Best Ever Banana Bread Muffins

What do you do with that bunch of bananas that you just bought and have already begun to over-ripen before you’ve had a chance to eat them? Make amazingly crowd pleasing banana bread muffins of course!

These muffins combines the sweetness of a bananas and the fluffiness of bread to create a tasty and moist flavor bomb that will leave you wanting more and more. Fortunately this recipe yields 18 muffins so there’ll be plenty to share or freeze and hoard for yourself.

The secret ingredient here is the buttermilk. Buttermilk works it’s magic to transform this recipe from dense and overly sweet to a moist, fluffy, and light addition to the day. Have it for breakfast with a cup of coffee or tea, as a midday snack, or as a side with your meal. You can even have it as a special treat at the end of the day.

Best Ever Banana Bread Muffins

Moist, fluffy, and full of sweet banana flavor. What more could you ask for in a banana bread muffin? 

Course Appetizer, Breakfast, Side Dish, Snack
Cuisine American
Servings 18 muffins


  • 1 cup butter softened
  • 3 cups sugar
  • 4 large eggs
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1 cup buttermilk
  • 5 - 6 large over ripened bananas mashed
  • 4 cups flour


  1. Preheat the oven to 350 degrees

  2. Using a stand or hand mixer, combine the softened butter and sugar.

  3. Mix in 1 egg at a time, then add the baking soda and salt.

  4. Slowly mix in the buttermilk.

  5. Add the bananas. 

  6. Gradually mix in the flour, one cup at a time. 

  7. Fill your greased or lined muffin tins. 

  8. Bake for 30 - 40 minutes or until golden brown. 

  9. Unwrap and enjoy!

Melt in Your Mouth Blackened Brisket

This recipe was born out of the need to please a few picky eating carnivores for a holiday meal. It immediately became a family favorite and the most requested dish of the year.

The unctuousness of the meat makes it seem like something you’d find in a fine dining steak house. While the simplicity of it, makes it a perfect every-man meal that’ll impress even the most discerning of your foodie friends.

Melt in Your Mouth Blackened Brisket

If you're looking for a go-to special occasion meal, or just want something extremely tasty for dinner, look no further, this is it! This brisket is so flavorful, tender, and juicy that it's practically addictive.

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 6 people


  • 4 lb beef brisket
  • 2 Tbsp chili powder
  • 1 Tbsp salt
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp black pepper ground
  • 1 Tbsp sugar or sweetener of your choice
  • 1/2 Tbsp seasoned salt
  • 1 1/2 cups beef broth
  • 1 Tbsp Worcestershire sauce
  • 3-5 drops liquid smoke
  • 1 roasting pan with a rack


  1. Preheat your oven to 350 degrees. 

    Give your brisket a quick rinse and pat dry with a paper towel (this helps the spices stick to the meat). Then place in your roasting pan on the rack.

  2. In a small bowl, mix all dry spices together.

  3. Rub all sides of the meat with the dry spice mix as evenly as possible. I do this in the roasting pan so that any of the spices that fall off of the meat will be added to the juices underneath and still add flavor. 

  4. Roast uncovered for 1 hour, fat side up. 

    Remove from the oven and lower the oven temp. to 300 degrees. It will already look great and make your house smell amazing. 

  5. Mix together beef broth, Worcestershire sauce, and a few drops of liquid smoke. Then carefully pour the liquid mix into the pan, under the rack. Do NOT pour the liquid on to the meat! 

  6. Cover tightly with foil and put back into the oven and let cook for 3 hours. 

    This is where the magic really happens... Lower the oven temp. to 250 degrees and let it cook for an additional 2 hours. 

  7. Take out of the oven and let rest for 30 minutes before removing the foil. It should have a beautifully blackened bark and the fat should be nicely rendered down. 

  8. Then just slice thinly and enjoy with your favorite side dishes. 

Bacon and Cheese Turkey-burger Soup (Crockpot Recipe)

What do you do when you’re crazing a tasty classic bacon cheese burger but also want a hearty healthy soup? Make some delicious Bacon and Cheese Turkey-burger Soup of course!

Bacon and Cheese Turkey-burger Soup (Crockpot Recipe)

This healthy soup has all of the classic flavors of eating a hearty burger with the belly warming satisfaction of enjoying a warm bowl of soup. 

Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 8 servings


  • 10-13 slices bacon chopped
  • 1 lb ground turkey
  • 4 tbsp butter melted
  • 6 cubes beef bullion
  • 6 cups water boiling
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp red pepper flakes optional
  • 2 tsp cumin
  • 2 tsp chili powder
  • 2.5 tbsp tomato paste
  • 2 medium dill pickles diced
  • 1 tbsp pickle juice optional
  • 2 cups sharp cheddar cheese shredded
  • 6 oz cream cheese softened
  • 1 cup heavy cream


  1. Turn your crockpot on to the low setting. 

  2. Chop and in a large deep skillet, cook the bacon until crispy. 

  3. While the bacon is cooking, add the melted butter and spices to the crockpot.   

  4. Mix tomato paste into the butter and spice mixture. 

  5. Once the bacon is nice and crispy, use a slatted spoon to scoop out the bacon and let drain on a paper towel then set aside. Keep the bacon grease in the skillet. Add the ground turkey to the bacon grease and brown. I like to break up the browned meat with a potato masher. 

