Square Pan Banana Bread

I've got a lot of recipes on here for banana bread, but recently discovered the Magnolia banana bread in their magazine/cookbook.  All of my recipes call for white sugar but this one calls for brown sugar and it makes a nice difference.  Miller isn't always crazy for banana bread but he liked it this way.  Her suggestion for baking in a square bake was also a welcomed suggestion.  We may never look back...

Square Pan Banana Bread

1 stick butter, melted and cooled
1 c. brown sugar
2 large eggs, beaten
1 ½ tsp. vanilla
3-5 ripe bananas, mashed
1 ¾ c. flour
1 tsp. baking soda
½ tsp. salt
1-2 Tbsp. granulated sugar

Preheat oven to 350.  Grease a square 8x8 baking pan.  In a large bowl, beat butter, brown sugar, eggs and vanilla until well blended.  Add mashed bananas, mix until combined.

In a medium bowl, whisk together flour, baking soda and salt.  Add flour mixture to banana mixture and mix until just combined.

Pour batter into prepared pan and spread evenly.  Sprinkle desired amount of sugar all over the top.  (Makes a crunch layer.)

Bake 45 to 50 minutes or until toothpick comes out clean.  Cool in pan 5-10 minutes.  Eat warm or cool and store.  Keeps at room temperature for 2 days.  (But has it ever lasted that long?)

*Can add in pecans, chocolate chips or both.

Apple Cheese

Recently I had a crowd of grandparents to feed and I decided to try this recipe on them.  It sounded so interesting to me, but I'm not the biggest of fruity desserts so I knew they would make good guinea pigs.  All of my guests loved it.  I served it straight out of the oven and unless you plan to serve it with ice cream, I would suggest giving it time to sit and cool slightly before burning their tongues off.

Apple Cheese

1 stick butter, softened
1 c. self rising flour
1 c. sugar
1 c. grated Velveeta cheese
40 ounces apple pie filling

Preheat oven to 375.  Butter 9x13 inch baking dish.  In a large bowl, combine softened butter and flour.  Mix in sugar.  Toss the grated cheese into the dough, stirring gently.

Pour the cans of apple pie filling in bottom of baking dish.  Sprinkle the lumps of dough evenly over apple pie filling.

Cover with foil and bake for 30 minutes.  Remove foil and bake an additional 15 minutes, or until dough turns golden brown.

Hummingbird Cake

Shall we start with Easter dessert first?  I realized as I was making this cake, that it is essentially the same recipe that I used for Banana Nut Muffins.  The exception is less oil in the cake and honestly, I think it could have used the oil for a little more moisture.  Good gracious, I am sure there would be about 1200 calories in one slice, but for special occasions it would be totally worth it.  :)  I also was a little disappointed in the recipe's amount of icing.  I barely had enough to cover the cake (and definitely not as much as the picture on SL website showed), so next time, I will probably make 1-1/2 times the recipe of icing.  Otherwise, it hit the spot.  I would have loved to include the nuts, but I managed to allow the nut haters in my family to talk me out of using them.  They could be optional, and don't change the original taste of the recipe much.

I used the Hummingbird Cake recipe from Southern Living.

Chocolate Chip Banana Bread

It is a drizzly day here today, which is the perfect day to spend in the kitchen.  We have THE BIG GAME this weekend to attend and my mom is coming into town to stay with The Bun.  I always try to thank my babysitters with good food and this weekend is certainly no exception.  I settled on this bread being our snack.  I hope it lasts until she gets here!  I also have Taco Soup, Tarragon Chicken Salad with Cranberries and Honey Oatmeal Bread on the agenda.  I may add Tri-Colored Pasta Salad to the mix, but haven't decided yet.

Chocolate Chip Banana Bread

1/2 stick butter, softened
1/2 c. sugar
1 egg
1 c. quick cooking oats
2 Tbsp. water
3 ripe bananas, mashed
1 c. all-purpose flour
1/2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. vanilla
1 c. chocolate chips

Mix all ingredients.  Pour into greased and floured regular sized loaf pan and bake at 350 for 45-55 minutes or until tooth pick comes out clean.  Adjust cooking time if you use smaller loaf pans.

