Turtle Cake - August Sugar Block of the Month Club

1 tub (8 ounces) Cool Whip, do not thaw, divided
1 package devil's food cake mix
1 package (3.9 ounce) Jello Chocolate Instant Pudding
38 Kraft caramels
4 1/2 tsp water
6 ounces Philadelphia Cream Cheese, softened
5 ounces Baker's Semi Sweet Chocolate, divided
16 Vanilla Wafer
16 pecan halves

Spoon half the Cool Whip into bowl; refrigerate to thaw.  Return remaining Cool Whip to freezer.  Prepare cake batter and bake as directed on package for 2, 9 inch round layers, adding dry pudding mix to cake mix before mixing with liquid ingredients.  Cool cakes in pans 10 minutes; invert onto wire racks.  Remove pans and cool cakes completely.
Meanwhile, microwave caramels and water in bowl on high for 1 1/2 minutes or until smooth, stirring every 30 seconds.  Cool slightly.  Beat cream cheese in large bowl with mixer until creamy.  Add caramel sauce; mix well.  Blend in thawed Cool Whip.  Place 1 cake layer on plate; spread with half the cream cheese mixture.  Cover with second cake layer; frost top with remaining cream cheese mixture.  Refrigerate until ready to serve. 
Microwave frozen Cool Whip and 3 ounces chocolate in bowl for 3 minutes or until well blended, stirring after each minute.  Cool 10 minutes.  Meanwhile, melt remaining chocolate pieces as directed on package.  Dip half of each wafer in chocolate; place on waxed paper-covered baking sheet.  Top with nuts.  Refrigerate until ready to use.  Spread Cool Whip mixture onto top of cake.  Garnish with wafers.  Keep refrigerated. 

This cake had a lot of step in it to make but it was pretty easy and looked very impressive when it was all said and done.  It had a good flavor although I don't care for cold cakes and because of all the Cool Whip, you have to keep it cool so it won't melt on you.  I made this for my Aggie's 26th birthday!  Where did the time go?

Here is the August Sugar Block of the month block.  I didn't make the real recipe that came with the block for this month.  It was a grilled banana.  It was just a sliced open banana with chocolate pieces added to it and wrapped in foil then grilled on the BBQ grill.  No Thank You!!!  So since I was making a birthday cake I decided to use the Turtle Cake recipe instead!  The quilt block is called Around The Campfire. 

Berry Cobbler - July Sugar Block of the Month Club

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 stick cold, unsalted butter cut into small pieces
3/4 cup heavy cream
1/4 tsp ground cinnamon
1/2 cup sugar plus a bit more for sprinkling
4 tbsp cornstarch
8 cups (3 pints) raspberries or blackberries

Preheat oven to 375 degrees.  Mix flour, baking powder and salt together.  Cut in the one stick of butter  (pieces) with a pastry cutter or a fork until flour and butter mixture looks crumbly.  Slowly pour in the cream and stir together with a wooden spoon until all is combined.  Shape dough into nine individual balls, slightly flattened.

Wisk together cinnamon, sugar and cornstarch in a small bowl.  Pour berries in a large bowl and add the sugar mixture, stirring to coat the berries well.  Pour berries in a baking dish.  Top with the nine dough balls.  Brush some of the remaining cream over the dough balls and sprinkle with sugar.  Bake for 35-45 minutes until golden brown.

This was easy and delicious!!!  Loved it!  I used frozen blackberries and it came out perfect.  There is not much sugar but it was perfectly sweet!

Here is my block of the month, it's called Lime Sherbet.  (see the cones?!)

S'mores Ice Cream Sandwiches - June Block of the Month Club

1 box regular graham crackers
1/2 cup chocolate chips
1/4 cup heavy cream
1 bag large marshmallows
vanilla ice cream

Let ice cream set out for 15 minutes to soften, spread it into a rectangular cake pan.  (use 1 carton in a 9x9 pan)  Smooth out the ice cream then place back in the freezer to allow to harden.

Microwave your chocolate chips then stir in cream to create a thick chocolate sauce.  Line a baking sheet with parchment paper, spread out your marshmallows on it (1 per sandwich) and broil in the oven 2 or 3 minutes until golden brown.

