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This is the easiest crowd pleaser out there... and even if you don't have a smoker, you can replicate this just as easily in the oven or on the grill. The whole key to this recipe is cooking the hotdogs prior to mixing it all together. And because smoking them first is the key to this recipe, feel free to stop there one night for a quick dinner. Hot dogs slathered in mustard and seasoning, smoked for an hour (or less if you're in a pinch) is delicious! And, if you're going that route... why not try cheese hotdogs? Or, why not try switching it up with your rubs and barbecues? I mean... why not go the Carolina Honey Mustard Rub Route and the Carolina Gold BBQ Sauce instead of Mustard Route? Or, what about skipping the plain, yellow mustard and going for a Buzzed Beer Mustard? Ingredients: 2 packages of hotdogs (between 16-20 hotdogs). 2 T. Yellow Mustard 2 T. Your Fav. BBQ Rub (Like the Notorious P.I.G Rub or the BBQ General Rub) 4 T. Butter 1/4 C. Brown Sugar 1/2 C. BBQ Sauce (Like the Bourbon Barrel Whisky BBQ) Instructions Slather the hot dogs in the yellow mustard and your favorite barbecue seasoning. The easiest way to do this is to get your clean hands dirty Place the seasoned hot dogs directly on the grill grates of your smoker (or oven, or grill). Close the lid and let them smoke for 1 hour. After an hour, remove hot dogs from the smoker and slice them into nice 1.5 inch chunks. Please them in a disposable baking pan & top with butter, brown sugar and your fav. BBQ Sauce. Place the pan back into the smoker at a higher heat (375 - 400) and cook for another 15-30 minutes. Stir every 5 - 10 minutes. Smoke until the butter has melted and the sugar is starting to caramelize on the hotdogs. Notes: I would by lying if I told you really measured out the 2 T. of Mustard and Seasoning. I feel like "just going for it" is the best measurement style. You want them covered (but not dripping) in mustard and seasoning. With the "just go for it" method, you'll see it easy to 1.5 or double it!

I generally cook Sunday through Thursday. Friday & Saturday are my nights off because we always tend to have something planned. When we don't, we fall back on ordering pizza or getting take out. This last time, the girls asked what's for dinner & Josh replied "probably ordering pizza." I looked at Dakota's annoyed "I don't want pizza face" and said let's go inside. It was our lucky night. I had planned on making this dip for a party the previous night and ended up skipping it. So Dakota and I whipped it together and we all came to the conclusion that it was way better than pizza (we also made smoked hot dogs using the first steps of this reciep - Poor Man's Burnt Ends). After dinner, I immediately added the items back on to my ongoing grocery list and made it a priority to find other quick dinner options for the nights I don't have something planned. Because honestly, delivered pizza isn't my favorite thing either... and why do we continue to eat stuff that we don't love? Ingredients: 1 pound smoked sausage, diced 1, 8 oz. package of cream cheese, softened 3, 15 oz. cans of corn 1/3 C. Mayo 1 C. Shredded Pepper Jack Cheese Big 'ol Bag of Fritos, or whatever chips float your boat! You can also add diced jalapeños for some heat - I skipped it because of the girls! Instructions: Get smoker going at about 225 degrees (if you don't want to smoke this, preheat your oven to 350) Grab a 9x13 pan (disposable one if your smoking) and lightly grease it In a skillet over medium-high heat, sauté the sausage (and jalapeños if using) until the diced sausage has a nice, lightly brown crisp on all edges (and jalapeños are softened). Combine sausage (and jalapeños), cream cheese, corn, mayo and pepper jack cheese. Mix together and spread evenly in pan Smoke or bake for about 30 minutes, or until nice and bubbly Serve with Fritos!