Broccoli, Grape and Pasta Salad

YUM-O!!  This was the recipe that jumped off the pages of Southern Living this month and it is DELICIOUS!!  I had to make it right away to get it off of my mind.  Check out the recipe if you haven't seen it:

Broccoli, Grape and Pasta Salad

Fresh Tomato Tart on Black Pepper Cornbread Crust

The theme for my recent posts, in case you can't tell, has been fresh vegetables.  We are lucky to be on the receiving end of both our families' gardens.  They pretty much all grow the same things...and LOTS OF IT!!  I've already put plenty of okra, squash, zuchinni, peas, and eggplant up in the freezer.  I NEED A DEEP FREEZE!!!!  

I've never just loved eating big pieces of tomato, but I decided to give it more of a try with new recipes.  Who knows?  Maybe I'll be eating tomato sandwiches really soon!  This recipe sounded delicious the moment I read it.  I changed up my baking dish and cooked it in a real tart pan because I wanted it to be pretty.  I'm going to share the recipe using the original baking dish of a 9x13 pan.  Also, I didn't have bacon on this one.  But at The Dish Washer's suggestion, bacon will be added next time.  I think it will be great!  

Fresh Tomato Tart on Black Pepper Cornbread Crust

Crust:

1 large egg

1/4 c. sour cream

1/2 c. milk

3/4 c. cornbread mix (I use Sunflower brand)

1 tsp. black pepper

1 Tbsp. olive oil

Filling:

3-4 medium tomatoes

2 c. shredded cheddar cheese

1/2 c. mayo

1-2 Tbsp. chopped fresh basil

1-2 Tbsp. chopped fresh chives

Salt & pepper, to taste

2 slices bacon, cooked and crumbled (optional)

breadcrumbs (Panko would be best but any kind will work)

Heat oven to 425.  Generously spray 9x13 baking pan with no stick spray.  Whisk together egg, sour cream and milk in a medium bowl.  Whisk in cornbread mix and pepper until smooth.  Stir in olive oil just until blended.  Pour into prepared pan.  Bake 12-15 minutes or until golden brown.  Crust will be thin.  (The browner the better.)

Cut tomatoes in the size slice you prefer.  Place slices on paper towel to allow them to drain.  Stir together cheese, mayo, basil and chives until combined.

Spread about half of cheese mixture onto cornbread crust.  Arrange tomatoes on top of crust.  Overlapping if needed.  Sprinkle tomatoes with salt and pepper and crumbled bacon.  Spoon remaining filling on top of tomatoes.  Sprinkle with a tiny amount of breadcrumbs for browning.

Return tart to oven for 5 minutes at 425 or until cheese begins to melt.  Then turn on the broiler and broil until the top is lightly browned and bubbly.  About 1-2 minutes.   But don't walk away from it in the broiler.  Cut into squares.  Serve warm.

Chopped Caprese Salad

Chopped Caprese Salad

3-4 tomatoes
1 ball mozzarella
fresh basil, about 3 leaves chopped
3 Tbsp. olive oil
2 Tbsp. balsamic vinegar
salt and pepper to taste

Chopped tomatoes and mozzarella into bite size chunks (however big or small you like your chunks).  Mix olive oil and vinegar.  Toss with tomatoes and cheese.  Add basil and salt and pepper.

Strawberry Cake

Another shot of a cake I made for Sunday school baby shower that shows
the color of the cake in daylight.

This recipe is like driving a new car.  It isn't until you have a particular car that you start noticing them everywhere on the street.  I originally saw this recipe in Paula's magazine in May/June 2008 issue.  I've saved it waiting for the right time to make it.  I have also seen a variation of the recipe on Southern Plate.  She uses plain cream cheese frosting instead of one flavored with strawberries, so I decided to stick with my original recipe.  This is my contribution to Easter lunch on Sunday.  Here in this town everyone is crazy about Edgar's strawberry cake.  And I definitely am a huge fan, but I have also discovered Ashley Mac's strawberry cake and it is my most favorite.  BUT, I think this strawberry cake can hang with both of those and it is much cheaper!!!  My version definitely looks homemade, though!  :)
Strawberry Cake

1 box white cake mix
1 (3 oz.) box strawberry flavored instant gelatin
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c. vegetable oil
1/4 c. water
Strawberry Cream Cheese Frosting (recipe follows)

Preheat oven to 350.  Lightly grease 2 round 9 inch cake pans.  In a large bowl, combine cake mix and gelatin.  Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth.  Pour into prepared pans, and bake for 20 minutes or until a wooden pick inserted in center comes out clean.  Let cool in pans for 10 minutes.  Remove from pans, and cool completely on wire racks.  Spread Strawberry Cream Cheese Frosting in between layers and on top and sides of cake.  Garnish with fresh strawberries, if desired.

