Cinnamon Bear Popcorn

It sounds weird, but it is delicious!!  I got this recipe from someone in a previous ward and she brought it to every event and it was always a hit.  Now that I am in a new ward, I have brought this to some activities and now I am the big hit. :)

2 large bowls of popcorn, popped
2 cubes butter
1 1/3 cup sugar
1/2 cup white corn syrup
1 tsp. vanilla
4 cups mini marshmallows
1 1-lb. bag cinnamon bears, cut into thirds
several drops red food coloring
1 (9.25 oz) can cashew pieces

Fill 2 large bowls 2/3 full of popped popcorn.  Set aside. In a large saucepan add: butter, sugar, and corn syrup.  Bring to a boil.  Turn down heat and cook sauce an additional 5 minutes. Turn off heat and add vanilla and food coloring; stir.  And mini marshmallows, chopped cinnamon bears, and cashews; stir until marshmallows melt slightly.  Pour 1/2 of mixture on each bowl of popcorn and stir until popcorn is evenly coated.  Don't panic! It will coat the popcorn, you just have to keep stirring, Don't panic - just stir!!

Zucchini Brownies

Ingredients:

1/2 cup vegetable oil 1 1/2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups shredded zucchini

1/2 cup chopped walnuts   6 tablespoons unsweetened cocoa powder 1/4 cup margarine 2 cups confectioners' sugar 1/4 cup milk 1/2 teaspoon vanilla extract

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2.	In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3.	Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Healthy Crispy Chicken Fingers

Brad loves it when I make this meal.  I make a honey mustard sauce (mayo, honey, mustard) to dip the chicken into.  I also make homemade baked french fries whenever we have this. So it's chicken fingers and fries, but nothing is fried!

Ingredients
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper
1. Preheat oven to 450 degrees F. Cut chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Arrange chicken strips on an ungreased baking sheet.
3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

Easy Chicken Cordon Bleu

(Can you tell I am a little obsessed with chicken, my poor husband)

I really like this recipe.  I use to do the old roll-up version of cordon bleu and it was always so much work and I would always get frustrated with it. This is so simple and easy, no pounding chicken, no having "chicken juice fingers" forever while I try to get them all put together.  It's just simple and easy, lay everything on top of each other. And I feel like the cheese doesn't get all squished out the sides. I also really like the sauce recipe that goes with it. 

 

Easy Chicken Cordon Bleu

3 large boneless skinless Chicken Breasts, cut in half lengthwise, to form 2 thinner cutlets. (In total you will have 6 thin chicken breast cutlets)

12 slices deli Ham

12 slices thinly sliced Swiss Cheese

1 cup fresh Bread Crumbs

2 Tablespoons Butter, melted

FOR THE PARMESAN-DIJON CREAM SAUCE:

2 Tablespoons Butter

2 Tablespoons All-Purpose Flour

1 cup Milk

1 teaspoon Chicken Bouillon granules (or 1 bouillon cube, crushed)

1/2 teaspoon Salt

1 Tablespoon Dijon Mustard

1/2 teaspoon Worcestershire sauce

1/2 cup finely grated Parmesan Cheese

DIRECTIONS:  Lightly grease a 9×13 baking dish with cooking spray. Preheat oven to 350 degrees. In a bowl, combine the bread crumbs and melted butter. Set aside.

Lay the cut chicken breasts in a single layer in the baking dish. Layer each chicken breast with two slices of ham, overlapping so they cover entire breast. Then over the ham layer two slices of swiss cheese overlapping to cover ham. Repeat over all chicken breasts. Sprinkle the bread crumbs over the tops of the chicken.

Bake the chicken for 30-35 minutes, until the chicken is cooked through and cheese is bubbling, and bread crumbs are golden brown.

While the chicken bakes, in a medium saucepan on medium heat, melt the 2 tablespoons of butter. Stir in the flour, whisking constantly. Cook for about a minute. Slowly pour in the milk, still whisking constantly. Stir in the chicken bouillon granules, and salt. Continue to whisk constantly until the mixture begins to simmer and thicken, about 3-5 minutes. Once the sauce has thickened, turn the heat down to low and stir in the mustard, worcestershire sauce and Parmesan cheese. Stir until the cheese has melted. Keep the sauce warm until chicken is finished cooking.