First, let's get this out of the way. I hope you are laughing at the picture. Right... I mean, I am sure you were thinking who posts a picture of raw brats? I do, of course, I do...I forget to take a picture once they were perfectly cooked with bubbly brown cheese. Sad face. But don't let the ridiculous picture discourage your from trying these! Three ingredients. Seriously, how can it get any better than that? Lyncoln wanted a "Luca" party & McKinley said that this meant I needed to serve spaghetti and cut up watermelon. While I wanted to stay on the Italian theme, I couldn't stick to a "boring" spaghetti. I know, I know... spaghetti is delicious, I won't argue that. Maybe instead of "boring" I should say I wanted to try something new... In Wisconsin, we know everything about beer brats. And, to be honest I think using Italian sausage brats feels kind of wrong - but I did anyway, and it turned out great. But please note, I am day dreaming about the twist at the bottom... Ingredients: Grab equal number of Italian Sausages and Mozzarella String Cheese. Making for a crowd? grab a lot (like the picture). Making for two? Grab a few! Super easy! ~ 1 C of Marinara for every 6 Stuffed Brats Directions Preheat oven to 400 With a sharp knife, make a slice down one side of each sausage - remember you are only making a little pocket home for the cheese so don't cut all the way through. Stuff the mozzarella stick into it's new little home. Gentle press the sausage back into shape around the cheese. Pour Marinara sauce into the bottom of your back dish and spread evenly with a good 'ol tilt back and forth. Place sausage on top of the marinara, cheese side up. Cover with foil and bake for 30 minutes. Uncover and back for an additional 10 minutes (you're looking for the sausage to be fully cooked and the cheese to be bubble) Day Dream Twist - what about the traditional beer brats, sliced and stuffed with pepper jack cheese baked on top of a little bed of beer goodness? Stay tuned... I'll attempt this and report back!

I think the title says it all - does it get any better? Yep, they are frozen which makes them the perfect cool, slightly chewy treat for summer. And bonus, they are a non-cooking pie which means you don't have to heat that oven up in the summer! Ingredients: Graham Cracker Crust with a Toffee Twist 1 C. of crushed graham crackers 3 T. Butter, Melted 1 T. Brown Sugar 2 T. Health Bits 'O Brickle Toffee Bits Peanut Butter Pie Filling 1 C. Heavy Whipping Cream, Whipped 6 Oz. Cream Cheese at Room Temperature 1 C. Smooth Peanut Butter 1 C. Powdered Sugar 1/2 C. Health Bits 'O Brickle Toffee Bits 2 Tsp. Vanilla Extract 1/4 Tsp. Salt Chocolate Ganache 1 C. of Chocolate Chips 1/2 C. Heavy Cream Topping 1 1/2 T. Smooth Peanut Butter, melted Mini Chocolate Chips 1/4 C. Chopped Salted Peanuts (optional) Chopped Peanut Butter Cups (optional) Health Bits 'O Brickle Toffee Bits (optional) Instructions: Stir all crust ingredients together. Divide mixture evenly between 12 lined cupcake - about a heaping tablespoon each. Press crust mixture into the bottom of the line and bake at 350 for 8 minutes, or until lightly golden. In another bowl, mix together the peanut butter & cream cheese until smooth. Add the powered sugar, toffee bits, vanilla & salt. Beat until smooth. Gently fold the whipped heavy cream into the peanut butter mixture. Spoon Peanut Butter Filling on top of the cooled crust. Freeze for at least an hour & then remove from the muffin liners. Meanwhile, prepare ganache by microwaving heavy cream for 60 - 90 seconds - hot but do not boil! Add in chlorate chips and let sit for a minute or two then quickly whisk until smooth. Let cool to barely warm. It will thicken as it cools. Dunk the frozen pies into the ganache. Depending on your preference, you can dunk - let ganache harden - dunk again. To garnish, drizzle melted peanut butter over the mini pies and sprinkle with whatever toppings you prefer. I stuck to the Toffee Bits. Freeze for at least a few hours prior to serving. When ready to serve, serve immediately after removing from freezer.

