Author: Sadie's Nest

A little Erma Bombeck meets Ree Drummond. Lover of cheese and dips. I'll take a coffee. Welcome to the Nest!

Banana Bread

Banana Nut Bread is one of the easiest homemade delights around. To top that, it is so versatile! It’s a great breakfast treat to make ahead for family and overnighting guests. It’s an ideal addition to any brunch. It’s delicious eaten sliced right off of the loaf or toasted with a slab of butter. Banana bread is a perfect accompaniment for a light salad. It is easily toted to potluck gatherings and good for bake sales. If it were running for office, I would be its campaign manager.

Makes 1 Loaf

2 cups flour

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp ground cinnamon

¼ tsp ground nutmeg (I like freshly grated)

¼ tsp salt

2 eggs, beaten

4 medium bananas, mashed

1 tsp vanilla

1 Tbsp milk

¾ cup sugar, plus 1 Tbsp for topping

¼ cup brown sugar

½ cup sunflower oil (or oil of your choice)

½ cup chopped walnuts, 1 Tbsp reserved for topping

1 pat butter or baking spray

Preheat oven to 350˚. Grease 9x5x3 inch loaf pan with butter or baking spray, set aside. Now that you got all of the work done, let’s create! In a mixing bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. In a separate bowl, mix eggs, mashed bananas, vanilla (because all baked goods need vanilla), milk, sugars, and oil. When combined add wet egg mixture to dry flour mixture.

Side note: There are certain baking rules that I just follow without question. One of them is adding wet to dry ingredients, which is the rule; unless there is a butter mixture involved in which you alternate adding dry and wet ingredients, in that order and sometimes even specified to start and finish with dry. These are just the common practices, and I follow them. If you want to be crazy and spontaneous that’s up to you, but heed my words I don’t know what you’ll end up with… probably banana bread.

When wet and dry ingredients are incorporated (mixture will be lumpy), gently fold in walnuts.

Another side note: If you know me, you know that I prefer banana baked goods with pecans, and they are perfectly substitutable in this recipe. I am also very traditional. So I do make my banana bread with walnuts… most of the time.

Pour the banana mixture in the greased loaf pan. Evenly spread the sugar and reserved walnuts across the top of the banana batter and place in the oven for 55 – 60 minutes, until an inserted toothpick comes out clean from the center of the bread. Let cool for at least 10 minutes before removing from the loaf pan. Serve warm or at room temperature.

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Born on the 4th of July

My grandma was born on the 4th of July. There was a time in her early life when I believe she thought all of the hoopla was all a part of her celebration. And although I am largely patriotic and enjoy all of the red, white and blue, I can’t have a fourth of July without thinking about my grandma.

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My grandmother was a renaissance woman. And in memory of her this time of year, here’s a little about grandma… Early on in her life, there was no father figure around. And my great-grandmother (GG) took it upon herself to raise and provide for her three children. As soon as my grandmother was able, she also took on the responsibility to help, and she pretty much worked ever since. She wasn’t the type of grandma you imagine standing over the stove, stirring her secret sauce. In fact, she had a reputation for burning everything and GG did most of the cooking. My grandma was different, and perfect. At a young age she would collect left over cobs of corn from a mill to bring food home to her mother and siblings. She worked in a potato chip factory, in Detroit, MI. And she recalled that every once in a while a potato would come down the line at Lay’s that had missed the process, baked and seasoned; she shared, it was a real treat. Later she took a job at Vernor’s in Detroit. Eventually they had enough money and she and GG bought their own house. They were proud to have owned the deed to their own home, and by the time my grandpa came around, she was quite self sufficient.

Aunt Becky (my mother's sister), Grandma and my mother.

Aunt Becky (my mother’s sister), Grandma and my mother.

She gave great beauty tips: Never pull on the skin under your eye, it will give you wrinkles; Brush your hair upside down (over your head) to make your hair grow thick and longer; Tap your nails to make them stronger; Use caution ever putting oil on your face, it makes your pores big… but sometimes you should use a little vitamin E on it. She had great skin. She wore scarves in her hair, which she always died dark brown. She loved to be comfortable. She would cut, move, and tape any shoe, seat belt or shirt to be worn with more ease. She always carried breath mints and gum; which she chewed half of a piece at a time.

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When she was upset she would say “Oh beans,” and if she heard something shocking she would say “Good night;” except ‘good’ had two syllables. When she laughed hard she would throw her head back. She was adorable.

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My Grandma, kneeling with her girls along with my grandfather. ‘GG’ in the upper right.