Assemble your sandwiches by cutting a square of ice cream the size of half a graham cracker, then add a marshmallow, then a spoonful of chocolate sauce to help the top graham cracker stick on.  Serve immediately or place back in freezer for later.

Confession....I did not make this recipe this time.  I am not a huge fan of Smores and I really don't care for ice cream.  I'm sure these are delish but I'll let you be the judge. And here is my block for June, it's called "Home Sweet Home"  (see the houses?!!)

Toffee Trifle - May Block of the Month Club

1 box of your favorite chocolate cake mix and all ingredients needed to bake the cake
2 boxes instant chocolate pudding
2 8oz tubs Cool Whip
1 cup toffee candy, chopped

Bake the cake mix into 2 9-inch rounds.  Remove from pans and allow to cool.  Mix chocolate pudding as directed on box.

Place one of the cake layers, cut into cubes, in the bottom of a clear trifle bowl.  Add a layer of half of the pudding, followed by 1 tub of Cool Whip and a layer of toffee candy.  Repeat with all 4 layers.  Chill before serving.

This dessert was very easy to make and would be great to take to a pot luck.  Chocolate lovers will thank you for it.  It makes a lot and is best if you eat it all on the first day.  No, not you by yourself, I mean serve it all on the same day!  It's not as good the next day because the cake gets a little soggy.  But if you think you can polish it off yourself, I won't tell anyone!

Here is my May Block.  It's called Signed, Sealed, Delivered.  (see the envelopes?!)

Cugino's Chili Fixins' Mix - Eating From the Pantry/Freezer

1 package of Cugino's Chili Fixin's Mix (bought at Wal-Mart)
1 15 oz can tomato sauce
1 15 oz can chili beans
1 15 oz can diced tomatoes
4 cups water
1-2 lb ground beef
(I had all of this on hand!)


Just follow the directions on the package.  So easy!                                                      It is good for 'quick' chili.  I've made others I like better but for a quick meal this one will do.

Eating From The Pantry/Freezer

Well folks, we are going to try something new for awhile.  The other day I cleaned out my refrigerator, pantry and freezer.  I filled up four trash bags full of trash!  Expired condiments, freezer burned meats, science projects, etc.  I had some limes in my fridge that were a whole different shade of green than the one they are suppose to be!  Yuck!  Anyway, it made me ashamed at ourselves for being so wasteful with food and the money we spent on it!!!  So here is what I decided, after seeing all of the canned goods, condiments,
sauces, frozen vegetables and meat that I have stocked up on, we are going to eat out of the pantry and freezer until we run out.  I may have to get creative but by goodness we are going to use up what we have before we buy more.  Which brings me to our first recipe.....

Crockpot Barbecue Chicken
 
4-6 pieces boneless, skinless chicken breast (can be frozen)
1 bottle BBQ sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1/2 tsp garlic powder


Mix bbq sauce with all ingredients listed under it.  Place chicken in crockpot, pour sauce over chicken and cook on low for 4-6 hours.

This chicken looked and smelled great and was falling off the bone when I took it out to serve.  It was kind of dry for some reason.  It was better when you drizzled the sauce over it.  It made a lot of juices so I was kind of disappointed that the sauce didn't stick to it more and have more of a roasted flavor.  It was still pretty good, I think next time I will start watching it after 4 hours and maybe drain off some of the liquid.  I got this recipe off of Pinterest which I have become obsessed with "surfing" on for my own entertainment.

Chocolate Chip Banana Nut Bread - April Sugar Block of the Month Club

1/2 cup oil
1 cup sugar
1 tsp vanilla
1 egg
3 tbsp milk
3 medium size mashed bananas

Mix first 6 ingredients together then add,
1 1/2 cup flour
1 1/2 tsp baking soda
1/4 tsp salt
1/2 - 1 cup chopped nuts (walnuts or pecans)
1/2 - 1 cup chocolate chips

Mix all ingredients well then pour into greased and floured loaf pans.  Bake at 350 degrees for 50 minutes.  Makes 2 loaves

This was a very easy recipe to make.  I don't usually make banana nut bread very often because the recipe that I normally use as several steps and it just frankly takes way to long to prepare.  I'm all about quick and easy.  Recipes....I'm talking recipes here!!! LOL

I like the chocolate chips in the banana nut bread.  I've never had it that way and the chocolate just helped make a good bread even better.  If you use dark chocolate chips, along with the bananas and nuts, why I think we can just call this a "healthy" bread.  We'll just pretend that the sugar doesn't count!  It's yummy....try this one, you'll like it!!!

