Ham and Potato Soup Recipe

I am back with another one of our favorite, easy weeknight dinners.  This Ham and Potato Soup Recipe is another recipe that EVERYONE in our family enjoys.  With a family of 7, you know that finding a meal that makes everyone happy is not always an easy task.

Ham and Potato Soup

 

This Ham and Potato Soup Recipe can be on the table in 30 minutes and is really easy to make.  You do have to make a simple roux for this soup and even though that may sound intimidating if you have never made one before, it is actually very easy. Serve this with your favorite rolls and a side salad and you have a tasty meal for your family to enjoy.

Ham and Potato Soup

Ham and Potato Soup Recipe

*source allrecipes  

Ingredients

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk

Optional Toppings/Add In’s:

crumbled bacon

grated cheese

corn

Directions

  1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

  2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

  3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Ham and Potato Soup

If you would like a printable version of the Ham and Potato Soup, simply click on the link below:

Ham and Potato Soup Printable Recipe

Interested in our Printable Recipe Book and Index Pages so you can create your own Family Favorites Recipe Book?

Click here: printable recipe book

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recipe-book 1

Ham and Potato Soup

Red Garlic Mashed Potatoes

 

Recently, I mentioned that I was making a BIG effort to get “real” meals on the table for the family…and that means I have lots of our favorite dishes to share with you.  I figured it was also a great time to start working on creating a Recipe Book that is full of our Family’s Favorites so that I could make copies of it and give it to the kids when they start out on their own (gah!!).

Today the recipe we are sharing is a family favorite…Red Garlic Mashed Potatoes!

Red Garlic Mashed Potatoes


Red Garlic Mashed Potatoes
*printable recipe here: Red Garlic Mashed Potatoes

8 medium red potatoes, cubed

2 teaspoons crushed garlic (or 2 – 3 cloves)

1/2 cup butter or margarine

1/4 cup half-and-half cream

2 Tablespoons white sugar

1/4 teaspoon steak seasoning

1/4 teaspoon garlic powder

Directions:

  1. Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

  2. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth.

  3. Serve hot.

Red Garlic Mashed Potatoes

This recipe is one of those tried and true recipes that makes the perfect side dish for a nice Sunday or weeknight dinner.  It also makes a great dish to serve at Thanksgiving or to bring to a dinner party.  Everyone loves a good mashed potato.  And this one does not disappoint.

Pumpkin Oreo Cheesecake Bars

My husband and oldest son LOVE Cheesecake…and I love Pumpkin.  So we decided to make some Pumpkin Oreo Cheesecake Bars.  They are super easy to make and taste pretty darn good.  They are the perfect Sunday afternoon treat.  I don’t love a thick cheesecake, so I decided to make these in a 9 x 13 pan, instead of an 8 x 8 pan and am really glad that I did.  But, if you like a thicker cheesecake…go ahead and put these in a smaller pan so that you have a thicker bar and a thicker Oreo crust!

Pumpkin Oreo Cheesecake Bars cover



Pumpkin Oreo Cheesecake Bars

*printable recipe Pumpkin Oreo Cheesecake Bars

Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

Oreo Crust:

24 Oreos, crushed finely

1 TBSP butter, melted

Pumpkin Oreo Cheesecake

Directions:

  1. Preheat oven to 325 degrees.

  2. Make the Oreo crust by mixing crushed Oreo with the melted butter.  Press with clean hands into the bottom of a lightly greased 9 x 13 pan (for thin Cheesecake) or an 8 x 8 pan (for a thick cheesecake) and bake for 8 minutes in a 325 degree oven.  Pull out of the oven and let it cool completely before adding the cheesecake filling
  3. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

  4. Add pumpkin, cinnamon, cloves and nutmeg and stir gently until well blended. Carefully spread over the batter in the crust.

  5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.  Add crushed Oreos for a fun garnish.

Pumpkin Oreo Cheesecake Bars

This is sure to be a crowd pleaser that you can serve at any family and friend get together.  If you want to take it up a notch you could add some chocolate syrup to drizzle across the top of the Pumpkin Oreo Cheesecake Bars and toss on some chopped Pecans!