Ever since returning from Florida, I've had Key Lime on my mind. When I stumbled upon the idea of a Key Lime Cheesecake I was nervous. For some reason, cheesecake has always scared me. Such a shame, all those years of being scared when in reality these Mini Key Lime Cheesecakes couldn't have been any easier! Before you even get into the the recipe... here are some important details. First....the filling recipe below is doubled. When I made mine, I started with a single batch of filling and it was a sad amount of cheesecake. It was about the same amount of cheesecake as the crust, and to me that just wasn't going to cut it. I wanted my cheese cake to be twice the size of the crust! So... if you're on board with me...follow the recipe below. If you want a thinner cheesecake, feel free to un-double the filling. Second... most traditional recipes call for whipped topping on the cheese cake. No offense, but... boring! So I decided to go with my own frosting which is something like a light & airy cream cheese frosting. It's the same frosting on the Dream Bars. So if you know, you know! Ok... let's get to it. Ingredients: Crust: 3/4 Cup Graham Cracker Crumbs (about 12 squares) 1 1/2 T. Sugar 1/4 Stick of Butter (or, 2 T.), melted Filling: 4 Egg Yolks, Beaden 2 14 oz. Cans of Sweetened Condensed Milk 2/3 C. Key Lime Juice (I used regular lime juice as that's all I could find) 6 T. Greek yogurt (I used a vanilla honey flavor for little twist) *remember this is doubled for a bigger cheesecake, for a thin cheesecake un-double! Frosting: 1 C. Heavy Whipping Cream, Whipped 8 Oz Cream Cheese, at room temp 2 Cup Powdered Sugar Tsp. of Salt, I love pink Himalayan salt! Pinch of Salt Instructions: Place crushed graham crackers in a bowl with sugar and butter. Press 1 heaping Tablespoon of the crust mixture into the bottom of a cupcake liner. Bake at 350 for 8 minutes In a separate bowl, mix together egg yolks, sweetened condensed milk, lime juice and greek yogurt. Mix really well! Evenly fill the cupcakes up! I love using a large scoop to do this! Bake for 12 to 15 minutes or until cheesecake is set. Allow to cool before you pull them out of the cupcake pan. If you don't let them cool, you will probably smoosh them up a little! Once cooled enough to remove from the pan, allow to cool completely in fridge With a mixer, mix together the powdered sugar, cream cheese, splash of vanilla and pinch of sea salt. Once combined, gently fold in your whipped cream. You can easily dollop on to cupcakes, or use a piping bag for a fancier look! Lastly, sprinkle with a little lime zest! Enjoy & Store in fridge

The start of recipe was forwarded by a friend on the internet. I believe the original recipe was created by Taste and Home but after looking around Pinterest, there are so many variations! So of course, I put my variation together and created a 9x13 bar of Dream Bars. While I am attempting to keep my promise to myself - which if you're asking, is to use all of the rhubarb up off the massive bush in my backyard. No waste this year. Yes, you read that right - some of it (or, a lot of it) was wasted in past years. But, on a positive note... even the waste in the past couple years is considerably less than the first few years we lived here. I had no idea what that big 'ol bush was! I thought it was just a regular, quite ugly, landscaping bush. And, remember before you judge, I have never once claimed to be a plant lady. In fact, I am basically a plant lady killer. I know how that reads... and I mean, I kill plants, not plant ladies. Anyway, I probably could have skipped that and just told you I was using rhubarb. But, whatever. Next ramble... versatility - you know, it's my buzzword. . As I was mixing these up, I kept thinking about all of the possibilities. Can you imagine these bars with a mixture of chopped strawberries and rhubarb? Or, dare I even say Blueberries with a splash of lemon juice and lemon zest? Ingredients: Shortbread Crust 2 C. Flour 1/3 C. Sugar 1 C. Salted Butter, cut into cubes Filling: 1 & 1/2 C. Sugar 1/2 C. Flour 1 C. Heavy Whipping Cream 3 Eggs 1 tsp. Vanilla 4 C. Rhubarb, Diced in 1/2 Chunks Frosting: 8 oz. Cream Cheese, Softened 2 C. Powdered Sugar 1 tsp. Vanilla 1 C. Heavy Whipping Cream, Whipped Instructions: Preheat your oven to 350 and line a 9x13 pan with In a large bow, mix together the flour and sugar for the shortbread. Cut in the butter with a pastry blender Press crust mixture into the lined pan & bake for 10 minutes Next up, the filling. In a large bowl, whisk together the sugar, flour, heavy whipping cream, eggs and vanilla. Once combined stir in the chopped rhubarb Pour the filling onto of the crust and return to the oven for an additional 40-50 minutes of baking. You are looking to bake just until the filling has set. Let the bars cool completely (so tempting to skip, I know - but don't do it!) Next up, Frosting. Whisk together the softened cream cheese, powdered sugar and vanilla. Fold in the whipped heavy whipping cream. Once bars are cooled completely, spread the frosting over the bars. Keep refrigerated until ready to serve.