And here is my April quilt block.  I waited until the last day of April to make it because it involved paper piecing and I am not a fan!!!  It was actually pretty easy compared to one I've done before.  It only took me 3 1/2 hours to do, LOL!  I think it turned out okay.  It's called Sunny Day. 

Grandmother's Refrigerator Bran Muffins

1 1/2 cups sugar
1/2 cup Crisco
2 eggs
2 1/2 cups flour
2 1/2 tsp soda
1/2 tsp salt
2 cups buttermilk
1 cup boiling water
1 cup 100 % Bran Cereal
3/4 cup raisins
2 cups All Bran Cereal

Cream sugar and shortening, add eggs, flour, soda, salt, buttermilk.  Mix until smooth.  In a separate bowl, pour boiling water over the cup of 100% Bran Cereal flakes and let stand until water is absorbed, mix into batter and add raisins and All Bran Cereal, mix thoroughly.  Refrigerate.  Grease muffin pans with cooking spray.  Spoon batter into muffin cups (do not stir batter before adding to pan)  Bake at 400 degrees for 20 minutes.

I haven't had these in ages.  My mom use to make them a lot when we were younger.  They seem like muffins for old, constipated people but really they are for anyone who just likes a good muffin.  Oh, they are good for what ales ya if you know what I mean, but they are a great way to start off your day too.  I can't really describe the flavor but trust me, take these babies out of them oven and butter them while they are hot.  You can thank me later!

Cinnamon Roll Waffles

1 can of Grands Flaky Cinnamon Rolls with Cream Cheese Frosting
1 tbsp water
1 tbsp karo syrup
waffle iron
cooking spray

Preheat waffle iron.  When iron is hot, generously spray with cooking spray.  Place uncooked cinnamon rolls in each waffle space.  (some have 4, mine had 2).  Close the waffle iron all the way down and lock if it has one.  You will need to keep an eye on these so you don't burn them.  2-4 minutes should do it but waffle irons may vary.  It's okay to open the iron up and check on the roll, just make sure it is not burning.  You want it browned and crispy like a waffle.

Cream Cheese Syrup:
Mix the can of cream cheese frosting that comes with the rolls with the water and karo.  Stir to combine and heat in microwave for about 15 seconds or serve at room temperature.  Drizzle over warm waffles.

How easy is this?!  If you like waffles and cinnamon rolls you will love these.  It's a fast, easy way to get the same great taste only with the consistency of a waffle.  I was amazed how these seemed like real waffles, crispy!  Yummo!!!!  Try! Try! Try!!!!

King Ranch Chicken

3 large chicken breasts, cooked
1 can cream of chicken soup
1 can cream of mushroom soup
1 onion, chopped
1 can Rotel tomatoes
1 jar (8oz) cheese whiz
dash of Tabasco
dash of Worcestershire sauce
salt and pepper
tortilla chips, crushed
8 oz cheddar
4 oz mozzarella

Dice the cooked chicken breasts.  Preheat oven to 350 degrees.  In a saucepan over medium heat, mix the soups, onion, tomatoes, Cheese Whiz, Tabasco, Worcestershire sauce until blended.  Add salt and pepper to taste.  Line the bottom of a casserole dish with the crushed tortilla chips.  Place the chicken on top and pour some of the soup mixture over the chips.  Add a layer of half of the cheddar cheese.  Repeat the process, then add cheddar and mozzarella cheese on top.  Bake for 35-45 minutes until bubbly.

Now I love King Ranch Chicken.  It's a great comfort food.  I think there is even another recipe on this blog for it but is a little bit different.  I think I prefer it to this one.  This recipe turned out okay but I have had better.  It was easy to put together but I had a hard time finding Cheese Whiz.  I haven't used this stuff in years.  And I was at Wal-Mart of all places looking for it.  You'd think that if anyone in town had processed cheese in a jar it would be them! 