Pumpkin Oreo Cheesecake Bars

It was a big hit at our house and has now made it’s way into our regular recipe rotation.  It is fun to have certain family recipes that we pull out with the different seasons.

Pumpkin Oreo Cheesecake Bars

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If you liked this recipe, you may want to check out some of our past recipes:

Great Harvest Pumpkin Chocolate Chip Bread

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

Crock Pot Cashew Chicken Recipe

I have another yummy weeknight dinner to share with you today!  This time it’s Cashew Chicken! We LOVE this meal at our house and it is a great way to get some veggies on the kids dinner plate that they are going to actually enjoy eating.  This is a really easy recipe and can be pretty versatile as far as which veggies you have on hand.

I also have TWO different ways that you can prepare this recipe…either in the Crock Pot or on the stove, depending on how much time you have on that particular day.

Crock-Pot-Cashew-Chicken-Recipe

Cashew Chicken Recipe

Ingredients:

  • 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup unsalted cashews
  • fresh veggies of your choice: peppers, broccoli, snap peas, peas, carrots, water chestnuts, etc.

Directions:

  1. Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side.
  3. Place chicken in slow cooker.
  4. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
  5. Cook on LOW for 3 to 4 hours.
  6. Before serving steam some veggies and throw into crock pot and stir.
  7. Add cashews and stir.
  8. Serve with rice.

Cashew-Chicken-Recipe

If you don’t have a Crock Pot, or actually want to cook this as a Stir Fry on the stove top, you can totally do that too with this same recipe! Simply follow the same directions without adding things to the Crock Pot.

After cooking the chicken, so that it is browned throw the sauce over the chicken and simmer it for a couple of minutes.  Then pull it off of the stove and set it aside.

Cashew-Chicken-Recipe

Then stir fry your veggies in a Tablespoon of oil on the stove top in a large skillet pan or Stir Fry pan.  When they are finished (soft and easy to pierce with a fork) mix the chicken and sauce mixture into the veggies and serve over rice immediately.

Cashew-Chicken-Recipe

For a printable version of this recipe to go in your Printable Recipe Book you can find it by going here:

{Recipe Book Index Printables}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on the link below:

Printable Cashew Chicken Recipe (coming soon)

Cashew-Chicken-Recipe

I would also like to publicly thank my neighbor for happily providing me with the use of her chopsticks for this photo.  They never question my weird requests to borrow random things on a Sunday afternoon…or at least not vocally!

 

Guacamole Recipe

We LOVE some Guacamole at our house! Like really love it! It is one of the kids favorite Sunday night snacks.  So we make it quite a bit.  This is one of our favorite recipes.  My kids don’t like it very spicy so I leave a couple of things out of the original recipe, but I will include them in the recipe so if you like it spicy, you can add them in.

Guacamole



We also love to eat these with the new thin Tortilla Chips from Tostitos, and boy howdy…they are delicious.  They are almost as good as our favorite thin chips from Chili’s…almost!

Guacamole

Guacamole Recipe

Ingredients

3 Haas avocados, halved, de-seeded and peeled

1 fresh lime, juiced (or 1/2 Tablespoon Lime Juice)

1/2 teaspoon salt

1/2 teaspoon ground cumin (we leave this out)

1/2 teaspoon cayenne (we leave this out)

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced (we leave this out)

1 tablespoon chopped cilantro

1 clove garlic, minced

2 Roma tomatoes, seeded and diced

Directions

1.  Cut avocados in half and remove the pits.  Scoop out of the peel and place in a medium bowl.

2.  Cover avocados with the lime juice.

3.  Smash avocados with a potato masher or a fork to your desired consistency.  We like our pretty smooth, with just a few small clumps of avocado.

4.  Fold in the other ingredients.

5.  Let sit in an airtight container for about an hour to take on the flavor of the spices.

6.  Add the tomatoes before serving.  Then serve with your favorite chips.

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Guacamole

We add the tomatoes to the top or leave them on the side and don’t mix it in because we have a couple who will not eat tomatoes…  This way everyone is happy.

