Easy Pancake Mix Banana Cake

Today Lily-Rose makes a pancake mix banana cake! This simple recipe is super fast and easy to make, especially if your pantry is running low on supplies!

Pancake Mix Banana Cake

Pancake Mix Banana Cake

Course afternoon tea, Dessert, Snack
Servings 8
Calories 418 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350℉.  Coat a 9” cake pan with cooking spray.  
  • Put bananas, egg, oil, brown sugar, milk and extract into a blender.  Mix until well combined and smooth.
  • Measure pancake mix into a large bowl.  Add banana mixture and stir just until blended.  Do not overmix.  
  • Pour batter into the cake pan and bake for 25-30 minutes.  The cake is done when a toothpick inserted into the center comes out clean or when the cake reaches an internal temperature of 210℉.
  • Hack:  Cake will remain fresh for about 3 days left at room temperature, in the refrigerator for up to 5 days or frozen in serving-sized containers for up to 3 months. 
  • Hack: If your bananas have reached maximum ripeness, remove peels and place them on a cookie sheet in the freezer.  Once solid, place in a sealable freezer bag and store in the freezer for use in recipes that call for mashed or pureed bananas. 
Keyword banana, cake, childrens recipes, cooking video, easy, fast and easy, fruit, instructional video, Khloe Rose, kid friendly, kids recipe, Kindergarten Cook, Lily Rose, pancake mix, quick and easy, simple

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Suggestion:  If you prefer a frosting made with butter, use this basic white frosting recipe!

Slow cooker Spicy Red Beans and Rice

Spicy red beans and rice puts a delicious spin on a classic meal eaten the world over. Using a rice cooker and a slow cooker makes preparing them a snap!

Slow cooker Spicy Red Beans and Rice

Slow cooker Spicy Red Beans and Rice

Course Main Course
Servings 4
Calories 344 kcal

Ingredients
  

  • 1 cup dried red beans
  • 2 cups water
  • cups vegetable broth
  • 1 green bell pepper, chopped
  • 1 large tomato, chopped
  • 1 tsp salt
  • ½ tsp crushed red pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried cumin
  • 1 tsp dried parsley
  • 1 tsp Creole seasoning
  • 1 bay leaf
  • 3 cups cooked brown rice, hot

Instructions
 

  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours.  Drain and rinse.
  • (NOTE:  The above step can be done ahead.  Drain beans and store, tightly covered, in the refrigerator for up to 3 days.)
  • Put beans and broth into a saucepan on the stovetop and bring to a boil over high heat.  Boil for 10 minutes. 
  • Transfer beans and broth to a slow cooker.
  • Add peppers, tomato and spices to the crockpot.
  • Turn heat to low and cook for 6-8 hours or until beans are tender.
  • Remove bay leaf and discard it.
  • Serve with brown rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.  Allow to thaw completely in the refrigerator before reheating.
Keyword beans and rice, brown rice, cajun, convenient, crockpot, dried beans, easy, low calorie, low fat, make ahead, red beans, slow cooker, spicy, vegan, vegetarian

Did you know?  Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion:  Use this vegan spicy brown rice to pair with the red beans!

Traditional Chinese Shumai Dumplings

Chinese shumai dumplings, made with glutinous (sticky) rice, ground pork and vegetables, are a popular dish in southern China and are often served for Dim Sum.

Chinese Shumai Dumplings

Chinese Shumai Dumplings

Course Appetizer, Snack
Cuisine Chinese
Servings 1 Dumpling
Calories 132 kcal

Ingredients
  

  • cups glutinous (sticky) rice
  • ½ carrot
  • 5 mushrooms
  • 2 green onions
  • ½ lb ground pork
  • 2” knob ginger (1 tbsp)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sweet bean sauce
  • 1 egg
  • Pinch of salt
  • 4 tbsp vegetable oil
  • Pinch of white pepper
  • 2 tbsp olive oil
  • 12 oz pack wonton wrappers (50 wrappers)