Yummy Fruit Salad

1 cup sugar
1 cup water
juice of 1 orange
zest of 1 orange
2 whole Vanilla beans, caviar scraped out (or 2 tsp Vanilla extract)
4 pints strawberries, cleaned and halved
2 pints blueberries
2 cups red grapes, halved
2 cups green grapes, halved
mint leaves

Place the sugar, water, orange juice and zest into a small saucepan and stir to combine.  Bring to a boil, then turn the heat to low and simmer for 15-20 minutes.  Set aside to cool then store in fridge until cold.  Mix together all of the fruit in a large bowl and pour the cooled syrup over the top, tossing gently.  Garnish with fresh mint leaves.

This was fabulous!  So easy, pretty, delicious and impressive.  Very colorful and fragrant too!  I made this with blackberries and I've had it with blueberries and either one works great.  It's the color effect that you are going for here.  We eat with our eyes first so when something looks this pretty and good you know you are going to love how it taste!!!

P.S.  I got this recipe from my mom who saw it on Pioneer Woman.  Now you know it's got to be good!

Lemon Monkey Bread

12 Rhodes dinner rolls, thawed but still cold
zest of 1 lemon
1/2 cup sugar
3 tbsp melted butter

Glaze:
1/2 cup powdered sugar
1 tbsp lemon juice

Lemon Monkey Bread, Tex Mex Egg Bake, Fruity Salad 

Cut rolls in half and place in a greased 9x13 pan.  Drizzle with melted butter.  Mix lemon zest and sugar together in a small bowl.  Sprinkle half of the lemon sugar mixture over the rolls.  Cover and let rise till doubled.  Sprinkle remaining sugar mixture on top.  Bake at 350 degrees about 20-25 minutes.  Combine glaze ingredients and drizzle over rolls while still warm. 

Well who doesn't love Monkey Bread?!!!  I love this stuff and we use to have it every Christmas at my mother-in-laws house.  I have to say that I haven't had any in a long time (hint, hint Nana).  I have tried to make regular monkey bread myself but I can't make it as good as Nana's.  When I saw this recipe for Lemon Monkey Bread I just about went bananas!  ;)

I made this for a breakfast/brunch and it was so good!  The only thing is that to me, if you use all the sugar and zest mixture it can be a bit much.  So as you sprinkle it on before and after the rolls rise just eyeball how much you think you need.  If you want yours really sweet then by all means use it all!  This is really a nice change from the traditional recipe so try it out on your friends and family! 

Overnight Tex-Mex Egg Bake

12 oz bulk spicy pork sausage
5 cups frozen southern style hash brown (32 oz bag)
1 can (4.5 oz) chopped green chiles, undrained
3 cups shredded Colby-Monterrey jack cheese
6 eggs
1 1/2 cups milk
1/4 tsp salt
salsa

Spray a 13x9 glass baking dish with cooking spray.  In a skillet, cook sausage over medium heat 8-10 minutes stirring occasionally until no longer pink.  Drain on paper towel.

Spread frozen potatoes in baking dish.  Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese.  In a medium bowl, beat eggs, milk and salt with fork or whisk until blended.  Pour over potato mixture.  Sprinkle with remaining 1 1/2 cups cheese.  Cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350 degrees.  Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean.  Let stand 10 minutes.  Cut into square and serve with salsa.

This was a great brunch/breakfast dish!  I love stuff like this.  The salsa made it very tex-mexy!  The only thing I would change is that it needed a lot of salt and pepper so I think the next time I make this I will salt and pepper the hash brown really well before I pour the rest of the ingredients on top of them.  Make this for a crowd or a special family breakfast get together.  They will love you for it!

Chocolate Cobbler

3/4 cups sugar
1 cup self rising flour
2 tbs cocoa
1/2 cup milk
3 tbs melted butter
1 tsp vanilla

Mix together and spread in a greased 9 x 13 pan.

Top mixture:  mix together and sprinkle over batter.
1/2 cup sugar
1/2 cup brown sugar
1/4 cocoa

Pour 1 1/2 cup of hot water gently over the topping mixture.  DO NOT STIR! Bake at 350 degrees for 40 minutes.