**I had a lot of frosting left over because I always worry about putting too much in the middle layer.  Don't be shy of using plenty in the middle layer.  There will be enough to go around.

Strawberry Cream Cheese Frosting

1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 (10 oz.) pkg. frozen strawberries in syrup, thawed and pureed (you'll actually only use 1/4 c.)
1/2 tsp. strawberry extract (I just used vanilla)
7 c. powdered sugar

In a large bowl, beat butter and cream cheese until creamy.  Beat in 1/4 c. strawberry puree, reserving remaining for another use.  Beat in extract.  Gradually add powdered sugar, beating until smooth.

Note:  For pinker frosting, add 2-3 drops of red food coloring to frosting.  I didn't do this because I liked it's natural color.

**I also prefer strawberry cakes cold, so I have this one in the fridge and will serve it cold.  It's the only cake I like that way!

Banana Nut Muffins

I love a church cookbook!  You know there are some good recipes in them, because everyone usually gives their best recipes.  You can also usually find about 5 different variations of the same recipe.  What I like to do is find the person who I know has good recipes and look up every recipe they submit.  You know those are sure to be good.  This was no exception.  This little muffin is incredibly moist and delicious, from a proven good cook and, I believe, the best variation out of the 5 similar recipes.

Banana Nut Muffins
makes 2 dozen

3 c. flour
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
2 c. sugar
1 c. nuts, chopped (I used walnut, but you could use pecan or leave out altogether)
2 c. diced bananas (It's easier to dice the less ripe the banana)
¾ c. canola or vegetable oil
¾ c. apple sauce
1-1/2 tsp. vanilla
3 eggs
1 (8 oz.) can crushed pineapple, drained

Mix dry ingredients.  Fold in remaining ingredients.  Stir to blend.  Do not beat.  Place in muffin pan and bake at 350 for 20-25 minutes or until done.

*I originally used muffin cups, but next time I won't.  You don't need them because the oil makes them really greasy. 

**If you want to make a bread, place in loaf pan and bake at 350 for 1 hour.

***These will freeze well for up to 3 months.

Applesauce Muffins

And, finally, these were the sweet muffins that made the cut.  For some reason I failed to get a picture of these.  They still tasted fine the next morning, but they were definitely better right out of the oven.  I made a few mistakes because of a typo in my recipe, but I figured it out before it was a total disaster.  Super easy.

Applesauce Muffins
makes 1 dozen

1 c. milk
1 beaten egg
1/4 c. melted shortening
2 c. all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 c. regular applesauce
cinnamon-sugar (1 part sugar, 1/4 part cinnamon was how I made mine)

Blend together the first 3 ingredients.  In a separte bowl, combine flour, baking powder, salt and sugar.  Add to wet ingredients and stir until just combined.  Batter should be slightly lumpy.  Drop 1 Tbsp. batter into each greased muffin tin.  Drop 1 rounded teaspoon of applesauce into batter and fill with remaining batter.  Sprinkle with cinnamon-sugar.  Bake at 375 for 25 minutes or until toothpick comes out clean.

Apple Spice Muffins

Today, in honor of The Bun's upcoming 1st birthday, we decided to take these tasty Apple Spice Muffins to his Sunday school teachers to say thank you for loving on him so much this past year.  Check them out...

Blueberry Banana Cobbler

This was her BUNKO dessert that I didn't have the opportunity to make, but thought I would go ahead and share it.

Blueberry Banana Cobbler

2 c. blueberries
2 bananas
cinnamon & brown sugar
1 c. milk
1 c. sugar
1 c. flour
1 stick butter

Slice bananas and mix with blueberries in dish. Sprinkle (generously) with brown sugar and cinnamon.
In a separate bowl, cut in sugar, butter, flour, then mix milk in. Pour this mixture over fruit.  Bake 35-40 minutes at 375.