  6. Add the ground turkey to the crockpot with all it's juices. 

  7. Stir in the diced dill pickles. (Don't be scared of the pickles, they take this soup from ordinary to extraordinary!) 

  8. Stir in the shredded cheese until melted. 

  9. Boil the water and stir in the beef bullion cubes until completely dissolved. Then slowly stir broth into the crockpot. Cover and let cook for 3 hours.

  10. Whisk in softened cream cheese and let cook for 10 minutes or until it's fully incorporated.  

  11. Turn the crockpot off and whisk in the heavy cream. 

  12. Serve in bowls, top with the crispy bacon and enjoy.

Shredded Enchilada Chicken (Crockpot Recipe)

Since Mexican food is a favorite of mine, I’ve created and perfected, in my humble opinion, this version of enchilada chicken. It is creamy, juicy, cheesey, and full of flavor. The best part is that it’s so simple to make and it’s so versatile that it can be used in a variety of meals from tacos to burritos to Mexi-bowls. This is also a potluck crowd pleaser!

Something magical happens to chicken as it cooks low and slow in a crockpot. It soaks up sauces and stays moist from it’s own juices. My favorite part is that the beautifully flavored and tender chicken begins to fall apart all on it’s own. This shredded enchilada chicken is a great dish that tastes like your Abuela slaved over a hot stove all day. When in fact all you have to do is toss some ingredients into a crockpot and leave it to do all of the work while you take all of the credit.

Shredded Enchilada Chicken (Crockpot Recipe)

Turn up your typical taco night with this super tasty Mexi-Cali version of enchilada chicken. This shredded chicken can be used in tacos, burritos, Mexi-bowls, and more. It's so full of flavor that you won't believe how simple it is to make. 

Course Main Course
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 12 servings


  • 2 lbs skinless boneless chicken tenderloins can substitute with chicken breasts
  • 2 Tbsp taco seasoning
  • 1/2 cup enchilada verde sauce
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded (can substitute with 1 addition cup of cheddar)
  • 8 oz cream cheese softened
  • your favorite add-ins rice, tortillas, avocado, lime, cilantro, sour cream, salsa...


  1. Set your crockpot to the low setting

  2. Add your taco seasoning to the crockpot and then slowly add in the enchilada sauce while mixing it into the taco seasoning. You want to get a wet thick paste consistency that's not watery, so add as much or as little sauce as you need to get the right thickness. 

  3. Stir the chicken into the seasoning and sauce mixture. (The chicken doesn't need to be evenly coated) Cover and let cook for 4 hours (6 hours if you're starting with frozen chicken)

  4. While the chicken is cooking, shred your cheeses and set them aside for later.  

  5. In the last 15 minutes of cooking, pull out the chicken and shred. The chicken should be falling apart and easy to shred. I usually just use tongs and a fork. 

  6. Put the chicken back into the crockpot and stir in the softened cream cheese. Let cook for 10 minutes or until cream cheese is fully melted and incorporated. 

  7. Stir in the shredded cheeses until all of the cheese is fully melted.

  8. Then serve it any way you like it, in tacos, on top of rice, on a spoon...

    My husband loves to pile it into a burrito with some extra cheese, fresh salsa, and sour cream. 

  9. I love it on top of avocado with fresh salsa and sour cream for a tasty low-carb friendly Mexi-bowl. 

Crockpot Creamy Roasted Tomato and Basil Soup

Soup has always been my comfort food and being Italian, tomato soup one of my favorites. I’ve tried for years to make a soup that my great grandma would be proud of and this is it! It has a classically rustic Italian flavor that warms and fills the belly just like Italian food should.

This soup has a slight sweetness from the roasted tomatoes that plays well will the herbaceous fresh basil. The creaminess gives it a beautiful texture that makes it a thick and hearty soup that is perfect as an entree or pair it with a salad for a light meal.

Creamy Roasted Tomato and Basil Soup

This creamy smooth version of a classic tomato soup is bursting with flavor. The roasted tomatoes and fresh basil make it a treat for the senses. 

Course Soup
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 8 servings



  • 10-12 medium tomatoes chopped
  • 1 medium yellow onion chopped
  • 1 large bunch fresh basil finely diced
  • 2 cans diced tomatoes do not drain
  • 2 Tbsp tomato paste
  • 1 cup chicken stock or broth
  • 1 cup heavy cream
  • 2 1/2 Tbsp brown sugar I used a low carb sugar blend
  • 1/2 tsp all spice
  • salt and pepper to taste


  • 5 quart crockpot
  • 1 immersion blender


  1. Preheat oven at 450 degrees 

    Chop tomatoes, onions, and basil. Set the basil aside for later. 