Okay, this sounded so good, it looked really good and it smelled really good.  I served it warm with vanilla ice cream and it was a big hit with everyone except.....me.  I just didn't care for it.  To me it needed to be sweeter or needed cinnamon or something added to bring out the flavor.  It was just okay for me but it is worth a try.  Easy to make and your guest will like it.  It makes it's own hot fudge sauce as it bakes.  Give it a whirl. 

Fire Crackers

1 box multi grain saltine crackers
1 1/2 cups oil
2 packages of dry Ranch dressing mix
3 tbsp red pepper flakes
1 tsp Cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tsp dried parsley
1 tsp cayenne
1 tsp paprika
1/2 tsp dried oregano
1/2 tsp dried basil

Using two large gallon size storage bags, place two sleeves of saltine crackers into each bag.  Mix all seasoning ingredients together and divide evenly.  Pour seasoning mix with oil into each bag and seal.  Toss gently to coat the crackers.  Let set but toss about every 15 minutes until oil is absorbed and all crackers have been seasoned.  Transfer all the crackers in to a fresh bag and keep sealed air tight.

These are sooooooo good!  I love seasoned crackers and these babies have a kick to em too!  They are good with cheese or just by themselves.  A lot of ingredients but easy to make and it seems that they get hotter the next day.  I did spread them out on a cookie sheet lined with paper towel in a warm oven for about 5-10 minutes just to help absorb the oil and dry them out faster so I could start eating them sooner!!  Yum!

Photo courtesy of Pinterest

Jalapeno Crescent Rolls

1 can crescent rolls
1 4 oz can chopped jalapenos
1 8 oz container of cream cheese

Mix jalapenos and cream cheese together and set aside.  Gently unroll crescent roll dough so that all of the squares/triangles stay together and you have one large, square sheet of dough. Pinch any holes together. Spread the cream cheese mixture over the dough surface.  From one of the long sides, gently, but tightly as you can, roll the dough up jelly roll style.  Using a serrated knife, cut dough into eight equal slices.  Place rolls, circular side up on baking sheet and cook at as directed on crescent roll can. 

OMG!  These are fantastic.  I could eat all eight by myself!  I love spicy foods and these are spicy!  They are best if you can serve them warm.  I served them with King Ranch Chicken but I've also had them as an appetizer.  So simple, so delicious!

Carrot Cake Muddy Buddies

5 cups rice Chex cereal
1 1/2 cups white chocolate chips, melted
1 1/2 cups carrot cake mix
1/2 cup powdered sugar

In a large plastic bowl (that has a lid), melt chocolate chips in 30 second increments until melted.  I add about a tsp of vegetable oil to help make the chocolate smooth and silky.  When chocolate is melted, add cereal and stir gently to coat the cereal.  In a separate small bowl, combine carrot cake mix (just the powdered stage from the box mix) and the powdered sugar.  Sprinkle this mixture over the coated cereal.  Place the lid on the large bowl and shake the bowl to coat the chocolate coated cereal with the powdered mixture.  Keep shaking until all the powdered mixture is absorbed.

These are great!  I made these for a girls weekend and they liked the surprising flavor of the carrot cake.  I usually make these at Christmas time with milk chocolate and peanut butter.  These are our favorite but the spicy carrot cake flavor is nice for a change.  I got this recipe off of Pinterest and if you go to their website you will see other flavor ideas.  I think I'll try the red velvet cake flavor next!

Photo courtesy of Pinterest

No Bake Cookies - March Sugar Block of the Month Club

1 3/4 cups granulated sugar
1/2 cup milk
1/2 cup butter
4 tbsp cocoa powder
1 tsp vanilla extract
1/2 cup peanut butter
3 cups raw oat

In a large saucepan, combine milk, sugar, butter and cocoa.  Gently bring to a boil, stirring and cook for 1 minute.  Take care not to burn or overcook this mixture or the cookies will be crumbly.

Remove from heat and promptly stir in vanilla, peanut butter and oats until thoroughly combined.  Drop spoonfuls onto a wax paper lined cookie sheet and allow to cool in the fridge or freezer.  Takes about 20 minutes for the cookies to set.  Makes about 3 dozen.