Serve each chicken cordon bleu with warm sauce. ENJOY!

Peanut Butter Bars

These are so easy and so quick and so so yummy.  I love to make these to give to neighbors.

1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 1/2 cups milk chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Cheddar Baked Chicken

This is my go-to for a nice baked chicken recipe. Very delicious

1/2 cup flour
1 t salt
1 t pepper
1 t garlic powder
1 egg
1 T milk
1 cup shredded Cheddar cheese
1/2 Italian seasoned bread crumbs
1 cup crispy rice cereal
3 chicken breasts cut in half
2 T butter, melted

Directions:
Preheat oven to 350 degrees, coat medium baking dish with cooking spray.
In a bowl, mix the flour, salt, pepper, and garlic powder.  In a separate bowl, beat together the egg and milk.  In a third bowl, mix the cheese, bread crumbs, cereal.  Dredge the chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat.  Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Chicken Cacciatore

Mix together:
3 T flour
1/4 t salt
1/8 t pepper

Dust with the about mixture:
1 1/2 lbs chicken breast pieces

In a large nonstick skillet heat over medium-high heat:
2 T olive oil

Add chicken; cook for 3 minutes per side.  Remove to a plate and set aside.
Add to the skillet:
1 Cup chopped onion
1 package (8 ounces) sliced button mushrooms  (I NEVER DO THIS)
2 t chopped garlic

Reduce heat to medium; cook for 5 minutes, stirring occasionally. 
Add:
1 can (14 1/2 ounces) diced Italian seasoned tomatoes
3/4 cup chicken broth
2 T tomato paste

Bring to a boil.  Add chicken and tuck into the sauce.  Cook on medium-low heat, partially covered, for 8 minutes. 
Serve with fettuccine. Garnish with Italian parsley and freshly grated parmesan cheese.

The best Pizza dough recipe I have found

I have been really working on perfecting my homemade pizza and I really like this recipe.  I found the other thing that has made the biggest difference is using a pizza stone.  I preheat the stone in the oven up to 500 degrees for like 20 minutes or so before I put the dough on it. 

Fail-Proof Pizza Dough

 You will never need another pizza dough recipe after this one!

Yield: 2-12 inch pizza crusts; about 1 lb. of dough

Ingredients:

for the pizza dough-
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup depending on heat & humidity}
 

Directions:

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.
Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands.
Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. The dough should be smooth and easy to work with. And the bowl should be clean!
Lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours. That's it! Use as desired.

Parmesan Crusted Tilapia

Simple and yummy.  Usually serve with Rice Pilaf (from a box) and some vegetable. 

Ingredients

• 3/4 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 tablespoon chopped flat-leaf parsley
• 4 tilapia fillets (about 1 pound total)
• 1 lemon, cut into wedges

Directions

1. Preheat the oven to 400 degrees . In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10 to 12 minutes. Serve the fish with the lemon wedges.

Lemon Chicken with a side of Fried Rice

(It won't let me turn off the underline!!)  To make it easier I often make this with just plain rice, but it is nice to have it with the fried rice, makes it a little more interesting.  For another easier meal I will sometimes just marinate some chicken pieces in teriyaki sauce and cook it up with the fried rice for a one pan dish.  I really enjoy the fried rice recipe.

 

Lemon Chicken

1  lb chicken breasts

1 1/2 t soy sauce

1/4 t salt

1/8 t pepper

1 egg yolk

1/4 C cornstarch

1/8 C flour

Set Chicken aside. Mix remaining ingredients except cornstarch and flour.  Add the chicken and marinate for 10 minutes.  Mix cornstarch and flour together.  Dip marinated pieces of chicken in the flour mixture and fry all the chicken in a skillet.  Remove from the skillet and drain on paper towels.  Remove all oil from the skillet.

