I’m a busy mother of 2 very active children. My kids are involved in all kinds of after-school activities, so they really keep me on my toes. On top of that, I work a full-time job out of the home. I’m always on the go! I’m sure many professional moms know exactly what a busy family life entails.

Often times I’m asked to provide the “snack food” at my kid’s various activities. While I would love to slow down and spend 3 hours in my kitchen baking…I just don’t have the time. That’s when I turn to box mixes that I pick up at the grocery store. With that said, I use them as the base and then “doctor” them up with flavorful goodies…like bananas and chocolate chips!

To make these moist and delicious Banana Chocolate Chip Cakes I used a classic yellow cake mix that I picked up from the grocery store. I followed the directions on the back of the box and added in the eggs, vegetable oil and water. Beat everything together with an electric mixer.

I had 3 frozen bananas sitting in my freezer. I quickly thawed them out. Peeled off the skins and mashed them up. Toss those mashed-up bananas into the batter and beat until combined. I stirred in a 1/2 cup of Semi-Sweet Chocolate Chips using a large spoon. You can add more or less chocolate chips depending on your liking.

Preheat the oven to 350 degrees F. Place paper cupcake liners into your muffin pan.

Fill the cups 1/2 to 3/4 of the way full with the cake batter. Place the pan into the preheated oven and bake for 15-18 hours. The center of each cupcake should spring back when touched. The tops will be lightly browned. Remove from the oven and let cool to room temperature.

Frosting – I use pre-purchased Cream Cheese, Vanilla or Buttercream frosting that I pick up at the store. Once you have them made you need to store them in an airtight container. If it’s during the hot summer months you may want to store them in the refrigerator. During the cooler times of the year I left them sit on my countertop in the container.

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Last week I made the Campbell’s Classic Tuna Noodle Casserole Recipe with a few additions of my own. You’ll find the original recipe below along with my notations on what I added. It made for a great weeknight dinner for our family of four.

Additions: I added 1/2 cup of shredded Italian Cheese, 1 tsp. salt, 1/2 tsp. ground black pepper, 1 Tbsp. parsley flakes and an additional 1 tbsp. of melted butter.

Campbell’s Classic Tuna Noodle Casserole Recipe

1 can Campbell’s Condensed Cream of Mushroom Soup
1/2 cup Milk
1 cup Frozen Peas
2 tbsp. Pimientos, chopped (optional)
2 cans (6 oz.) Tuna, drained and flaked
2 cups Noodles, cooked and drained (I used Elbows)
2 tbsp. dry bread crumbs
1 tbsp. butter, melted

Preheat oven to 400 degrees F. (I used a 3-quart casserole baking dish).

Stir soup, milk, peas, pimientos, tuna and noodles in a 1 1/2 quart baking dish. Stir bread crumbs and butter in a small bowl. (This is also when I added in the additions that I listed above).

Bake for 20 minutes in a 400 degrees F. preheated oven or until tuna mixture is hot and bubbling. Stir tuna mixture. Sprinkle the buttered bread crumbs on top.

Place back into the oven and bake for 5 minutes or until bread crumbs are golden brown. Remove and serve immediately.

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