For a printable version of this recipe to go in your Printable Recipe Book you can find it by going here:

{Recipe Book Index Printables}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous

Printable Guacamole Recipe (coming soon)

Guacamole

Crock Pot Chicken Tortilla Soup

 

Three recipe posts in one week…must be feeling like fall here.  The leaves are already starting to change in the mountains which I can see from my home!!  Warmer temperatures will be here for a while longer, but fall is definitely on the doorstep.  The other day we had a crazy rain storm and it was the perfect day to make one of our favorite Crock Pot Dinners…Crock Pot Chicken Tortilla Soup.  This soup is one of the family’s favorite!

Chicken-Tortilla-Soup

This crock pot soup takes a little bit more effort than just dumping things into the crock pot, but it is totally worth it.  And if you do it early in the day when the kids are at school or just before work, you don’t have to deal with the crazy dinner rush.  You will actually make a roux first and then use that as your soup base.  It makes it super yummy though and is really pretty easy.  I have step by step instructions below.  If you have never made a roux, you totally can.  It is really pretty simple and nothing to be afraid of…like I was the first time I made one several years ago!

Chicken-Tortilla-Soup

 

Slow Cooker Chicken Tortilla Soup

Ingredients:

3 tablespoons butter
3 tablespoons flour
½ cup chicken broth
2 cups milk
1 can (15 ounce) black beans, rinsed and drained
1 can (14.5 ounce) diced Tomatoes (or Bottled Tomatoes)
1 package (10 ounce) frozen corn
½ cup onion, chopped
1 tsp salt
1 bell pepper, diced small
1 can (10 ounce) Enchilada sauce or Homemade Enchilada Sauce (see below)
2 whole chicken breasts
1 cup shredded Monterrey Jack cheese

Instructions:

  1. Melt butter in a saucepan over medium-low heat.

  2. Stir in flour and keep stirring until smooth and bubbly. Watch this closely as it can scorch or clump easily.

  3. Remove mixture from heat and add the chicken broth and ½ cup of the milk, a little at a time, stirring continuously to keep smooth.

  4. Return to heat and bring sauce to an easy boil while stirring constantly, until it thickens and remove from heat.

  5. In a large bowl, whisk together the enchilada sauce and chicken broth mixture . Gradually whisk in remaining milk until smooth and then set aside.

  6. In a crockpot, combine drained and rinsed beans, tomatoes, corn, onion, salt, and bell pepper.

  7. Place the chicken breasts on top of the mixture. Pour sauce mixture over ingredients in cooker.

  8. Cover and then cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

  9. About a half an hour or so before serving (or when you can and the chicken is cooked fully), remove chicken and shred it into bite-sized pieces. Add chicken back into the soup, mix together.

  10. Top with cheese, sour cream, avocado, and/or tortilla chips (strips) and serve. (optional…but tasty!)

Chicken-Tortilla-Soup

I think you are really going to love this recipe! Whenever I make this, it is fun to see the kids get home from school and head over to the crock pot with excitement about what’s brewing away in there.  I love that we can do the mad dash after school with the sports practices and homework and still find the time to sit down together and enjoy and delicious meal together around the dinner table!

*Printable recipe coming soon as part of our printable recipe book we are sharing with you.

Chicken-Tortilla-Soup

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If you want to make your own Enchilada Sauce (which I usually do unless I am pressed for time), you can use this yummy recipe.  This is also a great recipe to use for making Enchiladas!

Enchilada Sauce Recipe

1/4 cup vegetable oil

2 tablespoons self-rising flour

1/4 cup New Mexico or California chili powder

1 (8 ounce) can tomato sauce

1 1/2 cups water

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1/4 teaspoon onion salt

salt to taste

Directions:

  1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

  2. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly.

  3. Season to taste with salt.

  4. Serve immediately or store in airtight container for up to a week in the fridge.

Great Harvest Pumpkin Chocolate Chip Bread

With the kids back in school and the weather turning a little bit cooler at our house…I have been in the mood for baking some yummy goodness! My friend Stacy gave me a recipe she had that was supposed to be a Copycat Great Harvest Pumpkin Chocolate Chip Bread.  She had tried it and really liked it, so I thought I would give it an “official” taste test of my own.  I really do like to make sacrifices like that for the good of all ;)!