Lemon mixture:

1/4 t salt

3 T sugar

1/8 C lemon juice

3 T water

1/2 t cornstarch

Mix lemon mixture together.  Put the chicken back into the hot skillet and pour lemon mixture on chicken. Cook until it bubbles and thickens. Serve

Fried Rice

3 cups cooked white rice (day old or leftover rice works best!)

3 Tablespoons sesame oil (or vegetable oil)

1 cup frozen peas and carrots (thawed) (I use stir-fry veggies chopped up)

1 small onion, chopped

2 teaspoons minced garlic

2 eggs, slightly beaten

3-4 Tablespoons soy sauce

      On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

BBQ Chicken Salad

This is a great fresh meal during the summer.  I love the black bean salsa recipe that they use on this salad. 

 

Ingredients

• 4 chicken breasts
• 1/4 cup water
• 1 1/2 cup BBQ sauce I like Famous Daves
• 1 recipe black bean salsa (see below)
• 5 cups lettuce/ spinach
• 11/2 cup ranch dressing
• 1/2 cup cilantro
• 1 juiced lime
• 1 small tomatillo
• tortilla strips

Instructions

1. Place chicken breast with water in crock pot over low heat. Pour BBQ sauce over the chicken. If I have onions on hand, I will put a few slices on top of the chicken. Cook chicken for 6 hours or until it shreds easily. Shred chicken.
2. For the dressing: Combine ranch dressing, cilantro, lime and tomatillo in a blender. If you like it spicy, you could throw half a jalapeno in there. Refrigerate for at least 30 minutes.
3. Place desired amount of lettuce on your plate. Then add a few spoonfuls of chicken and black bean salsa. Pour on dressing and top with tortilla strips.

Corn and black bean salsa

Ingredients

• 1 can of sweet corn (drained)
• 1 can of black beans (rinsed and drained)
• 3 tomatoes
• 1 red pepper
• 2 avacados from Mexico
• 2 limes
• 1/4 cup onion
• 1 tsp salt
• 1 tsp sugar
• 3/4 cup cilantro

Instructions

1. Combine the corn and beans into a medium sized bowl. Dice the onion, pepper, avocados and tomatoes then mix them in the bowl. Cut the cilantro and mix that in with the salt and sugar. Squeeze fresh lime juice over the top. Stir and enjoy with tortilla chips or wheat thins.

Chicken Cordon Bleu Casserole

Debbie made this once at a family get together and I thought it was so good that I got on her Pinterest and repined it.

 

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese
Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Peanut Butter Play Dough

I got this recipe from one of my BYU-I Child Development classes.  It is a great sensory activity for kids because they can smell it, touch it, see it, and even taste it.

1 1/2 cup peanut butter
1 cup powdered milk
1 cup powdered sugar

Mix and knead to desired consistency.

No Bake Energy Bites

These are a fun, healthy and easy snack to have around.  My kids love them and love helping me make them.

1 cup oatmeal
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

Feather-Light Overnight Rolls

This is the easiest roll recipe I have ever used and it has always given me great results.  This is also great for freezing. I usually make the whole recipe and freeze half of it....it makes a lot.

1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
2 pkg yeast
1/2 cup warm water
4 eggs, beaten
7 1/4 cups flour

Butter for spreading on dough

In a 6 quart pot bring the 1 cup water to a boil.  Add the 1 cup butter, sugar, and salt.  Remove from heat.  Add the 1 cup cold water.  Dissolve yeast in the 1/2 cup warm water.  When first mixture is lukewarm, add yeast mixture and beaten eggs.  Stir briefly.  Add flour and stir together.  Cover pan with lid and refrigerate overnight.  When ready to roll out, divide dough in thirds.  Lightly flour surface.  Roll each third out in a large circle about 1/2 inch thick.  Spread dough lightly with butter.  Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.  Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  Bake at 400 for about 12 minutes.  Makes 3 to 4 dozen rolls.

