker; cover and cook on low heat for 6 hours.
Stir in corn and cover slow cooker; cook on high heat until chicken is no longer pink in center and vegetables are tender, about 30 minutes more. Yields about 1 1/4 cups per serving.

My Grandmother’s Favorite Banana Bread Recipe

WahmReviewer Mary Madalene

When I was younger, I remember that I was always helping out in the kitchen either with my mom or my grandmother. I remember having a lot of “baking parties” when I would spend the night or weekend with my grandmother. Since she lived out in the boonies we needed something for her to entertain me with and that’s when I started to learn to bake.

I would always stand there on the stool beside her at the counter. I would watch her grab all the ingredients that she would need and she would let me add them in to the bowl one by one. I also remember sitting in front of the oven after everything was mixed and in there prepared pans for them to bake in the oven. I would sit there so intently watching and waiting, watching and waiting, so that I could be the first person to smell the wonderful aromas as they baked.  I also loved how she would always give me that very first piece of banana bread each time she made it. It would be so very warm and I would always slather it with butter ( I love the taste of butter and loved how it made the bread even more moist as it melted).  I want to share this recipe with you, so that you can in turn enjoy her favorite Banana Bread just like I did while growing up.

Grandma’s Favorite Banana Bread Recipe

  • 4 ripe bananas – mashed
  • 1 cup of raisins
  • 2 cups of sugar
  • 1 cup of butter or maragine (melted)
  • 2 beaten eggs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups of flour
  • 1 tsp nutmeg
  • 1 tsp of vanilla

Preheat the oven to 350 degrees.

  1. In a bowl combine bananas and sugar and mash away
  2. Add in the eggs, melted butter, vanilla, nutmeg and raisins, then stir to combine.
  3. Next add in the salt , and baking soda, and then add the flour 1 cup at a time until throughly mixed.


#bakersdelight Making the #bestever #bananabread Almost ready to go in the oven. #baking #banana #raisins #foodie

A photo posted by Mary Madalene (@fairtradefetish) on

  1. Line the Loaf Pan with Parchment Paper and pour mixture into the pan.
  2. Bake for 55 minutes to 1 hour; test with a toothpick inserted in the middle of the loaf when it comes out clean you can take it out and place it on a rack for 10 minutes before removing from the pan.

And we have a #winner. Here’s the result #bakingdays #bakersdelight #nomnom #bananabread #smellsdivine

A photo posted by Mary Madalene (@fairtradefetish) on


Now isn’t that just melt in your mouth delicious? 

Relish! Online Meal Planner #foodie #schedule #mealplanning

WAHMReviewer – Mary Madalene Yaroscavitch

Disclosure: I got this product as part of an advertorial.

Relish WAHMReview 1

Relish! Was founded by Ann Bender and Karen Hutcherson, two busy Colorado mothers that found themselves in what’s for dinner trap. Both women love to cook but didn’t have time to sift through cookbooks and magazines for evening meals and what’s worse, found themselves at the grocery store several times per week.

Relish WAHMReview 2

Using the Site

Relish’s philosophy is “A weekly menu planner aimed to help busy families put wonderful meals on the table every night. No sloppy casseroles or expensive kitchen blunders. Instead look for everyday food…with a gourmet twist.”  I can whole-heartedly agree that the service lives up to their philosophy.

The web-based interface is very easy to use, and it’s handy that you can access it from any computer.  Each week, new menu items are featured (usually around 10 different entrees) for you to build your weekly menu from. You can choose from a new list of delicious recipes. Choose kid-friendly, quick, simple-gourmet and vegetarian options. Edit the side selection, build your grocery list (add and delete from the list.) 

Overall I was able to make my menu, print out a weekly list on what I needed to buy; it served our family well and will continue to do so. You will notice substantial savings by sticking to a list! A Relish! Subscription is only $7 per month!

Make sure to check out their Website , and tell me what you think ;)




Relish! The thought! Enjoy tomorrow!