Pumpkin-Chocolate-Chip-Bread Cover

After looking at the recipe, I immediately knew there were some changes I was going to make.  First of all…the recipe called for 3 cups of sugar (for 2 loaves of pumpkin bread). Whoa! I cut out 1 cup of sugar and then made a few changes to the water amount and the spices. I am really happy with how the bread turned out and it still tastes great with a 1/3 of the sugar!

Pumpkin-Chocolate-Chip-Bread
I have tasted Great Harvest’s Pumpkin Bread and think it is really a pretty close comparison…but…my husband claimed that he actually liked this pumpkin bread better!! He’s a keeper that one! And the kids…well…they LOVED it!

Chocolate-Chip-Bread

Here is the recipe.

Great Harvest Pumpkin Chocolate Chip Bread Recipe

Ingredients:

  • 3 1/2 cups white flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 2 cups cooked or canned pumpkin
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 4 eggs, beaten lightly
  • 1 teaspoon vanilla
  • 1/3 cup water
  • 1 1 /2 cups semi-sweet chocolate chips (or more…according to your chocolate needs)

Directions:

  1. Preheat oven to 350°F degrees.
  2. Grease two bread loaf pans.
  3. In a large bowl, mix flour, sugar, baking soda, cinnamon, nutmeg, and salt together and then set aside.
  4. In a mixer cream together the pumpkin, oil, applesauce, eggs, vanilla and water.
  5. Slowly mix in the dry ingredients while mixing continuously.
  6. Mix in chocolate chips.
  7. Separate batter into the greased pans.
  8. Bake for 55-65 minutes, or until toothpick inserted in center comes out clean.
  9. Cool for 20 minutes in pans before turning out onto wire racks.
  10. Serve or store in airtight container.

Pumpkin-Chocolate-Chip

We always add a few more chocolate chips that the recipe calls for…because sometimes our chocolate needs are more than what is called for! You could also throw in some nuts, cranberries or even some blueberries to add a tangy twist to your bread.

Pumpkin-Chocolate-Chip-Bread 7
Some of you may have noticed that these loaves of bread are a little bit longer and thinner than your standard Bread Loaf Pan. I have been baking my quick breads in these longer Bread Loaf Pans made my Wilton and I LOVE how well the bread bakes in them.  Sometimes I had trouble with the  bread not baking in the middle of the bread while the outside was getting overdone.  I feel like you get an all over even bake on with these pans!!

Pumpkin-Bread

This Pumpkin Chocolate Chip Bread great alone! But…I wanted to test out a Cinnamon Glaze and see how that would taste drizzled over the top! Um…hello! So yummy! But I do love me some Cinnamon! The Cinnamon Glaze hardens slightly so you get a nice texture on the top and sides of the bread.

Pumpkin-Chocolate-Chip-Bread Recipe

So…I saved a cup of sugar out of the bread recipe…and just added it to the top…haha! I only used half of the Cinnamon Glaze and tested it out on something else that I will be sharing with you here later!

Cinnamon Glaze Recipe

  • 2 Tablespoons Milk (or Buttermilk)
  • 1 Tablespoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon

1.  Mix together well so that it is smooth and creamy with no lumps.

2.  Drizzle over the bread.

3.  Store any leftovers in an airtight container for up to 1 week in the refrigerator.

Pumpkin-Chocolate-Chip-Bread theidearoom.net

 

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If you liked this recipe, you may want to check out some of our past recipes:

Chocolate Marbled Banana Bread

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

Pumpkin-Chocolate-Chip-Bread 12

 

Garlic Cheddar Chicken Strips

With 5 busy kids, dinner time can be just one more “thing” I have to do as a mom.  But, I feel like dinner time is one of the most important times for us to be together as a family.  So we try to make it a priority at our house.  Sometimes it is very rushed, but we try to get everyone seated together around the dinner table.

On those extra busy nights, it is nice to have a quick, and tasty meal option that the kids are not going to complain about.  These Garlic Cheddar Chicken Strips are always a hit at our house.  Of course the kids love the Chicken Strips…but these are Chicken Strips that the adults can enjoy too without feeling like they are eating off of the “kids menu”.