Seriously, this is so quick and easy and it contains ground sausage. Does it get any better? I didn't think so. I mean I borderline would consider this to be as good as candy. And bonus, it one of those dishes that is just as good, if not better, when it is heated up. Perfect for meal prepping! Ingredients 1 pound ground sausage 1 head of green cabbage *Or, 7 cups of slaw mix 1/3 head of purple cabbage 1/4 cup coconut aminos (or soy sauce if you prefer) 1/4 tsp sesame oil 1 Tablespoon of fresh ground ginger - or you can ground ginger for convenience! Seasonings - Garlic powder, onion powder & pepper - remember, I don't measure and I use a lot. Start with what you think, taste it and then decide whether or not to keep going. But I'll tell you, when I put the seasonings on the ground sausage, its basically covered! Also, red pepper flakes add a nice little kick! 1/2 cup green onions Get Making: Load up the sausage with your seasonings and cook through. Remember, but always mentioned favorite took to use when grounding meat - the Mix n Chop by Pampered Chef. While the sausage is cooking, thinly slice the cabbage. I used the finger safe Rapid-Prep Mandolin by Pampered Chef. If you have crazy knife skills, go ahead and do your thing! Or, if you prefer, skip this whole step by buying a bag of coleslaw! Once meat has been thoroughly cooked, stir in cabbage/coleslaw mix, coconut aminos & sesame oil. Cook on medium with a lid until the cabbage reaches your desired texture. I like mine crunchy and a little soft - so it takes between 5 and 7 minutes! Top with green onions and drizzle with more coconut aminos if needed or sweet and sour! Get wild and top it with a drizzle of yum yum or even with the tortilla salad toppers!

I have made these a few times and apparently have kept the secret hidden. This time around, I took pictures while I was prepping it... but was fighting Dakota and McKinley to get my own bite. And apparently, they were gone before I got a picture of the finished product. So, I'll remake again...and upload the finished product but in the meantime, don't let that deter you from making these delicious things. Ingredients (Makes about 9 egg bites per batch, I doubled the recipe above!) 3 Eggs 1/4 Cup Cottage Cheese (you can do plain, or jazz it up with the chive and onion) 1/4 Cup Soft Cheese (Cream Cheese, Brie, Boursin, Laughing Cow) 1/2 Cup Chopped Mix-ins (the sky is the limit! I used ham and spinach. But you could use any cooked meat or vegetables) 1 Cup Shredded Cheese of your liking Seasoning - Salt, Pepper or this delicious All Things Egg by Gaby Dalkin Directions: Blend the eggs, cottage cheese and soft cheese in a blender. You want this to be smooth so about 30 seconds on medium speed! Once blended, pour the blended egg mixture into a bowl. Add the chopped mix-ins and shredded cheese. Stir to combined. Use a small amount of oil to grease a silicone egg mold - this is the one I have but Pampered Chef also makes one! Then pour the egg mixture into the impression. I fill it a little more than 3/4 off the way up. Just enough room that you won't spill it when you transport it to the pressure cooker. Prep the pressure cooker by pouring one cup of water into the pan. Carefully transfer the egg mold to a wire rack. Note, I don't have a wire rack - so I just use the silicone egg rack which is perfect for making hardboiled eggs in the pressure cooker! You will want to rest the egg bite lid on top of the mold - and by rest, I mean loosely set on top. You don't want to prevent the egg bites from rising, you just want to prevent the condensation from dripping into your egg bites! If