Instructions
 

  • Cook the rice according to package directions.
  • Dice the carrot, mushroom and green onion. Set aside.
  • Place ground pork in a bowl.  Mince and add ginger.  Then add soy sauce, oyster sauce, sweet bean sauce, egg and salt.  Massage with hands to mix thoroughly.  
  • Heat the vegetable oil in a heavy skillet or wok.  Stir fry pork mixture until no pink remains.
  • Add mushrooms and carrots.  Cook to desired tenderness.
  • Remove pork mixture from pan to a bowl and add green onions and cooked rice.  Mix in olive oil and white pepper.
  • Line a bamboo steamer with cheesecloth.  
  • Take each wonton wrapper and place one tbsp of filling in the center.  Wrap thumb and forefinger into an “O” shape around the wonton.  Use your other hand to wet and pinch the wonton into a bucket shape, leaving the top open.
  • Press filling down firmly and add more filling, if needed, to fill the bucket to the top.
  • Place the dumplings in the steamer in a single layer, pressing down gently to form a flat bottom.
  • Place 1” of water in the bottom of the skillet or wok.  Stack and place steamer over the water and cover.  
  • When the water begins to boil, steam dumplings for 10 minutes.
  • Dumplings can also be air-fried for 7 to 9 minutes at 380℉.
  • Serve dumplings warm with your choice of dipping sauce.
  • Hack:  Leftover Shumai can be stored in the refrigerator for up to 5 days or frozen (cooked or uncooked) for up to 3 months.
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Chinese shumai dumplings are a popular dish is southern China.  They are often served during Dim Sum, a communal midday meal consisting of tea and a large range of small, shared plates.

Although you can use any dipping sauce that you enjoy, Yuhongs dumpling sauce, listed in this recipe, is by far my favorite!

Perfect Poached Chicken Breast

This simple and delicious perfect poached chicken breast is ready in less than 15 minutes and is great for use in any recipe that calls for cooked chicken!

Perfect Poached Chicken Breast

Perfect Poached Chicken Breast

Course Main Course
Servings 3
Calories 170 kcal

Ingredients
  

  • 1-2 boneless skinless chicken breasts (¾ lb total)
  • 4 cups water (or enough to cover)
  • 1 sprig fresh rosemary (½ tsp dried)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bay leaf
  • 1 clove garlic, minced (1 tsp)
  • 2 slices fresh onion
  • 1 tbsp lemon juice

Instructions
 

  • Place chicken breast(s) in a saucepan and cover with water.  Add rosemary, salt, pepper, bay leaf, garlic, onion and lemon juice.  
  • Cover the saucepan with a lid and put it on the stovetop over medium heat.  Bring to a simmer and lower heat to medium-low.  Simmer until the chicken reaches an internal temperature of 160℉, about 6-10 minutes, depending on the size of the breast(s).
  • Remove chicken from water and allow it to cool.*  Cut it into thin slices.
  • Yield: 2.25 cups shredded or diced chicken
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months. 
  • Hack:  Although I have listed particular spices in this recipe, you may adjust this according to your individual taste.
Keyword boneless skinless, chicken, easy, fast and easy, healthy, low calorie, low fat, poached, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

Suggestion:  This recipe works well for any recipe that uses cooked chicken such as Fresh Mexican Avocado SaladEasy Homemade Ramen Noodles or Cranberry Pecan Chicken Salad.

Moist Lemon Poppy Seed Muffins

The perfect morning treat, these moist lemon poppy seed muffins are bursting with bright citrus flavor and drizzled with a perfectly sweet lemon glaze.

Moist Lemon Poppy Seed Muffins

Moist Lemon Poppy Seed Muffins

Course Breakfast, Dessert, Snack
Servings 12
Calories 320 kcal

Ingredients
  

  • cups  light cream
  • 2 tbsp fresh lemon juice
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tbsp poppy seeds
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp lemon zest
  • 2 eggs
  • 8 tbsp butter, melted and cooled (1 stick or 4 oz)
  • 1 tsp vanilla

Glaze:

  • ¼ cup sugar
  • 2 tbsp lemon juice
  • coarse sugar for dusting

Instructions
 

  • Preheat the oven to 375℉.  Coat a 12-cup muffin tin with baking spray.
  • Stir two tbsp of lemon juice into the cream and set aside.
  • Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
  • In a separate bowl, whisk together cream, lemon zest, eggs, butter and vanilla until smooth.
  • Add cream mixture to flour mixture and gently mix just until incorporated.  Do not overmix.
  • Divide batter evenly among prepared muffin cups. Bake until golden brown and a toothpick inserted in the center comes out clean or to an internal temperature of 200℉, 20 to 25 minutes. 
  • While muffins are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.  
  • Place muffin tin on a wire rack. Brush hot muffins with lemon syrup and sprinkle with coarse sugar. 
  • Let muffins cool in the tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
  • Hack: Tightly cover muffins and store them at room temperature for up to 5 days or freeze for up to 3 months.
  • Hack: To easily zest a whole lemon, use a vegetable peeler and chop finely to use in the recipe. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 6 months.
  • Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. The puree can be sealed in a bag and stored in the freezer.
  • Hack:  Leftover lemon juice can be frozen for up to 12 months.  Pour lemon juice into an ice cube tray and place in the freezer until solid.  Transfer to freezer bags or freezer safe containers for storage.
Keyword breakfast, childrens recipes, cooking tutorial, cooking video, dessert, kid friendly, lemon, lemon juice, lemon poppy seed, Lily Rose Kindergarten Cook, muffins, poppy seed, snack, sweet tart, sweets