I have always loved no bake cookies but oddly we never had them when I was growing up.  The first time I tried them was while I was dating my husband and I think his oldest sister had made them.  She usually brings them around at Christmas time too and the only other time I ever have them is when we stop at this little Czech bakery off the highway in West, Texas.  They have them package up in little 'to go' cups so I grab one for the road when I stop in there.  I've never made them but these were very easy to make and pretty tasty.  These past few months I've been donating my sweets to the Senior Center because we are all on a healthy living quest around here.  This time I kept a few of the cookies (everything in moderation) (PLUS I just love these things) and I sent the rest home with my son's fiance'.  Did ya hear that?  YES, I said FIANCE'!!!!! 

I am happy to report that my youngest son Marshall, after dating for four years, has asked our precious Cristina to marry him!!!  We are so excited!!!!!!  I could not ask for a more perfect girl for him or a daughter for  me!!!  She is sweet, kind, thoughtful, generous, loving, beautiful, smart, ambitious and crazy about my baby boy.  The big day is not for awhile yet but I will keep you posted on updates for the happy day!!!

Okay, so go try the no bake cookies and here is a picture of this month's quilt block.  It's called Forget Me Not and was pretty easy to put together, a lot easier than last months!!! 

Flourless Chocolate Cake - February Sugar Block of The Month Club

16 ounces bittersweet chocolate chips (I used semisweet)
1 stick unsalted butter
9 large eggs separated
3/4 cup granulated sugar

Preheat oven to 350 degrees and butter a 9" springform pan.

Whisk the egg yolks with the sugar in a mixing bowl.  Set aside.

Put the chocolate and butter in the top of a double boiler or in a heatproof bowl and gently heat over an inch of water until melted.

Now whisk a little bit of the chocolate into the egg yolk mixture to temper the yolks and keep them from scrambling; then whisk in the rest of the chocolate mixture.

In a separate bowl, beat the egg whites until stiff peaks form then fold into chocolate mixture.

Pour into prepared pan and bake until the cake is set and the top starts to crack, 20-25 minutes.  Let stand 10 minutes then unmold.  Serve with fresh whipped cream.

Well, this is the recipe and block pattern for February.  The block is called North Star.  It is made by using a technique called paper piecing.  If all of quilting was done by this method I would never make another quilt as long as I live.  I am NOT A FAN of paper piecing.  This block was hard for me to put together and caused me a great deal of stress!  I had to modify the block just to get it finished and I think it will still work just fine.  Only me and those of you reading this blog will know that it has been altered.  Plus the millions of folks who view Flickr cuz I put it on there too.  LOL!!!

The recipe for the cake was a breeze!!  I wish I could eat some of it and tell you how it taste!  Still trying to watch my girlish figure so I made this cake and then gave it to my mother-in-law to take to her Wednesday Senior Citizens get together.  She will call me tomorrow and let me know how they liked it.  Judging by how the batter tasted I think this cake is going to be pretty tasty!!!  Hardly any sugar, no flour but a lot of eggs.  Kind of soufle' eeee.  Easy to make so give it a try.

Banana Cream Whoopie Pies

6 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup mashed ripe bananas (about 2)
1 cup sour cream
1 cup butter
1 cup sugar
1 cup light brown sugar
1 large egg
1 tsp vanilla

Preheat oven to 350 degrees.  Combine banana and sour cream and set aside.

In a seperate bowl, combine flour, baking powder, baking soda and salt, set aside.

In a third bowl, beat together butter, sugars, egg and vanilla on med-high until creamy.

Gradually add in flour and banana mixtures alternating and mixing thoroughly.
Spoon or pipe 1.5" circles of batter onto parchment lined cookie sheet and bake for 12-14 minutes or until the edges are barely golden brown.

Sprinkle sifted powdered sugar over the tops.

Frosting:
8 oz cream cheese
1 stick of butter
1 lb powdered suar (3 1/2 cups)
1 tsp vanilla or banana extract

Whip ingredients together and spoon or pipe a dollup of frosting between 2 cookies to create the whoopie pies.

Okay, honestly, I have never been a fan of whoopie pies.  To me, the cookie part didn't have much taste, kind of like banana bread though, and they were not real sweet which is probably a good thing because the frosing in the center is very sweet.  There is a good balance here though and they are small so they would be good to serve at a tea or shower.  I think the flour could be decreased by a cup and next time I would probably use banana extract to give them more of a banana taste.