She had an amazing garden. It was huge and productive. She canned her own green beans, tomatoes, along with other vegetables and the best grape jelly that I’m sorry you never got to taste. She could eat an onion like an apple. She was into trying to eat your vitamins through food, and taking vitamins… before it was a fad. She had a subscription to Prevention magazine. If she were around today I’m sure she’d be an advocate for eating organic and avoiding GMO’s.

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My grandma started every day with black coffee and fell asleep every night listening to tapes of someone reading Bible scriptures. She was extremely devoted to God, and His son, her personal Lord and Savior, Jesus. She sang hymns around the house. She had a big heart, and when her sister was unable to care for her children my grandma raised two nieces and a nephew as well as her own.

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Every year on the 4th of July we would celebrate her birthday, and as a child I would ask “How old are you grandma?” And every year her response was the same, “Twenty-nine.”

Grandma on the right, eating cake.

Grandma on the right, eating cake.

She would have been 29 today. ?

Have a happy and safe 4th of July!

The Chef’s Creme Brulee

Creme Brulee is Owen’s all time favorite dessert. And I can’t argue with fabulous. It’s sweet, it’s creamy, it’s got a little sugary crunch… I could probably eat it on a regular basis. And despite its sophistication, it is actually not difficult to make. This recipe is from The Chef (aka my sister); if I can do it, you can do it.

Makes 7-9

2 cups heavy cream

1 cup milk, divided

1/2 vanilla bean

6 egg yolks

1/2 cup sugar

Strawberries and blueberries for topping (optional)

Preheat the oven to 325 degrees. In a mixing bowl combine 1/2 cup milk, sugar and egg yolks. Set aside. Cut the vanilla bean in half (down the center) and scrape the seeds our of the bean pod with the point of the knife. Combine the vanilla beans, the vanilla pod, cream and the remaining 1/2 cup milk in a saucepan. Bring to a roiling boil. Remove boiling cream mixture from heat and temper with egg yolk mixture, whisking constantly (To temper: Add a little of the boiling mixture, whisking all the while, to egg mixture to get it to avoid curdling before adding the rest.) Return tempered mixture to the saucepan and continue cooking 1 more minute. Remove from heat and strain using a fine mesh sieve. Pour cream mixture evenly into the ramekins. Bake in a water bath (place ramekins in a baking dish with sides and surround them with water about half way up the sides of the ramekins) until a toothpick inserted comes out clean, and center is almost set, about 30 – 45 minutes.

Let the cream cool before spreading a thin, even layer of sugar on the top. Using a torch, evenly flame the sugar until brown and bubbly; creating a crust (brulee) on the top of your cream (creme).

Side note: I am also aware of people scorching their sugar in the oven, with a broiler. (But I have no experience with that.)

Place sliced strawberries and fresh blueberries on the top before serving if desired. Congratulations! Now you get to eat!

Another Side note: These can be made in advance. You can chill the desserts in the refrigerator ahead of time until ready to serve.

The Birthday Circus

Okay, so this is a party that took place a little while ago. But it’s still a good’n. So I’ll share! We had a circus themed party for Elijah’s 1st birthday and it turned out really cute (if I do say so myself). For the first birthday of every child it is a tradition, in my extended family, to go big. Too bad, the child won’t remember… but we’ve got the pictures to remind him! The pool area was colorful, complete with cotton candy maker.

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Outside the tables had circus fare of potato chips and peanuts in the shell. Inside, the table was full of cupcakes with Elijah’s picture. (An idea I got from a magazine.)

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Our clown didn’t come through (text book), so dad pulled through like a champ… and still grilled the hot dogs! (Please pay no attention to the fence that needs mending. Thank you, you’re very kind.)

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Of course we had face painting!

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And photo ops!

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(They get me every time!) We also had a slushy truck…

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And a popcorn machine, to make the house smell legit.

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The kids took home a goody box complete with clown noses, candy and circus tattoos.

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The day was a success! (And we take that very seriously, apparently.)

