Sunday, November 18, 2007

Delicious and Easy Banana Bread

This Banana Bread has been passed down from my Great Grandma Perkins and it is so easy and soooo yummy!

Ingredients:
6 very Ripe Bananas (the best to use when they are browned)
2 Cups Sugar
1 Cup Shortening
4 Eggs
2 1/2 Cups Flour (I use Whole Wheat so it is Healthier)
1 Tsp Baking soda
1 Tsp Salt

Directions:
Mash Bananas and add the eggs one at a time while beating together. Add the Shortening and mix till well incorporated. Add the Sugar and then add the soda, salt, and flour while still beating. Once all ingredients are together, mix until very well blended and pour into loaf pans. Bake for 1 hour at 350 degrees. For an extra special treat, I like to sometimes add Chocolate Chips....YUMMY!
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Saturday, November 17, 2007

Baked Caprese Salad

I don't know how many of you saw Giada on Oprah the other day but she was making some yummy Holiday appetizers. I found this one on the Oprah site that looked good and it was DELICIOUS. I made them tonight with homemade chicken noodle soup, they were so yummy. I could eat hundreds of these!!!

BAKED CAPRESE SALAD

1 baguette, sliced 1/2 inch thick, about 30 to 36 slices
1/4 cup extra virgin olive oil
Salt
5 Roma tomatoes, sliced
Freshly ground black pepper
1 1/4 pounds fresh mozzarella cheese, sliced
Leaves from 1 bunch of fresh basil

Preheat the oven to 450°.

Arrange the baguette slices on a baking sheet, brush with some of the olive oil and sprinkle with salt. Bake until the bread is pale golden and crisp, about 5 minutes. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper. Top with a slice of mozzarella cheese and sprinkle with salt. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes.

Arrange the toasts on a serving platter. Top each toast with a basil leaf. Using the brush, drizzle the remaining olive oil over the basil. Sprinkle with salt and pepper, and serve. Makes 4 to 6 servings.

(Be careful not to overheat the crostini. The cheese and tomatoes should be just warmed through and softened, but not melted or falling apart. It's perfect if you have slightly under-ripe tomatoes).

Friday, November 16, 2007

Cornflake Cream Chicken...

My friend Chelsea gave me this recipe. I made it this week and we LOVED it.

  • Chicken Breasts (enough for your family)
  • 2 cups of crumbled corn flakes
  • sour cream
  • Parmesan cheese
  • Italian seasoning
  • 1 stick melted butter
  1. Put cornflakes in a zip lock bag and roll with rolling pin till crumbs (Let the kids do this, mine loved it)
  2. Mix cornflakes with Parmesan cheese (about 1/2 cup), and mix in Italian seasoning (1 tsp)
  3. Dip chicken in sour cream (coat it thick)
  4. Then dip in cornflake mixture
  5. Place in greased pan, and drizzle melted butter all over.
  6. Bake in 400F oven for about 30 minutes, or until golden, and done in the center

I served mine with Veggies and cheese sauce, and bread sticks. Sooo easy and Yummy :)