Beef Stew

2 lb. stew meat
1/4 cup flour
salt
pepper
1 1/2 cup beef broth
1 tsp worcestershire sauce
1 garlic clove
1/2 tsp paprika
3 sliced carrots
3 diced potatoes
1 onion, chopped
1 celery stalk with the leaves, chopped
1 bay leaf

After meat is in the crockpot, add flour, salt and pepper and stir until the meat is coated.  Add everything else and stir.  cover and cook on low for 8 to 10  hours.  Remove the bay leaf and stir before serving.  Serve with warm cornbread and honey.

Zucchini Soup

I call this leprechaun soup around my kids because it is green colored.  It sounds a little different, but we really enjoy it with a side of warm bread.  It is a great way to use up your garden zucchini.  I made 4 batches and froze them for later.  Leave out the half and half if you are going to freeze and add it after the soup has been thawed and reheated.

1/2 lb onions

2 tsp butter

1 1/2-3 lbs. zucchini

3 cups chicken broth

 1/2 cup half and half

1/8 tsp black pepper

1/8 tsp nutmeg

1/8 tsp salt

pinch cayenne pepper if desired

Chop onion and saute with butter until clear and soft but not brown.  Wash and slice zucchini, combine with onion and chicken broth.  Bring to boil, simmer until squash is tender.  Add seasonings and puree in blender.  Return to saucepan; add half and half.  Reheat, do not boil.  Serve immediately.  Garnish with white cheddar cheese.

Use as much zucchini as you would like.  The more you use, the thicker your soup will be.

Mediterranean pork

This is one of my kids favorite, mostly because they are in love with the couscous.

1/4 cup olive oil
1 cup chicken broth
2 cloves garlic, minced
1 Tbsp paprika
1 Tbsp garlic powder
2 1/4 tsp sage
1/4 tsp rosemary
1/4 tsp marjoram
1/4 tsp thyme
1 tsp oregano
1 tsp basil
4 thick cut boneless pork chops
salt and pepper to taste

Cut small slits in each pork chop then pour mixture over the top.  Slow cook on high for 4-6 hours.  Pull apart and serve over couscous.

Korean Beef

1 lb. ground beef
1/4-1/2 cup brown sugar
1/4 cup soy sauce
1 Tbsp sesame oil
3 cloves garlic, minced
1/2 tsp ginger
1/2-1 tsp red pepper flakes
salt and pepper
1 bunch green onions, diced

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes.  Simmer for a few minutes to blend the flavors.  Serve over steamed rice and top with green onions.

Chicken Lentil Casserole

This is a healthy-vegetarian dinner.  But, my family actually really likes it, Kenneth was surprised he liked it. It is a little different but it is quick and easy and I like throwing it into the mix every now and then.

3 cups chicken or vegetable broth
3/4 cups lentils
1/2 cups brown rice
3/4 cups onions, chopped
1 tsp italian seasoning
1 can diced tomatoes, drained
1-2 cups fresh spinach, chopped
1/4 tsp garlic powder
1 cup grated cheese, cheddar or mozzarella

Preheat oven to 300 degrees.  Mix all ingredients except cheese in a 8x8 baking dish.  cover with foil and bake for 1 hour and 10 minutes.

Remove the foil, add the cheese and bake for an additional 20 minutes.

Honey-Lime Chicken Enchiladas

We LOVE this recipe.  It is one of our very very favorites and we get so many compliments.  I will usually double the recipe and freeze half of it for later.  I also love to make this for compassionate service dinners.

6 Tbsp honey
4 1/2 Tbsp lime juice
1 Tbsp chili powder
1/2 tsp garlic powder
1 lb cooked chicken, shredded
flour tortillas
monterey jack cheese, shredded
2 10 oz. can green enchilada sauce

Mix first 4 ingredients together and toss with shredded chicken.  Let it "marinate" for at least a half hour.  pour some green enchilada sauce on the bottom of a 9x13 pan (just cover the bottom, about half a can or less).  Fill flour tortillas with chicken and shredded cheese.  Pour the rest of the can of green enchilada sauce over enchiladas then sprinkle with more cheese.  Bake at 350 for 30 minutes.  Put it under the broiler for the last couple of minutes to make the cheese brown and crispy on top.