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The Family Baked Beans

These bakes beans could not be easier to make; they just take time. I realize that they may not seem all foodie and complicated. That said, it is imperative that you make these beans. They will quickly become a staple in your recipe repertoire. They are like candy. They are sticky and shiny and sweet and oh so good. These baked beans belong on every plate at every barbecue or family gathering in the world. That’s how yummy they are.  You’re welcome.
Serves 6

3 lb 5 oz can of pork ‘n beans (Vegetarian/Vegan option: I have made these with meatless baked beans, and they were delicious)

3 cups dark brown sugar

2-3 Tbsp ketchup
Preheat the oven to 350 degrees. Pour the beans, sugar, and ketchup, in a Dutch oven (or bean pot) with lid and stir. Place covered in an oven for about 2-3 hours (depending on how much time you have because the longer they cook the better they are!) Remove the lid and bake an additional hour stirring every 15 minutes. If too wet continue to bake for 15 minute intervals. Keep in mind that beans will thicken as they cool so they should be a little soupy. Serve while warm and gooey. If there are any leftovers, the beans are easily warmed on the stove top or even delicious served cold; served with leftover potato salad and ham or whatever you have…

Side note: This recipe can easily be double, tripled, etc. depending on your crowd. It’s just about 1 cup of brown sugar and 1 tablespoon of ketchup per pound of beans. 

Up North

What is Up North? It’s so vague, right? …And yet so specific. To a Michigander, like me it’s a state of mind, full of pine trees, often a water source and sand, fresh air and outdoor activities. Literally I think many people consider a certain point on I75, maybe somewhere around Gaylord where all of the sudden when you reach that point, you are ‘up north.’ Of course there is further north, all the way in the Upper Peninsula. Regardless of your classification, I think everyone can agree that they love up north. Oh my goodness; Sand dunes, boat rides, fishing trips, canoes, kayaks, hikes through the woods, campfires, hot dogs, s’mores, turtles, seagulls, deer, squirrels and chipmunks… to name a few associated words. And if you’ve experienced this, then you probably also can imagine the sounds of leaves rustling in the breeze, the crunch of twigs and leaves under your feet or those of the woodland animals, the smell of the smoke from last nights fire, the sound of rippling waves and the splash of fish and frog jumping in the water. (Block out the mosquitoes.) And you’re there, and you really want to be there… you know. That’s it alright. Up North.

Nutty Banana Brownies

These are scrumptious. They are moist, chocolaty, nutty, and sweet. They are my favorite way to use up bananas. These brownies also have whole wheat flour, so you can feel good about them. Of course, you can use all-purpose flour too and still feel good about them, because they are just that good.

1/2 cup unsalted butter

1 cup sugar

3 Tbsp cocoa powder

1/4 cup chunky peanut butter

2 eggs

1 Tbsp milk

1 tsp vanilla

1/2 whole wheat flour (all purpose flour works just fine too)

1 tsp baking powder

1/4 tsp salt

2 ripe bananas, mashed

1/2 cup chocolate chips, tossed in a tsp of wheat flour (all-purpose flour is fine)

1/2 chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 9 square baking pan and set aside. In a medium sized saucepan, melt the butter. Take off the heat and let cool slightly. Add the sugar, cocoa powder and peanut butter to melted butter. Stir until all is mixed together. In a separate bowl add vanilla to eggs and beat lightly. Add eggs and vanilla mixture, along with the milk to the cocoa mixture and stir. Add the flour, baking powder, and salt to the mixture and stir until combined. Place the mashed bananas into the mix, and gently stir again, mixture will be lumpy. Fold in the chocolate chips and pecans. Pour the batter into the prepared pan and bake for 40 – 45 minutes, until a toothpick inserted in the center comes out clean. Allow to cool before serving. These brownies are great at room temperature (even better I think), and the bananas keep them moist for days (if they last that long). But if you must eat them warm, because they made your whole house smell incredible and you can’t wait… Please do yourself a favor and dab a little Nutella on the top, because chocolate and hazelnuts goes perfectly with nutty banana brownies.

Allergy Induced Eczema?

About two weeks after my son was born, he began to develop a red sandpaper like rash on his face. Our pediatrician said it looked like eczema and suggested moisturizing the area with Aquafor. A week later, his scalp and side-burn areas of his face were secreting a yellow discharge of some sort, along with the persistent rash still on his face. To the doctor’s eye it looked like “cradle cap gone wild” and she suggested an over the counter dandruff shampoo. Sadly, this only seemed to inflame the rash, and things were getting dismal. In the mean time we were trying everything we could find, by research and suggestion, to no avail. Aveeno Baby Eczema lotion, Eucerin Baby Eczema lotion, organic coconut oil (a natural anti-fungal moisturizer,) cotton clothing only, no contact with perfumes or dyes, hypoallergenic all natural baby soaps, etc., no matter what we tried, he was getting progressively worse. (Warning: some of these pictures might be disturbing.)

