WFMW~ a Recipe Binder

If you're like me, you find a lot of great recipes on line.
I first started bookmarking all of them - then when I wanted to make something, I find the recipe and print.
It didn't take long before I had an unorganized mess of papers!

Putting them all on recipe cards was not going to happen. I didn't have time to do it, and I knew I'd never MAKE the time to do it.

I knew I needed a new system........a book or binder to keep my favorites in.

I found just the thing at Barnes & Noble over the holidays!!

It's a presentation book and it's filled with 24 letter sized sleeves! Perfect for slipping my printed recipes into.

This gave me just the jump start I needed to get my recipes organized!

Next I plan to buy some 3 ring binders, dividers and page protectors and store a LOT more recipes this way.......and I will save this pretty binder for my favorite/most used recipes!!

*If you've noticed, I've been making a printable version of my blog recipes....I'm still working on going thru all of the archives, but I promise, I will get all of my blog recipes in printable format!

Recipe binders work for ME!

Head over to We are THAT Family for other great ideas this week!

Chocolate Chip Banana Bread

If you're family is like mine.... we LOVE banana's
- yet they always seem to get too ripe before we can eat them all.

I'm starting to believe my family has a strategy
- "if we don't eat the banana's - Mom will make banana bread!"
and they LOVE my banana bread!



You can tell a favorite recipe by how often it is used, and this recipe is one I return to again and again, and is the one recipe I'm asked for more than anything I've made!

The cinnamon and chocolate chips are the surprise flavors in this quick bread!

Banana Bread
(printable recipe)

1 1/4 cup sugar
1 stick (1/2 cup) butter
2 eggs
1/2 cup milk
3-4 mashed bananas
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 1/2 tsp cinnamon
1/4 - 1/2 cup mini chocolate chips
walnuts if desired

Preheat oven to 350 degrees

Cream together sugar and butter, add eggs one at a time. Mix in milk, bananas and vanilla. Stir in dry ingredients.

(The important thing is you do not want to over mix the batter. You don't want it smooth. Over mixing the batter will give you tough, rubbery bread.)

Pour into greased loaf pan.

Bake until bread is golden brown and a toothpick inserted in the center comes out clean, about 60 mins for regular loaf pan, or 30 mins for mini loaves.

ENJOY!


*Tip- you can freeze your ripe bananas if you're not ready to bake when they turn ripe, or if you don't have enough - I usually have a freezer full of bananas. Just remove the skins, and put the bananas in a zip-lock bag and place in the freezer - thaw when ready to make bread! They will keep for about six months in the freezer.

I'm sharing this recipe at Tempt Your Tummy Tuesday, Balancing Beauty and Bedlam Mouth Watering Mondays and Tuesdays at the Table recipe exchanges and Kimba's DIY Day. Be sure to visit them for more great recipes and ideas!

** Have you noticed?? I'm now making all of my recipes printer friendly! I'm going thru and trying to make a printable recipe for my archives.....so give me a little time on that. But each time I post a new recipe, there will be a printable version you can click on!

Make sure you check out what Amy at Living Locurto is doing!!

She has featured 5 of my recipes in this week's Weekly Menu Plan AND has put it all into a fantastic FREE printable PDF file with pictures, recipes, and even a shopping list all made out for you!!

Click here for this weeks Weekly Menu Plan!

I'll be working with Amy on more weekly menu plans.........so be sure to follow her, you wont want to miss a week!!
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ONE MORE ANNOUNCEMENT.....

My Camera Strap Cover tutorial is the

"Craft of the Day"

on Craftig today!!!

Take a look, it's FABULOUS site full of crafting ideas!