Mother's day Munchies

For Mother’s day Megs and Kenz took over making dinner. They made Café Rio Salad (previously posted and raved about here).
Earlier in the day we also munched on some Banana Nut muffins, baked in pink polka dot liners no less.

Banana Nut Muffins

3 or 4 ripe bananas, mashed

1/3 cup melted butter

3/4 cup sugar

1 egg, beaten

1 tsp vanilla


1 teaspoon baking soda

Pinch of salt

1 1/2 cup of flour

1 cup chopped walnuts or pecans (toasted or raw)

Preheat the oven to 350°. Mix butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix until it is just incorporated. Fold in the chopped nuts.
Pour mixture into a prepared muffin tin. Bake for 25-30 minutes. Check for doneness with a toothpick inserted into the center of a muffin. If it comes out clean, it's done. Cool on a rack. Makes 12.


I also made these little Mother's day 'tokens' for my visiting teaching ladies and my girls. It's white fudge in a house cookie cutter. Very easy and kind of cute.

Raspberry White Fudge Cookie Cutter Gifts
(Adapted from Pillsbury)

1 package (12 oz) white chocolate chips (about 2 cups)
1 can (16 oz) vanilla frosting
½ tsp raspberry or cherry extract
Food coloring (if desired, pink is good)
Nuts, if desired

Line a large cookie sheet with foil. Spray foil then cookie cutters;
Place on foil-lined cookie sheet. Melt vanilla chips in a saucepan
Over low heat; stirring until smooth. Remove from heat and
Stir in frosting and extract.

Fill each cookie cutter with mixture. Refrigerate about 1 hour
or until firm. Decorate as desired.

Wrap each filled cookie cutter with cellophane or plastic wrap;
Tie with ribbon and store in the refrigerator.