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Food allergies were ruled out at this time because the affected area was limited to his face and scalp, so if it were allergy related at all, it seemed to be something he was coming into contact with. By eight weeks old he was oozing so profoundly from his head that I was changing his saturated (around the neck) clothing and cloth diapers, we kept under him as a cotton barrier, three times a night. We decided to take him to a pediatric dermatologist. Thankfully, we live not too far from the University of Michigan hospital. We called through Mott’s, the children hospital and set up an appointment.

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I was hopeful as the resident was asking questions about his health. I relayed every bit of information I could think of. “No, he didn’t look like this at birth. Yes, he has been exposed to illness; his siblings are on antibiotics for strep throat. Yes, he did have an antibiotic at about 4 weeks for dark green boogers. Yes, the condition has begun to spread onto his shoulders and leg…” Two more doctors came in, examined him from head to toe and discussed his condition. They decided it was atopic dermatitis (eczema) and sent us home with a topical steroid and an oral antibiotic. It was a 10 day treatment with a follow-up in about 2 weeks.

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Relieved to have expert diagnosis, we started the regimen. To my great relief he started to improve within 24 hours. By two days he looked clear, and we seemed to have gotten through it! Whew, what a nightmare! But by day four into our new routine, his face began to break out. By day seven he looked about the same as when we had brought him in. We were back to constant surveillance, never to be left unattended for his incessant scratching. Well, thankfully, we had this scheduled follow-up appointment.

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Upon our return to the U of M Dermatology department, we were again questioned by a new resident and examined by two new physicians (apparently one of our first doctors was on vacation). They discussed in Latin terms amongst themselves, what they thought was going on. They apologized for any rudeness. Whatever, I mean do your thing. Just help my baby, and I’m good. It was decided that he had two overlapping conditions, the afore mentioned atopic dermatitis and a seborrheic dermatitis (in the family of cradle cap). Ok, just tell me what I need to do. In addition to the topical steroid, they added an anti-fungal lotion and shampoo and sent us home, no follow-up necessary.

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Immediately upon first application of our new products, Noah had a crazy reaction. His redness and irritation was magnified. And that’s when it dawned on me; they don’t know what’s going on with him. They’re just guessing! So, what am I doing to my son? Experimenting? I was completely depleted and very worried. (Disclaimer: I believe the U of M Health Systems is loaded with talented doctors that do much good. This is just my experience as one of their patients.) I decided I should call their office and let them know what happened. The woman who answered the phone said most of the physicians had left for the day, and advised me to stop treatment (the best advice given out of that whole office). She let me know that someone from the Dermatology department would call me the following day. The next day a resident did call me back; I explained what happened and asked him his thoughts. He replied that he had not seen Noah, and couldn’t say. Okay, well certainly he must have our file with the opinions of his colleagues in front of him. So, I continued to say that Noah had been diagnosed with atopic and seborrheic dermatitis and I was wondering if the anti-fungal treatment for the ‘seborriheic,’ however it’s pronounced, could have upset the ‘atopic’ part. I mean, that seems pretty straight forward to me, right? I assume he did go to medical school after all. But nope, he couldn’t answer that either without having seen him. Well then why (I thought to myself) couldn’t one of the two other residents or four residing physicians that had seen him have called me back??? Next, I kid you not, he asked in the most dismissive way “So, what would you like to do? Make an appointment?” I answered that I guessed so, to which he stated “I’ll have the scheduling department give you a call.” By the time they called, I had changed my mind.

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Noah was now three months old, and no better. I made an appointment with our family dermatologist who it first glance said Noah is allergic to something you are eating. She advised that I stop nursing- to be continued later, and introduce a non-dairy hypoallergenic formula (Nutramigen) into his diet. She recommended that we also add probiotic into his diet, due to the antibiotics he had been given in his short amount of being, and suggested adding a small amount of hemp oil into his bottles to start moisturizing from the inside out. And although I was heart broken about possibly being the source of his problem, I appreciated the less abrasive approach. She asked about his stool, no one had done that before either. Yes, it was a mucous type diarrhea since birth, unlike the ‘mustard curds’ of my previous children. Why hadn’t I thought of that before? She explained that what is going on in the tissue outside of his body was happening on the inside too. That made sense, duh!

To speed things along, I will say that even with the strides made, my son was still in a bad condition. It seemed hopeless. At this point we were struggling to grow skin on his cheeks. His skin tissue was in such disrepair that the slightest wipe from his mitted hands would scrape it off. It was an endless cycle. It was at this time my dear friend, saw an article with a picture of a baby girl, whose face looked just like Noah’s. The doctors at Children’s Hospital in Detroit had diagnosed her with a milk allergy and staph infection. Detroit? That was practically in our back yard! We took him there the next morning.