Fancy Salad

I really have no clue what to call this exactly, but if I am having a "fancy" salad with my meal this is the one I prefer.  I've never been a HUGE fan of the spinach salad with mandarin oranges, but I will still eat it.  This one I love.

Fancy Salad

1 bag Spring mix salad
craisins
walnuts
crumbled feta cheese
bottle of Wishbone Salad Spritzers Balsamic Breeze

Can either serve in a large bowl sprinkled with craisins, walnuts and cheese allowing guests to spray as much salad dressing as they like or serve already on individual salad plates with about 10 spritzes of dressing.

Candy Dipped Grapes

HAPPY NEW YEAR!!

We stayed home and had a steak dinner and a side dish using our new Perini Ranch Steakhouse cookbook we received for Christmas.  We didn't celebrate with champagne, but we did have grapes.  And let me tell you, the picture doesn't do these justice.  They are so good...and SO ADDICTIVE!!  (And super simple!)  I think they would be a great addition to any tea I am hosting in the future.

Candy Dipped Grapes

white almond bark

grapes, washed and dried of any remaining water

No way for exact measurements since it depends on how many grapes you have.  Melt almond bark according to package directions.  Dip grapes into almond bark to coat and place on wax paper to cool.  Once almond bark is set, store in refrigerator and serve cold.

John's Apple Dumpling Delight

This is one of the most decadent desserts you will EVER eat!  It is absolutely delicious and super easy.  I made it while my family was in town visiting for Halloween.  If you like apples, you will not be disappointed.  How could you with 1-1/2 sticks of butter?  It's the one dessert that my father in law, John, knows to make for himself.  :)

John's Apple Dumpling Delight

2 Granny Smith apples
2 cans crescent rolls
1-1/2 sticks butter, melted and still warm
1-1/4 c. sugar
1/2 tsp. cinnamon
1 (8 oz.) can of lemon lime soda (Sprite, 7up, Mountain Dew)

Cut each apple into 8 slices.  Remove core and peel.  Lay slices in a dish and microwave for 1 minute and 20 seconds.  Separate rolls into 8 triangles with each can.  Roll apple slice - one in each triangle, beginning at the large end rolling down and press sides to close.  Place in 9x13 dish.

Add sugar and cinnamon to melted butter and stir.  Spoon on top of each dumpling.  Pour drink all around.  Bake at 350 for 30 minutes.

Lemon Poppy Seed Cakes

This recipe from Southern Living was on my mind from the moment I first read the recipe. I found them to be ok, but I never have to have them again. The Dish Washer, on the other hand, is crazy about them

Lemon Poppy Seed Cakes

1/2 c. butter, softened
2 oz. cream cheese, softened
1-1/4 c. granulated sugar
2 large eggs
3/4 c. milk
1/4 tsp. poppy seeds
3/4 tsp. almond extract
1 tsp. lemon zest, divided
1-3/4 c. all-purpose flour
3/4 tsp. baking powder
1/8 tsp. salt
1-1/4 c. powdered sugar
1/4 c. fresh lemon juice

Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until well blended. Gradually add granulated sugar, beating until creamy and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in milk, poppy seeds, almond extract, and 1-1/2 tsp. lemon zest.

Whisk together flour and next 2 ingredients in a large bowl. Gradually add to butter mixture, beating until blended. Spoon batter into 1 greased and floured (12 cup) mini Bundt pan, filling all cups three-fourths full. Spoon remaining batter into a second pan, filling only 6 cups.

Bake lemon-poppy seed cakes at 350 for 24-26 minutes or until wooden pick inserted in center of cakes comes out clean. Remove from pans to wire racks, and let cakes cool 10 minutes.

Whisk together the powdered sugar, lemon juice and remaining lemon zest until smooth. Drizzle glaze over warm cakes. Let cakes stand 4 to 5 minutes or until glaze sets.

Catalina Cranberry Chops

Here's the unique recipe I promised. Caught my attention since cranberry sauce is front and center in most grocery stores right now! The original recipe calls for chicken, but I decided to try it first on pork chops.

