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recipe reviewer

How to Make After School Banana Bread – Magnolia Table

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I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans (I used Walnuts)
  • 1-2 tbsp Granulated Sugar
  1. Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.

  2. In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.

  3. Add bananas and combine.

  4. In another medium bowl, whisk the flour, baking soda, and salt.

  5. Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.

  6. Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.

  7. Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.

  8. Slice and serve with butter.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

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This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4

Jalapeno Cornbread- Magnolia Table

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Is there anything more Midwestern than a good slice of cornbread?! Seriously, whenever people mention cornbread my first thought is one of our family dinners with a big bowl of chili with a hearty slice of cornbread. It’s just one of those Midwestern staples you can’t help but love. So when I saw it in the Magnolia Table cookbook I knew it was my next recipe to review! And I was so excited to review it!

First off, this recipe is so darn easy! It doesn’t take any time to put together (except pickled – jalapenos if you so choose). The ingredients aren’t expensive making this the perfect go to side dish for any soup or dinner you might be making. The recipe calls for two optional ingredients jalapenos and ___. I opted for neither and instead cut up one jalapeno (seeds included) and threw that into the liquid mixture. I knew my husband would like the kick of spice that came along with it. My next attempt will include the pickled jalapeno option, but for today the raw jalapenos were included. The recipe does take a hot minute to bake — 50 minutes — but as long as you do this before the rest of your dinner prep you should be good to go!

Now for the one downside I have and this is towards cornbread in general. It’s a very dry dish. It’s just the way its meant to be and that’s totally okay. This is a home-style dish that is served with extraordinary amounts of butter. So be prepared to have butter on the side otherwise this is very hard to get down. Regardless, this recipe is perfect for what it was intended to be and is definitely one that I will keep in my back pocket for future family dinners.

Jalapeno Cornbread

From Magnolia Table by Joanna Gaines

  • 4 Tbsp Butter (Melted)
  • 1 Cup All-Purpose Flour
  • 1 Cup Fine Yellow Cornmeal
  • 1 Tsp Salt
  • 1/2 Tsp Garlic Powder
  • 1 Cup Heavy Cream
  • 2 Eggs
  • 1 Cup White Corn (I used yellow)
  • 1/4 Cup Chopped drained pickled jalapenos (I used raw jalapenos) – OPTIONAL
  • 1/4 Cup Chopped roasted pimientos – OPTIONAL
  1. Preheat the oven to 375 degrees

  2. Butter a circular baking dish — It calls for a cast iron but mine is too big for a small recipe like cornbread. If you have a smaller cast-iron skillet use it!

  3. Whisk flour, cornmeal, salt and garlic powder and set aside

  4. Whisk melted butter, cream and eggs

  5. Add liquid ingredients to the dry flour mixture. Add the corn, jalapenos and pimientos. It states to not overmix them just mix until moist.

  6. But the mixture into your circular baking pan and cook for 50(ish) minutes. Once the endges are golden brown and the top is starting to brown is when you take it out. Stick a knife or toothpick in to make sure it's cooked through.

  7. Cut into individual sections. I did 8, but the recipe calls for 6.

  8. Serve warm with a heaping amount of butter! Enjoy!

Spicy Sausage Stuffed Mushrooms

By Food No Comments

Every once in a while I get in the mood for some stuffed mushrooms. Personally, I love stuffed mushrooms that have cheese in them, always a crowd-pleaser! But for those like my husband who can’t handle cheese or just don’t like cheese; this is the stuffed mushroom recipe to go to! This recipe is super easy and doesn’t take long to do! It is best utilized as an appetizer but it’s great for dinner as well! If you try the recipe let me know your thoughts below!

Spicy Sausage Stuffed Mushrooms

Quick and Easy Stuffed Mushrooms. Perfect for those with dairy allergies as there is no cheese in this recipe!

  • 1/2 Jalapeno
  • 1/2 Medium Yellow Onion
  • 2 Celery Stalks
  • 1/2 pkg Hot & Spicy Ground Sausage
  • 2 pkg Baby Mushrooms
  • 2-3 tbsp Olive Oil
  • 1 tsp Oregano
  • 1 tsp Black Pepper
  • 1 tsp salt
  1. Preheat the oven to 350 degrees

  2. Finely chop onion, jalapeno, and celery stalks and combine in a bowl

  3. Using a small pan on medium heat add 1 tbsp of olive oil and cook the sausage

  4. Once the sausage is cooked combine with the veggies in the bowl and transfer back to the small pan

  5. Let the ingredients simmer on low heat for 5 minutes

  6. On a large baking sheet — place all the mushrooms (stems gone) with distance between them

  7. Take 1-2 tbsps of olive oil and lightly coat the mushrooms

  8. Using a spoon, take your sausage mixture and stuff the mushrooms. I normally have fallout and I let that cook regardless. Always good to have more mix!

  9. Place in oven for about 10 minutes or until tops of mushrooms look wrinkly

  10. Remove and serve!