French Banana Cake

I love this cake. And, it's a great alternative to banana bread when you need to get rid of those brown bananas! It is VERY moist and is even better the day after you make it!

This is the first time I have put Walnuts on top and it was pretty, and yummy too!

2/3 cup water

1 tablespoon vinegar

1 teaspoon making soda

1 package white cake mix

2 eggs

1 1/4 cups very ripe bananas

2/3 cup walnuts, optional

Mix water, vinegar, and soda. Combine with cake mix and eggs. Stir until moistened. Scrape bowl with spatula. Add mashed bananas. Beat with electric mixer 3 minutes at medium speed. Pour into greased and floured 9x13 pan. Bake at 350º for 35 minutes (or until toothpick comes out clean). Frost, when cool with creamy butter frosting.

I generally used Anne's butter frosting recipe and it is yummy!

*recipe from Ivory Favorites cookbook

home made oreos

{These are the EASIEST! I made these for a cub scout pack meeting the other night
and I remembered how addicted to them I am! The boys LOVED them too!}

1 box chocolate cake mix {just the powder}
1/2 C. oil
2 eggs
1 tsp. vanilla

Mix all together. Spoon cookie dough onto ungreased cookie sheet. Bake @ 375 for 7-10 min. After completely cool, frost with:

Vanilla Butter Frosting:
3 C Powdered Sugar
1/3 C softened butter
1 & 1/2 t vanilla
2 T Milk

Mix pwd sugar and butter. Stir in vanilla and milk. Beat until smooth.

varieties:
*use mint extract instead of vanilla and add green food coloring for mint oreos
*use cream cheese instead of butter for cream cheese frosting
*use a tub of vanilla frosting from the store if you must {i'm such a frosting snob! i only like homemade!}
*use spice mix cake and frost with cream cheese frosting

yummiest turkey ever

{NO MORE DRY TURKEY! THIS WAS THE MOISTEST TURKEY EVER!}

1 (10 to 12-pound) turkey

Remove the neck, giblets, and liver from the cavity of the turkey. Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours.

Brine:
1 cup salt
1 cup brown sugar
2 oranges, quartered
2 lemons, quartered
6 sprigs thyme
4 sprigs rosemary

To make the brining solution, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.Note: if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with 4 tablespoons unsalted butter at room temperature. Season lightly inside and out with salt and pepper.

Stuff the turkey with:
1 large yellow onion, cut into 8ths
1 large orange, cut into 8ths
1 stalk celery, cut into 1-inch pieces
1 large carrot, cut into 1-inch pieces
2 bay leaves
2 sprigs thyme

Loosely tie the drumsticks together with kitchen string.
Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn over, and baste with 1/2 cup chicken or turkey stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

Slow-Cooker Lasagna

I know this sounds a little crazy but it is super yummy and so easy, so give it a try.

1 jar (25-26 oz) marinara sauce
1 can diced tomatoes (14 1/2 oz)
1 package oven ready (no boil) lasagna noodles
1 container (15 oz) ricotta cheese
2 C. shredded mozzarella cheese
1 package (10 oz) frozen spinach
8 oz Italian sausage or hamburger

In bowl combine marinara sauce and tomatoes with their juice. Spoon 1 cup tomato sauce mixture into bottom of crockpot. Arrange noodles on top of sauce overlapping and breaking to cover as much area as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/3 meat, ricotta, mozzarella, and spinach in layers. Repeat layers 2 more times. Top with noodles and remaining sauce and mozzarella cheese. Cover crock pot with lid and cook on high for 1 1/2 to 1 3/4 hours or on low for 2 1/2 to 3 hours or until noodles are tender.

*I seasoned the ricotta cheese to add some more flavor.

Monkey Bread

This bread is super yummy and is also great because it feeds a large crowd. I think it is a lot easier than making a bunch of homemade rolls.

