Faith, Food and Family

Do you like banana bread? If so, you need to try this amazing twist on regular banana bread! It is so good! Peanut butter and bananas have always been a yummy combination, but this really elevates that flavor combo to a whole new level! I think this would also be delcious as muffins if you would rather bake it that way. You could always double the glaze ingredients if you needed more to frost the muffins with. Regardless of how you want to make it, just make it. You won't regret it! Peanut Butter Cup Banana Bread Adapted from Inside Bru Crew Life’s recipe . Ingredients: 1/3 cup of peanut butter, creamy 1/3 cup of butter softened (unsalted) 1 cup of sugar 2 large eggs 1/3 cup of plain yogurt 2 large ripe bananas, mashed 1 tsp of vanilla extract 1 ½ cup of all-purpose flour 1 tsp of ground cinnamon 1 tsp of baking soda ¼ tsp of salt 10-20 Reese’s miniatures, quartered (see notes) Peanut Butter Glaze Ingredients: ¼ cup peanut butter, creamy ½ cup of powd...

A quick, easy dinner for tonight. Yummy burritos with chicken, cheese, rice and beans. I will admit, this looked much better before I tried to fold it. I filled mine a little too full, so be careful about that. We absolutely love these Tortilla Land flour tortillas (not sponsored, Tortilla Land doesn’t know I exist! lol). They just taste so much better than already made tortillas. I just wish I could find the burrito size. That would have helped my overfilling issue. This is also delicious as a burrito bowl. I only ate one burrito and then had a small portion as a burrito bowl. It was so good! This is again kind of a non-recipe. You can vary how much of the ingredients you include based on how many burritos you want to use. Tonight, I made 1 recipe of the rice, two cans of black beans, and I was the only one who used chicken. So, this can be more of an assemble your own burrito bar. Add whatever toppings you desire. I will include some ideas below. Mexican Rice and Black Bean Bu...

My kids love the rice from our local Mexican restaurant. So, I wanted to try to recreate it at home. They love this one just as much! It’s so delicious! We often eat it with black beans, salsa and sour cream. We also love to serve it with fajitas and enchiladas. So many ways you can use this tasty rice. Cook a batch on the weekend and use it for meals throughout the week. Restaurant Style Mexican Rice Ingredients: 3 ¼ cups of chicken broth or stock 2 cups of rice (I usually use Jasmine or Basmati) ½ tsp of ground cumin 2 tsp garlic powder 1 tsp onion powder ¼ tsp Mexican oregano 8oz can of tomato sauce 3 tbsp of oil (I use canola) In a large saucepan, heat 3 tbsp of oil over medium heat. Add rice and stir to coat the rice with the oil. Cook the rice until golden, taking care not to let it burn. You can turn the heat down a bit if it starts getting too dark. Add cumin, garlic powder, Mexican oregano and onion powder and stir well. Cook for a few seconds longer. Take ...

I have been craving a good breakfast burrito and I was already fixing some breakfast stuff, so I thought why not use up more of the Tortilla Land flour tortillas and make breakfast burritos. I think you have to use the package within 7 days of opening, which won’t be hard since we have enjoyed them so much. This is not so much of a recipe, but it was tasty. It’s a great use of breakfast leftovers as well. I have always heard that you can freeze breakfast burritos too. So, you could make up a large batch and place them in the freezer. You could also just make up enough for the fridge for the week and reheat each morning. Great for meal prep! Sausage and Potato Breakfast Burritos Ingredients: Flour tortillas (mine were soft taco sized, but burrito size would be great as well) Scrambled eggs Sausage (cooked and crumbled) Cooked diced potatoes (You could do these in the air fryer, the skillet or use leftover baked potatoes cubed up) Shredded Cheese (whatever you like best, I u...

Cheesy chicken wraps with a special ingredient! I grew up eating pimento cheese sandwiches from time to time. It was often Price's Pimento Cheese on white bread. I always enjoyed it. This takes a classic (pimento cheese) and elevates it into something new and even more delicious. By heating the wrap, the pimento cheese gets all ooey, gooey and warm. That combined with shredded chicken, sauteed red onions and spinach, makes this wrap something special. So, let's get to it! Cheesy Chicken Wraps Ingredients: Flour tortillas (I used 3 soft taco sized) 1 cup of shredded chicken Container of pimento cheese or use homemade half a bag of fresh spinach, torn (mine was a 6oz bag) ½ a red onion, thinly sliced 2 tablespoons of butter Heat a medium sized skillet over medium heat. Melt 2 tablespoons of butter and add the red onion and sauté for a minute or two. Then add the spinach and continue sauteing until the spinach is wilted. Add any desired seasoning here as we...

This is an amazing appetizer recipe! If you like buffalo wings, I can almost guarantee you'll love this dip. I've made it many times to take to gatherings, and it's always very popular. Buffalo Chicken Wing Dip Ingredients: 2 packages of cream cheese, softened 3/4 cup of hot sauce (I use buffalo sauce) 1 cup of ranch dressing 2 cups of diced, cooked chicken 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Stir together cream cheese and hot sauce until well blended. It's helpful if you microwave the cream cheese a bit to make it easy to incorporate the hot sauce. Then mix in ranch dressing, chicken and cheese. Spread into a square or 9x13 baking dish (i've done it both ways). Bake for 30 minutes. Serve with chips and celery sticks. This is sooo good! Enjoy! If you make it, leave me comment and let me know what you think!

Birria de Res Consome Ingredients: Chuck roast (mine was probably about 3-4 pounds, you can use whatever size you need, just make sure your pot is big enough to hold everything) Beef bone (I used three 2-3 inch pieces) 2 medium onions (peeled and halved) 1 whole head of garlic (separate the cloves and remove skin) 10 carrots (peeled, chunked and halved) 12 dried chiles- take off stems, empty out all of the seeds and rinse (I used California chiles) 8 bay leaves 3 tbsp of chicken bouillon (I used better than bouillon paste) Oil for searing Possible toppings for the consume: Cilantro and diced white onions Thin sliced radishes Lime Chili oil (recipe below) Heat a large saucepot (I used an 8qt) on medium heat and add a bit of oil. I used maybe a couple of tbsps. Once your pan is heated, sear your chuck roast on both sides, then remove from the pot. Next, sear your bones as well. Remove from the heat and add your roast back in, onions, garlic, carrots, dried chiles, ...