Catalina Cranberry Chops

4 lbs. bone-in thin sliced pork chops

1 (16 oz.) can whole berry cranberry sauce

1 (8 oz.) bottle Catalina dressing

1 envelope onion soup mix

Preheat oven to 350. Place chops in 9x13 baking dish. (May need 2 if you have large pork chops that you are using!) Mix remaining ingredients and pour over pork chops. Bake 50 minutes or until chops are done.

Luncheon Chicken Salad

(The bread isn't burned, it just looks that way because I am a bad picture taker!)

Whew!! We've been busy since my last post and I can't believe it is already October!! Lots and lots has happened and lots and lots of cooking has been going on!

Let's first start with the most important news of all...Skittle has arrived!! My Buddy is the most excited big brother you have ever seen in your life and Skittle is such a sweet baby. I am dying to see him again! While I was home, I made Sister and her bunch their first dinner as a family of four. It included: Roast, mashed potatoes, corn salad and fried squash. My Buddy helped me make some box brownies (The Chicken Farmer's favorite) and we served that with ice cream.

Then the next weekend, we had some more spend the night company at our house. We love having them come because we love having company. Being the ones who live "away," we don't get many visitors too often so when we do it is so exciting. In honor of The Dish Washer's birthday, we had meatballs (that I made from scratch instead of using frozen for this recipe this time), Lady's green beans, squash casserole and Not Yo' Mama's banana pudding. He loves some banana pudding and it is exactly what I made last year, but I think what he loved most about his birthday this year was finding out that The Bun in the Oven is a mini Dish Washer! We get to eat BLUE birthday cake icing for the rest of our lives and are so excited!

Oh, and we have tiles falling out of our shower. The Dish Washer's dad is helping to fix that, so I am in the process of making them lunch for tomorrow since I will be at work. It will be a trio of salads...creamy dill slaw, sweet potato salad and this new recipe for chicken salad. I've never been good at making chicken salad, but The Dish Washer requested specifically chicken salad with grapes so I am giving it a try.

UPDATED**** If you like grapes in your chicken salad, this is SOOO YUMMY!! I didn't add the honey because I thought the grapes would be plenty of sweetness for us. This is definitely a keeper for me!

Luncheon Chicken Salad

2 c. cooked chicken, diced and cooled
1/3 - 1/2 c. mayo
2 Tbsp. sour cream
1 c. green seedless grapes, sliced
3 green onions, chopped (including green tops)
1 celery rib, thinly sliced
1/4 tsp. salt
dash pepper
1 Tbsp. lemon juice
1 tsp. honey, or to taste

Combine all ingredients. Add more mayo as needed. Allow to chill at least 8 hours before serving.

Apple Crisp

No picture with this one because I haven't actually made it. In honor of The Bun in the Oven being about the size of an apple, here is another recipe Tossie sent.

Apple Crisp

8 cups firm tart apples, sliced
4 Tbsp. sugar
2 Tbsp. lemon juice
2/3 c. sifted all-purpose flour
2 c. uncooked oats
1 c. brown sugar
1 tsp. salt
2 tsp. cinnamon
2/3 c. butter, melted

Preheat oven to 375. In a 9x12-inch glass baking dish, combine apples, sugar and lemon juice. Set aside. In another bowl, combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture. Bake for 30-35 minutes, or until apples are tender. Serve warm topped with heavy cream, or cool to room temperature and serve with ice cream, if desired.

She says it is very easy and VERY YUMMY and makes her ready for the fall! I'm so ready for fall too!!

Carolyn's Pineapple Casserole

Poor Tossie is making her return to work today after having Baby Sister. I know she is sad about not being with Baby Sister during the day, but I also know she LOVES the folks she works with! (The ones I know, we LOVE too!!) See reasons here. Welcome back to work, Tos! I thought I would share some co-worker recipes today and tomorrow in honor of your return.

Carolyn's Pineapple Casserole

1 - 20 ounce can crushed pineapple
2 - 20 ounce cans chunked pineapple
8 large slices of bread without crust

Pour cans of pineapple over bread and let drain thoroughly.

Mix:
2 sticks softened oleo
8 eggs
2 c. sugar
2 teaspoons vanilla and add to bread mixture mixing well.

Bake at 325 for 30-45 minutes until slightly brown in 11x13 baking dish.