you're unsure if your egg bite lid is pressure cooker safe, you can always use a piece of tin foil! Cook the eggs on low pressure for ten minutes - I use the ten minute soup setting on mine. Once the pressure cooker is done, let the pressure release naturally for 10 minutes. After that, you can do the quick pressure release. Once the pressure cooker has released all pressure, safely open the lid. Carefully remove the egg bites ( I used tongs). Remove the lid and let the egg bites rest for a few minutes - they will deflate a bit as they cool. Use a spoon to scoop the bites of of the mold and transfer to a plate to eat right away, or allow them to completely cool before storing them in the fridge! These are perfect to make ahead and reheat in the microwave for 30 to 60 seconds for a quick breakfast or snack. We eat them plain around here, but you can dunk them in salsa or taco sauce! You can eat them in a breakfast burrito, with toast or onto of greens!

No bake cookies, what more can you dream of? I know... what's better that fresh baked, warm & gooey cookies straight out of the oven? But trust me when I tell you the "no bake" of these cookies are not at the expense of the taste. Ingredients: 1 Cup Chocolate Chips 16 ounces vanilla flavored candy coating (almond bark) or white chocolate chips 1 16 ounce jar of Peanut Butter 3 Cups Rice Krispie Cereal 1 1/2 Cups of Mini Marshmallows Place Chocolate Chips in Freezer before you get prepping. Melt whatever white chocolate you choose in the microwave. The key to not burning it is to cook at half power for 30 seconds at a time. Take it out and stir it in-between each 30 seconds. When you have some white chunks left, skip the last 30 seconds and stir away. They will melt as you stir - you don't want to chance burning it! Once completely melted, mix in your peanut butter. Allow mixture to cool to room temperature - you don't want to melt the marshmallows or the chocolate chips. If you're in a pinch, pour it into a new mixing bowl - I know... an extra dish but it cools it quickly when you're in a hurry! Once cooled, mix in Rice Krispies, Marshmallows and Frozen Chocolate chips. Use medium scoop to portion the cookies out onto a lined cookie sheet (parchment paper or these silicone mats for the win). Allow to set in cool place, cookies will firm up a bit. Once they are firmed up, place them in the fridge for storage!!

There is no shortage of Burger Bowl recipes on Pinterest. But I will tell you, with a few twists of your common recipes and with some Wisconsin flare, this bowl is perfection. Off with the rest! And... if it matters, this is a low carb option along with almost being paleo. If you're going for a paleo options, it will only take a few tweaks and also the sad de-Wisconsinization of the dish! Ingredients for Hamburger Mix: 1 pound ground beef 1 pound ground sausgae 1 pound of cheese curds (Hello Wisconsin) Large Splash of Worcestershire Seasoning Dump - so, I don't measure seasoning and a use a lot of it. If you have a burger blend, go big. If you have a garlic blend, go big. If you have plain seasonings, I would recommend onion powder, garlic powder, lots of pepper, and salt to taste. Potato Wedges: 6 - 8 average size potatoes of your choice (I recommend russet or golden) Cooking oil of your choice (Olive oil, Canola Oil, Avocado Oil, etc.) Seasoning of your choice (check directions out for tips) Must Make Sauce: 1 Cup Mayo 1/4 your Favorite Barbecue Splash of Apple Cider Vinegar *If your family is into condiments, do more! I promise you'll be using a potato wedge like a spoon with this dip! Topping Ideas - Take what you like, leave