2 c. warm water
1/2 c. sugar
2 tsp. salt
1 tbs. yeast
2 eggs (beaten)
5 1/2-6 c. flour
4 tbs. vegetable oil
1 cube butter

Combine warm water, sugar, salt and yeast. Let stand for a few minutes. Add beaten eggs and 3 cups flour. Stir, do not beat. Add oil and rest of flour, dough will be sticky. Cover and let rise until double in size. Knead and roll on a flour surface. Cut out circles with the mouth of a cup. Melt butter, put half in bundt pan. Line up circles around bundt pan until all dough is used. Pour rest of butter over top. Let rise again about 20 minutes. Bake at 350 for 30 minutes or until golden brown. Turn bundt pan upside down on plate. Bread will just pull apart for you to enjoy.

Bean and Corn Salsa

I figured it is about time that I contributed to this blog. Watch out this salsa will be something you crave! My mouth was watering the whole time I was making it, YUM!

3 T. lime juice(or 2 fresh squeezed limes)
2 T. balsamic vinegar
1/2 tsp. cumin
1/4 tsp salt
1 (15 oz) can black beans, rinsed and drained
1 C. frozen corn, thawed (or 1 can of corn)
1 medium tomato diced
8 green onions, sliced
1/4 C. chopped fresh cilantro

Combine lime juice, vinegar, cumin, and salt in bowl; stir to mix well. Add beans, corn, green onions, cilantro and tomato; stir to mix well. Serve immediately or refrigerate overnight.

I added just a little more salt at the end to taste because I like things a little more salty. Enjoy.

Turtle Pumpkin Pie

This is YUMMY, and easy! No baking required!

I got the recipe from Real Simple magazine (one of my fav's, in case you can't tell).



1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

POUR: 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.

BEAT: dry pudding mixes, milk, pumpkin and spices with whisk until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

REFRIGERATE: 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving.

Cheesy Zucchini Soup

It's fall and I had to share one of my favorite fall soup recipes! I always hesitate to tell people the name because it doesn't do this soup justice! It is yummy, and easy. Try it, I promise you'll love it! I'm making it for dinner tonight so I'll add a picture tomorrow!

- Put following in large pan over medium heat and saute until almost tender. Don't saute too much, you don't want the the zucchini to get mushy! Better when it's crunchy!

2 medium zucchini, chopped

1 small onion, finely chopped

1 tsp. dried basil (or 1 Tbs. fresh, chopped)

2 Tbs. fresh minced parsley (or 1 Tbs. dried)

1/3 cup butter

- Stir in:

1/3 cup flour

1 tsp. salt

1/4 tsp pepper

-Add gradually:

3 c. water

3. chicken bouillon cubes

- Bring to a boil stirring constantly. Remove from heat when it comes to a boil and add:

2 medium chopped tomatoes

1 14.5 oz. can of diced tomatoes

1 12 oz. can of evaporated milk

1 10-14oz. pkg. of frozen white corn

- Return to stove and reduce heat. Simmer 5 minutes and add cheeses:

1/4 cup fresh grated parmesan

2 cups shredded cheddar cheese

crispy herb chicken

my cousin tara gave me this recipe...finger-lickin' good.
{it got matt's seal of approval tonight, and my kids asked for more}

1 & 1/4 C crushed Rice Crispies
1 envelope (6 oz) Good Seasons Dry Italian miz
1 T dried parsley flakes
4 boneless, skinless chicken breasts (i cut them into 3 pieces each)
1/4 C butter, melted

Combine cereal, dressing, & parsley. Brush chicken with butter. Roll chicken in cereal mixture. Place chicken on ungreased cookie sheet. Bake @ 375 degrees for 30 min {or until chicken is done}

Pear Gorgonzola Salad

Ingredients

1 pkg. Romaine Lettuce

2 thinly sliced pears

1 container gorgonzola cheese

1 pkg. emerald glazed walnuts (I prefer to candy my own nuts, and I like pecans)

1 (32 oz.) can Pears (drain syrup)

1/4 cup white sugar

1/4 cup white vinegar

Prep

Mix salad ingredients.

Put canned pears, vinegar & sugar into blender for dressing (I use my magic bullet).

Blend until smooth.

You might need more or less vinegar depending on taste.

Variations

Do strawberries or apples instead of pears for the fruit in the salad.