Garlic Cheddar Chicken Strips theidearoom.net

 

Garlic Cheddar Chicken Strips

*printable recipe here

Ingredients:

  • 1/2 cup butter

  • 4 cloves garlic, minced

  • 3/4 cup dry bread crumbs

  • 1/2 cup freshly grated Parmesan cheese

  • 1 1/2 cups shredded Cheddar cheese

  • 1/4 teaspoon dried parsley

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon ground black pepper

  • 1/8 teaspoon salt

  • 8 skinless, boneless chicken breast halves

chicken recipes theidearoom.net

Directions:

  1. Preheat oven to 350 degrees F.

  2. Melt the butter in a saucepan over low heat, and saute the garlic until tender.

  3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, pepper, and salt.

  4. Cut Chicken Breast into strips (optional).
  5. Dip each chicken strip in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 inch baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

  6. Bake 30 minutes in the preheated oven, or until chicken is no longer pink.

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You can serve them with a couple of vegetables and whip up some of this Homemade Ranch Dressing Recipe for the kids (and you…we won’t tell) to dip them in…although they are moist enough not to need anything to dip them into.

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*Click here for a printable recipe and our printable recipe book.

Pumpkin Recipes Perfect for Fall Baking

September! How I love you! There are many reasons that I love September.  The cooler temps but still warm and sunny days, a chill in the night air, the changing leaves…but most of all the baking of all things Pumpkin!

Pumpkin-Recipes theidearoom.net




I LOVE pumpkin…but only in the fall.  And the strange thing is that I don’t like Pumpkin Pie.  But, anything else pumpkin I LOVE.  So today I wanted to share with you a round up of some of the many different ways you can use Pumpkin.  I bet you will feel like baking after this!

pumpkin-pancakes1
pull apart pumpkin bread
Pumpkin Bread with Struesel Topping
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Pumpkin-Spice-Sugar-Scrub-07_thumb.png
Pumpkin-Smores-Bars-title-2

Chocolate Marbled Banana Bread Recipe

Do you have any overripe bananas hanging around the house? We usually do, so I like to make Banana Bread using our favorite Banana Bread Recipe. But sometimes, I like to change things up and try something new. My friend Kristi shared her mom’s Chocolate Marbled Banana Bread Recipe with me and told me I could share it with you.  I think you are going to enjoy it as much as my family did! We will be adding this recipe to our family cookbook!


marbled banana bread theidearoom.net

Banana bread is tasty…add in some marbled chocolate and you have yourself a pretty and tasty crowd pleaser. Due to the prettiness of the bread, this bread would be fun to serve to your guests for an upcoming shower or party!

marbled banana bread

Chocolate Marbled Banana Bread Recipe

Ingredients

  • 2 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1/4 cup butter, softened

  • 1 1/2 cups mashed ripe banana (about 3 bananas)

  • 2 eggs

  • 1/3 cup plain low-fat yogurt

  • 1/2 cup semisweet chocolate chips

  • Cooking spray

Preparation

  1. Preheat oven to 350°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

  3. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).

  4. Add banana, eggs, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

  5. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly.

  6. Add 1 cup batter to chocolate, stirring until well combined.

  7. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.

  8. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

banana bread

So go ahead and give this one a try! As always, I love to hear from those of you who give this a try! Let us know what you think! Will it be a recipe that you end up keeping in your cookbooks?

quick bread recipe theidearoom.net

Need to find some other quick and easy bread and muffin recipes? In the mood for something else? Check out these past Idea Room recipes:

Banana Bread Recipe

Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

White Chocolate Raspberry Muffins

Zucchini Bread Recipe

Zucchini Cake Recipe

Lemon Poppy Seed Cake

Cinnamon Swirl Bread

Chocolate Bread

Blueberry Sourcream Muffins

Lemon Poppy Seed Bread

Chocolate Cinnamon Bread

Kid Friendly Wheat Bread Recipe

Cinnamon Coffee Cake

marbled banana bread

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