Did you know that poppy seeds are rich sources of a number of nutrients?  Click here for more information!

Suggestion: Use leftover poppy seeds to make this oil-free lemon poppy seed dressing!

Healthy Vegan Spicy Brown Rice

This spicy brown rice is sure to give your meal a kick-start!  It pairs nicely with beans, beef or any other hearty meal!

Spicy Brown Rice

Spicy Brown Rice

Course Side Dish
Servings 4
Calories 162 kcal

Ingredients
  

  • cups brown rice
  • cups vegetable stock
  • ¾ tsp  turmeric
  • ¾ tsp paprika
  • tsp cumin
  • ¾ tsp crushed red pepper
  • 2 tsp onion powder
  • ¼ tsp garlic powder

Instructions
 

  • Combine all ingredients in a rice cooker and cook on the “brown rice” setting.  
  • If you prefer to cook this on the stovetop, combine all ingredients in a saucepan.  Bring to a simmer, cover and cook for about 45 minutes or until all the liquid has been absorbed.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in a tightly sealed container for up to 12 months.
Keyword brown rice, healthy, high fiber, rice cooker, rice dish, side dish, spicy, vegan, vegetarian

Did you know?  While brown and white rice contains about the same number of carbs, brown rice offsets that number with a good dose of fiber and many other nutritional benefits!

Suggestion:  Serve this rice with Red Bean Casserole!

Banana Strawberry Oatmeal Bread

This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option.  It tastes great with peanut butter or jam!

Banana Strawberry Oatmeal Bread

Banana Strawberry Oatmeal Bread

Course Dessert, Snack
Servings 12
Calories 224 kcal

Ingredients
  

  • 1⅓ cup  whole wheat flour
  • ¾ cup all-purpose flour
  • ½ cup quick oats
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt
  • 3 ripe bananas
  • 4 eggs
  • cup maple syrup
  • 3 tbsp melted butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 2 cups cubed strawberries

Instructions
 

  • Preheat the oven to 350℉.  Coat two 9”x5” bread pans with cooking spray.
  • Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl.  Set aside.
  • Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth. 
  • Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
  • Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
  • Divide batter equally into the bread pans.  Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉. 
  • Allow to rest in the pans for 5 minutes and then remove to a cooling rack.  Allow to cool completely before slicing.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
  • Hack:  Try experimenting by using different kinds of fruit and/or berries in this recipe.  Let me know it turns out in the comments section!
  • Hack:  Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store.  If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Keyword afternoon tea, baked, banana, berries, bread, cake, dessert, easy, fruit, leftover, loaf, oatmeal, over-ripe, ripe, snack, strawberry, vegetarian

Did you know?  A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten.  While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!

I have lots of recipes for using up fruit and berries, including fruit leatherbanana pudding, and pork chops with apples and onions, to just name a few!

Oven Roasted Orange Glazed Carrots

Orange glazed carrots are a wonderful recipe that the whole family will enjoy. It’s fast and easy to prepare, low calorie, healthy and delicious!

Orange Glazed Carrots

Orange Glazed Carrots

Course Side Dish
Servings 4
Calories 166 kcal

Ingredients
  

  • 1 lb carrots
  • 1 tbls olive oil
  • Salt and pepper to taste
  • 2 tbsp butter
  • ¼ cup orange juice
  • 2 tbsp honey
  • 1 tsp ground ginger

Instructions
 

  • Preheat the oven to 400℉.  Line a 10”x13” baking pan with parchment paper.
  • Scrub carrots and peel, if desired.  Cut into ¼“ rounds.  Lay over the top of the parchment paper, and drizzle with olive oi., Sprinkle with salt and pepper to taste.  Toss to coat and spread evenly.
  • Using a microwave-safe bowl, combine butter, orange juice, honey and ginger. Heat in the microwave until all ingredients are well combined.
  • Pour glaze mixture over carrots and cover the pan with aluminum foil.  Bake for 10 minutes.
  • Remove foil and continue to bake for 10-15 minutes or until carrots are browned and cooked to the desired softness.  Recover the pan if the carrots begin to get too brown.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen carrots can be used in this recipe.
Keyword carrots, easy, fast and easy, healthy, low calorie, low carb, orange juice, oven roasted, quick and easy, side dish, vegetable, vegetarian

Did you know? Carrots are rich in nutrients that promote your health!