what you don't. Except the lettuce, don't leave the lettuce that's a must: Shredded Lettuce Shredded Cabbage Avocado (salted with Maldon Sea Salt, of course) Halved Cherry Tomatoes Sliced Red Onion Sliced Pickles Bacon (cooked with lets of pepper and topped with maple syrup) Crouton (see homemade recipe below) French Fried Onions I mean... the toppings are endless, get creative! Directions: Ground hamburger and sausage with all seasonings and Worcestershire. Once cooked through, drain meat. While meat is draining, throw the cheese curds into the pan and return to the turned off stove top. Quickly transfer hot meat onto of cheese curds and put lid on pan. Give it a few minutes for the cheese curds to soften up. If needed, you can turn the heat on very briefly. The point is to get the cheese curds soft and tad melty, you don't want them gooey or they will all clump together. If you need the perfect took for making ground hamburger, this is it right here To make the perfect Potato Wedges, cut the end of both sides of the potato. It should now stand up nicely on a cutting board. Carefully cut the potato into wedges. I had smaller potatoes so I cut them in half and then cut them into three wedges per half. Pro tip, keep the potato standing up the whole time so you get even wedges! Once they have been wedged, throw them in a bowl and top with your favorite oil. I am always a sucker for a good olive or avocado oil, but this time around I used the Garlic Canola Oil from Pampered Chef! Then, douse with your favorite seasoning. You could go simple with salt and pepper or you can get wild with some of my favorites -Gaby's Go to Seasoning Blend from William Sonoma or French Onion Dip Seasoning or Salt & Vinegar Seasoning from Pampered Chef. Toss it all together and get them cooking. I did mine in the Pampered Chef Air Fryer at 400 for 16 minutes, flipping half way through. You could also put them on a sheet pan (on parchment) and do the same thing with a little longer cook time! Whisk together the three ingredients for the "Must Make Sauce" and patiently set aside! For the barbecue I used Bob's Bitchin' Honey Chipotle! Putting it all together: Lettuce always goes first. Then top with the hamburger cheese curd goodness. Add toppings of your choice. Throw the potato wedges on the side. Drizzle "must make sauce" over the top. Finally, mix it all together to ensure eat bite is loaded with goodness! Bacon Tip: Cook bacon whichever way your prefer - pan fry or in the oven. While cooking, top with lots of pepper! Once it's done, drain it and chop it. Put into serving container and top with a decent drizzle of Maple Syrup. I promise, you won't make bacon any other way in the future! Homemade Croutons: Buy some bread from the bakery (I used French but can use whatever) or snag bread from your pantry that's no longer that squishy soft. Dice it - I like smaller pieces for this bowl, however have done larger pieces for Caesar salads! Put on baking sheet and throw in an oven that's been preheated to 400. Take it out once the bread pieces have gotten a tad hard - about 4 minutes! Put into a mixing bowl and drizzle with oil and your favorite seasonings. Again, you have the freedom to choose whatever you like! When I made them I reused the same bowl from the potatoes - garlic canola and French onion dip seasoning. Carefully toss to make sure all croutons are coated. Put back on baking sheet and return to oven. Cook until they are golden. I like when they are toasted, but still a little soft! Final Note: I am not affiliated with Pampered Chef in anyway. Just the usual, sharing what I love and use all the time!