Roasting the Tomatoes and Onions

  1. Spread tomatoes and onions on a large foil covered cookie sheet

  2. Sprinkle with salt to taste 

  3. Sprinkle the brown sugar evenly over the tomatoes and onions

  4. Roast for 20 minutes until tomatoes and onions are soft to the touch 

  5. Pour the roasted tomatoes and onions into a bowl with as much of the juice as possible 

Making the Soup

  1. While the tomatoes are roasting, set your crockpot on the low setting

    You can cook on high but low and slow is my favorite way to crockpot 

  2. Add canned tomatoes (with the liquid), tomato paste, and all-spice to the crockpot 

  3. Stir in the roasted tomatoes and onions with their juice

  4. Stir in the chicken stock or broth 

  5. Let cook for 4 hours on low or 2 hours on high 

  6. Here comes the fun part

    Blend everything in the crockpot with the immersion blender until smooth

  7. Slowly stir in the heavy cream

  8. Stir in the basil

    You could also put the basil in before you blend for a completely creamy feel

  9. Cook on low for an additional 30 minutes or until the cream is fully incorporated

  10. Season with salt and pepper to taste

  11. Serve and enjoy

    This recipe makes 8 servings because I love leftovers 

Recipe Notes

Some tasty things that you might like to go with this soup are a toasted bread of your choice or chips made from cheese as a low carb option

You can make cheese chips in the oven by placing shredded cheese on a greased cookie sheet and cooking at 350 degrees until the cheese starts to brown slightly and let cool, they'll crisp up as they cool. Or you can make them in the microwave on a microwave safe plate and cooking at 30 seconds at a time until they begin to brown and then let cool. 

Parmesan and cheddar cheeses are my favorites but if you intend to use Parmesan you should cut back on the salt in the soup.  

One of my favorite parts of this recipe is getting to use my immersion blender. If you don’t have one, I highly recommend getting one. You can use a traditional blender, but it will make for extra work.

This recipe was created with the intention to have leftovers so it can be cut in half if you desire.


Crockpot Creamy Chicken Soup (Low Carb Friendly)

Summer has ended and now my favorite season has begun, Soup Season! As soon as there is a chill in the air I am ready with a crockpot on the counter and a ladle in my hand. Every year during Soup Season I make it my personal goal to make one soup from scratch every week.

This week’s soup making inspiration came from a new seasoning mix that I bought and fell in love with over the summer. After using this seasoning mix in a BBQ rub I’ve been looking for other ways to incorporate it into my cooking. Thus the soup idea was born.

The Herbs De Manhattan Seasoning Mix is a wonderful blend of dried marjoram, thyme, peppercorns, star anise, cassia, fennel, clove, and other spices that are apparently the secret ingredients to the mix. All of these flavors created the perfect starting point for this deliciously awesome Creamy Chicken Soup.

Crockpot Creamy Chicken Soup (Low Carb Friendly)

This soup is a creamy and herbaceous comfort food. It's rich but not too heavy for a warm and happy tummy.

Course Soup
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours 30 minutes
Total Time 5 hours
Servings 6 people


  • 2 stalks celery chopped
  • 1/2 medium yellow onion chopped
  • 4 cloves garlic minced
  • 3 tbsp butter separated 1 tbsp and 2 tbsp
  • 8 oz cream cheese softened
  • 1 cup cream
  • 3 cups chicken broth
  • 8 chicken tenderloins can substitute with 4 breasts
  • 2 tbsp Herbs De Manhattan Seasoning Mix available at
  • salt and pepper to taste


  1. Ingredients

  2. Put 1 tbsp of butter, celery, and onions in the crockpot. Let them cook on high for 30 minutes stirring occasionally. 

  3. While the celery and onions are cooking, melt the remaining 2 tbsp of butter in a large skillet on medium low. Then add the garlic and let it sweat. (Do not let the garlic brown) 

  4. While the garlic is cooking, season the chicken with Herbs De Manhattan Seasoning Mix, 1 tbsp on each side. Add salt and pepper to taste. 

  5. Turn the heat up to medium high. Add the seasoned chicken to the skillet. Cook the chicken for approximately 5 minutes on each side to get a nice golden sear. 

  6. Remove the chicken and cut into bite sized cubes. (Don’t worry if the chicken isn’t cooked all the way through. It will finish cooking in the crockpot) Turn the crockpot down to low.  Stir in the chicken. 

  7. Deglaze the skillet with 2 tbsp of chicken broth on low. Pour the contents of the skillet into the crockpot. Stir in the rest of the chicken broth. Cover and let cook for 4 hours.

  8. In the last 10 minutes of cooking, whisk in the softened cream cheese. Let cook until melted and fully incorporated with no clumps. (If you soften the cream cheese in the microwave for 20 seconds at a time until you can stir it into a creamy texture, it will combine more easily)

  9. Stir in the cream just before serving. 

  10. Ladle into bowls and enjoy!

Recipe Notes

Some good additions would be mushrooms, cauliflower, and bacon. If you do add bacon, try cooking the chicken in the bacon grease instead of butter to give it a more pronounced bacon flavor. You could also add some red pepper flakes for a spicy little kick.