Crock pot honey sesame chicken

2 1/2 lbs. chicken
salt and pepper
1 cup honey
1/2 cup soy sauce
4 Tbsp diced onion
4 Tbsp ketchup
2 Tbsp canola oil
2 clove garlic, minced
1/2 tsp red pepper flakes (optional)
4 tsp cornstarch dissolved in 6 Tbsp water
Sesame seeds

Season both sides of chicken lightly with salt and pepper, put into crock pot.  In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.  Pour over chicken.  Cook on low for 3 hours or just until chicken is cooked through (do not over cook, I have accidentally burnt it a couple of times in the crock pot, it really only needs a couple of hours).
Remove chicken from crock pot, leave sauce.  Dissolve cornstarch in water and pour into crock pot.  Stir to combine with sauce.  Replace lid and cook sauce for a few more minutes until slightly thickened.  Cut chicken into bite size pieces then return to pot and toss before serving.  Sprinkle with sesame seeds and serve over rice.

Sweet and Spicy Slow Cooker Chicken Tacos

This is a great recipe for freezing.  I usually double it and freeze half for later.  Let it thaw in the refrigerator over night and reheat in a saucepan on the stove.

1 lb. chicken

1 (14-ounce) can diced tomatoes, undrained

1/3 cup brown sugar

1/4 tsp red pepper flakes

Place the chicken in the bottom of the slow cooker.  In a small bowl, combine the tomatoes, brown sugar and red pepper flakes.  pour over the chicken.  Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.  

Remove the chicken to a cutting board and shred with two forks.  Return to the slow cooker and mix the chicken with the juices left in pot.  Season with salt and pepper.  Serve in flour tortillas with lettuce, sour cream, cheese, avocados, etc.

Baked Chimichanga

1 lb chicken
1 onion, chopped
1 clove garlic
1/2 tsp chili powder
taco seasoning (to taste)
3/4 cup shredded cheese
1 (4 oz.) can green chiles
1/2 cup chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
12 large tortilllas

Brown meat, add onion, garlic, chili powder and taco seasoning.  Drain any liquid.  Add cheese, chili peppers, and cilantro (and any other "optional" ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 for 24 minutes or until golden brown.

French Bread

French bread turned out to be really easy to make from scratch, Kenneth was surprised when I told him I made it.

2 1/2 cups warm water

2 Tbsp. sugar

2 Tbsp. yeast

3 Tbsp oil

1 tsp salt + a pinch

5-6 cups of flour

Mix the first three ingredients and set aside for about 10 minutes until yeast mixture is frothy.  Add the next three ingredients --- adding the flour slowly.  You want the dough to still be tacky and just starting to pull away from the sides of the bowl as it's mixing.

Set dough in an oiled bowl and cover.  Let rise for ten minutes then punch the dough down.  Cover again, let rise for another ten minutes then punch dough.  Repeat process one more time (for a total of 3 punching sessions and 30 minutes rise time).  During last rising time preheat oven.

Shape into loaves on lightly greased baking sheet and place in oven.  Bake at 350 degrees for 22-25 minutes.  Brush with bugger to make a soft crust.

This makes two medium sized french bread loaves.  It can also be formed into a round loaf.

Whole Wheat Banana Chocolate Chip Muffins

We love these for breakfast or snacking.  My kids don't even notice that they are made with whole wheat!

1/2 cup butter
1/2 cup packed brown sugar
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup honey
2 large eggs
2 cups whole wheat flour
2/3 cup chocolate chips

Preheat oven to 350.  Line or grease a 12 cup muffin pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, nutmeg, and vanilla in a medium bowl until smooth.  Add the banana, honey and eggs, beating until smooth.  Add the flour and chocolate chips, stirring until smooth.  Divide batter into the muffin cups, they'll be nearly full.  Bake the muffins until a tooth pick comes out clean, 23-28 minutes.  Remove from oven and transfer to a rack to cool.