Suggestion:  Serve these with teriyaki marinated pork chops for a super fast and easy meal!

Chinese Deep Fried Pork Belly

Deep fried pork belly is a popular appetizer in China.  Its salty, meaty, hearty and rich flavors pairs nicely with a spicy sesame dipping powder!

Deep Fried Pork Belly

Deep Fried Pork Belly

Course Main Course
Cuisine Chinese
Servings 8
Calories 369 kcal

Ingredients
  

Pork Belly

  • 1 lb pork belly
  • 2” knob ginger, minced (1 tbsp)
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 egg white
  • 1 tbsp cooking wine
  • Pinch of white pepper

Batter

  • ¼ cup cornstarch
  • 3 tbsp flour
  • 1 tsp baking soda
  • 2 eggs
  • Pinch of salt
  • 1 cup water

For Frying

  • 4 cups vegetable oil

Dipping Powder

  • 2 tbsp sesame seeds
  • 2 tbsp chili powder

Instructions
 

  • Remove the skin from the pork belly.  Slice the pork belly into thin strips, 2” to 3” long.  
  • Put the pork belly and ginger into a bowl.  Add oyster sauce, soy sauce, egg white, cooking wine and pepper.  Massage the mixture for several minutes to thoroughly mix the ingredients. Set aside.
  • In a separate bowl, mix the cornstarch, flour, baking soda, eggs and salt.  Stir water while mixing, a little at a time, until the mixture reaches a batter-like consistency.
  • Add the pork belly to the batter and stir to combine.
  • Heat 4 cups of vegetable oil to a temperature of 350℉.  Careful lower coated pork belly strips and cook for 2-4 minutes, or until the batter is a pale yellow.  Remove strips from the oil to a paper towel-lined plate.
  • Turn the heat up and heat oil to 380℉.  Return the pork belly strips and fry until they turn a golden brown, 1-2  minutes.  Remove from pan to paper towel-lined pan.
  • In a skillet or wok, toast sesame seeds. Use a mortar, blender or grinder to turn them into powder.  Mix in chili powder and salt.
  • Dip the fried pork belly into the sesame/chili mixture before eating!
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Here in the US, we eat pork belly mostly as bacon and salt pork.  In many other countries, it’s eaten as a popular main dish or appetizer.

Suggestion: Twice-cooked pork belly is another Chinese dish brought to us by Yohungs Country Kitchen!

Air Fryer Ravioli

Air fryer ravioli is a delicious treat that’s sure to please. Switch things up by using different flavors of ravioli and a variety of dipping sauces!

Air Fryer Ravioli

Air Fryer Ravioli

5 from 1 vote
Course Appetizer, Snack
Servings 4
Calories 375 kcal

Ingredients
  

  • 1 large egg
  • 1 tbsp water
  • ¼ cup Italian-style bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 package refrigerated ravioli, any flavor (9 oz)
  • Oil cooking spray
  • 1 cup marinara

Instructions
 

  • Whisk egg and water until well incorporated.  In a separate bowl, blend the bread crumbs and cheese.
  • Dip each ravioli in the egg mixture, followed by the bread crumb mixture.  Lay in a single layer on a plate and lightly coat both sides of each ravioli with cooking spray.
  • Lay ravioli in a single layer in the air fryer, making sure the edges don’t overlap.  
  • Air fry at 350℉ for 6 minutes.  Flip them over and continue to air fry for 3-4 minutes or until they are puffed up and light brown.
  • Serve with marinara sauce.
  • Hack:  Store leftovers in the refrigerator for up to 5 days.  If desired, freeze leftover ravioli (either before or after air frying) and marinara in serving-sized portions for up to 3 months.  Gently rewarm in the air fryer.
Keyword air fryer, appetizer, buffet, fried ravioli, party food, ravioli, snack

Did you know?  Ravioli has been around since the 1400s and is a vastly different dish depending on what country you’re in.  Click here for some fun facts about this delicious food!

Suggestion:  Serve the ravioli with this super easy homemade marinara sauce!

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