I pick up a lot of books at the Dollar Tree. This recipe was inspired by one of them: My Mother’s Kitchen. Being a fan of Bucatini, this was on the top of the list of “recipes to try” from the book. The recipe is similar to the one I found online here, but not exact. I encourage you to check the book out from the library, or pick it up on Amazon. I enjoyed it and will definitely make it again.
Differences between book/linked recipe and what I did:
I used dates instead of currants
Instead of onion I used shallot (like the book calls for)
I did not rinse my anchovies
I cut and boiled the cauliflower first, reused the water for the pasta
I definitely used BUCATINI
I do feel like the book simplifies this one quite a bit. Once I tweak it more to my liking (I like the idea of some red pepper flakes added) I may come back to repost. But I’d like to leave a breadcrumb of my thoughts because it was yummy. Give it a try!
1 1/2 c. flour 1/2 tsp. baking soda 1 small ripe banana (mashed) 1/3 c. packed brown sugar 1/4 c. butter (softened) 1/4 c. peanut butter 1 large egg 1 tsp. vanilla extract 1 c. chocolate chips (optional, can use nuts, etc.)
Preheat oven to 375. Combine flour and baking soda in small bowl. In larger bowl, beat bananas, sugar, butter, peanut butter; add egg and vanilla and beat to combine. Add flour and stir to combine. Add optional chips or nuts. Drop by 1-inch rounds on baking sheet, and bake about 11 minutes.
This recipe was super easy and delicious. Instead of the pepperoncini used, I swapped for mushrooms (and loved it). Great recipe for electric camping (or rv), or college dorm when you’re craving a home-cooked meal. Perfect for fall comfort food. Only 5 ingredients!
2 lb. beef roast
1 packet ranch seasoning mix
1 packet au jus gravy mix
2 T. butter
Crockpot on HIGH 3 hours, or LOW 6.