Add some honey glazed grilled chicken to make the salad more filling.

hawaiian banana bread

i totally made 4 mini loaves and gave them to some friends to thank them for helping me out babysitting my kids. {p.s. i just bought the cheap throw-away mini loaf pans and wash them} my mom got this recipe from a gal in her ward who is from hawaii...this is the real thing! {and super easy...yes, A, you could make this! i made it while holding super baby in one arm the whole time}

ingredients:
*3 ripe bananas, smashed
*1/3 C melted butter
*2-3 Tbs milk
*1 C sugar
*1 egg, beaten
*1 tsp vanilla
*1 tsp baking soda
*pinch of salt
*1 & 1/2 C flour
*2 handfuls coconut flakes
*2 handfuls of macadamia nuts
*2 handfuls milk chocolate chips

instructions:
*no need for a mixer for this recipe
*preheat oven to 350 degrees
*mix butter into the mashed bananas in large mixing bowl
*mix in milk
*mix in sugar, egg, and vanilla
*sprinkle the baking soda and salt over the mixture and mix in. add the flour last, mix.
*pour mixture into 1 buttered 4/8 loaf pan or 4 mini loaf pans.
*add the coconut, macadamia nuts, & chocolate chips to the top and "fork-whirl" it around
*for large loaf, bake 1 hour & 15 min - 1 hour & 30 min
*for mini loafs, bake 30 min -50 min
*the bread should slightly crack at the top, and coconut will be dark brown...make sure you can stick a toothpick in and pull it out with nothing on it.
*cool for 15-20 min
*remove from pan and drizzle icing on top

icing:
*1/2 C - 3/4 C powdered sugar
*3-4 cap fulls of milk
*mix two together until the consistency is bright white and runs slowly off the spoon. add more powdered sugar or milk to reach desired consistency. Make sure it's not too runny b/c it won't stick to the bread.

Pumpkin Cupcakes

I haven't baked these yet, but I had them at Bunco last night and they were GOOD! My friend Courtney made mini cupcakes instead of regular size, and they were the perfect little bite size treat. I will probably do Anne's Cream cheese frosting instead of the one listed here because I like her's better

Ingredients

• 1 18.5-ounce box yellow cake mix (plus the ingredients called for in the package directions)
• 1/2 teaspoon pumpkin pie spice
• 1 15-ounce can pumpkin puree
• 2 8-ounce bars cream cheese, at room temperature
• 2 cups confectioners’ sugar
• 24 pieces candy corn

Directions

1. Heat oven to 350° F. Line two 12-cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.
2. Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let cool.
3. Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Recipe came from RealSimple.com and you can check it out here.

Refried Beans

from Dinner's Ready
3 cups of dry pinto beans (rinsed)
1 onion, peeled & halved
9 cups of water
5 t salt
1 3/4 t pepper
2 T minced garlic (I use granulated when I'm in a hurry)
1/8 t ground cumin

Put all the ingredients in a crockpot and cook on high for about 8 hours. After the beans are soft, drain, reserving the liquid. Mash beans with a potato masher or use an immersion blender to reach the desired consistency. Add liquid, a bit at a time, to desired thickness, remembering they will thicken with time. Add salt and pepper to taste and enjoy!

Creamy Chicken Pasta with Spinach

I loved this at Mimi's!

It turned out good and I think it's pretty quick and easy!

1 box bowtie pasta

1 cup chicken bouillon

2 cups cooked chicken, cubed

1 8-oz package cream cheese

1/2 package frozen spinach, drained

2 cloves garlic, minced

2 fresh roma tomatoes, chopped

salt and pepper to taste

1/2 cup Parmesan cheese, grated

(add flour milk mixture to thicken if necessary)

Cook the pasta till al dente. Strain and rinse with hot water. Set aside.

Thaw the spinach in microwave by heating for 1 minute. Then let drain in strainer.

Simmer in a skillet, the bouillon, cream cheese, chopped and drained spinach and garlic.

Stir till cheese is mixed in completely. Add the chicken, tomato, salt & pepper.

Simmer gently for 5 minutes. Pour over the pasta.

Top with Parmesan cheese.

Serve!

**I also added mushrooms and it was yummy!

- this recipe comes from my good friend Courtney ;o)