Chip and Dip

Recession Banana Bread

We made this during the crazy egg shortage, but here is our Recession Banana Bread. 1 ripe banana (extra ripe for Mollie) 1 egg 1 tsp vanilla 3 Tbsp oil 1/2 cup flour 1/4 tsp baking soda 1/4 tsp salt 1/4 cup brown sugar Preheat oven to 325 F. Mix all ingredients in one bowl - easy cleanup! Bake in muffin tins or a donut pan - should yield 5-6, bake for about 15 minutes.

Chex Mix 3 Ways

We make Chex Mix 3 different ways here. Classic Party Mix with Crunchy Wheat, Sweet & Salty with Classic Graham, and Chocolate Caramel with Chocolate Graham. The main takeaway is that nothing should stop us from enjoying this snack mix today and that the golden ratio is: 7 cups dry cereal + other mix ins 6 Tbsp melted butter or other oil Season with your heart Spread mixture onto cookie sheet with parchment paper. Preheat oven to 250 F and bake for 1-1.5 hours until golden. Stir mixture on cookie sheet every 15 minutes to prevent burning. You can customize by adding different seasonings, toppings, and our personal fave, maple syrup for a sweet & salty, crave-able version.

Chip and Dip

In which Mollie makes Hannah guess 100 types of dip before she figures out that they're going to talk about Onion Dip, but actually make a White Bean Dip. A no recipe-recipe -- 1 can of beans (your choice) Olive oil Lemon Herbs (we used rosemary) Raw garlic (can use roasted) Salt & pepper Measure with your heart and blend until smooth! Enjoy with Crunchy Wheat crackers.

Grasshopper Pie

Not everything we try is a winner. This one might need some work, but had a lot of fun trying to make it. Grasshopper Pie: - Chocolate graham cracker crust - Minty pie filling (see below) Simply fill the pie with the minty filling and freeze for FOUR hours or more. Do not skimp on the freeze time (like we did so foolishly). Pie filling: - 1 container marshmallow fluff (7oz) - 1 container frozen whipped topping (8oz) - 1/8 cup creme de methe (do not use the 1/4 cup we did - big mistake, BIG) Simply whip it together until smooth.

Frozen Novelties - don't call them popsicles

We also used to make ice cream bars, so another traumatizing trip down memory lane as we explore the history of frozen stick novelties - ice lollies - or as they are commonly known, popsicles. To make our Pina Colada-inspired pops... Blend 1 can of coconut cream (not milk) with an equal volume of simple syrup. We were lazy and used the syrup that canned pineapple comes with. You can pour this into your molds and add pineapple chunks if you desire. Freeze for at least 2 hours, but ideally overnight. To de-mold easily, dip the molds into a bowl of warm water for up to a minute. Enjoy!