caramel macchiato banana muffins

 these turned  out so moist and with a wonderful taste. The caramel topping adds an extra touch that makes them melt in your mouth.

Ingredients cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 2 large very ripe bananas 1/2 cup caramel macchiato flavored liquid coffee creamer (such as International

Delight®) 1/2 cup vegetable oil 2 eggs 2/3 cup white sugar 2 tablespoons instant coffee granules 6 tablespoons unsalted butter 6 tablespoons packed brown sugar 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
2.	In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
3.	Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
4.	Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

Makes 18 muffins @ 15 minutes bake time

I used 3 bananas

Norak's hotdog cart, parking lot of Rural King farm store Clarksville, Tn

 OK. If you havn't been to norak's hot dog stand outside of the Rural King parking lot on Ft Campbell BLVD., You are missing a real treat. The husband and I happen to be needing some items from the farm store and as luck would have it, by the time we left it was lunch time.

There was no mistaking the great smell coming from this little cart when we walked out the door.  They offered 3 sizes of hot dog (huge dogs), brats and smoked sausages that were 1/4 lb. They have a few condiments on the front of the truck. Your standard raw onions, banana peppers, relish and other staples. But the real treat is behind the stand. They grill onions and peppers and slices of fresh garlic. I totally loaded up my dog and went to the car to finish eating.

I refused to let my husband leave the lot until I was finished with my so if I wanted another I was still close....needless to say, I wanted another!!

I enjoyed two smoked sausages and the husband had a half pound dog and two bags of popcorn.
The owner of this cart will not be there for a couple weeks because he went under the knife to have 3 heart stints put in this past Thursday but be sure to watch for his cart and swing in for one heck of a treat once he gets back....... Tell'em Kelley the blog girl sent ya!!  ;)

Blueberry Cream Cheese Mini Pies

 These are so delicious. I received the recipe through a friend and did not hesitate to make them that weekend.  They take no time at all to make and if you don't want to go through making the homemade blueberry filler you can use a simple cheat of using blueberry pie filling and add the lemon zest and lemon juice to the pie filling. Then reduce the amount you put into muffin pan from 2Tbs to 1Tbs.

INGREDIENTS:

Streusel

6tablespoons all-purpose flour

1/4cup sugar

1tablespoon grated lemon peel

1/4cup cold butter or margarine

Blueberry Filling

3/4cup sugar

3tablespoons cornstarch

1cup water

4cups fresh or frozen blueberries

1teaspoon grated lemon peel

1tablespoon fresh lemon juice

Cream Cheese Filling

1package (8 oz) cream cheese, softened

1/4cup sugar

1egg

Crust

1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

DIRECTIONS:

• Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.
• In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.
• In small bowl, beat cream cheese filling ingredients until smooth; set aside.
• Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.