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Right away, the ER department took a culture of his skin. They were surprised that it hadn’t been done before, and so were we. Sure enough, Noah tested positive for a staph infection. Thankfully it was a common strep, the type that can be found on most normal skin, and easily treatable. It’s just that he had no barrier on his skin. As it turns out (from blood tests, also not previously done) he also had an extremely weak immune system and is highly allergenic.

By doing extensive (heartbreaking) testing, they doctors at Children’s Hospital were able to eliminate life-threatening illnesses (that I don’t even want to mention and am well aware there are many children unfairly suffering from) and less serious conditions, such as a zinc deficiency. We are continuing to work with dermatologists, allergists, etc. and Noah seems to be stabilized. He is by no means out of the woods, so to speak, but he is not getting worse and alas that is progress.

I wish I could describe this happy ending full of great results. Unfortunately, it seems that it is very difficult to determine allergies at his age, and truly is a trial by error situation. So, for the time being he gets a daily bath or more (of just water, no soap, no bleach), and moisturized (by vasoline, which yes, is petroleum based, but is 1 ingredient to simplify things) from head to toe several times a day. He takes allergy medicine around the clock and gets topical steroids and a topical antibiotic as needed. I brush my teeth one handed, vacuum with the Bjorn, and swaddle him to change his brother’s diaper. My four year old daughter holds his hands, while I run to the bathroom and I schedule my showers by visits from grandparents. I cut his fingernails and change bed sheets every three days. I literally sleep holding his hands, and still wake up in a panic that he has scratched his face. (As a side note, related to allergens and sleeping: have you ever seen those blown up pictures of dust mites? Whoa, that’s enough to give a grown woman nightmares! Change your sheets people, just sayin’)

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For what it’s worth, this is my story. We do have some better days than others. I am perplexed that in this day and age, they still don’t have answers or remedies for things like this. And I am resigned to the fact that God has us going through this trial for a reason. So for now, we just keep on keeping on. I have been told that many children are able to grow out of this, and I am remaining optimistic. If anyone can relate, I hope you can find solace in knowing that you are not alone. If anyone has knowledge and experience to share, my ears are wide open!

Guacamole Salsa

Guacamole is a perfect summer dip. It’s a guilt free creamy indulgence. When combined with other bold fresh flavors and piled high on a salty corn chip it screams “fiesta!” Of course don’t limit yourself to corn chips; it also makes a great sandwich spread. For an even healthier treat, stack it tall on cold crunchy leaves of romaine or roll it in cool pockets of iceberg lettuce.

Serves 8

As organic as possible:
1 small onion diced

3 cloves garlic, minced

1 jalapeño, seeded and diced small

3 small tomatoes, seeds and juice discarded (as much a possible, don’t work too hard)

½ tsp coarse salt

1 dash cayenne pepper

4 ripe avocados; pitted, diced and scooped out of the skins
Juice of 2 medium limes

Place the onion, garlic, jalapeno, tomato, salt,  and cayenne in a bowl. If you’ve never worked with avocados, don’t worry; I’ll step you through it. On a ripe avocado, one with a little give when pushed, the skin may appear tough, but isn’t. Using a chef’s knife, cut lengthwise (top to bottom) all the way through to the pit. Continue all the way around the avocado until you have cut a full circle. Set down the knife and hold the fruit in your hand. Twist half of the avocado at the cut, holding the other half steady in your hand. Once it gives, separate the two halves. One of the halves should have retained the pit. Use the chef’s knife (being very careful not to cut yourself) and give the pit a little whack, just enough to get an edge of the knife inside. Then holding the avocado twist the knife enough to loosen and remove the pit. Carefully pull the pit off of your knife and discard. While the fruit is still in its skin, I like to cut a diamond pattern (dicing it) in the flesh and use a tablespoon to scoop it out along the skin.
Place the diced avocado in the bowl, and add lime juice. Gently toss, just mixing until combined, not to mash the avocado. (I like big chunks.)

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Serve immediately (pool side if possible) as avocados have a tendency to turn brown when left in open air too long. If juice settles, feel free to re-toss. Happy Eating!

Side note: If you need to store it in the refrigerator, gently press plastic wrap against the guacamole to eliminate as much air as possible from contacting the avocados… and the lime juice will help.