I've come a long way from the girl who never used to wash her face. I always thought if I didn't have acne, I didn't have to wash my face. And because I have been super lucky in that Department, I never washed my face. I didn't realize that washing my face would help rid my skin of environmental stressors while also exfoliating & brightening my skin. Or that it would help prevent and improve age, sun or hormonal dark spots. Wrinkle prevention - pshh...that wasn't even on my radar then. But once I realized washing my face wasn't just for acne, but all the things listed above... I was all in. An additional bonus, who knew that make up looked so much better on a legit fresh face! I have tried a couple other skincare lines prior to Beautycounter. But once I tried Countertime there was no looking back. My face look brighter and felt amazing from the start - this was even before I started seeing real results! Now, two years later and this is still my anti-aging, face saving goodness routine :) Beautycounter sells it individually, in a Regimen (without the eye cream) or as a whole collection But as of recently, they now offer a Countertime Carry on Set This is perfect for someone who uses Countertime and is routinely on the go OR, for someone who is looking to try Countertime but isn't ready to commit to a full sized regimen or collection! And... here is so much information on Countertime that people who need every detail (that's me) will enjoy! Countertime Lipid Defense Cleansing Oil: Inspired by Asian beauty rituals, this luxurious, lightweight cleansing oil gently yet effectively removes makeup and other impurities without stripping essential lipids from the skin. Countertime Mineral Boost Hydrating Essence: Lightweight but deeply nourishing, this milky moisturizing essence delivers vital nutrients to the skin’s moisture barrier—instantly boosting hydration and radiance. Countertime Tripeptide Radiance Serum: This transformative rejuvenating treatment visibly increases skin firmness and elasticity, while reducing the appearance of fine lines and wrinkles. Countertime Antioxidant Soft Cream: This velvety revitalizing cream improves skin’s barrier function and boosts hydration, which helps protect it from daily environmental stressors. Countertime Tetrapeptide Supreme Cream: Supremely rich and deeply hydrating, this cream supports elasticity and visibly firms while smoothing skin texture to minimize the look of fine lines and wrinkles. Ultra Renewal Eye Cream: This high-performance eye cream revitalizes the eye area and reduces the appearance of under-eye shadows and crow’s feet for a smooth, firmed look. Feature Ingredients: Retinatural Complex: We took two of the most powerhouse plant-derived ingredients available and created a scientific breakthrough. Bakuchiol has been shown to provide skin-care results that are comparable to retinol—without harmful side effects such as skin irritation and increased sun sensitivity—and Swiss Alpine rose boosts the skin’s antioxidant defense. Bakuchiol: Native to India and derived from seeds of the plant Psoralea corylifolia, bakuchiol has been used in traditional Chinese and Ayurvedic skincare remedies for centuries. Swiss Alpine Rose: Renowned for its remarkable ability to protect itself against dehydration and other environmental stressors at the highest altitudes of the Swiss Alps.

I am not sure I love bananas. I mean, I would eat one but they are definitely not the first thing I would grab. Lyncoln on the other hand, is obsessed with bananas! She loves them so much, she likes to open a bunch (literally) all at once and take bites out of each. But one day, I snagged the open bananas before she could sink her tiny teeth into them. I googled Banana Chocolate Chip Muffin recipes, mixed a couple together and created this master piece. Now... like I said a banana might not be the first thing I grab, but these I would - by the handful! They are so moist (ewe, I know) and delicious that you will literally be in disbelief that you made them. Gather up and mix the wet ingredients 3 mashed up bananas (this Mix 'N Masher from pampered chef is a must - think guac too!) 3/4 cup white sugar A large Splash of Vanilla - large splash people, be generous 1 Egg 1/4 cup Canola Oil* 1/4 cup Olive Oil* *You can use all canola or whatever cooking oil you have, but I didn't dare deviate the second time around making them. There is something about the combo of canola and olive oil that is magical. Pile up your Dry Ingredients in a small bowl 1 1/2 cup Flour 1/2 tsp Salt 1 tsp Baking Soda Once your wet ingredients have been mixed together add the flour in and mix just until combined. If you're in the market for new spatulas, I highly suggest this 5 piece set for $11.99 from Amazon (top gift from Josh and the girls this past Christmas) Finally, mix in 1 cup of Semi-Sweet Chocolate Chips. Gently mix together and fill your muffin tins and sprinkle with any extra chocolate chips. Bake at 350 for 8 to 10 minutes! Let them cool (for one minute, exactly) - eat them hot with a chunk of butter! My (not so) Pro Tips: Use a large scoop like this one to fill your muffin tins perfectly and evenly each time! Use silicone muffin tins so that you can pop the muffins out quickly and beautifully each time For Feel Good Presentation and Decorations, find all of the fun items shown in the picture at JunkyJanko.Com